Monadnock Regional School District Wellness Policy
Federal Public Law (PL 108.265 Section 204) states that by the first day of the 2006 school year beginning after June 30, 2006 all schools must develop a local wellness policy that involves parents, students, a representative from the School Food Authority, school board, school administrators and the public. The Monadnock Regional School District will establish a plan for measuring implementation of the local wellness policy. Following the creation of the policy, one or more persons must be designated by the Superintendent to oversee the implementation and evaluation of the policy recommendations.
The Monadnock Regional School District (MRSD) is committed to providing a school environment that enhances learning and development of lifelong wellness practices.
To accomplish this goal:
Child Nutrition Programs will comply with federal, state and local requirements. Child Nutrition Programs will be accessible to all children.
Schools will provide nutrition education and physical education to foster lifelong habits of healthy eating and physical activity with the goal to establish linkages between health education and school meal programs, and with related community services.
In all aspects of local wellness, the school staff will act as role models for good nutrition and physical activity behaviors.
All school-sponsored activities will be consistent with local wellness policy goals.
All foods and beverages made available in MRSD (including vending, concessions, a la carte, student stores, parties and fundraising) during the school day will be consistent with the current Dietary Guidelines for Americans.
Qualified 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. In addition they will:
- provide a clean, safe and pleasant setting and adequate time for students to eat, and
- accommodate the religious, ethnic and cultural diversity of the student body in meal planning when practical.
All foods made available by the School Food Authority (SFA) will adhere to food safety, security and applicable Hazard Analysis and Critical Control Points (HACCP) guidelines.
Food and physical activity will not be used as a reward or a punishment.
History/Background/Rationale
Will the students of today be the first generation to have a shorter life expectancy than their parents? Does the face of a child suffering from malnutrition resemble the face of a child adversely affected by over-nutrition? Will academic success become more and more difficult for students to attain as lifestyle choices diminish a child’s ability to learn?
If you know the answers to these questions, you are one of millions who are aware that discouraging statistics emerge every day regarding the general health of America’s school aged population. The School Nutrition Association (formerly American School Food Service Association) was established in 1946, shortly after lawmakers passed the National School Lunch Act, allowing healthy, affordable meals for America’s school children. Leaders in 1946 were not content with the level of malnutrition in America. Today, school foodservice professionals continue to build on the record of healthy, safe, and nutritious meals – as well as nutrition education.
A healthy school environment goes beyond school meals in the cafeteria. A healthy lifestyle and maintaining a healthy weight requires a combination of healthy food choices and appropriate amount of physical activity. All foods made available on school campuses should offer children nutritious choices, and physical activity should be incorporated into the school day as often as possible. The healthy, physically active child is more likely to be academically successful.
With the recent passage of the Act (Public Law 108: Section 204) requiring each school district to have a local wellness policy in place, the federal government recognizes that a coordinated effort by the entire community including child nutrition professionals, school board members, parents, students, school administrators, and teachers is warranted. These efforts involve adults serving as role models and community members being informed of the policies that improve the long-term health and well being of students. The district has a strategic role to play and now is the time to take action.
Monadnock Nutrition and Wellness Policy Committee
In October 2005, a policy committee was formed to develop a local wellness policy as required by Federal Public Law 108.265 Section 204. Notices inviting parents, teachers, school staff and community members were sent home with students in September, October and in the Monadnock Regional District’s Annual Report
This committee was comprised of MRSD teachers, a student, school nurses, the district food service director, a physical education teacher, a school board member, parents, dietitians, and community representatives. With technical assistance from the New England Dairy and Food Council representative, the group reviewed the policy requirements and sample school wellness policies and nutrition standards developed by other groups.
Dr. David Hodgdon, Assistant Superintendent conducted a survey of MRSD schools in March 2006 to assess current nutrition and physical activity practices. The committee held nine meetings October 2005 through April 2006, Based on the recommendations in the model school policies and appropriate current practices in the district, the group developed and completed the proposed MRSD School Wellness policy to be submitted for review by the Monadnock Regional School Board and Policy Committee.
Monadnock Regional School District Wellness Policy
Nutrition Education
Nutrition education will be offered as part of a sequential, comprehensive, program based on state guidelines and designed to provide students with the knowledge and skills necessary to promote and protect their health.
Nutrition curriculum and promotions will, but are not limited to the following:
- emphasize caloric balance between food intake and energy expenditure (physical activity/exercise);
- encourage unprocessed wholesome foods such as: fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy and safe food preparation methods, and health-enhancing nutrition practices;
- encourage students to start each day with a healthy breakfast; and
- use local foods whenever available.
