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School Wellness Policy Elements

This overview focuses on the requirements of the Healthy, Hunger-Free Kids Act of 2010 regarding school wellness policies. It covers public involvement, nutrition guidelines, education, promotion, notification, monitoring, and evaluation.

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School Wellness Policy Elements

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  1. School Wellness Policy Elements Release of the Healthy, Hunger Free- Kids Act of 2010

  2. Wellness Policy Requirement Overview • Public Involvement • Nutrition Guidelines • Nutrition Education • Nutrition Promotion • Public Notification • Monitoring and Evaluation

  3. 1 1 Public Involvement Policy LEAs are now required to permit teachers of PE and school health professionals as well as parents, students, and representatives of the school food authority, the school board, school administrators, and the public to participate in the development of wellness policies. The act also expanded the purpose of the team of collaborators beyond the development of a local wellness policy to also include the implementation of the local wellness policy with periodic review and updates.

  4. 1 Public Involvement • Collaborative community team to develop, implement and review policy • Team should include: • Parents • Teachers • Physical Education Instructors • School Foodservice Professionals • Students • School Board members and Administration • Community members

  5. Best Practices • A school wellness team or council is essential to be formed • These councils can be formed at the district or school building level. • These groups typically have 10-20 members and include school staff, community members, family members and students

  6. Best Practices • As you get ready to convene a wellness team or add to the mission of a current group, think about the following membership criteria: • Demonstrated interest in healthy youth • Parent or student • Knowledge, skills, resources • Willingness to devote time to regular meetings • Representative of the student population • Credibility/leadership within the school community • Authority to make decisions or commit resources to address food offerings, PE, access to PA, health education and staff wellness • Passionate

  7. Best Practices • The council might include: • A building level administrator and another staff member wiling to take on the leadership of the group • Nutrition/foodservice staff person • PE instructors/Health Instructors • School nurse • Custodians • Parents • Students • Community members with expertise or an interest • Local coalitions and parks and recreation department • Guidance/counseling and social service providers • Safety compliance officers • Healthy school environment promoters • Staff wellness advocates

  8. Tips for Team Management • Meet with your team every 4-6 weeks (minimum of 4 times/year) • Consider a brief standing meeting at the same time and place • Have an agenda and keep meeting minutes to distribute to team • Make sure members feel a part of decision-making and action plan implantation • Recognize members for their accomplishments • Consider dividing team up to work on actions from action plan that interest them (see check lists for school wellness committee, Tab #4)

  9. 2 Nutrition Guidelines Policy LEAs are now required to include nutrition guidelines to promote student health and reduce childhood obesity for all foods available in each school district.

  10. 2 Nutrition Guidelines • Standards for all food available on the school campus • School Meals • Free water available during lunch • Meal Service and Time • Competitive Foods • Classroom/school celebrations • Using non-food rewards • Fundraisers

  11. Energy Balance Obesity is the result of chronic energy imbalance (intake > output) CDC (2011)

  12. Energy Balance Messing up both sides of the equation: • Increasing energy intake • Larger portion sizes (the “super-sized” effect) • More energy dense foods • “competitive foods,” sugar-sweetened beverages • Fewer “healthy” fruits and vegetables • Decreased physical activity • Falling short of recommended 60 mins/day • Increased sedentary behavior • “Screen time” – TV, computer, video games *Preventing/treating obesity is about re-balancing the equation.

  13. Foods and food components to reduce • Sodium intake • Saturated fatty acids • Dietary cholesterol • Trans-fatty acids • Calories from solid fats and added sugars • Refined grains that contain solids fats, added sugars and sodium

  14. Foods and Nutrients to increase • Fruits & Vegetables • Variety of vegetables (dark-green, red and orange and beans and peas) • Whole grains • Fat-free or low-fat milk and mil products • Variety of protein foods • Oils to replace solid fats • Foods are rich in potassium, dietary fiber, calcium and vitamin D

  15. Competitive Food • Competitive food: all food and beverages sold to students on the School campus during the School day, other than those meals reimbursable under programs authorized by the NSLA and the CNA. • School campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day. • School day: the period from the midnight before, to 30 minutes after the end of the official school day.

  16. Applicability The proposed standards apply to all foods and beverages sold on campus during the school day. • a la carte, • in school stores, • snack bars, • vending machines

  17. Snacks Not Meeting Standards Snacks Under New Standards *There are existing products meeting standards Chocolate sandwich cookies Fewer empty calories from fats and added sugars Fruit Flavored Candies Empty Calories from Fats and Added Sugars Chocolate bar Donut Light Popcorn Peanuts Regular Cola Low-fat Tortilla Chips Granola Bar (oats, fruit, nuts) Fruit Cup (w/ 100% juice) No-calorie Flavored Water

  18. Competitive Foods • In a recent study, 40% of school-age kids consumed at least one competitive food on a typical school day from vending machines, a la carte lines in cafeterias, and school stores. • A wellness policy could address the followings: • Limiting sugar content of food and beverages • Limiting fat content of food and beverages • Serving size limits for foods and beverages • Limiting caffeine content of beverages • Exclude all candy (see competitive foods, competitive beverages charts, tab # 5)

  19. Fundraisers • All foods that meet the proposed standards may be sold at fundraisers during school hours. • The proposed standards would not apply to items sold during non-school hours, weekends, or off-campus fundraising events.

  20. Healthy Fundraising • Candy, baked goods, soda and other foods with little nutritional value are commonly used for fundraising at school • Selling these unhealthy foods sends the wrong message to students and promotes unhealthy habits • Fundraising supports students health when it involves selling nutritious foods and beverages or selling non-food items, such as wrapping paper, candles, or students artwork • Schools can also raise money and promote health at the same time through, for example, a walk-a-thon, field day or juggling contest. (See Healthy fundraising handouts, tab # 7)

  21. Non-food Rewards • There are many disadvantage to using food as reward: • It undermines nutrition education being taught at school • It encourages overconsumption of foods high in added sugar and fat • It teaches kids to eat when they are not hungry as a reward to themselves • Rewards support student health when they involve using non-food items or activities to recognize students for their achievement or good behavior, if an extrinsic reward system is used • Example of stickers, books, or extra time for recess (See Non-food rewards handouts, tab #6)

  22. Classroom Parties and school Activities • Birthday parties and holiday celebrations provide a great opportunity for schools to make healthful eating fun and exciting for students. • Schools can promote a positive learning environment by shifting the celebration from the food to the child • Games, crafts and have fewer parties and celebrate birthday on a monthly basis. (See Healthy classroom celebrations handout, tab # 8)

  23. 3 Nutrition Education Policy • LEAs are now required to include goals for nutrition education and promotion that promote students wellness • Standards based nutrition education • Integrated into curricula • Education links with school environment

  24. 3 Nutrition Education Goals for Nutrition Education • Classroom-based (incorporated into curriculum) • Cafeteria interventions • Foodservice staff education • Staff training • Home and Community

  25. Best Practices • Nutrition education has been shown in improve eating habits and health. • Connecting nutrition education to other content areas helps with mastery of core subject standards. • Research shows that behavior change correlates positively with the amount of nutrition instruction received. • Linking nutrition education throughout the school and community reinforces consistent health messages

  26. Team Nutrition’s Goal Improve children’s lifelong eating and physical activity habits by using the principles of the Dietary Guidelines for Americans and MyPlate.

  27. Serving Up MyPlate: A Yummy Curriculum

  28. Serving Up MyPlate: A Yummy Curriculum • The Curriculum seeks to improve the overall composition of the diet and increase the amount of PA each day. • The following methods are used to accomplish these goals: • Education-based strategies; displaying MyPlate posters, playing MyPlate-themed songs, educational games, and sending home informational handouts to parents • Behavior-modification strategies; skill-building, problem-solving, decision-making, self-monitoring and goal-setting activities • Environmental-modification strategies; using MyPlate graphics in the classroom, cafeteria, and on school menus.

