SPAULDING
HIGH SCHOOL UNION DISTRICT #41
Code:
EF
Policy Manual
6th
Edit to 11/5/07 version
-PLM
03/31/11 1ST
2nd/Final
__________________________________________________________________
Wellness
Policy
Purpose: The purpose of this policy is to promote
life-time healthful habits and nutritional skills in our students and community. Promoting
and integrating nutrition education, practices,
and economics within all school activities reinforces consistent health
messages and provides multiple opportunities for students to practice healthful
habits. The intent of this policy is to ensure that any food provided for
consumption on the SHS campus is healthful food, that healthful food preparation and nutrition
are taught and that the school leads the community by example in establishing
good nutritional habits. Policy will comply with the local policy requirements
of the federal Child Nutrition and WIC Reauthorization Act of 2010, and in
consultation with parents, students, and the management of the school's food
service provider, school administrators, and the public.
Policy Statement: Research shows that good
nutrition and physical activity is essential to peak academic performance and
to long-term health. Our programs should be designed to promote student
wellness and healthful life-time habits. Obesity and the harm it causes to
individuals is increasing in our society. Therefore it is important that the
SHS campus establish nutritional guidelines which encourage best practices in
all food prepared for consumption on school property, and establish goals for
nutrition education, teach physical activity skills that can be used over a
life time, and integrate these principles in other school based activities.
Objectives:
I.
Goals
for Nutrition Education.
1. The campus shall provide nutrition education programs as required by state law and regulations of the State Board of Education and as enumerated in the Vermont Framework of Standards and Learning Objectives. In particular, the campus shall provide a nutritional component in its Comprehensive Health Education program and shall develop curricular programs aligned with the Vermont Framework of Standards and Learning Opportunities.
2. To the extent practicable, nutrition education and promotion shall be integrated into core curricula particularly in science, family and consumer science courses, physical education, and the cafeteria.
3. Nutrition education programs shall be conducted by appropriately licensed staff members.
4. The campus environment shall promote nutritious foods through a variety of media and "balanced choice" options.
5. The school will keep the parents and community up to date on nutrition and wellness initiatives via updates on website, newsletters and reports to the school board.
6. Nutrition education is an essential part of the curriculum. Teachers and food service personnel, as well as students, frequently update their knowledge of this rapidly changing field. Nutritional information is posted in the cafeteria to educate students about healthful choices.
7. School personnel will collaborate with parents and community to support these guidelines and the promotion of lifelong healthful nutritional habits.
8. All food sold to students at SHS will meet the Dietary Guidelines of Americans and the nutrient standards established in the regulations of the National School Lunch Program (7CFR210) and the School Breakfast Program (7CFR 220)
9. The Food Service Management Company shall provide training opportunities as appropriate for food service and other staff members in areas of nutrition and wellness.
10. Periodic review of this policy will be delegated to the SHS School Health Advisory Committee, School administrators will implement this policy.
II.
SHS Food
Service Standards
1. Our school participates in the School Breakfast Program and the National School Lunch Program in order that all students are assured access to high quality nutrition every day. Appropriate modifications are made to ensure those children with special dietary and health needs are able to participate. Procedures are in place to protect confidentiality and identity of students qualifying for free or reduced price school meals. We promote the use of these programs by regularly informing families of the program's benefits.
2. To the extent practicable, the campus shall ensure that foods offered at school other than through the National School Lunch or School Breakfast programs, including food sold through vending machines, shall comply with the Federal standards sited herein. A la Carte and Vending Guidelines established by the Vermont Departments of Health and Education. See Appendix B & C.
3. The campus shall ensure that guidelines for reimbursable school meals meet the regulations and guidance issued by the Secretary of Agriculture and the Richard B. Russell National School Lunch Act.
4. The campus shall provide adequate space for eating and serving school meals. The campus shall provide a clean and safe meal environment for students.
5. The campus shall establish meal periods that provide adequate time to eat and are scheduled at appropriate hours.
6. Hand sanitizer (alcohol based not anti-bacterial) will be available at the entrance of the cafeteria.
7. Our cafeteria will be a pleasant and inviting place. The cafeteria atmosphere will be monitored regularly to ensure that meal times are relaxed and pleasant
III.
SHS
Food Service Meal Requirements
1. All meals sold at SHS will meet the Dietary Guidelines for Americans and the criteria set here in.
2. Our daily meals emphasize low-fat entrees with whole proteins, whole grains, leafy green and orange vegetables and limited processed food.
3. The food service shall provide a variety of healthful foods, that look good and taste good, and appeal to cultural sensitivities of the school and community populations.
4. A variety of fresh fruit and vegetables are offered daily. Canned fruit will be limited, but when provided will be in light sugar syrup or no sugar syrup- as available.
