JACKSON COUNTY

MIDDLE SCHOOL

Wellness Policy

2006-07

170 Blue Devil Lane

Gainesboro, TN 38562

(931) 268-9779

Mrs. Gail Myers, Principal

Mr. Lakelan Barham, Assistant Principal

Policy Intent/Rationale

Jackson County Schools promote a healthy school environment by supporting regular physical activity, good nutrition, and general wellness of all students. The school system supports a healthy learning environment where all children can learn and participate in positive and safe surroundings. Improved health optimizes student performance in and out of the classroom, and helps ensure that no child is left behind.

To accomplish the goals of the Wellness Policy:

• The Jackson County School Nutrition Program complies with federal, state, and local requirements. School Nutrition programs are accessible to all children.
• Nutrition education is provided and promoted.
• Physical activity is a daily component of the school day.
• Physical activity is promoted and encouraged outside of the parameters of the school day.
• All school-based activities are consistent with local wellness policy goals.
• All foods and beverages made available on campus in PK-8 (including vending, concessions, al a carte, student stores, parties and fundraising during the school day are consistent with the Dietary Guidelines for Americans and meet the Nutritional Standards set forth by Tennessee State Board of Education.
• All foods made available on campus adhere to food safety and security guidelines.
• Food that does not meet the nutritional standards will not be used as a reward.
• Denial of physical activity will not be used as punishment.

A. Nutrition Education Goals

• Nutrition education will be integrated into other areas of the curriculum, such as math, science, language arts and social studies.

• Nutrition education will involve sharing information with families and encouraging them to provide nutritious meals for their families.

• Nutrition education will include training for teachers and staff.

• Students will be encouraged to start each day with a healthy breakfast.

• Nutrition education will emphasize caloric balance between food intake and energy expenditures.

• Nutrition education will be encouraged to include subject areas such as:

Food Guide Pyramid Calories and Fat

Food Variety Food Labels

Diet and Disease Serving Sizes

Healthy Snacks Importance of Breakfast

Healthy Diets Proteins and Carbohydrates

Healthy Heart Choices Cultural Food Differences

Dietary Guidelines Food Safety and Sanitation

B. Physical Activity Goals:

Setting Physical Activity Goals

• Maintain current after-school sports and activities, and encourage additional opportunities for physical activity before, during, and after school.

• Each student is encouraged to have at least twenty minutes for physical activity per day which includes stretching and running in place. These activities should not be limited to the Physical Education Classroom. Encourage sixty minutes total per day (including after school).

• Health Class will include reinforcement of importance of physical activity incorporated into lifestyle. Example: Keep journals of sedentary activity times and evaluate, make recommendations for activities such as steps instead of elevators, taking long way to get there.

C. Nutrition Standards Goals:

• All foods made available for consumption on PK-8 campuses during the school day which is defined as 45 minutes before the official start of the school day, until 30 minutes after the end of the school day, will comply with the current Nutrition Standards set forth by the TN State Board of Education including foods sold:

1. School Vending Machines

2. Fundraisers

3. Student Stores

4. A la Carte Sales, excluding portions of the reimbursable as set forth in the nutrition standards of the TN State Board of Education

Note: With non-purchased food items only, these standards may be deviated from on infrequent special occasions which are approved by the school’s principal and all exceptions are to be logged and sent to the Wellness Coordinator. Special occasions such as birthday parties should be limited to one monthly group birthday party for every child born in that month.

• School officials, teachers, students and parents are encouraged to be involved in choosing the competitive food selections for their local schools.

• Nutrition information for products offered in school vending stores, a la carte, etc. is readily available near the point of purchase.

4. Other School Based Wellness Activities Goals:

• The school will provide offer special programs and opportunities to help students access their current fitness level such as Blood Pressure checks and Body Mass Index measurements.
• The School Nutrition Program will provide opportunities self interest in their health.
• After School Programs – Provide healthy snacks and physical activity.

• Parent Involvement Programs will be used as a tool to inform parents and community members about the benefits of good nutrition and physical activity.

• Field Trips – Encourage principals and teachers to allow cafeteria to pack nutritious meals.

Local Wellness Policy Team:

The School Health Advisory Council and Wellness Coordinator are responsible for the following:

1. Monitoring and implementation of the Local Wellness Policy
2. Evaluating Policy progress
3. Recommending revised Policy Changes as necessary to the Local Board of Education
4. Serving as a resource to school sites

The council will meet a minimum of two times per year, with the council membership including, but not limited to the following:

1. Parents
2. Students
3. Teachers
4. School Board Representative(s)
5. School Administrators
6. School Nutrition Supervisor
7. School Nurse
8. Members of the public

Measuring Implementation of Policy:

The Wellness Coordinator will be responsible for reporting to the School Health Advisory Council and the Board of Education the progress of implementation of the Policy’s goals on an annual basis. The following tools will be used to evaluate the effectiveness of the Wellness Policy’s implementation.

