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Goals. Share Portage Public Schools philosophy and mission for Wellness Policy Share Nutritional Guidelines we have chosen to follow Show how to read Nutritional Label for PPS Guidelines Share Next Steps. PPS Philosophy. CSHT Chair not FSD

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Presentation Transcript
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Goals

Share Portage Public Schools philosophy and mission for Wellness Policy

Share Nutritional Guidelines we have chosen to follow

Show how to read Nutritional Label for PPS Guidelines

Share Next Steps

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PPSPhilosophy

CSHT Chair not FSD

We did not want to set the bar so high that we cannot be successful

We did not want to cram a new mandate down the throats of staff on top of all the educational mandates in place

We wanted to phase in implementation over a period of time to prevent “Cold Turkey” revolts

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PPSMission

Set the standard so we can be successful very quickly

During the annual review of our policy, look for opportunities to raise the bar

Educate stakeholders to understand the purpose of Wellness Policy and the goal of increased participation w/the policy

Continually move toward higher and healthier standards in all areas

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PPS: Creating the Policy

Used Michigan Action For Healthy Kids Model www.tn.fcs.msue.msu.edu

Discussed where we do and don’t meet the model policy

Adapted the policy to the district needs

Discussed where we want to be in the future as we revise the policy.

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PPS: Nutrition Guidelines

Not written into the policy

Currently only pertains to Food Service Ala Carte offerings

District set RFP for beverage contract for all district buildings this year which will transition all buildings and vending to meet Alliance for Healthier Generation guidelines by 2008 www.healthiergeneration.org

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PPS: Nutrition Guidelines

MUST MEET 5 OF 7

  • Total Fat < 35%
  • Saturated Fat < 10%
  • Sodium < 500 mg/serving
  • Sugar < 35% by weight
  • Calories < 300
  • Fiber > 1 gram
  • Calcium, Iron, Vitamin A or C > 10%
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PPSChangesMade

Removed Rice Krispy Treats

Removed Little Debbie Snacks

Changed from Slushy to Fruit Smoothie (Rich’s Bahama Blast)

Removed all snacks from elementary that did not meet the guidelines

Marked the price lists at secondary building with a logo to designate “Better Choices”

Introduced new vegetarian offerings

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PPSChangesMade
  • Introduced Healthy Vending machines
  • “Fruity Fridays” Idea from Fruit and Vegetable grant Free fruit to all students
  • Fresh Fruit on side offering bar daily,

vegetables are available most days

  • Fruit Juice available most days as side
  • “Fizzy Fruit” – www.fizzyfruit.com
  • Created Item Identifier that lists nutrition for items on the line and moving toward ala carte
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Next Steps

CSHT meet for our annual review

Review Nutritional Guidelines

Review Offerings at secondary buildings

Review Feedback from students and parents about current changes

Revise menu to incorporate more healthy choices and overall improved nutrition

Continue to talk to brokers about need for healthy choices in the school program

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Additional Resources
  • Healthy Food and Beverages Policy – MI

www.tn.fcs.msue.msu.edu/localwellnesspolicy

  • Physical Education Policy – MI

www.tn.fcs.msue.msu.edu/boardpolicyqualitytype91603.pdf

  • Coordinated School Health Programs Policy

www.tn.fcs.msue.msu.edu/chsp_policy_77375_7.pdf

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