Student Wellness Policy

 USDA Meal Programs:

All reimbursable meals will comply with the USDA regulations and state policies.

(Appendix 1)

Outside Food Restrictions for Students and Staff at Meal Time:

Restaurant brand name food items, unless provided by Nutrition Services in combination with a balanced meal, will not be allowed in the elementary, intermediate or middle school cafeterias at meal times.  This includes but is not limited to fast foods, commercial pizza, and restaurant to-go meals.  Carbonated beverages (pop) and energy drinks (Monster, Red Bull, Rock Star, Etc.) are also prohibited in the cafeteria during meal times. 

Sack lunches from home are permitted as long as they do not contain restaurant brand name food items in original packing as described above or carbonated beverages and or energy drinks.  Due to sanitation and safety concerns students will not be allowed to share any food brought from home.

Lunchroom Climate:

A lunchroom environment that provides students with a relaxed, enjoyable climate will be developed. 

  • Elementary schools are encouraged to aITaaallow a minimum of 15 minutes from the time a student

receives a lunch until he/she is required to leave the food service area.

  • The dining area will be clean, orderly and inviting.
  • Adequate seating is available for 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.
  • Encourage special entertainment such as reading, music, local talent, etc. during the mealtime. 
  • All elementary school principals will evaluate schedules and if possible schedule recess before mealtime instead of after.

 

Vending Guidelines for Vending Machines Accessible to Students :

The Nutrition Calculators found at the above site will be used to assure at least 50% of vended items meet advanced level requirements.  Advanced requirements are (per selling unit):

  Fat – Except for nuts, seeds and nut butters, 35% or less of total calories come from fat. (4 g per 100 calories)

  Sugar – Except for fruit without added sugar, 35% or less of weight comes from total

sugar (9 g per 100 calories)

              Calories -    contain 200 calories or less per selling unit

  • Vending beverages are limited to:

              Non-caloric Water

              Milk with 360 calories or less

              50% - 100% juice

  Electrolyte replacement beverages limited to 20 oz or less selling unit 75% of beverages   

  vended at the Elementary, Intermediate and Middle schools will be non-carbonated. 

              50% of beverages vended at the High School will be non-carbonated.

 

During the School Day

  • Students are allowed to have individual water bottles in their classroom.  Water will be the only beverage allowed in the bottles.

 

  • District funds will not be used to buy food of minimal nutritional value unless approved by the building administrator. 

 

Classroom Rewards

Strong consideration should be given to nonfood items as part of any ‘teacher to student’ incentive programs.  Should teachers feel compelled to utilize food items as an incentive, they will not include foods of minimal nutritional value and must meet the following guidelines per serving:

            4 grams of fat per 100 calories (35% of calories)

            9 grams of sugar per 100 calories (35% of calories)

            Limit to 100 calories per unit     (Appendix 3)

 

Classroom Snacks

If teachers feel that classroom snacks are necessary to sustain student achievement they can be offered 1.5 hours before or 1.5 hours after the lunch meal.  Classroom snacks will only be offered once a day and must meet the following guidelines per serving:

            4 grams of fat per 100 calories (35% of calories)

            9 grams of sugar per 100 calories (35% of calories)

            Limit to 200 calories per total snack

 

Outside Foods during school hours

Due to sanitation and food safety concerns student and staff are prohibited from bringing non-prepackaged food items into the school to share with students.  The exception would be whole fresh fruits and vegetables, which should be prepared using proper sanitation procedures. (Appendix 4)

 

Birthday Parties

Once a month student birthdays will be celebrated during their designated lunch period.  Parents will be encouraged to come eat with their children on this day and bring non-food treats, if desired.  Nutrition Services will provide a special treat and set up a special table for the birthday students to help them celebrate.  June birthdays will be celebrated in May and July birthdays in August.  The school will be responsible for giving their kitchen manager a list of birthdays each month.  This one-day event will take the place of individual classroom birthday parties. 

 

Seasonal Parties

Due to sanitation and safety concerns, students and staff will be prohibited from bringing non-prepackaged food items into the school to share with students.  The exception would be whole fresh fruits or vegetables, which should be prepared using proper sanitation procedures.  It is strongly suggested that all parties be held after the lunch period, with the exception of ELF and Early Childhood students.   50% of the food that is served at seasonal parties must meet the following guidelines per serving:

            4 grams of fat per 100 calories (35% of calories)

            9 grams of sugar per 100 calories (35% of calories)

            Limit to 150 calories per item

 

Fundraising

 

During the School Day

  • Fundraising activities involving the sale of food or beverages will not take place until after the end of the last lunch period.
  • At least 50% of fundraising activities will not involve the sale of food and /or beverage.
  • Foods of minimal nutritional value will not be sold for fund raising purposes.
  • Healthy items may be purchased through Nutrition Services. (Appendix 5)

 

After the School Day

  • Nutrition Services Department will be available to help organizations with food preparation and selling opportunities such as cinnamon roll, bierock, enchilada sales, etc. 
  • Groups performing fundraisers will explore fundraising activities that do not involve the sale of food and/or beverages. (Appendix 6)