NUTRITION AND PHYSICAL FITNESS

Policy No. 6700 Adopted January 7, 2010 NUTRITION AND PHYSICAL FITNESS The Snoqualmie Valley School District recognizes that children who eat well-ba...
Author: Mervyn Bennett
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Policy No. 6700 Adopted January 7, 2010

NUTRITION AND PHYSICAL FITNESS The Snoqualmie Valley School District recognizes that children who eat well-balanced meals and have access to regular physical activity are better prepared to learn in the classroom. The board supports increased emphasis on nutrition as well as physical activity at all grade levels to enhance the well-being of our District’s youth. The District is committed to providing an environment that promotes healthful food choices. Research indicates that maintaining a sound nutritional life style and becoming physically active significantly reduces the risk of obesity, some cancers, diabetes, and other chronic diseases. This environment includes not only the District Child Nutrition Program but also school vending operations, student stores, fundraising sales, clubs, activities, organizations and any other foods available on campus before and during the academic day. The District strongly encourages the sale or distribution of nutrientdense foods for all school functions and activities. Nutrient-dense foods are those foods that provide students with calories associated with high nutrient content. In an effort to support the consumption of nutrient–dense foods in the school setting, the District has adopted the following nutrition standards governing the sale or distribution of beverages and food on school grounds before and during the academic day. FAMILY AND COMMUNITY INVOLVEMENT Student health and well-being is a shared responsibility between schools and families. In order to promote family and community involvement, and support student’s nutrition and physical fitness, the Snoqualmie Valley School District is committed to: •



Establishing a District Wellness Advisory Committee comprised of an elementary and secondary school principal or designee, the Food Services Director, a parent and/or staff representative from throughout the district, student representatives, and a school nurse. (Members should include those with professional training in nutrition and/or fitness.) The committee will serve as a resource to school sites, provide guidance in proposed policy changes, monitor implementation, and assist in menu planning and enhancement of the eating environment. Committee members will be appointed by the superintendent with input from the board and administrative staff. Encouraging parents to support nutritious food choices and daily physical activity, and promote participation in the school’s physical education programs and after school activities.

School Nutrition NATIONAL SCHOOL LUNCH / BREAKFAST PROGRAM (NSLP) The District shall develop and implement a comprehensive District-wide nutrition program to ensure that the nutritional value of food served by the Snoqualmie Valley School District meets or exceeds the USDA Guidelines. The District will provide each student the opportunity to purchase a healthy school lunch and breakfast in accordance with the National School Lunch Program (N.S.L.P) guidelines. The program will: • Reduce or eliminate potential harmful food additives and processes, such as bovine growth hormones, irradiation, hydrogenated oils, and known genetically modified foods. • Limit high sugar to items that are nutrient dense. • Eliminate deep fat frying as a cooking method. (Including pre-cooked foods that were deep-fat fried).

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Eliminate soda (except diet soda at Middle and High Schools), fried pastry and any foods of minimal nutritional value (FMNV*) as described by the food and nutrition service of the U.S. Department of Agriculture. Serve meals that include a variety of foods that are low in fat, saturated fat and whenever possible, contain zero trans-fat. Including, a variety of fresh vegetables, fruits, and whole-grain products and that use sugars and sodium in moderation. Develop, test and implement effective healthy menu options, which balance cost, participation, nutrition, and food safety. Provide nutrition information on foods sold at school.

