Improving Student Wellness with the Healthier US School ith th US S - PowerPoint PPT Presentation

Improving Student Wellness with the Healthier US School ith th US S h l H lthi Challenge (HUSSC) Challenge (HUSSC) Brought to you by the Rural Health Initiative- MSU Contact: Carolyn Pollari at E-mail: cpollari@montana.edu or visit the web site www.montanaruralhealthinitiative.com

Today’s Webinar Speakers Today’s Webinar Speakers Katie Bark Katie Bark Sandy Sandy Bettise Bettise Molly Stenberg Molly Stenberg (406)994 (406)994- -5641 5641 Food Service Food Service (406)994- (406)994 -7217 7217 kbark@mt.gov kbark@mt.gov kbark@mt gov kbark@mt gov Manager Manager Manager Manager stenberg@montana.edu stenberg@montana.edu t t b b @ @ t t d d Billings Public Billings Public Schools Schools www.opi.mt.gov/ Programs/ SchoolPrograms/ School_Nutrition/ index.html p g g g

What Do We Know About What Do We Know About What Do We Know About What Do We Know About Children’s Wellbeing? Children’s Wellbeing? Ob Ob Obesity Rates: Obesity Rates: it R t it R t • Children Ages 6 Children Ages 6- -11 11 – 6.5% in 1980 6.5% in 1980 – 19.6% in 2008 19.6% in 2008 • Adolescents Ages 12 Adolescents Ages 12 – – 19 19 – 5% in 1980 5% in 1980 5% in 1980 5% in 1980 – 18.1% in 2008 18.1% in 2008

What Do We Know About What Do We Know About What Do We Know About What Do We Know About Children’s Wellbeing? Children’s Wellbeing? Food/Nutritional Intake: Food/Nutritional Intake: 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 children’s diets often lacking in children’s diets • 40% of a child’s daily calories are from 40% of a child’s daily calories are from added added fat and fat and added added sugar sugar Physical Activity Levels: Physical Activity Levels: • Decrease as children increase in age Decrease 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 basis basis basis basis

What is the HealthierUS School Challenge? Challenge? • USDA initiative to improve student health p and well-being • School commitment to • School commitment to providing students with a healthy school with a healthy school environment Vi it th HUSSC Visit the HUSSC web site at: b it t 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, A l f B Sil Gold, or Gold Award of Distinction Distinction • Certified for 4 years • National recognition and • National recognition and prestige

Why should our school apply? • Be a Wellness Champion p • Gain recognition • Receive an award • Receive an award plaque, monetary awards banner awards, banner, and community recognition recognition

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 T N t iti S h l L d • Parent organization representative (e.g., PTA/PTO) PTA/PTO) • School nurse, Coordinated School Health staff, Physical Education (PE) or classroom teacher 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

S h S h School Wellness Champion School Wellness Champion l W ll l W ll Ch Ch i i HUSSC Silver HUSSC Silver Level Award Winner Level Award Winner Barbara Barbara Dykema Dykema Parent and School Wellness Parent and School Wellness Committee Member Committee Member Committee Member Committee Member Luther School Luther School

HUSSC HUSSC Silver HUSSC HUSSC Silver Silver Level Award Winner Silver Level Award Winner Level Award Winner Level Award Winner

The Application Process • Elementary or secondary levels Elementary or secondary levels • Simplified on-line application or • Hard copy application Hard copy application • School or district level applications available • Start at the Bronze Level and work your way y y up Receive monetary incentives Gi Give time to implement changes in food, ti t i l t h i f d education or physical activity programs http://www.fns.usda.gov/tn/HealthierUS/index.html

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 t d d 3. Maintain required levels of Average Daily Participation (ADP) in the Lunch Program 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 4 M t d it i t bli h d f – School lunches and – Competitive foods and beverages. Competitive foods and beverages 5 Provide students with: 5. Provide students with: – Nutrition education, – Physical education (PE) or Health Enhancement y ( ) – and Physical activity opportunities (PA)

Menu Criteria for Menu Criteria for School Meals Competitive Foods A la carte Offerings in C f Cafeteria, i Lunch Menus + Vending Machines, Snack Bars, and Student Stores

Menu Criteria Making the Healthy Menu Criteria-Making the Healthy Choice the Easy Choice M Meal Components l C t Milk Meat/Protein Fruits/Veggies Grains/Breads

Menu Criteria - MILK • Offer only low- fat (1%) or fat- free (skim) milk • Low-fat or fat Low fat or fat free Flavored Milk is Milk is Allowable

Menu Criteria – MEAT/PROTEIN • A serving of cooked • A serving of cooked dry beans or peas must be offered each must be offered each week Minimum serving = ¼ cup

Menu Criteria -- Vegetables • Offer a different vegetable each day of the week of the week • Of these five vegetables three vegetables, three must be dark green or orange g Mi i Minimum serving = ¼ cup i ¼

Menu Criteria - FRUIT • Offer a different fruit • Offer a different fruit each day of the week • Fresh Fruit must be offered weekly offered weekly 1/week – Bronze/Silver 2/week – Gold Level Juice can only be counted once per week Minimum serving = ¼ cup

Menu Criteria - GRAINS • More whole grain • More whole-grain products – Offer a variety of whole- 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

Your Favorite Menus Can Meet Your Favorite Menus Can Meet the Criteria with… Simple Modifications p • Add beans (1/4 ( cup/serving) to the taco meat recipe • Substitute a whole grain or corn tortilla f for a white tortilla hi ill HealthierUS School Challenge Application Kit

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

Menus with Multiple Choices Entrée (select 1) Chili (beef/bean) with Whole Grain Cinnamon Roll Chef Salad (spinach/iceberg lettuce) with Bread Stick Sides (select 1 or more) Fresh Orange Smiles R Romaine Lettuce Salad i L tt S l d Apple Sauce Milk (select 1) 1% White and Chocolate Milk Fat-free White Milk Fat free White Milk

Example #3 LINE A LINE B Grilled Cheese Grilled Cheese Chicken Stir Fry w/ Chicken Stir Fry w/ Brown Rice Corn on the Cob Spinach Salad Spinach Salad A Apple l Banana 1%/Skim Milk 1%/Skim Milk Does a student have the opportunity to select a Does a student have the opportunity to select a HUSSC Meal?

Sample HUSSC Cycle Menu Yellow Highlighted Items = Whole Grain Servings Yellow Highlighted Items = Whole Grain Servings Green Font =Dark Green or Orange Vegetables Red Font = Fruit Choices

HUSSC Gold Level Award Winner HUSSC Gold Level Award Winner HUSSC Gold Level Award Winner HUSSC Gold Level Award Winner School Wellness Champion School Wellness Champion Sandy Sandy Bettise Bettise Food Service Manger Food Service Manger g Billings Public Schools Billings Public Schools (406) 281 (406) 281- -5881 5881 E E-mail: mail: il il bettises@billingsschools.org bettises@billingsschools.org

Eating the Alphabet ( (and Rainbow) is easy by our d R i b ) i b A-Z Salad Bar HealthierUS School Challenge Application Kit

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

Competitive Foods Criteria Competitive Foods Criteria A la carte, vending, snack bar, school store F Foods and beverages must meet specific levels for d d b ifi l l f the following nutrients: • Total Fat, Saturated Fat and Trans Fat • Sugar, and • Sodium • Calories (portion size)