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PURPOSE AND GOAL:

The link between nutrition and learning is well documented. Healthy eating pa= tterns are essential for students to achieve their full academic potential, full physical and mental growth, and lifelong health and well being. Healthy eating is demonstrably lin= ked to reduced risk for mortality and development of many chronic diseases as adul= ts. Schools have a responsibility to h= elp students and staff establish and maintain lifelong, healthy eating patterns. Well-planned and well-implemented school nutrition programs have been shown to positively influence students’ eating habits.

All students shall possess the knowledge and sk= ills necessary to make nutritious and enjoyable food choices for a lifetime. In addition, staff are encouraged = to model healthy eating and physical activity as a valuable part of daily life. Lake Arthur Municipal S= chools shall prepare, adopt and implement a comprehensive plan to encourage health= y eating and physical activity. This p= lan shall make effective use of school and community resources and equitably se= rve the needs and interests of all students and staff, taking into consideration differences in cultural norms.

Component 1: A Commitment to Nutrition and Phys= ical Activity

<= span style=3D'font-size:12.0pt;mso-bidi-font-style:italic'>A. = Lake Arthur Municipal Schools shall appoint a School Health Advisory Committee, SHAC, whose mission shall be to address nutrition and physical activity issues and will develop, implement, and evaluate guidelines that s= upport a healthy school nutrition environment.&nb= sp; This committee shall offer revisions to these guidelines annually or more often if necessary.

<= span style=3D'font-size:12.0pt;mso-bidi-font-style:italic'>B. = Principals will address concerns such as kinds of food available on their campus, sufficient mealtime, nutrition education, and physical activi= ty.

<= span style=3D'font-size:12.0pt;mso-bidi-font-style:italic'>C. = Nutrition education shall be integrated across the curriculum and physical activity will be encouraged daily.

<= span style=3D'font-size:12.0pt;mso-bidi-font-style:italic'>D. = The school food service staff will participate in making decisions = and guidelines that will affect the school nutrition environment.

Component 2: Quality School Meals

A. = La= ke Arthur Municipal Schools will offer a breakfast and lunch program at all schools, Lake Arthur Elementary School, Lake Arthur Middle School, and Lake Arthur High School. Students and staff are highly enco= uraged to promote and participate in these programs.

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B. = Sc= hool food service staff who are properly qualified according to current professi= onal standards and regularly participate in professional development activities = will administer the Child Nutrition Programs.

C. = Fo= od safety will be a significant part of the school food service operation.

D. = Me= nus will meet the nutrition standards established by the U.S. Department of Agriculture, conforming to good menu planning principles, and featuring a variety of healthy choices that are tasty, attractive, of excellent quality, and are served at the proper temperature.

E. = St= udents will be given the opportunity to provide input on local, cultural, and ethn= ic favorites of the students.<= /o:p>

F. = Sc= hool personnel, along with parents, will encourage students to choose and consume full meals. Positive nutrition statements will be provided to students on a daily basis.

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Component 3: Other Heal= thy Food Options

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A. &nb= sp; The School Health Advisory Committee will develop and recommend to the administration guidelines on nutrition standards for food and beverages off= ered through parties, celebrations, and social functions. See Attachment A.=

B. = Al= l food and beverages available to students anywhere at school will include food it= ems that are low in saturated fat, sodium, and sugar, which should be marketed = to encourage selection by students. See Attachment A

C. = Fo= od and beverages of minimal nutritional value should not be sold in competition wi= th school meals during school meal service hours. Vending machines for the sale of s= oft drinks must be located in staff lounges.&n= bsp; See Attachment B.

D. = Sc= hool staff shall use food as a reward for student accomplishment sparingly, and = at the elementary level, only after 2:00 p.m. during the school day.&nb= sp; The withholding of food as punishment for students is prohibited. For example: restricting a child’s select= ion of flavored milk due to misbehavior in the classroom.

E. = The school district will provide nutritional information to parents that will encourage parents to provide safe and nutritious foods for their children.<= span style=3D'mso-bidi-font-style:italic'>

F. = La= ke Arthur Municipal Schools highly encourages organizations to use non-food it= ems or foods designed for delivery and consumption after school hours (i.e. barbeque plates) as a means to raise funds.

