1.     Increase the return of the Meal Eligibility Application:

a) Implement the Student Nutrition Service Student Application/Cash Collection Plan.

b) School Principals will make participation and return of applications a high priority for their sites.  High schools can utilize Lowell High School as a successful model for obtaining high returns.  Individual school sites may provide rewards/incentives for application return.

Who will take point/lead on this strategy?

Student Nutrition Services and Instructional Support & Operations

2.     The SFUSD Nutrition Standards: 

a) The Food Minimal Nutrition Value (FMNV) is the Federal Nutrition Standard.  SFUSD is recommending a more rigid standard to be phased in for school year 2003-2004. The FMNV:  Elimination of all foods at or below Food Minimal Nutritional Value (FMNV) as defined by the USDA.  “Foods of minimal nutritional value” means (i) in the case of artificially sweetened foods, a food which provides less than five percent of the Reference Daily Intakes (RDI) for each of eight specified nutrients per serving; and (ii) in case of all other foods, a food which provides less than five percent of the RDI for each of eight specified nutrients per 100 calories and less than five percent of the RDI for each of eight specified nutrients per serving.The eight nutrients to be assessed for this purpose are protein, vitamins A, C, niacin, riboflavin, thiamin, calcium and iron. 

b) SFUSD Nutrition Standards:

BEVERAGES:

Water:

Plain or carbonated; no added sweeteners (natural or artificial, including sucralose and aspartame); no added vitamins, caffeine, or herbal supplements; may be any size.

Juice:

100% fruit juice, plain or carbonated; no added sweeteners (natural or artificial); no caffeine or herbal supplements; maximum size 12 oz.

Juice/Water blends:

No added sweeteners (natural or artificial); no caffeine or herbal supplements; maximum size 12 oz.

Milk:

1% or fat free (skim) milk; enriched rice, nut or soy milk (may be “lowfat”); flavored milk may contain no more than 40 grams of sugar total per 12 oz. (27grams of sugar total per 8 oz), including both naturally-occurring and added sweetener; preferably no Bovine Growth Hormone; maximum size 12 oz. Rice, soy or nut milks must be enriched with calcium to at least 30% of the RDA per 8 oz. serving, or 40% of the RDA per 11 oz serving; maximum size 12 oz.

* The following beverages are not approved for sale: sports drinks, electrolyte-replacement drinks, “vitamin water”, “energy water”, “smart water”, “fruit water”.

IMPLEMENT ONE NUTRITION STANDARD FOR ALL CURRENTLY UNREGULATED SCHOOL FOOD SALES, BEANERY SALES, AND VENDING MACHINES TO MEET THE FOLLOWING CRITERIA:

1. Have 30 percent or less of its total calories from fat (excluding seeds and nuts.)

2. Have 10 percent or less of its total calories from saturated plus trans fat;

3. Have no more than 35% total sugar by weight.

4. Snack foods and side dishes must meet USDA standards for minimal nutritional value; specifically, must contain no less than 5% of all of the following 8 nutrients:  protein, calcium, vitamin A, vitamin C, riboflavin, niacin, thiamin and iron (excluding fruits, vegetables, seeds, and nuts.) 

5. Be limited to the following maximum portion sizes:

a. One and one-quarter ounces for chips, crackers, popcorn, cereal, or jerky;

b. Two and one half ounces for trail mix, nuts, seeds, or dried fruit;

c. Two ounces for cookies or cereal bars;

d. Three ounces for bakery items;

e. Three fluid ounces for frozen desserts, including, but not limited to, ice cream;

f.  Eight ounces for non-frozen yogurt;

g. Twelve ounces for beverages, excluding water.

6. Fruits and vegetables shall be offered for sale at the school site where foods are sold. Non-dairy vegetarian meals shall be included in the weekly vegetarian menu.

7. Foods shall be minimally processed, using whole meat whenever possible, whole grains   or converted grains that retain most of their whole grain nutrients, minimal dyes, sodium and added sweeteners. Cooking methods shall retain the maximum nutrients possible.

8. Preference will be given to products that contain no trans fat and are labeled as such. In school year 2004-2005, to the maximum extent practicable, there should be no added trans fatty acids/partially hydrogenated oils in any meal component. As of school year 2005-2006, there shall be no added trans fatty acids/partially hydrogenated oils in any meal component. Processed vegetable oils with high omega-6 fats should be used as minimally as possible.

