School Wellness Policy

Elements

Release of the Healthy, Hunger Free- Kids

Act of 2010
 Wellness Policy Requirement
Overview
 Public Involvement
 Nutrition Guidelines
 Nutrition Education
 Nutrition Promotion
 Public Notification
 Monitoring and Evaluation
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.
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
 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
 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
 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
 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)
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.
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
 Energy Balance

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

 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
 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
 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.

15
 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

16
 Snacks Not Meeting Standards Snacks Under New Standards
*There are existing products meeting standards
Empty Calories from Fats and Added Sugars

Chocolate
sandwich
cookies Fewer empty calories from fats and
added sugars
Fruit
Flavore
d Donut Chocolate
Candies bar

Light
Popcorn
Peanuts
Regular Cola

Low-fat
Tortilla
Granola
Chips
Bar
(oats, Fruit Cup
fruit, (w/ 100%
nuts) juice)
No-
calorie
Flavored
Water
 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)
 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.

19
 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)

 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)

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)
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
3 Nutrition Education

Goals for Nutrition Education

•Classroom-based (incorporated into curriculum)

•Cafeteria interventions
•Foodservice staff education
•Staff training
•Home and Community
 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
 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.
Serving Up MyPlate: A Yummy Curriculum
 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.
 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
 The Great Garden Detective Adventure
Curriculum
• 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
 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
 Healthier Middle
Schools: Everyone
Can Help
http://teamnutrition.usda.gov/library.html
How to order
TN materials
UNL/Extension School Enrichment Kit

http://lancaster.unl.edu/nep/school.shtml
 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
Nutrition Education Theme Ideas
 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
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.
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
 USDA – Changing the Scene

http://www.fns.usda.gov/tn/HealthierUS/index.html
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
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
6 Physical Activity
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
6 Physical Activity
Changing the school environment to support being
physically active:

Daily recess
Physical activity integrated into the classroom
Before school PA
After school PA
PA utilized as a class reward
Community run/walk
Safe Routes to school
http://www.fueluptoplay60.com/
7
Public Notification
Policy

LEAs are now required to inform and update the public (including parents, students,
and others in the community) about the content and implementation of local wellness
policies.
Information for the public on the School Nutrition Environment: Requires LEAs to
report on the school nutrition environment to the USDA and the public, including
information on food safety inspections, local wellness policies, school meal program
participation, nutritional quality of program meals, etc.
7
Public Notification
 Website
 Handbook
 Simple flyers or bulleting-board posters
 Articles in the school newsletter
 Articles or notices sent home in student’s backpacks
 Staff and community emails
 Daily loudspeaker announcements
 Health and wellness programs
 In-service educational programs
 Cafeteria promotions
(see sample letters to staff parents/families, sample article school
newsletter and website, sample memo to staff, Tab #14)
8
Monitoring and Evaluation
Policy

Be measured periodically on the extent to which schools are in compliance with the
local wellness policy, the extent to which the local education agency’s local wellness
policy compares to model local school wellness policies, and the progress made in
attaining the goals of the local wellness policy, and make this assessment available to
the public.
8 Monitoring and Evaluation

Assess and evaluate compliance

• Student health trends, e.g. fitness tests, nutrition habits

• Time spent on physical activity
• Nutrition education and PA programs conducted
• Financial impact, e.g. cafeteria a la carte sales, vending
machines
Why Spend Time on Policy?
• Policies are necessary for and can give a clear
structure to a safe, protective and inclusive
school environment.
• Supported by a majority, “Universal belief”,
focusing on positive outcomes.
• As transition occurs (change of staff,
leadership, programs, structure), policies
remain constant, hopefully with clear
expectations.
What Do You Do With Policy?
• Assess
• Analyze and Revise
• Develop
• Communicate (key throughout the process)
• Implement (includes finding funding)
• Enforce
• Share policies with your school community,
including advocacy.
 Effective Practices for PA
• School-based
physical education Policy
• Recess

Systems
• Classroom-based
physical activity

• Extracurricular Environment
physical activities
Physical Activity Policy Examples
– Students will receive 100-150 minutes of
physical education per week.
– Physical Activity will not be used and/or
withheld as punishment.
– Elementary students will have at least 20
minutes/day of recess.
– Opportunities for physical activity will be
incorporated into other subject areas.
 Effective Practices for Nutrition
• Nutrition Services

• Ala Carte/Vending Policy

• Classroom-based
nutrition education Systems
• Classroom
Celebrations
Environments
• Store/Fund
Raisers
 Nutrition Policy Examples
– Students will have at least 20 min. to eat lunch not including
time spent walking to/from class or waiting in line.
– Fruits and/or veggies are offered a la carte.
– Sale of foods of minimal nutritional value is not allowed on
school property.
– A minimum of 15 hrs. of classroom nutrition education will
be provided to all students.
– Foods of minimal nutritional value will not be used for
classroom rewards and celebrations.