Board Policy
Management
Support
6700P
Nutrition
and Physical Fitness
Nutritional Content and Food Service Operations
The following guidelines shall be in effect:
A.
Only food or beverages that meet the minimal
nutritional values, as defined by the Food and Nutrition Services of the U. S.
Department of Agriculture may be sold or served in the school until 30 minutes
after the last lunch period. Such a
provision specifically precludes the sale of carbonated beverages, water-ices
unless made with fruit juice, licorice, marshmallow candies, chewing gum,
candies, fondant, spun candy and candy-coated popcorn.
B.
Foods that meet the minimum nutrition
values include, but are not limited to, corn chips, beef jerky, popcorn, fruit,
cheese & crackers, 100% fruit juices, peanuts, sunflower seeds, granola
bars, low fat yogurt, pretzels, trail mix, lowfat and
nonfat milk.
C.
Foods sold or served in school should
assist students to comply with the dietary guidelines for Americans, by
providing a variety of grains, fruits, vegetables, foods low in saturated fat, trans fat, cholesterol, sugars and salt.
D.
Apple or other fresh fruit machines are
acceptable at all times.
E.
Food that is sold must meet the health
department's standards in regard to storage, preparation and serving.
F.
Students and staff will have access to
safe, fresh drinking water throughout the school day. Fluoridated or bottled water should be made
available for purchase by staff and students.
G.
School staff should encourage
non-food alternatives as student rewards.
School Cafeterias
A.
Any student may eat in the school
cafeteria or other designated place.
B.
Meal prices will be established by the
superintendent and food service supervisor, with the approval of the board at
the beginning of each year.
C.
Healthy option foods should be
competitively priced.
D.
Meal prices will be conspicuously posted
in each cafeteria or designed meal area.
Nutrition Education
Nutrition education at all levels of the
district’s integrated curriculum should include, but not be limited to, the
following essential components designed to help students learn. These components will be mapped into the
curriculum.
A.
Age-appropriate nutritional knowledge,
including understanding the relationship of nutrition and food nutrients to
physical performance and body composition; recognizing patterns of growth and
development; understanding the concept of control and prevention of disease;
acquiring skills to live safely and reduce health risks; understanding how
environmental factors affect health; learn the benefits of healthy eating ;
understand essential nutrients; learn about nutritional deficiencies;
understand the principals of healthy weight management; understand the use and
misuse of dietary supplements; learn safe food preparation, handling and
storage; and appreciate cultural diversity related to food and eating.
B.
Age-appropriate nutrition-related skills,
including gathering and analyzing health information; using social skills to
promote health and safety; understand how emotions influence decision making;
analyze health and safety information and develop a health and fitness plan and
a monitoring system, to plan and prepare a healthy meal, understand and use
food labels, and to critically evaluate nutrition information, misinformation,
and commercial food and advertising; and
C.
How to assess one’s personal eating
habits, set goals for improvement and achieve those goals.
Nutrition and Food Services Operation
In order to support the school’s nutrition and
food services operation as an essential partner in the education mission of the
district and its role in the district’s comprehensive nutrition program, the
superintendent is responsible for:
A.
Encouraging all students to participate
in the school’s child nutrition meal program.
B.
Providing varied and nutritious food
choices consistent with the applicable federal government Dietary Guidelines
for Americans.
C.
Providing adequate time and space to eat
meals in a pleasant and safe environment.
Schools shall ensure:
1.
Seating is not overcrowded;
2.
Rules for safe behavior are consistently
enforced;
3.
Appropriate supervision is provided; and
4.
For recess held in conjunction with the
lunch period, recess should be scheduled prior to the lunch period for
elementary students.
Staff Development
Ongoing in-service and professional development
training opportunities for staff in the area of food nutrition will be
encouraged.
Family and Community Involvement
In order to promote family and community
involvement in supporting and reinforcing nutrition education in the schools,
the school principal is responsible for ensuring:
Nutrition education materials and meal menus are
made available to parents;
Parents are encouraged to promote their child’s
participation in the school meal program.
If their children do not participate in the school meal program, parents
should provide their children with healthy snacks/meals;
Families are invited to attend exhibitions of
student nutrition projects or health fairs, which should be mapped into the
curriculum.
A parent committee will work with food service
to make creative food combinations in the menu that meet the food service
requirements.
Nutrition education curriculum includes homework
that students can do with their families (e.g. reading and interpreting food
labels, reading nutrition-related newsletters, preparing healthy recipes,
etc.);
School staff are encouraged to cooperate with
other agencies and community groups to provide opportunities for student
projects related to nutrition, as appropriate; and
School staff consider
the various cultural preferences in development of nutrition education programs
and food options.
Physical
Education
Health and Fitness
It is the district’s position that all students
have equal and equitable opportunities for physical activity and fitness
education in our schools. The
superintendent is encouraged to review and consider implementing physical
activity and fitness education program improvements. The goals of the district are:
A.
All children, from kindergarten through
grade 12, will participate in a regular/consistent, quality, standards-based
physical activity/fitness education program.
B.
All schools will have certificated
physical education teachers providing instruction, and
C.
All schools will have appropriate class
sizes, facilities, equipment, and supplies needed to deliver quality physical
education consistent with national standards.
Schools shall require students in grades one
through either to engage in physical education averaging 100 instructional
minutes per week and all high school students shall complete two credit(s) of
health and fitness.
Access to school sites will be provided through
permitting use of facilities to community youth sports groups consistent with
the district’s facilities use policy, community college and municipal joint use
agreements and partnerships with youth organizations so additional
opportunities are available for all youth in our communities to participate in
quality physical activity, fitness, sports and recreation programs.
Schools should identify safe and active routes
to school and promote alternative methods for children to travel to and from
school, such as walking and bicycle programs.
Schools shall prohibit the use of physical
activity and withholding of physical education class and other forms of
physical activity as punishment.
Family and Community Involvement
In order to promote family and community
involvement in supporting and reinforcing physical education in the schools,
the school principal is responsible for ensuring;
Physical education activity ideas are sent home
with students;
Parents are encouraged to promote their child’s
participation in the school’s physical education programs and after school
activities;
Families are invited to attend and participate
in physical education activity programs and health fairs;
Physical education curriculum includes homework
that students can do with their families and should be mapped into the
curriculum.
School staff consider the various cultural
preferences in development of physical education program; and
School staff are
encouraged to cooperate with other agencies and community groups to provide
opportunities for students to participate in physical activity programs.
Advisory Committee
The District shall convene a Nutrition and
Physical Activity advisory committee to assist in development of the district
wide nutrition and physical fitness policy.
The committee shall include food service directors and staff, parents,
building level administrators, school board members, students, nutritionists,
health care professionals, physical education staff, the
public and interested community organizations.
Program
Evaluation
Nutrition:
In order to evaluate the effectiveness of the
school health program in promoting healthy eating and to implement program
changes as necessary to increase its effectiveness, the superintendent is
responsible for evaluating and assessing whether the board policy and procedure
are implemented, including a periodic assessment of the school meal program
with input from students, parents and staff.
Physical
Education
District physical activity/health and fitness
programs will be monitored and assessed regularly in conjunction with other
district academic and health-related programs using tools like the Physical
Best Program, Healthy Kids Survey, CDC School Health Index or an OSPI approved
assessment. Results of these surveys and
assessments will be reported to the board, school sites, and made available to
parent s and community on an annual basis.
Revised: 5/05