  29. Dig In! Curriculum • Planting the seeds for a successful educational journey • Engaging, motivating, and easy to use • Each lesson offers connections to the garden and learning activities • Lessons can be taught with or without a large garden in place

  30. The Great Garden Detective AdventureCurriculum • Curriculum Standards by Lesson • Grades 3 and 4 • Social Cognitive Theory Constructs Aligned with Activities includes: • Environment • Behavioral Capability • Self-Control • Observational Learning • Self-Efficacy • Reinforcements • Outcome Expectancies • Reciprocal Determinism

  31. At A Glance • Lesson 1: Use Your Five Senses • Lesson 2: Dig for Dirt • Lesson 3: Investigate Like a Super Sleuth • Lesson 4: Decipher the Secret Vegetable Code • Lesson 5: Trace the Fruit and Vegetable Trail • Lesson 6: Unravel Clues in the Cafeteria • Lesson7: Reveal Family Recipe Favorites • Lesson 8: Uncover Tasty Crimes • Lesson 9: Explore a Flavor Mystery • Lesson 10: Discover Berry Sweet Evidence • Lesson 11: Celebrate the Sleuth’s Mystery Dinner

  32. Healthier Middle Schools: Everyone Can Help

  33. http://teamnutrition.usda.gov/library.html

  34. How to order TN materials

  35. UNL/Extension School Enrichment Kit http://lancaster.unl.edu/nep/school.shtml

  36. Best Practices • Nutrition education activities should: • Be consistent with the 2010 US Dietary Guidelines for Americans • Emphasize the appealing aspects of healthy eating • Include enjoyable , developmentally appropriate, culturally relevant, participatory activities, such as contests, promotions, taste testing, farm visits and school gardens • Promote fruits, vegetables, WG products, low-fat/fat-free dairy products, healthy preparation methods and healthy enhancing nutrition practices • Emphasize caloric balance between food intake and energy expenditure • Engage families as partners in their children’s education • Teach media literacy with an emphasis on food marketing

  37. Nutrition Education Theme Ideas

  38. Cafeteria-Based Nutrition Education • Invite classes to visit the cafeteria kitchen and learn how to make healthy foods • Involve students in planning the school menu and preparing recipes • Offer foods that reinforce classroom lessons e.g. WG rolls to reinforce a lesson on dietary fiber and WG. • Display nutrition posters in the cafeteria and distribute nutrition information and materials • Coordinate menus with classroom lessons and school promotions e.g. featuring food from other countries for an international day

  39. 4 Nutrition Promotion Policy LEAs are now required to include goals for nutrition promotion to improve the nutrition environment: Changing the school environment to support healthy eating.

  40. 4 Nutrition Promotion Changing the school environment to support healthy eating • Become a HUSSC and Team Nutrition School • Participate in USDA Fresh Fruit and Vegetable program (if eligible) • Staff modeling health eating and physical activity • Cafeteria ambiance/education • Harvest of the Month/Taste testing days • Community meal events • School Garden • Health Fair and Wellness Newsletter

  41. USDA – Changing the Scene http://www.fns.usda.gov/tn/HealthierUS/index.html

  42. 5 Physical Education Policy • LEAs are now required to include goals for physical activity and other school-based activities to promote students wellness • Standards based physical education • Health and fitness focused curriculum • Education links with school environment

  43. 5 Physical Education: Critical Criteria • Certified physical education teachers • Standards‐based curriculum; fitness focused • Adequate time: Elementary = 150 mins/week; Secondary = 225 mins/week • Accountability : Assessment, policies, monitoring, and consequences • No exemptions/waivers/substitutions NASPE Guidelines

  44. 6 PhysicalActivity Policy • LEAs are now required to include goals for physical activity and other school-based activities to promote students wellness • PA Integrated into the classroom • Daily recess for elementary (minimum of 20 minutes) • Education links with school environment

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