Vermont Healthy Schools Resource: Nutrition

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1 Vermnt Healthy Schls Resurce: Nutritin

2 SUMMARY A. Nutritius Fd Chices 1. Nutritius fds are available wherever and whenever fd is sld r therwise ffered at schl. Celebratins Fundraisers Snack Time Cncessin Stands Schl Stres Vending Machines 2. See Appendix A fr the definitin f nutritius fds. Appendix A B. The Schl Fd Service Prgram 1. Menus are planned t cnfrm t the Dietary Guidelines fr Americans and the nutrient standards established in the regulatins f the Natinal Schl Lunch Prgram (7CFR 210) and the Schl Breakfast Prgram (7CFR 220). Breakfast and Lunch Menus 2. A la carte (see Appendix A fr definitin) fds cnfrm t the a la carte guidelines utlined in Appendix B. A La Carte Fds 3. Fd pricing strategies are designed t encurage students t purchase nutritius items and/r reimbursable meals. Fd Pricing 4. Cmpatible with federal regulatins fr such purchases, the fd service prgram established prcedures t include lcally grwn fds and beverages in the develpment f purchasing bids r prcedures. Buying Lcal C. Other Fd Chices at Schl 1. Fds and beverages available at schl supprt the nutritinal needs f students, are nutritius and meet the A La Carte Guidelines utlined in Appendix B. Appendix A A La Carte Fds

3 2. All fd sales n schl grunds are under the management f the schl fd service prgram. Nutritius fds are included at any time fds are sld at schl t raise funds. Fundraisers Cncessin Stands Schl Stres 3. Fds sld thrugh vending machines cnfrm t the Vending Guidelines utlined in Appendix C. N fds are sld frm vending machines during meal service times. Vending Machines 4. T the extent pssible, fds sld in vending machines, schl stres, snack bars and ther venues are purchased using the practices described abve regarding lcally grwn fds. Buying Lcal D. Prmting Healthy Eating Behavirs 1. Students and staff have adequate space t eat meals in pleasant surrundings and adequate time t eat, relax and scialize. At a minimum, lunch perids are at least twenty minutes lng. Sufficient transitin time is als prvided. Eating Envirnment 2. Nutritin educatin is integrated within the health educatin prgram. Nutritin educatin fcuses n develping healthy eating behavirs, is based n theries and methds prven effective by research and is cnsistent with Vermnt s health educatin standard 3.5. Nutritin Educatin 3. T the extent pssible, lunch perids are scheduled t fllw recess perids (in elementary schls). Lunch After Recess 4. Fd is nt used as a reward r a punishment fr students. Alternative Rewards 5. Fd f minimal nutritinal value is nt marketed n schl grunds. Marketing in Schls

4 CELEBRATIONS Implementatin Ideas Schls can prmte a psitive learning envirnment by prviding healthy celebratins that shift the fcus frm the fd t the child. Make celebratins healthy ccasins. Parties can incrprate physical activity with games, crafts and activities that students enjy. Instead f a party, rganize a special cmmunity service prject and invlve parents in planning the prject Have parents and schl staff send in ideas fr activities, games and crafts. Cmpile these ideas int a bk that staff and parents can use. Give children extra recess time instead f a class party. Fr birthdays, let the birthday child chse and lead an active game fr everyne. If yu wish t incrprate fd int the celebratin, invlve the students in the planning and preparatin f healthy snacks. This als prvides a nutritin lessn and supprts what they learn in the classrm. Parents and schl staff can send in ideas fr healthy recipes. Assemble these ideas int a bk that staff and parents can use. Healthy Fd and Beverage Ideas: Beverage Fruit smthies (with lw-fat/nn-fat Water, flavred water, seltzer water milk, ygurt & fresh fruit) 100 percent fruit & vegetable juice Lw/nn-fat milk r symilk Snack Animal crackers Baked pitas with hummus r salsa Celery with peanut butter & raisins* Fruit salad Fruit, ygurt & granla parfaits Ham r turkey wrap with light cheese & veggies Light cheese & fruit kabb Lw-sugar, healthy ckie recipes (made with applesauce, canla il & whle wheat flur) Micrwavable ppcrn (lw-fat) Quesadillas r bean burrits (with whle wheat trtillas, light cheese & salsa) Trail mix (nuts, seeds, dried fruit, whle grain cereal)* Vegetable tray with lw-fat dip Cnsider allwing a sweet such as birthday cake r cupcakes as an ccasinal treat; recgnizing that an ccasinal sweet treat is kay as part f an verall healthy, balanced diet. Chse ne day per mnth t celebrate all the students wh have birthdays that mnth. Keep the prtins f sweets small and limit t ne per child. Allw children t chse. Offer a healthy alternative snack, such as ne listed abve, in additin t the sweet. * WARNING: A small but grwing number f kids have severe peanut and/r tree nut allergies. Befre bringing in peanut butter, peanuts r ther nuts as a snack, check t make sure nne f the children has an allergy.

