• 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.