Nutrition education will be integrated into other areas of the curriculum such as math, science, language arts and social studies.
Classroom curriculum will coordinate with cafeteria school meal programs and other foods offered or sold at schools to allow students to apply skills and knowledge taught in the classroom.
Nutrition education shall include information for families that encourages them to teach their children about health and nutrition and to provide nutritious meals.
Schools will provide opportunities for training of teachers and other staff responsible for student nutrition education.
The school district shall provide the means to fund updated nutritional information as it becomes available.
Nutrition education will be consistent with the Dietary Guidelines for Americans (see appendix for Executive Summary of these guidelines or http://www.health.gov/dietaryguidelines/dga2005/document/ for the full report.
Physical Activity
The goal of MRSD is that students will receive the nationally-recommended amount of daily physical activity (i.e., at least 60 minutes per day). For students to fully embrace regular physical activity as a personal behavior, students need opportunities for physical activity beyond physical education class. Toward that goal:
- classroom health education will complement physical education by reinforcing the knowledge and self-management skills needed to maintain a physically-active lifestyle and to reduce time spent on sedentary activities, such as watching television;
- opportunities for physical activity will be integrated across curricula and throughout the school day. Movement can be made a part of science, math, social studies and language arts; and
- classroom teachers will provide short physical activity breaks between lessons or classes, as appropriate.
Schools will allot time for physical education and/or physical activity that strives to be consistent with research and national standards for daily physical education or the equivalent of at least 150 minutes of physical activity per week for all students during the school day. (See references 1 and 10 on pg.13)
Students will spend at least 50% of physical education class time participating in moderate to vigorous physical activity.
Physical education will include the instruction of individual activities as well as competitive and non-competitive team sports to encourage life-long physical activity.
Physical education courses will be the environment where students learn, practice and are assessed on developmentally appropriate motor skills, social skills and knowledge.
Adequate equipment will be available for all students to participate in physical education. Physical activity facilities on school grounds will be safe.
Policies shall ensure that state-certified physical education instructors teach all physical education classes.
Policies will ensure that state physical education classes have a student/teacher ratio similar to other classes.
Elementary schools will provide a daily recess period and consider planning recess before lunch since research indicates that physical activity prior to lunch can increase the nutrient intake and reduce food waste.
Whereas physical activity should be a positive aspect of each child’s life, teachers and other school personnel:
- will not use physical activity as punishment
- will not withhold opportunities for physical activity (e.g., recess, physical education) as punishment.
The school shall provide a physical and social environment that encourages safe and enjoyable activity for all students, including those who are not athletically gifted as well as those with special needs.
Information will be provided to families to help them incorporate physical activity into their student’s lives including community resources for active recreation.
Schools will provide community access to and encourage students and community members to use the school’s physical activity facilities outside of the normal school day, in accordance with district policies.
Schools will encourage families and community members to institute programs that support physical activity, such as a walk to school program.
The school district will assess and, if necessary and to the extent possible, make needed improvements to make it safer and easier for students to walk and bike to school. When appropriate, MRSD will work together with local public works, public safety and or police departments in those efforts. MRSD will explore the availability of federal “safe routes to school” funds, administered by the NH Department of Transportation to finance such improvements.
Other School Based Activities
After-school programs will encourage physical activity and healthy habit formation.
School Wellness Policy goals shall be considered in planning all school-based activities (such as school events, field trips, dances, and assemblies).
Support for the health of all students will be demonstrated by hosting health clinics, health screenings, and helping to enroll eligible children in Medicaid and other state children’s health insurance programs.
The district will support the schools’ initiatives to establish a school environment that encourages wellness, and improves nutrition and physical activity choices by teachers, staff, administration, students and families. This may include but not be limited to:
- forming of school and/or staff wellness committees
- publicizing employee benefits promoting wellness and healthy lifestyle choices
- supporting proposals for grant funding of school initiatives for wellness activities
Nutrition Guidelines for All Foods on Campus
All foods made available during the school day and at school sponsored activities will comply with the following guidelines and the current USDA Dietary Guidelines for Americans. These include:
Vending machines
A la carte
Beverage contracts
Fundraisers
Concession stands
Student stores
School parties/celebrations
Food providers will take every measure to ensure that student access to foods and beverages meets federal, state and local laws and guidelines. Food providers will offer a variety of age appropriate healthy food and beverage selections for elementary schools, middle schools and high schools.
