The Nutrition Standards of the Metro School District, a K-12 education system, are designed to promote healthy eating habits among students while ensuring compliance with federal and state guidelines. These standards emphasize the importance of providing nutritious meals that include a variety of fruits, vegetables, whole grains, lean proteins, and low-fat dairy options. The district is committed to reducing sodium, added sugars, and unhealthy fats in school meals, fostering an environment that encourages balanced dietary choices. By integrating nutrition education into the curriculum and involving families in meal planning, the Metro School District aims to empower students to make informed decisions about their health and wellness, ultimately supporting their academic success and overall development.

Metro District Dining employs qualified health professionals

1. Qualified nutrition professionals will administer the school meal programs.

2. FWCS will provide continuing professional development for health professionals.

3. Nutrition and nursing professionals will act as advisors to the Wellness Program.

Other school-based activities play a vital role in promoting healthy eating among students by creating an engaging environment that fosters better nutritional choices. Schools often implement initiatives such as cooking classes, where students learn to prepare healthy meals using fresh ingredients, encouraging them to explore new flavors and cooking techniques. Gardening programs also allow students to grow their own fruits and vegetables, teaching them about food sources and the benefits of consuming fresh produce. Nutrition education workshops and taste tests can introduce students to diverse healthy foods, enhancing their awareness and appreciation for nutritious options. Additionally, incorporating health-themed events, such as "Farm to School" days or nutrition fairs, helps to involve families and the wider community, reinforcing the importance of healthy eating habits beyond the classroom. These activities collectively aim to instill lifelong healthy eating practices in students, contributing to their overall well-being and academic performance.

Nutrition education goals focus on equipping students, with the knowledge and skills needed to make informed food choices that promote health and well-being. These goals aim to increase awareness of the importance of balanced diets, highlighting the benefits of consuming a variety of fruits, vegetables, whole grains, and lean proteins while reducing the intake of processed foods high in sugars, sodium, and unhealthy fats. Another key objective is to develop practical skills, such as meal planning, cooking, and reading food labels, empowering students to apply what they learn in real-life situations. Additionally, nutrition education seeks to foster positive attitudes towards healthy eating and physical activity, encouraging students to adopt lifelong habits that enhance their overall quality of life. By creating a supportive learning environment and engaging students in interactive activities, nutrition education programs strive to build a foundation for healthier future generations.

Physical activity goals aim to promote regular exercise and movement among students, to enhance their overall health and well-being. These goals encourage the establishment of daily physical activity routines, emphasizing the importance of at least 60 minutes of moderate to vigorous activity most days of the week. Schools play a crucial role in this by integrating physical education classes, recess, and extracurricular sports programs into the curriculum, fostering an environment where students can explore various forms of physical activity.

The nutritional program at our schools is regularly reviewed through a systematic evaluation process that involves multiple stakeholders, including nutrition experts, educators, parents, and students. This review assesses the program's effectiveness in meeting established dietary guidelines and nutritional standards, ensuring that meals provided are both nutritious and appealing to students. Data collection methods, such as surveys, feedback sessions, and meal participation rates, help gauge student satisfaction and engagement with the program. Additionally, periodic assessments of food quality, menu variety, and compliance with federal and state regulations are conducted to identify areas for improvement. This collaborative approach ensures that the nutritional program remains responsive to the evolving needs of the school community, ultimately supporting students' health and learning outcomes.

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In the Metro School District, a range of support services is available for students struggling with eating disorders, emphasizing a holistic approach to mental and physical health. The district offers access to trained school counselors and psychologists who provide individual and group counseling tailored to the specific needs of students. These professionals are equipped to address the emotional and psychological aspects of eating disorders, offering a safe space for students to discuss their experiences and feelings. Additionally, the district collaborates with local healthcare providers and nutritionists to create comprehensive treatment plans that include nutritional guidance and support. Educational workshops and seminars are also organized to raise awareness about eating disorders, promote healthy body image, and foster a supportive school environment. 

Furthermore, the district encourages open communication with families, providing resources and referrals for external support services, ensuring that students receive the comprehensive care they need to recover and thrive.

Minimize Added Sugars and Sodium: Aim to limit snacks with high levels of added sugars and sodium, promoting options that are low in these ingredients to help students develop healthy eating habits and reduce the risk of obesity and related health issues.

