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School Meals Initiative for Healthy Children (SMI) Preparing for an SMI Review (Food-Based Menu Planning) Sarah Combs MS, RD Public Health Nutritionist Wisconsin Department of Public Instruction School Nutrition Programs What is the School Meals Initiative for Healthy Children? • Launched by USDA in 1995 • Addresses the nutrition standards for School Meals ▫ National School Lunch Program (NSLP) ▫ School Breakfast Program (SBP) • Requires schools to comply with ▫ Dietary Guidelines for Americans ▫ Nutrition standards set by USDA Calories, vitamins, minerals, fat and saturated fat ▫ Nutrition standards set by DPI Fiber, cholesterol and sodium The SMI Review • Goals of SMI review: ▫ Ensure meals meet nutrition standards ▫ To provide technical assistance and resources to help meet standards Information needed for an SMI review • School Food Authority (SFA) Profile • Supplemental Information sheet • Weekly Milk Usage record • Menus for the week being reviewed • Production records • Standardized recipes • Nutrition facts labels or manufacturer’s statements (if they contain nutrition information on the product) • Meal Component Worksheet • Other information (Salad/Garden Bar Worksheets, Condiment Usage Record, etc) School Food Authority Profile • Complete the first three sections and return with SMI packet • Serves as a quick reference for the reviewer completing your analysis • Best time to be reached for questions Supplemental Information • Provides the reviewer with quick answers to commonly asked questions • Complete each question as accurately as possible! • Send recipes/nutrition labels where indicated Weekly Milk Usage • Submit a weekly record of how much of each types of milk are offered at lunch; ▫ How much of each kind? ▫ What kind of milk? i.e. Chocolate, white ▫ What percent milk fat? i.e. 1%, fat free or skim • Submit actual counts or use percentages • Percentage of students who always take milk Week of menus for review • Choose a different grade grouping than was analyzed in the last review ▫ If an elementary school was analyzed in the past, choose the middle school or high school • Select a full week of lunch menus & include with your packet Grade Groupings • Food Based menu planning options: ▫ Traditional: Preschool, K-3, 4-12, 7-12 (optional) ▫ Enhanced: Preschool, K-6, 7-12 K-3 (optional) • Record the following on the production records in terms of the grade groupings you serve: ▫ Forecasted # of meals ▫ Actual # of meals ▫ Portion sizes Production Records • Include completed production records for each day of the week submitted for review • Distinguish USDA Food (commodity) items • Below is a sample production record available on DPI’s Child Nutrition website and can be tailored to your program Production Records • A properly completed production record should contain: ▫ Planned/forecasted number of students and adults, with students, broken down into the proper grade groupings ▫ Recipe(s) or food products used , including condiments ▫ Serving sizes for each age/grade group and for adults ▫ Total amount of food prepared (e.g. number of servings, cans, pounds, etc) ▫ Actual number of reimbursable meals served for each age/grade group ▫ Actual number of non-reimbursable meals served (e.g. adult meals, a la carte meals, etc) ▫ Leftovers and substitutions Serving Sizes: Fluid Ounces vs. Ounces? • List portion sizes in measurements of volume, such as cups, tablespoons, etc or you can record the scoop size you are using ▫ 2 ounce spoodle = 2 fl oz = 1/4 cup • Volume vs. weight • Unless you are weighing out each portion, you should not use ounces on your production records ▫ 4 ounces = 1/4 pound (not ½ cup) ▫ 6 ounces = 3/8 pound (not ¾ cup) ▫ 8 ounces = 1/2 pound (not 1 cup) Standardized Recipes • Should be available for all food items you serve that contain more than one ingredient www.dpi.wi.gov/FNS/smiinfo.html Information included on your recipes • Yield – total number of servings the recipe prepares • Serving sizes – if different grade groupings are given different serving sizes, note that on the recipe • Preparation procedures • Weights (e.g. pounds, ounces) and measures (e.g. cups, tablespoons) of each ingredient • All ingredients and their form ▫ Cooked vs. raw ▫ Fresh, frozen, canned (packed in light syrup, juice, etc) ▫ Fat content (e.g. 20% fat ground beef) ▫ EP vs. AP USDA Recipe D-26: Macaroni & Cheese Recipe with your School USDA Recipe Specific Changes Product Nutrition Labels • Nutrition labels should be submitted for all purchased food items, including: ▫ Butter/margarine ▫ Shortening ▫ Condiments ▫ Soup bases/sauce mixes ▫ Direct Diversion food items • Do not need to send labels for: ▫ USDA food items ▫ Canned or frozen fruits and vegetables ▫ Milk Product Nutrition Labels • Submitted labels should contain: ▫ The serving size ▫ The weight for the stated serving size ▫ Amounts of the following nutrients: Calories Total fat & saturated fat Cholesterol Sodium Carbohydrates Dietary fiber Protein Iron, calcium, Vitamin A, and Vitamin C ▫ Brand/manufacturer and UPC Meal Component Worksheet • Provides the reviewer with a quick reference of how each food item contributes to the meal components for your menu planning option. Salad/Garden Bar Production Worksheets (Optional) • Optional worksheets available on DPI’s website at ▫ www.dpi.wi.gov/fns /smiinfo.html • Usage must be recorded for the entire week or each day • Include nutrition labels and recipes for all of the food items used Condiment Usage Record (Optional) • Condiment usage must be included somewhere in packet • Optional worksheet available on the DPI website can be edited to meet the needs of your school • Can fill in usage per day or per week • Be sure to send in nutrition labels for the condiments you use! For more information… • DPI’s Child Nutrition website: http://www.dpi.wi.gov/fns/ • School Meals Initiative information on DPI’s Child Nutrition website: http://www.dpi.wi.gov/fns/smiinfo.html • 2010 Dietary Guidelines for Americans webcast http://dpi.wi.gov/fns/sntwebcasts.html#DGA • If you have any questions regarding your SMI packet, feel free to contact any of the following; ▫ Sarah Combs, Julie Cox, Alicia Dill, Cindy Loechler, or Kelly Williams ▫ See the directory for contact information http://dpi.wi.gov/FNS/directory.html In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. For Food Distribution on Indian Reservations discrimination is also prohibited on the bases of religion and political beliefs. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights (Office of Adjudication), 1400 Independence Avenue, SW, Washington, DC 20250- 9410, or call toll free (866) 632-9992 (voice). TDD users can contact USDA through local relay or the Federal Relay at (800) 877-8339 (TDD) or (866) 377-8642 (relay voice users). The USDA is an equal opportunity provider and employer.
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