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Show khool Lunch Program Popular in Utah Approximately 200,000 lunches lun-ches were served each day in the schools of Utah last year. The emphasis in the school lunch program is to meet the individual student's needs. Some- of r the needs are nutritional; so the Type A lunch must contain the neces-j neces-j ary ingredients. Four basic food groups make up the Type lunch-milk, meat or meat alternative, fruit and vegetable, vege-table, and bread. Another need may be economic. Three options are available; full price (the average charge to the elementary student last year ps 38.5c. and 44c for the secondary student), free and reduced priced meals. Guff Snow, Coordinator, Utah State Board of Education's School Food Services, said that the student's eligibility for the free or reduced priced meals is determined by the income eligibility scale published by lie U.S. Department of Agriculture each July. Size of family and amount of income is the base used. Snow also pointed out that if there is a ange in family size or Jvifcome, the family should intact the school to file a new 'Pplication. The changes could (I. make a difference in the (I,, .font's eligibility. (js I AH students are treated the Uj .snie regardless of their ability Pay- The eligibility of a , . Silent is also held in strictest nfidence. Choice of menus, especially especial-ly in the secondary schools, is another means of the effort being made by the School Lunch people to meet the individual student's needs. There are only five small schools in Utah that do not participate in the National School Lunch Programs. The total enrollment of these five schools is 200. The National School Lunch Program is financed by State funds, district funds, U.S. Department of Agriculture, and student payments. In Utah there are approximately approxi-mately 2,400 school lunch workers. |