Local Wellness Program
The Board recognizes that healthy eating patterns and regular physical activity are essential for lifelong health and well-being. Thus, the Jefferson County School District is committed to providing school environments that promote and protect health and well-being.
The district’s comprehensive age-appropriate nutrition program will be implemented in district schools in accordance with the following requirements:
Definitions:
"Food service area" means any area on school premises where National School Lunch Program (NSLP) or School Breakfast Program (SBP) meals are both served and eaten, as well as any areas in which NSLP or SBP meals are either served or eaten;
"Meal period" means the time during which breakfast or lunch meals are served and eaten, and as identified on the school schedule.
"Competitive foods" means any food or drink sold in competition with the National School Lunch Program (NSLP) and/or School Breakfast Program (SBP) in food service areas during the meal periods;
"Dietary Guidelines for Americans" means the current set of recommendations of the federal government that are designed to help people choose diets that will meet nutrient requirements, promote health, support active lives and reduce chronic disease risks;
"Nutrition education" means a planned sequential instructional program that provides knowledge and teaches skills to help students adopt and maintain lifelong healthy eating habits;
"Foods of minimal nutritional value (FMNV)" means:
In the case of artificially sweetened foods, a food which provides less than five percent of the Reference Daily Intakes (RDI) for each of eight specified nutrients per serving; and
In the case of all other foods, a food which provides less than five percent of the RDI for each of eight specified nutrients per 100 calories and less than five percent of the RDI for each of eight specified nutrients per serving. The eight nutrients to be assessed for this purpose are - protein, vitamin A, vitamin C, niacin, riboflavin, thiamine, calcium and iron;
Food that is classified into four categories:
(1) Carbonated soft drinks;
(2) Chewing gum;
(3) Water ices; and
Certain candies made predominantly from sweeteners such as hard candy, licorice, jelly beans, gum drops, marshmallows, fondant, cotton candy and candy-coated popcorn.
"Healthy Foods":
Emphasize fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products;
Include lean meats, poultry, fish, beans, eggs, and nuts; and
Are low in saturated and trans fats (no more than 10% of calories from a food’s total calories come from saturated and trans fats combined), cholesterol, salt (sodium), and added sugars.
Nutrition Education and Promotion:
Nutrition education shall focus on student’s eating behaviors, be based on theories and methods proven effective by research and be consistent with state and local district health education standards. Staff responsible for nutrition education will be encouraged to participate in professional development activities to effectively deliver the nutrition education program. Nutrition education at all levels of the district’s curriculum shall include, but not be limited to, the following essential components designed to help students learn:
1. Age-appropriate nutritional knowledge, including the benefits of healthy eating, essential nutrients, nutritional deficiencies, principles of healthy weight management, the use and misuse of dietary supplements, safe food preparation, handling and storage and cultural diversity related to food and eating;
2. Age-appropriate nutrition-related skills, including, but not limited to, planning a healthy meal, learning how to make responsible food choices, understanding and using food labels and critically evaluating nutrition information, misinformation, and commercial food advertising; and
3. How to assess one’s personal eating habits, set goals for improvement.
Nutritional education, wellness, and physical activity topics will be:
1. Taught in K-5 classrooms and Physical Education
2. Taught in Health and Physical Education classes in Middle/High School.
In order to reinforce and support District nutrition education efforts, the building principal or designee is responsible for ensuring:
1. Nutrition instruction is closely coordinated with the school’s nutrition and food services operation and other components of the school health program and local agencies to reinforce messages on healthy eating and includes social learning techniques. To maximize classroom time, nutrition concepts may be integrated into the instruction of other subject areas where possible;
2. In keeping with the District’s nutrition program goals, non-food rewards or incentives will be encouraged. All classroom reward or incentive programs involving food items will promote serving foods that meet the requirements of the District’s nutrition policy and regulation (i.e. all foods served fit in a healthy diet as recommended in the Dietary Guidelines for Americans, and contribute to the development of lifelong healthy eating habits for the district’s students).
3. The District encourages that at school sponsored activities where food is offered or sold that healthy foods are available.
Physical Activity:
The district provides opportunities for physical activity to all students through:
K-5: Physical Education classes and recesses
6-12: Required and elective Physical Education classes
Schools shall provide physical education and physical activities that promote:
An understanding of physical fitness and how personal fitness can be improved and maintained
Identification of health-related components of fitness
Skill development, knowledge and abilities to develop and maintain life-long personal fitness
An understanding of how personal characteristics, performance styles and activity preferences will change over a person’s lifetime.
Sensitivity to the unique needs of girls, boys and culture.
Schools are encouraged to offer multiple opportunities for students to engage in physical activities.
Physical activity may be integrated into the classroom setting. Toward that end:
Classroom health education may complement physical education by reinforcing the knowledge and self-management skills needed to maintain a physically-active lifestyle;
Opportunities for physical activity may be incorporated into other subject lessons; and
Classroom teachers may provide short physical activity breaks between lessons or classes, as appropriate.
Nutrition Guidelines and Food Services Operation
The Jefferson County School District’s National School Lunch Program and School Breakfast Programs serve a variety of nutritious food choices consistent with the applicable federal government Dietary Guidelines for Americans. The District has implemented the Board Policy No. 483 – "Offer Verses Serve" (or OVS), traditional food-based menu planning. OVS is the concept that applies to menu planning and to the determination of reimbursable school meals. OVS allows students to decline some of the food offered in a school lunch or breakfast and is applicable to all menu planning approaches.
