HUSSC School Lunch Menu Criteria

1. HUSSC School Lunch Menu Criteria You might want to pull out the Criteria handout as we’ll be referring to this throughout this section.You might want to pull out the Criteria handout as we’ll be referring to this throughout this section.

2. The Dietary Guidelines for Americans, 2005 It is important to discuss the Dietary Guidelines for Americans before we go through the specific criteria. The Dietary Guidelines are important because they are the nation’s primary source of health information. They serve as the basis for all nutrition policy and education for all federal programs, including the food assistance programs. The National School Lunch Act requires that school meals comply with the Dietary Guidelines recommendations. They are also used to develop the MyPyramid food guidance system, which creates user-friendly consumer messages based on the Dietary Guidelines recommendations.. It is important to discuss the Dietary Guidelines for Americans before we go through the specific criteria. The Dietary Guidelines are important because they are the nation’s primary source of health information. They serve as the basis for all nutrition policy and education for all federal programs, including the food assistance programs. The National School Lunch Act requires that school meals comply with the Dietary Guidelines recommendations. They are also used to develop the MyPyramid food guidance system, which creates user-friendly consumer messages based on the Dietary Guidelines recommendations..

3. DGA Recommendations Nutrients consumed should come primarily from foods Consume a variety of nutrient-dense foods and beverages within and among the basic food groups Americans consume diets high in calories, saturated and trans fats, cholesterol, sugar and salt The basic premise of the most recently published Dietary Guidelines is that nutrients should come primarily from foods. Most Americans eat more calories than they need, still while not eating enough of the nutrients needed to maintain health and well-being, and to reduce risk of the major chronic diseases that afflict Americans. Therefore, Americans should focus on eating nutrient-dense foods and beverages within the basic food groups.The basic premise of the most recently published Dietary Guidelines is that nutrients should come primarily from foods. Most Americans eat more calories than they need, still while not eating enough of the nutrients needed to maintain health and well-being, and to reduce risk of the major chronic diseases that afflict Americans. Therefore, Americans should focus on eating nutrient-dense foods and beverages within the basic food groups.

4. Nutrients of Concern for Children Calcium Potassium Fiber Magnesium Vitamin E These are the nutrients that are identified as concerns for children by the most recent DGA reports, meaning that they are not getting enough of these nutrients. In general, a low intake of fiber, potassium, and magnesium reflect low consumption of fruits and vegetables. The nutrients of concern also reflect low intake of whole grains, nuts, and low-fat and skim dairy products. Potassium, Magnesium, Vitamin E are not required to be reported on a Nutrition Facts Label by federal law. So think about how might schools be sure to serve foods that are rich in these nutrients. We’ll get to that shortly.These are the nutrients that are identified as concerns for children by the most recent DGA reports, meaning that they are not getting enough of these nutrients. In general, a low intake of fiber, potassium, and magnesium reflect low consumption of fruits and vegetables. The nutrients of concern also reflect low intake of whole grains, nuts, and low-fat and skim dairy products. Potassium, Magnesium, Vitamin E are not required to be reported on a Nutrition Facts Label by federal law. So think about how might schools be sure to serve foods that are rich in these nutrients. We’ll get to that shortly.

5. School Meals: Major Changes NeededSNDA III Research Fat, especially saturated, must be reduced Sodium levels need to be cut in half Fiber levels should be doubled Increase offerings of fruits, vegetables, whole grains, and fat-free/low-fat milk options Recommendation: Promote the HealthierUS School Challenge The most current SNDA study shows that major changes are needed in school meal programs. The School Nutrition Dietary Assessment study provides detailed information on school meal programs, the school environment, the nutritional content of school meals, the contribution of those meals to children’s diets. Saturated fat and sodium should both be reduced. Fiber levels should be doubled, and schools should increase the offering of fruits, vegetables, whole grains, and fat-free/low-fat milk options. The report highlights several strategies to help schools make improvements. One major strategy recommended was to move schools towards meeting criteria of the HealthierUS School Challenge. The most current SNDA study shows that major changes are needed in school meal programs. The School Nutrition Dietary Assessment study provides detailed information on school meal programs, the school environment, the nutritional content of school meals, the contribution of those meals to children’s diets. Saturated fat and sodium should both be reduced. Fiber levels should be doubled, and schools should increase the offering of fruits, vegetables, whole grains, and fat-free/low-fat milk options. The report highlights several strategies to help schools make improvements. One major strategy recommended was to move schools towards meeting criteria of the HealthierUS School Challenge.

