1. Achieving Success in Wisconsin H EALTHIER US S CHOOL C HALLENGE Alicia Dill, RDN, CD, CDE Nutrition Education Consultant WI Department of Public Instruction – School Nutrition Team

2. W HAT IS HUSSC?  HUSSC is a voluntary certification program to recognize schools for excellence in nutrition, physical activity, and wellness efforts  School based award  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

3. HUSSC A WARDS  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 Gold of Distinction $2,000 Gold$1,500 Silver$1,000 Bronze$500

4. E LIGIBILITY R EQUIREMENTS  Participation in National School Lunch Program (NSLP)  Participation in School Breakfast Program (SBP)  Registration as a Team Nutrition (TN) school  Achieved menu certification for compliance with meal pattern requirements (six cents certification)

5. A DDITIONAL HUSSC C RITERIA Challenge criteria for the following areas are dependent on award level  School breakfast and lunch offerings  Foods sold outside of the school meal programs (competitive foods)  Average Daily Participation for the SBP and NSLP  Nutrition Education  Physical Education  Opportunities for physical activity  School wellness policies and practices  Other criteria of excellence

6. A VERAGE D AILY P ARTICIPATION Elementary/Middle School High School BreakfastLunchBreakfastLunch BronzeNo ADP Requirement Silver20%60%15%45% Gold35%75%25%65% Gold of Distinction 35%75%25%65%

7. B REAKFAST C RITERIA BronzeSilverGoldGold of Distinction 50% of offerings are whole grain-rich70% of offerings are whole grain-rich 100% of offerings are whole grain-rich  At least 3 different fruits must be offered each week on 3 different days  At least one fruit per week must be fresh  Dried fruit must have no added sweeteners  Canned fruit must be packed in juice or light syrup  100% juice can be counted as a fruit only once per week  At least one different fruit must be offered every day  At least two fruits per week must be fresh  Dried fruit must have no added sweeteners  Canned fruit must be packed in juice or light syrup  100% juice can be counted as a fruit only once per week

8. L UNCH C RITERIA BronzeSilverGoldGold of Distinction Grains Two-thirds of offerings over a week must be whole grain-rich All grains offered must be whole grain-rich At least three different types of whole grain-rich foods offered during the week on three different days Maximum of 2.0 ounce equivalents per week from grain based desserts (GBD) Max of 1.0 ounce eq. per week from GBD Fruits  At least 5 different fruits offered each week  Dried fruit must have no added sweetener; canned fruit only in juice or light syrup  100% juice can be counted as a fruit only once per week One fruit per week is served fresh Two fruits per week are served fresh Three fruits per week are served fresh Four fruits per week are served fresh Vegetables Dark-green, red/orange, and dry beans and peas must be offered in amounts equivalent to the meal pattern Offer one additional ½ cup offering weekly from any of the above three subgroups Offer two additional ½ cup offering weekly from any of the above three subgroups

9. V EGETABLES C ONTINUED NSLP Requirements K-56-89-12 Total Vegetables 3 ¼ c 5c Dark Green½ c Red/Orange¾ c 1 ¼ c Beans/Peas½ c Starchy½ c Other½ c ¾ c Additional vegetables to meet total 1 c 1 ½ c  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

10. A DDITIONAL C RITERIA Elementary SchoolMiddle SchoolHigh School Nutrition Education (NE) All Award Levels Provided to all full-day students in all grades Bronze/Silver Offered in at least one grade All Award Levels Offered in two courses required for graduation Gold/Gold of Distinction Offered in at least two grades Physical Education (Structured PE as planned by a certified PE teacher) Bronze/Silver Minimum average of 45 minutes per week All Award Levels Offered to at least two grades All Award Levels Offered in at least two courses Gold Minimum average of 90 minutes per week Gold of Distinction Minimum average of 150 minutes per week

11. A DDITIONAL C RITERIA Elementary, Middle, and High School (All Award Levels) Physical Activity (PA) PA opportunities are provided each day for all full-day students (elementary) and students in all grade levels (middle/high school) Scheduled Recess Walking /activity clubs Intramural/interscholastic sports PA opportunities are at different times than physical education School promotes participation in PA (in and out of school) to all students School reinforces PA messages by neither denying nor requiring PA as a means of punishment Local Wellness Policy School demonstrates a commitment to prohibit the use of food as a reward School must list three ways they are working to meet local wellness policy goals School must describe how parents, students, school administration, school staff, and the community are involved in the implementation of the local wellness policy Fundraising Primarily non-food items are sold through school fundraising activities. However, if food items are sold during he school day, they must meet the HUSSC criteria for competitive foods.

