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Wellness Policy

Westfall School District’s Wellness Policies on Physical Activity and Nutrition

Preamble

Whereas, children need access to healthful foods and opportunities to be physically active in order to grow, learn, and thrive;

Whereas, good health fosters student attendance and education;

Whereas, obesity rates have doubled in children and tripled in adolescents over the last two decades, and physical inactivity and excessive calorie intake are the predominant causes of obesity;

Whereas, heart disease, cancer, stroke, and diabetes are responsible for two-thirds of deaths in the United States, and major risk factors for those diseases, including unhealthy eating habits, physical inactivity, and obesity, often are established in childhood;

Whereas, 33% of high school students do not participate in sufficient vigorous physical activity and 72% of high school students do not attend daily physical education classes;

Whereas, only 2% of children (2 to 19 years) eat a healthy diet consistent with the five main recommendations from the Food Guide Pyramid;

Whereas, nationally, the items most commonly sold from school vending machines, school stores, and snack bars include low-nutrition foods and beverages, such as soda, sports drinks, imitation fruit juices, chips, candy, cookies, and snack cakes;

Whereas, school districts around the country are facing significant fiscal and scheduling constraints; and

Whereas, community participation is essential to the development and implementation of successful school wellness policies;

Thus, the Westfall School District is committed to providing school environments that promote and protect children’s health, well-being, and ability to learn by supporting healthy eating and physical activity.  Therefore, it is the policy of the Westfall School District that: 
  • The school district will engage students, parents, teachers, food service professionals, health professionals, and other interested community members in developing, implementing, monitoring, and reviewing district-wide nutrition and physical activity policies.
  • All students in grades K-12 will have opportunities, support, and encouragement to be physically active on a regular basis.
  • Qualified child nutrition professionals will provide students with access to a variety of affordable, nutritious, and appealing foods that meet the health and nutrition needs of students; will accommodate the religious, ethnic, and cultural diversity of the student body in meal planning; and will provide clean, safe, and pleasant settings and adequate time for students to eat.
  • To the maximum extent practicable, all schools in our district will participate in available federal school meal programs (including the School Breakfast Program, National School Lunch.
  • Schools will provide nutrition education and physical education to foster lifelong habits of healthy eating and physical activity, and will establish linkages between health education and school meal programs.

TO ACHIEVE THESE POLICY GOALS:

I.  School Health Councils

The school district and/or individual schools within the district will create, strengthen, to develop, implement, monitor, review, and, as necessary, revise school nutrition and physical activity policies.

II.  Nutritional Quality of Foods and Beverages Sold and Served on Campus

School Meals

Meals served through the National School Lunch and Breakfast Programs will:
  • be appealing and attractive to children;
  • be served in clean and pleasant settings;
  • meet, at a minimum, nutrition requirements established by local, state, and federal statutes and regulations;
  • offer a variety of fruits and vegetables           
  • serve only low-fat (1% or 2%) and fat-free milk and nutritionally-equivalent non-dairy alternatives (to be defined by USDA); and
  • offer whole grains at least once per week

Schools should share information about the nutritional content of meals with parents and students.  Nutritional information could be made available upon request.

Breakfast.  To ensure that all children have breakfast, either at home or at school, in order to meet their nutritional needs and enhance their ability to learn: 
  • Schools will, to the extent possible, operate the School Breakfast Program.
  • Schools will, to the extent possible, arrange bus schedules and utilize methods to serve school breakfasts that encourage participation.  Some methods used may include serving breakfast in the classroom, “grab-and-go” breakfast, or breakfast during morning break or recess.
  • Schools that serve breakfast to students will notify parents and students of the availability of the School Breakfast Program.
  • Schools will encourage parents to provide a healthy breakfast for their children through newsletter articles, take-home materials, or other means.

Free and Reduced-priced Meals.  Schools will make every effort to eliminate any social stigma attached to, and prevent the overt identification of, students who are eligible for free and reduced-price school meals[1].  Toward this end, schools may utilize electronic identification and payment systems; provide meals at no charge to all children, regardless of income; promote the availability of school meals to all students; and/or use nontraditional methods for serving school meals, such as “grab-and-go” or classroom breakfast.

 

Meal Times and Scheduling.  Schools:
  • will recommend students have 10 minutes to eat after sitting down for breakfast and 20 minutes after sitting down for lunch;
  • recommend schedule meal periods at appropriate times;
  • recommend not scheduling tutoring, club, or organizational meetings or activities during mealtimes, unless students may eat during such activities;
  • when possible will schedule lunch periods to follow recess periods (in elementary schools);
  • will provide students access to hand washing or hand sanitizing before they eat meals or snacks; and
  • should take reasonable steps to accommodate the tooth-brushing regimens of students with special oral health needs (e.g., orthodontia or high tooth decay risk).

Qualifications of School Food Service Staff.  Qualified nutrition professionals will administer the school meal programs.  As part of the school district’s responsibility to operate a food service program, we will provide continuing professional development for all nutrition professionals in schools.  Staff development programs should include appropriate certification and/or training programs for child nutrition directors, school nutrition managers, and cafeteria workers, according to their levels of responsibility.[2]

Sharing of Foods and Beverages.  Schools should discourage students from sharing their foods or beverages with one another during meal or snack times, given concerns about allergies and other restrictions on some children’s diets.

