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The National School Lunch Program PowerPoint Presentation
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The National School Lunch Program

The National School Lunch Program

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The National School Lunch Program

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    1. The National School Lunch Program Presented by: Karmen Meyer

    2. Background and Development In 1904 a book by Robert Hunter had a strong influence upon the US effort to feed hungry, needy children in school. The Childrens Aid Society of New York initiated a program 1853, serving meals to students attending the vocational schools.

    3. Philadelphia In the Spring of 1912, the School Board established a Department of High School Lunches. The food services should be inaugurated to all the high schools in the city.

    4. Boston and Milwaukee experimental program for elementary schools began in January, 1910 Womens School Alliance of Wisconsin began furnishing lunches to children located in areas where both parents were working. The project was supported by donations.

    5. Cleveland & Cincinnati the Board of Education furnished the equipment and provided the lunchrooms. five food items were served every day, two of which were hot foods.

    6. St. Louis and Chicago about 32,000 children were participating food transported to the elementary schools too costly preparation was transferred to each of the participating schools

    7. Los Angeles established 1921 9 high schools, 8 middle schools and 31 elementary schools. Roughly 13,370 students per day

    8. New York & Malnourishment in New York, 60-70,000 school children were not capable of doing good school work because of malnourishment. height and weight measurements were generally used and recognized as standards in determining nutritional adequacies. 143 children gained an average of 10.2 ounces each 81 children gained an average of 3.4 ounces. proving the benefits of one good meal a day at School

    9. State Legislation and Programs by 1937, 15 States had passed laws specifically authorizing local school boards to operate lunchrooms.

    10. Early Federal Aid reaching into 39 States growth of program 1939-1942 schools increased by 78,841 number of pupils increased 5,272,540 454 million pounds of food valued at over $21 million were allotted to schools. Menus, recipes and manuals were developed.

    11. National School Lunch Act Approved equipment installations proved to be too expensive Regarded as a high risk investment and hampered program growth. schools required to execute agreements with the State educational agency

    12. Minimum Nutritional Requirements Protein rich food Milk Fresh or processed meat, poultry meat, cheese, cooked or canned fish Dry peas or beans or soy beans, cooked Peanut Butter Eggs Raw, cooked or canned vegetables or fruits, or both Bread, muffins made of whole grain cereal

    13. Schools were reimbursed for a part of the cost of food purchased

    14. Public Concern the NEED for free or reduced-price lunches the PERCENT of free or reduced-price lunches being served in such schools the PRICE of the lunch in such schools

    15. Action by the President On May 6, 1969, the President stated, So accustomed are most of us to have a full and balanced diet that the thought of hunger and malnutrition as problems only in far less fortunate countries. at the Presidents direction, the Food and Nutrition Service was created as a agency with the Department of Agriculture

    16. Nutrition, Behavior & Learning Day to Day Observations of Teachers and Administrators 17 out of my 36 children are either not getting any lunch or an adequate one. I see definite personality changes when a child doesnt get lunch Since getting free lunch she has shown a marked improvement in attitude. Last year she was a major discipline problem. Children that dont eat are very hard to discipline.

    17. Is School Lunch Program a Remedy?? Offers several approaches to solving the malnourishment problem must meet 1/3 of the childs nutritional requirements for the day the price of the meal is within the ability to pay - or at a reduced price the menu pattern will provide nutritional requirements with wide variety of foods to choose from. day-to-day participation develops good food habits which will carry on through adulthood