| The School Nutrition Program provides nutritious
breakfasts and lunches each day throughout the school year. School
meals provide nourishment that is important to children's growth,
academic achievement and physical performance.
Non-discrimination Statement: This explains what to do if you believe you have been treated unfairly. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington DC 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). The Thomasville City Board of Education is an equal opportunity provider and employer.
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| NUTRITION STANDARDS
The U.S. Department of Agriculture (USDA) sets regulations which govern the operation of the School Nutrition Program and establishes nutrition standards for the meals that are served. The nutrition standards require that lunches provide one-third of the Recommended Dietary Allowances for protein, vitamins A and C, iron and calcium as well as one-third of the child's recommended energy needs. School breakfasts are planned to provide one-fourth of a child's daily nutritional needs. School meals must also meet nutrition standards as outlined in the Dietary Guidelines for Americans.
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DIETARY GUIDELINES FOR AMERICANS
 The Dietary Guidelines for Americans were established by the USDA and the U.S. Department of Health and Human Services. These guidelines are updated every five years. Below are some of the recommendations of the 2005 Dietary Guidelines for Americans.
For in-depth information on the Dietary Guidelines for Americans visit the internet at www.health.gov/dietaryguidelines. The Food Guide Pyramid offers a new perspective on “steps to a healthier you.” You can learn more about the new pyramid and developing a personal wellness plan by visiting www.MyPyramid.gov.
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| MENU PLANNING
Menus are planned by the school nutrition director and the school managers. Students and others in the school community are encouraged to suggest favorite foods and menus.
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| MEAL PATTERNS (Meal component/Minimum
quantities)
Note: The smaller portions listed under school lunch items are the minimum portions required for pre-school and elementary school. The larger portions listed are the minimum portions required for middle school and high school.
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| FUNDING
USDA reimburses schools for each meal served to students. The amount of reimbursement depends on whether the student received the meal free, at a reduced price or paid the regular price for it. Eligibility to receive meals free or at a reduced price is based on household income. The money schools receive from students who pay the full price or a reduced price is also used to operate the school nutrition program.
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| USDA DONATED COMMODITIES
USDA donates quality foods to schools to help keep food costs down and the price charged students low. Donated foods make up about 20 percent of the foods used to prepare school lunch. In keeping with the Dietary Guidelines, specifications for many donated foods have been changed to lower fat, sugar and sodium. Foods given to schools include low-fat beef patties, low-fat turkey ham, chicken and turkey; fresh and frozen fruits and vegetables, water-packed canned fruits, dried beans, potatoes and tomato products; reduced- fat cheddar and mozzarella cheese; nonfat dry milk; cornmeal, flour, rice, oats, pasta, peanuts and peanut butter, vegetable shortening, and low-fat salad dressing.
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| PARTICIPATION AND COST DATA
Participation in the School Lunch Program has averaged 85% or better for the last five school years. Participation levels ranged from 70% at Thomasville High to 100% in some of the elementary schools. Meal prices are kept as low as possible to encourage students to participate in the school breakfast and lunch programs, and the focus continues to be on providing nutritious meals for students although milk and juice may be purchased individually. Each student has a personal cafeteria account at their school. Parents are encouraged to pay by the week or month, which helps our lunch line progress at a quicker pace.
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| TRAINING AND QUALIFICATIONS FOR SCHOOL
NUTRITION STAFF
Each school has a nutrition manager who must be a high school graduate or have obtained a GED certificate. Managers must complete a minimum of 30 hours of training each year from a core curriculum consisting of personnel management, nutrition, quantity food production and marketing. The core curriculum, which totals 150 hours, must be completed during the manager's first four years of employment. Managers must then complete an advanced course every three years. School nutrition assistants must complete a 30-hour orientation course during their first year of employment. All employees are given the opportunity to participate in 12 hours of in-service training each year.
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| ANNUAL HEALTH DEPARTMENT INSPECTION
All school kitchen facilities are inspected
semi-annually by the local Health Department Inspectors.
Each school has maintained a current grade
of "A," with a current score of 90-100.
Health inspection reports are posted in each
individual cafeteria for public viewing.
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| PARENTAL INVOLVEMENT/SPECIAL PROMOTIONS
Parents are encouraged to get involved in the School Nutrition Program. Parents may get involved by:
There are also a variety of special promotions throughout the year which provide good opportunities for parents to learn more about the School Nutrition Program. These include Five-A-Day for Better Health, National School Lunch Week, National School Breakfast Week, Heart Week, and Cancer Awareness Week, as well as a variety of individual school promotions.
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