3.  Application can be submitted after all 4 weeks of HUSSC menus have been served.  Applications can be accessed at teamnutrition.usda.gov/healthierUS/index

4.  I have a school with grades K-12. Which HUSSC application and criteria do I use? › If the school only has one principal, it must apply for all grade levels. › Use application packet for the award level you are applying (Gold, etc.) and include additional pages for physical education and nutrition education at both elementary and secondary grade levels.

5.  If a K-12 school has separate principals for the elementary grades and secondary grades: › The school can apply for all grade levels as on previous slide OR › The school can apply for only the elementary grades or only the secondary grades.

7. BronzeSilverGoldGold Award of Distinction ElementaryN/A60%70% MiddleN/A60%70% HighN/A45%65%

9.  Four consecutive weeks › Cannot have a week off between these weeks › Minimum of 3 days per week › Must have a total of 16 days over the 4 weeks › All 4 weeks do not have to be in the same calendar month  Ex.: Last 2 wks from Jan. and first 2 wks from Feb.

10.  Every student should have the opportunity to select a reimbursable lunch that meets the HUSSC criteria › Ex. Cannot use brown rice from the main line and the baby carrots from the grab and go if a student is not allowed to choose both that day › Ex. Three different fruits/vegetables are used in meeting the criteria, however, students are only allowed to select 2 fruits/vegetables each day as part of the reimbursable meal

12.  If Offer vs. Serve is being used, submit a brief description of how it is being implemented. › Are the students allowed to exceed the meal pattern with no additional charge (ex. 3 fruits/vegetables)? › This may be explained on your menu copy that is submitted.

14.  Different vegetable and fruit must be served daily each week  Different forms of the same vegetable/fruit do not count separately › Examples:  baked potato and french fries  mandarin oranges and orange wedges

15.  If items such as fruit juice bar or sherbet are used to count as a fruit, it is counted as the type of fruit used as the base › Sherbet (AL State Bid): apple juice base › Juice bar (AL State Bid): pear juice base  Please submit ingredient labels for these items.

16.  Avoid terms on the menu worksheet or production records such as fresh vegetables or fresh fruit, please specify the name of the vegetable or fruit that was served

17.  If a term is used that does not clarify which type of vegetable/ fruit is being counted, please specify what kind is being used. › Ex.: If the tomatoes in Mexican casserole are used, may enter “Tomatoes (Mex. Casserole)” › Ex.: Fruit salad – may enter “Grapes (fruit salad)”

18.  If a recipe is used that may lead the reviewer to question whether it provides a minimum of ¼ cup of actual vegetable/fruit per serving, please submit recipe › Ex.: Squash Casserole  Otherwise, recipes for vegetables/ fruit are not needed in packet

19.  Can schools offer a salad bar every day of the week to meet the HUSSC criteria for vegetables and fruit? › Yes, as long as the planned serving size is at least ¼ cup for each selected

20.  Salad Bar (cont’d) › The planned portion size is determined by the menu planner based on actual student consumption › Production records show sufficient quantities are planned › Include salad bar production record in packet if salad bar is used to meet criteria › Salad bar production record is located on our website at www.alsde.edu

21.  If a vegetable medley or mixed fruit dish is served, can this meet the requirement for a vegetable or fruit? › Yes, in dishes where more than one veg./fruit are used, one of the single items in the dish can be used to meet the criteria  Ex: Broccoli in California Medley can be used. May be indicated as “Broccoli (Calif. Medley)” on worksheet.  Would not have to be ≥¼ cup of Broccoli, but ≥ ¼ cup serving of California Medley.

23.  Review Guidance on Dark Green and Orange Vegetables and Dry Beans for HUSSC to be sure correct vegetables are being used to meet criteria › Link on page 1 of HUSSC application  Of the 3 required, at least 2 must be different vegetables.

24.  Can baby carrots count as both the vegetable for that day and also an orange vegetable for the week? › Yes, the same menu item can be used to meet both criteria.

26.  If turnip greens are used, do not enter only the word “turnips” on the menu worksheet.  Enter the entire name, “turnip greens” to distinguish the difference between the greens and the root vegetable.

28.  At least 1 serving / week required  Dry refers to the bean being harvested dry, not to the purchase form of the bean

29.  Review Guidance on Dark Green and Orange Vegetables and Dry Beans for HUSSC to be sure correct vegetables are being used to meet criteria  Many canned beans & peas are actually dry beans & peas that have been cooked and canned and are therefore acceptable.

