Presentation on theme: "HealthierUS School Challenge"— Presentation transcript:
1HealthierUS School Challenge Marlene Stein, Program Specialist (SMI, HUSSC)Steve Bergonzoni, Nutritionist (HUSSC, SMI)Spring 2011
2Childhood Obesity Initiative 1. Help parents makehealthy choices2. Serve healthier food inschools3. Improve access andaffordability of healthyfood4. Increase physical activityAnnounced on February 9th --- Let’s Move: American’s Move to Raise a Healthier Generation of KidsComplete details can be found on the website: www. letsmove.govIncludes four components: Healthy Choices, Healthier Schools, Physical Activity, Accessible and Affordable Healthy Food.HUSSC is a component of the initiative,Working with many federal agencies including Education/Health and Human ServicesOpportunities for Partnerships with many groups and organizationsAmerica’s Move to Raise a Healthier Generation of Kids
3Helps chefs partner with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices.
4HUSSC GoalImprove the health of the nation’s children by promoting healthier school environments.The overarching goal of the HUSSC is to improve the health of the nation’s children by promoting healthier school environments. To help meet the goal, FNS identifies schools that have made changes to the school nutrition environment toimprove the quality of the foods served,provide students with nutrition education andprovide students with physical education and opportunities for physical activity.
5HUSSC Awardees Have Made Changes to Improve the quality of the foods served.Provide students with nutrition education.Provide students with physical education and opportunities for physical activity.The overarching goal of the HUSSC is to improve the health of the nation’s children by promoting healthier school environments. To help meet the goal, FNS identifies schools that have made changes to the school nutrition environment toimprove the quality of the foods served,provide students with nutrition education andprovide students with physical education and opportunities for physical activity.“Students often consume up to 50% of their daily calories at school.”Source: Alliance for a Healthier Generation website, April 30, 2010.
6Incentives $2,000 Gold of Distinction $1,500 Gold $1,000 Silver $ Bronze$5,000 total possibleWe are supporting a number of strategies to assist in encouraging schools to apply and receive HUSSC awards.There are monetary incentives for schools:$2,000 Gold of Distinction$1,500 Gold$1,000 Silver$ BronzeMinimum 1 year between awards – start March 2011
7Enhanced Awards Gold Award of Distinction Possible visit by government dignitariesGold medals for HUSSC Team Members and Food Service Staff in Gold of Distinction SchoolsEnhanced Award for Gold of Distinction SchoolsEnhanced Award for Food Service Director with 10 or more award winning schoolsSchools may be selected for visit by the First Lady or USDA officials
8Who needs to be involved at the school? A review team of at least:School foodservice manager and district-level foodservice directorTeam Nutrition School LeaderParent organization representative (e.g., PTA/PTO)School nurse, Coordinated School Health staff, Physical Education (PE), or classroom teacherPrincipal or other administratorAt _(insert name of school or district)_ , we welcome the involvement of the entire community in creating a healthy school environment - and sincerely hope that you will become part of the solution at our school.In terms of the HealthierUS School Challenge, USDA requires certain signatures on the application, so - at a minimum - we need the following individuals to be part of our school-based review team. The time commitment for the one-time review will be minimal:School foodservice manager and district-level foodservice directorTeam Nutrition School LeaderParent organization representative (e.g., PTA/PTO)School nurse, Coordinated School Health staff, Physical Education (PE) or classroom teacherPrincipal or other administratorYou are one of the most important group of people to help us meet the Challenge!8
9HUSSC AreasMenus and Foods Nutrition Education Physical Education/Activity Fund Raising Wellness Policy
11Available from Regional Office: email@example.com
12The Challenge Menu Criteria Offer a different vegetable each day of the weekOf these 5 vegetables, three must be dark green or orangeLet’s look briefly at the school lunch menu criteria and modifications that may have to be made to your menus.Changes required for HealthierUS School Challenge go beyond the federal minimum requirements for school meal reimbursement but the changes reflect what the 2005 Dietary Guidelines for Americans are recommending for all Americans.We must offer a different vegetable each day of the week to provide a wider variety and more vegetables. What is meant by “different”? Think about the vegetable source of the menu item. Glazed carrots and carrot sticks are from the same vegetable, not different vegetables. Curly fries, tater tots, baked potatoes, and mashed potatoes are all from potatoes. Only 1 of the carrot products and only 1 of the potato products would count towards this HealthierUS School Challenge criteria.Minimum serving = ¼ cup
