1. Simpson County Schools Food Service Program Nutrition & Physical Activity Report 2015-2016 Our school meals continue to be a great value and a huge convenience for our busy families. Simpson County Schools are dedicated to serving nutritious meals and providing multiple physical activity opportunities as a means of helping our students become college and/or career ready. At the beginning of the 2014-2015 school year, the Board of Education approved Food Service to provide Universal Breakfast. This is a federal program that offers FREE breakfast to all students every day of the school year. We continue to see an increase in our participation. We are up 11% since this was implemented. The National School Breakfast/Lunch Program How these programs affect and benefit our students  Eating school breakfast helps improve math, reading and standardized test scores  Students who eat school breakfast are more likely to behave better in school  School breakfast helps students pay attention, perform problem-solving tasks and improves memory  Students who eat school breakfast are likely to have fewer absences and incidents of tardiness  Students who eat school breakfast AND lunch get more important nutrients, vitamins and minerals such as calcium, dietary fiber and protein.  Students who eat school breakfast AND lunch on a regular basis are less likely to be overweight and are more likely to establish long lasting healthy eating habits for later in life  School breakfast AND lunch provides 2/3 recommended daily servings of fruit, whole grains, milk and calories needed for lasting energy.  At breakfast, students may select a minimum of 3 but up to 4 food items (milk, grains and fruit/vegetable). At lunch, students may select a minimum of 3 but up to 5 food groups (milk, meats, grains, fruits and vegetables). For both meals, one of their choices must be a fruit or vegetable to complete the meal.

2. Healthy, Hunger-Free Kids Act 2010 Simpson County Schools Food Service program is accredited in meeting the Healthy, Hunger-Free Kids Act (HHFKA) 2010 provisions. The federal nutrition standards have been implemented to ensure that meals are healthier, well- balanced and provide students the nutrition they need to succeed at school. School meals offer daily:  Variety of fruits  Variety of vegetables including dark green, red/orange & legumes  Only whole-grain rich items  Low fat/low sodium meat/meat alternates  Fat-free/1% milk  Age-appropriate calorie limits/portion sizes  ≤10% saturated fat  Zero grams trans fat  Sodium restrictions Smart Snacks in School…USDA’s “All Foods Sold in Schools” Standards Since July 1, 2014, school sites have been required to follow the USDA 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. Smart Snacks in Schools is a great step towards improving the health of our students and school environments. This supports the efforts by school food service staff, school administrators, teachers, parents and the school community, all working hard to instill healthy habits in students. Any food sold in schools MUST: Be a “whole grain-rich” grain product; or 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).*

3. 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 school 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 food & 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 or beverage may 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 window, food & beverage items sold must meet all nutrition standards in the regulations. 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 & non-school days. To ensure your 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

4. Students must choose a fruit or vegetable with their school lunch Offer a wider variety of vegetables, including dark green, red/orange vegetables and legumes Unlimited servings of fruits and vegetables No trans fat found in any food item 1% unflavored milk and fat-free flavored milk All bread/grain offerings contain at least 50% whole-grain Continue offering choices of fresh fruits and vegetables Meet age-appropriate calorie limits Working towards new sodium guidelines, limits on saturated fat and portion sizes Begin to serve local foods when possible Simpson County Food Service Our Commitment to Healthy Meals Simpson County Schools Food Service program utilizes the USDA MyPlate to help educate children about healthy eating habits by teaching them what goes on their plate at every meal. School Meals - The Facts School Breakfast Program (SBP) 11.6 million children served daily 83,600 schools participate Simpson County Breakfast Program - 2014-2015 1,187 children served daily 6 schools participate 201,737 (total breakfast served during 2014-2015 school year) National School Lunch Program (NSLP) 31 million children served daily 96,500 school participate Simpson County Lunch Program - 2014-2015 2,071served daily 6 schools participate 352,093 (total lunches served during the 2014-2015 school year) Simpson County Summer Feeding – 2015 Breakfast – 1,706 total Lunch – 16,454 total Snack – 11,846

5. Simpson County Schools Nutrition & Wellness Summary BREAKFAST  Studies show that children who participate in the School Breakfast Program have significantly higher standardized achievement test scores than non-participants. Students with access to school breakfast also had significantly reduced absence and tardiness rates.  FREE BREAKFAST TO ALL STUDENTS! We offer breakfast in all cafeterias as well as grab ‘n go breakfast carts at Franklin Simpson Middle School and Franklin Simpson High School. We continue to see significant increases in our participation due to this additional program. Our breakfasts are planned on a 2 week menu cycle. LUNCH  Simpson County Food Service lunches are planned on a 3 week menu cycle. Per Federal regulations, we are required to offer a minimum and in some cases a maximum portion size of meat/meat alternates, fruit, vegetables, grains/breads and milk during every lunch meal service. The portion sizes are designed to meet the needs of growing children. Food and beverage items that are sold as ala carte 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. Schools cannot sell food or beverage items that compete with school meals until 30 minutes after the close of the last lunch serving period. 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.  Simpson County Schools has a Coordinated School Health/Wellness Committee that meets twice a year to develop and help promote the nutritional, physical and educational well-being of our student body as well as our district employees  Simpson County Schools have credentialed physical education teachers and each school provides physical education as part of their curriculum. Our elementary schools provide daily recess and each of these schools provides safe and modern playground equipment. The facilities at our schools provide students, families and the community opportunities for physical activity. All of our schools also promote community physical activities.