Understanding and Applying National Standards for School Meals, Competitive Foods and Physical Education

1. Understanding and Applying National Standards for School Meals, Competitive Foods and Physical Education November 18, 2010 1:00-4:00 pm Tukwila Community Center

2. That’s me! Please stand if any of the statements that I read apply to you

3. School Wellness Policy Resource Center Legacy Statement • As a result of the tools and support provided through CPPW, school districts will have implemented rigorous and effective school wellness policies, leaving a legacy of healthier foods and high quality physical education programming in schools throughout King County

4. CPPW Workshop Series Engaging stakeholders, Wednesday, January 26, 2011, 9:00-12:00 Wednesday, March 2, 2011, 9:00-12:00 Friday, May 6, 2011, 9:00-12:00 Thursday, November 17th, 2012 (date tentative) January 2012 (date determined in Fall of 2011)

5. Goals of the Workshop Series • Connect individual health champions in schools to the district school wellness policy implementation plan • Support school districts to have strong wellness policies and strong implementation of policies • Assist districts in networking with other districts working on similar health and wellness projects

6. Today’s Learning Objectives • Describe and apply the criteria for the HealthierUS School Challenge and its relationship to the US Dietary Guidelines, IOM Standards for School Meals and Competitive Foods, and NASPE Physical Education Guidelines • Access resources to assist their districts in applying and implementing the HealthierUS School Challenge criteria and NASPE Physical Education Guidelines • Identify next steps their districts can take toward meeting HealthierUS School Challenge criteria and NASPE Physical Education Guidelines.

7. Overview: OSPI and School Nutrition Standards • New Menu Planning Option – What We DO Know • DGAs, IOM Recommendations, USDA Meal Pattern – How They All Fit Together • Team Nutrition Grant & The HealthierUS School Challenge – An Overview

8. Nutrient Targets for Lunch ~ Grade Groups K-6 7-12 Pre-K K-3 4-12 *WA State Nutrient Standards

9. Overview: OSPI and School Nutrition Standards • Reauthorization Update • Competitive Foods – Senate Bill

10. HealthierUS School Challenge-School Meals

11. HealthierUS School ChallengeMenu Criteria • Designed to bring schools closer to compliance with: • Dietary Guidelines for Americans • Institute of Medicine’s (IOM) recommendations for school meals

12. Frequency and Types of Foods for Lunch HealthierUS School Challenge vs IOM

13. Fruit Minimum serving = ¼ cup Juice can only be counted once per week…WHY? Offer a different fruit each day of the week Different preparation of same fruit considered the same thing (applesauce, fresh apple, apple juice)

14. Fruit Minimum serving = ¼ cup • 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

15. Offer a different vegetable each day of the week Different preparation of same vegetable considered the same thing (e.g. tater tots, baked potatoes, mashed potatoes) Vegetables Minimum serving = ¼ cup

16. Vegetables Minimum serving = ¼ cup Of these 5 vegetables, three must be dark green or orange

17. Vegetables Minimum serving = ¼ cup A serving of cooked dry beans or peas must be offered each week

18. Time to Test your Vegetable IQ

19. a1. Romaine lettuce ANSWERS a2. Carrot slices a3. Mesclun b4. White beans a. Dark green and orange vegetables d5. Green beans b. Dry beans and peas d6. Yellow crookneck squash c. Starchy vegetables d7. Iceberg (head) lettuce d. Other vegetables a8. Chopped broccoli c9. Green peas a10. Sweet potatoes c11. Baby green lima beans b12. Beans in tomato sauce with pork (pork & beans) a13. Acorn squash a14. Turnip greens c15. Corn cobbettes d16. Brussels sprouts

20. 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) Grains

21. The Challenge Menu Criteria Offer only low-fat (1%) or fat-free (skim) milk Includes USDA approved alternatives (e.g. soy, lactose-free)

22. 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. No token menu items please!

23. Menu Activity

24. HealthierUS School Challenge- Competitive Foods

25. HealthierUS School ChallengeCompetitive Foods Criteria • Designed to bring schools closer to compliance with: • Dietary Guidelines for Americans • Institute of Medicine’s (IOM) recommendations for foods in schools (competitive foods)

26. What is a competitive food? • IOM-all foods and beverages that are sold, served, or given to students in the school environment other than meals served through the NSLP, SBP and After-School Snack, and Meal Programs. Includes à la carte lines, snack bars, student stores, vending machines or school activities such as fund-raisers, achievement rewards, classroom parties or snacks, school celebrations and school meetings. • USDA and HUSSC-meansany foods sold in competition with the meal program to children in food service areas (any area on school premises where program meals are served and/or eaten) during lunch periods.

