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.