Wellness Presentation
March 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
COUNSELING,
PSYCHOLOGICAL
SERVICES
PHYSICAL
EDUCATION
SAFE/HEALTHFUL
SCHOOL
ENVIRONMENT
HEALTH
EDUCATION
COORDINATED SCHOOL
HEALTH
FOOD &
NUTRITION
SERVICES
PARENT &
COMMUNITY
INVOLVEMENT
HEALTH
SERVICES
HEALTH
PROMOTION
FOR STAFF
Wellness Presentation:
Agenda
Historical Perspective
Committee Accomplishments
Future Plans
National School Lunch Program
School Lunch in Carlisle
Health & Physical Education
Wellness Policy:
A Historical Perspective
Why the Federal Government
Mandated a Wellness Policy
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 Policy
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 didn’t
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
obesity
 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



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
training
Needs assessment conducted





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
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 newsletters

Policy and Healthy Snack List is incorporated into
Health classes and posted on the school website
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 Policy

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 –
6/4/46

NSLP established as “a measure of national security” in
response to malnourished WWII enlistees

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:
PROTEIN
VEGETABLE
GRAIN
FRUIT
DAIRY
Elementary Lunch

Each student gets a tray




Each student is offered



a protein,
grain
vegetable
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
above

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
environment

“A” list foods have size calorie, fat and sugar requirements
WWW.JOHNSTALKERINSTITUTE.ORG

We recently started selling ala-carte foods to all grades. Currently
we offer Izzie’s 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 items
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
beverages
 Automated point-of sale system with ability to
charge on-line

Working to Improve

Time for lunch



More varied offerings
Better quality food



Serving line configuration
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
Constraints

Financial


Lunch fees
Cost of labor, supplies, food
Varying grades (K-8)
 Facility

 Kitchen
space and equipment
 Cafeteria line and space
Financial Constraints
On a typical day:
400 meals x $2.00 =
$800
Daily milk cost = $60
Daily Labor costs =
$550
$190 daily for
400 meals, paper,
cleaning, gloves, soap,
maintenance
Sample Monthly Menu:
Commodity Food
Monday
Tuesday
Wednesday
Thursday
1
PASTA WITH MEAT SAUCE
WHOLE WHEAT ROLL
FRESH GARDEN SALAD
FRESH FRUIT BASKET
FRUIT BAR
5
6
7
8
SOFT SHELL TURKEY TACO
CHICKEN NUGGETS
HAMBURGER/CHEESEBURGER PASTA WITH MEATBALLS
LETTUCE TOMATOES
PRETZELS
OVEN BAKED FRIES
GARLIC BREAD
SALSA / CORN
FROZEN GREEN PEAS
FROZEN GREEN BEANS
FRESH GARDEN SALAD
BROWN RICE
FRESH FRUIT BASKET
SOUP OF THE DAY
FRESH FRUIT BASKET
FRESH FRUIT / FRUIT BAR
FRUIT BAR
FRUIT BASKET / FRUIT BAR
FRUIT BAR
12
13
14
15
LUCKY TRAY DAY
HOTDOG ON A BUN
OVEN BAKED CHICKEN
AMERICAN CHOP SUEY
CHICKEN PATTY SANDWICH VEGETARIAN BAKED BEANS
PRETZELS
WHOLE WHEAT ROLL
SEASONED PASTA
FRESH FROZEN CORN
MIXED FROZEN VEGGIES
FRESH GARDEN SALAD
FROZEN CARROTS
FRESH FRUIT BASKET
FRESH FRUIT BASKET
FRESH FRUIT BASKET
FRESH FRUIT / FRUIT BAR
FRUIT BAR
FRUIT BAR
FRUIT BAR
19
20
21
22
CHICKEN FAJITA WRAPS TOASTED CHEESE SANDWICH BREAKFAST FOR LUNCH
PASTA WITH MEATBALLS
NACHO CHIPS
OVEN BAKED FRIES
SCRAMBLED EGGS
GARLIC BREAD
FROZEN CORN
TOMATO SOUP
SAUSAGE
FRESH GARDEN SALAD
FRESH FRUIT BASKET
FRESH FRUIT BASKET
ORANGE JUICE
FRESH FRUIT BASKET
FRUIT BAR
FRUIT BAR
APPLESAUCE
FRUIT BAR
26
27
28
29
CAESAR SALAD OR
EARLY RELEASE
PROFESSIONAL
PASTA WITH MEAT SAUCE
SLOPPY JOE SANDWICH
NO LUNCH
DAY
WHOLE WHEAT ROLL
STEAK & CHEESE SANDWICH
SERVED
NO SCHOOL
FRESH GARDEN SALAD
MIXED VEGGIES
FRESH FRUIT BASKET
FRUIT BAR / FRESH FRUIT
FRUIT BAR
Friday
2
PICK A PIZZA ON
WHOLE WHEAT
CHICKEN VEGGIE SOUP
SPECIAL DESSERT
FRESH FRUIT BASKET
8
PICK A PIZZA ON
WHOLE WHEAT
FRESH TOSSED SALAD
SPECIAL DESSERT
FRESH FRUIT BASKET
16
PICK A PIZZA ON
WHOLE WHEAT
CHICKEN VEGGIE SOUP
SPECIAL DESSERT
FRESH FRUIT BASKET
23
PICK A PIZZA ON
WHOLE WHEAT
FRESH VEGGIES
SPECIAL DESSERT
FRESH FRUIT BASKET
30
PICK A PIZZA ON
WHOLE WHEAT
FRESH TOSSED SALAD
SPECIAL DESSERT
FRESH FRUIT BASKET
Positive Changes If Prices Increased

