Policy 707:  School Nutrition Program

707.1 School Nutrition Program
The purpose of the School Nutrition Program shall be to provide nutritional, balanced meals to the school district on a non-profit basis.

Legal Reference: (Code of Iowa) Chapter 283A.1


Date of Adoption: August 20, 1974

Reviewed: April 13, 1992; May 14, 2001; Feb. 14, 2006; Jan. 10, 2011; March 9, 2015

Amended: January 8, 1980

 

707.2 Scope of Program
School Nutrition facilities are provided to serve students and all school personnel when school is in session. Facilities may also be used for food service to: (1) teacher or other school personnel groups, (2) parent-teacher meetings, and (3) civic organization meetings for the purpose of better understanding the schools, upon written approval.

The school lunch program shall be under the direction of a school lunch director who will establish and maintain a central record system, prepare menus and recipes, develop standards, initiate purchasing, recommend personnel for employment, promotion, or dismissal, and conduct in-service training programs.

Date of Adoption: August 20, 1974


Reviewed: April 13, 1992; May 14, 2001; Feb. 14, 2006; Jan. 10, 2011; March 9, 2015

Amended:

 

707.3 Financial Support
District tax funds may be used to provide necessary physical plant facilities, purchase the initial equipment necessary for the establishment of food service in new or existing buildings, and replace major items of equipment.

Code of Legal Reference: (Iowa) Chapter 283A.2

Date of Adoption: August 20, 1974


Reviewed: April 13, 1992; May 14, 2001; Feb. 14, 2006; Jan. 10, 2011; March 9, 2015


Amended:

 

707.4 Eligibility for Free or Reduced Cost Meals
Free or reduced cost meals shall be provided to those students whose parents or guardians are unable to pay for the cost of the meals subject to the requirements of the Federal Lunch Program and State Department of Education.

Date of Adoption: August 20, 1974

Reviewed: April; 13, 1992; May 14, 2001; Feb. 14, 2006; Jan. 10, 2011; March 9, 2015


Amended: January 7, 1985

 

707.5 School Wellness Policy
The Board of Directors of the Mount Pleasant Community School District promotes healthy students by supporting wellness, good nutrition and regular physical activity as a part of the total learning environment. The Mount Pleasant Community School District supports a healthy environment where students learn and participate in healthy dietary and lifestyle practices. By facilitating learning through the support and promotion of good nutrition and physical activity, schools contribute to the basic health status of the students. Improved health optimizes student performance potential.

The Mount Pleasant Community School District provides a comprehensive learning environment for developing and practicing lifelong wellness behaviors. The entire school environment, not just the classroom, shall be aligned with healthy school district goals to positively influence a student’s understanding, beliefs and habits as they relate to good nutrition and regular physical activity.

The Mount Pleasant Community School District supports and promotes proper dietary habits and physical activity that contributes to students’ health status and academic performance. All foods available on school grounds and at school sponsored activities during the instructional school day (bell-to-bell) must meet the Healthy Kids Act Nutritional Content Standards.

Wellness Policy Goals

• Increase healthy nutrition education and awareness

• Promote and sell nutritious food/beverage options

• Increase awareness of the importance of physical activity

• Offer school-based activities that are designed to promote student awareness

• Promote awareness and influence a healthier BMI (Body Mass Index)

Mount Pleasant Community School District and Healthy Kids Act Nutritional Content Standards Nutritional Content Standards

Mount Pleasant Community School District and Healthy Kids Act Nutritional Content Standards

 

Nutritional Content Standards Foods Table

Nutrient

A la Carte, Vending, and Regulated Fundraising Items

Calories

< NSLP entree items*

OR

< 400 calories per entrée item

< NSLP sides*

OR

< 200 calories

Sodium

< NSLP entrée items*

OR

< 600 mg per entrée item

[< 480 mg/serving entrees (2014)]

< NSLP side*

OR

< 400 mg/serving sides

[< 200 mg/serving sides (2014)]

Saturated Fat

< 10% calories

(excluding reduced fat cheese)

Trans Fat

< 0.5 gm/serving

Total Fat

< 35% calories

(excluding nuts, seeds, nut butters and reduced fat cheese)

Sugar

< 35% calories

(excluding fruits and yogurts)

Dietary fiber/

whole grain

 

50% of grains offered must be whole grain

  

Nutritional Content Standards Beverage Table

Beverage

A la Carte, Vending, and Regulated Fundraising Items

Milk

Low/nonfat regular

Low/nonfat flavored no nonnutritive sweeteners

In addition:

< 27 gm sugar/8 oz (2014)

< 24 gm sugar/8 oz (2017)

< 22 gm sugar/8 oz (2020)

