HUSSC

HealthierUS School Challenge: 

HealthierUS School Challenge Sheila Brown, MSE, RD, LD Child Nutrition Unit Arkansas Department of Education 2020 W. 3rd Street, S-404 Little Rock, AR 72205 (501) 324-9502 Sheila.Brown@Arkansas.gov

Introductions: 

Introductions And Special Thanks… To Marie Patti, Nutritionist, SWRO, USDA For sharing this slide presentation

Why Are We Here: 

Why Are We Here

Challenges of Helping Kids Stay Healthy: 

Challenges of Helping Kids Stay Healthy

Challenges of Helping Kids Stay Healthy: 

Challenges of Helping Kids Stay Healthy

Our Responsibility to Children: 

Our Responsibility to Children “Schools have the unique opportunity – even the responsibility – to teach and model healthful eating and physical activity, both in theory and in practice… Therefore, schools have a vested interest in improving the nutrition and increasing the physical activity of their students.” ~Dr. Satcher, former U.S. Surgeon General and founding chair of Action for Healthy Kids. Photo: http://lhncbc.nlm.nih.gov/apdb/phsHistory/resources/sg_satcher.html

Purpose of HealthierUS School Challenge: 

Purpose of HealthierUS School Challenge Schools should take a leadership role in helping students to make healthy eating and activity choices. USDA wants to recognizes nationally a school’s commitment to the health and well being of its students. Schools can be certified Gold or Silver for this commitment. NOTE: Elementary schools only

What is a good school meal program?: 

What is a good school meal program? “One that promotes healthful food and beverage choices to students while eliminating or reducing others” Addressing the cafeteria environment

What is a good school meal program?: 

What is a good school meal program? “Provides menus that give each student the opportunity to select a meal that models the principles of the Dietary Guidelines” Addressing the cafeteria environment

What is a good school meal program?: 

What is a good school meal program? “Meals provide good nutrition messages (appropriate portion sizes and good nutrition messages) that focus on whole foods” Addressing the cafeteria environment

What is a good school meal program?: 

What is a good school meal program? “Meals are pleasing to the eye and palate, and introduce a wide variety of nutritious foods to children” Addressing the cafeteria environment

Why Apply?: 

Why Apply? To Improve the School Nutrition Environment To Gain Recognition for What You are Likely Already Doing Compliments School Meal Initiative Efforts Compliments Local Wellness Policy Efforts Provides Valuable Staff Development May Improve the Image of Your Program

What does a HealthierUS School Challenge School look like?: 

What does a HealthierUS School Challenge School look like?

VIDEO: NATION’S FIRST GOLD SCHOOL : 

VIDEO: NATION’S FIRST GOLD SCHOOL

Agenda: 

Agenda Explain the Certification Process Explain the Application Process Review and Explain the 7 Criteria for the Challenge Emphasis on 9 Menu Criteria a. Emphasis on “all students must have opportunity to choose foods meeting criteria” b. Emphasis on whole grains Activities

CERTIFICATION PROCESS(Right Side, Blue Handout): 

CERTIFICATION PROCESS (Right Side, Blue Handout)

Certification Process: 

Certification Process Begins with a self-assessment Local certification review panel School foodservice manager School Team Nutrition leader Principal or administrator SFA food service director PTA representative School nurse, coordinated health rep., PE teacher, or classroom teacher

Certification Process: 

Certification Process Local Review Panel Completes the Application Panel Verifies that the Application is Complete and Accurate via Signature Application is sent to: Child Nutrition Unit, ADE (Sheila Brown) Dallas Regional Office (Marie Patti) FNS Headquarters (Jan Stanton) Plan the Award Ceremony!

