FOOD IN THE CLASSROOM
Everyone at Harris School recognizes the importance of celebrating accomplishments and milestones. In an effort to promote good nutritional practices as well as to provide a safe environment for all our students, we have developed the following Guidelines for Food in the Classroom.
Explanation of "snacks" and "treats":
Snack - any food that is eaten in between meals, but has some nutritional value. Example such as cheese. crackers, pizza, fruit, vegetables, yogurt, 100% fruit juice.
Treat - foods that have no nutritional value. Examples such as candy, cake, soda
1. It is strongly recommended that special events be noted with non edible items such as school supplies:pencils, stickers, note pads, a donation of a book in your child's name to the classroom or library, having a parent or family member read to the child's class, donation of a game or activity for classroom use.
2. The classroom teacher and the school nurse will approve any food or drinks brought to school at least two days in advance of an event. This will help to make sure that any students with food allergies will be protected. Peanut/tree nut products or any item that has been processed in a facility that processes peanuts will not be allowed.
3.Any food that is brought to the classroom must be individually wrapped or prepared by a licensed food vendor. Pre-packaged foods must list all ingredients on the label. No food or drink will be allowed without prior authorization.
4. "Treat" food will be avoided in the classroom. Nutritious "snacks" as alternatives to "treats" are to be encouraged at school and at home. In fact, non-edible items will help a child to remember a special event long after that last bite of a snack.
1.Ogden CL, Carroll MD, Kit BK, Flegal KM. Prevalence of childhood and adult obesity in the United States, 2011-2012. Journal of the American Medical Association 2014;311(8):808-814.
2.Rhode Island Nutrition Guidelines for School Vending & A La Carte Foods
Explanation of "snacks" and "treats":
Snack - any food that is eaten in between meals, but has some nutritional value. Example such as cheese. crackers, pizza, fruit, vegetables, yogurt, 100% fruit juice.
Treat - foods that have no nutritional value. Examples such as candy, cake, soda
- There are quite a few students in this school that have food allergies, some of which are life threatening. These students may have a reaction if the food is eaten or if they only come into contact with the food.
- In 2012, more than one third of children and adolescents were obese or overweight.1.
- Recent legislation has mandated that school districts develop a wellness policy regarding diet and nutrition. In R.I. the policy requires that any food available to students be of high nutritional value and low in fat, sodium and sugar.2.
1. It is strongly recommended that special events be noted with non edible items such as school supplies:pencils, stickers, note pads, a donation of a book in your child's name to the classroom or library, having a parent or family member read to the child's class, donation of a game or activity for classroom use.
2. The classroom teacher and the school nurse will approve any food or drinks brought to school at least two days in advance of an event. This will help to make sure that any students with food allergies will be protected. Peanut/tree nut products or any item that has been processed in a facility that processes peanuts will not be allowed.
3.Any food that is brought to the classroom must be individually wrapped or prepared by a licensed food vendor. Pre-packaged foods must list all ingredients on the label. No food or drink will be allowed without prior authorization.
4. "Treat" food will be avoided in the classroom. Nutritious "snacks" as alternatives to "treats" are to be encouraged at school and at home. In fact, non-edible items will help a child to remember a special event long after that last bite of a snack.
1.Ogden CL, Carroll MD, Kit BK, Flegal KM. Prevalence of childhood and adult obesity in the United States, 2011-2012. Journal of the American Medical Association 2014;311(8):808-814.
2.Rhode Island Nutrition Guidelines for School Vending & A La Carte Foods