1 HealthierUS School Challenge Trainer’s name/credentials National Food Service Management Institute

2 Reversing Alarming Trends Childhood obesity Childhood obesity Poor self-esteem and depression Poor self-esteem and depression Soda consumption Soda consumption 2% meet recommendations 2% meet recommendations Television Television Physical Activity Physical Activity

3 Obesity Trends* Among U.S. Adults BRFSS, 1985 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

4 Obesity Trends* Among U.S. Adults BRFSS, 1986 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

5 Obesity Trends* Among U.S. Adults BRFSS, 1987 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

6 Obesity Trends* Among U.S. Adults BRFSS, 1988 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

7 Obesity Trends* Among U.S. Adults BRFSS, 1989 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

8 Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14%

9 Obesity Trends* Among U.S. Adults BRFSS, 1991 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

10 Obesity Trends* Among U.S. Adults BRFSS, 1992 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

11 Obesity Trends* Among U.S. Adults BRFSS, 1993 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

12 Obesity Trends* Among U.S. Adults BRFSS, 1994 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

13 Obesity Trends* Among U.S. Adults BRFSS, 1995 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

14 Obesity Trends* Among U.S. Adults BRFSS, 1996 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

15 Obesity Trends* Among U.S. Adults BRFSS, 1997 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

16 Obesity Trends* Among U.S. Adults BRFSS, 1998 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

17 Obesity Trends* Among U.S. Adults BRFSS, 1999 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

18 Obesity Trends* Among U.S. Adults BRFSS, 2000 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

19 Obesity Trends* Among U.S. Adults BRFSS, 2001 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

20 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) Obesity Trends* Among U.S. Adults BRFSS, 2002 No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

21 Obesity Trends* Among U.S. Adults BRFSS, 2003 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

22 Obesity Trends* Among U.S. Adults BRFSS, 2004 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

23 Obesity Trends* Among U.S. Adults BRFSS, 2005 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

24 Obesity Trends* Among U.S. Adults BRFSS, 2006 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

25 Promoting a Healthy School Environment Recognize a school’s commitment Taking a leadership role Improving nutritional quality of meals served Providing more nutritious choices Providing opportunities for nutrition education and physical activity

26 How Does It Work? Voluntary program Schools must meet or exceed criteria Apply for Bronze, Silver or Gold certification Certified for 2 years

27 Criteria Be an elementary school Be a Team Nutrition School Offer reimbursable lunches that demonstrate healthy menu planning practices and meet USDA nutrition standards Provide nutrition education

28 Criteria (cont’d) Provide opportunity for physical activity Maintain an ADP of at least 70% for Silver or Gold certification, 62 to 69% for Bronze certification Adhere to USDA nutrition standards for foods and beverages served/sold

29 Lunch Menu Weekly Criteria Silver and Bronze 3 fruits/5 vegetables Dark green/orange fruit or vegetable Fresh fruit/raw vegetable Vitamin C Whole grain foods 4 different entrées or meat/meat alternate; limit higher fat entrées Dried beans/peas Iron Lowfat/nonfat milk

30 Criteria for Competitive Foods Gold, Silver or Bronze Any fruit or non- fried vegetable Reduced fat, lowfat, nonfat milk 100% juice Water Other food/beverage: ≤35% of calories from fat ≤10% of calories from saturated fat ≤35% total sugar A la carte portion size not to exceed NSLP portion Individual packages not to exceed 200 calories

31 Gold Criteria School meets all Silver criteria Adheres to USDA nutrition standards about competitive foods throughout the school day, anywhere on the school campus Offers daily lunches with fresh fruit or raw vegetable whole grain food

32 Local Certification Review Panel Foodservice manager and district-level foodservice director Team Nutrition School Leader Parent organization representative A school nurse, CSH representative, PE or classroom teacher School Principal or Administrator

33 Application Packet Step 1 Local Review Panel evaluation Step 2 State Agency evaluation

34 State Agency Validation The Application Packet is complete Submitted menus meet criteria SFA has completed SMI review activities; no outstanding CRE audit issues or claims Nutrition education and physical activity ADP at least 70% of enrollment for Gold or Silver ADP of 62 to 69% for bronze Foods and beverages meet criteria

35 Application Packet Step 3 State submits application to FNS Regional Office Step 4 Region reviews and submits application to FNS Headquarters

36 Recognition School receives a plaque School is recognized on the Team Nutrition website

37 Winners as of November 1, Gold Winners from 15 States 19 Silver Winners from 7 State (Bronze Category added on October 1, 2007)

38 Evaluation of Sample Menu MONDAYTUESDAYWEDNESDAY LasagnaRoast turkeyGrilled chicken nuggets Green beansCandied yamsBBQ/Catsup Cucumber sticksBlack-eyed peasMashed potatoes Apple quartersSteamed broccoliPeas Whole wheat rollFrozen cherry cobblerCarrot sticks Milk, choiceWhole wheat rollWhole wheat sugar cookieMilk, choice THURSDAYFRIDAY Soft shell tacoPizza with lettuce/tomato/cheeseCorn Brown rice w/salsaSalad with green leaf Green salad w/romainelettuce, spinach, broccoli Fresh strawberry cupCantaloupe Milk, choiceWhole wheat bread sticks Milk, choice

39 Three different fruits and 5 vegetables offered each week Food and Portion Size 1. Apple, 3/8 c 2. Cherry cobbler, ¼ c 3. Strawberries, ¼ c (Also: cantaloupe, ¼ c) 1. Green beans, ¼ c 2. Cucumber, 1/8 c 3. Yams, ¼ c 4. Peas, ¼ c 5. Broccoli, ¼ c (Also: potatoes, ¼ c; peas, ¼ c; carrots, ¼ c; lettuce & tomato, ¼ c; green salad, ¼ c; salad w/ spinach & broccoli, ¼ c)

40 Dark green or orange vegetable or fruit offered three or more times per week Food and Portion Size 1. Broccoli, ¼ c 2. Yams, ¼ c 3. Green salad with romaine, ¼ c

41 Fresh fruits or raw vegetables –Gold, every day of the week –Silver and Bronze, 3 or more days/wk Food and Portion Size –M. Apple, 3/8 c –T. _____________ –W. Carrots, ¼ c –Th. Salad, ¼ c (Also: strawberries, ¼ c) –F. Salad, ¼ c (Also: cantaloupe, ¼ c)

42 Good Source of Vitamin C offered each day Food and Portion Size M. Lasagna, 1 piece (USDA recipe) T. Broccoli, ¼ c W. Potatoes, ¼ c (Also: Peas, ¼ c) Th. Strawberries, ¼ c F. Cantaloupe, ¼ c

43 Four different entrees or meat/meat alternates are offered throughout each week Food and Portion Size 1. Lasagna, 1 piece (USDA recipe) 2. Turkey, 2 oz 3. Chicken Nuggets, 2 oz 4. Tacos, 2 oz meat

44 Cooked legumes (dried beans or peas) one or more servings offered each week Food and Portion Size 1. Black-eyed peas, ¼ c

45 Whole-grain foods offered every day of the week Food and Portion Size M. Whole wheat roll, 1 oz T. Whole wheat roll, 1 oz W. whole wheat cookie, 1 Th. Brown rice, ½ c F. Whole wheat bread sticks, 1 oz

46 Two or more sources of iron offered daily Food and Portion Size M. Lasagna, 1 piece (USDA recipe) & Roll, 1 oz T. Peas, ¼ c & Roll, 1 oz W. Cookie, 1 & _________ Th. Taco shell, 2 & ground beef, 2 oz F. Pizza crust & bread sticks, 1 oz

47 Low fat (1%) and/or skim (nonfat) milk offered daily Food and Portion Size M. Low fat milk, 8 oz T. Low fat milk, 8 oz W. Low fat milk, 8 oz Th. Low fat milk, 8 oz F. Low fat milk, 8 oz

48 The Challenge is a “work in progress” Future Modifications may be made To be consistent with the Dietary Guidelines To add Middle or High Schools In response to suggestions or questions that come up as we evaluate more applications

49 HealthierUS School Challenge Application Packet, Criteria & Instructions, Frequently Asked Questions, and Resources: