The Wellness Program Committee shall serve the following purposes:

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1 WELLNESS PROGRAM In recognition of the declining nutritional intake and increasing obesity in children, Congress passed the Child Nutrition and WIC Reauthorization Act (Public Law ) in June This nationwide law requires that all school districts that participate in the National School Lunch and Breakfast Program develop a Local Wellness Program by the first day of the 2006 school year. The responsibility for developing a wellness program remains at the local level so that each school district can address their particular school nutrition environment, and make the program changes that would have a positive impact on the individual needs and health of their student population. These changes would include not only the school meal programs but all venues where students have the opportunity to learn or practice healthy eating behaviors. Washington County Public Schools (WCPS) established a Wellness Program in May These regulations address cafeteria ala carte and student vending machine food items, nutrition education, physical activity, faculty vending machine food items, fundraising, concession sales, classroom parties and celebrations, and use of food as rewards, re-enforcers or in lesson plans. It also addresses the role of division faculty and school staff in a healthy school environment. Supporting resource materials will be provided on the Intranet to assist in program and regulation implementation. Thank you to everyone who has provided input. This includes school administrators, principals, teachers, parents, students, nurses, community members, and county representatives. Your interest and support is greatly appreciated! If you are interested in serving on the WCPS Wellness Committee, please contact Dr. Janet Lester at janetl@wcs.k12.va.us or Healthy students and employees attend school regularly and succeed at academic performance and instruction. Let's all help our children and staff to lead healthier lives.

2 Regulation 1 Wellness Program Committee Purpose The purpose of this regulation is to provide Washington County Public Schools (WCPS) the necessary structure to implement and document the wellness program. 1. Mission The WCPS Wellness Program Committee shall be responsible for establishing and measuring the implementation of the WCSP Wellness Program. Committee members shall work collaboratively and offer multiple perspectives to insure the WCPS Wellness Program is consistent with district educational and budgetary goals, designed to optimize the health and well-being of students and staff. 2. Responsibilities The Wellness Program Committee shall serve the following purposes: a. Establish standards for all foods and beverages available to students on each school campus; review requests for exception and make recommendations to the superintendent b. Establish goals for student nutrition education, physical activity, and other school-based activities designed to promote student wellness c. Develop guidance and serve as a resource for the program implementation d. Establish a plan for monitoring, measuring, and evaluating the impact on student wellness e. Review and evaluate the program standards and their implementation f. Review and revise regulations for approval by the Superintendent g. Prepare reports as requested by the School Board 3. Membership The Wellness Program Committee membership shall include: a. Secondary level administrative and faculty representation b. Elementary level administrative and faculty representation c. A representative of Food Services d. A Health Service Department School Nurse

3 e. A representative of Curriculum & Instruction f. Student representation g. Parent representation h. Representative(s) of the local community (business member, social service board member, county health advisor) i. A medical health practitioner/physician 4. Committee Chairperson The Wellness Program Committee Chairperson is a School District employee charged with the primary responsibility for coordinating committee activities related to standards establishment, program implementation and monitoring. The Chairperson reports to the Assistant Superintendent.

4 Regulation 2 Food Service Purpose The purpose of this regulation shall provide Washington County Public Schools (WCPS) the necessary structure to implement and document the Food Service Department s wellness program standards. 1. School Meals Program a. The school meals program shall operate in accordance with the National School Lunch Program standards and applicable laws and regulations of WCPS. b. Schools shall offer varied and nutritious food choices that are consistent with the federal government s current Dietary Guidelines for Americans. c. Menus shall be planned with input from students, family members, and other school personnel and take into account students cultural norms and preferences. d. The food service staff shall encourage students to select nutrient components from the five food groups: dairy, vegetable, grain, fruit and meat. e. The use of lean meats, fruits, vegetables, whole grains, and low-fat or non-fat milk shall be emphasized in menu planning. f. Food-pricing strategies and food marketing programs shall highlight to students the nutritious meals offered by the food service program. g. Menu selections shall be offered to enhance menu nutrient standards. h. The Food Service Department is required to meet with students at least twice a year to obtain their input and suggestions regarding menu development. Parents and school staff members are invited to attend. i. All school meals shall feature a variety of age-appropriate healthy choices that are tasty, attractive, and of high quality. j. Where offered, the school breakfast program will incorporate nutritious menu items and utilize marketing strategies to promote breakfast participation. 2. Food Preparation a. School meals will be prepared to maximize nutrient density and reduce fat and sodium.

