HealthierUS School Challenge 2012

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Transcript HealthierUS School Challenge 2012

Overview of the HealthierUS School Challenge

2012

Take the Challenge!

Get Awarded

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healthy school nutrition environment!

School Nutrition Staff —

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HealthierUS

School Challenge

• • • • Excellence in nutrition and physical activity 2010 Dietary Guidelines for Americans 2012 school meal pattern Award levels: • Bronze, Silver, Gold, Gold Award of Distinction

Important Items

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

HealthierUS School Challenge Incentives and Goals

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• • • • • 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

HealthierUS School Challenge Incentives and Goals Current monetary awards Award Amount Bronze $500 Silver $1,000 Gold $1,500 Gold of Distinction $2,000

59,100

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

Menus Used in the Application

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Two full consecutive weeks with no missing days

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Menus must have been served to students within six months

Meal Criteria

• • •

Foods

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

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.

Breakfast

Meal Criteria Whole Grains

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Whole grain-rich foods are emphasized

http://teamnutrition.usda.gov/Resources/jtf_grains.pdf

Most Common Whole Grains

Wheat:

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Whole wheat flour

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Whole durum flour

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White whole wheat flour

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Wheat berries

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Cracked wheat

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Bulgur Rye:

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Whole rye flour Rices:

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Brown rice

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Wild rice Oats:

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Oatmeal

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Rolled oats

Lunch

Meal Criteria Vegetables

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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”.

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

Lunch Meal Criteria Whole Grains

• •

Variety and frequency Up to “all grains must be whole-grain rich”

6-Cents Certification

Menu Worksheet Tool

• To show meal pattern food groups and serving amounts are met

Additional Criteria

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• • • • • • Nutrition Education Physical Education Physical Activity Local School Wellness Policy Fundraising Other Criteria for Excellence

Nutrition Education

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Elementary School

Nutrition education is provided to all full-day students in all

grades

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Middle School

Offered in at least one grade or two grades (depends on award) •

High School

Offered in two courses required for graduation

Physical Education (PE)

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Elementary School

PE must be provided o 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

Physical Activity

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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

Local School Wellness Policy

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

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.

Other Criteria

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

Other Criteria

The criteria for excellence , with examples:

• • • • •

Program Outreach

o Increase School Breakfast Program participation

Physical Activity

o Promote walking to school

Nutrition Education Excellence

o Team Nutrition lessons used

School and Community Involvement in Wellness

o School partners with community groups

School Food Service

o Farm to School initiative

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

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

Applicants need to remember . . . .

• Submit complete and legible Production Records o Calendar lunch menu should match what is listed on production records.

o List items in quantifiable units, (pounds, ounces, #10 cans, etc) or by number of servings. o Clearly state how much food was offered/served and how much food was leftover.

Additional Documentation

• Product information for some foods • • • Nutrition Facts labels Ingredient labels CN labels

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

Alliance for a Healthier Generation Healthy Schools Program ( HSP ) & HUSSC HUSSC awardees: HSP awardees: Streamlined Application Process HUSSC

schools automatically meet the bronze level school meals requirements for HSP.

HSP

schools can bypass the HUSSC application sections for Nutrition Education, Physical Education and Physical Activity.

Success Stories

http://teamnutrition.usda.gov/HealthierUS/Winners/1.html

Resources

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• • • 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

HealthierUS School Challenge

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