Nutritional Information

CHILD NUTRITION SERVICES MENU 2011-2012 GOALS

  • Nutrient rich/calorie appropriate
  • Increase fruits/vegetables - both variety and quantity
  • Increase whole grain servings
  • Decrease salt content
  • Move to meet Healthy, Hunger-Free Kids Act standards prior to 2012 full implementation date

SECONDARY MENU  6-12 GRADES

Current Standards                                         Healthy, Hunger-Free Kids Act

Nutrient Standard Menu Planning              Food Based Menu Planning in 2012

Must take an entrée and a side                     Must take a fruit or vegetable and
                                                                           may
decline only 2 menu items

Calorie Target – 825                                       Calorie (6-8) minimum 600 to maximum 700

                                                                          Calorie (9-12) minimum 750 to maximum 850

Protein 16 grams                                            1.6 – 2.6 ounces (lean protein source)

Iron  4.5 grams                                                No specific Iron/Vitamin A or C standards

Vitamin A- 1500 IU                                                  

Vitamin C – 18 mg                                                    

Fruit/Vegetables – ½-1 cup per day             Fruit – ½ to 1 cup per day

                                                                             Vegetable – ¾ to 1 cup per day

                                                                             Only one starchy vegetable per week

Sodium – no standards                                     Sodium (6-8) – 1360 mg (710 mg within 10 years)

                                                                              Sodium (9-12) -1420 mg (740 mg within 10 years)

Whole Grain – no standards                          Half grains offered must be whole grains.
                                                                             Within 2 years all must be whole grain-rich

Milk – non-fat or 1% fat                                    Milk –offer two varieties, non-fat or 1% only

 

OUR MENU CHANGES FOR THE 2011-2012 SCHOOL YEAR

  • Bean, Cheese & Rice Burrito – whole grain brown, spanish  rice / Beef Hard Tacos – whole grain taco shell / Chicken Sandwich – grilled pattie, whole-grain bun / Garden Salad – whole grain crackers / Hamburger – whole grain bun / Pizza – whole-grain crust / Teriyaki chicken – whole-grain brown rice / Yogurt with whole-grain wheat bar
  • Chips and crackers – whole grain
  • French Fries served only once a week
  • Fresh vegetables  increased portion sizes and weekly variety,  offering more dark green and orange fresh vegetables
  • Vegetable variety:  carrots/shredded lettuce with cabbage/salad lettuce with fresh spinach/broccoli florets/ cucumber coins/zucchini sticks / sweet potato fries / French fries
  • Fresh fruit variety:  apples/ oranges/ seasonal fruit / raisins
  • Ranch dressing blended equal parts with non-fat plain yogurt –reduced sodium
  • Condiments – servings limited and monitored due to high salt content
  • Strawberry milk removed from menu –offering 1% white and non-fat chocolate
  • PowerAde removed from menu

 

PRICE INCREASE

The Healthy, Hunger-Free Kids Act mandated that paid student meal pricing must move towards charging paid meal category students at a price that is on average equal to the difference between free meal reimbursement and paid meal reimbursement.  Prices were increased 25 cents per breakfast and lunch meal, at all grade levels, to move to meet this regulation.