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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
 ▫ 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
                    • 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
  • 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
  ▫ 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

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
                     ▫ The serving size
                     ▫ The weight for the stated
                       serving size
                     ▫ Amounts of the following
                          Calories
                          Total fat & saturated fat
                          Cholesterol
                          Sodium
                          Carbohydrates
                          Dietary fiber
                          Protein
                          Iron, calcium, Vitamin A, and
                           Vitamin C
                     ▫ Brand/manufacturer and
Meal Component Worksheet
 • Provides the
   reviewer with a
   quick reference of
   how each food item
   contributes to the
   meal components for
   your menu planning
               Salad/Garden Bar
        Production Worksheets (Optional)
• Optional worksheets
  available on DPI’s
  website at
• 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
                     • 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:
• School Meals Initiative information on DPI’s
  Child Nutrition website:
• 2010 Dietary Guidelines for Americans webcast
• 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
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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