Moving toward the 2010 Dietary Guidelines and the HUSSC criteria

1. Moving toward the 2010 Dietary Guidelines and the HUSSC criteria September 2011

2. Leanne Eko RD, CD OSPI Team Nutrition Grant Coordinator • Gaye Lynn Mac Donald School Nutrition Specialist

3. 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

4. Today’s Agenda

5. Why are we here?

6. 2010 Dietary Guidelines

7. 2010 Dietary Guidelines “Science-based advice to promote health and to reduce risk for chronic diseases through diet and physical activity.”

8. 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.”

9. 2010 Dietary Guidelines Balancing 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

10. 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 8thgrade considered obese 25% of students in the 10th grade 25% of students in the 12th Grade

11. Top Sources of Calories Among Americans 2 Years and Older

12. Highlight what foods you serve through your school lunch program.

13. 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.

14. Foods to Decrease • Reduce Daily Sodium • Consume less than 10% of calories from Saturated Fat • Consume less than 300 mg of dietary cholesterol

15. Foods to Decrease • 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

16. SourcesofSodium

17. Highlight what foods you serve through your school lunch program.

18. Reduce Daily Sodium • 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 

19. 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

20. Reduce Daily Sodium Current level of sodium as served in NSLP: 1,377 to 1,588 mg

21. 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.”

22. Reduce Saturated Fat • 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

23. Fats at a Glance

24. Sources of Saturated Fats in the US Diet

25. Saturated Fat Highlight what foods you serve through your school lunch program.

26. Reduce Trans 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.”

27. 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

28. Foods to Increase

29. 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.

30. 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

31. Foods to IncreaseWhole Grains Whole grains consist of the entire cereal grain seed or kernel Identifying Whole Grains

32. Foods to Increase • 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.

33. 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)

36. What is the HealthierUS School Challenge? • USDA initiative to improve student health & well-being • Commitment to providing students with healthy school environment

37. 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

38. 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

39. 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

40. 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

41. Offer a different vegetable each day of the week The Challenge Menu Criteria Minimum serving = ¼ cup

42. The Challenge Menu Criteria Minimum serving = ¼ cup Of these 5 vegetables, three must be dark green or orange

43. The Challenge Menu Criteria

44. The Challenge Menu Criteria Minimum serving = ¼ cup A serving of cooked dry beans or peas must be offered each week

45. The Challenge Menu Criteria Fresh or frozen peas / beans do not count toward the serving of dry beans or peas.

47. www.recipesforkidschallenge.com

48. 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.

49. The Challenge Menu Criteria Offer a different fruit each day of the week ¼ cup minimum serving

50. 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