Meals served through the National School Lunch and Breakfast Programs will:
- be appealing and attractive to students;
- be served in clean and pleasant settings;
- meet, at a minimum, nutrition requirements established by local, state, and federal statutes and regulations;
offer a variety of fruits and vegetables[1]; http://www.fns.usda.gov/cnd/menu/menu.planning.approaches.for.lunches.doc- serve only reduced fat (2%) plain milk, and low-fat (1%) and fat-free plain or flavored milk[2] and nutritionally-equivalent non-dairy alternatives (to be defined by USDA); and
- ensure that half of the served grains are whole grain.[3]
Vending products and other foods sold or offered at schools will meet the recommended nutrition guidelines of the Action For Healthy Kids-New Hampshire Healthy Schools Coalition, with the addition of reduced fat (2%) unflavored milk as an appropriate dairy choice, or as approved by a majority vote of the Monadnock Nutrition and Wellness Policy Committee.
The school Food Service Director will provide students with options that are less processed, more nutrient dense and have lower sugar, saturated and/or trans-fat content whenever possible.
Nutrition information for products offered in snack bars, a la carte, vending and school stores will be available upon request.
Families, teachers, students and school officials shall be engaged in choosing the competitive food selections (vending and ala Carte) for their local schools.
Classroom snacks will feature healthy choices.
Classrooms should limit celebrations that involve food during the school day to no more than one party per class per month and include healthy choices.
Classes will not use foods or beverages (especially those that do not meet the nutrition standards), as rewards for academic performance or good behavior.
Foods and beverages sold at fundraisers to be healthy choices and provide age appropriate selections for elementary schools, middle schools and high schools.
School-based food marketing will be consistent with nutrition education and health promotion.
- Schools will limit food and beverage marketing to the promotion of foods and beverages that meet the nutrition standards.
- School-based marketing of brands promoting predominantly low-nutrition foods and beverages will be discouraged.
Food providers will be sensitive to the school environment in displaying their logos and trademarks on school grounds.
Lunch will be scheduled between 11 am and 1 PM.
Recess for elementary grades is scheduled before lunch when possible.
The National Association of State Boards of Education recommends that students should be provided adequate time to eat lunch, at least 10 minutes for breakfast and 20 minutes for lunch, from the time the student is seated.
Cafeterias will include enough serving areas so that students do not have to spend too much time waiting in line.
Dining areas shall be attractive and have enough space for seating all students.
Students will have access to hand washing or hand sanitizing before they eat meals or snacks.
Drinking water fountains will be available for students at meals.
Food will not be used as a reward or a punishment for student behaviors.
Child Nutrition Operations
The child nutrition program will aim to be financially self-supporting. However, the program is an essential educational support activity. Budget neutrality or profit generation will not take precedence over the nutritional needs of the students. If subsidy of the child nutrition fund is needed, it will not be from the sale of foods that have minimal nutritional value and/or compete nutritionally with program meals. (see Appendix C: National School Lunch and Breakfast Program
The child nutrition program will ensure that all students have affordable access to the varied and nutritious foods they need to stay healthy and learn well.
The school will strive to increase awareness of ability to participate in the available federal Child Nutrition programs (e.g. school lunch and school breakfast).
The MRSD will employ a food service director, who is properly qualified, certified and/or credentialed according to current professional standards, to administer the school food service program and satisfy reporting requirements.
All food service personnel shall have adequate pre-service training in food service operations.
Food Safety/Food Security
All foods made available by the SFA will comply with the state and local food safety and sanitation regulations. Hazard Analysis and Critical Control Points (HACCP) plans and guidelines are implemented to prevent food illness in schools.
For the safety and security of the food and facility access to the food service operations will be limited to Child Nutrition staff and authorized personnel. For further guidance see the US Department of Agriculture food security guidelines.
Monitoring and Policy Review
Monitoring
The superintendent or designee will ensure compliance with established district-wide nutrition and physical activity wellness policies. In each school, the principal or designee will ensure compliance with those policies in his/her school and will report on the school’s compliance to the school district superintendent or designee.
School food service staff, at the school or district level, will ensure compliance with nutrition policies within school food service areas and will report on this matter to the superintendent (or if done at the school level, to the school principal). In addition, the school district will report on the most recent USDA School Meals Initiative (SMI) review findings and any resulting changes.
The superintendent or designee will develop a summary report every three years on district-wide compliance with the district’s established nutrition and physical activity wellness policies, based on input from schools within the district. That reports will be provided to the school board and also distributed to all school health councils, parent/teacher organizations, school principals, and school health services personnel in the district.
Policy Review
To help with the initial development of the district’s wellness policies, the Assistant Superintendent will conduct a baseline assessment of the each school’s existing nutrition and physical activity environments and policies. The results of those school-by-school assessments will be compiled at the district level to identify and prioritize needs.
