Fort Hancock Independent School District
Student Nutrition/Wellness Plan
WELLNESS:
The Fort Hancock Independent
School District shall follow nutritional guidelines that advance student health
and reduce childhood obesity and shall promote the general wellness of all
students through nutrition education, physical activity, and other school based
activities.
PURPOSE AND GOAL:
The Fort Hancock Independent
School District shall develop nutritional guidelines and wellness goals in
consultation with the local school health advisory council and with involvement
from representatives of the student body, school food service, school
administration, the board, parents, and the public.
Healthy eating patterns are
essential for students to achieve their full academic potential, full physical
and mental growth, and lifelong health and well-being. The district has a responsibility to help
students and staff establish and maintain lifelong, healthy eating patterns.
COMMITMENT TO NUTRITION:
A. The Fort Hancock Independent
School District shall appoint a School Health Advisory Committee (SHAC). One
of its missions shall be to address nutrition and physical
activity issues and will develop, implement, and evaluate
guidelines that support a healthy school nutrition
environment.
B. Principals will address
concerns such as kinds of foods available on their campus, sufficient mealtime,
nutrition
education, and physical activity.
C. Nutrition education shall
be integrated across the curriculum and physical activity will be encouraged.
D. The District will
encourage parents to support their children’s participation to be active role
models and to
include physical activity in family events.
E. District will encourage students, parents, staff, and community
members to use the district’s recreational
facilities that are available outside of the school day.
QUALITY SCHOOL MEALS:
A. The District will offer
breakfast and lunch programs and will participate in a district-wide universal
feeding
program that provides
meals to students at no charge.
B. School food service staff
that is properly qualified according to current professional standards and
regularly
participates in professional development activities will administer the Child Nutrition
operation.
C. Food Safety will be a key
part of the school foodservice operation.
D. Menus will meet the
nutrition standards established by the U.S. Department of Agriculture and the
Texas
Department of Agriculture, conforming to good menu planning
principles, and featuring a variety of healthy
choices.
E. School personnel, along with parents, will encourage students to
choose and consume full meals. Positive
nutrition statements will be provided to students.
OTHER HEALTHY FOOD
OPTIONS:
A. The SHAC will develop and recommend to the administration
guidelines on nutrition standards for food and
beverages offered through parties, celebrations, social
events, and any school functions (including concession
stands at sporting and academic events). See Attachment A.
B. Students in possession of foods or beverages of minimal nutrition
value will be asked to surrender such items to
school staff members, who in turn will follow campus
procedures as to disposal or return of them.
See
Attachment B.
C. School staff shall not use food as a reward for student
accomplishment. The withholding of food
as punishment
from students is prohibited.
For example, restricting a child’s selection of flavored milk at
mealtime due to
misbehavior in the classroom.
E. The school district will provide nutritional information to
parents that will encourage parents to provide safe and
nutritious foods for their children.
F. Organizations shall only use non-food items
or foods designed for delivery and consumption after school hours
as fund-raisers. For example, barbecue plates sales after
school hours would be acceptable. The
sale of
individually wrapped candy (i.e. candy bars) as a fundraiser is prohibited;
however, packaged candy gift items
are allowed provided they are only part
of a fund-raising project that includes other gift items (i.e. nuts, candles,
jewelry) as well.
PLEASANT
EATING EXPERIENCES:
A. School personnel will assist all students in
developing the healthy practice of washing hands before eating.
B. School personnel will schedule enough time
so students do not have to spend too much time waiting in line.
C. Adequate time to eat in a pleasant dining
environment should be provided.
D. Adults will properly supervise dining rooms
and serve as role models to students by demonstrating proper
conduct and voice level. Parents are highly encouraged to dine with
students in the cafeteria.
NUTRITION
EDUCATION:
A. Fort Hancock Independent School District
will follow health education curriculum standards and guidelines as
stated by the Texas Education
Agency. Schools will link nutrition
education activities with the coordinated
school health program.
B. Students in Kindergarten through grade 12
will receive nutrition education that is interactive and teaches the
skills they need to adopt healthy eating
behaviors. Teachers are encouraged to integrate nutrition education into
core curriculum areas such as math,
science, social studies, and language arts as applicable.
C. The Fort Hancock ISD campuses will
participate in USDA nutrition programs such as “Team Nutrition” and
conduct nutrition education activities
and promotions that involve students, parents, and the community.
MARKETING:
A. Students will receive positive, motivating
messages, both verbal and non-verbal about healthy eating and
physical activity throughout the school
setting. All school personnel will help
reinforce these positive messages.
