Nutrition education goals

FORT WAYNE COMMUNITY SCHOOLS
WELLNESS POLICY
The Fort Wayne Community Schools Board of School Trustees recognizes the important relationship of nutritional integrity, physical activity and good health to student academic performance. The Board supports and encourages efforts locally and nationally to reduce childhood obesity and the related health concerns of diabetes, elevated cholesterol levels, high blood pressure, asthma, joint problems and others. The Fort Wayne Community School District 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 Fort Wayne Community School District that: 1. FWCS lunch & breakfast meals will meet or exceed state & federal guidelines, offering a variety of fruits & vegetables, whole grains & low fat milk choices. Nutrition Services will provide information about the nutrition content of meals to parents and students, through menus, the FWCS website, and point-of-sale materials. 2. Foods of Minimal Nutritional Value (FMNV) should be discouraged whenever • Examples of FMNV – soda water, water ices, hard candy, jellies and gums, marshmallow candies, fondant, licorice, spun candy and candy coated popcorn 3. FWCS will meet or exceed state guidelines, for selling a la carte foods. • A la carte options for sale by Nutrition Services will include healthy • Portion sizes of foods sold will be equivalent to those foods sold in the National School Lunch Program, and will not exceed 1 serving per package; exceptions must be approved by Nutrition Services. 4. Vending machines that dispense food or beverage items will not be available to elementary students at any time. School operated vending machines will not be
accessible to middle and high school students during school hours. Exception:
water may be vended throughout the school day.
In accordance with the Alliance for a Healthier Generation’s School Beverage Policy, adopted by the American Beverage Association, FWCS will sell the following beverages: • Bottled water (allowed to vend during the school day) • Up to 10 ounce servings of milk and 100% juice • Low fat and non fat regular and flavored milk • Low or no calorie beverages with up to 10 calories per 8 ounces • Up to 12 ounce servings of milk, 100% juice, light juice and sports • Low fat and non fat regular and flavored milk • Light juices and sports drinks with no more than 66 calories per • At least 50% of beverages must be water, milk, 100% juice, and • Caffeinated beverages other than coffee with no more than 55 mg. Offering beverages with untested herbal supplements is discouraged. 1. Qualified nutrition professionals will administer the school meal programs. 2. FWCS will provide continuing professional development for health 3. Nutrition and nursing professionals will act as advisors to the Wellness 1. FWCS encourages all school community members to model healthy lifestyle behavior to students and enthusiastically promote wise food and physical 2. To ensure that all children eat breakfast to meet their nutrition needs and • Nutrition Services will serve breakfast in all schools. • Students arriving late will be allowed to eat breakfast up until 10:00 • Schools will notify parents/students of the availability of the School • Schools will make nutrition education materials (provided by Nutrition Services or from approved sources) available to encourage parents to provide a healthy breakfast for their students if they do not participate 3. To optimize the nutrition and educational benefits during meal times: • Schools will provide adequate time for all students to eat breakfast • Schools are encouraged to schedule recess before lunch, as much as possible. Studies show that when recess is before lunch, students eat more, waste less food and behave better in the lunchroom. Improved behavior carries over to the classroom and results in gained • Schools will not schedule student meetings or activities during mealtimes, unless students are allowed to eat during the activities. • Classroom food or drink prepared outside FWCS (except meals packed from home) will not be allowed without prior approval from the principal. (i.e. parties, birthday’s, etc.) 4. Recognizing concerns about food safety, allergies and other restrictions to • Home prepared foods (other than brown bag lunches) will not be allowed for general student consumption at school. All food for classroom or school day meetings must be commercially prepared or provided by Nutrition Services Catering Connection. The exception to this would be when a classroom is preparing a food item as part of the • Commercially prepared carry-out fast foods should be discouraged. • Schools will encourage students not to share their foods or beverages with one another during meal and snack times. 5. Schools will promote adequate hydration and will make water available to students throughout the school day through drinking fountains, vending 6. School community members are encouraged to find alternatives to using food as a reward for academic performance or good behavior. Schools will not withhold food or beverages as a punishment. 7. School community members are encouraged to use healthy food choices in school celebrations. Schools are encouraged to celebrate events involving food after lunch. • Nutrition education materials regarding healthy school celebrations will be made available to school community members by Nutrition Services or other approved sources. • Healthy food choices are for sale through Nutrition Services Catering 8. To support students’ health and school nutrition education efforts, foods of minimal nutritional value sold for fund raising will not be consumed by • School community members are encouraged to use alternatives to • Materials regarding fund raising alternatives will be made available to 1. At least three times per year FWCS will provide nutrition information to parents that encourage them to provide nutritious foods to children. • Resources for nutrition education materials apart from existing curriculum will be data/research based and medically reliable. • Use of untested nutritional supplements is discouraged. • The Nutrition Services department will serve as a resource. 2. Nutrition education will reinforce lifelong balance by emphasizing the link between food habits and physical activity in an age appropriate manner. 3. Nutrition education will be included in health curriculum so that instruction is standards based, sequential from pre-k – grade 12, provides students with the knowledge and skills to lead healthy lives and is in accordance with curriculum standards and benchmarks established by the state. 