File ADF: Wellness Policies on Physical Activity and Nutrition

File ADF 
MONOMOY REGIONAL SCHOOL DISTRICT 
WELLNESS POLICY ON PHYSICAL ACTIVITY AND NUTRITION 

I. Introduction 
The School Committee recognizes the relationship between student well-being and student achievement as well as the importance of a comprehensive district wellness program. Therefore, the school district will provide developmentally appropriate and sequential nutrition and physical education as well as opportunities for physical activity. The wellness program will be implemented in a multidisciplinary fashion and will be evidence-based, aligned with the Massachusetts Curriculum Framework for Comprehensive Health and Physical Education. 

II. Nutrition Education Goals 
District and school administrators, in collaboration with staff, students, parents/guardians/caregivers are encouraged to prepare and implement a comprehensive plan addressing health and wellness that includes: 

1. A school environment that encourages students to make healthy lifestyle choices in regard to eating habits and physical activity. 
2. A school nutrition and physical activity program that makes effective use of school and community resources to equitably serve the needs and interests of all students and staff while taking into consideration differences in cultural norms. 
3. Strategies to involve family and community members in program development and implementation are outlined in the Wellness Policy Implementation Action Plan. 
4. Pleasant eating areas that are clean for students and staff, with adequate time for unhurried eating, are determined by the administration. 
5. A food service program that employs well-prepared staff that serves appealing choices of nutritious foods with alternatives to include vegan/vegetarian/ethnic options. 
6. Opportunities and encouragement for staff to model healthy eating and movement habits. 
7. Services to ensure that students and staff with wellness-related health problems are referred to appropriate services for counseling or medical treatment. 

III. District Wellness Committee (DWC) Implementation, Evaluation, and Communication Goals

1. The school district will establish a wellness committee annually to assist in the development, implementation and monitoring of the Wellness Policy by seeking volunteers that represent all school levels and each school building and consists of at least one (1): parent/guardian/caregiver, student, nurse, school food service representative, school committee member, school administrator, a teacher and guidance team member (not from same building), member of the public, and other community members as appropriate. If available, a qualified, credentialed nutrition professional will be a member of the wellness committee. Members will be appointed from each category; if no one volunteers, then an appointment will be made by the Superintendent. 
2. The Wellness Committee will meet at least four times a year and official minutes of each meeting will be kept. Minutes will be posted on the Monomoy Regional School District Webpage.
3. The district’s Wellness Policy is accessible to the public via the District’s webpage. The triennial progress report will be posted on the district website.  The report will include an assessment on compliance and progress made in achieving the annual goals set by the Wellness Committee, and a comparison of the policy to a model policy.
4. The School Committee designates the Director of Student Services to oversee the policy implementation. Each school will designate a wellness policy coordinator. Only employees of the district who are members of the wellness committee may serve as wellness program coordinators. The District Wellness Committee will be responsible for assessing the implementation of the tenets of the triennial assessments. The building administrators shall be responsible for devising a plan for implementation and evaluation of the district wellness policy and are charged with operational responsibility for ensuring that schools meet the goals of the district wellness policy.
5. The Wellness Committee will review the results of a food service survey conducted at the beginning of the school year and at the end of the school year. The survey will be sent to students, parents/guardians/caregivers, and staff to elicit feedback on food services. It will be the responsibility of the Food Services Director to administer the survey to students and caregivers. Additionally, focus groups will be formed at each school twice a year to gather input from students and faculty.
6. The Wellness Committee will establish measurable goals and objectives based on input from school staff and the community as a whole.
7. Members of the Wellness Committee will report to the School Committee on the progress being made at a public meeting at least annually.
8. Every three years, members of the Wellness Committee will assess the implementation of the Wellness Policy using the Alliance for a Healthier Generation tool or other equivalent assessment. Based on the results of the assessment, the district’s Wellness Policy will be reviewed by the School Committee every three years.
9. The Food Services Director will schedule an annual open house at each school. 
10. The Wellness Policy is shared annually with staff and families, in addition to it being available on the District Web Page.
    1. Standards for School Wellness Advisory Committees

