“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:
“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