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Published on July 31, 2008

Author: NASBE

Source: authorstream.com

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NASBE-NSBA Policy Symposium on Obesity Prevention : NASBE-NSBA Policy Symposium on Obesity Prevention Little Rock, Arkansas July 10-11, 2008 Louise Lapeze, MS, LDN, RD USDA-FNS-CND USDA Update : USDA Update Preliminary findings from USDA’s Team Nutrition Local Wellness Demonstration Project Update on IOM recommendations on revisions to the NSLP meal pattern Updated Criteria for HealthierUS School Challenge Update on the Farm Bill provisions relating to the Child Nutrition Programs 2009 CN/WIC Reauthorization USDA Team Nutrition Local Wellness Demonstration Project : USDA Team Nutrition Local Wellness Demonstration Project 3-year Cooperative Agreement between FNS and the Demonstration States California, Iowa and Pennsylvania NFSMI (U of MS, U of Southern MS, GSU) Each State has a Project Director and Social Scientist (UC -Berkley, ISU, PSU) 3-Year Project (Funding period: 9.2006- 9.2009) Deliverables Reports on process and outcome evaluation results Technical assistance guide for implementation and evaluation Purposes of Grants : Purposes of Grants To describe the development and implementation of local wellness polices by school districts and their schools To measure the effectiveness of implementation of local wellness policies Project Design : Project Design Developing case studies that describe: Contents of school districts’ local wellness policies Processes used to develop policies Implementation of these policies, success stories, implementation barriers, and needs for technical assistance Data sources: data extraction, online surveys, interviews, and onsite observations. Evaluation Topics : Evaluation Topics Early description of the districts’ needs assessments and subsequent assessments of the strengths and weaknesses of the process; The nature and extent of planning, specifically for implementation of the policies; Description of any coalition-building efforts; Identification of obstacles to implementation; Explanation of how obstacles were overcome; Evaluation Topics (contd.) : Evaluation Topics (contd.) The resources (including volunteers) required for implementation and how they compared to initial plans; How the goals and implementation plans changed during implementation and why; Lessons learned relevant to implementation of local wellness policies; Assessments of the sustainability of the elements of the local wellness policies Evaluation Topics (contd.) : Evaluation Topics (contd.) Trends Changes in student meal ADP; Changes in menus; Changes in vending machines, a la carte; Revenue changes Etc. Preliminary Findings : Preliminary Findings Not all data are being analyzed yet Info discussed is isolated; these are not final data Currently in process of collection of 2nd Round of information Areas of Preliminary Results : Areas of Preliminary Results State’s General Findings District Wellness Policy Content Online Surveys Interviews Observation of School Meals Updating School Meals to Meet the 2005 DGA Recommendations : Updating School Meals to Meet the 2005 DGA Recommendations Contract with the IOM (Institute of Medicine) to make recommendations on implementing the 2005 Dietary Guidelines into school meals Develop proposed rule for implementing the 2005 Dietary Guidelines FNS Encouraging Schools to Make Changes Now : FNS Encouraging Schools to Make Changes Now Encouraging schools to begin making changes to implement the 2005 Dietary Guidelines within existing meal requirements    Provides guidance --- Policy Memorandum, 04-2008, Incorporating the 2005 Dietary Guidelines for Americans into School Meals, released 12-17-07. http://www.fns.usda.gov/cnd/Governance/policy.htm Tools and Resources : Tools and Resources www.fns.usda.gov/tn/Resources/dgfactsheet_hsm.html Fact Sheets on Implementing the Dietary Guidelines in School Programs : Fact Sheets on Implementing the Dietary Guidelines in School Programs Fruits Vegetables Dry Beans