Johnston Community School District Nutrition Services Annual Report 2013-2014
USDA School Meals Initiative Improve the health and enhance the ability to learn for school children through better nutrition. Balancing Entitlement and Health USDA has made changes to the items offered Whole Grain Pasta Brown Rice Low Sodium Canned Vegetables Fruits canned in natural juices (no high fructose corn syrup) Salad Dressings have been omitted from offerings JCSD Entitlement Food Dollars (Average Meals per day x 180 days x Rate) 4109 x 180 x.2775 = $205,244.55
Federal Meal Guidelines Traditional Food-Based System Planned using the USDA Food Guide Pyramid Offers 1/3 RDA for calories, calcium, iron, protein, Vitamin A, Vitamin C No more than 30% total calories from fat No more than 10% total calories from saturated fat
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.
Meal Service Promotes Reimbursable Meals & Healthy Choices Daily meal options Elementary Schools 2 Entrée choices + yogurt meal Middle School & Summit 4 Entrée choices + yogurt meal High School 5 Entrée choices, soup & salad bar meal or yogurt meal Fresh Sides Bar Located just before point of sale at each school Loaded with at least 2 fruit and 2 vegetable choices daily All grain items made with 53% whole grains Skim, 1% and chocolate skim milk choice
Fresh Sides: Fruit & Vegetable Choices Daily
Offer vs Serve self service Children are offered 5 meal components 2 oz protein 2 oz of whole grains ½ cup fruit ½ cup vegetable 8 oz fluid milk (Choice of Skim, 1% and Chocolate skim) Students may choose 3 of the 5 items. One of the items must be a serving of fruit or vegetable to qualify as a reimbursable meal
Build A Healthy Lunch!
Student Lunches Served BUILDING Lunch Meals 2012-2013 Lunch Meals 2013-2014 Beaver Creek 93,975 89,358 Horizon 91,222 87,613 Lawson 67,554 70,145 Wallace 51,318 57,820 Timber Ridge 60,820 57,686 Summit 136,725 141,283 Middle School 118,968 125,450 High School 114,909 119,443 District Totals 735,491 748,798
Student Breakfasts Served BUILDING Breakfast Meals 2012-2013 Breakfast Meals 2013-2014 Beaver Creek 16,416 15,135 Horizon 15,362 16,812 Lawson 16,633 16,000 Wallace 6,226 7,270 Timber Ridge 10,269 10,704 Summit 4,126 4,047 Middle School 8,509 8,630 High School 8,742 12,247 District Totals 86,283 90,845
Ala Carte Sales BUILDING Ala Carte Sales 2012-2013 Ala Carte Sales 2013-2014 Beaver Creek 10,594 11,582 Horizon 5,837 5,754 Lawson 3,052 3,646 Wallace 4,891 5,330 Timber Ridge 4,080 4,564 Summit 131,456 144,144 Middle School 187,041 227,619 High School 315,110 291,924 District Totals $662,061 $694,565
Ala Carte
Smart Snacks Smart Snacks apply to all foods and beverages SOLD to students outside the breakfast and lunch programs including vending machines, a la carte, school stores, snack carts AND fundraising Covers the entire school day, which is defined as midnight before to 30 minutes after the end of the school day. Covers the entire school campus. Will NOT cover foods served, such as celebrations Will NOT cover evening, weekend or community events.
Total Participation (Includes Adult Sales, Breakfast and Ala Carte Sales) 120% 112% 100% 80% 60% 92% 86% 104% 104% 100% 81% 79% 79% 79% 67% 72% 84% 83% 80% 77% 89% 89% 2013 2014 40% 20% 0% HS MS Su BC Hor Wa La TR District Totals:
Free and Reduced Meals 35.0% 30.0% 25.0% 20.0% 15.0% fy2011 fy2012 fy2013 fy2014 10.0% 5.0% 0.0% HS MS SUM BC Hor TR Law Wal Ttl fy2011 fy2012 fy2013 fy2014 HS 14.6% 16.5% 15.0% 16.5% MS 15.6% 15.7% 17.0% 16.4% SUM 17.4% 15.8% 18.0% 17.0% BC 15.5% 15.7% 14.4% 11.3% Hor 13.7% 12.8% 13.6% 13.5% TR 18.7% 17.6% 20.5% 19.5% Law 22.8% 23.8% 30.8% 30.5% Wal 19.1% 16.7% 14.6% 15.9% Ttl 16.6% 16.4% 17.9% 17.6% Number of students who qualify for F/R Meals: May-11 1022 May-12 1017 May-13 1100 May-14 1108
Additional Services Provided K 12 student & adult breakfast and lunch meals Preschool and classroom snacks and supplies KTC / SAS breakfast, snack and supplies Classroom visits and student planned menus Student taste tests Nutritional data posted for menu items Special menus for students with allergies Catering Services Student athletics/activity Swimmers breakfasts HS athletics/activities banquets Football dinners and press box meals Staff meetings Heartland AEA catering
Professional Standards New and Current Directors Each year, at least 15 hours of annual continuing education/training.* Includes topics such as: administrative practices (including training in application, certification, verification, meal counting, and meal claiming procedures) any other appropriate topics as determined by FNS. *This required continuing education/training is in addition to the food safety training required in the first year of employment. New and Current Managers Each year, at least 12 hours of annual continuing education/training. New and Current Staff (other than the director and managers) that work an average of at least 20 hours per week Includes topics such as: administrative practices (including training in application, certification, verification, meal counting, and meal claiming procedures) the identification of reimbursable meals at the point of service nutrition, health and safety standards, and other topics, as specified by FNS Each year, at least 8 hours of annual continuing education/training. Includes topics such as: free and reduced price eligibility application, certification, and verification procedures the identification of reimbursable meals at the point of service nutrition, health and safety standards other topics, as specified by FNS
Qualified Staff & Training Certified School Nutrition Association 20 hours of initial training 6 hours per year of continuing education 28 staff certified National Restaurant Association Certified 10 hours of initial training Must pass an exam 33 staff certified
BALANCE SHEET FY05-14
REVENUE/EXPENSE FY05-14
REV/EXP/FD BAL FY05-14
Future Challenges 1. Finding healthy meals and food options students will enjoy 2. Controlling Costs and procurement Food Labor Supplies Equipment & repairs 3. Maintain and manage program regulations 3. Evaluate future staffing needs 4. Evaluate future equipment needs 5. Plan for future JHS kitchen