12. C RITERIA FOR C OMPETITIVE F OODS  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 Bronze/SilverGold/Gold of Distinction In the foodservice area During meal periods Anywhere in the school At any time during the school day (including meal periods)

13. C RITERIA FOR C OMPETITIVE F OODS Elementary, Middle, and High School BronzeSilverGoldGold of Distinction Sodium ≤ 480mg per side dish/non-entrée ≤600 mg per main dish/entrée ≤ 200mg per side dish/non-entrée ≤480mg per main dish/entrée Total Fat Calories from total fat must be ≤ 35% of total calories Trans Fat Trans-fat-free (less than 0.5g trans fat per serving) Saturated Fat Calories from saturated fat must be < 10% of total calories Reduced–fat cheese is exempt Sugar Total sugar must be at or below 35% by weight (includes naturally occurring and added sugars) Fruits and vegetables are exempt Portion Size Not to exceed the serving size of the food serve in the NSLP and SBP For non-NSLP/SBP sales, the item package/container is not to exceed 200 calories

14. C RITERIA FOR C OMPETITIVE F OODS Elementary, Middle, and High School BronzeSilverGoldGold of Distinction Fruits and Non-Fried Vegetables Fruits and vegetables may be fresh, frozen, canned, or dried, and they must be found in Chapter 2 of the Food Buying Guide. Dried fruit must have no added sweetener Canned fruit must be packed in juice or light syrup Milk Only low-fat (1%) or fat-free milk (meeting state/local standards for pasteurization) USDA approved alternative dairy beverages Serving size is limited to 8 fluid ounces Other Approved Beverages Fruit and vegetable juices 100% full strength fruit/vegetable juice No sweeteners or non-nutritive sweeteners added Serving size is limited to 6 fluid ounces for elementary/middle schools Serving size is limited to 8 fluid ounces for high schools Water non-flavored ● non-caffeinated non-sweetened ● without non-nutritive sweeteners non-carbonated

15. O THER C RITERIA OF E XCELLENCE Bronze 2 out of 20 Program Outreach Excellence 1.School implements innovative practices to increase SBP participation 2.School operates afterschool program that participates in Afterschool Snack Program or CACFP 3.If percentage of free/reduced students is 50% or more, Summer Food Service Program is available Physical Activity (PA) Excellence 4. School sponsors non-competitive afterschool PA program 5.School actively supports and promotes walking or bicycling to and from school 6.School offers at least 20 minutes of recess daily before lunch Nutrition Education Excellence 7. School uses grade appropriate Team Nutrition curricula and lessons to teach nutrition education 8.School has partnered with a chef in the Chefs Move to Schools Program Silver 4 out of 20 Gold 6 out of 20 Gold of Distinction 8 out of 20

16. O THER C RITERIA OF E XCELLENCE Bronze 2 out of 20 Excellence in School and Community Involvement in Wellness Efforts 9.Provides annual training to before and after school program staff on PA and nutrition 10.All staff receives annual training on wellness policies and ways to promote PA and nutrition 11.School partners with one or more community groups to promote wellness 12.Students are able to provide input on school food and PA options 13.School informs public and solicits input from students/community on time allotted for lunch School Food Service 14. Food Service Manager is a certified food handler 15. School has a Farm to School initiative 16. Smarter Lunchroom techniques are used to encourage fruit consumption 17.Smarter Lunchroom techniques are used to encourage vegetable consumption 18.When offered, dark-green, red and orange vegetables and dry beans and peas are displayed first or most prominently among vegetable side dishes on the lunch line 19.Smarter Lunchroom techniques are used to encourage consumption of dry beans and peas 20.Grab-and-go reimbursable meal options include dark-green, red and orange vegetables, and/or dry beans and peas at least one day per week Silver 4 out of 20 Gold 6 out of 20 Gold of Distinction 8 out of 20

17. W HERE DO I B EGIN ? S TEP 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) http://fns.dpi.wi.gov/fns_hussc

18. W HERE DO I B EGIN ? S TEP 2  Ensure you are meeting basic requirements related to:  Physical Education  Physical Activity  Wellness Policy  Fundraising

19. W HERE DO I B EGIN ? S TEP 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

20. W HERE DO I B EGIN ? S TEP 4 Complete Your Application  Application (two versions: bronze/silver, gold/gold of distinction)  Team Nutrition verification  Wellness Policy  Menu (4 consecutive weeks)  Recipes, food product ingredient statements, and/or Nutrition Fact Labels for crediting information (whole grains and competitive foods)  Production records (not required for Bronze)  NSLP 6-cent certification menu worksheet

21. T ECHNICAL A SSISTANCE  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)266-2741alicia.dill@dpi.wi.gov or Kelly Williams, RDN,CD at kelly.williams@dpi.wi.gov or (608)267-9120kelly.williams@dpi.wi.gov

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