1. Harrison County Schools Nutrition & Physical Activity Report Card
Nutrient Analysis
The following chart reflects the nutritional analysis for an average week of lunch menus at our elementary schools.
Physical Activity
Elementary Schools
Students who play sports 50%
PE twice a week 100%
Recess daily 100%
Middle School
Student Athletes 350
Students taking PE 600
High School
Student Athletes 465
Marching Band
ROTC 99
Students taking PE 250
Harrison County
Schools
Nutrient
Target*
Actual
Calories
664
683
Iron (Mg)
3.5 mg
4.45 mg
Calcium (Mg)
286 mg mg
Vitamin A (IU)
1119 IU
1675 IU
Vitamin C (Mg)
15 mg
23.10 mg
Protein (G)
10 G
30.80 G
Total Fat (G)
30% of Calories
30.19%
Saturated Fat (G)
10% of Calories
10.45%
*Grades K-6
Nutrition & Physical Activity Report Card
November 2008
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 are dedicated to serving nutritious meals and providing multiple physical activity opportunities as a means of helping our students reach proficiency.

2. Financial Information SY 2007-2008
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
School Breakfast
The School Breakfast Program (SBP) was established in 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
“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
# Schools Participating 6
Total Breakfasts Served
175,471
Average Daily Participation
1003
Breakfast Prices
Adult Price $1.50
Student Reduced-price: $ .30
Student Paid: $ Elem
$1.25 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.
# Schools Participating 6
Total Lunches Served
454,478
Average Daily Participation
2,597
# Students Approved for Free Meals
1,423
# Students Approved for Reduced-price Meals
283
# Students approved for Paid Meals
1,594
Lunch Prices
Adult: $2.75
Reduced-price : $.40
Paid : $ Elem
$ 1.95 Middle/High
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.
Financial Information SY
Federal Reimbursement
$844,805
USDA Commodities Received
95,648
All Other Income
888,968
Cost of Food Purchased
723,562
All Other Food Service Costs
819,501