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Florida School Nutrition Association Annual State Conference Orlando, Florida HealthierUS School Challenge What’s In It For Me? The HealthierUS School Challenge (HUSSC) was developed and rolled out in the summer of 2004—prior to the publication of the 2005 DGA

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Florida School Nutrition Association Annual State Conference

Orlando, Florida

HealthierUS School Challenge

What’s In It For Me?


The HealthierUS School Challenge (HUSSC) was developed and rolled out in the summer of 2004—prior to the publication of the 2005 DGA

A work group comprised of representatives from HQ and the RO are currently revising the HUSSC

Status of HealthierUS School Challenge


Obesity Hurts Schools Financially

“Schools have the unique opportunity – even the responsibility – to teach and model healthful eating and physical activity, both in theory and in practice. Improving children’s health likely improves school performance, and it may even help a school’s bottom line. Therefore, schools have a vested interest in improving the nutrition and increasing the physical activity of their students.”

Photo: http://lhncbc.nlm.nih.gov/apdb/phsHistory/resources/sg_satcher.html

~Dr. Satcher, former U.S. Surgeon General and founding chair of Action for Healthy Kids.


HealthierUS School Challenge:Recognizing Nutrition Excellencein Schools

  • Recognizes a school’s commitment to the health and well-being of its students.

  • Takes a leadership role in making changes in the total school nutrition environment by

    • improving nutritional quality of the meals served;

    • providing students with more nutritious, healthy food and beverage choices; and

    • providing opportunities for nutrition education & physical activity.


Current Summary of Schools Certified

  • 173 Gold schools

  • 34 Silver Schools

    = 207 certified


What does a HealthierUS School Challenge school look like?


Enroll as a Team Nutrition School

Go to http://teamnutrition.usda.gov/team.htm l

  • A) To check if you are already enrolled:

    • Click Schools Database

    • Click Search Page

    • Search for your school

  • OR

  • B) If you need to enroll:

    • Click Enroll

    • Print off and fill out the 1 page enrollment form

    • Fax it to 703-305-2549.

      Or mail it to:

      Team Nutrition

      3101 Park Center Drive, Room 632

      Alexandria, VA 22302


Maintain a student Average DailyParticipation Of:

Gold or Silver:

70% or higher of school enrollment for reimbursable lunches

Bronze:

62% or higher of school enrollment for reimbursable lunches


Application Packet

Step 1

  • Local review panel evaluation


Form A Certification Review Panel

  • Foodservice manager and district-level foodservice director

  • Team Nutrition school leader

  • Parent organization representative

  • A school nurse, coordinated school health representative, PE or classroom teacher

  • School principal or administrator

  • Panel Member Responsibilities:

    • Review application and assure that it is an accurate reflection of the school.


Application Packet

Step 2

  • State agency evaluation


State Agency Validation

  • The application packet is complete

  • Submitted menus meet criteria

  • School foodservice completed SMI review activities; no outstanding CRE audit issues or claims

  • Nutrition education and physical activity

  • Average daily participation at least 62% of enrollment for bronze and 70% of enrollment for silver or gold

  • Foods and beverages meet criteria


Application Packet

Step 3

  • State submits application to USDA’s Food and Nutrition Service (FNS) regional office

    Step 4

  • Region reviews and submits application to FNS headquarters


Nutrition Education

  • Provide nutrition education for students

    • be provided to at least half, but no fewer than two (2) of the grade levels;

    • be delivered as part of a structured unit; and

    • involve multiple channels of communication with at least classrooms, cafeteria, and parents/home for each grade provided.


Nutrition Education

Activity

  • Complete the Nutrition Education Worksheet included in your application packet.


Physical Activity

  • Provide students the opportunity for physical activity in every grade of your school except kindergarten, and meets/exceeds the following:

    • PE classes or the equivalent must be provided on a regularly scheduled basis each school week during the entire school year.

      • Examples of equivalents include school walking clubs, bike clubs, intramural sports, walk-to-school programs, approval of community physical activity programs for academic credit, etc.


Physical Activity

  • Complete the Physical Activity Worksheet included in your application packet.


