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The Oak Park Unified School District (OPUSD) is committed to ensuring that students have access to healthy foods and beverages at school. The Board recognizes that setting standards that meet or exceed state and federal requirements for food served on school campuses is an important part of that commitment.

This administrative regulation differentiates between and lays out guidelines for three categorizations of food served on school premises:

1. Meals served in the school cafeterias through the federally-reimbursable National School Lunch Program (NSLP) and School Breakfast Program (SBP), herein referred to collectively as the “School Meals Program”;
2. Competitive Foods, defined by the state as any food or beverage that is a) outside of and in competition with the School Meals Program, and is b) sold to students at any time during the school day; and
3. All other food and beverages served during school hours and at school-sponsored events, including after-hours activities.

To view specific topics within AR 5030(a-j), please click on the following links:

Nutritional Requirements for the School Meals Program

• School-Wide and Individual Rewards and Incentives
• Classroom Activities, Celebrations, and Parties
• Events and Activities Held Outside School Hours
• Guidelines for Contracting with Licensed Food Vendors
• Packed Lunches and Snacks from Home

 

OPUSD Nutrition Services is responsible for the administration of the School Meals Program and will ensure that all meals served are in compliance with federal and state nutritional standards detailed in 7 CFR 210.10, 220.8, and 220.23.

 

OPUSD shall prioritize cooking meals from scratch versus serving pre-packaged meals.

Over the course of a week, meals must meet the following nutritional requirements:

1. Contain no more than 10% saturated fat;
2. Contain no trans fats;
3. Contain at least 80% whole grains (defined as 51% or more unprocessed whole grain);
4. Contain no more than 35% sugar by weight (fruits or vegetables with naturally occurring sugars are exempt);
5. Offer a variety of fruit;
6. Offer a variety of vegetables at lunch;
7. Meet the USDA standards for sodium;
8. Meet the USDA regulations for calories (minimum and maximum);
9. Limit the use of artificial food additives and high fructose corn syrup.

In addition, the District shall provide access to fresh, free drinking water during meal times.

A Competitive Food is any food or beverage sold to students on school campus during the school day and outside of the School Meals Program. The school day is defined as midnight to 30 minutes after the end of the official school day. OPUSD defines the official school day as the last class dismissal. Competitive Food sales include but are not limited to fundraisers held by parent, teacher, or student organizations that occur at any point during the school day, food and beverages sold out of vending machines, and a la carte items offered at the snack bars during meal periods. Competitive Foods sold on OPUSD campuses must meet or exceed the standards set by state and federal law. (Please refer to 7 CFR, Section 210.11, EC sections 49430-49434, CCR sections 15575-15578, 5 CCR sections 15500–15501.)

 

Without exception, foods and beverages sold during the school day are considered Competitive Foods and therefore must meet all federal and state nutritional requirements for Competitive Foods.

The federal and state nutritional requirements for Competitive Foods are as follows:

1. Food may only be sold if it is one of the following:
   1. Fruit
   2. Non-fried vegetable
   3. Dairy food (no more than 8 fl oz (elementary) and 12 fl oz (middle and high) per serving; 1% or fat free; and free from rBST/rBGH and added sugar)
   4. Healthy protein (Nuts, seeds, legumes, reduced fat cheese and part skim mozzarella, eggs (pasture-raised, organic preferred))
   5. Whole grain (defined as 51% or more unprocessed whole grain)

