Cafeteria Update
Dr. Paula Sissel
October 07, 2008
Many parents have called to inquire about our lunch program’s guidelines and procedures. Below are the state’s nutritional guidelines that must be followed in order to receive USDA reimbursement and commodities. Our district nutritional goals are to:
- Help our students make healthy food choices
- Insure all students receive adequate nutritional needs in order to learn
- Meet state and federal compliance standards
- Reduce food waste
- Keep food costs within budgetary resources
Our elementary building recently received a Free
Fruit and Vegetable Grant (FFVG). This allows students an
additional fruit or vegetable serving at another time of day. We
are considering adding this feature to the junior high program, if
we are able to meet budget requirements.
We recognize that many students would like to go back to the
serving line for seconds on a favorite food item. Nutritional
guidelines and budget constraints prohibit this from being
possible. However, they are allowed to go to the salad bar to get
additional food items if they desire. High school students are able
to go to the salad bar after getting their tray filled. Junior high
and elementary students are expected to eat everything on their
tray, with the exception of one item, first. If your child
complains about not getting enough to eat and being hungry, we urge
you to visit with your building principal. A parent is invited to
eat lunch once (at the district’s expense) with their child, to
make their own determination about the foods made available and our
procedures. Your feedback is valued and your support will be
necessary to meet our nutritional goals system wide. We share your
commitment to promoting healthy eating habits for all our
students.
NDE Nutrition Guidelines
| Meal Component | Required K-6 | Required 9-12 |
| Fluid Milk: | 1 cup (8 ozs.) | 1 cup (8 ozs) |
| Meat/Meat Alternative | 10 oz. per
week (Minimum of 1 oz. daily) |
10 oz. per
week (Minimum of 1 oz. daily) |
| Fruit/Vegetable: Two or more servings daily |
Total of 3/4 cup PLUS an extra 1/2 cup over a week | Total of 1 cup |
| Grains/Breads: Only one serving per day may be a dessert item |
12 servings
per week (Minimum of 1 serving daily) |
15 servings
per week (Minimum of 1 serving daily) |