13The Challenge Menu Criteria A serving of cooked dry beans or peas must be offered each weekThe Dietary Guidelines is now encouraging Americans to consume more legumes or dry beans and peas. The Challenge requires a minimum serving of ¼ cup once each week.Dry beans and peas provide a good quality protein, are low in fat, high in fiber, and rich in unique nutrients.What are some dry beans and peas?Red kidney beans, pinto beans, navy beans, black beans, mature dry lima beans, garbanzo beans or chickpeas, etc.These beans and peas can either be prepared from the dry beans and peas that usually come in sacks; ORThey can be purchased already cooked and processed in cans. Examples of these are pork and beans, canned red beans or black beans, garbanzo beans, refried beans, etc.Please note that baby green lima beans and green peas are classified as starchy vegetable, not as a dry bean or pea.Minimum serving = ¼ cup
14The Challenge Menu Criteria Offer a different fruit each day of the weekFresh fruit must be offered weekly:One day per week for Bronze and Silver awardsTwo days per week for Gold and Gold of Distinction awardsThe Challenge criteria also requires a wider variety of fruit to offer children a variety of nutrients and to help develop a lifetime habit of eating fruit.Vegetables and fruits are now known to prevent many kinds of cancers.As with vegetables, a different fruit is to be offered daily. Fresh apple, apple juice, and applesauce are all from the same fruit. Only 1 of the apple products can count toward the HUSSC criteria. Look for variety when planning menus! Serving sizes must be a minimum of ¼ cup.Fruit juice can only be counted as a fruit or vegetable serving 1 day a week. Do you know why?Because juices have less fiber, and therefore more natural sugar and more calories.Minimum serving = ¼ cupJuice can only be counted once per week
15The Challenge Menu Criteria More whole-grain productsA serving each day for the Gold awards.A serving 3 times a week for the Silver and Bronze awards.Offer a variety of whole-grain products (not the same one each day).Whole grain definitionA. first ingredientB. first grain ingredientThe 2005 Dietary Guidelines recommends that half our grains should be whole-grains.The Challenge criteria requires schools to be doing there part in promoting whole grains to children.For either of the Gold awards, a serving of a whole-grain product is required each day.For either Bronze or Silver awards, a serving of a whole-grain product must be offered 3 times per week.A serving of a whole-grain product is the same as a Grains/Bread serving in the Food Buying Guide.Schools are encouraged to offer a variety of whole-grain products, i.e. not the same one each day. For example, one day in a school week, whole-wheat hamburger buns are offered; the next day, brown rice is offered.There is more training available for you on whole grains, developed by USDA and NFSMI, but to keep this presentation short, we won’t be going into that much detail today.
16Whole Grains Beware of These Terms (They do not mean Whole Grain) Enriched Multi-grain WheatUnbleached Unbromated NaturalOrganic All Purpose Pearled Stone Ground100% Wheat Durum Couscous GrainSemolina Made with Whole Grains
17Package Labels (Photocopies or Scans) Preferred for Nutrition Facts and Ingredients:Competitive foods, a la carteWhole grains, some cooked beans and dark green/orange vegetablesWhy?Package labels are regulated by the FDA,Accuracy assured
19CN Label Not whole grain: * Enriched does not mean whole grain * “Whole” is missingCN labels can help menu planners with meeting Meal Pattern serving requirements.Although 1 ¼ servings of grain/bread and 1/8 cup of vegetable are in a 3.5 ounces portion, it has only 1 ounce of meat alternate.For HUSSC, this product would contribute to the vegetable component but would not be a Whole Grain (enriched wheat flour is not a Whole Grain).
20The Challenge Menu Criteria Offer only low-fat (<1%) and fat-free (skim) milkFlavored or unflavoredThe Dietary Guidelines recommend that all Americans, over the age of 2, consume low-fat or fat-free milk and milk products. Low-fat milk has 1% fat; fat-free milk is the same as skim milk. Flavored or unflavored (low-fat or fat-free) milk may be served.In addition, USDA-approved alternate milk beverages may be served.
21Documentation to Prove the Right Type of Milks (as a Beverage) Were ServedPreferred: The varieties are listed on the production record.List the number servings of each type.Bronze awards (no production records submitted)On the menu , list as a footnote, the varieties of milk available.For example: 1%, 1% chocolate, skim.Another option: provide photocopies of all milk labels (front, showing name and serving size). Production records indicate “milk” was served.Another, provide photocopy of invoice or purchase order that lists the milk varieties.For the dates of the HUSSC served menu.
