Our meals are planned by a team of Registered Dietitians, with student preferences in mind, and according to Federal regulations as required by the Healthy Hunger Free Kids Act of 2010. The District participates in the National School Lunch and Breakfast Programs, After School At Risk Meal Program, Fresh Fruit and Vegetable Program, and the USDA Foods Distribution Program.
The Division of Food Services will continue to offer wholesome and appealing meals that utilize whole grain rich products, reduce sodium, and use only fat free flavored milk. We will not utilize the recent menu planning flexibilities announced in the USDA Final Rule: Child Nutrition Program Flexibilities for Milk, Whole Grains, and Sodium Requirements that were announced on November 30, 2017.
The information about the nutrient content of the meals served in our school cafeterias should be used as a general guideline rather than for exact nutrient content.
Ingredient and menu items are subject to change without notice. Manufacturers change formulations, suppliers substitute products, cooks may improvise on recipes, and servers may be imprecise in portioning. All of these factors will affect the exact nutrient content of a meal. Further, weighted averages are used for all of the milk, fruit, and fresh vegetable choices offered each day.
Recipes used in menus include the average condiments that might be taken with that item. (For example, the nutrient analysis of chicken nuggets includes the amount of BBQ sauce and ketchup taken by the average student.)
Please consult a medical professional for assistance in planning for or treating medical conditions.