Wellness Report Card Nutrition & Physical Activity January 2014 - - PowerPoint PPT Presentation
Bowling Green City Schools Wellness Report Card Nutrition & Physical Activity January 2014 Bowling Green City Schools 1211 Center Street Bowling Green, Kentucky 42101 Wellness Report Card The Bowling Green City Schools are dedicated to serving
Bowling Green City Schools 1211 Center Street Bowling Green, Kentucky 42101
The Healthy, Hunger‐Free Kids Act contains many provisions that help improve child nutrition programs and make meals and offerings more nutritious. Bowling Green City Schools Child Nutrition Program is serving school meals that meet these challenging new federal nutrition standards, ensuring that meals are healthy and well balanced, providing students with all
and bread/grains and meet strict limits for saturated fat and portion size. BGISD school lunches meet additional standards requiring
Age‐appropriate calorie limits Larger servings of vegetables and fruits A wider variety of vegetables (including dark green and
red/orange vegetables)
Fat‐free & 1% milk More whole grains Less sodium
Balancing Calories:
Make 1/2 of your plate fruits and vegetables Make at least half of your grains whole grain Switch to fat‐free or low‐fat (1%) milk
Foods to Reduce:
Reduce Sodium in foods Drink water instead of sugary drinks
Cycle Week Grade Range Lunch Cycle Week #2 K‐5
Weekly Component Statistics
Fruit Vegetable Meat/Mea t Alternate Grains Milk Avg Calories Avg % Sat Fat Sodium Avg Regulation Minimum 2 ½ Cups 3 ¾ cups 8 oz Servings 8 oz Servings 5 Cups 550 – 650 kcal < 10% Menu Actuals 7.5 Cups 6.75 Cups 9.5 oz servings 12 oz Servings 5 Cups 647 kcal 7.89% Regulation Met? Yes Yes Yes Yes Yes Yes Yes Weekly Subgroups of Vegetables Served Dark Green Red/Orange Beans/Peas Starchy Other Vegetable Weekly Regulations ½ Cup ¾ Cup ½ Cup ½ Cup ½ Cup Menu Actuals 1.5 Cups 1.375 Cups ½ Cup 1 Cup 1.75 Cups Regulation Met? Yes Yes Yes Yes Yes
The Fresh Fruit and Vegetable Program (FFVP) offers free fresh fruits and vegetables to students during the school day, outside of lunch and breakfast
children certified for free and reduced price benefits. The goal of the FFVP is to improve children’s overall diets and create healthier eating habits to impact their present and future health. It will help schools create healthier school environments by providing healthier food choices, expanding the variety of fruits and vegetables children experience, and increasing children’s fruit and vegetable consumption. 2 Participating Schools
Dishman McGinnis Elementary Parker Bennett Curry Elementary
For more information: www.fns.usda.gov/cnd/ffvp/
Farm to School is a program that connects schools (K‐12) and local farms with the
providing agriculture, health and nutrition education opportunities, and supporting local and regional farmers. Bowling Green City Schools Local Produce Purchases:
2010‐2011 School Year = $32,117 2011‐2012 School Year = $43,081 2012‐2013 School Year ‐ $42,653 2013‐2014 Aug – Nov = $51,134
* Baking Potatoes * Peaches
* Watermelon * Cantaloupe
* Tomatoes * Cherry & Grape Tomatoes
* Blueberries * Zucchini
* Raspberries * Peppers
* Apples * Strawberries
Participating Farms:
* Great Berries Farm * KY Hydro Farm
* KY Blueberry Assn * Blueberry Hills Farm
* Big EZ Farm * ATP Greenhouse
2013 Locally grown products purchased included the following:
Federal Reimbursement $1,041.962 # Schools Participating 8 Total Lunches Served 548,062 Average Daily Participation 3114 Cost of Food Used $1,263,147 Federal Reimbursement $ 395,850 # Schools Participating 8 Total Breakfasts Served 238,882 Average Daily Participation 1,357
Federal Reimbursement $ 7,472 Total Snacks Served 9,579 Average Daily Participation 54 These figures only include after School snacks that were claimed for federal reimbursement Federal Reimbursement $ 101,458 Number of Sites Served 9 Average Daily Lunch Participation 614 Number of Operating Days 41
Research has shown that students who eat school meals perform the best academically. Students who eat school breakfast have greater gains in standardized test scores and show improvements in math, reading, and vocabulary scores. Healthy eating correlates with less trips to the school nurse and less absenteeism. The School Breakfast Program (SBP) was established in
each school breakfast served that meets the U.S. Department of Agriculture’s nutrition guidelines. Studies show that children who eat breakfast daily have significantly higher standardized achievement test scores than students who do not eat breakfast. Children with access to school breakfast also had significantly reduced absence and tardiness rates. The After‐School Snack Program allows after‐school care programs with regularly scheduled activities in an organized, structured environment to provide and claim reimbursement for snacks served to school‐age children. Learning does not end when school lets out, nor does the need for good nutrition. Through the Summer Food Service Program we provide free, nutritious meals to children during summer break when they do not have access to school lunch or breakfast.
Food and beverage items that are sold as extras on the cafeteria lines or through vending machines or school stores 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. No sales from machines or school stores take place until 30 minutes after the lunch period ends. Informative links regarding the School Nutrition Program can be found at our district’s website: www.bgreen.kyschools.us