$.10…Milk in plastic containers instead of cartons

$.20…More 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
District
Elementary
Middle
District
Elementary
Middle
Amesbury (Proposed)
$
2.00
$
2.25
Methuen
$
1.75
$
Arlington
$
2.00
$
2.50
Middleton
$
1.75
$
Belmont
$
1.75
$
2.25
Millis
$
2.00
$
2.25
Beverly
$
2.25
$
2.50
Newburyport (Proposed)
$
2.25
$
2.50
Boxford/ Topsfield
$
2.00
$
North Reading
$
2.25
$
2.50
Carlisle
$
2.00
$
2.00
Peabody
$
2.00
$
2.25
Carver
$
1.75
$
2.25
Danvers
$
2.50
$
2.50
Pentucket
$
1.75
$
2.25
Georgetown
$
2.25
$
2.50
Reading
$
2.00
$
2.00
Gloucester
$
2.00
$
2.25
Rockport
$
1.75
$
2.25
Hamilton - Wenham
$
2.50
$
2.50
Saugus
$
2.00
$
2.00
Lynnfield
$
2.50
$
2.50
Stoneham
$
2.75
$
2.75
Manchester-Essex
$
2.00
$
2.50
Wakefield
$
2.00
$
2.00
Melrose (proposed)
$
2.25
$
2.50
Winchester
$
2.75
$
2.75
-
2.00
-
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, selfexpression, and/or social interaction
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.”
CARLISLE PUBLIC SCHOOLS - MIDDLE SCHOOL HEALTH EDUCATION
MATRIX
PERSONAL AND COMMUNITY HEALTH
SOCIAL AND EMOTIONAL HEALTH
SAFETY AND
PREVENTION
Consumer and
Research
Management/
Community and
Public Health
Safety and
Disease Prevention
Injury
and control
Prevention
Violence Prevention
Nutrition labels,
Advertising,
Citizenship
Current Events,
Citizenship,
Advertising
Ecological
Health
Mental Health
Interpersonal
Relationships/Famil
y Life
Current
Events
Self esteem
Attitudes
Goal setting
Health triangle
Stress
Management
Water
Pollution
Communication
Self esteem
Peer relationships
Decision Making
(+/-)Peer Pressure
Health Triangle
First Impressions
Current
Community Service
Events
Advertising
Eco Fair
Decision Making
Goal Setting
Self Concept/
identity
Communication
Social skills
Peer relationships
(+/ -) Peer
Pressure
Disabilities
Communication
Social interaction
Personal
Relationships
Characteristics of
relationships
Hepatitis B
Communicable
Disease
Non-communicable
disease
Asthma
Immunization
Illness Prevention
Hygiene
Food Preparation
Home Safety
Hazard
Tobacco
Prevention
Alcohol
(seatbelt/
Medication
helmet)
First Aid
Illness and Disease Exercise
Prevention
Responsible
Sun Exposure
conduct
CPR
Modes of
Transmission
substance
Prevention
CPR
Emergency
Intervention
Harassment
Sexual Harassment
Healthy
relationships
Second Step
Marijuana
Second Step
Sexual Harassment
STDM
Alcohol
Tobacco
Other
Second Step
Harassment
Sexual Harassment
Healthy Lifelong Learning:
Some Examples

Elementary School




Open Circle
Digi-Walkers ( CSA gift) - 4th Grade Social Studies
Hop Scotch – Children Around the World – 1st Grade
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
[email protected]
Food Service:
Contact Susan Robichaud
srobichaud@carlisle,mec.edu