1. Nutrition & Physical Activity Report Card November 2007 Harrison County Schools are dedicated to serving nutritious meals and providing multiple physical activity opportunities as a means of helping our students reach proficiency. Nutrient Analysis The following chart reflects the nutritional analysis for an average week of lunch menus at our elementary schools. NutrientTarget*Actual Calories664683 Iron (Mg)3.5 mg4.45 mg Calcium (Mg)286 mg500.69 mg Vitamin A (IU)1119 IU1675 IU Vitamin C (Mg)15 mg23.10 mg Protein (G)10 G30.80 G Total Fat (G)30% of Calories30.19% Saturated Fat (G)10% of Calories10.45% *Grades K-6 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 SAT scores and the physical well-being of students. Harrison County Schools Physical Activity Elementary Schools Students who play sports 58% PE twice a week100% Recess daily100% Middle School Student Athletes350 Students taking PE600 High School Student Athletes465 Marching Band 58 ROTC 92 Students taking PE250

2. 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. SY 2006-2007 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 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 table below provides a synopsis of the lunch program, including meals served and participation data. SY 2006-2007 # Schools Participating6 Total Breakfasts Served154,612 Average Daily Participation883 Breakfast PricesAdult Price $1.50 Student Reduced-price: $.30 Student Paid: $ 1.00 Elem $1.25 Middle/High # Schools Participating6 Total Lunches Served440,038 Average Daily Participation2,514 # Students Approved for Free Meals1,363 # Students Approved for Reduced- price Meals 247 # Students approved for Paid Meals1,787 Lunch PricesAdult: $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. “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 Federal Reimbursement$760,895 USDA Commodities Received 90,388 All Other Income736,526 Cost of Food Purchased687,286 All Other Food Service Costs814,516 Financial Information SY 2006-2007 RECOMMENDATIONS:  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.