PURPOSE
The link between nutrition, physical activity, and learning is well documented.  Healthy eating and activity patterns are essential for students to achieve their full academic potential, full physical and mental growth, and lifelong health and well-being.  Healthy eating and physical activity, essential for a healthy weight, are also linked to reduced risk for many chronic diseases.  Schools and the community have a responsibility to help students learn, establish, and maintain lifelong, healthy eating and activity patterns.  Well-planned and effectively implemented school nutrition and fitness programs have been shown to enhance students’ overall health, as well as their behavior and academic achievement in school.  Faculty and staff wellness is also an integral part of a healthy school environment who should be daily role models for healthy behaviors.

GOALS
The goals of the Ohio County Board of Education Wellness Policy are:

1. Schools will provide nutrition education to foster life long habits for healthy eating and will establish links between health education and school meal programs
2. Schools will provide physical education programs that are designed to stress physical fitness and encourage healthy, active lifestyles
3. Meals served through the National School Lunch and School Breakfast Programs will meet all requirements of the federal, state and local nutrition standards
4. Schools will take every measure to ensure that student access to foods and beverages meet federal, state and local policies and guidelines
5. Schools will provide a healthy and safe environment that supports academic success before, during and after school
6. Each school will be responsible for developing a Wellness Committee with a Wellness Coach. This committee will address state, county and individual school needs, based on a school assessment of the areas that follow. The Alliance for a Healthier Generation will work with schools through a memorandum of understanding developed through an agreement with the Ohio County Board of Education and each school.
   

   SCHOOL	WELLNESS COACH	EMAIL
   Bethlehem Elementary	Gretchen Gill	ggill@access.k12.wv.us
   Elm Grove Elementary	Colleen Gibson	cgibson@access.k12.wv.us
   Madison Elementary	Heather Simonetti	hsimonetti@access.k12.wv.us
   Middle Creeek Elementary	Diane Schafer	dschafer@access.k12.wv.us
   Ritchie Elementary	Jacalyn Neuhardt	jneuhardt@access.k12.wv.us
   Steenrod Elementary	Kathy Karras	kkarras@access.k12.wv.us
   Warwood Elementary	Debra Clark	djclark@access.k12.wv.us
   West Liberty Elementary	Diana Rice	dlrice@access.k12.wv.us
   Woodsdale Elementary	Michael Cook	ml.cook@access.k12.wv.us
   Bridge Street Middle	Richard Thomas	rethomas@access.k12.wv.us
   Triadelphia Middle	Kimberlee Martin	kgmartin@access.k12.wv.us
   Warwood Middle	Debra Clark	djclark@access.k12.wv.us
   Wheeling Middle	Libby Shepherd	lshepher@access.k12.wv.us
   Wheeling Park High School	Audrey Abraham	aabraham@access.k12.wv.us

NUTRITION EDUCATION
Schools will teach, encourage, and support healthy eating by students, community and staff.  Schools should provide nutrition education and engage in nutrition promotion that:

1. Are offered at each grade level as part of a sequential, comprehensive, standards-based program math, science, language arts, social sciences, and elective subjects.
2. Include enjoyable, developmentally-appropriate, culturally-relevant, participatory activities, such as contests, promotions, taste testing, farm visits, and school gardens.
3. Promote fruits, vegetables, whole grain products, low-fat and fat-free diary products, healthy food preparation methods, and health-enhancing nutrition practices.
4. Emphasize caloric balance between food intake and energy expenditure (physical activity/exercise).
5. Link with school meal programs, other school foods, and nutrition-related community services.

Schools will actively develop and support the engagement of students, families and staff in community health enhancing activities and events at the school or throughout the community

All K – 12 students will receive nutrition education that teaches the knowledge and skills needed to adopt healthy eating behaviors aligned with the West Virginia Health and Physical Education content standards.  Nutrition education will be integrated into the curriculum.  Nutrition information and education will be offered throughout the school campus and based on the U.S. Dietary Guidelines for Americans.  Staff who provide nutrition education will have the appropriate training and certification.

