1. Trigg County Public Forum Nutrition and Physical Activity January 26, 2012

2. Rationale Promoting healthy and safe behaviors among students is an important part of the fundamental mission of schools, which is to provide young people with the knowledge and skills they need to become healthy and productive adults. Improving student health and safety can –Increase students’ capacity to learn, –Reduce absenteeism, and –Improve physical fitness and mental alertness.

3. Nutrition & Physical Activity Report Card District Committee –Representatives from each of the schools’ Wellness Committee –Food Service Director –Health Services Coordinator

4. Process District committee reviewed regulations, reviewed previous years report card and recommendations, discussed next steps Each school completed module 3 of the School Health Index published by the CDC –The School Health Index (SHI): Self-Assessment & Planning Guide was developed by CDC in partnership with school administrators and staff, school health experts, parents, and national nongovernmental health and education agencies for the purpose of Enabling schools to identify strengths and weaknesses of health and safety policies and programs, Enabling schools to develop an action plan for improving student health, which can be incorporated into the School Improvement Plan, and Engaging teachers, parents, students, and the community in promoting health- enhancing behaviors and better health.

5. Elementary

6. High School/Middle School

7. Development of Nutrition and Physical Activity Report Mrs. Maddox completed the nutritional analysis Committee reassembled and finalized the report card information. Released District Nutrition and Physical Activity Report on 12/08/2011 via Trigg County Schools Website

8. Nutrition & Physical Activity Report Card School Year 2010-2011 The Trigg County Public Schools are dedicated to serving nutritious meals and providing multiple physical activity opportunities as a means of helping our students reach mastery. “Promoting healthy and safe behaviors among students is an important part of the fundamental mission of schools.” School Health Index-Centers for Disease Control (CDC) Intense physical activity programs have positive effects on academic achievement, including increased concentration; improved mathematics, reading, and writing test scores; and reduced disruptive behavior. -- Curricular Physical Activity and Academic Performance, Pediatric Exercise Science Nutrient Analysis Averaged over the course of a week, lunch menus offered in our schools provide the following : NutrientTargetActual Calories739753 Iron (Mg)3.95 Mg6.48 Mg Calcium (Mg)338.62 Mg454.83 Mg Vitamin A (IU)1295 IU6444 IU Vitamin A (RE)259 RE915 RE Vitamin C (Mg)16.68 Mg50.39 Mg Protein (G)12.74 g34.12 g Total Fat (G)<30% of Calories25.42 % Saturated Fat (G)<10% of Calories8.08 % Physical Activity & Achievement 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 standardized test scores and the physical well- being of students. The data presented above is a summary from the assessment of our physical activity environment. Our schools are seeking additional methods of increasing the amount of physical education provided. The elementary school does provide at least 100 minutes of physical activity for every student each week. Each school has fully certified physical education teachers who will provide assistance to classroom teachers in the integration of physical activity into the classroom. Our physical education curriculum is a sequential program that is consistent with state and national standards and promotes life-long skills. Trigg County Public Schools “We Build Ships” Relationships Partnerships Citizenship Leadership Sportsmanship for Scholarship School Physical Activity Environment Assessment Program/activityPrim.Int.MiddleHigh Provide daily recess95% N/A Provide at least 150 minutes of physical education per week No Provide at least 225 minutes of physical education N/A No Provide classroom physical activity integrated into school day 100% 21.9%19.2% Promote intramural and/or extracurricular physical activity opportunities 100% Offer facilities to families/ community for physical activity opportunities 100% Overall School Health Index Score* 84.6% 81%68% *For more information on the School Health Index: http://apps.nccd.cdc.gov/shi/default.aspx http://apps.nccd.cdc.gov/shi/default.aspx * Grades 4-12

