Nutrient Analysis

The following chart reflects the nutritional analysis for an average week of lunch menus at our elementary schools.

Nutrient

Calories Iron (Mg) Calcium (Mg) Vitamin A (IU) Vitamin C (Mg) Protein (G) Total Fat (G) Saturated Fat (G) *Grades K-5

Target*

550-650 3.5 mg 286 mg 1119 IU 15 mg >10 G <30% of Calories <10% of Calories

Actual

647 4.0 mg 498 mg 3358 IU 27 mg 38 G 22% 7.25%

School Physical Activity Environment Assessment

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.

Daily Recess

Activity

Physical Education After School Physical Activities Facilities Open for Community Use

Elementary

Yes All Grades At least twice weekly (40-45 minutes)

Middle

N/A Six classes offered every 9 weeks Big Feet/Little Feet Yes Yes School Sports Teams Longest Day of Play Recess (time/work sensitive) Yes

High

N/A All 9 th Graders Elective for 10 th -12 th Graders Yes School Sports Teams Marching Band ROTC Yes

Harrison County Schools

Nutrition & Physical Activity Report Card January 2013

Harrison County Schools are dedicated to serving nutritious meals and providing multiple physical activity opportunities as a means of helping our students reach proficiency.

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.

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 2009-2010

# Schools Participating Total Breakfasts Served Average Daily Participation Breakfast Prices 6 185,123 1115 Adult Price $1.50 Student Reduced-price: $ .30

Student Paid: $ 1.00 Elem $1.25 Middle/High

SY 2009-2010

# Schools Participating Total Lunches Served Average Daily Participation # Students Approved for Free Meals # Students Approved for Reduced price Meals # Students approved for Paid Meals Lunch Prices 6 435,824 2608 1474 283 1466 Adult: $2.75

Reduced-price : $.40 Paid : $ 1.75 Elem $ 1.95 Middle/High

Financial Information SY 2009-2010

Federal Reimbursement USDA Commodities Received All Other Income Cost of Food Purchased All Other Food Service Costs 983,247 85.258

713,132 798,284 794,654 “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

•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.

RECOMMENDATIONS

:  Continue to 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.