• Physical Fitness Test

• Body Mass Index, Height and Weight

• Attendance Reports

• Discipline Reports

• Breakfast and Lunch Participation

The School Breakfast and Lunch Programs:

• The School Nutrition Supervisor will work closely with the School Health Advisory Council in making sure that the school lunch and breakfast programs met the criteria set by USDA for Federal School Meal Programs.
• The School Food Service Program Provider will follow the state mandated nutrition standards when determining the items in al a carte and competitive food sales

Cafeteria Environment:

• The cafeteria will provide an enjoyable climate for all students during dining.
• The cafeteria will also provide adequate space with clean surroundings.
• All students shall have adequate time to eat their meals; it is suggested at least 20 minutes from the time the students are seated with their food.
• All students shall have convenient access to hand washing or hand sanitizing before each meal.

Teacher to Student Incentives:

Food as a part of a Student Incentive Program is strongly discouraged. If teachers do use food as a part of their incentive program during the instructional school day, all food and drinks used must meet the state mandated standards.

School Nutritional Quality Standards

These standards are developed for foods and beverages sold or offered for sale during the school day in schools that include students in grades Pre-kindergarten through 8. These standards apply to food items sold or offered for sale during the school day including but not limited to school stores items, fund raising items, a la carte items, vending machine items, snack bars items, etc. These standards do not apply to foods served as a federally reimbursable meal to pupils. However, it is strongly recommended that schools meet these standards in federally reimbursable meals.

(a) Beverages that can be offered for sale in schools include the following:

1. Fluid milk that is flavored or unflavored; is reduced fat, low fat, or skim/non-fat; and meets state and local standards for pasteurized fluid milk and/or USDA approved alternative dairy beverages;^*

2. Beverages that are 100% fruit and vegetable juices;

3. Water that is non-flavored, non-sweetened, and non-carbonated; (8 oz. serving only except unflavored water) and

4. Low calorie beverages (includes flavored, sweetened, and non-caffeinated water) that are flavored, non-carbonated beverages, containing no additional caloric sweeteners and no more than 15 calories per 8 oz. serving.

* There are no USDA approved alternative dairy beverages at this time. Public Law 108-265 (Child Nutrition Program Reauthorization) authorizes the Secretary of Agriculture to establish nutritionally equivalent non-dairy beverages by July 1, 2005.

(b) A food item that can be sold individually includes food that meets the following standards:

1. Calories from total fat must be at or below 35%, excluding nuts, seeds, and nut butters. This is determined by dividing the calories from total fat by the total calories and multiplying by 100. If calories from fat are not available, multiply the grams of fat by 9 to equal calories from fat

2. Calories from saturated fat must be at or below 10%. This is determined by dividing the calories from saturated fat by the total calories and multiplying by 100. If calories from saturated fat are not available, multiply the grams of saturated fat by 9 to equal calories from saturated fat.

3. Calories from sugar must be at or below 35% by weight. This is determined by dividing the grams of sugar by the gram weight of the product and multiplying by 100. This includes both naturally occurring and added sugars. This limit does not include fruits and vegetables as defined below.

4. Chips, cereals, crackers, French fries, baked goods, and other snack items may contain no more than 230 mg. of sodium per serving; pastas, meats, and soups may contain no more than 480 mg. of sodium per serving; and pizza, sandwiches, and main dishes may contain no more than 600 mg. of sodium.

(c) Fruits and Non-Fried Vegetables that can be sold individually include the following:

1. Fruits and vegetables may be fresh, frozen, canned or dried, and they must be found in the Food Buying Guide for Child Nutrition Programs. (http://schoolmeals.nal.usda.gov/FBG/2003FBG/%20Section%202.pdf).

2. Examples of products that cannot be sold as a fruit or vegetable include:

(i) Snack-type foods made from vegetables or fruits, such as potato chips and banana chips;

(ii) Pickle relish, jam, and jelly; and

(iii) Tomato catsup and chili sauce.

3. Fruits and non-fried vegetables are exempt from portion-size limits.

(d) Limit on portion sizes of foods and beverages sold individually are the following:

1. One and one-quarter ounces for chips, crackers, popcorn, cereal, trail mix, nuts, seeds, dried fruit, or jerky;

2. One ounce for cookies;

3. Two ounces for cereal bars, granola bars, pastries, muffins, doughnuts, bagels, and other bakery items;

4. Four fluid ounces for frozen desserts, including, but not limited to, low-fat or fat-free ice cream;

5. One ounce pure cheese that is lowfat or fat free containing 3.5 grams or less of fat.

6. Eight ounces for non-frozen yogurt; and

7. Eight fluid ounces for beverages, excluding non flavored water;

(e) The portion size of a la carte entrees and side dishes, including potatoes, shall not be greater than the size of comparable portions offered as part of school meals. Fruits and non-fried vegetables are exempt from portion-size limits.

(f) Individual food items that are part of a day’s reimbursable school lunch program may be sold on that day as an a la carte item. All other school a la carte items are not to exceed the State Board of Education’s standards for foods sold individually.