A.

With regard to nutrition education, the District shall be included in the Health curriculum so that instruction is sequential and standards-based and provides students with the knowledge, attitudes, and skills necessary to lead healthy lives.

1.

Nutrition education shall be integrated into other subject areas of the curriculum, when appropriate, to complement, but not replace, the standards and benchmarks for health education.

2.

Nutrition education standards and benchmarks shall be age-appropriate and culturally relevant.

3.

The standards and benchmarks for nutrition education shall be behavior focused.

4.

Nutrition education posters, such as the Food Pyramid Guide, will be displayed in the cafeteria.

5.

The school cafeteria shall serve as a learning lab by allowing students to apply the knowledge, attitudes, and skills taught in the classroom when making choices at mealtime.

6.

Nutrition education shall reinforce lifelong balance by emphasizing the link between caloric intake (eating) and exercise in ways that are age-appropriate.

7.

Nutrition education standards and benchmarks promote the benefits of a balanced diet that includes fruits, vegetables, whole grain products, and low-fat and fat-free dairy products.

8.

Staff responsible for providing instruction in nutrition education shall regularly participate in professional development activities designed to better enable them to teach the benchmarks and standards.

9.

The District will promote wellness through wellness activities.

B.

With regard to physical activity, the District shall:

1.

Physical Education

a.

A sequential, comprehensive physical education program shall be provided for students in K-12 in accordance with the physical education academic content standards and benchmarks adopted by the State.

b.

Planned instruction in physical education shall be sufficient for students to achieve a proficient level with regard to the standards and benchmarks adopted by the State.

c.

Physical education classes shall provide students with opportunities to learn, practice, and be assessed on developmentally appropriate knowledge, attitudes and skills necessary to engage in lifelong, health-enhancing physical activity.

d.

Planned instruction in physical education shall teach cooperation, fair play, and responsible participation.

e.

Planned instruction in physical education shall meet the needs of all students, including those who are not athletically gifted.

f.

Planned instruction in physical education shall be presented in an environment free of embarrassment, humiliation, shaming, taunting, bullying or harassment of any kind.

g.

Planned instruction in physical education shall include cooperative as well as competitive games.

2.

Physical Activity

a.

Physical activity and movement shall be integrated, when possible, across the curricula and throughout the school day.

b.

All students in grades 7 - 12 shall have the opportunity to participate in extracurricular activities and intramural programs that emphasize physical activity.

c.

All students in grades 7 - 12 shall have the opportunity to participate in interscholastic sports programs.

d.

All before/after-school programs shall provide developmentally appropriate physical activity for the students who participate.

C.

With regard to other school-based activities the District shall:

1.

The school shall provide attractive, clean environments in which the students eat.

2.

Students, parents, and other community members shall have access to, and be encouraged to use, the school's outdoor physical activity facilities outside the normal school day.

3.

An organized wellness program shall be available to all staff.

4.

Schools in our system utilize electronic identification and payment systems, therefore, eliminating any stigma or identification of students eligible to receive free and/or reduced meals.

5.

Students are discouraged from sharing their foods or beverages with one another during meal times, given concerns about allergies and other restrictions on some students' diets.

D.

With regard to nutrition promotion, the District shall create an environment that reinforces the development of healthy eating habits, including offering the following healthy foods that comply with the USDA Dietary Guidelines for Americans and the USDA Smart Snacks in School nutrition standards:

1.

a variety of fresh produce to include those prepared without added fats, sugars, refined sugars, and sodium;

2.

a variety of vegetables daily to include specific subgroups as defined by dark green, red/orange, legumes, and starchy;

3.

whole grain products –f all grains need to be whole grain-rich upon initial implementation and all grains must be whole grain-rich within two (2) years of implementation;

4.

fluid milk that is fat-free (unflavored and flavored) and low-fat (unflavored).

A.

In accordance with Policy 8500, entitled Food Service, the food service program shall comply with Federal and State regulations pertaining to the selection, preparation, consumption, and disposal of food and beverages, including but not limited to the USDA Dietary Guidelines for Americans and the USDA Smart Snacks in School nutrition standards, as well as to the fiscal management of the program.

B.

As set forth in Policy 8531, entitled Free and Reduced Price Meals, the guidelines for reimbursable school meals are not less restrictive than the guidelines issued by the U.S. Department of Agriculture (USDA). The sale of foods of minimal nutritional value in the food service area during the lunch period is prohibited.

C.

The sale of foods and beverages to students that do not meet the USDA Dietary Guidelines for Americans and the USDA Smart Snacks in School nutrition standards to be consumed on the school campus during the school day is prohibited.

D.

All food items and beverages available for sale to students for consumption on the school campus (any area of property under the jurisdiction of the school that is accessible to students during the school day) between midnight and thirty (30) minutes after the close of the regular school day shall comply with the current USDA Dietary Guidelines for Americans and the USDA Smart Snacks in School nutrition standards, including, but not limited to, competitive foods that are available to students a la carte or as entrees in the dining area (except entree items that were offered on the National School Lunch Program (NSLP) or School Breakfast Program (SBP) menu on the day of and the day after they are offered on the NSLP or SBP menu), as well as food items and beverages from vending machines, from school stores, or as fund-raisers, including those operated by student clubs and organizations, parent groups, or boosters clubs.

E.

The food service program will strive to be financially self-supporting; however, if it is necessary to subsidize the operation, it will not be through the sale of foods with minimal nutritious value.

F.

All foods available on campus during the school day shall comply with the current USDA Dietary Guidelines for Americans, including competitive foods that are available to students a la carte in the dining area, as classroom snacks, from vending machines, for classroom parties, or at holiday celebrations.

G.

The school food service program may involve students, staff and school officials in the selection of competitive food items to be sold in the schools.

H.

The food service program shall be administered by a supervisor who is properly qualified, certificated, licensed, or credentialed, according to current professional standards.

I.

Continuing professional development shall be provided for all staff of the food service program.

J.

Any food items sold on campus during the school day shall meet the same nutritional standards set forth for the District’s food service operation and should first be approved by the district administration.

K.

Parents and teachers will be encouraged to offer healthy options along with the normal treats to students for classroom celebrations.

A.

assessment of the current school environment;

B.

review of the District’s Wellness policy;

C.

presentation of the Wellness policy to the Board for approval;

D.

measurement of the implementation of the policy; and

E.

recommendation for the revision of the policy, is necessary.