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Component 4: Pleasant E= ating Experience

A. &nb= sp; Fa= cility design will be given priority in renovations and new construction.

B. = Dr= inking fountains will be available to students to get water at meals and throughout the day.

C. = A = short snack-free recess sometime before lunch for elementary campuses is encourag= ed so that children will come to lunch less distracted and ready to eat.

D. = Sc= hool personnel will assist all students in developing healthy practice of washing hands before eating.<= /span>

E. = Sc= hool personnel will schedule enough time so students do not have to spend too mu= ch time waiting in line.=

F. = Sc= hools should not schedule tutoring, pep rallies, assemblies, club/organization meetings and other activities during meal times.

G. = A minimum 30-minute uninterrupted lunch period should be scheduled to allow students to eat, relax and socialize.

H. = Sc= hools will encourage socializing among students, and between students and adults. Adults will properly supervise dining rooms and serve as role models to students by demonstrating proper conduct and voice level, and by eating with the students. Parents are highly encouraged to d= ine with students in the cafeteria.<= o:p>

I. = &nb= sp; Cr= eative, innovative methods will be used to keep noise levels appropriate.

Component = 5: Nutrition Education

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A. &nb= sp; La= ke Arthur Municipal Schools will follow health education curriculum standards = and guidelines as stated by the USDA. Schools will link nutrition education activities with the coordinated school health program.

B. &nb= sp; St= udents in pre-kindergarten through grade 12 will receive nutrition education that = is interactive and teaches the skills they need to adopt healthy eating behaviors. Teachers are encou= raged to integrate nutrition education into core curriculum areas such as math, science, social studies and language arts as applicable.<= /p>

C. &nb= sp; Nu= trition education will be offered in the school dining room and in the classroom wi= th coordination between school foodservice staff and teachers. Teachers can display posters, vide= os, websites, etc. on nutrition topics.

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Component = 6: Marketing

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D. &nb= sp; La= ke Arthur Municipal Schools’ campuses will participate in USDA nutrition programs such as “Team Nutrition” and conduct nutrition educati= on activities and promotions that involve students, parents and the community. The school nutriti= on team responsible for these activities will be composed of food service staf= f, school administrators, certified instructional staff, school nurses, health teachers, physical education teachers and athletic team coaches.

E. &nb= sp; St= udents will receive positive, motivating messages, both verbal and non-verbal, abo= ut eating healthy and physical activity throughout the school setting. All school personnel will help rei= nforce these positive messages.

F. &nb= sp; Sc= hools will consider student need in planning for a healthy school nutrition environment. Students will be= asked for input and feedback through the use of student surveys, and attention wi= ll be given to constructive comments.

G. &nb= sp; Sc= hools will promote healthy food choices and will not permit advertising that prom= otes less nutritious food choices.

H. &nb= sp; He= althy eating and physical activity will be actively promoted to students, parents, teachers, administrators, and the community at PTO meetings, Open Houses, Health Fairs, teacher-in-services, etc.

I. &nb= sp; Sc= hools will work with a variety of media to spread the word to the community about= a healthy school nutrition environment, such as local newspaper and television stations.

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Attachm= ent A

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Lake Arthur Municipal Schools’ Student Nutrition/Wellness Plan =

Guidelines= for Food and Beverages Offered to Students at School Facilities and Functions:<= o:p>

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At any sch= ool function (parties, celebrations, receptions, festivals, sporting events, et= c.) healthy food choice options should be available to students. Some suggested foods are listed be= low to include on refreshment tables, price lists, etc.

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&= uuml; Raw vegetable sticks/slices with low-fat dressing or yogurt dip

&= uuml; Fresh fruit and 100% fruit juices<= /o:p>

&= uuml; Frozen fruit juice pops

&= uuml; Dried fruits (raisins, banana chips, et= c.)

&= uuml; Trail mix (dried fruits and nuts)<= /o:p>

&= uuml; Dry roasted peanuts, tree nuts and soy = nuts (not coconut or palm nuts)

&= uuml; Low-fat meats and cheese sandwiches (us= e low-fat mayonnaise in chicken/tuna salads)

&= uuml; Party mix (variety of cereals, nuts, pretzels, etc.)

