Wellness Report Card Nutrition & Physical Activity January 2015

Bowling Green City Schools Wellness Report Card Nutrition & Physical Activity January 2015 Bowling Green City Schools 1211 Center Street Bowling Green, Kentucky 42101

Wellness Report Card The Bowling Green City Schools are dedicated to serving nutritious meals and providing multiple physical activity opportunities to support life long health and wellness Healthy Hunger Free Kids Act USDA Smart Snacks USDA Fresh Fruit & Vegetable Program Farm to School Program USDA Program Facts Physical Activity Summary

Healthy Hunger Free Kids Act 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 of the nutrition that they need to succeed in school. School meals offer students milk, fruits and vegetables, proteins/meats, 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

Smart Snacks in School USDA s All Foods Sold in Schools standards USDA recently published practical, science based nutrition standards for snack foods and beverages sold to children at school during the school day. The standards, required by the Healthy, Hunger Free Kids Act of 2010, will allow schools to offer healthier snack foods to children, while limiting junk food. The health of today s school environment continues to improve. Students across the country are now offered healthier school lunches with more fruits, vegetables and whole grains. The Smart Snacks in School standards will build on those healthy advancements and ensure that kids are only offered tasty and nutritious foods during the school day. Smart Snacks in School also support efforts by school food service staff, school administrators, teachers, parents and the school community, all working hard to instill healthy habits in students.

Smart Snacks: Nutrition Standards for Food Any Food sold in schools MUST: Be a whole grain rich grain product ; or Foods must also meet several nutrient requirements: Calorie Limits: Sugar Limit: Snack Items: <200 calories < 35% of weight from total sugars in foods Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; or Be a combination food that contains at least ¼ cup of fruit and or vegetable; or Contain 10% of the Daily Value (DV) of one of the nutrients of public health concern in the 2010 Dietary Guidelines for Americans (calcium, potassium, vitamin D, or dietary fiber).* Entrée Items <350 calories Sodium Limits: Snack items < 230 mg** Entrée items <480 mg Fat Limits: Total Fat: <35% of calories Saturated Fat: < 10% of calories Trans Fat: zero grams * On July 1, 2016, foods may not qualify using the 10% DV Criteria ** On July 1, 2016, snack items must contain < 200 mg sodium per item

Smart Snacks: Nutrition Standards for Beverages All Schools may sell: Plain water (without carbonation) Unflavored low fat milk Unflavored or flavored fat free milk and milk alternatives permitted by NSLP/SBP 100% fruit or vegetable juice and 100% fruit or vegetable juice diluted with water (with or without carbonation) & no added sweeteners. Elementary schools may sell up to 8 ounce portions, while middle schools and high schools may sell up to 12 ounce portions of milk and juice. There is no portion size limit for plain water. Beyond this, the standards allow additional no calorie and lower calorie beverage options for high school students. No more than 20 ounce portions of Calorie free, flavored water (with or without carbonation); and Other flavored and/or carbonated beverages that are labeled to contain < 5 calories per 8 fluid ounces or <10 calories per 20 fluid ounces No more than 12 ounce portions of beverages with <40 calories per 8 fluid ounces, or <60 calories per 12 fluid ounces Competitive Food Sales apply to all foods & beverages sold via fundraisers, vending machines, school stores, school concession stands and any other place that is located on the school campus. Window 1 from midnight the night before until 30 minutes after the last lunch period. During this window, no sale of food take place except as part of the school breakfast & lunch program Window 2 is from 30 minutes after the last lunch period until 30 minutes after the end of the official school day. During this beverage items sold must meet all nutrition standards in the regulations. or beverage may window, food & Window 3 is from 30 minutes after the end of the official school day. During this window, there is no nutrient standards restricting what may be sold. This includes weekends and non school days To ensure that a snack is in compliance with the Smart Snack Guidelines, use this link to plug in snack information & see how it measures up to the guidelines. http://tools.healthiergeneration.org/calc/calculator/