Current Competitive Foods Compliance for Silver and Bronze Certification

  • Adhere to USDA nutrition standards for foods and beverages served/sold in competition with school meals during meal periods in the foodservice area


Current Competitive Foods Compliance for Gold Certification

  • Adhere to USDA nutrition standards for foods and beverages served/sold in competition with school meals during mealperiods anywhere on the school campus


Any fruit or non-fried vegetable

Reduced-fat, low-fat, and nonfat milk

100% full-strength fruit and vegetable juice

Water

Any other food or beverage

≤35% of calories from fat

≤10% of calories from saturated fat

≤35% total sugar by weight

Portion for a la carte sales not to exceed NSLP portion; vended package or container not to exceed 200 calories

Criteria for Competitive Foods and Beverages


3 different fruits/5 different vegetables

Dark green/orange fruit or vegetable-3 or more per week

Fresh fruit/raw vegetable-3 or more per week

Vitamin C offered daily

Whole grain foods-3 or more per week

4 different entrées or meat/meat alternate; limit higher fat entrées to once a week

Dried beans/peas at least once a week

Iron-2 or more sources daily

low-fat/nonfat milk offered daily

Lunch Menu Weekly Criteria – Bronze and Silver


3 different fruits/5 different vegetables

Dark green/orange fruit or vegetable-3 or more per week

Fresh fruit/raw vegetable - Daily

Vitamin C offered daily

Whole grain foods - Daily

4 different entrées or meat/meat alternate; limit higher fat entrées to once a week

Dried beans/peas at least once per week

Iron- 2 or mores sources daily

low-fat/nonfat milk offered daily

Lunch Menu Weekly Criteria – Gold


Steps for Taking the Challenge*

* Hints from Local SFA Directors


Identify Areas of Weakness

Dark green/orange fruits or vegetables?

Fresh fruits/raw vegetables?

Whole-grain foods?

Dried beans/peas?

Milk Selections?

Fat content of Entrees?

Step 1: Assess Menus

Compare Local Menus to HealthierUS School Challenge Guidelines


Step 2: Consider New Items and New Recipes for Menu

  • Sweet Potato Fries

  • Baked Sweet Potato

  • Spinach or Romaine

    in Salads


Taste Test

Involve students in taste testing new products and recipes for acceptance

New Products:

  • Whole wheat crust pizza

  • Baked Chips

  • Sweet Potato Fries

    New Recipes:

  • White Chili

  • Broccoli Salad


Add fresh spinach or dark green romaine to salads


Consider raw and cooked vegetables

BroccoliSalad


  • Pre-packaged ready to eat fruit & vegetables

    • Sliced carrots

    • Apples

    • Apple/grape mix

    • Apple/orange mix


Fruit and Cheese Plate

String Cheese


Raw Vegetables with Fat Free Ranch Dressing


Self-Serve Fruit/Vegetable Bars


DOD ProduceDepartment of Defense


Goal: Increase whole grains

  • Whole wheat bread sandwiches

  • Pizzas with whole grain crusts

  • Whole-grain rolls, buns (hamburger/hotdog), and breadsticks

  • Whole-grain pasta, brown rice

  • Whole-grain tortillas

  • Whole-grain pretzels


Goal: Increase Dried Peas and Beans

Black Eyed Peas

Baked Beans

RedBeans


The New Look of Milk

  • Bottles

  • Whole & reduced fat milk replaced with low-fat/fat-free milk

  • Chocolate, Strawberry, Vanilla

    low-fat and fat-free milk


Goal: Decrease Fat Content of Entrees

Tuna Salad w/ Reduced Fat Mayonnaise

Chicken Fajita Salads


ChefSalads: ReducedFatShreddedCheese/TurkeyHam

Low Fat Cookies


Step 3: Change Procurement Specifications

  • Include whole-grain bread and buns—specify that a whole grain be the primary ingredient by weight

  • Eliminate saturated vegetable oils, such as coconut oil, palm oil, palm kernel oil, and hydrogenated shortening or stick-type margarine.

  • Look for oven-ready French fries

  • Look for reduced-fat processed meats

  • Include low fat salad dressings

  • Look for lower sodium entrees


Modify Recipes

  • Do not butter breads

  • Use nonstick spray or pan liners instead of greasing pans

  • Use fat-free or non-fat milk in recipes

  • Drain fat from browned meats

  • Use cooked dried beans and peas as meat extenders

  • Use reduced-fat mayonnaise or sour cream


Step 4:RewriteMenus


Creditability & Recognition from Parents, Teachers, andthe Community

What’s In It For You??


Recognition

  • School receives a plaque.

  • School is recognized on the Team Nutrition website.

  • School is recognized as a state leader in providing an exemplary school environment that promotes and supports a healthy lifestyle.


Recognition from the State agency and by other Schools


Recognition of Staff’s EffortsResult: Staff Pride & Self-Esteem


Your Schools Should Be Recognized!

  • Excellence in student wellness environment

  • Addressing concerns of childhood overweight and related health problems

  • Link to academic success


What’s In This for State Agencies?

  • Schools that meet the criteria for the HealthierUS School Challenge have a head start on developing and implementing a local wellness policy.

    • Nutrition guidelines for all foods and beverages on campus

    • Promoting nutrition education

    • Promoting physical activity


Special Thanks to ….

  • Sylvia Dunn, St. Tammany Parish SFA, Slidell, Louisiana

  • Donna Martin, Burke County SFA, Waynesboro, GA

  • Fran O’Donnell, CNP, NY DOE


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