Component 1
Nutrition Education Guidelines

• The current JMCSS nutritional and health related curriculum program meets state standards. All applicable courses of study are based on Lifetime Wellness Curriculum Standards, the K-8 Healthful Living Curriculum Standards, and the K-12 Physical Education Curriculum Standards.
• When possible, nutrition education will be integrated into other areas of the curriculum such as math, science, language arts, and social studies. The USDA Dietary Guidelines for Americans and the Food Pyramid will be emphasized.
• The Jackson-Madison County Health Department presents wellness programs to pre-K through high school classes with teacher referral. Topics include healthy eating habits, diet and exercise, and eating disorders. Educational materials and videos are available and utilized.
• Jackson-Madison County General Hospital Nutritional Services presents wellness classes with food guide and nutrition lessons at middle schools and high schools upon teacher request.
• School Health Nursing Department of the JMCSS provides educational information on health related topics as requested per teacher. The school nurses also provide educational information to students and parents as needed for related student health issues.
• The school cafeteria will serve as a “learning laboratory” when possible for students to apply critical thinking skills taught in the classroom. (Example – Student observes whole grain rolls being made.)
• Through school newsletters, the web sites, etc., nutrition education will involve sharing information with families and the broader community to positively impact students and the health of the community.
• When possible, positive role models for health will be invited into the schools to speak to students. (Ex.: Miss Tennessee, college athletes, etc.)
• Through the school nutrition program, the TNCEP, and coordinated school health programs, JMCSS will provide information to families that encourage them to teach their children about health and nutrition and how to provide nutritious meals for their families.

Component 2
Physical Activity Guidelines

• The primary goal for a school’s physical activity component is to provide opportunities for students to develop the knowledge and skills for specific physical activities, maintain physical fitness, regularly participate in physical activity and understand the short and long term benefits of a physically active and healthful lifestyle.
• Physical activity will be integrated across curricula and throughout the school day. For example: movement can be made a part of a science or math lesson. Physical activity breaks can be incorporated within the classroom.
• Supervised recess will be offered daily to all elementary school children.
• Physical education courses will be held in an environment where students learn, practice, and are assessed on developmentally appropriate motor skills, social skills, and knowledge.
• State certified physical education instructors will teach all physical education classes.
• Physical education includes the instruction of individual activities as well as competitive and non-competitive team sports to encourage lifelong physical activities.
• Adequate equipment will be available for all students to participate in physical education. Physical activities facilities on school grounds will be safe.
• The school provides a physical and social environment that encourages safe and enjoyable activity for all students.
• The Jackson-Madison County Health Department, the school nurses, P.E. teachers, wellness teachers and others will provide information for families to help them incorporate physical activity into their students’ lives. Families and community members will be encouraged to institute programs that support physical activity, such as a neighborhood walking program.

Component 3
Nutrition Standards Guidelines

School Meals and Other Criteria
Meals served through the Nutrition School Lunch and Breakfast Programs will:

• be appealing and attractive to children and teenagers at an affordable price.
• be served in clean and pleasant settings.
• meet nutrition requirements established by local, state, and federal statutes and regulations for the school breakfast and lunch program.
• emphasize the 2005 Dietary Guidelines for Americans and the Food Pyramid.
• offer a choice of entrees each day for lunch.
• offer a variety of chilled fruits and vegetables daily.
• strive to offer a fresh fruit or raw vegetable and a whole grain food each school day (for breakfast or lunch).
• continue to offer salad bars in the intermediate, middle, and high schools.
• menu more chef salads and other types of salads in the elementary schools.
• use whole wheat sliced bread for sandwiches and toast.
• prepare vegetables with a non-fat healthy seasoning (such as the Butter Buds that we are currently using).
• serve only low-fat and skim milk.
• offer fiber rich and nutrient dense choices such as whole grains, beans, peas, dark green/orange vegetables etc. weekly.
• bake or steam instead of frying.
• continue to search the market for food items (that appeal to children) that have healthier profiles. (For example: our popular reduced fat pizza that contains a whole grain crust.)
• prepare USDA approved quantity recipes.
• strive to offer new healthy choices that appeal to students (such as our turkey, ham, chicken salad, and fajita wheat wraps).
• schools will, to the extent possible, arrange bus schedules and utilize methods to serve school breakfasts that encourage participation, including serving breakfast in the classroom and “grab – and – go” breakfast.
• school breakfast and lunch menus will be posted on the JMCSS web site.
• 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.
• trained school nutrition employees will prepare, serve, and administer the school meal programs. The JMCSS will provide continuing professional development for all school nutrition cafeteria managers and employees.
• each JMCSS cafeteria will continue to implement a food safety program for the preparation and service of school meals. The program is based on Hazard Analysis and Critical Control Point (HACCP) principles and conforms to guidance issued by the Department of Agriculture (USDA).
• encourage administrators to place healthier choices in vending machines in the high schools. TN state law – 0520-1-6-.04. Middle schools will be in compliance with this law.

Component 4
Other School Based Activities Guidelines

• Strive to create a school environment that provides consistent wellness messages that are conducive to healthy eating and being physically active.
• Ensure that the “café concept” is implemented and maintained in each school cafeteria. Through the use of food choices, educational themes and striking wall murals, students are provided a comfortable and pleasing environment in which to enjoy their meals. Providing an attractive and interesting cafeteria atmosphere for children conveys to them that JMCSS cares and considers students to be very important to the nutrition program and to the school.
• Strive for all school - based activities to be consistent with the JMCSS wellness policy goals.
• Ask parents to avoid bringing fast food to students at meal time. If this can not be avoided, ask parents to place the fast food in a plain paper bag.
• Ask parents to avoid sending carbonated beverages to school for their child to consume at meal times.
• After - school and before - school programs will encourage physical activity and other healthy practices.
• Local wellness policy goals will be considered in planning all school-based activities (such as school events, field trips, dances, and assemblies).
• Schools organize local wellness committees comprised of families, teachers, administrators, and students to plan, implement and improve wellness in the school environment.
• Achieve the goals of the School Health Services Program – Jackson-Madison County Health Department which include:

1. Ensure access to primary health care
2. Ensure a safe school environment
3. Provide a system for dealing with crisis medical situations
4. Provide mandated immunization monitoring
5. Provide health promotion/prevention screenings for student and staff
6. Provide a process for early identification and resolution of student’s health care needs that affect educational achievement.

• Provide adequate time for students to enjoy eating healthy meals.
• Prohibit use of food as a punishment. Strive not to use food as a reward.
• Provide enough space and serving areas to ensure student access to school meals with a minimum of wait time.
• Strive for fundraising efforts to be supportive of healthy eating.
• Provide on-going professional training and development for foodservice staff and teachers in the areas of nutrition and physical education.
• Strive to provide student access to physical activity facilities outside school hours.
• Develop strategies for parents, teachers, school administrators, students, foodservice professionals, and community members to serve as role models in practicing healthy eating and being physically active, both in school and at home.
• Strive for classroom parties and snacks to include and promote healthy food and beverage choices.
• Strive for foods and beverages sold at sports events and other school event concession stands to include healthy choices.
• Initiate pilot programs in the schools that will address and enhance student wellness.