Morgan County R-II School District

WELLNESS PROGRAM PLAN

Presented to the Morgan County R-II Board of Education September 17, 2018

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Morgan County R-II Schools Wellness Committee - 2017-2018

Dr. Steven Barnes Assistant Superintendent

Laura Piercy Wellness Coordinator

Chris Marshall High School Principal

Travis Troyer Middle School Principal

Kim Murdock Elementary Principal

Kim

Jennie

Wilhelm

Zolecki

High School Nurse

Elementary School Nurse

Tracy Lepley School Food Service Director

Eileen Applegate High School/Middle School Physical Education Teacher

Kent Thomas Middle School Physical Education Teacher

Broc Silvers High School Physical Education Teacher

Timothy Spiers Elementary Physical Education Teacher/School Wellness Champion

Sara Moon Elementary Guidance Counselor/ School Wellness Champion

Mandy Sprinkles High School Teacher

Allison Walters Middle School Teacher

Debbie Spears Middle School Teacher/School Wellness Champion

Fallon Silvers Elementary Teacher

Jessica Simmons Elementary Teacher

Gay Marriott School Board Member

Dr. Amanda Shipp Community Member/Family Practice

Lana Gilbert Elementary/MS/HS Parent

Cash Boicourt Elementary School Student

Emma Geier High School Student

Ashley Judd Community Member/Health Center

Geni Harms Community Member/Katy Health

April Boicourt Elementary /HS Parent

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DISTRICT WELLNESS PROGRAM

Background of the Program

The Child Nutrition and WIC Reauthorization Act of 2004 require each school district that participates in a program under the National School Lunch Act to establish a local wellness policy for each school in the district by the beginning of the 2006-07 school year. The federal law requires that parents, students, representatives from the school food service, Board members, administrators, and members of the public be involved in the development of the policy, which must include the following components:

1. Nutrition guidelines selected by the district that apply to all foods available on each school campus during the school day and that promote student health and reduce childhood overweight and obesity.

2. Assurances that guidelines for reimbursable school meals will be no less restrictive than those reflected in the regulations and guidance issued pursuant to the National School Lunch Act.

3. Goals for nutrition education designed to promote student wellness in a manner the district determines is appropriate.

4. Goals for physical activity designed to promote student wellness in a manner the district determines is appropriate.

5. Goals for other school-based activities designed to promote student wellness in a manner the district determines is appropriate.

6. A plan for measuring implementation of the local wellness policy.

7. Designation of at least one (1) person who is responsible for policy implementation.

Dr. Steven Barnes, Assistant Superintendent of Schools, was named by Dr. Joyce Ryerson Superintendent of Schools to head the Wellness Committee for the 2017-18 school year. The committee members represent parents, students, community members, food service personnel, district staff members, administrators, and school board members in an attempt to obtain the views of all stakeholders throughout the school district. Dr. Barnes can be reached at barness@versaillestigers.org or at 573-378-4231.

History: The Wellness Committee originally met five (5) times between December 7, 2005 and February 22, 2006. The first meeting gave committee members the background necessary to understand what the committee was being tasked to accomplish. In addition, the committee discussed the mission of the committee and decided upon the following purpose statement:

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The purpose of the Morgan County R-II School District Wellness Committee is to guide district policies for promotion of healthy lifetime activities. Subsequent meetings of the Wellness Committee took place January 11, January 25, February 8, and February 22, 2006. These meetings focused upon examining current nutrition standards in the district; examination of current physical fitness activities and physical activity standards in the district; examination of nutrition curriculum utilized K – 12; discussion of vending machines, school stores and their role in school nutrition; and other district activities including class parties. As a result of these series of meetings the primary goals of the Morgan County R-II Schools wellness program were established as:

• Promotion of student health • Reduction in student overweight/obesity • Facilitating student learning of lifelong healthy habits and increased student achievement.

The committee continues to meet as needed during each school year to evaluate the program and refine the procedures. The following procedures are recommended by the committee to guide the implementation of the district wellness program. Due to receiving a Healthy Schools/Healthy Communities Grant this year, the Wellness Committee will be meeting four times a year, or quarterly, each school year.