2. APPLICATION PROCESS: 

2. APPLICATION PROCESS

Application Packet (BLUE Handout and 1st White Handout Left Side): 

Application Packet (BLUE Handout and 1st White Handout Left Side) Cover Sheet Application Check-Off Sheet Application Criteria Check List Signatures of Review Panel, State and Regional Representatives Lunch Menu Worksheets (Silver OR Gold) 4 weeks Supporting Documentation for Menus/Foods Nutrition Education Worksheet Physical Activity Worksheet

3. REVIEW CHALLENGE CRITERIA: 

3. REVIEW CHALLENGE CRITERIA

Seven Challenge Criteria: 

Seven Challenge Criteria Right Side, BLUE Handout, Pages 2-6 A. Be a Team Nutrition School (form included in your packet, Last Handout on Left Side) B. Passing SMI Review within past 5 Years C. Offer Reimbursable Meals that Meet 9 Menu Criteria D. Nutrition Education is Provided E. Opportunity for Physical Education is Provided F. Average Daily Participation at or > 70% G. Meet Competitive Foods Criteria

What was the reasoning behind the criteria?: 

What was the reasoning behind the criteria? Voluntary Self certification as the first step Simple—based on practices rather than nutrient analysis Easy for State agency to validate But the bar was set high enough to recognize schools who truly excel

3. EXPLAIN CHALLENGE CRITERIA: 

3. EXPLAIN CHALLENGE CRITERIA

A. Team Nutrition School: 

A. Team Nutrition School Enroll at: http://teamnutrition.usda.gov/team.html ~ OR ~ Use the Enrollment for in your Packet (Last White Page on the Left) Fax it to 703-305-2549 Or mail it to: Team Nutrition 3101 Park Center Drive, Room 632 Alexandria, VA 22302 Include Proof of Enrollment in Application

B. Lunches Meet Nutrition Standards: 

B. Lunches Meet Nutrition Standards School Meals Initiative (SMI) Review within 5 years Improvement Activities on the Review were Achieved May Request a Review from State Include Letter from State Agency and/or Copy of SMI Results with Supporting Documents

C. Offer Reimbursable Meals that Meet 9 Menu Criteria (Weekly)(Blue Handout, Page 5)*Indicates additional criteria for Gold: 

C. Offer Reimbursable Meals that Meet 9 Menu Criteria (Weekly) (Blue Handout, Page 5) *Indicates additional criteria for Gold 3 different fruits and 5 different vegetables 3+ Dark green/orange fruit or vegetable *Fresh fruit/raw vegetable (3 or 5/week) One Good Source of Vitamin C Daily (8 mg) 4 different entrées or meat/meat alternate; Dried beans/peas *Whole grain foods (3 or 5/week) Two Good Iron Sources Daily (0.8mg each) Lowfat (1%) / Nonfat Milk Daily

Nutrition Education(Blue Handout, Page 5): 

Nutrition Education (Blue Handout, Page 5) Provided to at least half, but not less than two grade levels in your school. Delivered as part of a structured unit of instruction. Involves multiple channels of communication: Classrooms Cafeteria Home/Parents Complete Nutrition Education Worksheet

Physical Education(Blue Handout, Page 5): 

Physical Education (Blue Handout, Page 5) Provided in every grade, except Kindergarten PE Classes or “Equivalent” are provided on a regularly scheduled basis Examples of “Equivalent” are: Intramural sports Walk-to-School Programs Walking/Biking clubs Complete Physical Activity Worksheet

ADP is 70% or Higher(Blue Handout, Page 5): 

ADP is 70% or Higher (Blue Handout, Page 5) October is the Typical Month Used Divide the number of reimbursable meals served in the month by the number of days meals were served Divide this number by school enrollment Result is a decimal, so multiply by 100 Example: 20,000 lunches, 20 days, 1200 students enrolled: 20,000 meals / 20 days meals served = 1000 meals 1000 meals/day / 1200 enrollment = 0.83 0.83 X 100 = 83%

G. Competitive Foods Criteria: 

G. Competitive Foods Criteria SILVER: Does Not Serve Competitive Foods During Meal Periods in the Food Service Area, or; If Competitive Foods are sold, the “Criteria for Sales/Service of A La Carte and/or Vended Items” is met GOLD Does Not Serve Competitive Foods Throughout the School Day and Throughout the School Campus or; If Competitive Foods are sold, the “Criteria for Sales/Service of A La Carte and/or Vended Items” is met

G. Competitive Foods Criteria: 

G. Competitive Foods Criteria Definition of a Meal Period From beginning of school’s first scheduled meal service until the end of scheduled meal service, or Until the last student is served, whichever is last Definition of Food Service Area: Any area on the school campus where program meals are either served or eaten

