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HealthierUS School Challenge 2012

Overview of the HealthierUS School Challenge 2012 March 2013. HealthierUS School Challenge 2012. Take the Challenge! Get Awarded. School Nutrition Staff — Get Ready to Take the Healthier US School Challenge.

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HealthierUS School Challenge 2012

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  1. Overview of the HealthierUS School Challenge 2012 March 2013 HealthierUS School Challenge 2012

  2. Take the Challenge! Get Awarded School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge Recognition for all staff members who are creating a healthy school nutrition environment!

  3. School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge HealthierUS School Challenge (HUSSC) • Excellence in nutrition and physical activity • 2010 Dietary Guidelines for Americans • 2012 school meal pattern • Award levels: • Bronze, Silver, Gold, Gold Award of Distinction

  4. Important Items • Team Nutrition School • National School Lunch Program and School Breakfast Program • Dietary Guidelines • Certified 6-Cents reimbursement • More nutritious competitive foods • Local school wellness policy and ways the school is meeting wellness goals • Nutrition education, physical education, and opportunities for physical activity New New

  5. HealthierUS School Challenge Incentives and Goals School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge HealthierUS School Challenge awardees receive . . . . • Display banner • Certificate and plaque from the Secretary of Agriculture • National recognition on the Team Nutrition Web site • Congratulatory letter signed by the First Lady • Money for school foodservice

  6. HealthierUS School Challenge Incentives and Goals Current monetary awards

  7. WV Awards $59,100 Lincoln County $17,500 Cabell County $14,000 Putnam County $11,000 Boone County $7,500 Mingo County $6,500 Mason County $5,000 Wayne County $3,500

  8. Average Daily Participation (ADP) For some awards, meal participation rates must be met.

  9. Menus Used in the Application • Two full consecutive weeks with no missing days • Menus must have been served to students within six months

  10. Meal Criteria • Foods • Whole grain-rich • Vegetables • Dark-green • Red/orange • Beans and dry peas • Fruit • Canned, dry, fresh, frozen, 100% juice

  11. Breakfast Meal Criteria Fruit • Fruit variety • Dried fruit must have no added sweetener • Canned fruit must be packed in juice or light syrup • 100% juice can be counted as a fruit only once per week • Fresh fruit Vegetables from some sub-groups can substitute for fruit at breakfast.

  12. Breakfast Meal Criteria Whole Grains • Whole grain-rich foods are emphasized http://teamnutrition.usda.gov/Resources/jtf_grains.pdf

  13. Most Common Whole Grains Rye: Whole rye flour Rices: Brown rice Wild rice Oats: Oatmeal Rolled oats Wheat: • Whole wheat flour • Whole durum flour • White whole wheat flour • Wheat berries • Cracked wheat • Bulgur

  14. Lunch Meal Criteria Vegetables • Additional servings from any of these vegetable • sub-groups: • Dark-green • Red/orange • Beans and dry peas These added sub-group servings can replace “additional vegetables” and/or “other vegetables”.

  15. Lunch Meal Criteria Fruit • A different fruit every day of the week • Dried fruit must have no added sweetener • Canned fruit must be packed in juice or light syrup • 100% juice can be counted as a fruit only once per week • Fresh fruit

  16. Lunch Meal Criteria • Whole Grains • Variety and frequency • Up to “all grains must be whole-grain rich”

  17. 6-Cents Certification Menu Worksheet Tool • To show meal pattern food groups and serving amounts are met

  18. Additional Criteria School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge Includes the entire school environment. • Nutrition Education • Physical Education • Physical Activity • Local School Wellness Policy • Fundraising • Other Criteria for Excellence

  19. Nutrition Education • Elementary School • Nutrition education is provided to all full-day students in all grades • Middle School • Offered in at least one grade or two grades (depends on award) • High School • Offered in two courses required for graduation

  20. Physical Education (PE) • Elementary School • PE must be provided • Minimum time per week, throughout the school year • Middle School • PE must be offered to at least two grades • High School • PE must be offered in at least two courses

  21. Physical Activity • Elementary School • Physical activity opportunities are provided each day for all full day students (recess) • Middle and High School • School provides students in all grades opportunities to participate in physical activity throughout the school year • School actively promotes participation in physical activity (in and out of school) to all students

  22. Local School Wellness Policy • Submit a copy of the school’s local wellness policy, and list • Ways the school is working to meet local wellness policy • How parents, students, school administration and staff, and the community are involved in the local wellness policy • How the school’s wellness policy is stricter than the district’s policy (if applicable)

  23. Local School Wellness Policy ≠ • School demonstrates a commitment to prohibit the use of food as a reward. • For example, teachers do not offer candy (or apples) as a reward for students good behavior or completing an assignment. • School must describe this commitment. • School reinforces physical activity/physical education messages by neither denying nor requiring physical activity as a means of punishment • School must describe this commitment.

  24. Other Criteria Schools must select from a list of 20 options that reflect excellence in creating a healthy school environment

  25. Other Criteria • The criteria for excellence, with examples: • Program Outreach • Increase School Breakfast Program participation • Physical Activity • Promote walking to school • Nutrition Education Excellence • Team Nutrition lessons used • School and Community Involvement in Wellness • School partners with community groups • School Food Service • Farm to School initiative

  26. Competitive Foods Criteria • The criteria applies • In foodservice area during meal periods (Bronze/Silver) • Anywhere in school during the school day (Golds) • Limits on the total fat, trans fat, saturated fat, sodium, total sugars, and portion sizes/calories • The only beverages allowed: • Low-fat/fat-free milk • 100% fruit and vegetable juice • Unflavored, unsweetened, non-caffeinated, without non-nutritive sweeteners, non-carbonated water

  27. Fundraising • Primarily non-food items should be sold through school fundraising activities • However, if food items are sold during the school day, they must meet the HUSSC criteria for competitive foods

  28. Applicants need to remember . . . . • Submit complete and legible Production Records • Calendar lunch menu should match what is listed on production records. • List items in quantifiable units, (pounds, ounces, #10 cans, etc) or by number of servings. • Clearly state how much food was offered/served and how much food was leftover.

  29. Additional Documentation • Product information for some foods • Nutrition Facts labels • Ingredient labels • CN labels

  30. Best Practices • Help from state agencies and USDA to avoid the most common application errors • HUSSC online resources • National Food Service Management Institute (NFSMI) training • Precise production records • Actual product labels (cut from packaging) • District-wide application

  31. Alliance for a Healthier Generation- HealthySchools Program (HSP) & HUSSC • Streamlined Application Process

  32. Success Storieshttp://teamnutrition.usda.gov/HealthierUS/Winners/1.html

  33. Resources School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge Team Nutrition Website/HUSSC • HealthierUS School Challenge electronic application • Frequently Asked Questions (FAQs) • Brochure (download) • http://teamnutrition.usda.gov/healthierUS/index.html http://teamnutrition.usda.gov/healthierUS/application.html

  34. HealthierUS School Challenge School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge • http://teamnutrition.usda.gov/HealthierUS/training.html • http://teamnutrition.usda.gov/healthierUS/index.html

  35. Questions USDA Contact Information Steven Bergonzoni, MPA, RD, LDN Nutritionist School Nutrition Programs Steve.bergonzoni@fns.usda.gov Marlene Stein Program Specialist School Nutrition Programs Marlene.stein@fns.usda.gov School Nutrition Staff—Get Ready to Take theHealthierUSSchool Challenge

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