• 8500 - FOOD SERVICES

    The Board of Education shall provide cafeteria facilities in all school facilities where space and facilities permit, and will provide food service for the purchase and consumption of lunch for all students.

    The Board shall also provide a breakfast program in accordance with procedures established by the Department of Education.

    The Board does not discriminate on the basis of race, color, national origin, sex (including sexual orientation or transgender identity), disability, age (except as authorized by law), religion, military status, ancestry, or genetic information (collectively, "Protected Classes") in its educational programs or activities. Students and all other members of the School District community and third parties are encouraged to promptly report incidents of unlawful discrimination and/or retaliation to a teacher, administrator, supervisor, or other District official so that the Board may address the conduct. See Policy 2260 – Nondiscrimination and Access to Equal Educational Opportunity.

    The food-service program shall comply with Federal and State regulations pertaining to the selection, preparation, delivery, consumption, and disposal of food and beverages, including but not limited to the current USDA’s school meal pattern requirements for Americans and the USDA Smart Snacks in School nutrition standards, as well as to the fiscal management of the program. In addition, as required by law, a food safety program based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system shall be implemented with the intent of preventing food-borne illnesses. For added safety and security, access to the facility and the food stored and prepared therein shall be limited to food service staff and other authorized persons.

    Substitutions to the standard meal requirements shall be made, at no additional charge, for students who are certified by a licensed physician to have a disability which restricts his/her diet, in accordance with the criteria set forth in 7 CFR 15(b)(3). To qualify for such substitutions the medical certification must identify:

     

    A.

    the student's disability and the major life activity affected by the disability;

     
     

    B.

    an explanation of why the disability affects the students diet; and

     
     

    C.

    the food(s) to be omitted from the student's diet, and the food or choice of foods that must be substituted (e.g., caloric modifications or use of liquid nutritive formula).

    On a case by case basis, substitutions to the standard meal requirements may be made, at no additional charge, for students who are not "disabled persons", but have a signed statement from a qualified medical authority that the student cannot consume certain food items due to medical or other special dietary needs. To qualify for such consideration and substitutions the medical statement must indentify:

     

    A.

    the medical or dietary need that restricts the student's diet; and

     
     

    B.

    the food(s) to be omitted from the student's diet and the food(s) or choice of foods that may be substituted.

    For non-disabled students who need a nutritional equivalent milk substitute, only a signed request by a parent or guardian is required.

    Lunches sold by the school may be purchased by students and staff members and community residents in accordance with the administrative guidelines established by the Superintendent.

    The operation and supervision of the food-service program shall be the responsibility of the Superintendent and the Food Service Director. Food services shall be operated on a self-supporting basis with revenue from students, staff, Federal reimbursement, and surplus food. The Board shall assist the program by furnishing available space, initial major equipment, and utensils. Maintenance and replacement of equipment is the responsibility of the program.

    A periodic review of the food-service accounts shall be made by the Business Office. Any surplus funds from the National School Lunch Program shall be used to reduce the cost of the service to students or to purchase cafeteria equipment. Surplus funds from a-la-carte foods purchased using funds from the nonprofit food service account must accrue to the nonprofit food service account. Bad debt incurred through the inability to collect lunch payment from students is not an allowable cost chargeable to any Federal program. Any related collection costs, including legal cost, arising from such bad debts after they have been determined to be uncollectable are also an unallowable.

    With regard to the operation of the school food service program, the Superintendent shall require:

     

    A.

    the maintenance of sanitary, neat premises free from fire and health hazards;

     
     

    B.

    the preparation of food that complies with Federal food safety regulations;

     
     

    C.

    the planning and execution of menus in compliance with USDA requirements;

     
     

    D.

    the purchase of foods and supplies in accordance with State and Federal law, USDA regulations, and Board policy (See Policy 1130, Policy 3110, and Policy 4110);

     
     

    E.

    complying with food holds and recalls in accordance with USDA regulations;

     
     

    F.

    the accounting and disposition of food-service funds pursuant to Federal and State law and USDA regulations;

     

    G.

    the safekeeping and storage of food and food equipment pursuant to State and Federal law and USDA regulations;

     
     

    H.

    the regular maintenance and replacement of equipment;

     
     

    I.

    all District employees whose salaries are paid for with USDA funds or non-federal funds used to meet a match or cost share requirement must comply with the District’s time and effort record-keeping policy (See Policy 6116).

