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~USD 261 School Wellness Guidelines~

UNIFIED SCHOOL DISTRICT No. 261

School Wellness Policies and Plan

UNIFIED SCHOOL DISTRICT No. 261’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 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, USD 261, Haysville 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 Haysville School District that:

USD 261 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 Haysville School District that:

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Wellness guidelines will be implemented as specified in the Kansas State Department of Education’s Wellness Policy Report for

each school level.

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Students, parents, teachers, food service professionals, health professionals and other interested community members will be

engaged 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.

•

Foods and beverages sold or served at school will meet the nutrition recommendations of the

U.S. Dietary Guidelines for

Americans

.

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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.

•

Students will be provided with adequate time to eat in settings that are clean, safe, and pleasant.

•

To the maximum extent practicable, all schools in our district will participate in available federal school nutrition programs.

•

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, school nutrition programs and related community services.

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utritional Quality of Foods and Beve

g

established by local, state and federal statutes and regulations

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rages Sold and Served at School

Meals

served through the National School Lunch and Breakfast Programs will:

•

Be appealing and attractive to children

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Be served in a clean and pleasant settin

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Meet, at a minimum, nutrition requirements

grains are whole grain

ibility of the food services director. From time to time, the food service

hat all students have an opportunity to eat a breakfast that meets their nutritional needs and enhances their ability to learn:

ree

take part in the free and reduced priced meal program. Every effort will be made by the district to

inutes to eat breakfast not including time spent walking to and from class or waiting in line

eetings during mealtimes, unless students may eat during such activities

•

ha ng

from sharing their food or beverages with one another during meal or snack times, given concerns

esponsibility of ensuring building compliance with student wellness policies and guidelines. To ensure

ybe served or sold to students before or during the school day through vending and a la carte.

uice and do not

•

•

•

Offer a variety of fruits and vegetables

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Serve only low-fat 1 % milk

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Ensure that half of the served

The

implementation of these guidelines shall be the sole respons

director will offer opportunities for students, parents, and staff, a taste test of new entrees and surveys, in selecting foods offered

through the school hot lunch and breakfast programs in order to identify new, healthful, and appealing food choices. The nutritional

value of the meals served shall be made available upon request from the food service director who shall keep a written record of the

nutritional value of all food served.

Breakfast

To ensure t

•

USD #261 will operate the School Breakfast Program in conjunction with the bus schedules in order to give every student the

opportunity to take part in the program

F

and Reduced Priced Meals

USD #261 will encourage families to

maintain the confidentiality of those who are eligible for free and reduced price school meals.

Meal

Times and Scheduling

USD #261

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Will provide students at least 10 m

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Will have at least 15 minutes to eat lunch not including time spent walking to and from class or waiting in line

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Should schedule meal periods at appropriate times

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Should not schedule activities, organizational/class m

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Should take reasonable steps to accommodate students who have special food needs due to food allergies or special diet and

other special needs

Will provide access to and encourage students to wash or sanitize hands before they eat meals or snacks

S ri

of Foods and Beverages

USD #261 shall discourage students

about allergies, disease transmission and other restrictions on a child.

Monitoring Requirements

Building principals have the r

compliance, principals shall review policies and guidelines with staff at the beginning of each school year. Throughout the year,

principals shall routinely monitor for compliance, providing assistance to staff members as needed. Parents, teachers, and

organizations will be informed about the guidelines and encouraged to follow them.

Nutrition

Guidelines

The following foods ma

•

Beverages Allowed:

Water without caloric sweeteners; fruit and vegetable juices that contain at least 50% fruit j

contain additional caloric sweeteners; milk that has 360 calories or less.

Beverages Not Allowed:

soft drinks containing caloric sweeteners; iced teas; fruit based drinks that contain less than 50% real

fruit juice or that contain additional caloric sweeteners; beverages containing caffeine, excluding low fat 2 % or 1% fat free

chocolate milk (which contains trivial amounts of caffeine)

Food Items Sold individually and A la Carte:

50% of food items offered individually meet these guidelines

o

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

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addition, Fo

ervices may offer a la carte items as follows:

n size of any food item served that day in the school breakfast or lunch program. In

•

served that day in the school breakfast or lunch program. In

ending

ntary Schools –

no beverage/snack vending machines may be in operation where students may purchase items during the

•

ls –

where vending or school stores are available to students, items that meet the Nutrition Guidelines may be sold.

