BARBOURVILLE INDEPENDENT
SCHOOL NUTRITION
ASSESSMENT REPORT
2005-2006 SCHOOL
YEAR
The objective of the School Food Service Program at Barbourville Independent is to improve the health and well being of the school’s children through a nutritionally adequate non-profit food service program.
School Food Service is one of the world’s most extensive programs of applied nutrition. It provides wholesome, attractive, moderately priced meals, which meet the nutritional needs of students.
Students’ meals make an important contribution to both the mental and physical growth during the child’s formative years. Through positive educational experience, the student learns to eat a variety of foods and develops sound food habits.
The passage of the National School Lunch Act in 1946 established that school food service was an integral part of the educational system. By this act, the state educational agencies are given responsibility for the administration of the program. The Secretary of Agriculture is responsible for establishing national nutritional standards and maintaining general supervision. These standards have stimulated the growth of the total school food service program. The school lunch pattern is designed to meet one-third of the daily dietary allowances as determined by the National Research Council. Within the framework of this nutritional goal lies the basis for kinds and amounts of foods to be included in the lunch.
Since that time, the School Breakfast Program was added. In 1975, the School Breakfast Program received permanent authorization and became available in all schools where it is need to provide adequate nutrition for children in attendance.
There are many benefits to be derived by children from eating a well-balanced meal. For those children whose family food supplies are low, and whose food habits are poorest, the school meals are of prime importance. Food habits established through participation in the School Food Service Program should endure a lifetime.
School Food Service employees play a significant part in helping to make certain that America’s youth are both strong physically and mentally. They should accept education and training as a way of life and become part of the total education program by continually upgrading themselves through formal training, reading, and skill development on the job.
The School Food Service employee should also keep in mind that the work is in the public interest and is supported by public funds and should strive to carry out the objectives of the program.
The School Food Service Program at Barbourville Independent is in compliance with the National School Breakfast and National School Lunch Programs.
Beginning with the 2006-2007 school year, the school shall limit access to no more than one (1) day each week to retail fast foods in the cafeteria, whether sold by contract, commercial vendor, or otherwise.
Review of Foods Sold Outside the National School Breakfast and National School Lunch Programs
Students attending Barbourville Independent do not have access to foods and beverages sold outside the National School Breakfast and National School Lunch Programs until thirty (30) minutes after the last lunch period.
A list of foods and beverages that are available to students, including the nutritional value of those foods and beverages is available upon request.
Recommendations For Improving the School Nutrition
Environment
ADMINISTRATION
PERFORMANCE STANDARD 1: The school nutrition programs have been
positioned and are accepted as part of the learning community.
Organization
-The district or school’s improvement plan or mission statement should make specific references to the health and learning readiness of children and the role that the school nutrition program plays in contributing to health and readiness to learn.
-The district and school must continually implement the requirements of 702 KAR 6:090, regarding the minimal nutritional standards for food and beverages sold outside of the school nutrition program and annually report on the status of the school nutrition program.
PERFORMANCE STANDARD 2: The administration of the school nutrition
program is characterized by sound, data-driven financial and accounting
practices in accordance with federal and state regulations and guidelines.
-District and school staff should be aware of participation, income, and cost data of the School Food Service Program.
-The nutrition program should adopt and review annual goals dealing with participation.
-The SFS Director must be Level 2 certified or hold the SFNS credential from the School Nutrition Association pursuant to KRS 158.xxx. by June 2008.
-The cafeteria manager must receive two (2) hours annual training in applied nutrition and healthy meal planning and preparation.
-Additional training opportunities will be provided, which are intentionally planned, an ongoing effort available to all school food service staff and designed not only to further current skills, but also to allow staff to develop additional skills. The training is both on-the-job and job-embedded. Training activities and opportunities must be evaluated annually.
PERFORMANCE STANDARD 4:
School Nutrition Program meals are planned to meet the nutritional needs of all
students.
Nutrition Standards
-School nutrition program staff will be more involved in menu planning.
-Menus will be reviewed to look for possible item substitutions to reduce fat and saturated fat.
-Staff will utilize healthy preparation techniques whenever possible to limit access to fat and sodium and proper portion controls for various age groups.
Nutrition Education
-Research available resources to provide teachers with materials, which will help in the development of units of study and lesson plans dealing with basic nutrition education.
-Provide information to parents regarding the importance of healthy eating habits and
promote the school nutrition program as an avenue for balanced meals.
PERFORMANCE STANDARD 6: Preparation and serving procedures assure the delivery of high
quality meals in a student-centered, safe, and sanitary environment.
Preparation and Service
-Meal periods will be reviewed to ensure they are of sufficient length to allow for enjoyment of food and peers.
-A Hazard Analysis Critical Control Point (HACCP) Plan will be developed and implemented in the school. The plan will be reviewed annually and updated as necessary.
PERFORMANCE STANDARD 7: Purchasing practices are in place to ensure
the use of high quality ingredients and assure ethical use of public funds.
-Ensure that detailed specifications are developed for food and beverage items, which must be bid for use in the cafeteria. These are designed to obtain products that are high in nutritional value, quality, and customer acceptance.
-Continue to collect nutritional value data for any new food and beverage items, which are available to students.
PERFORMANCE STANDARD 8: The school nutrition program utilizes a
comprehensive communication and marketing strategy designed to provide
information about and promote the benefits of the program to all members of the
learning community.
Communications and
Marketing
-The SFS Director will meet on a regular basis with students to gain input on menus, to conduct taste tests, and to promote participation in the nutrition program.
-The SFS Director, principal, and cafeteria manager will meet on regular basis to the review the status of the nutrition program in the school.
School Food Service Program
Commendations
-Daily work schedules are developed, posted and reviewed on a regular basis.
-Production plans are detailed and provide information necessary to accomplish preparation and serving of a quality product.
-Offer vs. Serve is utilized for breakfast grades K-12 and for lunch grades 3-12, which leads to the reduction in the cost of meals.
-A second breakfast is offered daily to all Jr. High and High School students.
-Cycle menus are in place which meet the requirements of the meal pattern set forth in the federal regulations and are characterized by both choice and variety. The use of cycle menus also cuts costs
-“Batch” cooking is used wherever possible to ensure acceptability.
Our goal is to provide students access to a variety of affordable, nutritious, and appealing foods, which in turn will help meet their health and nutritional needs. This report is just a beginning point at which to start to help better serve the needs of our students. This School Nutrition Assessment will be conducted on an annual basis to indicate what has been accomplished and to identify other areas, which may need improvement.
Respectively Submitted,
Jayne Todd
School Food Service Director