Preston School District #201

Healthy School Environment Model Policy

Compiled 2015

Preston School District #201

Healthy School Environment Model Policy

Introduction

This policy has been developed by a committee of students, teachers, administrators, and a school board member. The purpose and goals of the policy are as follows:

The PrestonSchool District shall prepare, adopt, and implement a comprehensive wellness policy to encourage healthy eating, physical activity and well-being. This plan shall make use of school and community resources and equitably serve the needs and interests of all students and staff, taking into consideration differences in cultural norms. The policy will address the following areas:

  • Policy Terms and Definitions
  • Food Service Operations
  • Nutrition Education
  • Coordinated School Health Program
  • Physical Education

Current Facts and Statistics:

  • Over the last two decades, the prevalence of overweight among children and adolescents has increased substantially; it is estimated that as many as 16 percent of children and adolescents are overweight, representing a doubling of the rate among children and tripling of the rate among adolescents. (USAD Dietary Guidelines for American, 2005)
  • A high prevalence of overweight and obesity is of great public concern because excess body fat leads to a higher risk for premature death, type 2 diabetic, hypertension, cardiovascular disease, respiratory dysfunction, osteoarthritis and certain kinds of cancer. (USDA Dietary Guidelines for Americans, 2005)
  • Between 56-85% of school age children consume soda everyday (J AM Diet Association, 2003)
  • 51% of school age children consume less than one serving of fruits and vegetables a day (J AM Diet Association, 2003)
  • 84% of school-age children consume too much fat (J AM Diet Association, 2003)
  • Among children of varying ages, 8 to 45% (depending on geographic region) of newly diagnosed cases of childhood diabetes are type 2, non-insulin dependent associated with obesity (AmericanAcademy of Pediatrics, 2000)
  • Most high school students take only one year of physical education between grade 9-12 and less than a third of high school students attend physical education classes daily (NASPE, 2001). One out of four children does not attend any school physical education classes (CDC 1999-2000).

This research presents an alarming reality for families, communities, and schools. PrestonSchool District’s goal is to create a healthy learning and working environment through sound nutritional-food service environments, physical activity, nutrition education, and staff wellness.

Policy Terms and Definitions

Overweight - a state in which weight exceeds a standard based on height; having a body fat of 20% higher than ideal.

Obesity - The CDC uses growth charts BMI-for-age to assess overweight in children (2-20 years old).

85th percentile to < 95 percentile is considered at risk for overweight and a BMI-for-age of 95th percentile or greater is considered overweight

Dietary Guidelines for Americans – dietary recommendations for healthy Americans age 2 years and over about food choices that promote health specifically with respect to prevention or delay of chronic diseases.

Physical Activity - CDC defines physical activity as any bodily movement produced by skeletal muscles that results in an expenditure of energy.

NationalSchool Lunch Program – (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential childcare institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.

AmericanSchool Food Service Association – (ASFSA) has been advancing the availability, quality and acceptance of school nutrition programs as an integral part of education since 1946. The Association strives to see that all children have access to healthful school meals and nutrition education. The primary activities of the association are 1) providing education and training, 2) setting standards through certification and credentialing, 3) gathering and transmitting regulatory, legislative, industry, nutritional and other types of information related to school nutrition, and 4) representing the nutritional interests of all children.

Hazard Analysis & Critical Control Points – (HACCP) involves seven principles in order to identify, analyze, prevent and or control any biological, chemical, or physical hazard. HACCAP was developed and is maintained as part of the Food and Drug Administration (FDA).

Normal School Day – Time period spanning from the first bell of the day that begins the first class period to the last bell of the day ending the final class period. For schools who have multiple schedules in place, the school day for each schedule ends 7 hours after the first bell indicating the start of the initial class of the first session.

Wellness: - An overall state of well-being, or total health. Achieving wellness is an ongoing, lifelong commitment to physical, mental/emotional, and social health and comes from a way of living each day that includes making decisions and practicing behaviors that are based on sound health knowledge and healthful attitudes. (Glencoe Health: A Guide to Wellness, 1999, p.7)

1

Rationale for Policy

Students and staff members shall possess the knowledge and skills necessary to make nutritious food choices and healthy lifestyle choices. In addition, all school staffs are encouraged to model healthy behavior as a valuable part of daily life. School leaders shall prepare, adopt, and implement a comprehensive plan to encourage healthy lifestyles and activities that includes:

  • A food service program that employs well-prepared staff who efficiently serve appealing choices of nutritious foods daily;
  • Pleasant eating areas for students and staff with adequate time for unhurried eating;
  • An overall school environment that encourages staff and students to make healthy choices;
  • Courses that model and promote healthy lifestyles;
  • Opportunities and encouragement for staff to model healthy habits;
  • Strategies to involve family members and community in program development and implementation.

