food & nutrition annual report
DESCRIPTION
FOOD & NUTRITION ANNUAL REPORT. School Year 2004-05. Program Accomplishments. Baked desserts removed from lunch menu Increased quantity and variety of fresh fruits & vegetables on daily lunch menus - PowerPoint PPT PresentationTRANSCRIPT
School Year 2004-05
FOOD & NUTRITION ANNUAL REPORT
Program AccomplishmentsBaked desserts removed from lunch menuIncreased quantity and variety of fresh fruits & vegetables on daily lunch menus Introduced salad bars at Robbins Elementary& DeLong Middle School; piloted at both high schools Piloted healthy vending at DeLong and South Middle SchoolsExpanded healthy ala carte food choicesReduced Pizza Hut pizza to once per week on secondary menu
More AccomplishmentsSouth Middle School implemented $4,000 Kohl Breakfast Grant Increased district breakfast participation & revenue from severe need reimbursementReceived $1,000 PTA/Team Nutrition grant to start School Health CouncilDistrict School Health Council completed needs assessment & action planNorth High participated promotional activities to increase milk consumption
More AccomplishmentsLowered labor costs by closing bakery & reducing one position at Lincoln ElementarySuccessfully used $10,000 of Group A commodity value to purchase fruits & vegetables from DODReduced overall food costs by lowering commodity inventory Pre-ordered 2005-2006 commodities & negotiated storage and delivery with prime vendor
More AccomplishmentsFood service computers upgraded to Windows XPNew printers for all elementary kitchensPurchased WebSmartt inventory/ordering & menu planning/production softwareManagement team updated recipes & product nutrient data in preparation for software conversionBegan convection oven replacement at South and DeLong Middle Schools
EAU CLAIRE AREA SCHOOLDISTRICT STUDENT
ECONOMIC PROFILE 2004-05
The free and reduced program for 2004-05 school year, ended with a total of:
2373 free
778 reduced
Meal applications on file.
free22.8%
full price69.8%
reduced7.5%
COMPARISON OF AVERAGE DAILY LUNCH PARTICIPATION
2001-20045119 Ave Student Lunches Served
3210Elementary
1061 Middle School
848 High School
Elem Middle High
0
500
1000
1500
2000
2500
3000
3500
4000
2004-05
2003-04
2002-03
2001-02
COMPARISON OF STUDENT LUNCHES SERVED BY ELIGIBILITY 2001-2005
The number of lunches served for the 2004-05 school year were:
309356 free
101453 reduced
479874 paid
890683 total served
free reduced paid0
100000
200000
300000
400000
500000
600000
2004-05
2003-04
2002-03
2001-02
% FREE, REDUCED & PAIDSTUDENT MEALS 2004-05
309356 Free
101453 Reduced
479874 Paid
890683 Total
34.73%
53.88%
11.39%
freereducedpaid
SCHOOL LUNCH REVENUE2004-05
Student income $990,222
Adult income $89,778
State match $41,761
Federal Reimbursement$983,755
Other income$ 16,063
Other1%
Adult4%
State Match
2%
Federal
46%
Student
49%
SCHOOL LUNCH EXPENSE2004-05
Labor $1,326,396
Food $809,666
Equipment $40,219
Purchased Service
$70,292
Supply and Other
$83,445
Purch Serv3%
Food35%
Equip ment2%
Labor56%
Sup/Other4%
COMPARISON OF STUDENT BREAKFASTS SERVED
2001- 2005The number of breakfasts served for the 2004-05 school year were:
135,035 free
26,065 reduced
40,004 paid
207,110 total served
0.0%
10.0%
20.0%
30.0%
40.0%
50.0%
60.0%
70.0%
free reduced paid
2004-05
2003-04
2002-03
2001-02
COMPARISON OF AVERAGE DAILY STUDENT BREAKFASTS
SERVED 2003-20051170 Average Student Breakfasts Served Each Day
561 Elementary
298 Middle School
311 High School
0
100
200
300
400
500
600
Elem Middle High
2004-05
2003-04
BREAKFAST REVENUE 2004-05
Student Income $ 52,229
Adult Income $ 3,974
State Match $ 18,944
Federal Reimbursement $234,379
Adult1%
State Match
6%Federal
71%
Student
19%
BREAKFAST EXPENSE 2004-05
Labor $127,452
Food $130,092
Supply & Other $7,448
Equipment $7,183 Purchased Service
$11,256
Equip ment3%
Labor45%Food
45%
Purch Serv4%
Supply3%
SUMMER FOOD PROGRAM June-August 2004
1555 Breakfasts served
2046 Lunches served
Revenue 7,200.18
Expense Operational 7,988.48 Administrative 2,028.35
AFTERSCHOOL SNACK PROGRAM 2004-05
5493 snacks served
Revenue 3350.73
Expense 1,968.34 Food 1336.60 Supply 44.45 Labor 587.28