6. HUSSC Menu Criteria and the MyPyramid Connection Now that we have a little more background on the Dietary Guidelines, and we know they are the premise for the MyPyramid guidance food messages, let’s look a little deeper and compare them with the HUSSC criteria. Now that we have a little more background on the Dietary Guidelines, and we know they are the premise for the MyPyramid guidance food messages, let’s look a little deeper and compare them with the HUSSC criteria.

7. Inside the Pyramid—VegetablesVary your veggies Eat more dark-green vegetables Eat more orange vegetables Eat more dry beans and peas The primary recommendations are to 1) Eat more dark-green vegetables, 2) Eat more orange vegetables, and 3) Eat more dry beans and peas. The main message is to vary your vegetable intake to ensure you are consuming a variety of nutrients. You may refer to the hand out: Vary Your Vegetables Fact Sheet for Healthier School Meals, which gives a snapshot of the things any school nutrition program can do to increase the variety of vegetables in their menus.The primary recommendations are to 1) Eat more dark-green vegetables, 2) Eat more orange vegetables, and 3) Eat more dry beans and peas. The main message is to vary your vegetable intake to ensure you are consuming a variety of nutrients. You may refer to the hand out: Vary Your Vegetables Fact Sheet for Healthier School Meals, which gives a snapshot of the things any school nutrition program can do to increase the variety of vegetables in their menus.

8. 5 Subgroups of Vegetables Dark Green Orange Dry beans and peas Starchy Other Inside the Pyramid: VegetablesVary Your Veggies There are five subgroups of vegetables, and they are categorized that way because each group provides a varied source of nutrients. They are dark green, orange, dry beans and peas, starchy and other. The Fact sheet provides examples of vegetables that fall into each category. And the handout titled Guidance on Dark Green and Orange Vegetables and Dry Beans and Peas describes the all vegetables that qualify as dark green and orange. They include foods such as broccoli, romaine lettuce, sweet potato, and carrots. There is also a list of vegetables that qualify as dry beans and peas. It is important to note that foods like “frozen peas” and “baby green lima beans” do not qualify as dry beans and peas, because they are not harvested in their dry state when they are more mature. There are five subgroups of vegetables, and they are categorized that way because each group provides a varied source of nutrients. They are dark green, orange, dry beans and peas, starchy and other. The Fact sheet provides examples of vegetables that fall into each category. And the handout titled Guidance on Dark Green and Orange Vegetables and Dry Beans and Peas describes the all vegetables that qualify as dark green and orange. They include foods such as broccoli, romaine lettuce, sweet potato, and carrots. There is also a list of vegetables that qualify as dry beans and peas. It is important to note that foods like “frozen peas” and “baby green lima beans” do not qualify as dry beans and peas, because they are not harvested in their dry state when they are more mature.

9. Offer variety of vegetables everyday Different vegetable everyday Require dark green & bright orange vegetables At least 3 days a week Require dry beans & peas At least 1 day a week ¼ cup minimum servings Now I’d like to share the specific vegetable requirements for the HealthierUS School Challenge vegetable criteria. The criteria are patterned after the recommendations from the Dietary Guidelines and MyPyramid food messages. The Dietary Guidelines stress the importance of consuming a variety of vegetables everyday. Different vegetables must be offered everyday. So you cannot serve mashed potatoes and french fries throughout the week and count them as two different vegetables. The Challenge also requires including dark green and orange vegetables 3 days out of the week. The same vegetable cannot be counted all three times. For example, you cannot serve carrots 3 days out of the week to meet this criteria. You could however serve carrots twice a week and broccoli the third time to qualify. In addition, some form of dry beans and peas should be incorporated into the menu at least once a week. And finally, vegetables must be served at a minimum in one-quarter cup servings. Now I’d like to share the specific vegetable requirements for the HealthierUS School Challenge vegetable criteria. The criteria are patterned after the recommendations from the Dietary Guidelines and MyPyramid food messages. The Dietary Guidelines stress the importance of consuming a variety of vegetables everyday. Different vegetables must be offered everyday. So you cannot serve mashed potatoes and french fries throughout the week and count them as two different vegetables. The Challenge also requires including dark green and orange vegetables 3 days out of the week. The same vegetable cannot be counted all three times. For example, you cannot serve carrots 3 days out of the week to meet this criteria. You could however serve carrots twice a week and broccoli the third time to qualify. In addition, some form of dry beans and peas should be incorporated into the menu at least once a week. And finally, vegetables must be served at a minimum in one-quarter cup servings.

