Safety 128 WELLNESS AND NUTRITION POLICY
The Manchester School District is committed to creating a healthy school environment that enhances the development of lifelong wellness practices, promotes healthy eating and physical activities that support student achievement, and complies with federal mandates regulating school food and nutrition before, during, and after school.
Nutrition Education Goal
Nutrition education shall:
The district shall ensure that:
Physical Education and Physical Activity Opportunities
Physically active kids are healthier kids and perform better academically. The US Department of Health and Human Services recommends that youth engage in a minimum of 60 minutes of physical activity each day. School districts and schools can implement physical activity programs that maximize opportunities for students to be physically active and help them meet the national recommendation. During the school day, physical education, recess, and activity breaks give students a chance to be active. Schools can also encourage physical activity outside of school hours by promoting community use of school facilities and walking or biking to school. These policies help students reach the goal of engaging in 60 minutes of physical activity daily.
The district shall offer physical education opportunities that:
Other School-Based Activities Designed To Promote Wellness
The district may implement other appropriate programs that help create school environments that promote wellness and are conducive to healthy eating and physical activity.
Implementation and Measurement
The building administration from each school shall implement this policy. The building administration shall evaluate the compliance of the policy annually (See Evaluation under Safety 128). The Consultant Dietitian and Director of School Food Services will assist. The building administration shall send an assessment form with an action plan to the Superintendent to review. The district shall develop and implement regulations consistent with the intention to offer healthy choices to students and to comply with this policy. Input from teachers (including specialists in health and special education), school nurses, parents/guardians, students, representatives of the school food service program, school board members, school administrators, and the public shall be considered before implementing such rules.
WELLNESS AND NUTRITION REGULATIONS
The following nutrition guidelines apply to all foods available in venues that are within the district’s control before, during and after school and are outside the federally regulated child nutrition programs. The goal is to address childhood obesity by offering nutrient rich foods from the five food groups while minimizing foods and beverages that are high in calories and low in nutrients. These guidelines will be reviewed annually to assure recommendations reflect current science.
The guidelines provide opportunities for students to make healthy food choices based on the Dietary Guidelines for Americans, USDA Healthier US School Food Challenge criteria and reflect current science and advice from national organizations such as the American Academy of Pediatrics, Academy of Nutrition and Dietetics , American Cancer Society and American Heart Association. Implementation of the policy assures that healthy food choices are offered to promote student health and reduce childhood obesity.
After school is defined as 30 minutes or less past dismissal time.
This policy is based on the Healthy Hunger Free Kids Act of 2010.
Competitive Foods are defined by the USDA (US Department of Agriculture) as foods offered at school, other than meals served through USDA’s school meal programs-school lunch, school breakfast, and after school snack programs.
Artificial Sweeteners (sugar substitutes) are non-caloric sweeteners that include Aspartame (Equal, NutraSweet,) acesulfame-K, neotame, saccharin and sucralose (Splenda), and Stevia (Truvia). Allowable sweeteners include sugar, brown sugar, maple syrup, corn syrup and honey and should be encouraged only in limited amounts.
Deep Fat Frying refers to foods prepared by submerging in hot cooking oils/ fats for cooking.
Foods of High Nutritional Value/Nutrient Rich Foods are foods in the five food groups that provide substantial amounts of vitamins and minerals and relatively few calories and added calories from preparation. Nutrient rich choices from the five food groups include colorful vegetables; colorful fruit, and 100% fruit juice; fiber-rich fortified and whole grains; fat free and low fat milk, yogurt and cheese; lean meat, fish poultry, eggs, beans and nuts.
Foods of Minimal Nutritional Value- www.fns.usda.gov/cnd/menu/fmnv.htm refers to USDA prohibited sales of high sugar, nutrient void products in competition with USDA meal programs including soda and other carbonated water; water ices (fruit and juice ices excepted); chewing gum; hard, jelly and gum candies; marshmallow; fondant; licorice; spun (cotton) candy; candy coated popcorn.
Saturated Fats are found predominantly in animal products and are solid at room temperature (meat fats, lard, butter, cheese). Saturated fats raise LDL cholesterol, increasing the risk of heart disease.
