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HealthierUS School Challenge

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  1. 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

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

  3. Why Are We Here

  4. Challenges of Helping Kids Stay Healthy

  5. Challenges of Helping Kids Stay Healthy

  6. 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:

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. What does a HealthierUS School Challenge School look like?


  15. 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

  16. CERTIFICATION PROCESS(Right Side, Blue Handout)

  17. 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

  18. 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!


  20. 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


  22. 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

  23. 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 What was the reasoning behind the criteria?


  25. A. Team Nutrition School Enroll at: ~ 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

  26. 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

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

  28. 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

  29. 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

  30. 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%

  31. G. Competitive Foods Criteria • SILVER: • Does Not Serve Competitive Foods DuringMeal 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 Campusor; • If Competitive Foods are sold, the “Criteria for Sales/Service of A La Carte and/or Vended Items” is met

  32. 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

  33. 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


  35. 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)

  36. 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 opportunityto select

  37. 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

  38. 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

  39. 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 opportunityto select

  40. 9 Menu Criteria (Blue Handout, Page 4) • Low-Fat (1% or less) offered Daily


  42. 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 toselect 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?

  43. 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

  44. 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.

  45. 5b. EMPHASIS ON WHOLE GRAINS(Green Handout, Page 10 and Yellow Handout)

  46. 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.”

  47. 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.

  48. 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

  49. Let’s Use the Same Process on YOUR Schools Menus