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Chittenden Central Supervisory Union
Serving the Essex Junction, Essex Union #46, and Westford Schools

Wellness Policy

The policy and its guidelines are based on the following rationales: Chittenden Central Supervisory Union believes that in order for children to achieve their full academic potential, healthy eating patterns are essential. A well-planned and well-implemented school nutrition program positively influences students’ eating habits. Consuming a variety of nutritious foods promotes healthy growth and development and provides the necessary energy for learning. A comprehensive physical education program, coupled with opportunities for moderate to vigorous physical activity on a daily basis, has been shown to improve student learning and wellbeing. Quality physical education programs positively impact students’ physical, social, and emotional health. Quality physical education programs provide opportunities for children to understand the importance of physical activity and to acquire skills to combat a sedentary lifestyle. By incorporating a variety of programs and opportunities, both competitive and noncompetitive, into the curriculum the goal is to instill a passion in the students for lifelong physical activity.

Chittenden Central Supervisory Union’s Nutrition and Fitness Policy was developed with guidance from the Department of Education, Department of Health, Department of Agriculture, and Vermont educators to comply with Vermont’s Act 161 of the 2004 Vermont General Assembly and the Child Nutrition and WIC Reauthorization Act of 2004. The policy is divided into five sections:

I. Nutrition

II. Physical Education Instruction

III. Physical Activity

IV. Implementation

V. Reporting to the Community

 

Section I. Nutrition

Nutritious Food Choices

A. Nutritious foods are available and promoted as a choice for students wherever and whenever food is sold or otherwise offered at school during school hours.

B. Foods and beverages produced and available through curricular programs are governed by existing instructional standards and curriculum policies, and not subject to the following guidelines.

 

Definitions

1. Nutritious foods are nutrient-dense foods including whole grains; low-fat or Non-fat dairy products; fresh, frozen, or canned fruits and vegetables; lean meats, poultry, fish, and beans. Nutritious foods exceed the nutrient levels of Foods of Minimal Nutritional Value. (The United States Department of Agriculture (USDA). 7 CFR 210.11 and 7 CFR 210, Appendix B).

 

The School Food Service Program

C. All reimbursable meals are planned to conform to the Dietary Guidelines for Americans and the nutrient standards established in the regulations of the National School Lunch Program (7 CFR 210) and the School Breakfast Program (7 CFR 220).

D. A la carte foods

 

Definitions

1. A la carte food includes all foods sold by the food service program that are not part of a reimbursable meal. “A la carte” refers to foods and beverages sold by the food service program in addition to the USDA reimbursable school meals. These food sales are intended to provide students with some additional healthy food choices and to support a nutritionally-sound school food service program. Since studies show that students who consume nutritionally well-balanced reimbursable school meals have better overall nutrient intakes than those who consume foods from any other source, a la carte foods are priced to encourage students to select well-balanced, nutritional meals rather than a la carte foods; are limited in quantity and variety; and are designed to supplement, not replace, school meals. E. Food pricing strategies are designed to promote the purchase of nutritious items and/or reimbursable meals.- Compatible with federal regulations for such purchases and to the extent it is financially feasible, the food service program will establish procedures to consider locally grown and produced foods and beverages within its purchasing practices.

 

Other Food Choices for Students at School

F. All food sales on school grounds during regular school hours are under the management of the school food service program (exclusive of those foods available through curricular and instructional programs). Nutritious foods are included as choices at any time foods are sold at school to students.

G. Foods sold for the purpose of fundraising should consider the importance of healthy foods. Schools should encourage fundraisers that promote positive health habits such as the sale of non-food and nutritious food items as well as physical activity fundraisers to support school events. Foods sold for the purpose of fundraising should not be sold before the end of the last daily lunch period.

H. Classroom snacks and celebrations should promote the importance of healthy foods.

I. Foods sold through vending machines must conform to the guidelines established by the USDA and adopted by the State of Vermont:

1. No foods or beverages of minimal nutritional value (FMNV) as defined by the USDA in 7 CFR 210.11(b) are sold from vending machines in the food service area during meal service times.

