HealthierUS School Challenge

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HealthierUS School Challenge
Sheila Brown, MSE, RD, LD Child Nutrition
Unit Arkansas Department of Education 2020 W. 3rd
Street, S-404 Little Rock, AR 72205 (501)
324-9502 Sheila.Brown_at_Arkansas.gov
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Introductions

• And Special Thanks
• To Marie Patti, Nutritionist, SWRO, USDA
• For sharing this slide presentation

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Why Are We Here
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Challenges of Helping Kids Stay Healthy
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Challenges of Helping Kids Stay Healthy
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Our Responsibility to Children

• Schools have the unique opportunity even the
  responsibility to teach and model healthful
  eating and physical activity, both in theory and
  in practice Therefore, schools have a vested
  interest in improving the nutrition and
  increasing the physical activity of their
  students.
• Dr. Satcher, former U.S. Surgeon General and
  founding chair of Action for Healthy Kids.

Photo http//lhncbc.nlm.nih.gov/apdb/phsHistory/r
esources/sg_satcher.html
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Purpose of HealthierUS School Challenge

• Schools should take a leadership role in helping
  students to make healthy eating and activity
  choices.
• USDA wants to recognizes nationally a schools
  commitment to the health and well being of its
  students.
• Schools can be certified Gold or Silver for this
  commitment.
• NOTE Elementary schools only

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What is a good school meal program?

• One that promotes healthful food and
  beverage choices to students while eliminating or
  reducing others

Addressing the cafeteria environment
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What is a good school meal program?

• Provides menus that give each student the
  opportunity to select a meal that models the
  principles of the Dietary Guidelines

Addressing the cafeteria environment
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What is a good school meal program?

• Meals provide good nutrition messages
  (appropriate portion sizes and good nutrition
  messages) that focus on whole foods

Addressing the cafeteria environment
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What is a good school meal program?

• Meals are pleasing to the eye and palate,
  and introduce a wide variety of nutritious foods
  to children

Addressing the cafeteria environment
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Why Apply?

• To Improve the School Nutrition Environment
• To Gain Recognition for What You are Likely
  Already Doing
• Compliments School Meal Initiative Efforts
• Compliments Local Wellness Policy Efforts
• Provides Valuable Staff Development
• May Improve the Image of Your Program

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What does a HealthierUS School Challenge School
look like?
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VIDEO NATIONS FIRST GOLD SCHOOL
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(No Transcript)
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Agenda

• Explain the Certification Process
• Explain the Application Process
• Review and Explain the 7 Criteria for the
  Challenge
• Emphasis on 9 Menu Criteria
• a. Emphasis on all students must have
  opportunity to choose foods meeting criteria
• b. Emphasis on whole grains
• Activities

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CERTIFICATION PROCESS(Right Side, Blue Handout)
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Certification Process

• Begins with a self-assessment
• Local certification review panel
• School foodservice manager
• School Team Nutrition leader
• Principal or administrator
• SFA food service director
• PTA representative
• School nurse, coordinated health rep., PE
  teacher, or classroom teacher

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Certification Process

• Local Review Panel Completes the Application
• Panel Verifies that the Application is Complete
  and Accurate via Signature
• Application is sent to
• Child Nutrition Unit, ADE (Sheila Brown)
• Dallas Regional Office (Marie Patti)
• FNS Headquarters (Jan Stanton)
• Plan the Award Ceremony!

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2. APPLICATION PROCESS
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Application Packet (BLUE Handout and 1st White
Handout Left Side)

• Cover Sheet
• Application Check-Off Sheet
• Application
• Criteria Check List
• Signatures of Review Panel, State and Regional
  Representatives
• Lunch Menu Worksheets (Silver OR Gold) 4 weeks
• Supporting Documentation for Menus/Foods
• Nutrition Education Worksheet
• Physical Activity Worksheet

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3. REVIEW CHALLENGE CRITERIA
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Seven Challenge Criteria

• Right Side, BLUE Handout, Pages 2-6
• A. Be a Team Nutrition School (form included in
  your packet, Last Handout on Left Side)
• B. Passing SMI Review within past 5 Years
• C. Offer Reimbursable Meals that Meet 9 Menu
  Criteria
• D. Nutrition Education is Provided
• E. Opportunity for Physical Education is
  Provided
• F. Average Daily Participation at or 70
• G. Meet Competitive Foods Criteria

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What was the reasoning behind the criteria?