10. Vegetable Recommendations Compared to Consumption Take a look at this data here that highlights vegetable recommendations versus what youth are actually eating. You can see that half of the vegetables they are consuming are in the starchy category. They happen to be potatoes in the form of french fries. Yu can also see 43% of vegetables consumed by this age group should come from dark green, orange, and legumes categories, but they only make up 14% of what’s actually consumed. We know that the majority of children are not consuming enough of the right vegetables. By incorporating more of these items into the school menu, we can ensure that children will be offered the opportunity to consume more of the recommended servings of these vegetables. Take a look at this data here that highlights vegetable recommendations versus what youth are actually eating. You can see that half of the vegetables they are consuming are in the starchy category. They happen to be potatoes in the form of french fries. Yu can also see 43% of vegetables consumed by this age group should come from dark green, orange, and legumes categories, but they only make up 14% of what’s actually consumed. We know that the majority of children are not consuming enough of the right vegetables. By incorporating more of these items into the school menu, we can ensure that children will be offered the opportunity to consume more of the recommended servings of these vegetables.

11. Vegetable Recommendations Compared to Consumption This is another view of that same data comparing what is recommended vs what is consumed in each category. As you can see, many youth are consuming most of their vegetables as starchy vegetables. Most Americans need to increase vegetable consumption, but also increase the variety of vegetables they eat. This is another view of that same data comparing what is recommended vs what is consumed in each category. As you can see, many youth are consuming most of their vegetables as starchy vegetables. Most Americans need to increase vegetable consumption, but also increase the variety of vegetables they eat.

12. Veggie Activity Time! To make sure you are familiar with the vegetable subgroups, complete “Matching Vegetable Subgroups” worksheet. Compare your results to the answers provided. Did any surprise you? Remember, the categories are based on nutritional profiles of the vegetables. To make sure you are familiar with the vegetable subgroups, complete “Matching Vegetable Subgroups” worksheet. Compare your results to the answers provided. Did any surprise you? Remember, the categories are based on nutritional profiles of the vegetables.

13. Nutrient Profiles of Peas: Dry and Frozen Now we talked briefly about dry beans and peas. Do you think there is a nutritional difference between split green peas and frozen peas? Take a look at the comparison here. The lighter green is the mature form of green peas, and the darker green is the frozen green peas. So in fact, there is a difference! Split peas are higher in protein and fiber. This is because split peas are harvested in their dry state. As beans and peas remain in the field longer, they are able to fix nitrogen, and are much better sources protein and fiber. Frozen peas are not harvested in their dry state. Dry beans are excellent sources of the same nutrients found in meat, fish and poultry, including iron, protein, and zinc. However, they are also excellent sources of dietary fiber and folate, which are low in the diets of many Americans. Now we talked briefly about dry beans and peas. Do you think there is a nutritional difference between split green peas and frozen peas? Take a look at the comparison here. The lighter green is the mature form of green peas, and the darker green is the frozen green peas. So in fact, there is a difference! Split peas are higher in protein and fiber. This is because split peas are harvested in their dry state. As beans and peas remain in the field longer, they are able to fix nitrogen, and are much better sources protein and fiber. Frozen peas are not harvested in their dry state. Dry beans are excellent sources of the same nutrients found in meat, fish and poultry, including iron, protein, and zinc. However, they are also excellent sources of dietary fiber and folate, which are low in the diets of many Americans.

