Wellness Policy on Physical Activity and Nutrition

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Vigo County School Corporation

 

 

Wellness Policy on Physical Activity and Nutrition

 

The Board of School Trustees of The Vigo County School Corporation supports the health and well-being of the school corporation’s students by promoting nutrition and physical activity at all grade levels.

 

In accordance with federal law, it is the policy of the Vigo County School Corporation to provide students access to healthy foods and beverages; provide opportunities for developmentally appropriate physical activity; and require that all meals served by the school corporation meet or exceed the federal nutritional guidelines issued by the U.S. Department of Agriculture. A Coordinated School Health Advisory Council will be formed and maintained to oversee these activities.

 

The School Wellness Policy shall be made available to students and families by means of school registration, the student handbook and the corporation’s website.

 

I. Coordinated School Health Advisory Council

 

The VCSC will engage parents/guardians, food service professionals, teachers of physical education, students, school health care professionals, school board members, school administrators, and other interested community members in developing, implementing, monitoring and reviewing corporation-wide nutrition and physical activity policies. A Coordinated School Health Advisory Council will be formed and maintained at the corporation level to oversee the development, implementation and evaluation of the school corporation’s wellness policy.

 

A.    In accordance with state and federal law, the school corporation will form and maintain a corporation level Coordinated School Health Advisory Council.  The following individuals comprise the committee for the Vigo County School Corporation. The following are standing members of the committee

 

Dr. Tom Balitewicz                   Jackie Lower                 Samantha Harris           Debbie Kykundahl

Student Services                       Board Member               Benefits Coordinator    Physical Education

Dr. Stacy Mason                       Tammy Pearson             Carol Lucas                 Pam White

Secondary Education                 Board Member               Health Coordinator       Physical Education

Dr. Christi Fenton                     Tom Lentes                   Randy Stevens             Parents

Elementary Education               Food Services                Physician                     Students

Holly Pies                                 Jeanne Conly                 Allison Finzel
Curriculum Coordinator            Principal McLean          Purdue Extension

Susan Lewis                              Julie Lautenschlager      Sister Dorothy

Principal Rio Grande                 Principal WVMS           Connecting Link

 

 

 

 

B. The Advisory Council shall meet at least annually to review nutrition and physical activity policies and to develop an action plan for the coming year. The Council shall meet as needed during the school year to discuss implementation activities and address barriers and challenges.

 

C. The Advisory Council shall report annually to the Superintendent and the School Board on the implementation of the wellness policy and include any recommended changes or revisions.

 

D. The School Board will adopt or revise nutrition and physical activity policies based on recommendations made by the Advisory Council.

 

II. Nutrition Education and Nutrition Promotion

 

Nutrition topics shall be integrated within the comprehensive health education curriculum and taught at every grade level (K-12) according to standards of the Indiana Department of Education. Schools will link nutrition education activities with existing coordinated school health programs or other comparable comprehensive school health promotion frameworks.

 

III. Standards for USDA Child Nutrition Programs and School Meals

 

The VCSC School Board will provide and promote the National School Lunch and Breakfast Programs to ensure that all students have access to healthy foods to support healthier choices and promote optimal learning.

 

IV. Nutrition Standards for Competitive and Other Foods and Beverages

 

A. The VCSC School Board will provide and allow foods and beverages that support proper nutrition, promote healthy choices, and comply with federal nutrition standards in vending machines, and school stores. This also includes food and beverages made available in schools during the school day for such events as school fundraisers and food and beverages brought into the schools by students or other person for such events as birthdays and classroom celebrations. It is the intent of this policy to promote, whenever possible, alternatives to food used as a reward or for celebration.  Specifically exercise as a reward or as a replacement of celebratory food should be considered first (Please see Appendix A).  In addition, healthy food options should always have priority when considering food as a reward or as part of a celebration. Please see Appendix B for a listing of Smart Snacks.

 

 

B.     Fundraisers which sell food items that do not meet the federal nutrition standards are limited to two such fundraisers per school building per year.

 

 

 

C.     The Vigo County School Corporation will allow marketing in school buildings and on school grounds during the school day for only those food and beverages provided by the school that meet the federal nutrition standards. Marketing that promotes student health will be permitted in school buildings and on school grounds.

