1. Fall, 2011 http://teamnutrition.usda.gov/HealthierUS/index.html Steven Bergonzoni, MPA, RD, LDN Marlene Stein Nutritionist Program Specialist Special Nutrition Programs Schools, Summer and Nutrition Education Section Mid-Atlantic Region, Food and Nutrition Service, USDA Steve.bergonzoni@fns.usda.govSteve.bergonzoni@fns.usda.gov Marlene.stein@fns.usda.govMarlene.stein@fns.usda.gov

2. Objectives Provide a quick overview of the Healthier US School Challenge. Describe application issues concerning whole grains, dry beans and peas, and dark green and orange vegetables. Discuss wellness policies and food used as reward vs. celebrations.

3. HUSSC Goal Improve the health of the nation’s children by promoting healthier school environments.

4. Childhood Obesity Initiative America’s Move to Raise a Healthier Generation of Kids www.letsmove.gov http://www.letsmove.gov/ Help parents make healthy choices. Serve healthier food in schools. Improve access and affordability of healthy food. Increase physical activity.

5. HUSSC Awardees Have Made Changes to (1) Improve the quality of the foods served. (2) Provide students with nutrition education. (3) Provide students with physical education and opportunities for physical activity. “Students often consume up to 50% of their daily calories at school.” Source: Alliance for a Healthier Generation website, April 30, 2010. http://www.healthiergeneration.org/schools.aspx?id=3294

6. HUSSC Incentives $2,000 Gold of Distinction $1,500 Gold $1,000 Silver $ 500 Bronze http://teamnutrition.usda.gov/healthierUS/hussc_incentives.pdf

7. Who needs to be involved? A school-based review team of at least: School foodservice manager and district-level foodservice director Team Nutrition School Leader Parent organization representative (e.g., PTA/PTO) School nurse, Coordinated School Health staff, Physical Education (PE), or classroom teacher Principal or other administrator One of the above needs to be a ‘champion’ Individuals may have more than 1 role

8. What are the basic criteria? Be enrolled as a Team Nutrition School Offer reimbursable lunches that demonstrate healthy menu planning practices and meet USDA nutrition standards Provide students with nutrition education, physical education (PE) and opportunities for physical activity (PA)

9. The Challenge: Vegetables, Fruit, Whole Grains

10. Offer a different vegetable each day of the week Of these 5 vegetables, three must be dark green or orange Minimum serving = ¼ cup The Challenge Menu Criteria http://teamnutrition.usda.gov/HealthierUS/guidance_hussc.pdf

11. A serving of cooked dry beans or peas must be offered each week Minimum serving = ¼ cup The Challenge Menu Criteria

12. Offer a different fruit each day of the week Fresh fruit must be offered Juice can only be counted once per week Minimum serving = ¼ cup The Challenge Menu Criteria

13. More whole-grain products Offer a variety of whole-grain products Whole grain definition The Challenge Menu Criteria http://teamnutrition.usda.gov/HealthierUS/wholegrainresource.pdf

14. Will the Whole Grain Please Stand Up? 14

15. The Whole Grain 15

16. Whole Grains Simplified (Quick Reference, But Incomplete) Whole….. Brown RiceWild Rice Oatmeal Rolled Oats Whole White…. 100% Whole Wheat

17. Offer two choices of milk, from low-fat (1% max) and/or fat-free (skim) milk, flavored or unflavored. The Challenge Menu Criteria

18. Preferred for Nutrition Facts and Ingredients: Competitive foods, a la carte Whole grains, some cooked beans and dark green/orange vegetables Why? Package labels are regulated by the FDA, Accuracy assured Package Labels (Photocopies or Scans)

19. Package Labels Preferred: photocopy of actual label If package label is not available: (http://healthymeals.nal.usda.gov/hsmrs/HUSSC/index_mail.html )http://healthymeals.nal.usda.gov/hsmrs/HUSSC/index_mail.html Manufacturer’s product fact sheet on company letterhead Email from a company representative: Includes the nutrition facts information and/or product ingredient statement Internet (last resort): Accompanied with verification email from the vendor or company representative, or Vendor or manufacturer verification signatures directly on internet-based label information

20. 20

21. Meal Bundling/ Meal Combo and Food Choices from Groups Student should be able to choose all of the HUSSC- identified (on application) foods at a meal. HUSSC vegetable Dark green/orange vegetable (if one) Dried bean/pea (if one) Fruit Fresh fruit (if one) Whole grain (if one). ** Dark green/orange vegetable, dried bean/pea, and fresh fruit are not daily requirements. Whole grains are not daily requirements with some awards.

