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HealthierUS School Challenge. Required Documentation. Alicia Dill, RDN, CD, CDE Nutrition Education Consultant WI Department of Public Instruction – School Nutrition Team. Required Supporting Documentation. TN Enrollment Form Menus
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HealthierUS School Challenge Required Documentation Alicia Dill, RDN, CD, CDE Nutrition Education Consultant WI Department of Public Instruction – School Nutrition Team
Required Supporting Documentation • TN Enrollment Form • Menus • Component crediting information (CN labels, product formulation sheets, recipes, etc) • Whole grain documentation • 6 cent certification worksheets • Production Records
TN Enrollment Form • Verification of TN enrollment • Found at: http://teamnutrition.usda.gov/schoolsdb/srchpage.asp • Enter your zip code • Click the “search” button • Select your school • Print a copy of your verification form • If your school is not in the database, you may join Team Nutrition at: http://healthymeals.nal.usda.gov/hsmrs/TN_Enrollment_Form/enrollment.php
Menu • Required for breakfast and lunch • Recommend submitting copy of menu available to families • Menus must include the two full weeks HUSSC application is based on • Days cannot be missed due to holidays, weather cancellations, etc. • May cover two different months (February 25-March 8)
Menu • All items offered should be listed • Meat/Meat Alternate • Grains • Fruit and vegetable choice • Milk choice • Alternate reimbursable meal options • Salad Bar (do not need to list all options) • Bagged lunches
Component Crediting Information • Required to guarantee correct crediting information • Required for any menu item that has more than one ingredient • Acceptable documentation includes • CN Labels • USDA Foods Fact Sheets • USDA Foods (Brown Box) • Wisconsin Processed USDA Foods • Product formulation statements signed by the manufacturer • Standardized recipes when scratch cooking Sample CN Label
Whole Grain Information • Whole grain-rich (WGR) products are required for HUSSC • Bronze/Silver: 50% WGR products for breakfast, two-thirds WGR products for lunch • Gold: 70% WGR products for breakfast, 100% WGR products for lunch • Gold of Distinction: 100% WGR products for breakfast and lunch • Foods that qualify as whole grain-rich for the school meal programs are foods that contain: • 100-percent whole grain • A blend of grains consisting of at least 50-percent whole grain
Common Grains in Bread Products Not WG Ingredients • Enriched flour • Degerminated Cornmeal • Bran • Wheatgerm • Pearled Barley WG Ingredients May or may not be WG Ingredients Wheat Flour Unbleached flour Semolina flour Durum wheat flour Organic flour Stone ground flour Multigrain flour • Whole [name of grain] • Whole [name of flour] • Whole Grain [name of grain] • [name of grain] Berries • Stone ground whole [name of grain] • Oats/oatmeal/rolled oats • Whole white flour • Graham flour
Whole Grain Rich Documentation • Ingredients label that lists whole grain as first ingredient by weight • Food label showing amount of whole grain in grams • Product specification sheet signed by manufacturer • Recipe that includes the ingredients and ingredients amounts • 1 c cooked brown rice + ½ c cooked white rice • 6.5 ounces Unbleached All-Purpose Flour + 4 ounces White Whole Wheat Flour + 4 ounces old-fashioned rolled oats + 1 ounce brown sugar, lightly packed + 2 teaspoons instant yeast or active dry yeast + 1 1/2 teaspoons salt + 1 3/4 ounces buttermilk powder + 1 1/2 ounces butter or margarine, softened + 8 to 10 ounces lukewarm water
6 Cent Certification Worksheets • Used to assess compliance with meal pattern requirements • Submit the two weeks your HUSSC application is based on: • Separate workbook for each week • Lunch only • No nutrient assessment needed • May use week school was certified on if: • The menu was served in the past 6 months • The workbook was certified with no changes to the menu required
Production Records • Not required for Bronze Award • Must have a production record for each menu day served • Breakfast • Lunch • Production records must indicate that the HUSSC items listed on the Menu Worksheets were actually prepared and served • If any substitution was made, the menu must still meet HUSSC criteria
Parts of a Production Record • Calendar lunch menu match production records • Purchase units prepared (e.g., pounds, ounces, #10 cans) or number of servings prepared • Serving size (portion size) of all items • Number of planned servings • Number of servings served • Number of servings leftover/discarded • Milk must be included on production records
Salad Bar Production Records • Items available • Planned Portion Size • Amount prepared • Amount leftover Additional training on production records may be found at: http://fns.dpi.wi.gov/fns_sntwebcasts#pr
Technical Assistance • DPI-SNT is happy to help you complete your application • Please contact: Alicia Dill, RDN, CD, CDE at alicia.dill@dpi.wi.gov or (608)266-2741 or Kelly Williams, RDN,CD at kelly.williams@dpi.wi.gov or (608)267-9120
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