-Arrange bus schedules and use methods participation to serve breakfasts that encourage -Offers grab go and second chance ‘n participation breakfast -Utilizes electronic identification and -Utilizes electronic identification and payment system payment system -Strives to provide students adequate time -Strives to provide students adequate time to eat meals and schedule meals at to eat meals and schedule meals at appropriate times appropriate times -Provides access to drinking water -Provides access to drinking water -Provides access to handwashing or hand -Provides access to handwashing or hand sanitizing before eating sanitizing before eating -Provides continuing professional -Provides continuing professional development for nutrition professionals development for nutrition professionals -Discourages sharing of foods and -Discourages sharing of foods and beverages beverages -Healthy snacks are available for -Foods/beverages are not withheld as purchase from school food service means of punishment program -Students are not permitted in the -Foods/beverages are not withheld as teacher’s workroom or have access to means of punishment foods or beverages that are available for -Foods sold outside of the reimbursable staff meal program during the school day -Encourages concessions to offer meets state and federal requirements nutritious options -Students are not permitted in the teacher’s workroom or have access to Needs: or beverages that are available for staff -Expand grab go for students ‘n -Encourages concessions to offer -Share information about nutritional nutritious options content of meals with parents and students -Discourage bringing in convenience/fast -Share information about nutritional foods that are not consistent with USDA’s content of meals with parents and nutrition standards for school meals students -Encourage parents to provide a healthy -Discourage bringing in convenience/fast breakfast for their children foods that are not consistent with USDA’s -Encourage snacks brought from home to nutrition standards for school meals be commercially prepared foods or fresh, -Encourage parents to provide a healthy uncut fruits and vegetables breakfast for their children -Foods from home must have ingredient -Encourage snacks brought from home to label be commercially prepared foods or fresh, -Encourage use of non-food items as uncut fruits and vegetables rewards -Foods from home must have ingredient -Encourage staff to act as a healthy role label model -Encourage use of non-food items as rewards -Encourage to act as a healthy role model Plan for Measuring Strengths: Strengths:
-Arrange bus schedules and use methods to serve breakfasts that encourage participation -Utilizes electronic identification and payment system -Strives to provide students adequate time to eat meals and schedule meals at appropriate times -Provides access to drinking water -Provides access to handwashing or hand sanitizing before eating -Provides continuing professional development for nutrition professionals -Discourages sharing of foods and beverages -Healthy snacks are available for purchase from school food service program -Foods/beverages are not withheld as means of punishment -Foods sold outside of the reimbursable meal program during the school day meets state and federal requirements -Students are not permitted in the teacher’s workroom or have access to or beverages that are available for staff -Encourages concessions to offer nutritious options -Share information about nutritional content of meals with parents and students -Discourage bringing in convenience/fast foods that are not consistent with USDA’s nutrition standards for school meals -Encourage parents to provide a healthy breakfast for their children -Encourage snacks brought from home to be commercially prepared foods or fresh, uncut fruits and vegetables -Foods from home must have ingredient label -Encourage use of non-food items as rewards -Encourage to act as a healthy role model participation -Offers grab ‘n go and second chance breakfast -Utilizes electronic identification and payment system -Strives to provide students adequate time to eat meals and schedule meals at appropriate times -Provides access to drinking water -Provides access to handwashing or hand sanitizing before eating -Provides continuing professional development for nutrition professionals -Discourages sharing of foods and beverages -Foods/beverages are not withheld as means of punishment -Students are not permitted in the teacher’s workroom or have access to foods or beverages that are available for staff -Encourages concessions to offer nutritious options Needs: -Expand grab ‘n go for students -Share information about nutritional content of meals with parents and students -Discourage bringing in convenience/fast foods that are not consistent with USDA’s nutrition standards for school meals -Encourage parents to provide a healthy breakfast for their children -Encourage snacks brought from home to be commercially prepared foods or fresh, uncut fruits and vegetables -Foods from home must have ingredient label -Encourage use of non-food items as rewards -Encourage staff to act as a healthy role model Plan for Measuring Strengths: Strengths:
SchoolWellnessPolicyBuildingAssessmentSummary9_2014.docx