Cabell County Board of Education File: JGHA
Adopted by Cabell County Board of Title: Wellness Policy
Education: September 19, 2006
The Cabell County Schools recognizes a relationship exists between nutrition, physical
activity, and learning. Healthy eating and activity patterns are essential for students to
achieve their full academic potential, full physical and mental growth, and lifelong
health and well-being. Healthy eating and physical activity, essential for a healthy
weight, are also linked to reduced risk for many chronic diseases, such as diabetes,
heart disease and obesity. Schools and the community have a responsibility to help
students learn, establish, and maintain lifelong, healthy eating and activity patterns.
Research indicates that well-planned and effectively implemented school nutrition and
fitness programs have been shown to enhance students’ overall health, as well as their
behavior and academic achievement in school. Also, staff wellness is an integral part of
a healthy school environment, since school staff can be daily role models for healthy
I. INTRODUCTION AND RATIONALE
The Cabell County Wellness Policy will implement wellness policies that
address nutrition and physical activity by the start of the 2006-2007 school year.
The policy is designed to promote children’s health and well-being. The
increasing rates of obesity and overweight among youth threaten to jeopardize
the future health and productivity of our children. A healthy school
environment goes beyond the school meal served in the cafeteria. Living a
healthy lifestyle and maintaining a healthy weight requires a combination of
healthy food choices, knowledge of nutrition, and appropriate amounts of
physical activities. All foods made available on school campuses should offer
children nutritious choices. Nutrition education and physical activity
should be incorporated into the school day as often as possible. The healthy,
nutritionally, and physically active child is more likely to be academically
64% of West Virginia adults are obese or overweight.
29% of West Virginia high school students are overweight or at risk
of becoming overweight.
28% of low-income children between 2 and 5 years of age in West
Virginia are overweight or at risk of becoming overweight.
Only 2% of children (2 to 19 years) eat a healthy diet consistent
with the five main recommendations for the Food Guide Pyramid.
Obesity rates have doubled in children and tripled in adolescents
over the last two decades, and physical inactivity and excessive
calorie intake are the predominant causes of obesity.
Heart disease, cancer, stroke, and diabetes are responsible for two-
thirds of death in the United States, and major risk factors for those
diseases, including unhealthy eating habits, physical inactivity, and
obesity, often are established in childhood.
33% of high school students do not participate in sufficient
vigorous physical activity and 72% of high school students do not
attend daily physical education classes.
33.6% of West Virginia adults report no physical activity.
The Cabell County Board of Education recognizes that while parents are the
primary teachers and caregivers for their children, the present and future health,
safety, and well-being of students are also the concern of Cabell County
Schools. Schools will focus on:
A. School environment: A school environment that is safe; that is
physically, socially, and psychologically healthful; and that promotes
B. Physical Education Curriculum: A physical education curriculum
involves moderate to vigorous physical activity that teaches knowledge,
motor skills, land positive attitudes, that promotes activities and sports
that all students enjoy and can pursue, that is coordinated with the
comprehensive school health education curriculum.
C. Health Education Curriculum: A health education curriculum that is
designed to motivate and help students maintain and improve their
health, prevent disease, and avoid health-related risk behaviors that is
taught by well-prepared and well-supported teachers.
D. Nutrition Services Program: A nutrition services program that includes a
food service program that employs well-prepared staff who efficiently
serve appealing choices of nutritious foods; a comprehensive school
health education curriculum and coordinated with the food service
program; and a school environment that encourages students to make
healthy food choices.
E. Health Services Program: A school health services program that is
designed to prevent and control communicable disease and other health
problems; provide emergency care for illness or injury, and is provided by
well-qualified and well-supported health nurses.
F. Counseling and Student Services Program: A counseling and student
services program that is designed to ensure access or referral to
assessments, interventions, and other service for students mental,
emotional, and social health and whose services are provided by well-
qualified and well-supported professionals.
G. Staff Health Promotion Program: A staff health promotion program that
provides opportunities for school staff to improve their health status
through activities such as health assessments, health education, and
health-related fitness activities.
A. Schools will provide nutrition education to foster life long habits for
healthy eating and will establish links between health education and
school meal programs.
B. Schools will provide physical education programs that are designed to
stress physical fitness and encourage healthy, active lifestyles.
