HealthierUS School Challenge

Marlene Stein, Program Specialist (SMI, HUSSC)609-259-5135Marlene.stein@fns.usda.gov

Steve Bergonzoni, Nutritionist (HUSSC, SMI)609-259-5053Steve.bergonzoni@fns.usda.gov

Spring 2011

http://teamnutrition.usda.gov/healthierUS/index.html

Childhood Obesity Initiative

America’s Move to Raise a Healthier Generation of Kids

www.letsmove.gov http://www.letsmove.gov/

1. Help parents make healthy choices2. Serve healthier

food in schools3. Improve access and affordability of

healthy food4. Increase physical

activity

Helps chefs partner with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary

guidelines and budgets, while teaching young people about nutrition and making balanced

and healthy choices.

HUSSC Goal

Improve the health of the nation’s children by promoting healthier

school environments.

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

Incentives

$2,000 Gold of Distinction

$1,500 Gold

$1,000 Silver

$ 500 Bronze

$5,000 total possibleMinimum 1 year between awards – start March 2011

http://teamnutrition.usda.gov/healthierUS/hussc_incentives.pdf

Enhanced Awards

Gold Award of

Distinction

Possible visit by

government

dignitaries

Who needs to be involved at the school?

A review team of at least:

School foodservice manager and district-level foodservice director

Team Nutrition School LeaderParent organization representative (e.g.,

PTA/PTO)School nurse, Coordinated School Health staff,

Physical Education (PE), or classroom teacherPrincipal or other administrator

Menus and FoodsNutrition EducationPhysical Education/ActivityFund RaisingWellness Policy

HUSSC Areas

http://teamnutrition.usda.gov/healthierUS/elem_chart.pdf

Summary Charts at HUSSCWebsite

Available from Regional Office: steve.bergonzoni@fns.usda.gov

Offer a different vegetable each day of the week

Of these 5 vegetables, three must be dark green or orangeMinimum serving = ¼

cup

The Challenge Menu Criteria

http://teamnutrition.usda.gov/HealthierUS/guidance_hussc.pdf

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 weekly:One day per week for Bronze

and Silver awardsTwo days per week for Gold

and Gold of Distinction awards

Juice can only be counted once per week

Minimum serving = ¼ cup

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).

Whole grain definitionA. first ingredientB. first grain ingredient

The Challenge Menu Criteria

http://teamnutrition.usda.gov/HealthierUS/wholegrainresource.pdf

Whole GrainsBeware of These Terms

(They do not mean Whole Grain)

Enriched Multi-grain Wheat

Unbleached Unbromated Natural

Organic All Purpose Pearled Stone Ground

100% Wheat Durum Couscous 10 Grain

Semolina Made with Whole Grains

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

Package Labels (Photocopies or Scans)

Ingredients: Filtered Water, Whole Wheat Flour, Unbleached, Unbromated Wheat Flour (Malted Barley Flour, Niacin, Iron

(reduced), Thiamine Mononitrate, Riboflavin, and Folic Acid), Levain, Sugar, Salt, Yeast, Gluten, Canola Oil, Cultured Wheat Flour,

Deactivated Yeast, Enzymes

SP Whole Wheat Loaf – 2lbF1300

CN Label

Not whole grain:

* Enriched does not mean whole grain

* “Whole” is missing

Offer only low-fat (<1%) and fat-free (skim) milk

Flavored or unflavored

The Challenge Menu Criteria

Documentation to Prove the Right Type of Milks (as a Beverage) Were Served

Preferred: The varieties are listed on the production record.List the number servings of each type.

Bronze awards (no production records submitted)

On the menu , list as a footnote, the varieties of milk available. For example: 1%, 1% chocolate, skim.

Another option: provide photocopies of all milk labels (front, showing name and serving size). Production records indicate “milk” was served.

Another, provide photocopy of invoice or purchase order that lists the milk varieties.For the dates of the HUSSC served menu.

http://healthymeals.nal.usda.gov/hsmrs/HUSSC/HUSSCformbrnzSilv.pdf

HUSSC ApplicationPage 1

Competitive Foods

Total fat <35% caloriesTrans fat <0.5 gramSaturated fat <10% caloriesSugar <35% weightSodium <480 mg, <600 mg entrée; <200 mg, <480 mg entrée Portion size/Calories NSLP size, or <200 caloriesBeverages <1% milk, 100% juice, serving size limit; water

Components of a reimbursable meal sold a la carte at NSLP serving sizes will NOT be considered competitive foods - NEW

Simplified School District Application

If there are more than one school applying from one district, using the same menu and foods,

those schools may submit a simplified application.

• One Application Cover Sheet (or directory with the required information for each school)

• One set of Menu Worksheets

• One set of recipes, food product ingredient statements, and/or Nutrition Facts Labels

• District-wide Nutrition Education and Physical Education/Activity Worksheets

Simplified School District Application

Cover Sheet or School District Listing

Application Updates

Page 12:

http://teamnutrition.usda.gov/HealthierUS/HUSSCkit_pp43-53.pdf

1. Application Procedures2. Menu Criteria3. Fruits and Vegetables4. Whole Grains5. Milk6. Nutrition Education and Physical Activity7. Competitive Foods and Beverages (Including a la carte and/or

vended items)8. Participation9. Recognition10.Recordkeeping/Documentation

Resources

http://teamnutrition.usda.gov/

http://teamnutrition.usda.gov/library.html

http://teamnutrition.usda.gov/HealthierUS/index.html

http://teamnutrition.usda.gov/HealthierUS/application.html