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Nutritional Information
Guidelines - Menus
Menus and food specifications are based upon the dietary guidelines
for American’s. Menus are planned and analyzed using
a nutrition software program called “Nutrakids”
to ensure adherence to dietary goals, such as 30% or less
for calories from fat over a week’s planned menus.
Purchased foods, recipe ingredients, and cooking techniques
have been established to ensure compliance with guidelines.
In elementary schools, menus are presented as a balanced
unit, however, not all items may be consumed.
In middle and high schools, a variety of entree choices are
available and students are encouraged to balance choices by
selecting from a variety of fruits and vegetables.
Cafeteria A La Carte Program
Beginning with the school year 2005-2006 new nutritional
guidelines have been implemented using the following guidelines:
Single serving size = portion as stated on food label.
9 Grams of fat
2 Grams of saturated fat
15 Grams of sugar (except fresh/dried fruit)
12 oz. Beverages containing 50% fruit juice
12 oz. Sports drinks (isotonic)
Bottled water
Breakfast
and Lunch Nutrient Standards Chart
Samples of typical elementary lunch selections and nutritional
information are provided on the chart linked below. In order
to receive the for full nutritional benefits of a school lunch,
please encourage your child to take his or her fruits and
vegetables. Also, the menus are designed so that when the
average is taken over a week, the nutrient standards are met.
Typical
Elementary Lunch Selections and Nutritional Information
Did you know the following meat products are made from turkey
and do not contain beef or pork?:
- Bologna, Turkey
- Breakfast Sausage Roll, Turkey
- Ham, Turkey
- Hot Dogs, Turkey
- Salami, Turkey
- Taco, Turkey
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