9. Preference will be given to products grown, processed, and/or packaged in California and to products which are certified organic.

10.  No products containing peanuts or peanut residue may be sold or offered in the school meal program. Vending machines stocked with peanut products will carry a warning label on the machine or on the wall immediately adjacent to the machine.

11.  Exceptions to these guidelines may be made for individual products, which have sufficient nutritional value to offset sugar or fat content, or other requirements, or to prohibit the sale of individual products which are deemed inappropriate for sale to students despite meeting these guidelines. Nutritional information, along with actual samples of the product in question (when possible) shall be provided to Student Nutrition Services for approval before products are placed in schools.

Who will take point/lead on this strategy?

Student Nutrition Services

3.     Improved Menu Choices:

Who will take point/lead on this strategy?

Student Nutrition Services and Student Advisory council

 

4.     Nutrition Education:

a) School Health Programs’ California Nutrition Network Project (CNNP) will provide nutrition education to the staff of Student Nutrition Services to increase their awareness of current programs/education and best practices being implemented/adopted within SFUSD and the state, including the continued implementation of funded projects within SFUSD (e.g., Linking Education with Activities and Food (LEAF) and the California Nutrition Network Project).

b) School Health Programs will work with the Chief Academic Office to integrate nutrition education into the comprehensive education programs.  School Health Programs will provide examples of content integration related to nutrition education to increase the incorporation of nutrition education into the regular teaching plan. (Examples will be counting calories, categorizing quantities, reading labels, etc.)

c) Site administrators and staff will promote a school environment which is supportive of Board Resolution 211-12A8. Staffs are encouraged to model healthy eating by offering healthier choices at school meetings and events, and to refrain from using candy and snacks of minimal nutritional value as rewards to students.

Who will take point/lead on this strategy?

School Health Programs and Student Nutrition Services and Chief Academic Office

5.     Vending Machines:

a) Vending machines within SFUSD school sites will comply with the nutritional standards    recommended by the Student Nutrition and Physical Fitness Advisory Committee immediately (pending contract obligations). 

b) Vending machines will be stocked with products that meet the requirements (an approved list will be provided to school site administrators and vending machine contractors, and is available online at: http://sfusd_foods.tripod.com/*).

c) School site administrators will monitor vending machines to ensure compliance with the requirements.  The Chief Business Office and Legal departments will continue to work with site administrators on contracts, modifying them when possible to comply with SFUSD Nutrition Standards.

Who will take point/lead on this strategy?

Site Administrators, Instructional Support & Operations, Legal Office, and Chief Business Office

6.     Explore Profit Sharing:

a) Expand pilot profit sharing programs starting with Lowell and Mission High Schools in 2003-2004. 

b) Develop a model for profit sharing to be implemented in all middle and high schools 2004-2005.

Who will take point/lead on this strategy?

Student Nutrition Services and Instructional Support & Operations

7.     Food Sales:

BEGIN PHASING OUT ON-CAMPUS FOOD AND BEVERAGES SALES TO STUDENTS THAT DO

NOT MEET SFUSD NUTRITION STANDARDS:

a) Fall Semester 2003:  increase the awareness of California Code of Regulations governing the sales of food on campus to the Chief Academic Office, Instructional Support & Operations, and site-level administrators:

CODE OF REGULATIONS--TITLE V

Sites will be responsible for adherence to Title V of Regulations including the restriction of the

number of food sales by student organizations to four per school year.

b) January 2004:  The sale of any type of candy and foods of a minimal nutritional value, as recommended by the Student Nutrition and Physical Fitness Advisory Committee, will be restricted on all school campuses beginning January 2004.