Menu Compliance for 6 Cent Certification Menu Name Cycle Week Grade Range Lunch Cycle Week #2 K 5 Weekly Component Statistics Regulation Minimum Menu Actuals Regulation Met? Fruit Vegetable Meat/Mea t Alternate 2 ½Cups 3 ¾ cups 8 oz Servings 7.5 Cups 6.75 Cups 9.5 oz servings Grains Milk Avg Calories 8 oz Servings 12 oz Servings 5 Cups 550 650 kcal Avg % Sat Fat < 10% 5 Cups 647 kcal 7.89% Yes Yes Yes Yes Yes Yes Yes Weekly Subgroups of Vegetables Served Sodium Avg Dark Green Red/Orange Beans/Peas Starchy Other Vegetable Weekly ½ Cup ¾ Cup ½ Cup ½ Cup ½ Cup Regulations Menu Actuals 1.5 Cups 1.375 Cups ½ Cup 1 Cup 1.75 Cups Regulation Met? Yes Yes Yes Yes Yes

Fresh Fruit and Vegetable Program The Fresh Fruit and Vegetable Program (FFVP) offers free fresh fruits and vegetables to students during the school day, outside of lunch and breakfast periods. FFVP targets elementary schools with the highest percentages of 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 helps 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. 3 Participating Schools Dishman McGinnis Elementary Parker Bennett Curry Elementary TC Cherry Elementary For more information: http://www.fns.usda.gov/ffvp/fresh fruit and vegetable program

Farm to School Farm to School is a program that connects schools (K 12) and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, 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 2013 2014 School Year =$63,107 2014 2015 Aug Dec = $49,329 2014 Locally grown products purchased included the following: Peaches * Apples * Strawberries Honeydew Melon * Watermelon * Cantaloupe Cucumbers * Tomatoes * Cherry & Grape Tomatoes Onions * Blueberries * Asparagus Raspberries * Multiple Varieties of Lettuce Participating Farms: Jackson s Orchard * Great Berries Farm * ATP Greenhouse Need More Acres Farm * KY Blueberry Assn * Blueberry Hills Farm

2014 Food Day Activities Dishman McGinnis Elementary October 23, 2014

National School Lunch Program Federal Reimbursement $1,221,238 # Schools Participating 8 Total Lunches Served 539,649 Average Daily Participation 3070 Cost of Food Used $1,270,043 National School Breakfast Program Federal Reimbursement $ 423,246 # Schools Participating 8 Total Breakfasts Served 275,798 Average Daily Participation 1,399 After School Snack Program Federal Reimbursement $ 7,734 Total Snacks Served 9,120 Average DailyParticipation 52 These figures only include after School snacks that were claimed for federal reimbursement Summer Feeding Program Federal Reimbursement $ 79,894.63 Number of Sites Served 9 Average Daily Lunch Participation 458 Number of Operating Days 40

National School Lunch Program 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. After School Snack Program 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. National School Breakfast Program The School Breakfast Program (SBP) was established in 1966. School districts receive federal reimbursement for 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. Summer Feeding Program 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. Informative links regarding the School Nutrition Program can be found at our district s website: www.bgreen.kyschools.us

New Program for Fall 2014: At Risk Afterschool MEALS in the Child and Adult Care Food Program(CACFP) This program allows schools to provide nutritious suppers through CACFP at no cost to at risk children and youth, 18 and under after the regular school day ends during afterschool enrichment programs. Programs must be offered in areas where at least 50 percent of the children are eligible for free and reduced price meals based upon school data. Currently we are serving Dinner to students at PDLC on Tuesday and Thursday afternoons.

Physical & Wellness Activities Schools play a crucial role in influencing physical activity behaviors. Sound curriculum, policies, and facilities create an environment encouraging students and staff to engage in a variety of physical activity opportunities. Evidence supports a correlation between college entrance exam scores and the physical wellbeing of students. Activities this past year included the following: Visits from Drobosky Orthodontist Purple Striders Run/Walk Nursing Staff available on site Jump Rope for Heart Kids Fist Dental Bus Vision/Hearing Screenings for Students Flu shots for Staff Walking Trails on School Grounds Physical Activities incorporated into Curriculum