B. Schools will consider student need in
planning for a healthy school nutrition environment.
C. Healthy eating and physical activity will be
actively promoted to students, parents, teachers, administrators, and
the community at Open House, Health
Fairs, teacher in-services, etc.
IMPLEMENTATION:
A.
The SHAC shall be composed of parents, students, community members, and school
district staff.
B. The Principals from each campus will conduct
a review of their respective campus.
C. The SHAC will hear reports from each campus
group after each review period. Before the end of the school year
the committee will recommend to the
Superintendent any revisions to the Student Nutrition/Wellness Plan it
deems necessary.
D. The SHAC, via the Food Service Director and
Nurse, will report quarterly to the Superintendent the progress of
the committee and the status of
compliance by the campuses.
FORT HANCOCK INPENDENT SCHOOL DISTRICT
NUTRITION/WELLNESS PLAN
HEALTHIER SNACK OPTIONS
q After the Fall Spritzers: Black Cherry, Concord Grape, Raspberry, Tangerine
q Aquafina Water
q Arrowhead Sparkling Mountain Spring Water with Fruit Essence
q Arrowhead Water
q Campbell’s Tomato Juice
q Dasani Water
q Dole Pineapple Juice
q Edensoy Soy Milk: Chocolate and Vanilla
q Juicy Juice: Apple, Berry, Grape, Punch
q Langer’s Juice: Mixed Berry, Apple
q Martinelli’s Sparkling Cider
q Milk: 1% and fat-free, unflavored and flavored (chocolate)
q Minute Maid Orange Juice and 100% Juice “Blends”: Orange Cranberry, Orange Passion, Orange Strawberry Banana, Orange Tangerine
q Minute Maid Disney Hundred Acre Wood 100% Juice: Apple Strawberry, Apple Grape, Apple Raspberry Peach, Apple Cherry Banana
q Minute Maid Juices to go, orange, orange blend, apple, white grapefruit
q Treetop Juice-apple, grape
q Motts Apple Juice: Natural Style
q Pellegrino Sparkling Water
q Perrier Sparkling Water
q Silk Soy Milk: Chocolate and Vanilla
q The Switch Pure Sparkling Juice: Apricot Peach, Cranberry Ginger, Watermelon, Strawberry, Fruit Berry, Orange Tangerine, Citrus Blend, Lemonade
q Tropicana Juice: Apple and Grape
q V8, 1005 Vegetable Juice
q Veryfine Fruit Juice: Grape, White Grapefruit, Apple, and Orange
q Vitasoy Chocolate Milk
q Welch’s Grape Juice
q MacFarm’s RPM – Refreshing Power Milk
q E-Moo – Strawberry, orange, chocolate
q Milk Chugs – various flavors of milk
q Adiron Spring Water-fruit flavored – Natural Strawberry, raspberry, orange, lime
q Fruit2O
q Fruit2O Plus
q Low/no-fat drinkable yogurts
FORT HANCOCK INPENDENT SCHOOL DISTRICT
NUTRITION/WELLNESS PLAN
HEALTHIER SNACK OPTIONS
q Add veggie burgers, veggie wraps, pita pocket, vegetarian chili and tacos,
hearty homemade soups, pasta primavera
q Add vegetarian entrée to the menu such as veggie burger. Investigate buying veggies from local farmers or wholesale farm markets.
