Wellness & Nutrition
Good nutrition is an essential component, not only in the health and well-being of our students, but also in producing the most conducive environment for learning. Establishing a well-balanced diet in the teen years, including a variety of fruits and vegetables, whole grains, low fat dairy, and lean meats or meat alternatives, is linked to continued healthy eating patterns through adulthood, reducing the risk of mortality and the development of chronic diseases, such as diabetes and high blood pressure. Students who eat a healthful breakfast and lunch are also able to focus better in classes, allowing them to perform to their fullest potential. That is why the food service department is dedicated to offering high quality, nutritious products that both taste good and are good for our students.
The meal patterns are designed to allow the students to make their own food choices while still providing1/4 of their daily nutritional requirements at breakfast and 1/3 at lunch. Each meal must also provide no more than 10% from saturated fat.
The USDA meal patterns require five components must be offered: 2 oz meat/protein, 1 cup of vegetables, 1 cup fruit, 8 oz of milk, and 2 servings of bread/grains.
Through the Offer vs Serve program, the students must then choose at least three of these five components with one of them being 1/2 cup fruit or vegetable to qualify as a meal.
Ala Carte and Vending Item Information
The nutrient Information for products served is currently being updated.
Changes We Have Made
Many of our recipes and preparation techniques reinforce our values of good nutrition and promote healthy eating....
- Multiple fruit and vegetable choices are offered each day
- Fresh apples, oranges, and salad are available every day
- All salad and lettuce offerings are composed of 50% or more romaine lettuce
- Only low-fat and non-fat milk is offered. Chocolate milk is non-fat.
- Low-fat salad dressings are offered
- Whole grain and low sugar cereals are offered on the breakfast menu
- All sliced bread and hamburger/hot dog buns are 100% whole wheat to help students meet their fiber needs
- All foods are in single serving packaging or portions
- Most of the lunch meats and hot dogs are turkey based to reduce fat content
- Vegetables are steamed without added butter/margarine or salt
- Breaded chicken items such as chicken strips and nuggets are made with whole grain breading
- Pizzas are formulated with whole grain crust and low fat cheese
- All food products typically deep fried (chicken nuggets, french fries, etc) are oven baked
- Only pretzels, baked chips, and other low fat and low sodium snacks are offered
- Dried beans and/or legumes are served at least once per week
- Dark green and orange vegetables are offered three or more times per week
- Brown Rice and other whole grains are offered weekly
Local School Student Wellness Committee
The Student Wellness Committee meets a minimum of 3 times per year. It is comprised of instructional staff, coaches, administrators, food service staff, students, parents, and community stakeholders. The purpose of the Student Wellness Committee is to review district guidelines and goals for physical education and activity, nutrition education, and nutrition guidelines.
Goals set for the 2014-15 School Year include...
- Physical Activity
- Increase No-Cost/Low-Cost Fitness Offerings
- Increase PE Elective Course enrollment
- Increase Staff Wellness offerings for role modeling
- Nutrition Promotion & Education
- Market nutrient-dense foods
- Provide students with accessible, no cost drinking water
- Increase student involvement in types of foods and drinks sold
- Nutrition Guidelines
- Comply with Smart Snack regulations
The current Local School Wellness policy can be found in the Board of Education's Policies & Bylaws # 8510. If you are interested in becoming a member of the Student Wellness Committee, contact firstname.lastname@example.org.
The school kitchens, food storage areas, and serving lines are inspected twice a year by the Washington County Health Department. Foodservice personnel receive ServSafe training and other safe food handling training throughout the school year.