March 30 2009

H.E. McCracken Middle School School Improvement Council Minutes for Monday, March 30, 2009 The meeting was called to order at 6:05 p.m. Review and Approval of Minutes – The Minutes of February 23, 2009 were approved. Business – School Lunch Program •

Last year 550 students responded to a survey, parents met to discuss results: o Less choices o Food needs to be warmer o Soup & salad bar o Food cooked better (sometimes not quite done)

Ms. Roberta Peterson, Area Supervisor for Southside Schools, Sodexho, updated the Committee on changes in the school lunch program. • Training o Better training on portion size has been provided. o Sodexho is now consulting with a dietician at Beaufort Memorial Hospital. o Cafeteria managers have fact sheets regarding fat and calorie counts of menu selections. • Menu o A traditional menu now being used, last year’s “new” menu didn’t cover the five basic food groups. o More home-cooked meals are now being served instead of processed foods. o Frozen and fresh vegetables are now being used instead of canned. o This year $45,000 was set aside for fresh fruit, next year $100,000 will be set aside for all schools. o A salad bar has been added, dressing is low calorie. o Hamburger no longer has fillers in it. o The District website and Sodexho’s website list monthly school menus and school principals receive copies.
Mr. Shaw will have Mr. Woodring put the monthly menu on the HEMMS website. o Nachos will not be served next year. o Vegetables will be individually pre-wrapped next year and local produce will be used as much as possible. Committee members suggested: • Pizza only be served on Fridays – it was noted that the dough used is whole grain and the cheese is low fat. • Make changes at beginning of school year rather than mid-year. Any suggested changes for next year should be emailed to Ms. Olivari. She will compile them and forward to Ms. Peterson. • Go green – stop using Styrofoam plates. Ms. Peterson will check into it, but plastic silverware will stay. • Serve grilled chicken. Any breading should be whole grain.

Student complaints this year: • Fruit is not always fresh – Mr. Shaw will check on this. • Would like bigger portions – Ms. Peterson informed the Committee that the state needs to know what portions are because all schools have to have the same portions and Sodexho is audited at the end of the school year o Current middle & high school portions: 2 oz meat, ½ c vegetable, ½ c fruit, 4 oz juice, 8 oz milk Smaller pitchers of condiments will be used for 6th graders. HEMMS is getting some new cafeteria equipment next year – currently there is only have one oven. The school newsletter will be used to thank students for completing last year’s survey – “you asked, we listened.” Math & Science Night was well attended. Seventh grade students leave for Washington, D.C. tomorrow. Upcoming Topics The Literacy Program will be discussed at the April 27 meeting, together with how to give parents a voice in which books their children are required to read. It was suggested that parents receive a list of the books students will be required to read during the school year before the 1st day of school so parents can read the books. It was also suggested that parents be advised if there are different versions of a book. Open Chair School safety was discussed and it was noted that both students and teachers are ready for spring break. It was suggested that a “Scared Straight” school assembly be scheduled for the 1st week of school. Mr. Shaw will contact the members of the PTO to make sure they attend the April 27 meeting. School uniform shirt colors will not be divided by grade. Students will be allowed to choose white, Kelly green or black shirts. The District is working on upgrading the wiring at HEMMS for Wi-Fi. HEMMS Administration is looking at scheduling changes for 8th grade classes next year. The meeting was adjourned at 7:08 p.m. Present: P. Shaw, J. Doucette, K. Brannagan, M. Sease, M. Rigg, L. Andrews, S. Olivari, A. Calvo, R. Peterson The next meeting will be held on April 27. Respectfully submitted for approval by Joan Doucette

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