2. The food item must meet the following requirements:
   1. Calories from fat cannot exceed 35% (except for nuts, nut butters, seeds, reduced fat cheese or part skim mozzarella, dried fruit, and nut/seed combinations);
   2. Calories from saturated fat cannot exceed 10% (except for reduced fat cheese and part skim mozzarella, dried fruit, and nut/seed combinations);
   3. The food item may not contain trans fat;
   4. Sugar content cannot exceed 35% by weight (except fruit[1], non-fried vegetables, and dried fruit and nut/seed combinations);
   5. Sodium content cannot exceed 200 milligrams; and
   6. Each item/portion may not exceed 200 calories.
   1. Water;
   2. 100% fruit or vegetable juice, either carbonated or non-carbonated and no more than 8 fl oz (elementary) and 12 fl oz (middle and high) per serving;
   3. Flavored water (high only), either carbonated or non-carbonated, with water as the first ingredient; no added caffeine, sweetener, or artificial colors; less than 5 calories per fl oz; and no more than 20 fl oz per serving;
   4. Nonfat and 1% milk; no more than 8 fl oz (elementary) and 12 fl oz (middle and high) per serving;
   5. Plant-based milk products that are nutritionally equivalent to milk (see 7 CFR 210.10(d)(3), 220.8(i)); no more than 8 fl oz (elementary) and 12 fl oz (middle and high) per serving; less than 28 grams of total sugar and less than 5 grams of fat per serving.Only the following beverages may be sold on campus:

No candy, sugar-sweetened beverages, or caffeinated energy drinks shall be sold to students at any time on OPUSD campuses.

[1] Dried blueberries, cranberries, cherries, tropical fruit, chopped dates, and figs that contain added sugar are exempt from fat and sugar standards. Canned fruit is only permitted if it is in 100% juice.

 

Food Fundraising During the School Day

The following additional guidelines apply to any fundraiser that involves the sale of food or beverages during the school day:

1. Event organizers must obtain approval from site administration for a Competitive Food fundraiser and provide documentation demonstrating that the proposed food(s) or beverage(s) meets ALL federal and state nutritional requirements for Competitive Foods.
2. Site administration is responsible for documenting all Competitive Food sales onsite and maintaining all documentation of compliance (including but not limited nutrition labels and ingredient lists).
3. If an outside food vendor will be contracted to provide a food or beverage for sale as a Competitive Food, he/she must provide the District with all requisite documentation before he/she may be contracted. Please see Guidelines for Contracting With Food Vendors in AR 5030(e).
4. Parent organizations may not hold a Competitive Food fundraiser during meal times.
5. The District is committed to providing and creating resources on healthy food and non-food suggestions for fundraisers. See OPUSD Healthy Food Guidelines.

Rules for Competitive Food Sales by Student Organizations

At OPUSD, the Associated Student Body (ASB) at Medea Creek Middle School and Oak Park High School are the two student organizations that may sell competitive foods. Each ASB may hold a Competitive Food fundraiser a) up to 4 days within a single school year, and b) only one food or beverage item may be sold at each time.

The state of California has set forth additional rules governing the sale of foods and beverages that are conducted by student organizations during school hours: (Please refer to 5 CCR sections 15500 and 15501.)

1. Food or beverage item(s) must be pre-approved by the District’s governing board before they may be sold.
2. Food(s) or beverage(s) may not be prepared on campus. Food and beverage items must be fully assembled before being brought to school.
3. The food or beverage sold must differ from the food sold by the school cafeteria on the same school day.

 Vending Machines

1. All vending services shall be contracted by the District.
2. All food and beverages sold from vending machines accessible to students must meet the requirements for Competitive Foods and shall be sold in accordance with all federal, state, and local laws.

 

1. The withholding of food as a form of punishment is strictly prohibited.
2. Neither candy nor sugar-sweetened beverages will be used as an incentive or reward for academic performance, accomplishments, or classroom behavior.
3. The District will generate a resource list for suggested non-food incentives and rewards.

Classroom Activities, Celebrations, and Parties

1. Food served in the classroom or on school campus for activities, celebrations, and parties occurring during school hours must meet or exceed the requirements for Competitive Foods, except for the following:
   1. No more than once a month, schools at their discretion may allow classrooms to hold a celebration involving food that does not meet the requirements for Competitive Foods.
2. Food served during classroom and school activities, celebrations, and parties must meet state standards for health and safety.
3. OPUSD recommends that celebrations that include food and beverages be scheduled after the lunch period has ended. School administrators may place further restrictions on celebrations.
4. Teachers and other school staff shall require parents/guardians or other volunteers to consider nutritional quality when selecting snacks to donate for classroom parties and activities. Please refer to OPUSD Healthy Food Guidelines.

