Status Report 01/23/22 St. Louis Public Schools 1 Althea Albert-Santiago April 1, 2010
Mar 27, 2015
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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