USDA’s S chool M eals I nitiative The SMI Review … Tips for Success

1. USDA’s School Meals InitiativeThe SMI Review … Tipsfor Success Presented by SMI Consultants NC DPI Child Nutrition Services June xx, 2009 "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, gender, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer."

2. What is SMI? School Meals Initiative is a process by which schools implement the Dietary Guidelines for Americans into school meals.

3. An ongoing process to provide nutritious school meals, and to encourage children to make healthy choices. What is SMI?

4. SMI for Healthy Children • Regulations first issued in 1995 • Following the Healthy Meals for Healthy Americans Act of 1994, which requires that meals served by sponsors of NSLP meet Dietary Guidelines.

5. Why SMI? • USDA Initiative • Epidemic of childhood overweight • Current research indicating: poor intake of fruits/vegetables, too much soda, and too little milk/Calcium • NC’s Nutrition Standards • New Dietary Guidelines

6. SMI Review...goals • To ensure that Program meals meet the nutrition standards • To ensure that SFA’s receive technical assistance and resources needed to meet the nutrition standards

7. Start with the Dietary Guidelines for Americans 2005 • Consume a variety of foods from the basic food groups. • Control calorie intake to manage body weight. • Choose fats wisely

8. Dietary Guidelines for Americans 2005 • Increase intake of fruits and vegetables • Increase intake of whole grains. • Increase intake of fat free /low fat milk and milk products.

9. Dietary Guidelines For Americans 2005 • Choose and prepare foods with little salt. • Engage in regular physical activity. • Keep foods safe.

10. SMI goes beyond Dietary Guidelines • Standards for 6 key nutrients • Protein • Calcium • Calories • Vitamin A • Vitamin C • Iron

11. SMI goes beyond Dietary Guidelines • ¼ RDA for age/grade group for breakfast for calories, protein, calcium, iron, Vitamin A and C. • 1/3 RDA for age/grade group for lunch for calories, protein, calcium, iron, Vitamin A and C.

12. Resources you need:updated versions available on line athttp://teamnutrition.usda.gov/library.html

13. Also athttp://teamnutrition.usda.gov/library.html

14. Menu Planning Options • Food Based Menu Planning Traditional Enhanced OR • Nutrient Standard Menu Planning Nutrient Standard Menu Planning Assisted Nutrient Standard Menu Planning

15. Menu Planning Options • OR…. Any Reasonable Approach Must be approved by DPI prior to use.

16. Nutrient Standards • A nutrient standard is the required level of calories and key nutrientsfor specific grade or age groups for breakfast and lunch.

17. Menus, when averaged over a school week must meet the nutrient standards for appropriate age/grade groups. Nutrient Standards

18. Standards that must be met: Calories for age/grade group Fats • < 35% calories from total fat • < 10% calories from sat. fat

19. Standards that must be met: RDA’s for specific grade/age groups for: • Protein • Calcium • Iron • Vitamin A • Vitamin C

20. Should show improvement in: • Cholesterol • Fiber • Sodium

21. The SMI Review! How Do We Determine if Your Menus Meet the Standards?

22. The SMI Review SMI Review is the “report card” on how well your meals are meeting SMI nutrient standards and the Dietary Guidelines Federal Review required by USDA to ensure meals meet USDA standards. Performed once every 5 years; includes analysis of menus and on-site observation of meal prep and service.

23. The SMI Review • Analysis of School Lunch menus asplanned for reimbursable meals. • Menus analyzed for a school week. (no less than 3 consecutive days) • Based on planned menus, standardized recipes and complete, accurate Daily Meal Production Record data

24. Nutrient analysis of menus Analysis will indicate achievement of nutrient standards as well as increase or decrease in : • Cholesterol • Sodium • Fiber • Trans-fats

25. Begin now if you haven’t already…. • Standardizing recipes for EVERY menu item • Collecting labels and nutrient specs for all products you use • Fine tuning production records • Review your bid specs • Consider a cycle menu

26. Specific info needed for the SMI review: • Planned Menus for the review week • Standardized Recipes with prep instructions • Production Records – completed! • Nutrition Fact Labels or Manufacturer’s nutrition info CN Labels are helpful but NOT a substitute for the nutrition facts label.

