Mansfield School District Wellness Policy
Mansfield School District 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.
The Mansfield School
District is committed to providing school environments that promote and protect
children's health, well-being, and ability to learn by supporting healthy eating
and physical activity. Therefore, it is the policy of the Mansfield School
|The school district will engage students, teachers, food service professionals, health professionals, and other interested community members in developing, implementing, monitoring, and reviewing district-wide nutrition and physical activity policies.|
|All students in grades K-12 will have
opportunities, support, and encouragement to be physically active on a
regular basis. |
|Qualified child nutrition professionals will provide students with access to a variety of affordable, nutritious, and appealing foods that meet the health and nutrition needs of students; will accommodate the religious, ethnic, and cultural diversity of the student body in meal planning; and will provide clean, safe, and pleasant settings and adequate time for students to eat.|
|To the maximum extent practicable, all
schools in our district will participate in available federal school meal
|Schools will provide nutrition education
and physical education to foster lifelong habits of healthy eating and
physical activity, and will establish linkages between health education and
school meal programs, and with related community. |
School Day: Means the hours of the day that
students must attend school. The
Massachusetts standards shall not apply to competitive foods and beverages sold
on school grounds up to 30 minutes before the beginning of the school day or 30
minutes after the end of the school day.
Means the minimum standards for
beverage and food nutrition established in these regulations.
Means an elementary, middle, high, charter, innovation or comparable school
operated by a public school district or board of trustees pursuant to Chapter 71
of the General Laws.
Shall include vending machines, classroom snacks, school stores, and a la carte
selections of the School Breakfast/Lunch Program.
Fundraisers conducted during school hours should also comply with these
defined as foods and beverages provided in:
· school cafeterias, offered as a la carte items;
|school buildings, including classrooms and hallways;|
school snack bars;
school-related events; and
any other location on
Breakfast/Lunch Program. |
Mansfield School Breakfast/Lunch Program will operate in compliance with the
Healthy, Hunger-Free Kids Act of 2010. The
Act defines the parameters of all aspects of the school lunch and provides for a
means to monitor the effectiveness of the program.
The established guidelines have been developed by the USDA and are based
minimums and maximums based on grade level.
variety and quantity of fruits and vegetables.
and fat-free milk choices.
la Carte Foods / Snacks Available for Purchase at Lunch.
foods offered as snacks will comply with the Massachusetts School Nutrition
Standards for Competitive Foods and Beverages.
105 CMR 225.000 (see attached).
The Food Service Director will be
responsible for policy compliance within the School Breakfast/Lunch Program and
the a la carte selections they offer.
Health Services: (School Nurses)
Services Personnel will conduct preventative health screenings or assessments to
identify individual physical and mental health needs.
for height, weight, vision, hearing, postural development.
Massachusetts State regulations
require Health Services in public schools to perform BMI screening for all
children during the 1st, 4th, 7th and 10th
grades and to
report the result directly and confidentially to a parent or legal guardian.
Parents and legal guardians shall be provided with an opportunity to request, in
writing, that their child not participate in the program.
Services Personnel will identify health and safety concerns.
Health Care Plans for students with chronic injuries or illness that potentially
restrict activity (e.g. Asthma)
control health related barriers to fitness and nutrition (e.g. Tobacco Cessation
Services Personnel will support health and safety education to promote life-long
health and wellness.
district-wide nutrition education
support students to eat breakfast and lunch
healthy food choices
curriculum by encouraging students to participate in developmentally appropriate
Services Personnel will advocate for a safe and healthy school environment.
with students, family, school staff and medical personnel to meet the needs of
students with nutritional special needs
policies and Individualized Health Care Plans for students with special
nutritional needs (e.g. diabetes, food allergies, etc.)
maximal nutritional and social opportunities in a least restrictive environment
(e.g. peanut-free policies and allergy aware zones)
Services Personnel will collaborate with school staff, parents and community
members to promote wellness.
Services Personnel will refer students/families and staff to appropriate health
reduced lunch programs
nutritional resources and food pantries
weight management programs
programs and resources to promote family fitness
Physical Education and Physical
Activity opportunities: (Wellness
|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.|
|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
|Schools work with the community to create ways
for students to walk, bike, rollerblade or skateboard safely to and from
|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
|Schools provide training to
enable staff to promote enjoyable, lifelong physical activity among
A certified physical education teacher will teach physical education
Wellness education, including physical activity, will be a requirement
for high school graduation.