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1. Nutrition Guidelines The district designates the following nutrition guidelines, based on the Missouri Eat Smart Nutrition Guidelines, for foods and beverages served in schools during the school day:

1a. School Breakfasts –

• 100% of cereals offered contain: o No more than 35% of weight from sugar per serving o At least 1 g. of fiber per serving

• Foods containing whole grains are offered 1 day a week • Fresh, canned, dried or frozen fruits or vegetables are offered daily • Only the following will be offered daily:

o Low fat (1% or ½%) and skim (nonfat) milk

1b. School Lunches –

• K-5 meals will not exceed 650 calories per day. • 6-8 meals will not exceed 700 calories per day. • 9-12 meals will not exceed 850 calories per day. • Components of lunch program:

A. Milk (Low fat 1% or ½% and skim milk, white and flavored milk acceptable) B. Whole-grains C. Meat or Meat Alternate D. Vegetables (Dark Green, Red/Orange, Beans/Peas, Starchy, Other) E. Fruit (Fresh, Frozen w/o Sugar Added, Dried, Canned with light Syrup)

• Students must pick at least three of the five offerings but a full serving of Vegetables and/or fruit is required.

1c. À La Carte Food Items –

• Include the following: o Main dishes are comparable in portion sizes to any food item served in the NSLP or

SBP. o Fruits or vegetables o Low-fat and/or nonfat yogurt o Grain product that contain 50% or more whole grains by weight (have whole grain

as the main ingredient) o Other items – at least 50% of items offered meet all of the following criteria per

serving: § Fat – Except for nuts, seeds and nut butters, not more than 35% of total

calories from fat. § Saturated fat – less that 10% of calories. § Trans fat- 0% § Sugar – Except for fruit without added sugar, not more than 35% of weight

from sugar.

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§ Calories – Not more than 200 calories per selling unit.

1d. À La Carte Beverage Items – Will follow SMART SNACK Standards.

• Only the following will be offered:

o Water—plain, with or without carbonation—no limit o Only low-fat (1% or ½ %) and/or skim (nonfat) milk

§ Elementary-8 fl oz § Middle School—12 fl oz § High School-12 fl oz

o 100% fruit juice or vegetable juice with or without carbonation

§ Elementary—8 fl oz § Middle School—12 fl oz § High School—12 fl oz

1e. Food Items Sold in Vending Machines and School Stores –

• The sale of Foods of Minimal Nutritional Value are not allowed on school property in areas accessible to students:

o In elementary and middle schools until 30 min after the end of the school day. o In high schools until one hour after the end of the last lunch period and 30 min after the

end of the school day o Note: a school day is from midnight before the school day until 30 minutes after the

school day.

• The sale of OTHER VENDED FOODS including school stores – At least 50% of items offered must meet all of the following criteria per selling unit (Consistent with SMART SNACK standards)

o Fat – Not more than 35% of total calories from fat except for nuts, seeds and nut butters.

• Saturated fat—less than 10% of calories • Trans fat—0g

o Sugar – Not more than 35% of weight from sugar except for fruit (without added sugar). o Sodium—200 mg or less o Calories – Not more than 200 calories per selling unit

1f. Beverage Items Sold in Vending Machines and School Stores –

o Elementary Schools § No vending machines will be available for students in the elementary.

o Middle Schools – beverages must be SMART SNACK compliant § Provide nutritious and/or lower calorie beverages to middle school students,

such as bottled water, 100 percent juice, sports drinks, no-calorie soft drinks and low-calorie juice drinks.

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§ Water—plain, with or without carbonation—no limit § Milk—unflavored low-fat; unflavored fat-free, or flavored fat-free

milk—12 fl oz § Juice—100% fruit or vegetable juice, with our without carbonation—

12 fl o z

§ No full-calorie soft drinks or full-calorie juice drinks with five percent or less juice provided until after school hours.

o High Schools

§ Provide a variety of beverage choices to high school students, such as bottled water, 100 percent juice, sports drinks and juice drinks.

