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St. Ann School recognizes their role to promote a healthy learning environment for all students and staff through school wellness. Our policy has six areas:

1. Nutrition Education Goals
2. Nutrition Standards for all foods available at school
3. Assurance for Reimbursable Meals
4. Physical Activity Goals
5. School Activities designed to promote wellness
6. Measurement and evaluation of the school wellness policy

It is St. Ann’s role to provide healthy options and activities for wellness education, good nutrition, and regular physical activity as part of our total school environment. The school and parents provide healthy food and exercise options for the students. Our staff encourages healthy choices throughout the building. Parents and Home and School provide and offer after school activities.

1) Nutrition Education Goals

a. Nutrition education from early childhood through secondary school will be part of a sequential and comprehensive school health curriculum that is designed to help student adopt healthy eating behaviors. This is integrated with the school’s current health education model of classroom instruction, physical education, science and health in grades Pre-K through 8th.
b. Educational programming will provide consistent messages in the school and reinforce the objective of the school wellness policy.
c. Instructional staff will integrate positive health messages through instruction and role modeling by integrating positive health promotion themes into daily lessons when appropriate.
d. St. Ann will provide families with information to support and encourage them to teach their children about good nutrition and how it contributes to good health.

2) Nutrition Standards For All Foods

St. Ann’s provides healthy options for good nutrition whenever foods are distributed before and during the instructional day. The following nutrition standards will be applied to foods distributed on school grounds before, after, and during instructional day:

A. Teacher – to- Student Incentives/ Rewards
1. Strong consideration should be given to nonfood items as part of any teacher-to-student incentive programs or classroom activities.  Any food items provided as an incentive must adhere to the Schools nutritional standards for all foods.
2. Exceptions to the distribution of incentives and rewards may apply through a specific individualized education plan (IEP) or individual health plan.

B. Foods provided by parents/students for class distribution
1. Parents are encouraged to provide food items that will make positive contributions to students’ diet and health when foods are sent to school for class distribution (parties, birthdays, etc.) including allergy-sensitive foods.
2. Parents can contact the school’s food service department to purchase and deliver food items consistent with this policy.

3) Assurance for Reimbursable Meals
St. Ann’s will provide reimbursable school meals that meet or exceed the minimum requirements outlined in federal laws and regulations applicable to child nutrition programs, including minimum nutritional standards.  

4) Physical Activity Goals

A quality physical education program is an essential component for all students to learn about and participate in physical activity. Physical activity should be included in a school’s daily education program from Pre-Kindergarten through grade 8. Physical activity should include regular instructional physical education, co- curricular activities, and recess. Substituting any one of these components for the other is not appropriate.Staff are encouraged to increase the amount of time students are engaged in a wide range of physical activity, and it is recommended that schools provide brief physical activity breaks in the classroom throughout the day.

5) School-Based activities

In accordance with the school wellness policy rationale, food choices available to students before and during the school day will adhere to the school’s nutritional standards for all foods. When foods are available to students and community members after regular school hours, a range of food, including some nutrient-dense choices could be made available.

6) Student and Staff Wellness

Student Wellness
1. School wellness policy guidelines should be considered in planning all school-based activities such as school events, field trips, Home and school activities, dances, social events, and fundraising activities.
2. Schools should provide access to a school’s physical activity facilities in accordance with the facilities use policy and encourage facilities use by students, families, and community groups.
3. Whenever possible, after school programs related to physical activity and nutrition education should be encouraged.

Staff Wellness
Opportunities for school staff to improve their health through activities such as health assessments, health education and fitness activities will be encouraged.

7) Measurement and Evaluation of the Policy

A School wide wellness committee will be established to assist in the implementation and monitoring of the school’s wellness policy, evaluating policy progress, serving as a resource to school sites, and recommending policy revisions as necessary. A status report shall be provided to the board on an annual basis. Committee composition and frequency of meetings will be at the discretion of the school administrator.

4K thru 8th grade learns about healthy eating habits, exercise, food groups and how it affects the human body. Tools such as My Chart, Food pyramids, work sheets, and other activities are used to show and teach students.

Staff monitor healthy habits of students and should be good role models. Example: allowing students to have water bottles at hand; monitoring when and what snacks are eaten or snacking throughout the school day; encourage /ask students to eat healthy foods.

Teachers have class rules and reminders to parents/families regarding healthy snack choices. School Newsletters have highlights on the lunch menu and Lunch program offers a variety of foods each meal. Monitor the child’s choices asking to have foods from each food group. Choices are made from Grains/Breads, Fruit, Vegetables, Protein, and Milk Choices.

St. Ann Wellness Committee as of September 2017
Kara Roisum
Greg Pigarelli
Trudy Stensaas
Julie Grutzner
Karin Yelk
Margaret Jamison
Tonya Talbert
Lynn Wood

324 N. Harrison St., Stoughton, WI 53589 | 608-873-3343