Status Report

04/10/23St. Louis Public Schools 1

Althea Albert-Santiago

April 1, 2010

The school food service department promotes good health practices and provide a foundation for sound lifestyle habits through food service operations and nutrition education.

Goals1. School food services programs are implemented in accordance with

USDA School Meal Program and Health and Wellness Policy.

2. The menus will reflect the Missouri Advanced Eat Smart Guidelines.

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Category 2008 – 2009Oct.-May

2009 – 2010Oct.-March

Increase/Decrease

Enrollment 25,635 25,483 (-152)

Number of Applications Processed

21,719 24,407

+ 2,688

Percentage of Applications Processed

85 % 96% +11%

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Category 2008 – 2009 Oct.-May

2009 – 2010 Oct.-March

Increase/Decrease

Enrollment 25,635 25,483 (-152)

Free Eligible 15,886 21,653 +5,573

Reduced Eligible 824 1,102 + 278

Total Free and Reduced

16,710 22,755 +6,045

In accordance with Income, eligibility guidelines, students were determined to be eligible to participate in the National School Lunch Programs.

Free and Reduced Lunch Eligibility

2008 – 2009: reflects 8 months of service2009 – 2010: reflects 6 months of service

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Category 2008 – 2009 Oct.-May

2009 – 2010 Oct. -March

Increase/Decrease

Enrollment 25,635 25,483 (-152)

Breakfast Average Daily Participation

12,404 11,622 *(-782)

Average Daily Breakfast Participation as a Percentage of Enrollment

48% 46% (-2%)

Lunch Average Daily Participation

19,253 19,426 +173

Average Daily Lunch Participation as a Percentage of Enrollment

75% 76% +1%

2008 – 2009: reflects 8 months of service and 143 days of operation.

*2009 – 2010: reflects 6 months of service which includes winter break, MLK, Furlough, 3 Snow Days, Spring break, and 105 operating days.

Student Participation as a Percentage of Enrollment

Continue working with Nutrition Committee in analyzing menus.

Link the cafeteria to the classroom through effective partnerships with school nutrition professionals and teachers.

Conduct a bi-annual customer survey of students and principals.

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Utilize Central VPA High School as a “Production Kitchen” to change six elementary schools “pre packaged” meals to “heat and serve” meals.

Increase breakfast participation by providing breakfast in the classroom.

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