G. Competitive Foods Criteria: 

G. Competitive Foods Criteria Any Other Individual Food Sales/Service Calories from Total Fat at or < 35% Multiply grams of fat on nutrient label by 9, then divide by total calories in one serving Calories from Saturated Fat at or < 10% Same calculation as above Total sugar must be at or < 35% product weight Divide sugar weight by total weight (grams) Portion Sizes If a food served in NSLP, can’t exceed portion size If not served in NSLP, can’t exceed 200 Calories

5. EMPHASIS: 9 MENU CRITERIA : 

5. EMPHASIS: 9 MENU CRITERIA

9 Menu Criteria (Blue Handout, Page 4): 

9 Menu Criteria (Blue Handout, Page 4) 3 different fruits and 5 different vegetables offered each week At least 1 vegetable each day Fruit/Vegetable juice may count twice per week Be careful of different forms of same vegetable, For example: french fries, potato wedges, etc.) Dark Green or Orange Vegetable of Fruit offered 3 or more times per week See Food Nutrient Guidance, Attachment A, pg 2 (Green Handout) *Fresh Fruits or Raw Vegetables offered 3-5 Days of the Week ( Silver=3; Gold = 5)

9 Menu Criteria (Blue Handout, Page 4): 

9 Menu Criteria (Blue Handout, Page 4) 4. Good Source of Vitamin C Every Day 8 mg/serving is considered a good source Attachments B1-3 of Food Nutrient Guidance (Green Handout) Common Fruits and Vegetables USDA Recipes USDA Commodities (serving sizes added) May combine sources of less than 8 mg to meet this requirement All children must have opportunity to select

9 Menu Criteria (Blue Handout, Page 4): 

9 Menu Criteria (Blue Handout, Page 4) Four Different Entrées or Meat/Meat Alternates are Offered Each Week Page 8, Attachment C of the Food/Nutrient Guidance (Green Handout) Different in Form/Texture more than Types of Meat (Meatloaf, Hamburger, Lasagna) Encourage Variety of Meats for Variety of Nutrients If only one entrée offered per day, only ONE high fat (≥40% calories from fat) entrée/ week

9 Menu Criteria (Blue Handout, Page 4): 

9 Menu Criteria (Blue Handout, Page 4) Cooked Legumes (Dried Beans or Peas) Attachment D of the Food Nutrient Guidance (Green Handout) One or more servings per week No serving size specified ARE NOT green beans, string beans, baby lima beans, soy beans ARE pinto, navy, kidney, black, garbanzo and mature lima beans ARE split, black-eyed, cow, and chick-peas

9 Menu Criteria (Blue Handout, Page 4): 

9 Menu Criteria (Blue Handout, Page 4) *Whole-grain foods are offered 3 or more times per week (Silver); or Daily (Gold) Attachment E or page 10 of the Food/Nutrient Guidance (Green Handout) Submit Ingredient Statements, Manufacturer’s Statements and/or Recipes More on Whole Grains Later Two or More Good Sources of Iron Offered Daily Pages 11-19, Attachments F 1-3 of the Food/Nutrient Guidance (Green Handout) 0.8 mg each or Combination equaling 1.6 mg All children must have opportunity to select

9 Menu Criteria (Blue Handout, Page 4): 

9 Menu Criteria (Blue Handout, Page 4) Low-Fat (1% or less) offered Daily

5a. EMPHASIS ON SELECTION RULE: 

5a. EMPHASIS ON SELECTION RULE

5a. EMPHASIS ON SELECTION RULE: 

5a. EMPHASIS ON SELECTION RULE See “Note” on Blue Handout, Page 3 “For each day and each menu criteria, every child must have the opportunity to select a meal that meets all criteria” Can’t use all foods offered to meet menu criteria, if not all foods can be selected Consider your Menu Pattern How many Entrées or Meat/Meat Alternates? How many sides or fruit/vegetables are allowed?

5a. EMPHASIS ON SELECTION RULE: 

5a. EMPHASIS ON SELECTION RULE EXAMPLE 1 If your meal pattern allows one entrée, you can not meet one requirement, such as iron with one entrée and another requirement, such as vitamin C with another entrée. The student would not have the opportunity to select a vitamin C rich food and an iron rich food if they could only take one (1) entree

5a. EMPHASIS ON SELECTION RULE: 

5a. EMPHASIS ON SELECTION RULE EXAMPLE 2 If your pattern allows only 2 sides or 2 fruits and vegetables, you can not count one fruit as your “fresh”, a juice for Vitamin C and a third item to meet orange/dark green criteria Because the student is only allowed to select 2 from the sides or Fruits and Vegetables they would not be allowed to take 3 items to meet 3 of the criteria.

