5141.8

4141

Students

Personnel-Certified/NonCertified

WELLNESS

The Preston Board of Education recognizes the importance of promoting good student/staff nutrition and a healthy school environment. To this end, the Board authorizes the administration to develop an integrated nutrition program to provide students/staff with the skills and support to adopt healthy eating behaviors, obtain positive nutritional status and achieve improved academic success.

Additionally the district shall take the appropriate measures to implement a comprehensive nutrition/health curriculum, promote healthful student eating through the provision of a well-balanced and nutritionally sound school lunch program, promote the consumption of appropriate portions of healthy foods and beverages at designated times in classrooms, and encourage increased physical activity for students during the day and after the school day, where appropriate.

Preston Public Schools is determined to create a healthful environment for our students and staff members. With a collaboration of health, physical education, support services and food services, we believe that we can educate our community to make healthy and positive choices regarding physical activity and nutrition.

The school administration and nutrition committee shall develop guidelines indicating a plan of action for implementing this policy.

Legal Reference: Public Act 04-224

(An Act Concerning Childhood Nutrition in Schools, Recess and Lunch Breaks).

Policy adopted: 9/11/06

5141.8

4141

Students

Personnel-Certified/NonCertified

WELLNESS

The Preston School District shall undertake the following actions to promote sound nutrition and health practices for students in school consistent with Board Policy.

The nutrition curriculum will provide comprehensive and sequential nutrition education as part of the wellness curriculum and include:

Promote positive nutritional standard dealing with healthy lifestyle management, eating disorders, body image, and adequate nutrient intake (such as carbohydrates, proteins, fats), and weight management practices.

Promote consumer education in developing skills, such as label reading and evaluating influence of media on food selection, enabling students to evaluate food products.

Consider recommendations from the Nutrition Advisory Committee in developing curriculum.

The physical education curriculum will be in compliance with state physical education and health requirements, and in addition will promote:

The benefits of physical activity, good nutrition and fitness.

Physical activity being incorporated into classroom routines where appropriate.

All physical education classes to include at least 50 percent of moderate to vigorous activity in all or most lessons.

Recess games and activities in the prek-5 curriculum.

Rubrics that objectively evaluate and encourage active participation in physical education in all classes prek-8.

During inclement weather, efforts should be made to provide an indoor back-up plan for physical education and recess.

Periodic and ongoing programs to increase the activity and positive nutritional choices for faculty and staff members.

Nutritional snacks during meetings, workshops and school functions.

Preston Public Schools will establish and maintain a Nutrition Advisory Committee that will meet periodically. Members shall include Board of Education representative(s), teachers, nurse, representative from cafeteria food services, students and community members. The mission of the committee will be as follows:

To combat the current obesity and obesity related diseases in children and adolescents, by creating an environment that promotes physical activity and establishes a health foundation that allows students to reach their full academic potential.

The committee will create and review school food practices in the following areas to support its mission statement:

A. Food Service Program

1. Review and recommend to the Superintendent annually a price structure that encourages healthy choices and maintains the quality of the food service program.

2. All students will have a daily lunch period of not less than 20 minutes.

3. Encourage menu choices linked with nutrition education.

Promote pre-cut raw fruit and vegetable offerings.

Limit high-fat choices

Eliminate oil-fried foods

Provide drink choices to include water, milk (low-fat, skim and flavored low-fat) and 100 percent juices in appropriate serving sizes.

A la carte items will meet the following criteria:

High-fat, high-sugar and lower-nutrient snack foods will be limited to no more than twice per month.

Low-fat, low-sugar, high-nutrient snacks (such as baked chips and crackers, graham crackers, frozen fruit bars, low-fat yogurt) will be promoted.

Fresh fruits and/or vegetables will be offered daily.

Inclusion of foods of minimal nutritional value should not be promoted.

4. Provide periodic food promotions to encourage taste testing of healthy new foods being introduced on the menu.

5. Conduct student and family food preference surveys to develop and revise school lunch menu items.

6. Recognize and accommodate individual students' cultural and medical concerns.

7. When feasible, coordinate participation with local farmers to promote locally grown fruits and vegetables.

B. Nutrition Practices in the Classroom

Encourage the use of healthy snacks in appropriate portion sizes.

Discourage the use of food as either an incentive or a reward for good behavior or academic performance.

Encourage healthy party menus and nonfood alternatives for celebrations.

C. Fundraising Activities

Encourage nonfood promotional activities.

D. Parent/Guardian/Staff Information

Nutritional information should be provided to parents and staff members through newsletters, publications, health fairs, and other activities focusing on, but not limited to:

healthy snack ideas

healthy lunch ideas

nonfood celebration ideas

healthy portion sizes

Fun activities to encourage increased physical activity inside and outside of school.

Regulation adopted: 9/11/06