24MondayTuesdayWednesdayThursdayFridayWeek 1Pig in a WG BlanketPotato WedgesBroccoli w/cheeseFresh AppleMilkChicken WG WrapLettuce & TomatoSpanish RiceSteamed CarrotsTropical FruitWG Spaghetti w/Meat SauceGarden Spinach SaladItalian BreadSliced PeachesTaco SaladWhole Grain Corn Tortilla ChipsSalsaRefried BeansPineapple RingsBaked ChickenSnap PeasWhole Wheat RollOrange WedgesWeek 2Hamburger on WG BunSweet Potato Oven FriesFruit CocktailChicken NuggetsMashed PotatoFresh Broccoli w/dipStrawberries & BananaTurkey & Bean ChiliWhole Grain Corn ChipsCelery & CucumbersOrange SlicesPork Rib onWhole Wheat BunCornFresh KiwiCheesy Ground Beef and Whole Grain PastaFresh Baby Carrots /DipApple SlicesWeek 3Hot Ham & Cheese onWhole Wheat bunFresh BroccoliFresh GrapesWhole Grain Cheese PizzaTossed Salad w/RomaineBananaTaco Burger on a BunBlack Bean & Corn Salsa w/ Whole Grain Corn Tortilla ChipsSliced PearsItalian WG Pasta BakeGreen Pepper Strips & Baby CarrotsApplesauceWhole Grain Breaded Chicken Patty on BunBrown RiceGreen BeansWeek 4Beef & Bean BurritoMexican Corn Salsa & Whole Grain Corn Tortilla ChipsChicken Fajita Wrap w/Whole Grain TortillaFresh CarrotsFresh Strawberries & BlueberriesBBQ Beef on Whole Wheat BunBaked BeansMandarin OrangesTurkey & Cheese WG SubRomaine Lettuce & TomatoBBQ ChickenCalifornia Blend VegetablesWeek 5Cold Ham and Cheese w/Romaine lettuce on 100% Whole Wheat BreadPork and BeansDiced PeachesWhole Grain Chicken CornDogCarrot SticksGrilled Cheese Sandwich on Whole Wheat BreadBroccoli Florets / Dip*All Bread, Breading and Pasta are Whole Grain*All Meals are Served with choice of fat-free (skim) or 1% milkOffer a different vegetable every day of the week. All servings must be at least ¼ cup.Dark green or orange vegetables must be offered 3 or more days per week (of the 3, at least 2 must be different).#Combination blends need product label/recipe to indicate dark green/orange vegetable is contained in the product.Cooked dry beans or peas (legumes) must be offered each week (includes canned dry beans and peas).Offer a different fruit every day of the week, offer fresh fruit at least 2 days a week. All servings must be at least ¼ cup.Canned fruit must be packed in juice or light syrup. 100% juice can only be counted as a fruit once per week.Offer whole grain foods each day (a serving is equal to a serving of Grains/Breads as defined in the USDA Food Buying Guide, pages ).The majority of whole grain foods products served must have the whole grain(s) listed first in the ingredient statement. Other whole grain servings must have whole grain as the primary grain ingredient. (WG – whole grain)Offer each day only low fat (1% or less) and fat-free (skim) fluid milk, flavored or unflavored.For Gold of Distinction, no “token” foods are allowed (a token food is a HUSSC food on the menu in which less than 10% of the students take on a regular basis).
25Competitive FoodsTotal fat <35% caloriesTrans fat <0.5 gramSaturated fat <10% caloriesSugar <35% weightSodium <480 mg, <600 mg entrée; <200 mg, <480 mg entréePortion size/Calories NSLP size, or <200 caloriesBeverages <1% milk, 100% juice, serving size limit; waterComponents of a reimbursable meal sold a la carte at NSLP serving sizes will NOT be considered competitive foods - NEW
26Simplified School District Application If there are more than one school applying fromone district, using the same menu and foods,those schools may submit a simplified application.One Application Cover Sheet (or directory with the required information for each school)One set of Menu WorksheetsOne set of recipes, food product ingredient statements, and/or Nutrition Facts LabelsDistrict-wide Nutrition Education and Physical Education/Activity Worksheets
27Simplified School District Application Cover Sheet or School District Listing
29Frequently Asked Questions Application ProceduresMenu CriteriaFruits and VegetablesWhole GrainsMilkNutrition Education and Physical ActivityCompetitive Foods and Beverages (Including a la carte and/or vended items)ParticipationRecognitionRecordkeeping/Documentation