Physical Activity
Excerpt from Wellness Policy: The superintendent will establish minimum standards for student participation in physical education and activity and the time line for implementation of those standards.
Administrative Rules
- The minimum student participation standards for elementary and middle schools are as follows:
- Elementary School
- In 2007-08 the minimum standard for student participation in physical education and activity at elementary grades 1 through 5 shall be 60 minutes weekly to be provided at least two different days during the week.
- In 2008-09 the minimum standard for student participation in physical education and activity at elementary grades 1 through 5 shall be 75 minutes weekly to be provided at least two different days during the week.
- In 2009-10 the minimum standard for student participation in physical education and activity at elementary grades 1 through 5 shall be 90 minutes weekly to be provided at least two different days during the week.
- Unstructured recess time is not to be replaced or reduced in order to provide mandated planned instructional physical education minutes.
- Middle School
- In 2007-08 the minimum standard for all 6th grade students shall be 3200 minutes of physical education, preferably distributed evenly through out the school year. It is highly recommended that physical education be available for all students at 7th and 8th grades.
- In 2008-09 the minimum standard for all 6th, 7th and 8th grade students shall be 3200 minutes of physical education each year, preferably distributed evenly through out the school year.
- Guidelines for state-scheduled adoption of physical education curriculum and delivery of instruction, including standards and assessment, will be developed by the district’s Instructional Leadership Team and approved by the district’s Instructional Policy Council.
Coordinated Health Program
Administrative Rules
- The district will provide a coordinated school health program that takes into consideration the following areas:
- Comprehensive Health Education: Developmentally-appropriate K-12 curricula addressing a variety of topics, developing health knowledge, attitudes, and skills.
- Health Services: School-based or school-linked access to preventive services, referrals, emergency care and chronic disease management for all students.
- Counseling, Psychological and Social Services: School-based or school-linked services focusing on cognitive, emotional and behavioral needs of individuals, groups and families.
- Physical Education: A K-12 planned program developing basic movement skills, enhancing physical fitness, promoting lifelong physical activity.
- Nutrition Services and Education: School-based or school-linked programs that assure all students affordable and nutritious meals, deliver nutrition education partnership with the classroom teacher.
- Healthy School Environment/Policy: A healthy and supportive school climate, and a safe and aesthetically pleasing physical environment.
- Health Promotion for Staff: School based or school-linked programs promoting physical and mental health for staff and discussing the importance of positive role modeling for students.
- Family and Community Involvement: Meaningful partnerships among schools, families, and communities enhancing the healthy development of youth.
- Guidelines for state-scheduled adoption of nutrition education curriculum and delivery of instruction, including standards and assessment, will be developed by the district’s Instructional Leadership Team and approved by the district’s Instructional Policy Council.
Nutrition Education
Excerpt from Wellness Policy:
National School Breakfast and Lunch Programs: The superintendent will set nutrition standards that meet or exceed those set by the National School Breakfast and Lunch Programs.
Competitive Foods: Competitive foods include a la carte, fundraising, school stores, classroom parties, foods used during classes as part of the learning process, vending machines and anything that competes with breakfast and lunch programs.
Competitive Foods shall meet nutrition and portion size guidelines set by the Superintendent with input from the Wellness Advisory Committee
The Superintendent will develop “Healthy Snacks” and “Healthy Parties” nutrition guidelines as part of the administrative rules and provide parents and teachers with a list of examples of healthy, affordable food choices for snacks and parties.
Food sold at school as a fundraiser during the school day will meet the “Healthy Snacks” and “Healthy Parties” guidelines.
Vending machines accessible to students on school campuses shall offer only nutritious food options that meet the Healthy Snacks guidelines. Exception: High schools will have up to three years to meet this provision [from 2006-07 through 2008-09].
Temporary Administrative Rules
The district will provide a coordinated school health program that takes into consideration the following areas:
- Comprehensive Health Education: Developmentally-appropriate K-12 curricula addressing a variety of topics, developing health knowledge, attitudes, and skills.