    The District shall serve only nutritious food as determined by the Food Service Department in compliance with the current USDA Nutrition Standards for the National School Lunch and School Breakfast Programs and the USDA Smart Snacks in School nutrition guidelines. Foods and beverages unassociated with the food-service program must comply with the current USDA Nutrition Standards for the National School Lunch and School Breakfast Programs and the USDA Smart Snacks in School nutrition guidelines, and may be vended in accordance with Board Policy 8540.

    The Superintendent will require that the food service program serve foods in District schools that are wholesome and nutritious and reinforce the concepts taught in the classroom.

    Healthy, Hunger-Free Kids Act of 2010 and Richard B. Russell National School
    Lunch Act, 42 U.S.C. 1751 et seq.
    Child Nutrition Act of 1966, 42 U.S.C. 1771 et seq.
    M.C.L. 380.1272, 1272a, 1272d et seq.
    7 C.F.R. Parts 15b, 127, 210, 215, 220, 225, 226, 240, 245, 3015
    42 U.S.C. 1758, 1760
    OMB Circular No. A–87 USDA Smart Snacks in School Food Guidelines
    (effective July 1, 2014)
    SP 32-2015 Statements Supporting Accommodations for Children with
    Disabilities in the Child Nutrition Programs

    Revised 12/21/15
    Revised 6/20/16

    © Neola 2016

     

    8510 - WELLNESS

    As required by law, the Board of Education establishes the following wellness policy for the School District.

    The Board recognizes that good nutrition and regular physical activity affect the health and well-being of the District's students. Furthermore, research concludes that there is a positive correlation between a student's health and well-being and his/her ability to learn. Moreover, schools can play an important role in the developmental process by which students establish their health and nutrition habits by providing nutritious meals and snacks through the schools' meal programs, by supporting the development of good eating habits, and by promoting increased physical activity both in and out of school.

    The Board, however, believes this effort to support the students' development of healthy behaviors and habits with regard to eating and exercise cannot be accomplished by the schools alone. It will be necessary for not only the staff, but also parents and the public at large to be involved in a community-wide effort to promote, support, and model such healthy behaviors and habits.

    The Board sets the following goals in an effort to enable students to establish good health and nutrition habits:

     

    A.

    With regard to nutrition education:

       
     

    1.

    Nutrition education shall be included in the Health curriculum so that instruction is sequential and standards-based and provides students with the knowledge, attitudes, and skills necessary to lead healthy lives.

       
     

    2.

    Nutrition education shall be included in the sequential, comprehensive Health curriculum in accordance with the curriculum standards and benchmarks established by the State.

       
     

    3.

    Nutrition education shall be integrated into other subject areas of the curriculum, when appropriate, to complement, but not replace, the standards and benchmarks for health education.

         
     

    4.

    Nutrition education standards and benchmarks shall be age-appropriate and culturally relevant.

       
     

    5.

    The standards and benchmarks for nutrition education shall be behavior focused.

       
     

    6.

    Nutrition education shall include opportunities for appropriate student projects related to nutrition, involving, when possible, community agencies and organizations.

       
     

    7.

    Nutrition education shall extend beyond the classroom by engaging and involving the school's food service staff.

       
     

    8.

    Nutrition education posters, such as the Food Pyramid Guide, will be displayed in the cafeteria.

       
     

    9.

    The school cafeteria shall serve as a learning lab by allowing students to apply the knowledge, attitudes, and skills taught in the classroom when making choices at mealtime.

       
     

    10.

    Nutrition education shall reinforce lifelong balance by emphasizing the link between caloric intake (eating) and exercise in ways that are age-appropriate.

       
     

    11.

    Nutrition education benchmarks and standards include a focus on media literacy as it relates to food marketing strategies.

       
     

    12.

    Nutrition education standards and benchmarks promote the benefits of a balanced diet that includes fruits, vegetables, whole grain products, and low-fat and fat-free dairy products.

         
     

    13.

    Instruction related to the standards and benchmarks for nutrition education shall be provided by highly qualified teachers.

       
     

    14.

    The District shall provide information to parents that is designed to encourage them to reinforce at home the standards and benchmarks being taught in the classroom.

         
     

    15.

    Nutritional education shall include enjoyable, developmentally appropriate and culturally relevant participatory activities, such as contests, promotions, taste testing and others.

         
     

    16.

    Staff responsible for providing instruction in nutrition education shall regularly participate in professional development activities designed to better enable them to teach the benchmarks and standards.

         
     

    B.

