Wellness Committee
Physical Activity & Achievement
This year, elementary students have scheduled
minutes of physical education provided by the classroom teacher.
SPARKS lessons are prepared each week by the counselor and
given to the teachers. Middle School students participate in
physical education and health as a rotation class. High school
students are required to take one credit of Health/PE in order to
graduate.
Harlan Elementary School is implementing
basketball skills in 2nd grade through parent volunteers who visit
weekly during their PE time. 4th grade Dragon Games is a
competition, which takes place four times a year. Teachers
encourage students’ continuous activity on the playground. Play
areas are supervised by teachers and meet safety standards.
Fitness Fairs are held each year for 3rd-9th grades to
measure flexibility, BMI, height, weight, strength, and a 15 minute
run/walk (endurance). Data is shared with the school district and
compared year to year.
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.
Physical Activity Environment
Harlan Elementary 3rd and 4th graders participate in
girls and boys basketball and also have a cheer squad. The
elementary students meet state/national standards for
dance/movement.
The data on the following chart is a summary from
the assessment of our physical activity environment. Strengths
of the elementary program included maximum time for physical
activity, safety of the classes, and sequential physical activities.
The Cawood Ledford Boys and Girls Club operates a Fall/Winter
Sports League which allows our students in grades K-4 to
participate in soccer and basketball leagues. Students in grades
K-4 participate in winter basketball leagues. These leagues allow
for community participation or involvement and are designed to
improve physical fitness and social skills. Sunshine School also
has a winter basketball league for students. Strengths of the
MS/HS program include student activity in PE classes, physical
activities including a new golf curriculum in grades 6-12, dance,
tennis, archery, and a sequential curriculum. Volunteers play a
vital role in teaching theses skills
School Physical Activity Environment
Program/Activity
K-4
5-8
Provide Daily Recess
Yes
5th grade- Yes
Provide at least 150 min
Yes
N/A
physical activity per week
Provide at least 225 min. of
N/A
N/A
physical activity per week
Provide classroom physical
activities integrated into
Yes
Yes
school day
Provide intramural physical
Yes
No
activities experiences
Offer facilities to
families/communities for
Yes
Yes
physical activity
opportunities.
Improving the Physical Activity Environment
The following are recommendations or activities created
by the wellness committee to improve the physical activity
environment:
Elementary

Collaborate with other community
professionals (4-H, Unite, etc.) to supplement
the existing curriculum by using additional
nutrition and health units.

Work with the Harlan County Health
Department Nurses and HARH for students’
screenings and referrals.

Continue to work with HARH to plan Fitness
Fairs for 2015.

Maintain school nurse services
Middle/High School

Working toward individual fitness plans for
students during health and physical education
classes.

Work with the Harlan County Health
Department Nurses, 4H, Unite, and HARH for
students’ screenings, referrals, and improving
wellness.

