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Innovation Academy Charter School -- Wellness Policy Created and Adopted, Fall 2012 The Innovation Academy Charter School is committed to creating a healthy school environment that enhances the development of lifelong wellness practices to promote healthy eating and physical activities that support student achievement. 1. Nutrition Education, Physical Activity/Physical Education and Wellness Promotion A. Nutrition Education a. All students, grades 5-8, shall receive nutrition education that is a sequential, standards-based program designed to provide students with the knowledge and skills necessary to promote and protect health and in accordance with the Massachusetts Health Curriculum Frameworks. b. Nutrition education information shall be offered throughout the school campus including, but not limited to, school dining areas and classrooms. c. Nutrition instruction will be developmentally appropriate and culturally relevant. d. Nutrition instruction will contain nutritional value, calorie balance, and media literacy information. e. Health teachers will collaborate with food service staff to strengthen and extend instruction. B. Physical Activity/Physical Education a. Opportunities for physical activity will be incorporated daily at the middle school level weather permitting. b. Physical activity at the middle school will include regular instructional physical education, in accordance with the Massachusetts Health Curriculum Framework and the National Standards for Physical Education (NASPE), as well as cocurricular activities and recess. C. Wellness Promotion a. Each year the Wellness Committee will coordinate school-wide initiatives that promote overall wellness awareness amongst the school community. These initiatives may include, but are not limited to, such things as evening programs for parents and students, guest lectures, and/or school-wide competitions that target healthy habits. 2. Food on Campus During the School Day and 30 minutes before and after the day: Nutritional Guidelines, Classroom Celebrations/Rewards A. Nutritional Guidelines a. All competitive foods and beverages sold or provided at IACS will meet, at a minimum, the regulations for schools put forth by the Massachusetts Department of Public Health. See Attachment to this document to review a summary of these regulations and find a link to the complete laws and regulations. b. These regulations apply to competitive foods and beverages sold or provided to students 30 minutes before the beginning of the school day until 30 minutes after the school day ends. c. Foods and beverages sold in vending machines must comply with the established standards at all times.

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d. Sports drinks will not be available for purchase, or consumption, anywhere on campus from the beginning of the school day to the end of the last instructional period. B. Classroom Celebrations/Curriculum Based Food Activities/Food as a Reward a. Classroom celebrations that involve food are discouraged due to nutritional as well as food allergy concerns. i. If a class celebration/activity is to involve food, fresh fruits and vegetables are welcome. ii. Each classroom event may have one baked good, which must be store bought and wrapped with the ingredient list available. iii. Snack foods or drinks offered must be on the approved snack foods list for Massachusetts public schools or meet the requirements using the Massachusetts Nutrition Evaluation Tool for Schools, MassNETS. This comprehensive list as well as the nutritional evaluation tool, can be found at following link: http://www.johnstalkerinstitute.org/alist/index.htm b. Curriculum based Food Activities: Administrators in collaboration with the Food Services Director and school nurse (due to food allergy issues) may make exceptions to this to approve curriculum based food activities. c. Food as a Reward: Food will not be used as rewards for academic performance or good behavior, and will not be withheld as a punishment. 3. General Nutritional Guidelines for Beverages and Foods sold or offered at Athletic Events, Fundraising Events, Dances, Student Social Events, Performances, on Campus, Before or Afterschool A. Beverages a. 100% fruit or vegetable, juice with no added sugar b. = or < 8 oz. low-fat (1% or less ) and fat free milk c. Beverages with no more than 22 grams of total sugar per 8 oz. d. Water-no added sugars, sweeteners or artificial sweeteners e. No soda f. No more than trace caffeine or artificial sweetener g. Sports drinks may be sold or available at athletic events only h. Water will be available to students at all times without charge B. Foods a. b. c. d. e. f.

Foods shall not exceed 200 calories per item. All food will be trans fat free No food shall contain more than a trace amounts of caffeine or artificial sweetener Packaged items may contain no more than one serving per package. Fresh fruit and vegetables will always be made available for sale where food is sold Nutrition information should be made available to students for nonprepackaged competitive foods and beverages

4. Food and Beverages at Special IACS Traditions A. Ice Cream Social a. IACS will continue to hold its annual ice cream social. b. Coordinators for this event should strive to make available healthy options, whatever they may be, and set a thoughtful limit on the amount of ice cream and toppings each individual receives. c. Signs should be posted asking that people notify servers of any food allergies.

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B. End of Year Bar-B-Cue a. As is tradition, IACS will continue to hold its end of year bar-b-cue. Effort should be made to offer foods and beverages in line with the approved guidelines for after school social events. b. Signs should be posted asking that people notify servers of any food allergies. c. Soda, energy drinks and/or sports drinks will not be served at this event. d. A menu for the event must be shared in advance, with the Food Director at IACS. C. Quality Nights and Exhibition Nights – Bake Sale Tradition a. As is tradition at IACS, bake sales may be held at quality nights and exhibition nights. b. Coordinators for this event should strive to make available healthier options, whatever they may be. c. At the bake sale table there must be a sign alerting people to let servers know if they have a food allergy. d. All beverages must comply with the guidelines as described above. 5. Implementation and Measurement To assist in the creation of a healthy school environment, IACS shall establish a Wellness Advisory Council that will provide an ongoing review and evaluation of the Wellness Policy. The Executive Director shall appoint a member of the staff to organize a Wellness Committee.

