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709.1R1 Nutrition Standards (School Food Program)

All students shall possess the knowledge and skills necessary to make nutritious and enjoyable food choices for a lifetime.  The District will encourage healthy eating that includes:

  • Food service program that employs well-prepared staff whom efficiently serve appealing choices of nutritious foods
  • Pleasant eating areas for students and staff, with adequate time for unhurried eating.
  • An overall school environment that encourages students to make healthy food choices
  • Opportunities and encouragement for staff to model healthy eating habits
  • Services to ensure that students and staff with nutrition-related health problems are referred to appropriate services for counseling or medical treatment.

 

The school district will provide nutrition education, which will:

  • Promote fruits, vegetables, whole-grain products, low-fat and fat-free dairy products
  • Promote food preparation methods and health-enhancing nutrition practices
  • Emphasize caloric balance between food intake and physical activity
  • Increase collaboration between Food Service Staff and teachers

 

The school nutrition program shall make effective use of school and community resources and equitably serve the needs and interests of all students and staff, taking into consideration differences in cultural norms.

I.  The Food Service Operation           

    A.  Financial Management

  1. The school district will operate a school lunch and breakfast program in each attendance center.  The school shall operate a food service program to ensure that all students have affordable access to the varied and nutritious foods they need to stay healthy and learn well.

 

  1. The school food program will be operated on a nonprofit basis.  The revenues of the school food program will be used only for paying the regular operating costs of the school food program.  Supplies of the school food program shall only be used for the school food program. The program will maintain budget neutrality and profit generation must not take precedence over the nutritional needs of the students.

 

    B.  Program Requirements

  1. During each school day the food service program shall offer breakfast and lunch under the nutritional guidelines of the USDA’s National School Lunch and Breakfast Program.  The School food program will include hot lunches and supplementary foods for students during the school day.  Students may bring their lunches from home and purchase milk or juice and other incidental items.   Additionally, the food service program shall offer snacks (a la carte) based on the nutrient guidelines provided by the USDA and Healthy Kids Act.   The school shall make efforts to ensure that families are aware of need-based programs for free or reduced-price meals and encourage eligible families to apply.  The program shall maintain the confidentiality of students and families applying for or receiving free or reduced-price meals. The school district will make every effort to eliminate any social stigma attached to, and prevent the overt identification of students, who are eligible for free and reduced-priced meals.
  2. The school food service program shall operate in accordance with the National School Lunch Act and the Child Nutrition Act as amended in the Healthy Hunger Free Kids Act.  Schools shall offer varied and nutritious food choices that are consistent with the federal government’s dietary Guidelines for American.  For the purpose of this policy, “Dietary Guidelines for American” refers to 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.  Menus should be planned and take into account students’ cultural norms and preferences.  Food pricing strategies shall be designed to encourage students to purchase nutritious items.  Procedures shall be in place for providing to families, on request, information about the ingredients and nutritional value of the foods served.
  3. The school food service program shall have in place a procedure for food emergencies.  Staff shall cooperate with efforts in the community to provide food for stated emergencies.
  4. School food service facilities are provided to serve students and employees when school is in session and during school-related activities.  They may also be used under the supervision of the Food Service Director for food service to employee groups, parent-teacher meetings, civic organizations meeting for the purpose of better understanding the schools, and senior citizens in accordance with board policy.
  5. The board will set, and periodically review, the prices for school lunches and breakfast..  It shall be the responsibility of the superintendent to make a recommendation regarding the prices of school lunch/breakfast and milk.
  6. It shall be the responsibility of the Food Service Director to administer the program and to cooperate with the superintendent and kitchen manager for the proper functioning of the school food program.

 

Foods served outside of the School Food Program During School Hours

  • Foods made available on campus, during the school day, will comply with the current USDA Dietary Guidelines for Americans and Healthy Kids Act.
  • Nutritional information for products offered is readily available near the point of purchase

 

 

 

Approved        9/17/97                        Reviewed         8/12/06                        Revised                        10/12/15