Wellness Policy on Nutrition and Physical Activity Coordinated by Mary Dickens. It takes a whole village to raise a child
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1 It takes a whole village to raise a child Primary School Pre-Kindergarten - 1st Grade 370 S. 7th St. Newark, NJ PH: , ext. 1 FAX: Elementary School 2nd - 4th Grade 370 S. 7th St. Newark, NJ PH: , ext. 2 FAX: Wellness Policy on Nutrition and Physical Activity Middle School 5th - 8th Grade 308 S. 9th St. Newark, NJ PH: , ext. 1 FAX: Lower High School 9th - 10th Grade Crawford St. Newark, NJ PH: , ext. 1 FAX: Upper High School 11th - 12th Grade Shipman St. Newark, NJ PH: , ext. 2 FAX: Central Office 370 S. 7 th St. Newark, NJ PH: , ext. 0 FAX: Coordinated by Mary Dickens
2 INTRODUCTION Marion P. Thomas Charter School (MPTCS) is committed to providing and promoting children s health, well-being, and the ability to learn by engaging in healthy eating and physical activity. Children will receive access to healthy foods and opportunities to be physically active in order to grow, learn, and thrive. GOALS INCLUDE: MPTCS will engage students, parents, teachers, food service professionals, and health professionals in developing, implementing, monitoring, and reviewing district wide nutrition and physical activities policies. All students in grades PreK-12 th will have opportunities, support, and encouragement to be physically active on a regular basis. Qualified child nutrition professionals will provide students with access to a variety of affordable, nutritious, and appealing foods that meet the health and nutrition needs of students. All meals will accommodate the religious, ethnic, and cultural diversity of the student body. Also meals will be provided in a clean, safe, and pleasant setting with adequate time for students to eat. MPTCS will provide nutrition education and physical education to all students (PreK-12) to enhance lifelong habits of healthy eating and physical activity. HOW TO ACHIEVE THESE GOALS: I. Create and Implement a School Health Council The School Health Council (SHC) will develop, implement, monitor, and review all school nutrition and physical activity policies/programs. This SHC will consist of a group of parents, students, members of the Board, teachers, food service workers, and health workers. II. Nutritional Quality of Foods and Beverage (School Meals Served Through the School Breakfast and Lunch Program) Appealing meals to all children (presentation of foods). Offer fresh fruits and healthy snacks. Share information about nutritional content of meals with parents and students (cafeteria boards, website, Voice of the Village (VOV) school newsletter, etc.) Free and reduced priced meals (use electronic identification to eliminate any social stigma attached to student eligibility). 2
3 III. IV. Meal Times and Scheduling Provide students with at least 10 minutes to eat after sitting down for breakfast and 20 minutes after lunch. Schedule meals at appropriate times. Students must eat during any activity, meetings, or tutoring conducted during meal times. Hand washing or hand sanitizing before all meals and snacks. Snacks served during the school day, in aftercare, or in the enrichment program will make a positive health contribution to children s diets and wellness. Children will be advised not to share their foods or beverages with one another during meal or snack times, due to allergies and health restrictions. Qualifications of School Food Service Staff Only qualified nutrition professionals will administer the school meal programs. Continuing professional development for all nutrition professionals in schools on professional development days. Include all certificates and/or certifications from trainings and workshops of child nutrition directors, managers, cafeteria workers, and aides. V. Nutrition and Physical Activity Promotion MPTCS will provide health education classes (may be conducted in classrooms and the gymnasium). School visits to farms, farmer s markets, and local supermarkets. Food nutrition and physical activity training for teachers and other staff. Post nutrition tips on the school s website and/or VOV Provide menus to parents. VI. VII. VIII. Integration of Physical Activity into the Classroom Setting Opportunities for physical activities will be incorporated into other subject lessons. Provide short physical activity breaks between lessons or classes as appropriate. Communicate with parents on physical activities outside of school hours. Physical Activity Opportunities All students PreK-12 including students with disabilities, special health care needs, and alterative educational settings will receive physical education for the entire school year. Certified physical education instructor. Daily recess (Indoor or Outdoor). Monitoring and Policy Review 3
4 School food service staff will ensure all nutrition policies within the school food service areas are in compliance by USDA school meal program. Yearly monitoring and performance reviews of food service staff. Any questions or concerns regarding this policy should be directed to the Director of the Food Service Program at ext NUTRITION POLICY The Marion P. Thomas Charter School recognizes that child and adolescent obesity has reached epidemic levels in the United States and that poor diet combined with the lack of physical activity negatively impacts on students health, and their ability and motivation to learn. The Marion P. Thomas Charter School is committed to: Providing students with healthy and nutritious foods. Encouraging the consumption of fresh fruits and vegetables, low fat milk and whole grains. Encouraging students to select and consume all components of the school meal. Supporting healthy eating through nutrition education. Providing students with the opportunity to engage in daily physical activity. Students shall have adequate time to eat, relax, and socialize at least 10 minutes after sitting down for breakfast and 20 minutes after sitting down for lunch. Adequate time shall be allowed for student meal service and consumption. Schools shall provide a pleasant dining environment. The District recommends that physical education or recess be scheduled before lunch whenever possible. This school district s curriculum shall incorporate nutrition education and physical activity consistent with the New Jersey Department of Education Core Curriculum Standards. The Marion P. Thomas Charter School is committed to promoting the Nutrition Policy with all food service personnel, teachers, nurses, coaches, and other school administrative staff so they have the skills they need to implement this policy among students, parents, teachers, and the community at large. All reimbursable meals shall meet Federal Nutrient Standards as required by the United States Department of Agriculture, Child Nutrition Program regulations. All items served as part of the After School Snack Program shall meet the standards as outlined within this policy. The following items may not be served, sold, or given out as free promotion anywhere on school property at anytime before the end of the school day: Foods of minimal nutritional value (FMNV) as defined by United States Department of Agriculture (USDA) regulations;
