Washington West Supervisory Union

Wellness Policy on Nutrition and Physical Activity

Purpose

The Washington West Supervisory Union is committed to providing school environments that promote and protect children’s health, well being, and ability to learn by supporting healthy behaviors that include healthy eating and physical activity. 

The intent of this policy is to ensure compliance with the local policy requirements of the federal Child Nutrition and WIC Reauthorization Act of 2004.  In accord with those requirements, this policy has been developed in consultation with parents, students, school food service personnel, health professionals, educators, school administrators and the public.

Policy Statement

It is the policy of the Washington West Supervisory Union to establish goals for nutrition education, physical activity and other school based activities that are designed to promote student wellness.  With the objective of promoting student health and reducing childhood obesity, the supervisory union will also establish nutrition guidelines in alignment with state guidelines for all foods available at school during the school day.

I.              Nutrition Guidelines for the School Food Service Program

The district shall ensure that guidelines for reimbursable school meals are not less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to sections (a) and (b) of Section 10 of the Child Nutrition Act and Section 9(f)(1) and 17(a) of the Richard B. Russell National School Lunch Act as those regulations and guidance apply to schools.

No foods of minimal nutritional value, as listed in 7 CFR 210, Appendix B and 7 CFR 220, Appendix B shall be sold in the food service areas during breakfast and lunch periods.

The sale of foods during meal periods in food service areas shall be allowed only if all income from the sale, including the sale of approved foods and drinks from vending machines, accrues to the benefit of the school, the school food service program, or the student organizations sponsoring the sale.

II.        Goal for Other Food Choices at School

To the extent practicable, the district shall ensure that foods offered at school other than through the National School Lunch or School Breakfast Programs, including foods sold through vending machines, shall comply with the A la Carte and Vending Guidelines established by the Vermont Departments of Health and Education.

III.       Goals for Nutrition Education that Promote Healthy Eating Behaviors

The school environments will promote healthy eating behaviors through the food service program, comprehensive health education as required by state law, and by examples modeled by school staff.  Whenever possible, schools will provide guidance to families regarding healthy choices

The school district shall provide nutrition education programs as required by state law and regulations of the State Board of Education.    In particular, the district shall provide a nutrition component in its Comprehensive Health Education program and shall develop curricular programs  intended to accomplish applicable goals enumerated in the Vermont Framework of Standards and Learning Opportunities.

Appropriately licensed staff members shall conduct nutrition education programs.

To the extent practicable, nutrition education shall be integrated into core curricula in areas such as science and family and consumer science courses.

IV.       Goal for Programs that Promote Physical Activity

Physical education and activity programs including co-curricular and after school programs shall meet the needs and interests of all students irrespective of their sex, race/ethnicity, and health status. The Supervisory Union shall provide a comprehensive physical education program as required by the VT School Quality Standards with moderate to vigorous physical activity as well as daily recreational opportunities that allow for physical activity in a supervised setting. The P.E instructional programs and requirements will have the flexibility needed to meet the evolving wellness needs and priorities of modern society.

V.        Policy Implementation

The superintendent or his designee shall monitor school district programs and curriculum to ensure compliance with this policy and administrative procedures established to carry out the requirements of this policy.

The superintendent or his designee shall report at least annually to the board on the school districts compliance with laws and policies related to student wellness.  The report shall include an assurance that district guidelines for reimbursable meals are not less restrictive than regulations and guidelines issues for schools in accordance with federal law.      

Date Adopted:            November 15,2006    

Legal References:

1        16 V.S.A. Sections 131 & 906(b)(3).

2        Richard B. Russell National School Lunch Act, 42 U.S.C. 1751 et seq.

3        Child Nutrition Act of 1966, 42 U.S.C. 1771 et seq.

4        Child Nutrition and WIC Reauthorization Act of 2004 of Public Law 108-265.

5        Core of Federal Regulations, 7 CFR Part 210 and Part 220.

PROCEDURES FOR WELLNESS, NUTRITION AND PHYSICAL ACTIVITY

I.      Nutrition Guidelines for the School Food Service Program

The district shall ensure that guidelines for reimbursable school meals are not less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to sections (a) and (b) of Section 10 of the Child Nutrition Act and Section 9(f)(1) and 17(a) of the Richard B. Russell National School Lunch Act as those regulations and guidance apply to schools.

