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SMI Review

SMI Review. Melissa Cullen October 6, 2011. 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. CRE Free/reduced price benefits provided correctly

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SMI Review

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  1. SMI Review Melissa Cullen October 6, 2011

  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. CRE Free/reduced price benefits provided correctly Proper meal counts taken at POS Complete reimbursable meals are offered SMI Nutritional standards are met Ensure SFA receives technical assistance and resources to meet nutrition standards National Food Service Management Institute What are the differences?

  4. 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

  5. 2005 DIETARY GUIDELINES FOR AMERICANS • Eat a variety of foods • Limit total fat to ≤ 30% of 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

  6. 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

  7. 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

  8. 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

  9. 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. 

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. CN Label Changes • American Marketing Service of USDA • Approved Labels and Manufacturers on USDA website. • http://www.fns.usda.gov/cnd/cnlabeling/default.htm • Labels dated before 2005 must be updated.

  15. 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

  16. BEFORE 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

  17. National Food Service Management Institute Preparing for the SMI Review Information Needed: • Menus for review week • Standardized recipes • Food production records • Food product descriptions • Nutrition Facts Labels or nutrient analysis data • CN Labels • Nutrient analysis of menus if available • Age Grade grouping (schedule A)

  18. Age Grade Grouping Nutrient Requirements

  19. 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

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

  21. Questions?

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