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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 - PowerPoint PPT Presentation
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• 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
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 GuidelinesBalancing 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
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
• 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
Foods to Decrease
• 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
• Ages 4 to 8 years 1,200 mg / day• Ages 9 to 50 years 1,500 mg / day• Ages 51 o 70 years 1,300 mg / day• Ages 71 yrs and older 1,200 mg / day
Reduce Daily Sodium
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.”
• 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
Reduce Saturated 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.”
Reduce Trans Fat
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 IncreaseFruits 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 IncreaseWhole Grains
Consume at least half of all grains as whole grains
Increase whole grain intake by replacing refined grains with whole grains
Foods to IncreaseWhole Grains
Identifying Whole Grains
Whole grains consist of the entire cereal grain seed or kernel
• 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)
Foods to Increase
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
• 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
• 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.
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
The Challenge Menu Criteria
• 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
• 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
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
The Challenge Menu CriteriaWhole Grains
Group A vs Group B Whole Grains
(Use page 27 in your Whole Grain Resource Pack as a
guide)
Whole Grains Documentation Product Label
USDA Commodity Fact Sheet HUSSC Documentation Sheet for Product with Multiple whole grains
The Challenge Menu CriteriaWhole Grains
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.
• Ala Carte • Vending • Snack bar • School store
Competitive Foods Criteria
Competitive foods include all foods sold or served outside the school meal programs.
• 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 CriteriaA 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 • 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
Competitive Foods Criteria A la carte, vending, snack bar, school store
*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.
• 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 CriteriaA la carte, vending, snack bar, school store
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!”
Nutrition Education
Physical Education
Physical Activity School Health
Policies and Practices
Additional Criteria
Nutrition Education for
elementary school must:• 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.
Nutrition Education Criteria
Physical Education CriteriaElementary 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 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
• Fundraising
• Nutrition
• Physical activity
• Wellness policy
Policies & practices support a wellness environment and provide consistent messages.
HurdlesIn 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
Not enough whole
grains on menu
Hurdles
-Identify whole grain
products-Meet with vendor (s)
-Adjust menu to
add whole grain items
Different whole
grain, 3x per week
Hurdle Steps to Take
Desired Outcome
Some Principal
s not supporti
ve
Hurdles
-Presentation at Admin meeting to
all principals-Identify
most supportive principal(s)-Focus on
that school(s)
One or two schools
with HUSCC
award this school year
Hurdle Steps to Take
Desired Outcome