100 Day of School for Worksheets First Grade - PowerPoint

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					   Application can be submitted after all 4
    weeks of HUSSC menus have been

   Applications can be accessed at
   I have a school with grades K-12. Which
    HUSSC application and criteria do I use?
    › If the school only has one principal, it must
      apply for all grade levels.
    › Use application packet for the award level
      you are applying (Gold, etc.) and include
      additional pages for physical education and
      nutrition education at both elementary and
      secondary grade levels.
   If a K-12 school has separate principals
    for the elementary grades and
    secondary grades:
    › The school can apply for all grade levels as
      on previous slide
    › The school can apply for only the
      elementary grades or only the secondary
          Bronze   Silver   Gold   Gold Award
                                   of Distinction
Elementary N/A     60%      70%    70%
Middle    N/A      60%      70%    70%
High      N/A      45%      65%    65%
   Four consecutive weeks
    › Cannot have a week off between these
    › Minimum of 3 days per week
    › Must have a total of 16 days over the 4
    › All 4 weeks do not have to be in the same
      calendar month
       Ex.: Last 2 wks from Jan. and first 2 wks from
   Every student should have the
    opportunity to select a reimbursable
    lunch that meets the HUSSC criteria
    › Ex. Cannot use brown rice from the main
      line and the baby carrots from the grab and
      go if a student is not allowed to choose both
      that day
    › Ex. Three different fruits/vegetables are used
      in meeting the criteria, however, students
      are only allowed to select 2 fruits/vegetables
      each day as part of the reimbursable meal
   If Offer vs. Serve is being used, submit a
    brief description of how it is being
    › Are the students allowed to exceed the
      meal pattern with no additional charge (ex.
      3 fruits/vegetables)?
    › This may be explained on your menu copy
      that is submitted.
 Different vegetable and fruit must be
  served daily each week
 Different forms of the same
  vegetable/fruit do not count
  › Examples:
     baked potato and french fries
     mandarin oranges and orange wedges
   If items such as fruit juice bar or sherbet
    are used to count as a fruit, it is counted
    as the type of fruit used as the base
    › Sherbet (AL State Bid): apple juice base
    › Juice bar (AL State Bid): pear juice base
   Please submit ingredient labels for these
 Avoid   terms on the menu
 worksheet or production records
 such as fresh vegetables or fresh
 fruit, please specify the name of
 the vegetable or fruit that was
   a term is used that does not clarify
 If
  which type of vegetable/ fruit is being
  counted, please specify what kind is
  being used.
   › Ex.: If the tomatoes in Mexican
     casserole are used, may enter
     “Tomatoes (Mex. Casserole)”
   › Ex.: Fruit salad – may enter
     “Grapes (fruit salad)”
 Ifa recipe is used that may lead
  the reviewer to question whether it
  provides a minimum of ¼ cup of
  actual vegetable/fruit per serving,
  please submit recipe
   › Ex.: Squash Casserole
 Otherwise,   recipes for vegetables/
  fruit are not needed in packet
 Can   schools offer a salad bar
 every day of the week to meet the
 HUSSC criteria for vegetables and
 › Yes, as long as the planned serving
  size is at least ¼ cup for each
   Salad Bar (cont’d)
    › The planned portion size is determined by
      the menu planner based on actual student
    › Production records show sufficient quantities
      are planned
    › Include salad bar production record in
      packet if salad bar is used to meet criteria
    › Salad bar production record is located on
      our website at
   If a vegetable medley or mixed fruit dish
    is served, can this meet the requirement
    for a vegetable or fruit?
    › Yes, in dishes where more than one veg./fruit
      are used, one of the single items in the dish
      can be used to meet the criteria
       Ex: Broccoli in California Medley can be used.
        May be indicated as “Broccoli (Calif. Medley)”
        on worksheet.
       Would not have to be ≥¼ cup of Broccoli, but
        ≥ ¼ cup serving of California Medley.
   Review Guidance on Dark Green and
    Orange Vegetables and Dry Beans for
    HUSSC to be sure correct vegetables are
    being used to meet criteria
    › Link on page 1 of HUSSC application

   Of the 3 required, at least 2 must be
    different vegetables.
   Can baby carrots count as both the
    vegetable for that day and also an
    orange vegetable for the week?

    › Yes, the same menu item can be used to
     meet both criteria.
   If turnip greens are used, do not enter
    only the word “turnips” on the menu

   Enter the entire name, “turnip greens” to
    distinguish the difference between the
    greens and the root vegetable.
 At   least 1 serving / week required

 Dryrefers to the bean being
 harvested dry, not to the purchase
 form of the bean
   Review Guidance on Dark Green and
    Orange Vegetables and Dry Beans for
    HUSSC to be sure correct vegetables are
    being used to meet criteria

   Many canned beans & peas are
    actually dry beans & peas that have
    been cooked and canned and are
    therefore acceptable.
   Count as dry Beans/Peas:                  Do Not Count:
    ›   Black beans                            ›   Baby limas
    ›   Black-eyed peas, mature                ›   Green beans
    ›   Great Northern Beans                   ›   Wax beans
    ›   Kidney Beans                           ›   Early peas
    ›   Lima beans, mature                     ›   Any frozen
    ›   Pinto Beans                                beans or peas
    ›   Red Beans
    ›   Navy Beans
    ›   Refried Beans
    ›   Garbanzo Beans (chickpeas)     –
        typically used on salad bars
   Can baked beans count as both a
    vegetable serving and the weekly dry
    bean/pea requirement?