 

 

 

V. Physical Activity and Physical Education

 

The Vigo County School Corporation supports the health and well-being of students by promoting physical activity through physical education, recess and other physical activity breaks; before- and after-school activities; and walking and bicycling to school. Additionally, the Vigo County School Corporation supports physical activity among elementary students by providing them with at least 20 of the recommended 60 minutes of physical activity per day.

 

 

 

VI. Other Activities that Promote Student Wellness  

 

The Vigo County School Corporation supports the health and well-being of our students and staff by creating and promoting policy and environmental supports to provide physical activity and healthy eating opportunities.

 

VII. Evaluation

 

Through implementation and enforcement of this policy, the Vigo County School Corporation will create an environment that supports opportunities for physical activity and healthy eating behaviors. To ensure continuing progress, the corporation will evaluate implementation efforts and their impact on students and staff at least every three years. This evaluation will consist of a comprehensive survey to be completed by the school principals and various stakeholders to gauge the effectiveness of the Wellness Policy. In addition the Coordinated School Health Advisory Council will also review the policy. The Vigo County School Corporation will notify the public of the results of the three-year assessment and evaluation.

 

The Vigo County School Corporation designates the superintendent or their designee to ensure compliance with this policy and its administrative regulations. The superintendent or their designee is responsible for retaining all documentation of compliance with this policy and its regulations, including but not limited to each school’s three-year assessment and evaluation report and this wellness policy and plan. The superintendent or their designee will also be responsible for public notification of the three-year assessment and evaluation report, including any updates to this policy made as a result of the corporation’s three-year assessment and evaluation.

 

 

 

LEGAL REFERENCE:              42 U.S.C. 1758b

                                                7 CFR Part 210

I.C. 20-26-9-18.5

 

 

Administrative Regulations:

 

Wellness Policy Goals:

 

I.                 Nutrition education

 

1. Health education will be provided as part of a comprehensive health education program and taught by a licensed health education instructor.

2. Teachers will be encouraged to participate in nutrition education training opportunities, when available and will require the approval of the principal

 

II.                Nutrition promotion

 

1. Nutrition promotion will include lessons that cover topics such as how to read and use food labels, choosing healthy options and portion control.

2. School staff will collaborate with community groups and organizations to provide opportunities for student projects related to nutrition (e.g., cultivating school gardens, reading food labels and maintaining a caloric balance between food intake and physical activity/exercise).

3. Nutrition promotion resources will be provided to parents/guardians through handouts, website links, school newsletters, presentations and any other appropriate means available to reach parents/guardians.

4. Nutrition labels will be provided on all foods to allow students to easily identify healthier foods.

5. Foods of minimal nutritional value, including brands and illustrations, shall not be advertised or marketed in educational materials.

 

III.  Standards for USDA Child Nutrition Programs and School Meals

 

A.    School Meal Content

 

1. Meals served through the National School Lunch and Breakfast Programs will:

Be appealing and appetizing to children;

Meet, at a minimum, the nutrition requirements established by the USDA for federally funded programs;

Contain 0 percent trans fats;

Offer a variety of fruits and vegetables;

• 100 percent of the grains offered are whole grain-rich.

2. All cooked foods will be mostly baked or steamed. Proper procurement procedures and preparation methods will be used to decrease excess fat, calorie and sodium levels in food.

3. Schools are encouraged to purchase or obtain fresh fruits and vegetables from local farmers when practical.

4. Students will have the opportunity to provide input on local, cultural and ethnic favorites.

5. The food services department shall provide periodic food promotions that will allow for taste testing of new healthier foods being introduced on the menu.

6. Special dietary needs of students will be considered when planning meals, according to the document Accommodating Children with Special Dietary Needs in the School Nutrition Programs.

7. The food services department will share and publicize information about the nutritional content of meals with students and parents/guardians. The information will be available in a variety of forms that can include handouts, the school website, articles, school newsletters, presentations that focus on nutrition and healthy lifestyles, and through any other appropriate means available to reach families.

 

B.     School Meal Participation

 

1. To the extent possible, schools will provide the USDA School Breakfast Program to all students.

2. To the extent possible, schools will utilize methods to serve school breakfasts that encourage participation, including serving breakfast in the classroom, serving “grab-and-go” breakfasts and arranging transportation schedules to allow for earlier arrival times.

