2019-2023

WELLNESS PLAN

 USD #377

ATCHISON COUNTY

COMMUNITY SCHOOLS

USD 377 SCHOOL DISTRICT WELLNESS PLAN

Purpose:

The USD 377 Health/Wellness Committee mission is to address the wellness needs of the Atchison County Community School District students and staff, making appropriate recommendations to the Board of Education as to the entire school health and wellness program of the district.

The Committee will assess and evaluate current district programs and policies and develop a Wellness Policy that provides the rationale, goals and standards for the activities that our district will implement to promote healthy lifestyles among students and staff.

Setting Nutrition Education Goals

• Students in grades pre-K-12 receive nutrition education that is interactive and teaches the skills they need to adopt healthy eating behaviors.
• Nutrition education is offered in the school dining room as well as in the classroom, with coordination between the foodservice staff and teachers.
• Students receive consistent nutrition messages throughout schools, classrooms, cafeterias, homes, community and media
• District health education curriculum standards and guidelines include both nutrition and physical education.
• Nutrition is integrated into the health education or core curriculum (e.g., math, science, language arts).
• Schools link nutrition education activities with the coordinated school health program.
• Staff who provide nutrition education have appropriate training.
• Schools are enrolled as Team Nutrition Schools, and they conduct nutrition education activities and promotions that involve parents, students, and the community.

Setting Physical Activity Goals

• Students are given opportunities for physical activity during the school day through physical education (PE) classes, daily recess periods for elementary school students, and the integration of physical activity into the academic curriculum.
• Students are given opportunities for physical activity through a range of before- and/or after-school programs including.
• Schools work with the community to create ways for students to walk or bike safely to and from school when feasible.
• Schools encourage parents and guardians to support their children's participation in physical activity, to be physically active role models, and to include physical activity in family events.
• Schools provide training to enable teachers, and other school staff to promote enjoyable, lifelong physical activity among students.

Establishing Nutrition Standards for All Foods Available on School Campus during the School Day

• The school district sets guidelines for foods and beverages in a la carte sales in the food service program on school campuses.
• The school district sets guidelines for foods and beverages sold in vending machines on school campuses.
• The school district sets guidelines for foods and beverages sold as part of school-sponsored fundraising activities.
• The school district sets guidelines for refreshments served at parties, celebrations, and meetings during the school day.
• The school district makes decisions on these guidelines based on nutrition goals, not on profit making.

Guidelines for Nutrition Education

• All students in grades K-12, including students with disabilities, special health-care needs and in alternative education settings, have the opportunity to participate in a variety of learning experiences that support development of healthful eating habits. 

Classroom

• The nutrition education curriculum is sequential and consistent with the current Kansas State Board of Education approved health education teaching standards for pre-kindergarten through grade 12.
• Nutrition education is taught by a teacher licensed by the Kansas State Department of Education or under the direct supervision of such a teacher.
• At least 5 hours of classroom nutrition education are provided each year for all students as part of a comprehensive health education curriculum that focuses on understanding the relationship between personal behavior and health.        

Cafeteria

• Attractive, current nutrition education materials are prominently displayed in dining areas and are changed periodically. 

Guidelines for Physical Activities

• All students in grades K-12, including students with disabilities, special health-care needs and in alternative education settings have the opportunity to participate in moderate to vigorous physical activity on a regularly scheduled basis each school week during the entire school year.

Physical Education Classes

• Students receive 150 minutes of physical education per week.
• During physical education classes, students engage in moderate to vigorous physical activity at least 20 minutes per day and/or 100 minutes per week.
• The school provides a physical and social environment that encourages safe and enjoyable physical activity for all students.
• The physical education curriculum is sequential and consistent with Kansas State Board of Education approved physical education teaching standards for pre-kindergarten through grade 12.
• Physical education teachers are licensed by the Kansas State Department of Education.
• Physical education classes have the same student/teacher ratio as the other classes in school.
• Adequate age-appropriate equipment is available for all students and the school grounds are safe.

Punishment

• Physical activity is not used or withheld as punishment. This guideline does not apply to extracurricular sports teams.

Recess

• Elementary school students have at least 20 minutes a day of supervised recess, preferably outdoors.

Family & Community

• Information is provided to help families incorporate physical activity into the lives of all household members.

