Ketchum Public School
District
Wellness Policy
2007-2008
The link between nutrition, physical activity, and learning is well documented. Healthy eating and activity patterns are essential for students to achieve their full academic potential, full physical and mental growth, and lifelong health and well-being. Healthy eating and physical activity, essential for a healthy weight, are also linked to reduced risk for many chronic diseases. Schools have a responsibility to help students learn, establish, and maintain lifelong healthy eating and activity patterns. Well-planned and effectively implemented school nutrition and fitness programs have been shown to enhance students’ overall health, as well as their behavior and academic achievements in school. Staff wellness also is an integral part of a healthy school environment since school staff can be daily roll models for healthy behavior.
All students in Ketchum Public School District shall possess the knowledge and skills necessary to make nutritious food choices and enjoy physical activity choices for a life time. All staff in Ketchum School District is encouraged to model helpful eating and physical activity as a valuable part of daily life.
To meet this goal, the Ketchum Public School District adopts this school wellness policy with the following commitments to nutrition, nutrition education, physical activity, and other school based activities that support student and staff wellness.
This School Wellness Policy adopted by the Board of the___________________at the regularly scheduled meeting on this, the______________day of ____________in the year_________________.
Signatures:
______________________________ ____________________________
President Vice President
______________________________ ___________________________
Clerk Member
______________________________
Member
Wellness Policy
Policy statements and Actions:
1.0 Per USDA Regulations 210.10, school lunch and breakfast will meet menu-
planning system guidelines as required by USDA.
§ Menus will meet nutritional standards established by the USDA and will conform to good menu planning principals and feature a variety of healthy choices that are tasty, attractive, of excellent quality, and are served at the proper temperature.
§ The most nutritious food items offered will be placed on the serving line first to encourage students to make healthier selections.
§ School food service staff will use food preparation techniques to provide school meals that are lower in saturated fats, sodium, and sugar.
2.0 Per USDA Regulations 210.10, school lunches will provide 1/3 of the recommended
dietary allowances (RDA) for calories, protein, calcium, iron, vitamin A, and
C as required by USDA.
§ Students are offered a variety of meat/meat substitute, poultry, fresh fruits, and vegetables, on a daily basis.
§ Fruits and/or vegetables will be offered daily as part of a reimbursable meal service.
§ Fruits and vegetables will be fresh whenever possible.
§ Frozen and canned fruits should be packed in natural juices, water or light syrup.
§ Beverages such as tea, lemonade, and fruit drinks containing less than 50% fruit juice will not be offered to students during meals.
§ Low fat (1%) and/or skim milk will be offered daily.
§ School will ensure that half of the served grains are whole grains.
3.0 Per USDA Regulations 220.8, school breakfast will provide ¼ of the RDA for
calories, protein, calcium, iron, vitamin A, and vitamin C, as required by USDA.
§ Low fat (1%) and/or skim milk will be offered daily.
§ At least 50% of pre-packaged cereals offered contain:
35% or less of weight from total sugar, or less than (9g. per 100
calories).
1 g. or more fiber per serving.
§ Foods containing whole grains are offered at least 3 days a week.
§ 100% fruit juice and or fruits will be available on a daily basis.
4.0 Per USDA Regulations 210.10 and 220.8, the total calories from fat in
school meals will be limited to 30% when averaged over one week.
§ Deep-fat potato products served, as part of a reimbursable meal will not exceed three ounces per serving, may not be offered more than once a week and students may only purchase one serving at a lunch time.
§ Schools serving chips must use reduced-fat or baked varieties, rather than traditional varieties, whenever possible.
5.0 Per USDA Regulations 210.10 and 220.8, the total calories from saturated fat in
school meals will be less than 10 percent when averaged over one week.
§ Salad dressings options will include reduced fat alternative.
6.0 Per USDA Regulations 210.10 and 220.8 schools will meet Dietary Guidelines
for Americans.
§ School will follow the meal requirements under the National School Lunch Program, (NSLP), and serve meals lower in Na, Cholesterol and high in fiber.
§ School will post the “Food Guide Pyramid,” with the recommended dietary intake by food groups in quantities called servings, in the cafeteria.
§ School meals are offered at a price students can afford.
§ School will use an accounting system that protects the identity of students who eat free and reduced priced school meals.
7.0 School will provide a safe and comfortable eating environment for students.
§ Dining area will be kept clean, orderly and inviting.
§ Adequate seating will be made available to accommodate all students served during each meal.
§ Drinking fountains are available for students to get water at meals and throughout the day.
§ Students will be allowed to have water bottles in the classroom with teacher’s discretion. Bottles must have a cap or cover on them.
§ Elementary, middle school and high schools will operate under “closed” lunch periods to encourage students to eat a nutritious lunch and for safety reasons.
8.0 Food Safety/Food Security is a part of the school foodservice operation and will
meet State Food Safety and Sanitation Regulations.
§ All food make available on campus will comply with the state and local food safety and sanitation regulations.
§ Hand washing equipment and supplies are in a convenient place so that students can wash their hands before eating.
§ For the safety and security of the food and facility, access to the food service operation is limited to child nutrition staff and authorized personnel.
Other School Based Activities
1.0 Per Oklahoma Senate Bill 1627, each school site will establish a Healthy and Fit
School Advisory Committee that meets and makes recommendations to the school
Principal. The school Principal shall give consideration to recommendations made
by The Healthy and Fit School Advisory Committee.
§ Committee will evaluate the effectiveness of the wellness policy and provide recommendations for improvement.