The school district will create, strengthen, or work within existing school health councils to develop, implement, monitor, review, and as necessary, revise school nutrition and physical activity policies. The district is responsible for ensuring that they encourage all students to participate in the school’s National Lunch Program (NSLP) and School Breakfast Program (SBP) meal opportunities. The Food Service Department and schools notifies families of need-based programs for free or reduced-price meals and encourages eligible families to apply.
The Food Service Department’s NSLP and SBP, maintain the confidentiality of students and families applying for or receiving free or reduced-priced meals in accordance with the National School Lunch Act.
Food prices set by the district are communicated to students and parents thru:
Parent letters
Schools news letters
Local Newspapers
Monthly menus
Upon request
The school’s NSLP and SBP, operate to meet nutrition standards in accordance with the Healthy Meals for Healthy American’s Act of 1994 as amended and applicable state laws and regulations.
Procedures are in place for providing to families, on request, information about the ingredients and nutritional value of the foods served.
Food service equipment and facilities meet applicable local and state standards concerning health, safe food preparation, handling and storage, drinking water, sanitation and workplace safety.
Modified meals are prepared for students with special food needs.
The district will provide substitute foods to students with disabilities upon written parental permission and a medical statement by a physician that identifies that student’s disability, states why the disability restricts the student’s diet, identifies the major life activity affected by the disability, and states the food or foods to be omitted and the food or choice of foods that must be substituted.
Such food substitutions will be made for students without disabilities on a case-by-case basis when the parent submits a signed request that includes a medical statement signed by a physician, physician’s assistant, registered dietitian or nurse practitioner. The medical statement must state the medical condition or special dietary need that restricts the student’s diet and provide a list of food(s) that may be substituted in place of the lunch or breakfast menu being served.
Students are provided adequate time and space to eat meals in a pleasant and safe environment.
Schools should discourage students from sharing their foods or beverages with one another during meals. Given concerns about allergies and other restrictions for some children’s dietary needs.
The guidelines for reimbursable school meals shall not be less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to subsections (a) and (b) of section 10 of the Child Nutrition Act (42 U.S.C.1779), sections 8 (f) (1), and 17 (a) of the Richard B. Russell National School Lunch Act (42 U.S.C.1758) (f) (1), 1766(a), as those regulations and guidance apply to schools.
The Nutrient Guidelines and Nutritional Standards Policy include all food items available to students. These will be provided to each building each year.
All District food services available to students will comply with local, state and federal regulations.
Food of Minimal Nutritional Value (FMNV) and Competitive Food Sales
In keeping with federal regulations, the district controls the sale of FMNV and all competitive foods. Though federal regulations prohibit FMNV to be sold in food service areas during meal service periods, district schools shall meet minimum state requirements and are directed to offer healthy choices throughout the school campus during the school day.
Beverages:
Allowed: water or seltzer water without added caloric sweeteners, fruit and vegetable juices and fruit based drinks, unflavored or flavored low-fat or fat-free fluid milk and nutritionally equivalent non-dairy beverages (to be defined by USDA).
Not allowed: carbonated beverages or any soft drinks containing caloric sweeteners.
Students are encouraged to limit sport drinks and teas to one a day.
Foods:
A food item sold individually:
* will have no more that 35% of its calories from fat (excluding nuts, seeds, peanut butter, and other nut butters) and 10% of its calories form saturated and trans fat combined.
* will have no more than 35% of its weight from added sugars.
* will contain no more than 250 mg of sodium per serving for chips, cereals, crackers, French fries, baked goods, and other snack items – will contain no more than 500 mg of sodium per serving for pastas, meats, and soups - and will contain no more than 600 mg of sodium for pizza, sandwiches, and main dishes.
A choice of at least two fruits and/or non-fried vegetables will be offered for sale at any location on the school site where foods are sold. Such items could include, but are not limited to, fresh fruits and vegetables, 100% fruit or vegetable juice, cooked, dried or canned fruits (canned in fruit juice or light syrup), and cooked, dried, or canned vegetables (that meet the above fat and sodium guidelines).
Portion Size:
* Nutrient standards will be based on portion control and nutritional balance. The portion size of ala cart entrees and side dishes, including potatoes, will not be greater than the size of comparable portions offered as part of school meals. Fruit and non-fried vegetables are exempt from portion-size limits.
Other Foods Offered or Sold
The district recognizes that federal government standards requiring schools to provide NSLP and SBP meals consist with applicable Dietary Guidelines for Americans do not apply to competitive foods sold or served outside the food service areas as defined in this regulation. When foods are offered in school-sponsored activities and food and beverages are sold as part of approved school fund-raising events will meet minimum state requirements unless otherwise exempt by state law. The District encourages non-food fundraisers.
Communication with Parents
In order to promote family and community involvement in supporting and reinforcing nutrition education in the schools, the building principal is responsible for ensuring:
Nutrition education materials and cafeteria menus are made available;
Parents are encouraged to send healthy snacks/meals to school;
Parents and other family members are invited to periodically eat with their child in the cafeteria.
Monitoring and Policy Review:
a. Monitoring: The Superintendent or designee will ensure compliance with established district-wide nutrition and physical activity wellness policies.
1. 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 Curriculum Director on the Wellness Policy Compliance Form.
2. Food Service Supervisor at the district level will ensure compliance with nutrition policies within school food service areas and will report on this matter to the Superintendent.
b. Policy Review. The Superintendent or designee shall be responsible for monitoring and ongoing assessment of the District’s Wellness Policy.