The district is committed to the optimal development of every student and believes that a positive, safe and health-promoting learning environment is necessary for students to have the opportunity to achieve personal, academic, developmental and social success.

To help ensure students possess the knowledge and skills necessary to make healthy choices for a lifetime, the superintendent shall prepare and implement a comprehensive district nutrition program consistent with state and federal requirements for districts sponsoring the National School Lunch Program (NSLP) and/or the School Breakfast Program (SBP).  The program shall reflect the Board’s commitment to providing adequate time for instruction that fosters healthy eating through nutrition education and promotion, serving healthy and appealing foods at district schools, developing food-use guidelines for staff and establishing liaisons with nutrition service providers, as appropriate.

The input of staff (including, but not limited to, physical education and school health professionals), students, parents, the public, the Board, school administrators, representatives of the school food authority and public health professionals will be encouraged in the development of wellness policy.  The superintendent or designee will develop guidelines as necessary to implement the goals of the local wellness plan and ensure compliance of such policy. 

WELLNESS POLICY IMPLEMENTATION, MONITORING,

ACCOUNTABILITY AND COMMUNITY ENGAGEMENT

1. Delineate roles, responsibilities, actions and timelines specific to each school;
2. Include information about who will be responsible to make what change, by how much, where and when;
3. Include specific goals and objectives for nutrition standards for all foods and beverages available on the school campus, and in food and beverage marketing; and
4. Include specific goals and objectives for nutrition promotion and education, physical activity, physical education and other school-based activities that promote student wellness.

In an effort to measure the implementation of this policy, the Board designates the administrator for nutrition services and the deputy superintendent for teaching and learning as the people who will be responsible for ensuring each school meets the goals outlined in this policy.

1. The written wellness policy;
2. Documentation demonstrating that the policy has been made available to the public;
3. Documentation of efforts to review and update the local wellness policy, including an indication of who is involved in the update and the methods the district uses to make stakeholders aware of their ability to participate;
4. Documentation to demonstrate compliance with the annual public notification requirements;
5. The most recent assessment on the implementation of the local wellness policy;
6. Documentation demonstrating the most recent assessment on the implementation of the local wellness policy has been made available to the public.

1. The extent to which schools under the jurisdiction of the district are in compliance with the policy;
2. The extent to which the district’s policy compares to model wellness policy; andA description of the progress made in attaining the goals of the district’s policy.

The district will actively notify households/families of the availability of the triennial progress report.

END OF POLICY

ORS 329.496
ORS 332.107
ORS 336.423
OAR 581-051-0100
OAR 581-051-0305
OAR 581-051-0306
OAR 581-051-0310
OAR 581-051-0400

SB 4 (2017)

In order to insure students are afforded the opportunity to engage in physical activity in the school setting, the following guidelines apply:

1. Physical education will be a course of study that focuses on students’ development of motor skills, movement and health related fitness;
2. Physical education courses will be the environment where students learn, practice and are assessed on developmentally appropriate motor skills, social skills, and knowledge;
3. All physical education classes will be taught by licensed physical education teachers.
4. Physical education instruction shall be a sequential, developmentally appropriate curriculum that is designed, implemented and evaluated to help students develop the knowledge, motor skills, social behavior skills, attitudes and confidence needed to achieve and maintain a health enhancing level of physical activity and fitness.

1. All elementary students, including students with disabilities, special health-care needs and in alternative educational settings, will have the opportunity for physical activity in PE class and classroom physical activity, for an average of 150 minutes per week for elementary and 225 minutes per week for middle school. with disabilities, special health-care needs and in alternative educational settings, will have the opportunity for physical activity in PE class and/or recess, for an average of 150 minutes per week for elementary and 225 minutes per week for middle school.

1.  In addition to the ODE PE credit requirements, classroom teachers will encourage active movement during class.

1. All elementary school students will have two supervised recesses, preferably outdoors, during which schools should encourage moderate to vigorous physical activity through the provision of space, equipment, and verbal support.
2. Schools are encouraged to have recess before lunch at elementary schools

E.  Schools are encouraged to support other staff facilitated approaches to expand the
      opportunities for physical activities before school, after school and during lunch periods.