9. School Breakfast 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 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. National School Lunch 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 four-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. We offer fresh fruits and vegetables every day. Students are allowed to choose themselves all the fresh fruits and vegetables they will eat. 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 bottled water, 2%, skim milk, and flavored milk as well as 100% fruit and vegetable juices. A nutritional analysis of our lunch menus is found elsewhere in this report card. The table below provides a synopsis of the lunch program, including participation and financial data. All number are reflective of the 2010-2011 school year with the exception of the lunch and breakfast prices which are the current prices. Federal Reimbursement$128,526 # Schools Participating4 Total Breakfasts Served99,672 Average Daily Participation579 Breakfast PricesAdult Price $1.25 Student Reduced-price: $.30 Student Paid: $ 1.00 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. Federal Reimbursement$3984 Cost of Food Used$1615 Total Snacks Served5,391 Average Daily Participation31 Federal Reimbursement$465,042 # Schools Participating4 Total Lunches Served241,739 Average Daily Participation1,405 Cost of Food Used$283,392 # Students Approved for Free Meals1060 # Students Approved for Reduced-price Meals 184 # Students approved for Paid Meals909 Lunch PricesAdult: $2.50 Reduced-price : $.40 Paid : $ 1.50 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, two servings of fruits and vegetables, a bread or grain item and 8 ounces of milk. It takes a real balancing act to beat that value with a bag lunch. --National Dairy Council A list of all food and beverage items available to students from school food service can be downloaded from our web site at www.trigg.kyschools.uswww.trigg.kyschools.us 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. These standards are designed to limit access to items with little or no nutrient density. No sales from vending machines or school stores take place until 30 minutes after the lunch period ends. “Protecting children’s health and cognitive development may be the best way to build a strong America.” -- Dr. J. Larry Brown, Tufts University School of Nutrition

10. “Hot Off the Serving Line”- New FDA Requirements National School Lunch Program Meal Pattern Food Group Current Requirements K-12 New Requirements K-12 Fruit and Vegetables ½ - ¾ cup of fruit and vegetables combined per day ¾ - 1 cup of vegetables plus ½ -1 cup of fruit per day Note: Students are allowed to select ½ cup fruit or vegetable under OVS. VegetablesNo specifications as to type of vegetable subgroup Weekly requirement for: dark green red/orange beans/peas (legumes) starchy other (as defined in 2010 Dietary Guidelines) Meat/Meat Alternate (M/MA) 1.5 – 2 oz. eq. (daily minimum)Daily minimum and weekly ranges: Grades K-5: 1 oz. eq. min. daily (8-10 oz. weekly) Grades 6-8 : 1 oz. eq. min. daily (9-10 oz. weekly) Grades 9-12 : 1 oz. eq. min. daily (10-12 oz. weekly)

11. FDA Requirements Grains 8 servings per week (minimum of 1 serving per day) Daily minimum and weekly ranges: Grades K-5: 1 oz. eq. min. daily (8-9 oz. weekly) Grades 6-8 : 1 oz. eq. min. daily (8-10 oz. weekly) Grades 9-12 : 2 oz. eq. min. daily (10-12 oz. weekly) Whole GrainsEncouraged At least half of the grains must be whole grain-rich beginning July 1, 2012. Beginning July 1, 2014, all grains must be whole grain rich. Milk1 cup Variety of fat contents allowed; flavor not restricted 1 cup Must be fat-free(unflavored/flavored) or 1% low fat (unflavored)

12. FDA Breakfast Comparison Food Group Current Requirements K-12 New Requirements K-12 Fruit½ cup per day (vegetable substitution allowed) 1 cup per day (vegetable substitution allowed) Note: Quantity required SY 2014-15. Students are allowed to select ½ cup of fruit under OVS. Grains and Meat/Meat Alternate (M/MA) 2 grains, or 2 meat/meat alternates, or 1 of each per day Daily min. and weekly ranges for grains: Grades K-5: 1 oz. eq. min. daily (7-10 oz. weekly) Grades 6-8 : 1 oz. eq. min. daily (8-10 oz. weekly) Grades 9-12 : 1 oz. eq. min. daily (9-10 oz. weekly) Note: Quantity required SY 2013-14. Schools may substitute M/MA for grains after the minimum daily grains requirement is met. Whole GrainsEncouragedAt least half of the grains must be whole grain-rich beginning July 1, 2013. Beginning July 1, 2014, all grains must be whole grain rich. Milk1 cup Variety of fat contents allowed; flavor not restricted 1 cup Must be fat-free (unflavored/flavored) or 1% low fat (unflavored)

