Inventory
Juvenile Justice Inventory
Facility Name:
State: ______
Date:
Instructions:
About the Inventory:
The Juvenile Justice Inventory is a self-assessment tool to identify the current strengths of your campus in relation to evidence-based wellness practices, informed by the Alliance’s Healthy Out-of-School Time Framework and Healthy Schools Program Framework.
The information collected in the Inventory will be used to help your campus identify potential wellness goals to work on throughout the year. Completing the Inventory annually will also help your site track progress and provide the opportunity to reflect on the improvements made throughout the year. The results of the Inventory are confidential and will be used only for your action planning and Alliance evaluation purposes.
The Inventory is organized into 3 subcategories. These categories highlight the different areas within the Juvenile Justice setting that can impact wellness practices and policies.
Campus Policies and Practices / Healthy Eating / Physical Activity and Health EducationJJ01-Policy and Systems / JJ05-Breakfast and Lunch / JJ09-Heatlh Education
JJ02-Employee Wellness / JJ06-Daily Snack and Supper (Dinner) / JJ10-Physical Education
JJ03-Environmental Supports / JJ07-Living Unit Nutrition Education / JJ11-School-Based Physical Activity
JJ04-Living Unit Staff Training / JJ08-Healthy Eating Social Supports / JJ12-Living Unit Physical Activity
JJ13-Physical Activity Social Supports
Getting Started:
After reading each best practice, mark “YES” for “Fully Demonstrating” OR “NO,” “Not Demonstrating or Partially Demonstrating,” or “NOT APPLICABLE.”
1) YES - “Fully Demonstrating” means that the practice is something your campus regularly demonstrates and that the practice is integrated into your program structure so it can be sustained over time.
2) NO - “Not Demonstrating or Partially Demonstrating” means that your campus is not demonstrating that practice, or you feel like the campus’ efforts could be improved in that area. Any practice you mark as “Not Demonstrating or Partially Demonstrating” may later be identified as a goal on your Action Plan. Keep that in mind as you are completing your Inventory.
3) NOT APPLICABLE – Some practices may include “not applicable” as a possible response. Only select this option if that practice is not feasible to achieve at your campus as a result of your campus’ current structure or composition.
Campus Policies and PracticesJJ 01
Policy and Systems
Best Practices for Achieving this Standard / YES / NO / Not Applicable
A / Campus has an active wellness council/committee or other existing committee that meets at least every other month year round to address local wellness policy implementation.
B / Campus complies with the local wellness policy to create a healthy climate and environment.
C / Campus reports progress on meeting the goals of the local wellness policy to the relevant administrators.
D / When feasible, family members and guardians have the opportunity to provide input to the implementation of wellness policy activities.
E / Youth have the opportunity to provide input to the implementation of wellness policy activities.
F / The status of wellness policy implementation at the campus level is communicated annually to staff, youth, and families or guardians.
G / Campus has developed a sustainability plan to maintain the overall healthy campus environment.
H / Campus wellness council/committee recommends revisions to the local wellness policy and/or implementation strategies to the relevant administrators in connection with data collection and monitoring process.
I / Campus has secured funds or leveraged resources to support wellness goals for youth and staff.
J / Campus’ wellness goals are integrated into the overall School Improvement Plan to promote both health and student learning.
K / Campus tracks students’ body mass index and reports the results to the relevant administrators in aggregate on an annual basis.
JJ 02
Employee Wellness
Best Practices for Achieving this Standard / YES / NO / Not Applicable
A / An employee wellness leader or committee has been identified.
B / An employee wellness survey or assessment has been conducted yearly with staff.
C / Campus has a comprehensive employee wellness program
D / Campus annually evaluates the employee wellness program
E / Staff insurance coverage provides obesity prevention and treatment services for staff
F / Wellness challenges are utilized to increase participation in employee wellness offerings
G / Non-food incentives are offered for employees participating in healthy eating and physical activity programs
H / Physical activity breaks are infused into staff meetings and professional development trainings
I / Staff does not withhold or use physical activity as a reward or punishment except if it interferes with the safety and security of youth and staff.
J / Staff sit and eat the daily program snack or meal with youth.