C. Child nutrition meals served through the National School and Breakfast
Programs will meet all requirements of the federal, state and local
D. Schools will take every measure to ensure that student access to foods
and beverages meet federal, state and local laws and guidelines.
E. Schools will provide a healthy and safe environment that supports
academic success before, during and after school.
F. Schools will strive to have a wellness coordinator and wellness committee
in each Cabell County school to organize wellness events for students,
professional and service personnel staff.
IV. NUTRITION EDUCATION
Cabell County schools aims to teach, encourage, and support healthy eating by
students, community and staff. Schools should provide nutrition education and
engage in nutrition promotion with the following actions:
A. Nutrition education is offered at each grade level and designed to provide
students with the knowledge and skills necessary to promote and protect
B. Nutrition education includes enjoyable, developmentally-appropriate,
culturally-relevant, participatory activities, such as contests, promotions,
taste testing, farm visits, and school gardens.
C. Schools promote fruits, vegetables, whole grain products, low-fat and fat-
free dairy products, healthy food preparation methods, and health-
enhancing nutrition practices.
D. Educators emphasize caloric balance between food intake and energy
expenditure (physical activity/exercise).
E. Schools show a link with school meal programs, other school foods, and
nutrition-related community services.
F. Schools shall actively develop and support the engagement of students,
families and staff in community health enhancing activities and events at
the school or throughout the community.
G. Students in grades K-12 shall receive nutrition education that teaches the
knowledge and skills needed to adopt healthy eating behaviors and is
aligned with the West Virginia Health and Physical Education content
standards. Nutrition education shall be integrated into the curriculum.
Nutrition information and education shall be offered throughout the
school campus and based on the U.S. Dietary Guidelines for Americans.
Staffs that provide nutrition education shall have the appropriate training,
such as in health enhancement or family and consumer sciences, etc.
H. Students shall be taught communication, goal setting, and decision
making skills that enhance personal, family, and community health.
I. Nutrition education emphasizes the importance of healthy eating and
physical activity to maintain healthy weight.
V. PHYSICAL ACTIVITY
The Cabell County physical education program shall be designed to stress
physical fitness and encourage healthy, active lifestyles:
A. Students shall be provided varied opportunities for enjoyment, challenge,
self-expression and social interaction that will lead to a physically active
B. Students shall be provided a daily recess period, which is not used as a
punishment or a reward. Schools should consider a recess before lunch
since research indicates that physical activity prior to lunch can increase
the nutrient intake and reduce food waste.
C. Schools will be encouraged to have a wellness coordinator and a
committee to work with students and staff concerning the wellness policy.
D. Physical education includes the instruction of individual activities as well
as competitive and non-competitive team sports to encourage life-long
E. Schools will provide information to families to help them incorporate
physical activity into their students’ lives.
F. Schools encourage families and community members to institute
programs that support physical activity.
G. All schools shall encourage supervised recess, preferably outdoors, during
which schools should encourage moderate to vigorous physical activity.
H. Schools should discourage extended periods (periods of two or more
hours) of inactivity. When activities, such as mandatory school-wide
testing, make it necessary for students to remain indoors for long periods
of time, schools should give students periodic breaks during which they
are encouraged to stand and be moderately active.
I. Schools will offer a range of activities that meet the needs, interests, and
abilities of all students, including boys, girls, students with disabilities,
and students with special health-care needs.
VI. NUTRITION GUIDELINES FOR ALL FOODS ON CAMPUS
Cabell County Schools will make available healthy food and beverage choices
whenever and wherever food and beverages are served or sold on school
premises or at school sponsored events.
A. All foods made available on campus will comply with the current USDA
Dietary Guidelines for Americans: vending machines, beverage contracts,
fundraisers, concession stands, student stores, and school
B. Schools will take every measure to ensure that student access to foods
and beverages meets federal, state and local laws and guidelines. Food
providers will offer a variety of age appropriate healthy food and
beverage selections for elementary schools, middle schools and high
C. Nutritional information for products offered in snack bars, vending, and
school stores is readily available near the point of purchase.
D. The County shall monitor all food and beverages sold or served to
students, including those available outside the federally regulated child
nutrition programs (i.e., vending, student stores, classroom rewards,
fundraising efforts). The County shall consider nutrient density and
portion size before permitting food and beverages to be sold or served to
students. The County shall continually evaluate vending policies and
contracts. Vending contracts that do not meet the intent and purpose of
this policy shall be modified accordingly or not renewed.
