Procedure
Local Wellness
FNS-P002
Procedures are continually revised and improved. Users of this procedure should check the QAM website for the most recent version.
http://www.salkeiz.k12.or.us/content/qam/qam-documents
1.0 SCOPE:
1.1 The School Board recognizes that while feeding children is primarily the responsibility of the family, the
district has a responsibility within the school day to provide students with healthful food options, physical
activity and health education programs that promote lifelong well-being.
2.0 DEFINITIONS:
2.1 Competitive Foods: Any food or drink sold in competition with the National School Lunch Program
(NSLP) and/or School Breakfast Program (SBP) in food service areas during the meal periods.
2.2 Dietary Guidelines for Americans: The current set of recommendations of the federal government that are
designed to help people choose diets that will meet nutrient requirements, promote health, support active
lives and reduce chronic disease risks.
2.3 Nutrition Education: A planned, sequential, instructional program that provides knowledge and teaches
skills to help students adopt and maintain lifelong healthy eating habits.
2.4 Foods of Minimal Nutritional Value (FMNV):
2.4.1
In the case of artificially sweetened foods, a food which provides less than 5 percent of the
Reference Daily Intakes (RDI) for each of eight specified nutrients per serving; and
2.4.2
In the case of all other foods, a food which provides less than 5 percent of the RDI for each of the
eight specified nutrients per 100 calories and less than 5 percent of the RDI for each of the eight
specified nutrients per servings. The eight nutrients to be assessed for this are: protein, vitamin
A, vitamin C, niacin, riboflavin, thiamine, calcium, and iron.
2.4.3
Food that is classified into four categories:
2.4.3.1 Carbonated soft drinks;
2.4.3.2 Chewing gum;
2.4.3.3 Water ices; and
2.4.3.4 Certain candies made predominantly from sweeteners including, but not limited to
hard candy, licorice, jellybeans, gumdrops, marshmallows, fondant, cotton candy
and candy-coated popcorn.
2.5 Food Service Area: Any area on school premises where NSLP or SBP meals are either served and/or
eaten.
2.6 Meal Period: The period(s) during which breakfast or lunch meals are served and eaten, and as identified
on the school schedule.
2.7 Instructional Day: From the designated morning start time to the designated afternoon end time for
classes. This time may vary from school to school.
2.8 Physical Education: A planned, sequential K-12 curriculum that provides cognitive content and learning
experiences in a variety of activity areas such as basic movement skills; physical fitness; rhythms and
dance; games; team, dual, and individual sports; tumbling and gymnastics; and aquatics.
Date: June 25, 2012
(3/20/12, QAM-F025)
FNS-P002
Page 1 of 5
Procedure
Local Wellness
FNS-P002
3.0 PROCEDURE:
3.1 Nutrition Education
3.1.1
The District’s nutrition education curriculum will be part of a comprehensive health program that is
sequential, age-appropriate and skill based, and consistent with the Coordinated School Health
model, which concentrates on the well-being of K-12 students. The program will focus on the
collaboration of health and physical education, as well as food service, health services;
counseling, psychological, and social services; staff wellness, and family and community support
in order to help schools become healthy and productive. The curriculum will:
3.1.1.1 Use the State Health Education Standards to develop the common curriculum goals
on healthy eating for K-12 nutrition education.
3.1.1.2 Be included in the required personal health courses offered in high school.
3.1.1.3 Provide the opportunity for parental involvement.
3.2 Physical Education
3.2.1
A comprehensive physical activity program encompasses physical activity programming before,
during, and after the school day. A comprehensive program includes physical education and
school-based physical activity opportunities which take place throughout the school day outside
of the physical education class.
3.2.2
The District’s physical education curriculum will provide students with information that will develop
the knowledge and skills necessary to benefit from life-long involvement in physical activity and
its contributions to a healthy life. The curriculum will:
3.2.2.1.1
Be a course of study consistent with Oregon standards for physical education and
with a focus on developing the knowledge and skills necessary for a lifetime of
regular physical activity.
3.2.2.1.2
Provide an environment where students learn, practice and are assessed on
developmentally appropriate motor skills, social skills and knowledge that promote
lifelong fitness and health.
3.2.2.1.3
Provide a comprehensive physical activity program encompassing a variety of
opportunities for students.
3.3 Meal Programs
3.3.1
All breakfast and lunch programs, including al a carte entrées, offered through the District’s Food
Service Department shall meet the nutrition standards required by state and federal breakfast and
lunch programs, while also attempting to increase consumption of whole foods, whole grains,
fruits and vegetables; and decrease consumption of foods high in saturated fat, hydrogenated
and partially hydrogenated fats, and refined sugars within the meal items offered.
3.3.2
Schools shall offer a variety of food choices that are consistent with the Dietary Guidelines for
Americans, and as much as possible, receive balanced nutrition from their meals at school.
3.3.2.1 A la carte snack options offered through the District’s Food Service Department
shall meet the same criteria as required in this procedure for Vending Machines and
Student Stores (see sections 3.6, 3.7, and 3.8).
Date: June 25, 2012
(3/20/12, QAM-F025)
FNS-P002
Page 2 of 5
Procedure
Local Wellness
FNS-P002
3.3.2.2 The District’s Food Service Department will share available information about the
nutritional content of meals with parents and students. Such information may be
provided on menus, a website, on cafeteria menu boards, placards, or other pointof-purchase materials.
3.4 The District’s Food Service Department will publish an annual nutritional analysis that compares
consumption patterns to United States Department of Agriculture (USDA) nutritional standards for the
National School Lunch Program.
