Manchester School District Policy - Safety 128

WELLNESS AND NUTRITION POLICY

The Manchester School District is committed to creating a healthy school environment that enhances the development of lifelong wellness practices, promotes healthy eating and physical activities that support student achievement, and complies with federal mandates regulating school food and nutrition before, during, and after school.

Nutrition Education Goal

Nutrition education shall:

• Teach knowledge and skills needed to adopt healthy eating behaviors.
• Train staff members with skills necessary to provide nutrition education.

Nutrition Standards

The district shall ensure that:

• Reimbursable school meals meet the program requirements and nutrition standards found in federal regulations.
• Students are encouraged to make nutritious food choices.
• All food and beverages sold or served to students shall be monitored for nutrient density per calorie, portion size, low fat and low sugar content, and variety of fruits and vegetables.  
• These requirements shall apply to the school lunch and breakfast program and to food and beverages sold at vending machines, school stores, and snack bars in accordance with federal regulation 210.11, National School Lunch Program, 220, National School Breakfast Program and 5530, the Competitive Food Policy (See definition under Safety 128-R).
• Vending policies and contracts are modified accordingly or not renewed if the contracts do not meet the intent or purpose of this policy.

Physical Education and Physical Activity Opportunities

The district shall offer physical education opportunities that

• Include the components of a quality physical education program as defined by the federal government
• Equip students with the knowledge and skills necessary to sustain lifelong physical activity
• Are aligned with the NH Department of Education physical education frameworks
• Encourage students, K-12, to participate in supervised physical activities, either organized or unstructured, that are intended to maintain physical fitness and to foster understanding of the short- and long-term benefits of a physically active and healthy lifestyle.

Other School-Based Activities Designed To Promote Wellness

The district may implement other appropriate programs that help create school environments that promote wellness and are conducive to healthy eating and physical activity.

Implementation and Measurement

The building administration from each school shall implement this policy. The building administration shall evaluate the compliance of the policy annually (See Evaluation under Safety 128-R). The Consultant Dietitian and Director of School Food Services will assist. The building administration shall send an assessment form with an action plan to the Superintendent for review.   The district shall develop and implement regulations consistent with the intention to offer healthy choices to students and to comply with this policy. Input from teachers (including specialists in health and special education), school nurses, parents/guardians, students, representatives of the school food service program, school board members, school administrators, and the public shall be considered before implementing such rules.

Revised Policy March 2009

Manchester School District Policy                                Safety 128-R

 

Wellness and Nutrition Policy Procedures for

Vending and Other Foods Sold at School

 

The following nutrition guidelines apply to all foods available in venues that are within the district’s control before, during and after school* and are outside the federally regulated child nutrition programs. The goal is to address childhood obesity by offering nutrient rich foods from the five food groups while minimizing foods and beverages that are high in calories and low in nutrients. These guidelines will be reviewed annually to assure recommendations reflect current science.

 

• The 2005 Dietary Guidelines for Americans (DGA) recommend increased consumption of whole grains, fresh fruits, vegetables and low fat dairy products and designate them as Food Groups to Encourage. These foods have important health benefits and can be good sources of calcium, potassium, fiber, magnesium and vitamin E, identified as nutrients of concern in children’s diets.

 

• USDA’s HealthierUS School Food Challenge criteria for sales of individual foods   were followed for snack foods: ≤35% calories from fat; ≤10% calories from saturated fat; ≤35% total sugar by weight; ≤ 200 calories/selling unit. Foods and beverages sold on an individual basis have not been nutritionally averaged into weekly planned USDA reimbursable meals and therefore must be able to stand alone on established nutritional criteria.

 

• Portion sizes for food items are recommended as a single serving as listed in the 2005 Dietary Guidelines for Americans with the recognition that many foods are usually consumed in a two-serving portion (i.e., bagel, sandwich bun or bread.) Portion sizes for each beverage are recommended to address a balance between nutrient content and calories.   

 

 

The guideline provides opportunities for students to make healthy food choices based on the 2005 Dietary Guidelines for Americans, USDA HealthierUS School Food Challenge criteria and reflect current science and advice from national organizations such as the American Academy of Pediatrics, American Dietetic Association, American Cancer Society and American Heart Association.   Implementation of the policy assures that healthful food choices are offered to promote student health and reduce childhood obesity.