E. Classroom snacks feature healthy choices.
F. Healthy food choices will be offered for Professional and Service
Personnel meetings and events.
G. Nutrition education is incorporated during classroom snack times, not just
during meals. Foods and beverages sold at fundraisers include healthy
H. Schools will discourage the sale of soft drinks. Alternate healthy
beverages will be made available to students such as low-fat (1%) milk
choices, water without sweeteners, and 100 percent fruit or vegetable
juice. Of the total beverages offered for sale, at least fifty percent shall be
healthy beverages. These sales shall be in the same location or
substantially similar location as those of soft drinks.
I. Healthy beverages are defined as water, 100% fruit and vegetable juice,
low-fat milk and other juice beverages with a minimum of twenty percent
J. Except for foods served in the school nutrition programs, no food shall be
sold in elementary schools from the time the first child arrives until 20
minutes after all students are served lunch.
K. Wherever or whenever foods are sold or otherwise offered on school
premises both during and outside the school day, such foods should
include nutritious choices.
L. Schools will not use foods or beverages, especially those that do not meet
the nutrition standards for “other foods” and beverages as rewards for
academic performance or good behavior. Schools will not withhold food
or beverages (including food served through school meals) as a
M. Snacks sold or served during the school day will contain less than 40
percent sugar by weight, and not more than 8 grams of fat per ounce.
Juice drinks will contain at least 20 percent juice.
N. Milk machines that offer a variety of flavors of flavored low fat (1%) and
fat free dairy products such as milk and yogurt will be available to
O. Schools may offer bottled water as a choice for students.
P. County Food Service Department and schools will assist volunteer groups
and student organizations that currently operate concessions or food sales
to understand and implement this provision.
VII. CHILD NUTRITION OPERATIONS
The Cabell County Child Nutrition Program will serve students school breakfast
and lunch that ensure quality meals that are nutritious, appealing, and meet
A. Schools will make sure all students have affordable access to the varied
and nutritious foods they need to stay healthy and learn well.
B. Schools will strive to increase participation in the available federal Child
Nutrition programs (e.g. school lunch, school breakfast, after-school
snack, and summer food service programs).
C. Schools will arrange bus schedules and utilize methods to serve school
breakfasts that encourage participation.
D. All food service personnel shall have adequate staff development training
in food service operations.
E. A child’s need for nutrients does not end when school does. Cabell
County Schools will make every effort to offer meals during breaks in the
school calendar and to coordinate with other agencies and community
groups to operate, or assist with operating, a summer food service
program for children and adolescents who are eligible for federal program
F. Students are encouraged to start each day with a healthy breakfast.
Newsletter articles, take-home materials, or other means will be provided
to the student concerning the importance of eating a healthy breakfast.
G. School meals will be appealing and attractive to children as well as served
in a clean and pleasant setting.
H. School meals will meet, at a minimum, nutrition requirements established
by the USDA and the State of West Virginia.
I. School meals will offer a variety of milk choices which include low fat
(1%) and fat free milk and nutritionally - equivalent non-dairy alternatives
(as defined by USDA) when medically necessitated.
J. Schools should share information about the nutritional content of meals
with parents and students. Such information could be made available on
menus, a website, on cafeteria menu boards, placards, or other point-of-
K. Schools will provide students with at least 10 minutes to eat after sitting
down for breakfast and 20 minutes after sitting down for lunch.
L. Schools should schedule meal periods at appropriate times, not less than
3, or more than 4 ½ hours elapsing from the beginning of the school
breakfast service to the beginning of the school lunch service.
M. Schools should not schedule tutoring, club, or organizational meetings or
activities during mealtimes, unless students may eat during such
N. Schools shall discourage students from sharing their foods or beverages
with one another during meal or snack times, given concerns about
allergies and other restrictions on some children’s diets.
O. Drinking water is made available to students during meal times.
P. Food Service personnel will observe guidelines for portion and food
components as specified by the National School Lunch Programs (NSLP)
regulations and United States Department of Agriculture (USDA).
Q. USDA recipes will be used in all schools which moderate levels of fat,
sugar, and salt.