3. Schools will inform families of the availability and location of Summer Food Service Program meals, in accordance with the Healthy, Hunger-Free Kids Act of 2010. Schools in which more than 50 percent of students are eligible for free or reduced-priced school meals will sponsor the Summer Food Service Program when feasible.

 

C.    Mealtimes and Scheduling

 

1. Adequate time will be provided to students to eat lunch (at least 20 minutes after being served) and breakfast (at least 10 minutes after being served).

2. School meals will be served in clean and pleasant settings.

3. Students will have convenient access to hand-washing and sanitizing stations.

4. Potable (drinking) water must be readily available at all mealtimes.

5. Appropriate supervision will be provided in the cafeteria and rules for safe behavior shall be consistently enforced.

 

D.    Professional Development

 

1. Professional development and training will be provided at least annually to food service managers and staff on proper food handling techniques and healthy cooking practices.

 

IV.  Nutrition Standards for Competitive and Other Food and Beverages

 

A.    Approved Nutrition Standards, based on the nutrition standards of the Institute of Medicine (2007). The following standards will be referred to in this policy as the VCSC Approved Nutrition Standards for the Vigo County School Corporation Wellness Policy.

 

1. K-12 à la carte, school vending machines and other foods outside of school meals shall be limited to:

 

No more than 30 percent of total calories from fat,

Less than 10 percent of total calories from saturated fats,

0 percent trans fats,

No more than 35 percent of calories from total sugars,

No more than 200 milligrams of sodium per portion as packaged,

No more than 200 calories per package, and

• 100 percent of the grains offered are whole grain-rich.

 

2. K-12 à la carte, school vending machines and other beverages outside of school meals shall be limited to:

Water without flavoring, additives, or carbonation,

Low-fat and nonfat milk (in 8- to 12-ounce portions),

100% fruit juice in 4-ounce portions as packaged for elementary/middle school and 8 ounces (2 portions) for high school, and

All beverages other than water, white milk or juice shall be no larger than 12 ounces.

 

B.     Availability

 

1. A vending machine at an elementary school that dispenses food or beverage items may not be accessible to students.

2. Vending machines in middle and high schools will not be available during the school day.

3. Vending machines for school staff will not be accessible to students.

4. Schools can sell items in school stores during the school day that fit within the VCSC Approved Nutritional Guidelines.

5. Students and staff will have free, potable (drinking) water for consumption available in water fountains throughout the school building.

 

 

 

 

C.    Concession Stands

 

1.      Concession stands that operate outside of the defined school day will not be regulated under the VCSC Wellness Policy.

2.      School stores that operate during the defined school day will be regulated under the VCSC Wellness Policy.

 

D.    Classroom Celebrations

1.      Classroom celebrations with food will have the following guidelines.

a.      Parents and the health assistant must be notified at least 3 days in advance of a classroom celebration that involves food. Special consideration needs to be given to students with food allergies and to students with diabetes that may be in the classroom.

b.      Classrooms that integrate food as part of the curriculum (ie. World Language classes) are not subject to the Wellness Policy, but those teachers should notify the school administration that food will be consumed as part of the lesson.

c.      Classroom celebrations that include food will be limited to one per month and food items do not need to comply with the VCSC Approved Nutritional Standards, but must be purchased from a store with the nutritional value indicated on the packaging. 

 

 

E.     Food as a Reward or Punishment

 

1.      Teachers have the discretion to use food as a reward.  The Wellness Committee recognizes that periodically teachers may withhold rewards for inappropriate behavior.

 

F.     Fundraisers

 

1.      Fundraising activities will support healthy eating and wellness. Schools will promote the sale of non-food items for school-sponsored fundraising. For the purposes of this policy the “school day” is defined from midnight to 30 minutes after the end of school. 

2.     School fundraisers which occur during the school day, that do not follow the VCSC Approved Nutritional Standards are limited to two such fundraisers per school year per school.

3.     School fundraisers which occur during the school day that follow the VCSC Approved Nutritional Standards are not limited during the school year. 

4.     School fundraisers that involve food that does not follow the VCSC Approved Nutritional Standards, but the food is not intended to be consumed during the school day are not limited.  These fundraising items should be delivered to students at the end of the school day. 

