How to Succeed in Taking the HealthierUS School

Challenge (HUSSC)October 21, 2010

Montana Team Nutrition

www.opi.mt.gov/Programs/SchoolPrograms/School_Nutrition/index.html

Goals for this session• Participants understand the three basic

criteria required to apply for a HealthierUS School Challenge Award – lunch and competitive foods criteria; – physical education and activity; – nutrition education

• Participants are motivated to apply for a HUSSC award.

• Participants feel comfortable with the application process.

What Do We Know AboutWhat Do We Know AboutChildrenChildren’’s Wellbeing?s Wellbeing?

Obesity Rates:Obesity Rates:

• Children Ages 6-11Children Ages 6-11– 6.5% in 19806.5% in 1980– 19.6% in 200819.6% in 2008

• Adolescents Ages 12 – 19Adolescents Ages 12 – 19– 5% in 19805% in 1980– 18.1% in 200818.1% in 2008

What Do We Know AboutWhat Do We Know AboutChildrenChildren’’s Wellbeing?s Wellbeing?

Food/Nutritional Intake:Food/Nutritional Intake:• Key nutrients, like calcium, iron, zinc, and fiber and Key nutrients, like calcium, iron, zinc, and fiber and

often lacking in childrenoften lacking in children’’s dietss diets• 40% of a child40% of a child’’s daily calories are from s daily calories are from added added fat and fat and

added added sugarsugar

Physical Activity Levels:Physical Activity Levels:• Decrease as children increase in ageDecrease as children increase in age• <60% of Montana teens report participating in <60% of Montana teens report participating in

moderately vigorous physical activity on a regular moderately vigorous physical activity on a regular basisbasis

What is the HealthierUS School Challenge?

• USDA initiative to improve student health and well-being

• School commitment to providing students with a healthy school environment

Visit the HUSSC web site at:

http://www.fns.usda.gov/tn/HealthierUS/index.html

How does it work?• Voluntary program for

elementary and secondary schools

• Schools must meet or exceed criteria

• Apply for Bronze, Silver, Gold, or Gold Award of Distinction

• Certified for 4 years• National recognition and

prestige

What are the 5 Basic Criteria?1. Be enrolled as a Team Nutrition School

2. Offer reimbursable lunches that demonstrate healthy menu planning practices and meet USDA nutrition standards

3. Maintain required levels of Average Daily Participation (ADP) in the Lunch Program– Bronze Level: No required ADP for All Schools– Silver Level: 60% for Elem/Middle School and

45% for High Schools– Gold Level: 70% for Elementary/Middle Schools, and

65% for High Schools

More Basic Criteria

4. Meet or exceed menu criteria established for

– School lunches and – Competitive foods and beverages.

5. Provide students with:– Nutrition education, – Physical education (PE) or Health Enhancement– and Physical activity opportunities (PA)

Are we a TEAM Nutrition school?

• Go to the Team Nutrition website to find out. http://teamnutrition.usda.gov/

• On the left hand side, click Join the Team, then Schools Database, then Search.

• Search for your school by entering in your zip code.

• You may need to sign up or UPDATE your current info. Use enrollment form.

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

Visit the HUSSC web site at: http://www.fns.usda.gov/tn/HealthierUS/index.html

The Application Process

• Elementary or secondary levels • Simplified on-line application or• Hard copy application• School or district level applications available• Start at the Bronze Level and work your way

upReceive monetary incentives Give time to implement changes in

food, education or physical activity programs

http://www.fns.usda.gov/tn/HealthierUS/index.html

Why should our school apply?

• Be a Wellness Champion

• Gain recognition

• Receive an award plaque, monetary awards, banner, and community recognition

Lunch Menus

Menu Criteria for School Meals Competitive Foods

A la carte Offerings in Cafeteria,

Vending Machines,

Snack Bars, and

Student Stores

+

Menu Criteria-Making the Healthy Choice the Easy Choice

Meal ComponentsMilk

Meat/ProteinFruits/VeggiesGrains/Breads

• Offer only low-fat (1%) or fat-free (skim) milk

• Low-fat or fat free Flavored Milk is Allowable

Menu Criteria - MILK

• More whole-grain products– Offer a variety of whole-grain products

(not the same one each day)– Silver/Bronze: A serving three times a

week– Gold Level: A serving each day

Menu Criteria - GRAINS

What is a Whole Grain?• Whole grains consist of the entire seed

or kernel. (Bran, germ and endosperm)• Whole grains have more nutrients, more

fiber.• See Attachment A for a list of common

Whole Grains• Don’t be fooled by names/claims on

packaging or by color of the product• Only way to tell if true whole grain is to

read the label!