28. Proportion of foods that meet IOM guidelines Regular Fat Chips Low Fat or Non Fat Chips Candy Other Salty Snacks

29. Proportion of foods that meet IOM guidelines Doughnuts & Pop tarts Cookies & Brownies Low or Non Fat Frozen Treats Regular Ice Cream Treats

30. School policy score versus sugar sweetened beverage (SSB) exposure For each policy score, the same symbol indicates schools from same district. Exposure (slots SSB/enrollment x 1000) SSB Policy Score

31. King County School District Policies

32. Why are we worried about Competitive Foods? • Main source of low-nutrient, energy-dense foods consumed at school • Junk food and sugar sweetened beverages bought at school account for, on average, • 177 calories/day (8% of total daily energy intake) • 31,860 calories/school year (9 lbs.) • 382,230 calories/12 years of school (109 lbs.) Source: Fox MK et al. JADA 2009;109:S57-S66

33. Greater access at school is associated with intake of total fat and saturated fat Cullen K et al. JADA 100(12): 1482-1486; Cullen K & Thompson D. JADA 105(12): 1952-1954  intake of fruits and vegetables Cullen K & Zakeri I. AJPH 94(3): 463-467; Kubik M et al. AJPH 93(7): 1168-1173

34. Physical Education Standards

35. Warm up • What was your physical education class like? Discuss with your tables.

36. Today’s PE

37. Definitions- Physical Education vs Physical Activity Physical Education- A planned, sequential program of curricula and instruction that helps students develop the knowledge, attitudes, motor skills, self-management skills, and confidence needed to adopt and maintain physically active and healthy lifestyles. Physical Activity- Any bodily movement produced by skeletal muscles that result in energy expenditure.

38. PE Philosophy “It’s about enabling each student to maintain a physically-active lifestyle forever. It means emphasizing fitness and wellbeing, not athleticism. It eliminates practices that humiliate students. And it assesses students on their progress in reaching personal physical activity and fitness goals. A [quality] program exposes kids to the fun and long-term benefits of movement – it’s really that simple.”  -- Phil Lawler

39. Guidelines- National • Schools provide 150 minutes of instructional physical education for elementary school children, and 225 minutes for middle and high school students per week for the entire school year. (National Association for Sports and Physical Education- NASPE)

40. Requirements- WA State WAC 392-410-135 Physical education -- Grade school and high school requirement. • (1) Grades 1-8. Pursuant to RCW 28A.230.040, an average of at least 100 instructional minutes per week per year in physical education shall be required of all pupils in the common schools in the grade school program (grades 1-8) unless waived pursuant to RCW 28A.230.040. • (2) Grades 9-12. Pursuant to RCW 28A.230.050, a one credit course or its equivalent shall be offered in physical education for each grade in the high school program (grades 9-12).

41. Becoming familiar with National PE Standards Activity • Divide into groups of 6 and gather packet • Give each person one page from packet • Spent 2 minutes reviewing and highlighting the main points of each standard • Review each standard with whole group

42. Quality Physical Education Is your district/school’s PE Program? • Based on National and State Standards • Cognitive concepts of fitness and health • Fitness education and assessment • Motor skill development • A comprehensive program with meaningful content • Promote physical activity now and throughout life

43. HealthierUS School Challenge- Physical Education

44. Healthier US Challenge-Physical Education Criteria * 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*

45. Physical Activity Criteria Physical activity opportunities offered outside the classroom

46. 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.

47. Bringing it all together Carousel Activity

48. Addressing the Barriers…… • School foodservice has little or no control over foods in many areas of the schools • Products that meet the criteria are hard to find • Products that meet the criteria cost more to purchase or to prepare • Students won’t purchase them-revenue • The PTA and other groups that use foods as fundraisers are very resistant to changing products • Not enough time allocated to PE • PE Waivers • Negative perception of PE

49. Closing Activity

50. Today’s Learning Objectives Describe and apply the criteria for the HealthierUS School Challenge and its relationship to the US Dietary Guidelines, IOM Standards for School Meals and Competitive Foods, and NASPE Physical Education Guidelines Access resources to assist their districts in applying and implementing the HealthierUS School Challenge criteria and NASPE Physical Education Guidelines . Identify next steps their districts can take toward meeting HealthierUS School Challenge criteria and NASPE Physical Education Guidelines.