F.  Integrating Physical Activity into the Classroom Setting

1. For students to receive the nationally-recommended amount of daily physical activity (i.e. at least 60 minutes/day) and for students to fully embrace regular physical activity as a personal behavior, students need opportunities for physical activity beyond physical education class.  Toward that end, it is recommended that:

a.   Classroom teachers provide short physical activity breaks during lessons or
      classes as appropriate;

b.   Opportunities for physical activity will be incorporated into other subject
      lessons;

c.   Classroom health education complements physical education by reinforcing
      the knowledge and self-management skills needed to maintain a physically
      active lifestyle and to reduce time spent on sedentary activities, such as
      watching television.

1. District and schools should encourage parents and students to walk and bike to school where safe routes are available.
2. District and schools should provide information to staff and families to increase knowledge and understanding of the rights and responsibilities of all travel modes.
3. District and schools should provide active transportation skills and knowledge instruction and/or information.
4. Parent and student groups may also consider assessing walking and biking access to their school and apply for funding to improve this access.

A.          Instructional Program Design

Nutrition education topics shall be integrated within the sequential, comprehensive health education program taught at all levels.  Nutrition education shall focus on students' eating behaviors, be based on theories and methods proven effective by research and be consistent with the state and district health education standards.  Refer to the Beaverton School District Health Education Curriculum Maps for details.  Nutrition education at all levels of the district’s curriculum shall include, but not be limited to, the following essential components designed to help students learn:

1. Age-appropriate nutrition knowledge, including but not limited to the benefits of healthy eating, essential nutrients, nutritional deficiencies, principles of healthy weight management, the use and misuse of dietary supplements, and safe food preparations, handling and food storage and cultural diversity related to food and eating;
2. Age-appropriate nutrition-related skills, including but not limited to planning a healthy meal, understanding and using food labels, critically evaluating nutrition information and commercial food advertising,
3. How to assess one's personal eating habits, set appropriate nutrition goals and strategies to achieve those goals.

Nutrition education instruction shall stress the appealing aspects of healthy eating and include participatory, developmentally appropriate activities.  The program shall include strategies designed to engage families as partners in their children’s education.

B.    Staff Qualifications

1. Staff responsible for nutrition education will be trained and appropriately certified teachers.  Staff responsible shall be adequately prepared and participate in professional development activities to effectively deliver nutrition education as planned.  Preparation and professional development activities shall provide basic knowledge of nutrition, combined with skill practice in program-specific activities and instructional techniques and strategies designed to promote healthy eating habits.  School administrators will inform teachers about opportunities to attend training on nutrition.

C.    Staff as Role Models

1. School staff is encouraged to model healthy eating behaviors.

D.    Coordination of Programs

Nutrition instruction is closely coordinated with the school’s nutrition services operation and other components of the school health program to reinforce messages on healthy eating and includes social learning techniques.  To maximize classroom time, nutrition concepts shall be integrated into the instruction of other subject areas where possible.

• Meals and snacks served as part of the National School Lunch and Breakfast programs.
• All foods sold individually, (i.e. foods sold outside of reimbursable meals, such as through vending machines, cafeteria a la carte lines, fund raisers, school stores, school sponsored events, etc.)
• All foods served at school-sponsored events or given as rewards at school.

A.    School Meals

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

a.     be appealing and attractive to children;
b.     be served in clean and pleasant settings;
c.      meet, at a minimum, nutrition requirements established by local, state, and federal
         statutes and regulations;
d.     offer a variety of fruits and vegetables;
e.     serve only low-fat (1%) and fat-free milk and nutritionally-equivalent non dairy
        alternatives  (to be defined by USDA);
f.      ensure that all of the served grains come from whole grain sources.

Customer Input:  Schools should engage students through taste-tests of new entrees and surveys, in selecting foods sold through the school meal programs in order to identify new, healthful, and appealing food choices.