• Voluntary
• Self certification as the first step
• Simplebased on practices rather than nutrient
  analysis
• Easy for State agency to validate

• But the bar was set high enough to recognize
  schools who truly excel

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3. EXPLAIN CHALLENGE CRITERIA
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A. Team Nutrition School

• Enroll at http//teamnutrition.usda.gov/team.htm
  l OR
• Use the Enrollment for in your Packet
• (Last White Page on the Left)
• Fax it to 703-305-2549
• Or mail it to
• Team Nutrition 3101 Park Center Drive, Room
  632 Alexandria, VA 22302
• Include Proof of Enrollment in Application

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B. Lunches Meet Nutrition Standards

• School Meals Initiative (SMI) Review within 5
  years
• Improvement Activities on the Review were
  Achieved
• May Request a Review from State
• Include Letter from State Agency and/or Copy of
  SMI Results with Supporting Documents

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C. Offer Reimbursable Meals that Meet 9 Menu
Criteria (Weekly)(Blue Handout, Page
5)Indicates additional criteria for Gold

• 4 different entrées or meat/meat alternate
• Dried beans/peas
• Whole grain foods (3 or 5/week)
• Two Good Iron Sources Daily (0.8mg each)
• Lowfat (1) / Nonfat Milk Daily

• 3 different fruits and 5 different vegetables
• 3 Dark green/orange fruit or vegetable
• Fresh fruit/raw vegetable (3 or 5/week)
• One Good Source of Vitamin C Daily (8 mg)

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Nutrition Education(Blue Handout, Page 5)

• Provided to at least half, but not less than two
  grade levels in your school.
• Delivered as part of a structured unit of
  instruction.
• Involves multiple channels of communication
• Classrooms
• Cafeteria
• Home/Parents
• Complete Nutrition Education Worksheet

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Physical Education(Blue Handout, Page 5)

• Provided in every grade, except Kindergarten
• PE Classes or Equivalent are provided on a
  regularly scheduled basis
• Examples of Equivalent are
• Intramural sports
• Walk-to-School Programs
• Walking/Biking clubs
• Complete Physical Activity Worksheet

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ADP is 70 or Higher(Blue Handout, Page 5)

• October is the Typical Month Used
• Divide the number of reimbursable meals served in
  the month by the number of days meals were served
• Divide this number by school enrollment
• Result is a decimal, so multiply by 100
• Example 20,000 lunches, 20 days, 1200 students
  enrolled
• 20,000 meals / 20 days meals served 1000 meals
• 1000 meals/day / 1200 enrollment 0.83
• 0.83 X 100 83

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G. Competitive Foods Criteria

• SILVER
• Does Not Serve Competitive Foods During Meal
  Periods in the Food Service Area, or
• If Competitive Foods are sold, the Criteria for
  Sales/Service of A La Carte and/or Vended Items
  is met
• GOLD
• Does Not Serve Competitive Foods Throughout the
  School Day and Throughout the School Campus or
• If Competitive Foods are sold, the Criteria for
  Sales/Service of A La Carte and/or Vended Items
  is met

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G. Competitive Foods Criteria

• Definition of a Meal Period
• From beginning of schools first scheduled meal
  service until the end of scheduled meal service,
  or
• Until the last student is served, whichever is
  last
• Definition of Food Service Area
• Any area on the school campus where program meals
  are either served or eaten

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G. Competitive Foods Criteria

