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Moving toward the 2010 Dietary Guidelines and the HUSSC criteria September 2011 • Leanne Eko RD, CD OSPI Team Nutrition Grant Coordinator • Gaye Lynn Mac Donald School Nutrition Specialist High - Five • Find a partner (someone you don’t know) • Introduce yourself and your school district • Briefly share one thing about your Food Service Program that you are especially proud of – give your partner a high – five! • We will hear a sample Today’s Agenda Why are we here? “Nutritious and Delicious” meals served thru NSLP and SBP Increase eligibility of Washington schools qualifying for HUSSC National Movement to improve children’s health Move towards changes in NSLP and SBP 2010 Dietary Guidelines 2010 Dietary Guidelines “Science-based advice to promote health and to reduce risk for chronic diseases through diet and physical activity.” What do the Dietary Guidelines mean for NSLP and SBP?? Required by the Richard B Russell National School Lunch Act… “meals served under the NSLP and SBP must align with the Dietary Guidelines.” 2010 Dietary Guidelines Balancing Calories • Enjoy your food, but eat less • Avoid oversized portions Foods to Reduce • Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers • Drink water instead of sugary drinks Foods to Increase • Make half your plate fruits and vegetables • Switch to fat-free or low-fat (1%) milk Balancing Calories From the dietary guidelines (2007-2008) Obesity rate for 6 to 11 years – 20% Obesity rate for 12 to 19 years – 18% Washington State Healthy Youth Survey (2008) 27% of students in the 8th grade considered obese 25% of students in the 10th grade 25% of students in the 12th Grade Top Sources of Calories Among Americans 2 Years and Older Highlight what foods you serve through your school lunch program. Balancing Calories •Prevent and / or reduce overweight and obesity through improved eating and physical activity behaviors •Control total calorie intake and manage body weight. •Increase physical activity / reduce time spent in sedentary behaviors. •Maintain appropriate calorie balance during each stage of life. Foods to Decrease • Reduce Daily Sodium • Consume less than 10% of calories from Saturated Fat • Consume less than 300 mg of dietary cholesterol Foods to Decrease • Limit foods that contain synthetic sources of trans fat • Reduce intake of calories from solid fats and added sugars • Limit consumption of foods that contain refined grains Sources of Sodium Highlight what foods you serve through your school lunch program. Reduce Daily Sodium • High sodium intake blood pressure • High blood pressure is a major risk factor for heart disease and stroke • Sodium intake = blood pressure • Sodium intake = blood pressure Reduce Daily Sodium Sodium AI (adequate intake) Levels • • • • Ages 4 to 8 years Ages 9 to 50 years Ages 51 o 70 years Ages 71 yrs and older 1,200 mg / day 1,500 mg / day 1,300 mg / day 1,200 mg / day Reduce Daily Sodium Current level of sodium as served in NSLP: 1,377 to 1,588 mg Reduce Daily Sodium “Findings showed that school menu planners can reduce sodium by approximately 10% through menu modifications. Industry can reduce sodium in school food products by approximately 20 to 30% using current technology. The remaining reduction requires innovation.” Reduce Saturated Fat • Consume less that 10% of calories from Saturated Fat • Consuming less that 10% of calories from Saturated Fat is associated with low blood cholesterol levels and therefore a lower risk of cardiovascular disease. • Use oils to replace solid fats where possible Fats at a Glance Sources of Saturated Fats in the US Diet Saturated Fat Highlight what foods you serve through your school lunch program. Reduce Trans Fat • Studies show an association between increased trans fatty acid intake and increase risk of cardiovascular disease. • “Keep trans fatty acid consumption as low as possible, especially by limiting foods that contain synthetic sources of trans fats such as partially hydrogenated oils and by limiting other solid fats.” Foods to Decrease Make a list of your top three foods you would decrease to put your own diet more in line with the 2010 Dietary Guidelines Foods to Increase Foods to Increase Fruits and Vegetables • Increase Fruit and Vegetable Intake • Eat a variety of vegetables, especially dark green, and red and orange vegetables and beans and peas. Foods to Increase Whole Grains Consume at least half of all grains as whole grains Increase whole grain intake by replacing refined grains with whole grains Foods to Increase Whole Grains Whole grains consist of the entire cereal grain seed or kernel Identifying Whole Grains Foods to Increase • Choose a variety of protein foods • Increase the amount and variety of seafood consumed. • Replace protein foods that are higher in solid fats with choices that are lower in solid fats. Foods to Increase Name three foods (that are in line with the Dietary Guidelines) you can commit to eating more frequently. Write them down on a sticky note (stick on your refrigerator when you get home) What is the HealthierUS School Challenge? • USDA initiative to improve student health & well-being • Commitment to providing students with healthy school environment How does it work? • Voluntary program for schools • Apply for Bronze, Silver, Gold, or Gold Award of Distinction • Schools must meet or exceed criteria • Certified for 4 years • National recognition and prestige 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 