LaFayette Central School
District Wellness Policy District Wellness Policy
INTRODUCTION:
● Approximately
13% of school-aged children are obese, and 15% are overweight. (2001 Surgeon General’s Report)
·
Between 56 – 85% of school age children
consume soda everyday. (J Am Diet
Assoc. 2003)
·
51% of school-aged children consume
less than one serving of fruits and vegetables a day. (J Am Diet Assoc. 2003)
·
84% of school-age children consume too
much fat.
It is our hope that we can help our children reach their
full academic potential, to grow and to thrive, by providing access to
healthful foods and opportunities to be physically active. Good health fosters students’ attendance and
better concentration. The normal school day is, for most children, nearly
one-half of their non-sleep time. For some children it is even more. When we
provide healthy food and physical activities for our students, we are
reinforcing that we want healthy children so they can do well in school now and
throughout their lives.
In order to provide the best opportunities for the
·
School Food Service
·
Other food provided and available in
the school
·
Physical activity
·
Nutrition education
·
Health education
·
School nurse
·
Community involvement
GOAL:
It
is our goal that the
With this goal in mind we have set
forth the following wellness policy.
NUTRITION
EDUCATION
A)
Classroom
teaching
1. Elementary Science Standards
“Describe the factors that help promote good health and
growth in humans.”
Major
understandings: “Humans need a variety
of healthy foods, exercise, and rest in order to grow and maintain good
health.”
This standard is addressed in grades K through 6 in the
Health Education Kits that are provided by the
Topics include:
Kindergarten: Making healthy choices
Grade
One: Health habits related to
exercise, sleep and nutrition
Grade
Two: Balancing diet and exercise,
will include the Food
Pyramid
Grade Three: Balancing nutrition and energy needs
Grade Four: Critical analysis of the media
Grade
Five: Food Safety
Grade
Six: Healthy Nutrition
2. Intermediate Home & Career Skills
Nutrition Education will be consistent with the
Standard #1, related to nutrition education, states
“Students will have the necessary knowledge and skills to establish and
maintain physical fitness, participate in physical activity and maintain
personal health”.
The key idea is that “students will use an understanding of
the elements of good nutrition to plan appropriate diets for themselves and
others. They will know and use the
appropriate tools and technologies for safe and healthy food preparation”.
Nutrition Education,
which is a major focus of Intermediate Home and Careers, will help the students
develop healthful eating habits by providing instruction in nutrition and
modeling healthy eating. The students will have opportunities to prepare
healthy food, and, as they eat the food they have cooked themselves, they will
develop enthusiasm for eating healthy now, and in their future adult years. The
three components of teaching this standard include:
a)
Nutrition
knowledge
i) The food groups as described in the food
guide pyramid.
ii) Essential nutrients and the function of each.
iii) Planning for meals and snacks that
include a variety of food, and meet nutritional needs.
iv) Safe food preparation, safe food handling and food storage.
v) Healthy weight management, body image topics, and diabetes 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.
b) Assessing one’s personal
eating habits, include using
the website, mypyramid.gov., to help meet individual needs for nutrition and
physical activity, and setting goals for improvement and achieving the goals.
c) Nutrition-related skills,
include understanding and using food labels, critically evaluating nutrition
information and food advertising, and basic food preparation skills.
3) Regents Biology
The students learn about the Human Body Systems which
includes the functions of the digestive system and a discussion of current
research about nutrition issues.
B) Education, marketing, and promotion links outside the classroom
1) School Integration
a) Other subjects such
as math, science, language arts, social studies and foreign languages, if
applicable to their curriculum, will be encouraged to include content, writing,
critical thinking or problem solving nutrition activities.
b) Home Communication,
Families will be encouraged as partners in providing healthy food for their
children. Communication will include,
sharing nutrition and physical activity tips on the school website and in the
c) Cultural food tasting can
be offered though the school Cultural Heritage week, Harvest/Spring Planting
dinners and guest speakers.
d) Signage, posted
on the school lunch lines and school vending machines, will promote healthy
choices.
e) School Wellness Club could
be created to help students develop healthy eating and exercise habits. They
could also advocate and publicize healthy eating and exercise practices within
the school.
f) School Staff members are
encouraged to model healthy eating for the students.
g) Food and Beverages Sold Individually food
sold outside of reimbursable school meals, such as through school vending
machines that are available to students, and fundraisers, during the school
day, or through programs for students after the school day (excludes the
LaFayette Apple Festival and food brought from home in student’s school lunch.
Will meet the following nutrition and portion size standard:
i) Beverages accessible to students
·
Allowed
o
water or seltzer water without added
caloric sweeteners
o
fruit and vegetable juices and
fruit-based drinks that contain at least 50% fruit juice and that do not
contain additional caloric sweeteners
o
unflavored or flavored low-fat or
fat-free fluid milk
o
sports drinks, up to 20 ounces, could
be sold after the school lunch periods.
·
Not
allowed
o
soft drinks containing caloric
sweeteners
o
iced teas
o
fruit based-drinks that contain less
than 50% real fruit juice
o
beverages containing caffeine,
(excluding low-fat or fat-free chocolate milk (which contain trivial amounts of
caffeine)
ii) Foods
·
A food item sold individually will meet
the following requirements:
o
“Will have no more than 35% of its
calories from fat(excluding nuts, seeds, peanut butter, and other nut butters
and 10% of its calories from saturated and trans fat combined
o
Will not have high fructose corn syrup
as the first listed ingredient and another form of sugar as the second listed
ingredient
o
Will contain no more than 300 mg of
sodium for chips, cereals, crackers, baked goods and other snack items.
·
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
juices; cooked, dried or canned fruits (canned in fruit juice of light syrup);
and cooked, dried or canned vegetables (that meet the above fat and sodium
guidelines)”.
iii) Portion Sizes
·
Limit portion sizes of foods and
beverages sold individually to those listed below or as updated per state and
federal mandated requirements:
o
“One and one-quarter ounces for chips,
crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, or jerky
o
One ounce for cookies
o
Two ounces for cereal bars, granola
bars, pastries, muffins, bagels, and other bakery items
o
Four fluid ounces for frozen desserts,
including, but not limited to, low-fat or fat-free ice cream
o
Eight ounces for non-frozen yogurt
o
Twelve fluid ounces for beverages,
excluding water
o
The portion size of a la carte entrée
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”.
C) Fundraising Activities
To support children’s health and school nutrition-education
efforts, school fundraising activities will encourage food or will use only
foods that meet the above nutrition and portion size standards for foods and
beverages sold individually. Healthy food fund raisers such as fruit and citrus
fruit sales are encouraged. Schools will
encourage fundraising activities that promote physical activity.
D) Teacher Training
1) All staff
members will receive orientation to the schools nutrition policy and training
in basic knowledge of nutrition. This
could be presented on the first Superintendent’s Conference Day as staff
returns to school. Guest speakers, who
are nutrition professionals, could provide the program.
2) Staff
responsible for teaching the nutrition education program for the
PHYSICAL EDUCATION
The District will provide opportunities for every student to
develop the knowledge and skills for specific physical activities, to maintain
physical fitness, to regularly participate in physical activity, and to
understand the short-term and long-term benefits of a physically active and
healthy lifestyle. The health education
teacher and family consumer sciences teacher will complement physical education
by reinforcing the knowledge and self-management skills needed to maintain a
physically active lifestyle and to reduce the time spent on sedentary activities.
The wellness committee has determined that the following
standards are necessary to achieve this goal:
A)
Physical education graduation requirements
Graduation Requirements: 16 quarters of successful
completion/ 2 credits completed during grades 9 through 12.
1 quarter = 1/8 of a credit
1 year = ½ of a credit
2 years = 1 credit
4 years = 2 credits
B) Physical education class requirements
Students in grades K-12 will receive 120 minutes per week of
physical education for the entire school year. All students will include those with disabilities, special health-care
needs and students in an alternative setting. There will be no substituting the physical education requirement with an
activity that includes physical activity such as interscholastic or intramural
sports. Students will be engaged in moderate to vigorous activity fifty percent
of their physical education class.
C) Staff training/certification for physical
education
1) Physical education will be taught by a
certified physical education teacher.
2) Members of the physical education staff will
attend at least one physical education or sport specific conference per year to
increase the knowledge of the latest trends in physical activities.
3) The physical education, coaching, and
wellness center staff must update their CPR/AED training every year and their
First Aid training every 3 years.
D) Physical activity outside physical education classes
1) Classroom based physical activity
a) Encourage elementary classroom teachers to create lessons which include
physical activity to total at least
b) Encourage junior/senior high school classroom teachers to create lessons
to include physical activity. Teachers
are encouraged to create up to
c) Opportunities will be available for teachers to receive trainings on classroom
physical education activities.
2) Daily Recess/ Open Gym
a) Elementary: 15 to 30 minutes every day of supervised recess, weather and
scheduling permitting.
b) Junior High: 15 minutes every other day of supervised open gym.
c) Teachers and school staff will not use physical activity or withhold
opportunities for physical activity as punishment.
3) Additional opportunities for physical
activity
All elementary schools could offer extracurricular physical
activity programs such as intramurals and/or fitness clubs. All junior and senior high schools will offer
interscholastic athletics in accordance with Title IX. All students will be encouraged to join an
athletic team that interests them and participate for the physical and social
benefits of being a member of that team.
OTHER SCHOOL-BASED ACTIVITIES
The district wishes to establish a school environment that
presents consistent wellness messages and is conducive to healthy eating and
physical activity for all. In order to
present a coordinated school approach where District decision-making related to
nutrition and physical activity encompasses all aspects of the school, the
Wellness Committee has determined that the following standards are necessary to
achieve this goal.
A)
The District will participate to the maximum extent
practicable in available federal school meal programs [School Breakfast
Program, National School Lunch Program (including after-school snacks), Summer
Food Service Program, Fruit and Vegetable Snack Program, and the Child and
Adult Care Food Program (including suppers)].
B)
Access to school nutrition programs
1) Schools will encourage all students to
participate in school meal programs and will protect the identity of students
who eat free and reduced-priced meals.
2) Free-Reduced Breakfast/Lunch Application
Letter will be sent home to families and made available on the district
website.
3) Meal options are offered that are culturally
sensitive and address special dietary needs.
4) Schools in which more than 50% of students
are eligible for free or reduced meals will sponsor the Summer Food Service for
at least 4-6 weeks between the last day of the school year and the first day of
the following school year.
C)
Meal Environment
1) Meal timing and scheduling encourage
participation in the school nutrition programs.
2) The physical environment is conducive to
proper eating habits. The environment is pleasant and social and is enhanced
and supervised by staff.
3) Staff is encouraged to eat with students.
4)
Should schedule meal periods at
appropriate times.
D)
After-school programs for students
1) The
after-school programs, such as 21st Century and LASP (LaFayette After
School Program) are made aware of nutrition related components and/or physical
activity in line with our school-based philosophy.
E) Community Access to District facilities
for physical activities
1) The staff will be encouraged to engage in
three days of physical activity per week.
2) A school district wellness center is
available for all students, age 14 and over with liability and medical release
forms, staff and community members. It
is located in the basement of the Jr. Sr. High School. The wellness room
consists of cardio and weight training equipment. The hours of operation shall be posted. There is a nominal fee for all staff and
community members.
3) A facilities request form can be obtained
from the main offices at the
F) Community involvement
1) The
2) The gymnasium (located at the
3) The cafeteria and gymnasium (located at the
4) Staff/Students athletic match-ups are planned
at all buildings.
5) The Wellness Policy will be publicized on the
district website. Community activities
will be publicized by signage at the schools and newsletters.
G.)
Sustainable
food practices
1) Standards for environmentally-friendly
practices relating to food service will be sustained such as recycling, using
fresh foods and environmentally-friendly soaps.
2) School practices will be encouraged such as
sustaining a school garden, using locally grown and seasonal foods. The Onondaga Nation Community makes maple
syrup annually.
NUTRITION GUIDELINES
The Federal School Nutrition Standards will be implemented
for all foods available on school campus during the school day based upon the
unique needs of the student body and the community. The goal is to encourage healthy lifelong
eating habits by providing foods that are high in nutrients, low in fat and
added sugars, and of moderate portion size.