Guidelines for Nutrition

Meals

• All school meals comply with USDA regulation and state policies
• Students have at least 10 minutes to eat breakfast and at least 15 minutes to eat lunch. This does not include time spent walking to/from class or waiting in line.
• Dining areas are kept clean, orderly and have an attractive appearance.
• Adequate seating is available.
• Adequate supervision is provided.
• Students are allowed to converse with other students.
• All schools have a closed lunch period.

Breakfast

• Pre-packaged cereals – 50% has 35% or less of weight from total sugar and has 1 g. or more fiber per serving.
• Whole grains are served at least 2 days a week.
• Fresh, canned or frozen fruit is served every day.
• Low-fat (1% or ½%) and/or skim milk are offered everyday.

Lunch

• Entrée with total fat of 16 g. or less per serving is offered at least 3 days per week.
• At least 3 choices of fruits and vegetables are offered daily.
• Fresh fruits or vegetables are offered at least 3 times a week.
• At least 10 different fruits and vegetables are offered monthly.
• Whole grain foods are offered at least 3 times a week.
• Low-fat (1% or ½%) and/or skim milk are offered daily.
• Salad dressings contain 12 g. or less of fat per ounce.
• Desserts with 5 g. of fat per serving are offered no more than 2 times per week.

Ala-carte & Vending Foods

• The same portion size of any food is served in National School Lunch Program or State Breakfast Program.
• All vending foods and beverages are sold in compliance with USDA regulations prohibiting the sale of “foods in minimal nutritional value” where school meals are served or eaten during the meal period. All vending machines are to be off during the school day unless the food contents meet the National Nutrition guidelines.
• Canned and fresh fruits and vegetables are offered daily.
• Yogurt is offered daily.
• At least 50% of items offered meet all the following guidelines per serving:

Fat – Except for nuts, seeds and nut butters, 35% or less of total calories.

Sugar – Except for fruit without added sugar, 35% or less of weight from total sugar (or less that 9 g. per 100 calories).

Calories – 200 calories or less per selling unit

• Beverages – water, low-fat (1% or ½%) and/or skim milk and 30% - 100% juice.

During the School Day

• Students are encouraged to have individual water bottles in the classroom.
•  Food and beverages for classroom rewards, parties and celebrations will meet the same guidelines as the ala-carte and vending foods and beverages and will not be provided until at least one hour after the end of the last lunch period. Suggestions for alternatives for classroom rewards are encouraged. See attached list.
• At least 50% of the fundraising activities will not involve the sale of food and/or beverages.
• Fundraising activities involving the sale of food or beverages will not take place until after the end of the last lunch period.
• Parents, teachers and organizations are informed about the guidelines and are encouraged to follow them.

After School Programs

• “Snack” means 2 or more items that are served as a unit. On at least 3 days of the week, snacks meet the following standards.

>Fat – Except for nuts, seeds and nut butters, not more than 35% of total calories from fat (or less than 4 g. 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)

>Have fruit or yogurt at least 3 times a week.

WATER

Water is an important part of a growing child.  Having access to the water during the school day is extremely important to maintain a child’s overall health.  Drinking water can positively impact a child’s cognitive performance, improve fine motor skills and visual attention.  Drinking water can also help children maintain a healthier weight as well as a healthier body.

As we have learned with the crisis of COVID 19, germs play a major role in a student’s health.  Having clean and safe drinking water is of utmost importance.  Water fountains were determined to be a place of high possibility of exposure.  If bottle filling stations were present, this would create a positive, safe way for students to have access to water all day with little possibility of being contaminated.

Since we know that water bottle filling stations are more sanitized than regular water fountains, the Wellness committee would recommend when replacing water fountains that they be replaced with bottle filling stations in conjunction with water fountains.  We would also suggest when building new or renovating buildings, 1 in every 8 water fountains be a water bottle filling station.  Bottle filling stations should be accessible to any common’s area, gym and lunch area.  Each of these bottle filling stations should be touchless filling stations.

Any person allowed in our buildings will be allowed to bring and carry an approved water bottle for their personal use.  Water bottles must adhere to the following guidelines.

                                I.        Water bottles shall be made of a material that is not easily breakable.

                               Ii.         Water bottles shall have a lid to prevent spills.

