Transcript HealthierUS School Challenge

Steven Bergonzoni, MPA, RD, LDN
Marlene Stein
Nutritionist
Program Specialist
Special Nutrition Programs
Schools, Summer and Nutrition Education Section
Mid-Atlantic Region, Food and Nutrition Service, USDA
[email protected]
[email protected]
Fall, 2011
http://teamnutrition.usda.gov/HealthierUS/index.html
Objectives
 Provide a quick overview of the Healthier US
School Challenge.
 Describe application issues concerning whole
grains, dry beans and peas, and dark green and
orange vegetables.
 Discuss wellness policies and food used as reward
vs. celebrations.
HUSSC Goal
Improve the health of the nation’s
children by promoting healthier
school environments.
Childhood Obesity Initiative
Help parents make healthy choices.
Serve healthier food in schools.
Improve access and affordability of healthy food.
Increase physical activity.
America’s Move to Raise a Healthier Generation of Kids
www.letsmove.gov
http://www.letsmove.gov/
HUSSC Awardees
Have Made Changes to
(1) Improve the quality of the foods served.
(2) Provide students with nutrition education.
(3) Provide students with physical education and
opportunities for physical activity.
“Students often consume up to 50% of their daily calories at school.”
Source: Alliance for a Healthier Generation website, April 30, 2010.
http://www.healthiergeneration.org/schools.aspx?id=3294
HUSSC Incentives
$2,000
Gold of Distinction
$1,500
Gold
$1,000
Silver
$ 500
Bronze
http://teamnutrition.usda.gov/healthierUS/hussc_incentives.pdf
Who needs to be involved?
A school-based review team of at least:
 School foodservice manager and district-level foodservice
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director
Team Nutrition School Leader
Parent organization representative (e.g., PTA/PTO)
School nurse, Coordinated School Health staff, Physical
Education (PE), or classroom teacher
Principal or other administrator
One of the above needs to be a ‘champion’
Individuals may have more than 1 role
What are the basic criteria?
 Be enrolled as a Team Nutrition School
 Offer reimbursable lunches that demonstrate
healthy menu planning practices and meet USDA
nutrition standards
 Provide students with nutrition education,
physical education (PE) and opportunities for
physical activity (PA)
The Challenge:
Vegetables, Fruit, Whole Grains
The Challenge Menu Criteria
 Offer a different
vegetable each day of
the week
 Of these 5 vegetables,
three must be dark
green or orange
Minimum serving = ¼ cup
http://teamnutrition.usda.gov/HealthierUS/guidance_hussc.pdf
The Challenge Menu Criteria
 A serving of cooked
dry beans or peas
must be offered each
week
Minimum serving = ¼ cup
The Challenge Menu Criteria
 Offer a different fruit
each day of the week
 Fresh fruit must be
offered
Minimum serving = ¼ cup
Juice can only be counted
once per week
The Challenge Menu Criteria
More whole-grain products
Offer a variety of whole-grain
products
Whole grain definition
http://teamnutrition.usda.gov/HealthierUS/wholegrainresource.pdf
Will the
Whole Grain Please Stand Up?
14
The Whole Grain
15
Whole Grains
Simplified
(Quick Reference, But Incomplete)
Whole…..
Brown Rice
Oatmeal
Whole White….
Wild Rice
Rolled Oats
100% Whole Wheat
The Challenge Menu Criteria
 Offer two choices of milk,
from low-fat (1% max)
and/or fat-free (skim) milk,
flavored or unflavored.
Package Labels
(Photocopies or Scans)
Preferred for Nutrition Facts and Ingredients:
Competitive foods, a la carte
Whole grains, some cooked beans and dark green/orange vegetables
Why?
Package labels are regulated by the FDA,
Accuracy assured
Preferred: photocopy of actual label
Package Labels
If package label is not available:
(http://healthymeals.nal.usda.gov/hsmrs/HUSSC/index_mail.html )
Manufacturer’s product fact sheet on company letterhead
Email from a company representative:
Includes the nutrition facts information and/or product
ingredient statement
Internet (last resort):
Accompanied with verification email from the vendor
or company representative, or
Vendor or manufacturer verification signatures directly
on internet-based label information
20
Meal Bundling/ Meal Combo and
Food Choices from Groups
 Student should be able to choose all of the HUSSC-
identified (on application) foods at a meal.