    With regard to physical activity:

       
     

    1.

    Physical Education

       
     

    a.

    A sequential, comprehensive physical education program shall be provided for students in K-12 in accordance with the standards and benchmarks established by the State.

       
     

    b.

    The physical education curriculum shall provide sequential instruction related to the knowledge, attitudes, and skills necessary to participate in lifelong, health-enhancing physical activity.

         
     

    c.

    Physical education classes shall provide students with opportunities to learn, practice, and be assessed on developmentally appropriate knowledge, attitudes and skills necessary to engage in lifelong, health-enhancing physical activity.

       
     

    d.

    The sequential, comprehensive physical education curriculum shall stress the importance of remaining physically active for life.

       
     

    e.

    The sequential, comprehensive physical education curriculum shall provide students with opportunities to learn, practice, and be assessed on developmentally appropriate knowledge, attitudes, and skills necessary to engage in lifelong, health-enhancing physical activity.

       
     

    f.

    The K-12 program shall include instruction in physical education as well as opportunities to participate in competitive and non-competitive team sports to encourage lifelong physical activity.

       
     

    g.

    Properly certificated, highly qualified teachers shall provide all instruction in physical education.

       
     

    h.

    All physical education classes shall have a student/teacher ratio comparable to the student/teacher ratio in other curricular areas.

       
     

    i.

    Planned instruction in physical education shall teach cooperation, fair play, and responsible participation.

         
     

    j.

    Planned instruction in physical education shall meet the needs of all students, including those who are not athletically gifted.

       
     

    k.

    Planned instruction in physical education shall be presented in an environment free of embarrassment, humiliation, shaming, taunting, or harassment of any kind.

       
     

    l.

    Planned instruction in physical education shall include cooperative as well as competitive games.

       
     

    m.

    Planned instruction in physical education shall take into account gender and cultural differences.

       
     

    n.

    Planned instruction in physical education shall promote participation in physical activity outside the regular school day.

         
     

    o.

    Planned instruction in physical education shall be sufficient for students to achieve a proficient level with regard to the standards and benchmarks established by the State.

       
     

    2.

    Physical Activity

       
     

    a.

    Physical activity should not be employed as a form of discipline or punishment.

         
     

    b.

    Schools shall offer a wide range of physical activities outside the regular school day that meet the needs, interests, and abilities of all students, including males, females, students with disabilities, and students with special healthcare needs.

       
     

    c.

    In addition to planned physical education, the school shall provide age-appropriate physical activities (e.g., recess during the school day, intramurals and clubs before and after school, and interscholastic sports) that meet the needs of all students, including males, females, students with disabilities, and students with special healthcare needs.

       
     

    d.

    All after-school programs shall provide developmentally appropriate physical activity for the students who participate.

       
     

    C.

    With regard to other school-based activities:

       
     

    1.

    The schools shall schedule mealtimes so there is minimum disruption by bus schedules, recess, and other special programs or events.

       
     

    2.

    The school shall provide attractive, clean environments in which the students eat.

       
     

    3.

    Students, parents, and other community members shall have access to, and be encouraged to use, the school's outdoor physical activity facilities outside the normal school day.

         
     

    4.

    Schools in our system utilize electronic identification and payment systems, therefore, eliminating any stigma or identification of students eligible to receive free and/or reduced meals.

       
     

    5.

    Students are discouraged from sharing their foods or beverages with one another during meal times, given concerns about allergies and other restrictions on some students' diets.

       
     

    D.

    With regard to nutrition promotion, the District shall:

       
     

    1.

    encourage students to increase their consumption of healthful foods during the school day;

       
     

    2.

    create an environment that reinforces the development of healthy eating habits, including offering the following healthy foods:

       
     

    a.

    a variety of fresh produce to include those prepared without added fats, sugars, refined sugars, and sodium;

         
     

    b.

    a variety of vegetables daily to include specific subgroups as defined by dark green, red/orange, legumes, and starchy;

       
     

    c.

    fluid milk that is fat-free (unflavored and flavored) and low-fat (unflavored);

       
     

    d.

    meals designed to meet specific calorie ranges for age/grade groups;

       
     

    e.

    eliminate trans-fat from school meals;

       
     

    f.

    require students to select a fruit or vegetable as part of a complete reimbursable meal;

       
     

    g.

    provide opportunities for students to develop the knowledge and skills for consuming healthful foods.

         
     

    h.

