It can be hard to adjust to new changes, but this page will give you an idea of what to do at your center. Remember – this is just a start.
PRH Chapter 2: Student Support Services, Section 2.3 Health Services
R9. Healthy Eating and Active LifeStyles
Centers must provide students with an environment that supports healthy eating and active lifestyles, and provide students with education and experiences that promote lifelong health and physical well-being. At a minimum, this program must shall include the following components:
a. Planning
Establish a Healthy Eating and Active Lifestyles Committee to oversee and coordinate this program. At a minimum, this committee must include the Health and Wellness Director, Food Services Manager/Supervisor, Recreation Supervisor or Specialist, TEAP Specialist, Residential Manager, and student representative. | Form your committee and follow the steps listed in
Special Guidance for Committee Members. |
| Incorporate student interests and preferences when planning activities. | Incorporate feedback from student representative on the committee; use the
Student Program Evaluation; survey students in another way; host focus groups; have student taste-testing parties in the cafeteria (see the
Student Input section of the Food and Nutrition website). |
| Demonstrate collaboration between various departments on center. | Meet regularly with your committee; plan collaborative events; develop an effective feedback and referral system between health and wellness and other departments (See
Working with Students 1:1). |
d. Assessment
| Document, monitor, and assess program. | See the
Evaluating Your Program Section of this website; apply for Grade A Status; document student participation; document committee meetings. |
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PRH Chapter 5: Management Services, Section 5.10 Food Services
Purpose
P1. To ensure that students receive well-balanced, nutritious meals, which enable them to remain healthy throughout their participation in the program.
Requirements
R3. Food and Nutrition Centers must provide food services to students, to include:
a. Meal Service
| Provide three meals per day, except on holidays and weekends, when two meals are acceptable. In lieu of a third meal, healthy snacks must be available to students on weekends and holidays. | No changes to meal frequency; See the
Food and Nutrition website for healthy snack suggestions. |
| No more than 14 hours shall elapse between meal services. | No changes; however, it is recommended that student preference be taken into account when planning meal times. |
| Meals must be planned using a minimum of a 28-day cycle cafeteria menu. | No changes; however, it is recommended that meals are planned around local, in-season ingredients whenever possible. |
| Meal service must be consistent with schedules for work-based learning, off-center activities, late arrivals, etc. | No changes. |
b. Food Options
| Students must receive a minimum of two choices of meat or non-meat protein sources at both lunch and supper. | Change in allowing non-meat protein source instead of meat; see the
Food and Nutrition website for vegetarian alternatives. |
Students must receive a minimum of the following daily: - Five choices of fresh or frozen vegetables and/or fruits
- Four servings of grain products
- Low-fat and/or fat-free milk and dairy alternatives and water shall be available at all meals
| - Change to fresh or frozen fruits and vegetables; see
Food and Nutrition website for suggestions.
- No change.
- Dairy alternatives have been added. These include soy milk, almond milk, and lactose-free milk among others.
|
| Centers must offer meals and food items that meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives. | No change. |
c. Nutrition
Meals must reflect the definition of a "Healthy Diet" as described in
The Dietary Guidelines for Americans. Meals must:
- Emphasize fruits, vegetables, whole grains, fat-free or low-fat milk and milk products, and dairy alternatives.
- Include lean meats, poultry, fish, beans, eggs, and nuts.
- Be low in saturated fats,
trans fats, cholesterol, salt (sodium), and added sugars.
| This document is available at
http://www.health.gov/dietaryguidelines. |
| Portion sizes must reflect recommendations set forth in
The Dietary Guidelines for Americans. | This document is available at
http://www.health.gov/dietaryguidelines/ |
| Foods of Minimal Nutritional Value (FMNV) as defined in Appendix B of 7 CFR Part 210 may be available to students in the cafeteria on a limited basis. Students may be given the option to purchase FMNV through vending machines or student store. | This policy is available at
http://www.fns.usda.gov/cnd/menu/fmnv.htm |
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