14. Nutrient Profiles of Peas: Dry and Frozen Dry split peas are also excellent sources of potassium. Remember what we said about potassium previously? It is a nutrient of concern, and children are not consuming enough potassium. Including dry beans and peas in a menu are an excellent way to increase potassium in children’s diets. The mature form of peas have a significantly higher amount of potassium per ¼ cup serving than frozen peas. Potassium is important because it is require for normal functioning of nerves and protein, and also helps maintain a healthy blood pressure. Dry split peas are also excellent sources of potassium. Remember what we said about potassium previously? It is a nutrient of concern, and children are not consuming enough potassium. Including dry beans and peas in a menu are an excellent way to increase potassium in children’s diets. The mature form of peas have a significantly higher amount of potassium per ¼ cup serving than frozen peas. Potassium is important because it is require for normal functioning of nerves and protein, and also helps maintain a healthy blood pressure.

15. Adding dry beans and peas Brainstorm to add dry beans and peas: Main dishes Chili con Carne Bean Burrito Salad bars Rinsed kidney, black, garbanzo beans Side Vegetable Dishes Baked beans Red beans and rice Hummus Soups Minestrone soup, tortilla soup, white chili There are many ways to add dry beands and peas to school lunch menus. They can be incorporated into main dishes, such as chili con carne or bean burritos. They can even be added to taco meat. You can place a variety of rinsed canned beans on salad bars, which also adds color and variety. They can be served as side dishes, such as baked beans, red beans and rice, and hummos. And finally they can be added to soups such as minestrone soup, tortilla soup, or even white chili. What can you do in your school to add more dry beans and peas to the menu?There are many ways to add dry beands and peas to school lunch menus. They can be incorporated into main dishes, such as chili con carne or bean burritos. They can even be added to taco meat. You can place a variety of rinsed canned beans on salad bars, which also adds color and variety. They can be served as side dishes, such as baked beans, red beans and rice, and hummos. And finally they can be added to soups such as minestrone soup, tortilla soup, or even white chili. What can you do in your school to add more dry beans and peas to the menu?

16. Inside the Pyramid—Fruits Focus on fruits Eat a variety of fruit Choose fresh, frozen, canned, or dried fruit Go easy on fruit juice The MyPyramid message for Fruits is to 1) eat a variety, choose fresh, frozen, canned or dried, and to go easy on fruit juice. Take a look a the Fact sheet titled Jazz Up Your Menu With Fruits for Healthier School Meals. It includes important and helpful messages about incorporating more fruit into the school menu, and always nutrition education messages that can be used for students or posting on school menus. How do you encourage your students to consume more fruit?The MyPyramid message for Fruits is to 1) eat a variety, choose fresh, frozen, canned or dried, and to go easy on fruit juice. Take a look a the Fact sheet titled Jazz Up Your Menu With Fruits for Healthier School Meals. It includes important and helpful messages about incorporating more fruit into the school menu, and always nutrition education messages that can be used for students or posting on school menus. How do you encourage your students to consume more fruit?

17. Offer variety of fruit everyday Different forms and types Fresh –2 days a week (Gold) Frozen Dried—No added sugars or artificial sweeteners Canned—Packed in light syrup or juice only 100% juice –limit to 1x/week ¼ cup minimum servings Let’s discuss how the HealthierUS School Challenge fruit criteria. You’ll see that it relates to the Dietary Guidelines and MyPyramid messages. The first requirement is that a different fruit must be offered every day of the school week. Different means a different fruit, not form of fruit. For example, applesauce and sliced apples are the same fruit and would be considered different. However, applesauce and sliced peaches would be considered different fruit. Fruits can be served fresh, frozen, canned or dried. The reason for including fresh as a requirement is to incorporate variety as some vegetables are primarily available as fresh – apples, melons, strawberries, kiwi, oranges, and grapes which increases the number of potential fruit choices. Fruit will not be considered fresh if dipped or soaked in other sweeteners or juices. Canned fruit must be packed in light syrup or juice only. Juice can be counted, but it must be 100% juice and is limited to once per week. Why do you think there is a limit n the quantity of juice? This is because excess juice consumption leads to higher calorie intake, and also displaces the intake of other nutrient-rich foods. It is important that we offer a variety of fruits, especially since studies show that children are not consuming sufficient amounts.Let’s discuss how the HealthierUS School Challenge fruit criteria. You’ll see that it relates to the Dietary Guidelines and MyPyramid messages. The first requirement is that a different fruit must be offered every day of the school week. Different means a different fruit, not form of fruit. For example, applesauce and sliced apples are the same fruit and would be considered different. However, applesauce and sliced peaches would be considered different fruit. Fruits can be served fresh, frozen, canned or dried. The reason for including fresh as a requirement is to incorporate variety as some vegetables are primarily available as fresh – apples, melons, strawberries, kiwi, oranges, and grapes which increases the number of potential fruit choices. Fruit will not be considered fresh if dipped or soaked in other sweeteners or juices. Canned fruit must be packed in light syrup or juice only. Juice can be counted, but it must be 100% juice and is limited to once per week. Why do you think there is a limit n the quantity of juice? This is because excess juice consumption leads to higher calorie intake, and also displaces the intake of other nutrient-rich foods. It is important that we offer a variety of fruits, especially since studies show that children are not consuming sufficient amounts.