    Whole grain products - half of all grains need to be whole grain-rich upon initial implementation and all grains must be whole grain-rich within two (2) years of implementation.

       
     

    E.

    Rewarding children in the classroom should not involve candy and other foods that can undermine children’s diets and health and reinforce unhealthy eating habits. A wide variety of alternative rewards can be used to provide positive reinforcement for children’s behavior and academic performance.

    Furthermore, with the objectives of enhancing student health and well being, and reducing childhood obesity, the following guidelines are established:

     

    A.

    In accordance with Policy 8500, entitled Food Service, the food service program shall comply with Federal and State regulations pertaining to the selection, preparation, consumption, and disposal of food and beverages as well as to the fiscal management of the program.

       
     

    B.

    As set forth in Policy 8531, entitled Free and Reduced Price Meals, the guidelines for reimbursable school meals are not less restrictive than the guidelines issued by the U.S. Department of Agriculture (USDA).

         
     

    C.

    The food service program will strive to be financially self-supporting; however, if it is necessary to subsidize the operation, it will not be through the sale of foods with minimal nutritious value.

       
     

    D.

    The food service program will provide all students affordable access to the varied and nutritious foods they need to be healthy and to learn well.

       
     

    E.

    All foods available on campus during the school day shall comply with the current USDA Dietary Guidelines for Americans, including competitive foods that are available to students a la carte in the dining area, as classroom snacks, from vending machines, for classroom parties, or at holiday celebrations.

       
     

    F.

    All foods available to students in the dining area during school food service hours shall comply with the current USDA Dietary Guidelines for Americans, including competitive foods available to student a la carte or from vending machines.

         
     

    G.

    The school food service program may involve students, parents, staff, and school officials in the selection of competitive food items to be sold in the schools.

         
     

    H.

    The food service program shall be administered by a director who is properly qualified, certificated, licensed, or credentialed, according to current professional standards.

       
     

    I.

    All food service personnel shall receive pre-service training in food service operations.

       
     

    J.

    Continuing professional development shall be provided for all staff of the food service program.

    The Board designates the Superintendent and the Food Service Director as the individual(s) charged with operational responsibility for verifying that the District meets the goals established in this policy.

    The Superintendent shall appoint a District wellness committee that includes parents, students, representatives of the school food authority, educational staff (including physical education teachers), school health professionals, members of the public and school administrators to oversee development, implementation, evaluation and periodic update of the wellness policy. The Wellness Committee shall be an ad hoc committee with members recruited and chosen annually.

    The Wellness Committee shall be responsible for:

     

    A.

    assessment of the current school environment;

         
     

    B.

    review of the District’s wellness policy;

       
     

    C.

    presentation of the wellness policy to the school board for approval;

         
     

    D.

    measurement of the implementation of the policy;

       
     

    E.

    recommendation for the revision of the policy, as necessary.

    Before the end of each school year the Wellness Committee shall recommend to the Superintendent any revisions to the policy it deems necessary.

    The Superintendent shall report annually to the Board on the progress of the Wellness Committee and on its evaluation of policy implementation and areas for improvement, including status of compliance by individual schools and progress made in attaining goals of policy.

    The Superintendent is also responsible for informing the public, including parents, students and community members, on the content and implementation of this policy. In order to inform the public, the Superintendent shall distribute information at the beginning of the school year to families of school children, include information in the student handbook, and post the policy on the District’s website, including the Wellness Committee's assessment of the implementation of the policy.

    42 U.S.C. 1751, Sec. 204
    42 U.S.C. 1771

    © Neola 2013

     

    8531 - FREE AND REDUCED-PRICE MEALS

    The Board of Education recognizes the importance of good nutrition to each student's educational performance.

    The Board shall provide needy children with breakfast and lunch at a reduced rate or at no charge to the student.

    Children, eligible for free or reduced-price meals, shall be determined by the criteria established by the Child Nutrition Program. These criteria are issued annually by the Federal government through the State Department of Education.

    The Board designates the Superintendent and Food Service Director to determine in accordance with Board standards, the eligibility of students for free and/or reduced-price meals.

    The schools shall annually notify all families of the availability, eligibility requirements, and/or application procedure for free and reduced-price meals by distributing an application to the family of each student enrolled in the school and shall seek out and apply for such Federal, State, and local funds as may be applied to the District's program of free and reduced-price meals.

    M.C.L. 380.1272 et seq.
    42 U.S.C. 1751 et seq.
    42 U.S.C. 1771 et seq.