Student wellness, including good nutrition and physical activity, shall be promoted in the District’s educational program, school activities, and meal programs. This policy shall be interpreted consistently with Section 204 of the Child Nutrition and WIC Reauthorization Act of 2004.
If you are interested in being involved with future wellness policy development, please email Dana Pippin at email@example.com.
Goals for Nutrition Education and Nutrition Promotion
The goals for addressing nutrition education and nutrition promotion include the following:
- The district will teach, model, encourage and support healthy eating among students.
- Schools will foster the positive relationship between good nutrition, physical activity, and the capacity of students to develop and learn.
- Nutrition education will be part of the District’s comprehensive health education curriculum. See School Board policy 6:60, Curriculum Content.
- The district will ensure that all foods and beverages sold to the students on the school campus during the school day support healthy eating, including those provided outside of the school meal programs. All food and beverages sold outside of the school meal programs during the school day will, at a minimum, meet Smart Snacks. These standards will apply in all locations and through all services where foods and beverages are sold, which may include but are not limited to a la carte, vending machines, as well as any food-based fundraising meant for consumption during the school day.
- The marketing of products on the school campus during the school day that do not meet Smart Snacks standards are prohibited.
To qualify as a Smart Snack, a snack must:
- be a grain product that contains 50% or more whole grains by weight (have a whole grain as the first ingredient)
- have as the first ingredient a fruit, vegetable, dairy product, or protein food or
- be a combination food that contains a least ¼ cup of fruit and/or vegetable, and
- meet the following minimum standards for calories, sodium, sugar, and fats
Calories- 200 calories or less
Sodium- 200 mg or less
Total Fat-35% of calories or less
Saturated Fat-Less than 10% of calories
Sugar-35% by weight or less
Goals for Physical Activity
The goals for addressing physical activity include the following:
- Schools will support and promote an active lifestyle for students.
- Physical education will be taught in all grades and shall include a developmentally planned and sequential curriculum that fosters the development of movement skills, enhances health- related fitness, increases students’ knowledge, offers direct opportunities to learn how to work cooperatively in a group setting, and encourages healthy habits and attitudes for a healthy lifestyle. See School Board policy 6:60, Curriculum Content.
- Unless otherwise exempted, all students will be required to engage daily during the school day in a physical education course. See Board policy 6:60, Curriculum Content.
- The curriculum will be consistent with and incorporate relevant Illinois Learning Standards for Physical Development and Health as established by the Illinois State Board of Education.
- The district is committed to teaching students to make informed choices about nutrition, health and physical activity and to providing a school environment that ensures opportunities for all students to practice healthy eating and physical activity behaviors.
The district will participate in the National School Lunch Program and School Breakfast Program and will provide meals that meet the nutrition standards for school meals by including:
- Fruits and vegetables, including a variety of fruits and vegetables that meet the required vegetable subgroups(dark green, red and orange, dry beans, peas and legumes)
- Grains(whole grain-rich)
- Meats and meat alternatives
- Low-fat milk
- Access to free drinking water
- School meals will be accessible to all students, and the district will accommodate special dietary needs and food allergies as required by federal regulations.
- School meals will be administered by a team of qualified nutrition professionals who meet or exceed the hiring and annual continuing education/training requirements of USDA Professional Standards for Child Nutrition Professionals.
- The district will make every effort to ensure, to the maximum extent practicable, that the method of payment does not identify a student as eligible for free or reduced-price meals.
- A menu will be posted monthly on the district website that includes nutrient content such as fat, calories, protein, sodium, and carbohydrates.
**The district will follow Public Act 102-0359 that requires Illinois school districts to incorporate a food-sharing plan for unused food focused on students in need.
This policy is here to share unused foods by the BBCHS Café, which will focus on the distribution of these foods to the district’s needy students. Key contact for determining the needy students will be the district’s Director of Counseling and back up being Director of Student Services:
- Dave Lamie Director of Counseling (815) 937-3707 ext 6031
- Evan Tingley Director of Student Services (815) 937-3707 ext 6038
Anticipated frequency of donations is 1-3 times per year. Example of donated foods:
- Raw fruits and vegetables
- Cold fruit and vegetable salads
- Hot foods of animal origin, including mixed dishes like spaghetti
- Cold cooked foods of animal origin
- Hot or cold cooked vegetables
- Gravies, cream-based soups
- Hot or cold grain dishes
- Canned and packaged goods that are not potentially hazardous in their packaged form
Transportation: Dana Pippin, Director of Food Service
Back up Transportation: Kim Ingala, Kitchen Manager
**All food will be kept cold using the FDA food code and parents/students will be given written instructions on how to reheat food if needed to be reheated. All HACCAP-based procedures for cooling time/temperature control for the safety of foods will be followed.
There are eight major foods that have consistently been identified as causing serious allergic reactions. These foods are:
- Milk, dairy products
- Egg, egg products
- Fish (such as bass, flounder, or cod)
- Crustacean shellfish (such as crab, lobster, or shrimp)
- Tree nuts (such as almonds, pecans, or walnuts)
**All foods containing these will be labeled as having these allergens in them.
The Superintendent or designee shall provide periodic implementation data and/or reports to the Board concerning this policy’s implementation sufficient to allow the Board to monitor and adjust the policy. This report must include without limitation each of the following:
- An assessment of the District’s implementation of the policy
- The extent to which schools in the District are in compliance with the policy
- The extent to which the policy compares to model local school wellness policies
- A description of the progress made in attaining the goals of the policy
The Superintendent or designee will invite suggestions and comments concerning the development, implementation, and improvement of the school wellness policy from parents, students, representatives of the school food authority, teachers of physical education, school health professionals, the school board, school administrators, and community.