Nutrition Services Department
- Details
- Category: Nutrition Services Department
- Hits: 34
The LPS Nutrition Service Department is funded by the revenue from meals purchased by students and staff, and is supplemented by funding from state and federal reimbursements based on the number of meals served for breakfast, lunch and snacks. These are external funds, which are maintained in a revolving fund and are not included in net school spending.
This self-sufficient operation supports principals with the daily operation of the meals program in their individual schools. Responsibilities include:
- Menu development, distributing vendor orders, school deliveries and operating satellite programs
- Developing and implementing staff development, recommendations regarding staffing issues, arranging for substitute coverage and maintaining kitchen equipment.
- Linking nutrition education with food services
- All financial aspects of operating the department including workmen’s compensation, health insurance cost, and retirement benefits.
- Sustaining and submitting required state reports to the DESE, approving and preserving records of all students’ free and reduced applications (currently 83.9% of enrolled students are eligible).
- Collecting, analyzing, and distributing Nutrition Service Department data within the district for the school administration to create an informed decision process.
District Wellness Policy
The Lawrence School Committee supports lifelong healthy eating habits and positive physical activity for all students and staff in the Lawrence Public Schools, and recognizes the important relationship between wellness and academic success. The following Wellness Policy addresses the District’s comprehensive approach to promote healthy lifestyles and appropriate nutritional practices for all students.
Meal Prices
- One Breakfast, per student, per day
FREE - One Lunch, per student, per day
FREE - One snack, per student, per day
FREE
What is CEP? A new innovative provision that allows high need districts to serve free meals to all students.
This increases participation in both breakfast and lunch. Studies show that well-nourished children focus better in class.
Students may pay daily, weekly or monthly. Prepayments should be submitted to the Nutrition Service Office at the student’s school or at the High School Campus Nutrition Services Office.
Students may be eligible for free or reduced-price lunches. Yearly applications for reduced-price meals may be obtained at and submitted to any school or at the Nutrition Services office. Parent/guardian will be notified of students’ eligibility status.
On this Page:
District Nutrition Service Statistics
Average Daily Participation (ADP)
- Breakfast Program – 7,028
- Lunch Program – 10,657
- Snack Program – 2,409
Summer Meals Program (FY 16 figures)
- Daily Breakfast Participation – 1,147
- Daily Lunch Participation – 2,986
- Snack - 145
Nutrition Service Contacts
|
Nutrition Services
|
|||
|
Title
|
Name
|
Phone
|
Email
|
|
Manager of Nutrition Services
|
Gary Watts
|
(978) 975-2750 x39433
|
|
|
Nutrition Services Specialist
|
Carol Noonan
|
(978) 975-2750 x39448
|
|
Nutrition Service Resources
The following resources have been provided to help community members learn more about wellness, nutrition, food safety and food quality.
- 2011 Food Stamp Flyer Posted
- WIC Program Information English | Spanish
- Nutrition Home Page - Mass DOE
- Mass DOE Child Nutrition Outreach Program / Project Bread
- US Department of Agriculture (USDA)
- Food Safety and Inspection Service
- School Nutrition Association of Mass
- John C. Stalker Institute of Food and Nutrition
- UMass Extension Nutrition Education Program
- Breakfast in the Classroom: ’10 Reasons to Try Breakfast in the Classroom’
- Details
- Category: Nutrition Services Department
- Hits: 33
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410;
(2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.
- Details
- Category: Nutrition Services Department
- Hits: 39
- August 26th
- September 16th
- October 21st
- November 18th
- December 16th
- January 20th
- February 10th
- March 17th
- April 21st
- May 19th
- June 16th
- Details
- Category: Nutrition Services Department
- Hits: 43
Since its inception in August Kid’s Cuisine, a cooking class, has been offered to Guilmette Middle School students as an afternoon Enrichment class. The class has been funded by a grant received by GLM. The class has been taught to approximately sixty (60) students since the beginning. Class meets every afternoon Monday through Thursday each week. Session four began on February 23rd, sessions run approximately 6-8 weeks. Students are taught kitchen safety, knife handling skills, and measurement techniques. Students are outfitted with Chef’s hats, aprons and of course disposable food handling gloves for use in class. They also have kits which include a cutting board, knife, measuring cups and spoons, also for use during class.