 

 

G.   Non-sold food and beverages:

1.      Non-sold food and beverages will comply with VCSC Approved Nutritional Standards, except for those instances that would include classroom celebrations and food as a reward, which are addressed in this policy.

 

 

 

 

H.     Marketing

 

1. Signage or similar media on school campus during the school day may only advertise food and/or beverages provided and sold by the school that meets the competitive foods standards for foods sold in schools (i.e. Smart Snacks).

 

V.  Physical Activity and Physical Education

 

A.    Physical Education K-12

 

1. All students in grades K-12 will participate in physical education in order to meet the Physical Education Standards. Also, high schools will encourage students to take more than the courses of physical education required for all Indiana diplomas.

2. Waivers will not apply towards the physical education courses required for a diploma. Credit flexibility in physical education will be limited to elective physical education courses.  These waivers would not include medical exemptions.

3. The physical education program shall be provided adequate space and equipment to ensure quality physical education classes for students and the exercise will include both anaerobic and aerobic exercise.

         

B.     Daily Recess and Physical Activity Breaks

 

1. Each elementary school shall provide daily physical activity in accordance with Indiana Code 20-30-5-7.5.

2. All elementary school students will have at least 1 period of active recess per day that is at least 20 minutes in length as recommended by the National Association for Sport and Physical Education (NASPE). This recess period will be outdoors when possible. If outdoor recess is not possible due to inclement weather, teachers may provide an indoor physical activity break in the classroom.

 

C.    Physical Activity Opportunities Before and After School

 

1. Schools will offer intramurals, clubs, interscholastic sports and voluntary activities to increase opportunities for physical activity before and/or after school, taking into account student interest and supervisor availability.

2. After-school enrichment providers will include physical activity in their programs, to the extent space and equipment allow.

 

D.    Physical Activity and Remedial Activities/Punishment

 

1.      Students, unless under special circumstances, will not be removed or excused from physical education to receive instruction in other content areas.

2.      Schools under the discretion of the school principal will be able to withhold recess as a form of discipline.

 

E.     Nutrition Education and Promotion

1.      All students should increase fruits, vegetables, lean meats, low-fat dairy products, and whole grain foods while reducing unhealthy foods/snacks, including sugary snacks.

2.      All students should be encouraged to recognize and eat smaller portions.

3.      Students should be able to recognize healthy foods as well as unhealthy foods.

4.      Promote nutrition for life-long learning and overall health i.e. effects on the immune system, blood sugar, heart and bone health.

 

 

VI. Other School Based Activities

 

 

A.    Use of School Facilities Outside of School Hours

 

1. School spaces and facilities, such as the playground, gym, pool and track, will be made available to students, staff and community members before and after the school day; on weekends; and during school vacations. The Vigo County School Corporation Facility Use policy will apply to these types of activities.

 

B.      Staff Wellness

 

1. The school corporation will promote programs to increase knowledge of physical activity and healthy eating for faculty and staff. Presentations on health and wellness will be provided at least twice each school year.

2. The school corporation will work with local fitness centers to offer reduced membership fees.

3. Schools will allow staff to use school facilities outside of school hours for activities such as group fitness classes, walking programs and individual use.

4. Staff will be encouraged to participate in community walking, bicycling or running events.

5. Physical education will be taught by a licensed physical education instructor.

6. All staff involved in physical education will be provided opportunities for professional development focusing on physical activity, fitness, health and wellness.

7. Schools will promote breastfeeding by making reasonable efforts to provide a private location for employees to express breast milk in accordance with IC 22-2-14-2.

 

 

VII. Evaluation of Wellness Policy

 

A.    Implementation and Data Collection

 

1.      The superintendent or their designee is responsible for retaining all documentation of compliance with this policy and its regulations, but the principals shall ensure that their individual schools are in compliance with the corporation’s wellness policy every three school years by assessing wellness implementation strategies. The principals shall provide a written report to the superintendent or their designee, who will provide the report to the school board. The principal’s report shall contain the following information: the school’s progress toward meeting the wellness goals over the previous three school years; the website address for the wellness policy and how the public can receive a copy of the policy; a description of the progress in meeting the goals, a summary of the event or activities related to the implementation of the policy; the name, position, and contact information of the school official coordinating the health advisory council or the school’s wellness team; and information on how individuals and the public can get involved with the school’s wellness team.

