HEALTHIERUS SCHOOL CHALLENGE

WHAT 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

HUSSC AWARDS

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

ELIGIBILITY REQUIREMENTS

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)

ADDITIONAL HUSSC CRITERIA

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

AVERAGE DAILY PARTICIPATION

Elementary/Middle School High School

Breakfast Lunch Breakfast Lunch

Bronze No ADP Requirement

Silver 20% 60% 15% 45%

Gold 35% 75% 25% 65%

Gold of Distinction 35% 75% 25% 65%

BREAKFAST CRITERIA

LUNCH CRITERIA

VEGETABLES CONTINUED

NSLP Requirements

K-5 6-8 9-12

Total Vegetables

3 ¼ c 3 ¼ c 5c

Dark Green ½ c ½ c ½ c

Red/Orange ¾ c ¾ c 1 ¼ c

Beans/Peas ½ c ½ c ½ c

Starchy ½ c ½ c ½ c

Other ½ c ½ c ¾ c

Additional vegetables to meet total

1 c 1c 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

ADDITIONAL CRITERIA

ADDITIONAL CRITERIAElementary, 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

FundraisingPrimarily 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.

CRITERIA FOR COMPETITIVE FOODS

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/Silver Gold/Gold of Distinction•In the foodservice area•During meal periods

•Anywhere in the school•At any time during the school day (including meal periods)

CRITERIA FOR COMPETITIVE FOODSElementary, Middle, and High School

Bronze Silver Gold Gold 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

CRITERIA FOR COMPETITIVE FOODSElementary, Middle, and High School

Bronze Silver Gold Gold 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

OTHER CRITERIA OF EXCELLENCEBronze

2 out of 20

Program Outreach Excellence1.School implements innovative practices to increase SBP participation2.School operates afterschool program that participates in Afterschool Snack Program or CACFP3.If percentage of free/reduced students is 50% or more, Summer Food Service Program is available

Physical Activity (PA) Excellence4. School sponsors non-competitive afterschool PA program5.School actively supports and promotes walking or bicycling to and from school6.School offers at least 20 minutes of recess daily before lunch

Nutrition Education Excellence7. School uses grade appropriate Team Nutrition curricula and lessons to teach nutrition education8.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

OTHER CRITERIA OF EXCELLENCEBronze

2 out of 20

Excellence in School and Community Involvement in Wellness Efforts9.Provides annual training to before and after school program staff on PA and nutrition10.All staff receives annual training on wellness policies and ways to promote PA and nutrition11.School partners with one or more community groups to promote wellness12.Students are able to provide input on school food and PA options13.School informs public and solicits input from students/community on time allotted for lunch

School Food Service14. Food Service Manager is a certified food handler15. School has a Farm to School initiative16. Smarter Lunchroom techniques are used to encourage fruit consumption17.Smarter Lunchroom techniques are used to encourage vegetable consumption18.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 line19.Smarter Lunchroom techniques are used to encourage consumption of dry beans and peas20.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

WHERE DO I BEGIN?STEP 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)

WHERE DO I BEGIN?STEP 2

Ensure you are meeting basic requirements related to:

Physical Education

Physical Activity

Wellness Policy

Fundraising

WHERE DO I BEGIN?STEP 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

WHERE DO I BEGIN?STEP 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

TECHNICAL ASSISTANCE

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)266-2741

or

Kelly Williams, RDN,CD at kelly.williams@dpi.wi.gov or (608)267-9120

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