3501 - Health and Wellness

3501

Non Instructional

3501 – Health and Wellness

Student wellness, including good nutrition and physical activity, shall be promoted in the District's educational program, school activities, and meal programs. In accordance with state law and federal law, it is the policy of the Board of Education (Board) to provide students access to healthy foods and beverages; provide opportunities for developmentally appropriate physical activity; and require all meals served by the District meet or exceed the federal nutritional guidelines issued by the U.S. Department of Agriculture (USDA) and/or the "Connecticut Nutrition Standards for Foods in Schools", as applicable. This policy shall be interpreted consistently with Section 204 of the Healthy, Hunger-Free Kids Act of 2010 (Public Law 111-296)

In developing goals for nutrition promotion and education, physical activity, and other school-based activities that promote student wellness, the District will, as required, review and consider evidence-based strategies and techniques.

Goals for Nutrition Promotion and Education

The goals for addressing nutrition education include the following:

• Schools will support and promote good nutrition for students consistent with applicable federal and state requirements and guidelines.

• Schools will foster the positive relationship between good nutrition, physical activity, and the capacity of students to develop and learn.

• Nutrition education will be part of the District's comprehensive standards-based school health education program and curriculum. Elementary, middle school and high school students shall receive nutrition education that is sequential and comprehensive in scope and teaches skills that are interactive and participatory. Nutrition education will be integrated into other classroom content areas, as appropriate and will also be linked with the school food environment when possible. Schools will also link nutrition education activities with existing coordinated health programs or other comparable comprehensive school health promotion frameworks.

Goals for Physical Activity

The goals for addressing physical activity include the following:

• Schools will support and promote an active lifestyle for students.

• Physical education will be taught in all grades and shall include a standards-based, developmentally planned and sequential written curriculum that fosters the development of movement skills, enhances health-related fitness, increases students' knowledge, offers direct opportunities to learn how to work cooperatively in a group setting, and encourages healthy habits and attitudes for a healthy lifestyle.

• Unless otherwise exempted, all students will be required to engage in the District's physical education program.

• Recess and other physical activity breaks; before and after school activities, and walking and bicycling to schools, where safe to do so, are supported by the Board.

• Schools will provide opportunities for daily physical activity daily for students in accordance with state law.

Nutrition Guidelines for Foods Sold in Schools

Students will be offered and schools will promote nutritious food choices consistent with the current Dietary Guidelines for Americans and My Plate, published jointly by the U.S. Department of Health and Human Services and the Department of Agriculture, and guidelines promulgated by the Connecticut Department of Education ("Connecticut Nutrition Standards for Foods in Schools") in addition to federal and state statutes and national health organizations.

The focus is on moderating calories, limiting fats, sodium and sugars and increasing consumption of nutrient-rich foods such as fruits, vegetables, whole grains, low-fat dairy, lean meats and legumes.

In addition, in order to promote student health and reduce childhood obesity, the Superintendent or designee shall establish administrative procedures to control food and beverage sales that compete with the District's nonprofit food service in compliance with the Child Nutrition Act. The District shall prohibit the sale of foods of minimal nutritional value as defined by the USDA and will ensure that all foods sold to students separately from school reimbursable meals meet the Connecticut Nutrition Standards (CNS). All beverages sold or served to students on school premises will be healthy choices that meet the requirements of state law and USDA beverage requirements.

The District shall ensure compliance with allowable time frames for the sale of competitive foods as specified by state law. Any exemptions for the sale to students of non-complying foods or beverages shall only occur in accordance with state statute under the circumstances as specified in Board Policy 3500, Food Service Program.

Reimbursable School Meals

Reimbursable school meals served shall meet, at a minimum, the nutrition requirements and regulations for the National School Lunch Program and/or School Breakfast Program.

Marketing

Any foods and beverages marketed or promoted to students on the school campus during the school day will meet or exceed the USDA "Smart Snacks in School" (Smart Snacks) nutrition standards. Food and beverage marketing is defined as advertising and other promotions in schools. Food and beverage marketing often include oral, written, or graphic statements made for the purpose of promoting the sale of a food or beverage product made by the producer, manufacturer, seller or any other entity with a commercial interest in the product. As the District/School Nutrition Services/Athletic Department/PTA/PTO reviews existing contracts and considers new contracts, equipment and product purchasing decisions should reflect the applicable marketing guidelines established by the District wellness policy.

Monitoring

The Board designates the Superintendent or his/her designee to ensure compliance with this policy and its administrative regulations. The Superintendent is responsible for retaining all documentation of compliance with this policy and its regulations, including, but not limited to, each school's three-year assessment and evaluation report and this wellness policy and plan. The Superintendent will also be responsible for public notification of the three-year assessment and evaluation report, including any updates to this policy made as a result of the Board's three-year assessment and evaluation.