5 Resurces Natinal Classrm Party Ideas frm the University f Califrnia Cperative Extensin Ventura Cunty and Califrnia Children s 5 a Day-Pwer Play! Campaign. The site prvides ideas fr healthy snacks and recipes: FOODPLAY s Guide t Healthy Classrm Celebratins! This guide includes fun and easy-tprepare snacks that invlve little r n cking fr yur class t celebrate birthdays, hlidays and special events: Team Nutritin Resurces, develped in partnership between the Nrth Carlina Divisin f Public Health, NC Department f Public Instructin, NC Cperative Extensin and NC Actin fr Healthy Kids: teamnutritinplicyresurces.pdf Fruits & Veggies Mre Matters is the new fruit and vegetable prmtin campaign that replaced 5 A Day. The Web site is full f easy recipe ideas:

6 FUNDRAISERS Implementatin Ideas Fundraising des nt have t invlve selling ckies, candy and ther fds that have lw nutritinal value. This nly cntradicts nutritin principles taught in the classrm. Fundraising shuld mdel and supprt the message students are taught abut healthy lifestyles. Evaluate the frequency and nature f fundraising activities that include fd sale t determine whether these activities enhance the schl nutritin envirnment. If fd is sld, chse healthy fd items. Healthy Fd t Sell Fruit & nut baskets Lw-sugar granla bars Fruit smthies Lw-sdium sup mixes Fruit & ygurt parfaits Trail mix Cnsider the ptin f selling nn-fd items r participating in ther events t supprt the schl and cmmunity. Nnfd Items t Sell Air fresheners Greeting cards/statinery Balln buquets Hliday rnaments Bks, calendars, magazines Huse decratins Candles Jewelry Cupn bks Plants, flwers & bulbs First aid kits Stne/brick/tile memrials Gift certificates Water bttles Fundraising Events Bike, walk, jg r rpe-a-thns Penny wars Car wash Raffles Fun runs Bttle drives Gift wrapping Magic r talent shw

7 Vermnt Example In Burlingtn, the schl district plicy is that the fd service ffice be made aware f all fundraisers during the schl day that include the sale f fd. The gal is that such sales will nt take place mre than twice per mnth and will als have healthy fd chices available. The grup putting n the sale is encuraged t wrk tgether with the fd service ffice t prcure prducts. The grup is als respnsible fr marking pssible fd allergens accrdingly. One example f a healthy fundraiser was Champlain Elementary Schl (K 5, 290 students) in Burlingtn. This schl held an event selling lcally made, healthy pizza. Mney was raised fr a new sandwich bar that will prvide healthy lunch chices fr students and staff. Resurces Natinal The Surce fr Fundraising Infrmatin n the Internet: An nline cmmunity dedicated t helping thse invlved in grassrts fundraising. Prvided is an Idea Bank with practical, unique fundraising ideas that can be used by grups f all types: Alternative fundraising ideas plus schl success stries: Alaska Schl Wellness Tlkit. Included are ideas fr fundraisers: (Page 31) Califrnia Prject LEAN (Leaders Encuraging Activity and Nutritin) prvides links t fundraisers at schl: Healthy Schl Nutritin Envirnment Resurce List, develped by The Cnnecticut State Department f Educatin (CSDE). This list cntains nline resurces t assist schls with prmting healthy eating and physical activity fr children. Included is a sectin n fundraising: Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. In additin t schl success stries, this site prvides links t infrmatin n fundraising activities and rewards that supprt student health*: Cking with MyPyramid Fundraising Prgram. Cnsider using this educatinal family ckbk with recipes that prmte the recmmendatins frm the Dietary Guidelines fr Americans and MyPyramid.gv. The recipes are frm health prfessinals acrss America and have been kid-tested and family apprved! Ten recipes were randmly selected frm schls acrss the cuntry, ne f which is Fruit Chewy Granla Bars frm the 6 th grade class at Essex Middle Schl. *Available at the VT Department f Educatin Resurce Center