 

2.      The evaluation of the wellness policy and implementation will be directed by the Coordinated School Health Advisory Council and will be responsible for the three-year assessment of each school’s compliance with the policy and its regulations. The three-year assessment must measure the implementation of this policy and its regulations; the extent to which each school is in compliance with the policy; the extent this policy compares to other model school wellness policies; and a description of the progress made in attaining the goals of the wellness policy. As a result of this assessment and evaluation the policy and regulations will be revised as needed.

 

 

3. The three-year assessment and evaluation report will be made available to the public by posting it on the school corporation website.


 

Appendix A

Alternative ideas for celebrations with food

Birthdays- the birthday child can:

*Be the teacher’s helper.

*Wear a special crown, sash, button, or badge all day.

*Donate and/or read a favorite book to the class

*Choose the class music for writing or independent study time.

*Receive a personalized birthday card from the teacher via email or snail mail.

*Choose a game or activity the class does for the last few minutes of the school day.

* Have special time (for a walk, game or other activity) with the teacher, principal or another adult.

*Receive a “Celebrate Me” book from classmates with written stories, poems, or drawings about the birthday child.

 

Celebrations

*Give children extra recess time instead of a party.

*Have a dance party.  Let students select the music.  Invite the principal and other school staff!

*Get students involved in planning and preparing for celebrations-let them make decorations and favors and let them choose the games.

*Create a book honoring what is being celebrated that day.  Have students draw pictures showing what the day means to them.

*Organize a special community service project instead of a party.  Invite senior citizens in for lunch, collect goods and make cards for sheltered families, organize a project outside for Earth Day.

*Have students vote on a special class art project or craft.  Invite a local artist to come in and do a demonstration.

*Arrange a treasure hunt around the classroom.  Provide a special nonfood treat at the end.  Use a theme that ties into what the kids are learning in class.

*Ask students to come up with healthy party ideas, and ask parents to send in healthy recipes and ideas for activities, games, and crafts.  Create a “healthy classroom party guide” to distribute to parents.

 *Plan around holiday themes.  Students can make cards for winter holidays, decorate the classroom with hearts for Valentine’s Day, and learn an Irish step-dance for St. Patrick’s Day.  Search education websites for ideas.

 

 


 

Appendix B

The following items are approved Smart Snacks and comply with the VCSC Approved Nutrition Standards.  This list is not a complete listing of all items.  Items not on the list can be checked using the Smart Snack Calculator which can be found at https://foodplanner.healthiergeneration.org/calculator/

 

Quaker Kids Mix

.875oz

General Mills

 

Nature Vally Bacvkpacker-Chocolate Chip

1.24oz

Kelloggs

 

Disney Frozen Cinnamon Grahams

1.oz

Whole Grain Chocolate Chip Rice krsipy Treat

1.59oz

Disney Frozen Cereal

1.oz

CrunchMania Cinnamon Bun

1.76oz

Fruity Cherriors Cereal Bar

1.42oz

Golden Graham Cereal Bar

1.42oz

Twix Cereal Bar

1.42oz

Simply Chex (Chedder & Carmel,Hot & Spicy)

1.03oz

Cinnamon Crisps

1.2oz

Scooby Doo Sticks

1.oz

Nutri Grain Bars

1.55oz

Cheez-It Singles Whole Grain

.75oz

Indiana Popcorn

 

Kettle Corn

1oz

Dakota Gourmet

 

Sunflower Kernels -Honey Roasted

 

Sunflower Kernels -Lightly Salted

1.2oz

Ocean Spray

1.2oz

Craisns (orange,cherry,strawberry & blueberry)

 

Chortles

1.16oz

Chocolate chip cookies

 

Chocolate chocolate chip cookies

.92oz

Dick & Jane Cookies

.92oz

States and Capitals

 
 

1oz

Welch's

 

Fruit Snacks (Assorted Flavors)

1.5oz

Quaker 

 

Chewy Granola Bar

1.oz


 

 

 

 

 

 

 

 

 

 

 

Vigo County School Corporation

 

Wellness Policy

 

 

 

 

Revised July 2017

 

                                                           

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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