Diocesan Nutrition

Diocesan Nutritional Standards

Schools will follow the guidelines as outlined by the USDA in the National School Lunch Program and/or the Dietary Guidelines for Americans 2005 available through the U.S. Department of Health and Human Services, U.S. Department of Agriculture at www.healthierus.gov/dietaryguidelines . This document is updated every four years.

The following guidelines apply to foods served outside of the morning nutrition and lunch program.

Food

  • Encourage the consumption of nutrient dense foods, i.e. whole grains, fresh fruits, and vegetables.
  • Any given food item for sale prior to the start of the school day and throughout the instructional day will have no more than 30% of its total calories derived from fat and no more than 10% of its total calories derived from saturated fat.
  • Nuts and seeds are exempt from these standards because they are nutrient dense and contain high levels of monounsaturated fat. Foods high in monounsaturated fat help lower "bad" LDL cholesterol and maintain "good" cholesterol.

Beverages

  • The consumption of beverages that are not nutrient dense is strongly discouraged.
  • Milk, water, and 100% fruit juices may be sold on school grounds both prior to and throughout the instructional day.
  • The sale or distribution of beverages with less than 100% fruit juice may begin at the conclusion of the instructional day.

Candy

  • The sale or distribution of candy to students will not be permitted on school grounds during the school day.
  • Candy is defined as any item that has sugar (including brown sugar, corn sweetener, corn syrup, fructose, glucose (dextrose), high-fructose corn syrup, honey, invert sugar, lactose, maltose, molasses, raw sugar, table sugar (sucrose), syrup) listed as one of the first two ingredients and is not nutrient dense.

Diocesan Wellness Regulations

In order to create and maintain an environment which supports and teaches healthy eating habits as well as physical activity, the meal program(s), physical education and health curricula will work together to meet the following goals:

Physical and Nutritional Education Goals

  • Students in EC3 through grade 12 will receive nutrition education that is interactive and teachers the skills they need to adopt healthy eating behaviors.
  • School faculty and staff will collaborate on school nutrition education.
  • Nutrition education will be integrated into all areas of the curriculum.
  • Staff development will be provided in nutrition education.
  • Schools are encouraged to enroll as Team Nutrition Schools.
  • Schools will conduct nutrition education activities and promotions that involve parents, students, and the community.
  • Parents and guardians are encouraged to support their children's participation in making healthy nutritional choices.

Physical Activity Goals

  • Students in EC2 through grade 12 will be given opportunities for physical education (PE) classes, daily recess periods for elementary school students, and the integration of physical activity into the academic curriculum.
  • Students should be given opportunities for physical activity through a range of before-and/or after-school programs including, but not limited to, intramurals, interscholastic athletics, and physical activity clubs.
  • Schools will provide a quality physical education program that helps develop the knowledge, attitudes, skills, behaviors and confidence needed to be physically active for life.
  • Schools will work with the community to create ways for students to walk, bike, roller blade or skateboard safely to and from schools.
  • Schools will provide training to enable teachers, and other school staff to promote enjoyable, lifelong physical activity among students.
  • Parents and guardians are encouraged to support their children's participation in physical activity, to be physically active role models, and to include physical activity in family events.
  • Schools will work toward ensuring that physical education teachers are state certified.

 

School–Based Activities Designed to Promote Student Health and Wellness Goals

Dining Environment

  • Schools will provide a clean, safe, enjoyable meal environment where students will have adequate time to eat.
  • Schools will provide enough space and serving areas to ensure students have access to school meals with minimum wait time.
  • Students are encouraged to participate in schools meals programs.
  • Lunch will be scheduled as near to the middle of the school day as possible.
  • Schools will attempt to schedule recess for students before lunch so that children will come to lunch less distracted and ready to eat.

Food and Physical Activity as a Reward or Deterrent

  • Food as a reward is discouraged; however, food that is used as a reward should be nutritional.
  • Physical activity is not to be used as deterrent/ punishment.
  • Sufficient nutrition and ample physical activity should be provided daily; denying student access to nutrition, recess or other physical activities is strongly discouraged.

Consistent School Activities and Environment

  • Fundraising efforts should support healthy eating.
  • Food service personnel shall remain current on nutritional issues.
  • Efforts will be made to keep physical activity facilities available for use outside school hours.
  • Parents, school staff, students, and community members are encouraged to serve as role models in practicing healthy eating and physical activities.
  • Students will have access to drinking water throughout the school day.
  • School will adhere to the following nutrition guidelines.

 

Nutrition Practices
Students' lifelong eating habits are greatly influenced by the types of foods and beverages available in their daily environment.

Foods, Beverages

  • ll foods and beverages that are available during the school day will contribute to meeting the dietary needs of students.

  • They are from the five major food groups of the Food Guide Pyramid.

  • They are working toward reducing trans fat/hydrogenated, saturated fats and sugar content.

  • They are nutritionally dense foods.

  • Foods and/or beverages offered at school functions outside of the school day should include healthy alternatives.

This includes, but is not limited to: a la carte sales, vending machines, snack bars, school stores, concession stands, and any foods or beverages served at parties, celebrations, and school meetings.

Fundraising

All fundraising projects for sale and consumption within and prior to the instructional day will be expected to follow the Diocesan Nutritional standards when determining the items being sold.  Items that are sold that do not meet the Diocesan Nutritional Standards may be acceptable for student consumption within moderation and on an intermittent basis.

 

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