K / Staff discuss the health benefits of snack or meal components with youth and have a process in place for discussing inappropriate food choices with youth.
L / Staff do not bring in/consume personal food or beverages in front of youth other than items that would appear on the program’s menu.
JJ 03
Environmental Supports
Best Practices for Achieving this Standard / YES / NO / Not Applicable
A / Equipment for games, sports and activities is age and developmentally appropriate.
B / Equipment is sufficient to engage all participants and meets all required safety standards.
C / Equipment supports cardio-respiratory and musculoskeletal (bone and muscle strengthening) fitness (per USDHHS 2008 guidelines).
D / Campus has adequate indoor facilities for physical activity.
E / Campus has adequate outdoor facilities for physical activity, including fields that meet safety standards.
F / Campus environment provides positive messages about safe and developmentally appropriate physical activity through posters, pictures and books.
JJ 04
Staff Training – Living Unit
Best Practices for Achieving this Standard / YES / NO / Not Applicable
Healthy Eating – Living Unit
A / All staff members are trained at least once a year and coached throughout the year on the role that healthy eating, physical activity and social supports collectively play to support healthy behaviors amongst youth.
B / New staff members are quickly oriented to how healthy eating, physical activity and social supports can be used / utilized / integrated into organizational practices to encourage healthy behaviors (if regularly scheduled training is at least a month away).
C / All staff training on healthy eating is:
1. comprehensive (covers multiple topics)
2. evidence-based (based on credible research)
3. does not support a particular industry or food sector agenda
4. delivered by qualified personnel
Physical Activity – Living Unit
D / Staff members who lead physical activity receive annually a minimum of 8 contact hours of professional development on effective practices and strategies for including physical activity that supports the USDHHS physical activity guidelines.
E / Staff members who lead physical activity receive annually a minimum of 16 hours of in-service training, including First Aid/CPR certification.
For example:
§ Orientation for new staff, health/physical activity training, behavior management training, etc.
F / Staff members who lead physical activity are trained in adapting physical activity opportunities to include youth at all levels of athletic ability and those with physical, sensory or intellectual disability.
G / All staff members are trained not to withhold opportunities for physical activity (e.g. not being permitted to participate with the rest of the group or being kept from participation) except when a youth’s behavior is dangerous to himself or others. Additionally, staff members are trained to use appropriate alternate strategies as consequences for negative or undesirable behaviors.
H / All staff members are trained and familiar with curricular resources on integrating physical activity throughout the campus.
Healthy Eating
JJ 05
Breakfast and Lunch
Best Practices for Achieving this Standard / YES / NO / Not Applicable
A / Campus participates in the School Breakfast Program (SBP) and National School Lunch Program (NSLP). Reimbursable meals meet USDA nutrition standards. A campus participating in the National School Lunch Program has received the 6-cent certification review.
B / Annual staff development and training that meets USDA Professional Standards is completed by 100% of food and nutrition services staff. Topics covered may include, but are not limited to, food safety and Hazard Analysis and Critical Control Points (HACCP), nutrition standards updates in school meals, food sensitivities and allergies, customer service or food production techniques.
C / Techniques are used to promote and encourage fruit consumption if possible. For example, encouraging youth to eat fruit and promoting the benefits of a healthy diet.
D / Techniques are used to promote and encourage vegetable and salad consumption if possible. For example, encouraging youth to eat vegetables/salad and promoting the benefits of a healthy diet.
E / Breakfast and lunch menus are available in language(s) that reflect the cultural practices of youth population.
F / Youth have the opportunity to provide input on food choices through yearly taste tests, focus groups and/or advisory committees.
G / Campus offers an alternative vegetarian meal option at least one time per week. This may include a bean or legume based entree, a reduced fat dairy based entrée. or a fish entree, including tuna and baked fish filets. Breaded fish portions with ≤10 g total fat, ≤4.5 g saturated fat and <95 mg cholesterol per amount served to students and per 100 g are also permitted.
H / Campus provides access to breakfast and lunch nutrition information and nutrition education for youth, staff and families/guardians (i.e. via newsletters, email blasts, website).
