HOMEWORK


Home practice is an important factor in a successful education. It is the student’s responsibility and should be submitted on time. All students are given sufficient time to write down assignments. Parents are asked to check assignment books and sheets daily. As neat penmanship is stressed in school, it is carried over to home practice.


Home practice is given Monday-Thursday up to Grade 5. Grades 6, 7, & 8 may also receive homework on Fridays.  This includes written and study assignments. From time to time long term projects are given. It is our hope that all students, particularly those in the middle school grades learn to manage their time wisely.


The average time for home practice will vary according to the grade level, ability and organizational skills of the student.


Approximate Time Guidelines are:

K:  10 min.                  Gr.1 & 2:  20 min.         Gr. 3 & 4:  30 min.

Gr. 5 & 6:  45 min.         Gr. 7 & 8:  60 min.


Study is a component of home practice. Tests and quizzes are often given upon completion of lessons or units, and not given on Mondays except under unavoidable circumstances, such as emergency closings and illness. Tests missed due to absence will be administered on the day the student returns to school.


INSURANCE


The School provides School Accident insurance for all students during school hours and while participating in school sponsored activities. This insurance is not a primary plan but can be used in conjunction with your Family Health Plan.


LOST AND FOUND


Articles which have been found, other than textbooks and library books, should be taken to the office. Lost articles can be claimed by proper identification. It is a good idea to clearly mark items with the owner's name so they can be returned without delay. This also discourages unauthorized borrowing. The school is not responsible for any items that are lost or stolen.


LUNCHROOM


The lunch program for students in Pre-K Full through Grade 8 is serviced by the Maschio’s Food Services Inc.   A monthly menu is posted on the school website. 


To purchase a lunch card, an envelope should be sent in to school marked with the child’s name, grade, and amount to the attention of Maschio’s Food Services.  All lunch cards remain in school.  A note will be sent home letting parents know when the card is almost finished.


Children who do not purchase school lunches should bring their own in a lunch box/bag. For safety reasons, please do not send in lunches containing cans or bottles or anything that would require heating. Parents are asked not to bring in fast food lunches (Burger King, McDonald’s).  No food may be consumed outside at recess.


All items served at Saint Aloysius School during school hours shall meet the standards as outlined within the U.S. Department of Agriculture Child Nutrition Program regulations.


The following items may not be served, sold or given out as free promotion anywhere on school property at anytime before the end of the school day:

  1. BulletAll food and beverage items listing sugar, in any form, as the first ingredient;

  2. BulletAll forms of candy.

Schools shall reduce the purchase of any products containing trans fats. Federal labeling of trans fats on all food products is required.           


Foods of minimal nutritional value (FMNV) as defined by U.S. Department of Agriculture regulations;


  1. 1)Soda Water--A class of beverages made by absorbing carbon dioxide in potable water. The amount of carbon dioxide used is not less than that which will be absorbed by the beverage at a pressure of one atmosphere and at a temperature of 60 deg. F. It either contains no alcohol or only such alcohol, not in excess of 0.5 percent by weight of the finished beverage, as is contributed by the flavoring ingredient used. No product shall be excluded from this definition because it contains artificial sweeteners or discrete nutrients added to the food such as vitamins, minerals and protein.

  2. 2)Water Ices--As defined by 21 CFR 135.160 Food and Drug Administration Regulations except that water ices which contain fruit or fruit juices are not included in this definition.                                                                                                       

  3. 3)Chewing Gum--Flavored products from natural or synthetic gums and other ingredients which form an insoluble mass for chewing. 

  4. 4)Certain Candies--Processed foods made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients which characterize the following types:

    1. a)Hard Candy--A product made predominantly from sugar (sucrose) and corn syrup which may be flavored and colored, is characterized by a hard, brittle texture, and includes such items as sour balls, fruit balls, candy sticks, lollipops, starlight mints, after dinner mints, sugar wafers, rock candy, cinnamon candies, breath mints, jaw breakers and cough drops.

    2. b)Jellies and Gums--A mixture of carbohydrates which are combined to form a stable gelatinous system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans, jellied and fruit-flavored slices.

    3. c)Marshmallow Candies--An aerated confection composed as sugar, corn syrup, invert sugar, 20 percent water and gelatin or egg white to which flavors and colors may be added.

    4. d)Fondant--A product consisting of microscopic-sized sugar crystals which are separated by thin film of sugar and/or invert sugar in solution such as candy corn, soft mints.

    5. e)Licorice--A product made predominantly from sugar and corn syrup which is flavored with an extract made from the licorice root.

    6. f)Spun Candy--A product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine.

    7. g)Candy Coated Popcorn--Popcorn which is coated with a mixture made predominantly from sugar and corn syrup.

  5. 5)All snack and beverage items sold or served anywhere on school property during the school day, including items sold in a la carte lines, vending machines, snack bars, school stores and fundraisers, shall meet the following standards:

1.    Based on manufacturers’ nutritional data or nutrient facts labels:

  1. BulletNo more than 8 grams of total fat per serving, with the exception of nuts and seeds.

  2. BulletNo more than 2 grams of saturated fat per serving.


2.    All beverages shall not exceed 12 ounces, with the following exceptions:

  1. BulletWater

  2. BulletMilk containing 2% or less fat


3.    Whole milk shall not exceed 8 ounces.

4.  100% of all beverages offered shall be milk, water or 100% fruit or 

      vegetable juices.


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