Application Tips

Once the school and review committee have committed to the award, you will want to verify that all aspects of the award are in place at the campus level. Schools will then submit an application which includes menu information for 4 consecutive weeks- each week having a minimum of three days.  The application will also include information on the nutrition and physical education, as well as physical activity, requirements.

Application Appearance – 3 Ring Binder

Submit your HUSSC application within a 3-ring binder. It is recommended that the binder not be over-stuffed as the reviewer will need to easily access all documents. If needed, schools may submit multiple binders.

Make sure that the application is located near the front of the binder to help ease the review process.

 Each binder should include the following information:

• All completed application pages
• Team Nutrition verification
• Monthly menu (for example, the menu sent home to students)
• Support materials including recipes, nutrition labels, and product ingredient statements for the HUSSC menu items
• 4 consecutive weeks of completed production records (this does not apply to the Bronze award)
• Detailed nutrient analysis (if Nutrient Standard Menu Planning system)
• It is recommended that the binder be submitted similar to the School Meals Initiative (SMI) format.
  • For example, after week 1, include the production records as well as all of the necessary labels and recipes that were used for that week.

 Application Pages

 Page 1 : Application Cover Sheet

(Note that the first page of the HUSSC application provides helpful information including details on how to submit an application for multiple schools in one district.)

• Please do not forget to check the box designating your award level. This should be consistent throughout the application.
• Please do not leave any of this blank.
• Contact person is the individual that the state will be communicating with throughout the process. This person should be intimately involved with the preparation of the application and available to answer questions as needed.
• The bottom half of the page is for official use only.

 Page 2: Table of Contents

• Review

 

Page 3: Basic Criteria checklist

Be sure to address each of the 9 criteria listed.

# 1. Link to the USDA TN website

# 2.  As long as your SMI is closed, then the school is eligible to apply.

# 3.  Fundamental to the program is that all meals must meet federal program guidelines for a reimbursable meal. Production records will be assessed to ensure that the menus served meet program criteria.

#4.  4-6 will be addressed at length in a later section of the application

#7.  Please complete this question- you may use your October numbers

#8.   This question will be further addressed on page 10

#9.   This question will be further addressed on page 11- the school must be supportive of the policies and practices criteria established for the HealthierUS School Challenge

 

Page 4-7: Menu Worksheets

• This page should be the most self-explanatory as each category walks you through the criteria.
• Only the dark green/orange vegetables listed will qualify for the award.
• Pay special attention to the whole grain criteria, as this can often be an area of concern for applications.
• Whole grain tips:
  • Make sure that you are not offering the same whole grain choice each day.
  • Make sure that the serving size of the grain meets the 1 g/b portion size as guided by the Food Buying Guide.
  • Make sure that the majority of your choices come from the Group A category (this means that the product has a whole grain as its primary ingredient by weight).
  • Please see the whole grain resource for additional information: http://www.fns.usda.gov/tn/HealthierUS/application.html

 Page 8: Nutrition Education Worksheet

• Carefully read the criteria outlined at the top of the page.
• Nutrition education should be provided in multiple channels including the classroom, lunchroom and the family (community or home).
• The open writing space is an excellent opportunity for schools to highlight the wonderful and unique work they are doing to increase student nutrition knowledge. Ideas include classroom lessons, posters in the cafeteria, and newsletters or websites that parents are able to access and learn about nutrition.
• You may use more than one box and please be as descriptive as possible.
• While not required, many schools choose to submit sample nutrition lessons and photographs that help to tell their school’s story.

 Page 9: Physical Ed and Physical Activity Worksheet- Elementary

• Please read the criteria at the top of the page and check the boxes accordingly
• State clearly the number of minutes of structured physical education that is provided to each grade level in the left column.
• In the right column there is more flexibility and each application will probably look different. This is another opportunity for the school to tell the reviewer about the unstructured activity that goes on in your school. This could be recess, walking clubs, sports, family fun nights, etc. Please feel free to submit photographs and sample lessons in this section as well.

 Page 9a: Physical Education/Activity Worksheet- Middle and High Schools

• Carefully read and follow the instructions provided at the top of the page.
• Elementary schools may leave this page blank.

 Page 10: Competitive Foods Worksheet

• Please note that for the Challenge- a competitive food is anything sold or made available outside of the reimbursable meal. This includes a la carte, snack bars, vending, etc.
• **Seconds or extra sales of entrees offered as pat of the days reimbursable lunch are exempt.
• Be sure to run ALL food items sold through the calculator and print out the results sheet for your application binder. You will also need to submit a food label (photocopy) that includes the nutrition facts panel, ingredient list, and the name of the product. Online product information will only be accepted in the event that the individual packaging does not include the aforementioned information. Copies should be clear and easy to read.
• Note that the TPSNP has slightly different requirements than the HUSSC. Please do not assume that products that meet the TPSNP will always meet the Challenge criteria.
• Areas to watch:
  • Saturated fat
  • Trans fat
  • Sodium

Page 11: School Policies and Practices Checklist

• Fundraising: Are primarily non-food items sold? A “yes” answer is not required as long as question #2 is “yes”. Schools are encouraged to work with their PTA and other organizations to identify healthy and non-food related ways to raise funds. Ideas are available through the SquareMeals.org website or TXPTA.org in the Healthy Lifestyles section.
• Physical Activity- schools should be able to answer this question with a “yes”.
• Nutrition- this is consistent with the TPSNP.
• Wellness Policy- All schools are required to have a wellness policy in place. Please print and include the policy in your application binder.
• Meal Service- Please do not leave this box empty. This section is where schools describe their meal service style and how students are able to select all HUSSC menu items offered within one reimbursable meal. Make sure to verify that all of the menu items listed each day fit within one meal.
• Please note to include addresses as indicated on the form for all HUSSC team members (FS Manager, Principal, etc.)

 Page 12: Review Committee Verification Form

• Please fill this out completely being sure to type in the names on the form (or print neatly) and then get the appropriate signatures. Please see “link” to the tips and additional description for this page (link to the signature tip sheet)

 Pg 13: Application Check-Off Sheet

• This form is to help walk the applicant through the process and ensure that all required information has been included.