Transcript Moving toward the 2010 Dietary Guidelines and the HUSSC criteria September 2011 • Leanne Eko RD, CD OSPI Team Nutrition Grant Coordinator • Gaye Lynn.

Moving toward the 2010
Dietary Guidelines and the
HUSSC criteria
September 2011
• Leanne Eko RD, CD
OSPI Team Nutrition Grant Coordinator
• Gaye Lynn Mac Donald
School Nutrition Specialist
High - Five
• Find a partner (someone you don’t know)
• Introduce yourself and your school
district
• Briefly share one thing about your Food
Service Program that you are especially
proud of – give your partner a high – five!
• We will hear a sample
Today’s Agenda
Why are we here?
“Nutritious and
Delicious” meals
served thru NSLP
and SBP
Increase eligibility
of Washington
schools qualifying
for HUSSC
National Movement
to improve children’s
health
Move towards
changes in NSLP
and SBP
2010 Dietary Guidelines
2010 Dietary Guidelines
“Science-based advice to
promote health and to reduce
risk for chronic diseases
through diet and physical
activity.”
What do the Dietary Guidelines
mean for NSLP and SBP??
Required by the Richard B Russell
National School Lunch Act…
“meals served under the NSLP and
SBP must align with the Dietary
Guidelines.”
2010 Dietary Guidelines
Balancing Calories
• Enjoy your food, but eat less
• Avoid oversized portions
Foods to Reduce
• Compare sodium in foods like soup, bread, and
frozen meals – and choose the foods with lower
numbers
• Drink water instead of sugary drinks
Foods to Increase
• Make half your plate fruits and vegetables
• Switch to fat-free or low-fat (1%) milk
Balancing Calories
From the dietary guidelines (2007-2008)
Obesity rate for 6 to 11 years – 20%
Obesity rate for 12 to 19 years – 18%
Washington State Healthy Youth Survey (2008)
27% of students in the 8th grade considered obese
25% of students in the 10th grade
25% of students in the 12th Grade
Top Sources of Calories
Among Americans 2 Years and
Older
Highlight what foods you serve through
your school lunch program.
Balancing Calories
•Prevent and / or reduce overweight and obesity through
improved eating and physical activity behaviors
•Control total calorie intake and manage body weight.
•Increase physical activity / reduce time spent in sedentary
behaviors.
•Maintain appropriate calorie balance during each stage of
life.
Foods to Decrease
• Reduce Daily Sodium
• Consume less than 10% of calories
from Saturated Fat
• Consume less than 300 mg of dietary
cholesterol
Foods to Decrease
• Limit foods that contain synthetic
sources of trans fat
• Reduce intake of calories from solid
fats and added sugars
• Limit consumption of foods that
contain refined grains
Sources of Sodium
Highlight what foods you serve
through your school lunch
program.
Reduce Daily Sodium
• High sodium intake  blood pressure
• High blood pressure is a major risk factor
for heart disease and stroke
• Sodium intake  = blood pressure 
• Sodium intake  = blood pressure 
Reduce Daily Sodium
Sodium AI (adequate intake) Levels
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•
•
Ages 4 to 8 years
Ages 9 to 50 years
Ages 51 o 70 years
Ages 71 yrs and older
1,200 mg / day
1,500 mg / day
1,300 mg / day
1,200 mg / day
Reduce Daily Sodium
Current level of sodium as served in NSLP:
1,377 to 1,588 mg
Reduce Daily Sodium
“Findings showed that school menu
planners can reduce sodium by
approximately 10% through menu
modifications. Industry can reduce
sodium in school food products by
approximately 20 to 30% using current
technology. The remaining reduction
requires innovation.”
Reduce Saturated Fat
• Consume less that 10% of calories from
Saturated Fat
• Consuming less that 10% of calories
from Saturated Fat is associated with
low blood cholesterol levels and
therefore a lower risk of cardiovascular
disease.
• Use oils to replace solid fats where
possible
Fats at a Glance
Sources of Saturated Fats in
the US Diet
Saturated Fat
Highlight what foods you serve through
your school lunch program.
Reduce Trans Fat
• Studies show an association between
increased trans fatty acid intake and
increase risk of cardiovascular disease.
• “Keep trans fatty acid consumption as
low as possible, especially by limiting
foods that contain synthetic sources of
trans fats such as partially
hydrogenated oils and by limiting other
solid fats.”
