Procedures to Accompany WCSD6 Wellness Policy

Nutrition Standards for School Meal Programs

The Nutrition Services Department will take every measure to ensure that student access to school meals and a la carte items meet federal, state, and local laws and guidelines. Food providers will offer a variety of age appropriate healthy food and beverage selections for elementary schools, middle schools, and high schools.

In addition:

All of the pre-packaged cereals will contain less than 35% of weight from total sugar and at least 1 gram fiber per serving

Fresh fruit or vegetables are offered daily

Canned, dried or frozen fruit or vegetables are offered daily

At least one food item containing whole grains is offered daily

Nutrition Standards for Other Foods and Beverages Available on Campus

Defining “healthy” foods and beverages:

Not more than 35% of the total calories of the food item, excluding nuts or seeds is from fat

Not more than 35% of the total weight of the food item, excluding fruits or vegetables, is composed of sugar

In addition, “healthy” foods should come from the following categories:

Milk and dairy products, including cheese, yogurt, frozen yogurt, and ice cream

Full-strength fruit and vegetable juices and fruit juice containing 50% or more full- strength fruit juice, and fruit nectars containing 35% or more full-strength fruit juice

Fresh, frozen, canned, and dried fruits and vegetables

Nuts, seeds, and nut butters

Non-confection grain products including crackers, break sticks, tortillas, pizza, pretzels, bagels, muffins, and popcorn

“Healthy Beverages” would be composed of:

Water

Milk

100% fruit or vegetable juice

Fruit-based drinks that are composed of no less than 50% fruit juice (or 35% for nectars) and that have no added sweeteners

Sports drinks

To ensure that students and staff have access to healthy foods and beverages:

50% of foods available in food vending machines must be healthy items

50% of foods/beverages available in a la carte venues must be healthy items

50% of beverages available in beverage machineson campusmust be healthy items

50% of all foods/beverages sold as fundraisersshould be healthy items

50% of all foods/beverages sold at student storesshould be healthy items

50% of all foods/beverages available at staff meetings should be healthy items

50% of all foods/beverages available during school parties/celebrations should be healthy items

25% of all foods/beverages available at after-school concession stands should be healthy items

100% of all foods/beverages provided by nutrition services district available during CSAPtesting must be healthy items as budget allows

Healthy items should be comparablypriced to less-healthy alternatives.

Contractors are encouraged to slot healthy items in highly visible, desirable location within machines.

Families, teachers, students, and school officials are encouraged to participate in choosing the competitive food selections for their local schools.

Employ a Nutrition Services Supervisor, who is properly qualified, certified/credentialed according to current professional standards, and a registered dietitian, to administer the food service program and satisfy reporting requirements.

Employ a Nutrition Health Coordinator in the Nutrition Services Department, as the budget supports and under the direction of the Nutrition Services Supervisor, with a minimum qualification of a bachelor’s degree in nutrition or other related field.