Norris School District

Background Information 
The Board of Education has established as its 2003-04 goal to establish the Board’s vision and the basic structure for the sale of all foods and beverages to students.  A recent Lincoln Journal Star article focused on situations, indicating that today’s families lifestyle tends to be “leading your children towards a lifetime of unhealthy eating and living.”  “… (These lifestyles) may be setting our children up for high cholesterol, couch-potato munching and insatiable appetite for burgers, fries, chips, nachos, and soda pop rather than recommended fruits, vegetables, dairy products and whole grains.” (October 2003 Newsletter)

An ad hoc study committee was formed to assist in the study of the nutritional issues in the Norris schools.  A meeting was held on October 14^th in which students, parents, and patrons dialoged about the nutritional issues affecting our students at school.  Sub committees were formed to study issues more closely and provide feedback to the entire group.  The sub committees reported to the ad hoc committee on January 22^nd regarding their findings.  A group was formed to write a nutritional policy for board consideration, which will guide the sale of food throughout the district.

The study of nutrition within the Norris Public Schools has created many, positive conversation within the high school building about the nutritional offerings at the school.  The high school student council has provided much guidance and input regarding the food service program during (at least) monthly meetings with the principal since October.  The following changes have been made throughout the school year after much dialog regarding nutritional considerations:

1.  Added Sobe Juice to vending machine, which contains 50% juice.  (Previous juice options had no more than 10% juice) 

2.  Labeled nutritional snack options in the vending machine that meets the following criteria

    a.      Less than 250 calories per serving

    b.     Less 9 grams of fat per serving

    c.      Less than 600 mg of sodium

3.  Added snack options high in protein with less than 8 grams of carbohydrates to vending machine (peanuts, sunflower seeds, beef jerky, cooked salami)

4.  Provided 100% juice boxes with cheese or peanut butter crackers or granola to sophomore students at their break during the PLAN Test (we will also provide freshman with a snack during the CAT test in the spring)

5.  Changing from regular chips to all baked chips in the lunch lines

6.  Reduce portion size on high fat offerings such as french fries

7.  Smaller ice cream bars, regular bars, ice cream sandwiches, sherberts

8.  Offer more fresh fruits including grapes, apples, oranges, bananas

9.  Making whole wheat and oatmeal bread a couple times per week

10.  Offer fewer desserts such as pies and cakes for lunch

11.  Offer reduced calorie salad dressings

Salad Bar
On Monday, February 24^th Norris high and middle school students were introduced to a salad bar as a Type A federally subsidized lunch alternative.  For a $1.85 salad bar lunch, students must choose at least three different items from the five food groups.  See options below.

- 8 oz. carton of milk

- Up to 1 cup serving of fruits and vegetables combined

- Up to 3 servings of bread: this includes crackers, muffins, bread on sandwiches, croutons, pasta salads, etc.

- Up to 3 oz. of meat/meat alternative: this includes meat, cheese, eggs, yogurt and sunflower seeds

Please note the following salad bar information:

- Three different items from the five food groups (milk/meat/fruit/vegetables/breads) must be taken to count as a $1.85 meal. 

- Free and reduced lunch students are welcome at the salad bar as the components meet the standards of a Type A lunch.

- Students choosing in excess of the amounts above will be charged ala carte prices for those items. 

Ala Carte
The ala carte prices were adjusted to reflect food cost, labor factors and nutritional considerations.  The prices of a few items remained the same while other items were raised a nickel or a dime.  However, one major change was made to encourage students to choose a more balanced lunch.  A delineation is now be made between an “extra main dish” and an “ala carte main dish.”  Here’s how it works:  If you purchase a $1.65 meal or $1.85 salad bar, an extra main dish can be purchased for $.75; however, a main dish ala carte item without a meal purchase will be $1.50.   

While soup will no longer be offered as an ala carte item, it will be offered 3 to 4 times per month as a menu item as requested by several student council members.  It should be noted that the ala carte soup that was offered did not meet the federal guidelines as a main dish. 

Type A Lunch
For a $1.65 student lunch students may choose three, four or five different items from the five food groups.  See options below.

MEAT / MEAT ALTERNATIVE                             BREAD

Main Dish                                                              Roll

Sandwich                                                               Bun

Pizza                                                                     Pizza (crust)

FRUIT                            MILK                              VEGETABLES

Note:  Type A meals and ala carte items will now be offered in both lines.

If three items from the five-offered group (milk/meat/fruit/vegetables/bread) are taken, a $1.65 meal will be charged.

For example:  A student choosing a turkey sandwich and a milk will be charged $1.65 as it meets the state/federal requirements of a Type A lunch.  Therefore, students are encouraged to choose a fruit and vegetable as well.

Conclusion
It is our sincere hope that the above changes are perceived a responsible response to the nutritional objectives of the Norris Board of Education.  The changes are intended to encourage students to make healthier choices regarding their dietary intake at school each day.  The district-wide conversation on nutrition will continue as we strive to meet the consumer demands while balancing the goal of improved nutritional choices for students.