2.0 Per the school district’s Child Nutrition Program Agreement, school meals may not
be used as a reward or punishment.
§ School will not use food or beverages, especially those that do not meet the nutrition standards for food and beverages sold individually as rewards for academic performance or good behavior.
§ School will not withhold food or beverages (including food served through school meals) as a punishment.
3.0 Per USDA Regulations 210.12 and 227, students and parents will be involved in
NSLP. Parents and students involvement will include menu-planning suggestions,
cafeteria enhancement, program promotion, and other related student community
support activities.
4.0 Snacks served during the school day will make a positive contribution to children’s
diets and health.
§ Teachers will assess if and when to offer snacks based on timing of school meals, children’s ages and other considerations.
§ The district will disseminate a list of healthful snack items to teacher, after school programs, personnel, and parents.
§ School celebrations should be limited, that involve food during the day to one or two times a month. (Feb; Valentine’s Day and one more.)
§ District will disseminate a list of healthy party ideas to parents and teachers.
§ All food foods brought into the school must meet State and local health requirements. Parents, teachers, and organizations are informed about the guidelines and are encouraged to follow them.
§ School fundraising activities that involve food will be encouraged not to sale FMNV. (Food of Minimal Nutritional Value)
§ District will disseminate a list of fundraising activities that can be used other than food to teachers, parents, and other school personnel.
5.0 Snacks served under the USDA After-School Care Snack Program will comply with
all applicable federal regulations and state policies.
“Snack” means two or more items that are served as a unit.
§ Snack food items available will contain less than 30 percent or 7 grams of fat per single serving as stated on the Nutrition Fact Label, (exception: nuts and seed mixes).
§ Snack food items available will contain less than 10 percent or 2 grams of saturated fat per single serving as stated on the Nutritional Fact Label.
§ Snack food items available served will contain less than 480 milligrams of sodium per single serving as stated on the Nutrition Fact Label.
Vending Machine Standard Minimal Guidelines
6.0 Per USDA Regulation 210, Appendix B, foods of minimal nutritional value, are
prohibited from being sold or served during student meal services in the food
service area where USDA reimbursable meals are served or eaten.
7.0 Per the Child Nutrition and WIC Reauthorization Act of 2004, beverage contracts
will not restrict the sale of fluid milk products at any time during the school day or
at any place on the school premises.
8.0 Per Oklahoma Senate Bill 265 (effective school year 2007-2008) students in
Elementary schools will not have access to FMNV except on special occasions.
9.0 Per Oklahoma Senate Bill 265 (effective school year 2007-2008) diet soda, a
FMNV, will be available for sale at the junior high only in vending areas outside of
the cafeteria.
10.0 Per Oklahoma Senate Bill 265 (effective school year 2007-2008) healthy food
options will be provided at the high school and priced lower than FMNV in order
to encourage students and staff to make healthier food choices.
11.0 Per Oklahoma Senate Bill 265 (effective school year 2007-2008) students in middle
school and high school will not have access to FMNV except after school, at events in the evening, and on special events.
Nutritional Education Policies
1.0 Per USDA Regulations 210.12 and 227, nutrition education is offered in the school
cafeteria as well as the classroom.
§ Knowledgeable nutrition professionals will administer the school meal
program.
§ As part of the school districts responsibility to operate a food service program, we will provide continuing education programs for all nutrition professionals and teachers to better educate our school children.
§ MyPyamid nutrition education resources will be used in the cafeteria and classroom from grades 1-2, 3-4, 5-6.
§ Students will receive consistent nutritional messages throughout the school, classroom, cafeteria, and school events.
§ School staff will promote healthful eating and healthy lifestyles to students and parents.
§ Attractive, current nutritional education materials are prominently displayed in dining areas and are changed every 9 weeks.
§ Each year, some individual classrooms participate in one or more events that are either centered on nutrition or include nutrition as a main component.
§ Families are provided with information that encourages them to teach their children about health and nutrition and to provide nutritious meals for their families.
§ Educational material produced for Child Nutrition Education such as; “Team Nutrition USDA,” will be used in education as one source of education material for grades, Pre-K through 12th grade.
§ Nutrition Education is integrated into the core curriculum including; math, science, careers and language arts.
§ Nutrition Education will also be presented by our elementary and middle school councilors.
2.0 Per Oklahoma Senate Bill 1627, the Healthy and Fit School Advisory
Committee at each school site will study and make recommendations regarding
health education, nutrition, and health services.
Physical Activity Minimum Standards
1.0 Per Oklahoma Senate Bill 1627, the Healthy and Fit School Advisory
Committee at each school site will study and make recommendations
regarding physical education and physical activity.
2.0 Per Oklahoma Senate Bill 312, (effective school year 2006-2007), students in
Grades K through 5th will participate in 60 minutes of physical activity
each week.
Local Wellness Committee
1.0 School district will have a diverse Local Wellness Committee comprised
of parents, teachers, food service staff, school administrators, students, and
school board members to create a Wellness Policy for their district.
2.0 To satisfy the requirements of the Child Nutrition and WIC Reauthorization Act
of 2004, the Local Wellness Committee will monitor the school district’s
implementation of the wellness policy and evaluate its effectiveness.
The results may also highlight areas in need of further change and help shape future
Local policy.
3.0 The Wellness Policy Committee will meet at the end of each school quarter or four
times a year to evaluate whether the policies are remaining effective and improving
students health.
4.0 The members of the Local Wellness Committee will become the Healthy and Fit
School Advisory Committee.