5. Fresh and frozen vegetables will be served daily. Canned items should be avoided.
6. Desserts are limited to fruit and items that support low-fat baking techniques and nutrition principles. Examples of encouraged foods are :pudding, frozen yogurt, regular yogurt, trail mix (nuts, seeds, dried fruit), 100% fruit popsicles, low-sugar/ low-fat cookies and fig bars.
7. Ala Carte and vending machine items are limited to a variety of healthful snacks. Portions shall contain 200 calories or less. Some examples of encouraged foods, are: raw vegetables sticks/slices with low-fat dressing or yogurt dip, fresh fruit, 100% fruit juices, water, milk, frozen 100% juice popsicles, dried fruits, trail mix (nuts, seeds, dried fruit), dry roasted nuts, low-sodium crackers, pretzels, popcorn, low-fat muffins, granola bars, low-fat yogurt, cottage cheese, and cheese.
8. Our food services program participates in the "offer versus serve" method of meal service, allowing students to have choice while still meeting meal requirements. A wide variety of healthy foods are offered and students are encouraged to make wise food choices. Good food habits are encouraged through the modeling of appropriate portions, suitable variety and preparation techniques that emphasize high quality nutrition.
9. Less than 35% of calories in served portions shall be from fat or reduced fat cheese. Some examples of encouraged foods, are: raw vegetables sticks/slices with low-fat dressing or yogurt dip, fresh fruit, 100% fruit juices, water, milk, frozen 100% juice popsicles, dried fruits, trail mix (nuts, seeds, dried fruit), dry roasted nuts, low-sodium crackers, pretzels, popcorn, low-fat muffins, granola bars, low-fat yogurt, cottage cheese, and cheese.
10. Under 10% of calories will come from saturated fat.
11. Stir frying is acceptable with minimal cooking oils.
12. The salad bar will be stocked daily with a variety of vegetables including dark green leafy lettuces, orange vegetables, fruits, protein, and grain items. No artificial bacon bits or similar artificially constituted items will be offered.
13. The majority of condiments and salad dressings will be low-fat, low-sugar, and low-sodium.
14. Food and drink will be served at appropriate temperatures.
15. Low-fat and fat free milk are offered daily.
16. Fifty percent of the bread and bread alternatives (crackers) offered to students will be at least 50% whole grains.
17. The use of salt is limited to recipes where it is an essential ingredient. Low salt, under 200 mg of sodium per side dish or less than or equal to 600mg per entree will be offered.
18. Menus are planned a month in advance to assist in providing needed nutrients over the long term. Healthier food choices will be highlighted.
19. Menus will be posted to school website.
20. Menu planning will have student participation.
21. Will have a taste testing program as a way to introduce new foods to students and monitor their response.
IV.
Nutritional
Guidelines for School Based Activities
1. No foods of
minimal nutritional value shall be sold in food service areas during breakfast and
lunch periods.
2. Food
is not to be used as a reward or a punishment.
3. All
school activities, including classroom practices, celebrations and incentives,
are consistent with the sound nutrition practices. Sweets may be offered as an occasional and
special treat.
4. Fund
raising activities of school groups and athletics, both on and off campus, are
consistent with the nutrition standards of the food service program and the
nutrition principles taught in the classroom.
Candy drives are prohibited for fund raising.
5. No
deep fried food, or foods prepared with trans
fats, will be provided.
6. Candy
sales are prohibited.
7. Bake
sales are restricted to times following the last lunch mod.
8. Soda
sales are prohibited.
V.
Goals for
Physical Activity and Physical Education as well as other School- based Activities
1. The campus shall strive to provide physical education classes for all students as required by Vermont School Quality Standards. (The School Health Index for middle/high school recommends that all students in each grade receive physical education for at least 225 minutes per week throughout the school year.)
2. The campus shall provide other physical activity opportunities for students via before and after school activities such as interscholastic athletics and physical activity clubs or intramural sports.
VI. Policy Implementation/Measurement &
Evaluation
1. The superintendent or his or her designee shall monitor campus programs and curriculum to ensure compliance with this policy and any administrative procedures established to carry out the requirements of this policy.
2. The superintendent or his or her designee shall report at least annually to the board on the campus' compliance with law and policies related to student wellness. The report shall include an assurance that campus guidelines for reimbursable meals are not less restrictive than regulations and guidelines issued for schools in accordance with federal law.
Date Warned:
Date Adopted:
Dates Revised:
Legal References (s).
• 16 V.S.A. paragraph 131 &
906(b)(3).
•
• Child Nutrition Act of 1966, 42
U.S.C. 1771 et seq.
• Child Nutrition and WIC
Reauthorization Act of 2004, Section 204 of Public
Law 108-265.
• Code of Federal Regulations, 7 CFR
Part 210 and Part 220.
Appendices Reference: