3542.34

Business/Non-Instructional Operations

Nutrition Program

The Board recognizes that healthy eating patterns are essential for students to achieve their academic potential, full physical and mental growth and lifelong health and well-being. To help ensure students possess the knowledge and skills necessary to make nutritious food choices for a lifetime, the Superintendent shall prepare and implement a comprehensive District nutrition program consistent with state and federal requirements for districts sponsoring the National School Lunch Program (NSLP) and/or the School Breakfast Program (SBP). The input of staff, students, parents and public health professionals will be encouraged.

The program shall reflect the Board's commitment to providing adequate time for instruction to promote healthy eating through nutrition education, serving healthy and appealing foods at District schools, developing food-use guidelines for staff and establishing liaisons with nutrition service providers, as appropriate. Nutrition education topics shall be integrated within the sequential, comprehensive health education program taught at every grade level, pre-kindergarten through grade 12, and coordinated with the District's nutrition and food services operation.

It is the intent of the Board that District schools take a proactive effort to encourage students to make nutritious food choices. Food and beverages sold or served on District grounds or at District-sponsored events shall meet federal and state statutes and regulations as well as administrative regulation requirements for nutritional standards and/or other guidelines as may be recommended by District and school health and nutrition committees.

Food sold or served in District schools shall include nutritious and low-fat foods which shall include, but shall not be limited to, low-fat dairy products, and fresh or dried fruit at all times when food is available for purchase by students during the school day.

The sale of beverages to students from any source, including, but not limited to, school stores, vending machines, school cafeterias and any fund-raising activities on school grounds, whether or not school-sponsored, shall be restricted to milk, non-dairy drinks such as soy or rice milk, 100% fruit juices, vegetable juices or combination of such juices, beverages that contain only water or vegetable juice and water. All allowed beverages must fulfill the requirements specified in Connecticut statute regarding artificial sweeteners, flavoring, caffeine and portion size.

The Superintendent shall ensure that nutritious foods are available as an affordable option whenever food is sold or served on District property or at district-sponsored events; that schools prohibit the sale or serving of foods or snacks high in fat, sodium or added sugars; and competition with nutritious meals served by the school nutrition and food services operation is minimized.

The New Hartford Board of Education encourages all school related groups to serve foods and beverages that meet the nutritional standards as stated in Public Act 06-63, An Act Concerning Healthy Foods and Beverages. The Board of Education excludes from the required certification the sale to students of food items that do not meet the nutritional standards if (1) such sale is in connection with an event occurring after the end of the regular school day or on the weekend; (2) such sale is at the location of such event; and (3) such food and beverages are not sold from a vending machine or school store. An event is defined as an occurrence that involves more than just a regularly scheduled practice, meeting or extracurricular activity, e.g., soccer games, school plays and school debates are events but soccer practices, play rehearsals and debate team meetings are not.

Although the Board believes that the District's nutrition and food services operation should be financially self-supporting, it recognizes, however, that the nutrition program is an essential educational and support activity. Therefore, budget neutrality or profit generation must not take precedence over the nutrition needs of its students. In compliance with federal law, the District's NSLP [and SBP] shall be nonprofit.

The Superintendent is directed to develop administrative regulations to implement this policy, including such provisions as may be necessary to address all food and beverages sold and/or served to students at school (i.e., competitive foods, snacks and beverages sold from vending machines, school stores, and fund-raising activities and refreshments that are made available at school parties, celebrations and meetings), including provisions for staff development, family and community involvement and program evaluation.

(cf. 6142.6 Physical Education)

(cf. 3542 Food Service)

(cf. 3542.34 Nutrition Program)

(cf. 3542.45 Vending Machines)

Legal Reference: Connecticut General Statutes

10-215 Lunches, breakfasts and the feeding programs for public school children and employees.

10-221 Boards of education to prescribe rules, policies and procedures.

10-215a Non-public school participation in feeding program.

10-215b Duties of state board of education re feeding programs.

10-216 Payment of expenses.

10-215b-1 State board of education regulation

10-221o Lunch periods. Recess.

10-221p Boards to make available for purchase nutritious low fat foods and drinks.

PA 06-63 An Act Concerning Healthy Food and Beverages in Schools

Policy adopted: December 5, 2006

Business/Non-Instructional Operations

Nutrition Program

The District's comprehensive age-appropriate nutrition program will be implemented in District schools in accordance with the following requirements:

Definitions:

1. Lunch Period means the entire time given for students to get to and from the cafeteria, and purchase and eat their food. The lunch period must be no less than twenty minutes and applies to full school days only.

2. 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;

3. 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;

4. Nutrition Education means a planned sequential instructional program that provides knowledge and teaches skills to help students adopt and maintain lifelong healthy eating habits;

5. Foods of Minimal Nutritional Value (FMNV) means:

a. 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

b. 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;

c. Food that is classified into four categories:

(1) Carbonated soft drinks; (not permitted by Connecticut law as of 7/1/06)

(2) Chewing gum;

(3) Water ices; and

(4) Certain candies made predominantly from sweeteners such as hard candy, licorice, jelly beans, gum drops, marshmallows, fondant, cotton candy and candy-coated popcorn.

6. Food service area means any area on school premises where NSLP or SBP meals are both served and eaten, as well as any areas in which NSLP or SBP meals are either served or eaten;

7. Meal period means the period(s) during which breakfast or lunch meals are served and eaten, and as identified on the school schedule.

Nutrition Education

Nutrition education shall focus on students eating behaviors, be based on theories and methods proven effective by research and be consistent with state and local district health education standards. 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, 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 and achieve those goals.

In order to reinforce and support district nutrition education efforts, the building Principal 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 to reinforce messages on healthy eating and includes social learning techniques. To maximize classroom time, nutrition concepts shall be integrated into the instruction of other subject areas where possible;

2. Links with nutrition service providers (e.g., qualified public health and nutrition professionals) are established to: provide screening, referral and counseling for nutritional problems; inform families about supplemental nutritional services available in the community (e.g., food stamps, local food pantries, summer food services program, child and adult care food program), and implement nutrition education and promotion activities for school staff, Board members and parents;

3. In keeping with the District's nutrition program goals, all classroom reward or incentive programs involving food items are reviewed for approval to assure that the foods served 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).

Nutrition and Food Services Operation

In order to support the school's nutrition and food services operation as an essential partner in the educational mission of the District and its role in the District's comprehensive nutrition program, the building Principal is responsible for ensuring:

1. The school encourages all students to participate in the school's NSLP [and SBP] meal opportunities.

2. The school notifies families of need-based programs for free or reduced-price meals and encourages eligible families to apply.

3. The school's NSLP [SBP] [SMP] maintains the confidentiality of students and families applying for or receiving free or reduced-priced meals [or free milk] in accordance with the National School Lunch Act.

4. The school's NSLP [SBP] [SMP] operates to meet nutrition standards in accordance with the Healthy Meals for Healthy Americans Act of 1994 as amended and applicable state laws and regulations, including P.A. 04-224, An Act Concerning Childhood Nutrition in Schools, Recess and Lunch Breaks (CGS 10-221o, 10-221p) and P.A. 06-63, An Act Concerning Healthy Food and Beverages in Schools.

5. The school sells or serves varied and nutritious food choices consistent with the applicable federal government Dietary Guidelines for Americans. Schools contracting out the food service part of their NSLP and SBP shall form a nutrition advisory committee comprised of teachers, students and parents to assist in menu planning. A nutrition committee comprised of students, family members and school personnel will be encouraged to provide input in menu planning for districts operating their own food service component of the NSLP and SBP (i.e., food services purchasing, menu planning, food production and meal service). Cultural norms and preferences will be considered.

6. As required by state statute, nutritious and low fat foods which shall include, but shall not be limited to, low-fat dairy products and fresh or dried fruit at all times when food is available for purchase during the regular school day.

7. Schools operating the Special Milk program are required, by state statute, to offer 100% fruit juice and water for purchase in addition to the low-fat milk being served.

8. Food prices set by the District are communicated to students and parents. District pricing strategies will encourage students to purchase full meals and nutritious items.

9. Procedures are in place for providing to families, on request, information about the ingredients and nutritional value of the foods served.

10. Modified meals are prepared for students with special food needs:

a. The District will provide substitute foods to students with disabilities upon written parental permission and a medical statement by a physician that identifies the 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;

b. 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 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.

11. 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.

12. Students are provided adequate time and space to eat meals in a pleasant and safe environment. School dining areas will be reviewed to ensure:

a. Tables and chairs are of the appropriate size for students;

b. Seating is not overcrowded;

c. Students have a relaxed environment;

d. Noise is not allowed to become excessive;

e. Rules for safe behavior are consistently enforced;

f. Tables and floors are cleaned between meal periods;

g. The physical structure of the eating area is in good repair;

h. Appropriate supervision is provided.

