What is the School Meals Initiative for Healthy Children (SMI)?
Effective July 13, 1995, a final rule was implemented which amended the regulations governing the nutrition standards for the National School Lunch and School Breakfast Programs. The final rule required that by the School Year 1996/1997, all school lunches and breakfasts comply with the recommendations of the Dietary Guidelines for Americans. This rule established specific minimum standards for calories and key nutrients which meals must meet. To assist and provide training for this rule, USDA implemented the School Meals Initiative for Healthy Children.
The Dietary Guidelines for Americans provides science-based advice to promote health and to reduce risk for major chronic diseases through diet and physical activity. Major causes of morbidity and mortality in the United States are related to poor diet and a sedentary lifestyle. Some specific diseases linked to poor diet and physical inactivity include cardiovascular disease, type 2 diabetes, hypertension, osteoporosis, and certain cancers. Furthermore, poor diet and physical inactivity, resulting in an energy imbalance (more calories consumed than expended), are the most important factors contributing to the increase in overweight and obesity in this country. Combined with physical activity, following a diet that does not provide excess calories according to the recommendations in the Dietary Guidelines should enhance the health of most individuals.
What is a "Healthy Diet?"
The Dietary Guidelines describe a healthy diet as one that
Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products;
Includes lean meats, poultry, fish, beans, eggs, and nuts; and
Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars
The recommendations in the Dietary Guidelines and in MyPyramid are for the general public over 2 years of age. MyPyramid is not a therapeutic diet for any specific health condition. individuals with a chronic health condition should consult with a health care provider to determine what dietary pattern is appropriate for them.
Tips & Resources
Your food and physical activity choices each day affect your health - how you feel today, tomorrow, and in the future.
These tips and ideas are a starting point. You will find a wealth of suggestions here that can help you get started toward a healthy diet. Choose a change that you can make today, and move toward a healthier you.
Tips to help you:
Make half your grains whole
Vary your veggies
Focus on fruit
Get your calcium rich foods
Go lean with protein
Find your balance between food and physical activity
How are menus planned with the new rules?
Districts must use one of four options for menu planning. The options include:
Nutrient Standard Menu Planning
Assisted Nutrient Standard Menu Planning
Enhanced Food Based Menu Planning
Traditional Meal Pattern
Different options may be used in different schools and different options may be used for breakfast and lunch in the same school.
How will menus be reviewed for compliance for the SMI rules?
The regulations require that certain nutrients be monitored, to ensure that 1/4 of the Recommended Dietary Allowance (RDA) has been met for breakfast and 1/3 of the RDA for lunch, as well as meeting the Dietary Guidelines for Americans. The ESC Child Nutrition Program Specialist will evaluate menus for compliance with these nutrient standards at a minimum of once every five years. A nutrient analysis will be conducted on selected menus for a week for food based menu planning systems. Documentation of data used in nutrient analysis will be reviewed for districts using Nutrient Standard or Assisted Nutrient Standard Menu Planning.
Will the nutrient monitoring be done as part of the Coordinated Review Effort (CRE)?
The SMI nutrition evaluation may be conducted at the same time that a CRE is scheduled or done as a separate program review, because they are two separate procedures. In Texas, the CRE review and the SMI evaluation will be conducted separately. SMI provides technical assistance to districts in planning meals that meet the Dietary Guidelines for Americans.
What records will be needed to conduct the nutrient analysis?
One week’s menus for each grade/age level served for one school under the jurisdiction of a district will be evaluated. Menus from more than one site will be analyzed only if multiple menu planning options are used by the district. Records needed include:
Menus for the week being evaluated
Complete production records for the week being evaluated
All standardized recipes used for the week being evaluated, to include USDA as well as local recipes
Manufacturer’s nutrition information of commercially processed foods used during the week being evaluated
Food product descriptions
Estimates of a la carte sales and adult meals which are part of the production record
Printout provided from the USDA approved software for the week being evaluated when a school is following Nutrient Standard and Assisted Nutrient Standard Menu Planning or is utilizing USDA approved software to conduct their own nutrient analysis for food based menu planning
What will the criteria be for meeting the Dietary Guidelines and Nutrient Standards?
Lunch meets 1/3 of the Recommended Dietary Allowances for protein, vitamin A, vitamin C, iron, calcium, and calories
Breakfast meets 1/4 of the Recommended Dietary Allowances for above nutrients and calories
When averaged over a school week, all school meals contain 30% or less of total calories from fat
When averaged over a school week, all school meals contain less than 10% of calories from saturated fat
Reduction in levels of sodium and cholesterol and an increase in dietary fiber
What actions may be necessary if the new regulations are not met?
Districts who do not meet the dietary guidelines and nutrient standards will receive technical assistance from the ESC Program Specialist to assist them in developing an improvement plan for meeting the goals of the School Meals Initiative.
When it is viewed that the district is making a good faith effort to plan healthy meals, reimbursement payments will not be affected.
If you desire further information on this topic, please contact your ESC Child Nutrition Program Specialist.
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