IV. Nutrition 

A. Nutrition Goals 

1. The Monomoy Regional School District recognizes that a diet rich in healthy, nutritious food is essential for students to succeed academically. It is the policy of the Monomoy Regional School District that all foods and beverages made available on campus during the school day (Breakfast and lunch) are in compliance with the USDA nutrition standards.  Guidelines for reimbursable school meals will not be less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to law.
2. Meals served through the National School Lunch Program and School Breakfast Program will: 
   1. be appealing and attractive to children; 
   2. provide free potable water during meals;
   3. be served in clean and pleasant settings; 
   4. meet, at a minimum, nutrition requirements established by local, state, and federal statutes and regulations, as documented: 
      1. National School Lunch Program (NSLP) & School Breakfast Program (SBG):
      2. Smart Snacks In Schools 
      3. Massachusetts School Nutrition Standards for Competitive Foods and Beverages:
3. The school district will send home information regarding income eligibility for the School Breakfast Program and the National School Lunch Program at times when the programs are not free. Information will be distributed at the beginning of the year and as students enroll.
4. In the event that there are Free and Reduced-priced Meals. Schools will make every effort to eliminate any social stigma attached to, and prevent the overt identification of, students who are eligible for free and reduced-price school meals. Employees will be aware that it is against the law to make others in the cafeteria aware of the eligibility status of children for free, reduced-price, or “paid” meals. Toward this end, schools may utilize electronic identification and payment systems; provide meals to all children, regardless of income; promote the availability of school meals to all students; and/or use nontraditional methods for serving school meals. 

B. School Meals

1. The district will create procedures that address all foods available to students at each grade level throughout the school day in the following areas:
   1. Guidelines for maximizing nutritional value by decreasing fat and added sugars, increasing nutritional density, and moderating proper portion size for associated age groups of each individual food or beverage sold within the school environment. 
   2. Separate guidelines for foods and beverages in the following categories will be outlined:
      1. Foods and beverages included in a la carte sales in the food service program 
      2. Foods and beverages sold in school stores, and concession stands 
      3. Foods and beverages sold as part of school-sponsored fundraising activities 
      4. Refreshments served at parties and celebrations
      5. Meetings during the school day
      6. Guidelines will be based on nutrition goals, not profit motives 
2. Students will have adequate time to consume lunch, determined by the Principal, and will adhere to best practices.
3. Sharing of Foods and Beverages. With concerns about food allergies and other restrictions on some children’s diets, the building principal and/or assistant principal will promote a “No Food Trading” and “No Utensil Sharing” standard in all schools with particular focus at the elementary school level, in accordance with MPS Administrative Regulation 644.1 “Protocols For Implementing the Life-Threatening Allergy Policy.” 

C. Access to potable water

Students have access to free potable water during the school day, including during meals, as mandated by federal rules under the Healthy, Hunger-Free Kids Act (HHFKA)

D. Professional learning for school nutrition professionals
Qualifications of School Food Service Staff. Qualified nutrition professionals will administer the school meal programs. As part of the school district’s responsibility to operate a food service program, the schools will provide continuing professional development for all nutrition professionals in schools. Monomoy Food Service Staff will adhere to the Healthy Hunger-Free Kids Act of 2010 standards for professional development in addition to local and state requirements.

E. Nutrition Promotion & Food and Beverage Marketing

1. The district will implement the following practices to promote the marketing of healthy, nutritious foods: 
   1. Make sliced or cut fruit available daily
   2. Display daily fruit options in the line of sight and reach of students
   3. Give creative or descriptive names to available vegetable options 
   4. Bundle daily vegetable options into all grab-and-go meals available to students 
   5. Train all staff members, especially those serving, to politely prompt students to select and consume the daily vegetable options with their meal 
   6. Place white milk in front of other beverages in all coolers 
   7. Highlight alternative entrée options (e.g., salad bar or yogurt parfaits) on posters or signs within all service and dining areas 
   8. A suggestion box will be available in minimally the middle and high schools.
   9. Use daily announcements to promote and market menu options. 
   10. Explore Farm to School options
2. Foods and Beverages Sold Individually (i.e., foods sold outside of reimbursable school meals, such as through vending machines, cafeteria a la carte [snack] lines, fundraisers, school stores, etc.) and all a la carte foods will comply to the Massachusetts Nutrition Standards for Competitive Food and Beverages and USDA Smart Snacks, whichever is more restrictive at all times.  The school day is defined as midnight to 30 minutes after the final bell of the school day.
3. Marketing techniques that are unacceptable include: logos and brand names on vending machines, books, textbook covers, school supplies, scoreboards, and sports equipment. All food and beverages marketed in school and on campus will meet the USDA Smart Snacks Standards.
   1.  USDA Smart Snacks in Schools standards 
   2. Nutrition standards for competitive foods and beverages in public schools

