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Wellness Presentation March 15, 2007


NSLP History. Pres. Truman passed National School Lunch ... fruit (i.e. apple, orange, ... More fresh fruit. Nutritional Disclosure of meals on website to ... – PowerPoint PPT presentation

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Title: Wellness Presentation March 15, 2007

Wellness PresentationMarch 15, 2007
Wellness Committee Members Karen Slack Kathy
Horan Lori Desjardin Margaret Heigl Susan
Robichaud Heidi Zimmerman Brian Herr Leigh
Tappen Liz Bishop
Components of Wellness
Wellness Presentation Agenda
Historical PerspectiveCommittee
AccomplishmentsFuture PlansNational School
Lunch ProgramSchool Lunch in CarlisleHealth
Physical Education
Wellness Policy A Historical Perspective
Why the Federal Government Mandated a Wellness
  • Health Effects
  • Adult obesity has doubled from 1990 to 2003,
    with rates jumping in every state in nation
  • Increases in illness such as Type 2 diabetes,
    insulin resistance, hypertension, sleep
    disturbances, and breathing problems
  • Estimated increase in hospital costs due to
    obesity in youth In 1979 was 35 million. In
    1999 was 127 million

Why the Federal Government Mandated a Wellness
  • Social Academic Effects
  • MA youth with a 30 BMI were more likely than
    those with 25 - BMI to have been bullied at
    school, to have skipped school because they felt
    unsafe, and less likely to have decent grades
  • MA youth who had regular aerobic exercise were
    more likely to get decent grades than those who
    didnt exercise

Child Nutrition WIC Reauthorization Act of
2004, Section 204
  • Generally speaking every school participating
    programs under the Federal School Lunch program
    or Children Nutrition Act of 1996 shall establish
    a local school wellness policy

Wellness Policy Minimum Requirements
  • Establishes goals for nutrition education,
    physical activity and other school based
    activities designed to promote student wellness
  • Sets forth nutrition guidelines for all foods
    available on campus with the objectives of
    promoting student health and reducing childhood
  • Establishes a plan for measuring implementation
    of the local wellness policy
  • Involves parents, students, and representatives
    of the food services, the school committee,
    school administrators, and the public on the
    development of the school wellness policy

Wellness Policy Development 2005/06
  • Grade level curriculum reviewed
  • In-school and after-school programs reviewed
  • Practices and traditions examined
  • Committee met throughout the year to research,
    draft and write policy
  • S.C. approved Wellness Policy
  • Wellness Committee established Original members
    - Linda Stapp, Kathy Horan, Jenn Foundas,
    Margaret Heigl, Leigh Tappan, Liz Bishop, and
    Brian Herr
  • Team of teachers and a parent attended DOE
  • Needs assessment conducted

Our Accomplishments Policy Awareness
  • Wellness Policy was sent to all faculty and staff
    and reviewed on the first staff day of school
  • Healthy Snack List sent to all teachers and many
    teachers include this in their parent
  • Policy and Healthy Snack List is incorporated
    into Health classes and posted on the school

Our Accomplishments Health Information
  • Parents informed of health information through
    the Buzz
  • Health Office works closely with Food Services to
    address individual student needs as well as
    programmatic needs
  • Health office meets consistently with grade level
    teams to discuss nutritional needs of students
  • Health Office consults with teachers around
    classroom traditions and celebrations to
    incorporate the Wellness Policy

Ongoing Implementation
  • Plan additional strategies to implement Wellness
  • Review, examine and discuss wellness policies and
    implementation in similar communities
  • Continue practice of having celebratory foods
    that reflect suggested healthy items
  • Hold regular Wellness Committee meetings
  • Ongoing plans to continue education of staff,
    parents and students

Future Plans
  • Seek speakers to continue to educate community
    on wellness
  • Continue development of Wellness website
  • Continue to develop a coordinated school health
    model to meet student wellness needs
  • Improve quality of food selections in cafeteria

National School Lunch Program (NSLP)
NSLP History
  • Pres. Truman passed National School Lunch Act
  • NSLP established as a measure of national
    security in response to malnourished WWII
  • USDA granted authority to define/maintain
  • USDA conflicted by responsibility to farmers
  • Regulations almost 30 yrs old
  • Sen. Harkin introduced bill on 3/6/06 to update
    food standards

NSLP Nutrition Requirements
  • Based on Dietary Guidelines for Americans
  • Average of lunches offered over a full week
  • 30 calories from fat
  • 10 calories from saturated fat
  • 33 of recommended dietary allowances
  • Protein
  • Vitamins A C
  • Iron
  • Calcium
  • Calories

Limited USDA Food Restrictions
  • Meals/foods mostly chosen by school
  • USDA Foods of Minimal Nutritional Value (FMNV)
    restricted during meal in cafeteria
  • Seltzer water
  • Popsicles