• Any Other Individual Food Sales/Service
• Calories from Total Fat at or
• Multiply grams of fat on nutrient label by 9,
  then divide by total calories in one serving
• Calories from Saturated Fat at or
• Same calculation as above
• Total sugar must be at or
• Divide sugar weight by total weight (grams)
• Portion Sizes
• If a food served in NSLP, cant exceed portion
  size
• If not served in NSLP, cant exceed 200 Calories

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5. EMPHASIS 9 MENU CRITERIA
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9 Menu Criteria (Blue Handout, Page 4)

• 3 different fruits and 5 different vegetables
  offered each week
• At least 1 vegetable each day
• Fruit/Vegetable juice may count twice per week
• Be careful of different forms of same vegetable,
  For example french fries, potato wedges, etc.)
• Dark Green or Orange Vegetable of Fruit offered 3
  or more times per week
• See Food Nutrient Guidance, Attachment A, pg 2
  (Green Handout)
• Fresh Fruits or Raw Vegetables offered 3-5 Days
  of the Week ( Silver3 Gold 5)

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9 Menu Criteria (Blue Handout, Page 4)

• 4. Good Source of Vitamin C Every Day
• 8 mg/serving is considered a good source
• Attachments B1-3 of Food Nutrient Guidance (Green
  Handout)
• Common Fruits and Vegetables
• USDA Recipes
• USDA Commodities (serving sizes added)
• May combine sources of less than 8 mg to meet
  this requirement
• All children must have opportunity to select

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9 Menu Criteria (Blue Handout, Page 4)

• Four Different Entrées or Meat/Meat Alternates
  are Offered Each Week
• Page 8, Attachment C of the Food/Nutrient
  Guidance (Green Handout)
• Different in Form/Texture more than Types of Meat
  (Meatloaf, Hamburger, Lasagna)
• Encourage Variety of Meats for Variety of
  Nutrients
• If only one entrée offered per day, only ONE high
  fat (40 calories from fat) entrée/ week

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9 Menu Criteria (Blue Handout, Page 4)

• Cooked Legumes (Dried Beans or Peas)
• Attachment D of the Food Nutrient Guidance (Green
  Handout)
• One or more servings per week
• No serving size specified
• ARE NOT green beans, string beans, baby lima
  beans, soy beans
• ARE pinto, navy, kidney, black, garbanzo and
  mature lima beans
• ARE split, black-eyed, cow, and chick-peas

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9 Menu Criteria (Blue Handout, Page 4)

• Whole-grain foods are offered 3 or more times
  per week (Silver) or Daily (Gold)
• Attachment E or page 10 of the Food/Nutrient
  Guidance (Green Handout)
• Submit Ingredient Statements, Manufacturers
  Statements and/or Recipes
• More on Whole Grains Later
• Two or More Good Sources of Iron Offered Daily
• Pages 11-19, Attachments F 1-3 of the
  Food/Nutrient Guidance (Green Handout)
• 0.8 mg each or Combination equaling 1.6 mg
• All children must have opportunity to select

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9 Menu Criteria (Blue Handout, Page 4)

• Low-Fat (1 or less) offered Daily

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5a. EMPHASIS ON SELECTION RULE
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5a. EMPHASIS ON SELECTION RULE

• See Note on Blue Handout, Page 3
• For each day and each menu criteria, every child
  must have the opportunity to select a meal that
  meets all criteria
• Cant use all foods offered to meet menu
  criteria, if not all foods can be selected
• Consider your Menu Pattern
• How many Entrées or Meat/Meat Alternates?
• How many sides or fruit/vegetables are allowed?

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5a. EMPHASIS ON SELECTION RULE

• EXAMPLE 1
• If your meal pattern allows one entrée, you can
  not meet one requirement, such as iron with one
  entrée and another requirement, such as vitamin C
  with another entrée.
• The student would not have the opportunity to
  select a vitamin C rich food and an iron rich
  food if they could only take one (1) entree

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5a. EMPHASIS ON SELECTION RULE

• EXAMPLE 2

• If your pattern allows only 2 sides or 2 fruits
  and vegetables, you can not count one fruit as
  your fresh, a juice for Vitamin C and a third
  item to meet orange/dark green criteria
• Because the student is only allowed to select 2
  from the sides or Fruits and Vegetables they
  would not be allowed to take 3 items to meet 3 of
  the criteria.