Teachers and other school and community personnel will not use physical
activity as a disciplinary measure. Physical
Education will not be withheld as punishment or to make up classroom work.
Recess or other physical activity time is to be used on a limited basis
for instructional make-up time.
Physical Education shall guide students through a process that will
enable them to achieve and maintain a health-enhancing level of physical
Interdisciplinary units will be integrated into physical education
classes (when appropriate) to supplement academic curricula.
Nutrition and Health Education (Wellness
receive nutrition education that teaches the skills they need to adopt and
maintain healthy eating behaviors. |
education is offered in the classroom, with coordination between the
foodservice staff and other school personnel, including teachers.|
receive consistent nutrition messages from all aspects of the school
is integrated into the health, physical education and human development or
core curricula (e.g., math, science, and language arts).|
link nutrition education activities with the coordinated school health
who provide nutrition education have appropriate training.|
compliance with Code of Massachusetts 225.100:
General Nutrition Standards for Public Schools|
competitive foods and beverages sold or provided in public schools shall comply
with the nutrition standards of 105 CMR 225.000; provided, however, that unless
otherwise determined by the public school district or board of trustees, these
standards shall not apply to competitive foods and beverages sold on school
grounds up to 30 minutes before the beginning of the school day or 30 minutes
after the end of the school day. This exception shall not apply to competitive
foods sold through vending machines, which shall comply with these standards at
September, 2012, all celebrations (i.e. Birthdays, holidays etc...) will be
non-food events. |
will not use food or beverages as rewards for good behavior or academic
achievement unless it is part of a student’s Individual Educational Plan
or directed by a medical professional. |
the School Day:
support children’s health and school nutrition-education efforts, fund-raising
activities shall not sell or provide food to students for consumption on school
premises during school hours.
Public Schools encourages that at least 25% of all foods
and beverages sold at fundraisers after school hours support healthy choices.
will encourage fundraising activities that promote physical activity. The school
district will make available a list of ideas for acceptable fundraising
activities after school hours.
|MPS will make readily available
plain, potable water to all students during the day, at no cost to the
Machines: Vending machine products, considered “competitive foods”, will
be of high nutritional value supportive of healthy eating and comply with
the nutrition standards of 105 CMR 225.000.
These foods and beverages sold in vending
machines must comply with the standards at all times, 7 days a week/24 hours
Snacks offered by Mansfield Public Schools during the school day or in
after-school care or enrichment programs will make a positive contribution to
children's diets and health. The
district will have a list of healthful snack items available for after-school
program personnel and parents.
Events (such as, but not limited to, athletic events, dances, or performances):
Mansfield Public Schools encourages that at
least 25% of all foods and beverages sold at school-sponsored events
support healthy choices.
adequate amount of time is allowed for students to eat meals in adequate
children who participate in subsidized food programs are able to obtain food
in a non-stigmatizing manner.|
Health and wellness advertising and
marketing will send positive healthy foods and physical activity messages.
School dining areas will be clean,
safe, and pleasant environments that reflect the value of the social aspect of
Meal times will be scheduled near
the middle of the school day.
Students will be given adequate
time to enjoy eating healthy meals with friends.
The superintendent will be assisted
by health services; food services and wellness coordinator to ensure compliance
with established district-wide wellness policies.
The Health Advisory Council consisting of parents, students, nutrition
professionals, police officers, human resource personnel, school committee
members, school administrators, nurses, and teachers will represent the
community and review implementation on a yearly basis.
The Director of Food Service at the district level will ensure
compliance with nutrition policies within school food service areas.
The Wellness Coordinator at the district level will ensure compliance
with the nutrition education, health and physical education policies within the
The Nurse Leader at the district level will ensure compliance with the
health services policies within the school health services department.
The superintendent will develop a summary report every three years on
district wide compliance with the wellness policies, based on input from the
district level coordinators. The
report will be provided to the school committee, school health councils,
parent/teacher organizations, school principals, and school health services
personnel in the district.