 

*Healthy options from the A-list (A-cceptable List) shall be served before, during and after school. After school is defined as 30 minutes or less past dismissal time.

 

 

 

 

 

Definitions

Competitive Foods are defined by the USDA (US Department of Agriculture) as foods offered at school, other than meals served through USDA’s school meal programs-school lunch, school breakfast, and after school snack programs.

 

Artificial Sweeteners (sugar substitutes) are non-caloric sweeteners that include Aspartame (Equal, NutraSweet,) acesulfame-K, neotame, saccharin and sucralose (Splenda).

 

Deep Fat Frying refers to foods prepared by submerging in hot cooking oils/ fats for cooking.

 

Foods of High Nutritional Value/Nutrient Rich Foods are foods in the five food groups that provide substantial amounts of vitamins and minerals and relatively few calories and added calories from preparation. Nutrient rich choices from the five food groups include colorful vegetables; colorful fruit, and 100% fruit juice; fiber-rich fortified and whole grains; fat free and low fat milk, yogurt and cheese; lean meat, fish poultry, eggs, beans and nuts.

 

Foods of Minimal Nutritional Value- www.fns.usda.gov/cnd/menu/fmnv.htm refers to USDA prohibited sales of high sugar, nutrient void products in competition with USDA meal programs including soda and other carbonated water; water ices (fruit and juice ices excepted); chewing gum; hard, jelly and gum candies; marshmallow; fondant; licorice; spun (cotton) candy; candy coated popcorn.

 

Saturated Fats are found predominately in animal products and are solid at room temperature (meat fats, lard, butter, cheese). Saturated fats raise LDL cholesterol, increasing the risk of heart disease.

 

Trans fats are produced in the partial hydrogen of vegetable oils and are commonly found in processed foods (bakery products, potato chips, corn chips, French fries, margarine.) Look for partially hydrogenated vegetable oil in the ingredient list. Trans fats raise LDL cholesterol increasing the risk of heart disease.

 

Vending Foods are foods or beverages purchased from vending machines located anywhere on the school campus, including in the cafeteria and at athletic events.

 

Water is a nutrient in its own category that is an essential part of a healthy diet.

 

Whole grain foods are made from whole grains that consist of the entire grain seed, usually called the kernel. To qualify as a whole grain product, the whole grain should be the first ingredient listed on the label (i.e., whole wheat flour)

 

A List (“A-cceptable” List) refers to a list of products that meet the NH and MA Action For Healthy Kids guidelines and are assessed by the John C. Stalker Institute of Food and Nutrition (JSI). This list expands as new products are introduced to the marketplace by food companies and was last updated in May 2009. The A-List can be found at www.johnstalkerinstitute.org.

 

 

 

Wellness and Nutrition Policy Procedures for Beverages

 

Water                          

• Caffeine free
• No added natural or artificial sweeteners

 

Vegetable Juice        

Any

 

Fruit Juice                  

• 100% fruit juice, no added natural or artificial sweeteners
• ≤ 12 oz portion for 100% juices

Excessive consumption of fruit juices may contribute to overweight and obesity. The American Academy of Pediatrics recommends no more than 8-12 oz 100% fruit juice/day for 7-18 year olds.

 

Milk

Low fat and fat free

 

Flavored Milk            

• Low fat and fat free
• ≤16 oz portion
• No artificial sweeteners; ≤ 4grams total sugar/oz

 

Only 20% of 9-19 year olds meet the Dietary Guidelines   recommendation for 3 servings of dairy/day. The Dietary Guidelines support the addition of small amounts of sugar to nutrient rich foods like reduced fat milk to increase palatability to improve nutrient intake.