FREE AND REDUCED-PRICE FOOD SERVICES The District shall provide free and reduced-price breakfasts, lunches and milk to students according to the terms of the National School Lunch and Breakfast programs and the laws and rules of the state. The District shall inform parents of the eligibility standards for free or reduced price meals. Reasonable efforts shall be made to protect the identity of students receiving such meals. A parent has the right to appeal any decision with respect to his/her application for free or reduced-price food services to the Superintendent. The Board of Directors may establish a program whereby school meals may be provided to anyone other than students of the District at the greatest price charged any student plus an amount representing the portion of the lunch cost paid for from local, state, and federal assistance (cash and food). COMPETITIVE FOOD SALES Competitive Foods are defined as foods and beverages sold to students, other than as a meal provided through the National School Lunch Program (NSLP) during school hours. This includes food service a la carte items, foods and beverage from vending machines, student operated stores, student operated restaurants, student clubs, and any other foods sold or served to students during school hours. Competitive foods sold to students will: • Not include soda, deep fat fried foods (including pre-cooked foods that were deep-fat fried), fried pastry or Foods of Minimal Nutritional Value (FMNV)* as defined by the USDA by June 30, 2007 or before (if contract expires) exception: Diet carbonated beverages at Middle and High Schools. • Have competitive lunch menus- if served as an intended lunch meal- subject to the nutritional requirements of the NSLP. (averaging less than 10% saturated fat, less than 30% total fat, meeting age appropriate required calories and serve no FMNV*) by June 30, 2007. • Have parameters recommended by the district for calorie, fat, sodium and sugar content by the District Wellness Advisory Committee. • Include some single sales unit snacks that meet at least four of the five following criteria: o Contain 275 calories or fewer for high school o 25-35% of calories from fat or ten grams or less of fat o Two or more grams of fiber o 17 grams of sugar or less (based on 35% weight on 1.75 oz portion) o At least three grams of protein CLASSROOM CELEBRATIONS/REWARDS (to be fully implemented by June 30, 2007) Due to food safety issues, allergies and the rise of childhood obesity, classroom celebrations, holidays and birthdays should be celebrated with healthy snacks or non-food items and activities.

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Food should not be offered as a reward for “good” behavior. Non-food items should be strongly considered as incentives instead. FMNV* should not be served in classrooms or as rewards for school activities. SURPLUS COMMODITIES The District shall use food commodities made available under the Federal Food Commodity Program for school menus.

*FOODS OF MINIMAL NUTRITIONAL VALUE (FMNV) Foods of Minimal Nutritional Value are not allowed under the NSLP The following is taken from Appendix B of 7 CFR Part 210. Appendix B to Part 210--Categories of Foods of Minimal Nutritional Value (a) Foods of minimal nutritional value--Foods of minimal nutritional value are: (1) Soda Water--A class of beverages made by absorbing carbon dioxide in potable water. The amount of carbon dioxide used is not less than that which will be absorbed by the beverage at a pressure of one atmosphere and at a temperature of 60 deg. F. It either contains no alcohol or only such alcohol, not in excess of 0.5 percent by weight of the finished beverage, as is contributed by the flavoring ingredient used. No product shall be excluded from this definition because it contains artificial sweeteners or discrete nutrients added to the food such as vitamins, minerals and protein. (2) Water Ices--As defined by 21 CFR 135.160 Food and Drug Administration Regulations except that water ices which contain fruit or fruit juices are not included in this definition. (3) Chewing Gum--Flavored products from natural or synthetic gums and other ingredients which form an insoluble mass for chewing. (4) Certain Candies--Processed foods made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients which characterize the following types: (i) Hard Candy--A product made predominantly from sugar (sucrose) and corn syrup which may be flavored and colored, is characterized by a hard, brittle texture, and includes such items as sour balls, fruit balls, candy sticks, lollipops, starlight mints, after dinner mints, sugar wafers, rock candy, cinnamon candies, breath mints, jaw breakers and cough drops. (ii) Jellies and Gums--A mixture of carbohydrates which are combined to form a stable gelatinous system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans, jellied and fruit-flavored slices. (iii) Marshmallow Candies--An aerated confection composed as sugar, corn syrup, invert sugar, 20 percent water and gelatin or egg white to which flavors and colors may be added. (iv) Fondant--A product consisting of microscopic-sized sugar crystals which are separated by thin film of sugar and/or invert sugar in solution such as candy corn, soft mints. (v) Licorice--A product made predominantly from sugar and corn syrup which is flavored with an extract made from the licorice root.

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(vi) Spun Candy--A product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine. (vii) Candy Coated Popcorn--Popcorn which is coated with a mixture made predominantly from sugar and corn syrup.