The Superintendent or his/her designee shall provide periodic implementation data and/or reports to the Board concerning this policy's implementation sufficient to allow the Board to monitor and adjust the policy. The District, as required, will retain records and documents pertaining to the wellness policy which shall include the written school wellness policy, documentation demonstrating compliance with community involvement requirements, documentation of the triennial assessment of the wellness policy and documentation to demonstrate compliance with the annual public notification requirement.

Community Input/Wellness Council

A District Health and Wellness Council (Council) shall be established. The Council affords community members an opportunity to provide suggestions and comments concerning the development, implementation, periodic review and improvement of the District’s wellness policy.

The Council shall evaluate and monitor the District’s Wellness Policy and its effectiveness, serve as a resource to the Superintendent and the Board, and make recommendations for policy.

The membership of the Health and Wellness Council shall include at a minimum:

a. Assistant Superintendent of Schools

b. Food Service Director/Manager

c. Parent representatives

d. Building Administrators

e. Physical Education Teacher(s)

f.  A Health Representative

g. Board of Education Representative

h. Registered Nurse

i.  Student Representative(s)

j. Related Services Support Staff

k. Certified Staff

The council shall meet a minimum of twice annually. Additional meetings may be scheduled as needed.

Evaluation of Wellness Policy

In an effort to measure the implementation of this policy, the Board designates the Superintendent and his/her designee as the person(s) who will be responsible for ensuring that each school meets the goals outlined in this policy. To ensure continuing progress, the District will evaluate implementation efforts and their impact on students and staff at least every three years. The Superintendent will consult with the District Health and Wellness Council and consider their recommendations and communicate them to the Board. The Board may revise the Wellness Policy as deemed appropriate.

The District will make available to the public the results of the three-year assessment, (Triennial Assessment), and evaluation including the extent to which the schools are in compliance with policy and a description of the progress being made in attaining the goals of this policy.

Notification of Wellness Policy/Assessment

The School Wellness Policy shall be made available annually, at a minimum, to students and families by means of school registration, student handbooks and the Board's website. This availability shall include the policy, including any updates to and about the wellness policy and the Triennial Assessment, including progress toward meeting the goals of this policy. In addition, the annual notification shall include a description of each school's progress in meeting the wellness policy goals; summary of each school's wellness events or activities; contact information for the leader(s) of the wellness policy team; and information on how individuals and the public can get involved.

Regulations

The Superintendent shall establish regulations which may be revised from time to time, as deemed necessary, to guide the implementation of the Health and Wellness Policy and to ensure compliance with applicable federal and state laws.

Legal Reference:

Connecticut General Statutes

10-16b Prescribed courses of study.

10 215 Lunches, breakfasts and the feeding programs for public school children and employees

10-221 Boards of education to prescribe rules, policies and procedures

10 215a Non public school participation in feeding program

10 215b Duties of state board of education re: feeding programs

10 216 Payment of expenses

10-215e Nutrition standards for food that is not part of lunch or breakfast program

10-215f Certification that food meets nutrition standards

10-221o Lunch periods. Recess

10-221p Boards to make available for purchase nutritious, low-fat foods

10-221q Sale of beverages.

Regulations of Connecticut State Agencies

10-215b-1 Competitive foods

10-215b-23 Income from the sale of food items

Federal Law

National School Lunch Program and School Breakfast Program; Competitive Food Services. (7 CFR Parts 210.11 and 220.12)

The Child Nutrition and WIC Reauthorization Act of 2004, Public Law 108-265

Nutrition Standards in the National School Lunch and School Breakfast Programs, 7 CFR Parts 210 & 220

Healthy, Hunger-Free Kids Act of 2010, P.L. 111-296, 42 U.S.C. 1751

Child Nutrition Act of 1966 (as amended by P.L. 108-269, July 2, 2004)

School Breakfast Program, 7 C.F.R. Part 220 (2006)

National School Lunch Program or School Breakfast Program: Nutrition Standards for All Foods Sold in School (Federal Register, Vol. 78, No. 125, June 28, 2013)

Local School Wellness Policy Requirements, 42 U.S.C. 1758b

Policy Adopted: 8/13/20 - (Replaces outdated 3501) 

R-3501- Health and Wellness

The following regulations are established to guide the implementation of the District's Health and Wellness Policy (Wellness Policy) and to further the District's goal of promoting student health and wellness by supporting good nutrition and regular physical activity as a part of the total learning environment.

Formation of the Health and Wellness Council/Designation of School Health and Wellness Policy Coordinator

With the purposes of monitoring the implementation of the District's policy, evaluating policy progress, serving as a resource to school sites, and revising the policy as necessary, a Districtwide representative health and wellness council shall be established and maintained. (Required by federal law only for districts that participate in the USDA child nutrition programs)

The Superintendent, or his/her designee, will convene the Health and Wellness Council and facilitate development of and updates to the wellness policy, and will ensure each school's compliance with the policy. Each school will designate a school health and wellness policy coordinator, who will ensure school compliance with the policy.