5 b. School food service employees shall use food preparation techniques to provide meals that are lower in total fat, saturated fat, trans fat, sodium, and sugar. c. Food Service Department recipes shall be nutritionally analyzed by Registered Dietitians, and used to prepare food items that meet nutritional guidelines for meals. d. Training programs shall be used to improve the Food Service Department s staff on their culinary skills. e. The Food Service Department shall use standardized recipes and attractive food presentation techniques. f. The Food Service Department shall encourage parents/guardians to provide healthier packed lunches through the use of newsletters and marketing materials. 3. Food Service Vending and Ala Carte Competitive Foods a. Nutrition information for ala carte snacks and beverages shall be offered in snack bars, meal service lines, vending machines and school stores for students, parents and the school community. b. Nutritious and appealing foods such as fruits, vegetables, low and non-fat dairy products and whole grain products will be available where possible wherever food is sold or offered on the school campus during the school day. c. All a la carte snacks and beverages offered for sale to students during the school day must comply with USDA regulations prohibiting the sale of foods of minimal nutritional value. d. WCPS has set revised standards for student Ala Carte and Vending items which promote better-for-you snack and beverage choices i. Student Vending ii. 100% of snack foods and beverages sold in student vending machines will meet the WCPS ala carte nutrient standard iii. Student Ala Carte: 1. 90% of Ala Carte items available in the elementary schools will meet the WCPS revised nutrient standard 2. 80% of Ala Carte items available in the Middle schools will meet the WCPS revised nutrient standard

6 3. 75% of Ala Carte items available in the High schools will meet the WCPS revised nutrient standard iv. Every year, beginning in after the first year, the percentage of items that meet the WCPS revised nutrient standard criteria will increase by 5% until all schools have reached 100%. 4. Eating as a Positive Experience a. The school division shall provide adequate lunchtime for students scheduled as closely to the middle of the school day as possible with a minimum of 30 minutes. b. Adequate facility serving space shall be provided. c. Efficient methods of service shall be used to ensure students with a minimum amount of waiting time. d. Adequate seating shall be available to accommodate all students served during each meal period. e. Adequate supervision shall be provided in the dining area. f. The dining area shall be clean, orderly and inviting. g. The Food Service Department shall assist in kitchen and cafeteria design that supports a pleasant dining experience. 5. Food Service Nutrition Education and Marketing a. At all school levels menu planning concepts and food merchandizing programs shall be used to promote healthy and balanced meal choices. b. The secondary school cafeteria signage programs must clearly communicate the healthful food items included with each meal choice. c. The elementary school cafeterias shall use merchandizing programs to promote a variety of nutritious menu items that are appealing to young children. d. Colorful signage, posters with nutrition messages, and monthly promotions shall be used to encourage students to participate in the meal program and to select a complete, balanced meal. e. School meals shall be marketed to appeal to all students. f. The Food Service Department shall communicate nutrition information to families via nutrition messages printed on menus, school newsletters, information posted on the division s website and cafeteria signs and posters.

7 g. A la carte snacks and beverages shall be marketed to promote healthful choices over less nutrient value items. h. The school cafeteria can serve as a learning laboratory enabling students to apply critical thinking skills taught in the classroom to a daily real life situation. i. Nutrition education shall be available in the school dining room with coordination between the food service department, wellness dietitian and teachers. j. The Food Service Department shall support division activities such as health fairs, food demonstrations, culinary workshops and kitchen tours. 6. Food Safety a. All food service equipment and facilities shall meet applicable local and state standards for safe food preparation and handling, sanitation, and workplace safety. b. The school division shall comply with applicable federal and state law including the Hazard Analysis and Critical Control Point (HACCP) principles. c. The Food Service Department shall provide Food Safety Training Modules to their department annually. d. The Food Service Manager, cafeteria managers and assistant managers shall be certified in food safety through the National Restaurant Association Educational Foundation s ServSafe program. 7. Training a. The Food Service Department will receive general nutrition training annually. b. The Food Service Department will receive Food Allergy Program training annually. c. The Food Service Department shall conduct monthly training on various topics concerning food production, safety, and nutrition.

