Wellness Policy

Livingston County Special Services Unit
Policy Manual
Wellness Policy
A. School Wellness
Livingston County Special Services Unit (LCSSU) and its school programs will promote student
wellness, including good nutrition and physical activity, in its educational program, school
activities, and meal programs consistent with Section 204 of the Child Nutrition and WIC
Reauthorization Act of 2004.
IL_LCSSU Goals for Nutrition Education (Legal Reference: Section 204 (a) (1))
1. Support and promote good nutrition for students
2. Foster the positive relationship between good nutrition, physical activity, and the capacity of
students to develop and learn
3. Develop appropriate nutrition education as part of the District’s education curriculum in
grades K-8
4. Develop Parent nutrition education initiative in coordination with PTAs.
k_LCSSU Goals for Physical Activity (Legal Reference: Section 204 (a) (I))
1. Support and promote an active lifestyle for students
2. Provide Physical Education instruction in grades K-8 that includes a curriculum that
incorporates relevant Illinois Learning Standards for Physical Development and Health as
established by the Illinois State Board of Education that:
a. Fosters the development of movement skills
b. Enhances health-related fitness
c. Offers direct opportunities to learn how to work cooperatively in a group setting
d. Encourages healthy habits for a healthy lifestyle
3. Unless otherwise exempted, all students, during the school day, will participate daily in a
physical education course.
4. Promote community partnerships with other organizations such as park districts and YMCA’s
to provide students with opportunities to be active.
D. Nutrition Guidelines for Foods Available at School Programs
(Legal Reference: Section 204 (a) (2))
1. LCSSU will offer and promote nutritious food (such as fiuits, vegetables, low-fat dairy and
whole grain products) and beverage choices consistent with the current Dietary Guidelines for
Americans and Food Guidance System published jointly by the U.S. Department of Agriculture
and the Department of Health and Human Services.
2. LCSSU Food Service a Ia carte offerings will meet the nutritional guidelines established by
the LCSSU Wellness Policy Council as outlined in Attachment A.
3. LCSSU staff are required to use the guidelines established by the USDA for FMNVs for all
food sold or offered by LCSSU staff, in school or for school-sponsored events or activities,
including fundraising, classroom snacks, and rewards. A list of recommended selections is
outlined in Attachment B.
4. Parents are required to use the guidelines established by the USDA for FMNVs for all food
sold during the school day. A list of recommended selections is outlined in Attachment B.
5. Parents are encouraged to use the guidelines established by the USDA for FMNVs and select
suggested offerings for in-school offerings including classroom snacks, and for all schoolsponsored
events that occur outside the school day, including fundraising activities. A list of
recommended selections is outlined in Attachment B.
E. Guidelines for Reimbursable School Meals (Legal Reference: Section 204 (a) (3))
Reimbursable school meals served will, at a minimum, meet the nutrition requirements and
regulations for the National School Lunch Program and School Breakfast Program.
F. Implementation and Monitoring (Legal Reference: Section 204 (a) (4))
1. In order to promote health and reduce childhood overweight, the Superintendent or designee
will establish administrative procedures to control food sales that compete with the District’s
non-profit food service in compliance with the Child Nutrition Act.
2. The Superintendent or designee, in collaboration with the District Wellness Council and with
input from a representative of each schools’ PTA, will provide periodic reports to the Board of
Education to enable the Board to monitor and ensure the implementation of the District Wellness
Policy.
G. Community Input (Legal Reference: Section 204 (a) (5))
The Director or designee will invite suggestions and comments concerning the implementation
and improvement of the Agency Wellness Policy from parents, teachers, school administrators,
students, representatives of the school food authority, school health personnel, community
members and the public.
Legal Reference: Child Nutrition and WIC Reauthorization Act of2004, PL 108-265, Sec. 204.
Child Nutrition Act of 1966, 42 U.S. C. § 1771 et seq.
National School Lunch Act, 42 U.S.C. § 1758.
42 U.S.C. § 1779, as implemented by 7 C.F.R. §210.11.
105 ILCS 5/2-3.137.
23 Til. Admin. Code Part 305, Food Program.
Adopted: August 21 , 2006
Attachment A
Food or Beverage Healthier US School Challenge Nutrition Standards*
These criteria focus on decreasing fat and added sugar, increasing nutrient density, and
moderating portion size.
Fruits and Non-fried Vegetables
Fruits and vegetables may be fresh, frozen, canned or dried, and they must be found in the Food
Buying Guide for Child Nutrition Programs.
http:/ /schoolmeals.nal. usda.gov/FBG/2003FBG/%20Section%202. pdf Examples of products that
cannot be sold/served as a fruit or vegetable include:
• Snack-type foods made from vegetables or fruits, such as potato chips, and banana chips;
• Pickle relish, jam, jelly; and
• Tomato catsup and chili sauce
Approved Beverages
• Flavored or plain reduced fat (2%), low-fat (1%), skim/nonfat fluid milk meeting State and
local standards for pasteurized fluid milk and/or USDA approved alternative dairy beverages;
• 1 00% fuJJ-strength fruit and vegetable juices; and
• Water (non-flavored, non-sweetened, and non-carbonated)
• Any beverage exempted from the USDA’s list ofFMNV
Any Other Individual Food Sales/Service
• Calories from total fat must be at or below 30 % excluding nuts, seeds, nut butters, eggs,
cheese packaged for individual sale, or any other food listed in Appendix B to the 2005 Dietary
Guidelines for Americans. This is determined by dividing the calories from total fat by the total
calories and multiplying by I 00. If calories from fat are not available, multiply the grams of fat
by 9 to equal calories from fat.