F. Foods and Beverages Provided for School and Classroom Events (Rewards, Incentives & Celebrations) 

1. The district encourages healthy celebrations and rewards. All foods provided to students must comply with the USDA Smart Snack Standards or MA Standards for Competitive Foods, whichever is stricter
   1. The District will provide teachers and other relevant school staff a list of alternative ways to reward children, like non-food celebration ideas such as stickers, pencils, etc. to parents and teachers for use in the classroom. 
2. Celebrations and parties: The district will provide a list of healthy party ideas to parents and teachers, including non-food celebration ideas. 
3. Classroom snacks brought by parents: Parents may send in snacks for their child only, and are not allowed to be shared in the classroom with other students.
4. Resources
   1. JSI: A-List - Acceptable competitive foods and beverages in Massachusetts schools - A-List products can be purchased through the Food Services Department.
   2. A-List
   3. Massnets

D. Fundraising 

1. Only student organizations approved by a designated school official are permitted to engage in fundraising on school grounds during the school day. These organizations are encouraged to raise funds through the sale of items other than food. 
2. Foods sold for fundraising purposes during the school day will be compliant with USDA Smart Snacks and will be monitored by the school principals. Organizations raising funds by selling food must schedule and authorize the fundraiser prior to the event and must be healthy food choices. 
   1. Healthy School Fundraising
   2. Massnets

E. Staff Modeling 

1. District staff are encouraged to model healthy eating habits, including using foods and beverages that meet Smart Snacks standards. 

V. Nutrition Education and Physical Activity Opportunities 

1. The District will develop goals and include them in its policy with the following areas for consideration: 
   1. Nutrition education that meets state and national education standards in all grades where Wellness classes are provided.
   2.  Staff members shall not withhold physical activity, including recess or physical education class, as a punishment or for a time to make it academic work. 
   3. Students are given opportunities for physical activity during the school day through physical education (PE) classes, daily recess periods for elementary school students, and the integration of physical activity into the academic curriculum where appropriate. 
   4. Students are given opportunities for physical activity through a range of before- and/or after-school programs, including, but not limited to, intramurals, interscholastic athletics, and physical activity clubs. 
   5. Schools work with the community to create ways for students to walk, bike, rollerblade, or skateboard safely to and from school. 
   6. Schools encourage parents and guardians to support their children's participation in physical activity, to be physically active role models, and to include physical activity in family events. 
   7. Schools provide training to enable staff to promote enjoyable, lifelong physical activity among students. 
   8. Movement breaks are encouraged and integrated into classroom routines. Teachers may use their discretion to access resources to promote an engaging and fun movement opportunity.

VI. Physical Education 

1. The physical education (PE) curriculum is aligned with both the Massachusetts Health and Physical Education Frameworks (2023) seven dimensions within this curriculum framework are physical, occupational, environmental, spiritual, social, emotional, and intellectual. 
2. Each physical education teacher is state-certified and follows a curriculum that is developmentally appropriate, sequential, consistent with the state standards, and promotes the benefits of a lifelong healthy lifestyle. 
3. Per MA general law (Chap 71, section 3), physical education shall be taught as a required subject in all grades for all students except those exempted from physical education exercises by a licensed physician certifying exemption in writing. 
4. Participation in clubs, extracurriculars, or teams does not fulfill the yearly requirement for PE; students must be enrolled in a class that delivers direct instruction in this content area. 

Legal references: The Child Nutrition and WIC Reauthorization Act of 2004, Section 204, P.L. 108 265 The Richard B. Russell National School Lunch Act, 42 U.S.C. §§ 1751 1769h The Child Nutrition Act of 1966, 42 U.S.C. §§ 1771 1789 

Cross references: EFC, Free and Reduced Cost Food Services; IHAMA, Teaching About Alcohol, Tobacco and Drugs; KI, Public Solicitations/Advertising in District Facilities 

Adopted: 7/17/2017 
Revised: 6/24/2020; 5/8/2025; 5/28/2026