1. 1 Wellness

2. 2 History Required by P.L. 108-265 (2004) as a condition of participating in the National School lunch program. BOE Health, Wellness, and Safety Policy 1110-6 (2006) DOE Wellness Guidelines (2007)

3. USDA Office of Hawaii Child Nutrition Programs Public Charter Schools Faith-based Schools RCCI DOE (98%) Budget: $80+ Million USDA Reimbursement: $37 Million Feeds: 100,000 students per day

4. 4 Promote Student Health

5. 5 Promote Learning

6. On any given day in the United States... 815 billion calories are consumed (200 billion more than needed) Including: 47 million hot dogs 4 million pounds of bacon 60 million pounds of red meat

7. On any given day in the United States... 3 million gallons of ice cream 10 million pounds of candy

8. More than half the adult population in every state is overweight The total US healthcare costs due to obesity is $94 billion per year. Half that cost is paid through Medicare and Medicaid (CDC) Fact

9. Leading Causes of Death Diet and inactivity contribute to four out of the six leading causes of death. 1. Heart Disease 684,462 2. Cancer554,643 3. Stroke157,803 4. Chronic Lower Respiratory Disease126,128 5. Accidents105,695 6. Diabetes73,965 National Center for Health Statistics, Centers for Disease Control and Prevention, U.S. Department of Health and Human Services. 2005

10. 10 Components of the Wellness Guidelines School-level committee or council Nutrition standards Nutrition and health education Physical activity Professional Development Monitoring See DOE Wellness Toolkit Online For More Info

11. 11 Benefits to Schools Continued availability of federally subsidized student meals Healthy students who are better able to learn Improved student attendance Public Relations Grant Opportunities

12. 12 What do we need to do? School Food Services (SFS) ensures that all reimbursable meals meet United States Department of Agriculture (USDA) standards SFS and Principal promote starting the day with a healthy breakfast, eating a nutritious lunch, and healthy snacks. Principals ensure all food and beverages sold or provided to students outside of school meals comply with guidelines

13. Criteria for Snack Foods (per serving) Calories< 200 calories Total Fat< 8 grams Saturated Fat< 2 grams Trans FatZERO Sodium< 200 mg Sugar< 8 grams Dietary Fiber> 2 grams (recommended)

14. Criteria for Beverages All Students Water Nonfat and low-fat (1%) milk in 8-oz. portion 100 percent fruit juice in 4-oz. portion Caffeine-free High School Students After School Only Caffeine-free, non-fortified beverages with less than 5 calories per portion Sports drinks for athletes participating in more than one hour of physical activity

15. 15 Timeline DOE released guidelines electronically in September 2007. Full implementation by school year 2011.

16. 16 King Kamuali1i Elementary

17. 17 Employee Fitness Center King Kaumuali`i Elementary

18. 18 Waihee Elementary

19. 19 Kalama Middle School

20. Principals Role Assure implementation of the Wellness Guidelines.

21. Teachers & Staffs Role Support implementation of the Wellness Guidelines Join your schools Wellness committee Provide healthy rewards to students Compare your class syllabus against health, physical, and nutrition education guidelines Encourage students physical activity Act as a role model

22. PCNC Roles Support school meal programs Advocate for healthy school environments Encourage healthy snacks daily, as well as for school parties Support healthy fundraisers Volunteer to participate on your schools wellness committee

23. What do parents need to do? Provide children with healthy food for breakfast, snack, lunch, and celebrations Create opportunities for children to make healthy choices Encourage physical activity Be a role model by eating healthy and being physically active

24. What do parents need to do? Share meals with your children Stay informed about school activities and policies Talk to your child about nutrition and physical activities at their school

25. 25 Resources School Food Services Branch Glenna Owens 733-8400 Department of Health Cathy Tanaka 586-4437 or Jennifer Ryan 586-4490 Wellness Toolkit Online http://doe.k12.hi.us/foodservice/toolkit/index.htm