Labor30%
Food68%
Supply2%
ALA CARTE REVENUE2004-05
Student $1,170,103
Adult $73,015
Student96.5%
Adult3.5%
ALA CARTE EXPENSE2004-05
Labor$310,948Food
$507,139Equipment $ 15,838Purchased Service $34,713Supply/Other $30,725
Food56%
Labor35%
Supply3%
Equip-ment2%
Purch Serv4%
FUND 50 REVENUE2004-05
Lunch $2,121,578
Breakfast $312,886
Ala Carte $1,243,118
Other $28,424
Total $3,706,006
Lunch57%
Other1%
Ala Carte34%
Break-fast8%
FUND 50 REVENUEBY CATEGORY 2004-05
Student $2,212,554
Adult $166,766
State Match $60,705
Federal Reimbursement
$1,218,135
Other $47,846
State Match
2%
Adult4%
Student62%
Other1%
Fed Reimb31%
FUND 50 EXPENSES2004-05
Lunch $2,330,018
Breakfast $283,431
Ala Carte $899,364
Other $14,813
Total $3,527,626
Ala Carte25%
Other0%
Lunch67%
Break-fast8%
FUND 50 EXPENSEBY CATEGORY 2004-05
Labor $1,774,318
Food $1,452,188
Equipment $63,241
Purchased Service $116,261
Supply/Other $121,619
Total $3,527,626
supply other3%
equip ment2%
labor51%
purch serv3%
food41%
FOOD AND NUTRITION PROGRAM ANNUAL OPERATING BALANCE 2004-05
Revenue $ 3,706,006
Expense $ 3,527,626
Balance $ 178,381
Prior to District close of books & Audit
Food & Nutrition Initiatives for 2005-2006
Demonstrate Leadership in School Nutrition & Health Issues
Work collaboratively with members of the School Health Council to implement district action planEncourage approval of District Wellness Policy prior to July 2006Facilitate food service involvement in “Eat Smart & Win” campaignDevelop a marketing plan to promote the Food and Nutrition Program to our customers Increase customer service training for staff Expand salad bar option to all secondary
schoolsContinue promoting healthy ala carte choices (pricing strategies, marketing nutrition)
No School!
*Grilled Chicken Nuggets w/Soft Pretzel
OR *BBQ Pork Rib on a Bun
Bush’s Baked Beans Carrot Coins
Pineapple Tidbits Minute Maid Fruit Shape-Up
*Lite Encounter Hot Dog on a Bun
OR *Pizza Patty on a Bun
Sun Chips
Green Beans Mandarin Oranges
*Toasted Cheese Sandwich
OR *Oven Baked Mini Corn Dogs
Steamed Broccoli Mandarin Oranges
Cinnamon Teddy Grahams
*Shaved Turkey on a Bun OR
*I talian Dunkers
Tossed Salad w/Dressing Fresh Tomato Slices
Banana Pudding
*Ham & Cheese Sandwich OR
*Beef & Cheese Nachos
Steamed Broccoli Pineapple Tidbits
Kellogg’s Rice Krispie Treat
*Spaghetti w/Meat Sauce OR
*Oven Baked Chicken Patty on a Bun
Bread Tossed Salad w/Dressing
California Blend Seedless Grapes
*I talian Chicken Breast on a Bun
OR *Beef & Cheese Nachos
Tossed Salad w/Dressing
Green Beans Seedless Grapes
*Chef Salad with Grilled Chicken Strips
OR *Cheeseburger on a Bun
Oven Baked French Fries Cucumber Slices w/Dip
Fresh Plum
*Chef Salad w/Ham OR
*Cheese or Pepperoni Pizza
Whole Kernel Corn Broccoli & Cauliflower w/Dip
Cantaloupe Wedge
*Chef Salad w/Grilled Chicken Strips
OR *Oven Baked Corn Dog
Steamed Broccoli
Baby Carrots w/Dip Chilled Peaches
*Cheeseburger Macaroni Casserole
OR *Baked Mozzarella Dippers
with Sauce Bread
Green Peas Fresh Pear Blue Gelatin
*Turkey Sandwich OR
*Soft-Shell Taco w/Fixings
Seasoned Potato Wedges Applesauce Cup
Pudding
*Sloppy J oe on a Bun OR
*Oven Baked Corn Dog
Bush’s Baked Beans Carrot & Celery Sticks w/Dip
Mixed Fruit Watermelon Wedge
*Lite Encounter Hot Dog on a Bun
OR *Burrito
Reduced Fat Cheetos Green Beans
Spiced Applesauce (Locust Lane Only)
*Chef Salad w/Ham OR
*Cheeseburger on a Bun
Bread Bush’s Baked Beans
Broccoli & Cauliflower w/Dip Kiwi
*Turkey Sandwich OR
*Cheese Pizza
Whole Kernel Corn Cucumber Slices w/Dip
Mandarin Oranges
*Oven Baked Fish on a Bun OR
*Oven Baked Chicken Nuggets
Seasoned Potato Wedges Creamy Coleslaw
Green Peas Chilled Peaches
*Pancakes OR
*Ham & Cheese in an English Muffi n
Cheese Omelet
Kiwi Orange J uice
*Ham & Cheese on a Bun OR
*Cheese Pizza
Whole Kernel Corn Cucumber Slices w/Dip
Mixed Fruit
*Oven Baked Fish Nuggets OR
*Oven Baked Chicken Strips
Whipped Potatoes Green Peas
Baby Carrots w/Dip Chilled Peaches
Eau Claire School District Lunch Menu
Warm Up for Fall Sports
The heat of summer may still be intense, but fall sports tryouts are in full swing.