USDA Commodity Program
  • USDA buys food commodities to maintain
    price/market stability
  • USDA allocates and Massachusetts prorates our
    commodity entitlement based on the number of
    lunches served in the previous year
  • Commodity foods (Meat, eggs, cheese, canned
    fruits, frozen and canned vegetables, beans,
    juice, oils, rice, flour, pasta, grains) are
    offered at greatly reduced prices
  • Commodities tend to be lower grade full fat
    cheese, refined grains, high fat meats, processed
    fruits vegetables but recently the USDA has
    reduced the fat, sugar and salt contents of it
    offerings and is increasing the amount of fresh
    and frozen produce available
  • Economic incentive for schools to take
    reimbursement in commodities over cash

NSLP Reimbursement
  • Free lunch
  • Families at or below 130 of poverty level
  • USDA reimburses 2.40 / meal
  • Reduced-price lunch
  • Families between 130 185 of poverty level
  • USDA reimburses 2.00 / meal
  • Students pay no more than 0.40 / meal
  • Other USDA reimbursement
  • 0.23 / paid meal
  • 0.1675 per meal served
  • Reimbursement requires complying with NSLP
    program and submitting forms to government
  • For a family of four, 130 of poverty is 26K
    (185 is 37K)

How I determine what is to be served daily
Traditional Food-Based Menu Planning
  • The traditional food-based menu planning system
    which requires 5 different food group components
    in specific amounts for specific age groups has
    been used by most schools since the National
    School Lunch program was established in 1946.

The 5 food components consist of
Elementary Lunch
  • Each student gets a tray
  • a protein,
  • grain
  • vegetable
  • Each student is offered
  • a milk(1 milk or a 1/2 chocolate milk)
  • a fresh fruit (i.e. apple, orange, banana)
  • Each student has the option to obtain more fruit
    from the fruit bar (i.e. canned fruit either
    natural juices or light syrup)

Middle School Lunch (5-8)
  • Traditional Lunch
  • A larger portioned version of the meal described
  • Alternate Lunch
  • Each tray contains protein and grain (i.e. fresh
    salad w/tuna or meat, subs, mozzarella sticks,
    yogurt, bagels, pretzels, )
  • Student may select fresh cut vegetables (
    rotating assortment of 3 vegetables such as
    broccoli, carrots, celery, cauliflower, cucumbers
    and peppers) and fruit

The A list Ala-Carte
  • The John Stalker institute of Food and Nutrition
    has created a list of A-cceptable foods that
    meet the Massachusetts a-la-carte food and
    beverage standards to promote a healthier school
  • A list foods have size calorie, fat and sugar
  • We recently started selling ala-carte foods to
    all grades. Currently we offer Izzies sparkling
    fruit juices and fresh-popped popcorn.
  • In the future we would like to incorporate more
    A list approved items to sell. (i.e. granola
    bars, yogurt, pretzels, crackers, frozen low
    yogurt and low fat ice cream.)
  • Students must use cash to purchase ala-carte

Recent Changes
  • Pizza dough is whole grain
  • Whole wheat rolls on pasta day
  • More homemade offerings (i.e. vegetable and
    chicken soup, cookies, meatballs)
  • All A list items for ala-carte food and
  • Automated point-of sale system with ability to
    charge on-line

Working to Improve
  • Time for lunch
  • Serving line configuration
  • More varied offerings
  • Better quality food
  • Possible new items hummus, salsa, baked
    potatoes, chili, less breaded meats and more
    grilled or baked
  • More fresh fruit
  • Nutritional Disclosure of meals on website to
    begin next year
  • Increase awareness of students/parents
  • Enhance ability for students/parents to make
    healthy choices

  • Financial
  • Lunch fees
  • Cost of labor, supplies, food
  • Varying grades (K-8)
  • Facility
  • Kitchen space and equipment
  • Cafeteria line and space

Financial Constraints

Sample Monthly Menu Commodity Food

Positive Changes If Prices Increased
  • .10Milk in plastic containers instead of
  • .20More whole wheat and a fresh garden salad
    daily on the line
  • .30.More variety of fresh fruits and vegetables
  • .40.Better quality chicken not breaded, but
    flamed broiled
  • .50.All of the above

Lunch Prices from Other Districts

A Physically Educated Person
  • Demonstrates competency in motor skills and
    movement patterns needed to perform a variety of
    physical activities
  • Participates regularly in physical activity
  • Achieves and maintains a health-enhancing level
    of physical fitness
  • Exhibits responsible personal and social behavior
    that respects self and others in physical
    activity settings
  • Values physical activity for health, enjoyment,
    challenge, self-expression, and/or social

What is Health Literacy?
  • Health literacy is the capacity of individual
    to obtain, interpret, and understand basic health
    information and services, and the competence to
    use such information and services in ways that
    enhance health.


Healthy Lifelong LearningSome Examples
  • Elementary School
  • Open Circle
  • Digi-Walkers ( CSA gift) - 4th Grade Social
  • Hop Scotch Children Around the World 1st
  • Middle School
  • Second Step Violence Prevention
  • Community Service
  • Systems Thinking, Dynamic Modeling - Fatal Vision
    Goggles ( CSA Gift)

Ideas, Questions, Concerns
  • Wellness Policy
  • Contact Karen Slack
  • kslack_at_carlisle.mec.edu
  • Food Service
  • Contact Susan Robichaud
  • srobichaud_at_carlisle,mec.edu
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