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Wellness Committee Recommendations
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Menu Item Recommendations (1-8)
Non-Competitive or "Snack Items" Recommendations (9-13)
Vending Machine Recommendations (14-19)
All Other Food Items Sold or Served (20-26)
Menu Item Recommendations
Recommendation 1
Remove whole milk and 2% milk from the school cafeterias (other than for medical exceptions). Retain 1% chocolate, 1% strawberry, 1% white and skim milk.

Progress & Goals: Completed.

Comments: Whole milk and 2% milk only add more fat calories, no additional nutrients. Though flavored 1% milks do have more calories than white 1% milk or skim milk, they will be accepted as a way to promote milk consumption.

Recommendation 2
Introduce a variety of single serving salads on the menu and offer a wider selection of dressings. The lettuce used in the salads should be more of the dark (nutrient dense) varieties over iceberg. The dressings should include a low fat choice, oil and vinegar and spices.

Progress & Goals: Single serving salads have been introduced in 2006-2007 as well as some salad entrees. A wider selection of dressings, especially low fat, need to be added.


Recommendation 3
Promote the food service as the centerpiece for a "Healthy Eating" Program. Replace higher fat, processed items in the current menu with more nutritious, prepared foods (such as vegetarian chili, whole grain pizza, turkey tacos and turkey wraps).

Progress & Goals: Some new entrees have been introduced in 2006-2007 but more are needed in 2007-2008. The Food Service Department will explore the option of preparing more entrees in house from scratch as opposed to using prepared entrees.

Comments: TPreparing entrees requires more Food Service staff but will hopefully provide reduced fat, more nutrient dense meals that are appetizing.

Recommendation 4
Emphasize the "Serve with Choice" philosophy at WPS and CRS: "Students who buy lunch need to select an entree and at least two more items (vegetable, fruit or starch, and a drink choice). On the days when the entree consists of a starch (i.e., pizza) the Food Service Department will not offer another starch (i.e., potato, rice or bread).

Progress & Goals: The philosophy is written on each month's menu. The Food Service Department will continue to offer more fruits, vegetables and protein selections when the entree contains a starch.


Recommendation 5
At a minimum, the food served will meet the nutritional requirements established by local, state and federal statutes. All foods will comply with current USDA Dietary Guidelines for Americans.

Progress & Goals: Requirements Met.


Recommendation 6
When possible, fruits and vegetables will be fresh or frozen. If canned products are necessary, fruits packed in water or juices and vegetables with low added sodium are preferable. Whole grain products will be offered whenever possible.

Progress & Goals: More fresh fruits and vegetables have been introduced into the menu and will continue in 2007-2008. Whole grains have had variable acceptance but will still be emphasized.

Comments: Fruits and vegetables that are fresh or frozen offer the most nutrient value and are tastier.

Recommendation 7
Add 1- 2 more adults (staff and parent volunteer), if possible, to each cafeteria to reinforce and support the nutritional skills and information taught in the classroom.

Progress & Goals: Not addressed in 06-07.

Comments: Parent clubs could organize and manage parent volunteers.

Recommendation 8
The Food Service Department and Board of Education should review the prices of Type A menu and snack items every year to consider price increases in light of higher costs of more nutritious foods.

Progress & Goals: Prices of menu and snack items have been reviewed and revised in the last two years.

Comments: Price increases are needed at least every two years to cover the increasing cost of more nutritious foods.

Non-Competitive or "Snack Items" Recommendations
Recommendation 9
Categorize all snacks as either: 1. HEALTHIEST (GREEN OR G0) Any fruit or vegetable and water. 2. SENSIBLE (GREEN OR GO): <3gm fat (except nuts & seeds), <25% total calories from fat, < 30 carb, < 360gm Na. 3. CAUTION (YELLOW OR SLOW) <5 gm fat (except nuts & seeds), <30% total calories from fat, <30 gm carb, < 360mg NA or 4. LIMITED (RED OR WHOA) <8gm fat, <30gm carb as described in the "Guidelines for Healthiest and Sensible Snacks."

Progress & Goals: Completed.

Comments: This color coded system for snack foods was adapted from the "We Can" website. This color coded system for snacking can be used in the nutrition curriculum and at home.

Recommendation 10
Price snacks differentially so that the Caution and Limited snacks are the most expensive.

Progress & Goals: Completed

Comments: The differential pricing will encourage the sale of the healthiest snacks and discourage the sale of less nutritious snacks.

Recommendation 11
List the snack items, their nutritional content, category and prices on the back of the menus for each school and on the web site.

Progress & Goals: Completed on the published menus. Website is still in development.

Comments: This allows parents and students to discuss and plan their snack purchases.

Recommendation 12
At least once per year, the Food Service Department will review the snack list so that the ratio of HEALTHIEST/SENSIBLE/CAUTION snacks to LIMITED snacks remains at 75:25 as described in the "Guidelines for Healthiest and Sensible Snacks." As new snacks are added, less popular snacks should be eliminated so as to keep the total number of snacks stable.

