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Nutrient Analysis The following chart reflects the nutritional analysis for an average week of lunch menus at our elementary schools. Physical Activity Elementary Schools Students who play sports 58% PE twice a week100% Recess daily100% Middle School - PowerPoint PPT Presentation
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Nutrition & Physical Activity Report Card
November 2007
Harrison County Schools are dedicated to serving nutritious meals and providing multiple
physical activity opportunities as a means of helping our students
reach proficiency.
Nutrient Analysis
The following chart reflects the nutritional analysis for an average week of lunch menus at our elementary schools.
Nutrient Target* Actual
Calories 664 683
Iron (Mg) 3.5 mg 4.45 mg
Calcium (Mg) 286 mg 500.69 mg
Vitamin A (IU) 1119 IU 1675 IU
Vitamin C (Mg) 15 mg 23.10 mg
Protein (G) 10 G 30.80 G
Total Fat (G) 30% of Calories 30.19%
Saturated Fat (G) 10% of Calories 10.45%
*Grades K-6
Physical Activity & Achievement
Schools play a crucial role in influencing physical activity behaviors. Sound curriculum, policies, and facilities create an environment encouraging students and staff to engage in a variety of physical activity opportunities. Evidence supports a correlation between SAT scores and the physical well-being of students.
Harrison CountySchools
Physical Activity
Elementary Schools
Students who play sports 58%
PE twice a week 100%
Recess daily 100%
Middle School
Student Athletes 350
Students taking PE 600
High School
Student Athletes 465
Marching Band 58
ROTC 92
Students taking PE 250
School Breakfast
The School Breakfast Program (SBP) was established in 1966. School districts receive federal reimbursement for each school breakfast served that meets the U.S. Department of Agriculture’s nutrition guidelines.
Studies show that children who participate in the School Breakfast Program have significantly higher standardized achievement test scores than non-participants. Children with access to school breakfast also had significantly reduced absence and tardiness rates.
SY 2006-2007
National School Lunch
The National School Lunch Program (NSLP) was conceived in 1946 as a “measure of national security to safeguard the health and well-being of the Nation’s children.” School districts receive federal reimbursement for each school lunch served that meets the United States Department of Agriculture nutrition guidelines. These guidelines promote meal quality while commodity donations help the farmer and help schools keep down meal prices.
Our lunch meals are planned on a three-week menu cycle. Federal regulations require that we offer minimum portion sizes of meat, fruit and/or vegetable, grains/breads and fluid milk during every lunch meal service. The portion sizes are designed to meet the needs of growing children and, as a rule, we increase the sizes as the children grow older. The menu cycle provides for variety and allows us to make the most efficient use of the donated commodities, especially seasonal fresh fruits. We offer all low-fat milk choices as well as 100% fruit juices.
The table below provides a synopsis of the lunch program, including meals served and participation data.
SY 2006-2007
# Schools Participating 6
Total Breakfasts Served 154,612
Average Daily Participation 883
Breakfast Prices Adult Price $1.50
Student Reduced-price: $ .30
Student Paid: $ 1.00 Elem
$1.25 Middle/High
# Schools Participating 6
Total Lunches Served 440,038
Average Daily Participation 2,514
# Students Approved for Free Meals 1,363
# Students Approved for Reduced-price Meals
247
# Students approved for Paid Meals 1,787
Lunch Prices Adult: $2.75
Reduced-price : $.40
Paid : $ 1.75 Elem
$ 1.95 Middle/High
•We do not contract with retail establishments to provide entrée items.
•A list of all food and beverage items available to students during the day is on file at central office. Daily menus available on district website.
•Food and beverage items that are sold as extras on the cafeteria lines all meet the minimum nutritional standards required by the Kentucky Board of Education. No sales from soft drink machines or school stores take place until after 3:00 p.m.
“Protecting children’s health and cognitive development may be the best way to build a strong America.”
-- Dr. J. Larry Brown, Tufts University School of Nutrition
Federal Reimbursement $760,895
USDA Commodities Received 90,388
All Other Income 736,526
Cost of Food Purchased 687,286
All Other Food Service Costs 814,516
Financial Information SY 2006-2007
RECOMMENDATIONS:
Increase breakfast participation at HCMS and HCHS
Increase opportunities for all students to be active during the school day.
Encourage more students to become involved in after school events that involve physical activity.