A) Nutritional Values of Foods and Beverages
1) Reimbursable school meals served at school will minimally meet the program
requirements and nutrition stands of the National School Lunch Program. http://www.access.gpo.gov/nara/cfr/waisidx_05/7cfr210_05.html
2) Food
of minimal nutritional value on the school campus will be replaced with more
nutritional options by adhering to the following standards for nutritional
value of foods and beverages:
a) Calories from total fat - Will have no more than 35% of its calories
from fat (excluding nuts, seeds and peanut butter)
b) Calories from saturated fat - Will have no more than 10% of its calories
from saturated and trans fat combined
c) Total sugar - Will have no more than 35% of its weight from added sugars
d) Whole grain - at least 50% of breads and
cereals will be whole grain
e) Portion size (current federal and state
mandates or as
updated) -
*1.25 ounces for chips, crackers,
popcorn, cereal, trail mix, nuts, seeds, dried fruit or jerky
*One ounce for cookies
*Two ounces for cereal bars, granola
bars, pastries, muffins, doughnuts, bagels and other bakery items
*Four fluid ounces for frozen desserts,
including, but not limited to, low-fat or fat free ice cream
*
*Twelve fluid ounces for beverages,
excluding water
*The portion size of a la cart entrees
and side dishes, including potatoes, will not be greater than the size of
comparable portions offered as part of school meals. Fruits and non-fried vegetables are exempt
from portion-size limits.
f) Fruits and vegetables – a choice of at least two fruits and/or non-fried
vegetables will be offered. Such items
could include, but are not limited to, fresh fruits and vegetables; 100% fruit
or vegetable juice; cooked, dried or
canned fruits (in light syrup); and cooked, dried or canned vegetables (that
meet the above fat and sodium guidelines)
g) Beverages – only low-fat (1%) and fat-free
milk will be served
3) Nutrition information for products offered during lunch and after school will
be readily available near the point of purchase.
B) A la carte, vending machines, student
stores, snack bars, concession stands, parties, celebrations, food-related fundraising,
and food rewards/punishments
1) Celebrations- Schools should limit
celebrations that involve food during the school day (including but not limited
to birthdays and holidays) to no more than two parties per class per
month. The people providing the food are
encouraged to include food and beverages that meet the nutrition standards for
foods and beverages sold individually. Healthy party foods may include, fruit
salads, vegetable trays, vegetarian pizza on whole grain English muffins, fruit
spritzer with real fruit juice and soda water, reduced fat chocolate milk and
fruit smoothies.
2) Snacks - Snacks served during the school day or in after-school care or
enrichment programs will make a positive contribution to children’s diets and
health, with an emphasis on serving fruits and vegetables as the primary snacks
and water as the primary beverage. Schools will assess if and when to offer snacks based on timing of
school meals, children’s nutritional needs, children’s ages, and other
considerations.
3) Rewards – Schools will use foods and beverages that meet the nutrition
standards for foods and beverages sold individually, as rewards for academic
performance or good behavior. Schools will not withhold food or beverages
(including food served through school meals) as punishment.
4) School-Sponsored Events- Foods and
beverages offered or sold at school-sponsored events outside the school day
will be encouraged to meet the nutrition standards for meals or for foods and
beverages sold individually.
C) Food or beverage contracts
1) Food or vending company contracts must
promote healthy alternatives.
2)
Eliminate soda; promote 100% fruit
juices, milk and water.
3) Venders will be directed to the District
Website for the Wellness Policy.
D) Vending machines, snack shack, school
stores, concession stands, and other food outlets
1) Access to vending machines, snack bars,
school stores, concession stands, and other food outlets on school property
will be limited to after the school lunch is served.
2) Encourage all school sponsored events to
offer healthy food and beverages that meet the nutrition recommendations.
IMPLEMENTATION AND EVALUATION
OF THE WELLNESS POLICY
In
accordance with law, the District’s wellness policy must be established by
The District
shall establish an implementation and evaluation plan for the wellness policy
in order to monitor the effectiveness of the policy and the possible need for
further modification over time. Accordingly, the Superintendent shall designate one or more staff
members within the District or at each school as appropriate to have
operational responsibility for ensuring that the District meets the goals and
mandates of its local wellness policy. Designated staff members may include, but are not limited to, the
following personnel:
A)
Administrators;
B)
School
health personnel including the school nurse, physical education teacher, family
consumer sciences teacher and/or health education teacher
C)
School
Food Service Director.
These designated
staff members shall periodically report to the Superintendent on the District’s
compliance with the wellness policy (or, if done at the building level, to the
School Principal) and the Superintendent shall inform the Board of such
findings. The Superintendent/designee
shall prepare a summary report on the District-wide compliance with the
District’s wellness policy based on input from schools within the
District. That report will be provided
to the School Board and also distributed to the wellness committee,
parent-teacher organizations, Building Principals, and school health services
personnel within the District. The
report shall also be available to community residents upon request.