1. Foods sold must meet the nutrition standards spelled out in Section 2, ‘The SFUSD Nutrition Standards’, except as detailed in section c) “Food fundraising sales” (below).

a. Beginning Fall 2003: School Site Councils will identify foods/beverages that meet the SFUSD minimum nutrition requirements that their site will sell.

b. The sale of any type of candy, foods and beverages below SFUSD Nutrition Standards will be prohibited on all school campuses during the school day beginning Spring Semester January 2004.

c. Food fundraising sales

i) Student-run fundraising food sales during the school day are limited to 4 days total per year, per California Code of Regulation. Food sold may be prepared at home or brought in from a restaurant; beverages and snack items must meet district nutrition standards (this means no soda, chips, candy, etc.). See list of district-approved products for vending at: http://sfusd_foods.tripod.com/*

Students may sell food after school hours provided the sale meets the condition set forth in the California Code of Regulation referenced above. Food and beverages sold  must be from the district-approved list; only one student group may sell per day; no more than three types of items may be sold (e.g. – beverages, snacks, fresh fruit.) An administrator must take responsibility for scheduling and supervising such sales, and for ensuring that every student group that wants to sell has an equal opportunity to do so. All such sales are at the discretion of the Principal.

ii) Parents may hold an unlimited number of sales if the food they are selling meets district nutrition standards; such sales must be held before school starts or after the end of the school day, so as not to compete with the school lunch program. See list of district-approved products for vending at: http://sfusd_foods.tripod.com/*

iii) Healthy food choices are recommended for all parent-run food sales. In elementary and middle school, sales by parents of food which does not meet district nutrition standards are limited to 10 times per school year, and must take place after 5:00 pm weekdays or anytime on a weekend or school holiday. The 10-times per school year rule includes all parent groups (ie - only 10 sales, but any number of groups may sell on each sale day). Food for these 10 sale days may be homemade or come from restaurants, and the beverages and snacks sold do NOT have to meet district nutrition standards. In high schools, an unlimited number of sales by parents of food which does not meet district nutrition standards may be held at school events including sports and performances, but must take place after 4pm weekdays or anytime on weekends or school holidays.

iv) Sale of food at events which are not school-related (ie – an outside agency rents the school property and holds an event featuring a food sale) are not subject to district nutrition policy.

v) District nutrition standards apply only to food sold, not food served. Food provided free as refreshments for potlucks, parties, picnics, teacher appreciation luncheons or breakfasts, etc. is not subject to district nutrition standards. Healthy food choices are highly recommended.

vi) Sales of candy or other food outside of school as a fundraiser, such as catalog order sales, are at the discretion of the Principal. All other sale of candy at school is prohibited, except as outlined in sections iii and iv. However, healthy food choices or non-food based fundraising are highly recommended.

c) ISO’s will increase their capacity to offer technical assistance and monitoring to assist sites in coming into compliance by January 2004.

d) The Student Advisory Council will identify/develop/enhance the list of non-food based fundraising ideas to be distributed to schools by January 2004.  The SAC will assume the leadership role and involve middle and elementary school students.

Who will take point/lead on this strategy?

Site Administrators, Instructional Support & Operations, Student Advisory Council, and Student

Nutrition Services.

8.  Increase physical activity for students:

a) The Chief Academic Office will:

1. Review and develop implementation plans for physical activities as recommended by the Physical Activities Subcommittee. Instructional Support & Operations will work with site administrators to ensure monitoring and compliance.

2. The CAO will incorporate physical fitness activities/physical education professional development into one of the three professional development days.

b) The Teacher on Special Assignment (TSA) for Physical Education will ensure the implementation of the President’s Physical Fitness Standards and Practices at all K-12 schools. Professional development will be made available to all SFUSD staff on best practices and strategies to enhance physical activities and physical education, developed in collaboration with American Heart Association, the American Cancer Society, S.F. Recreation and Parks Department and Community Based Organizations currently providing physical activities within San Francisco.

c) The TSA will collaborate with Research Planning and Accountability Department to gather pertinent data.

Who will take point/lead on this strategy?

Chief Academic Office, Instructional Support & Operations, School Health Programs, and Community-Based Organizations.

9.  Evaluation:

a) The Office of Research, Planning & Accountability will design an evaluation model to monitor the implementation of the recommendations and adherence to the criteria.

Who will take point/lead on this strategy? 

      Research, Planning & Accountability and the Chief Development Office will be coordinating this assessment process to be shared with the Superintendent.

10. Communication:

a) Student Nutrition Services will work with the Office of Public Engagement & Information to promote these healthy changes to school meals to district staff, students, parents and the public beginning 2003-2004 school year.

         Who will take point/lead on this strategy?

11.  Changes to the policy:

a) Assessment will be ongoing and the policy may be amended twice yearly, at the start of each semester

Who will take point/lead on this strategy?

The Student Nutrition and Physical Activity Committee will propose any necessary changes and send the revised policy to the Superintendent for approval.