“As the Superintendent , I real-

ize there is a need to focus on

addressing barriers to student

learning. One barrier, our stu-

dents’ health, could be ad-

dressed through efforts to pro-

mote healthy lifestyles in grades

Pre K – 12th. Research illus-

trates that efforts for promoting

healthy lifestyles among our

youth improves school attend-

ance, leads to fewer behavior

problems, improves inter-

personal skills, and enhances

achievement. ”

- Darryl Chittenden

For additional information please contact:

Mary Dunning, Food Service Director

Livingston Co. Middle School

1370 US HWY 60 E

Burna, KY 42028

Phone: (270)988-4702

E-mail:

mary.dunning@livingston.kyschools.us

“USDA is an equal opportunity provider

and employer.”

Getting ready to eat lunch at North Livingston Elementary School.

Background According to the Centers for Disease Control (CDC), childhood obesity has more

than doubled in children and quadrupled in adolescents in the past 30 years, lead-

ing to an increase in obesity-related health issues (i.e., cardiovascular disease,

high blood pressure, pre-diabetes, bone and joint problems, etc.). Research find-

ings such as this spurred Congress to pass the Healthy, Hunger-Free Kids Act of

2010. This initiative led the U.S. Department of Agriculture to begin to work close-

ly with schools, parents, community leaders, and nutritionists to promote a healthi-

er school environment. Decidedly, schools must play a critical role in promoting

student health, preventing childhood obesity, and combating problems associated

with poor nutrition and physical inactivity.

The Livingston County School District partnered with the Alliance for a Healthier

Generation: Healthy Schools Program in Kentucky and formed a Coordinated

School Health Council. Schools periodically take a status check, work on making

improvements, and learn from successes and challenges. As a result of these

efforts, the council adopted the Student Welfare and Wellness policy (Board Policy

9.2)(See pg. 4).

Two focus areas of the Healthy School Program in Kentucky involve nutrition and

physical activity. These two areas will serve as information for this report.

January 12, 2015

LIVINGSTON COUNTY SCHOOL DISTRICT:

2014-2015 NUTRITION &

PHYSICAL ACTIVITY REPORT CARD

Nutrition The National School Lunch Program (NSLP) was established in 1946 as a

“measure of national security to safeguard the health and well-being of the Na-

tion’s children.” School districts receive federal reimbursement for each school

lunch served that meets the United States Department of Agriculture’s nutrition

guidelines. These guidelines promote meal quality while commodity donations

help schools keep down meal prices.

Currently, North Livingston Elementary, South Livingston Elementary, and Living-

ston County Middle School qualify for and opted to participate in the Community

Eligibility Option. This Community Eligibility provision allows qualifying schools to

provide breakfast and lunch to all school children at no cost.

Menus at all four Livingston County Schools support the USDA “MyPlate” initia-

tive. School menus feature a colorful variety of fruits and vegetables, whole grain

breads and pastas, portion controlled protein filled entrees and fat free milk.

NSB & NSL Programs

The table below provides a summary of the

National School Breakfast and National

School Lunch Programs for September

2014, including participation and financial

data.

Breakfast is an important way for SLES students to start everyday.

Groups

Breakfast

Calorie Ranges

Lunch

Calorie Ranges

K-5 350-500 550-650

6-8 400-500 600-700

9-12 450-600 750-850

Other

requirements:

<10% saturated fat

Zero trans-fat per portion (<0.5 g per

serving)

<10% saturated fat

Zero trans-fat per portion (<0.5 g per

serving)

USDA Calorie Standards

Groups

Breakfast

Sodium Restrictions

Lunch

Sodium Restrictions

K-5 <540mg <1230mg

6-8 <600mg <1360mg

9-12 <640mg <1420mg

USDA Sodium Specifications

Breakfast Lunch

# of Schools 4 4

Total Meals Served 15,768 21,411

Ave. Daily

Participation

753 or

64%

1022 or

84%

Fed. Reimbursement $26,053.74 $51,965.46

Prices

Elementary

Middle

High School

Reduced

Adult

$1.00

$1.00

$1.00

$0.30

$2.00

$1.60

$2.10

$2.10

$0.40

$3.25

Promotional Events:

National School Lunch Week — Oct. 13-17, 2014

Thanksgiving Lunches — various dates in November 2014

Decorate Ele. Lunch Tables for Christmas Contest — December 2014

Middle School Student Menu Design — February 13, 2015

National School Breakfast Week – March 2-6, 2015

Afterschool Snack Program

All four of the district’s 21st Century

Community Learning Centers (21st

CCLC) participate in the USDA After-

school Snack Program. The National

School Lunch Program offers cash

reimbursement to help schools serve

snacks to children in afterschool ac-

tivities aimed at promoting the health

and well being of children and youth

in the Livingston County School Dis-

trict . All 21st CCLC sites provide

children with regularly scheduled ac-

tivities in an organized, structured

and supervised environment that in-

cludes educational or enrichment

activities. All snacks served within the

after school programs are free to all

participants.

2014-2015

Coordinated Health Council

R.J. Caskey, SRO

Darryl Chittenden. Superintendent

Megan Dowdy, SLES Teacher

Mary Dunning, FS & 21st CCLC Dir.

