School Meals Initiative for Healthy Children (SMI)

1. School Meals Initiative for Healthy Children (SMI) Training for Vendors Providing Meals to Schools Julie A. Cox, RD, CD Public Health Nutritionist Wisconsin Department of Public Instruction School Nutrition Programs October 13, 2011

2. What is the School Meals Initiative for Healthy Children? • Launched by USDA in 1995 • Addresses the nutrition standards for School Meals • National School Lunch Program (NSLP) • School Breakfast Program (SBP) • Requires schools to comply with • Dietary Guidelines for Americans • Nutrition standards set by USDA • Calories, vitamins, minerals, fat and saturated fat • Nutrition standards set by DPI • Fiber, cholesterol and sodium

3. The SMI Review • Goals of SMI review: • Ensure meals meet nutrition standards • To provide technical assistance and resources to help meet standards

4. Information needed for an SMI review • School Food Authority (SFA) Profile • Supplemental Information sheet • Weekly Milk Usage record • Menus for the week being reviewed • Production records • Standardized recipes • Nutrition facts labels or manufacturer’s statements (if they contain nutrition information on the product) • Meal Component Worksheet • Other information (Salad/Garden Bar Worksheets, Condiment Usage Record, etc) Copies may be downloaded at http://fns.dpi.wi.gov/fns_smiinfo

5. Teamwork = Success

6. Vendors and Buyers Working Together

7. School Food Authority Profile • Form serves as a quick reference for the reviewer completing nutrient analysis. • Vendors should assist with completing the Menu Planner and Best time to be reached in the third section.

8. Choose a different grade grouping than was analyzed in the last review • If an elementary school was analyzed in the past, choose the middle school or high school

9. September 2011

11. Supplemental Information • Provide the reviewer with quick answers to commonly asked questions. • Complete each question as accurately as possible! • Send recipes/nutrition labels where indicated.

12. Weekly Milk Usage • Submit a weekly record of how much of each types of milk are offered at lunch; • How much of each kind? • What kind of milk? • i.e. Chocolate, white • What percent milk fat? • i.e. 1%, fat free or skim • Submit actual counts or use percentages • Identify percentage of students who always take milk

13. Production Records • Include completed production records for each day of the week submitted for review. • Distinguish USDA Food (commodity) items. Sample production record available on DPI’s Child Nutrition website. This form can be tailored to meet the school’s needs.

14. Production Records A properly completed production record should contain: • Planned/forecasted number of students and adults, with students, broken down into the proper grade groupings • Recipe(s) or food products 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

15. Serving Sizes: Fluid Ounces vs. Ounces? • Portion sizes should be listed in measurements of volume, such as cups, tablespoons, etc or recorded by the scoop size used • 2 ounce spoodle = 2 fl oz = 1/4 cup • 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)

16. 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) • Production records should specify the grade groupings served and list for each grade group: • Forecasted number of meals • Actual number of meals • Portion sizes • Number of forecasted and served portions of each menu item

17. Standardized Recipes • Should be available for all food items served that contain more than one ingredient www.dpi.wi.gov/fns/smiinfo.html

18. Information included on 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, as well as the production record • 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

19. USDA Recipe D-26: Macaroni & Cheese USDA Recipe Recipe with your School Specific Changes

20. Product Nutrition Labels • Nutrition labels should be submitted for most purchased food items, including: • Processed entrée items • Direct Diversion food items • Soup bases/sauce mixes • Butter/margarine/shortening • Condiments • Do not need to send labels for: • USDA food items • Canned or frozen fruits and vegetables • Milk

21. 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 • Helpful but not required: Brand, manufacturer and UPC/Bar code

22. Meal Component Worksheet • Provides the reviewer with a quick reference of how each food item contributes to the meal components for school’s menu planning option.

23. Salad/Garden Bar Production Worksheets (Optional) • Refer to optional worksheets available on DPI’s website at • http://fns.dpi.wi.gov/fns_smiinfo • Record usage for the entire week or each day • Include nutrition labels and recipes for all of the food items used

24. Condiment Usage Record (Optional) • Condiment usage must be included somewhere in packet. • Optional worksheet available on the DPI website can be edited to meet the needs of each school. • Form may be filled in with daily or weekly usage. • Nutrition labels for the condiments used must be submitted with packet.

27. Are you doing Nutrient Analysis on you Menus? • Nutrient analysis completed by the vendor may be submitted with packet. • If using Lunch Byte’s Nutrikids this can be done electronically • Public Health Nutritionist will review and give technical assistance as appropriate • All packet materials still need to be submitted so accuracy may be verified.

28. For more information… • DPI’s Child Nutrition website: http://fns.dpi.wi.gov/fns • School Meals Initiative information on DPI’s Child Nutrition website: http://fns.dpi.wi.gov/fns_smiinfo • 2010 Dietary Guidelines for Americans webcast http://fns.dpi.wi.gov/fns_sntwebcasts#dga • If you have any questions regarding your SMI packet, feel free to contact any of the following; • Sarah Combs, Julie Cox, Alicia Dill, Cindy Loechler, or Kelly Williams • See the directory for contact information http://fns.dpi.wi.gov/fns_directory

29. Teamwork = Success Thank you for all you do for your schools and the children of Wisconsin!

30. 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, sex, age, or disability.For Food Distribution on Indian Reservations discrimination is also prohibited on the bases of religion and political beliefs. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights (Office of Adjudication), 1400 Independence Avenue, SW, Washington, DC 20250-9410, or call toll free (866) 632-9992 (voice). TDD users can contact USDA through local relay or the Federal Relay at (800) 877-8339 (TDD) or (866) 377-8642 (relay voice users). The USDA is an equal opportunity provider and employer.