Foods to Decrease
Make a list of your top three foods
you would decrease to put your
own diet more in line with the 2010
Dietary Guidelines
Foods to Increase
Foods to Increase
Fruits and Vegetables
• Increase Fruit and Vegetable Intake
• Eat a variety of vegetables, especially
dark green, and red and orange
vegetables and beans and peas.
Foods to Increase
Whole Grains
Consume at least half of all grains as
whole grains
Increase whole grain intake by replacing
refined grains with whole grains
Foods to Increase
Whole Grains
Whole grains consist of the
entire cereal grain seed or
kernel
Identifying Whole Grains
Foods to Increase
• Choose a variety of protein foods
• Increase the amount and variety of
seafood consumed.
• Replace protein foods that are higher in
solid fats with choices that are lower in
solid fats.
Foods to Increase
Name three foods (that are in line
with the Dietary Guidelines) you
can commit to eating more
frequently.
Write them down on a sticky note (stick
on your refrigerator when you get home)
What is the HealthierUS
School Challenge?
• USDA initiative to improve student
health & well-being
• Commitment to providing students with
healthy school environment
How does it work?
• Voluntary program for schools
• Apply for Bronze, Silver, Gold,
or Gold Award of Distinction
• Schools must meet or exceed
criteria
• Certified for 4 years
• National recognition and prestige
Who needs to be involved?
A school-based review team of at least:
• School foodservice manager and district-level
foodservice 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
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)
Same criteria for Bronze, Silver, Gold, Gold Award of Distinction
More Basic Criteria
• Maintain required levels of Average Daily
Participation (ADP) in National School Lunch
Program
– Not required ADP for Bronze level
• Meet or exceed HUSSC menu criteria
established for nutrition standards for meals
and competitive foods and beverages
The Challenge Menu Criteria
• Offer a different
vegetable each
day of the week
Minimum serving = ¼ cup
The Challenge Menu Criteria
• Of these 5 vegetables,
three must be dark
green or orange
Minimum serving = ¼ cup
The Challenge Menu Criteria
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
Fresh or frozen peas / beans do not count
toward the serving of dry beans or peas.
www.recipesforkidschallenge.com
The Challenge Menu Criteria
In your table groups
-Review contest legume recipes
-Select your favorite recipe
-On your flip chart outline the
steps you would take to
increase the likelihood of
successfully adding this recipe
to your menu.
The Challenge Menu Criteria
Offer a different fruit
each day of the week
¼ cup minimum serving
The Challenge Menu Criteria
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•
•
•
Fresh, frozen, canned, dried or 100% juice
Dried fruit with no added sweetener
Canned fruit must be in juice or light syrup
100% juice only once per week
The Challenge Menu Criteria
• Fresh fruit must be
offered weekly:
 1 day per week for
Bronze and Silver
awards
 2 days per week for
Gold and Gold of
Distinction
awards
Minimum serving = ¼ cup
Vegetable and Fruit
Sectionizer
The Challenge Menu Criteria
More whole-grain products
– A serving each day for the
Gold awards
– A serving 3 times a week for
the Silver and Bronze awards
– Offer a variety of whole-grain
products (not the same one
each day)
The Challenge Menu Criteria
Whole Grain
Resource Pack
The Challenge Menu Criteria
Whole Grains
Group A vs Group B
Whole Grains
(Use page 27 in your Whole
Grain Resource Pack as a
guide)
The Challenge Menu Criteria
Whole Grains
Whole Grains Documentation
 Product Label
 USDA Commodity Fact Sheet
 HUSSC Documentation Sheet for
Product with Multiple whole grains
The Challenge Menu Criteria
Whole Grains
Evaluating Labels
www.wholegrainscouncil.org
The Challenge Menu Criteria
• Offer only low-fat
(1%) or fat-free
(skim) milk
Menu Practices
• Every child should have
the opportunity to select
a reimbursable meal
that meets the
Challenge criteria.
• Menu items planned for
the Challenge criteria
should be routinely
selected by the
students.
Competitive Foods Criteria
Competitive foods include all foods sold or served
outside the school meal programs.