Foods and Beverages Sold Individually (i.e., foods sold outside of reimbursable school meals, such as through vending machines, cafeteria a la carte [snack] lines, fundraisers, school stores, etc.)

Elementary Schools.  The school food service program will approve and provide all food and beverage sales to students in elementary schools.  Given young children’s limited nutrition skills, food in elementary schools should be sold as balanced meals.  If available, foods and beverages sold individually should be limited to low-fat and non-fat milk, fruits, and non-fried vegetables.

Middle/Junior High and High Schools.  In middle/junior high and high schools, all foods and beverages sold individually outside the reimbursable school meal programs (including those sold through a la carte [snack] lines, vending machines, student stores, or fundraising activities) will not be sold during the lunch hours. Items that are sold before or after lunch will meet the following nutrition and portion size standards:

Foods

A food item sold individually: 
  • recommend no more than 35% of its calories from fat (excluding nuts, seeds, peanut butter, and other nut butters) and 10% of its calories from saturated and trans fat combined;
  • recommend no more than 35% of its weight from added sugars;[3]
  • recommend no more than 230 mg of sodium per serving for chips, cereals, crackers, French fries, baked goods, and other snack items; will contain no more than 480 mg of sodium per serving for pastas, meats, and soups; and will contain no more than 600 mg of sodium for pizza, sandwiches, and main dishes.

Portion Sizes: Limit portion sizes of foods and beverages sold individually to those listed below: 
  • One and one-quarter ounces for chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, or jerky;
  • One ounce for cookies;
  • Two ounces for cereal bars, granola bars, pastries, muffins, doughnuts, bagels, and other bakery items;
  • Four fluid ounces for frozen desserts, including, but not limited to, low-fat or fat-free ice cream;
  • Eight ounces for non-frozen yogurt;
  • Twelve fluid ounces for beverages, excluding water; and
  • The portion size of a la carte entrees and side dishes, including potatoes, will not be greater than the size of comparable portions offered as part of school meals.  Fruits and non-fried vegetables are exempt from portion-size limits.

Fundraising Activities.  To support children’s health and school nutrition-education efforts, school fundraising activities should not involve food or will use only foods that meet the above nutrition and portion size standards for foods and beverages sold individually; and must not be sold during lunch hours.  Schools will encourage fundraising activities that promote physical activity.  The school district will make available a list of ideas for acceptable fundraising activities. 

Snacks.  Snacks served during the school day or in after-school care or enrichment programs should make a positive contribution to children’s diets and health, with an emphasis on serving fruits and vegetables as the primary snacks and water as the primary beverage.  Schools will assess if and when to offer snacks based on timing of school meals, children’s nutritional needs, children’s ages, and other considerations.  The district will disseminate a list of healthful snack items to teachers, after-school program personnel, and parents.

If eligible, schools that provide snacks through after-school programs will pursue receiving reimbursements through the National School Lunch Program.
Rewards.  Recommend schools will reduce the use of foods or beverages; especially those that do not meet the nutrition standards for foods and beverages sold individually (above), as rewards for academic performance or good behavior,[4] and will not withhold food or beverages (including food served through school meals) as a punishment.

Celebrations.  Recommend schools should limit celebrations that involve food during the school day to no more than one party per class per month.  Classes are encouraged to combine monthly birthdays in to one celebration.  Each party should include no more than one food or beverage that does not meet nutrition standards for foods and beverages sold individually (above).  The district will disseminate a list of healthy party ideas to parents and teachers.

III. Nutrition and Physical Activity Promotion and Food Marketing

Nutrition Education and Promotion.  Westfall School District aims to teach, encourage, and support healthy eating by students.  We recommend that schools should provide nutrition education and engage in nutrition promotion that:
  • is offered at each grade level as part of a sequential, comprehensive, standards-based program designed to provide students with the knowledge and skills necessary to promote and protect their health;
  • is part of not only health education classes, but also classroom instruction in subjects such as math, science, language arts, social sciences, and elective subjects;
  • includes enjoyable, developmentally-appropriate, culturally-relevant, participatory activities, such as contests, promotions, taste testing, farm visits, and school gardens;
  • promotes fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy food preparation methods, and health-enhancing nutrition practices;
  • emphasizes caloric balance between food intake and energy expenditure (physical activity/exercise);
  • links with school meal programs, other school foods, and nutrition-related community services.
Integrating Physical Activity into the Classroom Setting.  For students to receive the nationally-recommended amount of daily physical activity and for students to fully embrace regular physical activity as a personal behavior, students need opportunities for physical activity beyond physical education class:
  • classroom health education will complement physical education by reinforcing the knowledge and self-management skills needed to maintain a physically-active lifestyle and to reduce time spent on sedentary activities, such as watching television;
  • opportunities for physical activity will be incorporated into other subject lessons
  • classroom teachers will provide short physical activity breaks between lessons or classes, as appropriate.

