It is our mission to make a significant contribution to the overall physical and mental well being of each student to enable them to participate fully in the education process.
To create a school environment that encourages a healthy life style in children.
A. nutrition education
B. physical activity
C. other school-based activities that are designed to promote student wellness
2. Nutrition guidelines for all foods available on school campus during the school day
3. Guidelines for reimbursable school meals
4. Plan for measuring implementation of the local wellness policy
5. Community involvement in the development of the plan
a) Provide to parents, via the school's newsletters, school website & monthly menu 'helpful hints' relating to nutrition and healthy activities.
b) Display information posters in the school building(s) and cafeteria that illustrate concerns associated with obesity, a healthy diet and healthy activities.
c) Provide students with the nutritional value of food served in the cafeteria via cafeteria postings, menus & the school website.
d) Integrate nutrition into other areas of the curriculum within the classroom (or cafeteria, where applicable), in enrichment activities after school, and during regularly scheduled Physical Education class.
e) Allow healthy, low fat snacks for students during allotted times to maintain energy levels.
f) Invite experts on healthy living, diet, exercise and other weight/health management issues to speak to parents and students (i.e., at PTO meetings, general assemblies).
a) Include components in the physical education program that emphasize lifelong physical activity.
b) Ensure that all students participate in the school's physical education program.
c) Provide recess daily to all students.
d) Regularly scheduled recess time will be part of the school day and active physical pursuits will be encouraged.
e) Integrate physical activity across the school curricula.
f) Encourage students to be physically active outside of school, including participation in community activities & sports programs.
g) Require students to participate in outside recess year-round unless extremely severe weather prohibits it.
a) Encourage school staff to use non-food rewards for students.
b) Implement minimum nutrition guidelines to include all foods consumed on the school grounds during school hours, generally 8 A.M. to 3P.M.
c) Encourage parents to provide a variety of nutritious foods for children who bring bag lunches from home.
d) Encourage organizations to sell non-food items or nutritious food items for fundraisers, rather than candy or other low nutritional-value food as the fundraiser item of choice.
e) Prohibit the sales of competitive foods and beverages, including those items sold in vending machines, school stores and concessions, during the school day.
f) Utilize non-food items as rewards for academic excellence and student recognition awards and other miscellaneous school programs (i.e., coupons for bowling, miniature golf, nature center gift certificates, jump ropes, beach balls).
g) Make available nutritionally sound foods and beverage options at school-related special events that occur after school hours.
a) Provide school meals that comply with federal, state, and local requirements and reflect nutrition standards which require that over a week's menu cycle, lunch provides students with one-third of the Recommended Daily Allowance (RDA) for protein, vitamins A and C, iron and calcium established by USDA, conforms to good menu planning principles, and features a variety of age appropriate healthy choices that are tasty, attractive and of excellent quality.
b) Make drinking water accessible at meals.
c) Include whole grains and "fresh" fruits and vegetables in school meals, when possible.
d) Evaluate and define the nutritional guidelines for all food products available for sale on school premises during scheduled school lunch hours.
e) Ensure affordable access to nutritious, varied foods.
f) Monitor that all students, grade 1 through grade 8 have a complete (school lunch or packed lunch) meal before purchasing a la carte.
g) Implement portion control standards to ensure snacks and beverages are served in single size portions.
a) Implement and follow the state and federal guidelines/procedures for reimbursement for school lunch/milk.
b) State guidelines allow for reimbursement for each complete meal served to an eligible child. Reimbursement rates are applied based on the child's eligibility: paid full-price, reduced-price, or free. Food service employee(s) and/or manager are responsible for accurately counting the meals served to children daily by eligibility category. In addition, a government donated food entitlement is earned for each lunch served. Government donated food is allocated monthly based on the preceding year's entitlement. (Guidelines can be viewed in their entirety here)
a) Tally the number of students participating in extra-curricular physical activities at St. Columban School as well as the amount of time spent on those activities in one week.
b) Other evaluation techniques:
- Survey students/parents at beginning of school year and end of school year regarding eating choices and physical activity.
- Have students keep a food/exercise log for a specific time frame (i.e. one week) at the beginning and end of school year; the Wellness Committee could evaluate the data to ascertain any changes in eating habits or physical activity
c) Track the number of students that meet the criteria for Presidential Physical Fitness Award.
d) Review and update this policy on a yearly basis and complete amendments as needed. This will be undertaken by the Wellness Committee.
a) Offer health clinics and health screenings by appropriate credentialed personnel to school students & employees
b) Conduct a 'Health Fair' for a local assisted living facility.
c) Allow and encourage input from parents, students, school food service employees and the school administration.
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