§ Water—plain, with or without carbonation—no limit § Milk—unflavored low-fat; unflavored fat-free, or flavored fat-free

milk—12 fl oz § Juice—100% fruit or vegetable juice, with our without carbonation—

12 fl o z § Low and No-Calorie Beverages with our without caffeine and/or

carbonation • Low calorie max. 40 calories per 8 fl oz or 60 calories per 12

fl oz. (Equivalent to 5 calories per fl oz) • No calorie—less than 5 calories per 8 fl oz or 10 calories per

20 fl oz. § No more than 50 percent of the vending selections will be soft drinks.

1g. After-School Programs –

• On all days of the week, snacks will meet the following standards: o Fat – Not more than 35% of total calories from fat except for cheese, nuts, seeds and nut

butters. o Sugar – Not more than 35% of weight from sugar except for fruit (without added sugar),

100% juice and milk. 1h. Rewards –

• Students are encouraged to have individual water bottles in the classroom if school policy allows it.

• Foods or beverages will not be used as rewards in the classroom nor be withheld as a form of punishment for academic performance or student behavior.

1i. Celebrations and Parties - • Celebrations and parties will be limited. Literature with suggestions for healthier snacks will

be sent home to parents to encourage healthy food and beverage choices. Celebrations and parties will be scheduled after the lunch period. Parents will be encouraged to provide snacks for celebrations and/or parties that follow the SMART SNACK Standards.

1j. Fundraisers and Intramural Activities –

• Fundraising and intramural activities are supportive of physical activity an healthy eating.

• Morgan County R-II School District will NOT have fundraisers during the school day on

district property that involves the sale of foods that do not meet the SMART SNACK

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Standards. • Foods sold off campus, outside the school day or to nonstudents do not have to meet the

SMART SNACK requirements. • Foods that do not meet the SMART SNACK standards and are not intended for consumption at

school may be delivered during the school day, and order forms for such food may be distributed during the school day as long as the activities otherwise comply with district policies and procedures.

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2. Nutrition Education The district's nutrition education goal is to integrate sequential nutrition education with the comprehensive health education program and, to the extent possible, the core curriculum taught at every grade level in order to provide students with the necessary knowledge and skills to make healthy nutrition decisions. In order to achieve the nutrition education goal, the district will: 2a. Provide students at all grade levels with adequate nutritional knowledge including, but not limited

to:

• The benefits of healthy eating. • Essential nutrients. • Nutritional deficiencies. • Principles of healthy weight management. • The use and misuse of dietary supplements. • Safe food preparation, handling and storage.

2b. Provide students with nutrition-related skills that minimally include the ability to:

• Plan healthy meals.

• Understand and use food labels.

• Apply the principles of the Dietary Guidelines for Americans (DGA) and MyPyramid.

• Critically evaluate nutrition information, misinformation and commercial food advertising.

• Assess personal eating habits, nutrition goal-setting and achievement.

2c. Provide instructional activities that stress the appealing aspects of healthy eating and are hands-on, behavior based, culturally relevant, developmentally appropriate and enjoyable. Examples of activities include, but are not limited to: food preparation, contests, promotions, taste testing, farm visits and school gardens.

2d. Encourage district staff to cooperate with local agencies and community groups to provide students

with opportunities for volunteer work related to nutrition, such as in food banks, soup kitchens or after-school programs.

2e. Ensure that school counselors and school health services staff consistently promote healthy eating

to students and other staff and that these professionals are prepared to recognize conditions such as unhealthy weight, eating disorders and other nutrition-related health problems among students and staff as well as assure access to healthcare.

2f. Coordinate the food service program with nutrition instruction. Food service staff should also

work closely with those responsible for other components of the school health program to achieve common goals.

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3. Physical Activity Moderate Physical Activity—Low-impact to medium-impact physical exertion designed to increase and individual’s heart rate to rise to at least 75 percent of his or her maximum heart rate. Examples of moderate physical activity include, but are not limited to, running, calisthenics, or aerobic exercise. Time spent in recess and physical education counts as moderate physical activity.

Recess—A structured play environment outside of regular classroom instructional activities that allows students to engage in safe and active free play.

