6700P

Management Support

Nutrition and Physical Fitness

NutritionalContentandFood ServiceOperations and Competitive Foods

Inorder tosupporttheschool’s nutrition andfoodservices operation as an essentialpartner in the educationalmissionof thedistrictand its rolein thedistrict’s comprehensivenutritionprogram, and for ensuring that the Healthy Hunger-Free Kids Act of 2010 is in effect, the Superintendent/Designee isresponsiblefor the following guidelines:

  1. Any food sold in school must:
  2. Be a “whole grain-rich” grain product; or
  3. Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; or
  4. Be a combination food that contains at least ¼ cup of fruit and/or vegetable; or
  5. Contain 10% of the Daily Value of one of the nutrients of public health concern in the 2010 Dietary Guidelines for Americans (calcium, potassium, vitamin D, or dietary fiber)
  6. Once at least one of the above standards have been met, then they must meet all the listed nutrient requirements:
  7. Calorie limits:
  8. Snack items: < or = 200 Calories
  9. Entrée items: < or = 350 Calories
  10. Sodium limits:
  11. Snack items: < or = 200 mg Sodium Entrée items: < or = 480 mg Sodium
  12. Fat limits:
  13. Total fat: < or = 35% of Calories
  14. Saturated fat: < 10% of Calories
  15. Trans fat: zero grams
  16. Sugar limit:
  17. < or = 35% of weight from total sugars in foods
  18. Nutritional Standards for Beverages:
  19. No beverages will be sold during the school day at elementary and middle schools.
  20. The High School may sell:
  21. Plain water - no portion maximum
  22. Unflavored low fat milk – 12 oz maximum
  23. Unflavored or flavored fat free milk and milk alternatives permitted by NSLP/SBP – 12 oz maximum
  24. 100% fruit or vegetable juice – 12 oz maximum
  25. 100% fruit or vegetable juice diluted with water (with or without carbonation), and no added sweeteners – 12 oz maximum
  26. Calorie-free, flavored water (with or without carbonation) – 20 oz maximum
  27. Other flavored and/or carbonated beverages that are labeled to contain < 5 Calories per 8 oz or < or = 10 Calories per 20 oz
  28. Beverages with < or = 40 Calories per 8 oz, or < or = 60 Calories per 12 oz

D. Food that is sold must meet the health department’s standards in regard to storage, preparation and serving.

  1. Studentsandstaffwillhaveaccesstosafe,freshdrinking waterthroughouttheschoolday and duringmealservice. If a drinking fountain is available in the cafeteria or adjacent to a cafeteria, a student must be able to access this during meals.
  2. Allstudents are encouraged to participate in theschool’sfood serviceprogram.

In order to promote student wellness, school staff will use strategies other than the use of foodorbeveragesasrewards in the classroom. In addition, the withholding of food and beverages will not be used as punishment. Minimally, food may be allowed in classroom parties, as part of the learning environment, and as an incentive for school-wide activities, projects, or efforts as approved by the Principal.

LimitedMeal Charges

Elementary and Middle School:TheClarkston SchoolDistrictwill allowchargesfor TypeA(Includesfivenutritional components) mealsup to a limitof three chargesper student. After thislimithasbeen reached, astudentwillbe given theopportunityto receivea TypeB (includes3 nutritional components) meal.

However, at leastone advanced written warningmustbegiven to thestudent and theparent(s) prior to refusal to allowadditional meal charges. Thewritten warningmust include an explanation that thestudenthasreached the charge limit.

In the event theparentsor guardiansareunable to provideadailymeal, theyshould be encouraged to applyfor free and reduced price meals. Thedistricthasestablished the typeB mealbecause the districtfeelsthatproper nutrition isessentialfor effective learning.

Ifaparent isunwillingto applyfor free and reduced price meals, and the child doesnothave access to mealsduringschool, aschoolfood administrator mayfillout an application on behalfofthe child with authorization from the Food Service Director. All the abovestepsmust takeplace, and then parent mustbenotified in writingthat their child hasqualified for free and reduced lunch.

High School: There is no charging at the high school level.