Students will be taught communication, goal setting and decision making skills that enhance personal, family and community health.

PHYSICAL ACTIVITY
The physical education program will be designed to stress physical fitness and encourage healthy, active lifestyles.

Students will be provided varied opportunities for enjoyment, challenge, self-expression and social interaction that will lead to a physically active lifestyle.

A daily recess period will be provided which is not used as a punishment or a reward.  If possible, the recess will be scheduled before lunch as research indicates that physical activity prior to lunch can increase nutrient intake and reduce food waste.   All schools will encourage supervised recess, preferably outdoors, during which schools will encourage moderate to vigorous physical activity.

Physical education classes will include the instruction of individual activities as well as competitive and non-competitive team sports to encourage life-long physical activity.

Information will be provided to parents and guardians to assist incorporation of  physical activity into their children’s lives.

Schools will encourage families and community members to institute programs that support physical activity.

Extended periods (ie., two or more hours) of inactivity is discouraged.   When activities, such as mandatory school-wide testing, make it necessary for students to remain indoors for long periods of time, students will be provided periodic breaks during which they are encouraged to stand and be moderately active.

Schools will provide a range of activities that meet the needs, interests, and abilities of all students, regardless of sex, race, disabilities, and special health-care needs.

CHILD NUTRITION OPERATIONS

Meals served through the National School Lunch and School Breakfast Programs will meet all requirements of the federal, state and local nutrition standards.

1. School lunches will provide at least one-third of students’ Recommended Dietary Allowances (RDAs) for
   calories, protein, calcium, iron, vitamins A and C.
2. Calories from fat will be limited to no more than 30%; saturated fat to less than 10 %, and trans fat not to exceed 0.5 grams per product. 
3. Sodium content will be limited to no more than 1100 milligrams.
4. Foods must provide at least 6 grams of naturally occurring dietary fiber.
5. The sale or service of foods containing 35% or more added sugar by weight is discouraged.
6. Packages will be in single serve sizes.
7. A variety of fresh fruits and vegetables will be available whenever and wherever it is feasible to adhere to all food handling and storage safety standards.
8. Water will be offered during mealtime.
9. Foods and beverages containing non-nutritive/artificial sweeteners will be omitted.
10. Milk will be 1 % low fat or nonfat (not to exceed 8 ounces); flavored or unflavored will not exceed 30 grams of sugar inclusive of naturally occurring sugar, and preferably packaged in plastic re-sealable containers.

Meals served through the National School Lunch and Breakfast Programs will ensure:

That all students have affordable access to nutritious foods needed to stay healthy and to learn well. Ohio County Schools will strive to increase participation in the available federal Child Nutrition programs (e.g. school lunch, school breakfast, after -school snack and summer food service programs).

All child nutrition service personnel shall have adequate staff development training in child nutrition operations.

Schools will share information about the nutritional content of meals with parents and students.  Such information could be made available on menus, a website, on cafeteria menu boards, placards, or other point-of-purchase materials.

Schools will provide students with at least 10 minutes to eat after sitting down for breakfast and 20 minutes after sitting down for lunch.

Schools will schedule meal periods at appropriate times with not less than three or more than four and one half hours between breakfast and lunch.

Schools should not schedule tutoring, club, or organizational meetings or activities during mealtimes, unless students are permitted to eat during such activities.

A child’s need for nutrients does not end when school does.  Therefore, it is recommended that meals be offered during breaks in the school calendar and coordinated with other agencies and community groups who operate or assist with operating a summer food service program for children and adolescents who are eligible for federal program support.  Students are encouraged to start each day with a healthy breakfast.

NUTRITION GUIDELINES FOR ALL FOODS ON CAMPUS

Food providers will ensure that student access to foods and beverages meet federal, state and local policies and guidelines.  Food providers will offer a variety of age appropriate healthy food and beverage selections for elementary schools, middle schools and high schools.

