Fall, 2011
http://teamnutrition.usda.gov/HealthierUS/index.html
Steven Bergonzoni, MPA, RD, LDN Marlene SteinNutritionist Program Specialist
Special Nutrition ProgramsSchools, Summer and Nutrition Education Section
Mid-Atlantic Region, Food and Nutrition Service, USDA
ObjectivesProvide 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.
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.
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
HUSSC Incentives
$2,000 Gold of Distinction
$1,500 Gold
$1,000 Silver
$ 500 Bronze
http://teamnutrition.usda.gov/healthierUS/hussc_incentives.pdf
Who needs to be involved?A school-based review team of at least:
School foodservice manager and district-level foodservice director
Team Nutrition School LeaderParent organization representative (e.g.,
PTA/PTO)School nurse, Coordinated School Health staff,
Physical Education (PE), or classroom teacherPrincipal or other administrator
One of the above needs to be a ‘champion’
Individuals may have more than 1 role
What are the basic criteria?
Be enrolled as a Team Nutrition SchoolOffer 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)
Offer a different vegetable each day of the week
Of these 5 vegetables, three must be dark green or orangeMinimum serving = ¼
cup
The Challenge Menu Criteria
http://teamnutrition.usda.gov/HealthierUS/guidance_hussc.pdf
A serving of cooked dry beans or peas must be offered each week
Minimum serving = ¼ cup
The Challenge Menu Criteria
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
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
Whole GrainsSimplified
(Quick Reference, But Incomplete)
Whole…..
Brown Rice Wild Rice
Oatmeal Rolled Oats
Whole White…. 100% Whole Wheat
Offer two choices of milk, from low-fat (1% max) and/or fat-free (skim) milk,flavored or unflavored.
The Challenge Menu Criteria
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)
Package LabelsPreferred: photocopy of actual label
If package label is not available: (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
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 vegetableDark green/orange vegetable (if one)Dried bean/pea (if one)FruitFresh 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.
Sample Elementary Menu: Bundles
Meal 1
Lasagna
Seasoned Greens
Whole Wheat Garlic Toast
Cantaloupe
1% MilkorSkim Chocolate
Meal 2
Popcorn Chicken Salad
Baked Beans French Bread
Cantaloupe
1% MilkorSkim Chocolate
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% MilkorSkim Chocolate
Meal 2
Popcorn Chicken Salad
Baked Beans (HUSSC dried bean/pea of the week)
French Bread
Cantaloupe
1% MilkorSkim Chocolate
Student should be able to choose all of the HUSSC-identified foods at a
meal.
Sample Elementary Menu: Pick’em
EntreesPick 1
Lasagna w/ French Bread
Hot Dog/Whole Grain Bun
Popcorn Chicken Salad w/ French Bread
Uncrustable Peanut Butter and Jelly
SidesPick 2
Seasoned Greens
Baked Beans
Cantaloupe
Frozen Fruit Juicee
MilkPick 1
1%
Skim
Skim Chocolate
Skim Strawberry
Sample Elementary Menu: Pick’em
EntreesPick 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
SidesPick 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
MilkPick 1
1%
Skim
Skim Chocolate
Skim Strawberry
Student should be able to choose all of
the HUSSC-identified foods at a meal.
School Health Policies & Practices
FundraisingNutritionPhysical activityWellness policy
Policies & practices support a consistent wellness environment
“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.
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.
http://teamnutrition.usda.gov/HealthierUS/HUSSCkit_pp43-53.pdf
1. Application Procedures2. Menu Criteria3. Fruits and Vegetables4. Whole Grains5. Milk6. Nutrition Education and Physical Activity7. Competitive Foods and Beverages (Including a la carte and/or
vended items)8. Participation9. Recognition10.Recordkeeping/Documentation
Steven Bergonzoni, MPA, RD, LDN Marlene SteinNutritionist Program Specialist
Special Nutrition ProgramsSchools, Summer and Nutrition Education Section
Mid-Atlantic Region, Food and Nutrition Service, USDA
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