Utah International Charter School Wellness Policy
Enforcement and Implementation
The Wellness Policy for Utah International Charter School is approved by the planning team and implemented by the school principal, food service director, and other staff. After the school opens, a wellness committee comprised of student, staff, and parent representatives will meet at least annually to review progress, identify areas for improvement and revisions to the policy, and make recommendations to the leadership team.
Students at Utah International will develop knowledge, skills, and habits to promote their lifelong health, fitness and nutrition both in and outside of the classroom.
School Lunch and Breakfast
Utah International will follow the policies of the Child Nutrition Program in the provision of healthy school meals. The school will work with meal providers to ensure maximum use of whole grains, fresh fruits and vegetables, locally-produced foods, lowfat dairy products, and organic foods. The school will work with meal providers to encourage a wide variety of menus from varied cultures, and will encourage students to try new, healthy menu items.
Lunch periods will be scheduled between 11 AM and 1 PM and will be at least 30 minutes long. Breakfast will be served shortly before school starts in order to maximize student participation. Staff and students will strive to provide a clean, orderly, peaceful and relaxed environment for eating school meals.
The school will work closely with meal providers to ensure that nutrition-related medical and religious needs are met.
Nutrition and Food Outside of School Meals
Food available to students outside of school meal service (vending machines, celebrations) will maximize nutritive value and minimize sugar, fat, and sodium. Utah International will follow the new regulations for competitive foods when these go into effect in 2014-15. Staff will avoid associating food with reward or punishment, and will strive to set a good example of healthy eating behavior.
Staff will refer students with eating or nutrition-related medical and psychological problems to appropriate services.
Utah International will comply with all state and local food safety and sanitation regulations,
will implement Hazard Analysis and Critical Control Point (HACCP) plans and guidelines to prevent food illness in school, and will ensure that all food service equipment and facilities meet applicable local and state standards concerning health, safe food preparation, handling and storage, drinking water, sanitation, and workplace safety.
Physical Activity and Health, Nutrition, and Fitness Education
Utah International will provide high-quality physical education instruction to 7th and 8th graders at least two periods per week, and a minimum of 1.5 credits of physical education to students in grades 9 to 12. Students will participate in .5 credit of health education in junior high and .5 credit in high school. PE and health curricula will emphasize development of lifelong healthy nutrition and fitness habits supported by current research.
The school will develop an array of athletic and fitness activities as part of its after-school program, will encourage walking and other daily physical activity for all its students, and will make outdoor space available and safe for athletic activity during breaks and before and after school. Staff are encouraged to model and promote physical fitness and regular physical activity.