THE ROAD TO SMI SUCCESS:

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THE ROAD TO SMI SUCCESS

• A Guide for School
  Foodservice Directors

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The Road to Success

• Replaces USDAs Healthy School Meals Training
  manual
• Continue to use USDAs 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

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On Your Mark For The Introduction

• Why read the introduction?
• What is SMI?
• Improving School Meals
  Involves a Roadmap

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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

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Choosing a Menu Planning Approach

• Two Food-Based Menu Planning Approaches
• Traditional Menu Planning
• Enhanced Menu Planning

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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

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Choosing a Menu Planning Approach

• Chart Compares Menu
  Planning Approaches
• Chart provides clarification on
  issues
• Tool to help SFA decide which approach to use

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Food-Based Menu Planning ApproachesAdvantages/Dis
advantages

• 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

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What are the Food-Based Menu Planning Approaches?

• Traditional Food Based Menu Planning
• Enhanced Food Based Menu Planning

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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

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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

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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.

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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

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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 SFAs discretion, students below senior
  high may decline one or two of the five food
  items for lunch.

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Offer vs. Serve Food-based Menu Planning

• BREAKFAST
• Schools must offer all four required food items.
• Students can only decline 1 menu item.

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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.
  

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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

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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

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Self-Evaluation Checklist for Food-Based Menu
Planning Approaches

• Reimbursable Meals at POS
• Portion/serving size control
• Offer versus Serve

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Self-Evaluation Checklist for Food-Based Menu
Planning Approaches

• Production Records
• Standardized Recipes
• Cycle Menus

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Self-Evaluation Checklist for Food-Based Menu
Planning Approaches

• Nutrition Information for
  commercial products
• CN labels
• Written food descriptions
• Staff training