Board Policy
BP 6700
Nutrition and Physical Fitness_____________________________________________________________
Introduction
The board recognizes that childhood obesity has reached epidemic levels in our state and throughout the country. Overweight children are at higher risk for developing severe long-term
health problems, and overweight children are affected negatively by discrimination, psychological stress, and low self esteem. According to research, obesity and subsequent diseases are largely preventable through diet and regular physical activity. Research also suggests that maintaining regular physical activity and normal body weight significantly reduces the risk of obesity, cancer, diabetes and other chronic diseases.
Children who eat well-balanced meals and are healthy are more likely to learn in the classroom. The board believes in quality instruction in nutrition as well as physical activity at all grade levels in order to enhance the well being of our district’s youth. Therefore, the board believes in:
1. Food Choices: Providing only healthy, nutritious food choices
during the school day in the
distribution and sales of school lunch and of competitive food vendors.
2. Physical
Activity: Meeting the
state guidelines for physical activity that is appropriately matched to age and physical capability.
3. Education/Instruction: Providing research-based, exemplary
instruction in both health and
nutrition that is integrated within a comprehensive K-12 health education curriculum,
and coordinated with the districts nutrition and food service operation.
The superintendent will develop and implement a comprehensive district-wide curriculum on health, fitness, and nutrition that is consistent with the Essential Academic Learning Requirements (EALRs). Staff, students, parents and public health professionals will be included in developing this curriculum. Evaluation procedures will utilize classroom-based assessment practices and/or other strategies. The school administration and staff will work collaboratively to develop these assessments during the 2005-06 school year.
The district will make every effort to encourage students to make nutritious food choices. The superintendent will ensure that:
1. A variety of healthy food choices are
available whenever food is sold or served on district property
or at district sponsored events.
2. Foods or snacks that are high in fat, sodium
or added sugars will not be available during
the
school day. Highly processed, prepackaged
foods will be limited to only occasional
use.
3. Meals served by the school nutrition and food
services operation will meet, and exceed both
state and federal standards whenever possible.
Adoption Date: ___August 9, 2005, Revised September 27, 2005____
Nutrition and Physical Fitness
Nutrition
Standards
The availability of unhealthful food and beverages sold as part of or in competition with the federal meals program undermine the financial viability, the effectiveness and quality of school meal programs, as well as the efforts of the health/fitness instructional program. Further, the use and availability of processed and non-nutritious foods encourages over consumption of foods that are high in fat, salt, sugar and low in fiber and nutrients. Such practices undermine nutrition education efforts and teach children to associate food with praise and to eat when they are not hungry. Over time low nutrition food offerings increase the potential for the development of obesity, tooth decay, and poor eating habits.
The
Beverages
1. Vending sales of pop, drinks containing less than 100% juice, sports drinks, or artificially sweetened drinks will not be sold during the academic day. Such beverages may be sold
after the conclusion of the instructional day.
2. Vending and non-vending sales of 100% fruit juice in 12 oz. containers or less, nonfat or 1% milk, flavored and unflavored, in 10oz. containers or less, unflavored water in any size container, and seltzer-fruit combinations with no added sweeteners, in 12 oz. containers or less, can be sold throughout the instructional day.
Food
Vended and prepared meals/snacks that are served and/or sold in the school must assist students to:
1. Meet
dietary guidelines for Americans as established by the American Heart
Association, the American
Cancer Association and the American Dietetic Association by providing a variety of whole grains, fresh fruits,
foods low in saturated fat, trans fat, cholesterol and sugars and salt.
2. Meet Health Department standards with regard to storage, preparation and serving.
3. Emphasize whole foods and limit prepackaged “fast food” high processed food items.
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Nutrition
and Fitness
Food (continued)
All foods served during the school day must meet the following nutrition standards:
a. Total fat content must be less than or equal to 30% of total calories (3 grams per 100 calories) per serving (not including nuts and seeds).
b. Less than 10% of calories from a combination of trans/saturated fats per serving (with a goal of eliminating snacks containing trans fat in the 2005-2006 school year).
c. Sugar content must be less than 15 grams per serving (not including fresh, dried or frozen fruits and vegetables)
d. Yogurt and cheese products should be made with 2% or less milk fat.
e. Snack foods that meet minimum nutrition and may be sold in vending machines include, but are not limited to: popcorn, fruit, low fat cheese and crackers, 100% fruit juices, sunflower seeds, granola bars, low fat yogurt, trail mix, and 1% milk.
4. In
addition, emphasize foods which are locally grown or produced and foods that contain
minimal additives/preservatives.
* Note - The Lake Chelan School
District will not serve food products that contain peanuts due to allergic
reactions by a number of our students, staff, and parents with peanut product
allergies. These individuals are
encouraged to take self-responsibility to self manage these food
allergies. Though the school will not
serve these food products or offer these products through classrooms, student
stores or concessions; students, parents and staff should recognize that these
products may be at school.
