District Wellness Policy
The Pickens County Board of Education recognizes that student wellness and proper nutrition are related to students' well-being, growth, development, and readiness to learn. The Board is committed to providing a school environment that promotes and protects student wellness, proper nutrition, nutrition education, and regular physical activity as part of the total learning experience. In a healthy school environment, students will learn about and participate in positive dietary and lifestyle practices that can improve student achievement.
To the extent practicable, all schools in the district shall participate in available federal school meal programs. All foods and beverages made available on campus during the school day shall be consistent with the requirements of federal and state law. Guidelines for reimbursable school meals shall not be less restrictive than regulations and guidance issued by the U.S. Secretary pursuant to the Child Nutrition Act and the Richard B. Russell National School Lunch Act, as those regulations and guidance apply to schools.
The Superintendent or designee shall convene a wellness policy committee consisting of school system and community representatives from areas designated in federal law to develop such regulations as may be needed to address all state and federally required wellness components. The school district will inform the public about the content of school wellness policies and the schools' progress in meeting those goals through appropriate media, including posting such information on the district's website.
Date Adopted: 06/13/2006
Last Revised: 12/12/2013
Key Areas of Our Wellness Policy
Balance is essential for any wellness policy. Key areas include:
- Nutrition education and promotion
- Physical education and physical activity goals
- Nutrition standards
- Other school-based activities that are designed to promote student wellness
Information Regarding Smart Snack Rule
|Food / Nutrient||Standard||Exemptions to the Standard|
|General Standard for Competitive Food||To be allowable, a competitive food item must:
*If water is the first ingredient, the second ingredient must be one of items 2, 3 or 4 above.
|NSLP/SBP Entrée Items Sold A la Carte||Any entrée item offered as part of the lunch program or the breakfast program is exempt from all competitive food standards if it is sold as a competitive food on the day of service or the day after service in the lunch or breakfast program.|
|Sugar-Free Chewing Gum||Sugar-free chewing gum is exempt from all competitive food standards.|
|Grain Items||Acceptable grain items must include 50% or more whole grains by weight, or have whole grains as the first ingredient.|
|Total Fats||Acceptable food items must have <= 35% calories from total fat as served||
Combination products are not exempt and must meet all nutrient standards
|Saturated Fat||Acceptable food items must have <= 10% calories from saturated fat as served||
Combination products are not exempt and must meet all nutrient standards.
|Trans Fat||Zero grams of trans fat as served (<= 0.5g per portion).|
|Sugar||Acceptable food items must have <= 35% of weight from total sugar as served||
Snack items and side dishes sold a la carte: <= 230 mg sodium per item as served. Effective July 1, 2016 snack items and side dishes sold a la carte must be <= 200 mg sodium per item as served, including any added accompaniments.
Entrée items sold a la carte: <= 480 mg sodium per item as served, including any added accompaniments.
Snack items and side dishes sold a la carte: <= 200 calories per item served, including any added accompaniments.
Entrée items sold a la carte: <= 350 calories per item as served, including any added accompaniments.
|Entrée items served as an NSLP or SBP entrée are exempt on the day of or day after service in the program meal.|
Use of accompaniments is limited when competitive food is sold to students in school. The accompaniment must be included in the nutrient profile as part of the food item served and meet all proposed standards.
Elementary and middle school: foods and beverages must be caffeine-free with the exception of trace amounts of naturally occurring substances.
High School: foods and beverages may contain caffeine.
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits.
Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800)877-8339.
Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: firstname.lastname@example.org. This institution is an equal opportunity provider.