Identifying Whole Grains Activity

• Blue sheet

• Find a partner and complete this page together. (Use Attachment A.)

Must offer 1 serving of Whole Grain

• Make sure the whole grain which you are serving equals 1 Grain/Bread serving as defined by the USDA Food Buying Guide.– ½ cup rice, pasta, cooked cereal– 1 oz (25 grams) bread, rolls, buns, tortillas,

tortilla chips, crackers

http://www.fns.usda.gov/tn/resources/FBG_Section_3-GrainsBreads.pdf

Documentation of Whole Grain products for the HUSSC

Whole Grains foods that meet the HUSSC criteria are divided into 2 groups:

1. Group A: food products with whole grain as the primary ingredient by weight (A whole grain is listed first in the ingredient list.)

2. Group B: food products with whole grains as the primary grain ingredient by weight (The total weight of the whole grains is more than the weight of the primary grain ingredient. Whole grain is not listed first in the ingredient list.)

Group A whole grain products must be offered the majority of the time (3 of 5 days for Gold, 2 of 3 for Bronze/Silver)

2 Types of Whole Grains for HUSSC

• Group A: Whole grain listed first in the ingredient list. Good to go.

• Group B: Need to prove that the product contains more whole grains (by weight) than the rest of the grain ingredients.≥51% of the grains in the product need to be

whole grain.

Use Attachment B

Evaluating Whole Grain Product Ingredient Statements

• The next blue sheet

• Work with your partner to complete this sheet.

• Compare bread recipes

• Whole grain product labels

Make it Simple

• Purchase products which have a whole grain listed first in the ingredient list.

OR

• Prepare whole grain recipes so that whole grains comprise at least 51% of the total grains in the recipe.

• Offer a different vegetable each day of the week

• Of these five vegetables, three must be dark green or orange

Minimum serving = ¼ cup

Menu Criteria -- Vegetables

Review and Practice Dark Green and Orange Veggies

• Review the green veggie sheet.

• Matching vegetable subgroups activity sheet.

• A serving of cooked dry beans or peas must be offered each week

Minimum serving = ¼ cup

Menu Criteria – MEAT/PROTEIN

Using dry peas and beans (LEGUMES)

• Offer a different fruit each day of the week

• Fresh Fruit must be offered weekly

1/week – Bronze/Silver

2/week – Gold Level

Juice can only be counted once per weekMinimum serving = ¼ cup

Menu Criteria - FRUIT

Your Favorite Menus Can Meet the Criteria with…

Simple Modifications

• Add beans (1/4 cup/serving) to the taco meat recipe

• Substitute a whole grain or corn tortilla for a white tortilla

Menu Practices

• Every child should have the opportunity to select a reimbursable meal that meet the Challenge criteria.

Menus with Multiple ChoicesEntrée (select 1)

Chili (beef/bean) with Whole Grain Cinnamon Roll

Chef Salad (spinach/iceberg lettuce) with Whole Grain Bread Stick

Sides (select 1 or more)

Fresh Orange Smiles

Romaine Lettuce Salad

Apple Sauce

(or offer the grains/breads as a side and have them pick one item. At least one of the choices to be a whole grain.)

Milk (select 1)

1% White and Chocolate Milk

Fat-free White Milk

Sample HUSSC Cycle Menu

Yellow Highlighted Items = Whole Grain ServingsGreen Font =Vegetables, Green Font =Vegetables

Red Font = Fruit ChoicesCircle the legumes

Menu Planning Tips• Offer a variety of whole grains (not the

same one each day)• Offset cost of whole grains and F/V with

effective use of USDA foods• Recommend 2 from scratch

entrees/week• Use resources like Healthier Kansas

Menus, USDA recipes, sample menus from Montana’s award-winning schools.

http://www.kn-eat.org/SNP/SNP_Menus/SNP_Resources_Healthier_Kansas_Menus.htm

Menu Planning Tips

• Salad bar several times/week or daily can help meet the dark green/orange veggies.