1. The membership of the Health and Wellness Council shall include at a minimum:

a. the Director of Curriculum Instruction and Assessment

b. the Food Service Director

c. parent representative

d. building Principals

e. physical education teacher

f. health representative

g. Board of Education representative

h. registered nurse

i. student representative

j. Related Services Support Staff

k. Certified Staff

l. School Health and Wellness Policy Coordinator

Other members may include mental health and social services professionals, health professionals such as school nurses, physicians, dentists as well as interested members of the public and other individuals appropriate to the evaluation process.

2. The council shall meet a minimum of twice annually. Additional meetings may be scheduled as needed.

Nutrition Education and Promotion:

1. Schools will provide nutrition education as part of a planned, ongoing, systematic, standards based school health education program designed to provide students with the knowledge and skills necessary to promote and protect their health. Nutrition Education shall be standards based, using national or state-developed standards, such as the Connecticut State Department of Education's Healthy and Balanced Living Curriculum Framework. Elementary, middle school and high school students shall receive nutrition education that is sequential and comprehensive in scope and teaches skills that are interactive and participatory. Nutrition education will be integrated into other classroom content areas, as appropriate and will also be linked with school food environment when possible schools will link nutrition education activities with existing coordinated health programs or other comparable comprehensive school health promotion frameworks.

2. Food Services will email their newsletter to the Health and Wellness Co1nmittee twice a year. The Menus at each school have hints for students and their families to follow. Their pamphlets are in the service lines at the High School and Middle School.

3. Professional development and training opportunities will be available to staff. Food Service director will provide professional development to the staff of all schools when requested. Food Service Director will provide workshops when requested at any and all PTO meetings. Staff members responsible for nutrition education shall be adequately prepared and shall participate in professional development activities to effectively deliver the nutrition education program as planned. Staff members shall not advocate dieting behaviors or any specific eating regimen to students, other staff members or parents.

4. The nutrition education program will link with school meal programs, other school foods, and nutrition related community services that occur outside the classroom or that link classroom nutrition education to the larger school community, such as school gardens, cafeteria-based nutrition education and after-school programs.

5. Staff is encouraged to integrate nutritional themes from the Connecticut State Department of Education's Healthy and Balanced Living Curriculum Framework and the health benefits of good nutrition into daily lessons.

6. Windsor Locks Public Schools shall assess all nutrition education lessons and materials for accuracy, completeness, balance and consistency with the state's/district's educational goals and curriculum standards.

7. School Instructional staff members are encouraged to collaborate with agencies and groups conducting nutrition education in the community to send consistent messages to students and their families. School officials shall disseminate information to parents, students and staff members about community programs that offer nutrition assistance to families, focusing on but not limited to:

a. healthy snack, lunch and breakfast ideas

b. non-food celebration ideas

c. nutritional needs of children

d. healthy portion sizes

e. food label reading guidelines

f. fun activities to encourage increased physical activity inside and outside of the school

8. School staff members are encouraged to model healthy eating and physical activity behaviors.

During New Teacher Orientation, teachers new to the District will be informed of the high expectations regarding healthy eating in all school activities and will be given a copy of this Health and Wellness Policy.

Communication of Policy and Promotion of Community Involvement

1. The Health and Wellness Policy will be shared with school staff, families, and community agencies through, the food service menu, school and PTO newsletters, as well as the district website. The District will ensure that communications are culturally and linguistically appropriate to the community and accomplished through means similar to other ways that the District and individual schools are communicating important school information with parents.

2. The Health and Wellness Policy will be published using local media.

3. The District will actively inform families and the public each year of basic information about this policy, including its content, any updates to the policy and implementation status as well as notify the community about the availability of the annual and triennial reports.

4. The District will also publicize the name and contact information of the District/school officials leading and coordinating the Health and Wellness Council, as well as information on how the public can get involved and participate in the development, implementation and periodic review and update of the wellness policy through a variety of means

Physical Activity and Physical Education:

1. The Board shall provide physical education that is standards-based, using national or state-developed standards, such as Connecticut's Physical Education -A Guide to K-12 Program Development and National Association for Sport and Physical Education (NASPE) Guidelines. Physical education classes will be taught in all grades; the classes shall be sequential, building from year to year, and content will include movement, personal fitness and social responsibility. Students shall be able to demonstrate competency through application of National School Lunch Program and School Breakfast Program

Reimbursable Meals:

Reimbursable meals served in the U.S. Department of Agriculture's (USDA) National

School Lunch Program (NSLP) and School Breakfast Program (SBP) will follow the USDA meal pattern requirements and nutrient standards in accordance with the Healthy, Hunger-Free Kids Act of 2010, as amended. Menu planning, purchasing procedures and production techniques for school meals will be used to decrease fat, saturated fat, trans fat, sodium and sugars, and to increase fiber. In addition, school meals shall:

• Be appealing and appetizing to children;

