School Meals Initiative for Healthy Children (SMI)

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School Meals Initiative for Healthy Children (SMI)

• Preparing for an SMI Review
• (Food-Based Menu Planning)

Sarah Combs MS, RD Public Health
Nutritionist Wisconsin Department of Public
Instruction School Nutrition Programs
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What is the School Meals Initiative for Healthy
Children?

• Launched by USDA in 1995 to improve the
  nutritional quality of school breakfast and lunch
• Addresses the nutrition standards for School
  Meals
• National School Lunch Program (NSLP)
• School Breakfast Program (SBP)
• Requires schools to comply with the Dietary
  Guidelines for Americans

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Dietary Guidelines for Americans

• Eat a variety of foods to meet nutrient needs
• Keep total fat intake between 20-35 of calories
• Limit saturated fat to 10 of calories
• Consume less than 300 mg/day of cholesterol
• Choose a diet with plenty of vegetables, fruits,
  and grain products, with at least ½ of the grains
  being whole grains
• Choose a diet moderate in salt and sodium choose
  and prepare foods with little salt

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USDAs NSLP Nutrient Standards

• Based on the Dietary Guidelines
• Lunches must meet 1/3rd of age/grade appropriate
  minimum standards for
• Calories
• Protein
• Vitamins A and C
• Iron
• Calcium
• Maximum standards for percentage of calories from
  total fat and saturated fat
• 30 of calories from fat
• 10 of calories from saturated fat
• For more information refer to the Meal Planner
  for Healthy School Meals (p 6 and 11)

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What about sodium, cholesterol, and fiber?

• USDA has not set specific standards for these
  nutrients
• DPIs School Nutrition Team has set the following
  goals for lunches, when averaged out over one
  week
• lt 1300 mg sodium
• lt 100 mg cholesterol
• Fiber K-3rd grade 4 g K-6th grade
  5 g
• 4-12th grade 6 g 7-12th
  grade 7g

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The SMI Review

• Each School Food Authority (SFA) participating in
  the National School Lunch Program will be
  scheduled for an SMI review at least once every 5
  years
• Can occur before, during, or after your on-site
  Coordinated Review Effort (CRE) review
• Goals of SMI review
• Ensure meals meet nutrition standards
• To provide technical assistance and resources to
  help meet standards

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Grade Groupings

• Food Based menu planning options
• Traditional Preschool, K-3, 4-12,
• 7-12 (optional)
• Enhanced Preschool, K-6, 7-12
• K-3 (optional)
• Record forecasted of meals, actual of meals,
  and portion sizes on the production records for
  the grade groupings you serve

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Information needed for an SMI review

• School Food Authority (SFA) Profile
• Supplemental Information sheet
• Weekly Milk Usage record
• Menus for the week being reviewed
• Standardized recipes
• Production records
• Nutrition facts labels or manufacturers
  statements (if they contain nutrition information
  on the product)
• Meal Component Worksheet
• Other information (Salad/Garden Bar Worksheets,
  Condiment Usage Record, etc)

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School Food Authority Profile

• Please complete the first three sections and
  return with SMI packet
• Serves as a quick reference for the reviewer
  completing your nutrient analysis
• Best time to be reached for questions

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Supplemental Information

• Provides the reviewer with quick answers to
  commonly asked questions
• Please complete each question be as accurate as
  possible!
• Send recipes/nutrition labels where indicated

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Weekly Milk Usage

• Need to submit a weekly record of what types of
  milk are offered at lunch
• How much of each kind
• i.e. Chocolate
• What percent milk fat
• i.e. 1
• Can submit using actual milk counts or by
  calculating percentages
• Percentage of students who always take milk

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Week of menus for review

• Select a week of menus include with your packet
• Choose a different grade grouping than was
  analyzed in the last review
• If an elementary school was analyzed in the past,
  send us information for the middle school or the
  high school
• Choose a full week of lunch menus

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Standardized Recipes

• Should be available for all food items you serve
  that contain more than one ingredient
• www.dpi.wi.gov/FNS/smiinfo.html

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Information included on your recipes

