Nutrient Analysis
Harrison County
Schools
The following chart reflects the nutritional analysis for
an average week of lunch menus at our elementary
schools.
Nutrient
Target*
Actual
Calories
550-650
647
Iron (Mg)
3.5 mg
4.0 mg
Calcium (Mg)
286 mg
498 mg
Vitamin A (IU)
1119 IU
3358 IU
Vitamin C (Mg)
15 mg
27 mg
Protein (G)
>10 G
38 G
Total Fat (G)
<30% of Calories
22%
Saturated Fat (G)
<10% of Calories
7.25%
*Grades K-5
School Physical Activity Environment Assessment
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 SAT
scores and the physical well-being of students.
Nutrition & Physical Activity
Report Card
January 2013
Activity
Daily Recess
Physical Education
After School Physical Activities
Facilities Open for Community Use
Elementary
Middle
High
Yes
N/A
N/A
All Grades
At least twice weekly
(40-45 minutes)
Six classes offered every 9 weeks
All 9th Graders
Elective for 10th-12th
Graders
Big Feet/Little Feet
Yes
Yes
School Sports Teams
Longest Day of Play
Recess (time/work sensitive)
Yes
School Sports Teams
Marching Band
ROTC
Yes
Yes
Harrison County Schools are
dedicated to serving nutritious
meals and providing multiple
physical activity opportunities as
a means of helping our students
reach proficiency.
National School Lunch
School Breakfast
The National School Lunch Program (NSLP) was
conceived in 1946 as a “measure of national security to
safeguard the health and well-being of the Nation’s
children.” School districts receive federal reimbursement
for each school lunch served that meets the United States
Department of Agriculture nutrition guidelines. These
guidelines promote meal quality while commodity
donations help the farmer and help schools keep down
meal prices.
Our lunch meals are planned on a three-week menu cycle.
Federal regulations require that we offer minimum portion
sizes of meat, fruit and/or vegetable, grains/breads and
fluid milk during every lunch meal service. The portion
sizes are designed to meet the needs of growing children
and, as a rule, we increase the sizes as the children grow
older. The menu cycle provides for variety and allows us
to make the most efficient use of the donated
commodities, especially seasonal fresh fruits. We offer all
low-fat milk choices as well as 100% fruit juices.
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.
SY 2009-2010
# Schools Participating
6
Total Breakfasts Served
185,123
Average Daily Participation
Breakfast Prices
1115
Adult Price $1.50
Student Reduced-price: $ .30
Student Paid: $ 1.00 Elem
$1.25 Middle/High
Total Lunches Served
435,824
Average Daily Participation
2608
# Students Approved for Free Meals
1474
# Students Approved for Reducedprice Meals
283
# Students approved for Paid Meals
1466
Lunch Prices
Adult: $2.75
Reduced-price : $.40
Paid : $ 1.75 Elem
$ 1.95 Middle/High
•We do not contract with retail establishments
to provide entrée items.
•A list of all food and beverage items available
to students during the day is on file at central
office. Daily menus available on district
website.
•Food and beverage items that are sold as extras
on the cafeteria lines all meet the minimum
nutritional standards required by the Kentucky
Board of Education. No sales from soft drink
machines or school stores take place until after
3:00 p.m.
SY 2009-2010
6
-- Dr. J. Larry Brown, Tufts University School of Nutrition
Studies show that children who participate in the School
Breakfast Program have significantly higher standardized
achievement test scores than non-participants. Children with
access to school breakfast also had significantly reduced
absence and tardiness rates.
The table below provides a synopsis of the lunch program,
including meals served and participation data.
# Schools Participating
“Protecting children’s health and cognitive development may be
the best way to build a strong America.”
RECOMMENDATIONS:
Financial Information SY 2009-2010
Federal Reimbursement
983,247
USDA Commodities Received
85.258
All Other Income
713,132
Cost of Food Purchased
798,284
All Other Food Service Costs
794,654

Continue to increase breakfast
participation at HCMS and HCHS

Increase opportunities for all students
to be active during the school day.

Encourage more students to become
involved in after school events that
involve physical activity.