  • If the customer has a positive balance before buying a meal, even if they don’t have enough to cover the full meal, they may purchase a meal.
  • If an extra item is purchased, the customer must tell the cashier. The cashier will then give the customer a token to show the cook to verify purchase.
  • If the customer has a negative balance, but has enough cash on hand to cover the meal, they may continue through the line.
  • If the customer does not have a positive balance on their account, they cannot continue through the line. They will be offered a voucher to come back for a cheese sandwich meal (cheese sandwich, apple and milk), that the cook will make for them, after the lunch line has departed.
  • If a voucher is used for a free meal, the customers’ name will be written on the voucher and kept on file. If 3 vouchers are used by the same customer, they will be referred to the Principal or Vice Principal.
  • The voucher meals will not be counted as reimbursable meals or placed into Skyward.
  • The cashiers will remind customers as balances get low, as well as inform customers of their ability to check balances online.

Free and Reduced application forms will be available in the lunch line from the cashiers.

Ala Carte Sales:

An “extra” milk or Ala Carte milk may be purchased at each school at an additional cost. Purchase will be inputted into skyward appropriately and tracked separately.

Only the High School will have the option of an “extra” entrée at the extra cost. This entrée is an item that is on the regular daily menu at the High School. Purchase will be inputted into skyward appropriately and tracked separately.

Credits/Refunds/Charges

Thedistrictshall creditor refund moniesleft in student meal accountsat the endingofeach school year. Thefollowing guidelineshallbe in effectfor allbuildings:

A. Meal/Milk Credits:shallfollowthestudent, in which account isnamed, for thenew school year use. Per written request, upon studentgraduation, a check willbe issued for students with balanceson their accountsunlessotherwisespecified for transfer to another studentor donation.

B. Meal/Milk Refunds:willbe issued from theFood ServiceAccount.

C. Refund Statement:shallbe completed beforeparent/guardian receives said refund. This statementwillbeused to documentrefund.

D. Meal/Milk Charges: mustbepaid in full2 weeksprior to endingofthe currentschoolyear.

E. Non-SufficientChecks: mustbepaid in full2 weeksprior to endingofthe currentschool year.

Businessofficeshallreceive copiesof:

A. Refund Statement/Request

B. Year-end total creditsissued bybuilding

SchoolCafeterias

A. Anystudent mayeat in theschool cafeteriaor other designated place.

B. MealpriceswillbeestablishedbytheSuperintendentandFoodServiceManager,withthe approvaloftheboard prior to schoolbeginning.

C. Mealprices willbeposted in each cafeteriaor designated meal area.

D. Reimbursable mealwillbeoutlined for thestudentsat thebeginningofmealservice.

  1. USDAposter willbeposted for allcustomersto seeduringmealservice at each mealsite and in Food Service Director’s Office.
  2. Adequate time and space to eat meals in a pleasant and safe environment will be provided to all students/customers. Schools shall ensure:
  3. Seating is not overcrowded;
  4. Rules for safe behavior are consistently enforced;
  5. Appropriate supervision is provided; and
  6. Sufficient time is allowed for all students to eat.

Special Nutritional Needs: If a student has special nutritional needs, a “Special Diet Prescription for Meals at School” form should be given to the parent. This form has a place for a physician or other recognized medical authority signature. The diet prescription must be signed by a physician for disabled students or by a recognized medical authority (physician, physician’s assistant, nurse practitioner, or naturopathic physician) for non-disabled students. The completed form will be provided to the school nurse. The school nurse will notify the cafeteria of student special nutritional needs and send copies to the FSM and kitchen. Documentation is kept in the student’s health record and posted visibly in each corresponding kitchen.

Standard Meal Counting: Each school will have a laptop computer and use the Skyward point of sale system for the secretary to use for breakfast and lunch. Elementary schools will use bar codes as the students come through the line to input a meal purchased into skyward. Middle and High School will use individual pin numbers that students input via keypad. An adult at the end of the line will check to make sure it is a reimbursable meal and will let the secretary know if a reimbursable meal in not taken. The meal will then be removed from the system. The student will be verified as being the correct student inputted before moving onto the next student.

Second meals as Non - Reimbursable: Second meals eaten by a child will be put into skyward correctly. A warning message will show up on the computer screen and then an override button will be pushed to allow meal to be accepted if this is correct. Skyward will automatically place this meal in the second meals category which is not counted as a reimbursable meal in the system. If there is a second meal on the DAR, it needs to be initialed by the cashier/secretary before it is sent to the food service office.

Tracking Earned Student Meals: A separate form is signed by the students helping with meal service and earning a student meal. That form is taken by the cashier/secretary and inputted into skyward as student workers. SWL = student worker lunch. SWB = Student worker breakfast. Form is attached to the paperwork that gets sent to the food service office daily. The student’s meal must be served by an adult who can verify that they are receiving a reimbursable meal (3 components with one of these being ½ cup fruit or vegetable).

