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Show - ' vi . 1- - : 1i I; 1 '.v - '.4 - - i - 4 - . ? ' f I . . ; v ' - - ' x i U . ... A a . X' -- -1 ..,;. -':; V.;. - ; .....,-s X- -" 1 . , t " ? '"1 YUM, GOOD! Joyce Hunter, Sonja Herring, Joy Warburton and Carol Gay Rees are first in line for delicious school lunch meal, as Principal A. J. Rogers and School Lunch manager Louise C. Nielsen look on. Meals are delicious and nutritious, nutri-tious, according to reports from students. 'School Food Service Important Step in Helping Boys and Girls Have a Well-Balanced Lunch' Is Typical Parent Comment on Lunch System "The school food service is an important step in helping children have a well-balanced lunch at school, with all the vitamins, etc." "My children have learned to eat many different foods." "I was impressed im-pressed with the courtesy and orderliness or-derliness of the boys and girls." "I couldn't put up a lunch to compare com-pare either in cost or nutiition." These are comments made by parents par-ents who recently visited and ate with their children at school lunch centers throughout Alpine School Distinct. More than 300 parents visited one elementary school alone. The School Food Service in Alpine Al-pine District is headed by Frank R. Jex, Director of Maintenance and Operation, with Mary R. Cam-enish Cam-enish as Disti-ict Supervisor. In addition, ad-dition, each of the nineteen lunch units has a manager in charge. Eighty full-time and several part-time part-time women are employed as cooks at a monthly payroll of $9,000. By the fall of 1956 there will be an additional four new school lunch units. The average number of lunches served each day is about 5,500 During the month of February, th'-total th'-total number of lunches was 121 .-057 .-057 and during the school year of 1954-55, 823,128 lunches were served. ser-ved. Large quantities of food are prepared pre-pared to serve this number of students. stu-dents. For one day's mejU, 350 to 400 loaves of bi-ead are made, and 110 to 150 pounds of butter, 687 to 1100 pounds of protein foods, such as meat, poultry, fish, eggs, cheese, etc., 2061 to 3300 pounds of fruit and vegetables are used. Durin gthe month of February, 152,170 half pints of milk were consumed. Federal Type A meals with milk are served. Surveys the last sev-ei'al sev-ei'al years have indicated that ev-ei-y school in the district has met this minimum federal and State requirement, and exceeded it by 20 to 50 pei' cent in some regai-ds. For instance, the federal requirement states that two ounces of protein should be seived daily. However, all high school students ai-e served more than this amount. A typical menu includes meat roll with gravy, buttered green beans, cabbage and carrot salad, hot rolls and butter, applesauce, cookies and milk. The cost of such a lunch is 20 cents to elementary students, 25 cents to high school (Continued on page 6) School Lunch (Continued from page 1) students, and 30 cents to adults. However, in cases where the student stu-dent is temporarily unable to pay, free lunches are available. Generally, Gener-ally, it is expected that the student will render some sendee in return for the lunch- The school principal investigates needy cases and his findings are verified by one or two other persons. It is seldom that prepared foods are purchased. All bread, hamburger hambur-ger and hot dog buns, sweet rolls and other bread items are made at the schools. Since the minimum requirement re-quirement specifies that one slice of bread shall be served daily, and since high school students are served ser-ved two daily, and offered more if they want it, 10,000 pounds of floor are used monthly. Alpine District is noted for having hav-ing one of the most efficient school lunch storage warehouses in the State. One year's supply of canned goods is stored at the center. There are also two large walkin refrigerators refriger-ators and a large freezing compartment. compart-ment. This year, 9,000 lbs. of turkey tur-key was kept in this freezer, enabling en-abling the children to have one turkey dinner a month. An efficient effic-ient delivery system is also maintained, main-tained, whereby items are delivered deliver-ed to every school once a week. . In the lunch centers, all equipment equip-ment is of large size, specially purchased for quantity, cookery. Hjacn scnooi nas a uuung mum ui fold-up table in a all purpose room. The equipment includes electric mixers of 20 quart size or more, electric fod slicers and vegetable peelers, 40 to 60 gal. steam-jacketed kettles, and special baking ovens. ov-ens. The . School Food Service prides itself on its sanitary conditions. A representative from the County and City Board of Health, periodically period-ically makes a complete sanitary inspection. He has made the comment, com-ment, "If all public eating and drinking places had as good sanitary sani-tary standards as school lunch, we would have very few worries." For example, once every month or six weeks, a swab test is taken from forks and spoons, and a bacterial bac-terial count of 100 is permissible without complaint. While some establishments es-tablishments have had a bacterial count as high as 2,000, tests from Alpine District have ranged from 0 to 22. This is proof that the dishwashing dish-washing and sterilizing is carefully careful-ly and correctly done. Subsidies are received from the State and federal government to assist the school lunch program. Three to five cents per lunch is received from the State and 3 to 4 cents from the federal government. govern-ment. However, federal money and commodities are not available to the district, unless the State also participates in the program. Last year the commodities received from the United States Department Depart-ment of Agriculture amounted to about ten cents a lunch. They were divided into two groups those that are in surplus, such as pork products, dairy products, shortening, shorten-ing, peanut butter, salad oil, etc., and those that are specifically for the good cf the children. Since Vitamin C is scarce in Utah, these items include concentrated orange juice, grapefruit sections, and canned can-ned tomatoes. The only cost of these commodities to the district, is that of transportation. These commodities and subsidies make it possible to sell a 40 to 75 cent lunch for 20, and 25 cents to the boys and girls. A special milk program was also initiated by U.S.D.A. last year, where extra milk was offered free of charge to the children because the reimbursement equaled the cost. This year, however, that is not possible. Still, children may op-tain op-tain milk from the lunch centers at 2 cents per extra bottle, above that served at lunch. All schools have this milk obtainable to anyone any-one in school, whether they eat school lunch or not. All milk is of Grade A type, with a 3.2 per cent minimum of butter fat. Since the school lunch time is part of the educational experience of each child's day, supervision of the child's behavior while eating lunch is the responsibility of the school. Sometimes teachers eat with the children, or teachers are assigned or take turns to be lunch supervisors. Feelings of the parents toward the School Food Service are summarized sum-marized by the following statement state-ment of one parent. "School lunch is a fine program. Just keep it up and many, many thanks!" |