Meals

1. Meals served through the National School Lunch and Breakfast Programs will

1. be appealing and attractive to children and served in clean and pleasant settings
2. meet nutrition requirements established by governmental statutes and regulations
3. comply with National School Lunch guidelines for portion size
4. include a variety of fruits and vegetables
5. serve only low-fat (1%)
6. ensure that half of the grains are whole grain
7. offer fresh, canned, dried, or frozen fruits or vegetables every day
8. offer a food item containing whole grain every day

Vended Foods

 2. Not available at this time

Cafeteria Environment

3. School regulations should ensure that the cafeteria

1. is clean and orderly
2. has adequate seating to accommodate all students served during one period
3. has adequate supervision
4. serves meals between 10:40 AM and 1:00 PM; starting the last lunch period no later than 1:00 PM
5. allows students a minimum of 15 minutes to eat lunch exclusive of time spent walking to/from class or waiting in line
6. discourages students from sharing food
7. allows students to converse with one another while they eat their meals
8. attempts to serve meals after recess 
9. displays nutritional education materials that are changed periodically. Teachers should discuss these materials with the students, encourage them to eat a healthy breakfast, and choose nutritious foods throughout the day

School-sponsored Activities and Events

4. All foods and beverages offered at school-sponsored activities and events are in compliance with USDA regulations prohibiting the sale of FMNV foods.  This includes food for classroom parties and celebrations, classroom rewards, fundraisers and intramural events but not interscholastic events. 

1. Students may be allowed to have individual water bottles in the classroom.
2. Schools should limit celebrations that involve food during the school day. Each party should include no more than one food or beverage that does not meet nutrition standards for foods and beverages sold in vending machines.
3. The portion size of any food served during a celebration/reward shall be the same size of any food item served in the National School Lunch Program.
4. Schools will limit the use of foods or beverages as rewards for academic performance or good behavior, and will not withhold them as punishment.
5. At least 50% of fundraising activities will not involve the sale of food and/or beverages or will use only foods that meet the nutrition and portion size standards for vented food.
6. Snacks served during the school day will emphasize fruits, vegetables and beverages that meet guidelines for vended foods.
7. The school should disseminate a list of healthy snack to parents and teachers.
8. Each year some classrooms will participate in an event that is centered on nutrition. After the event, lessons are used to reinforce the information gained.
9. Birthday treats will be limited to student’s classroom only.

Nutrition Education

4. As outlined in Diocesan health education standards, each school’s nutrition education program shall:

1. be taught not only in health education classes, but also in other subjects and in appropriate grade levels as outlined in the curriculum guides
2. include hands-on activities such as contests, promotions, taste-testing, farm visits, food preparation and school gardens
3. promote fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy food preparation methods and good nutritional practices
4. emphasize caloric balance between food intake and exercise
5. teach media literacy with emphasis on food marketing
6. be based on the most recent Dietary Guidelines for Americans
7. be taught by a licenses teacher or under a licensed teacher’s supervision
8. use such resource as KSDE, KSU Research and Extension, health and agriculture organizations, universities and consulting registered dietitians.
9. We are utilizing several nutrition programs in the primary grades set out the USDA. These include:  Grow It, Try It, Like It for preschool/prekindergarten and Discover My Plate for kindergarten.

5. The following topics will be included annually in the Nutrition Education Program.  They may be addressed at more than one       level, and are to be covered with increasing depth at higher grade levels.

1. Pre-Kindergarten
   • Proper hand washing
   • Importance of drinking adequate amounts of water; food groups; trying new foods; and feeling full and chewing thoroughly
2. Elementary (K-5)
   • Importance of eating a variety of foods
   • Serving sizes
   • Balancing food intake (energy input) and physical activity (energy output)
   • Reading nutrition labels
   • Choosing healthy foods using cafeteria meals as examples
   • Foods that help keep the body healthy and foods that may contribute to poor health (including oral health)
   • Healthy body image
   • Agricultural origins of common foods
   • Basic food preparation and food safety skills
   • Eating a healthy breakfast
3. Middle/High School
   • Proper hand washing
   • Importance of drinking adequate amounts of water
   • Relationship of nutrients in food to good health and long-term risks of unhealthy choices
   • Basic nutrient requirements for a healthy plan
   • Dietary guidelines and personal eating plans
   • Importance of meals and how meal time contributes to family life
   • Eating patterns in various cultures
   • Balanced and unbalanced meals in the student’s own eating pattern
   • Healthy body image
   • Balancing food intake (energy input) and physical activity (energy output)
   • Evaluating fad diets and healthful ways to lose/gain weight
   • Eating disorders
   • Dangers of dietary supplements
   • Basic food preparation and food safety skills
   • Evaluating health claims on food labels