No foods of minimal nutritional value, as listed in 7 CFR 210, Appendix B and 7 CFR 220, Appendix B shall be sold in the food service areas during breakfast and lunch periods.

The sale of foods during meal periods in food service areas shall be allowed only if all income from the sale, including the sale of approved foods and drinks from vending machines, accrues to the benefit of the school, the school food service program, or the student organizations sponsoring the sale.

Procedures to Achieve this Policy Goal

1.     Schools will serve foods of high nutritional value based on product availability and cost effectiveness.

2.     Students and families will have the opportunity to be involved in menu planning and food choices offered at school that involve nutritionally sound choices.

3.     Schools will offer a variety of fresh fruits and vegetables whenever possible.

4.     Whenever possible schools will provide whole grain and nutritionally dense foods (see appendix A) that are cooked or baked on the premises or as locally as possible.

5.     Schools will conform to the a la carte guidelines outlined in Appendix B (50% compliance by 2006, 80% compliance by 2007 and 100% compliance by 2008.)

6.     Food pricing strategies are designed to encourage students to purchase nutritious items and/or reimbursable meals. 

7.     Meals served through the school food service should be appealing and attractive to students and staff.

8.     School food service will attempt to serve a wide variety of foods including diverse and cultural foods.

9.     The food service program will establish guidelines to include locally grown and organic foods and beverages in their bidding and purchasing procedures by:

a.       Fostering purchasing partnerships with local farms and farmers, manufacturers, and small processors.

b.      Asking local distributors to carry Vermont products and organic foods in their inventory to allow for easier availability to schools.

c.       Writing bid contracts that allow districts to buy local and organic products “off bid” if primary vendors cannot or will not sell them.

10.   School food service staff will participate in professional development activities related to those practices that promote the goals of this policy.

II.       Goal for Other Food Choices at School:

To the extent practicable, the district shall ensure that foods offered at school other than through the National School Lunch or School Breakfast Programs, including foods sold through vending machines, shall comply with the A la Carte and Vending Guidelines established by the Vermont Departments of Health and Education.

Procedures to Achieve This Policy Goal

1.     If foods are sold in competition with school meals, they should include healthy food choices offered at prices students can afford.   

2.     Nutritious foods are included at any time foods are sold at school to raise funds.

a.       Schools will promote non-food fundraisers in lieu of food-based promotions.

b.      Fund raising involving the sale of foods will not compete with school meal times and will be sold after the lunch periods.

c.       Any school or non-school fund raising needs to be approved prior to solicitation by the principal or principal’s designee.

3.       A la carte food and beverage sales by the food service program will meet the guidelines outlined in Appendix B (50% compliance by 2006, 80% compliance by 2007 and 100% compliance by 2008).

4.       Foods sold through vending machines conform to the Vending Guidelines outlined in Appendix C (with 50% compliance by 2006, 80% compliance by 2007 and 100% compliance by 2008.)  At the elementary level, no foods or beverages except water are sold from vending machines during meal service times. Vending machine use is discouraged at the elementary level.

5.       All school-sponsored celebrations and social events will include healthy and nutritious food choices.

III.    Goals for Nutrition Education That Promote Healthy Eating Behaviors:

The school environments will promote healthy eating behaviors through the food service program, comprehensive health education as required by state law, and by examples modeled by school staff.  Whenever possible, schools will provide guidance to families regarding healthy choices

The school district shall provide nutrition education programs as required by state law and regulations of the State Board of Education.    In particular, the district shall provide a nutrition component in its Comprehensive Health Education program and shall develop curricular programs  intended to accomplish applicable goals enumerated in the Vermont Framework of Standards and Learning Opportunities.

Appropriately licensed staff members shall conduct nutrition education programs.

To the extent practicable, nutrition education shall be integrated into core curricula in areas such as science and family and consumer science courses.