- Health Services: School-based or school-linked access to preventive services, referrals, emergency care and chronic disease management for all students.
- Counseling, Psychological and Social Services: School-based or school-linked services focusing on cognitive, emotional and behavioral needs of individuals, groups and families.
- Physical Education: A K-12 planned program developing basic movement skills, enhancing physical fitness, promoting lifelong physical activity.
- Nutrition Services and Education: School-based or school-linked programs that assure all students affordable and nutritious meals, deliver nutrition education partnership with the classroom teacher.
- Healthy School Environment/Policy: A healthy and supportive school climate, and a safe and aesthetically pleasing physical environment.
- Health Promotion for Staff: School based or school-linked programs promoting physical and mental health for staff and discussing the importance of positive role modeling for students.
- Family and Community Involvement: Meaningful partnerships among schools, families, and communities enhancing the healthy development of youth.
Nutrition Standards
Excerpts from Wellness Policy
National School Breakfast and Lunch Programs: The superintendent will set nutrition standards that meet or exceed those set by the National School Breakfast and Lunch Programs.
Competitive Foods: Competitive Foods shall meet nutrition and portion size guidelines set by the Superintendent with input from the Wellness Advisory Committee
The Superintendent will develop .Healthy Snacks and .Healthy Parties. nutrition guidelines as part of the administrative rules and provide parents and teachers with a list of examples of healthy, affordable food choices for snacks and parties.
Food sold at school as a fund-raiser during the school day will meet the Healthy Snacks and Healthy Parties guidelines.
Vending machines accessible to students on school campuses shall include only nutritious food options that meet the Healthy Snacks guidelines.Exception: High schools will have up to three years to meet this provision and will use this transitional period as an opportunity for student involvement and education.
Temporary Administrative Rules
National School Breakfast and Lunch Programs
In order to increase the nutritional integrity of the breakfast and lunch program while decreasing plate waste and reducing food cost, the district will follow nutrient standard menu planning and will strive to meet federal nutrition standards on a daily, rather than weekly basis.
Competitive Foods: A La Carte
The portion size of a la carte entrees and side dishes will not be greater than the size of comparable portions offered as part of school meals. Fruits and non-fried vegetables are exempt from portion-size limits.
For the 2006-07 school year, 50% of the a la carte items will meet the Healthy Snacks Guidelines; for the 2007-08 school year, 75% of the items will meet the guidelines; for the 2008-09 school year, 100% of the items will meet the guidelines.
Healthy Snacks Guidelines
Applies to: food sold in vending machines at the elementary and middle school levels; food sold at school as a fund raiser during the school day (the school day is defined as from the beginning of the class schedule day to the end of the class schedule day). For the 2006-07 school year, applies to 50% of the food sold in vending machines at the high schools; for the 2007-08 school year, applies to 75% of the items; for the 2008-09 school year, applies to 100% of the items.
Beverages Allowed (not an inclusive list): water or seltzer water without added caloric sweeteners; fruit and vegetable juices and fruit-based drinks that contain at least 50% fruit juice and that do not contain additional caloric sweeteners; unflavored or flavored low-fat or fat-free fluid milk and nutritionally-equivalent nondairy beverages (to be defined by USDA).
Beverages Not Allowed: Beverages of Minimal Nutritional Value as defined by the USDA, fruit-based drinks that contain less than 50% real fruit juice or that contain additional caloric sweeteners.
Foods.
each individual food item will have no more than:
- 35% of its calories from fat (excluding nuts, seeds, peanut butter, and other nut butters) and 10% of its calories from saturated and trans fat combined;
- 35% of its weight from added sugars;
- 350 mg of sodium per serving for bread, sweets and salty snacks; 480 mg for nutrient-dense snacks.nuts, seeds, fruits, vegetables, dairy; 530 mg for pre-packaged entrees, such as "hot pockets," soups, burritos; 600 mg for freshly made daily entrees.
Condiments, including up to 0.75 oz cream cheese and dipping sauces, are exempt from these guidelines.