8 Regulation 3 Health Services Purpose The purpose of this regulation is to provide Washington County Public Schools (WCPS) the necessary structure to implement and document the Health Service Department s wellness program standards. 1. Classroom Nutrition Education a. A Wellness Program Committee shall be established to assess all nutrition education curricula and materials for accuracy, completeness, and consistency with both the division s educational and wellness program goals. b. The Wellness Program shall serve as a resource for teachers on the Nutrition Curriculum and prepare them through professional development activities to effectively deliver an accurate nutrition education program. Preparation and professional development activities will provide basic knowledge of nutrition, skill practice in program-specific activities and instructional techniques, and strategies designed to promote healthy eating habits. c. Students shall have the opportunity to participate in a variety of classroom nutrition education learning experiences that include the following characteristics: Nutrition knowledge: including, but not limited to, the benefits of healthy eating, essential nutrients, nutritional deficiencies, principles of healthy weight management, the use and misuse of dietary supplements; and Nutrition related skills: including, but not limited to, planning a healthy meal, understanding and using food labels, and critically evaluating nutrition information and commercial food advertising; and Assessment of personal eating habits: setting goals for improvement, and planning to achieve those goals; and Food Safety Practices: safe food preparation, handling, and storage. d. Nutrition education shall be designed for integration into other areas of the curriculum such as math, science, language arts, and social studies as appropriate by elementary grade level. e. Nutrition education will be integrated within the sequential, comprehensive health education program in grades 6 through 10. f. Nutrition education will complement physical fitness.

9 g. Nutrition education will be based upon the most recent Dietary Guidelines for Americans and the USDA MyPyramid food guidance system. h. The Wellness Dietitian shall be available to participate in classroom visits to reinforce nutrition principles. i. When incorporating foods into lesson planning, teachers shall use foods that meet the National School Lunch program guidelines. 2. Student Services a. One-on-one and group nutrition counseling sessions, for students and guardians, shall be available in coordination with the Wellness Program. b. Anthropometric measurements (height, weight, BMI, blood pressure, lipid profile (optional)) can be measured and tracked longitudinally throughout the student s enrollment in the Washington County Public School Division. Upon request, measurements will be conducted by Health Services for five years and then be re-evaluated. 3. Community Outreach a. The nutrition education program shall engage families as partners in their child s education. b. The Wellness Program shall offer parent information on nutrition education. c. Health messages shall be provided by the Wellness Program through a nutrition website, media productions, and printed materials. d. The Wellness Program shall support division activities such as health fairs, food demonstrations, culinary workshops and kitchen tours.

10 Regulation 4 Physical Activity Purpose The purpose of this regulation is to provide Washington County Public Schools (WCPS) the necessary structure to implement and document the physical activity wellness program standards. 1. Physical Activity during the School Day a. Students shall be given opportunities for physical activity during the school day through daily recess periods, physical education (P.E.) classes, walking programs, and the integration of physical activity into the academic curriculum. b. Schools will promote an environment supportive of physical activity. 2. Physical Activity Before and After School a. Students shall be given opportunities for physical activity through a range of after-school programs. 3. Physical Education Lessons a. Physical Education Standards of Learning (SOLs) identify concepts, processes and skills for physical education in kindergarten through 10th grade. b. Recreation and Wellness I, Recreation and Wellness II, and Sports Medicine shall be available for students in grades 11 and 12. c. Physical education shall be provided to help students learn the skills necessary for performing a variety of physical activities and understand the benefits of achieving and maintaining a physically active lifestyle. d. Physical education will focus on the 5 basic strands skillful movement, movement principles and concepts, personal fitness, responsible behaviors and physically active lifestyles. e. Physical education classes shall be taught by appropriately trained instructors in an environment where students learn, practice and are assessed on developmentally appropriate motor skills, social skills and knowledge. f. This school division shall participate in the Virginia Wellness-Related Fitness Testing Program for grades The Virginia Wellness Testing will focus on aerobic capacity, muscular strength, endurance and flexibility and body composition.