                             Iii.        Water bottles shall be filled exclusively with water.

                             Iv.        Water bottles shall be allowed in classrooms but may be excluded from

places where it is deemed dangerous to have drinking water.

                               V.        The misuse of water bottles may be subject to disciplinary action.

Monitor & Review

Monitor

• In each school, the principal or designee will ensure compliance with the policies that affect his or her school and will report the school’s compliance to the district superintendent and the chairman of the wellness committee each semester.
• School food service staff will ensure compliance with the nutrition policies within school food service areas and report this matter to the superintendent and the chairman of the wellness committee each semester. In addition, the school district will report on the most recent USDA School Meals Initiative review findings and any resulting changes.
• The superintendent will provide a summary report yearly to the school board.

Review

• The wellness committee will review the policy at the end of each school year. The committee will, as necessary, revise the wellness policy and will allow input from the site councils, student councils and board members.

USDA Regulations and Policies for School Breakfast and Lunch

Breakfast:

• Milk – 8 fluid oz.
• Juice/Fruit/Vegetables – ½ cup
• Grains/Breads

• 1 slice bread – whole grain
• 1 serving – biscuit, roll, muffin, etc.
• ¾ cup or 1 oz – whole grain, enriched, or fortified cereal

• Meat or Meat Alternative

• Meat, poultry or fish – 1 oz
• Alternative protein products – 1 oz
• Cheese – 1 oz
• Large egg – ½
• Peanut butter or other nut or seed butters – 2 TBSP
• Nuts or seeds – 1 oz
• Yogurt, plain or flavored, sweetened or unsweetened – 4 oz or ½ cup        

Lunch:

• Milk – 8 fluid oz
• Fruits/Vegetables – ¾ cup plus extra ½ cup per week (K-6); and extra 1 cup per week (7-12)
• Grain/Breads

o   Must be enriched or whole grain

o   A unit is a slice of bread and/or equivalent serving of biscuits, rolls, etc. or ½ cup of cooked rice, macaroni, noodles, other pasta products or cereal grains

o   12 units per week (K-6)

o   15 units per week (7-12)·          

• Meat or Meat Alternative

o   Meat, poultry or fish – 2 oz

o   Cheese – 2 oz

o   Large Eggs – 1

o   Cooked dry beans or peas – ½ cup

o   Peanut butter or other nut or seed butters – 4 TBSP

o   Nuts or seeds – 1 oz

o   Yogurt, plain or flavored, sweetened or unsweetened – 1 cup

Ideas for Classroom Snacks

Suggestions for Classroom Rewards

In the regular classroom Nutrition Education often includes reading recipes and preparing food, it can be an interactive approach to reinforcing the reading and math skills children are learning during the school day.

Resources:

Diane Nielson, Atchison County Home Economist

Extension Office, Effingham

Phone: 913-833-5450

Kansas NSLP, CACFP, SFSP

Kansas State Board of Education Nutrition Services

Phone: 785-296-2276

Curricula available:

The Power of Choice: Helping Youth Make Healthy Eating and Fitness Decisions. Order from USDA, www.fns.usda.gov/tn.

Exploring the Food Pyramid with Professor Popcorn. For more information, visit www.cfs.purdue.edu/extension/html.efnep_pp.html.

There’s a Rainbow on My Plate. Visit www.5aday.com/html/educators/educators_home.php# and www.dole5aday.com.

Hands-On Health: The Activity Guidebook for Working with Teens. Visit www.foodplay.com.

Cooking with Kids. Contact Lynn Walters at www.walters@osogrande.com

Chef Combo’s Fantastic Adventures: Pyramid Café; Pyramid Explorations. Visit National Dairy Council web site at www.NutritionExplorations.org

I’m a Healthy Kid (coloring book); Plan-it Snack; Food Guide Pyramid Activities ( with food group stickers). Visit www.eatsmart.org.

Generation Fit. Visit www.cancer.org/docroot/PED/content/PED_1_5X_Generation_Fit.asp.

Nutra-Net, Inc. Visit www.nutra-net.org.

There are items for loan from the National Agricultural Library/USDA which include food models, games, kits, videocassettes, and lesson plans. Questions concerning eligibility or borrowing items, call (301) 504-5755 for assistance.