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Simpson County Schools Food Service Program Nutrition & Physical Activity Report 2013-2014

Simpson County Schools Food Service Program Nutrition & Physical Activity Report 2013-2014

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Simpson County Schools Food Service Program Nutrition & Physical Activity Report 2013-2014

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  1. Simpson County Schools Food Service Program • Nutrition & Physical Activity Report 2013-2014 • During the 2012-2013 school year, our lunch menus transitioned to the new federal guidelines required by the Healthy, Hunger-Free Kids Act (HHFKA). In the Spring of 2013, the Simpson County Schools Food Services Program was reviewed and accredited by the USDA with meeting the new HHFKA provisions. As part of the process, a week’s worth of menu nutrition analysis for all 5 schools for both breakfast and lunch were submitted for approval. Based on this approval, our program qualified for an additional 6 cent reimbursement for each meal served. This accreditation remains in place for the current 2013-2014 school year. • Our school lunch meals offer students milk, fruits, vegetables, proteins (meats), grains (breads) and meet strict limits for saturated fat and portion size. They also meet additional standards requiring: • Age-appropriate calorie limits • Larger servings of fruits and vegetables • A wider variety of vegetables (including dark green, red/orange and legumes • Fat-free or 1% milk • More whole grains (currently, at least half of our grains are whole-grain rich) • Less sodium • To promote healthier meals, most items are baked. Currently, 4 out of 5 of our kitchens do not have a fryer. The one school that currently has a fryer uses it sparingly. During the current 2013-2014 school year, our program will move toward the goal of providing all whole-grain rich items for the 2014-2015 school year requirement. • Our school meals continue to be a great value and a huge convenience for our busy families. Simpson County Schools are dedicated to serving nutritious meals and providing multiple physical activity opportunities as a means of helping our students become college or career ready.

  2. Simpson County Schools Food Service Program Nutrition & Physical Activity Report 2013-2014 • Beginning this 2013-2014 school year, our school breakfasts meet new standards required by the HHKFAto ensure students start their day with the nutrition they need to succeed. The meal pattern for breakfast must consist of 3 food components: • Fruit/Juice/Vegetable • Grains • Milk • Meat/Meat Alternates (optional) • Other required standards for breakfast are the following: • Age-appropriate calorie limits • Fresh and Canned Fruit and 100% Fruit Juice (starting with the 2014-2015 school year, students will be required to take ½ cup of fruit serving) • Fat-free or 1% milk • More whole grains (currently, at least half of our grains are whole-grain rich) • Less sodium • No Trans Fat • Research shows that students who start their day with a healthy breakfast perform better in school. • Eating breakfast can help improve math, reading and standardized test scores. • Children who eat breakfast are more likely to behave better in school and get along with their peers. • By eating school breakfast, students are more likely to get important nutrients, vitamins and minerals such as calcium, dietary fiber, folate and protein. • School Breakfast provides daily servings of fruit, whole grains and milk, plus roughly ¼ the recommended calories needed for lasting energy. • The Healthy, Hunger-Free Kids Act contains many provisions that help improve child nutrition programs and make meals and offerings more nutritious. It will also help to transform school food environments in order to promote better nutrition and reduce obesity. More information on the HHFKA, our menus, nutrition & the National School Lunch/Breakfast programs can be found on our website at www.simpson.kyschools.us

  3. Simpson County Food Service Our Commitment to Healthy Meals • Students must choose a fruit or vegetable with their school lunch • Offer a wider variety of vegetables, including dark green, red/orange vegetables and legumes • Larger servings of fruits and vegetables • No trans fat found in any food item • 1% unflavored milk and fat-free flavored milk • More than 50% of bread/grain offerings are whole-grain • Continueoffering choices of fresh fruits and vegetables • Meet age-appropriate calorie limits • Working towards new sodium guidelines, limits on saturated fat and portion sizes • Begin to serve local foods when possible • Simpson County Schools Food Service program utilizes the USDA MyPlate to help educate children about healthy eating habits by teaching them what goes on their plate at every meal. • Balancing Calories: • Make ½ of your plate fruits and vegetables • Make at least half of your grains whole grains • Switch to fat-free or low-fat (1%) milk • Foods to Reduce: • Reduce sodium in foods • Drink water instead of sugary drinks • School Meals - The Facts • School Breakfast Program (SBP) • 11.6 million children served daily • 83,600 schools participate • Simpson County Breakfast Program (2012-2013) • 999 children served daily • 6 schools participate • 169,807 (total breakfast served during 2012-2013 school year) • National School Lunch Program (NSLP) • 31 million children served daily • 96,500 school participate • Simpson County Lunch Program (2012-2013) • 2,141 served daily • 6 schools participate • 363,936 (total lunches served during the 2012-2013 school year)

  4. Simpson County Schools • Nutrition & Wellness Summary • BREAKFAST • Studies show that children who participate in the School Breakfast Program have significantly higher standardized achievement test scores than non-participants. Students with access to school breakfast also had significantly reduced absence and tardiness rates. • We offer breakfast in all cafeterias as well as grab ‘n go breakfast carts at Lincoln Elementary, Franklin Simpson Middle School and Franklin Simpson High School. We continue to see significant increases in our participation due to this additional program. Our breakfasts are planned on a 2 week menu cycle. • LUNCH • Simpson County Food Service lunches are planned on a 3 week menu cycle. Per Federal regulations, we are required to offer a minimum and in some cases a maximum portion size of meat/meat alternates, fruit, vegetables, grains/breads and milk during every lunch meal service. The portion sizes are designed to meet the needs of growing children. • Food and beverage items that are sold as ala carte on the cafeteria lines all meet the minimum nutritional standards required by the Kentucky Board of Education. These standards are designed to limit access to items with little or no nutrient density. Schools cannot sell food or beverage items that compete with school meals until 30 minutes after the close of the last lunch serving period. • 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 standardized test scores and the physical well-being of students. • Simpson County Schools has a Coordinated School Health/Wellness Committee that meets twice a year to develop and help promote the nutritional, physical and educational well-being of our student body as well as our district employees • Simpson County Schools have credentialed physical education teachers and each school provides physical education as part of their curriculum. Our elementary schools provide daily recess and each of these schools provides safe and modern playground equipment. The facilities at our schools provide students, families and the community opportunities for physical activity. All of our schools also promote community physical activities.

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