11 g. Teachers are to provide maximum participation by every student in all physical activities. h. A recess will be provided daily in accordance with state law. i. Middle and High school students shall have the opportunity to design and implement individualized physical activity/fitness plans. Physical education teachers shall provide ongoing feedback and monitor students progress in implementing individualized plans. j. Students shall use feedback technologies that promote student-centered approaches to learning about physical activity. k. The Wellness Chairperson will work with the Physical Activity coordinator to incorporate nutrition and physical activity resource materials for all grade levels. 4. Creating a Positive Environment for Physical Activity a. Physical activity (i.e. running laps, pushups) will not be used as a consequence for negative behavior. Likewise, physical activity opportunities (i.e. physical education) will not be withheld as a consequence for negative behavior. This guideline shall not apply to extracurricular sports teams. b. The practice of taking away recess time from a student must be used only as a last resort. c. All schools shall provide a physical and social environment that is safe and enjoyable physical activity for all students, including those who are not athletically inclined. d. Physical education staff will provide families with information to help them incorporate physical activity into their children s lives. e. Schools shall work with business partnerships to provide opportunities for students to participate in activities that promote physical activity. f. Physical education staff shall support division activities such as health fairs.

12 Regulation 5 Other School Based Initiatives Purpose The purpose of this regulation is to provide Washington County Public Schools (WCPS) the necessary structure to implement and document the other school based initiatives relating to the wellness program standards. 1. Faculty and Staff Initiatives a. WCPS staff and faculty shall become full partners in the division s wellness program goals. b. Fifty percent (50%) of all items offered in faculty vending machines shall meet the WCPS ala carte nutrient standard. c. When incorporating foods as rewards, re-enforcers, or in lesson plans teachers shall use foods that meet the National School Lunch Program guidelines. (Exceptions may be made for special education IEP students.) d. Teachers and school staff shall not withhold any food service department meals or a la carte item available to students. 2. Fundraising Activities Initiatives WCPS allows school-sponsored fundraising activities to be conducted outside the school day. When snack food and beverages are sold, a minimum of 50% of the fundraising event s snack foods/beverages shall meet WCPS ala carte nutrition criteria. PTA/PTO, booster and other support groups shall be encouraged to follow these same guidelines. a. Snack food and beverage shall be phased in as follows: Year Percentage 09/10 50% 10/11 50% 11/12 50% 12/13 and thereafter 75% 3. Concessions and Classroom Parties/Celebrations Initiatives a. WCPS allows snack food and beverages sold at concessions (stands, tables) to conform to the following: i. All purchase orders already submitted before implementation of this regulation shall be exempt from the above statement for the school year.

13 ii. At minimum 2 snack food items and 2 beverages shall meet WCPS ala carte nutrition criteria for the initial two year period. These goals shall increase as follows: Min. # of Foods Year and Beverages 09/10 2 each 10/11 2 each 11/12 3 each 12/13 3 each 13/14 and thereafter 4 each b. WCPS allows snack food and beverages items provided at classroom parties and celebrations to conform to the following: i. In reviewing items for classroom parties and celebrations, teachers shall require that a minimum of 50% of all snack foods and beverages meet WCPS ala carte nutrition criteria. ii. Snack food and beverage goals will be phased in as follows: Year Percentage 09/10 50% 10/11 50% 11/12 50% 12/13 and thereafter 75%

14 Regulation 6 Measurement and Evaluation Purpose The purpose of this regulation is to provide Washington County Public Schools (WCPS) the necessary structure to monitor, evaluate, and report on the wellness program standards. Monitoring, Reporting and Evaluating The Wellness Program Committee Chairperson shall monitor, evaluate and report to the superintendent on the wellness program standards. The Chairperson shall complete need assessments at least every three years to help re-establish regulation goals, assess progress, and determine areas of needed improvement.

KIDSPEACE POLICY Copyright, KidsPeace Corporation

KIDSPEACE POLICY Copyright, KidsPeace Corporation Title: Child Nutrition and Local Chapter: Program Support Services Wellness Policy Number: ORG.5206 Subsection: Education Services Initiating Authority: