UNION SCHOOL DISTRICT FOOD & NUTRITION SERVICES
It is the purpose of the Union School District Food Services Department to provide nutritious food to students at an affordable cost; to encourage the child to develop good eating habits and to serve high quality, nutritious food that meets or exceeds federally mandated guidelines.
Our goal is to encourage students to get a nutritious start to their day. Those who eat breakfast regularly have been shown to less likely develop diabetes or to become obese. Studies have also shown that in schools where breakfast is served, students are better prepared for learning. They are more enthused to start class, show improved behavior, experience reduced visits to the nurse and show a general increase in composite math and reading percentile scores.
Our breakfast is available at all schools. Please encourage your child(ren) to participate.
The Food and Nutrition Service (FNS) of the U.S. Department of Agriculture (USDA) administers the Child Nutrition Program in cooperation with State agencies and the Local Education Authorities (LEAs). Together they work to achieve the goal of safeguarding the health and well-being of the nation’s children.
All children of high school and under in public and nonprofit private schools are eligible to participate. To administer the programs, FNS works directly with State Departments of Education and they enter into agreements with the LEAs.
To participate in the Child Nutrition Programs, Union R-XI School District must agree to:
- Operate the food service program for all students without regard to race, color, national origin, age sex or disability.
- Provide free or reduced price meals to children unable to pay the full price as determined by local authorities following USDA guidelines. Such children may not be identified, nor discriminated in any way.
- Serve meals that meet the nutritional standards established by the Secretary of Agriculture.
- Comply with all federal and state regulations regarding administration of the respective Child Nutrition Program.
The program offers financial assistance for each lunch served to children and additional financial assistance for each lunch served free or at a reduced price to eligible needy children. To receive federal assistance, the district must serve nutritious lunches that comply with the Dietary Guidelines for Americans.
Union R-XI School District uses Nutrient Standard Menu Planning. It is a method to develop menus based upon an analysis for nutrients in the menu food items offered over a school week to determine if specific levels for a set of key nutrients and calories were met. The district conducts nutrient analysis on all menu foods offered as part of the reimbursable meal sold by the Food Service Department.
All schools participating in the Federally Assisted National School Lunch and School Breakfast Programs must make available free and reduced price lunches and breakfasts.
Prior to the beginning of school, a press release to notify the public of the availability of the school nutrition programs and the eligibility criteria for free and reduced priced meals. Copies of this public release are available at Union Middle School, Room 10, Food Services, West End & Delmar, Union, MO 63084.
A letter to parents containing the Income Eligibility Guidelines along with an application will be mailed prior to the beginning of school. Applications may also be obtained at all school offices or the Food Service Department.
KDG-12TH GRADE STUDENTS: $1.50 LUNCH: KDG-6TH GRADE: $2.35
ADULTS: $1.85 LUNCH: 7TH-12TH GRADE: $2.60
**MENU SUBJECT TO CHANGE**
PLEASE NOTE THAT IF YOU CHILD IS ON THE FREE/REDUCED PROGRAM AND THEY BRING THEIR LUNCH, THEY WILL BE CHARGED $.60 IF THEY WANT THE MILK ONLY. TO QUALIFY FOR THE FREE/REDUCED PRICE, THE STUDENT MUST TAKE THE WHOLE MEAL.
LUNCH ACCOUNTS/POINT OF SALE SYSTEM
Union School District uses a computerized Point of Sale (POS) System. A Point of Sale System is a computerized system that works similar to a debit card system. Here is how it works:
Each student in the school is entered into a computerized database and given an ID card with their name and a barcode on it. All information entered into the database is kept confidential by a series of secure passwords and codes.
Parents send in payment for meals as they normally would. Checks should be placed in an envelope with the student's name, grade and the amount of money enclosed. All checks should be made payable to the school at which the student attends. Once the money is received, the amount of money is placed into the student’s lunch account. The students will need to carry the student ID card into the cafeteria, as they will use it for all transactions in the cafeteria, even if paying cash. The value of the transaction is then deducted from the student’s account in the same manner as a debit card. It’s that simple!
The system features many advantages to both parents and students. Parents will have the ability to monitor their child(ren)’s eating habits and spending by requesting Student Account Reports. With the POS System, parents do not need to worry about giving their child lunch money on a daily basis and can place as much money in their child’s lunch account as they wish. Students will spend less time waiting in lines at the register and will not have to deal with fishing money out of their pockets. All they do is swipe their cards and go! Both parents and students will have instant access to the balance of their lunch account.
DEPARTMENT OF FOOD SERVICES
DISTRICT WELLNESS PROGRAM
The Board recognizes the relationship between student well-being and student achievements as well as the importance of a comprehensive district wellness program. Therefore, the district will provide developmentally appropriate and sequential nutrition and physical education as well as opportunities for physical activity. The wellness program will be implemented in a multidisciplinary fashion and will be evidence based.
Per the Child Nutrition and WIC Reauthorization Act of 2004, section 204, P.L. 108-265, the Union R-XI School District has established a Health Advisory/Wellness committee that consists of at least one (1): parent, student, nurse, school food service representative, Board member, school administrator, member of the public, and other community members as appropriate. If available, a qualified, credentialed nutrition professional will be a member of the wellness committee. The Board designates the following individual(s) as wellness program coordinator(s): Mike Mabe, Director of Facilities, Kristi Gerling, Supervisor of District Health Services, and Mike Mabe, Supervisor of Food Service. Only employees of the district who are members of the wellness committee may serve as wellness program coordinators. Wellness coordinators, in consultation with the wellness committee, will be in charge of implementation and evaluation of this policy. Meetings, records and votes of the wellness committee will adhere to the requirements of the Missouri Sunshine Law.
The district designates the following nutrition guidelines, based on the Missouri Eat Smart Nutrition Guidelines, for foods and beverages served in schools during the school day:
All school meals comply with USDA regulations and state policies and at least 50% of cereals offered contain no more than 35% of weight from sugar per serving. Foods containing whole grains are offered one-(1) day a week. Fresh, canned, dried or frozen fruits or vegetables are offered at least three-(3) days per week. At least one of the following will be offered daily: Low fat (1%, ½%) or Skim (nonfat) milk.
All school meals comply with USDA regulations and state policies and a main dish with total fat <16 g. per serving is offered at least 3 times a week. Dark green or orange vegetables or fruits are offered 1 time a week. Fresh fruits or raw vegetables are offered 1 to 3 times a week. A food item containing whole grains is offered at least one time a week. At least one of the following will be offered daily: Low fat (1%, ½%) or Skim (nonfat) milk. Reduced fat and/or fat free salad dressing are offered.
Ala Carte Food Items
Ala Carte items comply with USDA regulations prohibiting the sale of “foods of minimal nutritional value” where school meals are served or eaten during the meal period. Ala Carte main dishes are comparable in portion sizes to any food item served in the National School Lunch Program or School Breakfast Program. Include Fruits, Vegetables and/or Yogurt, and at least 50% of items offered meet all of the following criteria per serving: Fat – Except for nuts, seeds and nut butters, not more than 35% of total calories from fat.
Ala Carte Beverage Items
Ala Carte items comply with USDA regulations prohibiting the sale of “foods of minimal nutritional value” where school meals are served or eaten during the meal period.
Ala Carte beverages include the following: Water, Milk & 50-100% juice.
Food Items Sold in Vending Machines and School Stores
The sale of Foods of Minimal Nutritional Value are not allowed on school property in areas accessible to students during school hours. In elementary and middle school sales of these items will not be allowed until after the end of the school day. In high schools, not until one hour after the end of the last lunch period as pertains to the sale of Other Vended Food. At least 50% of items offered must be no more than 35% of total calories from fat, except for nuts, seeds and nut butters.
Beverage Items Sold in Vending Machines and School Stores
All vended foods and beverages are sold in compliance with USDA regulations which prohibit the sale of “Foods of Minimal Nutritional Value” in areas where school meals are served or eaten during the meal period. At least 50% of items offered in Vending Machines and School Stores must include water, milk and/or 50-100% juice.
After School Programs
“Snack” means 2 or more items that are served as a unit. If served under the USDA After-School Snack Program, the food items comply with all applicable federal
regulations and state policies. On at least 3 days of the week, snacks meet the following standards: Fat, not more than 35% of total calories from fat except for cheese, nuts, seeds and nut butters. Sugar, not more than 35% of weight from sugar, except for fruit (without added sugar), 100% juice and milk.
All foods and beverages are offered in compliance with USDA regulations prohibiting the sale of “foods of minimal nutritional value” where school meals are served or eaten during the meal period. Union R-XI School District strongly encourages not using food or beverages as rewards in the classroom.
Celebrations and Classroom Parties
All foods and beverages are offered in compliance with USDA regulations prohibiting the sale of “foods of minimal nutritional value” where school meals are served or eaten during the meal period. Union R-XI School District strongly encourages limiting the
frequency of events, scheduling such events after the lunch period and suggesting appropriate types of foods and beverages available.
Union R-XI School District strongly encourages fundraising activities be supportive of physical activity and healthy eating.
The District’s nutrition education goal is to integrate sequential nutrition education with the comprehensive health education program and, to the extent possible, the core curriculum taught at every grade level in order to provide students with the necessary knowledge and skills to make health nutrition decisions. In order to achieve the nutrition education goal, the district will:
- Provide students at all grade levels with adequate nutritional knowledge including, but not limited to:
- The benefits of healthy eating
- Essential nutrients
- Nutritional deficiencies
- Principles of healthy weight management
- The use and misuse of dietary supplements
- Safe food preparation, handling and storage
2. Provide students with nutrition related skills that minimally include the ability to:
- Plan health meals
- Understand and use food tables
- Apply the principles of the Dietary Guidelines for Americans (DGA) and MyPyramid
- Critically evaluate nutrition information, misinformation and commercial food advertising
- Assess personal eating habits, nutritional goal-setting and achievement
3. Provide instructional activities that stress the appealing aspects of health eating and are hands-on, behavior based, culturally relevant, developmentally appropriate and enjoyable. Examples of activities include, but are not limited to: good preparation, contests, promotion, taste testing’s, farm visits and school gardens.
4. Encourage district staff to cooperate with local agencies and community groups to provide students with opportunities for volunteer work related to nutrition, such as food banks, soup kitchens or after-school programs.
5. Ensure that school counselors and school health services staff consistently promote healthy eating to students and other staff and that these professionals are prepared to recognize conditions such as unhealthy weight, eating disorders and other nutrition-related health problems among students and staff as well as assure access to healthcare.
6. Coordinate food service program with nutrition instruction. Food service staff should also work closely with those responsible for other components of the school health program to achieve common goals.
The District’s physical activity goal is to assist students in learning to value and enjoy physical activity as an ongoing part of a healthy lifestyle by ensuring that every student has the opportunity to develop the knowledge and skills necessary to perform a variety of physical activities, maintain physical fitness and regularly participate in physical activity. In order to achieve the physical activity goal, the district will:
- Develop a sequential program of appropriate physical education/health living for every student. The program will
- Provide for at least 50 minutes of physical education/healthy living for students in the elementary grades during the school week. An average of 50 minutes during each school day for students in middle school. High School students need 1 unit to graduate.
- Emphasize knowledge and skills for a lifetime of regular physical activity.
- Devote at least 50 percent of physical education class time to actual physical activity in each week, with as much time as possible spent in moderate to vigorous physical activity.
- Meet the needs of all students, especially those who are not athletically gifted or who have special needs.
- Provide a variety of activity choices, feature cooperative as well as competitive activities, and account for gender and cultural differences in students’ interests.
- Prohibit exemptions from physical education courses on the basis of participation in an athletic team, community recreation program, ROTC, marching band or other school or community activity.
- Be closely coordinated with the other components of the overall school health program.
2. Provide time in elementary schools for supervised recess. It is recommended that all students in grades K-3 will have scheduled 30 minutes per day of supervised recess. All students in grades 4-5 will have scheduled 20 minutes per day of supervised recess.
Provide opportunities and encouragement for students to voluntarily participate in before and after-school physical activity programs, such as intramural activities, interscholastic athletics and clubs.
In accordance with Federal law and U.S. Department of Agriculture (USDA) policy, this institution is prohibited from discrimination 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, Room 326W, Whitten Building, 14th & Independence Ave., SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice & TDD), equal opportunity provider and employer.
Feel free to call with questions, comments & complaints at 636-583-5840 Email: email@example.com
Please direct all correspondence to: Food Services, PO Box 440, Union, MO 63084. We will be happy to assist in any way possible. Thank you for your interest in the Union School District’s Breakfast/Lunch Program.
Union R-XI Food Service Staff