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Johnston Community School District 2012-2013 Nutrition Services Yearly Review

Johnston Community School District 2012-2013 Nutrition Services Yearly Review. LaRae Doll Director Nutrition Services. JCSD Child Nutrition program. Student meals planned using federal guidelines set by the UDSA. Each meal, when averaged over a week, provides students with

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Johnston Community School District 2012-2013 Nutrition Services Yearly Review

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  1. Johnston Community School District2012-2013 Nutrition Services Yearly Review LaRae Doll Director Nutrition Services

  2. JCSD Child Nutrition program • Student meals planned using federal guidelines set by the UDSA. • Each meal, when averaged over a week, provides students with • 1/3 of the Recommended Daily Allowance (RDA) for lunch • (1/3 of RDA for the average 6-10 year old child = 667 calories.) • ¼ of the RDA for breakfast, according to the current Dietary Guidelines for Americans. • Meals are set-up as offer vs. served which means the student must select at least 3 and no more than 5 of the meal components offered. (Side orders of any components may be purchased “Ala Carte” for an additional charge.)

  3. Nutrition Services Provided • K – 12 student & adult breakfast and lunch meals • Preschool snacks and supplies • KTC / SAS breakfast, snack and supplies • Student athletics/activity catering • Swimmers breakfasts • Group banquets • Football dinners and press box catering • Administration catering • Heartland AEA catering • Classroom visits and student planned menus • Student taste tests • Special planned menus for students with allergies • Nutritional data posted for menu items

  4. 86,283 Breakfast Meals Served

  5. Breakfast Meals Comparison

  6. 735,491 Lunch meals served

  7. Lunch Meals Comparison

  8. Ala Carte Sales

  9. Ala Carte Sales Comparison

  10. District Participation (Including Ala carte sales)

  11. Free or Reduced priced meals Statistics 2012-2013

  12. Free and Reduced Priced Meals Historical Data

  13. Balance Sheet FY03-FY13

  14. Revenue/Expense FY03-FY13

  15. Rev/Expense/Fund Bal FY03-FY13

  16. Goals for 2013-2014? • Manage program compliance with the 2010 Healthy Hunger Free Act • Implement New Federal Standards in the National School Breakfast Program • Learn about changes for 2014-2015 with all foods sold in school buildings – very similar to Iowa Healthy Kids Act. • Find healthy foods that students will love • Plan for future kitchen and equipment needs

  17. Breakfast Meal Pattern Lunch Meal Pattern Grades K-5a Grades 6-8a Grades 9-12a Grades K-5 Grades 6-8 Grades 9-12 Meal Pattern Amount of Foodb Per Week (Minimum Per Day) Fruits (cups)c,d 5 (1) e 5 (1) e 5 (1) e 2½ (½) 2½ (½) 5 (1) Vegetables (cups)c,d 0 0 0 3¾ (¾) 3¾ (¾) 5 (1) Dark green f 0 0 0 ½ ½ ½ Red/Orange f 0 0 0 ¾ ¾ 1¼ Beans/Peas (Legumes) f 0 0 0 ½ ½ ½ Starchyf 0 0 0 ½ ½ ½ Other f,g 0 0 0 ½ ½ ¾ Additional Veg 0 0 0 1 1 1½ Grains (oz eq) i 7-10 (1) j 8-10 (1) j 9-10 (1) j 8-9 (1) 8-10 (1) 10-12 (2) Meats/M (oz eq) 0 k 0 k 0 k 8-10 (1) 9-10 (1) 10-12 (2) Fluid milk (cups) l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max kcalm,n,o 350-500 400-550 450-600 550-650 600-700 750-850 Sat fat (% of total cals)n,o < 10 < 10 < 10 < 10 < 10 < 10 Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740 Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

  18. Don’t Forget Your Fruit & Veggies!

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