The district's physical activity goal is to assist students in learning to value and enjoy physical activity as an ongoing part of a healthy lifestyle by ensuring that every student has the opportunity to develop the knowledge and skills necessary to perform a variety of physical activities, maintain physical fitness and regularly participate in physical activity. In order to achieve the physical activity goal, the district will:

3a. Develop a sequential program of appropriate physical education for every student. The elementary program will provide for:

• Thirty minutes of recess per day on full school days. Recess may be incorporated into the lunch period, but will be scheduled before lunch and held outdoors when possible. Twenty minutes of recess will be scheduled on early dismissal days.

• An average of 200 (required: 150) minutes of moderate physical activity each five-day school week or an average of 30 (required: 30) minutes per school day. The program will also provide for 50 (required: 50) minutes per week of physical education under the supervision of a certified physical education instructor. We recommend physical activity breaks in the classroom.

• The middle school program will provide for 40 (recommended: 225) minutes of moderate physical activity during each school week and 3000 (required: 3000) minutes of physical education per year. This is physical education class. We recommend physical activity breaks in the classroom (ie: GoNoodle).

• The high school program will provide for one (1) unit of physical education prior to graduation. All activity will:

o Emphasize knowledge and skills for a lifetime of regular physical activity.

o Meet the needs of all students, especially those who are not athletically gifted or who have special needs.

o Provide a variety of activity choices, feature cooperative as well as competitive activities, and account for gender and cultural differences in students' interests.

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o Prohibit exemptions from physical education courses on the basis of participation in an athletic team, community recreation program, ROTC, marching band or other school or community activity.

o Be closely coordinated with the other components of the overall school health program.

3b. Provide opportunities and encouragement for students to voluntarily participate in before-and after-school physical activity programs, such as intramural activities, interscholastic athletics and clubs by:

• Providing a diverse selection of competitive and noncompetitive, as well as structured and unstructured, activities to the extent that staffing and district/community facilities permit.

• Offering intramural physical activity programs that feature a broad range of competitive and cooperative activities for all students.

• Encouraging partnerships between schools and businesses. Promotion of such partnerships must be appropriate and in accordance with Board policy and applicable procedures.

3c. Strive to provide joint school and community recreational activities by:

• Actively engaging families as partners in their children's education and collaborating with community agencies and organizations to provide ample opportunities for students to participate in physical activity beyond the school day.

• Encouraging schools to work with recreation agencies and other community organizations to coordinate and enhance opportunities available to students for physical activity during their out-of-school time.

• Encouraging schools to negotiate mutually acceptable, fiscally responsible arrangements with community agencies and organizations to keep district-owned facilities open for use by students, staff and community members during non-school hours and vacations.

• Encouraging district officials to work together with local public works, public safety, police departments and/or other appropriate state and federal authorities in efforts to make it safer and easier for students to walk and bike to school.

3d. Prohibit the use of physical activity as a form of discipline or punishment and ensure that physical education and recess will not be withheld as punishment.

3e. Discourage periods of inactivity that exceed two (2) or more hours. When activities such as

mandatory school-wide testing make it necessary for students to remain indoors for long periods of time, staff should give students periodic breaks during which they are encouraged to stand and be moderately active.

3f. Provide and encourage--verbally and through the provision of space, equipment and activities--

daily periods of moderate to vigorous physical activity for all participants in onsite after-school childcare and enrichment programs sponsored by the district.

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4. Other School-Based Activities The district's goal for other school-based activities is to ensure an integrated whole-school approach to the district's wellness program. The district will achieve this goal by addressing the areas itemized below.

4a. Community Involvement

School instructional staff will collaborate with agencies and groups conducting nutrition education in the community to send consistent messages to students and their families. Guest speakers invited to address students will receive appropriate orientation to the relevant policies of the district.

The wellness program shall make effective use of district and community resources and equitably serve the needs and interests of all students and staff, taking into consideration differences of gender, cultural norms, physical and cognitive abilities and fitness level. 4b. Family Involvement

The district will strive to engage families as partners in their children's education by supporting parental efforts to motivate and help their children with maintaining and improving their health, preventing disease and avoiding health-related risk behaviors. Strategies the district may implement to achieve family involvement may include, but are not limited to:

1. Offering healthy eating seminars for parents/guardians. 2. Providing nutrition information to parents/guardians in the forms of newsletters, handouts,

presentations or other appropriate means. 3. Posting nutrition tips on district websites. 4. Providing nutrient analyses of district menus. 5. Providing parents/guardians a list of appropriate foods that meet the district's nutrition standards

for snacks. 6. Providing parents/guardians with ideas for healthy celebrations, parties, rewards and fundraising

activities. 7. Encouraging parents/guardians to pack healthy lunches and snacks and to refrain from including

beverages and foods that do not meet the district’s nutrition standards for individual foods and beverages.