•

hools –

where vending or school stores are available to students, at least 50% of the items available in any single location

t

nacks

re important for providing children with nutrients to support growth and learning. Parties are an opportunity to celebrate. With

y

0% fruit snacks

Vegetable tray with low fat dip

Angel food cake with fruit toppings

o

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

o

Calories – 200 calories or less per selling unit

In

od S

•

Elementary Schools

may offer milk only

•

Middle Schools

may offer the same portio

addition, items that meet the Nutrition Guidelines may be sold.

High Schools

may offer the same portion size of any food item

addition, items that meet the Nutrition Guidelines may be sold.

V

•

Eleme

school day.

Middle Schoo

Food and beverage sales to students before and during the school day shall be prepared and served following all applicable health

codes and USDA regulations. USD 261 will not permit food and/or beverages to be served or (vending) during the food service

period.

High Sc

within a building where food/snacks are sold must meet the Nutrition Guidelines. Food and beverage sales to student before and

during the schools day shall be prepared and served following all applicable health codes and USDA regulations. USD 261 will no

permit food and/or beverages to be served (vending) during the food service period. For sports drinks, only 12 oz drinks will be

offered in drink machines located near high school athletic training centers.

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Snacks a

a little imagination, snacks and parties can be fun and still provide healthy, nutrient rich foods. Snacks served during the school day,

used as reward/reinforcement incentives or school enrichment programs (including summer school) shall make a positive contribution

to the child’s diet and health. Emphasis will be on healthy snacks and drinks, and must be considered in relationship to the time of

breakfast and lunch for the student. Food allergies and special dietary needs, including diabetes, are becoming increasingly common

in the general population and should be considered when planning food at school. Food and beverages for classroom rewards,

parties, and celebrations should not be provided until at least one hour after the lunch hour. The following are examples of health

snack or party ideas:

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Fruit Smoothies

Fruit with whipped topping

Fruit and cheese kabobs

Sliced fruit

Apples with caramel dip

Fresh fruit with yogurt dipping sauce

Fruit wedges

Fruit Salad or fruit added to gelatin

Pizza with low fat toppings

Salami, cheese, and whole grain crackers

Nut assortments or trail mix

Low fat beef jerky

Low fat pudding cups

Low fat milk plain or flavored

Cheese quesadillas

String cheese

Yogurts in a cup or in a tube

Pasta Salad

Animal crackers

Low fat pretzels or popcorn

Bread sticks with marinara

Granola bars, graham crackers

Banana, carrot, or zucchini bread

Bagels and cream cheese

Berry parfaits with vanilla yogurt

Salsa and low fat chips

Trail mix or cereal mixes

What about birthday cake?

day cake can fit into a healthy diet. However, if each student brings in cake for his or her birthday, eating

lternatives to Using Food as a Reward

ommunity often offer kids food as a reward for good behavior. Typically food rewards have

Once in awhile a piece of birth

cake becomes a regular occurrence. One suggestion to make cake a “sometimes” food is having a monthly birthday party to celebrate

all students’ birthdays for that month with one celebration. Work to limit parties with cake and other sugary or high fat foods to once a

month or less, and to provide alternative foods for children with special dietary needs, including allergies and diabetes.

A

Teachers, administration, parents, and the c

little or no nutritional value, but are used because they are easy, inexpensive treats that are thought to bring about short-term behavior

change. Teachers and staff are encouraged to reward students with non food items. Using food as a reward send a mixed message

that highlights the conflict between the nutrition education taught in the classroom and the school environment. It encourages over-

consumption of foods high in added sugar and fat that can lead to being overweight, and may displace more nutritious foods. Food as

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Sit at the teacher’s desk

the teacher/principal

me

k

staff member performs a special skill (i.e. singing, jumping rope at recess) or reads a book to the class

undraisers

us foods and beverages as fundraisers help create a healthy school environment. Schools can help promote a healthy

fj/publications/CreativeFinancing.pdf

a reward teaches kids to reward themselves with food, even when they are not hungry. Some cost-free alternative rewards might

include:

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Sit by friends

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Eat lunch with

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Classroom helper privileges

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Read outside

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Extra recess ti

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Class walking brea

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Free choice time

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Teacher, guest, or

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Other rewards deemed to be age/grade level appropriate

F

Sale of nutritio

learning environment by using non-food items as fundraising alternatives. At least 50% of fundraising activities will not involve the sale

of food or beverages. The following web sites offer healthy fundraising alternatives:

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California Department of Health Services:

http://departments.oxy.edu/uepi/c

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Richland County School District One:

http://www.richlandone.org/departments/student_nutrition/fundraising_ideas

.htm

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Oklahoma State Department of Education:

http://cnp.sde.state.ok.us/documents/FundraisingIdeas.pdf

utrition Education and Promotion

t healthy eating by students, USD #261 will provide nutrition education and engage in

h grade level as part of a sequential, comprehensive, standards-based program designed to provide students

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jects such as math, science, language arts,

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opriate, culturally-relevant, participatory activities, such as contests, promotions,

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t-free dairy products, healthy food preparation

•

d energy expenditure (physical activity/exercise)

tegrating Physical Activity in the Classroom Setting

aily physical activity (i.e. at least 60 minutes per day) and for students

SD #261:

sical education through the classroom health education program by reinforcing the knowledge and self-

•

een lessons or classes, as appropriate

ommunication with Parents:

USD #261 will support parents’ efforts to provide a healthy lifestyle for their children. Through a

alth

taff Wellness:

USD 261 highly values the health and well-being of every staff member and will work to implement activities and

N

In its efforts to teach, encourage, and suppor

nutrition promotion that:

•

Is offered at eac

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 sub

social sciences, and elective subjects

Includes enjoyable, developmentally-appr

taste-testing, farm visits, and other activities promoting a healthy lifestyle

Promotes fruits, vegetables, whole grain products, low-fat (2%) and 1% fa

methods, and health-enhancing nutrition practices

Emphasizes caloric balance between food intake an

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Links with school meal programs, other school foods, and nutrition-related community services

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Includes training opportunities for teachers and other staff.

In

For students to receive the nationally-recommended amount of d

to fully embrace regular physical activity as a personal behavior, students need opportunities for physical activity beyond physical

education class.

Toward that end U

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Will complement phy

management skills needed to maintain a physically-active lifestyle and to reduce time spent on sedentary activities, such as

watching television and playing video-games

Will provide short physical activity breaks betw

C

variety of means, USD #261 will provide information to help parents understand how and why USD 261 is working to impact the he

of their child(ren). A copy of the district’s policy and the food and beverages that meet the district’s standards will be made available to

parents.

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policies that support personal efforts by staff to maintain a healthy lifestyle.

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hysical Activity Opportunities and Physical Education:

ill have opportunities, support and encouragement to be physically active

00 minutes of physical education per week.

ical activity at least 15 minutes per day

•

e elementary schools and at the middle school level if logistically practical

In additio

g physical activity into the daily program be explored at

hysical Activity and Punishment:

In USD #261, physical activity will not be used (e.g. laps, pushups) or withheld (e.g. recess,

se of School Facilities Outside of School Hours:

USD #261 will work closely with the Haysville Recreation Commission to

e of

onitoring and Policy Review

Monitoring:

The superintendent of USD #261 or designee will ensure compliance with established district-wide nutrition and physical

chool food service staff, at the school level, will ensure compliance with nutrition policies and will report on this matter to the

or other

olicy Review:

These guidelines will be reviewed and updated on a yearly basis until the ‘basic’ (or above) goals have been met for

y

P

Physical Education (P.E.) K-12: All students in grades K-12 w

on a regular basis. To meet basic requirements:

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Students will receive a minimum of 1

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During physical education classes, students engage in moderate to vigorous phys

and/or 75 minutes per week.

Recess will occur before lunch at th

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Physical education is available as an elective for grades 9-12

n, the committee recommends that additional avenues for incorporatin

all levels.

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physical education) as punishment. (This guideline does not apply to extracurricular sports teams.)

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determine the best use of the school facilities outside regular school hours to promote a healthy and physically fit lifestyle. All us

the facilities must be approved by the building administrator and must follow the local Board of Education guidelines. Special care

must be given to insure that no activities are unsupervised at anytime.

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activity wellness policies. In each school, the building principal or designee will ensure compliance with these policies in their school

and will report on the school’s compliance to the superintendent of schools or designee.

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superintendent or designee. This includes reporting on all inspections, changes in guidelines from the Federal Food Program,

pertinent information regarding the nutrition program. The food service director shall have a list of all nutritional values of the food that

is prepared and served upon request.

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nutrition, nutrition education and physical activity. Once the plan is fully in place and operational, an assessment will be repeated ever

three years to ensure compliance, assess progress and determine areas in need of improvement. Policies will be revised as necessary

with plans set forth to facilitate implementation of any new policies or activities.