&= uuml; Low-sodium crackers

&= uuml; Baked corn chips & fat-free potato = chips with salsa and low-fat dips (Ranch, French Onion, bean, etc.)

&= uuml; Low-fat muffins, granola bars and cooki= es

&= uuml; Angel food and sponge cakes<= /span>

&= uuml; Flavored yogurt and fruit parfaits=

&= uuml; Jell-O and low-fat pudding cups

&= uuml; Low-fat ice creams, frozen yogurts, she= rbets

&= uuml; Low-fat and skim milk products

&= uuml; Pure ice cold water

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Foods to avoid – Consume only occasionally

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&= uuml; Carbonate and caffeinated beverages (so= ft drinks, tea & coffee)

&= uuml; High sugar content candies and desserts=

&= uuml; High fat foods (fried foods like French fries, fatty meats, most cheeses, buttery popcorn)

&= uuml; High sodium foods (luncheon meats, chee= ses, chips, salty popcorn, pickles)

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In selecti= ng food items to offer, keep in mind the numerous students and adults who are on special diets and their consumption of sugar, fat, sodium, etc. is restrict= ed.

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The use of= foods of minimal nutritional value as learning incentives should be kept to a minimum, and healthy food choices or non-food items should be substituted.<= o:p>

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Organizati= ons operating concessions at school functions should include at least some heal= thy food choices in their offerings. It is recommended that groups market these healthy options at a lower profit margin to encourage selection by students.

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Attachment B

Lake Arthur Municipal Schools’ Student Nutrition/Wellness Plan<= o:p>

Foods of Minimal Nutritional Value as Defined by the USDA

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These food= s may not be sold to students on a school campus during and before meal service h= ours (breakfast and lunch) and must not be sold in vending machines:<= /span>

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ü So= da Water – any carbonated beverage.&nbs= p; No product shall be excluded from this definition because it contains discrete nutrients added to the food such as vitamins, minerals, and protei= ns.

ü Wa= ter Ices – any frozen, sweetened water such as “….sicles̶= 1; and flavored ice with the exception of products that contain fruit or fruit juice.

ü Ch= ewing gum – any flavor products from natural or synthetic gum and other ingredients that form an insoluble mass for chewing.

ü Ce= rtain candies – any processed foods made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients that characterize= the following types:

ü Ha= rd candy – A product made predominantly from sugar (sucrose) and corn sy= rup that may be flavored and colored, is characterized by a hard, brittle textu= re and includes such items as sour balls, lollipops, fruit balls, candy sticks, starlight mints, after dinner mints, jaw breakers, sugar wafers, rock candy, cinnamon candies, breath mints and cough drops.

ü Je= llies and Gums – a mixture of carbohydrates that are combined to form a sta= ble gelatinous system of jellylike character and are generally flavored and colored, and include gum drops, jelly beans, jellied and fruit-flavored sli= ces, gummy bears, etc.

ü Ma= rshmallow Candies – An aerated confection composed of sugar, corn syrup, invert sugar 20 percent water and gelatin or egg white to which flavors and colors= may be added.

ü Fo= ndant – a product consisting of microscopic-sized sugar crystals that are separated by a thin film of sugar and/or invert sugar in a solution such as candy corn, soft mints.

ü Li= corice – a product made predominantly from sugar and corn syrup that is flav= ored with an extract made from the licorice root.

ü Sp= un Candy – a product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine.

ü Ca= ndy Coated Popcorn – Popcorn that is coated with a mixture made predomina= ntly from sugar and corn syrup.

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Cross Ref.: <= /span>Russell B. Russell National School Lunch Act, 42 U.S.C. 1751 et seq. (2005)

&= nbsp; &nbs= p; Child Nutrition Act, 2004

Legal: &= nbsp; Student Activity Program

&= nbsp; &nbs= p; School Food Services

First R= eading	Second = Reading	Adopted	Revised
June 6, 2006	June 6, 2006	June 6, 2006

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