2.  Nutrition Information:  In addition, schools should 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 board, placards, or other point-of-purchase materials.

3.  Modified meals are prepared for students with special food needs:

a.     The district will provide substitute foods to students with disabilities upon
        written parental permission signed by a physician that identifies the student’s
        disability, states why the disability restricts the student’s diet, identifies the
        major life activity affected by the disability, and states the food or foods to be
        omitted and the food or choice of foods that must be substituted.  This form
        (Medical Statement for Accommodating Disabilities) can be found on the BSD
        Nutrition webpage under Special Diets;

4.  Breakfast - To ensure that all children have breakfast, either at home or at school, in
     order to meet their nutritional needs and enhance their ability to learn:

a.     Schools will operate the School Breakfast Program;

b.     Schools will, to the extent possible, arrange bus schedules and utilize
        methods to serve school breakfasts that encourage participation, including
        service in the cafeteria or breakfast in the classroom, "grab-and-go"
        breakfast, or breakfast during a morning break or recess;

c.     Schools that serve breakfast to students will notify parents and students of
       the availability of the School Breakfast Program;

5.  Summer Food Service Program:  Schools in which more than 50% of students are
       eligible for free or reduced-price school meals will coordinate these programs to
       provide access to the Summer Food Service Program attendance areas.  The
       Summer Food Service Program will serve meals preferably throughout the entire
       summer vacation.

B.    Foods & Beverage Items Sold Separately from School Meals

1.  All foods &beverage items sold separately from a complete school breakfast or lunch 
     (e.g., such as through vending machines, cafeteria a la carte lines, fundraisers,
     school/student stores, etc.), shall meet:

a.      Appendix A contains the minimum federal requirements.

b.     Minimum state requirements for foods sold during the school day or during
        extended school hours for activities such as clubs, yearbook, athletic practice,
        band and drama rehearsals. The standards cover fundraisers during school,
        but not athletic events, theater performances and recitals or other gatherings
       where parents/community members are significant parts of the audience. 
       Appendix B contains the minimum requirements

The goal of the wellness policy is to create a District environment conducive to good health. 

A.     Fundraising Activities

To support children’s health and school nutrition-education efforts, school fundraising activities during the school day, or through programs for students 30 minutes before or after the school day will use foods that meet the above District nutrition and portion size standards for foods and beverages sold individually.  Schools will encourage fundraising activities that promote physical activity.

A. Snacks

B.     Reward/Consequences for Poor Behavior

1.  Schools will not routinely use foods or beverages as rewards for academic
     performance or good behavior, and will not withhold food or beverages (including
     food served through school meals) as consequences for poor behavior.

C.         Celebrations

1.  Schools are encouraged to limit celebrations that involve food during the school day
     to no more than one party per class per term.  Each party may include no more than
     one food or beverage that does not meet nutrition standards for foods and beverages
     sold individually (above).  The district will make available a list of healthy party ideas
     to parents and teachers.

D.     School-Sponsored Events (such as but not limited to, athletic events, dances or performances.)

1.  Food and beverages offered or sold at school-sponsored events outside the school
     day will include healthy options for meals or for foods and beverages sold individually.

E.      Staff Functions

1. Food and beverages offered or sold at Staff functions/events during the school day will
    include healthy options for foods and beverages.

F.      Eating Environment

1. The National Association of State Boards of Education recommends that students
    should be provided adequate time to eat sitting down; at least 10 minutes for breakfast
    and 20 minutes for lunch.  Lunch periods will be scheduled as near the middle of the
    school day as possible.  The district will support the piloting of recess before lunch
    scheduling at elementary schools.  Dining areas will have enough space for seating all
    students, scheduled for a given meal period.

G.     Communications with Parents

1. The district/school will support parents' efforts to provide a healthy diet and daily
    physical activity for their children by:

a.  Encouraging parents to purchase school meals or pack healthy meals and
     snacks and to refrain from including beverages and foods that do not meet the
     above nutrition standards for individual foods and beverages. 

b.  Providing information about nutrition, physical education and other school-
     based physical activity opportunities before, during, and after the school day
     and support parents' efforts to provide their children with opportunities to be
     physically active outside of school.

