SMI

1
SMI the other Review
Whats in Your Menu?
2
Does Your Menu Meet the Dietary Guidelines
for Americans ?

• Federal Nutrition Standards
• Calories (KCAL)
• Protein
• Calcium
• Iron
• Vitamin A
• Vitamin C
• Saturated Fat lt 30 of total KCAL
• Total Fat lt 10 of total KCAL
• Oregon State Recommendation Limits
• Cholesterol 100mg ?
• Sodium 1200mg ?
• Fiber 1 gram/100 KCAL ?

? RDAS for Lunch
3
Which Menu ?

• Lunch Only
• SMI Week is 1 week
• (beginning end)
• 4-7 days, School or RCCI week
• During same week of the CRE/SMI On-Site Review
• Based on 1 of the reviewed sites menu

4
What do I need to do for this review?
Collect Materials
Collect Materials
Collect Materials
Collect Materials
Collect Materials
Collect Materials
Collect Materials
5
All Meal Plans

• Collect Materials for SMI week
• Menu
• Production Records
• After meal service
• Condiments used
• Recipes
• Nutrition Facts Labels

6
Production Records

• Complete?
• All food items served listed?
• Portion sizes stated?
• Total Food Quantities specified?
• Number of students planned indicated?
• Actual Condiments Used (SMI only)

7
Recipes

• Specify all ingredient s
• Specify amounts
• Portion Size
• Yield of Servings
• Total Quantity of Each Ingredient
• USDA recipe? only need number on the
  Production Record
• OR
• If not followed exactly , copy recipe and write
  in changes.

8
NUTRITION FACTS Labels
Copies of actual label off package accepted
Name of Product
9
Activity - SMI A Day in the Review Week
Working with your table Imagine you are
working on a day in the SMI review week, before
and after the meal service. Review what you
have done so far and sticky note or make a list
of what you need to complete for the SMI you
have in your file folder for the day.