School Meals Initiative (SMI) Information

Links on this page explain how to prepare for the School Meals Initiative for Healthy Children (SMI) review. If your school/district will be receiving a SMI Nutrition Assessment this school year, you are required to submit information needed to complete the nutrient analysis prior to the on-site Coordinated Review Effort (CRE) visit by a DPI Nutrition Program Consultant.

• Mailed Notification for Food Based Menu Planning Schools
• Mailed Notification for Nutrient Standard Menu Planning Schools

If you have any questions about the SMI review, please contact one of these DPI Public Health Nutritionists:

Julie Cox, RD, CD	Alicia Dill, RD	Cindy Loechler, MS, RD, CD, SNS
Public Health Nutritionist	Public Health Nutritionist	Public Health Nutritionist
julie.cox@dpi.wi.gov	alicia.dill@dpi.wi.gov	cynthia.loechler@dpi.wi.gov
(608) 267-9206	(608) 266-2741	(608) 266-5185

Resources to assist with preparing your SMI packet

• Video Webcast on Preparing for the School Meals Initiative Review with PowerPoint and Script
• Checklist of Materials Needed for School Meals Initiative Review
• Sample Menu for Nutrition Analysis
• School Food Authority Profile
• Supplemental Information
• Our Weekly Milk Usage
• Meal component Worksheet
• Sample Daily Menu Production Plan
• Sample Spanish Daily Menu Production Plan
• Sample Salad Bar Production Usage Records
  • Salad Bar Production Usage Record
  • Modified Salad Bar Production Usage Record
• Sample Garden Bar Record
• Sample Condiment Usage Record
• Sample Recipe Form
• Sample Product Nutrition Information
• Do You Buy/Sell Meals From Another School/Vendor?
• Sample Food Transport Sheet
• Webcast for Vendors
  • High Fidelity Presentation (39 minutes)
  • Low Resolution Replay (WMV) (39 minutes)
  • Handouts for Vendor Training
  • PowerPoint
  • Webcast Script

DPI Resources

• How to Read Your Nutrient Analysis
  • Sample Nutrient Analysis
• Nutrient Standards for Food-Based Menu Planning
• School Meals Initiative Nutrient Standard Guidelines
• Completing your Corrective Action Plan
  
  
• Nutrient Fact Sheets from the Wisconsin Department of Public Instruction School Nutrition Team
  • Calcium and School Meals
  • Fiber and School Meals
  • Guide for Reducing Salt and Other Sodium Containing Additives in School Meals
  • Iron and School Meals
  • Tips for Lowering Fat and Saturated Fat in School Meals
  • Vitamin A and School Meals
  • Vitamin C and School Meals
  • Whole Grains

USDA Resources

• Dietary Guidelines Fact Sheets
  • Be Salt Savvy - cut Back on Sodium for Healthier School Meals
  • Include Fiber-Rich Foods for Healthier School Meals
  • Jazz Up Your Menu With Fruits for Healthier School Meals
  • Limit Saturated Fat & Cholesterol for Healthier School Meals
  • Meeting the Challenge of Rising Food Costs for Healthier School Meals
  • Serve More Dry Beans and Peas for Healthier School Meals
  • Serve More Whole Grains for Healthier School Meals
  • Trans Fats
  • Trim Trans Fats for Healthier School Meals
  • Use Low-fat Milk, Cheese, and Yogurt for Healthier School Meals
  • Vary Your Vegetables for Healthier School Meals
• USDA Choose My Plate
• Food Buying Guide for Child Nutrition Programs (Revised January 2008)
• Menu Planner for Healthy School Meals USDA, FNS-303; (Revised 2008)
• Quantity Recipes for School Food Service - The updated recipes from USDA's 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals have been posted to the National Food Service Management Institute's (NFSMI) Website. You can download these recipes in alphabetical order or numerical order.
• SMI Frequently Asked Questions Resource
• Road to SMI Success - A Guide for School Foodservice Directors

Coordinated Review Effort (CRE) Training Resources

For questions about this information, contact Julie A. Cox (608) 267-9206

Last updated on 2/20/2012 8:34:28 AM