2. Foods and beverages available to students from vending machines during non-meal service times should include healthy, nutritious food and beverage choices.

3. For Grade K-8: Eliminate the sale of foods and beverages from vending machines outside of the school meal program during the entire school day. Vending may be permitted after school hours and must provide healthy or nutritious food and beverage choices.

4. For Grade 9-12: The sale of foods and beverages from vending machines may be permitted before, during and after meal periods. However, vending must provide healthy or nutritious food and beverage choices.

 

Nutrition Education and the Promotion of Healthy Eating Behaviors

J. Nutrition education should be included within the schools’ educational program. The nutrition education focuses on developing healthy eating behaviors based on theories and methods proven effective by research, and is consistent with Vermont’s Personal Development Standard 3.5 and aligned Vermont’s Health Grade Expectations.

K. The food service authorities should develop a coordinated program to promote healthy eating behaviors, ensure maximum participation in the school meal program, and should ensure that all eligible children participate and receive free and reduced priced meals. Schools and staff should ensure that students eligible

to receive free or reduced price meals and milk are treated equally and not easily identified by other students.

L. Drinking water and hand washing facilities should be conveniently available for students at all times. Hand washing should be promoted and encouraged before meal times.

M. The District staff is discouraged from using food as a reward and prohibited from using food as a punishment for students.

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Section II. Physical Education Instruction

Class Structure and Curriculum

A. All students should receive regular, age-appropriate, quality instruction in physical education separate from recess, consistent with board-approved physical education curriculum that is aligned with Vermont Framework of Standards and Learning Opportunities and Vermont’s Grade Expectations. The District’s curriculum and assessments are aligned with the National Physical Education Standards (achieve and

maintain a health-enhancing level of physical fitness), The Vermont Framework of Standards and Learning Opportunities’ Personal Development Standards 3.3 and 3.6, and with the Vermont Physical Education Grade Expectations.

B. The curriculum uses developmentally appropriate components to enable students to achieve/maintain a health-enhancing level of Physical Fitness.

C. The curriculum equips students with the knowledge and skills necessary for lifelong physical activity. The curriculum emphasizes the teaching of positive attitudes and the personal/social skills appropriate for lifelong participation in physical activities.

D. The curriculum offers students multiple choices of opportunities that will prepare students for a wide variety of healthy physical lifetime activities, including self expression and personal challenges.

E. The curriculum builds students’ competencies in their own physical abilities and thus improves their self confidence.

F. Efforts should be made to meet the number of minutes for physical activity as specified by the National Association for Sports and Physical Education.

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Section III. Physical Activity

Recess or Other Physical Activity Periods

A. Daily opportunities for physical activity, which may include recess, for students Pre-K –8, are scheduled in addition to students’ physical education classes.

B. The District is discouraged from taking away recess and other physical activity periods as a form of discipline unless doing so is directly related to a student's behavior during that period.

C. The District provides the opportunity for students to be physically active before, during and after the school day in a safe environment beyond the physical education class.

These opportunities may include access to facilities such as open time in the gymnasium, walking programs or aerobic activities, participation in interscholastic sports, intramurals, or clubs, participation in before or after school recreation programs, and recess.

 

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Section IV. Implementation and Enforcement

A. The Superintendent is charged with developing procedures for measuring the implementation of the policy and the operational responsibility for ensuring that the policy and each of its components are enforced.

B. The superintendent or delegate shall report annually to the member school boards on the status of actions taken to satisfy this policy.

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Section V. Reporting to the Community

A. The Superintendent will develop procedures to report to the community on the general health status of the students.

 

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Date of First Reading: March 27, 2006
Date Adopted: April 16, 2007
Legal References: Vermont Act 161; Child Nutrition and WIC Reauthorization Act of 2004; Regulations of the National School Lunch Program (7 CFR 210) and School Breakfast Program (7CFR 220).
Cross Reference: Staff Involvement in Decision Making File Code: ABB (GBB)
School District Food Program File Code: EF; Exhibit: EF-E1
Curriculum Development File Code: IF; Procedure: Curriculum Development File Code: IF-R
School Fund-raising Activities File Code: IGDF
Use of School Facilities File Code: KG