Maintain school nurse services
School Health Committee Members
Shannon Lawson, Director of Special Education
Lisa Pyles, Cafeteria Manager
Debby Howard, FRYSC Coordinator
Emily Clem, Director of Student Services
Carla Hammons, School Nurse
Tara Posey, Health/Physical Education Instructor
Cathy Estep, School Counselor
Vickie Anderson, Elementary Principal
Britt Lawson, MS/HS Principal
The
Harlan Independent School
District
Nutrition & Physical Activity
Report Card 2015
The Harlan Independent School District will
provide an environment that promotes
habits of lifelong wellness for its students
and staff.
Using the guidelines from KRS 15.856, the
wellness committee evaluates the nutrition
and physical activity environment for the
Harlan Independent Schools each school
year.
Wellness Committee
800.845.6136 (Spanish). USDA is an equal opportunity provider
and employer.
National School Lunch
The National School Lunch Program (NSLP) began in 1946. The
NSLP was created for the well being of our children. School
districts receive federal reimbursement monthly for each school
lunch served meeting the United States Department of
Agriculture (USDA) nutrition guidelines. These guidelines
promote meal quality while commodity donations help the farmer
and help schools keep down meal prices.
A cycle menu is used for the planning process. This
cycle menu is designed to simplify ordering and provides the
students a variety of choices each day. All meals meet the
federal regulations for minimum portion sizes of meat, fruit and/or
vegetables, grain/breads and fluid milk during each lunch meal
service. A variety of fresh fruit, chilled fruit, or fruit juices are
offered each day at lunch. Whole grain breads are served. These
items were added to reduce the amount of fat in our lunches.
Lunch is served in the district cafeteria for grades K12. Lunch is carried to the serving area of Sunshine Preschool
for students in K3 or K4. Students in grades K-12 participate in
the offer vs. serve program. This program allows entrée or food
choices for all students.
School Breakfast
The School Breakfast Program (SBP) was established
in 1966. Participation in the SBP continues to grow. The School
Breakfast Program operates in the same manner as the National
School Lunch Program.
School breakfasts must meet the new
recommendations. There is a food-based menu planning
approach implemented into age-grade groups. Breakfast must
meet calorie ranges over the week, foods offered must contain
zero trans fat per portion, saturated fat must be <10% for all age
grade groups, and half of the weekly grains must be whole grain
rich. All age-grade groups must be offered one cup of fat free/low
fat milk per day.
Breakfast is served to grades K-4 in our cafeteria.
Sunshine Preschool students have breakfast in the dining area of
the new preschool facility. The cafeteria staff carries breakfast for
grades 5-12 to the high school break area for serving.
Below is a summary of the School Breakfast
Program from October 2014.
Breakfast Program
The table below provides a synopsis of the lunch
program for October 2014.
Federal Reimbursement
# Schools Participating
3
National School Lunch Program
Total Breakfasts Served
4,070
Average Daily Participation
225
Breakfast Prices
Adult Price $2.00
Student Reduced Price $.30
Student Paid $1.35
Federal Reimbursement
$18,791.94
# School Participating
3
Total Lunches Served
7,949
Average Daily Participation
441
#Students Approved for Free
Meals
#Students Approved for
Reduced Price Meals
466
19
Adult Price $3.00
Student Paid $1.75
Student Reduced Price $.40
On the average day, some 231,182 breakfasts, 541,721
lunches, 2,478 suppers, and 50, 283 snacks are served to
Kentucky children!
(KDE School And Community Nutrition Website)
Lunch Prices
In accordance with Federal law and U.S. Department of
Agriculture policy, this institution is prohibited from discriminating
on the basis of race, color, national origin, sex, age or disability.
To file a complaint of discrimination, write USDA Director, Office
of Adjudication, 1400 Independence Ave. SW, Washington, DC
20250-9410 or call toll free 866.632.9992. Individuals who are
hearing impaired or have speech disabilities may contact USDA
through the Federal Relay Service at 800.877.8339 or
$6,830.30
Hand Washing is the single most important act
you can do to prevent getting sick and
spreading diseases.
Other Foods At School
A list of all food and beverage items available to students during
the day can be reviewed at the Central Office, Room 12. All
principals have been given the nutritional guideline standards
that are required by the Kentucky Board of Education for
allowable foods to be sold through school stores/vending
machines (Smart Snacks: All Foods Sold in Schools). Food and
beverage items sold as extras in the cafeteria meet the nutritional
guideline standards of the Kentucky Department of Education for
allowable foods to be sold. No sales from vending
machines/school stores or food sales of any type are allowable
until 30 minutes after the last lunch period ends.
Harlan Independent Schools- Food Service Department
The goal of the food service staff at the Harlan Independent
Schools is to provide well-balanced, quality meals for the
students. Every cook is required to complete a course at the
Health Department each year. This course covers many areas of
food service & sanitation. Additional training is provided each
summer when the cooks attend a workshop and vendor food
show and receive Level 1 Training. The food service director will
attend the annual KSNA Conference in June 2015. This meeting
provides opportunities for training sessions that focus on several
of the required areas such as, Operations, Nutrition,
Administration, & Communications/Marketing.
Our School Food Service Department is proud of the fact they
received certification and validation for six-cent reimbursement in
March 2013. Through this process, which is a result of the
Healthy Hunger Free Kids Act, our district has met the new
nutritional standards being implemented nation-wide.
A USDA study showed students who eat school meals are
more likely to consume milk, meats, grain mixtures and
vegetables compared to students who did not, including
students who brought meals from home. Also, students
who eat school meals have higher intakes of some vitamins
and minerals, including calcium and Vitamin A—nutrients
that tend to be “problem nutrients” for kids.
Cost-wise, schools work very hard to make sure that school
meals are a good value. Take a look at the number of items
typically offered to students at lunch—an entrée, at least two
servings of fruits/vegetables, a bread or grain item and eight
ounces of milk. It takes a real balancing act to beat that
value with a bag lunch.—National Dairy Council