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HUSSC vegetable
Dark green/orange vegetable (if one)
Dried bean/pea (if one)
Fruit
Fresh fruit (if one)
Whole grain (if one).
** Dark green/orange vegetable, dried bean/pea, and
fresh fruit are not daily requirements. Whole grains are
not daily requirements with some awards.
Sample Elementary Menu: Bundles
Meal 1
Meal 2
Lasagna
Popcorn Chicken Salad
Seasoned Greens
Baked Beans
Whole Wheat Garlic Toast
French Bread
Cantaloupe
Cantaloupe
1% Milk
or
Skim Chocolate
1% Milk
or
Skim Chocolate
Sample Elementary Menu: Bundles
Meal 1
Meal 2
Lasagna
Popcorn Chicken Salad
Seasoned Greens
Baked Beans
(one of the HUSSC dark green/orange vegetables of the week)
(HUSSC dried bean/pea of the week)
Whole Wheat Garlic Toast
French Bread
(one of the HUSSC whole grains of the week)
Cantaloupe
1% Milk
or
Skim Chocolate
Cantaloupe
1% Milk
or
Skim Chocolate
Student should be able to choose all of the
HUSSC-identified foods at a meal.
Sample Elementary Menu: Pick’em
Sides
Pick 2
Entrees
Pick 1
Lasagna w/ French Bread
Hot Dog/Whole Grain Bun
Popcorn Chicken Salad w/ French Bread
Seasoned Greens
Baked Beans
Cantaloupe
Frozen Fruit Juicee
Milk
Uncrustable Peanut Butter and Jelly
Pick 1
1%
Skim
Skim Chocolate
Skim Strawberry
Sample Elementary Menu: Pick’em
Sides
Pick 2
Entrees
Pick 1
Lasagna w/ French Bread
Hot Dog/Whole Grain Bun
(1 of the HUSSC whole grains of the week)
Seasoned Greens
(HUSSC vegetable of the day)
Baked Beans
(HUSSC dried bean/pea of the week)
Cantaloupe
(HUSSC fruit of the day)
Frozen Fruit Juicee
Popcorn Chicken Salad w/ French
Bread
Uncrustable Peanut Butter and Jelly
Milk
Pick 1
1%
Skim
Student should be able to choose all of Skim Chocolate
the HUSSC-identified foods at a meal.
Skim Strawberry
School Health Policies &
Practices
 Fundraising
 Nutrition
 Physical activity
 Wellness policy
Policies & practices support a consistent wellness environment
Wellness P0licy
• The Policy may be a few years old and likely to conflict with some HUSSC
criteria.
• Instead of re-writing the wellness policy, the superintendent or principal can
sign a statement similar to the one below for HUSSC application purposes.
“All district schools applying for the USDA’s Healthier US School Challenge (HUSSC)
awards will meet or exceed HUSSC criteria that are indentified in the school/district
wellness policy.”
Food Used as a Reward vs. Celebrations
 Food cannot be used as a reward for performance,
even ‘healthy’ foods.
 HUSSC does not monitor or restrict foods used for
holiday or birthday celebrations.
 HUSSC criteria does not apply outside of the
school day.
1. Application Procedures
2. Menu Criteria
3. Fruits and Vegetables
4. Whole Grains
5. Milk
6. Nutrition Education and Physical Activity
7. Competitive Foods and Beverages (Including a la carte and/or vended items)
8. Participation
9. Recognition
10. Recordkeeping/Documentation
http://teamnutrition.usda.gov/HealthierUS/HUSSCkit_pp43-53.pdf
Resources
http://teamnutrition.usda.gov/
http://teamnutrition.usda.gov/HealthierUS/index.html
Steven Bergonzoni, MPA, RD, LDN
Marlene Stein
Nutritionist
Program Specialist
Special Nutrition Programs
Schools, Summer and Nutrition Education Section
Mid-Atlantic Region, Food and Nutrition Service, USDA
[email protected]
[email protected]