 

Yogurt Drinks

• Low Fat and fat free
• ≤12 oz portion
• No artificial sweeteners; ≤4 grams total sugar/oz

 

Soy and Rice Beverages                  

• USDA approved dairy substitute preferred
• Must be fortified with calcium and vitamin D equal to milk
• Fat level ≤ 2.3 grams fat/100 calories (same as low fat milk)
• ≤16 oz portion
• No artificial sweeteners
• ≤ 4 grams total sugar/oz

 

Soda, Tea, Coffee, Lemonade, Fruit Drinks, Fruit Punches, Energy Drinks

Not allowed

American Academy of Pediatrics Policy Statement on Soft Drinks in School: Potential health problems associated with high intake of sweetened drinks are 1) overweight or obesity attributable to additional calories in the diet; 2) displacement of milk consumption, resulting in calcium deficiency with attendant risk of osteoporosis and fractures; and 3) dental caries and potential enamel erosion.  

 

Diet Soda                   

Not allowed

 

Diet Beverages          

While not a source of calories, these may displace consumption of healthier beverages.

 

Sports Beverages      

Not allowed

Sports drinks are only recommended for actual times of vigorous physical activity that last 60-90 minutes (Nancy Clark’s Sports Nutrition Guidebook, 3^rd edition.)

 

 

 

Wellness and Nutrition Policy Procedures for Foods and Foods Served as a Component of USDA Reimbursable Meal

 

Entrée items in the portion sizes served as a component of the USDA reimbursable breakfast and lunch program are recommended for sale without meeting additional nutrition standards

 

Fresh, frozen, canned vegetables

• Not prepared by deep fat frying
• No saturated or trans fats in salad dressings, breading or margarine- type toppings

 

Fresh, frozen, canned, dried fruit

• No added sugar or artificial sweeteners
• Canned in natural juice or water

 

Low fat and fat free yogurt, pudding, frozen yogurt, ice milk

• ≤200 calories/selling unit
• No artificial sweeteners

The American Academy of Pediatrics Policy Statement on Calcium Requirements of Infants, Children and Adolescents recommends daily consumption of milk, yogurt and cheese and other calcium rich foods for children to help build bone mass.

 

Regular and low fat natural and processed cheese

• ≤200 calories/selling unit

Breads, cereals, grains

• Whole grains preferred
• Not prepared by deep fat frying
• ≥1 gram fiber/selling unit

 

Meat, fish, poultry

• Not prepared by deep fat frying
• No added saturated or trans fats in breading, fillers

 

Nuts, nut butters, seeds, seed butters, soy butter, hummus

• ≤ 2 oz portion
• No trans fats

Snack foods: chips, pretzels, crackers, popcorn, breakfast pastries, breakfast bars, cookies, cakes, pies

• ≤ 200 calories per selling unit
• ≤ 35% calories from fat (≤7.6 grams per selling unit)
• ≤ 10% calories from saturated fat (≤2.2 grams per selling unit)
• No trans fats
• ≤ 35% total sugar by weight (≤35 grams of sugar per 100 grams of product)

 

Foods of Minimal Nutritional Value as defined by USDA are not allowed.

 

 

 

Wellness and Nutrition Policy Procedures for Foods

Outside the USDA Reimbursable Meals

 

Fundraisers
To support children’s health and school nutrition education efforts, the goal of school fundraising is to use foods that meet the above nutrition and portion size standards of foods and beverages sold individually and must not be in competition with the school breakfast and lunch program. See list of ideas for healthy or nonfood related fundraising activities on the Manchester School District web site.

 

Staff Food and Fundraisers

          Foods consumed by personnel or purchased in the teachers’ lounge that do not meet the nutrition standards shall be kept in the teachers’ lounge. This would include teachers selling food items as an outside fundraiser. All employees of the District are encouraged to be a positive role model for students by following, these guidelines. Students can learn healthy lifestyle habits by observing the food and physical activity patterns of school personnel and other adults who serve as role models in their lives.

 

Ice Cream and Popcorn

            Schools that choose to sell ice cream and/or popcorn shall be encouraged to sell them no more than three times a week. They shall not be sold during meal times. The portion of popcorn shall not be more than a 3-cup portion of popcorn. The portion of ice cream or frozen desserts should be a 4 oz portion with 200 calories or less per item and no artificial sweeteners. Frozen desserts should preferably be frozen yogurt, 100% fruit juice, ice milk, or reduced fat ice cream.

 

Bake Sales

Bake sales that do not follow the nutrition standards for healthy snacks shall be limited to no more than once a month and should not be in competition with the school breakfast and lunch program. Healthy bake sales are encouraged.