27. Specific info needed for the SMI review: • Food product descriptions (your bid documents will be reviewed) • Documentation of a la carte sales and adult meals (from production records) • If you are an NSMP sponsor:documentation of your method of data aggregation

28. What food items need a recipe? • Every food item on your menus needs a recipe! • EVERY ITEM??? • Every Item ! • WHY?

29. Recipes for every menu item • Every menu item must be included in the nutrient analysis • Even single/pre-prepared items may have different prep methods which significantly impact the nutrient content • Even single/pre-prepared items may require HACCP CCP’s if they are a PHF

30. Standardized Recipes

31. Complete Daily Meal Production Records….be sure you are using the correct form!

32. Or an approved alternate form

33. Production Records must document PLANNED student reimbursable meals in order for the analysis to determine…. • Compliance with nutrient standards • Compliance with Dietary Guidelines All evidenced by your complete and accurate Daily Meal Production Records

34. Fiscal Action • If program sponsor is not working in good faith to meet SMI Standards, State must determine if fiscal action is warranted. • Incomplete or inaccurate production records that do not document reimbursable meals will warrant fiscal action.

35. Nutrient Analysis Protocols • From the Reviewer’s Guide to SMI: SMI Regulations have now been in effect since 1995. SFA’s must effectively implement the SMI requirements for healthy meals. A complete and accurate analysis is part of every SMI review. State agencies must require that SFA’s correct any findings so that nutrient analyses accurately reflect the menus, and that menus meet the SMI nutrition standards.

36. Questions?

37. The SMI Review Let’s look further …

38. The CRE and SMI Reviews... Coordinated Review Effort School Meals Initiative • Both focus on the reimbursable meal • Both include on-site observation of meal prep and service • Both are performed every 5 years, at minimum; usually done concurrently in NC • On-site reviews may require 3-5 days to complete

39. The SMI Review will evaluate: • variety • menu planning principles • use of standardized recipes • preparation procedures • portion sizes • Adequate meal components for FBMP or adequate menu items for NSMP

40. The SMI Review will evaluate: • Daily Meal Production Records – are they Complete, Timely, and Accurate • HACCP practices documented • Substitutions • date known? • For FBMP – Meal Components meet the minimum amounts indicated in the Food Buying Guide • For NSMP – Menu items are adequate for the menu structure used to plan the meal.

41. Think of it this way … there should consistency among the menus, recipes, and production records!

42. Preparation for the Review • Pre-SMI Training • SMI Data Collection Tool is provided • Dates are established for: • The on-site review • The review week • TheCompleted Data Collection Notebooks • Returned to the SMI Consultant • 4 weeks PRIOR to the on-site review unless arranged otherwise with your SMI Consultant

43. Preparation for the Review • The SMI Review is Scheduled • Announcement Letters sent to the CND and the Superintendent • Review Week is identified • Usually the last full week of service to students prior to the scheduled review • i.e. Review scheduled for March, then the SMI review week is usually the last full week of February; your consultant will verify. • Schools are selected • Usually one for each grade level; your consultant will notify you. • Follow instructions from your consultant if you use different menu planning options at various schools or meals.

44. We have a Data Collection Tool to help you organize the information needed!

45. The Data Collection Tool is designed to: • Assist you in compiling the SMI information needed for the review • Prepare the reviewer for the comprehensive on-site visit

46. Who is my SMI Consultant? • Refer to page 2 for names, addresses, and phone numbers What about the review? • Refer to page 3 for general information

47. Common Problems See Page 4 of your manual!

48. SMI REVIEW FORMSOR THINGS YOUR MOTHER NEVER TOLD YOU!

49. SMI Forms … Let’s look Pages 5-17 of the manual provided for your reference. It is not necessary to complete these pages as the SMI consultant will fill out the information during the review. Let’s look at the forms ….

50. SMI - 4 This form is used for recording general information about the School District and school(s) selected for the review.