Road to SMI Success Manual - Region 10 Education Service Center

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Tracie Parker, FNS/USDA, Mountain Plains Regional Office, Special Nutrition Programs, Denver, Colorado Celeste Peggs, West Virginia State Department of Education, Child Nutrition Programs, Charleston, West Virginia Elizabeth Solomon, Ohio State Department of Education, Child Nutrition Programs, Columbus, Ohio Laura Walter, FNS/USDA, Western Regional Office, Special Nutrition Programs, San Francisco, California Virginia Webb, National Food Service Management Institute, Oxford, Mississippi Yibo Wood, FNS/USDA, Child Nutrition Division, Alexandria, Virginia Karen Yee, California Department of Education, Nutrition Services Division, Sacramento, California Special thanks are extended to those State agencies who submitted State-developed resources that were adapted in the content development of this guidance. Connecticut State Department of Education Colorado State Department of Education Texas Department of Agriculture and Texas Education Agency West Virginia State Department of Education FNS expresses gratitude to the USDA Southwest Regional Office for the use and adaptation of its “Project 2001: Nutrition for a New Century” in the development of best practices in Chapter 4. iv
Acronyms ANSMP APP CAP CFR CN CNP CRE DHHS DGA FBG FBMP FDA FMNV FNS FNSRO FSMC G/B IFB/ITB M/MA NBMP NSLP NSMP OVS POS RCCI RDA RDI RFP SA SBP SFA SMI TN USDA V/F Assisted Nutrient Standard Menu Planning Alternate Protein Product Corrective Action Plan Code of Federal Regulations Child Nutrition Child Nutrition Programs Coordinated Review Effort United States Department of Health and Human Services Dietary Guidelines for Americans Food Buying Guide for Child Nutrition Programs, Revised 2000, Bulletin PA-1331 Food–Based Menu Planning Food and Drug Administration Foods of Minimal Nutritional Value Food and Nutrition Service Food and Nutrition Service Regional Office Food Service Management Company Grains/Breads Invitation for Bid/ Invitation to Bid Meat/Meat Alternate Nutrient-Based Menu Planning National School Lunch Program Nutrient Standard Menu Planning Offer Versus Serve Point of Service Residential Child Care Institution Recommended Dietary Allowances Reference Daily Intake Request for Proposal State Agency School Breakfast Program School Food Authority School Meals Initiative for Healthy Children Team Nutrition United States Department of Agriculture Vegetables/Fruits
Page 1 and 2: A Guide for School Foodservice Dire
Page 3 and 4: ACKNOWLEDGEMENTS...................
Page 5: Acknowledgements The U.S. Departmen
Page 9 and 10: Child Nutrition (CN) Database - A n
Page 11 and 12: Fortified Foods - Foods with added
Page 13 and 14: Offer Versus Serve (OVS) for Food-B
Page 15 and 16: School Breakfast Program (SBP) - Th
Page 17 and 18: INTRODUCTION SMI success is as simp
Page 19 and 20: Introduction Improving School Meals
Page 21 and 22: Introduction SMI Is Important: Show
Page 23 and 24: Chapter 1 A Comparison of the Vario
Page 25 and 26: Chapter 1 Chapter 1 Nutrient-Based
Page 27 and 28: Chapter 1 Comparison of Menu Planni
Page 29: Chapter 1 13
Page 32 and 33: Chapter 2 Advantages and Disadvanta
Page 34 and 35: Chapter 2 Available Lunch Modificat
Page 36 and 37: Chapter 2 If more than one age/grad
Page 38 and 39: Chapter 2 Serving the Appropriate P
Page 40 and 41: Chapter 2 What Does It Take To Impl
Page 42 and 43: 26 Chapter 2
Page 44 and 45: Chapter 3 Consult the Nutrient Anal
Page 46 and 47: Chapter 3 Some State agencies may r
Page 48 and 49: Chapter 3 ◆ ◆ ◆ Include a var
Page 50 and 51: Chapter 3 Menu planners are encoura
Page 52 and 53: Chapter 3 Examples of consistent me
Page 54 and 55: Chapter 3 Variations in Lunch Struc
Page 56 and 57:
Chapter 3 Had all of the side dishe
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Chapter 3 ◆ Offering a variety of
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Chapter 3 The nutrient analyses of
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Chapter 3 What Does It Take To Impl
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Chapter 3 What Does It Take To Impl
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Chapter 4 ◆ If you plan menus usi
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Chapter 4 ✓ ✓ ✓ ✓ ✓ ✓
Page 70 and 71:
Chapter 4 Identifying Fat Levels in
Page 72 and 73:
Chapter 4 Grains and Breads ✓ Spe
Page 74 and 75:
Chapter 4 To Maintain Quality and C
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Chapter 4 ◆ ◆ ◆ Offer meals t
Page 78 and 79:
Chapter 4 If you have made the deci
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Chapter 4 ◆ ◆ Thaw foods proper
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Chapter 5 It takes more than school
Page 85 and 86:
Chapter 5 Home Activities Home acti
Page 87 and 88:
Chapter 6 Each SFA will be schedule
Page 89 and 90:
Chapter 6 Menus Complete written me
Page 91 and 92:
Chapter 6 Examples of Food Product
Page 93:
Chapter 6 Nutrient-Based Menu Plann
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SMI Resources Resource Description
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Page 100 and 101:
Page 103:
APPENDICES SMI Road to Success Appe
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Appendix B SCHOOL LUNCH PATTERNS TR
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Appendix D SCHOOL BREAKFAST PATTERN
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Appendix F Nutrient Standard Menu P
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Appendix G-2 Grains/Breads Requirem
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Appendix I Sample Product Formulati
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Appendix K Manufacturer’s Data Su
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Appendix L Sample Food Substitution
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Appendix M Food Sources of Vitamin
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Appendix M Food Sources of Calcium
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Appendix M Food Sources of Iron All
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Appendix M Food Sources of Dietary
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Appendix N Menu Planning Practices
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Appendix O Milk Fat Comparison Char
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Appendix Q Purchasing Practices for
Page 134 and 135:
Appendix R Food Preparation Practic
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Appendix S Meal Service Practices f
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Appendix U Checklist of Documents N
Page 140 and 141:
Appendix V NSMP/ANSMP - Structuring
Page 142 and 143:
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Road to SMI Success Manual - Region 10 Education Service Center

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