8 SNACK TIME Implementatin Ideas If snacks are prvided by teachers, staff r the schl fd- service prgram: Fllw the a la carte guidelines as utlined in Appendix B. Incrprate snack time int a nutritin lessn. (See Vermnt Example belw). If students bring snacks frm hme: Prvide students with ideas fr healthy, nutrient-dense snacks, and educate them n the imprtance f making healthy chices. Have students prepare and taste sme healthy snack ideas. Educate parents abut healthy snacks that prvide energy fr the brain and muscles and prvide staying pwer until the next meal. Assign students a healthy snack hmewrk assignment that invlves parents. Send hme, with the child r in the mail, healthy snack handuts utlining the nutritin lessns taught in the classrm, with accmpanying snack ideas. Whether prvided in schl r brught frm hme, establish snack time as fruit and veggie time. Prvide students with different fruits r vegetables as a snack, r have them bring their favrite ne frm hme. Fr additinal nutrients and staying pwer, pair fruits and veggies with lw-/nnfat milk r sy milk. (See examples belw) Have healthy snacks available fr teachers, staff and parents at schl meetings t demnstrate healthy eating as rle mdels and t supprt the health f the staff and parents. Healthy Snack Ideas* Baked chips r pita bread Cereal (whle grain, lw sugar) Cheese stick Fresh, frzen, canned r dried fruit (e.g., clementines, natural applesauce, frzen blueberries r grapes, fruit bwls, dried apricts, canned peaches in light syrup, etc.) Fresh veggies (e.g., celery sticks, baby carrts, grape tmates, pepper strips, etc.) Granla r cereal bar (lw fat/sugar) Mini whle wheat bagel Nuts Pudding cup (lw fat/sugar) Rice cakes Whle wheat English muffin Whle wheat/whle-grain crackers Ygurt (lw fat/sugar) Simple Snacks n the G! Snacks with Staying Pwer! Cnsider pairing with Salsa, hummus, bean dip r guacamle Nuts r lw-/nnfat milk r sy milk Fruit r whle wheat crackers Ygurt dips, nuts, nut butters, r lw-fat cttage cheese; slice and cube fresh fruit t make a fruit salad; pair with lw-fat cheese and create kabbs Peanut butter, lw-fat dip, hummus, salsa and guacamle r vinaigrette dressings Lw-/nnfat milk r sy milk Peanut butter, hummus r lw-fat cheese Fruit, ygurt r whle-grain cereal Banana slices, nuts r lw-fat granla Nut butter r lw-fat cheese Nut butter r lw-fat cheese slice Nut butter, hummus r lw-fat cheese Lw-fat granla, nuts r berries * WARNING: A small but grwing number f kids have severe peanut and/r tree nut allergies. Befre bringing in peanut butter, peanuts r ther nuts as a snack, check t make sure nne f the children has an allergy.

