Topic of the Month: School Initiative (SMI) Vol 4, issue 4 Nourishing News Idaho State Department of Child Nutrition Programs November 2009

National School Program (NSLP) School Program (SBP)

This publication has been sent to all: School Meals • School Service Directors • School Food Service Managers Initiative (SMI) upcoming training opportunities

Please check our website Inside: www.databasesdoneright.com/nutrition/ periodically for newly scheduled trainings. A Message from the Director...... 2 Idaho Nutrition Standards and the SMI...... 2 What you need for the SMI Review...... 2 To sign up for Child Nutrition trainings or for more information, Breakfast in the Classroom Procedures...... 3 visit our training web site: www.databasesdoneright.com/nutrition/ What is NSMP?...... 3 What is Food Based Planning?...... 3 Circulate to:  Superintendent  Principal Poster Perfection...... 4  School Nurse  Health Teacher  Kitchen Staff Act of 1941, which requires that meals under the NSLP and A Message from SBP meet the Dietary Guidelines for Americans. The MS I the Director regulations define how the Dietary Guidelines are applied What you need to school meals. The purpose of this newsletter Currently, USDA is in the process of revising the for the SMI is to help school patterns and SMI nutrition standards. During Review directors, supervisors, this process USDA has asked all state agencies to begin and managers successfully proactively implementing the applicable recommendations If you are lucky enough to implement the U.S. for the Dietary Guidelines for Americans into Child have an SMI review, you Department of Agriculture’s Nutrition Programs. In response to the USDA’s request, will need to have some (USDA) School Meals Initiative (SMI) for Healthy the Idaho State Department of Education Child Nutrition information prepared. The Children regulations. Because there is so much available Programs (CNP) office took the proactive step to form a state agency will send a information on SMI, it can be overwhelming to find panel earlier this year and develop new Idaho Nutrition letter to you identifying the answers to your questions and concerns. This newsletter Standards for Programs. This information week that will be analyzed provides SMI information so you and your staff can more can be found at: http://www.sde.idaho.gov/site/cnp/ or reviewed. The two menu easily provide nutritious meals and a healthy environment nutritionStandards/. planning methods require for your students. CNP recommended that all SFAs fully implement the different information for What is the SMI? The MS I includes the entire National new standards into their programs starting August 2009. the SMI review. As a result, School Lunch Program (NSLP) and the School Breakfast All SMI reviews conducted after August 2009 will include this column separates Program (SBP) regulations and policies that address a review of compliance with the new Idaho Nutrition each method and provides the nutrition standards for school meals. These MS I Standards for School Meals. the specific direction or regulations enhance the statutory nutrition requirements We hope you enjoy this important newsletter showing information required. for the NSLP and the SBP and provide School Food the connection between the SMI, new Idaho Nutrition Authorities (SFA)/schools with a variety of alternatives for Standards and quality, nutritious meals. Remember, the Nutrient Standard planning . In addition, SMI encompasses actions SMI involves more than nutrient analysis and the SMI to support state agencies and school food authorities review. SMI is an ongoing process to provide nutritious Menu Planning in improving school meals and encouraging children school meals to children and motivate children to make (NSMP) to improve their overall diets, utilizing the new Idaho healthy choices. Nutrition Standards. These actions include training school Production Records for the foodservice personnel to serve healthy meals and teaching week children to make healthy dietary choices. USDA issued the Sincerely, All recipes used that week final MS I for Healthy Children regulations in 1995 after Colleen Fillmore PhD, RD, LD All Nutrition Facts labels the passage of the Healthy Meals for Healthy Americans CNP Director for processed used during that week A backup disc of your program documents (ex. Nutrikids) should have all Idaho Nutrition Standards This checklist can be printed from the Nutrition Standards of the needed information and the SMI website at www.sde.idaho.gov/site/cnp/nutritionStandards/. for the reviewer and may be If it is determined during a review that a district requested in advance Heidi Martin, MS, RD, LD, Coordinator does not meet the Idaho Nutrition Standards for School Meals, the reviewer will provide recommendations in a Corrective Action Plan and will give the district 30 days Starting August 2009, the SMI review will include an to make changes to its menu. Usually, the district will assessment of compliance with the Idaho Nutrition be required to send in documentation to show proof of Standards for School Meals in addition to the usual meeting the standards and/or recommendations in the review of the USDA Nutrient Standards. Child Nutrition Corrective Action Plan. Programs has developed a checklist that will help districts The good news is that in many cases the Idaho prepare for the review of the Idaho Nutrition Standards. Nutrition Standards will help districts meet other USDA Use this checklist to assess your menu prior to your SMI Nutrient Standards since the new standards focus on review to be assured you meet all of the requirements. increasing nutrient-dense foods. For example:

