HealthierUS School Challenge

1. Florida School Nutrition Association Annual State Conference Orlando, Florida HealthierUS School Challenge What’s In It For Me?

2. The HealthierUS School Challenge (HUSSC) was developed and rolled out in the summer of 2004—prior to the publication of the 2005 DGA A work group comprised of representatives from HQ and the RO are currently revising the HUSSC Status of HealthierUS School Challenge

3. Obesity Hurts Schools Financially “Schools have the unique opportunity – even the responsibility – to teach and model healthful eating and physical activity, both in theory and in practice. Improving children’s health likely improves school performance, and it may even help a school’s bottom line. Therefore, schools have a vested interest in improving the nutrition and increasing the physical activity of their students.” Photo: http://lhncbc.nlm.nih.gov/apdb/phsHistory/resources/sg_satcher.html ~Dr. Satcher, former U.S. Surgeon General and founding chair of Action for Healthy Kids.

4. HealthierUS School Challenge:Recognizing Nutrition Excellencein Schools • Recognizes a school’s commitment to the health and well-being of its students. • Takes a leadership role in making changes in the total school nutrition environment by • improving nutritional quality of the meals served; • providing students with more nutritious, healthy food and beverage choices; and • providing opportunities for nutrition education & physical activity.

5. Current Summary of Schools Certified • 173 Gold schools • 34 Silver Schools = 207 certified

6. What does a HealthierUS School Challenge school look like?

7. Enroll as a Team Nutrition School Go to http://teamnutrition.usda.gov/team.htm l • A) To check if you are already enrolled: • Click Schools Database • Click Search Page • Search for your school • OR • B) If you need to enroll: • Click Enroll • Print off and fill out the 1 page enrollment form • Fax it to 703-305-2549. Or mail it to: Team Nutrition 3101 Park Center Drive, Room 632 Alexandria, VA 22302

9. Maintain a student Average DailyParticipation Of: Gold or Silver: 70% or higher of school enrollment for reimbursable lunches Bronze: 62% or higher of school enrollment for reimbursable lunches

10. Application Packet Step 1 • Local review panel evaluation

11. Form A Certification Review Panel • Foodservice manager and district-level foodservice director • Team Nutrition school leader • Parent organization representative • A school nurse, coordinated school health representative, PE or classroom teacher • School principal or administrator • Panel Member Responsibilities: • Review application and assure that it is an accurate reflection of the school.

12. Application Packet Step 2 • State agency evaluation

13. State Agency Validation • The application packet is complete • Submitted menus meet criteria • School foodservice completed SMI review activities; no outstanding CRE audit issues or claims • Nutrition education and physical activity • Average daily participation at least 62% of enrollment for bronze and 70% of enrollment for silver or gold • Foods and beverages meet criteria

14. Application Packet Step 3 • State submits application to USDA’s Food and Nutrition Service (FNS) regional office Step 4 • Region reviews and submits application to FNS headquarters

15. Nutrition Education • Provide nutrition education for students • be provided to at least half, but no fewer than two (2) of the grade levels; • be delivered as part of a structured unit; and • involve multiple channels of communication with at least classrooms, cafeteria, and parents/home for each grade provided.

16. Nutrition Education Activity • Complete the Nutrition Education Worksheet included in your application packet.

17. Physical Activity • Provide students the opportunity for physical activity in every grade of your school except kindergarten, and meets/exceeds the following: • PE classes or the equivalent must be provided on a regularly scheduled basis each school week during the entire school year. • Examples of equivalents include school walking clubs, bike clubs, intramural sports, walk-to-school programs, approval of community physical activity programs for academic credit, etc.

18. Physical Activity • Complete the Physical Activity Worksheet included in your application packet.

19. Current Competitive Foods Compliance for Silver and Bronze Certification • Adhere to USDA nutrition standards for foods and beverages served/sold in competition with school meals during meal periods in the foodservice area

20. Current Competitive Foods Compliance for Gold Certification • Adhere to USDA nutrition standards for foods and beverages served/sold in competition with school meals during mealperiods anywhere on the school campus

21. Any fruit or non-fried vegetable Reduced-fat, low-fat, and nonfat milk 100% full-strength fruit and vegetable juice Water Any other food or beverage ≤35% of calories from fat ≤10% of calories from saturated fat ≤35% total sugar by weight Portion for a la carte sales not to exceed NSLP portion; vended package or container not to exceed 200 calories Criteria for Competitive Foods and Beverages