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) Same criteria for Bronze, Silver, Gold, Gold Award of Distinction More Basic Criteria • Maintain required levels of Average Daily Participation (ADP) in National School Lunch Program – Not required ADP for Bronze level • Meet or exceed HUSSC menu criteria established for nutrition standards for meals and competitive foods and beverages The Challenge Menu Criteria • Offer a different vegetable each day of the week Minimum serving = ¼ cup The Challenge Menu Criteria • Of these 5 vegetables, three must be dark green or orange Minimum serving = ¼ cup The Challenge Menu Criteria The Challenge Menu Criteria • A serving of cooked dry beans or peas must be offered each week Minimum serving = ¼ cup The Challenge Menu Criteria Fresh or frozen peas / beans do not count toward the serving of dry beans or peas. www.recipesforkidschallenge.com The Challenge Menu Criteria In your table groups -Review contest legume recipes -Select your favorite recipe -On your flip chart outline the steps you would take to increase the likelihood of successfully adding this recipe to your menu. The Challenge Menu Criteria Offer a different fruit each day of the week ¼ cup minimum serving The Challenge Menu Criteria • • • • Fresh, frozen, canned, dried or 100% juice Dried fruit with no added sweetener Canned fruit must be in juice or light syrup 100% juice only once per week The Challenge Menu Criteria • Fresh fruit must be offered weekly: 1 day per week for Bronze and Silver awards 2 days per week for Gold and Gold of Distinction awards Minimum serving = ¼ cup Vegetable and Fruit Sectionizer The Challenge Menu Criteria More whole-grain products – A serving each day for the Gold awards – A serving 3 times a week for the Silver and Bronze awards – Offer a variety of whole-grain products (not the same one each day) The Challenge Menu Criteria Whole Grain Resource Pack The Challenge Menu Criteria Whole Grains Group A vs Group B Whole Grains (Use page 27 in your Whole Grain Resource Pack as a guide) The Challenge Menu Criteria Whole Grains Whole Grains Documentation Product Label USDA Commodity Fact Sheet HUSSC Documentation Sheet for Product with Multiple whole grains The Challenge Menu Criteria Whole Grains Evaluating Labels www.wholegrainscouncil.org The Challenge Menu Criteria • Offer only low-fat (1%) or fat-free (skim) milk Menu Practices • Every child should have the opportunity to select a reimbursable meal that meets the Challenge criteria. • Menu items planned for the Challenge criteria should be routinely selected by the students. Competitive Foods Criteria Competitive foods include all foods sold or served outside the school meal programs. • • • • Ala Carte Vending Snack bar School store Competitive Foods Criteria A la carte, vending, snack bar, school store • Bronze/Silver – during meal periods in all foodservice areas • Gold/Gold Award of Distinction – throughout the school day, throughout the school campus • Seconds or extra sales of entrees and side dishes available with reimbursable lunches are exempt 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 and side dishes 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 *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. Competitive Foods Criteria A la carte, vending, snack bar, school store • 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 Foods Calculator http://teamnutrition.usda.gov/healthierUS/index.html Competitive Foods Calculator Competitive Foods Food Service Director to Vendor: “Here is the web address to the USDA HUSSC competitive foods calculator. If you are going to propose the purchase of any snack foods, you first have to run the nutrition information through the calculator, run the report and present the report to me. Please do not show me any food that has not been done this way!” Additional Criteria Nutrition Education Physical Education Physical Activity School Health Policies and Practices Nutrition Education Criteria Nutrition Education for elementary school must: • • • • Be offered to at least half of the grade levels in the school Be integrated into classroom instruction Part of a structured and systematic unit of instruction Use multiple channels of communication such as in the classroom, cafeteria, and at home 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. Physical Education Criteria Elementary 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 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. School Health Policies & Practices • • • • Fundraising Nutrition Physical activity Wellness policy Policies & practices support a wellness environment and provide consistent messages. WOW – Are you ready for the challenge? Hurdles In your table groups: -Discuss your initial reaction to the HUSSC criteria. -List (on flip chart) the “hurdles” you foresee in meeting the HUSSC Award criteria Hurdles Hurdle Not enough whole grains on menu Steps to Take -Identify whole grain products -Meet with vendor (s) -Adjust menu to add whole grain items Desired Outcome Different whole grain, 3x per week Hurdles Hurdle Some Principals not supportive Steps to Take -Presentation at Admin meeting to all principals -Identify most supportive principal(s) -Focus on that school(s) Desired Outcome One or two schools with HUSCC award this school year Why should our school apply? • Review the list of benefits from receiving a HUSSC award • What benefits would you add? Write them on the back of your handout • We will hear a sample