Communications with Parents.  The district/school will support parents’ efforts to provide a healthy diet and daily physical activity for their children.  The district/school will make available nutrition information upon request and post nutrition tips on school websites.  Schools should encourage parents to pack healthy lunches and snacks and to refrain from including beverages and foods that do not meet the above nutrition standards for individual foods and beverages.  The district/school will provide parents a list of foods for healthy celebrations/parties, rewards, and fundraising activities.  In addition, the district/school will promote opportunities for parents to share their healthy food practices with others in the school community. 
The district/school will provide information about physical education and other school-based physical activity opportunities that are available before, during, and after the school day; and support parents’ efforts to provide their children with opportunities to be physically active outside of school.  Such supports will include sharing information about physical activity and physical education through a website, newsletter, or other take-home materials, special events, or physical education homework.

Food Marketing in Schools.  School-based marketing will be consistent with nutrition education and health promotion.  As such, schools will limit food and beverage marketing.  The promotion of healthy foods, including fruits, vegetables, whole grains, and low-fat dairy products is encouraged.

Examples of marketing techniques include the following: logos and brand names on/in vending machines, books or curriculum, textbook covers, school supplies, scoreboards, school structures, and sports equipment; educational incentive programs that provide food as a reward; programs that provide schools with supplies when families buy low-nutrition food products; in-school television, such as Channel One; free samples or coupons; and food sales through fundraising activities.  Marketing activities that promote healthful behaviors (and are therefore allowable) include:  vending machine covers promoting water; pricing structures that promote healthy options in a la carte lines or vending machines; sales of fruit for fundraisers; and coupons for discount gym memberships.

Staff Wellness. Westfall School District highly values the health and well-being of every staff member and will plan and implement activities and policies that support personal efforts by staff to maintain a healthy lifestyle.  The district should establish and maintain a staff wellness committee composed of at least one of each: staff member, parent, health professional, recreation program representative, school food authority representative, school board member, and school administrators. 

IV.  Physical Activity Opportunities and Physical Education

Daily Physical Education (P.E.) K-12.  All students will be offered physical education in accordance with ODE guidelines/standards in grades K-12.  All physical education will be taught by a certified physical education teacher.  Student involvement in other activities involving physical activity (e.g., interscholastic or intramural sports) will not be substituted for meeting the physical education requirement.  Students will spend at least 50 percent of physical education class time participating in moderate to vigorous physical activity.

Daily Recess.  All elementary school students should have at least 20 minutes a day of supervised recess, preferably outdoors, during which schools should encourage moderate to vigorous physical activity verbally and through the provision of space and equipment. 

Schools should discourage extended periods (i.e., periods of two or more hours) of inactivity.  When activities, such as mandatory school-wide testing, make it necessary for students to remain indoors for long periods of time, schools should give students periodic breaks during which they are encouraged to stand and be moderately active.

Use of School Facilities Outside of School Hours.  The high school Fitness Center, track, and playgrounds should be available to students, staff, and community members before and after the school day, on weekends, and during school vacations.  These spaces and facilities also should be available to the community, agencies and organizations offering physical activity and nutrition programs.  School policies concerning safety will apply at all times.  School based activities (i.e. athletic teams, extracurriculars, etc.) have presidence.

V.  Monitoring and Policy Review

Monitoring.  The superintendent or designee will ensure compliance with established district-wide nutrition and physical activity wellness policies.  In each school, the principal or designee will ensure compliance with those policies in his/her school and will report on the school’s compliance to the school district superintendent or designee.

School food service staff, at the school or district level, will ensure compliance with nutrition policies within school food service areas and will report on this matter to the superintendent (or if done at the school level, to the school principal).  In addition, the school district will report on the most recent USDA School Meals Initiative (SMI) review findings and any resulting changes.  If the district has not received a SMI review from the state agency within the past five years, the district will request from the state agency that a SMI review be scheduled as soon as possible.

The superintendent or designee will develop a summary report every three years on district-wide compliance with the district’s established nutrition and physical activity wellness policies, based on input from schools within the district.  That report will be provided to the school board and made available to all parent/teacher organizations, school principals, and school health services personnel in the district.

Policy Review.  Assessments will be repeated every three years to help review policy compliance, assess progress, and determine areas in need of improvement.  As part of that review, the school district will review our nutrition and physical activity policies; provision of an environment that supports healthy eating and physical activity; and nutrition and physical education policies and program elements.  The district will, as necessary, revise the wellness policies and develop work plans to facilitate their implementation.


It is against the law to make others in the cafeteria aware of the eligibility status of children for free, reduced-price, or "paid" meals.
School nutrition staff development programs are available through the USDA, School Nutrition Association, and National Food Service Management Institute.
If a food manufacturer fails to provide the added sugars content of a food item, use the percentage of weight from total sugars (in place of the percentage of weight from added sugars), and exempt fruits, vegetables, and dairy foods from this total sugars limit.
Unless this practice is allowed by a student’s individual education plan (IEP).

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