Procedures to Achieve This Policy Goal

1.              Students and staff have adequate space to eat meals in pleasant surroundings.

2.              Students will have a minimum of 20 minutes in which to eat lunch, relax and socialize.

3.              The comprehensive health education curriculum (defined in Appendix A) for grades K–12, which includes nutrition education, shall be implemented in each school in the district.  Nutrition education will:

a.       Provide students and families with information regarding current skills and knowledge in all areas of health with an emphasis on healthy eating.

b.      Include developing healthy behaviors and how the media influences health choices.

c.       Be based on theories and methods proven effective by research, and be consistent with the Vermont Framework of Standards and the National Health Education Standards.

d.      Be integrated into the core instruction whenever feasible.

4.              Staff teaching health education will be properly licensed teachers according to state licensing guidelines and will receive adequate training on current methods and practices.

5.              Schools will provide guidance to families to promote healthy choices in areas including, but not limited to, student lunches, snacks, party foods, fundraisers, after school programs, etc.

6.              School staff will be encouraged to model healthy eating habits.

7.              School staff will exercise discretion in the use of food of low and minimal nutritional value (see Appendix A) as a reward or punishment.

IV.     Goal for Programs that Promote Physical Activity: 

Physical education and activity programs including co-curricular and after school programs shall meet the needs and interests of all students irrespective of their sex, race/ethnicity, and health status. The Supervisory Union shall provide a comprehensive physical education program as required by the VT School Quality Standards with moderate to vigorous physical activity as well as daily recreational opportunities that allow for physical activity in a supervised setting. The P.E instructional programs and requirements will have the flexibility needed to meet the evolving wellness needs and priorities of modern society

Procedures to Achieve This Policy Goal

1.           Physical Education Instructional Programs

a.   The physical education program is sequential, developmentally appropriate and in alignment with the National Association for Sports and Physical Education.   NASPE recommends a minimum of 150 minutes of PE time per week for elementary students and 225 minutes per week for middle and high school students.  In addition to regularly scheduled PE classes, physical education time will include personal fitness programs which students will implement outside of PE classes, including team sports such as soccer and baseball, gymnastics and dance classes, and winter sports activities, etc.

b.   The majority of physical education time is spent in moderate to vigorous physical activity.

c.   Staff teaching PE will be properly licensed according to state licensing guidelines and will receive adequate training on current methods and practice.

d.   PE class will not be withheld as punishment.

2.          Facilities

 a.  The school provides a safe environment to implement the program.  A safety inspection is conducted annually.

 b  The school provides both functional and protective equipment for all students to participate actively and safely.

 c.  The school minimizes interruptions to scheduled physical education classes.  This includes   interruptions due to scheduling non-physical education activities in physical education facilities.

3.             Curriculum

a.   The curriculum uses developmentally appropriate components of a health related fitness program (i.e. Fitness Gram, Physical Best, or President’s Challenge) to report out student fitness data.

b.   The curriculum provides students with the knowledge and skills necessary for lifelong physical activities. 

c.   All middle and high school students will have the opportunity to design a personal fitness program which will include: identifying appropriate fitness activities that they will engage in outside of the school setting, realistic goals and opportunities to measure and compare baseline fitness data.

d.   The physical education program is closely coordinated with the overall school health program and integrated within other curricular areas.

e.   The PE curriculum and assessments are aligned with the National Association of Sports and Physical Education Standards, the Vermont Standards, and the Vermont Grade Expectations.

4.             Inclusion / Adaptive Physical Education

a.   The physical education program includes all students, unless otherwise temporarily contra indicated medically.

b.   Suitable adapted physical education is included as part of Individual Education Plans (IEP’s) for  students with chronic health problems, other disabilities, and other special needs when indicated  as appropriate by the IEP team.

c.   PE staff will receive adequate training on current adaptive PE methods and practice.  PE staff will collaborate with special education staff, PT, and OT consultants on developing individualized plans for students with IEP’s.

d.   The school makes reasonable accommodations to allow students with chronic health problems or other disabilities to participate in any extra-curricular activity, including interscholastic athletics.

5.     Recess Physical Activity

a.    Schools will offer unstructured active play or recess daily for all students grades K-6.

b.   The district shall strive to provide the opportunity for students in grades 7-12 to be physically   active during the school day in a safe environment.

c.   School staff will understand the importance of regular daily physical activity for children’s well-being and will ordinarily provide students with the opportunity to participate in recess, except in unusual circumstances.

d.   Schools must provide a safe area with proper equipment for designated recess area.  Schools will educate staff and students regarding safety issues on the playground.

e.    Schools will try to avoid scheduling PE classes during the first half hour following lunch.

f.     Schools will offer explore ways to incorporate additional physical activity time during the  school day.