18. Vegetable and Fruit Sectionizer Fresh fruit sectionizers are a piece of equipment, usually plastic with steel blades for cutting fruits into wedges. It costs around $300. many schools use this to cut up apples, oranges, kiwis, etc. some schools even place them on the serving line during meal service to cut a pan of apples as students come through the line. This helps reduce the amount of browning. Many fruits turn brown when exposed to air. Those include apples, pears, bananas, and peaches. Cutting up fruit helps make it easier to eat, especially among the younger elementary school students. Fresh fruit sectionizers are a piece of equipment, usually plastic with steel blades for cutting fruits into wedges. It costs around $300. many schools use this to cut up apples, oranges, kiwis, etc. some schools even place them on the serving line during meal service to cut a pan of apples as students come through the line. This helps reduce the amount of browning. Many fruits turn brown when exposed to air. Those include apples, pears, bananas, and peaches. Cutting up fruit helps make it easier to eat, especially among the younger elementary school students.

19. Inside the Pyramid—GrainsMake half your grains whole Eat at least 3 ounces of whole-grain products every day Look for “whole” before the grain name on the list of ingredients The recommendations in MyPyramid are to make half your grains whole. It’s important to eat at least 3 ounces of whole-grain products every day. Whole grains are a great source of fiber, vitamins, mineral and antioxidants. They may also reduce the risk of chronic diseases such as coronary heart disease, and can help maintain a healthy weight. Refer to the Fact Sheet Serve More Whole Grains for Healthier School Meals for more information about adding whole grains to school meals. The recommendations in MyPyramid are to make half your grains whole. It’s important to eat at least 3 ounces of whole-grain products every day. Whole grains are a great source of fiber, vitamins, mineral and antioxidants. They may also reduce the risk of chronic diseases such as coronary heart disease, and can help maintain a healthy weight. Refer to the Fact Sheet Serve More Whole Grains for Healthier School Meals for more information about adding whole grains to school meals.

20. Grain Recommendations Compared to Consumption This slide gives a snapshot of the current grain recommendations for males ages 9-13 compared to the recommendation. Americans are eating enough grains, but consume too many refined grains and not enough whole grains. This slide gives a snapshot of the current grain recommendations for males ages 9-13 compared to the recommendation. Americans are eating enough grains, but consume too many refined grains and not enough whole grains.

21. Whole grains are… The entire grain seed: Bran – the hard, brownish outer protective skin of the grain surrounding the germ and the endosperm Germ – the plant embryo; contains most of the wheat kernel’s fat and vitamin E Endosperm – the inner part of the grain; main nutrients are protein and carbohydrate Let’s talk about what whole grains are. Whole grains contain the entire grain kernel, which includes the bran, germ and endosperm. The brain is the hard, brownish outer protective skin of the grain surrounding the germ and the endosperm. The germ is the plant embryo; contains most of the wheat kernel’s fat and vitamin E. The endosperm is the inner part of the grain; main nutrients are protein and carbohydrate Let’s talk about what whole grains are. Whole grains contain the entire grain kernel, which includes the bran, germ and endosperm. The brain is the hard, brownish outer protective skin of the grain surrounding the germ and the endosperm. The germ is the plant embryo; contains most of the wheat kernel’s fat and vitamin E. The endosperm is the inner part of the grain; main nutrients are protein and carbohydrate

