1 HealthierUS School Challenge Trainer’s name/credentials National Food Service Management Institute

11

HealthierHealthierUSUS School ChallengeSchool Challenge

Trainer’s name/credentialsTrainer’s name/credentialsNational Food Service Management InstituteNational Food Service Management Institute

22

Reversing Alarming TrendsReversing Alarming Trends

Childhood obesityChildhood obesity Poor self-esteem and depressionPoor self-esteem and depression Soda consumptionSoda consumption 2% meet recommendations2% meet recommendations TelevisionTelevision Physical ActivityPhysical Activity

3

Obesity Trends* Among U.S. AdultsBRFSS, 1985

(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)

No Data <10% 10%–14%

4



No Data <10% 10%–14%

5



No Data <10% 10%–14%

6



No Data <10% 10%–14%

7



No Data <10% 10%–14%

8



No Data <10% 10%–14%

9



No Data <10% 10%–14% 15%–19%

10



No Data <10% 10%–14% 15%–19%

11



No Data <10% 10%–14% 15%–19%

12



No Data <10% 10%–14% 15%–19%

13



No Data <10% 10%–14% 15%–19%

14



No Data <10% 10%–14% 15%–19%

15



No Data <10% 10%–14% 15%–19% ≥20%

16



No Data <10% 10%–14% 15%–19% ≥20%

17



No Data <10% 10%–14% 15%–19% ≥20%

18



No Data <10% 10%–14% 15%–19% ≥20%

19



No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

20



No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

21



No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

22



No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

23



No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

24



No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

25

Promoting a Healthy School Environment

Recognize a school’s commitment Taking a leadership role Improving nutritional quality of meals

served Providing more nutritious choices Providing opportunities for nutrition

education and physical activity

26

How Does It Work?

Voluntary program Schools must meet or exceed

criteria

Apply for Bronze, Silver or Gold certification

Certified for 2 years

27

Criteria

Be an elementary school

Be a Team Nutrition School

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

Provide nutrition education

28

Criteria (cont’d)

Provide opportunity for physical activity

Maintain an ADP of at least 70% for Silver or Gold certification, 62 to 69% for Bronze certification

Adhere to USDA nutrition standards for foods and beverages served/sold

29

Lunch Menu Weekly CriteriaSilver and Bronze

3 fruits/5 vegetables

Dark green/orange fruit or vegetable

Fresh fruit/raw vegetable

Vitamin C

Whole grain foods

4 different entrées or meat/meat alternate; limit higher fat entrées

Dried beans/peas

Iron

Lowfat/nonfat milk

30

Criteria for Competitive FoodsGold, Silver or Bronze

Any fruit or non-fried vegetable

Reduced fat, lowfat, nonfat milk

100% juice

Water

Other food/beverage: ≤35% of calories from fat ≤10% of calories from

saturated fat ≤35% total sugar A la carte portion size not

to exceed NSLP portion Individual packages not

to exceed 200 calories

31

Gold Criteria

School meets all Silver criteria

Adheres to USDA nutrition standards about competitive foods throughout the school day, anywhere on the school campus

Offers daily lunches with fresh fruit or raw vegetable whole grain food

32

Local Certification Review Panel

Foodservice manager and district-level foodservice director

Team Nutrition School Leader Parent organization representative A school nurse, CSH representative,

PE or classroom teacher School Principal or Administrator

33

Application Packet

Step 1 Local Review

Panel evaluation

Step 2 State Agency

evaluation

34

State Agency Validation The Application Packet is complete Submitted menus meet criteria

SFA has completed SMI review activities; no outstanding CRE audit issues or claims

Nutrition education and physical activity

ADP at least 70% of enrollment for Gold or Silver ADP of 62 to 69% for bronze

Foods and beverages meet criteria

35

Application Packet

Step 3 State submits application to FNS

Regional Office

Step 4 Region reviews and submits

application to FNS Headquarters

36

Recognition

School receives a plaque

School is recognized on the Team Nutrition website

37

Winners as of November 1, 2007

165 Gold Winners from 15 States

19 Silver Winners from 7 State

(Bronze Category added on October 1, 2007)