Trans fats are produced in the partial hydrogenation of vegetable oils and are commonly found in processed foods (bakery products, popcorn, potato chips, corn chips, french fries, margarine.) Look for partially hydrogenated vegetable oil in the ingredient list. Trans fats raise LDL cholesterol increasing the risk of heart disease.
Vending Foods are foods or beverages purchased from vending machines located anywhere on the school campus, including in the cafeteria and at athletic events.
Water is a nutrient in its own category that is an essential part of a healthy diet.
Whole grain foods are made from whole grains that consist of the entire grain seed, usually called the kernel. To qualify as a whole grain product, the whole grain should be the first ingredient listed on the label (i.e., whole wheat flour)
A List (“A-cceptable” List) refers to a list of products that are assessed by the John C. Stalker Institute of Food and Nutrition (JSI). This list expands as new products are introduced to the marketplace by food companies and is updated regularly. The A-List can be found at www.johnstalkerinstitute.org.
Wellness and Nutrition Policy Procedures for Beverages
No added natural or artificial sweeteners
Any vegetable juice that is less than 200 mg of sodium per serving
100% fruit juice, no added natural or artificial sweeteners;
elementary 4-6 oz; middle/high 8-12 oz portion
Excessive consumption of fruit juices may contribute to overweight and obesity. The American Academy of Pediatrics recommends no more than 8-12 oz 100% fruit juice/day for 7-18 year olds.
1% Low fat and fat free
No artificial sweeteners; ≤ 4 grams total sugar/oz
According to the 2013 Youth Risk Behavior Surveillance published by the Centers of Disease Control in June 2014, only 25.9% of students in grades 9-12 drink 2 or more servings of milk per day. The most recent Dietary Guidelines recommend 3 servings of dairy/day for ages 9-18 and 2 ½ cups for ages 4-8. The Dietary Guidelines support the addition of small amounts of sugar to nutrient rich foods like fat free milk to increase palatability and to improve nutrient intake.
Low Fat and fat free milk
≤ 8 oz portion-elementary; ≤12 oz portion middle/high
Artificial sweeteners are prohibited; ≤4 grams total sugar/oz
Soy and Rice Beverages
USDA approved dairy substitute preferred
Must be fortified with calcium and vitamin D equal to milk
Fat level ≤ 2.3 grams fat/100 calories (same as low fat milk)
≤ 8 oz portion-elementary; ≤12 oz portion middle/high
Artificial sweeteners are prohibited; ≤ 4 grams total sugar/oz.
Soda, Tea, Coffee
Lemonade, Fruit Drinks, Fruit Punches, Energy Drinks
American Academy of Pediatrics Policy Statement on Soft Drinks in School: Potential health problems associated with high intake of sweetened drinks are 1) overweight or obesity attributable to additional calories in the diet; 2) displacement of milk consumption, resulting in calcium deficiency with attendant risk of osteoporosis and fractures; and 3) dental caries and potential enamel erosion.
While not a source of calories, these may displace consumption of healthier beverages.
Sports drinks are only recommended for actual times of vigorous physical activity that last 60-90 minutes (Nancy Clark’s Sports Nutrition Guidebook, 5th edition.)
Wellness and Nutrition Policy for Foods Served as a Component of USDA
Entrée items in the portion sizes served as a component of the USDA reimbursable breakfast and lunch program are recommended for sale without meeting additional nutrition standards.
Fresh, frozen, canned vegetables
Not prepared by deep fat frying
No saturated or trans fats in salad dressings, breading or margarine- type toppings
Fresh, frozen, canned, dried fruit
Canned in natural juice or water or lite syrup
Low fat and fat free yogurt, pudding, frozen yogurt, ice milk
≤200 calories/selling unit
Artificial sweeteners are prohibited
The American Academy of Pediatrics Policy Statement on Calcium Requirements of Infants, Children and Adolescents recommends daily consumption of milk, yogurt and cheese and other calcium rich foods for children to help build bone mass.
