March 2016 Policy Revisions for Approval. Student Wellness Policy Guidelines School Meals and Snacks (NEW)

Transcription

1 March 2016 Policy Revisions for Approval Policy Code JHCF-R JHCH Policy Student Wellness Policy Guidelines School Meals and Snacks (NEW)

2 (Page 1) FLOYD COUNTY PUBLIC SCHOOLS STUDENT WELLNESS POLICY GUIDELINES Floyd County Public Schools are committed to providing a school environment that enhances learning and development of lifelong wellness practices. In all aspects of local wellness, the school staff will act as role models for good nutrition and physical activity behaviors. The objectives of the guidelines are to promote student health and learning and reduce childhood obesity. To accomplish these goals: Child Nutrition Programs comply with federal, state and local requirements. Child Nutrition Programs are accessible to all children. Sequential and interdisciplinary nutrition education is provided and promoted. Patterns of meaningful physical activity connect to students lives outside of physical education. All school-based activities are consistent with local wellness policy goals. All foods and beverages made available on campus (including vending, concessions, a la carte, parties and fundraising) during the school day are consistent with current Dietary Guidelines for Americans. All foods made available on campus adhere to food safety and security guidelines. The school environment is safe, comfortable, pleasing and allows ample time and space for eating meals. Food and/or physical activity is not used as a reward or punishment. Part 1. Nutrition SCHOOL MEALS National School Lunch Program (NSLP) and School Breakfast Program (SBP) Students have at least 10 minutes to eat breakfast and at least 20 minutes to eat lunch. This does NOT include time spent walking to/from class or waiting in line. Drinking water is available for students at meal times. The lunchroom/cafeteria is clean, orderly and inviting. Adequate seating is available to accommodate all students served during each meal period. Adequate supervision is provided in the dining area. Students are allowed to converse with one another while they eat their meals. Secondary school should operate closed lunch periods to encourage students to eat a nutritious lunch. BREAKFAST: At least half (50%) All of the grains offered during the school week must will be whole grain-rich. At least 1 ounce of protein will be offered per day.

3 (Page 2) Fruits, offered daily, must be fresh; frozen without sugar; canned in light syrup, water or fruit juice; or dried. Fat free (unflavored or flavored) and unflavored low-fat milk only. Calorie ranges as follows: Grades K-5: ; Grades 6-8: ; Grades 9-12: The complete meal choice must be no more than 10% total saturated fats from calories. LUNCH: At least two ounces of protein will be offered per day. Fruits, offered daily, must be fresh; frozen without sugar; canned in light syrup, water or fruit juice; or dried. Pasteurized, full-strength juice may also be offered (it is credited to meet no more than one-half of the fruit offered over one week. Vegetables, offered daily, must meet the weekly requirements of the 2010 Dietary Guidelines for Americans: dark green, red/orange, dry beans/peas (legumes), starchy and other vegetables (as defined in the Dietary Guidelines). At least 5 different fruits* and 5 different vegetables are offered monthly. Fresh fruit or vegetables are offered at least 3 days a week. At least half (50%) All of the grains offered during the school week must be whole grain-rich. Fat free (unflavored or flavored) and unflavored low-fat milk only. Salad dressings contain not more than 12 g. of fat per ounce. Calorie ranges as follows: Grades K-5: ; Grades 6-8: ; Grades 9-12: The complete meal choice must be no more than 10% total saturated fats from calories. *FRUITS may be fresh, frozen without sugar, canned in light syrup, water or fruit juice or dried and do NOT include juices. Snack foods (such as banana chips) and condiments (such as jam or jelly) made from fruit are not considered fruit under the Kansas Eat Smart Nutrition guidelines. Canned fruit should be packed in light syrup, or preferably in juice. A LA CARTE A la carte means all other food and beverage items sold by the school food service program in the school cafeteria or other locations. A la carte items comply with USDA regulations prohibiting the sale of foods of minimal nutritional value where school meals are served or eaten during the meal period. Definition: Foods of Minimal Nutritional Value (FMNV) are those foods as defined in federal regulations for the National School Lunch Program (7CFR Part 210) and the School Breakfast Program (7CFR Part 220). FMNV includes all soda water, water ices, chewing gum, certain candies, hard candy, jellies and gums, marshmallow candies, fondant, licorice, spun candy and candy coated popcorn; except for individual items in these categories that have been specifically exempted by the U. S. Department of Agriculture. Fresh fruit* or vegetables are offered at least 3 days a week. At least half All of the grains offered during the school week must will be whole grain-rich.

