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THE ROAD TO SMI SUCCESS:

THE ROAD TO SMI SUCCESS:. A Guide for School Foodservice Directors. The Road to Success. Replaces USDA’s Healthy School Meals Training manual Continue to use USDA’s Menu Planner for Healthy School Meals

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THE ROAD TO SMI SUCCESS:

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  1. THE ROAD TO SMI SUCCESS: A Guide for School Foodservice Directors

  2. 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

  3. On Your Mark… For The Introduction • Why read the introduction? • “What is SMI?” • “Improving School Meals Involves a Roadmap”

  4. The Introduction • “Working Toward Specific Nutrition Goals: Going Beyond Meal Patterns with the Dietary Guidelines.” • “SMI is Important: Showing the Way” • Schools Can Make a Difference

  5. Choosing a Menu Planning Approach • Two Food-BasedMenu Planning Approaches • Traditional Menu Planning • Enhanced Menu Planning

  6. Choosing a Menu Planning Approach • Two Nutrient-Based Menu Planning Approaches • Nutrient Standard Menu Planning • Assisted Nutrient Standard Menu Planning • Alternate (Any reasonable approach)Menu Planning

  7. Choosing a Menu Planning Approach • Chart Compares Menu Planning Approaches • Chart provides clarification on issues • Tool to help SFA decide which approach to use

  8. Food-Based Menu Planning ApproachesAdvantages/Disadvantages • Advantages: • Familiarity • No computer costs/skills needed • Meals are models for nutrition education • Focus on whole foods • Disadvantages: • Less flexibility in initial menu planning • Nutrient levels unknown

  9. What are the Food-Based Menu Planning Approaches? • Traditional Food Based Menu Planning • Enhanced Food Based Menu Planning

  10. Food-Based Menu PlanningAge/Grade Groups • Different age/grade groups for Traditional and Enhanced Meal Patterns • Age/grade group establishes minimum quantities that must be offered

  11. Available Lunch Modifications for Food-Based • Modification to the meat/meat alternate • Modification for portion sizes and nutrient levels (Traditional only) • Modification for the majority of children

  12. Available Lunch Modifications for Food-Based State Agencies… • may require prior approval before SFAs can implement the modifications, and/or • may establish guidelines for using the modifications.

  13. Offer vs. Serve Food-Based menu Planning • OVS at Lunch • Required for senior high school • Optional for lower grades • OVS at Breakfast • May implement OVS for some or all grades • Not required • The price of the reimbursable meal does not change if the student does not take a menu item or requests smaller portions

  14. Offer vs. Serve Food-Based Menu Planning LUNCH • Schools must offer all five required food items. • For high school, students may decline up to two of the five food items for lunch. • At the SFA’s discretion, students below senior high may decline one or two of the five food items for lunch.

  15. Offer vs. Serve Food-based Menu Planning BREAKFAST • Schools must offer all four required food items. • Students can only decline 1 menu item.

  16. Offer vs. ServeFood-Based Menu Planning • Students must take the full planned serving size for the food item to count for Offer versus Serve. • Two servings of the same food item cannot count toward meeting OVS requirements. • Fluid milk must always be offered as a food item.

  17. What It Takes to Implement a Food-Based Menu Planning Approach • A new tool in this guidance is the self-evaluation chart for the food-based menu planning approaches

  18. Uses For The Self-evaluation Check List • A new SFA • A participating SFA • Evaluating how well it is doing • A participating SFA • Considering changing menu approaches • A SA uses to assist a new SFA and as talking points during an SMI review

  19. Self-Evaluation Checklist for Food-Based Menu Planning Approaches • Reimbursable Meals at POS • Portion/serving size control • Offer versus Serve

  20. Self-Evaluation Checklist for Food-Based Menu Planning Approaches • Production Records • Standardized Recipes • Cycle Menus

  21. Self-Evaluation Checklist for Food-Based Menu Planning Approaches • Nutrition Information for commercial products • CN labels • Written food descriptions • Staff training

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