Foods of Minimal Nutritional Value (FMNV) and Competitive Food Sales (Implications for Other Food Sales in School)

In keeping with federal regulations and state statute, the District controls the sale of FMNV and all competitive foods.

Though federal regulations permit FMNV to be sold in food service areas before and after school meal periods, and outside of food service areas at any time, District schools are directed to [prohibit such sales on district premises and at district-sponsored events, at any time] minimize such sales by requiring that such food items and beverages sold by any organization or entity after school hours or on a weekend in connection with a school-sponsored event at the event s location may not be sold from a vending machine or school store.

Accordingly, the District will offer for sale only those items which meet the nutrition standards published annually by the State Department of Education.

The sale of all other foods, other than FMNV, in competition with the District's NSLP [SBP] meals shall be permitted in school food service areas during school meal periods only when all income from the food sales accrues to the benefit of the District's nutrition and food services operation or school or student organization as approved by the Board.

School Cafeterias

1. Any student may eat in the school cafeteria or other designated place.

2. Students may bring or otherwise provide their own lunch. Milk or other beverages may be purchased in the cafeteria, if desired. These students may eat their lunch in the school cafeteria or a designated area.

3. Meal prices will be established by the Superintendent and any Food Service Supervisor, with the approval of the Board of Education, at the beginning of each year.

4. A guest must be cleared through the Building Principal.

5. Use of cafeteria facilities by non-district organizations or individuals must follow building use regulations.

6. The Food Service Supervisor will develop in-service training programs, approved by the Superintendent, for the food service staff.

7. Under federal law, a school that operates on a commodity program is prohibited from serving free meals to any adult, including employees of the district.

8. Qualifications for free and reduced-price lunches will vary annually in accordance with the annual eligibility schedule.

Other Foods Offered or Sold

The District recognizes that federal government standards requiring schools to provide NSLP [SBP] meals consistent 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.

Foods offered in classrooms or school-sponsored activities and food and beverages sold as part of approved school fund-raising events shall be nutritious foods as determined by the District's nutrition committee and in conformity with state statute.

Accordingly, whenever any group makes foods available for purchase in a school during the school day, low-fat dairy products and fresh or dried fruits must be available in the school at the same time for purchase by students.

Foods and drinks available for purchase includes foods sold in vending machines, school stores, fundraisers and any other food sales during the school day. This includes the following:

milk, which may be flavored but contain no artificial sweeteners and no more than 4 grams of sugar per ounce;

nondairy milks, such as soy or rice milk, which may be flavored but contain no artificial sweeteners, no more than 4 grams of sugar per ounce, no more than 35% of calories from fat per serving, and no more than 10% of calories from saturated fat per serving;

100% fruit or vegetable juice or combination of such juices, containing no added sugars, sweeteners, or artificial sweeteners;

beverages that contain only water and fruit or vegetable juice and have no added sugars, sweeteners, or artificial sweeteners; and

water, which may be flavored but must contain no added sugars, sweeteners, artificial sweeteners, or caffeine.

School stores that sell food must ensure that low-fat dairy products and fresh or dried fruit are available for purchase either in the food store itself or elsewhere in the school, while the school store is selling food.

Staff Development

Ongoing pre-service and professional development training opportunities for staff will be encouraged. Staff responsible for nutrition education will be encouraged to participate in professional development activities to effectively deliver the nutrition education program as planned. Nutrition and food services personnel receive opportunities to participate in professional development activities that address strategies for promoting healthy eating behavior, food safety, maintaining safe, orderly and pleasant eating environments and other topics directly relevant to the employee's job duties. The Food Services Director is responsible to ensure such training is made available including, but not limited to, the following:

1. Personnel management;

2. Financial management and record keeping;

3. Cost- and labor-efficient food purchasing and preparation;

4. Sanitation and safe food handling, preparation and storage;

5. Planning menus for students with special needs and students of diverse cultural backgrounds;

6. Customer service and student and family involvement;

7. Marketing healthy meals;

8. Principles of nutrition education, including selected curriculum content and innovative nutrition teaching strategies; and

9. Assessment by staff of their own eating practices and increased awareness of behavioral messages staff provide as role models.