Recognizing that students perform their best when they are healthy, and that optimal student performance is necessary for our schools and our students to be successful, the wellness committee strives to help the administration, teachers, and staff promote a healthy school environment that enhances the health and well-being of our students.
Coventry Public Schools has developed a Wellness Policy that is focused on improving the health of students. The policy was developed by our wellness advisory council that includes teachers, parents, students, administrators, Board of Education members, and school nurses. Below are some helpful links regarding our district policy and committee:
CPS District Wellness Policy (link will open in new tab)
Get Involved in School Wellness! Consider joining our efforts by filling out the Wellness Committee Membership form (link will open in new tab). Everyone is welcome!
- Wellness Committee Members
- Meeting Dates, Agendas and Minutes
- Wellness Policy Assessment Results
- Annual Wellness Goals 2019-2020
- Wellness Challenges
- Wellness Links for You and Your Family
- School Employee Wellness
Dr. Beth Giller, Co-chair, Director of Pupil & Staff Support Services, District
Beth Pratt, Co-chair, Director of Food Services, District
Erin Beason, Teacher, Coventry Grammar School
Amber Belsito, Parent, Coventry Grammar/G. H. Robertson
Allison Calhoun-White RD, Parent, G. H. Robertson School
Stella Demand, Teacher, Coventry High
Becky Gilbert, Parent, Coventry High School
Addison Jonas, Student, Coventry High School
Christine Kessler, Physical Education Teacher, Coventry Grammar School
Grace LaBella, Student, Coventry High School
Megan Legassey, Guidance Counselor, Capt Nathan Hale School
Melissa Makara, Health/PE Teacher, Coventry High School
Therese McKeever, Nurse, G. H. Robertson School
Anne Merry, Food Service Manager, Andover Elementary School
Jillian Miner, Community Wellness/Lifestyle Coach
Emma Murphy, Student, Coventry High School
Jessica Paquette, Parent, Coventry High School
Barbara Pare, Board of Education, District
Jason Stanizzi, Parent, Capt. Nathan Hale School
Michelle Talaga, Physical Education Teacher, Capt. Nathan Hale School
Four measurable goals:
The District will include in the curriculum a minimum of 12 the following essential topics on physical activity:
- The physical, psychological, or social benefits of physical activity
- How physical activity can contribute to a healthy weight
- How physical activity can contribute to the academic learning process
- How an inactive lifestyle contributes to chronic disease
- Health-related fitness, that is, cardiovascular endurance, muscular endurance, muscular strength, flexibility, and body composition
- Differences between physical activity, exercise and fitness
- Phases of an exercise session, that is, warm up, workout and cool down
- Overcoming barriers to physical activity
- Decreasing sedentary activities, such as TV watching
- Opportunities for physical activity in the community
- Preventing injury during physical activity
- Weather-related safety, for example, avoiding heat stroke, hypothermia and sunburn while being physically active
- How much physical activity is enough, that is, determining frequency, intensity, time and type of physical activity
- Developing an individualized physical activity and fitness plan
- Monitoring progress toward reaching goals in an individualized physical activity plan
- Dangers of using performance-enhancing drugs, such as steroids
- Social influences on physical activity, including media, family, peers and culture
- How to find valid information or services related to physical activity and fitness
- How to influence, support, or advocate for others to engage in physical activity
- How to resist peer pressure that discourages physical activity.
The District will include in the curriculum a minimum of 12 of the following essential topics on healthy eating:
- Relationship between healthy eating and personal health and disease prevention
- Food guidance from MyPlate
- Reading and using FDA's nutrition fact labels
- Eating a variety of foods every day
- Balancing food intake and physical activity
- Eating more fruits, vegetables and whole grain products
- Choosing foods that are low in fat, saturated fat, and cholesterol and do not contain trans fat
- Choosing foods and beverages with little added sugars
- Eating more calcium-rich foods
- Preparing healthy meals and snacks
- Risks of unhealthy weight control practices
- Accepting body size differences
- Food safety
- Importance of water consumption
- Importance of eating breakfast
- Making healthy choices when eating at restaurants
- Eating disorders
- The Dietary Guidelines for Americans
- Reducing sodium intake
- Social influences on healthy eating, including media, family, peers and culture
- How to find valid information or services related to nutrition and dietary behavior
- How to develop a plan and track progress toward achieving a personal goal to eat healthfully
- Resisting peer pressure related to unhealthy dietary behavior
- Influencing, supporting, or advocating for others’ healthy dietary behavior
- Promote healthy food and beverage choices using at least ten of the following marketing and merchandising techniques:
- Whole fruit options are displayed in attractive bowls or baskets (instead of chaffing dishes or hotel pans).
- Sliced or cut fruit is available daily.
- Daily fruit options are displayed in a location in the line of sight and reach of students.
- All available vegetable options have been given creative or descriptive names.
- Daily vegetable options are bundled into all grab-and-go meals available to students.
- All staff members, especially those serving, have been trained to politely prompt students to select and consume the daily vegetable options with their meal.
- White milk is placed in front of other beverages in all coolers.
- Alternative entrée options (e.g., salad bar, yogurt parfaits, etc.) are highlighted on posters or signs within all service and dining areas.
- A reimbursable meal can be created in any service area available to students (e.g., salad bars, snack rooms, etc.).
- Student surveys and taste testing opportunities are used to inform menu development, dining space decor and promotional ideas.
- Student artwork is displayed in the service and/or dining areas.
- Daily announcements are used to promote and market menu options.
4.Other wellness-related school-based activities
- Staff Wellness – ECHIP
- Before/after school activities
- Stress Reduction/Mental Health
- Vaping Seminar – two sessions, one for adults and one for students
- National Healthy Schools Award – Alliance for a Healthier Generation
- District Blood Borne Pathogen Exposure Control Plan
- BOE Emergency Action Plan
- Employee Assistance Program - Cigna
State of Connecticut Child Emergency Preparedness - a new website that connects visitors concerned with children’s emergency preparedness to an extensive array of resources offered by federal, state and community-based organizations.
Schools are not only places of learning, but they are also worksites. Fostering school employees’ physical and mental health protects school staff, and by doing so, helps to support students’ health and academic success. Healthy school employees—including teachers, administrators, bus drivers, cafeteria and custodial staff, and contractors—are more productive and less likely to be absent. They serve as powerful role models for students and may increase their attention to students’ health.
HealthMap Vaccine Finder - Get your flu shot today!
BAM! Body and Mind - Classroom Resources for Teachers