    › Yes, the same menu item can be used to
     meet both criteria.
 Gold/Gold of Distinction: At least 2
  servings per week
 Silver/Bronze: At least 1 serving per week
 If fresh fruit is also being used as the fruit
  for that day of the week, it should be
  entered in both the Fruits category and
  Fresh Fruit category (on Menu
 Gold/Gold   of Distinction: Daily
 Bronze/Silver: 3 or more days per
 Must serve at least 2 different types
  of whole grain products each
 Must be at least the portion size of
  one grains/breads serving
   How can I determine if a whole grain
    product credits as a serving of grain/
    › Compare the weight of one serving in
      ounces or grams with those on pages 3-15
      and 3-16 of the USDA Food Buying Guide.
    › Be sure correct (creditable) weight is
      entered on menu worksheet.
 Ifusing dry whole grain rice or
  pasta in a recipe:
  › the recipe must provide at least
    25 grams dry rice or pasta per
  › be a USDA recipe
 Example:
  › Recipe calls for 6# dry brown rice
  › Yield: 100 servings
     1# = 453.597 grams
     6# X 453.597g = 2721.582 grams dry rice
     2721.582 g/100 servings= 27.21 g/svg

  › This would be acceptable as a serving
   of whole grain.
Whole  grain products from
 Group A must be the
 majority of whole grain foods
 offered each week
 › Ex.: 5 day serving week – need at
   least 3 Group A
 › Ex.: 4 day serving week – need
   at least 3 Group A
   Group A: Whole grain(s) as the primary
    ingredient by weight
 How do you determine if the whole
 grain is the primary ingredient by
 weight in a grains/breads
1)   A whole grain is listed first on an
     ingredient statement
      Ex.: whole wheat flour listed as first
      ingredient on ingredient label

2)   If a school-made recipe contains whole
     grains, a total of whole grains weigh
     more than any other ingredients
        Ex.: In a school recipe, the weight of the whole
         wheat flour is greater than the weight of any other
         single ingredient
        Ex.: In a school recipe, the weight of the whole
         wheat flour plus the rolled oats is greater than the
         weight of any other single ingredient
3)   In purchased products that
     contain multiple grains, if the total
     weight of all the whole grain
     ingredients is greater than the
     weight of the first ingredient listed
   Group B: Whole grain(s) as the primary
    GRAIN ingredient by weight
    › Ex.: water is listed as first ingredient followed
      by whole wheat flour
    › Ex.: In a school recipe for whole wheat
      cookies, the weight of the sugar is greatest
      followed by the weight of the whole wheat
 Submit recipe(s) or ingredient
 label(s) for all whole grain
 menu items used to meet the
 HUSSC criteria with your
 application packet
   Use Attachment B when necessary
    › Documentation for Foods Containing
     Multiple Whole Grains for the HUSSC
       Ex. A cookie recipe using both whole wheat
        flour and rolled oats.
    › Access by clicking Whole Grains Resource
     on first page of HUSSC application
 Do not use commodity chicken nuggets
  to count as a whole grain when planning
  your menus
 We will not be getting these next year
 Potential for error due to purchased
  nuggets not meeting this requirement
 Must include in application packet
 Items must agree with menu worksheets
  and production records
 If substitutions were made, please
  indicate on menu
    › Handwritten changes are acceptable
   Tip: Some schools have indicated HUSSC
    menu items with an asterisk
   Depending on your student population’s
    acceptance of healthier menu items,
    you may consider adding descriptive
    terms to your menus
    › WW Roll instead of Roll
    › Romaine Salad or Spinach Salad instead of
     Garden Salad
   Submit daily production records for the 4
    weeks included in packet
    › Must be submitted for all award levels in
      Alabama (including Bronze)
 Are meals reimbursable?
 Are HUSSC menu items listed at both the
  top & bottom of production records?
 If salad bar was used to meet criteria,
  was salad bar production record
   Are all required areas of production
    record completed
    › (including columns 6-12, which indicate
      amount planned and served)?
   Do items & serving sizes on production
    records agree with menu worksheets
    and menu
    › Highlight HUSSC items on production records
   Do amounts planned/used reflect recipe
   Token Items:
    › Production records must demonstrate that at
     least 10% of the students planned to eat in
     the cafeteria that day are planned to
     choose the food item in order for it not to be
     considered a token item.
   Token items:
    › This should be reflected in the amount
      planned in columns 6-8 of the production
    › Example of token food: 600 total student
      meals planned & only 55 planned to choose
      the whole wheat cornbread that day.
 Must be provided to at least
 half the grades in the school
 (no fewer than 2 grades)

