Fall, 2011 Steven Bergonzoni, MPA, RD, LDN Marlene Stein Nutritionist Program Specialist Special...

Fall, 2011

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

Steven Bergonzoni, MPA, RD, LDN Marlene SteinNutritionist Program Specialist

Special Nutrition ProgramsSchools, Summer and Nutrition Education Section

Mid-Atlantic Region, Food and Nutrition Service, USDA

[email protected] [email protected]

ObjectivesProvide 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

America’s Move to Raise a Healthier Generation of Kids

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

Help parents make healthy choices. Serve healthier food in schools. Improve access and affordability of

healthy food. Increase physical activity.

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 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

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 SchoolOffer 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

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


Offer a different fruit each day of the week

Fresh fruit must be offered

Juice can only be counted once per week

Minimum serving = ¼ cup


More whole-grain products

Offer a variety of whole-grain products

Whole grain definition


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

Whole GrainsSimplified

(Quick Reference, But Incomplete)

Whole…..

Brown Rice Wild Rice

Oatmeal Rolled Oats

Whole White…. 100% Whole Wheat

Offer two choices of milk, from low-fat (1% max) and/or fat-free (skim) milk,flavored or unflavored.


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)

Package LabelsPreferred: photocopy of actual label

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

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.HUSSC vegetableDark green/orange vegetable (if one)Dried bean/pea (if one)FruitFresh 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

Lasagna

Seasoned Greens

Whole Wheat Garlic Toast

Cantaloupe

1% MilkorSkim Chocolate

Meal 2

Popcorn Chicken Salad

Baked Beans French Bread

Cantaloupe


Sample Elementary Menu: Bundles

Meal 1

Lasagna

Seasoned Greens (one of the HUSSC dark green/orange vegetables of the week)

Whole Wheat Garlic Toast (one of the HUSSC whole grains of the week)

Cantaloupe


Meal 2

Popcorn Chicken Salad

Baked Beans (HUSSC dried bean/pea of the week)

French Bread

Cantaloupe


Student should be able to choose all of the HUSSC-identified foods at a

meal.

Sample Elementary Menu: Pick’em

EntreesPick 1

Lasagna w/ French Bread

Hot Dog/Whole Grain Bun

Popcorn Chicken Salad w/ French Bread

Uncrustable Peanut Butter and Jelly

SidesPick 2

Seasoned Greens

Baked Beans

Cantaloupe

Frozen Fruit Juicee

MilkPick 1

1%

Skim

Skim Chocolate

Skim Strawberry

Sample Elementary Menu: Pick’em

EntreesPick 1

Lasagna w/ French Bread

Hot Dog/Whole Grain Bun(1 of the HUSSC whole grains of the week)

Popcorn Chicken Salad w/ French Bread

Uncrustable Peanut Butter and Jelly

SidesPick 2

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

MilkPick 1

1%

Skim

Skim Chocolate

Skim Strawberry

Student should be able to choose all of

the HUSSC-identified foods at a meal.

School Health Policies & Practices

FundraisingNutritionPhysical activityWellness policy

Policies & practices support a consistent wellness environment

“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.”

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.

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.

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/HealthierUS/index.html

Steven Bergonzoni, MPA, RD, LDN Marlene SteinNutritionist Program Specialist

Special Nutrition ProgramsSchools, Summer and Nutrition Education Section

Mid-Atlantic Region, Food and Nutrition Service, USDA

[email protected] [email protected]

Fall, 2011 Steven Bergonzoni, MPA, RD, LDN Marlene Stein Nutritionist Program Specialist Special...

Documents

Transcript of Fall, 2011 Steven Bergonzoni, MPA, RD, LDN Marlene Stein Nutritionist Program Specialist Special...