Healthy Foods = Healthy Children
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Kathleen Britton's presentation to the Park City School District
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Healthy Foods = Healthy Children
- 1. “ Healthy Foods = Healthy Children” Park City School District Child Nutrition Services April 27, 2010
- 7. Student Lunch Participation Elementary Schools Jr. High & High School Sites
- 10. C.N.P. Finances
Notes de l'éditeur
- Currently all our menus K-12 are analyzed by the software program Nutrikids. This allows us to make sure that the children are feed a well balanced lunch. Kcal, fat, etc. Currently in the elementary schools the PE teachers incorporate nutrition in with the day to day lessons on healthy lifestyles
- All Schools currently use only whole grain or whole wheat bread products. We offer variety of fresh fruits & vegetables a day rotating with what is seasonal
- WE are now serving approx. 500 breakfast district wide. It has been very well received from both parents and children . We are able to offer free breakfast to all students at MPES since it is considered a Server Need school – in order to classified as this the school must have at least 50% or more on F/R lunch.
- Elementary has had a steady increase in participation for breakfast McPolin being the most since we started FREE Breakfast for all. We have had a larger increase at the older grades schools
- Elementary has had a steady increase in participation but in the last year it has become steady Gradual increase at the JR schools & High School
- Lost $83,000 last school year Purchased new freezer & equipment at schools. Food cost started rising Current year food cost have sky rocketed. Expect a loss this year in food service Which is okay due to having fair amount in fund balance. Don’t anticipate raising prices for at least another year until fund balance is down half way. school year08/09 we ran a loss of $139,593 and in 09/10 we anticipating a loss of close to $100,000 which will bring the fund balance down to about $600,00 to start and then the next year down to $ approx. $360,000 after loss in revenue, increased food, labor and equipment depreciating.