Table of Contents
Standards for Nutritive Food
Components
5
Standards for Nonnutritive Food
Components
5
Standards for the School Day
5
Standards for the After-School
Setting and School-sponsored Fundraising Activities
6
Fundraising for School-sponsored Activities 6
Foods and Beverages that Meet Tier 1 and Tier 2 Standards 7
Appendix 1: Suggestions Fundraising Items 9
Appendix 2: Suggested Food and Beverage Items That Meet Guidelines 11
Executive Summary
Rationale
Poor nutrition affects children’s health and their ability to learn. Schools are uniquely positioned to model and reinforce healthy eating behaviors by limiting access to high calorie, high fat, and high sugar food and beverages. This includes providing healthy choices that are consistent with nutrition education messages and maximizing participation in the school meal program.
The availability of non-nutritious food undermines nutrition education efforts, encourages over-consumption of foods high in fat and added sugar, teaches children to associate food with praise and teaches children to eat when they are not hungry. It also increases the potential for the development of eating disorders, food-borne illnesses and food-based allergic reactions.
All food distributed to students on District property shall meet the nutritional standards set forth in policy 721. The school principal or designee shall assure compliance with established standards governing all food distribution that are not within the school food service facilities. Food Services shall assure compliance within the school food service facilities. However, if we are going to impact student choices, it needs to be a community effort.
Review
The Oregon School Board drafted policy 721 during the 2005-2006 school year. In 2006-07, a School Wellness Committee consisting of teachers, nurses, food services personnel and administrators developed the nutritional guidelines for the Oregon School District. Jane Peschel worked with the Phy-Ed and Health teachers to discuss revision of curriculum to include board policy 721.
After developing guidelines throughout the 2006-2007 school year, the Institute of Medicine of the National Academies released nutritive guidelines very closely aligned to what we had developed. They also took into consideration non-school hour events and activities. We have merged the two and used their framework for use in the Oregon School District
Timeline
Beginning with the 2007-2008 school year building level administrators will be asked to share the nutritional guidelines with their PTA, PTO, Booster and other organizations that have been working to help provide opportunities for students during their curricular or co-curricular activities.
The information will be shared in a manner that explains the districts goal as well as the requirement from our federal government to establish nutritional guidelines. We do not expect all groups to meet these recommendations immediately, but wish to foster communication on how we can achieve fulfillment of these recommendations.
The questions we are suggesting be for discussion:
What would the timeline look like for your organization to evaluate current fundraising activities and if necessary, develop new ideas to maintain your organizations ability to support the school’s wellness initiative?
How can offerings be nutritionally improved?
How will changes impact your ability to raise funds?
What is the timeline that you would need to transition to a majority of healthy food offerings at concessions?
After these meetings are held, we would like to review the information and comments from these meetings and make any modifications to these guidelines and present them to the board during the spring semester of the 2007-2008 school year.
Ongoing
Review
A minimum of two meetings will be held per year of the Wellness Committee to review the recommendations and their implementation.
Recommended Standards
Standards for Nutritive Food
Components
Standard 1: Snacks, foods, and beverages meet the following criteria for dietary fat per portion as packaged:
· No more than 35 percent of total calories from fat (approx. 3 grams per 100 calories) per serving (not including seeds and nuts);
·
Less
than 10 percent of total calories from saturated fats; and
·
Zero
trans fat.
Standard 2: Snacks, foods, and beverages provide no more than 35 percent of calories from total sugars per portion as packaged.
Exceptions include:
·
100-percent
fruits and fruit juices in all forms without added sugars;
·
100-percent
vegetables and vegetable juices without added sugars; and
·
Unflavored
nonfat and low-fat milk and yogurt; flavored nonfat and low-fat milk with no
more than 22 grams of total sugars per 8-ounce serving; and flavored nonfat and
low-fat yogurt with no more than 30 grams of total sugars per 8-ounce serving.
Standard 3: Snack items are 200 calories or less per portion as packaged and á la carte entrée items do not exceed calorie limits on comparable NSLP (National School Lunch Program) items.
Standard 4: Snack items meet a sodium content limit of 200 mg or less per portion as packaged or 480 mg or less per entrée portion as served for á la carte.
Standards for Nonnutritive Food
Components
Standard 5: Beverages containing nonnutritive sweeteners are only allowed in school district buildings after the end of the school day.