Enhance Nutrient Density: Prioritize snacks that are rich in essential vitamins and minerals, such as calcium, iron, and fiber, by incorporating whole foods like fresh fruits, vegetables, nuts, and whole-grain products to contribute positively to students' daily nutritional intake.

Promote Whole  Ingredients: Focus on using whole ingredients with minimal processing, such as whole grains, natural sweeteners, and fresh produce, to create snacks that not only taste good but also contribute to students' overall health and well-being by reducing reliance on artificial additives and preservatives.

Low Sugar Content: Ensure that all beverages offered are low in added sugars, prioritizing options that contain no more than a specified amount of sugar per serving to promote healthier drinking habits and reduce the risk of weight gain and dental issues.

Hydration Focus: Promote water as the primary beverage choice by providing easily accessible drinking water stations throughout the school, encouraging students to stay hydrated and opt for water over sugary drinks.

Avoid Artificial Ingredients: Eliminate beverages that contain artificial colors, flavors, and preservatives, ensuring that all drinks align with a clean-label philosophy that supports students’ health and well-being by focusing on natural ingredients.

Availability for Dietary Restrictions: Ensure a wide variety of snacks are available to accommodate students with dietary restrictions and allergies, including gluten-free, nut-free, dairy-free, and vegetarian options, so that all students can enjoy safe and nutritious choices.

Clear Labeling and Education: Implement clear labeling on all snack products to indicate nutritional content and allergens, along with educational resources for students and families about healthy snack choices and dietary needs, fostering informed decision-making.

Minimize Added Sugars and Sodium: Aim to limit snacks with high levels of added sugars and sodium, promoting options that are low in these ingredients to help students develop healthy eating habits and reduce the risk of obesity and related health issues.

Enhance Nutrient Density: Prioritize snacks that are rich in essential vitamins and minerals, such as calcium, iron, and fiber, by incorporating whole foods like fresh fruits, vegetables, nuts, and whole-grain products to contribute positively to students' daily nutritional intake.

Promote Whole Ingredients: Focus on using whole ingredients with minimal processing, such as whole grains, natural sweeteners, and fresh produce, to create snacks that not only taste good but also contribute to students' overall health and well-being by reducing reliance on artificial additives and preservatives.

The Metro School District is dedicated to providing nutritious and balanced breakfast and lunch options to all students, supporting their physical health and enhancing their academic performance. This policy outlines the guidelines for meal planning, preparation, and service within the district's schools.

Breakfast Policy

Nutritional Standards: Breakfast offerings will include a variety of nutrient-dense foods, such as whole grains, fruits, low-fat dairy, and protein sources, in accordance with federal and state nutrition guidelines.

Accessibility: Breakfast will be offered to all students in a manner that is convenient and accessible.

Inclusion of All Students: The district will ensure that students with dietary restrictions or allergies have access to suitable breakfast options that meet their needs, with clear labeling and communication provided.

Promotion of Healthy Choices: Efforts will be made to promote healthy breakfast options through educational initiatives, encouraging students to make informed decisions about their morning meals.

Lunch Policy

Nutritional Requirements: Lunch meals will be designed to provide a balanced selection of fruits, vegetables, whole grains, lean proteins, and low-fat dairy, adhering to the USDA meal patterns and nutritional standards.

Meal Variety: The district will offer a rotating menu that includes diverse options to meet different tastes and preferences, ensuring that students have access to a variety of healthy foods.

Portion Control: Portion sizes will be appropriate for students' age groups, promoting moderation and encouraging healthy eating habits.

Feedback Mechanism: The district has implemented a feedback system to gather input from students, parents, and staff regarding lunch offerings, enabling continuous improvement and responsiveness to community preferences.

The Metro School District's policy on Foods in Competition is designed to promote a healthy school environment while balancing the need for enjoyable food experiences during special events 

Foods that do not meet established nutritional standards, such as high-sugar snacks and sugary beverages, are discouraged during school events and activities. However, the policy allows for occasional exceptions for special occasions, provided that healthier alternatives are also offered.

The Metro School District's vending machines are thoughtfully curated to align with the district's commitment to promoting healthy eating habits among students. These machines limit the availability of high-sugar and high-sodium items and promote more balanced snacks. 

The Metro School District's policy on food for fundraising reflects its commitment to promoting healthy eating and well-being among students while supporting school initiatives and community engagement. This policy encourages fundraising activities that prioritize nutritious food options and limit the sale of unhealthy snacks and beverages.