and Peas Whole Grains Low-fat Milk, Cheese and Yogurt Trans Fat Saturated Fat & Cholesterol Sodium Meeting the Challenge of Rising Food Costs HealthierUS School Challenge : HealthierUS School Challenge Take the Challenge to provide a healthier environment for your students Criteria updated to reflect 2005 DGAs Vegetables for the HealthierUS School Challege : Vegetables for the HealthierUS School Challege At least 5 different vegetables each week ¼ cup serving minimum Dark green or orange vegetables offered 3 or more days (at least one choice must be different) Cooked dry beans or peas once each week Fruits for the HealthierUS School Challenge : Fruits for the HealthierUS School Challenge At least 5 different fruits offered each week; 100% juice counts once per week All servings must be at least ¼ cup Gold: 2 must be fresh Silver/Bronze: 1 must be fresh Dried fruit: no added sweetener; canned fruit: packed in juice or light syrup Whole Grains for the HealthierUS School Challenge : Whole Grains for the HealthierUS School Challenge Gold: At least one grains/breads serving of a whole grain food must be offered each day Silver/Bronze: At least one serving of whole grain food must be offered 3 or more times per week A serving is the amount defined by the Food Buying Guide for Child Nutrition Programs Whole Grain Food Products for HealthierUS School Challenge : Whole Grain Food Products for HealthierUS School Challenge Choose grain food products with whole grains as the first listed ingredient in the ingredient statement (primary ingredient by weight). Milk for the HealthierUS School Challenge : Gold/Silver/Bronze: Only low-fat (1% or less) and fat-free offered daily Milk for the HealthierUS School Challenge Additional Criteria for the HealthierUS School Challenge : Additional Criteria for the HealthierUS School Challenge Criteria for Competitive Foods/ A La Carte/Second Servings: no sales/second servings or meet criteria Gold: Throughout the school day and throughout the school campus Silver/Bronze: During meals in the foodservice area Fundraising Physical Activity Nutrition Education http://www.fns.usda.gov/tn/HealthierUS/Index.html 2009 Farm Bill : 2009 Farm Bill Section 4302 – Purchases of Locally Produced Foods – No funds provided Section 4303 – Healthy Food Education and Program Replicability – No funds provided 2009 Farm Bill : 2009 Farm Bill Section 4304 – Fresh Fruit and Vegetable Program – Funds provided Grants to all States to make fresh fruits and vegetables available in elementary schools throughout the day Schools with >50% F/RP Encourages partnerships Mandatory funding: 2008: $40m; 2009: $65m; 2010: $101m; 2011: $150; 2012: $150M indexed to CPI 2009 Farm Bill : 2009 Farm Bill Section 4305 – Whole Grain Products Use of $4 million in section 32 funds to purchase whole grains and whole grain products for school meals Section 4307 – Survey of Foods Purchased by School Food Authorities 2009 Farm Bill : 2009 Farm Bill Section 4404 – Section 32 Funds for Purchase of Fruits, Vegetables and Nuts to Support Domestic Nutrition Assistance Programs Applies to TEFAP, CSFP, FDPIR, and Child Nutrition Programs: FY08: $190m; FY09: $193m; FY10: $199m; FY11: $203m; FY12 and each FY thereafter: $206m At least $50m must be purchased for schools 2009 CN/WIC Reauthorization : 2009 CN/WIC Reauthorization Comments may be submitted electronically, in writing, or in person ... details below. ELECTRONICALLY: http://www.regulations.gov/fdmspublic/component/main?main=SubmitComment&o=09000064805f47dd  IN WRITING: http://www.fns.usda.gov/cga/FederalRegister/2008/052008.pdf IN PERSON LISTENING SESSIONS: http://www.fns.usda.gov/cga/Sessions/default.htm 2009 CN/WIC Reauthorization : 2009 CN/WIC Reauthorization Public Input is essential Listening Sessions: Boston, MA June 10 Austin, TX July 15 Baltimore, MD August 6 San Francisco, CA August 6 Atlanta, GA August 20 Chicago, IL September 10 Denver, CO September 11 http://www.fns.usda.gov/cga/Sessions/default.htm Slide 29: Any questions?

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