• Look closely at whole grain product labels and work with vendors to find products that qualify.

Let’s look at your menus

1. Choose an application (located in back pocket of folder.)

Bronze/Silver OR Gold/Gold Distinction

2. Turn to the Lunch menu worksheets.

3. Pencil in the worksheets

4. It may be helpful to color-code your menus first.

Menu Criteria for Competitive Foods

Foods offered in A la carte Offerings in Cafeteria, Vending Machines, Snack Bars, and Student Stores

• Bronze/Silver – during meal periods in all

foodservice areas

• Gold/Gold Award of Distinction – throughout the school day,

throughout the school campus

When Must Meet Competitive Foods Criteria

A la carte, vending, snack bar, school store

Second or extra servings of NSLP entrée or main dish are exempt!

Foods and beverages must meet specific levels for the following nutrients:

• Total Fat, Saturated Fat and Trans Fat • Sugar, and • Sodium• Calories (portion size)

Competitive Foods Criteria A la carte, vending, snack bar, school store

• Total fat– At or below 35% calories from total fat (nuts, seeds,

nut butters and reduced-fat cheese is exempt)• Saturated fat

– Less than 10% calories (reduced-fat cheese is exempt)

• Trans fat – Less than .5 grams per serving

• Sugar– Under or equal to 35% sugar by weight (fruits and

vegetables are exempt)

Second or extra servings of NSLP entrée or main dish are exempt!

Competitive Foods Criteria A la carte, vending, snack bar, school store

Sodium • Bronze/Silver/Gold

• ≤ 480 mg per non-entrée, ≤ 600 per entrée

• Gold Award of Distinction*

• ≤ 200 mg per non-entrée, ≤ 480 per entrée

• Portion size/Calories

• Not to exceed NSLP portion or 200 calories

Second or extra servings of NSLP entrée or main dish are exempt!

Competitive Foods Criteria A la carte, vending, snack bar, school store

*Elementary schools that offer more PE (150 minutes) can follow the sodium levels for the other awards and still receive the Gold Award of Distinction. Middle and high schools must meet the lower sodium levels in order to receive the Gold Award of Distinction.

• Milk– Only low-fat and fat-free

– Limit to maximum serving size of 8 fluid ounces

• Juice– 100% full strength with no sweeteners

– Limit to maximum serving size of 6 fluid ounces for elementary and middle schools and 8 fluid ounces for high schools

• Water– Unflavored, non-carbonated, caffeine-free, no sweeteners

Competitive Beverages CriteriaA la carte, vending, snack bar, school store

Let’s Practice Evaluating Competitive Foods

Vision

Application Materials

Competitive Foods Calculator

Promotional Materials

Training and Technical Assistance

Award Winning Schools

Tips from Award Winners

http://www.teamnutrition.usda.gov/HealthierUS/index.html

Resources

• Great Falls Public School District’s Approved Food Program

• Healthier Montana Menu Challenge suggested list of a la carte foods

http://www.gfps.k12.mt.us/DistrictInformation/Wellness/Approvedfood.htm

http://www.opi.mt.gov/pdf/schoolfood/healthyMT/Alacartefoodslist.pdf

Nutrition Education for

elementary school must:• Be offered to at least half

of the grade levels in the school

• Be integrated into classroom instruction

• Use multiple channels of communication such as in the classroom, cafeteria, and at home

Free materials available from www.teamnutrition.usda.gov

Nutrition Education Criteria

Nutrition Education for middle and high

schools must: • Be offered to middle school students in

at least one grade level as part of required year round instruction.

• Be offered to high school students in 2 courses required for graduation.

• Involve multiple channels of communication.

Nutrition Education Criteria

4747

Nutrition Education ActivitiesNutrition Education Activities

•Health Enhancement, or Family and Consumer Science, or Agricultural Education Curriculums

•School Garden Projects

•After school Programming

•Cafeteria Connections

48

Cafeteria Connections

Teaching through Menus,

Bulletin Boards, Muralsand Tasting Activities

School Wellness Champion School Wellness Champion HUSSC HUSSC Silver Silver Level Award WinnerLevel Award Winner

Barbara DykemaBarbara DykemaParent and School Wellness Parent and School Wellness

Committee MemberCommittee MemberLuther SchoolLuther School

HUSSC HUSSC Silver Silver Level Award WinnerLevel Award Winner

Start filling in your Nutrition Education Worksheet

• Continuing in the application, pencil in the nutrition education worksheet.

• School Food Service staff jot down your avenues of nutrition education– Bulletin Boards, newsletters, on menus,

special meals, etc.

• Health Enhancement/School Wellness- jot down which grades and curriculums used

Physical Education CriteriaElementary schools should offer structured physical education (PE):• Bronze/Silver

– 45 minutes/week• Gold

– 90 minutes/week• Gold with Distinction

– 150 minutes/week*

* Reduced to 90 minutes of PE if stricter sodium restrictions on competitive food sales are met.

Physical Education Criteria• New flexibility in required minutes of PE.

• Up to 20 minutes (Bronze/Silver) and 45 minutes (both Gold levels) of the PE requirement may be met by providing structured physical activity planned be the PE (Heath Enhancement) teacher, implemented by the classroom teacher.

• All students must participate (moderate intensity) for at least 10 minutes.

Physical Activity Criteria

Physical activity opportunities offered outside the classroom

Physical Education Criteria

Middle and High Schools: • Offer structured physical education classes to at

least two grades.• Provide students in all grades opportunities to

participate in physical activity throughout the school year.

• Actively promote participation in physical activities (in and out of school) to all students.

56

Physical Activity at Box Elder

5757

PhysicalPhysical Activity at SchoolActivity at SchoolLolo Health

Enhancement Teachers ,

Jeannie Bates and Courtney

Carroll, Challenge

Students to Be Active Daily

Physical Education/Activity Worksheet

• Health Enhancement Teachers- – fill in the table provided, remember the

“allowance for additonal minutes”– Describe any/all other opportunities for physical

activity

• School Food Service- This is the form which you will give to the HE teacher at your school.• you can start this by jotting down things you know

of…. Mileage clubs, etc.

School Health Policies & Practices

• Fundraising

• Student Rewards

• Wellness policy

Policies & practices support a wellness environment and provide consistent messages.

Challenges to Applying

• Taking the time to complete the application

• Making gradual menu modifications to meet the criteria for lunch and competitive foods

• Providing enough minutes of structured physical education

Keeping Our Eye on the Prize

Your Schools Should Be Recognized!• Excellence in student

wellness environment• Addressing concerns of

childhood overweight and related health problems

• Promote healthy eating and lifestyle changes students can use for a lifetime

• Link to academic success

HUSSC HUSSC Gold Gold Level Award WinnerLevel Award WinnerSchool Wellness ChampionSchool Wellness Champion

Lolo School -- Lolo School -- First Montana WinnerFirst Montana Winner

Linda Free, Manager and foodservice staff Linda Free, Manager and foodservice staff

HUSSC HUSSC SilverSilver and and Gold Gold Level Level Award WinnerAward Winner

School Wellness ChampionSchool Wellness Champion

Kimberly PatacsilKimberly Patacsil

Food Service Food Service ManagerManager

Box Elder SchoolBox Elder School

HealthierUS School Challenge Application Kit

HUSSC HUSSC Gold, Gold, andand Bronze Bronze Level Award Winners– Level Award Winners–

School Wellness ChampionsSchool Wellness Champions

Bozeman School District – 4 AwardsBozeman School District – 4 AwardsMr. Bob Burrows and Mrs. Sherri Pearson Mr. Bob Burrows and Mrs. Sherri Pearson

HUSSC HUSSC Gold Gold Level Award Level Award WinnerWinner

School Wellness ChampionSchool Wellness Champion

Ponderosa Elementary School in Billings, MT

Resources and Training

For more resources and/or in-depth training on any of the HealthierUS School Challenge criteria, contact:

• Montana Team Nutrition Program at (406) 994-5641

or

Visit the HUSSC web site at: http://www.fns.usda.gov/tn/HealthierUS/index.html

Questions?Questions?

Molly StenbergMolly Stenberg(406)994-7217(406)994-7217

stenberg@montana.edustenberg@montana.edu

Katie BarkKatie Bark(406)994-5641(406)994-5641kbark@mt.govkbark@mt.gov

www.opi.mt.gov/Programs/SchoolPrograms/School_Nutrition/index.html

Contact Montana Team Nutrition Program or

Award Winning Schools