5b. EMPHASIS ON WHOLE GRAINS(Green Handout, Page 10 and Yellow Handout): 

5b. EMPHASIS ON WHOLE GRAINS (Green Handout, Page 10 and Yellow Handout)

Whole Grains (Green Handout, Page 10 and Yellow Handout): 

Whole Grains (Green Handout, Page 10 and Yellow Handout) Purchased Products Per Standard of Identity (Yellow Handout, Page 2) 1st Grain Ingredient is “WHOLE” If a whole grain is NOT the 1st Ingredient… Need Manufacturer Documentation, or If other whole grains, total weight is ≥ 51%; or Whole-Grain Health Claim is on the Product: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and certain cancers.”

Whole Grains (Green Handout, Page 10): 

Whole Grains (Green Handout, Page 10) School-Made Products Total Grain Weight is 100% Whole Grain; or If 2 Grains in Recipe, at least 51% of the grain weight must come from whole grain; or If 3 or More Grains used, the weight of the whole grains added together must equal at least 51% of the total grain weight.

Whole Grains: 

Whole Grains WHOLE WHEAT YEAST ROLL RECIPE Whole Wheat Flour 5.3 Pounds White Flour 4.7 Pounds Yeast 1 Cup Water 3 Quarts * Dry Milk 2 Cups Salt ¼ cup Shortening 1 Pound Sugar 2 Cups *May have to add a little more water, as needed. Yield: Approximately 133 – 2 oz Rolls

6. ACTIVITIES: 

6. ACTIVITIES

Whole Grain Activity: 

Whole Grain Activity Pink Handout and Yellow Handout from Packet On Pink Handout Note: Product Name Label Claims Ingredient List On Yellow Handout Note: Page Number That Determines if Product is Whole Grain Complete 3 Examples Together as a Group

Healthy Place Menu Activity: 

Healthy Place Menu Activity Handout - Purple 1 Week Going for the Gold Award Note: Portion Sizes on Menu Complete the Lunch Menu Worksheet 2 Days Group Effort Complete 3 Days Individually Keep in Mind the “Opportunity to Select” Rule

Healthy Place Menu Activity: 

Healthy Place Menu Activity Review of the findings….. Wednesday – Friday Do the menus meet the Gold Criteria?

Let’s Use the Same Process on YOUR Schools Menus: 

Let’s Use the Same Process on YOUR Schools Menus

Suggestions: 

Suggestions Double Check Menus BEFORE SERVED Have Area Specialist Preview Menus BEFORE SERVED Ensure Portion Size Provides Enough Nutrients Get Whole Grain Documentation on all Whole Grains used to Meet Requirement Get Nutrition Information on all Vitamin C and Iron Foods NOT listed in the Food Nutrient Guidance

Suggestions (Continued): 

Suggestions (Continued) Production Records May be Necessary: Does Menu State “Choice of Fresh Fruit” ? Does Menu State “Milk Served Daily” ? Were there any substitutions from the Planned Menu? Eliminate Whole Milk as an Option Can’t Sell it in cafeteria or allow it in vending machines to meet Silver/Gold Criteria, respectively Allowed as part of the Reimbursable Meal, but difficult NOT to allow it to be sold if available

7. Additional Handouts: 

7. Additional Handouts Frequently Asked Questions

HealthierUS School Challenge: 

HealthierUS School Challenge Application Packet, Criteria & Instructions, Food and Nutrient Guidance, Frequently Asked Questions, and Whole Grain Resource: http://teamnutrition.usda.gov/HealthierUS/index.html

WHO WILL GO FOR THE GOLD IN YOUR STATE?: 

WHO WILL GO FOR THE GOLD IN YOUR STATE?

Don’t be like Ziggy! Be like Nike!: 

Don’t be like Ziggy! Be like Nike!

Healthy Kids: 

Healthy Kids Don’t Just Happen… They are Made. HOME SCHOOL COMMUNITY

Slide62: 

Thank you!