monitoring and reporting requirements of this policy . School / Site administrators will meet with the committee at least two times per year to discuss wellness issues at their school . G . Staff will work with legislators to fund issues that address the nutritional needs of the student during the school day .
H . A Student Wellness page will be established on the district / school website to publicize opportunities in the area of nutrition and physical activity throughout the district . The Wellness Policy was designed by the Wellness Task Force which is a subcommittee of the Health , Wellness and Safety Committee . The Wellness Task Force strives to include persons from the schools and community including parents , students , representatives from Child Nutrition , Health Service , Community Education , curriculum directors , members of the School Board , school administration , teachers , health professionals and members of the public . The Health , Wellness and Safety Committee shall continue to develop , implement , monitor , review , and recommend revisions regarding the Wellness Policy . The Health , Wellness and Safety Committee will also serve as a resource to school sites for implementation of the policy . 1 III . NUTRITION AND ENVIRONMENTAL GUIDELINES DURING THE SCHOOL DAY
A . Food Environment
1 . Students will be encouraged to start each day with a healthy breakfast since children who come to school hungry may find it difficult to stay alert and learn . If a full breakfast program is not feasible , schools will have healthy breakfast items available that students can purchase on campus in school stores or vending machines .
2 . It is a goal that bus schedules and morning breaks should be coordinated to allow students ample time before class to eat breakfast if they haven ’ t eaten at home .
3 . Lunch periods will be scheduled as near the middle of the school day as possible .
4 . It is a goal to provide students sufficient time to eat during meal periods with at least 10 minutes for breakfast and 20 minutes for lunch from the time the student is seated .
5 . It is a goal to provide dining areas that will be attractive and include enough seating areas to accommodate all students who would like to sit and eat lunch , as well as , enough serving areas so that students do not have to spend too much time waiting in line .
6 . Hand-washing facilities will be available for students and they will be reminded to wash their hands before meals ( to prevent the spread of germs and reduce the risk of illness ).
7 . Drinking water will be available for students . B . Food Service Operations
1 . Anoka-Hennepin School District will develop a coordinated and comprehensive outreach , promotion and pricing plan to ensure maximum participation in the school meal program and will make certain that all eligible children that qualify receive free and reduced-price meals .
2 . Schools will ensure that students eligible to receive free or reduced price meals and milk are not treated differently from other students nor are they easily identified by their peers .
3 . Anoka-Hennepin School District will employ a food service director who is properly qualified , certified and / or credentialed according to professional standards to administer the school food service program and satisfy reporting requirements .
4 . All child nutrition personnel will have adequate pre-service training , participate in ongoing professional development and strive to hold a state issued or equivalent training certificate .
5 . The Child Nutrition Program will adopt methods of cooking that decrease fat , calorie and sodium levels in food .
6 . Anoka-Hennepin School District will plan menus that will meet the nutrition standards recommended in the Dietary Guidelines for Americans and ensure that the school meals program meets all requirements set forth under U . S . D . A . 7 CFR Part 210 and Part 220 .
7 . Anoka-Hennepin School District will involve families and community organizations in the development of programs to provide school meal options that are culturally sensitive and meet special dietary needs .
C . Food and Beverages Sold and / or Served 1 . Food and beverages offered will be nutrient dense including whole grain products , fiber-rich fruits and vegetables .
2 . Food and beverages offered will include a variety of healthy choices that are of excellent quality , appealing to students and are served at the proper temperature .
3 . Food and beverages offered will minimize use of fats , sodium and sugar as defined by the Dietary Guidelines for Americans .
4 . Portion sizes will be age-appropriate for elementary , middle and high school students respectively .
5 . A la carte , snack bars , vending and school stores will increase the variety of choices of nutritious food such as fruits , vegetables , whole grains and low-fat or non-fat dairy foods .
6 . Nutrition information for products offered in snack bars , a la carte , vending and school stores should be available .
7 . All beverages sold or given away on school premises during the school day must be non-carbonated .
8 . If food is provided for classroom celebration , it must be commercially prepared .
9 . Classroom snacks and celebrations should reinforce the importance of healthy choices . Families will receive information at least annually from the school on foods that are appropriate for such celebrations .
10 . Schools will identify up to four special celebration days when food is given away where exceptions are made to the food requirements under this policy . Additional exceptions must be approved by the site administrator .
11 . All food sold during the school day , including fundraisers and concessions , must meet the same state and federal regulations as the Child Nutrition Program for nutrient content .
IV . Community Collaboration A . Communications with Parents
1 . Anoka-Hennepin School District will support parents ’ efforts to provide a healthy diet and daily physical activity for
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ahschools . us / policies 2021-22 School Handbook