Policy Components

The school nutrition program shall make effective use of school and community resources and equitably serve the needs and interests of all students and staff, taking into consideration differences in cultural norms.

  1. The Food Service Operation of the PrestonSchool District
  1. Financial Management
  1. It is our goal to make sure that every student in this district shall have an affordable access to the varied and nutritional foods they need to stay healthy and to learn well.
  1. Our food service program shall aim to always be self-supporting. However, the program is essential. Educational, support activity, budget neutrality or profit generation must not take precedence over the nutritional needs of the students.
  1. Healthy school meals.
  1. It is our goal to provide healthy school meals to provide energy and nutrients that children need for sound minds and bodies. Studies confirm what parents and teachers have said for years; children who are not well nourished have difficulty learning. The variety of healthy foods offered in school meals allows children to learn to enjoy different foods and develop healthy eating patterns.
  1. Follow Government guide lines on dietary analysis. Our program strives to follow the USDA guidelines to ensure that the students are receiving the proper amount of sodium, fiber, calcium, fat and saturated fat in their recommended daily allowance. We continue to emphasize healthy food choices that include lean meats, fruits, vegetables, whole grains and low-fat to nonfat milk. We will locate these items where they are readily accessible to the students. Those students who participate in the school lunch program on a regular basis can be assured that the meals are planned to provide one-third the Recommended Dietary Allowances (RDA) for key nutrients and calories.
  1. The prices of the meals are reasonable to encourage the students to the best bargain.The Food Service goal is to provide nutritious meals at a reasonable cost. This is the goal that will try to get the students to eat in the cafeteria and get more for their money than spending their dollars in the competitive foods areas.
  1. Daily serving of Breakfast and Lunch
  1. Breakfast is offered daily at all district schools.Studies confirm the educational benefits of the School Breakfast Program. These studies show that children who have access to breakfast at school have a higher achievement than children who do not. Other studies haveshown that people who eat breakfast have fewer problems with weight gain.
  1. There will be no food sold in the cafeterias that is of non-nutritional value to the students.All a la carte items will be taken from the lunch program and a dessert will only be served once a week.

D. Lunchroom climate.

1.A lunchroom environment that provides the students with a relaxing, enjoyable climate should be developed in each school. It should have adequate space to eat and have pleasant surroundings. There should be adequate time for meals(the American Food Service Association recommends at least 20 minutes for lunch from the time that they are seated) and have convenient access to hand-washing facilities before meals or hand sanitizers readily available.

  1. Elementary schools will offer lunch after the midday recess.

E. Food Safety

1. All food service personnel shall make an effort to have adequate

training for the Food Service Department employment. They must obtain and keep current a State issued or equivalent training certificate. All food service workers in establishments that work with the public must and will obtain a food handler’s card and have passed the food handler’s test to obtain one.

2. HACCP will be initiated to prevent any food safety issues.

HACCP (Hazard Analysis and Critical Control Points) will be taught to all employees and put into place to prevent any food safety

issues.

(See fact sheet regarding school lunch)

II. Nutrition Education

A. Instructional Program Design

1. Nutrition education topics shall be integrated within the sequential, comprehensive health education program taught from pre-kindergarten through tenth. The nutrition education programs shall focus on students’ eating behaviors, based on theories and methods proven effective by published research, and are consistent with the state’s/district’s health education standards/guidelines/framework. Nutrition education shall be designed to help students learn:

a. Nutritional knowledge, including but not limited to the benefits of healthy eating, essential nutrients, nutritional deficiencies, principles of healthy weight management, the use and misuse of dietary supplements;

b. Nutrition-related skills, including but not limited to planning a healthy meal, understanding and using food labels, and critically evaluating nutrition information, misinformation, and commercial food advertising;

c. How to assess one’s personal eating habits, set goals for improvement, and achieve those goals.

2. The school/district/regional health council shall assess all nutrition education curricula and materials for accuracy, completeness, balance, and consistency with the state’s/district’s educational goals and standards.Materials developed by food marketing boards or food corporations shall be examined for inappropriate commercial messages.

  1. Teachers will try to not restrict lunch and recess time for discipline issues.

III. The Coordinated School Health Program

A. A school environment should be a place that is safe and is physically, socially, and psychologically healthy.

B. The district needs to offer a sequential health education curriculum, focusing on Idaho Achievement Standards that focuses on motivating students to maintain and improve their health.