22. Ways to indentify whole grains… The world “whole” listed before a grain The words “berries” or “groats” “Rolled oats” and “oatmeal” Others include: “graham flour”, “brown rice”, “brown rice flour”, “wild rice”, “cracked wheat”, “bulgur (cracked wheat)”, “crushed wheat” Let’s talk more about whole grains—what words mean that foods and/or food ingredients are whole grain and which are not. We want to look at common and usual names which designate whole grains. These are… The world “whole” listed before a grain, The words “berries” or “grouts” listed after a grain name, e.g., buckwheat grouts or wheat berries. The names “Rolled oats” and “Oatmeal” Let’s talk more about whole grains—what words mean that foods and/or food ingredients are whole grain and which are not. We want to look at common and usual names which designate whole grains. These are… The world “whole” listed before a grain, The words “berries” or “grouts” listed after a grain name, e.g., buckwheat grouts or wheat berries. The names “Rolled oats” and “Oatmeal”

23. Some Examples of Whole Grains Whole wheat Cracked wheat, crushed wheat Graham flour Whole oats/oatmeal Whole corn Brown rice & wild rice Whole rye Whole grain barley Buckwheat groats/whole buckwheat flour Bulgur (cracked wheat) This is a list of whole grain names that you may see listed in ingredient statements. You can find these on page 6 of your HealthierUS school challenge resource. Notice that we need to see the word “whole” before the grain, even the “specialty” grains that we do not see as often. This is because those grains also may be milled. One resource said that the only grain that couldn’t be milled was teff, and that was simply because the grain is too small to be milled. Teff is used mainly in Ethiopia for making their injera bread.This is a list of whole grain names that you may see listed in ingredient statements. You can find these on page 6 of your HealthierUS school challenge resource. Notice that we need to see the word “whole” before the grain, even the “specialty” grains that we do not see as often. This is because those grains also may be milled. One resource said that the only grain that couldn’t be milled was teff, and that was simply because the grain is too small to be milled. Teff is used mainly in Ethiopia for making their injera bread.

24. Products/Ingredients that Are Not Whole Grains Flour, white flour, wheat flour, all-purpose flour, unbleached flour, self-rising flour Durum flour, semolina Grits, corn grits, hominy grits Degerminated corn meal Enriched flour, rice flour Farina Couscous Take a look at this list of grains that are not whole grains. They include flour, wheat flour, durum flour, grits, degerminated corn meal, enriched flour, couscous, and enriched flour. Remember, typically grains should contain the word “whole” before the name. For example, whole weat flour, whole durum flour, and whole grain couscous are whole grains. Take a look at this list of grains that are not whole grains. They include flour, wheat flour, durum flour, grits, degerminated corn meal, enriched flour, couscous, and enriched flour. Remember, typically grains should contain the word “whole” before the name. For example, whole weat flour, whole durum flour, and whole grain couscous are whole grains.

25. Products/Ingredients that Are Not Whole Grains Bromated flour, enriched bromated flour Instantized flour Phosphated flour Self-rising wheat flour, enriched self-rising wheat flour Bread flour, cake flour Hominy Enriched rice Here is a list of more additional products that are not whole grains. Bromated flour, phosphated flour, bread flour, hominy, and enriched rice are included. Here is a list of more additional products that are not whole grains. Bromated flour, phosphated flour, bread flour, hominy, and enriched rice are included.

26. Identifying Whole Grains Activity To help ensure you can identify whole grains, complete the Identifying Whole Grains Activity. Compare your results with the answers. Use the Whole Grains Guidance as a resource to help you clarify any issues. To help ensure you can identify whole grains, complete the Identifying Whole Grains Activity. Compare your results with the answers. Use the Whole Grains Guidance as a resource to help you clarify any issues.

27. At least 1 serving of a whole-grain food offered 3 days per week for Silver/Bronze Daily for Gold/Gold with Distinction Offer variety/different forms into student favorites As mentioned previously, the Dietary Guidelines stress the importance of whole grain products, because they are rich natural sources of fiber, phytochemicals, and other nutrients that aren’t necessary added back into the enrichment process. Therefore, the HUSSC criteria requires that whole grains are offered everyday for the Gold Award. For Silver and Bronze, schools should offer whole grains 3 days out of the week. Furthermore, schools can’t offer the same one everyday. For example, offering a slice of whole grain bread every day on the serving line would not meet the criteria. However, offering a whole grain bun, whole grain breadsticks, and brown rice would meet the criteria. The idea is to encourage a variety of whole grains. As mentioned previously, the Dietary Guidelines stress the importance of whole grain products, because they are rich natural sources of fiber, phytochemicals, and other nutrients that aren’t necessary added back into the enrichment process. Therefore, the HUSSC criteria requires that whole grains are offered everyday for the Gold Award. For Silver and Bronze, schools should offer whole grains 3 days out of the week. Furthermore, schools can’t offer the same one everyday. For example, offering a slice of whole grain bread every day on the serving line would not meet the criteria. However, offering a whole grain bun, whole grain breadsticks, and brown rice would meet the criteria. The idea is to encourage a variety of whole grains.

