The Road to SMI Success

1. The Road to SMI Success A Guide for School Food Service Managers

2. Background • USDA issued the final School Meals Initiativefor Healthy Children regulations in 1995 after the passage of the Healthy Meals for Healthy Americans Act of 1994, which requires that meals meet the Dietary Guidelines for Americans. 2

3. What is SMI? • The School Meals Initiative (SMI) includes all regulations and policies that address the nutrition standards for school meals. • National School Lunch Program (NSLP) • School Breakfast Program (SBP) 3

4. What is an SMI Review? • A review conducted by the State agency to ensure certain nutrition standards are being met • Recommended Dietary allowances (RDAs) • Recommended Energy Allowances (calories) • Dietary Guidelines for Americans 4

5. SMI vs. CRE Review – What’s the Difference? • CRE review goals • SMI review goals • Timing of the SMI review 5

6. School Meals Initiative Resources www.fns.usda.gov 6

7. The Road to Success • Replaces USDA’s Healthy School Meals Training manual • Continue to use USDA’s Menu Planner for Healthy School Meals • Road to Success enhances and clarifies menu planning information • Provides information to assist SFAs in choosing best menu planning system for their needs 7

8. Nutrition Standards vs. Nutrient Standards • Nutrition Standards: Broad nutrition goals based on: • Recommended Dietary Allowances (RDAs) • Recommended Energy Allowances (calories) - Dietary Guidelines for Americans 8

9. SMI Nutrition Goals 9

10. What are the RDAs? Recommended Dietary Allowances = RDA • Protein, Calcium, Iron, Vitamin A, Vitamin C • 1/4 RDA for breakfast • 1/3 RDA for lunch 10

11. What are Energy Allowances? • Recommended Energy Allowances for appropriate age/grade groups • 1/4 recommended daily energy level for breakfast • 1/3 recommended daily energy level for lunch 11

12. Dietary Guidelines for Americans (DGAs) The Dietary Guidelines for Americans has been published jointly every 5 years since 1980 by the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA). 12

13. Dietary Guidelines • Eat a variety of foods • Limit total fat to ≤30% of calories • Limit saturated fat to less than 10% of calories 13

14. Dietary Guidelines • Choose a diet low in cholesterol • Choose a diet with plenty of grain products, fruits and vegetables • Choose a diet moderate in salt and sodium 14

15. Nutrition Standards vs. Nutrient Standards Nutrient Standards: • required levels of calories and key nutrients • for a specific grade or age group • for breakfast or lunch 15

16. Minimum levels Calories Protein Calcium Iron Vitamin A Vitamin C Maximum levels Percentage of calories from total fat ( 30%) Percentage of calories from saturated fat (<10%) Calories and Nutrients in the Nutrient Standards 16

17. Other Nutrients and Dietary Components Analyzed • Other components analyzed • Cholesterol • Sodium • Dietary Fiber 17

18. Nutrient Standards: Traditional Food-Based Menu Planning • Lunch: Established grade groups • Preschool • Grades K-3 • Grades 4-12 • Optional Grades 7-12 18

19. Traditional Food-Based Lunch 19

20. Nutrient Standards: Enhanced Food-Based Menu Planning • Lunch: Established grade groups • Preschool • Grades K-6 • Grades 7-12 • Optional Grades K-3 20

21. Enhanced Food-Based Lunch 21

22. Nutrient Standards: Traditional Food-Based Menu Planning • Breakfast: Established grade groups • Preschool • Grades K-12 22

23. Nutrient Standards: Enhanced Food-Based Menu Planning • Breakfast: Established grade groups • Preschool • Grades K-12 • Optional Grades 7-12 23

24. Food-Based Breakfast 24

25. Nutrient Standards: NSMP/ANSMP • Established Grade Groups: Lunch (Must use at a minimum) • Preschool • Grades K-6 • Grades 7-12 • Optional Grades K-3 25

26. NSMP & ANSMP Lunch 26

27. Nutrient Standards: NSMP/ANSMP • Established Grade Groups: Breakfast (Must use at a minimum) • Preschool • Grades K-12 • Optional Grades 7-12 27

28. NSMP & ANSMP Breakfast 28

29. SFA Responsibilities All SFAs must serve meals that meet nutrition standards. 29

30. SMI Review Process

31. Purpose of Review • Evaluate SFA compliance with the nutrition standards • Assist schools in providing healthy and nutritious meals 31

32. Food-Based Menu Planning • The state agency will conduct a nutrient analysis for SFAs or schools using Traditional or Enhanced Food-Based Menu Planning Approaches. 32

33. Nutrient Standard Menu Planning • The state agency will verify the results of the SFA’s nutrient analysis of their school menus. 33

34. Preparing for an SMI Review • What to expect from the State agency during the SMI review 34

35. Preparing for an SMI Review • The SA will provide notification in advance regarding: • What month has been selected for review • What specific information will need to be provided 35

36. School Meals Initiative (SMI) Nutrition Reviews 36

37. Required Documents for the SMI Review 37

38. Required Documents for the SMI Review √ Menus for the Review Week Week of April 5 - 10 38

39. Required Documents for the SMI Review √ Food Production Record 39

40. Required Documents for the SMI Review √ Food Production Record (sample) 40

41. Food Production Record • Important note: • When indicating the number of students on the production record, only the number of students who took a reimbursable meal should be listed. • Do not list the student enrollment. 41

42. Required Documents for the SMI Review √ Standardized recipes 42

43. Required Documents for the SMI Review√ Recipe Collection Form 43

44. Sample Recipe Collection Form 44

45. Required Documents for the SMI Review√ Salad/Food Bar Form 45

46. Sample Salad/Food Bar Form 46

47. Nutrition Facts Label 47

48. Required Documents for the SMI Review √ Nutrition Facts Label 48

49. Required Documents for the SMI Review √ Nutrition Facts Label 49

50. Required Documents for the SMI Review √ CN labels 50