Nutrition
Education
The K-12 comprehensive nutrition education curriculum will include the following essential components to help students learn:
1. Age appropriate nutrition-related knowledge including understanding
a. the relationship of nutrition and food nutrients to physical performance and body composition;
b. patterns of growth and development;
c. the concept of control and prevention of disease;
d. the importance of acquiring skills to live safely and reduce health risks;
e. how environmental factors affect health;
f. the benefits of healthy eating and understanding the role of essential nutrients;
g. nutritional deficiencies and the principles of weight management;
h. the use and misuse of dietary supplements;
i. the principles of safe food preparation, handling and storage
j. cultural diversity related to food and eating
II. Age appropriate nutrition-related skills including:
a. gathering and analyzing health information
b. using social skills to promote health and safety
c. understand how emotions influence decision making
d. analyze health and safety information and develop a health and fitness plan
e. plan and prepare a healthy meal
f. understand concepts related to reading food labels
g. be able to critically evaluate nutrition information, misinformation and commercial
food and advertising
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III. How to assess one’s personal eating habits, set goals for improvement and achieve those
goals.
Staff
Development
Ongoing in-service and professional development training opportunities for all staff in the area of food and nutrition will be encouraged.
Family
and Community Involvement
In order to promote and encourage family involvement in supporting and reinforcing nutrition education in our schools, the school principal is responsible for ensuring:
1. Nutrition education materials and meal menus are made available to parents;
2. Parents are encouraged to promote their child’s participation in the schools meals program.
If their children choose not to participate in the school meal program, parents should provide
their children with healthy snacks.
3. Families are invited to attend exhibitions of student projects or health fairs.
4. Nutrition education curriculum includes homework that students can do with their families
(e.g., reading and interpreting food labels, reading nutrition-related newsletters, preparing
healthy recipes, etc.)
5. School staff are encouraged to cooperate with other agencies and community groups to provide opportunities for student projects related to nutrition, as appropriate; and
6. School staff considers the various cultural preferences in development of nutrition education
programs and food options.
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Physical Education
Health
and Fitness Curriculum
The superintendent shall adopt and implement a comprehensive health and fitness curriculum consistent with the EALRs. The curriculum will provide such opportunities for developmentally appropriate instruction for grades K-12. Evaluation procedures will utilize classroom-based assessments or other strategies and will be in place by the end of the 2006-2006 school year.
All students in grades one through eight are required to complete an average of one hundred instructional minutes per week of physical education. This includes instruction and practice in basic movement and fine motor skills, progressive physical fitness and wellness activities through age-appropriate activities. The aim of the Physical Education program is to maximize the use of PE time and increase overall moderate-to-vigorous physical activity.
Elementary school students should have the opportunity to participate in daily recess activities in addition to required physical education classes. The district shall provide daily recess period(s) prior to lunch featuring time for unstructured but supervised active play.
Middle school students shall have an average of one hundred minutes per week of physical education, including 20 minutes per day of aerobic activity in the student’s target heart rate zone. All Middle School classes will include a balance of fitness related workouts and potentially lifelong physical activities.
All High School students are required to complete two credits of health and fitness. A variety of Health and Fitness classes should be offered at this level including: Strength and Conditioning,
Cardio-Fitness and Lifetime Activities. All High School classes will include a balance of fitness related workouts and potentially lifelong physical activities each week.
Suitable adapted physical education shall be included as part of individual education plans for students with chronic health problems (obesity), other disabling conditions, or other special needs that preclude such student’s participation in regular physical education instruction or activities.
The district will provide adequate co-curricular physical activity programs and promote the use of school facilities for physical activity programs offered by the school and/or community –based organizations outside of school hours.
The K-12 comprehensive physical education curriculum will integrate the following essential components into the instructional program to help students learn:
a. the meaning of physical activity, exercise, and health-related fitness
b. the physical, mental, and social benefits of physical activity
c. the role of physical activity in controlling body weight and ways to increase daily activty
d. the recommended amounts and types of physical activity for adolescents and adults
e. the role of a sedentary lifestyle in development of chronic illnesses
f. physical activites that contribute to maintaining or improving the components of health- related fitness
g. the influence of culture and media on physical activity
h. how to find valid information and services related to physical activity and fitness
i. behavioral skills related to physical activity (e.g., goal setting, decision making, and self monitoring.
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j. how to develop/plan a personal physical activity program
k. the effects of tobacco use on fitness and physical performance
l. the methods for responding to physical conditions such as physical exhaustion, sunburn,
heat stroke, and hypothermia
m. proper wear and use of safety equipment for specific physical activity
n. the importance of hydration in physical activity
o. the effects of and legal issues related to using performance-enhancing drugs
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