Moving toward the 2010 Dietary Guidelines and the HUSSC criteria

Moving toward the 2010 Dietary Guidelines and the

HUSSC criteriaSeptember 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?

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 GuidelinesBalancing 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

• 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

Foods to Decrease

Sources of Sodium

Highlight what foods you serve through your school lunch

program.

• 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 1,200 mg / day• Ages 9 to 50 years 1,500 mg / day• Ages 51 o 70 years 1,300 mg / day• Ages 71 yrs and older 1,200 mg / day

Reduce Daily Sodium

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.”

• 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

Reduce Saturated Fat

Fats at a Glance

Sources of Saturated Fats in the US Diet

Saturated Fat

Highlight what foods you serve through your school lunch program.

• 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.”

Reduce Trans Fat

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 IncreaseFruits 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 IncreaseWhole Grains

Consume at least half of all grains as whole grains

Increase whole grain intake by replacing refined grains with whole grains

Foods to IncreaseWhole Grains

Identifying Whole Grains

Whole grains consist of the entire cereal grain seed or kernel

• 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)

Foods to Increase

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

• 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




• A serving of cooked dry beans or peas must be offered each week



Fresh or frozen peas / beans do not count toward the serving of dry beans or peas.


www.recipesforkidschallenge.com

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.


Offer a different fruit each day of the week

¼ cup minimum serving



• 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

• 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



Vegetable and Fruit Sectionizer

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)


Whole Grain Resource Pack


The Challenge Menu CriteriaWhole Grains

Group A vs Group B Whole Grains

(Use page 27 in your Whole Grain Resource Pack as a

guide)

Whole Grains Documentation Product Label

USDA Commodity Fact Sheet HUSSC Documentation Sheet for Product with Multiple whole grains


Evaluating Labels


www.wholegrainscouncil.org

• 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.

• Ala Carte • Vending • Snack bar • School store

Competitive Foods Criteria

Competitive foods include all foods sold or served outside the school meal programs.

• 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 CriteriaA 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

Competitive Foods Criteria A la carte, vending, snack bar, school store

*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.

• 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 CriteriaA la carte, vending, snack bar, school store

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!”

Nutrition Education

Physical Education

Physical Activity School Health

Policies and Practices

Additional 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.

Nutrition Education Criteria

Physical Education CriteriaElementary 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?

HurdlesIn 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

Not enough whole

grains on menu

Hurdles

-Identify whole grain

products-Meet with vendor (s)

-Adjust menu to

add whole grain items

Different whole

grain, 3x per week

Hurdle Steps to Take

Desired Outcome

Some Principal

s not supporti

ve

Hurdles

-Presentation at Admin meeting to

all principals-Identify

most supportive principal(s)-Focus on

that school(s)

One or two schools

with HUSCC

award this school year

Hurdle Steps to Take

Desired Outcome

• 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

Why should our school apply?

Documents

Moving toward the 2010 Dietary Guidelines and the HUSSC criteria