28. The criteria also require that whole grains meet the serving sizes as identified in the Food Buying Guide instruction for Grain/Bread components. This is true even if the school is on Nutrient Standard Menu Planning. The criteria also require that whole grains meet the serving sizes as identified in the Food Buying Guide instruction for Grain/Bread components. This is true even if the school is on Nutrient Standard Menu Planning.

29. Two HUSSC categories of whole grains… Group A: Food with whole grain(s) as primary ingredient by weight. For example: Look for products with whole grain as first ingredient on the list Group B: Food products with whole grain(s) as primary grain ingredient by weight. For example: Water is first ingredient, whole grain is second Whole grains that meet the HUSSC criteria are categorized into 2 groups: (found on pages 2 and 4) Group A contains food products with whole grains as the primary ingredient by weight. If the first ingredient is not a whole grain, you will need manufacturer documentation to ensure that the total weight of the whole grain ingredients is greater than that of the first ingredient. Whole grains that meet the HUSSC criteria are categorized into 2 groups: (found on pages 2 and 4) Group A contains food products with whole grains as the primary ingredient by weight. If the first ingredient is not a whole grain, you will need manufacturer documentation to ensure that the total weight of the whole grain ingredients is greater than that of the first ingredient.

30. Meets Whole Grain Criteria: Yes or No? This product here contains whole wheat flour as the primary ingredient. Therefore, it meets the HealthierUS School Challenge criteria for a whole grain. This product here contains whole wheat flour as the primary ingredient. Therefore, it meets the HealthierUS School Challenge criteria for a whole grain.

31. Meets Whole Grain Criteria: Yes or No? This product contains degerminated cornmeal. This would not qualify because the grain is degerminated and therefore does not contain the entire whole grain. This product contains degerminated cornmeal. This would not qualify because the grain is degerminated and therefore does not contain the entire whole grain.

32. Meets Whole Grain Criteria: Yes or No? While this product contains a significant amount of fiber, the main ingredient is semolina, which is not a whole grain. While this product contains a significant amount of fiber, the main ingredient is semolina, which is not a whole grain.

33. Meets Whole Grain Criteria: Yes or No? This product is made from whole corn and would meet the HealthierUS School Challenge criteria. This product is made from whole corn and would meet the HealthierUS School Challenge criteria.

34. Watch the wording on grain products! Foods may not be whole grain products if labeled with these words: Multi-grain Whole grain Contains whole grain Stone-ground 100% wheat Cracked wheat bread Bran These products may or may not be whole grains. However, they often lead consumers to believe that they are. For example, stone ground just signifies the form of processing of the grain. It does not mean the product is a whole grain. Bran is just a fraction of the grain—this does not qualify as a whole grain. . These products may or may not be whole grains. However, they often lead consumers to believe that they are. For example, stone ground just signifies the form of processing of the grain. It does not mean the product is a whole grain. Bran is just a fraction of the grain—this does not qualify as a whole grain. .

35. Color and Texture ? Whole Grain Color is not an indication of a whole grain—nor is a “grainy” texture.  Bread can be brown and/or grainy because of molasses, caramel color, or other added ingredients. Read the ingredient statement to see if the product is WHOLE grain. It’s important to remember that a brown color or a “grainy” texture do not necessarily indicate that the product is predominantly whole grain—or even that it contains any whole grain at all. Bread can be brown and/or grainy because of the addition of molasses, caramel color, or other added ingredients. We must read the ingredient statement to determine if the food product is WHOLE grain for the HealthierUS School Challenge. It’s important to remember that a brown color or a “grainy” texture do not necessarily indicate that the product is predominantly whole grain—or even that it contains any whole grain at all. Bread can be brown and/or grainy because of the addition of molasses, caramel color, or other added ingredients. We must read the ingredient statement to determine if the food product is WHOLE grain for the HealthierUS School Challenge.