 

School stores

School stores shall sell non-food items or follow the list of vending food suggestions offered in the nutrition standards and portion size category. Foods sold in school stores should not be in competition with the school breakfast and lunch program.

 

 

School Parties

School parties such as holiday parties shall be limited to no more than one party per month unless nutrition standards for healthy snacks are followed. Teachers and parents are encouraged to provide foods according to the nutrition standards. Teachers and parents shall be encouraged to choose from the party suggestion list on the Manchester School District web site, www.mansd.org/departments/foodnutrition/teamnutrition.htm, or may choose to have one monthly party.

 

Foods Used as an Incentive or Reward

If schools feel compelled to routinely utilize foods as an incentive routinely, they shall choose from the list of foods that meet the nutrition standards.

 

Wellness and Nutrition Policy Evaluation Procedures

 

To ensure the most accurate reporting for the Nutrition and Wellness policy a survey-based evaluation tool shall be conducted in the schools and shared on an aggregate basis (elementary, middle, high) for the school board and the district. From this evaluation, the primary areas for improvement can be identified at each school level, and School Health Advisory Committee shall develop materials/toolkits and trainings to help schools work on these areas.

In addition, each school shall receive their own report to review their individual level of adherence to the policies, which will enable wellness teams to utilize the results to identify areas for improvement. Based on these results, the school wellness teams could also contact School Health Advisory Committee for assistance/guidance on ways to make improvements or to discuss barriers for achieving the standards.  

 

 

Food and Wellness Policy Snacks

The following is a list of healthy snacks that meet the Food and Wellness Policy guidelines.

• Fruit wedges, fruit slices or fruit salads (use different shapes and dip in lemon or orange juice to prevent browning)
• New fruits (star fruit, pomegranate, tangelo, mango, kiwi, golden raspberries)
• Apple or banana slices with *peanut butter or small amount of cinnamon and brown sugar
• Fruit with low fat or nonfat yogurt and small amount of cool whip
• Dried fruits such as raisins, cranberries, cranraisins
• Fruit cups in its own juice or in light syrup including applesauce, peaches, pineapple, and fruit mix
• Berry parfaits with low fat or nonfat vanilla yogurt and *granola
• Bugs on a log (celery or banana with *peanut butter or reduced fat cream cheese and dip in *granola or raisins)
• Baby carrots, grape tomatoes, celery sticks, broccoli or cauliflower florets, cucumber spears, red, yellow, green or orange pepper strips with reduced fat salad dressing or hummus
• String cheese, cheese cubes or cheese slices and wheat crackers (preferably part skim or reduced fat cheeses)
• Flavored milk
• Low Fat or Nonfat Fruit Smoothies (made with fresh or frozen fruit, ice, and yogurt)
• Nonfat or Low fat Yogurts or Go-gurts
• *Nut assortment (with shells or without)
• Wraps (turkey, ham, cheese, hummus, vegetable) cut into ¼’s or ½’s or 1/2 sandwiches
• Quesadillas with cheese and beans
• Make your own trail mix (cheerios, chex, raisins, goldfish, *peanuts, *granola, *cashews, etc.)
• Pita crisps (cut pita into triangles and brush with olive oil and Parmesan cheese and bake in the oven until crisp)
• Wheat crackers with tabbouleh, hummus, cheese or peanut butter
• Baked blue corn or yellow corn tortilla chips with vegetable or fruit salsa or melted cheese
• Pretzels (pretzel goldfish, rods, sticks, braided)
• Homemade banana, carrot, zucchini breads
• Small bagels with low fat spreads (sprinkle a little brown sugar & cinnamon on top of the spread to spice it up a little)
• Low fat popcorn (sprinkle Parmesan cheese on it when it is hot)
• wheat English muffin with cheese and tomato sauce

 

* These foods may not be appropriate for children with peanut allergies or for peanut free classrooms.

KEEP REUSABLE CONTAINERS ON HAND FOR SCHOOL.