4 (Page 3) Fat free (unflavored or flavored) and unflavored low-fat milk only. Salad dressings contain no more than 12 g. of fat per ounce. Desserts with more than 5 g. of fat per serving are offered not more than twice per month. A LA CARTE FOOD ITEMS are limited to: The same portion size of any food item served that day in the NSLP or SBP Fruits or vegetables Low-fat or nonfat Yogurt Water, non-caloric Fat free (unflavored or flavored) and unflavored low-fat milk only. 100% juice VENDING - Machines & School Stores All vended foods and beverages are sold in compliance with USDA regulations prohibiting the sale of Foods of Minimal Nutritional Value (see definition) where school meals are served or eaten during the meal period. The sale of Foods of Minimal Nutritional Value is not allowed on school property in areas accessible to students until after the end of the school day. All competitive food sold to students on the school campus during the school day must meet the nutrition standards specified by federal and state law and regulations. Definitions: Competitive food means all food and beverages other than meals reimbursed under programs authorized by the National School Lunch Act and the Child Nutrition Act of 1966 available for sale to students on the campus during the school day. School campus means all areas of the property under the jurisdiction of the school that are accessible to students during the school day. School day means the period from the midnight before to 30 minutes after the end of the official school day. VENDED FOODS: - at least 50% of All items offered meet all of the following criteria per serving: Fat except nuts, seeds and nut butters, not more than 35% of total calories from fat (or less than 4g. per 100 calories) Sugar except for fruit without added sugar, not more than 35% of weight from total sugar (or less than 9 g. per 100 calories) Calories not more than 200 calories per serving unit. VENDED BEVERAGES are limited to: Water, non-caloricplain water or plain carbonated water

5 (Page 4) Milk < 360 calories Lowfat unflavored milk, or non-fat flavored or unflavored milk, no more than 8 ounces 100% juice100% fruit or vegetable juice 100% fruit or vegetable juice diluted with water and no added sweetners Only decaffeinated beverages are allowed at secondary level Caffeinated drinks will not be sold during meal times during the school day at the high school. Electrolyte replacement beverages that contain not more than 48g. of sweetener per 20-ounce selling unit may be offered in drink machines located near high school athletic training centers. DURING THE SCHOOL DAY Meals from home Classroom Parties & Celebrations Classroom Rewards Fundraisers Intramural Events All vended foods and beverages are sold in compliance with USDA regulations prohibiting the sale of Foods of Minimal Nutritional Value (see definition) where school meals are served or eaten during the meal period. Students are allowed to have individual water bottles in the classroom. Foods and beverages for classroom rewards, parties and celebrations will: Meet the same guidelines as for a la carte foods Not be provided until at least one hour after the end of the last lunch period. At least 50% of fundraising activities will not involve the sale of food and/or beverages. The regulations promulgated pursuant to this section shall permit each public school to conduct on school grounds during the regular school hours no more than 30 school-sponsored fundraisers per school year during which food that does not meet the nutrition guidelines for competitive foods may be sold to students. Fundraising activities involving the sale of food or beverages will not take place until after the end of the last lunch period. The Smart Snacks nutrition standards do not apply to foods and beverages sold at events held after school, off campus, or on the weekends, such as school plays or sporting events. Refreshments provided for students participating in school events adhere to the guidelines for vended foods and beverages. Parents, teachers and organizations are informed about the guidelines and are encouraged to follow them. Students should be encouraged to adhere to nutritional guidelines for beverages brought from home, such as milk, water or 100% juice. AFTER SCHOOL PROGRAMS Snacks served under the USDA After School Care Snack Program complies with all applicable federal regulations and state policies.

