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Vending machine access and availability will be determined by SHAC. <br />Water is always available. <br />D. The district strongly encourages organizations to raise money by selling <br />non -food items. <br />E. Athletic field concessions model good sports nutrition by including a <br />variety of choices of tasty, nutritious foods, such as fruits, salads, whole <br />grains, and low -fat dairy foods in addition to traditional concession stand <br />items. <br />F. Food is not used as a reward or punishment. <br />G. Individual school policies include nutrition standards (consistent with the <br />intent of the District policy) for foods and beverages offered in <br />classrooms and at parties, celebrations, and social events; these policies <br />strongly encourage celebrations featuring activities other than eating. <br />Pleasant Dining Experience School Cafeterias <br />A. Any student may eat in the school cafeteria or other designated place. <br />B. Meal prices will be established by the superintendent and food service <br />supervisor, with the approval of the board at the beginning of each year. <br />C. Healthy option foods should be competitively priced. <br />D. Meal prices will be conspicuously posted in each cafeteria or designated <br />meal area. <br />E. Meal periods should be scheduled at appropriate times, approximately <br />2.5 -3.5 hours after the start of the school day. <br />F. Meal periods should be long enough for students to eat and socialize. <br />G. There should be enough serving areas so that students do not have to <br />wait in long lines. <br />H. Kitchen /dining facility design is given priority in renovations or new <br />construction. <br />Dining rooms should offer an attractive and safe environment. Schools <br />shall ensure: <br />a. Seating is not overcrowded; <br />b. Rules for safe behavior are consistently enforced; <br />C. Appropriate supervision is provided and innovative methods are <br />used to keep noise levels appropriate; and <br />d. Tables and chairs are the right size for students. <br />A. Beginning in the 2006 -2007 school year when elementary recess is held <br />in conjunction with the lunch period, it should be scheduled prior to the <br />lunch period so that children will come to lunch less distracted and ready <br />to eat. <br />B. Students and staff will have access to safe, fresh drinking water <br />throughout the school day. Fluoridated or bottled water should be made <br />available for purchase by staff and students. <br />C. Hand washing equipment and supplies are in a convenient place so that <br />students can wash their hands before eating. <br />D. Schools use an accounting system that protects the identity of students <br />who eat free and reduced price school meals. <br />41 <br />