36. Looking at the Whole Product Look at the whole product, not just the grains Offer whole grain products that are low in fat and/or sugar Include desserts on occasion to increase acceptance and participation The goal is to offer nutritious whole grain products that student can enjoy. In accordance with the 2005 DGAs, offer whole grains that are also low in fats and sugar. Read the ingredient list. Many products contain multiple sugars after the whole grain ingredient is listed. And…desserts offered on a limited basis as an element of a reimbursable meal can help to increase acceptance and participation in the meal service. We do not support using desserts to meet the bread requirement in every meal, but do recognize the benefit upon occasion. The goal is to offer nutritious whole grain products that student can enjoy. In accordance with the 2005 DGAs, offer whole grains that are also low in fats and sugar. Read the ingredient list. Many products contain multiple sugars after the whole grain ingredient is listed. And…desserts offered on a limited basis as an element of a reimbursable meal can help to increase acceptance and participation in the meal service. We do not support using desserts to meet the bread requirement in every meal, but do recognize the benefit upon occasion.

37. Actions Schools Can Take Taste Testing Encourage students to try new products Document student preferences for future purchasing Introduce whole grains in student favorites Pizza, spaghetti, chicken sandwiches, etc Schools may use taste testing methods to encourage students to try new products. Schools may also find it beneficial to document student preferences for future purchasing. We also recommend incorporating whole grain items into student favorites. For example, try whole grain pizza crusts, whole grain spaghetti, and whole grain chicken patty buns to increase student acceptance. Schools may use taste testing methods to encourage students to try new products. Schools may also find it beneficial to document student preferences for future purchasing. We also recommend incorporating whole grain items into student favorites. For example, try whole grain pizza crusts, whole grain spaghetti, and whole grain chicken patty buns to increase student acceptance.

38. Inside the Pyramid—MilkGet your calcium-rich foods Go low-fat or fat-free when you choose milk, yogurt, and other milk-products If you don’t or can’t consume milk, choose lactose-free products or other calcium sources The MyPyramid food messages encourage getting calcium-rich foods. This includes choosing low-fat and fat-free milk, yogurt and other milk products. The MyPyramid food messages encourage getting calcium-rich foods. This includes choosing low-fat and fat-free milk, yogurt and other milk products.

39. Must offer only low-fat (1%) and fat-free milk No low-carb milks No artificial sweeteners The Dietary Guidelines recommend that all Americans over the age of 2 consume only low-fat or fat-free milk and milk products. We can serve fat-free flavored milks. Therefore only low-fat and fat-free milk can be served. Flavored milk is okay, but low-carb milks will not be acceptable under HUSSC. Evidence does not exist that artificially sweetened beverages are safe for long-term use in children. USDA-approved alternate milk beverages may be served.The Dietary Guidelines recommend that all Americans over the age of 2 consume only low-fat or fat-free milk and milk products. We can serve fat-free flavored milks. Therefore only low-fat and fat-free milk can be served. Flavored milk is okay, but low-carb milks will not be acceptable under HUSSC. Evidence does not exist that artificially sweetened beverages are safe for long-term use in children. USDA-approved alternate milk beverages may be served.

40. Inside the Pyramid—Meat & BeansGo lean with protein Choose low-fat or lean meats and poultry Bake it, broil it, or grill it Vary your protein routine—choose more fish, beans, peas, nuts, and seeds The MyPyramid messages also encourage using lean sources of protein. Choose low-fa or lean meats and poultry, as well as lower-fat cooking methods. As discussed earlier, beans are an excellent source of protein, and other nutrients, and are low in fat. It is recommended to choose a variety of protein sources and to incorporate that into the school meanu. The MyPyramid messages also encourage using lean sources of protein. Choose low-fa or lean meats and poultry, as well as lower-fat cooking methods. As discussed earlier, beans are an excellent source of protein, and other nutrients, and are low in fat. It is recommended to choose a variety of protein sources and to incorporate that into the school meanu.

41. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights (Office of Adjudication), 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). TDD users can contact USDA through local relay or the Federal Relay at (800) 877-8339 (TDD) or (866) 377-8642 (relay voice users. USDA is an equal opportunity provider and employer.