6 (Page 5) Snack means two or more items that are served as a unit. All snacks meet the following standards: Fat except nuts, seeds and nut butters, not more than 35% of total calories from fat (or less than 4g. per 100 calories) Sugar except for fruit (without added sugar) and milk, not more than 35% of weight from total sugar (or less than 9 g. per 100 calories) Part 2. Nutrition Education Nutrition education will be integrated into other areas of the curriculum such as math, science, language arts and social studies. The staff responsible for nutrition education will be adequately prepared and participate regularly in professional development activities to effectively deliver an accurate nutrition education program as planned. Preparation and professional development activities will provide basic knowledge of nutrition, combined with skill practice in program-specific activities and instructional techniques and strategies designed to promote healthy eating habits. The school cafeteria serves as a learning laboratory to allow students to apply critical thinking skills taught in the classroom. Nutrition education will involve sharing information with families and the broader community to positively impact students and the health of the community. The school district will provide information to families that encourage them to teach their children about health and nutrition and to provide nutritious meals for their families. Students will be encouraged to start each day with a healthy breakfast Nutrition activities will be linked with the coordinated school health program. Part 3. Physical Activity A program of physical fitness will be available to all students for at least 150 minutes per week on average during the regular school year. Such program may include any combination of physical education classes, extracurricular activities, and other programs and physical activities. Physical activity will be integrated across curricula and throughout the school day. Movement can be made a part of science, math, social studies and language arts. Physical education courses will be the environment where students learn, practice and are assessed on developmentally appropriate motor skills, social skills and knowledge. Policies ensure that state-certified physical education instructors teach all physical education classes. Policies ensure that state physical education classes have a student/teacher ratio similar to other classes.

7 (Page 6) Provide a daily recess period, which is not used as punishment or a reward. Consider planning recess before lunch since research indicates that physical activity prior to lunch can increase the nutrient intake and reduce food waste. Physical activity participation will take into consideration the balancing equation of food intake and physical activity. Physical education includes the instruction of individual activities as well as competitive and non-competitive team sports to encourage life-long physical activity. Adequate equipment is available for all students to participate in physical education. Physical activity facilities on school grounds will be safe. The school provides a physical and social environment that encourages safe and enjoyable activity for all students, including those who are not athletically gifted. Information will be provided to families to help them incorporate physical activity into their student s lives. Schools are encouraged to provide community access to and encourage students and community members to use the school s physical activity facilities outside of the normal school day. Schools encourage families and community members to institute programs that support physical activity. Part 4. Other School Based Activities After-school programs will encourage physical activity and healthy habit formation. Local wellness policy goals are considered in planning all school based activities (such as school events, field trips, dances, and assemblies). Support for the health for all students is demonstrated by hosting health clinics, health screenings, and helping to enroll eligible students in Medicaid and other state children s health insurance programs. Schools organize local wellness committees comprised of families, teachers, administrators and students to plan, implement and improve nutrition and physical activity in the school environment. Part 5. Implementation The Floyd County School Board encourages parents, students, representatives of the school food authority, teachers of physical education, school health professionals, school administrators, and the general public to participate in the development, implementation, and periodic review and update of these guidelines. The School Nutrition Specialist will be responsible for overseeing the implementation of this policy and will develop procedures for evaluating the policy, including indicators that will be used to measure it s success. The public, including parents, students and others in the community, will be informed and updated about the content of implementation of the policy. Implementation procedures will include periodically measuring and making available to the public an assessment on the

8 (Page 7) implementation of the policy, including the extent to which schools are in compliance with the policy, the extent to which this policy compares. Adopted: 06/12/06 Revised: 06/26/12; 06/27/13