13. New Nutrient Standards Nutrient Standards New Standards K-12 Sodium Reduce, no set targets Target I: SY 2014- 15 Lunch ≤1230mg (K-5); ≤1360mg (6-8); ≤1420mg (9-12) Breakfast ≤540mg ( K-5); ≤600mg (6-8); ≤640mg (9-12 Target 2: SY 2017- 18 Lunch ≤935mg (K-5) ≤1035mg (6-8); ≤1080mg (9-12) Breakfast ≤485mg ( K-5); ≤535mg (6-8); ≤570mg (9-12 Final target: 2022- 23 Lunch ≤640mg (K-5); ≤710mg (6-8); ≤740mg (9-12) Breakfast ≤430mg ( K-5); ≤470mg (6-8); ≤500mg (9-12)

14. “Second Helping” of Nutrient Standards Calories (min. only) Traditional Menu Planning Lunch: 633 (grades K-3) 785 (grades 4-12) 825 (optional grades 7-12) Breakfast: 554 (grades K-12) Enhanced Menu Planning Lunch: 664 (grades K-6) 825 (grades 7-12) 633 (optional grades K-3) Breakfast: 554 (grades K-12) 774 (optional grades 7-12) Nutrient Based Menu Planning Lunch: 664 (grades K-6) 825 (grades 7-12) 633 (optional grades K-3) Breakfast: 554 (grades K-12) 618 (optional grades 7-12) Calorie Ranges (min. & max.) Only food-based menu planning allowed Lunch: 550-650 (grades K-5) 600-700 (grades 6-8) 750-850 (grades 9-12) Breakfast: 350-500 (grades K-5) 400-550 (grades 6-8) 450-600 (grades 9-12) Saturated Fat <10% of total calories Saturated Fat <10% of total calories Trans Fat: no limit New specification: zero grams per serving (nutrition label)

15. Recommendations by the Committee Action StepCostFeasibility*Person ResponsibleTarget Date Begin implementing proposed changes of Child Nutrition Reauthorization, for example: offering only 1% or Fat-free milk, whole grains, legumes, leafy greens, and a red or orange vegetable on a weekly basis. $20004P. Maddox Ongoing Continue to increase the offerings of fresh fruits and vegetables available to students $15004P. MaddoxOn-going (Began November 1, 2011) Increase participation, especially at the middle & high school level by adding additional options on a weekly or bi-weekly basis, for example: baked potato bar, Philly cheesesteak sandwich, vegetarian options, etc. No net cost if participation increases 4P. Maddox January, 2012 Revise menus to offer leaner protein options, introduce additional vegetable options and decrease starchy vegetables served. $35004P. MaddoxOngoing (Began August, 2011)

16. Recommendations Continued Provide increased opportunities/time for students to participate in physical education (i.e., longer classes, more frequent meetings, class offerings such as Adv. P.E. at TCHS, etc.). SBDM councils would be encouraged to consider changes to master schedule and/or using any current or newly allocated positions for physical education. $50,000/Teacher 1SBDM Councils June 2012 Expand the policy allowing students to have water bottles in classrooms. Research supports the need for proper hydration in order to maintain proper brain function. $05TCPS and TCIS School Wellness Committee, Principals, SBDM Councils February 2012 Promote community physical activities/wellness by communicating information and ideas to parents, community leaders, businesses, and teachers through newsletters, newspaper articles, bulletin boards, etc. $03TCPS, TCIS, TCMS, TCHS Teachers, Principals, SBDM Councils January 2012 Create a work-out room with used, but safe equipment. Utilize volunteers to run it. $5000 Donations 3Tina DavisFebruary 2012

17. Recommendations Continued Sponsor and promote community “fun run” in conjunction with Ham Festival $500 Donations 4Cross Country/Track Coaches September 2012 Run October 2012 Seek funding opportunities (Grants) to immerse students in a comprehensive wellness plan. $01TCH Staff/Students, Brenda Southwick, SLYC and 4 H January 2012 Promote community physical activities/wellness by sponsoring “Fitness Nights” $500 3 TCPS, TCIS, TCMS School Wellness Committees and Teaching Staff SBDM Councils, Principals March 2012 Provide flexible professional development for faculty and staff to promote being a healthy role model and incorporate nutrition and physical activities in the classroom $20005TCPS, TCIS, TCMS, TCHS School Wellness Committees and Teaching Staff SBDM Councils, Principals February 2012 Emphasize the role of school nutrition programs in the development of student health and learning readiness and incorporate this into the District and School Improvement Plans $03TCPS, TCIS, TCMS, TCHS Health/PE Teachers, FRYSC Staff January 2012

18. Questions????