30.  Count as dry Beans/Peas: › Black beans › Black-eyed peas, mature › Great Northern Beans › Kidney Beans › Lima beans, mature › Pinto Beans › Red Beans › Navy Beans › Refried Beans › Garbanzo Beans (chickpeas) – typically used on salad bars  Do Not Count: › Baby limas › Green beans › Wax beans › Early peas › Any frozen beans or peas

31.  Can baked beans count as both a vegetable serving and the weekly dry bean/pea requirement? › Yes, the same menu item can be used to meet both criteria.

33.  Gold/Gold of Distinction: At least 2 servings per week  Silver/Bronze: At least 1 serving per week  If fresh fruit is also being used as the fruit for that day of the week, it should be entered in both the Fruits category and Fresh Fruit category (on Menu Worksheet)

37.  Gold/Gold of Distinction: Daily  Bronze/Silver: 3 or more days per week  Must serve at least 2 different types of whole grain products each week  Must be at least the portion size of one grains/breads serving

38.  How can I determine if a whole grain product credits as a serving of grain/ bread? › Compare the weight of one serving in ounces or grams with those on pages 3-15 and 3-16 of the USDA Food Buying Guide. › Be sure correct (creditable) weight is entered on menu worksheet.

39.  If using dry whole grain rice or pasta in a recipe: › the recipe must provide at least 25 grams dry rice or pasta per serving OR › be a USDA recipe

40.  Example: › Recipe calls for 6# dry brown rice › Yield: 100 servings  1# = 453.597 grams  6# X 453.597g = 2721.582 grams dry rice  2721.582 g/100 servings= 27.21 g/svg › This would be acceptable as a serving of whole grain.

41.  Whole grain products from Group A must be the majority of whole grain foods offered each week › Ex.: 5 day serving week – need at least 3 Group A › Ex.: 4 day serving week – need at least 3 Group A

42.  Group A: Whole grain(s) as the primary ingredient by weight

43.  How do you determine if the whole grain is the primary ingredient by weight in a grains/breads product?

44. 1) A whole grain is listed first on an ingredient statement Ex.: whole wheat flour listed as first ingredient on ingredient label OR

45. 2) If a school-made recipe contains whole grains, a total of whole grains weigh more than any other ingredients  Ex.: In a school recipe, the weight of the whole wheat flour is greater than the weight of any other single ingredient  Ex.: In a school recipe, the weight of the whole wheat flour plus the rolled oats is greater than the weight of any other single ingredient OR

46. 3) In purchased products that contain multiple grains, if the total weight of all the whole grain ingredients is greater than the weight of the first ingredient listed

47.  Group B: Whole grain(s) as the primary GRAIN ingredient by weight › Ex.: water is listed as first ingredient followed by whole wheat flour › Ex.: In a school recipe for whole wheat cookies, the weight of the sugar is greatest followed by the weight of the whole wheat flour

48.  Submit recipe(s) or ingredient label(s) for all whole grain menu items used to meet the HUSSC criteria with your application packet

49.  Use Attachment B when necessary › Documentation for Foods Containing Multiple Whole Grains for the HUSSC  Ex. A cookie recipe using both whole wheat flour and rolled oats. › Access by clicking Whole Grains Resource on first page of HUSSC application

51.  Do not use commodity chicken nuggets to count as a whole grain when planning your menus  We will not be getting these next year  Potential for error due to purchased nuggets not meeting this requirement

53.  Must include in application packet  Items must agree with menu worksheets and production records  If substitutions were made, please indicate on menu › Handwritten changes are acceptable  Tip: Some schools have indicated HUSSC menu items with an asterisk

54.  Depending on your student population’s acceptance of healthier menu items, you may consider adding descriptive terms to your menus › WW Roll instead of Roll › Romaine Salad or Spinach Salad instead of Garden Salad

56.  Submit daily production records for the 4 weeks included in packet › Must be submitted for all award levels in Alabama (including Bronze)  Are meals reimbursable?  Are HUSSC menu items listed at both the top & bottom of production records?  If salad bar was used to meet criteria, was salad bar production record included?

57.  Are all required areas of production record completed › (including columns 6-12, which indicate amount planned and served)?  Do items & serving sizes on production records agree with menu worksheets and menu › Highlight HUSSC items on production records  Do amounts planned/used reflect recipe amounts

58.  Token Items: › Production records must demonstrate that at least 10% of the students planned to eat in the cafeteria that day are planned to choose the food item in order for it not to be considered a token item.

59.  Token items: › This should be reflected in the amount planned in columns 6-8 of the production records. › Example of token food: 600 total student meals planned & only 55 planned to choose the whole wheat cornbread that day.