• Yield total number of servings the recipe
  prepares
• Serving sizes if different grade groupings are
  given different serving sizes, note that on the
  recipe
• Preparation procedures
• Weights (e.g. pounds, ounces) and measures (e.g.
  cups, tablespoons) of each ingredient
• All ingredients and their form
• Cooked vs. raw
• Fresh, frozen, canned (packed in light syrup,
  juice, etc)
• Fat content (e.g. 20 fat ground beef)
• EP vs. AP

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USDA Recipe D-26 Macaroni Cheese
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With your changes
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Production Records

• Sample form that can be found on DPIs Child
  Nutrition website and tailored to your program
• Completed production records should be included
  in your packet for each day of the week submitted
  for review
• Distinguish commodity items use an asterisk,
  circle the item, or write the word commodity in
  the product description column

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Production Records

• A properly completed production record should
  contain
• The planned/forecasted number of students and
  adults, with students, broken down into the
  proper grade groupings
• What recipe(s) or food products were used ,
  including condiments
• Serving sizes for each age/grade group and for
  adults
• Total amount of food prepared (e.g. number of
  servings, cans, pounds, etc)
• Actual number of reimbursable meals served for
  each age/grade group
• Actual number of non-reimbursable meals served
  (e.g. adult meals, a la carte meals, etc)
• Leftovers and substitutions

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Serving Sizes Fluid Ounces vs. Ounces?

• Volume vs. weight
• Unless you are weighing out each portion, you
  should not use ounces on your production records
• 4 ounces 1/4 pound (not ½ cup)
• 6 ounces 3/8 pound (not ¾ cup)
• 8 ounces 1/2 pound (not 1 cup)
• Most portion sizes should be listed in
  measurements of volume, such as cups,
  tablespoons, etc or you can record the scoop size
  you are using
• 2 ounce spoodle 2 fl oz 1/4 cup

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Product Nutrition Labels

• Nutrition labels should be submitted for all
  purchased food items, even for the
  butter/margarine/shortening, condiments, and soup
  bases/sauce mixes your program uses
• Do not need to send labels for commodity food
  items
• Do not need to send labels for canned or frozen
  fruits and vegetables, or for milk

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Product Nutrition Labels

• Submitted labels should contain
• The serving size
• The weight for the stated serving size
• Amounts of the following nutrients
• Calories
• Total fat saturated fat
• Cholesterol
• Sodium
• Carbohydrates
• Dietary fiber
• Protein
• Iron, calcium, Vitamin A, and Vitamin C
• Brand/manufacturer and UPC

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This is not a nutrition facts label

• If a product does not contain a nutrition facts
  label, you should contact your sales rep to get
  the products nutrition information
• If you cannot obtain the nutrition information,
  please send this label and a UPC

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Child Nutrition (CN) Labels

• Not needed for SMI, but need for CRE review
• Clearly identify the contribution of a product
  toward the meal pattern requirements
• All CN labels contain
• A distinct border
• A 6 digit ID number
• A statement of contribution
• A statement of authorization by FNS
• The date the label was approved by FNS

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Meal Component Worksheet

• Provides the reviewer with a quick reference of
  how each food item contributes to the meal
  components for your menu planning option.

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Salad/Garden Bar Production Worksheets (Optional)

• Optional worksheets available on DPIs Child
  Nutrition website
• www.dpi.wi.gov/fns/smiinfo.html
• Can record usage for entire week or each day
• Include nutrition labels and recipes for all of
  the food items used on your salad/garden bar
• If your program has a salad or garden bar, but
  you prefer not to use these worksheets, be sure
  to include this information somewhere in your
  packet

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Salad/Garden Bar Worksheets
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Condiment Usage Record (Optional)

• Optional form, but condiment usage must be
  included somewhere in packet
• Can fill in usage per day or per week
• If your school uses something not listed on this
  sheet, you can write it in
• Be sure to send in nutrition labels for the
  condiments you use!

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For more information

• DPIs Child Nutrition website http//www.dpi.w
  i.gov/fns/
• School Meals Initiative information on DPIs
  Child Nutrition website http//www.dpi.wi.gov/fn
  s/smiinfo.html
• If you have any questions regarding your SMI
  packet, feel free to contact any of the
  following
• Sarah Combs, Julie Cox, Cindy Loechler, or Kelly
  Williams
• See the directory for contact information
  http//dpi.wi.gov/FNS/directory.html