Cash overage/shortages: When there is an overage/shortage the DAR/SAR or other skyward reports are reviewed to try to determine what happened. If the mistake cannot be found, a note will be written on the check deposit report explaining the difference.

Visiting Student Meals: Visiting students will be placed in skyward under guest student category. These guest student meals do not get counted as a reimbursable meal in the system.

Other visitor Meals: Adult (Guest and staff) meals will be placed into skyward under the appropriate title and do not get counted as reimbursable meals. The advisor for visiting students should bring a list from the school showing their eligibility (free/reduced/paid). The meals can then be put in the computer under the correct category. If a list is not provided, the visiting students should be charged the same as the adult price for a meal. There is no charging for Adult/Visitor meals.

Field trip/Sack Lunches: If field trip sack lunches are needed, the kitchen will be notified as soon as possible. If the sack lunches are not picked up by the child themselves they will need to be checked off a roster when they do receive a COMPLETE meal by an adult. This roster will need to be turned into the cashier/secretary upon returning so they may be entered into the computer. Rosters must be retained, as the source documentation, to support the claim. They will be attached to the daily activity report and a copy will be provided to the Food Service office.

Alternate counting plan in the event computer is down: Elementary schools will have a printed bar code list of students and can use this as a roster for kids eating if the computer is not usable. LMS/CHS have a printed roster sheet that can be used. The rosters will be used to input the information into skyward as soon as they have access to the skyward program. Rosters must be retained, as the source documentation, to support the claim. They will be attached to the daily activity report and a copy will be provided to the Food Service office.

Substitutes: Each school has at least one person trained that can run the skyward program or roster system and has a thorough job description to follow the daily events, systems and reports needed.

Free and Reduced Meal Forms:

  1. Will be available in schools and online, and will be given out to each family prior to school starting at each school’s “back to school night” or registration.
  2. Forms will be dated when submitted and approved/denied by each school’s approving official
  3. The District is using the optional “Date Stamp” method of approval, so when the application is processed, if the date documented on the form is prior to the date approved, Skyward Point of Sale will automatically refund any overage charges back to the students’ account. The effective date of approval is the date documented on the form from when it was received. Cash refunds of those monies by request of parents or guardians will follow current district procedure.
  4. Training will be done for approving officials prior to school starting each school year.
  5. Forms will be approved or denied following the Eligibility Guidance Manuel.

Staff Development

Ongoingin-serviceandprofessionaldevelopmenttrainingopportunitiesforstaffintheareaoffood nutrition willbe encouraged:

A. TheHazard AnalysisCriticalControlPoint(HACCP) checklistwillbedone in each kitchen byFood ServiceManager, Food ServiceSecretary, or Head Cook a minimumofquarterly and kepton file.

B. Monthlyin-services, during the school year, willbedonewith the Head Cooksin each kitchen on HACCPfood safety.

C. Professional Standards hours will be tracked per Food Service Employee to make sure minimum requirements are met.

D. Civil Rights Training will be completed yearly and as needed with all Food Service Staff

Wellness Policy

  1. The District will review and update the Wellness Policy Annually.
  2. Wellness Policy will be available on the District website.
  3. District will make stakeholders aware of their ability to provide input and implement changes to the Wellness Policy.
  4. District will obtain feedback from stakeholders on progress meeting wellness policy goals and procedures, as well as recommendations for change.

Family and Community Involvement-Nutrition Goals

As appropriate, in order to promote family and community involvement in supporting and reinforcingnutrition education in theschools, theschoolprincipal isresponsiblefor ensuring:

A. Nutrition education materialsand meal menusaremade available to parents;

B. Parentsare encouraged to promote their child’sparticipation in theschool mealsprogram. If theirchildrendonotparticipateintheschoolmealprogram,parentsare encouraged to providetheir children with healthysnacks/meals;

C. Familiesare invited to attend exhibitionsofstudentnutrition projectsor health fairs;

D. Nutrition education curriculumincludes homework thatstudents candowith theirfamilies (e.g.,reading andinterpreting foodlabels,reading nutrition-related newsletters, preparing healthyrecipes, etc.);

E. Schoolstaffareencouragedtocooperatewithotheragenciesandcommunitygroupsto provideopportunitiesfor studentprojectsrelated to nutrition, asappropriate; and

F. Schoolstaffconsidersthevariousculturalpreferencesindevelopingofnutritioneducation programsand food options.

G. Monthly schoolmenuswillhavenutritionalinformationtopromotenutritionandphysical activity. Theprincipals willberesponsiblefor ensuringthese are made available to parents.