Events and Activities Held Outside School Hours

1. Schools should always offer healthy options at school-sponsored events such as Back to School Night, school dances, and athletic events. Please refer to OPUSD Healthy Food Guidelines.
2. Efforts should be made to meet or exceed the requirements for Competitive Foods (see above).
3. The District encourages event organizers to contract with licensed food vendors or with OPUSD Food Services to provide food and beverages for school-sponsored events.
4. The District strongly discourages the preparation and/or cooking of food by parent volunteers and/or staff on school campus due to high liability risk.
5. All individuals handling food must observe proper food safety protocol as required by health code. This includes foods or beverages prepared at and brought from home; cooked onsite; or removed from manufacturer packaging before serving.

Guidelines for Contracting with Licensed Food Vendors

1. Food vendors are only permitted on campus at school-sponsored events after the end of the official school day.
2. Food vendors include a) food trucks, b) vendors that bring ingredients and/or equipment to prepare food onsite, and c) vendors that prepare food in a commercial kitchen and bring pre-prepared and/or prepackaged food onto campus.
3. For the legal protection of the District and the safety of its students and families, OPUSD requires all food vendors to maintain with the Business Services office current and valid documentation of the following: 1) liability insurance with endorsement page naming OPUSD as the additionally insured, 2) Ventura County Health Permit, 3) food safety certification by the owner OR one employee, and 4) food and beverage menu. These documents demonstrate to the District that the vendor is legally responsible for any risks involved in serving food to the public, and that its facility and food handling practices are compliant with health code. Food vendors with missing or expired documentation or who have not submitted any documentation to the District are prohibited from selling food or beverages on school campuses.
4. Food vendors who have submitted current documentation to the Business Services office will be considered an “approved vendor.” The District will provide an Approved Vendors List to all interested parties. Previously approved vendors must continue to maintain up-to-date documentation in order to remain on the Approved Vendors List.

Packed Lunches and Snacks from Home

1. OPUSD parents are of many opinions as to what constitutes healthy habits, and they have the right to make explicit choices for their children, so long as those choices do not infringe upon other students’ or other families’ choices.
2. Students are encouraged to bring lunches in zero waste, reusable containers in order to minimize packaging waste.
3. OPUSD is committed to providing education and outreach to support healthy choices at school, at home, and in communities.

Staff Role Modeling

1. Staff members are encouraged to serve as role models for students by following the OPUSD Healthy Food Guidelines when requesting, offering, and using food in the classroom.
2. OPUSD is committed to supporting and promoting healthy lifestyles through nutrition education in the classroom, during after-school programs, and at family events.

 

1. The District is committed to providing clean and adequate spaces for students to consume their meals, including age-appropriate seating.
2. OPUSD Nutrition Services will operate the SBP during the morning snack recess period, referred to as nutrition.
3. Each school site will set its own meal service times in accordance with the following:
   1. Students shall have adequate time during the nutrition and lunch periods to purchase or retrieve a meal, eat a meal without rushing, and clean up after themselves.
   2. Each student should receive at least 10 minutes to consume their meal at nutrition.
   3. Each student shall receive at least 20 minutes to consume their meal at lunch.
   4. Nutrition will not be scheduled to start later than 10:30 am.
   5. Lunch will not be scheduled to start before 11:15 am or after 12:35 pm.
   6. For grades K- 5, it is recommended that lunchtime recess occur before lunch.
   7. At the high school level, tutoring, club, or organizational meetings or activities should not be scheduled during mealtimes, unless students may eat during such activities.

 

 

The District shall maintain exclusive authority and control over all advertising on District property.