22. Sample Elementary Menu: Bundles Meal 1 Lasagna Seasoned Greens Whole Wheat Garlic Toast Cantaloupe 1% Milk or Skim Chocolate Meal 2 Popcorn Chicken Salad Baked Beans French Bread Cantaloupe 1% Milk or Skim Chocolate

23. Sample Elementary Menu: Bundles Meal 1 Lasagna Seasoned Greens (one of the HUSSC dark green/orange vegetables of the week) Whole Wheat Garlic Toast (one of the HUSSC whole grains of the week) Cantaloupe 1% Milk or Skim Chocolate Meal 2 Popcorn Chicken Salad Baked Beans (HUSSC dried bean/pea of the week) French Bread Cantaloupe 1% Milk or Skim Chocolate Student should be able to choose all of the HUSSC-identified foods at a meal.

24. Sample Elementary Menu: Pick’em Entrees Pick 1 Lasagna w/ French Bread Hot Dog/Whole Grain Bun Popcorn Chicken Salad w/ French Bread Uncrustable Peanut Butter and Jelly Sides Pick 2 Seasoned Greens Baked Beans Cantaloupe Frozen Fruit Juicee Milk Pick 1 1% Skim Skim Chocolate Skim Strawberry

25. Sample Elementary Menu: Pick’em Entrees Pick 1 Lasagna w/ French Bread Hot Dog/Whole Grain Bun (1 of the HUSSC whole grains of the week) Popcorn Chicken Salad w/ French Bread Uncrustable Peanut Butter and Jelly Sides Pick 2 Seasoned Greens (HUSSC vegetable of the day) Baked Beans (HUSSC dried bean/pea of the week) Cantaloupe (HUSSC fruit of the day) Frozen Fruit Juicee Milk Pick 1 1% Skim Skim Chocolate Skim Strawberry Student should be able to choose all of the HUSSC-identified foods at a meal.

26. School Health Policies & Practices Fundraising Nutrition Physical activity Wellness policy Policies & practices support a consistent wellness environment

27. “All district schools applying for the USDA’s Healthier US School Challenge (HUSSC) awards will meet or exceed HUSSC criteria that are indentified in the school/district wellness policy.” Wellness P0licy The Policy may be a few years old and likely to conflict with some HUSSC criteria. Instead of re-writing the wellness policy, the superintendent or principal can sign a statement similar to the one below for HUSSC application purposes.

28. Food Used as a Reward vs. Celebrations Food cannot be used as a reward for performance, even ‘healthy’ foods. HUSSC does not monitor or restrict foods used for holiday or birthday celebrations. HUSSC criteria does not apply outside of the school day.

29. http://teamnutrition.usda.gov/HealthierUS/HUSSCkit_pp43-53.pdf 1.Application Procedures 2.Menu Criteria 3.Fruits and Vegetables 4.Whole Grains 5.Milk 6.Nutrition Education and Physical Activity 7.Competitive Foods and Beverages (Including a la carte and/or vended items) 8.Participation 9.Recognition 10.Recordkeeping/Documentation

30. Resources http://teamnutrition.usda.gov/ http://teamnutrition.usda.gov/HealthierUS/index.html

31. Steven Bergonzoni, MPA, RD, LDN Marlene Stein Nutritionist Program Specialist Special Nutrition Programs Schools, Summer and Nutrition Education Section Mid-Atlantic Region, Food and Nutrition Service, USDA Steve.bergonzoni@fns.usda.govSteve.bergonzoni@fns.usda.gov Marlene.stein@fns.usda.govMarlene.stein@fns.usda.gov