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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 6: Administrative Support, Section 6.11 Related Health Programs

R7. Healthy Eating and Active LifeStyles Program

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 H​ealthy Eating and Active Lifestyles Committee to oversee and coordinate this progr​am. 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).

b. Envi​ronment

Policy Guidance
Provide a variety of fitness activities open to all students, as outlined in PRH Chapter 3, Section 3.18, R2.
See tip sheets in the Recreation Supervisor/Staff section of this website.
Provide he​althy eating selections and limit non-nutritious eating selections, as outlined in PRH Chapter 6, Section 6.7, R1. See the Food and Nutrition website for details of the Meal Service policy.

c. Education and Counseling

Policy Guidance

Provide educational activities and materials to all students that support regular physical activity, n​utrition, and achieving a healthy weight, as outlined in PRH Chapter 3, Section 3.17.

Use all or part of the Student Education Curriculum.
Provide individualized weight management programming and/or counseling. Student participation in this program is highly recommended.See the Healthy Eating and Active LifeStyles Questionnaire and Working with Students 1:1; implement sections of the Weight Management and/or Foods and Moods Curricula; routinely utilize the Obesity Chronic Care Management Plan.
Incorporate motivational interviewing and goal setting at student's level of readiness for change.Attend Webinars on the topics; utilize suggestions on Working with Students 1:1 to meet students where they are; several online Motivational Interviewing (MI) trainings are on the market; to find a local trainer, visit the Motivational Interviewing Network of Trainers (MINT) website.

d. Assessment

Policy​ Guidance
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 3: Career Development Period, Section 3.19 Recreation and Leisure Time Activities

Purpose: P6. To promote lifelong health through physical activity and exercise.

R2. Recreational Activities

Centers must provide a wide variety of activities open to all students. Activities should reinforce and provide time to practice communication skills, to demonstrate positive attitudes and behaviors, and to work and participate in groups.

a. Activities must include, but are not limited to:

Group fitness classesSee tip sheets in the Recreation Supervisor/Staff section of this website.
Individual fitne​​ss activities
See tip sheets in the Recreation Supervisor/Staff section of this website.
Organized sportsSee tip sheets in the Recreation Supervisor/Staff section of this website.
Exercise groups or clubsImplement activity-specific clubs (e.g., walking club, 5K running club, weight lifting club).mplement activity-specific clubs (e.g., walking club, 5K running club, weight lifting club).

b. May include:

Policy Guidance
Cultural eventsNo changes to existing policy.
Dancing and theaterNo changes to existing policy.
Radio and/or television mockupsNo changes to existing policy.
Physical education and conditioning (yoga, spinning, etc.)No changes to existing policy.
Arts and craftsNo changes to existing policy.
Reading and computer resource facilitiesNo changes to existing policy.

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PRH Chapter 6: Administrative Support, Section 6.7 Food Service


P1. To ensure that students receive well-balanced, nutritious meals, which enable them to remain healthy throughout their participation in the program.

R1. Food and Nutrition
Centers must provide food services to students, to include:

a. Meal S​​ervice

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

Policy Guidance
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:

  1. Five choices ​of fresh or frozen vegetables and/or fruits
  2. Four servings of grain products
  3. Low-fat and/or fat-free milk and dairy alternatives and water shall be available at all meals
  1. Change to fresh or frozen fruits and vegetables; see Food and Nutrition website for suggestions.
  2. No change.
  3. 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:
  1. Emp​hasiz​e fruits, vegetables, whole grains, fat-free or low-fat milk and milk products, and dairy alternatives.
  2. Include lean meats, poultry, fish, beans, eggs, and nuts.
  3. Be low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
This document is available at
Portion sizes must reflect recommendations set forth in The Dietary Guidelines for Americans.This document is available at
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

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