A. Wellness Committee A Wellness Committee will be established with the purpose of:

● ● ● ● ● ● ●

Developing guidance to explicate this policy Monitoring the implementation of this policy Evaluating policy progress Serving as a resource to school sites, (e.g. providing lists of healthy incentive, snack, birthday etc.) Informing and updating public about wellness policy and implementation Periodically measuring and assessing the school’s compliance with the wellness policy Establishing guidelines for events with food and beverages

B. Wellness Committee Members The Wellness Committee meets a minimum of four times annually with membership including, but not limited to:

● ● ● ● ● ● ● ● ●

Food Service Manager School Nurse-Teachers Parent representation Student representation Staff representation Physical Education and Health Education staff Local Community Partners School Administration Board of Directors

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C. Wellness Committee Responsibilities The Wellness Committee will be responsible for assessing district’s needs, drafting and implementing a wellness policy, monitoring progress and preparing a report annually that may include, but is not limited to, the following information: ● ● ● ● ●

Monthly school wide menus and counts Listing of all other food sales of food throughout the district including vending machines, school stores, in-school and in-class fund raisers. Listing of physical activity programs and opportunities for students throughout the school year. Summary of wellness initiatives implemented BMI data for IACS students

Signatures of Approval

______________________________ Rick Bourque Board Chairperson

Date______________

______________________________ Walter Landberg Executive Director

Date______________

_______________________________ Gayle Nutile-Pimm Health and Wellness Coordinator

Date______________

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Attachment
–
A
Summary
of
Standards
for
Competitive
Foods
and
Beverages1 
 The
following
standards
apply
to
all
public
elementary,
middle
and
high
school
students:
 
 Juice:
100%
fruit
and
vegetable
juice,
with
no
added
sugar.

Portion
Size
Limit
for
Juice:
No
more
 than
4‐ounce
servings.


 Milk:
(Including
alternative
milk
beverages
such
as
lactose‐free
and
soy),
Low‐fat
(1%
or
less)
and
 fat‐free
milk.

Portion
Size
Limit
(Including
alternative
milk
beverages
such
as
lactose‐free
and
soy)
 No
more
than
8‐ounce
servings.
 Milk
Flavored,
Sweetened:
(Including
alternative
milk
beverages
such
as
lactose‐free
and
soy).

 Flavored
milk
with
no
more
than
22
grams
total
sugar
per
8
ounces.
 Water:
No
added
sugars,
sweeteners
or
artificial
sweeteners.

May
contain
natural
flavorings
 and/or
carbonation.
 Beverages
with
Added
Sugar
or
Sweeteners:

Any
beverages
with
added
sugar
or
sweeteners
not
 already
prohibited
will
be
phased
out
by
August
1,
2013.
However,
a
school
may
provide
or
sell
 flavored
milk
or
milk
substitutes
that
contain
the
same
amount
or
less
sugar
than
plain,
fat‐free
or
 low‐fat
milk.
 Other
Beverages:

(Soda,
sports
drinks,
teas,
waters,
etc.)

No
beverages
other
than
juice,
milk,
milk
 substitutes
and
water
shall
be
sold
or
provided.
 Calories:
Foods
shall
not
exceed
200
calories
per
item.
 À
la
carte
entrées
shall
not
exceed
the
calorie
count
of
entrée
items
offered
as
a
part
of
the
National
 School
Lunch
Program
(e.g.,
equivalent
portion
size).
 Fat:
No
more
than
35%
of
total
calories
from
fat.
 Saturated
Fat
No
more
than
10%
of
total
calories
from
saturated
fat.
 Trans
Fat
All
foods
shall
be
trans
fat‐free.
 Fat
Exemptions
(All
other
categories
apply,
e.g.,
sugar
and
calories.)
 1‐ounce
servings
of
nuts,
nut
butters,
seeds
and
reduced‐fat
cheese.
 Sugar:
No
more
than
35%
of
total
calories
from
sugars.


 Sugar
Exemptions:

(All
other
categories
apply,
e.g.,
fat
and
calories.)

100%
fruit
with
no
added
 sugar.

Low‐fat
or
non‐fat
yogurt
(including
drinkable
yogurt)
with
no
more
than
30
grams
of
total
 sugars,
per
8‐ounce
serving.

 Sodium:
No
food
shall
contain
more
than
200
mg
of
sodium
per
item.

À
la
carte
entrées
shall
not
 contain
more
than
480
mg
of
sodium
per
item.
 Grains:
All
bread
or
grain‐based
products
shall
be
whole
grain,
i.e.,
whole
grain
should
be
listed
 first
in
the
ingredient
statement.
These
include
crackers,
granola
bars,
chips,
bakery
 items,
pasta,
rice,
etc.
 Caffeine:
No
food
or
beverage
shall
contain
more
than
trace
amounts
of
caffeine.

Note:
Some
foods
 and
beverages,
such
as
chocolate,
contain
small
amounts
of
naturally
occurring
caffeine.
These
 products
are
allowed
as
long
as
they
comply
with
the
rest
of
the
nutrition
standards.
 
 1

To
view
the
Act
Relative
to
School
Nutrition
signed
into
law
in
2010
and
the
amendment
to
 this
Act
passed
in
June,
2012,
see:

 www.malegislature.gov/Laws/SessionLaws/Acts/2010/Chapter197


AND

 www.malegislature.gov/Laws/SessionLaws/Acts/2012/Chapter96
 
 To
view
the
complete
standards
as
originally
published
in
2011,
see:

 www.lawlib.state.ma.us/source/mass/cmr/cmrtext/105CMR225.pdf.


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