The district, and individual schools within the district, will as
necessary, revise the wellness policies and develop plans to facilitate their
following resources offer ideas for healthy classroom celebrations:
Classroom Celebrations, Center for
Science in the Public Interest|
Parties, Alliance for a Healthier
Healthy School Parties, Action
forHealthy Kids of Alabama|
Center for Science in the Public Interest at 202-777-8352 or firstname.lastname@example.org|
following resources offer more ideas for healthy fundraisers that schools can
School Fundraisers Can BeHealthy and Profitable,
Center for Science in|
Fundraising Ideas, Association of
State and Territorial Public Health Nutrition Directors|
Fundraisers for Schools, Action
forHealthy Kids |
School Fundraising Can Be Healthy and Profitable|
Center for Science in the Public Interest at 202-777-8352 or email@example.com|
implementing fresh fruit fundraisers:|
Fruit Association Fundraising:
Indian River Groves Citrus Fruit Fund Raising:
Fundraising Companies: www.fundraisingweb.org/listings/citrus.htm
M.G.L. C.71:53; 53A; 54; 54A
Massachusetts Department of Education
Massachusetts Comprehensive Curriculum Health Frameworks
National Physical Education Standards
MDPH Comprehensive School Health Manual
P.L. 89-642 Sub Chapter A
Child Nutrition Programs Part 210 National School Lunch Program
USDA Team Nutrition: A Menu Planner for Healthy School Meals
Massachusetts Action for Healthy Kids
Massachusetts A LA Carte Food and Beverage Standards to Promote a Healthier School Environment
USDA National Food Service Management Institute
HACCP Based Standard Operating Procedures
(Food Code 2001, 2005)
Refs: EFC, Free
and Reduced-Cost Food Services
IHAMA, Teaching About Alcohol, Tobacco and Drugs
KHA, Public Solicitations in the Schools
Advertising in the Schools
Child Nutrition and WIC Reauthorization Act of 2004, Section 204, P.L. 108
The Richard B. Russell National School Lunch Act, 42 U.S.C. §§ 1751 -
The Child Nutrition Act of 1966, 42 U.S.C. §§ 1771 - 1789
General Nutrition Standards for Public Schools
105 CMR: DEPARTMENT OF PUBLIC HEALTH
CMR 225.000: Nutrition Standards for Competitive Foods and Beverages in Public
The purpose of 105 CMR 225.000 is to establish nutrition standards for competitive foods and beverages sold or provided in public schools. The goal of the regulations is to ensure that students are offered nutritious food and beverage choices that will enhance learning, contribute to healthy growth and development, and cultivate lifelong healthy eating behaviors.
225.002: Scope and Application
In accordance with section 223 of Chapter 111 of the General Laws, 105 CMR 225.000 establishes nutrition standards for competitive foods and beverages sold or provided in public schools. These standards shall take effect on August 1, 2012.
A la carte entrée means a single food or combination of foods offered as a main course or central focus of a meal, generally a protein source.
Artificial sweeteners means substances added to food or beverages to provide a sweet taste while providing few or no additional calories, including aspartame, sucralose, acesufame-K, neotame, sugar alcohols and saccharin.
Competitive foods are defined as foods and beverages provided in:
(1) school cafeterias, offered as a la carte items;
(2) school buildings, including classrooms and hallways;
school snack bars;
school-sponsored or school-related events; and
(10) any other location on school property.
Fresh means fresh, frozen, dried or canned without added sugar, fat, or sodium, for the purpose of these regulations.
Grain-based products means food products in which the primary ingredient is grain, including pasta, crackers, granola bars, chips, and bakery items.
Item means one serving of a product.
Low-fat means 3 grams or less per Reference Amount Customarily Consumed (RACC) standards established by the federal Food and Drug Administration.
Natural flavorings means the essential oil, oleoresin, essence or extractive, protein hydroplysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.
Nutrition standards mean the minimum standards for beverage and food nutrition established in these regulations.
Public school means an elementary, middle, high, charter, innovation or comparable school operated by a public school district or board of trustees pursuant to Chapter 71 of the General Laws.
fat means at least 25% less fat per Reference Amount Customarily Consumed (RACC)
than an appropriate reference food.
School day means the hours of the day that students must attend school.
Sweetener means a substance derived from a natural product that is added to food or beverages to provide a sweet taste. Such a substance may be nutritive or nonnutritive. A nutritive sweetener may be either naturally occurring, such as honey, or refined from plants, such as sugar from sugar cane. Nonnutritive sweeteners include products that may be regarded as natural.