New Standard Benefit

Increasing and Increase A and C

Low- and fat-free Will help lower fat and cholesterol consumption

Limiting high-fat condiments Will help lower total fat and consumption

Whole grains and legumes Increase fiber and other nutrient consumption

2 Nourishing News Vol. 4, Issue 4 Breakfast in the Classroom What is NSMP? Procedures Lynda Westphal, MHS, Coordinator National School Lunch Program Coordinators Food Based Menu When choosing Nutrient Standard Menu Planning (NSMP) Planning the district is accepting responsibility for entering its After observing several breakfast programs throughout the Production Records for the nutrient data into a software program and making sure the state, the state agency wanted to review the School Breakfast week menus they are serving meet the USDA guidelines for the Program (SBP) rules. Please remember, SBP rules must be key nutrients and calories. By choosing NSMP and entering All recipes used that week adhered to even if the meal is not served in the . the data, the district is also responsible for checking the All Nutrition Facts labels The School District’s Food Service Supervisor is responsible computer system periodically to ensure the analysis agrees for processed foods used for the proper operation of the School Breakfast Program. with the products being served. For example, if the menu during that week 1. Food service personnel must provide training on has a chicken nugget, part way through the year the Nutri- All CN labels or product reimbursable meals including Offer vs. Serve (OVS), tion Facts Label of the current chicken nuggets should be specification sheets for the if applicable, and point-of-service counting to all meal compared to ensure it has the same calories, fat, , processed foods used that servers prior to instituting breakfast service in the etc. that it did when it was entered into the system at the week classroom. This includes teachers, classroom aides and beginning of the year. School Food Authorities (SFA) must maintain The person conducting the others serving breakfast in the classroom. SMI review will request 2. A student must be offered or served the entire breakfast nutritional analysis records to demonstrate that meet, when averaged over each school week, the nutrient that all of the above and given the choice to consume it during the breakfast information be sent to period. and calorie levels for children of each age or grade group. SFAs must keep production and menu records for the them two to three weeks 3. Breakfast in the classroom is not to be used as a before the review because program with teachers withholding food from the meals they produce. These records must show how the meals contribute to the required menu items every day. it takes time to input reimbursable to be offered at a later time. the correct data into the 4. If the entire breakfast meal is not offered or served to In addition, these records must show how the lunches contribute to the nutrition standards and the appropriate nutrient analysis software students during the breakfast period, the meals cannot be prior to the review day. claimed as reimbursable. calorie and nutrient levels over the school week for the ages/ grades of the children served. The school week generally means a week of five Regardless of the menu planning method, the Traditional Option Offer versus consecutive days; however, to accommodate shortened reviewer may need (No OVS - entire meal is holiday weeks, the period shall be a minimum of three days Serve Option* additional information, so served to child) (Child has option to refuse and a maximum of seven days (in the case of Residential they will be in touch with some components/items) Child Care Institutions). *School Food Authority has It is important that you understand and follow the menu you as needed. If you have discretion to implement at any planning method you have chosen so you are in compliance all the documents prepared grade level with your menu planning method when the state agency and organized, the process Deliver meal components/ Deliver meal components/ comes out for a review. will go smoothly. If you items to classroom by: items to classroom by: have any questions, please Students Students call the state agency. Teacher Aides Teacher Aides Food Service Staff Food Service Staff Volunteers Volunteers Parents Parents What is Food Based Menu Entire meal is served to Allows student to decline student one component/item of the Planning? offered breakfast Mary Jo Marshall, BS, Coordinator Food Based NSMP Food Based NSMP Offer 4 Offer 3 or Offer 4 Offer 3 or Traditional and Enhanced Food Based Menu Planning are components more items or more more items; both approved menu planning methods that fall under components; student can the title of Food Based Menu Planning for the National student only decline can only one menu School Lunch Program. Food Based menus follow a meal decline one item pattern with specific portion sizes based on the minimum component requirements needed by students by grade groupings. Teacher counts students as Teacher counts students as The menu structure for Food Based Menu Planning they take the entire meal they take the entire meal at lunch is to provide at least five food items from four OR the minimum required food components. The four food components are meat/ components/items meat alternate, vegetables/fruits, grains/, and milk. Student eats meal Student eats selected meal One food item must come from each of the following Student cleans up desk area Student cleans up desk area components: meat/meat alternate, grains/ and milk. Two food items must come from the / group. Any foods not served to Any foods not served to Food Based Menu Planning System sponsors use the students must be returned to students must be returned to USDA Food Buying Guide extensively to assure that the the cafeteria the cafeteria amount of uncooked food items they will be using in a Food service handles leftovers Food service handles leftovers recipe will yield the correct amount of cooked product to properly using appropriate properly using appropriate food safety recommendations food safety recommendations continues on the next page 

Vol. 4, Issue 4 Nourishing News 3 meet the minimum portion sizes for the meal SMI reviewer will conduct the nutrient analysis pattern requirements for the number of students when the district is reviewed. Whatever method they plan to serve. is chosen, menus must be in compliance with When using a processed or convenience food the USDA Nutrient Standards and Dietary item in the Traditional or Enhanced Food Based Guidelines for Americans (DGA). In addition, meal pattern, a Child Nutrition (CN) Label the menu reviewer will determine if the week or a Product Specification Sheet is required to is in compliance with the new Idaho Nutrition Idaho State Department support the specific food item’s contribution to Standards. of Education the meal pattern. Tom Luna Superintendent of Public Instruction Nutrient analysis is not a requirement of 650 W. State St. the Food Based Menu Planning System. The P.O. Box 83720 Boise, ID 83720-0027 208-332-6800 Toll Free: 800-432-4601 For more information contact: Idaho Child Nutrition Programs (208) 332-6820 or visit www.sde.idaho.gov/site/cnp Paid for by USDA grants This month’s poster is designed . In accordance with Federal law and to be a quick reference for you U.S. Department of Agriculture policy, this institution is prohibited from discriminating and the students looking for on the basis of race, color, national origin, sex, age, or disability. healthy choices. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, DC 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY).

“This institution is an equal opportunity provider.”