61.  Must be provided to at least half the grades in the school (no fewer than 2 grades)  Must be part of a structured and systematic unit of instruction

62.  Must involve multiple channels of communication › Classroom › Cafeteria › Home/parents  If state health curriculum is used, include documentation in application packet or explanation of what is covered on worksheet

63.  Must be offered to middle school students in at least one grade level as part of required year round instruction  Must be offered to high school students in 2 courses required for graduation

64.  Must involve multiple channels of communication  Messages must be reinforced by prohibiting the use of food as a reward (school holiday parties are excluded)

66.  Are structured physical education classes provided for ALL full-day students throughout the school year? › Gold of Distinction: ≥ 150 min/wk  OR ≥ 90 min/wk plus meeting stricter sodium requirements › Gold: ≥ 90 min/wk › Silver & Bronze: ≥ 45 min/wk

67.  Is there at least one additional physical activity opportunity available daily for all students (not counting P.E.)? › Examples:  Regular scheduled recess  School walking clubs  Intramural sports  Physical activity breaks during the school day within the classroom  Time set aside each day for free play

69.  Are structured physical education classes provided to at least 2 grades throughout the school year?  Do all grades have the opportunity to participate in physical activity (intramural sports or activity clubs) throughout the school year?

70.  Does the school actively promote participation in physical activities (in and out of school) to all students?

72.  Gold/Gold of Distinction: Criteria apply throughout school day, throughout the school campus  Silver/Bronze: Criteria apply during meals periods within the foodservice area.

73. Criteria at a Glance  Calories from Total fat: ≤35%/serving  Trans fat: <.5 grams/serving  Calories from Saturated fat: <10%/serving  Sugar: ≤ 35% by weight

74. Criteria at a Glance  Sodium › Gold  ≤480 mg sodium per non-entrée › Gold of Distinction  ≤ 200 mg sodium per non-entrée OR  Physical Education 150 minutes/week

75. Criteria at a Glance  Portion size/calories › Not to exceed NSLP portion size › ≤ 200 calories per portion

76. Criteria at a Glance  Beverages › Milk  1% fat or less  Maximum serving size: 8 fluid ounces › Fruit & Vegetable Juices  100%  No added sweeteners  Maximum serving size:  Elementary: 6 fluid ounces  Secondary: 8 fluid ounces

77. Criteria at a Glance  Beverages › Fruit & Vegetable Juices  Frozen juice beverages are not allowed for HUSSC schools.  If the product is eaten with a spoon, it can be entered as a food item.  Be sure that the weight of the product is used when entering into the calculator and not a fluid ounce measurement.

78. Criteria at a Glance  Beverages › Water  Non-flavored  No sweeteners  Non-carbonated  Non-caffeinated

79.  Seconds or extra sales of entrees offered as part of the day’s reimbursable lunches are exempt from the competitive foods criteria

80.  All competitive foods must be entered into the Competitive Foods Calculator  Print and submit results for each item  Submit copy of nutrition facts for each item › Must be nutrition facts label and not other manufacturer documentation

81.  Serving size must be entered in grams in the Competitive Foods Calculator › Some ice cream products have serving size listed in fluid ounces on label › Contact manufacturer for weight in grams per serving if needed

82.  Do beverages have to be entered into the Competitive Foods Calculator? › No  Do beverages have to meet the sugar criteria? › No

83.  Do foods served at birthday parties or other classroom events have to meet this criteria? › Not for HUSSC purposes › However, schools may have policies on this as part of the wellness policy.

84.  Do items sold ala carte in cafeteria, in school stores, and in vending meet Alabama’s Healthy Snack Standards?

86.  Must be enrolled as a Team Nutrition School  What if I have enrolled, but it is not yet posted on the Team Nutrition website? › Submit statement explaining situation with packet.

88.  Fundraising › Schools may answer No to the question “Are primarily non-food items sold through school fundraising activities? › Schools MUST answer Yes to the question “Do food items that are sold during the school day meet the guidelines for competitive foods?

90.  If SSO is administered by a school with HUSSC certification, the menu should continue to meet the HUSSC criteria.

92.  If you are one of the few districts in Alabama that use Nutrient Standard Menu Planning › Submit a copy of the Nutrient Analyses for the 4 weeks of menus › Provide a brief explanation of your menu structure  Include# of entrees and side dishes offered  Include whether OVS is implemented and how

94.  Submit marketing plan as required by the state as part of the Menu Planning training.

96.  Certification period is 4 years  All menus served should meet the HUSSC criteria from the approval date throughout the certification period.

97.  The goal is to improve the health of the nation’s children by promoting healthier school environments

98.  If you don’t meet all of the requirements the first time (or the second), every 4 week menu cycle is another opportunity

99. Questions??