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

Improving Student Wellness ith th H lthi US S h l with the HealthierUS School 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

Molly Stenberg Molly Stenberg (406)994 (406)994-

• 7217

7217 t b @ t d t b @ t d Katie Bark Katie Bark (406)994 (406)994-

• 5641

5641 kbark@mt gov kbark@mt gov Sandy Sandy Bettise Bettise Food Service Food Service Manager Manager stenberg@montana.edu stenberg@montana.edu kbark@mt.gov kbark@mt.gov

www.opi.mt.gov/ Programs/ SchoolPrograms/ School_Nutrition/ index.html

Manager Manager Billings Public Billings Public Schools Schools

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 it R t Ob it R t Obesity Rates: Obesity Rates:

• 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

• ften lacking in children’s diets
• ften 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 b it t Visit the HUSSC web site at: 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 A l f B Sil

• Apply for Bronze, Silver,

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 T N t iti S h l L d

• Team Nutrition School Leader
• 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 l W ll Ch i S h l W ll Ch i School Wellness Champion School Wellness Champion HUSSC HUSSC Silver 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 Silver Level Award Winner Level Award Winner HUSSC HUSSC Silver Silver 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 ti t i l t h i f d Give time to implement changes in food, 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 t d d standards

• 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 M t d it i t bli h d f

• 4. Meet or exceed menu criteria established for

– 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 i

Lunch Menus

Cafeteria, Vending Machines,

+

Snack Bars, and Student Stores

Menu Criteria Making the Healthy Menu Criteria-Making the Healthy Choice the Easy Choice

M l C t Meal Components

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

• A serving of cooked

Menu Criteria – MEAT/PROTEIN

• 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

• f the week
• f the week
• Of these five

vegetables three vegetables, three must be dark green

• r orange

g

Mi i i ¼ Minimum serving = ¼ cup

• Offer a different fruit

Menu Criteria - FRUIT

• Offer a different fruit

each day of the week

• Fresh Fruit must be
• ffered weekly
• ffered weekly

1/week – Bronze/Silver 2/week – Gold Level

Juice can only be counted once per week

Minimum serving = ¼ cup

• More whole grain

Menu Criteria - GRAINS

• 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 hi ill for a white tortilla

HealthierUS School Challenge Application Kit

Menu Practices

• Every child should

have the

• pportunity 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 i L tt S l d Romaine Lettuce Salad Apple Sauce Milk (select 1) 1% White and Chocolate Milk Fat-free White Milk Fat free White Milk

Example #3

LINE A Grilled Cheese LINE B Chicken Stir Fry w/ Grilled Cheese Corn on the Cob A l Chicken Stir Fry w/ Brown Rice Spinach Salad Apple 1%/Skim Milk Spinach Salad Banana 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 il il E-mail: mail: bettises@billingsschools.org bettises@billingsschools.org

Eating the Alphabet ( d R i b ) i b (and Rainbow) is easy by our 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

F d d b ifi l l f

Competitive Foods Criteria

A la carte, vending, snack bar, school store

Foods and beverages must meet specific levels for the following nutrients:

• Total Fat, Saturated Fat and Trans Fat
• Sugar, and
• Sodium
• Calories (portion size)

When Must Meet Competitive When Must Meet Competitive Foods Criteria

A l t di k b h l t

• Bronze/Silver

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

Second or extra servings of NSLP entrée or main dish are exempt!

C titi B C it i Competitive Beverages Criteria

A la carte, vending, snack bar, school store

• Milk

– Only low-fat and fat-free Li it t i i i f 8 fl id – Limit to maximum serving size of 8 fluid ounces

• Juice

– 100% full strength with no sweeteners 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 high schools

• Water

– Unflavored non-carbonated caffeine-free no Unflavored, non carbonated, caffeine free, no sweeteners

HUSSC HUSSC Silver Silver and and Gold Gold Level Level HUSSC HUSSC Silver Silver and and Gold Gold Level Level Award Winner Award Winner S h l W ll Ch i S h l W ll Ch i School Wellness Champion School Wellness Champion

Kimberly Patacsil Kimberly Patacsil Food Service Food Service Manager Manager Box Elder School Box Elder School

Healthy School Meals

39

Welcoming Cafeteria filled with Welcoming Cafeteria filled with Nutrition Ed!

40

Nutrition Education for

Nutrition Education Criteria

Nutrition Education for elementary school must:

• Be offered to at least half

Be offered to at least half

• f the grade levels in the

school Be integrated into

• Be integrated into

classroom instruction

• Use multiple channels of

communication such as in the classroom, cafeteria, and at home

Free materials available from www.teamnutrition.usda.gov

Nutrition Education for middle and high

Nutrition Education Criteria

Nutrition Education for middle and high schools must:

• Be offered to middle school students in
• 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
• Involve multiple channels of

communication.

Nutrition Education Activities Nutrition Education Activities

• Health Enhancement, or

Family and Consumer Family and Consumer Science, or Agricultural Education Curriculums Education Curriculums

• School Garden Projects
• After school Programming

f i i

43 43

• Cafeteria Connections

Cafeteria Connections Cafeteria Connections

Teaching through g g Menus, Bulletin Boards Murals Bulletin Boards, Murals and Tasting Activities

44

Physical Education Criteria

Elementary schools y should offer structured physical education (PE): physical education (PE):

• Bronze/Silver

– 45 minutes/week

• Gold

– 90 minutes/week

• Gold with Distinction
• Gold with Distinction

– 150 minutes/week*

* Reduced to 90 minutes of PE if stricter sodium restrictions

• n competitive food sales are met.