• Meet at a minimum, the nutrition requirements established by the USDA for federally funded programs;

• Include only unflavored low-fat (1%) and fat-free milk flavored or unflavored, which contain no more than 4 grams of sugar per ounce and no artificial sweeteners, that meets the requirements of the state beverage statute and federal regulation;

• Ensure that 100% of the grains served are whole grains. All grains must be whole grain rich, containing at least 50% whole grains by weight or has a whole grain as the first ingredient and any other grain ingredients are enriched;

• Reduce the levels of sodium, saturated fats and trans fats in meals; (per Department of Agriculture Nutrition Standards and Connecticut Nutrition Standards, which are the same);

• Offer a variety of fruits and vegetables; (Meet specific requirements about different types required)

• Meet the nutrition needs of school children within their calorie requirements (per Department of Agriculture Nutrition Standards and Connecticut Nutrition Standards which are the same);

• Contain O percent trans fats;

• Bake or steam all cooked foods; and

• Purchase or obtain fresh fruits and vegetables from local farmers, when practical.

Menus shall be planned to be appealing and attractive to children and will incorporate the basic menu planning principles of balance, variety, contrast, color and eye appeal. Menus shall be planned with input from students, parents and other school personnel and shall take into account students' cultural norms, ethnic favorites and preferences. Schools shall engage students and parents, through surveys, taste-tests and other activities, in selecting foods sold through the school meal programs in order to identify new, healthful and appealing food choices. Meal patterns and nutrition standards of federal regulations will be fulfilled as required. Proper procurement procedures and preparation methods will be used to decrease excess fat, calorie and sodium levels in food.

The District will share and publicize information regarding the nutrition content of school meals with students, families and school staff. The information will be available in a variety of forks that can include handouts, the school website, articles, school newsletters, presentations and through any other appropriate means available to reach families. Nutrition information for a la carte foods and beverages sold in schools will also be available.

Special dietary needs of students will be accommodated according to the USDA

document "Accommodating Children with Special Dietary Needs in School Nutrition Programs."

With parental permission and appropriate medical documentation, modified meals shall be prepared for students with food allergies or other special dietary needs. The medical statement must identify the student's disability, state why the disability restricts the student's diet, identify the major life activity affected by the disability, and state the foods to be omitted and the food or choices of foods that must be substituted.

The District shall help ensure that all children have breakfast, either at home or at school, in order to meet their nutritional needs and enhance their ability to learn. Schools will:

• to the extent possible, and within state law, operate and promote the USDA School Breakfast Program;

• Use methods to serve school breakfasts that encourage participation, including serving breakfast in the classroom, "grab-and-go" breakfast, or breakfast during morning break or recess;

• notify parents and students of the availability of the School Breakfast Program (if the school serves breakfast to students); and

• encourage parents to provide a healthy breakfast for their children through newsletter articles, take-home materials, or other means.

Cafeteria A La Carte Sales

The school food service program must follow the Connecticut Nutrition Standards when determining the items for a la carte sales. All beverages sold to students in school meals and as a La Carte sales must meet the requirements of state statute and USDA requirements for a La Carte foods.

At all times when food is available for purchase by students during the school day, nutritious and low-fat foods must also be available for sale at the same time. These foods may include, but shall not be limited to, low-fat dairy products and fresh or dried fruit.

All snacks and a La Carte foods must meet USDA Smart Snacks Standards. In accordance with Connecticut State Statute, the sale of beverages, as part of school meals and as a la carte sales, shall be limited to the following five categories:

1. milk, low-fat (1%) unflavored or nonfat which may be flavored or unflavored but contains no artificial sweeteners and no more than 4 grams of sugar per fluid ounce; (federal regulation require non-fat or 1% low fat milk) *

2. nondairy milks, such as soy or rice milk, which may be flavored or unflavored but contains no artificial sweeteners, no more than 4 grams of sugar per fluid ounce, no more than 35% of calories from fat per serving, and no more than 10% of calories from saturated fat per serving;*

*(Consult the CSE's List of Acceptable Foods and Beverages for allowable products.)

3. 100% fruit or vegetable juice or combination of such juices, containing no added sugars, sweeteners, or artificial sweeteners; *

4. beverages that contain only water and fruit or vegetable juice and have no added sugars, sweeteners, or artificial sweeteners; and*

5. water, which may be flavored but must contain no added sugars, sweeteners, artificial sweeteners, or caffeine.* (Note: The Federal Healthy, Hunger-Free Kids Act of2010 requires schools to make free portable water available where meals are served for schools participating in the federal and school lunch program.)

Note: The beverage requirements of CGS Section 10-22lq apply to all public schools, regardless of whether the district certifies for the healthy food option under CGS 10-215

Lunchroom Climate

A lunchroom environment that provides students with a relaxed, enjoyable climate shall be developed. It is encouraged that the lunchroom environment be a place where students have:

• adequate space to eat and pleasant surroundings;

• appropriate supervision; and

• convenient access to hand washing facilities before meals.