C. The district provides a sequential physical education curriculum, focusing on Idaho Achievement Standards that involves appropriate physical activities based on age level of the student. The courses should also promote positive attitudes and activities and sports that all students can enjoy and pursue throughout their lives

D. The district will sponsor the nutrition service program with well-trained and knowledgeable staff who will serve appealing choices of foods (See Section One).

E. The district provides a counseling, psychological and social service program. The programs are designed to ensure access or referral to assessments, interventions for student mental, emotional, and social health.

F. The district will support family and community activities that engage families as active participates in their children’s education.

G. Elementary schools will give careful consideration of the school lunch schedule so that students will have time to eat a nutritious lunch. Building decisions will be made as to proper placement of recess so that students have had time for physical activities before lunch. It is encouraged that school provide recess before lunch or at a different time than lunch at all appropriate sites.

H. Curriculum teachers will be provided with various methods and opportunities to incorporate physical activities in other curriculum areas.

I. Nutritious Food Choices

  1. There will be no vending machines at the elementary and junior high school levels with the exception of milk and water machines, if desired.
  2. At the high school level there will be a balance of healthy choices in the vending machines
  3. Staff members at all levels will limit the candy-type treats for rewards and incentives. Building parties will need to be under the direction and/or review of the building administrator.
  4. Fundraisers are subject to building and district administration and will need to fall under healthy food choices.

J. Air Quality

1. Building administrators will inform staff and students of air quality issues during the appropriate seasons. Elementary schools have flags to post to help inform students and parents of air quality. Building administration will make decisions regarding physical activities on poor air quality days.

IV. Staff Wellness

A. A staff wellness committee will develop a program for staff needs. The committee will be given a reasonable budget to implement the program. The committee will have representatives from each building, along with a district representative.

B. Program Components

1. Components of a Staff Wellness Plan

  • Educational activities for school staff members on healthy lifestyle behaviors, eating, physical activity, and injury prevention.
  • Installation of convenient walking track and fitness equipment, or making arrangements for staff use of public recreation centers or private facilities with organized programs and incentives to encourage their use.
  • Application of nutritional standards for foods and beverages in vending machines available to staff members.
  • Policies to prohibit all tobacco, e-cigarettes and alcohol use on school grounds by students, staff members, and school visitors.
  • Establishment of peer support groups for weight management, stress management, tobacco-use cessation, family guidance, and other identified issues.
  • Time during the school day which teachers and other staff members can participate in health-promoting activities
  • Administration of flu shots
  • Periodic screening at school for blood pressure, blood cholesterol, body mass index, and other health indicators
  • Annual administration of individuals health-risk appraisals to help staff members establish personal health-improvement goals
  • Encourage staff members to set medical appointments for screening for cancer, heart disease, diabetics, and other diseases
  • On-going assessment process to update and improve the effectiveness of staff wellness plan.

C. The Preston School District will provide an annual program for staff wellness. The program will be tailored to interests of staff members. The emphasis of the program will be based on the following components:

  • Physical activity
  • Proper nutrition
  • Healthy work environment
  • Weight management
  • Health Education

D. Building administrators will be given support to provide a healthy work environment in their respective schools.

E. The committee will organize activities and/or programs. Recognitions and rewards will be given to schools and staff members.

F. When possible, the school district will develop partnerships with area businesses which may help to promote a healthy lifestyle.

  1. Physical Education

A. Appropriate physical activities/exercise will be stressed at all levels of education. Currently PSD has the following P.E. requirements:

1. Elementary level: Students participate in at least 30 minutes of P.E.

per week for a total of 16 to 20 hours a year.

2.Junior High: Students are required to take one quarter of P.E. per year.

3.High School: Students are required to take 1 (one) semester of P.E. during their high school careers for graduation.

B. Schools in the district may participate in national and/or state

Physical fitness programs. Students will be recognized for their

achievements.

C. The School Wellness Committee comprised of staff, and parents

Will organize school-wide physical fitness activities. Activities can be developed which will meet the needs of the school population.

D. Schools will support the development of school clubs which promote

wellness and fitness. All clubs need to follow school and district guidelines

and are under the direction of the building administrator.

E. The secondary schools will support and encourage student participation in

approved extra-curricular programs which promote physical fitness. Only

approved grade levels may participate in extra-curricular programs.

Strategic Planning Committee Members:

Kelly Keller, Oakwood repTamara White, Pioneer rep

Todd Coburn, PJH repHoward Nielsen, FCHS rep

Pandi Elison, PHS repJody Shumway, school board rep

Curtis Jensoin, PJH principalLance Harrison, Pioneer principal

Joel Wilson, Superintendent

1