HealthierUS School Challenge

1. HealthierUS School Challenge Spring 2011 • Marlene Stein, Program Specialist (SMI, HUSSC) • 609-259-5135 • Marlene.stein@fns.usda.gov • Steve Bergonzoni, Nutritionist (HUSSC, SMI) • 609-259-5053 • Steve.bergonzoni@fns.usda.gov http://teamnutrition.usda.gov/healthierUS/index.html

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

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 • Improve the quality of the foods served. • Provide students with nutrition education. • 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, 2010. http://www.healthiergeneration.org/schools.aspx?id=3294

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 http://teamnutrition.usda.gov/healthierUS/hussc_incentives.pdf

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. HUSSC Areas Menus and FoodsNutrition EducationPhysical Education/ActivityFund RaisingWellness Policy

10. Summary Charts at HUSSC Website http://teamnutrition.usda.gov/healthierUS/elem_chart.pdf

11. Available from Regional Office: steve.bergonzoni@fns.usda.gov

12. Offer a different vegetable each day of the week Of these 5 vegetables, three must be dark green or orange The Challenge Menu Criteria Minimum serving = ¼ cup http://teamnutrition.usda.gov/HealthierUS/guidance_hussc.pdf

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

14. The Challenge Menu Criteria Minimum serving = ¼ cup Juice can only be counted once per week • 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

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 http://teamnutrition.usda.gov/HealthierUS/wholegrainresource.pdf

16. Whole Grains Beware of These Terms (They do not mean Whole Grain) Enriched Multi-grain Wheat Unbleached Unbromated Natural Organic All Purpose Pearled Stone Ground 100% Wheat Durum Couscous 10 Grain Semolina Made with Whole Grains

17. Package Labels (Photocopies or Scans) 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

18. SP Whole Wheat Loaf – 2lb F1300 Ingredients: Filtered Water, WholeWheat 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

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

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

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 http://healthymeals.nal.usda.gov/hsmrs/HUSSC/HUSSCformbrnzSilv.pdf

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/Calories NSLP 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. Frequently Asked Questions Application Procedures Menu Criteria Fruits and Vegetables Whole Grains Milk Nutrition Education and Physical Activity Competitive Foods and Beverages (Including a la carte and/or vended items) Participation Recognition Recordkeeping/Documentation http://teamnutrition.usda.gov/HealthierUS/HUSSCkit_pp43-53.pdf

30. Resources http://teamnutrition.usda.gov/ http://teamnutrition.usda.gov/library.html http://teamnutrition.usda.gov/HealthierUS/index.html http://teamnutrition.usda.gov/HealthierUS/application.html