Sports put the body through a tremendous amount of stress, particularly in hot weather. If your children are trying out for school sports, make sure they are properly fueled.
Start with a well-balanced breakfast including carbohydrates and a small amount of protein and fat. Try to have your children eat meals three hours before a practice or games. If the workout exceeds one hour, they should refuel with more carbohydrates.
Help kids stay properly hydrated, too, by encouraging them to drink two cups of water two hours before the activity and at least half a cup every 15 minutes during the activity.
Signing Day
Only Locust Lane will be having a regular day of school on Thursday, September 1st with breakfast and lunch being served. All other schools will be having a Signing Day where the parents/students are expected to attend for a short period of time. If you have any
questions, please contact the school directly.
*Chicken Chow Mein Or
*Cheese Quesadilla
Steamed Rice Green Beans
Pineapple Tidbits Fresh Plum
Danimals and/ or Trix Yogurt with a
muffin available Tuesdays and Thursdays. Peanut Butter & Jelly Sandwich available daily.
Choice of milk served with all complete meals
Lunch $ Reduced-Price $.40
Enhance Food Quality and Assure Food Safety
Develop district HACCP protocolsTrain staff on HACCP requirements and implement at all school sitesUpgrade equipment as needed to comply with HACCP standardsExpand use of student taste test panels to evaluate food products and recipesContinue effort to procure higher fiber breads, buns, and cereal products
Improve Efficiency And Cost-Effectiveness
Implement WebSMARTT inventory/ordering & menu planning/production software
Divert $30,000 of Group A commodity value to DOD Fresh Fruit & Vegetables
Implement prime vendor storage and delivery of commodities
Pilot myLunchmoney.com with 5 schools
Increase Program RevenueContinue to apply for severe need breakfast reimbursement for eligible schoolsRecommend a 2.5 % increase full price lunches Recommend a $.05 increase in ½ pint ala carte milk Submit Kohl Breakfast Grant proposal for Memorial High School, DeLong Middle School, and Longfellow ElementaryDevelop proposals to secure grant funding to conduct nutrition education projects involving school food service
FEDERAL AND STATE REIMBURSEMENT RATES 2005-06
LUNCH REGULAR RATE SEVERE NEED RATE
PAID .22
REDUCED 1.92
FREE 2.32
STATE MATCH .047
COMMODITY RATE .1750
BREAKFAST
PAID .23 .23
REDUCED .97 1.17
FREE 1.27 1.47
STATE MATCH .10 .10
SEVERE NEED SCHOOLS 2005-06
BREAKFAST - 40% OF LUNCHES SERVED ARE FREE OR REDUCED
Flynn Elementary, Lakeshore Elementary, Locust Lane Elementary, Longfellow Elementary, Sherman Elementary, DeLong Middle School, Northstar Middle School, South Middle School and North High School
MEAL/MILK PRICE HISTORYproposed
2005-06 2004-05 2003-04 2002-03 2001-02 2000-01
Elementary Lunch 2.00 1.95 1.85 1.75 1.70 1.65
Middle School Lunch 2.20 2.15 2.00 1.95 1.90 1.85
High School Lunch 2.20 2.15 2.00 1.95 1.90 1.85
Adult Lunch 3.00 2.95 2.80 2.80 2.75 2.65
Elementary Breakfast .85 .85 .80 .80 .80 .75
Middle School Brkfst 1.15 1.15 1.10 1.10 1.10 1.05
High School Brkfst 1.15 1.15 1.10 1.10 1.10 1.05
Adult Breakfast 1.35 1.35 1.25 1.25 1.25 1.15
Ala Carte Milk ½ pint .40 .35 .35 .30 .30 .30
Snack Milk 4oz Kindergarten .25 .25 .25 .20 .20 n/a
FORECASTFISCAL YEAR 2005-06
Revenue $3,765,657
Expenses $3,764,986
Balance $ 671