 Must be part of a structured
 and systematic unit of
   Must involve multiple channels of
    › Classroom
    › Cafeteria
    › Home/parents

   If state health curriculum is used, include
    documentation in application packet or
    explanation of what is covered on
   Must be offered to middle school
    students in at least one grade level as
    part of required year round instruction

   Must be offered to high school students
    in 2 courses required for graduation
   Must involve multiple channels of

   Messages must be reinforced by
    prohibiting the use of food as a reward
    (school holiday parties are excluded)
   Are structured physical education
    classes provided for ALL full-day students
    throughout the school year?
    › Gold of Distinction: ≥ 150 min/wk
       OR ≥ 90 min/wk plus meeting stricter sodium
    › Gold: ≥ 90 min/wk
    › Silver & Bronze: ≥ 45 min/wk
   Is there at least one additional physical
    activity opportunity available daily for all
    students (not counting P.E.)?
    › Examples:
       Regular scheduled recess
       School walking clubs
       Intramural sports
       Physical activity breaks during the school day
        within the classroom
       Time set aside each day for free play
 Are structured physical education
  classes provided to at least 2 grades
  throughout the school year?
 Do all grades have the opportunity to
  participate in physical activity
  (intramural sports or activity clubs)
  throughout the school year?
   Does the school actively promote
    participation in physical activities (in
    and out of school) to all students?
   Gold/Gold of Distinction: Criteria apply
    throughout school day, throughout the
    school campus

   Silver/Bronze: Criteria apply during meals
    periods within the foodservice area.
        Criteria at a Glance
 Calories from Total fat: ≤35%/serving
 Trans fat: <.5 grams/serving
 Calories from Saturated fat: <10%/serving
 Sugar: ≤ 35% by weight
             Criteria at a Glance
   Sodium
    › Gold
       ≤480 mg sodium per non-entrée
    › Gold of Distinction
       ≤ 200 mg sodium per non-entrée
       Physical Education 150 minutes/week
              Criteria at a Glance
   Portion size/calories
    › Not to exceed NSLP portion size
    › ≤ 200 calories per portion
               Criteria at a Glance
   Beverages
    › Milk
       1% fat or less
       Maximum serving size: 8 fluid ounces
    › Fruit & Vegetable Juices
       100%
       No added sweeteners
       Maximum serving size:
         Elementary: 6 fluid ounces
         Secondary: 8 fluid ounces
             Criteria at a Glance
   Beverages
    › Fruit & Vegetable Juices
       Frozen juice beverages are not allowed for
        HUSSC schools.
       If the product is eaten with a spoon, it can
        be entered as a food item.
        Be sure that the weight of the product is used
         when entering into the calculator and not a fluid
         ounce measurement.
               Criteria at a Glance
   Beverages
    › Water
       Non-flavored
       No sweeteners
       Non-carbonated
       Non-caffeinated
 Seconds or extra sales of
 entrees offered as part of the
 day’s reimbursable lunches
 are exempt from the
 competitive foods criteria
 All competitive foods must be
  entered into the Competitive Foods
 Print and submit results for each
 Submit copy of nutrition facts for
  each item
  › Must be nutrition facts label and not
    other manufacturer documentation
        size must be entered in
 Serving
 grams in the Competitive Foods
  › Some ice cream products have
    serving size listed in fluid ounces on
  › Contact manufacturer for weight
    in grams per serving if needed
   Do beverages have to be entered into
    the Competitive Foods Calculator?
    › No
   Do beverages have to meet the sugar
    › No
   Do foods served at birthday parties or
    other classroom events have to meet this
    › Not for HUSSC purposes
    › However, schools may have policies on this
     as part of the wellness policy.
   Do items sold ala carte in cafeteria, in
    school stores, and in vending meet
    Alabama’s Healthy Snack Standards?
 Must be enrolled as a Team Nutrition
 What if I have enrolled, but it is not yet
  posted on the Team Nutrition website?
    › Submit statement explaining situation with
   Fundraising
    › Schools may answer No to the question “Are
      primarily non-food items sold through school
      fundraising activities?
    › Schools MUST answer Yes to the question “Do
      food items that are sold during the school
      day meet the guidelines for competitive
   If SSO is administered by a school with
    HUSSC certification, the menu should
    continue to meet the HUSSC criteria.
   If you are one of the few districts in
    Alabama that use Nutrient Standard
    Menu Planning
    › Submit a copy of the Nutrient Analyses for
      the 4 weeks of menus
    › Provide a brief explanation of your menu
       Include# of entrees and side dishes offered
       Include whether OVS is implemented and how
   Submit marketing plan as required by
    the state as part of the Menu Planning
   Certification period is 4 years

   All menus served should meet the HUSSC
    criteria from the approval date
    throughout the certification period.
 Thegoal is to improve the health of
 the nation’s children by promoting
 healthier school environments
 If you don’t meet all of the
  requirements the first time (or the
  second), every 4 week menu cycle
  is another opportunity

Description: 100 Day of School for Worksheets First Grade document sample