Any foods and beverages marketed or promoted to students on the school campus during the school day will meet or exceed federal and state nutrition standards under 7 CFR 210.11 and CCR sections 15575-15578, such that only those foods that comply with or exceed those nutrition standards are permitted to be marketed or promoted to students.

Food and beverage marketing often includes oral, written, or graphic statements used for the purpose of promoting the sale of a food or beverage product made by the producer, manufacturer, seller or any other entity with a commercial interest in the product.

 

 

The School Meals Program ensures that OPUSD students have access to healthy meals every school day.

1. To help eligible students enroll in free and reduced-price meal programs, the District will:
   1. Streamline the application process where permitted by law, including through Direct Certification;
   2. Increase communication to those families who qualified for free/reduced meals in prior school years but who have not yet applied for the current school year;
2. The District will communicate with families at least 4 times during the school year about the availability of the SBP. Communications will include registration materials, e-News announcements, and postings on the district website.
3. Nutrition Services will provide a meal to every student who comes into the cafeteria and asks for one regardless of the presence or absence of funds.
4. Nutrition Services will follow the procedures written on its meal policy to communicate only with parents about the shortage of funds.

 

Nutrition and Health Education

OPUSD is committed to integrating California Health Education Standards into the core curriculum in all grades. The Board will enable schools to:

• Expand the OPUSD Garden Program at the elementary level to provide students with hands-on experiences in planting, harvesting, food preparation, serving and tasting, and participating in ceremonies and celebrations that observe food traditions;
• Integrate hands-on classroom experiences with relevant enrichment activities such as farm field studies, farmers market tours, and community garden and health care facility visits, so that students may begin to understand how lifestyle-related behaviors affect health and quality of life; and how nutrition, food development, and food distribution impact individual and community health;
• Develop a nutrition and health education program for each grade level as part of a sequential, coordinated, comprehensive, standards-based program designed to provide students with the knowledge and skills necessary to promote and protect their health. The curriculum shall link to the school meal program, other school foods, and nutrition-related community services;
• Explore a Career Technical Education (CTE) pathway in Entrepreneurship that will incorporate the development of a one acre farm at Oak Park High School. This farm will be capable of growing a variety of crops that can be commodified and marketed, such as flowers for floral arrangements, produce for the school cafeterias and/or a student-run cafe, community supported agriculture (CSA) boxes, and/or subscription meal services;
• Engage students as active participants in developing, advocating, and implementing nutrition and health-related policies, programs, and services;
• Integrate eating experiences, gardens, cooking classes and nutrition/health education into the core academic curriculum at all grade levels;
• Include enjoyable, developmentally-appropriate, culturally-relevant, participatory activities during the school day such as contests, promotions, cooking demonstrations or taste-testings; and
• Provide instructional staff with adequate and ongoing in-services in health education that focus on teaching strategies that assess health knowledge and skills, and promote healthy behaviors.

 

Students will:

• Learn self-management skills related to diet, physical activity, and safe food handling;
• Understand and demonstrate behaviors that prevent disease and speed recovery from illness;
• Demonstrate ways in which they can enhance and maintain healthy lifestyle-related behaviors, using knowledge gained from curriculum and current medical recommendations;
• Implement skills that demonstrate personal responsibility, particularly in positive goal-setting and decision-making;
• Analyze the influence of family, peer pressure, culture, media, technology and other factors on their decisions related to nutrition, physical activity, and lifestyle choices;
• Understand and demonstrate how to be positive, active role models for promoting health-enhancing behaviors (including healthy food and beverage choices) for their families, peers, and community through advocacy and interpersonal communication skills;
• Understand and accept individual differences in human growth and development and the relationship between the human body, nutrition, and healthy behaviors;
• Identify information, products, and services to promote healthy growth and development; and
• Explore various food, agriculture, nutrition and health-related careers as vocational options.

  

 Updated 10.17.17