6.     Interscholastic Sports (Middle and High School) Schools will encourage coaches, trainers, and referees to take advantage of training opportunities to develop their personal and professional skills.

a.       Develop sports-specific skills.

b.      Provide an appropriate learning environment.

c.       Provide strategies to improve athletic performance and development.

d.      Provide appropriate forms of motivation and constructive feedback.

7.     Before and After-School Programs

a.       The school and after-school programs will create opportunities for physical activities. (e.g. intramurals, interscholastic sports, community-based programs, and other activities).

b.      Schools will develop partnerships with families and the community to promote healthy physical activities outside of the school day.

c.       Use of the school facilities by community members for physical activities is encouraged within local school building use policy

V.    Policy Implementation:   

The superintendent or his designee shall monitor school district programs and curriculum to ensure compliance with this policy and administrative procedures established to carry out the requirements of this policy.

The superintendent or his designee shall report at least annually to the board on the school districts compliance with laws and policies related to student wellness.  The report shall include an assurance that district guidelines for reimbursable meals are not less restrictive than regulations and guidelines issues for schools in accordance with federal law.

Procedures to Achieve This Policy Goal

1.       Health / Wellness Committees

a.       Each school in the supervisory union shall establish a health /wellness committee that will be responsible for implementing, monitoring, reviewing and revising the supervisory union wellness policy. 

b.      A school health / wellness committee consists of a group of individuals representing the school and community, and should include parents, students, food service staff, health professionals, administrators, school board members, teaching staff, and community members. 

c.       School health / wellness committees will be responsible for monitoring and advising the inclusion of health goals into the yearly school action plan.

d.      The principal will designate school health coordinator/co-coordinators for their school.  Their responsibility will be to facilitate and coordinate the school health committee and to report to the board, administrator and community the activities of the health committee.

e.       The Washington West Health and Physical Education Committee (HAPCO) will coordinate the work of the school health coordinators, provide support and resources to individual school health teams, and work with teams to revise the supervisory union wellness policy as necessary.

2.              Reporting to the Community:  Report Topics & Mechanism

a.       The district will report to the community on the health status of the students, using such criteria as:

1        A comprehensive health and wellness report card, that may include, but is not limited to, fitness gram reports, and health screenings.

2        Health service data (such as percentage of students with a healthcare and dental provider as well as those covered by health insurance).

3        Youth Risk Behavior Survey results (YRBS)

4        Percentage of students participating in the district meal plans.

5        Percentage of students participating in physical education classes, athletics and intramural sports.

6        Percentage of students participating in special wellness programs run by the district throughout the year.

b.      The process for reporting this information will follow the same format as required by Act 68 in dissemination of the local assessment data to the public.

Appendix A

Foods of low nutritional value – Provide most calories in the form of fat and /or sugars but contain few vitamins or minerals.  For example, donuts, juice drinks with low percentage of fruit juice.

Foods of minimal nutritional value –  Foods that provide less than 5% of the USDA  recommended  daily allowance per serving for protein, vitamin A, vitamin C, niacin, riboflavin, thiamin, calcium, and iron.  Include carbonated soft drinks, chewing gum, water ices, and certain candies.  U.S. department of agriculture regulations prohibit the sale of these foods in foods service areas during meal times.

A la carte food – A la carte food includes all foods sold by the food service program that are not part of a reimbursable meal.

Intramurals – Competitive and non-competitive programs that are provided by the school for students enrolled in the school.

Nutritious foods – Nutritious foods are nutrient-dense foods including whole grains; low-fat or non-fat dairy products; fresh, frozen or canned fruits and vegetables; lean meats, poultry, fish, and beans.  Nutritious foods exceed the nutrient levels of Foods of Minimal Nutritional Value, which have been identified by the United States Department of Agriculture (7 CFR 210, Appendix B).

Comprehensive School Health- A planned sequential K-12 curriculum that addresses the physical, mental emotional and social dimensions of health.

