Nutrition Information
State and Federal regulations mandate nutrition requirements. The goal is to provide at least 1/3 of the recommended dietary allowance at lunch and 1/4 of the allowance at breakfast for children of the various age groups. The menus are designed by a registered dietitian to meet 30% or less calories from fat with 10% or less from saturated fat while still maintaining the calorie recommendation for the age group. Protein, calcium, iron, vitamins A and C are also analyzed for the week's average. To do this:
- Salad bars are available at most schools daily as part of the meal or as "the Meal".
- Low fat and non-fat milk choices are offered with every meal.
- Products are baked rather than fried.
- Luncheon meats and wieners are excellent quality low fat turkey products.
- Canned fruits are purchased in light (not heavy) syrup or in its own natural juice.
- Fresh fruits and vegetables are being utilized as season and budget dictate on salad bars.
- Whole grains, oats, wheat and bulgur are being gradually increased in baked goods.
- Cookies and dessert items are made using nutritious ingredients like plum puree, sweet potatoes, figs, oats and raisins.
- Salt shakers are not set out and less is used in cooking and preparation.
When your child eats meals
at school, you can feel good about the nutrients he or she
receives.
If you have application questions or any question regarding this program, please feel free to contact the school district Food Service Office at (541) 757-5903.