I / Campus offers fish, such as tuna or baked fish filets, at least one time per week. Breaded fish portions with ≤10 g total fat, ≤4.5 g saturated fat and <95 mg cholesterol per amount served to students and per 100 g are also permitted.
J / Techniques are used to create a supportive cafeteria environment (i.e. noise control, seating arrangements, designated “seat time” to provide adequate time to eat).
K / Campus is implementing at least one aspect of the Farm to School initiative (campus may choose one or more):
1. Local and/or regional products are incorporated into the meal program
2. Messages about agriculture and nutrition are reinforced throughout the learning environment
3. Campus hosts a garden
4. Campus hosts field trips to local farms
5. Campus utilizes promotions or special events, such as tastings, that highlight the local/regional products
L / Campus ensures that youth have a minimum amount of designated “seat time” to provide adequate time to eat. Dietitians and educators recommend that children have at least 20 minutes after sitting down to eat lunch and at least 10 minutes after sitting down to eat breakfast.
JJ 06
Daily Supper (Dinner) and Snack
Best Practices for Achieving this Standard / YES / NO / Not Applicable
A / Campus prohibits serving foods with artificial trans fats.
B / Campus serves only fruit that is fresh, canned or frozen in water, 100% juice, extra light or light syrup, or dried with no added sweeteners.
C / Campus serves only vegetables that are fresh, canned or frozen with no added ingredients except water, or dried with no added ingredients.
D / Campus serves a fruit or vegetable at every snack and/or meal.
E / Campus serves only grain products that are whole grain-rich.
F / Campus serves only dairy products (not including milk) that are non-fat or reduced fat.
G / Campus serves only protein foods (not including nuts and seeds) that are lean meat, skinless poultry, seafood, beans/legumes or eggs.
H / Campus serves only nuts or seeds with no added ingredients.
I / Campus serves only packaged snacks that meet the USDA Smart Snacks in School nutrition standards (such as granola bars, baked chips, etc.)
J / Campus serves only frozen desserts that meet the USDA Smart Snacks in School nutrition standards (such as frozen fruit bars, ice cream).
K / Campus provides plain potable water at all times at no cost to youth and staff.
L / Campus serves only plain low-fat milk, or plain or flavored non-fat milk, limited to 12 fluid ounces per day for middle and high school students.
M / Campus serves only 100% fruit or vegetable juice with no added sweeteners, or 100% juice diluted with water with no added sweeteners, limited to 12 fluid ounces per day for middle and high school students.
N / Campus prohibits serving full-calorie sodas, sports drinks, or juice drinks (not including 100% juice). (May serve diet soda, low-calorie sport drinks, or other low calorie beverages for high school students.) This includes items served in canteens and stores.
O / Campus serves only non-caffeinated beverages.
JJ 07
Healthy Eating Social Supports
Best Practices for Achieving this Standard / YES / NO / Not Applicable
ON-CAMPUS:
A / Foods and beverages are not used as reward or punishment. This includes items served in canteens and stores.
B / All events and celebrations serve or sell foods and beverages that meet the USDA Smart Snacks in School nutrition standards (four party or celebration exemptions per year).
C / Canteens and student stores only offer food and beverages that meet the USDA Smart Snacks in School nutrition standards or rely on non-food items.
D / Foods and beverages sold and served in the staff lounge meet or exceed the USDA’s Smart Snacks in School nutrition standards.
E / Foods and beverages served for staff meetings meet or exceed the USDA’s Smart Snacks in School nutrition standards
YOUTH:
F / When appropriate, youth participate in food and beverage selection, distribution, preparation and/or clean-up.
FAMILIES & COMMUNITY:
G / Our campus’ Nutritional Education (refer to JJ 05) materials are made available to families and guardians through pamphlets, newsletters, email blasts or other means.
H / Foods and beverages served or sold at family/community events meet the USDA Smart Snacks in School nutrition standards
I / Families receive guidelines about food and beverages that may be brought into the site by the family members or youth.
J / Campus has a process in place for discussing inappropriate food and beverage choices with families and guardians.
K / Campus’ healthy eating practices are shared and discussed during parent/family/community meetings.
L / Campus develops family advisory groups and/or community network groups to support healthy eating in the community and at home.