9 Vermnt Example At Miltn Elementary Schl (PK 6, 977 students) in Miltn, secnd grade teacher Eleanr Uckele, tk the knwledge she gained frm her classrm s FEED (Fd Educatin Every Day) invlvement a few years back, t cntinue educating her children abut healthy eating habits. Fr the past fur t five years Ms. Uckele has made a mini-snack every mrning during classrm circle time. The children have the pprtunity t try fds such as clementines, sliced apples, ppcrn, cheese slices n wheat crackers r even sautéed prtabell mushrms! Ms. Uckele takes it upn herself t buy and prepare the fd each day. T keep the cst f the prgram dwn t nly ne r tw dllars a day, she fcuses n chsing seasnal fds. The benefits are amazing! Children have becme accustmed t take risks in trying new fds, she says. While she never frces children t try the snacks, she ntes that mst will. In additin t expanding their palate, the children learn abut the fds they try. They discuss the vitamins, minerals and benefits f the varius fds. Since Ms. Uckele has the children in her class fr tw years, They becme very gd at telling which fds have Vitamin A, r C, and knw interesting facts abut different fds. With the lng-lasting effects f this prgram, she emphasizes that it s wrth the time and mney. I encurage thers t try it, if nt every day, at least as an ccasinal activity; maybe as a Friday-Fd activity? See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal Healthy snack ideas frm the Center fr Science in the Public Interest: Smart Schl Snacks: A Cmprehensive Preschl Nutritin Educatin Prgram, frm the May 2006 issue f the Jurnal f the Natinal Assciatin fr the Educatin f Yung Children: University f Minnesta Schl f Public Health s Guidelines fr Offering Healthy Fds at Meetings, Seminars and Catered Events: Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site illustrates a wide variety f appraches that schls have taken t imprve student nutritin*: * Available at the VT Department f Educatin Resurce Center

10 CONCESSION STANDS Implementatin Ideas Cncessins are an integral part f mst schl-spnsred sprting events. They are ften used t help student grups and clubs raise needed activity funds. Unfrtunately, many f the fds and beverages sld at these cncessin stands are ften high in sugar and/r fat. Hwever, this desn t have t be the case. Cncessin sales can be a great pprtunity t prvide and prmte healthy chices. Research shws that students will buy and cnsume healthy fds and beverages when the ptins are accessible, affrdable and tasty. Cncessin sales can be prfitable and cntribute t the health and well-being f students. Offer a variety f healthy fd and beverage items that are lw in saturated/trans fats, sdium and added sugars. Healthy Fd and Beverage Ideas: Beverages Lw-/nnfat milk r sy milk Water, flavred water, seltzer water Sprts drink 100 percent fruit & vegetable juice Dairy (Chse lw r nn-fat prducts) Cttage cheese Ygurt Pudding cups String cheese Fruits/Vegetables Dried fruit Fresh fruit r vegetables with lw-fat dips Fresh r canned fruit cups Sandwiches, Ht fds Whle wheat sandwiches/wraps Turkey dgs and/r burgers (veggies, light cheese, lean meats, r Pizza with veggies & light mzzarella peanut butter & bananas) Brth-based sups (lw sdium) Snacks Animal r graham crackers Pretzels Baked chips Snack-size bags f light micrwave Granla r cereal bars (lw fat/sugar) ppcrn Mini bagels (with lw-fat cream cheese) Nuts/trail mix

11 Vermnt Example At Harwd Unin High Schl (9 12, 655 students) in Suth Duxbury, the Schl Wellness Plicy requires that when fd is sld at after-schl events, healthy fds must be available as part f the fferings. Sue Duprat, Athletic Directr, has reprted n the nutritius fds ffered in the cncessin stand when run by the track/crss-cuntry team. Such healthy selectins include fruit, fruit juices, water, trail mix r grp, and bagels. The schl plans t ffer these expanded chices when ther grups run the cncessin stand in the future, in rder t cmply with the schl wellness plicy. Resurces Natinal Healthy cncessin stand ideas develped in partnership between the Nrth Carlina Divisin f Public Health, NC Department f Public Instructin, NC Cperative Extensin and NC Actin fr Healthy Kids: Nrth Carlina s Chapel Hill-Carrbr City Schls Nutritin Plicy Regulatin: (See snack guidelines and Winners Circle sectins.) In rder t clear up cnfusin n what is cnsidered healthy, and t prvide guidance in purchasing items, the Mntana Office f Public Instructin has set up this Web site that utlines guidelines prvided frm the Califrnia Center fr Public Advcacy, t be used as cmpetitive fd standards fr elementary and secndary schls: Champinship Fd fr Yung Athletes Perfrmance Fds in Sprting Event Cncessins: Nutritin Tl Kit A tl kit put tgether by ActNw BC, ffering all the necessary tls t prvide high quality and high perfrmance fds t yung athletes every step f their career:

12 SCHOOL STORES Implementatin Ideas Schl stres give students pprtunities t create valuable marketing and business experiences while learning abut the imprtance f nutritinal and healthy fd chices. A cmmittee can be frmed t make the decisins abut the schl stre fferings and shuld invlve students, teachers, parents, fd service staff, administratrs and pssibly even vendrs. Students are mre likely t be receptive t healthier chices when they have input int determining the utcme. Schl stres can ffer schl supplies, schl spirit items and ther nnfd items. If schl stres sell fd and beverages they shuld strive t prvide nutritius fds that supprt healthy schl envirnments. The fferings shuld nt undermine the teachings in class r cmpete with the schl fd-service prgrams. If perated by the fd service prgram, fllw the A La Carte Fd and Beverage Standards utlined in Appendix B. Healthy Fd and Beverage Ideas: Beverages Water, flavred water, seltzer water 100 percent fruit & vegetable juice. Snacks Animal r graham crackers Nuts r sunflwer seeds. Baked chips r pita chips Prepackaged vegetables such as Ckies (lw fat/sugar) baby carrts. Fresh and dried fruit Pretzels Fruit cups Snack-size bags f light micrwave ppcrn. Granla r cereal bars (lw Sy chips fat/sugar) Trail mix Survey students t find ut the ppular healthy snacks they prefer. Prmte healthy prducts in a trendy, fun way. Offer free samples t elicit enthusiasm and wrd-f-muth selling. At special functins, give ut cupns fr a nutritius snack frm the schl stre.

13 Vermnt Example At Rutland High Schl/Staffrd Technical Center (9 12, 1157 students) in Rutland, Cheryl Niedzwiecki, reprts n their cntinuing effrt t ffer healthy chices t students and staff at the schl stre. Their fcus is nt t cnfiscate fds cmpletely, but t ffer chices fr individuals t make fr themselves. Thugh they still sell muffins, candy bars, and snack fds, they have taken steps t eliminate versized prtins f candy, while adding a variety f healthy ptins. Furthermre, as f this year, the stre has discntinued all drinks that cntain sugar with n ther nutrients. Students can nw chse frm 100 percent juices, diet beverages, flavred water/seltzer water and a lw-sugar tea. Alng with these healthier beverages, healthy snacks are als ffered. These include pretzels, jerky, fruit leathers, baked chips, rganic snacks, nuts and seeds, hummus and an array f pwer/snack bars. Ms. Niedzwiecki is always searching fr pprtunities t ffer mre chices that supprt a balanced diet fr students and staff. She als plans t display infrmatin regarding healthy lifestyles and nutritinal guidelines at the stre. Resurces Natinal Advice Frm Mntana Schls n Marketing Healthful Fds t Yuth. The infrmatin prvided is frm elementary, middle and high schls acrss Mntana that each received a Nutritin SEN$E Mini-Grant t supprt their effrts in selling and marketing healthful fds and beverages t students thrugh student-run stres. In rder t clear up cnfusin n what is cnsidered healthy, and t prvide guidance in purchasing items fr schl stres, the Mntana Office f Public Instructin has set up this Web site that utlines guidelines prvided frm the Califrnia Center fr Public Advcacy, t be used as cmpetitive fd standards fr elementary and secndary schls: Ideas fr healthy schl stres, develped in partnership between the Nrth Carlina Divisin f Public Health, NC Department f Public Instructin, NC Cperative Extensin and NC Actin fr Healthy Kids: The A-List: A-cceptable Vending Items Listed by Prduct and Manufacturer. Psted by the Jhn C. Stalker Institute f Fd and Nutritin; a partnership f the Massachusetts Department f Educatin, Nutritin Prgrams and Fd Services, and Framingham State Cllege:

14 VENDING MACHINES Implementatin Ideas The verwhelming majrity f ptins available t children in schl vending machines are sugary, high in fat and calries, and/r lw in nutritinal value. The mst cmmn ptins are sda, imitatin fruit juices, candy, chips, ckies and snack cakes. The high prevalence f junk fd in schl vending machines des nt supprt students' ability t make healthy fd chices. The fd industry takes advantage f schls' financial prblems by ffering them incentives t sell unhealthy fds in schls. Hwever, bridging schl budget gaps by selling junk fd t students is a shrtsighted apprach. Schls can raise mney withut jepardizing children's health. A number f schls in Maine, Califrnia, Minnesta, Pennsylvania and elsewhere have replaced sda with healthy beverages withut lsing revenue. Wrk with PTA, cmmunity health cuncil r ther grups t imprve fds and beverages sld in vending machines. Fllw Vermnt Vending Guidelines as utlined in Appendix C. Healthy Fd and Beverage Ideas: Beverages Water, flavred water, seltzer Sprts drink Lw-/nnfat milk 100 percent fruit & vegetable juice Chilled Snacks Baby carrts Pudding cups r ygurt (lw Fruit cups fat/sugar) String cheese Snacks Animal r Gldfish crackers Granla r cereal bars (lw Ckies (lw fat/sugar) fat/sugar) Flavred mini rice cakes Pretzels Nuts/seeds and/r trail mix Encurage yur state legislatrs, gvernr, city cuncil member, schl bard r ther elected fficials t wrk t enact legislatin that imprves the nutritinal quality f fds and beverages sld ut f vending machines and ther schl venues. Meet with, r write a letter t, the persn r grup wh manages the vending cntracts, such as the principal, superintendent, fd service, r athletic departments. Negtiate with vendrs s that cntracts include prvisins that prmte healthful chices. Fr example, cntracts might include: Incentives fr the sale f nutritius beverages. Limits n advertising fr less nutritius prducts. Allwances fr cntract renegtiatins if cnditins change. Schl decisin-making in prduct placement, hurs f service, and prices. Vermnt Example At Champlain Valley Unin High Schl (9 12, 1332 students) in Hinesburg, students will nt find sda in their vending machines. Thanks t financial help by the Friends f CVU, Fd Service Manager Le LaFrce is prud f their new vending machine that sells bth healthy beverages and snacks. Students can find trail mix, peanuts, ygurt, V8 and fruit juices, milk, sy milk, fresh fruits,

15 granla bars, and sme bagged snacks such as, Chex Mixes, pretzels, ppcrn, baked Sunchips, and lw-fat Drits. See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal Imprve Schl Fds, frm the Center fr Science in the Public Interest: Califrnia Prject LEAN (Leaders Encuraging Activity and Nutritin). Navigate t Creating Healthier Places and click n, Taking the Fizz ut f Sda Cntracts: A Guide t Cmmunity Actin : The A-List: "A-cceptable" Vending Items Listed by Prduct and Manufacturer. Psted by the Jhn C. Stalker Institute f Fd and Nutritin: A guide fr purchasing healthy fds, frm the Mntana Office f Public Instructin. Healthy Schl Nutritin Envirnment Resurce List, develped by The Cnnecticut State Department f Educatin (CSDE). Included is a sectin n vending: Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin. This site prvides links t infrmatin n vending, in additin t schl success stries*: Changing the Scene: Imprving the Schl Nutritin Envirnment, a tl kit that addresses the entire schl nutritin envirnment*: * Available at the VT Department f Educatin Resurce Center