3.5 Competitive Food Sales and Food of Minimal Nutritional Value (FMNV)
3.5.1
In accordance with federal regulations, the District controls the sale of competitive foods and
FMNV.
3.6 Vending Machines – Food
3.6.1
In order to provide students with healthy options, all of the offerings from vending machines will
meet applicable Dietary Guidelines for Americans.
3.6.2
Foods of minimal nutritional value, as defined under Section 2.4 of this procedure, will not be
available for purchase.
3.6.3
Access to food from vending machines during the instructional day will be as follows:
3.6.3.1 Elementary and Middle School students will not have access.
3.6.3.2 High School students will have access to the extent they comply with the guidelines
set by federal and state law and as outlined in this procedure (see section 3.6.4).
3.6.4
Each food item offered from a vending machine will meet the following guidelines:
3.6.4.1 Will be sold in single serving sizes.
3.6.4.2 Will have maximum calories as follows: K-15 = 150, 6-8 = 180, 9-12 = 200.
3.6.4.3 Will have a maximum of 30 percent of calories from fat (excluding nuts, seeds,
peanut butter, other nut butters, legumes, non-fried vegetables and cheese) and 10
percent of calories from saturated fat and trans-fat combined.
3.6.4.4 Will have a maximum of 35 percent of weight from added sugars (excluding fruits
and vegetables).
3.6.4.5 Will have a maximum of 400 milligrams of sodium per serving for chips, cereals,
crackers and baked goods. Other snack items will have a maximum of 600
milligrams of sodium per serving.
3.6.4.6 Will have no more than 0.5g trans-fat (excludes naturally-produced trans-fat).
3.6.4.7 Entrée style al a carte items must be sold individually, contain no more than 4 grams
of fat per 100 calories and contain no more than 450 total calories.
3.7 Vending Machines – Beverages
3.7.1
Access to beverages from vending machines during the instructional day will be as follows:
Date: June 25, 2012
(3/20/12, QAM-F025)
FNS-P002
Page 3 of 5
Procedure
Local Wellness
FNS-P002
3.7.1.1 Elementary students will not have access.
3.7.1.2 Middle and High School students may have access to water, milk, and
fruit/vegetable juices containing 100 percent juice, if the individual school allows
consumption during the instructional day; and to the extent they comply with the
guidelines set by federal and state law and as outlined in this procedure (see
section 3.7.3).
3.7.2
In order to provide students with healthy options, all of the offerings from vending machines will
meet applicable Dietary Guidelines for Americans.
3.7.3
Serving sizes for water, milk, and juice will not exceed the following amounts:
3.7.3.1 Middle School: Fruit and vegetable juice is no more than 10 oz., no added
sweeteners and no more than 120 calories per 8 oz. serving. Milk is no more than
10 oz., must be fat-free or low-fat and, if flavored, no more than 150 calories per 8
oz. serving.
3.7.3.2 High School: Fruit and vegetable juice, no more than 12 oz., no added sweeteners
and no more than 120 calories per 8 oz. serving. Milk is no more than 12 oz., must
be fat-free or low-fat and, if flavored, no more than 150 calories per 8 oz. serving.
3.7.3.3 No-calorie or low-calorie beverages must not have more than 10 calories per 8 oz.
serving and must be a beverage that is not more than 12 ounces.
3.8 Student Stores
3.8.1
Foods of minimal nutritional value, as defined under Section 2.4 of this procedure, will not be
available for purchase.
3.8.2
Access to food from student stores during the instructional day will be as follows:
3.8.2.1 Elementary students will not have access.
3.8.2.2 Middle and High School students will have access to the extent they comply with the
guidelines set by federal, state, and as outlined in this procedure.
3.8.3
Food items offered at the student store will meet the following guidelines:
3.8.3.1 Elementary School student stores will not sell any food items.
3.8.3.2 Middle School and High School student stores will only sell items that meet the
guidelines for food and beverage vending machines and entrée style a la carte
items as outlined in this procedure (see sections 3.6.4 and 3.7.3).
3.9 School Wellness Climate
3.9.1
The District will strive to provide an environment that promotes healthy eating options by
providing:
3.9.1.1 Access to food at appropriate meal times.
3.9.1.2 Meal times that provide adequate time for students to eat.
3.9.1.3 Lunchtimes scheduled close to the mid-point of the instructional day.
Date: June 25, 2012
(3/20/12, QAM-F025)
FNS-P002
Page 4 of 5
Procedure
Local Wellness
FNS-P002
3.9.2
Guidelines for food related to school celebrations, fundraising, and student rewards will be the
responsibility of the principal and appropriate staff members who will work with the parent club to
set school guidelines.
3.10 Nutrition Wellness Committee
3.10.1 The District will establish a Nutrition Wellness Committee comprised of members of the public
and staff.
4.0 RESPONSIBILITY:
4.1 Chief Operations Officer
5.0 APPLICABILITY:
5.1 All district staff, parent clubs and fundraising organizations.
6.0 ASSOCIATED DOCUMENTS:
6.1 None.
7.0 RECORD RETENTION TABLE:
Identification
Storage
Retention
Disposition
Protection
N/A
8.0 REVISION HISTORY:
Date
06/25/2012
Revision Ref.
Description
Approved by Cabinet
9.0 FLOWCHART: There is not a flowchart for this procedure.
10.0 APPROVAL AUTHORITY:
10.1 Chief Operations Officer
Date: June 25, 2012
(3/20/12, QAM-F025)
(approval on file)
FNS-P002
______________________________________
Signature
_____________________
Date
Page 5 of 5