 

12 Healthy Breakfast Ideas

1. Smoothies (fruit, yogurt and ice in a blender)
2. Oatmeal and fruit (raisins, bananas) and milk
3. Fruit (berries or bananas) and cold cereal and a low sugar, high fiber. (Some choices are raisin bran, shredded wheat, cheerios, bran flakes, wheat chex, kashi)
4. Chopped fruit and yogurt dip (cut up berries, melon, pineapple, grapes)
5. English muffin pizza with cheese and sauce
6. Sliced apples and peanut butter
7. Wheat toast with peanut butter and jelly and fruit
8. One half sandwich with cheese and meat
9. Scrambled eggs, cheese, and chopped tomatoes in a tortilla
10. Wheat bagel with reduced fat cream cheese, cinnamon, and raisins
11. Trail Mix (granola, raisins, nuts, chex)
12. Non traditional breakfast like leftovers from last night

 

Non-Food Ways to Celebrate Birthday Parties in School

• Donate a book to the school library or classroom in honor of the child’s birthday with a personalized gift acknowledgment plate inside

• Donate playground/physical activity equipment- jump ropes, balls etc.

• Celebrate with active games chosen by the students

• Have a dance party

• Celebrate one birthday party per month for all the birthdays that month. The celebration can consist of playing dance music, having an extra recess that day, or having one large cake that month

• Distribute holiday or school party favors for the classroom. Examples are pencils, mini notebooks, rulers, Christmas ornaments, mini pumpkins or gourds, heart shaped erasers, Dollar Store Items, packs of flower, or fruit or vegetables seeds.

 

Healthy Snack List for Parties

• Small bottles or cartons of flavored milk, 100% juice, cider, smoothies and water

• Fresh fruit tray-whole, wedges, slices (dip in orange juice to retain color)

• Fresh vegetable tray (baby carrots, grape tomatoes, celery sticks, cucumber spears, red and green bell pepper strips, cauliflower and broccoli florets) with reduced fat ranch or yogurt-based dip

• String cheese, cheese cubes or slices with whole grain crackers

• Low fat pudding cups, low fat yogurt squeeze packs or cups

• Fruit with low fat yogurt dip

• Finger sandwiches or sliced wrap sandwich pinwheels

• Pretzels, low fat popcorn, trail mix**

• Animal crackers, goldfish, oatmeal raisin cookie*

• Yogurt, fruit and granola parfaits*

• Brownie made with fruit puree instead of oil*

• Baked tortilla chips with fruit salsa

• Mini muffins, banana bread, “healthy” (guidelines are on the web site) granola bars*

**Please check with your classroom teacher about nut or other allergies in the classroom.

 

Creative Fund Raising Ideas
• walk-a-thons
• bike-a-thons
• jump-rope-athons
• rent-a-teen helper (rake leaves, water gardens, mow lawns, wash dog)
• car wash (pre-sell tickets as gifts)
• singing telegrams
• talent shows
•read-a-thons
• spelling bee
• science fairs
• carnivals (halloween, Easter)
• dances (kids, father/daughter, family, Sadie Hawkins)
• workshops/classes
• festivals
• recycling cans/bottles/paper
• golf tournament
• bowling night/bowl-a-thon
• skate night/skate-a-thon
• auction (teacher does something for kids)
• raffles (teachers do a silly activity)
• magic show
• family/glamour portraits
• treasure hunt/scavenger hunt
• tennis/horseshoe competition
• penny wars (pennies+1 point, nickels+5, quarters+25, team w/most points wins)
• raffle (movie passes, theme bags)
• rent-a-teen helper
• auction
• workshop/class
• conference
• treasure hunt/scavenger hunt
• craft sales
• tennis/horseshoe pitching competition
• golf tournament
• recycling cans/bottles/paper
• festivals

Fund Raising Web Sites
• www.creativelearning.com (fundraiser.html)
• www.Nudayfundraising.com
• www.123fundraising.com
• www.westernfund.com
• www.currentfun.com
• www.treasurebooksand gifts.com
• www.fundraisingdepot.com
• www.boonewayfarms.com
• www.common-threads.com
• www.giftfriends.com
• www.partnersforkids.com
• www.fundraisingbatteries.com
• www.vistamark.com/schools/ index
• www.brickstonegraphics.com
• www.zoodog.com