38

Evaluation of Sample Menu

MONDAY TUESDAY WEDNESDAYLasagna Roast turkey Grilled chicken nuggetsGreen beans Candied yams BBQ/CatsupCucumber sticks Black-eyed peas Mashed potatoesApple quarters Steamed broccoli PeasWhole wheat roll Frozen cherry cobbler Carrot sticksMilk, choice Whole wheat roll Whole wheat sugar cookie

Milk, choice Milk, choice

THURSDAY FRIDAYSoft shell taco Pizzawith lettuce/tomato/cheese CornBrown rice w/salsa Salad with green leafGreen salad w/romaine lettuce, spinach, broccoliFresh strawberry cup CantaloupeMilk, choice Whole wheat bread sticks

Milk, choice

39

Three different fruits and 5 vegetables offered each week

Food and Portion Size 1. Apple, 3/8 c 2. Cherry cobbler, ¼ c 3. Strawberries, ¼ c (Also: cantaloupe, ¼ c) 1. Green beans, ¼ c 2. Cucumber, 1/8 c 3. Yams, ¼ c 4. Peas, ¼ c 5. Broccoli, ¼ c (Also: potatoes, ¼ c; peas, ¼ c; carrots, ¼ c;

lettuce & tomato, ¼ c; green salad, ¼ c; salad w/ spinach & broccoli, ¼ c)

40

Dark green or orange vegetable or fruit offered three or more times per week

Food and Portion Size 1. Broccoli, ¼ c 2. Yams, ¼ c 3. Green salad with romaine, ¼ c

41

Fresh fruits or raw vegetables–Gold, every day of the week–Silver and Bronze, 3 or more days/wk

• Food and Portion Size

– M. Apple, 3/8 c– T. _____________– W. Carrots, ¼ c – Th. Salad, ¼ c (Also: strawberries, ¼ c)– F. Salad, ¼ c (Also: cantaloupe, ¼ c)

42

Good Source of Vitamin C offered each day

Food and Portion Size M. Lasagna, 1 piece (USDA recipe) T. Broccoli, ¼ c W. Potatoes, ¼ c (Also: Peas, ¼ c) Th. Strawberries, ¼ c F. Cantaloupe, ¼ c

43

Four different entrees or meat/meat

alternates are offered throughout each week

Food and Portion Size 1. Lasagna, 1 piece (USDA recipe) 2. Turkey, 2 oz 3. Chicken Nuggets, 2 oz 4. Tacos, 2 oz meat

44

Cooked legumes (dried beans or peas) one or more servings offered each week

Food and Portion Size 1. Black-eyed peas, ¼ c

45

Whole-grain foods offered every day

of the week

Food and Portion Size M. Whole wheat roll, 1 oz T. Whole wheat roll, 1 oz W. whole wheat cookie, 1 Th. Brown rice, ½ c F. Whole wheat bread sticks, 1 oz

46

Two or more sources of iron offered daily

Food and Portion Size M. Lasagna, 1 piece (USDA recipe) &

Roll, 1 oz T. Peas, ¼ c & Roll, 1 oz W. Cookie, 1 & _________ Th. Taco shell, 2 & ground beef, 2 oz F. Pizza crust & bread sticks, 1 oz

47

Low fat (1%) and/or skim (nonfat) milk

offered daily

Food and Portion Size M. Low fat milk, 8 oz T. Low fat milk, 8 oz W. Low fat milk, 8 oz Th. Low fat milk, 8 oz F. Low fat milk, 8 oz

48

The Challenge is a “work in progress”

Future Modifications may be made To be consistent with the Dietary

Guidelines To add Middle or High Schools In response to suggestions or

questions that come up as we evaluate more applications

49

HealthierUS School Challenge

Application Packet, Criteria & Instructions, Frequently Asked Questions, and Resources:

www.fns.usda.gov/tn

Documents

1 HealthierUS School Challenge Trainer’s name/credentials National Food Service Management Institute