Follow Up January 23 rd 2019 Kim Leung, RDN Goals of the Assessment - - PowerPoint PPT Presentation
Get Schools Cooking Grant Program Follow Up January 23 rd 2019 Kim Leung, RDN Goals of the Assessment With consideration of the districts primary goal to improve food quality, use fresh ingredients and fully transition to scratch-cooking: q
Get Schools Cooking Grant Program
Kim Leung, RDN
January 23rd 2019
With consideration of the district’s primary goal to improve food quality, use fresh ingredients and fully transition to scratch-cooking:
q Assesses current conditions in the Food Services Department q Identifies Strengths q Identifies Key Challenges and Barriers to Change q Isolates Next Steps q Provides Strategies to Address Challenges q Provides Tools and Technical Assistance
What is the Vision?
Labor Efficiency & Increasing Participation
Specifically Breakfast!
Recommendation
Basic Aid Funding Impact on Food Services
Total Dollars $ Students
Basic Aid Funded Districts Revenue LCFF Funded Districts Revenue Fixed Federal Reimbursement & Costs & Costs
Labor Efficiency Proposed Reorganization Savings
Current Class
Food Service Worker 2 Food Service Cashier
*some site hours change based on MPLH
School Site Reorganization
Revised Class
Satellite Lead* Satellite Assistant*
*Classified position, states in job description “serves as the FS Director in their absence”
Central Kitchen Current Class Current Hours Days Assistant to the Director* 8.00 195 FSW III 8.00 182 FSW III 8.00 182 FSW III 8.00 182 FSW III 8.00 182 FSW III 7.00 182 FSW III 4.75 182 FS Driver 2.50 226 FS Driver 4.00 226 Total 58.25
Central Kitchen Reorganization
Revised Class Revised Hours Days Supervisor 8.00 226 Production Cook 8.00 197 Production Cook 8.00 197 Production Cook** 8.00 197 Production Assistant 7.00 197 Production Assistant 7.00 197 Central Kitchen Utility 5.00 197 51.00
**Get Schools Cooking recommends to assess need for 3 vs 2 production cooks
Labor Efficiency & Increasing Participation
Specifically Breakfast!
Gleason, P., & Suitor, C. (2001). Children’s diets in the mid-1990s: Dietary intake and its relationship with school meal participation. Nutrition Assistance Program Report Series, No. CN01-CD1. Alexandria, VA: USDA, FNS, Office of Analysis, Nutrition and Evaluation. p 61.
in SB County are reached by the National School Lunch Program, but
breakfast program.
Santa Barbara County Food Action Plan 2016
Educational Impact of Breakfast
“…SBPs have a positive effect on children's academic performance with clearest effects on mathematic and arithmetic grades in undernourished children. Increased frequency of habitual breakfast was consistently positively associated with academic performance.”
Educational Impact of Breakfast
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Experiencing hunger impairs children’s ability to learn.
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Eating school breakfast improves children’s attendance.
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Eating school breakfast improves behavior and learning environments.
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Eating breakfast at school reduces tardiness and absenteeism.
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Children who eat breakfast are more likely to maintain a healthy body weight.
Chef Ann Foundation, The Lunch Box
Financial Impact of Breakfast
Increased revenue from 24-30% to 70% Free/Reduced student breakfast participation
Barriers to Breakfast
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Lack of time
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Lack of knowledge
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Lack of marketing
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Lack of equipment
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Transportation schedules
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Stigma
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Conflicting programs (before school clubs/ practices)
Breakfast
Recommendations
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Increasing Participation
○ Transportation/Bus Schedules ○ Alternative Breakfast Models ○ Morning Activities
Assessment of Food Services Labor Breakfast Participation
Lunch Lessons 2018