q Advant Edge-complete nutrition energy bar- Cran Apple Crisp
EAS, Inc.(www.eas.com)
q Animal Crackers
q Baked chips or crackers
q Breakfast & cereal bars/cereal mixes
q Barbara’s Granola Bars: Cinnamon Raisin, Oats and Honey, Carob Chip
q Barbara’s Multigrain Cereal Bar: Cherry, Strawberry, Apple Cinnamon, Blueberry, Raspberry, Triple Berry
q Barbara’s Snackimals: Chocolate Chip
q General Mills Chex Mix: All varieties
q General Mills Milk and Cereal Bars – Cheerios
q Chick peas for “grab & go” salads, chef salads
q Cliff bar: Apricot, Black Cherry Almond, Carrot Cake, Chocolate chip, Cool Mint Chocolate, Cranberry Apple, Cherry, Crunch Peanut Butter, Lemon Poppyseed, Peanut, Toffee Buzz, Chocolate Chip Peanut Crunch, Chocolate Almond Fudge, Cookies and Créme, and Chocolate Brownie
q Dannon Light & Fit Non-Fat Yogurt: Blackberry Pie, Blueberry, Cherry Vanilla, Lemon Chiffon, Orange Mango, Peach, Raspberry, Strawberry, Strawbeerry Banana, Strawberry Kiwi, Vanilla, White Chocolate, Raspberry
q Dannon Light and Fit Non-Fat Creamy Yogurt: Banana Cream, Blueberry, French Vanilla, Key Lime, Peach, Raspberry, Strawberry
q Dole Fruit Bowls: Tropical Fruit, Pineapple, Mixed Fruit, Diced Peaches
q Dried Fruit
q Envirokidz Crispy Rice Bar: Chocolate, Peanut Butter, Rice Berry
q Fresh reduced-fat, and sugar baked cookies on certain days[ oatmeal raisin, gingersnaps
q Fresh Fruit- cherries, grapes, berries, melon balls/wedges, unsweetened applesauce, fruit kabobs, fruit with dipping sauce
q Fresh Vegetables – cut up broccoli, grape tomatoes, baby carrots, celery sticks & hummus dip
q Frito Lay Baked Doritos: Nacho Cheesier
q Frito Lay Baked Lays: Potato Crisps, KC Masterpiece BBQ, Sour Cream and Onion
q Frito Lay Baked Ruffles: Potato Crisps, Cheddar and Sour Cream
q Frito Lay Baked Tostitos: White Corn Tortilla Chips, Bite Size Tortilla Chips
q Frito Lay Rold Gold: Classic Sticks, Classic Tiny Twists, Classic Honey Mustard Tiny Twists, Classic Cheddar Cheese Tiny Twists, Honey Wheat Braided Twists Pretzels
q Frunola Energy Bars
q General Mills Chex Mix: All varieties
q General Mills Milk and Cereal Bars – Cheerios
q Gogurt
q Grab-and Go Salads
q Health Valley Cobbler: Apple, Blueberry, and Strawberry
q Health Valley Solar Bars: Berry Peanut Butter and Chocolate
q Health Valley Strawberry Cobbler
q Kellogg’s Nutri-Grain Cereal Bar: Apple Cinnamon, Blueberry, Mixed Berry, Raspberry, Strawberry
q Kellogg’s Nutri-Grain Twists: Apple Cobbler, Strawberrty Cheesecake
q Kettle Krisps, Low-Fat: BBQ and Low-Salt
q Kettle Valley 100% Fruit Bars: Wildberry, Raspberry, Strawberry, Sour Apple, Tropical, Watermelon, Grape
q Kirkland Low-Fat Yogurt
q Kirkland’s Trail Mix
q Lightly or unsalted pretzels
q Low-fat & low sugar pudding cups
q Low or non-fat cheese sticks/string cheese/cream cheese spread
q Low or non-fat cottage cheese and fruit canned in own juices
q Luna Bars: Peanut Butter and Jelly, Sesame Raisin Crunch
q Mott’s Applesauce Individual Cups: Natural, Original
q Natural Peanut Butter
q Nature Valley Crunch Granola Bars: Cinnamon, Oats ‘N Honey, Peanut Butter
q Nature Valley Chewy Trail Mix Bars: Fruit and Nut
q Natural Value Fruit Leathers: Apricot, Peach, Raspberry, Strawberry
q Newman’s Own Salted Rounds Pretzels
q Nuts- all varieties
q Offer Smoothie Bar – run by Student Council, RSVP, etc. Made from fresh fruit and skim milk on Wednesday
q Wellness (Strawberry, raspberry, banana, pineapple –fresh or frozen days ($1.25) RSVP
q Packaged canned and fesh fruit in clear plastic containers like in grocery stores to increase sales.
q Pasta marinara
q Pita Snax: Lightly Salted, Garlic, Cheddar Cheese, Dill Ranch, Chili and Lime, Cinnamon
q Reduced fat and reduced sugar cookies/crackers
q Robert’s American Gourmet: Plundered Booty, Potato Flyers with Balsamic Vinegar and Sea Salt, Potato Flyers with Pesto and Parmesan
q Rice Cakes
q Salsa for baked chips
q Set up a Deli Station with lean high quality cold cuts & low fat cheeses, fresh veggies, whole grain breads. Offer low fat subs like “Subway” advertises or deli style sandwiches.
q Snyder’s of Hanover: Homestyle, Thin Pretzels, Mini Pretzels, Butter Snaps
q Sunflower seeds
q Trail mix
q Tumaro’s Krispy Crunchy Puffs: Tangy BBQ, Natural Corn, Ranch and Herb, and Cheddar
q Whole grain bagels/cereal bars/pita bread
q Chocolate Moon Pies
q Farley’s Fruit Snacks-Strawberry, Cherry, Mixed Berries
q Canned Fruit
q Fresh Vegetables
q Bread products (e.g) bread sticks, roll, bagel, and pita bread)
q Granola bars made with unsaturated fat
q Low-fat or non-fat yogurt
q Ready-to-eat low-sugar cereals
q Raisins and other dried fruits
q Ice cream products
q Pop corn
q General Mills Oat & Honey Granola Bars
q Quaker Oats Chewy Granola (Butterfinger, Baby Ruth, & Nestle Crunch)
q Snackwell’s Chocolate Créme Sandwich Crackers
q Snackwell’s Vanilla Créme Sandwich Crackers
q Famous Amos Lowfat Ginger Snaps
q Famous Amos Lowfat Lemon Snaps
q Fat Free Newtons
q Gardetto Reduced Fat Snack-Ems
q Gardetto Low Fat Mustard Flavor Pretzel Mix
q Kellogg’s Rice Krispies Treat Squares
q Kar Nut Nut ‘Nut Yogurt Mix
q Mac’s Pork Rinds
q Baked Bugles
q Lays Smartfood Cheese Popcorn
Student Nutrition/Wellness
Plan
Guidelines for Food and
Beverages Offered to Students at School and School Functions
All foods and beverages, other than school meals, made available to students during allowable times must meet the following maximum portion size and nutrition standards.
Food Items: Elementary Middle School High
School
Chips (regular) 1 oz. 1 oz. 1.25 oz.
Baked Chips, 1.5 oz 1.5 oz. 1.5 oz.
Crackers, Popcorn,
Trail mix, seeds,
Dried fruit, jerky,
Pretzels.
Cookies/cereal bars 2 oz. 2 oz. 2 oz.
Bakes Goods 3 oz. 3 oz. 3 oz.
(Pastry/muffin)
Frozen Desserts, 3 oz. 3 oz. 4 oz.
Ice Cream
Yogurt 8 oz. 8 oz. 8 oz.
Whole Milk 8 oz. 8 oz. 8 oz.
Reduced fat Milk 8 oz. 16 oz. 16 oz.
Beverages other than 12 oz. 12 oz. 12 oz.
Milk or
FMNV(water exempt)
Fruit Drinks/slushes 6 oz. 12 oz. 12 oz.
All other food/beverages No more than 9 grams of fat per package (except nuts & seeds)
and no more than 35% by weight or 15 grams per serving of added
sugar.
At any school function (parties, celebrations, receptions, festivals, sporting events, etc.) healthy food choice options should be available to students. Some suggested foods are listed below:
Raw Vegetables sticks/slices with low-fat dressing or yogurt dip
Fresh fruit and 100% fruit juices
Frozen fruit juice pops
Dried fruits (raisins, banana chips, etc.)
Trail Mix (dried fruits and nuts)
Dry roasted peanuts, tree nuts, and soy nuts (not coconut or palm nuts)
Low-fat meats and cheese sandwiches (use low-fat mayonnaise in chicken/tuna salads)
Party mix (variety of cereals, nuts, pretzels, etc.)
Low-sodium crackers
Baked corn chips & fat-free potato chips with salsa and low-fat dips (Ranch, French Onion, Bean, etc.)
Low-fat muffins, granola bars, and cookies
Angel food and sponge cakes
Flavored yogurt & fruit parfaits
Jell-O and low-fat pudding cups
Low-fat ice creams, frozen yogurts, sherbets
Low-fat and skim milk products
Pure ice cold water
Foods to Avoid- Consume only occasionally (recommended no more than once per month)
Carbonated and caffeinated beverages (soft drinks, tea, & coffee)
High sugar content candies and desserts
High fat foods (fried foods like French fries, fatty meats, most cheeses, buttery popcorn)
High sodium foods (luncheon meats, cheeses, chips, salty popcorn, pickles)
▪ In selecting food items to offer keep in mind the numerous students and adults who are on
special diets and their consumption of sugar, fat, sodium, etc. is restricted.
▪ The use of foods of minimal nutritional value (See Attachment B) as learning incentives
should not be practiced, and healthy food choices or non-food items should be substituted.
▪ Organizations operating concessions at school functions should include at least some
healthy food choices in their offerings. It is recommended that groups market these healthy
options at a lower profit margin to encourage selection by students.