Regular and low fat natural and processed cheese
≤200 calories/selling unit
Breads, cereals, grains
100% Whole grain
Not prepared by deep fat frying
≥1 2 gram fiber/selling unit
Meat, fish, poultry
Not prepared by deep fat frying
No added saturated or trans fats in breading, fillers
Nuts, nut butters, seeds, seed butters, soy butter, hummus
≤ 2 oz portion
No trans fat
Snack foods: chips, pretzels, crackers, popcorn, breakfast pastries, breakfast bars, cookies, cakes, pies
Snack foods are required to meet the USDA Smart Snacks Policy as follows:
≤ 200 calories per selling unit
≤ 35% calories from fat (≤7.6 grams per selling unit)
≤ 10% calories from saturated fat (≤2.2 grams per selling unit)
No trans fats
≤ 35% total sugar by weight (≤35 grams of sugar per 100 grams of product)
≤200 mg sodium per selling unit
Foods of Minimal Nutritional Value as defined by USDA are not allowed. *Healthy snack options will be chosen from the A-list (A-cceptable List). Refer to http://foodplanner.healthiergeneration.org/calculator for the Smart Snacks calculator or http://www.johnstalkerinstitute.org for a list of approved snacks or the A-list.
Wellness and Nutrition Policy Procedures for Foods Outside the USDA
To support children’s health and school nutrition education efforts, the goal of school fundraising during school hours is to use foods that meet the above nutrition and portion size standards of foods and beverages sold and the USDA Smart Snacks Policy and must not be in competition with the school breakfast and lunch program. See list of ideas for healthy or non-food related fundraising activities on the Manchester School District web site.
Staff Food and Fundraisers
Foods consumed by personnel or purchased in the teachers’ lounge that do not meet the nutrition standards shall be kept in the teachers’ lounge. This would include teachers selling food items as an outside fundraiser. All employees of the District are encouraged to be a positive role model for students by following, these guidelines. Students can learn healthy lifestyle habits by observing the food and physical activity patterns of school personnel and other adults who serve as role models in their lives.
Ice Cream and Popcorn
Schools that choose to sell ice cream or popcorn shall not offer either or a combination of both more than twice a week. They shall not be sold during meal times and at least 30 minutes after meal times. The portion of popcorn shall not be more than a 3-cup portion of popcorn. The portion of ice cream or frozen desserts should be a 4 oz portion with 200 calories or less per item and no artificial sweeteners. Frozen desserts should preferably be frozen yogurt, 100% fruit juice, ice milk, or reduced fat ice cream. Schools that choose to sell ice cream or popcorn will follow the USDA Smart Snacks Policy.
Bake sales will follow the USDA Smart Snacks Policy and the nutrition standards for healthy snacks and shall be no more than once per month. The sales should not be in competition with the school breakfast and lunch program.
School stores shall sell non-food items or follow the USDA Smart Snacks Policy. A snack calculator or a list of approved snacks (A-list or Acceptable List) can be utilized. Refer to http://foodplanner.healthiergeneration.org/calculator or http://www.johnstalkerinstitute.org. Foods sold in school stores should not be in competition with the school breakfast and lunch program.
School parties such as holiday parties shall be limited to no more than one party per month unless nutrition standards for healthy snacks are followed. Teachers shall plan parties according to the nutrition standards. Teachers and parents are also encouraged to choose non-food items from the birthday party suggestion list on the Manchester School District web site http://foodservice.mansd.org/nutrition-policy or chose to have one monthly party.
Foods Used as an Incentive or Reward
If schools feel compelled to routinely utilize foods as an incentive, they shall choose from the list of foods that meet the nutrition standards.
Physical Activity Used as a Punishment
Students are more attentive and ready to learn if provided with periodic physical activity breaks. Physical activity or recess is beneficial for overall health. The removal of physical activity should not be used as disciplinary means.
Wellness and Nutrition Policy Evaluation Procedures
To ensure the most accurate reporting for the Nutrition and Wellness policy, an annual a survey-based evaluation tool shall be conducted in the schools and shared on an aggregate basis (elementary, middle, high) with the school board and the district. From this evaluation, the primary areas for improvement can be identified at each school level, and the Food and Wellness Policy Council shall develop materials/toolkits and trainings to help schools work on these areas.
In addition, each school shall receive their own report to review their individual level of adherence to the policies, which will enable wellness teams to utilize the results to identify areas for improvement. Based on these results, the school wellness teams could also contact the Director of School Food Service and the District’s Consultant Dietitian for assistance/guidance on ways to make improvements or to discuss barriers for achieving the standards.
Revised from 3/09, 11/13/12, 5/29/13
First Reading Coordination: 9/14/15
Second Reading and Adoption by BOSC: 9/28/15