• Total sugar must be at or below 35% by weight. This is determined by dividing the grams of
total sugar by the gram weight of the product and multiplying by 100. This includes both
naturally occurring and added sugars. This limit does not include fruits and vegetables or
flavored milk as defined above.
• Portion size for a Ia carte sales in the school cafeteria are not to exceed the serving size of the
food served in the National School Lunch Program/School Breakfast Program. Single serving
size, calories<200.
Foods of Minimal Nutritional Value** Examples of products that cannot be sold/served
include:
• Chewing gum, hard candies, marshmallows, fondants, licorice, jellies, and candy-coated
popcorn.
There are no USDA approved alternative dairy beverages at this time. Public Law 108-265
(Child Nutrition Program Reauthorization) authorizes the Secretary of Agriculture to establish
nutritionally equivalent non-dairy beverages by July 1, 2005. Please check with the illinois State
Board of Education for clarification.
*The above Nutrition Standards are criteria for sales/service of a Ia carte and/or vended items
from the United States Department of Agriculture’s HealthierUS School Challenge. Please be
aware that these criteria are only meant to apply to individually sold foods and that foods sold as
part of a reimbursable school meal may not necessarily meet these criteria although menus meet
the nutrition standards set by the U.S. Department of Agriculture for school meals. Local policy
makers may wish to modify the standards but should be aware that this may make schools
ineligible to meet the criteria for the HealthierUS School Challenge.
**Food ofMinimal Nutritional Value (FMNV) means:
(i) In the case of artificially sweetened foods, a food which provides less than 5% of the
Reference Daily intakes (RDI) for each of 8 specified nutrients per serving; and
(ii) In the case of all other foods, a food which provides less than 5% of the RDI of each of8
specified nutrients (protein, vitamin A, vitamin C, niacin, riboflavin, thiamine, calcium, and iron)
per serving.
The categories ofFMNV include: soda water, water ices, chewing gum, certain candies, hard
candy, jellies and gums, marshmallow candies, fondant, licorice, spun candy, and candy coated
popcorn.
Attachment B
Healthful Food and Beverage Options for School Functions*
At any school function (parties, celebrations, meetings, etc.) healthful food options should be
made available to promote student, staff and community wellness. Examples of nutritious food
and beverages that are consistent with the Dietary Guidelines for Americans are listed below.
• Raw vegetable sticks/slices with low-fat dressing or yogurt dip
• Fresh fruit wedges – cantaloupe, honey dew, watermelon, pineapple, oranges, tangelos, etc.
• Sliced fruit – nectarines, peaches, kiwi, star fruit, plums, pears, mangos, apples, etc.
• Fruit salad
• Cereal and low-fat milk
• 100% fruit or vegetable juice
• Frozen fruit pops with fruit juice or fruit as the first ingredient
• Dried fruits – raisins, cranberries, apples, apricots
• Single serving applesauce or canned fruit in juice
• Peanut butter with apple wedges or celery sticks
• Fruit smoothies made with fat-free or low-fat milk
• Trail mix (dried fruits and nuts)
• Dry roasted peanuts, tree nuts and soy nuts (not coconut or palm nuts)
• Lean meats and reduced fat cheese sandwiches (use light or reduced fat mayonnaise in
chicken/tuna salads)
• Party mix (variety of cereals, nuts, pretzels, etc.)
• Pretzels or reduced fat crackers
• Baked chips with salsa or low-fat dip (Ranch, onion, bean, etc.)
• Low-fat muffins (small or mini), granola bars and cookies (graham crackers, fig bars)
• Mini bagels with whipped light or fat-free cream cheese
• Pasta salad
• Bread sticks with marinara
• Fat-free or low-fat flavored yogurt & fruit parfaits
• Fat-free or low-fat pudding cups
• Fat-free or low-fat milk and milk products (string cheese, single-serving cottage cheese, cheese
cubes)
• Flavored soy milk fortified with calcium
• Pure ice cold water
• 1 00 Calorie Snack packages
*This list is not all inclusive and is meant only to provide parents and school staff with guidance
for healthier food and beverage choices. Not all food and beverage items on this list will
necessarily meet district nutrient standards (Attachment A) as items vary in sugar, fat and calorie
content from brand to brand. However, all of the items in the list are believed to be consistent
with the intent of the wellness policy to promote student health and reduce childhood
overweight.
Foods of Minimal Nutritional Value (FMNV) are restricted and by definition mean:
(iii) In the case of artificially sweetened foods, a food which provides less than 5% of the
Reference Daily intakes (RDI) for each of 8 specified nutrients per serving; and
(iv) In the case of all other foods, a food which provides less than 5% of the RDI of each of 8
specified nutrients (protein, vitamin A, vitamin C, niacin, riboflavin, thiamine, calcium, and iron)
per serving.
Examples of products that cannot be sold I served include: soda water, water ices, chewing gum,
certain candies, hard candy, jellies and gums, marshmallow candies, fondant, licorice, spun
candy, and candy coated popcorn.