NutritionEducation Goals

Nutritioneducationatalllevelsofthedistrict’sintegratedcurriculumshall be based on current science, research and national guidelines. Nutrition education shall be age appropriate, standards-based, using national or state-developed standards designed to provide students with the knowledge and skills necessary to promote and protect their health. The nutrition education program shall focus on students’ eating behaviors, be based on theories and methods proven effective by published research, and be consistent with the state’s/district’s comprehensive school health education standards/guidelines/curriculum framework. Nutrition education should create a strong correlation between health food choices and life-long wellness. Students shall be able to demonstrate competency through application of knowledge, skill development and practice.

Physical Education

Health andFitness

Itisthedistrict’spositionthatallstudentshaveequalandequitableopportunitiesforphysical activity andfitnesseducationinourschools. TheSuperintendentisencouragedtoreviewand considerimplementingphysicalactivity andfitnesseducationprogramimprovements. Thegoalsof thedistrict are:

A. Allchildren,fromkindergartenthroughhighschool,willparticipateinaquality,standards- based physical activity/fitnesseducation program;

B. Allschools willhave certificated physical education teachersprovidinginstruction; and

C. Allschoolswillhaveappropriateclasssizes,facilities,equipment,andsuppliesneededto deliver qualityphysical education consistentwith nationalstandards.

Schoolsshallrequirestudentsingradesonethrougheighttoengageinphysicaleducationaveraging 100instructionalminutesperweekandallhighschoolstudentsshallcompletetwocreditsof health and fitness.

Accesstoschoolsiteswillbeprovided,permittinguseoffacilitiestocommunityyouthsports groupsconsistentwiththedistrict’sfacilitiesusepolicy,community collegeandmunicipaljointuse agreementsandpartnershipswithyouthorganizationssoadditionalopportunitiesareavailablefor allyouthinourcommunitiestoparticipateinquality physicalactivity,fitness,sportsandrecreation programs.

Schools should identifysafe and active routes to school and promote alternative methods for children to travel to and fromschool, such as walkingand bicycleprograms.

Schoolsshallprohibittheuseofphysicalactivity andwithholdingofphysicaleducationclass and other formsofphysical activityaspunishment.

Familyand CommunityInvolvement-PhysicalEducation Goals

As appropriate, in order to promote family and community involvement in supporting and reinforcingphysical education in theschools, theschoolprincipal isresponsiblefor ensuring:

A. Physical education activityideasaresenthomewith students;

B. Parents are encouraged to promote their child’s participation in the school’s physical education programsand after school activities.

C. Familiesareinvitedtoattendandparticipateinphysicaleducationactivityprogramsand health fairs;

D. Physical education curriculum includeshomework thatstudentscan do with their families;

E. Schoolstaffconsiderthevariousculturalpreferencesindevelopmentofphysicaleducation programs; and

F. School staff isencouraged to cooperatewith other agencies and communitygroupsto provideopportunitiesfor studentsto participate in physical activityprograms.

PEFrameworks

Thedistrictmayconveneaframeworkcommitteetoassistindevelopmentandimplementationof thedistrictwidenutritionandphysicalfitnesspolicy. The committee mayinclude, but isnot limited to,foodservicesdirectorsandstaff,parents,building leveladministrators,schoolboardmembers, students, nutritionists, health careprofessionals, physical education staff, and public and interested communityorganizations.

ProgramEvaluation

A. Nutrition:

Inordertoevaluatetheeffectivenessof theschoolhealthprograminpromoting healthy eatingandtoimplementprogramchangesasnecessary toincreaseitseffectiveness,the Superintendentisresponsibleforevaluatingandassessingwhethertheboardpolicy and procedureareimplemented,includingaperiodicassessmentoftheschoolmealprogram with inputfromstudents, parentsand staff.

B. Physical Education:

District physical activity/health and fitness programs will be monitored and assessed regularlyinconjunctionwithotherdistrictacademicandhealth-relatedprogramsusing OSPIapprovedassessmenttools. Resultsoftheseassessmenttoolswillbereportedtothe board, schoolsites, and made available to parentsand communityon an annualbasis.

December 14, 2016

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