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Marlene Stein, Program Specialist (SMI, HUSSC) 609-259-5135 Steve Bergonzoni, Nutritionist (HUSSC, SMI) 609-259-5053

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Presentation on theme: "Marlene Stein, Program Specialist (SMI, HUSSC) 609-259-5135 Steve Bergonzoni, Nutritionist (HUSSC, SMI) 609-259-5053"— Presentation transcript:

1 Marlene Stein, Program Specialist (SMI, HUSSC) Steve Bergonzoni, Nutritionist (HUSSC, SMI) Spring 2011

2 Childhood Obesity Initiative America’s Move to Raise a Healthier Generation of Kids 1. Help parents make healthy choices 2. Serve healthier food in schools 3. Improve access and affordability of healthy food 4. Increase physical activity

3 Helps 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.

4 HUSSC Goal Improve the health of the nation’s children by promoting healthier school environments.

5 HUSSC Awardees Have Made Changes to (1) Improve the quality of the foods served. (2) Provide students with nutrition education. (3) Provide 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,

6 Incentives $2,000 Gold of Distinction $1,500 Gold $1,000 Silver $ 500 Bronze $5,000 total possible Minimum 1 year between awards – start March 2011

7 Enhanced Awards  Gold Award of Distinction  Possible visit by government dignitaries

8 Who needs to be involved at the school? A review team of at least: School foodservice manager and district-level foodservice director Team Nutrition School Leader Parent organization representative (e.g., PTA/PTO) School nurse, Coordinated School Health staff, Physical Education (PE), or classroom teacher Principal or other administrator

9 Menus and Foods Nutrition Education Physical Education/Activity Fund Raising Wellness Policy HUSSC Areas

10 Summary Charts at HUSSC Website

11 Available from Regional Office:

12 Offer a different vegetable each day of the week Of these 5 vegetables, three must be dark green or orange Minimum serving = ¼ cup The Challenge Menu Criteria

13 A serving of cooked dry beans or peas must be offered each week Minimum serving = ¼ cup The Challenge Menu Criteria

14 Offer a different fruit each day of the week Fresh fruit must be offered weekly: One day per week for Bronze and Silver awards Two days per week for Gold and Gold of Distinction awards Juice can only be counted once per week Minimum serving = ¼ cup The Challenge Menu Criteria

15 More whole-grain products A 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 definition A. first ingredient B. first grain ingredient The Challenge Menu Criteria

16 Whole Grains Beware of These Terms (They do not mean Whole Grain) Enriched Multi-grain Wheat Unbleached Unbromated Natural Organic All PurposePearled Stone Ground 100% WheatDurumCouscous 10 Grain SemolinaMade with Whole Grains

17 Preferred for Nutrition Facts and Ingredients: Competitive foods, a la carte Whole grains, some cooked beans and dark green/orange vegetables Why? Package labels are regulated by the FDA, Accuracy assured Package Labels (Photocopies or Scans)

18 Ingredients: Filtered Water, Whole Wheat Flour, Unbleached, Unbromated Wheat Flour (Malted Barley Flour, Niacin, Iron (reduced), Thiamine Mononitrate, Riboflavin, and Folic Acid), Levain, Sugar, Salt, Yeast, Gluten, Canola Oil, Cultured Wheat Flour, Deactivated Yeast, Enzymes SP Whole Wheat Loaf – 2lb F1300

19 CN Label Not whole grain: * Enriched does not mean whole grain * “Whole” is missing

20 Offer only low-fat (<1%) and fat-free (skim) milk Flavored or unflavored The Challenge Menu Criteria

21 Documentation to Prove the Right Type of Milks (as a Beverage) Were Served Preferred: 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.

22 HUSSC Application Page 1

23

24 MondayTuesdayWednesdayThursdayFriday Week 1 Pig in a WG Blanket Potato Wedges Broccoli w/cheese Fresh Apple Milk Chicken WG Wrap Lettuce & Tomato Spanish Rice Steamed Carrots Tropical Fruit Milk WG Spaghetti w/Meat Sauce Garden Spinach Salad Italian Bread Sliced Peaches Milk Taco Salad Whole Grain Corn Tortilla Chips Salsa Refried Beans Pineapple Rings Milk Baked Chicken Snap Peas Whole Wheat Roll Orange Wedges Milk Week 2 Hamburger on WG Bun Lettuce & Tomato Sweet Potato Oven Fries Fruit Cocktail Milk Chicken Nuggets Mashed Potato Fresh Broccoli w/dip Whole Wheat Roll Milk Strawberries & Banana Milk Turkey & Bean Chili Whole Grain Corn Chips Celery & Cucumbers Orange Slices Milk Pork Rib on Whole Wheat Bun Corn Fresh Kiwi Milk Cheesy Ground Beef and Whole Grain Pasta Fresh Baby Carrots /Dip Apple Slices Milk Week 3 Hot Ham & Cheese on Whole Wheat bun Potato Wedges Fresh Broccoli Fresh Grapes Milk Whole Grain Cheese Pizza Tossed Salad w/ Romaine Banana Milk Taco Burger on a Bun Lettuce & Tomato Refried Beans Black Bean & Corn Salsa w/ Whole Grain Corn Tortilla Chips Sliced Pears Milk Italian WG Pasta Bake Green Pepper Strips & Baby Carrots Applesauce Milk Whole Grain Breaded Chicken Patty on Bun Brown Rice Green Beans Orange Wedges Milk Week 4 Beef & Bean Burrito Lettuce & Tomato Mexican Corn Salsa & Whole Grain Corn Tortilla Chips Fresh Apple Milk Chicken Fajita Wrap w/Whole Grain Tortilla Green Beans Fresh Carrots Fresh Strawberries & Blueberries Milk BBQ Beef on Whole Wheat Bun Baked Beans Mandarin Oranges Milk Turkey & Cheese WG Sub Romaine Lettuce & Tomato Sweet Potato Oven Fries Sliced Peaches Milk BBQ Chicken Brown Rice California Blend Vegetables Banana Milk Week 5 Cold Ham and Cheese w/ Romaine lettuce on 100% Whole Wheat Bread Pork and Beans Diced Peaches Milk Whole Grain Chicken Corn Dog Green Beans Carrot Sticks Banana Milk Grilled Cheese Sandwich on Whole Wheat Bread Broccoli Florets / Dip Fresh Grapes Milk *All Bread, Breading and Pasta are Whole Grain *All Meals are Served with choice of fat- free (skim) or 1% milk

25 Competitive Foods Total fat<35% calories Trans fat<0.5 gram Saturated fat<10% calories Sugar <35% weight Sodium<480 mg, <600 mg entrée; <200 mg, <480 mg entrée Portion size/CaloriesNSLP size, or <200 calories Beverages <1% milk, 100% juice, serving size limit; water Components of a reimbursable meal sold a la carte at NSLP serving sizes will NOT be considered competitive foods - NEW

26 Simplified School District Application If there are more than one school applying from one 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 Worksheets One set of recipes, food product ingredient statements, and/or Nutrition Facts Labels District-wide Nutrition Education and Physical Education/Activity Worksheets

27 Simplified School District Application Cover Sheet or School District Listing

28 Application Updates Page 12:

29 1.Application Procedures 2.Menu Criteria 3.Fruits and Vegetables 4.Whole Grains 5.Milk 6.Nutrition Education and Physical Activity 7.Competitive Foods and Beverages (Including a la carte and/or vended items) 8.Participation 9.Recognition 10.Recordkeeping/Documentation

30 Resources


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