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Transforming School Nutrition: The CATCH Program and USDA Meal Patterns

The CATCH Program (Coordinated Approach to Child Health) is a comprehensive, school-based health initiative designed to help children develop healthy dietary and physical activity habits. By collaborating with students, teachers, nutrition staff, and families, CATCH promotes better eating and active lifestyles. With the new USDA school meal patterns emphasizing nutrient-dense foods, schools can ensure meals meet dietary guidelines. Focus areas include whole grains, fruits, and vegetables while limiting fats and sugars. Discover more strategies and resources on fostering healthier school environments.

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Transforming School Nutrition: The CATCH Program and USDA Meal Patterns

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  1. The CATCH Program and the New USDA School Meal Patterns. Patricia Mouser, RD, LD, SNS

  2. What is CATCH? A multi-component, school based coordinated health approach to help children adopt healthy dietary and physical activity behaviors

  3. Coordinated School Health Students Teachers Phys. Ed/Activity Nurses Administrators Child Nutrition Staff Families

  4. Eat Smart Guidebook • Planning • Purchasing • Preparation • Promotion

  5. GO – SLOW – WHOA • GOfoods are lower in fat, and/or added sugar, and/or they are less processed relative to foods in the same food group and are commonly described as ‘whole foods’. • SLOWfoods are higher in fat, and/or added sugar, and may be more processed than GO foods. • WHOAfoods are highest in fat, added sugar, and/or are the most processed.

  6. New USDA Guidelines for School Meals • More information is available at http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

  7. Dietary Guidelines for Americans • Nation’s primary source of health information • National School Lunch Act requires school meals be consistent with the Dietary Guidelines

  8. Nutrient Intake • Nutrients should come primarily from foods • Consume a variety of nutrient-dense foods and beverages within and among the basic food groups

  9. Nutrients of Concern for Children • Calcium • Potassium • Fiber • Magnesium • Vitamin E

  10. Summary of Dietary Guidelines: More Less • dark green vegetables • orange vegetables • legumes • fruits • whole grains • low-fat milk and milk products • cholesterol • saturated fats • trans fats • added sugars • refined grains • sodium • total fats

  11. Focus on Fruits • Eat a variety of fruit • Choose fresh, frozen, canned, or dried fruit • Go easy on fruit juice • www.fruitsandveggiesmatter.gov/index/html

  12. Vary Your Veggies • Eat more dark-green vegetables • Eat more orange vegetables • Eat more dry beans and peas

  13. Vegetables Consumption* Recommendation * females 9-13

  14. Nutrient Profiles of Peas: Dry and Frozen

  15. Nutrient Profiles of Peas: Dry and Frozen

  16. Make Half Your Grains Whole • Eat at least 3 ounces of whole-grain products every day • Look for “whole” before the grain name on the list of ingredients

  17. Grains Consumption* Recommendation * males 9-13

  18. Go Lean With Protein • Choose low-fat or lean meats and poultry • Bake it, broil it, or grill it • Vary your protein routine: choose more fish, beans, peas, nuts, and seeds

  19. Get Your Calcium-Rich Foods • Go low-fat or fat-free when you choose milk, yogurt, and other milk-products • If you don’t or can’t consume milk, choose lactose-free products or other calcium sources

  20. Key Messages • Focus on fruits • Vary your veggies • Get your calcium-rich foods • Make half your grains whole • Go lean with protein • Know the limits on fats, salt and sugars

  21. Breakfast Meal Pattern

  22. Lunch Meal Pattern

  23. Dark Green Vegetables • Bok Choy • Broccoli • Collard Greens • Kale • Mesclun • Mustard Greens • Romaine Lettuce • Spinach • Turnip Greens • Watercress • Dark Green, Leafy Lettuce

  24. Red-Orange Vegetables • Acorn Squash • Butternut Squash • Carrots • Pumpkin • Tomatoes • Tomato Juice • Sweet Potatoes

  25. Beans and Peas (Legumes) • Black Beans • Black-eyed Peas • Garbanzo Beans • Kidney Beans • Lentils • Navy Beans • Pinto Beans • Soy Beans • Split Peas • White Beans

  26. Starchy Vegetables • Non-Dry Peas (including Black-eyed) • Corn • Cassava • Green Bananas • Green Peas • Green Lima Beans • Plantains • Taro • Water Chestnuts • White Potatoes

  27. Other Vegetables • Artichokes • Asparagus • Avocado • Bean Sprouts • Beets • Brussels Sprouts • Cabbage • Cauliflower • Celery • Cucumbers • Eggplant • Green Beans • Green Peppers • Iceberg Lettuce • Mushrooms • Okra • Onions • Parsnips • Turnips • Wax Beans • Zucchini

  28. GO/SLOW/WHOA Combination Foods • Turkey Sandwich • 2 oz Skinless Baked Turkey GO • 2 Slices WW Bread GO/GO • ¼ c. Lettuce & Tomato GO • 1 T Mayonnaise WHOA • = GO

  29. Resources • Catchtexasmiddleschool.org • TeamNutrition.usda.gov • MyPlate.gov • http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm

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