TULSA PUBLIC SCHOOLS Policy 2115-R

WELLNESS

The Wellness policy has been established to support the academic and job performance, and good health of students and staff. The following regulation provides guidance for implementation of this policy.

NUTRITION GUIDELINES/STANDARDS - SCHOOL MEALS

  • Fruits and/or vegetables will be offered daily at all points of service. Fruits and vegetables should be fresh whenever possible. Frozen and canned fruits will be specified and bid in natural juice, water, or light syrup. Bonus commodity fruits that contain higher sugar contents will be used in limited quantities.
  • High fat and fried foods will be limited in cafeteria and vending machines. Within one to three years, deep-fat fried potato products served as part of reimbursable meals or as an á la carte item will not exceed three ounces per serving, may not be offered more than twice a week, and students may only purchase one serving at a time. Only low fat or baked chips should be offered. Items will be specified and bid with no trans-fats, according to availability.
  • Students and staff will be offered a variety of skim and low fat milk, lean meat and beans, fruits and vegetables, and whole grains on a daily basis.
  • In addition to following USDA menu-planning system guidelines, elementary school lunch menus will be planned according to the silver or gold criteria specified in the Healthier U.S. School Challenge.

OTHER FOOD ITEMS SOLD ON SCHOOL CAMPUSES

  • Snack food items to be offered will be on the approved list developed by the District Wellness Council.
  • High energy drinks with elevated levels of caffeine will not be available for sale anywhere on school campuses.
  • Healthy snack choices (i.e. see items specified in Healthy Snack Choices provided by the Oklahoma State Department of Education for examples) will be available for sale at all places where food and beverages are sold on school campuses. This includes the cafeteria, vending machines, school stores, and concession stands.
  • Over the next three years, we will reduce the availability of all high fat and fried foods in the cafeterias, including á la carte food items.

NUTRITION EDUCATION

  • Nutrition education will be offered in the curriculum through science, health education, physical education, or other designated times. Professional development training will be offered twice a year or as needed. Suggested resources will be provided.
  • School staff will promote healthy eating and healthy lifestyles to students and parents.
  • Students and staff will receive consistent nutritional messages throughout the school, classroom, cafeteria, and school events.
  • Family/parent nutrition education opportunities will be provided.

PHYSICAL ACTIVITY

  • Elementary school sites will provide 15-20 minutes of organized daily recess that promotes physical activity beyond what is provided through physical education classes.
  • All school sites will establish or enhance physical activity opportunities for students, staff, and parents (fitness challenges, family fitness nights, fun walks and runs, bike events).
  • All school sites will provide adequate equipment (e.g. balls, rackets, and other manipulatives) for every student to be active.
  • Canceling recess or other physical activity time for instructional make-up time should be limited.

SCHOOL-BASED ACTIVITIES

  • Students will be provided with an adequate amount of time to eat breakfast and lunch. It is recommended a minimum of 15 minutes will be provided at breakfast and 15 minutes at lunch (after students receive their trays).
  • Some form of physical activity will occur, either in the form of recess or physical education classes, just before lunch at all elementary schools in order to increase food consumption and nutrient intake, decrease plate waste, and improve cafeteria and classroom behavior.
  • Candy or sweets will not be used as a reward.
  • The sale of candy as a fundraiser will be limited. See recommended list of fundraiser activities suggested by the State Department of Education.
  • Healthy food choices and the use of foods of nutritional value are encouraged at classroom parties.

Issued: October 2006