Meal Schedules

Meal periods shall be scheduled at appropriate hours. In compliance with federal regulations, lunch must be scheduled between 10:00 a.m. and 2:00 p.m. in all schools. Pursuant to state statute, schools are required to provide all full day students a daily lunch period of not less than 20 minutes. Activities such as tutoring, clubs or organizational meetings or activities shall not be scheduled during mealtimes unless students may eat during such activities.

Qualifications of Food Service Staff

Qualified nutrition professionals shall administer the school meal programs. As part of the school district's responsibility to operate a food service program, continuing professional development shall be provided for all nutrition professionals in schools. Such training shall involve all individuals working in the cafeteria, including monitors, so that all are aware of the requirements of the school wellness policy. Staff development programs shall include appropriate certification and/or training programs for school food service directors, managers and cafeteria workers, according to their levels of responsibility. (See USDA's Professional Standards for School Nutrition Professionals website.)

Training for Food Service Staff

All food service personnel, including volunteers and monitors, shall have adequate pre-service training in food service operations and regularly participate in professional development activities that address requirements for Child Nutrition Programs, menu planning and preparation, food safety, strategies for promoting healthy eating behaviors and other appropriate topics.

Other Foods Offered or Sold

To create a school environment that supports the promotion of healthy food and beverage choices for children, it is important to consider all venues where food and beverages are consumed or sold. The District strongly encourages the sale or distribution of nutrient-dense foods, such as fruits, vegetables, whole grains, low-fat dairy, lean meats and legumes.

Pursuant to state statute (CGS 10-221p), whenever any group makes foods available for purchase in a school during the school day, low-fat dairy products and fresh or dried fruits must also be available in the school at the same time for purchase by students. "Foods available for purchase" include, but are not limited to, foods sold in cafeterias, vending machines, school stores, fundraisers and any other food sales during the school day. This includes the following:

• If a snack machine with food items is available for use by students during the school day, the school must also have non-fat or low-fat dairy products and fresh or dried fruit available for purchase. When the snack machine is operating outside of cafeteria hours, schools must make alternate provisions to offer non-fat or low-fat dairy products and fresh or dried fruit for sale at the same time.

• School stores that sell food to students must ensure that non-fat or low-fat dairy products and fresh or dried fruit are available for purchase either in the store itself or elsewhere in the school, while the school store is selling food.

Access to Drinking Water

The Federal Healthy Hunger Free Kids Act of2010 requires schools to make free potable water available where meals are served for schools participating in the Federal School Lunch Program.

Outside of the cafeteria and meal times, students and staff will have access to safe, fresh drinking water throughout the school day. Fluoridated or bottled water that does not contain added sugars, sweeteners, artificial sweeteners, or caffeine, should be made available for purchase by students and staff.

Fundraising

School fundraising activities shall not involve food or beverages or shall only use foods that meet the Connecticut Nutrition Standards and beverages that meet the requirements of state statute and federal regulations. However, food items that do not meet the Connecticut Nutrition Standards and beverages not meeting the requirements of state statute and federal regulations can be sold as fundraisers on school premises if they are sold at the location of an event occurring after the end of the regular school day or on the weekend, provided they are not sold from a vending machine or school store. Schools shall encourage fundraising activities that promote physical activity. The District shall make available to students, parents, teachers and school groups a list of ideas for acceptable fundraising activities, such as healthy foods and beverages or alternate nonfood fundraisers.

Competition with nutritious meals served by the school food services operations must be minimized. Income from any competitive foods or beverages sold from 30 minutes prior to the start of any state or federally subsidized milk or meal program until 30 minutes after the end of the program must accrue to the food service account.

Concessions

Food items that do not meet the Connecticut Nutrition Standards and beverages that do not meet the requirements of state statute and federal regulations can be sold at concessions operated at the location of an event that occurs after the school day or on the weekend, provided they are not sold from a vending machine or school store. Organizations operating

concessions at school functions after school or on weekends should include at least some healthy food choices in their offerings. It is recommended that groups market these healthy options at a lower profit margin to encourage selection by students.

Teacher-to-Student Incentives and Punishments

Teachers and staff shall not use foods or beverages as rewards for academic performance or good behavior, unless this practice is allowed by a student's individualized education plan (IEP). The use of sugar-sweetened beverages or candy as a classroom reward at any school is not appropriate. Alternative rewards shall be developed and promoted.

Schools shall not withhold foods or beverages (including food served through school meals) as a punishment.

Food and Beverage Marketing in Schools

Any foods and/or beverages marketed or promoted to students on the school campus during the school day will meet or exceed the USDA Smart Snacks in School Nutrition standards food and beverage marketing is defined as advertising and other promotions in schools.

