Four school districts in FMW Counties have spent the past year working to revise their school wellness policies and implement practices to ensure students have access to nutritious foods and physical activity during the school day. This will provide them with a head start to implementing the new USDA changes for school foods coming in the next year.
Sharon Hoyt, School Nurse, is heading up the project for Blue Earth Area Schools. Their policy details standards for all foods served through school meals, snacks, vending and concessions. Alternatives for birthday celebrations such as choosing the game for recess and healthy snacks at milk breaks, was presented to the school board in May. The board is expected to decide on the policy at their June meeting. They have made a number of healthy changes, changing from white bread to whole grain, and from 2% milk to skim or 1%. They have also incorporated a grab-n-go breakfast option which allow students to choose healthy breakfast items and charge to their school food account.
Laura Kramer, School Nurse, is heading up the project for Martin County West Schools. Their policy is nearly completed and includes standards for all foods served through school meals, snacks, vending and concessions with specific language regarding allowable foods in the classroom. They have convened a student group to help educate students about the changes and to promote healthier eating in school. Additionally, the school will be purchasing salad bars to ensure all students have access to fresh fruit and vegetables every day.
Suzanne Martin, School Nurse, is heading up the project for United South Central Schools. They are still in the process of drafting their policy and implementation process. They have made a number of healthy changes to their lunch menu and continue to make great progress towards their goals. Their school will be purchasing a snack cart to provide healthy snacks to students.
Sharon Hoyt, School Nurse, is heading up the project for Blue Earth Area Schools. Their policy details standards for all foods served through school meals, snacks, vending and concessions. Alternatives for birthday celebrations such as choosing the game for recess and healthy snacks at milk breaks, was presented to the school board in May. The board is expected to decide on the policy at their June meeting. They have made a number of healthy changes, changing from white bread to whole grain, and from 2% milk to skim or 1%. They have also incorporated a grab-n-go breakfast option which allow students to choose healthy breakfast items and charge to their school food account.
Laura Kramer, School Nurse, is heading up the project for Martin County West Schools. Their policy is nearly completed and includes standards for all foods served through school meals, snacks, vending and concessions with specific language regarding allowable foods in the classroom. They have convened a student group to help educate students about the changes and to promote healthier eating in school. Additionally, the school will be purchasing salad bars to ensure all students have access to fresh fruit and vegetables every day.
Suzanne Martin, School Nurse, is heading up the project for United South Central Schools. They are still in the process of drafting their policy and implementation process. They have made a number of healthy changes to their lunch menu and continue to make great progress towards their goals. Their school will be purchasing a snack cart to provide healthy snacks to students.
All three schools are working with consultant Leslie Lytle, PhD, RD, to draft the wellness policies, create educational materials, provide training to food service staff and educate parents and teachers about the new changes.
Additionally, Jane Wolle, School Nurse with St. James Public Schools, has also been working with their wellness committee to revise the current wellness policy. Changes will include providing standards for foods served in schools, through vending, school snacks and celebrations. The new policy will be presented to the board in June.
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