R. Schools will be encouraged to bake foods.
S. School meals will offer a variety of fresh fruits and vegetables, whole
grains, and foods lower in sodium and fat.
T. Child Nutrition programs will provide taste testing activities for students
with nutritional data handouts. Food Service Department will work
towards providing a link with the classroom to develop a training video
for children about new food choices, vegetables, and fruits to increase
student awareness and knowledge of foods served in the school meals.
U. Schools are encouraged to participate during the school day in a healthy
snack program according to USDA, state and local Child Nutrition
V. Food Service Department will provide information that will increase the
knowledge of every parent, staff member, and student of Cabell County
regarding nutrition, healthy eating, and proper weight.
VIII. HEALTHY AND SAFE ENVIRONMENT
Cabell County Schools will provide a healthy and safe environment that
supports academic success before, during, and after school.
A. Cafeterias include enough serving areas so that students do not have to
spend too much time waiting in line.
B. Dining areas are attractive and have enough space for seating all
C. Food is not used as a reward or a punishment for student behaviors,
unless it is detailed in a student’s Individual Education Plan (IEP) or
D. School buildings and grounds, structures, buses and equipment shall
meet all current health and safety standards, including environmental air
quality, and be kept inviting, clean, safe and in good repair.
F. Schools and district offices shall maintain an environment that is free of
tobacco, alcohol and other drugs.
G. Safety procedures and appropriate training for students and staff shall
support personal safety and a violence and harassment free environment.
H. Each work site, school and classroom shall work to create an environment
where students, parents/guardians and staff are respected, valued and
accepted with high expectations for personal behavior and accomplish-
I. Students shall be taught to understand and respect the differences in
others and how to build positive interpersonal relations.
J. Each school shall provide a supportive environment that includes
guidance, counseling, and school social work services that encourages
students, families and staff to request assistance when needed and link
them to school or community resources.
K. All foods made available on campus comply with the state and local food
safety and sanitation regulations. Hazard Analysis and Critical Control
Points (HACCP) plans and guidelines are implemented to prevent food
illness in schools.
L. Staff wellness programs will be conducted throughout the school year for
those wishing to participate.
IX. MONITORING AND POLICY REVIEW
The Cabell County Superintendent or Designee will ensure compliance with
established county nutrition and physical activity wellness policies. In each
school, the principal or designee will ensure compliance with those policies in
his/her school and will report on the school’s compliance to the school
superintendent or designee.
To help with the initial development of the county’s wellness policies, each
school will conduct a baseline assessment of the school’s existing nutrition
environments and policies using the School Health Index (SHI) from the Centers
for Disease Control and Prevention (CDC).
At the end of the first year of implementation, a school-by-school assessment will
be conducted using the School Health Index (SHI). The complied results of this
assessment will be used to review and refine the Wellness Policy.
Assessments will then be repeated every five years to help review policy
compliance, assess progress, and determine areas in need of improvement.
The Food Service Program shall comply with state and federal regulations and
guidelines concerning this policy.
The local wellness council participants and school wellness committees will
reevaluate progress with the Local Wellness Plan yearly.
The local wellness council will provide an annual report to the Board of
Education indicating successes and challenges in terms of the wellness initiatives
in the district.
The Cabell County Board of Education is committed to maximizing the health
and wellness of its students and staff, and as a measure of this commitment
formally sets into place this policy which visibly affirms the county’s steadfast
intent to support the following:
A. Providing school environments that promote and protect children’s
health, well-being, and ability to learn by supporting healthy eating,
physical activity, and wellness.
B. Engaging students, staff, parents, teachers, and community members in
health promotion, disease prevention, and developing, implementing,
monitoring, and upholding the district-wide wellness goals established in
C. Maximizing all resources available to the county including fiscal and non-
fiscal related resources (such as U.S. Dietary Guidelines for Americans)
pertaining to health and wellness -- to the greatest extent possible and
practicable that will ensure the adoption of life long habits of health and
wellness among students, staff and the community we serve.
D. Establishing this policy as a framework to guide program and curriculum
development as it relates to health and wellness in the county.
F. Establishing a continuing advisory board or wellness committee to assist
in monitoring outcomes and advising on continuous improvement that
can be made to further enhance health and wellness in the county.
G. Establishing an ongoing evaluation of the effectiveness of this policy in
improving health and wellness outcomes for students, staff and the