Progress & Goals: The Food Service Department revised the snack list offering in 2006-2007 and will do so yearly.


Recommendation 13
Allow the students at WPS and CRS to purchase HEALTHIEST or certain SENSIBLE snacks (such as carrot sticks, bag pretzels or fruit) from the cafeteria for their morning snacks.

Progress & Goals: Snack purchases in the morning was tested in the Spring of 2007 at the elementary level and was a success. It will be implemented for the 2007-2008 year.

Comments: This allows students to inexpensively purchase a healthy snack at school.

Vending Machine Recommnedations
Recommendation 14
Install a HealthyVend vending machine in WHS cafeteria September 2006 and in OHMS cafeteria in September 2007. The HealthyVend machines will be operable during the IA period and after school and will be managed by the Food Service Department. The hours of operation may be extended in the future. HealthyVend snacks may include yogurt, prepared sandwiches, nuts, seeds, fresh fruits or vegetables, dried fruits, granola bars, etc.

Progress & Goals: A HealthyVend machine has been installed in WHS and OHMS cafeterias. Food slots need to be more consistently filled and offerings are to be changed to healthier snacks. Hours of operation are under consideration.

Comments: The HealthyVend is a way to extend the offering of healthy snack foods at the end of the day and after school.

Recommendation 15
Eliminate vending machine #4 in the WHS cafeteria which contains enriched milks (Intense Milks) which are high calorie.

Progress & Goals: The milk machine in WHS cafeteria is to be eliminated. Low fat milks may be sold in HealthyVend.

Comments: Lower fat milk is recommended for children and adolescents.

Recommendation 16
In all vending machines, OTHER THAN IN STAFF ROOMS, replace high calorie soda drinks with low calorie, non-soda drinks. Retain some non-soda drinks without artificial sweeteners such as iced tea and lemonade.

Progress & Goals: All soda products are in the process of being eliminated from vending machines in all schools (except staff rooms) by September 2007. At least one bottled water choice will be in each machine.

Comments: Sodas are a source of empty calories, have high salt and caffeine content and are detrimental to teeth and bones. Gatorade is under consideration to be reduced and/or eliminated from the vending machines. Gatorade also has too much salt and sugar, even for athletes.

Recommendation 17
Change the front advertising panel on all vending machines to reflect only those drinks that are actually being sold or have all panels show water.

Progress & Goals: This requires new vending machines. This process will begin in 2007-2008.


Recommendation 18
Stock vending machine #10 (outside the fitness room) with water only, available 24/7.

Progress & Goals: Completed.

Comments: Promotes the consumption of water for exercise.

Recommendation 19
All new vending machine contracts and current contracts that are about to expire are to be reviewed by a group of staff, administration, parents, and students before being signed.

Progress & Goals: Not addressed in 06-07.


All Other Food Items Sold or Served
Recommendation 20
Staff should be encouraged to model healthy eating and lifestyles to students.

Progress & Goals: Ongoing.


Recommendation 21
At least 50% of the food offered or sold to students on Westhill campuses during celebrations, after school programs, sporting events and dances should meet the "Guidelines for Healthiest and Sensible Snacks."

Progress & Goals: Discussions have begun with the parent clubs and booster club to include healthy offerings during sale and provision of foods and drinks at events on Westhill campuses.


Recommendation 22
The district will discourage fundraising activities that involve the sale of high fat foods or desserts and encourage other types of fundraising.

Progress & Goals: Discussions have begun with parent clubs, the booster club, and various other organizations about considering other types of fundraising other than the sale of high fat foods.

Comments: Nonfood fundraising ideas will be listed on the Westhill Wellness website.

Recommendation 23
Teachers will not typically use foods or beverages as a reward for academic performance or good behavior.

Progress & Goals: Teachers have been surveyed about their current practices for rewards. Recommendations to follow.

Comments: Suggestions for nonfood rewards will be given to teachers.

Recommendation 24
Class parties, in particular, can include no more than one food or beverage that does not meet the "Guidelines for Healthiest or Sensible Snacks". All snacks for parties must be in store bought packaging and must follow the allergy restrictions of the classroom.

Progress & Goals: New classroom party guidelines have been made and will be issued to parents in the fall. Reminders will be sent to parents before each party.


Recommendation 25
Use the Family Breakfasts at WPS and CRS as a showcase to families about the "Eating Healthy" program offered through our Food Service Department.

Progress & Goals: Completed.


Recommendation 26
Nutritional information for all foods offered for sale on our campuses will be readily available at the point of purchase.

Progress & Goals: Not addressed in 06-07.

Comments: Nutritional information of all foods sold at our schools needs to be available for children with special health needs and allergies.

Westhill School logo
Stephen R. Dunham, Superintendent
400 Walberta Road
Syracuse, NY 13219
Phone: (315) 426 - 3000