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Page 1810 of 1819

• Science, Social Studies, Current Events

• Briefing for 3-24-20 Continued Educational Opportunities and Special Education During COVID-19

• Competitive Foods in Schools

  Guidance on complying with the state and federal regulations governing the sale of competitive foods sold to students in schools. Competitive foods are any foods and beverages sold to students on school premises other than meals served through the U.S. Department of Agriculture's school nutrition programs.

• Healthy Food Certification (HFC)

  Healthy Food Certification (Section 10-215f of the Connecticut General Statutes) requires that each board of education or governing authority for all public schools participating in the National School Lunch Program (NSLP) must certify annually to the Connecticut State Department of Education whether the district will follow the Connecticut Nutrition Standards for all foods sold to students separately from reimbursable school meals.

• Magnet and Open Choice Policies and Communications

• School Nursing

  Guidance and resources for Connecticut’s school nurses.

• Health Services Program Information Survey Reports

  Results of a yearly survey on school health services in Connecticut’s public schools.

• Definitions And Explanations Of Common Terms Used In This Manual

• Chapter 4: Evaluation and Eligibility

• Chapter 3: Planning and Placement Team (PPT) Members

• Introduction

• Chapter 7: Students Unable to Attend School for Medical Reasons

• Chapter 13: Procedural Safeguards and Confidentiality

• Chapter 14: Gifted and Talented Students

• Chapter 1: Free Appropriate Public Education (FAPE)