Marlene Stein, Program Specialist (SMI, HUSSC) 609-259-5135 [email protected] Steve...
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Transcript of Marlene Stein, Program Specialist (SMI, HUSSC) 609-259-5135 [email protected] Steve...
Marlene Stein, Program Specialist (SMI, HUSSC)[email protected]
Steve Bergonzoni, Nutritionist (HUSSC, SMI)[email protected]
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: [email protected]
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