Trans fat-free means less than 0.5 grams of trans fat per item, or as otherwise specified by the federal Food and Drug Administration.
Whole grains means grains or the foods made from them that contain all the essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed, the food product should deliver approximately the same balance of nutrients found in the original grain seed. For purposes of these regulations, whole grain should be the primary ingredient by weight, (i.e., whole grain listed first in the ingredient statement).
225.100: General Nutrition Standards for Public Schools
(A) All competitive foods and beverages sold or provided in public schools shall comply with the nutrition standards of 105 CMR 225.000; provided, however, that unless otherwise determined by the public school district or board of trustees, these standards shall not apply to competitive foods and beverages sold on school grounds up to 30 minutes before the beginning of the school day or 30 minutes after the end of the school day. This exception shall not apply to competitive foods sold through vending machines, which shall comply with these standards at all times.
(B) When applying the nutrition standards of 105 CMR 225.000, the food product should be analyzed as a whole, not by the individual ingredients that make up the product.
(C) A packaged item may contain no more than one serving per package.
(D) Public schools shall, in accordance with applicable guidelines of the Department:
(1) make readily available plain, potable water to all students during the day, at no cost to the students;
(2) offer for sale fresh fruit and non-fried vegetables at any location where food is sold, but not
including non-refrigerated vending machines and vending machines dispensing only beverages.
(3) make nutrition information available for students for non-prepackaged competitive foods and beverages by
August 1, 2013. This requirement shall not apply to the sale or provision of fresh fruits or fresh vegetables, and
foods or beverages sold during the school day at booster sales, concession stands and other school-sponsored
or school-related fundraisers and events;
(4) prohibit the use of fryolators in the preparation of competitive foods; and
(5) ensure that food preparation and all foods and beverages sold or provided to students meet
all applicable state and federal food safety requirements.
Nutrition Standards for Competitive Foods in Public Schools
(a) All juice shall be made of 100% fruit or vegetable juice, with no added sugar.
(b) Servings of juice shall be no more than four (4) ounces.
(2) Milk and Milk Substitutes
(a) All milk and milk substitutes, which include alternative milk beverages such as lactose-free
and soy milk, shall be fat free or low-fat (1% or less).
(b) All milk and milk substitutes shall meet the USDA definitions and standards for fluid milk and
(c) Servings of milk and milk substitutes shall be no more than eight (8) ounces.
(d) Flavored milk and flavored milk substitutes shall have no more than 22 grams of sugar per 8
Water shall contain no added sugars, sweeteners, or artificial sweeteners, but may contain natural
flavorings and/or carbonation.
(4) Beverages with added sugar or sweeteners
Any beverages with added sugar or sweeteners not already prohibited in
section 225.200 will be phased out by August 1, 2013; provided, however, that a
public school may provide or sell flavored milk or milk substitutes that contain
the same amount or less sugar than plain fat-free or low-fat milk.
No beverages other than juice, milk, milk substitutes and water shall be sold or provided.
Foods shall not exceed 200
calories per item, with the exception of a la carte entrées, which shall not
exceed the calorie count of comparable National School Lunch Program entrée
No food shall contain more than 35% of its total calories from fat, except as provided in 105 CMR 225.200 (B)(4) below.
(3) Saturated Fat
No food shall contain more than 10% of its total calories from saturated fat, except as provided in 105 CMR 225.200(B)(4) below.
(4) Exceptions to standards on fat and saturated fat content
Regardless of the limits established above in 105 CMR 225.200(B) for fat and saturated
fat content, schools may provide or sell up to one (1) ounce of nuts, nut butters, seeds, or reduced fat cheese.
(5) Trans Fat
All foods shall be trans fat-free.
No food shall contain more than 35% of its total calories from total sugars; provided, however, that a public school may provide or sell:
(a) non-fat or low-fat yogurt, including drinkable yogurt, which contains a maximum of 30 grams of total sugars per 8 ounce packaged serving;
(b) 100% fruit with no added sugar.
No food shall contain more than 200 mg of sodium per item, with the exception of a la carte entrées, which shall not contain more than 480 mg of sodium per item.
All bread and other grain-based products shall be whole grain.
(C) Food and Beverages
(1) Artificial sweeteners
No food or beverage shall contain an artificial sweetener.
No food or beverage shall contain more than trace amounts of caffeine.