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Steps to taking the Healthier US School Challenge

Steps to taking the Healthier US School Challenge. How does it work?. Voluntary program for schools Schools must meet or exceed criteria Apply for Bronze ($500), Silver ($1000), Gold ($1500), or Gold Award of Distinction ($2000) Certified for 4 years National recognition and prestige.

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Steps to taking the Healthier US School Challenge

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  1. Steps to taking theHealthierUSSchool Challenge

  2. Howdoes it work? • Voluntary program for schools • Schools must meet or exceed criteria • Apply for Bronze ($500), Silver ($1000), Gold ($1500), or Gold Award of Distinction ($2000) • Certified for 4 years • National recognition and prestige

  3. Ensure Basic Criteria Are Met Be enrolled as a Team Nutrition School Offer reimbursable lunches that demonstrate healthy menu planning practices and meet USDA nutrition standards All corrective action is resolved from most recent SMI Same criteria for Bronze, Silver, Gold, Gold Award of Distinction

  4. Choose an Award Level • Base your decision on how closely you can meet all of the criteria • Average Daily Participation • Physical Education • Decide whether you would like to use the paper application or online application

  5. Determine your Average Daily Participation Maintain required levels of Average Daily Participation (ADP) in National School Lunch Program No required ADP for Bronze level Elementary and Middle Schools: 60% for Silver and 70% for Gold and Gold of Distinction High Schools: 45% for Silver and 65% for Gold and Gold of Distinction

  6. Calculating Average Daily Participation Step One Total meals served in October (F,R,P) = Average Daily Participation Number of operating days in October Step Two ADP x 100 = % of ADP to enrollment Participants Enrolled

  7. Establish a review team 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

  8. Fruits Offer a different fruit each day of the 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 Check Menu Components 100% Juice can only be counted once per week Minimum serving = ¼ cup

  9. Vegetables • Offer a different vegetable each day of the week • Of these 5 vegetables, three must be dark green or orange Minimum serving = ¼ cup

  10. Dried Beans and Peas Minimum serving = ¼ cup A serving of cooked dry beans or peas must be offered each week

  11. 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 Products

  12. Milk Offer only low-fat (1%) or fat-free (skim) milk Flavored milk is allowable

  13. Ensure Equal Opportunity • 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.

  14. Analyze Competitive FoodsA 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 available with reimbursable lunches are exempt

  15. Competitive Foods and Beverages A la carte, vending, snack bar, school store Second or extra servings of NSLP entrée or main dish are exempt! • 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)

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

  17. Competitive Foods CriteriaA 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

  18. Competitive Foods and Beverages A la carte, vending, snack bar, school store Arizona Elementary Schools have an advantage with the Arizona Nutrition Standards Detailed Competitive Foods Criteria can be found in ADE’s Toolkit at http://www.ade.az.gov/health-safety/cnp/nslp/HealthierUS.asp

  19. Integrate Nutrition Education Free materials available fromwww.teamnutrition.usda.gov Nutrition Education for elementary school must: • Be offered to at least half of the grade levels in the school • Be integrated into classroom instruction • Use multiple channels of communication such as in the classroom, cafeteria, and at home

  20. Nutrition Education 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 two courses required for graduation. Involve multiple channels of communication.

  21. Provide Physical Education Middle and High Schools: • Offer structured physical education classes to at least two grades. • No time requirements • Actively promote participation in physical activities (in and out of school) to all students. * Reduced to 90 minutes of PE if stricter sodium restrictions on competitive food sales are met. Elementary schools should offer structured physical education (PE): • Bronze/Silver • 45 minutes/week • Gold • 90 minutes/week • Gold with Distinction • 150 minutes/week*

  22. Physical Activity Physical activity opportunities offered outside the classroom

  23. Create a healthy school environment • Non-Food Fundraising • Non-Food Rewards • Physical activity • Wellness policy Policies & practices support a wellness environment and provide consistent messages.

  24. Submit the Application • Mail the paper application to: Thea Lund, RD 1535 W Jefferson St. Bin #7 Phoenix, AZ 85007 • Email online application to: • hussc@ars.usda.gov

  25. Updates • Monetary incentives and a longer award period • Online application option • Simplified district application • Signatures not required from everyone only superintendant and district food service • Online version will accept typed name as an electronic signature • Food service manager contact information required

  26. Exciting Training Opportunity • HUSSC training presented by the National Food Service Management Institute • November 16th 2010 at 8:00 AM • Register on the ADE website at http://www.ade.az.gov/onlineregistration

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