NUTRITION & PHYSICAL ACTIVITY REPORT CARD 2016-2017
|
Program / Activity |
Elementary |
Middle School |
High School |
|
Provide Daily Recess |
100% |
N/A |
N/A |
|
Provide at least 150 minutes of physical education / week |
100% |
100% |
100% |
|
Provide classroom physical activity integrated into school day |
100% |
N/A |
N/A |
|
Provide intramural physical activity opportunities |
100% |
100% |
N/A |
|
Offer facilities to families/community for physical activity opportunities |
100% |
100% |
100% |
The data presented above is a summary from the assessment of our physical activity environment. Walking clubs have been started for students in some of the elementary schools. Each school utilizes the “Take 10” curriculum to incorporate physical activity into the classroom daily, and many elementary schools are utilizing Go-Noodle on a regular basis for extra physical movement throughout the day.
Nutrient Analysis
The following is the minimum and maximum requirements for each day:
|
|
Breakfast |
Lunch |
|
Elementaries |
|
|
|
Calories |
350 - 500 |
550 - 650 |
|
Saturated Fat |
< 10% |
< 10% |
|
Sodium |
< 430 mg |
< 640 mg |
|
|
|
|
|
Middle School |
|
|
|
Calories |
400 - 550 |
600 - 700 |
|
Saturated Fat |
< 10% |
< 10% |
|
Sodium |
< 470 mg |
< 710 mg |
|
|
|
|
|
High School |
|
|
|
Calories |
450 - 650 |
750 - 850 |
|
Saturated Fat |
< 10% |
< 10% |
|
Sodium |
< 500 mg |
< 740 mg |
National School Lunch Program
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 meals are planned on a four-week flexible 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 portion sizes, as the children grow older. Our menus utilize 100% whole grains in all meals offered. Our menus offer fresh fruits and vegetables when in season and possible. 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 1% and skim milk, as well as 100% fruit juices during meal service and water. The table below provides a synopsis of the lunch program based on 2016-2017 data.
|
Federal Reimbursement Lunch |
$ 864,156 |
|
# of Schools |
6 |
|
Total Lunches Served |
256,908 |
|
Average Daily Participation |
2,123 students |
|
Morgan Co is a CEP District, all students eat Free |
|
School Breakfast
The School Breakfast Program 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.
|
Federal Reimbursement Breakfast |
$ 348,160 |
|
# of Schools |
6 |
|
Total Breakfasts Served |
159531 |
|
Average Daily Participation |
1318 students |
|
Morgan Co is a CEP District, all students eat Free |
|
After School Snack Program / Supper Feeding Program
The after school snack program/ supper feeding program allow after school care programs with regularly scheduled activities in an organized, structured environment to provide and claim reimbursement for snacks & supper served to school-age children.
|
Federal Reimbursement (for '16-'17 school year) |
$ 51,742 |
|
Total After School Supper Served |
16,756 |
|
Average Daily Participation |
163 students |
A USDA study showed students who eat school meals are more likely to consume milk, meats, grain mixtures and vegetables. Students who did not eat at school or brought meals from home were less likely to eat a variety of foods. Also, students who eat school meals have higher intakes of some vitamins and minerals, including calcium and Vitamin A --nutrients that tend to be “problem nutrients” for kids.
Cost-wise, schools work very hard to make sure that school meals are a good value. Take a look at the number of items typically offered to students at lunch -- an entrée, two servings of fruits and/or vegetables, bread or grain item and 8 ounces of milk. It takes a real balancing act to beat that value with a bag lunch.
-National Dairy Council
A list of all food items available to students during breakfast and lunch service and for after school snacks may be downloaded from the web site at:
http://www.kedc.org/bidding/KPCNutritionalInformation.htm
Food and beverages that are sold as a la carte items during meal service meet the requirements of the National Lunch and Breakfast Programs and Federal Statutory Requirements. Items sold through vending machines or school stores will meet the nutritional standards required by the Federal Statutory Requirements and KRS 158.854.
ADDITIONAL INFO
|
Can be found at the Morgan County Food Service Home Page (web-link)
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 academic achievement and the physical well being of students.
Intense physical activity programs have positive effects on academic achievement, including increased concentration, improved mathematics, reading and writing test scores, and reduced disruptive behavior.
- Curricular Physical Activity & Academics “Protecting children’s health and cognitive development may be the best way to build a strong America.” Dr. J. Larry Brown, Tuffs University School of Nutrition |
USDA Nondiscrimination Statement
to view the nondiscrimination statement, click on the USDA Nondiscrimination Statement