Standard 6: Foods and beverages are caffeine free, with the exception of trace amounts of naturally occurring caffeine-related substances.
Standards for the School Day
Standard 7: Foods and beverages offered during the school day are limited to those in Tier 1.
Standard 8: Plain, potable water is available throughout the school day at no cost to students.
Standard 9: Sports drinks are not available in the school setting during the school day except when provided by the school for student athletes participating in sport programs involving vigorous activity.
Standard 10: Foods and beverages are not used as rewards or discipline for academic performance or behavior.
Standards for the After-School
Setting and School-sponsored Fundraising Activities
Standard 11: Tier 1 snack items are allowed after school for student activities for elementary and middle schools. Tier 1 and 2 snacks are allowed after school for high school.
Standard 12: For on-campus fundraising activities during the school day, Tier 1 foods and beverages are allowed for elementary, middle, and high schools. Tier 2 foods and beverages are allowed for high schools after school. For evening and community activities that include adults, Tier 1 and 2 foods and beverages are encouraged.
Standard 13: Occasional Parties and celebrations are exempt from the above guidelines; however, providing healthful options is strongly encouraged. A list of suggested foods and beverages is included.
Fundraising for School-sponsored Activities
o Items offered for fundraising activities should meet the suggested nutritional guidelines.
o A list of alternative fundraising ideas is included in the appendix.
Foods and Beverages that Meet Tier 1 and Tier 2 Standards
Tier 1 Standards
Tier 1 Foods are fruits, vegetables, whole grains, and related combination of products* and non-fat and low-fat dairy that are limited to 200 calories or less per portion as packaged and:
· No more than 35% of total calories from fat
· Less than 10% of total calories from saturated fats
· Zero Trans Fat (<= 0.5 g per serving)
· 35% or less of calories from total sugars, except for yogurt with no more than 30g of total sugars, per 8-oz. Portion as packaged
· Sodium content of 200mg or less per portion as packaged
À la carte entrėe items meet fat and sugar limits as listed above and :**
· Are National School Lunch Program (NSLP) menu items
· Have a sodium content of 480mg or less
*Combination products must contain a total of one or more servings as packaged of fruit, vegetables, or whole grain products per portion.
**200-Calorie limit does not apply; items cannot exceed calorie limit of comparable NSLP entrėe items.
Beverages
Tier 1 Standards
Tier 1 Beverages are:
· Water with flavoring and or additives that do not inhibit good nutrition. Water without any additives or flavoring is highly recommended.
· Low-fat*** and non-fat milk (in 8oz portions):
· Lactose-free and soy beverages are included
· Flavored milk with no more than 22g total sugars per 8-oz. Portion
· 100% fruit juice in 4-oz portion as packaged for elementary/middle school and 8oz (two portions) for high school.
· Caffeine-free, with the exception of trace amounts of naturally occurring caffeine substances.
*** 1% milk fat
Tier 2 for District After School Events
Tier 2 snack foods are those that do not exceed 200 calories per portion as packaged and:
· No more than 35% of total calories from fat
· Less than 10% of total calories from saturated fats
· Zero Trans Fats (<=.5g per portion)
· 35% or less of calories from total sugars
· Sodium content of 200mg or less per
· portion as packaged
Tier 2 beverages:
·
Diet soda and
enriched water; highly recommend non-caffeinated, non-fortified beverages with
less than 5 calories per portion as packaged (with or without non-nutritive
sweetners, carbonation or flavoring).
How
to read your food label
EXAMPLE
|
Serving Size Many packages which appear to be single servings are really more. A package with 2 servings means twice the calories and twice the fat if you eat the whole thing. Sugars There are many different sources of sugars including fruit and fruit juice, cane-sugar, high fructose corn syrup, honey, and molasses. Nutritionally they are all simple carbohydrates, contributing just calories. |
|
Low/ High If the % Daily Value (DV) is 5% or less, the food is considered “low” in that nutrient. A % DV of 20% or more is considered “High” in that nutrient. Fats “Low Fat” means no more than 3 grams total fat per serving and no more than 1 gram of saturated fat Fiber Dietary Fiber is an important part of a healthy diet. Look for snacks with at least 2 grams of fiber per serving. |
Information from: http://www.co.tompkins.ny.us/wellness/worksite/livehealthy/nutrlabel.html#
Appendix 1: Suggestions Fundraising Items
Suggested Fundraising Ideas