Pre-Payment Chart
St. John the Baptist Parish School Board
Child Nutrition Program
2010-2011 Meal Prices
|
|
|
LUNCH |
|
|
|
|
BREAKFAST |
|
Month |
# of |
Full Pay |
Full Pay |
Reduced |
Adults |
Vistors |
Full Pay |
Reduced All |
Adults |
Visitors |
|
Days |
K- 6th |
7th - 12th |
All Grades |
|
|
all grades |
Grades |
|
|
|
|
$1.25 |
$1.35 |
$0.40 |
$2.25 |
$3.50 |
$0.75 |
$0.30 |
$1.30 |
$1.50 |
August |
17 |
$21.25 |
$22.95 |
$6.80 |
$38.25 |
$59.50 |
$12.75 |
$5.10 |
$22.10 |
$25.50 |
September |
21 |
$26.25 |
$28.35 |
$8.40 |
$47.25 |
$73.50 |
$15.75 |
$6.30 |
$27.30 |
$31.50 |
October |
23 |
$28.75 |
$31.05 |
$9.20 |
$51.75 |
$80.50 |
$17.25 |
$6.90 |
$29.90 |
$34.50 |
November |
14 |
$17.50 |
$18.90 |
$5.60 |
$31.50 |
$49.00 |
$10.50 |
$4.20 |
$18.20 |
$21.00 |
December |
15 |
$18.75 |
$20.25 |
$6.00 |
$33.75 |
$52.50 |
$11.25 |
$4.50 |
$19.50 |
$22.50 |
January |
19 |
$23.75 |
$25.65 |
$7.60 |
$42.75 |
$66.50 |
$14.25 |
$5.70 |
$24.70 |
$28.50 |
February |
17 |
$21.25 |
$22.95 |
$6.80 |
$38.25 |
$59.50 |
$12.75 |
$5.10 |
$22.10 |
$25.50 |
March |
22 |
$27.50 |
$29.70 |
$8.80 |
$49.50 |
$77.00 |
$16.50 |
$6.60 |
$28.60 |
$33.00 |
April |
16 |
$20.00 |
$21.60 |
$6.40 |
$36.00 |
$56.00 |
$12.00 |
$4.80 |
$20.80 |
$24.00 |
May |
15 |
$18.75 |
$20.25 |
$6.00 |
$33.75 |
$52.50 |
$12.00 |
$4.50 |
$19.50 |
$22.50 |
TOTAL |
179 |
$223.75 |
$241.65 |
$71.60 |
$402.75 |
$626.50 |
$134.25 |
$53.70 |
$232.70 |
$268.50 |
|
All visitors pay $3.00 for lunch and $1.50 for breakfast
Method of Payment: Cash or Check (Checks will be accepted through May 5, 2009, no exceptions)
Make Check Payment to: St. John School Food Service
Write On Check Per Child: Include child’s name and lunch number on check
Meal Payments Due: On the First Day of the Week or Month
Payment is due on the first day of school. Parents or guardians are to fill out ONE APPLICATION PER FAMILY. Return the completed application form to the cafeteria manager at the school where your oldest child is enrolled. Those students who received free or reduced price benefits last year will begin the new school year on the same status. By September 7, 2008, a new application must be submitted and processed for the 2008-2009 school year in order for meal benefits to continue.
**No charging allowed, cash payments accepted daily.**
For further information, you may contact Michelle Guidry, Child Nutrition Field Manager, at 985-536-1106, Ext. 2231 or 1-800-296-1106, Ext. 2231
Breakfast/Lunch Menus
Why is nutrition so important?
Good nutrition provides the calories we need for energy and the nutrients essential for:
• Proper growth, repair and maintenance of body tissues
• Resistance to disease and infection
• Prevention of deficiencies that lead to problems such as anemia, goiter, scurvy, and rickets.
The St. John Parish School Food Service Program provides meals that are planned in accordance with the following Dietary Guidelines for Americans:
• Eat a variety of foods
• Balance the food you eat with physical activity - maintain or improve your weight
• Choose a diet with plenty of grain products, vegetables, and fruits
• Choose a diet low in fat, saturated fat, and cholesterol
• Choose a diet moderate in sugars
• Choose a diet moderate in salt and sodium.
• 25-30% of school-age are overweight
• 40% of obese children become obese adults
• 80% of obese adolescents become obese adults
• Encourage physical activity daily (>60 min./day)
• 34 hours a week spent in front of a TV, video game, or computer
• Moderate kcal intake
• Limit high fat foods
• Weight loss diet may not be necessary
Nutrition Facts
Obesity and Children
• 25-30% of school-age are overweight
• 40% of obese children become obese adults
• 80% of obese adolescents become obese adults
• Encourage physical activity daily (>60 min./day)
• 34 hours a week spent in front of a TV, video game, or computer
• Moderate kcal intake
• Limit high fat foods
• Weight loss diet may not be necessary
Balance
One must balance energy intake (food and/or alcohol consumption) and energy expenditure (physical activity). You want to be in energy equilibrium (no weight change) or negative energy balance (weight loss). For example:
• Eating 3000 kcal + Burning 3000 kcal = No Weight Change (equilibrium)
• Eating 4000 kcal + Burning 2000 kcal = Weight Gain (positive)
• Eating 2000 kcal + Burning 3000 kcal = Weight Loss (negative)
Physical activity increases energy expenditure by as much as 25 to 40% above energy needs; therefore choosing to be active or inactive will determine how much total energy (calories) are used each day. A key factor to achieving and maintaining a healthy body weight is regular physical activity and eating a healthy diet.
Examples of Servings
Fruit Group:
• 6 oz. juice,
• 7 medium strawberries,
• medium fruit
• ½ cup fresh, canned or frozen fruit
• ½ cup applesauce
Vegetable Group:
• 1 cup raw leafy vegetables
• 1 cup cooked vegetables
• 6 ounces of vegetable juice
Milk Group:
• 1 cup milk
• 1 cup yogurt
• 1 ½ ounces cheese
Meat Group:
• 2-3 ounce of cooked lean meats
• 2 tablespoons peanut butter equals one ounce,
• 1 egg equals one ounce
Nutrition Information
• It is important to pay attention to Serving Size.
• All of the nutrition information listed on the label is for the specific serving size.
• The portion size for this product is 1/2 cup.
• If you were to consume 1 cup, all of the information would double.
• Note, there are 4 servings in the package. So, if you ate the whole package you would be consuming four servings (2 cups) and you would have to multiply by four.
Any questions please contact:
Michelle Guidry
Child Nutrition Field Manager
mguidry@stjohn.k12.la.us
985-536-1106 ext 2231
Bernadine Sanders
Child Nutrition Clerk
bsanders@stjohn.k12.la.us
985-536-1106 ext 2221
