Alta High School - Accipitor Yearbook (Sandy, UT)

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Imagine the time spent each day washing dishes. There were over two-thousand utensils used. Over one-thousand trays had to be washed. More than three-thousand dishes had to be scraped and washed, and that didn't even in- clude all the pots and pans used to prepare the meals. As the four lunch lines filed through to get their lunches, grosses of napkins and straws were also picked up. The school lunch program was one of the few school programs that was totally self-supporting. For just 50c. the cooks prepared meals to meet the Federal Government requirements that each tray must supply three ounces of protein con- tained in meat, eggs, or cheese, specified amounts of Vitamins A and C, and iron; in additon each student was provided with one sal- ad, one dessert, one milk item and two bread items. At today's prices, what a bargain; even for a calcium deprived centi- pede Kenni Hiatt Liz Hibbard Connie Hrfl Stan Hill Chod Hmton Leasa Hirschi John Holliday Spencer Horn FRESHMEN ’83 David Howard Scott Howard Steve Hutchinson Jayne Hyatt Charles Ingrom Todd Jackson Brian Jacobson Larry Jacobson Scott Jacobson Chris Jansen Marilyn Jarvie Ricky Jeffs Aaron Jensen David Jensen Kevin Jensen Richard Jensen Jeff Jensen Allan Johnson Matt Johnson Rod Johnson Todd Johnson Freshmen 211

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All This For Fifty Cents What has 2100 legs and drinks six- ty-eight gallons of milk a day? A calcium deprieved centipede? No! The 1050 students of Alta High School who ate school lunches That's just one of the amazing facts about the amount of food consumed daily by those who ate school lunches in the Commons. Over thirty gallons of vegetables (you know—corn, beans, carrots) were dished up daily. With meat prices soaring, think of the bill to pay for the 150 to 200 pounds of beef used to prepare main courses—just for one day. And for regularity's sake, thirty pounds of fruit plus seven gallons of applesauce were swal- lowed each day by the hungry hordes. Every day thirty pounds of lettuce were prepared for salads, and an additional fifteen pounds added to that if hamburgers or enchiladas were served. To keep everyone skinny—thirty-five pounds of cot- tage cheese; and to keep us chub- by, over two-hundred pounds of flour went into making main dishes, rolls, cakes, etcetera. Cheryl Hadley Kathy Hadlock Kelly Hadlock Rick Haight Patrick Haley Chip Halford Holly Halsey Scott Hamilton Danny Hammond Todd Handley Cliff Hansen DeeDee Hansen Kris Hansen Lorie Hansen Terri Hansen Boyd Hanson Heidi Hanson Scott Hardy Kathie Horns Rachael Hart Sandy Hatch LeAnn Hawker Troy Hawkins Shane Haws Mark Heaton Heather Heinkel Rita Henningsen Kathy Hensley Brenda Herman Kadeli Hermansen Ed Heywood 210 Freshmen

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Clay Jones Lisa Jones Troy Jones. Gary JordiSon Julie Kankelborg Laura Keddmgton Robert Keddington Chris Keller Keith Keller Mike Kely Jana Kelsch Lisa Kersey Rochele Kiggins Yong Kim Brent Kimball Dale Kimball Karen Kitterman Kevin Klingler David Knapton Linda Knott Jimmy Knudsen Kim Kolman Michele Komro Denny Kopp Jim Kunz Conny Lock John Lambert Alison Landeen Lori Larsen David Lavery James Lavery Lisa Lavoie Teresa Leete Chris Lefebvre Jeff Legg Cindy Leggett Ben Lewis Gilbert Lebya Steve Liddiard Katherine Limb Kathy Lind Jeonnette Lindner Darrel Lingk 212 Freshmen