The Monadnock Nutrition and Wellness Policy Committee will meet annually by November 1st and by March 1st, or as necessary to evaluate new food products and recommendations, and to review and propose revisions to the MRSD Wellness Policy.
Assessments will be repeated every three years to help review policy compliance, assess progress, and determine areas in need of improvement.
As part of this review, the school district will evaluate nutrition and physical activity policies; provision of an environment that supports healthy eating and physical activity; and nutrition and physical education policies and program elements. The district, and individual schools within the district, will, as necessary, revise the wellness policies and develop work plans to facilitate their implementation.
References
(1) National Alliance for Nutrition and Activity. Model School Wellness Policies on Physical Activity and Nutrition. http://www.schoolwellnesspolicies.org/WellnessPolicies.html Accessed November 9, 2005.
(2) National Association for Sport and Physical Education. Physical activity for children: A statement of guidelines for children ages 5-12. Available at: http://www.aahperd.org/naspe/template.cfm?template=pr_123103.html Accessed March 7, 2006.
(3) National Association of State Boards of Education. Fit, healthy and ready to learn. Available at: http://www.nasbe.org/HealthySchools/fithealthy.html Accessed November 9, 2005..
(4) United States Department of Agriculture, Food Safety and Inspection Service. Food safety and emergency preparedness. Available at: http://www.fsis.usda.gov/Food_Security_&_Emergency_Preparedness/index.asp Accessed March 7, 2006.
(5) Action for Healthy Kids. Resources to improve schools. Available at: http://www.actionforhealthykids.org/resources.php Accessed November 9, 2005.
(6) School Nutrition Association. Local Wellness Policy Recommendations Available at: http://www.schoolnutrition.org/Index.aspx?id=1075. Accessed March 13, 2006
(7) Wisconsin Association of School Boards. Promoting healthy eating and physical activity. Available at: http://www.wasb.org/policy/focusoct03.html Accessed March 7, 2006.
(8) Getlinger, Mary Jane, et al., Food waste is reduced when elementary-school children have recess before lunch. Journal of the American Dietetic Association, September 1996 * Volume 96 * Number 9 * p906 to p908
(9) United States Department of Health and Human Services and the Department of Agriculture. Dietary Guidelines for Americans 2005. Available at http://www.health.gov/dietaryguidelines/dga2005/document/ Accessed November 9, 2005.
(10) Office of Disease Prevention and Health Promotion, U.S. Department of Health and Human Services, Healthy People 2010, Physical Activity in Children and Adolescents. Available at: http://www.healthypeople.gov/document/HTML/Volume2/22Physical.htm#_Toc490380803. Accessed March 13, 2006
Monadnock Nutrition & Wellness Committee Members:
Dr. David Hodgdon Monadnock Regional Schools Assistant Superintendent Lynne A. Rumba, RN Emerson Elementary School School Nurse Joyce Silva, RN Cutler Elementary School School Nurse Judy Bohannon, RN Monadnock High School School Nurse Betty Tatro Mt. Caesar Elementary School Principal Ellen Cronin Monadnock Middle/High School Athletic Director Judith Breckell Monadnock Middle/High School FACS Teacher/Parent Sharon Wilson Monadnock Middle/High School Teacher Nick Wirkala Mt. Caesar Elementary School Physical Education Teacher Thomas Walsh Monadnock Regional Schools Nutrition Services Director Karen Cota Monadnock Regional Schools School Board Member/Parent Jane Parent Monadnock Middle/High School Library Assistant Karen Balnis, M.Ed.RD Keene State Dietetic Internship Assistant Director/Parent Jennifer Kozaczek, RD Head Start Nutrition Services Nancy Bradford-Sisson UNH Cooperative Extension Extension Educator/Parent Rebecca Shern Keene State College Dietetic Intern Alison Dreyfuss Monadnock High School Student APPENDICES
A. Dietary Guidelines for Americans 2005, Executive Summary
B. National School Lunch and Breakfast Program Guidelines
C. Action For Healthy Kids – New Hampshire Healthy Schools Coalition: Recommended Nutrition Guidelines for Vending and Other Foods Sold at School
1To the extent possible, schools will offer at least two non-fried vegetable and two fruit options each day and will offer five different fruits and five different vegetables over the course of a week. Schools are encouraged to source fresh fruits and vegetables from local farmers when practicable.[2] As recommended by the Dietary Guidelines for Americans 2005.
[3] A whole grain is one labeled as a “whole” grain product or with a whole grain listed as the primary grain ingredient in the ingredient statement. Examples include “whole” wheat flour, cracked wheat, brown rice, and oatmeal.