All other foods and beverages available during the school day must reflect the following requirements:

1. Limit total calories to no more than 200 per product/package;
2. Limit total fat to no more than 35% of calories per product/package excluding nuts, seeds or cheese;
3. Limit saturated fat to less than 10% of the total calories; 
4. Limit trans fat to less than or equal to 0.5 grams per product/package; 
5. Reduce sugar content of food items to no more than 35% of calories per product excluding fruits;
6. Limit sodium to no more than 200 milligrams per product/package; 
7. At all grade levels, it is recommended that only water, 100% fruit and/or vegetable juice and non-fat and/or 1% low-fat milk, flavored or unflavored be sold, served or distributed during the school day.  However, W. Va. Code §18-2- 6a permits the sale of other juice beverages with a minimum of 20% real juice; 
8. No candy, soft drinks, chewing gum or flavored ice bars will be sold, served or distributed during the school day, except that, W. Va. State Code §18-2-6a permits the sale of soft drinks to students in county high schools except during breakfast and lunch periods. 
9. The WVBE strongly recommends that other juice beverages not contain added sugar;
10. Limit fruit/vegetable juice portion sizes to no more than 4 oz. for elementary students and no more than 8 oz. for middle/high school students per product/package; 
11. Prohibit the sale, service or distribution of coffee and coffee-based products during the school day; 
12. Prohibit caffeine containing beverages with the exception of those containing trace amounts of naturally occurring caffeine substances; and 
13. Prohibit the sale, service or distribution of any foods containing non-nutritive/artificial sweeteners. 
14. Nutritional information for products offered in vending machines and school stores will be readily available near the point of purchase.

The school administration will monitor all food and beverages sold or served to students, include those available outside the federally regulated child nutrition programs (i.e., vending, school stores, fundraising efforts).  Nutrient density and portion size will be considered before permitting food and beverages to be sold or served to students.  Vending policies and contracts will be reviewed and those that do not meet the intent and purpose of this policy shall be modified accordingly or not renewed.

Classroom snacks will feature healthy choices.

Nutrition education will be incorporated during classroom snack times in addition to breakfast and lunch items.   Foods and beverages sold at fundraisers will include healthy choices and provide age appropriate selections for elementary schools, middle schools and high schools.

HEALTHY AND SAFE ENVIRONMENT
Schools will provide a healthy and safe environment that supports academic success before, during and after school.

Cafeterias should include adequate serving areas to minimize time spent waiting in line.

Dining areas should be attractive and provide adequate seating for students.

Drinking water should be available for students at meals.

Food should not be used as a reward or a punishment for student behaviors, unless it is detailed in a student’s Individual Education Plan (IEP) or other agreed upon plan.

School buildings and grounds, structures, buses and equipment will meet all current health and safety standards, including environmental air quality, and be kept inviting, clean, safe and in good repair.

Schools and district offices will maintain an environment that is free of tobacco, alcohol and other drugs.

Safety procedures and appropriate training for students and staff will support personal safety and a violence and harassment free environment.

Each work site, school and classroom will strive to create an environment where students, parents/guardians and staff are respected, valued and accepted with high expectations for personal behavior and accomplishments.

Students will be taught to understand and respect the differences in others and how to build positive interpersonal relations.

Each school will provide a supportive environment that includes guidance, counseling, and school social services that encourages students, families and staff to request assistance when needed and link them to school or community resources.

All foods made available on campus will comply with the state and local food safety and sanitation regulations.  Hazard Analysis and Critical Control Points (HACCP) plans and guidelines will be implemented to prevent food-borne illness in schools.

 OTHER SCHOOL-BASED ACTIVITIES TO PROMOTE STUDENT WELLNESS

Training will be offered by the school nurses in the following areas:

1. Proper hand washing.
2. No sharing of personal hygiene items (combs, brushes, tooth brushes).
3. No sharing of personal food items (water bottles, utensils, etc.)

MONITORING AND POLICY REVIEW