6. Physical Activity

1. Elementary students will receive a minimum of 60 minutes of physical education (PE) per week, increasing by 10 minutes per week annually until it meets the recommended level of 100 minutes.  Students should engage in moderate to vigorous physical activity at least 15 minutes in each PE class.
2. All students will have the opportunity to participate in lifetime physical activities (e.g. walking, Pilates, swimming, golf, tennis, etc.)
3. All PE teachers are to be highly qualified. Age-appropriate equipment should be available for students to participate in physical activity, and all physical activity facilities are to meet the standards of Catholic Mutual Insurance (CMI).
4. Elementary (K-8) school students should have at least 20 minutes a day of supervised recess that (preferably) is outdoors; divided into two 10-minute periods; offered before lunchtime; and provides at least some moderate to vigorous physical activity.
5. Moderate to vigorous physical activity should be encouraged verbally and through the provision of adequate space and age-appropriate equipment. Physical activity should not be used or withheld as punishment.  This guideline does not apply to extracurricular sports teams.
6. Catholic schools will comply with Quality Performance Accreditation Regulation 91-31-34 and the KSDE requirement regarding “Athletic Practice”.

7. When circumstances make it necessary for students to remain indoors and/or inactive for two or more hours, students should be given periodic breaks during which they are encouraged to stand and be moderately active.

8. In order for students to receive the recommended 60 minutes of daily physical activity and embrace regular physical activity as a personal behavior, schools are encouraged to provide opportunities for physical activity beyond PE class. Therefore, health education should complement PE by reinforcing the knowledge and self-management skills needed to maintain a physically active lifestyle and to reduce time spent on sedentary activities.

9. Schools should consider offering extracurricular physical activity programs, such as clubs or intramural programs.

 Family and Community

10. Parent and family

1. Parents will be encouraged to incorporate physical activity into family life. Possibilities might include a wellness sub-committee for Parent Teacher Association, wellness information in school newsletters, open gym time for family use, or sponsoring/group participation in physical activities (e.g. fun runs, walk-a-thons, lap swims, golf/tennis tournaments, bike rides, etc.)
2. Schools should encourage parents to pack healthy lunches and snacks and to refrain from including FMNV.
3. The school should provide parents with a list of foods that meet the lunch, snack, and beverage standards of these guidelines.
4. Parents will be invited to join students for school meals (where feasible).
5. Schools may forbid adults to bring in purchases meals for students.
6. Parental involvement in discouraging tobacco use will be promoted through newsletters; by assigning homework and projects that involve families; and by providing information at Parent Teacher Association meetings.

11. Tobacco use

1. the use of tobacco products in any school building is prohibited.  Not included are buildings  or portions thereof used for residential purposes or leases from the school for non-school sponsored activities (KSA 72-53, 107) (1998).  Smoking is also prohibited on school buses(KSA21-4009 et seq.) (1987). 
2. Prevention education will be provided in grades K-12 consistent with the diocesan health education standards.
3. Schools are encouraged to have students participate in programs to prevent tobacco use.
4. It is recommended that local tobacco policies include a requirement that violators participate in a cessation class.  The Kansas Tobacco Quit line (1-866-526-7867) is one resource.
5. Pre- and post-tests may be given to students using U.S. Center for Disease Control and Control and Prevention’s Guidelines for School Health Programs to Prevent Tobacco Use and Addiction.

St. Mary Catholic School works to comply with the guidelines set out by the Diocese of Wichita Wellness Policy.  In addition to those listed in the policy there are several to add that apply to St. Mary School specifically.

Meals

A bulletin board in the common’s area where students eat lunch has information about making healthy food choices.  Information is changed 4-5 times a school year.

Menu is included in the newsletter weekly.  Nutrition facts are included to encourage healthy eating and health food choices.

School Sponsored Activities

Several classrooms strongly encourage students to bring fruit or vegetables on certain days of the week.  They discuss the importance of healthy nutrition and to try new foods.

A recipe book has been compiled that includes snack/food ideas for classroom parties that meet our wellness policy guidelines.  A link is located on the Heath Room page of the website.

We plant and maintain a school garden.  Vegetables are harvested by students.  They are washed and prepared by staff.  Students are given the opportunity to try the vegetables.     

Nutrition Education

We are utilizing several nutrition programs in the primary grades set out the USDA.  These include:  Grow It, Try It, Like It for preschool/prekindergarten and Discover My Plate for kindergarten.

We have the Body Venture exhibit come to school every few years.  This is a program sponsored by KSDE about making healthy food choices and being physically active.

The school nurse and food service director go into classrooms as needed to discuss wellness topics.  These would include but are not limited to:  hand washing, importance of eating a healthy breakfast, MyPlate, and nutrition label reading. 

Student Activity

Teachers use “brain breaks” throughout the day with students.  Teachers will be given activities that can be done in a few minutes in the classroom to get students active after periods of quiet worktime.

Students work in the school garden.  They plant seeds, various plants and maintain the garden during the school year with supervision.