Portion Sizes, Food.foods sold individually will be limited to:
For freshly made daily entrees (e.g., salads, wraps, rice bowls), pre-packaged entrees and servings of dairy products: portion size must be no greater than the portion size offered in National School Breakfast and Lunch Program meals;
- Breads: three ounces (3 oz.);
- Sweets, including cakes, cookies and pies: one ounce (1 oz.);
- Salty snacks: two ounces (2 oz.);
- Frozen desserts: four fluid ounces (4 fl. oz.) OR 250 calories;
- Yogurt (not frozen): eight ounces (8 oz.).
Portion Sizes, Beverages.except for water, portion sizes of beverages sold individually will be limited to:
For fruit-based drinks that contain at least 50% fruit juice without added caloric sweeteners, and for non-dairy beverages nutritionally equivalent to dairy beverages: twelve fluid ounces (12 fl. oz.);
For 100% fruit and vegetable juices, low-fat and fat-free milk (flavored and unflavored): sixteen fluid ounces (16 fl. oz.).
Healthy Parties Guidelines
Applies to Food Distributed During the School Day as Part of a Celebration or School Party
Beverages
Encouraged:
water or seltzer water without added caloric sweeteners; fruit and vegetable juices and fruit-based drinks that contain at least 50% fruit juice and that do not contain additional caloric sweeteners; unflavored or flavored low-fat or fat-free fluid milk and nutritionally-equivalent nondairy beverages
Not encouraged:
Fruit-based drinks that contain less than 50% real fruit juice or that contain additional caloric sweeteners. Not allowed: Beverages of Minimal Nutritional Value as defined by the USDA (.soda pop.)
Foods
Encouraged:
- No more than 35% of calories from fat (excluding nuts, seeds, peanut butter, and other nut butters) and 10% of calories from saturated and trans fat combined;
- No more than 35% of weight from added sugars;
- No more than 350 mg of sodium per serving for bread, sweets and salty snacks; 80 mg for nutrient-dense snacks.nuts, seeds, fruits, vegetables, dairy; 530 mg for pre-packaged entrees, such as .hot pockets,. soups, burritos; 600 mg for freshly made entrees.
Portion Sizes
- Suggested limits on portion sizes for food: portion sizes should be reasonable, given the age of the student. Suggested limits on portion sizes for beverages (except water):
- Twelve fluid ounces for fruit-based drinks that contain at least 50% fruit juice and without added caloric sweeteners and for non-dairy beverages nutritionally equivalent to dairy beverages.
- Sixteen fluid ounces for 100% fruit and vegetable juices; and low-fat and fat-free milk (flavored and unflavored)
Suggestions for healthy foods for snacks and parties
- Fresh Fruits & Vegetables
- Canned Fruits (preferably packed in natural fruit juices instead of syrups)
- Dried Fruits
- Trail Mix & Granola Bars (be aware of products that contain nuts or nut byproducts)
- Sunflower or Pumpkin Seeds
- Yogurt or Soy-gurt
- Jerky
- Ritz Chips
- Baked Chips (be aware that Baked Cheetos and Sunchips are higher in fat and sodium than other baked chip varieties)
- Salsa, Guacamole and Fruit Salsa
- Whole Grain Cereals (be aware of sugar content)
- Whole Grain or Multigrain Crackers
- 100% Frozen Fruit Juice Bars
- Fruit Smoothies (preferably yogurt- or sorbet- based)
- Whole Grain and Fruit/Vegetable Breads & Muffins: banana, zucchini, carrot or oatmeal bread, bran muffins, etc.
- Nabisco 100 Calorie Packs (Wheat Thins, Cheese Nips, Chips Ahoy, Oreo)
- Quaker Multigrain Minis (Honey Graham, Cinnamon Sugar)
- Nutrigrain Bars
- Pretzels (low salt is better)Bagels (whole grain is better)
Celebrations, the Eugene School District Catering Service, can assist with appealing and healthy classroom snacks and pizza parties. Call (541) 687-3251 or send email to: catering@4j.lane.edu. Support your local school district and serve healthy foods and beverages to kids.