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5b. EMPHASIS ON WHOLE GRAINS(Green Handout,
Page 10 and Yellow Handout)
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Whole Grains (Green Handout, Page 10 and Yellow
Handout)

• Purchased Products
• Per Standard of Identity (Yellow Handout, Page 2)
• 1st Grain Ingredient is WHOLE
• If a whole grain is NOT the 1st Ingredient
• Need Manufacturer Documentation, or
• If other whole grains, total weight is 51 or
• Whole-Grain Health Claim is on the Product
• Diets rich in whole grain foods and other plant
  foods and low in total fat, saturated fat and
  cholesterol may reduce the risk of heart disease
  and certain cancers.

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Whole Grains (Green Handout, Page 10)

• School-Made Products
• Total Grain Weight is 100 Whole Grain or
• If 2 Grains in Recipe, at least 51 of the grain
  weight must come from whole grain or
• If 3 or More Grains used, the weight of the whole
  grains added together must equal at least 51 of
  the total grain weight.

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Whole Grains

• WHOLE WHEAT YEAST ROLL RECIPE
• Whole Wheat Flour 5.3 Pounds
• White Flour 4.7 Pounds
• Yeast 1 Cup
• Water 3 Quarts
• Dry Milk 2 Cups
• Salt ¼ cup
• Shortening 1 Pound
• Sugar 2 Cups
• May have to add a little more water, as needed.
• Yield Approximately 133 2 oz Rolls

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6. ACTIVITIES
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Whole Grain Activity

• Pink Handout and Yellow Handout from Packet
• On Pink Handout Note
• Product Name
• Label Claims
• Ingredient List
• On Yellow Handout Note
• Page Number That Determines if Product is Whole
  Grain
• Complete 3 Examples Together as a Group

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Healthy Place Menu Activity

• Handout - Purple
• 1 Week
• Going for the Gold Award
• Note Portion Sizes on Menu
• Complete the Lunch Menu Worksheet
• 2 Days Group Effort
• Complete 3 Days Individually
• Keep in Mind the Opportunity to Select Rule

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Healthy Place Menu Activity

• Review of the findings..
• Wednesday Friday
• Do the menus meet the Gold Criteria?

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Lets Use the Same Process on YOUR Schools Menus
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Suggestions

• Double Check Menus BEFORE SERVED
• Have Area Specialist Preview Menus BEFORE SERVED
• Ensure Portion Size Provides Enough Nutrients
• Get Whole Grain Documentation on all Whole Grains
  used to Meet Requirement
• Get Nutrition Information on all Vitamin C and
  Iron Foods NOT listed in the Food Nutrient
  Guidance

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Suggestions (Continued)

• Production Records May be Necessary
• Does Menu State Choice of Fresh Fruit ?
• Does Menu State Milk Served Daily ?
• Were there any substitutions from the Planned
  Menu?
• Eliminate Whole Milk as an Option
• Cant Sell it in cafeteria or allow it in vending
  machines to meet Silver/Gold Criteria,
  respectively
• Allowed as part of the Reimbursable Meal, but
  difficult NOT to allow it to be sold if available

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7. Additional Handouts

• Frequently Asked Questions

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HealthierUS School Challenge

• Application Packet,
• Criteria Instructions,
• Food and Nutrient Guidance,
• Frequently Asked Questions,
• and Whole Grain Resource

http//teamnutrition.usda.gov/HealthierUS/index.ht
ml
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WHO WILL GO FOR THE GOLD IN YOUR STATE?
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Dont be like Ziggy! Be like Nike!
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Healthy Kids

• Dont Just Happen
• They are Made.
• HOME
• SCHOOL
• COMMUNITY

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• Thank you!