100% Fruit/Vegetable Juice

No added sweeteners

Water

No added nonnutritive sweeteners

Sports Drinks, Flavored Water

None to be made available to elementary students during the school day as vending machine, a la carte, or regulated fundraising items

Caffeinated Beverages

None are to be made available to students in elementary grades during the school day as vending machine, a la carte, or regulated fundraising items, with the exception of beverages that contain trace amounts of naturally occurring caffeine-related substances (e.g., chocolate milk)

Sodas, Carbonated Beverages

None are to be made available to any students during the school day as vending machine, a la carte, or regulated fundraising items

 

 

Meal Time

The Mount Pleasant Community Schools will provide a healthy eating environment that allows students to have an ample amount of time for breakfast and lunch. Students will have access to hand washing or hand sanitizing, before and after meals or snacks. The Mount Pleasant CSD discourages sharing food or beverages with one another during meals or snack times; this will reduce concerns about sanitation, food allergies and health issues.

Nutritional analysis information will be made available for all regularly served foods and beverages through the cafeteria, per request.

Guidelines for reimbursable school meals will meet regulations and guidance issued by the U.S. Department of Agriculture.

Incentives, Rewards and Punishment

• Food/beverage items that are utilized as an incentive shall adhere to the GMG District Nutritional Standards.

• Foods provided through the school breakfast and lunch program will not be withheld or used as a reward or discipline strategy.

• Staff will not use physical activity (running laps, push ups, sit-ups, etc.) or routinely withhold opportunities for physical activity (i.e. recess, physical education) as punishment.

During School Hours

Vending, a la carte, and regulated fundraising items (any foods or beverages sold to students between the first bell and the last bell) sold to students during the instructional day, must meet the Healthy Kids Act Nutritional Content Standards.

Students are not permitted in the teacher’s workroom nor have access to any of the foods or beverages that are available for staff, located in the workroom. Staff is discouraged from eating or drinking those items in front of the students and to act as a healthy role model for the school. Staff are encouraged, but not required, to follow the Mount Pleasant Community School District Nutritional Standards.

Concessions

The Mount Pleasant CSD encourages concessions that are sold outside of the instructional day to offer nutritious options for sale including, but not limited to; fresh fruits, vegetables, yogurt, granola bars, and string cheese. Water should also be offered wherever beverages are sold.

Nutritional Education and Promotion Goals

The Mount Pleasant Community School District will provide nutrition education and engage in nutrition promotion that:

• Is part of health education, social sciences, science, nutrition, and physical education classes.

• Promotes fruits, vegetables, whole-grain products, low fat and fat free dairy products, healthy food preparation methods and health enhancing nutrition practices.

• Emphasizes caloric balance between food intake and physical activity.

Classroom Parties and Treats

The Mount Pleasant Community School District district encourages parents to provide healthy food and drinks that follow the District’s nutritional standards.

Physical Education

The Mount Pleasant Community School District will provide physical education that:

• includes students with disability (students with special healthcare needs may be provided in alternative education settings)

• requires every student in grade K-5 has 30 minutes of physical activity every day

• requires every student in grade 6-12 has 120minutes of physical activity per week

• engages students in moderate to vigorous activity during at least 50% of the PE class time

• is taught or supervised by a certified physical education teacher

Daily Recess

K-5th grade: should be provided with 20 minute of recess each day.

CPR Training

Every student will be required to complete a course that leads to certification in cardiopulmonary resuscitation (CPR) by the end of grade 12.

Outcome Measurement

• Monitor vending and a la carte revenue

• Measure and monitor BMI data

• Monitor fundraising revenue

• Monitor participation rates of the National School Lunch Program and the National School Breakfast Program

Monitoring and Compliance

In each school:

• The food service supervisor will ensure compliance with nutrition policies within food service areas and will report compliance to the principal.

• The principal will ensure compliance with the Wellness Policy that pertain to their building and will report on the school’s compliance to the superintendent.

• The Wellness Policy Committee will measure implementation outcomes and review the effectiveness of the Wellness Policy on an annual basis. The Superintendent will report findings to the School Board every three years.

Wellness Committee Members

Rose Lauer, RN
Ann Brotherson, Food Service Director
Lisa Lowery, Physical Education Teacher
Sue Weiss, RN
Nancy Hahn, Henry County Health Center
Amy Pullis, Middle School Counselor
Tess Yakle, Henry County Health Center
Pat Heusmann, Henry County Health Center
Diane Magnani, Parent Representative
Todd Liechty, High School Principal
Doris Price, Concession Stand Director
Drake Martin, Student Representative
Kelsey Smith, Student Representative
Natalie Booten, Student Representative
John Roederer, Superintendent

Date of Adoption: June 12, 2007

Reviewed:   Jan. 10, 2011; March 9, 2015

Amended: Jan. 10, 2011