Health and Wellness Policy Wa He Lut Indian School (Based on Indian Affairs Manual, Part 30, Chapter 7) 1.1 Purpose This policy establishes guidance for creating a healthier school environment. Its purpose is to set minimum standards for school wellness at elementary and secondary schools funded by the Bureau of Indian Education (BIE). 1.2 Scope This policy applies to all elementary and secondary schools operated by the BIE. While tribally controlled schools operating under Public Law 100‑297 and Public Law 93‑638 may adopt their own policies, the BIE encourages grant and contract schools to adopt this policy, use BIE resources, and participate in BIE‑sponsored health and wellness initiatives. 1.3 Policy All BIE schools must follow the requirements in the following policy areas: Wellness Council School Meals and Snacks Healthy Traditional and Cultural Foods Competitive Foods and Beverages Health and Nutrition Education Physical Activity School Employee Wellness Physical Education Before and After School Programs 1.3.1 Wellness Council Schools are encouraged to establish a local Wellness Council to support a healthier school environment. Council Responsibilities Include: Establishing diverse membership, including school staff, administrators, students, families, community members, and partners Meeting at least every other month Conducting an annual inventory of school wellness Developing an annual action plan based on identified needs Publicly posting local wellness policies Reviewing and updating the policy annually Communicating activities and progress annually to staff, families, students, and the Education Line Officer (ELO) Making meeting minutes available to families, the community, and the ELO Supporting partnerships that connect student health and academic success 1.3.2 School Meals and Snacks Schools serving meals and snacks must: Meet USDA minimum nutritional standards Follow the Dietary Guidelines for Americans Meet applicable health department food safety standards Participate in eligible USDA child nutrition programs when possible Provide training for food service staff on healthy food preparation and portion control 1.3.3 Healthy Traditional and Cultural Foods Schools should: Incorporate healthy foods that reflect the traditions and cultures of the student body Consult with students, families, and Tribal communities when doing so Strive to serve at least one healthy traditional or cultural food each month Encourage school gardens when feasible Support student participation in food cultivation and preparation Provide professional development for meal staff Conduct annual taste tests and cooking demonstrations 1.3.4 Competitive Foods and Beverages Schools must ensure that: Food is never withheld as punishment Food is not used as a reward (except during celebrations) Food and beverage marketing is limited to healthy options Competitive food policies are developed locally and shared annually with families 1.3.5 Health and Nutrition Education Schools must provide: Health Education Skill‑based health education at all grade levels Instruction aligned with state standards Medically accurate and age‑appropriate curriculum Regular student assessment Annual professional development for educators Nutrition Education Instruction for all students Messaging shared through classrooms, cafeterias, and homes Integration of nutrition concepts across subject areas when feasible 1.3.6 Physical Activity Schools should: Provide daily physical activity opportunities Offer at least 20 minutes of recess for elementary students Avoid withholding physical activity or recess as punishment Provide opportunities for before‑ and after‑school physical activity Support walking and biking to school where feasible 1.3.7 School Employee Wellness Schools should appoint a School Employee Wellness Coordinator to: Coordinate wellness efforts Convene a staff wellness committee Survey staff wellness needs Develop a wellness action plan Report progress to the Wellness Council 1.3.8 Physical Education Schools must ensure that: All students have equitable access to physical education Curriculum is written, sequential, and aligned to state standards Instruction uses inclusive strategies Students engage in moderate to vigorous activity for at least 50% of class time Students are assessed on physical education skills 1.3.9 Before and After School Programs Programs should: Dedicate at least 20% of time to physical activity Offer nutrition education and healthy snacks when feasible Encourage connections to community activity opportunities Provide annual professional development for staff 1.4 Authority 42 U.S.C. § 1751 Public Law 111‑296 – Healthy, Hunger‑Free Kids Act of 2010 Public Law 79‑396 – Richard B. Russell National School Lunch Act Public Law 108‑265 – Child Nutrition and WIC Reauthorization Act of 2004 7 CFR Parts 210 and 220 1.5 Responsibilities Roles and responsibilities are defined for the BIE Director, Deputy Director, Associate Deputy Directors, Education Line Officers, and School Principals to support implementation, monitoring, training, partnerships, and continuous improvement of school health and wellness environments. 1.6 Definitions Wellness Council: A committee that assesses and supports local school wellness School Meals/Snacks: Foods served during the school day Competitive Foods: Foods sold outside of reimbursable meal programs Extended School Day: Programming before or after the official school day