8. Providing opportunities for parents/guardians to share their healthy food practices with others in

the school community.

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9. Designing curricular nutrition education activities and promotions to involve parents/guardians and the community.

10. Supporting efforts of parents/guardians to provide their children with opportunities to be physically

active outside of school. 11. Providing information about physical education and other school-based physical activity

opportunities available to students before, during and after the school day. 12. Sharing information about physical activity and physical education via the district's website,

newsletter, other take-home materials, special events or physical education homework. 13. Working with families to provide consistent sun safety information that includes an overview of

the district's sun safety program, an explanation of how parents/guardians can reinforce the program at home and how they can become involved with and support the district’s program.

14. Encouraging parents/guardians to volunteer time in the classroom, cafeteria or at special events that

promote student health. 15. Disseminating information about community programs that offer nutrition assistance to families. If practical, the district will provide information in a language understandable to parents/guardians. 4c. Marketing and Advertising

Marketing in district facilities will be consistent with the goals of the district's wellness program and comply with Board policy. The district will strive to promote the wellness program and educate parents regarding the quality of district foods.

Tobacco advertising is not permitted on district property, at district-sponsored events or in district-sponsored publications. Food and beverage marketing will be limited to the promotion of foods and beverages that meet the nutrition standards of Smart Snacks Standards (adopted by the Board). Other examples of marketing and advertising the district will scrutinize include, but are not limited to: pricing strategies that promote healthy food choices, audiovisual programming, educational incentive programs, scoreboards, book covers and vending machine displays.

4d. Meal Times

Students are not permitted to leave school campus during the school day to purchase food or beverages. Meal times will comply with the following guidelines:

1. Meal times will provide students with at least 10 minutes to eat after sitting down for breakfast and 15 minutes after sitting down for lunch.

2. Activities such as tutoring or meetings will not be held during mealtimes unless students may eat

during such activities. 3. Drinking water will be available to students during meals.

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4. Students will have access to hand-washing facilities before they eat meals or snacks. 5. The district will take reasonable steps to accommodate the tooth-brushing regimens of students. 6. Students will be allowed to converse during meals. 7. The cafeteria will be clean, orderly and inviting. 8. Adequate seating and supervision will be provided during meal times. 4e. Outdoor Air Quality

The principal of each school will be responsible for daily monitoring of Air Quality Index (AQI) information provided by local authorities based on the following guidelines:

1. When the AQI is "code orange" (unhealthy for sensitive groups of people), students with a history of reactions to ozone exposure will be permitted to reduce their outdoor exertion level or time spent outdoors, and the staff will arrange alternative indoor physical activities. Appropriately trained staff responsible for student supervision will monitor such students for symptoms of respiratory distress.

2. When the AQI is "code red" (unhealthy), students with a history of reactions to ozone exposure

will remain indoors and participate in indoor physical activities. Appropriately trained staff responsible for student supervision will monitor such students for symptoms of respiratory distress. All other students will be allowed to engage in no more than one (1) hour of heavy exertion (i.e., activities that involve high-intensity exercise such as basketball, soccer and running) while outdoors.

3. When the AQI is "code purple" (very unhealthy) or "code maroon" (hazardous), all students will be

kept indoors and participate in indoor physical activities. Appropriately trained staff responsible for student supervision will monitor all students for symptoms of respiratory distress.

4f. Staff Development and Training

All staff will be provided with ongoing training and professional development related to all areas of student wellness. The pre-service and ongoing in-service training will include teaching strategies for behavior change and will focus on giving teachers the skills they need to use non-lecture, active learning methods. Staff responsible for nutrition education will be adequately prepared and regularly participate in professional development activities to effectively deliver the nutrition education program as planned. Staff responsible for implementing the physical education program will be properly certified and regularly participate in area-specific professional development activities.