Rebecca Dunning, SLES Principal

Kathy Evanko, LCHS Ed. Rec. Leader

Craig Goodwin, NLES Guid. Counselor

Scott Gray, LCHS Principal

Matt Hargrove, LCHS Health/P.E.

Teacher

Terrin Hayes, LCMS Guid. Counselor

Sheri Henson, Inst. Supervisor & DAC

Stephanie Henson, FRYSC & Comm. Ed.

Lisa Huddleston, LCMS Principal

Phyllis Johnson, NLES Teacher

Kim Lampley, SLES Guid. Counselor

Angie McGee, LCHS Guid. Counselor

Tad Mott, NLES Principal

Daniel Murphy, SLE Asst. Principal

Tonya Padon, NLES & LCMS Nurse

Amy Ramage, DPP

Stephanie Rice, LCHS Asst. Principal

Tammy Sayle, Preschool Dir./School Psy-

chologist

Alescia Wilson, LCMS Health/P.E. Teacher

Jacy Wooley, Alliance for a Healthier Genera-

tion Representative

LCMS students (larger picture) are warming up before a game of Pinball (smaller picture).

Physical Education & Activity The Healthy Schools Program is an initiative of the Alliance for a Healthier

Generation, a partnership between the American Heart Association and the

William J. Clinton Foundation. The Livingston County School District, through

the Coordinated Health Council, participates in activities designed to help

schools: 1) improve nutritional offerings during the regular and extended school

day; 2) increase student physical activity; and 3) improve quality of health &

physical education programs. Research findings support the concept that bene-

fits gained from physical activity includes, disease prevention, safety and injury

avoidance, and increased mental health.

The table below represents self-assessment findings and notable school efforts

within the Livingston County School District. (Source: 2014-2015 Alliance for a

Healthier Generation: Assessment Modules).

Total snacks

served

as of

Nov. 2014

5,091

Federal

Reimbursement

$4,174.62

Assessment Module Items Elementary Middle

School

High School

Provides daily recess. Yes N.A. N.A.

Utilizes sequential physical edu-

cation curriculum consistent w/

standards.

Yes Yes Yes

Students active at least 50% of

class time

Yes Yes Yes

Utilizes licensed physical educa-

tion teachers.

Yes Yes Yes

Provides Informational and ma-

terials for P.E. teachers.

Yes Yes Yes

Follows appropriate physical

education safety practices.

Yes Yes Yes

Participates in intramural pro- Yes Yes Under develop-

Student Welfare & Wellness Policy 09.2 The health and safety of pupils shall be a priority consideration in all Board decisions.

The Board is committed to providing school environments that promote and protect student health, well-being, and ability to learn by

supporting healthy eating and physical activity. To this end, the Board supports school efforts to implement the following:

All students will have opportunities, support, and encouragement to be physically active on a regular basis as provided by school/

council policy.

Foods and beverages sold at school will meet the nutrition recommendations of the U.S. Dietary Guidelines for Americans.

Qualified child nutrition professionals will provide students with access to a variety of affordable, nutritious, and appealing foods

that meet the health and nutrition needs of students; will accommodate the religious, ethnic, and cultural diversity of the student

body in meal planning; and will provide clean, safe, and pleasant settings and adequate time for students to eat.

To the maximum extent practicable, schools will participate in available federal school meal programs.

Schools will provide and promote nutrition education and physical education to foster lifelong habits of healthy eating and physical

activity and will establish linkages between health education, school meal programs, and related community services.

A process shall be implemented to engage students, parents, physical and/or health education teachers, school food service profes-

sionals, school health professionals, school board members, school administrators, and other interested community members in de-

veloping, implementing, monitoring, and reviewing this policy.

Nutritional Education and Promotion

Each school is encouraged to provide nutrition education and engage in nutrition promotion that:

Is offered at each grade level as part of a sequential, comprehensive, standards-based program designed to provide students

with the knowledge and skills necessary to promote and protect their health;

Is part of not only health education classes, but also classroom instruction in subjects such as math, science, language arts, so-

cial sciences, and elective subjects;

Includes enjoyable, developmentally-appropriate, culturally-relevant, participatory activities, such as contest, promotions, taste

testing, farm visits, and school gardens;

Promotes fruits, vegetables, whole grain products, low-fat and fat-free dairy products, healthy food preparation methods, and

health-enhancing nutrition practices;

Emphasizes caloric balance between food intake and energy expenditure (physical activity/exercise);

Links with school meal programs, other school foods, and nutrition-related community services;

Teaches media literacy with an emphasis on food marketing; and

Includes training for teachers and other staff.

Monitoring

The Superintendent/designee will monitor compliance with this and related policies. At the school level, the Principal/designee will

monitor compliance with those policies in his/her school and will report on the school’s compliance as directed by the Superintendent/

designee.

Progress Report

The District shall periodically measure and update the public on the content and progress of implementation of its school wellness

efforts. This report shall include:

Extent to which the District is in compliance with this policy;

A comparison of how the District measures up to model wellness policies provided by recognized state and national authorities;

and

A description of the measurable progress made towards reaching goals of the District wellness policy and addressing any gaps

identified in the wellness report for the previous year.

Reference: P.L. 111-296 Adopted/Amended: 07/11/2011 Order #: 7