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•
•
•
Ala Carte
Vending
Snack bar
School store
Competitive Foods Criteria
A la carte, vending, snack bar, school store
• Bronze/Silver
– during meal periods in all
foodservice areas
• Gold/Gold Award of
Distinction
– throughout the school day,
throughout the school campus
• Seconds or extra sales of
entrees and side dishes
available with reimbursable
lunches are exempt
Competitive Foods Criteria
A la carte, vending, snack bar, school store
• Total fat
– At or below 35% calories from total fat (nuts, seeds,
nut butters and reduced-fat cheese is exempt)
• Saturated fat
– Less than 10% calories (reduced-fat cheese is
exempt)
• Trans fat
– Less than .5 grams per serving
• Sugar
– Under or equal to 35% sugar by weight (fruits and
vegetables are exempt)
Second or extra servings of NSLP entrée or main dish and side
dishes are exempt!
Competitive Foods Criteria
A la carte, vending, snack bar, school store
Sodium
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Bronze/Silver/Gold
• ≤ 480 mg per non-entrée, ≤ 600 per entrée
Gold Award of Distinction*
• ≤ 200 mg per non-entrée, ≤ 480 per entrée
Portion size/Calories
• Not to exceed NSLP portion or 200 calories
*Elementary schools that offer more PE (150 minutes) can follow
the sodium levels for the other awards and still receive the Gold
Award of Distinction. Middle and high schools must meet the
lower sodium levels in order to receive the Gold Award of
Distinction.
Competitive Foods Criteria
A la carte, vending, snack bar, school store
• Milk
– Only low-fat and fat-free
– Limit to maximum serving size of 8 fluid ounces
• Juice
– 100% full strength with no sweeteners
– Limit to maximum serving size of 6 fluid ounces for
elementary and middle schools and 8 fluid ounces for
high schools
• Water
– Unflavored, non-carbonated, caffeine-free, no
sweeteners
Competitive Foods Calculator
http://teamnutrition.usda.gov/healthierUS/index.html
Competitive Foods Calculator
Competitive Foods
Food Service Director to Vendor:
“Here is the web address to the USDA HUSSC
competitive foods calculator.
If you are going to propose the purchase of any
snack foods, you first have to run the nutrition
information through the calculator, run the report
and present the report to me. Please do not
show me any food that has not been done this
way!”
Additional Criteria
 Nutrition
Education
 Physical
Education
 Physical Activity
 School Health
Policies and
Practices
Nutrition Education Criteria
Nutrition Education for
elementary school must:
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Be offered to at least half of the
grade levels in the school
Be integrated into classroom
instruction
Part of a structured and
systematic unit of instruction
Use multiple channels of
communication such as in the
classroom, cafeteria, and at
home
Nutrition Education Criteria
Nutrition Education for middle and high
schools must:
• Be offered to middle school students in
at least one grade level as part of
required year round instruction.
• Be offered to high school students in 2
courses required for graduation.
• Involve multiple channels of
communication.
Physical Education Criteria
Elementary schools
should offer structured
physical education (PE):
• Bronze/Silver
– 45 minutes/week
• Gold
– 90 minutes/week
• Gold with Distinction
– 150 minutes/week*
* Reduced to 90 minutes of PE if stricter sodium
restrictions on competitive food sales are met.
Physical Activity Criteria
Physical
activity
opportunities
offered
outside the
classroom
Physical Education Criteria
Middle and High Schools:
• Offer structured physical education
classes to at least two grades.
• Provide students in all grades
opportunities to participate in
physical activity throughout the
school year.
• Actively promote participation in
physical activities (in and out of
school) to all students.
School Health Policies &
Practices
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•
•
•
Fundraising
Nutrition
Physical activity
Wellness policy
Policies & practices support a wellness
environment and provide consistent
messages.
WOW – Are you ready for the
challenge?
Hurdles
In your table groups:
-Discuss your initial reaction
to the HUSSC criteria.
-List (on flip chart) the “hurdles”
you foresee in meeting the
HUSSC Award criteria
Hurdles
Hurdle
Not enough
whole grains
on menu
Steps to
Take
-Identify whole
grain products
-Meet with
vendor (s)
-Adjust menu
to add whole
grain items
Desired
Outcome
Different whole
grain, 3x per
week
Hurdles
Hurdle
Some
Principals
not
supportive
Steps to
Take
-Presentation
at Admin
meeting to all
principals
-Identify most
supportive
principal(s)
-Focus on that
school(s)
Desired
Outcome
One or two
schools with
HUSCC award
this school year
Why should our school apply?
• Review the list of benefits
from receiving a HUSSC
award
• What benefits would you
add? Write them on the
back of your handout
• We will hear a sample