HealthierUS School Challenge

1. HealthierUS School Challenge Alicia Dill, RDN, CD, CDE Kelly Williams, RDN, CD Nutrition Education Consultants WI Department of Public Instruction – School Nutrition Team

2. Outline • Background • Overview of Criteria • School Meals • Nutrition Education • Physical Education/Activity • Local School Wellness Policy/Fundraising • Other Criteria for Excellence • Application Tips • Completion of a Sample Application

3. What is HUSSC? • HUSSC is a voluntary certification program to recognize schools for excellence in nutrition, physical activity, and wellness efforts • Awarded schools are committed to providing a healthy school environment • Healthy food and beverage offerings • Nutrition education • Physical education • Opportunities for physical activity • Supportive school wellness policies

4. HUSSC Awards • School based award • Four Award Levels: bronze, silver, gold, gold of distinction • Monetary Incentive (pending continued availability) • State and National Recognition • Inclusion on USDA website • Banner and Plaque • Announcement on DPI-SNT website/newsletter

5. Eligibility Requirements • Be a Team Nutrition School (http://www.fns.usda.gov/tn/join-team) • Participate in National School Lunch Program and School Breakfast Program • Offer reimbursable breakfasts and lunches that reflect Dietary Guidelines and meet USDA nutrition standards • Be certified by SFA for additional 6-Cents reimbursement • Provide more nutritious competitive foods, if offered • Provide nutrition education, physical education, and opportunities for physical activity • Implement local school wellness policy and describe ways school is meeting wellness goals

6. Average Daily Participation

7. Question 1 Based on ADP, what award level do you think your school would qualify for? In the chat box, type in the award level.

8. Breakfast Criteria

9. Lunch Criteria

10. Whole Grains • Beginning the 2014-2015 school year all grain offerings should be whole grain-rich for lunch and breakfast • Whole grain-rich • 50% grains in products should be whole and remaining are enriched • Ready-to-eat cereals – 1st ingredient is a whole grain and the cereal is fortified OR the cereal is 100% whole grain • USDA Whole Grain Resource: http://www.fns.usda.gov/tn/whole-grain-resource

11. Whole Grain Documentation

12. Whole Grain Documentation • One or more of the following should be submitted with your application: • Ingredient label showing whole grain as primary ingredient • Copy of the food label showing the amount of whole grain for the serving size • Product specification sheet on manufacturer letterhead • Recipe that includes the ingredients and ingredient amounts • USDA Foods Fact Sheet

13. Question 2 Would a tortilla that had whole corn listed as the first ingredient qualify as a whole grain-rich? • Select the green check for yes • Select the red “x” for no • Select the blank box for maybe

14. Vegetables NSLP Requirements For HUSSC, the additional vegetables must be provided in part by dark green, red/orange, or beans/peas. Bronze /Silver: ½ c Gold /Gold of Distinction: 1 c Example: Elementary school has met all NSLP subgroup requirements Applying for gold award Entire 1c “additional vegetables to reach total” must come from above subgroups

15. Vegetable Documentation

16. Vegetable Documentation • Labels for vegetables are not required • Labels/recipes must be submitted for vegetables that are part of a mixed dish (i.e. broccoli crunch salad)

17. Question 3 What vegetable subgroup would snap peas be classified under? Select the green check for dark green Select the blank box for starchy Select the red “x” for beans/peas/legumes

18. Fruit • Different fruits of the same form do not count • Different amounts of fruit can be combined to meet the requirement • 100% juice can only count as fruit once per week regardless of award level

19. Fruit Documentation

20. Fruit Documentation • Labels for fruit are not required • Labels/recipes must be submitted for fruits that are part of a mixed dish (i.e. fruit and yogurt parfait) • Documentation for fruit/juice variety on the menu

21. Nutrition Education

22. USDA Team Nutrition Nutrition education resources for elementary and middle school High school resources available at ChooseMyPlate.gov Wisconsin Team Nutrition Wisconsin Model Academic Standards Nutritious, Delicious, Wisconsin Nutrition Education Resources

23. Physical Education

24. Structured Physical Activity Requirements Planned by a certified PE teacher Implemented by a classroom teacher or school administrator All students must participate Physical activities must be at least moderate intensity Physical activities must be in increments of at least 10 minutes Structured Physical Activity

25. Additional Criteria

26. Criteria for Competitive Foods • All competitive foods must meet specific nutrient requirements if served: • Foods that must adhere to nutrient requirements include: • A la carte offerings • Second servings (free of charge) • Vending machine offerings • School store offerings • Fundraising food offerings sold during the school day

27. Criteria for Competitive Foods

28. Criteria for Competitive Foods

29. Other Criteria of Excellence

30. Other Criteria of Excellence

31. Where do I Begin?Step 1 • Identify a HUSSC Team • Utilize people from your school wellness team (if applicable) • At minimum, you will need information from: • Food Service Director • Principal/Administrator • Physical Education Teacher • Teaching Staff • Download HUSSC checklist (found at http://fns.dpi.wi.gov/fns_hussc)

32. Where do I Begin?Step 2 • Ensure you are meeting basic requirements related to: • Physical Education • Physical Activity • Wellness Policy • Fundraising

33. Where do I Begin?Step 3 • Review nutrition requirements for meals • Average Daily Participation in NSLP/SBP • Fruit variety and types • Vegetable subgroup requirements • Whole grain-rich varieties • Review all competitive foods

34. Where do I Begin?Step 4 Complete Your Application • Application (two versions: bronze/silver, gold/gold of distinction) • Team Nutrition verification • Wellness Policy • Menu (2 consecutive weeks) • Production records (not required for Bronze) • Nutrition Fact labels, recipes, food product ingredient statements, and/or product formulation statements • NSLP 6-cent certification menu worksheet

35. Multiple schools can apply under the same district application when the following apply: The same foods were served throughout the district One set of menus (2 consecutive weeks) One set of NSLP 6-cent certification menu worksheet (if applicable, certification worksheets for multiple age/grade groups) One set of Nutrition Fact labels, recipes, food product ingredient statements, and/or product formulation statements The same nutrition education, physical education, and physical activities are provided or offered (according to grade level) The same competitive foods/beverages One Competitive Food Worksheet One set of supporting documentation Each individual school must follow the district’s wellness policy Multiple Schools

36. Multiple Schools Cont. Each school must submit: • School Wellness Policy Worksheet • Other Criteria for Excellence Checklist • Food production records The district should submit: • Application Cover Sheet • District School List Form

37. Question 3 Would you be interested in funding to assist you with getting your school(s) in compliance with HUSSC requirements? Select the “thumbs up” for yes, and “thumbs down” for no.

38. HUSSC Checklist