Wellness Policy
Big Springs Charter School
Big Springs Charter School, consisting of two campus’s, Ed Brune School and
Cailloux/Najim School, in compliance with the Child Nutrition and WIC
Reauthorization Act of 2004, has designed, planned and implemented a Wellness
Policy that strives to strengthen our nutritional service program, promote healthy
food choices among students and educate parents and staff to the importance of a
well-balanced and nutritious food program.
Setting Nutrition Education Goals
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The current Child Nutrition School Improvement Committee will expand responsibilities
to include wellness and nutrition education.
Classroom teaching
o Classroom teaching in elementary, middle school, and high school include
required health classes that include content in health food choices and proper
nutrition.
Education, marketing and promotions outside the classroom include school gardens and
nutrition posters that encourage healthy food choices.
Teacher training is received through distribution of literature related to healthy nutritional
choices.
The nutritional guidelines for all foods and beverages available on each school campus
during the school day will be available through the food services staff.
Setting Physical Activity Goals
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Physical Education requirements for high school graduation are being implemented.
Physical Education classes are 45 minutes classes, five days a week, for all grades.
Physical Education class student ratio is 15 students to each teacher.
Physical Education Texas Essential Knowledge and Skills are being followed.
Physical Education teachers will be trained in teaching physical education.
Physical activity, such as team sports after school activities will be implemented.
Establishing Nutrition Standards for All Foods Available on School Campus during the
School Day
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Food service program will:
o Contain only those foods and beverages that follow the standards for the
recommended nutrient levels regardless of whether reimbursable, free or reduced
meals.
o Maintain proper portions size per serving of food or beverage.
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Wellness Policy
Big Springs Charter School
o Determine the types of food and beverages or nutrient standards for items offered
to students from school store or other venues
o Determine the types of food and beverages or nutrient standards for items offered
to students during after-school programs, field trips or school events
o Will not use food as a reward
o Will not have food or beverage contracts with vending companies to sell food at
school
o Require that food service personnel will obtain ongoing professional development
for food-service duties
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Food service personnel will follow all USDA regulations for meal preparation at all
meal preparation sites.
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Food services personnel will follow policy guidelines for creating enhanced menu
planning as follows:
o Additional food items will be offered each meal to improve acceptability, to
satisfy students’ appetites, to provide additional energy and, if carefully chosen, to
increase the nutritional quality of the meal.
 Breakfast:
 Cereal and whole fresh fruit shall be offered as additional food
items for each meal (in addition to the required 4 components).
 each meal will contain at least one hot component.
 Lunch;
 salad bar and whole fresh fruit shall be offered as additional food
items for each meal.
 two offerings of vegetables shall be available for each
meal.(vegetables in an entrée should not be counted as a vegetable
offering, but may be counted as a reimbursable component if
qualified).
 at least one fruit offering shall be available for each meal (in
addition to whole fruit).
o Seconds shall be planned into the menu offering.
 As a guide, at least 10% more food should be prepared than the enrollment
and staffing figures indicate.
 Experience may be used as a guide once meal eating patterns are
established.
 A high amount of seconds taken may be an indication that the initial
portion servings or number of offerings are not adequate . Food nutrition
personnel shall closely evaluate this situation to determine if any changes
in meal offerings are needed.
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Wellness Policy
Big Springs Charter School
o Develop standard menus to be used on a cyclic basis. These menus shall be
based on:
 positive feed back from students and staff
 nutritionally compliant with USDA & TDA guidelines
 meets enhanced menu planning guidelines
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School events exempted from policy regulations are:
o Halloween
o Christmas
o Valentines Day
Setting Goals for Other School-Based Activities Designed to Promote Student Wellness
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All children who require food will be able to obtain it in a non-stigmatizing manner.
Time and scheduling of meals will be such that students will be provided with adequate
time to eat. School events will not interfere with a student’s participation in school
nutrition programs.
The physical setting in which students eat will be comfortable, appealing, and sanitary.
Eating and drinking utensils will be sanitized or individually packaged, readily available
and maintained in adequate quantity.
Locations for food and beverage activities and types of marketing permitted to students
will be strategized to increase the appeal of healthful food and beverage items.
A model to guide school decision-making related to physical activity and nutrition
encompassing all aspects of the school, from education to staff wellness will be
implemented.
A wellness committee will be established to help oversee and coordinate physical activity
and nutritional aspects of the school nutrition program and other student health issues.
Communicate to families health or nutrition topics and strive to involve family and
community members in the school wellness committee.
Design and implement physical activities and nutritional services or programs designed
to benefit staff health.
Setting Goals for Measurement and Evaluation
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Funding will be budgeted to help support policy implementation and evaluation.
The Child Nutrition and Wellness Committee will be composed of school district staff,
students, parents and nutrition food service staff.
The committee members will conduct a review of the campuses in the fall semester of
each year to identify areas for improvement. This group will report their finding to the
Superintendent and develop a plan of action for improvement.
The Food Nutrition Director has the operational responsibility for ensuring that the
schools meet the local wellness policy.
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