Qualified nutrition professionals will administer the district meal programs and will receive ongoing, area-specific professional development. The district will provide continuing professional development for all district nutrition professionals. Staff development programs will include appropriate certification and/or training programs for child nutrition directors, school nutrition managers and cafeteria workers, according to their levels of responsibility. 4g. Sun Safety

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"Sun safety" describes a range of behaviors that include wearing appropriate clothing, applying sunscreen and limiting sun exposure. The sun safety program will focus on outdoor behavior and will be developmentally appropriate, active, engaging and taught in lessons that emphasize the positive benefits of sun safety. Sun safety education will be designed to assist students with:

1. Knowledge about the harmful effects of the sun and ways to protect skin. 2. Sun-safe skills, including the correct use of protective clothing, hats, sunglasses, sunscreen and lip

balm as well as seeking shade and limiting sun exposure when possible and practical during the hours of peak sun intensity.

3. Knowledge about how to assess personal sun safety habits, set goals for improvement and achieve

these goals. 4h. Tobacco

Tobacco use prevention education will focus on all grades with particular emphasis on middle school and reinforcement in all later grades. Instructional activities will be participatory and developmentally appropriate. Tobacco use prevention education programs will be implemented in accordance with Board policy, relevant administrative procedures and law.

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5. Nursing Services: The Morgan County R-II School District provides three nurses to assist with the comprehensive

school health program designed to protect and promote the health and well-being of the students and staff members.

The written health services plan is in place and reviewed on an annual basis. The program complies with board policies, statutes and regulations. It also provides procedures for first aid, health management and emergency care, while managing records and reports of the students and staff served. The district also conducts appropriate health screenings to assess and evaluate the health and developmental status of students.

Wellness Day, a district wide program designed to promote health and wellness among the staff members and faculty, organized annually by the nurses. Various lab work, immunizations, flu shots and other services are offered by an outside agency.

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Oversight and Evaluation The wellness program coordinators are responsible for monitoring implementation of the district wellness program by:

1. Assuming responsibility for the assessment of existing policies and procedures. 2. Prioritizing wellness goals and writing work plans for each goal. 3. Measuring implementation of the district wellness policy and procedure. 4. Ensuring that the district meets the goals of the wellness policy and procedure. 5. Reporting to the Board on compliance and progress annually. Monitoring

The food service director/authorized representative will monitor food service areas for compliance with the district's nutrition guidelines and will report on this matter to the wellness program coordinators. The program coordinators will develop an annual summary report based on input from schools within the district regarding district-wide compliance with the district's wellness-related policies and procedures. The report will include a baseline of assessed indicators, impact of policy and procedure changes on those indicators, a report of progress, steps for moving to the next priority, work plans for the next year, and recommended policy revisions. The report will be provided to the Board of Education and made available on the district's website or by other appropriate means.

Compliance Indicators

During initial development of the district’s wellness-related policies and procedures, each school in the district will conduct a baseline assessment of the schools existing nutrition and physical activity programs and practices. The wellness committee will compile these results. In addition to the baseline information provided from each school, the committee will use no fewer than four (4) of the following indicators to measure the impact of the district wellness program: 1. School Health Index. 2. Physical fitness reports. 3. Weight status or body mass index (BMI) of students. 4. Fruit and vegetable intake of students. 5. Number of healthy food items available in vending machines. 6. Number of discipline problems. 7. Achievement levels of students. 8. Student absenteeism 9. Number of staff who participated in training and development related to student wellness. Policy Review

The wellness program coordinators will provide policy revision recommendations to the Board of Education based on the analysis of the compliance indicators as part of the annual report. The Board will revise the wellness policy as it deems necessary. Administrative procedures will be revised accordingly.

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The following indicator grids will be used in evaluating the effectiveness of the district wellness program and aid in the data driven decision-making efforts relating to program goals and procedures.