5 All foods and beverage items listing sugar, in any form, as the first ingredient; and All forms of candy. School shall reduce the purchase of any products containing Trans Fats. Federal labeling of Trans Fats on all food products is required by January 1, FOOD OF MINIMAL NUTRITIONAL VALUE Soda Water Includes any carbonated beverage. Includes those with added nutrients, such as vitamins, minerals, and protein. Water Ices Includes any frozen, sweetened water such as popsicles and flavored ice with the exception of products that contain fruit or fruit juices. Chewing Gum Includes any flavored products made from natural or synthetic gums and other ingredients that form an insoluble mass for chewing. Certain Candies Includes any processed foods made predominately from sweeteners or artificial sweeteners, including hard candy, jellies and gums, marshmallow candies, fondant, licorice, spun candy, and candy-coated popcorn. GLOSSARY Candy Candy is defined as any food item that is served in its finished form, contains by weight, 40 percent or more sugar (in crystalline form or in solution as syrup, both monosaccharide and disaccharides and/or other sweetening agents, or any food products commonly referred to as candy. Competitive Foods Competitive Foods meals are all food and beverage items, other than the reimbursable meal, sold, served, or given away during the school day. Meal Meal means a reimbursable school breakfast, school lunch, and/or after school snack. Sugar 5
6 Sugar means any class of water-soluble crystalline carbohydrates having a sweet taste. Sugar also comes in syrup form. Other words for sugar include, but are not limited to fructose, sucrose, lactose, maltose, glucose, galactose, honey dextrin, malt, molasses, maple syrup and corn syrup. What is FMNV? (Food of Minimal Nutritional Value) Foods of minimal nutritional value as defined by USDA are: soda water, water ices, chewing gum, hard candy, jellies, gums, marshmallow candies, fondant, licorice, spun candy and candy coated popcorn. These foods are virtually empty calorie foods and would not meet any standards in the policy. AFTER SCHOOL SNACK PROGRAM All snack and beverage items sold or served anywhere on school property during the school day, including items sold in a la carte lines, vending machines, snack bars, school stores and fundraisers or served in the reimbursable After School Snack Program, shall meet the following standards: I. Based on manufacturer s nutritional data or nutrient facts labels: No more than eight grams of total fat per serving, with the exception of nuts and seeds. No more than 2 grams of saturated fat per serving. II. All beverages shall not exceed 12 ounces, with the following exceptions: Water Milk containing 1% percent or less fat. III. Whole milk shall not exceed eight ounces. In Elementary Schools: 100 % of all beverages offered shall be milk, water or 100% fruit or vegetable juices. Middle and High Schools: At least 60% of all beverages offered, other than milk and water, shall be 100% fruit or vegetable juice. No more than 40% of all ice cream/frozen desserts shall be allowed to exceed the above standards for sugar, fat and saturated fat. A copy of the Dietary Guidelines for Americans may be obtained at 6
7 NUTRITION POLICY EXEMPTIONS Food and beverages served during special school celebrations or during curriculum related activities shall be exempt from this policy, with the exception of foods of minimal nutritional value as defined by USDA regulations. This policy does not apply to: medically authorized special needs diets pursuant to 7CFR Part 210; school nurses using FMNVs during the course of providing health care to individual students; or special needs students whose Individualized Education Plan (IEP) indicates their use for behavior modification. FREQUENTLY ASKED QUESTIONS How is a school day defined? The school day is defined as beginning with the start of the first breakfast period until the end of the last instruction period of the day (last bell). School activities, athletic functions, etc., that occur after the normal school day are not covered by this policy. If a school operates the federally-funded After School Snack Program, the policy will be in effect until this concludes for the day. Which school-level policy should K-12 schools follow? K-12 schools may follow the policy requirements designated for middle school and junior high schools. Does this policy prohibit school teachers from using competitive foods as an instructional tool in the classroom? School teachers may use food for instructional purposes as long as the food items are not considered FMNVs or candy. Do these nutrition standards apply to fundraising? For middle school and high school campuses, the nutrition standards will apply to food fundraising during the school day. No food fundraising will be allowed on an elementary school campus during the school day. 7
8 MARION P. THOMAS FOOD PROGRAM MONITORING FORM Date: Food Service Manager: (Please place a X on the appropriate line) Do meals observed meet all USDA requirements at each serving? Yes No Is there a dated menu available for the meals observed? Yes No Are meal counts taken at point of meal service? Yes No Are attendance records available for all enrolled participants? Yes No Does the site have a current fire and building inspection certificate? Yes No Does the site have a current health and sanitation certificate? Yes No Has the food service staff been trained in food handling procedures? Yes No Are the food service staff wearing appropriate attire and hair nets/hats? 8
9 Yes No Are perishables or potentially hazardous foods being stored at the required temperature? Yes No 9
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