4. To reinforce nutrition concepts taught in health classes, nutrition education is expected to be integrated into other subject areas of curriculum when appropriate to complement, but not replace, the standards and benchmarks for health education. • FWCS dietitians, community dietitians, FW Cardiology—America on the Move, the American Heart Association and the Dairy Council are some suggested supplemental resource professionals. 5. Consideration will be given by Professional Development to offer staff responsible for nutrition education specific training. 6. Consistent nutrition messages from approved sources will be displayed throughout the school, classroom, and cafeteria. 1. A sequential, comprehensive physical education program shall be provided for students in K-12 in accordance with the standards and benchmarks established by the State and Fort Wayne Community Schools. 2. All physical education classes will be taught by certified physical education teachers following Curriculum Department guidelines. • All physical education teachers will be offered regular, updated Professional Development and communication. • Staff (all certified and non-certified in all buildings) are encouraged to 3. Physical education should be designed to build interest and proficiency in the skills, knowledge and attitudes essential to a lifelong physically active lifestyle. It should include providing information, fostering a positive atmosphere, encouraging self-discipline, developing motor skills, and promoting activities that can be carried out over the course of students’ lives. Physical education should provide safe activity for all students, including those with special needs. 4. Schools should facilitate students’ participation in moderate to vigorous physical activity in accordance with state statute and nationally recommended guidelines. At least 30 minutes during the school day is encouraged. 5. The physical education curriculum should be coordinated with the health education curriculum. • 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 are encouraged to be incorporated into other subject lessons. • Classroom teachers are encouraged to provide short physical activity breaks between lessons or classes, as appropriate. 6. Whenever possible, elementary schools should provide daily recess that encourages physical activity. Recess should consist of at least 20 minutes of supervised activity, preferably outdoors. 7. Schools should not use participation or non-participation in physical education classes or recess as a way to punish or discipline students. 8. Schools should ensure that students have adequate space and equipment to participate in structured physical activity. 9. Schools should ensure that physical activity facilities on school grounds are kept safe regarding equipment and environment. 10. Schools are encouraged to allow for community use of facilities when possible 11. Schools should consider performing annual assessments of students’ weight, height, body mass index and make that information available to parents. The Institute of Medicine states that the importance of parents having information about their child’s Body Mass Index is as important as other health or 12. Schools should provide information to parents to help them promote and incorporate physical activity and healthy eating into their children’s lives. Resources apart from existing curriculum will be data/research based and medically reliable. The Curriculum Department will serve as a resource. The FWCS Wellness Policy shall be distributed to all students, parents and staff. Principals are requested to post this policy in visible and accessible location(s) in their respective schools and to ensure that students and staff are aware of the policy. The district shall conduct an annual evaluation of the effectiveness of this policy. A Wellness Advisory Council appointed by the Board, with membership representing parents, Nutrition Services Director and staff, Students, Dietitians, Health care professionals, School Board members, School Administrator and interested Community Organizations, will receive input into the on-going implementation of this policy. Building principals or designee will provide a Wellness Report annually on how each school is meeting the expectations and standards of the policy and a brief plan for the next year’s implementation. Sources of evaluation data may include but are not limited to parent/student/staff surveys, random observations at the school level, School meal initiative (SMI) audits, individual school health indexes, etc. Both qualitative and quantitative data are to The findings of this evaluation will be used to further improve wellness efforts and outcomes for all internal and external stakeholders, especially the students served. Foods of Minimal Nutritional Value (FMNV): Nutrition and education benefits at mealtime: Alternatives to food as reward and punishment: Nutrition education and physical activity: Balance First – Balance what you choose with how you move. (America on the Move – Steps to a Healthier Way of Life) Team Nutrition “My Pyramid for Kids” How to Teach Nutrition to Kids, Connie Liakos Evers, MS, RD Indiana Public Law 54-2 Wellness Policy Annual Evaluation Tool
Fort Wayne Community Schools
School: _______________________________ Evaluator: _____________________________ • Lunch & Breakfast meet or exceed state & federal guidelines, offering a variety of fruits & vegetables, whole grains & low fat milk • Foods of Minimal Nutritional Value (FMNV) are • FWCS meets/exceeds state guidelines for • Vending machines are used appropriately for • Qualified nutrition professionals are administering • Continuing professional development is provided • Nursing and Nutrition professionals are acting as • School community members are encouraged to Late students are allowed to eat breakfast Schools make education materials available • School optimizes the nutritional and educational • Precautions are taken to minimize risks of food safety, allergies, and other restrictions to diets • Food or beverages are not used as punishment • Celebrations involving food are held after lunch • Nutrition information is provided to parents • Nutrition education is included in curriculum • Consistent nutrition messages are displayed • Physical education is provided for K-12 • Physical education curriculum is coordinated • School provides 20 minutes of recess • School does not use physical activity as • School provides adequate space and equipment • School performs annual assessment of student’s • School provides parents with information regarding Physical activity and healthy eating for children Comments: _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Source: http://foodservice.fwcs.k12.in.us/pdf/master_wellness_policy.pdf