22. 3 different fruits/5 different vegetables Dark green/orange fruit or vegetable-3 or more per week Fresh fruit/raw vegetable-3 or more per week Vitamin C offered daily Whole grain foods-3 or more per week 4 different entrées or meat/meat alternate; limit higher fat entrées to once a week Dried beans/peas at least once a week Iron-2 or more sources daily low-fat/nonfat milk offered daily Lunch Menu Weekly Criteria – Bronze and Silver

23. 3 different fruits/5 different vegetables Dark green/orange fruit or vegetable-3 or more per week Fresh fruit/raw vegetable - Daily Vitamin C offered daily Whole grain foods - Daily 4 different entrées or meat/meat alternate; limit higher fat entrées to once a week Dried beans/peas at least once per week Iron- 2 or mores sources daily low-fat/nonfat milk offered daily Lunch Menu Weekly Criteria – Gold

24. Steps for Taking the Challenge* * Hints from Local SFA Directors

25. Identify Areas of Weakness Dark green/orange fruits or vegetables? Fresh fruits/raw vegetables? Whole-grain foods? Dried beans/peas? Milk Selections? Fat content of Entrees? Step 1: Assess Menus Compare Local Menus to HealthierUS School Challenge Guidelines

26. Step 2: Consider New Items and New Recipes for Menu • Sweet Potato Fries • Baked Sweet Potato • Spinach or Romaine in Salads

27. Taste Test Involve students in taste testing new products and recipes for acceptance New Products: • Whole wheat crust pizza • Baked Chips • Sweet Potato Fries New Recipes: • White Chili • Broccoli Salad

28. Add fresh spinach or dark green romaine to salads

29. Consider raw and cooked vegetables BroccoliSalad

30. Pre-packaged ready to eat fruit & vegetables • Sliced carrots • Apples • Apple/grape mix • Apple/orange mix

31. Fruit and Cheese Plate String Cheese

32. Raw Vegetables with Fat Free Ranch Dressing

33. Self-Serve Fruit/Vegetable Bars

34. DOD ProduceDepartment of Defense

35. Goal: Increase whole grains • Whole wheat bread sandwiches • Pizzas with whole grain crusts • Whole-grain rolls, buns (hamburger/hotdog), and breadsticks • Whole-grain pasta, brown rice • Whole-grain tortillas • Whole-grain pretzels

36. Goal: Increase Dried Peas and Beans Black Eyed Peas Baked Beans RedBeans

37. The New Look of Milk • Bottles • Whole & reduced fat milk replaced with low-fat/fat-free milk • Chocolate, Strawberry, Vanilla low-fat and fat-free milk

38. Goal: Decrease Fat Content of Entrees Tuna Salad w/ Reduced Fat Mayonnaise Chicken Fajita Salads

39. ChefSalads: ReducedFatShreddedCheese/TurkeyHam Low Fat Cookies

40. Step 3: Change Procurement Specifications • Include whole-grain bread and buns—specify that a whole grain be the primary ingredient by weight • Eliminate saturated vegetable oils, such as coconut oil, palm oil, palm kernel oil, and hydrogenated shortening or stick-type margarine. • Look for oven-ready French fries • Look for reduced-fat processed meats • Include low fat salad dressings • Look for lower sodium entrees

41. Modify Recipes • Do not butter breads • Use nonstick spray or pan liners instead of greasing pans • Use fat-free or non-fat milk in recipes • Drain fat from browned meats • Use cooked dried beans and peas as meat extenders • Use reduced-fat mayonnaise or sour cream

42. Step 4:RewriteMenus

44. Creditability & Recognition from Parents, Teachers, andthe Community What’s In It For You??

45. Recognition • School receives a plaque. • School is recognized on the Team Nutrition website. • School is recognized as a state leader in providing an exemplary school environment that promotes and supports a healthy lifestyle.

46. Recognition from the State agency and by other Schools

47. Recognition of Staff’s EffortsResult: Staff Pride & Self-Esteem

48. Your Schools Should Be Recognized! • Excellence in student wellness environment • Addressing concerns of childhood overweight and related health problems • Link to academic success

49. What’s In This for State Agencies? • Schools that meet the criteria for the HealthierUS School Challenge have a head start on developing and implementing a local wellness policy. • Nutrition guidelines for all foods and beverages on campus • Promoting nutrition education • Promoting physical activity

50. Special Thanks to …. • Sylvia Dunn, St. Tammany Parish SFA, Slidell, Louisiana • Donna Martin, Burke County SFA, Waynesboro, GA • Fran O’Donnell, CNP, NY DOE