Physical Education HEALTH AND FITNESS CURRICULUM The board supports increased emphasis on nutrition as well as opportunities for physical activity and developmentally appropriate exercise at all grade levels to enhance the well being of our District’s youth. The District shall adopt and implement a comprehensive curriculum on health, fitness, and nutrition consistent with the Essential Academic Learning Requirements (EALRs). The curriculum will provide opportunities for developmentally appropriate instruction for grades K-12. Nutrition, health, and fitness topics shall be integrated within the sequential, comprehensive health education curriculum taught at every grade level, kindergarten through grade 12, and coordinated with the District’s nutrition and food services operation. Students from Kindergarten through high school will participate in a quality, standards-based Health and Fitness program. This program will provide the facilities, equipment, supplies, and encouragement needed to deliver quality health and fitness education consistent with the state Essential Academic Learning Requirements. Time and frequency of Health and Fitness education will be consistent with current research and state standards for each grade level. Health and Fitness classes will be taught by state certified instructors in an environment where students learn, practice and are assessed on developmentally appropriate motor skills, social skills, and knowledge. Suitable adapted physical education shall be included as part of individual education plans for students with chronic health problems, other disabling conditions, or other special needs that preclude such student’s participation in regular physical education instruction or activities. Students will not be withheld from participating in regularly scheduled PE classes as a disciplinary measure or for making up work except in extreme circumstances.

Physical Activity CREATING A POSITIVE ENVIRONMENT FOR PHYSICAL ACTIVITY Students will be given opportunities for physical activity during the school day through daily recess periods, health and fitness classes, walking programs, and the integration of physical activity into the academic curriculum. Schools will promote an environment supportive of physical activity. Physical Activity will be encouraged across curricula and throughout the school day. Movement can be made part of science, math, music, social studies, and language arts.

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DAILY RECESS All elementary school students will have daily, supervised recess, preferably outdoors, during which moderate to vigorous physical activity will be encouraged. Students will not be withheld from participating in recess as a disciplinary measure or for making up work except in extreme circumstances. PHYSICAL ACTIVITY OPPORTUNITIES BEFORE AND AFTER SCHOOL Schools will promote active methods, such as walking and bicycling, for students to travel to and from school. All schools in the district will provide physical and social environments that encourage safe and enjoyable activity for all students. Schools are encouraged to provide community access to their physical activity facilities outside the normal school day.

Implementation and Monitoring The District Wellness Advisory Committee will work together to implement and monitor nutrition and wellness for the district. The group will be charged to help the district find ways to continue to improve health of students in the district through implementation of the wellness policy. The District Wellness Advisory Committee will assist the district in: • Developing nutritious food offerings that are visually appealing and taste good. • Increasing the variety of food offerings to expose students to cuisines from different cultures. • Considering food allergies and various needs for caloric intake. • Monitoring compliance to policy for nutrition and activity opportunities. • Making recommendations regarding updating, reviewing, and revising the wellness policy. • Setting up a safe and easily accessible feedback system for students. • Studying opportunities to promote sustainable organic agriculture, the farm to cafeteria program and to integrate more organic foods into the program. • To study ways to promote recycling and composting in the foodservice program. REPORTING Annually, the Food Services Director will ensure compliance with nutrition policies within the school food service areas and will report on the progress to the Director of Student Services. At the direction of the Superintendent, the Director of Student Services will report on the District’s compliance with the Wellness Policy to the School Board. EVALUATION AND POLICY REVIEW The District will conduct an assessment of the schools’ nutrition and physical activity environments and policies. Evaluation will include Healthy Youth Survey results. The results of school-by-school assessments will be compiled at the District level to identify and prioritize needs. The Wellness committee will then propose revisions to the policy, as appropriate.

Cross References: Legal References:

Board Policy 4330 RCW 28A.230.040 28A.230.050 28A.235

Community Use of School Facilities Physical Education – Grades 1-8 Physical Education in High School Surplus or Donated Food Commodities for School Hot Lunch Programs Lunchrooms — Establishment and

28A.235.120

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operation — Personnel for--Agreement for Milk for children at school expense Nonprofit meal program for elderly — Authorized — Restrictions Food, Drugs, Cosmetics, and Poisons Food service worker permit Permit exclusive and valid throughout state — Fee Diseased persons — May not work — Employer may not hire Permit to be secured within fourteen days from time of employment. Limited duty permit Physical Education – Grade school and high school requirement. Physical Education Requirement-Excuse

28A.235.130 28A.623.020 69.04 69.06.010 69.06.020 69.06.030 69.06.050 69.06.070 WAC 180-50-135 WAC 180-51-085 7 CFR, Parts 210 and 220 7 CFR, Part 245.5

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