Appendix B:  A La Carte Food and Beverage Standards

“A la carte” refers to foods and beverages sold by the food service program in addition to the USDA reimbursable school meals.  These food sales are intended to provide students with some additional food choices and to raise revenue to support the school food service program.  A la carte foods are:

1        priced to encourage students to select meals rather than a la carte foods;

2        limited in quantity and variety; and

3        designed to supplement, not replace, school meals.

Appendix C:  Vermont Vending Guidelines (8/27/04)

Grade K-8:  The rationale for the elementary school recommendation is that young children should only be presented with opportunities to make healthy food choices at school, and healthy choices should be modeled throughout the school environment.

Sugar:  Excess sugar adds unnecessary calories to the diet.  This includes added sugars that do not naturally occur in food.  Added sugars are sugars and sweeteners (white, brown, and raw sugars; fructose, honey, molasses, anhydrous dextrose, and crystal dextrose), and syrups (corn, malt, pancake, maple, and high fructose corn).   Naturally occurring sugars present in milk and fruit, such as lactose and fructose are not considered added sugars.  (Dietary Reference Intakes:  energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids.  Institute of Medicine of The National Academies, 2002.)

Fats:  Higher intakes of saturated and trans fats, and dietary cholesterol raise low-density lipoprotein (LDL or “bad”) cholesterol in the blood.  An elevated LDL cholesterol increases the risk of developing coronary heart disease (CHD).  To decrease LDL cholesterol and the risk of CHD, substitute monounsaturated and polyunsaturated fats for saturated and trans fats and decrease the intake of cholesterol.  Trans fat can be found in vegetable shortenings, some margarines, crackers, candies, cookies, snack foods, fried foods, baked goods, and other processed foods made with partially hydrogenated vegetable oils.  Small amounts of naturally occurring trans fat can be found in some animal products, such as butter, milk products, cheese, beef and lamb.  Labeling of trans fats on food labels will be required starting January 1, 2006.  (FDA information on the web accessed August 22, 2004 http://www.cfsan.fda.gov/~dms/qatrans2.html#4q2).

Sodium:  Schools should be aware of the sodium content of foods served and sold.  According to the FDA, foods labeled healthy must contain less than or equal to 360 mg. per serving for an individual food and 480 mg. per serving for meal-type products.  (FDA’s food label information on the Web: www.cfsan.fda.gov/label.html Hypertext updated by clb 1999-MAY-17)

Caffeine:  Caffeine is a central nervous stimulant that in children may cause nervousness, anxiousness, fidgetiness or similar other behaviors.  FDA requires that caffeine be listed on ingredient labels although herbal forms may not be recognized as caffeine sources.  Herbal products containing kola (cola or kola nut), cacao (cocoa), guarana, mate, and green tea are known sources of caffeine.  Durant K.L. Known and Hidden Sources of Caffeine in Drug, Food and Natural Products.  Journal of the American Pharmaceutical Association 42:625-29.

Beverages:  Beverages are included that provide nutritional value. Fruit and vegetable juices contain a variety of nutrients including Vitamin C; low fat and nonfat milk include calcium, Vitamin D and Vitamin A, while not adding excess calories from fat; water without added ingredients provides hydration without any calories.  Flavored milks may be offered as long as they are low or non-fat and do not contain excess calories from added sugar.  If soy beverages are sold, they must be fortified with Vitamin A, calcium and Vitamin D to a level equivalent to cow’s milk; other dairy alternatives of low nutritional value are not recommended.  Serving sizes are limited to reduce consumption of excess calories.  According to the food guide pyramid, serving sizes are 6 oz. for fruit juices and 8 oz. for milk.

Snacks:  Recommendations for snacks include those that are lower in calorie and contain nutrients.  For all foods, ingredient labels list items in the order of highest content in the food.  If sugar or fat is listed first or second, it is more likely that the item contains little nutritional value.  Nuts and seeds are exempt from the fat restriction as they are high in monounsaturated fat, which can help lower LDL “bad” cholesterol and maintain HDL “good” cholesterol.  There are not standard portion sizes for snacks but smaller portions are preferred to avoid excess calories from one food item.  Best practice would be to include “whole” foods (close to their original state prior to processing, such as fruits, vegetables, yogurt, cheese, and nuts) whenever possible, which contain not only all the original nutrients, but also health promoting.