Food and beverage marketing often includes an oral, written, or graphic statement made for the purpose of promoting the sale of a food or beverage product made by the producer, manufacturer, seller, or any other entity with a commercial interest in the product. This includes, but is not limited to the following:

• Brand names, trademarks, logos or tags, except when placed on a physically present food or beverage product or its container.

• Displays such as on vending machine exteriors.

• Corporate brand, logo, name or trademark on school equipment, such as marquees, message boards, scoreboards or backboards.

(Note: Immediate replacement of these items is not required; however, districts will replace or update scoreboards or other durable equipment when contracts are up for renewal or to the extent that it is financially possible over time so that items are in compliance with the marketing policy.)

• Corporate brand, logo, name or trademark on cups used for beverage dispensing, menu boards, coolers, trash cans and other food service equipment; as well as on posters, book covers, pupil assignment books or school supplies displayed, distributed, offered or sold by the District.

• Advertisements in school publications or school mailings.

• Free product samples, taste tests or coupons of a product, or free samples displaying advertising of a product.

As the District Nutrition Services/Athletics Department/PT A/PTO review existing contracts and considers new contracts, equipment and product purchasing and/or replacement, decisions should reflect the applicable marketing guidelines established by the District wellness policy.

Wellness Policy Implementation, Monitoring, Accountability & Community Engagement Implementation

The District will develop and maintain a plan for implementation to manage and coordinate the execution of this wellness policy. The plan delineates roles, responsibilities, actions and timelines specific to each school; as well as specific goals and objectives for nutrition standards for all foods and beverages available on the school campus, food and beverage marketing, nutrition promotion and education, physical activity, physical education and other school-based activities that promote student wellness. It is recommended that the school use the Healthy Schools Program online tools to complete a school-level assessment based on the Centers for Disease Control and Prevention's School Health Index, create an action plan that fosters implementation and generate an annual progress report.

Record Keeping

The District will retain records to document compliance with the requirements of the wellness policy at the District's Administrative Offices. Documentation maintained in this location will include but will not be limited to:

The written wellness policy;

• Documentation demonstrating that the policy has been made available to the public;

• Documentation of efforts to review and update the Local Schools Wellness Policy; including an indication of who is involved in the update and methods the District uses to make stakeholders aware of their ability to participate on the District Wellness Co1mnittee;

• Documentation to demonstrate compliance with the annual public notification requirements;

• The most recent assessment on the implementation of the local school wellness policy;

• Documentation demonstrating the most recent assessment on the implementation of the Local School Wellness Policy has been made available to the public.

Annual Notification of Policy

The District will actively inform families and the public each year of basic information about this policy, including its content, any updates to the policy and implementation status. The District will make this information available via the District website and/or district-wide communications. The District will provide as much information as possible about the school nutrition environment. This will include a summary of the District's (or schools') events or activities related to wellness policy implementation. Annually, the District will also publicize the name and contact information of the District/school officials leading and coordinating the committee, as well as information on how the public can get involved with the school wellness committee.

Triennial Progress Assessments

At least once every three years, the District will evaluate compliance with the wellness policy to assess the implementation of the policy and include;

• The extent to which schools under the jurisdiction of the District are in compliance with the wellness policy; and

• A description of the progress made in attaining the goals of the District's wellness policy.

The position/person responsible for managing the triennial assessment and contact information is (list the person responsible here, their title, and their contact information). The District Wellness Committee, in collaboration with individual schools, will monitor schools' compliance with this wellness policy. The District [or school] will actively notify households/families of the availability of the triennial progress.

Revisions and Updating of the Policy

The District Wellness Committee will modify the wellness policy based on the results of the triennial assessments and/or as District priorities change; community needs change; wellness goals are met; new health science, information, and technology emerges; and new Federal or state guidance or standards are issued. The wellness policy will be assessed and updated as indicated at least every three years, following the triennial assessment.

District Nutrition Standards

The District strongly encourages the sale or distribution of nutrient-dense foods for all school functions and activities. Nutrient-dense foods are those foods that provide substantial amounts of vitamins and minerals with relatively few calories, such as fruits, vegetables, whole grains, low-fat dairy, lean meats and legumes. In an effort to support the consumption of nutrient-dense foods in the school setting the District will follow the beverage requirements of state statute and federal regulations, whichever are stricter, and has adopted the Connecticut Nutrition Standards governing the sale of food on school grounds. Sites are encouraged to study these standards and must develop building policy using the following Connecticut Nutrition Standards and state beverage requirements as minimal guidelines.

Food:

1. Any given food item offered for sale to students separately from reimbursable meals will:

• meet the portion size requirements of the Connecticut Nutrition Standards and the USDA Nutrition Standards.

• not contain any chemically altered fat substitutes and will meet the fat requirements of the Connecticut Nutrition Standards.

• meet the saturated fat requirements of the Connecticut Nutrition Standards.

• meet the trans-fat requirements of the Connecticut Nutrition Standards.

• not contain any artificial sweeteners or sugar alcohols and will meet the sugar requirements of the Connecticut Nutrition Standards.

