Auxiliary Services

AUXILIARY SERVICES

SERIES 700

701.5

School Wellness

The Wilder School District recognizes that students who eat well-balanced meals and participate in regular physical fitness activities are healthier and more likely to thrive in the academic setting. The Board of Trustees supports and encourages increased emphasis on healthy nutritional choices and regular physical activity at all grade levels to enhance the well-being of our District’s youth. The Board recognizes that nutrition and education about proper nutrition are important contributors to overall health and wellness. The Wilder School District is committed to providing a school environment that enhances learning and the development of lifelong wellness practices.

Policy Purpose

The purpose of this policy is to provide guidance to the District to promote nutrition education, physical activity, other school based activities that are designed to promote wellness, and meet the requirements of Public Law 111-296, Section 204, December 13, 2010, of the Healthy, Hunger-Free Kids Act of 2010; Local School Wellness Policy Implementation. This policy applies the academic day and extends to half hour before and half hour after the established academic hours.

SECTION 1. NUTRITION EDUCATION

·  Nutrition topics shall be integrated within the comprehensive health education curriculum taught at every grade level K-5 and during Physical Education and Health courses grades 6-12.

·  The nutrition education program shall work with the school meal program to develop school gardens and use the cafeteria as a learning lab. Middle and High School Culinary classes and student servers are doing this now.

·  To the extent possible, families and community organizations are involved in nutrition education.

·  Nutrition education is being integrated into the broader curriculum.

SECTION 2. STANDARDS FOR USDA CHILD NUTRITION PROGRAMS AND SCHOOL MEALS.”

·  All cooked foods offered as part of a meal will be baked or steamed. Purchasing programs and preparation methods will be used to decrease fat, calorie, and sodium levels in food.

·  Specific strategies to increase participation in school meal programs will encourage students to have the opportunity to provide input on local, cultural, and ethnic favorites. Periodic food promotions to encourage taste testing of healthy new foods being introduced on the menu will be conducted by the middle and high school culinary classes.

·  Recess for elementary students will be scheduled before lunch. No events shall be held during lunch period unless students may eat during the event.

·  After obtaining food, students will have a reasonable number of minutes to eat lunch.

·  Food service staff members who are properly qualified according to current professional standards, will administer the Child Nutrition Programs.

·  The district shall ensure that professional development in the area of food and nutrition is provided for food service staff.

·  Appropriate supervision shall be provided in the cafeteria and rules for safe behavior shall be consistently enforced.

·  The district will share and publicize information about the nutritional content of meals with students and parents by posting the school menus on the school website.

SECTION 3. NUTRITION STANDARDS FOR COMPETITIVE AND OTHER FOODS AND BEVERAGES

·  All foods served during the school day shall meet district guidelines, which include ensuring the provision of whole grains and fruits and vegetables.

·  Farm to school program is in place.

·  All foods available at school shall be trans-fat-free.

·  Food rewards or incentives shall not be used in classrooms to encourage student achievement or desirable behavior. The use of food or candy as a classroom reward for any school is prohibited.

·  Students and staff will have access to free, safe and fresh drinking water throughout the school day.

FOODS AND BEVERAGES SOLD IN SCHOOLS

All foods and beverages sold on the school campus during the school day outside of the reimbursable school meal programs, including those sold through à la carte lines, vending machines, snack bars, student stores, or fundraising activities, will meet the following nutrition and portion size standards:

Foods

All food sold in schools within this district will:

·  Meet all of the nutrient standards as outlined below.

·  Be a grain product that contains 50% or more whole grains by weight or have whole grains as the first ingredient (or second ingredient if water is first ingredient);

·  Have fruits, vegetables, dairy, or protein foods such as meat, beans, poultry, seafood, eggs, nuts, or seeds as the first ingredient (or second ingredient if water is first ingredient);

·  Be a combination food that contains at least ¼ cup of fruit and/or vegetable; or

·  Contain 10% of the Daily Value (DV) of calcium, potassium, vitamin D, or dietary fiber.

All food items sold in schools will also meet the following nutrient requirements:

·  Have no more than 35% of its calories from fat (excluding nuts, seeds, peanut butter and other nut butters, reduced fat cheese, and seafood with no added fat), 10% of its calories from saturated fat (excluding nuts, seeds, peanut butter and other nut butters, and reduced fat cheese), and no trans fat.

·  Have no more than 35% of itsweightfrom added sugars (excluding dried fruits and vegetables).

·  Contain no more than 230 mg of sodium per serving for snack items such as chips, cereals, crackers, French fries, and baked goods; and no more than 480 mg of sodium per serving for entrée items such as pastas, meats, and soups, pizza, and sandwiches.

·  Contain no more than 200 calories per serving for snack items and no more than 350 calories per entrée item sold à la carte (excluding entrée items served as part of a meal program on the day of or day after service).

·  Accompaniments such as cream cheese, salad dressing, and butter must be included in the nutrient profile as part of the food item sold and meet the above standards.

Beverages

All schools within the district may sell:

·  Plain water (with or without carbonation)

·  Unflavored low fat milk

·  Unflavored or flavored fat free milk and milk alternatives as permitted by school meal program requirements

·  100% fruit or vegetable juice

·  100% fruit or vegetable juice diluted with water (with or without carbonation) and no added sweeteners

Portion sizes for milk and juice sold at all schools will be limited to the following:

·  Up to 8-ounce portions of milk and juice for elementary school students.

·  Up to 12-ounce portions of milk and juice for middle school and high school students.

·  There is no portion size limit for plain water.

Additional beverage options and portion sizes for high school students include:

·  Up to 20-ounce portions of calorie-free, flavored water (with or without carbonation), and other flavored and/or carbonated beverages that are labeled to contain no more than 5 calories per 8 fluid ounces or no more than 10 calories per 20 fluid ounces.

·  Up to 12-ounce portions of beverages with no more than 40 calories per 8 fluid ounces or no more than 60 calories per 12 fluid ounces.

All beverages sold in schools during the academic day must be caffeine-free with the exception of those containing trace amounts of naturally occurring caffeine.

Food and beverage marketing and advertising will be limited to only those foods and beverages that meet the nutrition standards outlined above.

SECTION 4. PHYSICAL EDUCATION

·  Schools will provide physical education that fosters lifelong habits of physical activity. Physical education shall focus on personal fitness.

·  Elementary students shall be able to demonstrate [physical education] competentcy through application of knowledge, skill, development and practice.

·  Ongoing physical education curriculum is aligned with academic standards or benchmarks, comprehensive in scope and sequence.

·  The physical education program shall meet the needs of all students, including those who are not athletically gifted, and teach cooperation, fair play and responsible participation.

·  The District requires that physical education classes or credits count toward graduation and/or GPA.

·  The physical education program shall be provided with adequate space and equipment and conform to all applicable safety standards.

·  All physical education classes will include at least 50% of moderate to vigorous activity in all or most lessons.

·  Physical education will be taught by a licensed instructor.

·  The District shall provide staff with adequate training in physical education.

·  Academic activities shall not take the place of physical education. However, students on the school’s sports teams may substitute participation for physical education credits (or not)

·  Physical education teachers will assist students in interpreting their personal attainments and compare them to national physical activity recommendations.

SECTION 5. PHYSICAL ACTIVITY

·  The District will promote periodic and ongoing programs to increase the activity choices for faculty and staff.

·  Staff members shall not deny participation in recess or other physical activity opportunities as a form of discipline or punishment unless the safety of students is in question.

SECTION 6. COMMUNICATION AND PROMOTION

·  The School Wellness Policy update team shall be comprised and represented by members of the following groups: parents, students, school food authority, school board, school administrators and public.

·  Staff will be encouraged to model healthy eating and physical activity as a valuable part of daily life.

·  Students will be given the opportunity to provide input on local, cultural and favorite ethnic foods through taste testings conducted by the Food Service. Periodic food promotions shall provide students with the opportunity to taste test healthy new foods being introduced on the menu. The Food Service Director will be available to speak with parents during open house.

·  Nutrition education will be provided to parents. Nutrition education may be provided in the form of handouts, the school website, articles and information provided in district or school newsletters, presentations that focus on nutrition and healthy lifestyles, and through any other appropriate means available to reach parents.

·  The District will provide parents with healthy snack ideas as listed on the school website.

·  The school district will create, strengthen, or work within existing school health councils to develop, monitor, review, and revise nutrition and physical activity policies. The councils will serve as resources to school sites for implementing these policies.

SECTION 7. EVALUATION

·  The Advisory Council shall meet at least annually to review nutrition and physical activity policies, evidence on student health impact and effective programs and program elements.

·  The Advisory Council shall prepare a report annually for the Superintendent evaluating the implementation of the policy and regulations and include any recommended changes and revisions.

·  This policy shall be revised as necessary.

Other school-based activities goals:

Encourage elementary school parents to supply healthy snacks for classroom

parties through parent education.

§  Provide incentives for positive behavior to students that are non-food items or that meet the nutritional guidelines as outlined in the nutritional guidelines section. Provide fundraising items that follow the nutritional guidelines as outlined in the nutritional guidelines section or non-food items.

All guidelines for reimbursable school meals shall not be less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to subsections (a) and (b) of Section 10 of the Child Nutrition Act (42 U.S.C. § 1779) and Sections 9(f)(1) and 17(a) of the Richard B. Russell National School Lunch Act (42 U.S.C. §§ 1758(f)(1) and 1766(a)), as those regulations and guidance apply to schools.

Legal Reference:

Sec. 204, Child Nutrition and WIC Reauthorization Act of 2004

Pub.L. 111-296 Healthy, Hunger-Free Kids Act of 2010

Policy History:

Adopted on: June 12, 2006

Revised on:December 8, 2014___

REVISED ON: June 12, 2017

2