Beginning this fall, Mississippi Schools will step up their efforts to prevent obesity through increased education about good nutrition and by offering more time for physical activities during the school day.

Understanding the terms used in the Mississippi Physical Education Framework will help parents and students know what to expect in school.   Parents can help their schools by supporting their efforts to help our kids become healthier at school AND at home!

SIMPLY PUT:

Physical Activity is any movement of the body that expends energy and results in an increased heart rate.  Recess and walking count!

Activity Based Instruction allows students to practice physical activities in support of other subject areas - like working in an outdoor living classroom (think school gardens) while learning biology and math.

Comprehensive Health Education means curriculum that guides students in developing the basic knowledge, decision making skills and ability to obtain valid health information.

PHYSICAL EDUCATION SUMMARY (GRADES K-8)

• 150 minutes per week of instruction through a combination of physical education, physical activity, and activity based instruction
• 45 minutes per week of health education
• 50 minutes in physical education is the minimum required per week.
• Fitness testing will be conducted in Grade 5
• For grades 7-8 extracurricular activities, like basketball, baseball, archery, cheerleading, softball, football (sanctioned by the Mississippi High School Activities Association), Marching Band Show Choir, and ROTC can be counted as  physical education if:

1.      attendance is kept; and

2.      instruction is based on at least one competency from the Mississippi

       Physical Education Framework; and

3.      Staff licensed by Mississippi Dept. of Ed supervises practices and games.

NUTRITION STANDARDS SUMMARY

Healthy food and beverage choices for students:

• One fresh fruit or vegetable choice offered each day (minimum).
• Three different fruits and five different vegetables offered weekly with an effort to serve dark green and/or orange vegetables or fruits 3 times per week.
• Milk with no more than 2% fat and flavored nonfat, low-fat, or reduced-fat milk with 160 calories or less per 8-ounce serving.
• 100% fruit and vegetable juice with no added sugar.

Healthy food preparation:

• Minimum nutrient standards for calories, protein, calcium, iron, vitamin A, vitamin C 
• Maximum of 30% calories from fat, less than 10% calories from saturated fat allowed
• Food Safety Plan updated in School Wellness Policy
• Limit fried foods whenever and develop a long range plan for reducing and/or eliminating fried products in lunch and breakfast menus.

Marketing healthy food choices:

o   Use the Whole School Approach in Marketing the Local Wellness Policy. 

• Educate students, families and the community with things like Tasting Parties, Serving
• Line Sampling and Promotion
• Use marketing, pricing and nutrition education strategies to encourage healthy extra sale selections.

Food products:

• Trans fatty acids to be kept "as low as possible" with "0" trans fat products included.
• Incorporate whole grain products into daily and weekly lunch and breakfast
• Updated wellness policy to limit the number of extra sale items that can be purchased with a reimbursable meal.
• Extra items in individual packages cannot exceed 200 calories.
• Extra items sold cannot exceed the menu portion serving size.

For a complete review of the Fall 2008 State standards for physical education and nutrition in Mississippi Schools, click here:   http://www.healthyschoolsms.org