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 co-curricular 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. 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. Foods shall not exceed 200 calories per item. b. All food will be trans fat free c. No food shall contain more than a trace amounts of caffeine or artificial sweetener d. Packaged items may contain no more than one serving per package. e. Fresh fruit and vegetables will always be made available for sale where food is sold f. Nutrition information should be made available to students for non-prepackaged 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.
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 • Allowing for minor deviations from the quantitative guidelines in Section 3 of this policy, provided that they are not inconsistent with the purpose and intent of the policy.
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
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
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