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• Nutrition education is incorporated during classroom snack times, not just during <br /> meals. Foods and beverages sold at fundraisers should include healthy choices and <br /> provide age-appropriate selections for all schools. <br /> • Advertising messages are consistent with and reinforce the objectives of the <br /> education and nutrition environment goals of the school. <br /> • Advertising of foods or beverages in the areas accessible to students during meal <br /> times must be consistent with established nutrition environment standards. <br /> Eating Environment <br /> • The National Association of State Boards of Education recommends that students <br /> should be provided adequate time to eat lunch, at least 10 minutes for breakfast and <br /> 20 minutes for lunch, from the time the student is seated. <br /> • Lunch periods are scheduled as near the middle of the school day as possible. <br /> • Cafeterias include enough serving areas so that students do not have to spend too <br /> much time waiting in line. <br /> • Dining areas are attractive and have enough space for seating all students. <br /> • Bottled water will be available for students at meals for an additional cost. <br /> • Children should be encouraged to clean hands prior to consuming food. <br /> Child Nutrition Operations <br /> • The child nutrition program will aim to be financially self-supporting. However, <br /> the program is an essential educational support activity. Budget neutrality or profit <br /> generations will not take precedence over the nutritional needs of the students. <br /> • The child nutrition program will ensure that all students have affordable access to <br /> the varied and nutritious foods they need to stay healthy and learn well. <br /> • The school will strive to increase participation in the available federal child <br /> nutrition programs (e.g. school lunch, school breakfast, after-school snack and <br /> foodservice programs). <br /> • Employ a food service director, who is properly qualified, certified and /or <br /> credentialed according to current professional standards, to administer the school <br /> food service program and satisfy reporting requirements. <br /> • All food service personnel shall have adequate pre-service training in food service <br /> operations. <br /> 62 <br />