Physical Education Criteria

• New flexibility in required minutes of PE

New flexibility in required minutes of PE.

• Up to 20 minutes (Bronze/Silver) and 45

minutes (both Gold levels) of the PE minutes (both Gold levels) of the PE requirement may be met by providing structured physical activity planned be structured physical activity planned be the PE (Heath Enhancement) teacher, implemented by the classroom teacher implemented by the classroom teacher.

• All students must participate (moderate

i t it ) f t l t 10 i t intensity) for at least 10 minutes.

HealthierUS School Challenge Application Kit

Physical Activity Criteria

Physical activity Physical activity

• pportunities
• ffered outside the
• ffered outside the

classroom

Physical Education Criteria

Middle and High Schools: g

• Offer structured physical education

classes to at least two grades.

• Provide students in all grades
• pportunities to participate in

physical activity throughout the physical activity throughout the school year.

• Actively promote participation in

Actively promote participation in physical activities (in and out of school) to all students.

Physical Activity at Box Elder

49

Physical Physical Activity at School Activity at School

Lolo Health Lolo Health Enhancement Teachers Teachers , Jeannie Bates d C and Courtney Carroll, Challenge Students to Be

50 50

Active Daily

School Health Policies & Practices

• Fundraising
• Student Rewards

Student Rewards

• Wellness policy

Policies & practices support a wellness environment and provide consistent messages.

The Time is Right for The Time is Right for The Time is Right for The Time is Right for School Wellness Policies School Wellness Policies

• Increased

Increased awareness and awareness and commitment to commitment to nutrition and student nutrition and student wellbeing wellbeing

http://www.opi.mt.gov/PDF/schoolfood/wellness/WellnessInActionGuide.pdf

Challenges to Applying

• Taking the time to complete the
• Taking the time to complete the

application M ki d l difi ti t

• Making gradual menu modifications to

meet the criteria for lunch and titi f d competitive foods

• Providing enough minutes of

structured physical education

HealthierUS School Challenge Application Kit

Keeping Our Eye on the Prize

HealthierUS School Challenge Application Kit

Your Schools Should Be Recognized!

• Excellence in student
• Excellence in student

wellness environment

• Addressing concerns of

g childhood overweight and related health problems problems

• Promote healthy eating

and lifestyle changes t d t f students can use for a lifetime

• Link to academic

Link to academic success

HUSSC HUSSC Gold Gold Level Award Winner Level Award Winner HUSSC HUSSC Gold Gold Level Award Winner Level Award Winner School Wellness Champion School Wellness Champion

Lolo School Lolo School --

• - First Montana Winner

First Montana Winner Linda Free, Manager and foodservice staff Linda Free, Manager and foodservice staff

HUSSC HUSSC Gold, Gold, and and Bronze Bronze Level Award Winners Level Award Winners– –

School Wellness Champions School Wellness Champions

Bozeman School District Bozeman School District – 4 Awards 4 Awards

HealthierUS School Challenge Application Kit

Bozeman School District Bozeman School District 4 Awards 4 Awards

• Mr. Bob Burrows and Mrs. Sherri Pearson
• Mr. Bob Burrows and Mrs. Sherri Pearson

Resources and Training

For more resources and/or in-depth training on any of the HealthierUS School Challenge criteria, contact:

• Montana Team Nutrition Program at (406) 994-5641
• r

Visit the HUSSC web site at:

http://www.fns.usda.gov/tn/HealthierUS/index.html

October (Free) Regional Training October (Free) Regional Training How to Meet the Criteria?

O b 21 t 2010 8 00 10 30 i

• October 21st, 2010 8:00 to 10:30 a.m. via
• Interactive video conferencing at four sites:

Billings, Great Falls, Helena, Missoula Billings, Great Falls, Helena, Missoula

• Purpose: To work on school meals, nutrition education and

physical education/activity criteria

• Pre-registration required - Form at this web site:
• Pre-registration required - Form at this web site:

www.opi.mt.gov/Programs/SchoolPrograms/School_Nutrition/index.html under Current Events and Training link

Contact Montana Team Nutrition Program at (406) 994-5641 or email stenberg@montana.edu

Questions? Questions?

C t t M t T Contact Montana Team Nutrition Program or Award Winning Schools

Molly Stenberg Molly Stenberg (406)994 (406)994 7217 7217 Katie Bark Katie Bark (406)994 (406)994 5641 5641 (406)994 (406)994-7217 7217 stenberg@montana.edu stenberg@montana.edu (406)994 (406)994-5641 5641 kbark@mt.gov kbark@mt.gov

www.opi.mt.gov/ Programs/ SchoolPrograms/ School_Nutrition/ index.html

Competitive Foods Criteria

T l f

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

Sugar

– Under or equal to 35% sugar by weight (fruits and vegetables are exempt)

Second or extra servings of NSLP entrée or main dish are exempt!

Competitive Foods Criteria Competitive Foods Criteria

A la carte, vending, snack bar, school store

Sodium

• Bronze/Silver/Gold

Second or extra servings of NSLP entrée or main dish are exempt!

Bronze/Silver/Gold

• ≤ 480 mg per non-entrée, ≤ 600 per entrée
• Gold Award of Distinction*
• ≤ 200

t é ≤ 480 t é

• ≤ 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 A d f Di ti ti Middl d hi h h l t t th Award of Distinction. Middle and high schools must meet the lower sodium levels in order to receive the Gold Award of Distinction.