9 File: JHCH (NEW) (Page 1) SCHOOL MEALS AND SNACKS The Floyd County School Board recognizes that students need adequate, nourishing food in order to learn, grow, and maintain good health. Generally To reinforce the division s nutrition education program, foods sold during regular school hours on school premises will be carefully selected so as to contribute to students nutritional well-being and the prevention of disease; prepared in ways that will appeal to students, retain nutritive quality, and foster lifelong healthful eating habits; and served in age-appropriate quantities and at reasonable prices. by The Floyd County School Board promotes high-quality school meals and snacks involving students in the selection, tasting, and marketing of healthy foods and beverages that appeal to students; providing a variety of food options, such as fruits, vegetables, whole grains, and dairy foods, which are low in fat and added sugars; offering a variety of healthy choices that appeal to students, including cultural and ethnic favorites; restricting student access to unhealthy foods in vending machines, school stores, and other venues that compete with healthy school meals; and ensuring that healthy snacks and foods are provided in vending machines, school stores, and other venues within the division s control. The healthy options should cost the same or less than unhealthy alternatives. The Floyd County School Board strives to provide an environment conducive to good health by allowing an adequate amount of time and space for students to eat school meals; scheduling lunch periods at reasonable hours around midday; ensuring that drinking fountains are operable, clean, and convenient for use throughout the school day; offering extracurricular physical activity programs, such as physical activity clubs, intramural programs, or interscholastic athletics; discouraging the promotion and advertising of unhealthy foods; using non-food items rather than food items such as candy, cakes, soda, and foods high in fat, as incentives and rewards for good behavior or academic performance; and encouraging parents to support the division s nutrition education efforts by considering nutritional quality when selecting any snacks which they may donate for occasional class parties. The Floyd County School Board supports nutrition education and physical

10 File: JHCH (NEW) (Page 2) education by ensuring that qualified nutrition education and physical education specialists focus on knowledge and skill development so students are able to learn and adopt healthy eating and physical activity behaviors; offering nutrition education in the school dining area(s) and in the classroom, with coordination between food service staff and teachers; and eliminating any stigma attached to, and preventing public identification of, students who are eligible for free and reduced-price meals. Meals and Snacks Meals and snacks offered as part of the National School Lunch Program or the School Breakfast Program meet, at a minimum, the requirements established by state and federal law and regulation. Schools make potable water available and accessible without restriction to children at no charge in the place(s) where lunches are served during the meal service. Competitive Foods Definitions Competitive food means all food and beverages other than meals reimbursed under programs authorized by the National School Lunch Act and the Child Nutrition Act of 1966 available for sale to students on the school campus during the school day. School campus means all areas of the property under the jurisdiction of the school that are accessible to students during the school day. School day means the period from the midnight before to 30 minutes after the end of the official school day. All competitive food sold to students on the school campus during the school day meets the nutrition standards specified by federal and state law and regulation. Each school may conduct 30 school-sponsored fundraisers per school year during which food that does not meet the nutrition guidelines for competitive foods may be available for sale to students. The Floyd County School Board is responsible for maintaining records that document compliance with this policy. Those records include receipts, nutrition labels and/or product specifications for the competitive food available for sale to students. Adopted:

11 Legal Refs: Code of Virginia, 1950, as amended, , File: JHCH (NEW) (Page 3) Virginia Board of Education, A Resolution to Establish and Define Exemptions for School-Sponsored Fundraisers Pending Incorporation in the Proposed Regulations Governing Nutritional Guidelines for Competitive Foods Available for Sale in the Public Schools (Nov. 19, 2015). 42 U.S.C CFR CFR Cross Refs: EFB Free and Reduced Price Food Services IC/ID School Year/School Day IGAE/IGAF Health Education/Physical Education JHCF Student Wellness JL Fund Raising and Solicitation KQ Commercial, Promotional, and Corporate Sponsorships and Partnerships