1. HealthierUS School Challenge Meal Criteria: A Closer Look September 23, 2013 2:30 – 3:30 p.m. EST

2. Presenters Sonya Barnes, MS, RD USDA/FNS Lea Claye, BS USDA/FNS Ebony James, MS, RD USDA/FNS

3. How many people are viewing the Webinar from your computer? a)1 b)2 c)3 d)4 e)5 or more

4. HealthierUS School Challenge Voluntary initiative 2010 Dietary Guidelines for Americans 2012 changes to school meal pattern 4 Awards Bronze Silver Gold Gold Award of Distinction

5. What is the first thing a school must do before they apply for HUSSC? a)Gather documentation for whole grain-rich foods b)Join Team Nutrition (It’s FREE!) c)Be part of a SFA that is approved for 6-cent reimbursement d)Provide 250 minutes of physical education to all grades

6. HUSSC School Requirements Team Nutrition School National School Lunch Program (NSLP) and School Breakfast Program (SBP) Reimbursable breakfasts and lunches – Dietary Guidelines – USDA nutrition standards Complete all corrective actions SFA must be certified for additional 6-Cents reimbursement Provide more nutritious competitive foods, if offered Submit local school wellness policy and describe ways school is meeting wellness goals Provide nutrition education, physical education, and opportunities for physical activity Other Criteria for Excellence

7. Average Daily Participation

8. Objectives By the end of this presentation, you will be able to – Understand the HUSSC meal criteria – Identify issues that some schools may face when applying for HUSSC – Offer solutions for districts/schools working to meet HUSSC meal criteria

9. Meal Criteria Required to include foods that are – Whole grain-rich – Dark-green, red/orange, beans and peas (legumes) – Fruits (canned, dry, fresh, frozen)

10. GRAINS

11. Whole Grain-Rich Criteria- ALL Schools FNS Memo SP 30-2012 outlines in detail: – 50% grains in product should be whole, and remaining grains are enriched – Ready-to-eat cereals- 1 st ingredient is a whole grain and the cereal is fortified OR the cereal is 100% whole grain. Beginning SY 2013-2014 ounce equivalency standards used for crediting Beginning SY 2014-2015 all grain offerings should be whole grain-rich

12. The standard grams of creditable grain per NSLP/SBP ounce equivalency for Groups A-G of the revised Exhibit A is… Choose your answer: a)28 b)16 c)14.75 d)3.99

13. The standard grams of creditable grain per NSLP/SBP ounce equivalency for Groups A-G of the revised Exhibit A is: a)28 b)16 c)14.75 d)3.99

14. HUSSC Whole Grain-Rich Criteria Breakfast Bronze/Silver50% of grains offered weekly are whole grain-rich Gold70% of grains offered weekly are whole grain-rich Gold Award of Distinction 100% of grains offered are whole grain-rich Lunch Bronze/Silver Two-thirds of grains offered weekly are whole grain-rich Gold/ Gold Award of Distinction 100% of grains offered are whole grain-rich

15. HUSSC Whole Grain-Rich Criteria, continued Whole Grain-Rich Variety Bronze/Silver/Gold At least three different types of whole grain-rich foods offered during the week Gold Award of Distinction Same criteria as above and only 1.0 oz equivalent Grains per week may be a grain- based dessert

16. Documenting Whole Grain-Rich Items

17. One or more should be included in HUSSC application: – Ingredient label showing whole grain as primary ingredient – Copy of food label showing the amount of whole grain for appropriate serving size – Product specification sheet on manufacturer letterhead – Recipe that includes the ingredients and ingredient amounts – USDA Foods Fact Sheet (if applicable)

18. Does this item meet whole grain- rich criteria? Harvest Grain Bread Ingredients: Whole Wheat Flour, Water, Sugar, Vital Wheat Gluten, Rice Flour, Cornmeal, Oats, Wheat Bran, Yeast, Cellulose, Soybean Oil, Salt, Honey, Calcium Propionate (PRESERVATIVE), Poppy Seeds, Soy Lecithin, Calcium Carbonate, Nonfat Milk. Choose your answer: a)Yes, Meets whole grain-rich criteria b)No. does not meet whole grain-rich criteria c)Needs more information from manufacturer

19. Harvest Grain Bread Ingredients: Whole Wheat Flour, Water, Sugar, Vital Wheat Gluten, Rice Flour, Cornmeal, Oats, Wheat Bran, Yeast, Cellulose, Soybean Oil, Salt, Honey, Calcium Propionate (PRESERVATIVE), Poppy Seeds, Soy Lecithin, Calcium Carbonate, Nonfat Milk. Correct answer: C – Needs more information from the manufacturer The Whole Wheat flour is listed first in the ingredient statement, however more information is needed from the manufacturer to ensure that this item meets whole grain-rich criteria.

20. VEGETABLES

21. Vegetables - Lunch All Award Levels – Dark-green, red/orange, beans and peas must be offered in amounts equivalent to the meal pattern

22. Vegetables - Lunch Bronze/Silver – Offer one additional serving weekly from any of three vegetable sub-groups (dark-green, red/orange, beans and peas) Gold/Gold Award of Distinction – Offer two additional servings weekly from any of three vegetable sub-groups (dark-green, red/orange, beans and peas)

23. Vegetables One additional serving = ½ cup total Two additional servings = 1 cup total

25. Vegetables - Examples  Dark Green  bok choy  broccoli  collard greens  dark green leafy lettuce  kale  mesclun  mustard greens  romaine lettuce  spinach  turnip greens  Watercress  Beans and peas  black beans  black-eyed peas (mature, dry)  garbanzo beans (chickpeas)  kidney beans  lentils  navy beans  pinto beans  soy beans  split peas  white beans o Red /Orange o acorn squash o butternut squash o carrots o hubbard squash o pumpkin o red peppers o sweet potatoes o tomatoes o tomato juice

26. In which vegetable subgroup does Brussels Sprouts belong? a)Other b)Dark Green c)Red/Orange d)Starchy

27. Vegetables – Things To Keep In Mind Most vegetables are assigned to a subgroup Different amounts of vegetables can be combined Labels/Documentation

28. FRUIT

29. Fruit - Breakfast Bronze/Silver At least three different fruits must be offered each week Dried fruit must have no added sweetener Canned fruit must be packed in juice or light syrup 100% juice can be counted as a fruit only once per week One fruit per week must be served fresh

30. Fruit - Breakfast Gold/Gold Award of Distinction At least one different fruit must be offered daily Dried fruit must have no added sweetener Canned fruit must be packed in juice or light syrup 100% juice can be counted as a fruit only once per week Two fruits per week must be served fresh

31. Juice at Breakfast MondayTuesdayWednesdayThursdayFriday Week 1Orange JuiceApple slicesGrapesCranberry- Apple Juice Apple Sauce Week 2Apple JuiceBananaMandarin Oranges, light syrup StrawberriesGrape Juice MondayTuesdayWednesdayThursdayFriday Week 1Juice Variety Apple Slices Juice Variety Oranges Juice Variety Peaches, diced Juice Variety Pear halves Week 2Juice Variety Oranges Juice Variety Strawberries Juice Variety Banana Juice Variety Bronze/Silver Applicant Gold/Gold Award of Distinction Applicant

32. Fruit - Lunch All Award Levels – At least five different fruits must be offered each week – Dried fruit must have no added sweetener – Canned fruit must be packed in juice or light syrup – 100% juice can be counted as a fruit only once per week

33. Fruit - Lunch Bronze – One fruit per week must be served fresh Silver – Two fruits per week must be served fresh Gold – Three fruits per week must be served fresh Gold Award of Distinction – Four fruits per week must be served fresh

35. To apply for HUSSC, does the school need to submit a produce fact sheet or copy of an invoice for the fresh fruit that is offered? a)Yes b)No

36. Fruit – Things To Keep In Mind Different forms of the same fruit do not count – i.e., whole apple = apple slices = apple sauce = apple juice Different amounts of fruit can be combined Juice limitations for HUSSC Labels/Other Documentation

37. Participation and Promotion Promote new menu items – make it exciting! Students = Customer Research – what’s working in other places Mealtalk and other Listserv

38. Recipes for Healthy Kids 30 recipes Standardized and compiled into cookbooks for use in homes, child care centers and schools Schools – recipes for 50 and 100 servings Now - Download/print Soon – print copies

39. Other Resources Healthy Meals Resource System Nutrition Education Team Nutrition Resource Library

40. Questions? Email us at teamnutrition@fns.usda.govteamnutrition@fns.usda.gov

41. Thank you for your attention! HUSSC Webinar School Breakfast Program: Jump Start the Day! September 30, 2013 2:30 – 3:30 PM EST