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SMI Review

SMI Review. Patricia Winders October 1, 2009. Objectives. What is SMI? Goals of SMI What is a Nutrient Standard? Identifying a CN label and Nutrient Fact Label Preparing for an SMI Review Information You Must Provide for SMI Review. WHAT IS SCHOOL MEALS INITIATIVE (SMI).

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SMI Review

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  1. SMI Review Patricia Winders October 1, 2009

  2. Objectives • What is SMI? • Goals of SMI • What is a Nutrient Standard? • Identifying a CN label and Nutrient Fact Label • Preparing for an SMI Review • Information You Must Provide for SMI Review

  3. WHAT IS SCHOOL MEALS INITIATIVE (SMI) • Addresses nutrient standards for school meals • Regulations issued in 1995 by USDA after passage of Healthy Meals for Healthy Americans Act of 1994 • SMI regulations correspond with the 2005 Dietary Guidelines for Americans

  4. 2005 DIETARY GUIDELINES FOR AMERICANS • Eat a variety of foods • Limit total fat to ≤ 30% or calories • Limit saturated fat to ≤ 10% of calories • Choose a diet low in cholesterol • Choose a diet with plenty of vegetables, fruits, and grain products • Choose a diet moderate in salt and sodium

  5. RECOMMENDED DIETARY ALLOWANCES (RDA) • ¼ RDA for appropriate age/grade group for breakfast for protein, calcium, iron vitamins A and C • 1/3 RDA for appropriate age/grade group for lunch for protein, calcium, iron, vitamins A and C

  6. GOALS OF THE SMI NUTRITION REVIEW • To ensure Child Nutrition Program meals meet the nutrition standards • To ensure that SFA’s receive the technical assistance and resources to meet the nutrition standards

  7. WHAT IS A NUTRIENT STANDARD? • A nutrient standard is the required levels of calories and key nutrients for a specific age or grade group • Minimum levels for calories, protein, calcium, iron, Vitamin A and Vitamin C • Maximum levels for Percentage of calories from total fat and saturated fat

  8. WHAT PRODUCTS ARE ELIGIBLE FOR CN LABELS? • - Main dish products which contribute to the meat/meat alternate component of the meal pattern requirements. •  - Juice and juice drink products which contain at least 50 percent full-strength juice by volume. 

  9. ARE MANUFACTURERS REQUIRED TO CN LABEL PRODUCTS? • There is no Federal requirement that anyone make or purchase CN labeled products. Purchasing decisions are left to the local level.  • If a CN labeled product is desired, this must be clearly stated in purchasing specifications.

  10. Purchasing specifications • Product description: Chicken Breast Patty Chunk, breaded, frozen; fully cooked; IQF; breast with rib meat; may contain soy concentrate or isolate and/or dried whole egg; no mechanically separated chicken; not to exceed 14 grams of fat per serving; CN labeled for 5 nuggets to provide 2 ounces M/MA and 1 serving of G/B; any pack acceptable.

  11. WHAT ARE THE ADVANTAGES OF USING CN LABEL? • - A CN label statement clearly identifies the contribution of a product toward the meal pattern requirements. It protects a school from exaggerated claims about a product.- A CN label provides a warranty against audit claims, if used according to the manufacturer's directions.

  12. HOW DO I IDENTIFY A CN LABEL? Sample CN Label • The CN logo which is a distinct border • A 6 digit product identification number • USDA/FNS authorization statement • The meal pattern contribution statement • The month and year of approval.

  13. HOW DO I IDENTIFY A NUTRIENT FACT LABEL Sample Nutrition Facts Label • Nutrient Facts Title • Serving Size • Servings per Container • Calories, Fat, Protein and • Vitamins per Serving

  14. PREPARING FOR AN SMI REVIEW • State Agency will review at least once every five years and provide notification of: • Which school(s) may be selected • What week will be selected for review • When an on-site review will be scheduled • What specific information you will need to provide

  15. INFORMATION YOU MUST PROVIDE FOR REVIEW • Age/Grade Grouping used in planning menus (Schedule A) • Menus for the entire week of the review week selected • Standardized recipes, including local, and modified USDA or Three Steps for each menu item served • Production Records

  16. INFORMATION YOU MUST PROVIDE FOR REVIEW • Nutrition Facts Labels OR nutrient analysis data forms that match items served and used in recipes • Child Nutrition (CN) Labels OR Product Formulation Statements to identify the component contribution of a product and match items served and used in recipes.

  17. NUTRITION INFORMATION • Must be on file for ALL commercially prepared food products used in menus • Includes: • Nutrient Fact Label or Manufacturer’s Data Submission Form • CN Label or Product Formulation Sheet

  18. Commodity Fact Labels • www.fns.usda.gov

  19. http://www.fns.usda.gov

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