16 Backgrund Infrmatin BREAKFAST AND LUNCH MENUS The Dietary Guidelines fr Americans were updated in Hwever, the Child Nutritin Prgrams regulatins have nt yet been changed. Therefre, the 2000 guidelines still apply t the Natinal Schl Breakfast and Schl Lunch prgrams. Nutrient standards are the required level f calries and nutrients prvided t a specific age grup. The nutrient standards fr healthy schl meals were established by weighing and averaging the Recmmended Dietary Allwances (RDA) fr different grups f children. The RDA specifies levels f calries and selected nutrients. Nutrient standards have been set fr bth breakfast and lunch fr the fllwing nutrients: ;Ttal calries ;Prtein ;Irn ;Calcium ;Vitamin C ;Vitamin A ;Percent f calries frm fat (30 percent r less) ;Percent f calries frm saturated fat (10 percent r less) Menus planned fr a week shuld average the daily nutrient levels shwn in the chart belw. Lunch Breakfast Preschl Grades K 6 Grades 7 12 Grades K-3 (Optin) Pre schl Grades K 12 Grades 7 12 (Optin) Energy Allwances 517 calries 664 calries 825 calries 633 calries 388 calries 554 calries 618 calries Ttal fat 1 17g 2 22g 2 28g 2 21g 2 13g 2 18g 2 21g 2 Ttal saturated fat1 6g 3 7g 3 9g 3 7g 3 4g 3 6g 3 7g 3 Prtein 7g 10g 16g 9g 5g 10g 12g Calcium 267mg 286mg 400mg 267mg 200mg 257mg 300mg Irn 3.3mg 3.5mg 4.5mg 3.3mg 2.5mg 3.0mg 3.4mg Vitamin A 150RE 224RE 300RE 200RE 113RE 197RE 225RE Vitamin C 14mg 15mg 18mg 15mg 11mg 13mg 14mg 1 The grams f fat will vary depending n actual level f calries because they are based n percentages 2 Ttal fat nt t exceed 30 percent ver a schl week 3 Saturated fat t be less than 10 percent ver a schl week Meal Requirements Prgram regulatins ffer schls several different ptins as t plan meals t meet the nutrient standards. Menu planning ptins include nutrient-standard menu planning (using cmputer nutrientanalysis prgrams t plan meals based n the nutrients in the fds), r fd-based menu planning (planning meals that ffer specific minimum fd cmpnents). Each f these ptins must cmply with the specific meal pattern that frms the structure arund which the menu is planned. Mst Vermnt schls use the fd-based system.

17 Implementatin Ideas Replace high-fat fds with lwer fat ptins such as light maynnaise instead f regular. Reduce the amunt f premade entrée items, and increase frm-scratch items. Replace canned fruits and vegetables with fresh prduce cut int pieces, as finger fd. Gradually replace white flur in recipes with whle wheat pastry flur, at flur r white whle wheat flur. Schls have successfully built up t a 60/40 r 50/50 rati even in ckies. Increase the number f chices available in each meal cmpnent (meat, breads/grains, fruits and vegetables, milk) t increase the likelihd that students will chse fds frm each cmpnent. Offer vegetarian ptins regularly. Vermnt Examples At Champlain Valley Unin High Schl (9 12, 1332 students) in Hinesburg, the fd-service prgram has been slwly phasing ut less nutritius items by replacing them with healthier alternatives. They started ut ffering lw-fat ice cream, sherbets and Italian ice as alternatives t the high-fat ice cream that was being sld previusly. They then purchased a sft-serve machine, selling five percent milk fat cremees and have nw been able t cmpletely replace the percent fat ice cream. Their current plan is t slwly replace the five percent milk fat cremees with nnfat frzen ygurt by running special frzen ygurt flavrs every s ften. Fd Service Directr, Le LaFrce, advises, Dn't just ban unhealthy items, but slwly replace them with healthy, flavrful alternatives! See Additinal Vermnt Examples: Nutritin fr mre Resurces Natinal The Pwer f Chice: Helping Yuth Make Healthy Eating and Fitness Decisins is a tlkit develped by the Department f Health and Human Services FDA & USDA's Fd and Nutritin Service. It is intended fr after-schl prgram leaders wrking with yung adlescents*: Making It Happen! A jint prject f USDA's Team Nutritin and the Department f Health and Human Services' Centers fr Disease Cntrl and Preventin, illustrating a wide variety f appraches that schls have taken t imprve student nutritin. * Changing the Scene: Imprving the Schl Nutritin Envirnment, a tl kit that addresses the entire schl nutritin envirnment*: USDA has many ther resurces available. Team Nutritin ffers nutritin educatin and fd-service peratinal infrmatin. The Healthy Meals Resurce System prvides technical assistance, supprt and materials fr schl fd-service and child-care prfessinals: The 2005 Dietary Guidelines fr Americans frm The US Department f Agriculture: The Natinal Center fr Chrnic Disease Preventin and Health Prmtin s Healthy Yuth! nutritin page. This Web site includes data and statistics, science-based strategies, plicy guidance, prgrams and references: * Available at the VT Department f Educatin Resurce Center, in additin t: A Vegetarian Resurce Guide, (kit) Schl Nutritin Team: Strategies fr Success, A Guide t Nutritin Educatin, (bk) The Science f Energy Balance: Calrie Intake & Physical Activity, (curriculum, grades 7 8)

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