DISTRICT WELLNESS PROGRAM EVALUATION

Process Indicator Baseline + two years (2008-

09)

Baseline + three years (2009-

10)

Baseline + four years (2010-

11)

Baseline +five years (2011-

12)

Baseline +six

years (2012-

13)

Baseline +seven Years (2013-2014)

Baseline +eight Years (2014-2015)

Baseline +nine Years (2015-2016)

Baseline + ten Years (2016-

17)

Baseline + 11

Years (2017-

18) Number of appropriate members on the Wellness Committee

30

31

28

22

20

20

23

25

25

25

Number of meetings held by Wellness Committee

1

1

1

1

1

1

1

4

3

3

Number of Wellness Policy Items Fully in Place

27

27

30

30

30

30

30

30

31

31

Number of Wellness Policy Items Partially in Place

3

3

0

0

0

0

0

0

0

0

Number of Wellness Policy Items Under Development

0

0

0

0

0

0

0

0

0

0

Number of Wellness Policy Items not in Place

1

1

1

1

1

0

0

0

0

0

Number of Staff Participating in Training/Development Related to Student Wellness

14

14

14

14

16

15

15

31

9

16

19

Outcome Indicator

Baseline + two years (2008-

09)

Baseline + three years (2009-

10)

Baseline + four years (2010-

11)

Baseline + five years (2011-

12)

Baseline +six

years (2012-

13)

Baseline +seven Years (2013-2014)

Baseline +eight Years (2014-2015)

Baseline + nine Years (2015-2016

Baseline + ten Years (2016-2017)

Baseline + 11

Years (2017-2018)

Percent of Students Overweight or At-risk of Overweight – Grade 5

54/97 (56%)

8/34

(23.5%)

N/A

34/73

(26.3%)

40/110 (36.4%)

23/99

(23.2%)

23/90

(25.5%)

48/101 (48%)

40/96

(42%)

47/100 47%

Percent of Students Overweight or At-risk of Overweight – Grade 9

21/106 (19.8%)

16/98

(16.3%)

29/111 (26.1%)

30/114 (26.3%)

26/105 (24.7%)

28/109 (25.7%)

20/100 (20%)

25/98 (26%)

34/102 (33%)

26/100 (26%)

Percent of Healthy Food Items Available in School Store

10/25-MS

6/10-HS (45.7%)

18/38-MS

5/8-HS (60.5%)

15/15-MS

7/10-HS (88%)

15/15 MS 7/10 HS (88%)

15/15 MS

7/10 HS (88%)

15/15 MS

10/10 HS

(100%)

15/15/ MS

10/10 HS

(100%)

N/A N/A N/A

Percent of Healthy Beverage Choices Available in Vending Machines

20/25-MS

19/25-HS

(78%)

15/15-MS

25/25-HS

(100%)

15/15-MS

25/25-HS

(100%)

15/15 MS 25/25 HS (100%)

15/15 MS

25/25 HS

(100%)

15/15 MS

25/25HS (100%)

15/15 MS

25/25 HS

(100%)

15/15 MS

25/25 HS

(100%)

15/15 MS

25/25 HS

(100%)

15/15 MS

25/25 HS

(100%) Physical Activity Levels of Students (Grades 4 & 5)

51/211 (24%)

38/105 (36%)

103/185 (55.6%)

27/73 (37.0%) 5th only

106/209 (50.7%)

45/204 (22.05%)

122/309 (39.48%)

125/199 (62.8%)

108/204 (52.9%)

83/215 39%

Percent of Students Advanced/Proficient

62.2%-CA

61.7%-MA

63.4%-CA

62.3%-MA

60.5%-CA

67.7%-MA

53.0%-CA

69.1%- MA

55.2%-CA

58.5%- MA

52.2%-CA

53.2% -MA

55.5%- CA

32.5 - MA

56.5 CA 38.1 MA

53.5 CA 44.6 MA

N/A

Number of Teacher Referrals – Elementary

203

249

212

389

543

522

727

550 (all)

277

300

Number of Teacher Referrals – Middle School

258

268

197

435

208

154

140

127

(Only ISS & OSS)

272

312

Number of Teacher Referrals – High School

294

315

128

255

198

232

250

213

(Only ISS & OSS)

240

249

District Attendance Rate

95.3%

94.7%

94.8%

94.4%

93.6%

*86.1%

85.7%

85.5

90.7

88.8

*began using percent above 90% from APR for future comparison