• meet the sodium requirements of the Connecticut Nutrition Standards and the USDA Nutrition Standards.

2. Foods and beverages will not contain caffeine, with the exception of trace amounts of naturally occurring substances.

3. Limit condiment use and provide low-fat, low-sugar and low-sodium varieties.

4. Increase choices of whole grains and foods containing fiber.

5. Encourage the consumption of nutrient-dense foods, e.g., whole grains, fresh fruits and vegetables, lean meats, legumes and low-fat dairy products.

Note: Public Law 108-265, the Child Nutrition and WJC Reauthorization Act of 2004, requires that the district school wellness policy must include "nutrition guidelines for all foods available on the school campus during the school day, with the objectives of promoting student health and reducing childhood obesity." If the district does not adopt the preceding standards, it must develop specific nutrition standards that address what foods can be sold or served to students during the school day.

Candy:

Candy and gum (including sugarless candy and sugarless gum) can only be sold to students on school premises if they are sold at the location of an event that occurs after the school day or on the weekend, provided they are not sold from a vending machine or school store. (Note: Board vote is required to allow this exemption)

Beverages:

The sale of any beverages that do not meet the requirements of state statute and federal regulations is allowed at the location of an event that occurs after the school day or on the weekend, provided they are not sold from a vending machine or school store. (Note: Board vote is required to allow this exemption.)

Guidelines for Food and Beverages Offered to Students at School

The District encourages the use of nutrient-dense foods for all school functions and activities. Nutrient-dense foods are those foods that provide substantial amounts of vitamins and minerals and relatively few calories, such as fruits, vegetables, whole grains, low-fat dairy, lean meats and legumes. At any school function (parties, celebrations, feasts, sporting events, etc.) where foods and beverages are sold or served to students, healthy choices meeting the Connecticut Nutrition Standards and beverage requirements of state statute must be available. Some suggested foods and beverages are listed below. The list should be checked against the Connecticut Nutrition Standards developed by the State Department of Education and published annually, the state beverage statute, and the Department’s online list of acceptable foods and beverages, which is updated quarterly.

• Raw/fresh vegetable sticks (e.g., carrots)/slices with low-fat dressing* or yogurt dip*

• Fresh fruit

• 100% fruit juices or 100% vegetable juices or combination of such juices*

• Frozen 100% fruit juice pops*

• Bottled water, without added sugars, sweeteners, artificial sweeteners or caffeine*

• Dried fruits (raisins, banana chips, etc.) without added sugar, fat or salt*

• Trail mix (dried fruits and nuts)*

• Dry roasted peanuts, tree nuts and soy nuts (not coconut or palm nuts) without added fat, sugar or sodium*

• Low-fat meat and cheese sandwiches (use low-fat mayonnaise in chicken/tuna salads)*

• Party mix* (variety of cereals, nuts, pretzels, etc.), depending on added fat, sugar and salt

• Low-sodium crackers*

• Baked com chips & fat-free potato chips with salsa and low-fat dips* (Ranch, French Onion, Bean, etc.)

• Low-fat muffins, granola bars, crackers and cookies such as fig bars and ginger snaps*

• Angel food and sponge cakes*

• Flavored yogurt & fruit parfaits (low-fat/nonfat yogurt)*

• Gelatin and low-fat pudding cups*

• Low-fat ice creams, frozen yogurts, sherbets*

• Low-fat and nonfat dairy products*

• Pure ice cold water without sugars, sweeteners, artificial sweeteners or caffeine*

• Pretzels*

• Bread products as such as bread sticks, rolls, bagels and pita bread*

• Ready-to-eat low sugar cereals (with no more than 15 grams added sugars per serving and no more than 35% sugar by weight)*

• Low-fat (1 percent) and skim milk*

*Compliance with the state beverage statute and the Connecticut Nutrition Standards varies depending on the brand and type of item. Check online listings at 

http:// www.sde.ct.gov/sde/cwp/vie w.asp?a=2626&q=320754#Health y.

https://portal.ct.gov/SDE/Nutrition/List-of-Acceptable-Foods-and-Beverages

Food items that do not meet the Connecticut Nutrition Standards and beverages not meeting the requirements of state statute and federal regulations can be sold at the location of an event occurring after the end of the regular school day or on the weekend, provided they are not sold from a vending machine or school store.

Competitive Foods and Beverages

Note: As of July I, 2014, the USDA interim final rule nutrition standards apply to all competitive foods sold in schools that participate in the National School Lunch Program and School Breakfast Program. School districts that follow the Connecticut Nutrition Standards under the Healthy Food Certification must meet stricter requirements. The Connecticut Nutrition Standards meet or exceed the USDA's competitive foods standard.