2.   The information above may be made available through:

         a.  The District website

b.  Newsletters

c.   Other take-home materials

d.  Special events

e.  Physical education homework

f.   Health class homework

g.  School handbooks

h.  School menus

  Locally Grown/Sustainable Food

A.     Monitoring

The Superintendent or designee will ensure compliance with the district-wide wellness policy and administrative regulations.

1.   In each school, the principal or designee will ensure compliance with the policy and
      applicable administrative regulations and will report on the school's compliance to the
      school district superintendent or designee.

2.   The superintendent or designee will evaluate compliance with the nutrition portions
      of the Wellness Policy and Administrative Regulations within school food Service
      areas and will report on this matter to the Superintendent or designee.

3.   The Superintendent or designee will report annually to the School Board on district-
      wide compliance with the District's Wellness Policy and Administrative Regulations,
      based on input from schools and the Nutrition Services Department within the
      District.  This report will be provided to the school board and also made available to
      all school health councils, parent/teacher organizations, school principals, Wellness
      Team and school health services personnel in the District.

B.     Policy Review

To assist with implementation of the District's Wellness Policy and Administrative regulations, each school in the District will conduct a baseline assessment of the school's compliance with the wellness policy and administrative regulations.

1.  The results of those school assessments will be compiled at the District level to
      identify and prioritize needs.

2.   Assessments will be repeated every three years to help review policy compliance,
      assess progress toward compliance and determine areas of needed of improvement.

3.  As part of that review, the District will review the nutrition and physical activity
     policies; provision of an environment that supports healthy eating and physical
     activity; and nutrition and physical education practices and program elements. 

Effective in 2008, Oregon statute set nutrition standards for foods and beverages sold outside the National School Lunch and School Breakfast Programs during the school day or during extended school hours for activities such as clubs, yearbook, athletic practice, band and drama rehearsals.  It includes fundraisers during school, but not athletic events, theater performances and recitals or other gatherings where parents/community members are significant parts of the audience.

The Healthy Hunger Free Kids Act of 2010 provided USDA authority to establish nutrition standards for all foods and beverages sold outside of the Federal child nutrition programs in schools.  July 2, 2014 was the initial implementation date for Smart Snacks.

As a result of the federal regulations, Oregon adopted new legislation in 2015 – Oregon Smart Snacks.  This legislation follows federal guidelines but includes the flexibility for states to establish additional standards.

Foods exempt from Smart Snack Nutrition Standards:

• NSLP and SBP menued items sold day of service or day after service in the same or smaller portion sizes to students as a la carte or second meals.
• Foods sold to adults
• Fresh and frozen fruits or vegetables with no added ingredients except water
• Canned fruit packed in 100% fruit juice or light/extra light syrup
• Canned vegetables that contain a small amount of sugar for processing purposes to maintain the quality and structure of the vegetable

Appendix B

The Oregon Law 336.423 requirements for nutrition standards for foods sold separately from a complete school breakfast or lunch are:

Effective dates:  2008-2009 school year- Snack items, beverages and prepackaged entrée foods 2009-2010 school year- On site prepared snacks and entrees

Snack items: Foods generally regarded as supplementing a meal (such as chips, crackers, yogurt, nachos, French fries, doughnuts, cookies and pastries)

* Total Calories from fat limit does not apply to snacks that are legumes, nuts, nut butters, seeds, eggs, non-fried vegetables and cheese

**Saturate Fat limit does not apply to snack items that are nuts, eggs and cheese

***Sugar limit does not apply to fruits and vegetables

Entrée items: Foods generally regarded as being the primary food in a meal (sandwiches, burritos, pizza, pasta)

Beverages

Contracts: New and renewed contracts for snack foods and beverages entered into after July 1, 2008 must comply with these standards.

If a previous contract is in place, the district shall comply with these rules to the greatest extent possible during the term of the contract.

Compliance: Annual compliance assurance to ODE

Link to Additional Resources regarding ORS 336.423