"Competitive foods" include all foods and beverages sold in schools except for meals provided through the National School Lunch Program and School Breakfast Program. The USDA interim final rule groups competitive foods into three categories: (1) Entree Items (sold only a-la-carte), Side Dishes; and (3) Beverages. Pursuant to federal regulations and state statutes and regulations, the sale of competitive foods is restricted as follows:

1. Foods that do not meet the Connecticut Nutrition Standards cannot be sold to students on school premises, including, but not limited to:

• Water ices (any frozen, sweetened water such as "... sides" and flavored ice with the exception of products that contain fruit, fruit juice, milk, milk ingredients or egg ingredients other than egg whites)

• Candy/sugarless candy

• Chewing gum/sugarless chewing gum

2. Beverages that do not meet the requirements of state statute and federal regulations (including, but not limited to, coffee/decaffeinated coffee/iced coffee, tea/herbal tea/iced tea, soda/diet soda, sports drinks, hot chocolate, fruit drinks that are not 100 percent juice) can only be sold to students on school premises at the location of an event that occurs after the school day or on the weekend provided they are not sold from a vending machine or school store. (Note: Board vote is required to allow this exemption.)

3. During the period of 30 minutes before any meal program up until 30 minutes after the end of the program, competitive foods and beverages may only be sold anywhere on school premises if they meet the Connecticut Nutrition Standards or state beverage statute and the income they generate accrues to the nonprofit school food service account.* Outside of this timeframe, competitive foods and beverages may only be sold if they meet the Connecticut Nutrition Standards and state beverage statute and federal regulations, whichever are stricter.

4. No competitive foods maybe sold without the prior approval of the Superintendent. Such sales must comply with state law, Section l.Q-2 l Sb-23 of the Regulations of Connecticut State Agencies.

Schools shall use the Connecticut State Department of Education's "List of Acceptable Foods and Beverages" to determine whether commercial food and beverage products meet the USDA's competitive foods standards. Listed beverages will meet both federal and state requirements

Menus

Menus shall be planned to be appealing and attractive to children. School meals shall be plam1ed to incorporate the basic menu planning principles of balance, variety, contrast, color and eye appeal. Information about the nutritional content of meals shall be shared with students, families and school staff members. Menus shall be planned with input from students, parents and other school personnel and shall take into account students' cultural foods and preferences. Schools shall engage students and parents, through surveys and taste-tests of new entrees, in selecting foods sold through the school meal programs in order to identify new, healthful and appealing food choices. With appropriate medical documentation, modified meals shall be prepared for students with food allergies or other special dietary needs.

Breakfast

Districts shall encourage all children to have breakfast, either at home or at school, in order to meet their nutritional needs and enhance their ability to learn.

1. Schools will:

a. To the extent possible, operate the School Breakfast Program.

b. To the extent possible, arrange bus schedules and use methods to serve school breakfasts that encourage participation.

c. Notify parents and students of the availability of the School Breakfast Program, if the school serves breakfast to students; and

d. Encourage parents to provide a healthy breakfast for their children through newsletter articles, take home materials, or other means.

Other School-Based Activities to Promote Student Wellness:

1. School meals shall be served in clean and pleasant settings. A cafeteria environment that provides students with a relaxed, enjoyable climate shall be developed. The cafeteria environment is a place where students have adequate space to eat, clean and pleasant surroundings, and adequate time to eat meals. Students and staff are encouraged to wash and sanitize hands before meals.

2. Schools shall provide appropriate meal times with adequate time allotted for students to eat.

3. Schools shall make every effort to eliminate any social stigma attached to, and prevent the overt identification of, students who are eligible for free and reduced price school meals.

4. Every attempt to have hand sanitizer lotions available to students prior to lunch will be made.

5. The school food service program shall aim to be financially self-supporting. However, the program is an essential educational support activity. Budget neutrality or profit generation shall not take precedence over the nutritional needs of the students. If additional funds are needed, they shall not be from the sale of foods that have minimal nutritional value and/or compete nutritionally with program meals.

6. Qualified nutrition professionals shall administer the school meal programs. As part of the school district's responsibility to operate a food service program, continuing professional development shall be provided for all nutrition professionals in schools. Staff development programs shall include appropriate certification and/or training programs for school food service directors, managers and cafeteria workers, according to their levels of responsibility.

7. All food service personnel shall have adequate pre-service training in food service operations and regularly participate in professional development activities that address requirements for Child Nutrition Programs, menu planning and preparation, food safety, strategies for promoting healthy eating behaviors and other appropriate topics.

8. All foods made available at school shall comply with state and local food safety and sanitation regulations. Hazard Analysis and Critical Control Points (HACCP) plans and guidelines shall be implemented to prevent food-borne illness in schools.

9. Schools shall discourage students from sharing their foods or beverages with one another during meal or snack times, given concerns with allergies and other restrictions on some children's diets.

10. The District highly values the health and wellbeing of every staff member and shall plan and implement activities and policies that support personal efforts by staff members to maintain a healthy lifestyle and that encourage staff members to serve as role models.

Regulation Revised: May 25, 2023