How Meals Are Planned

Healthy Menu Planning

Student meals have been planned with the USDA approved "Food-Based Menu Planning" approach for school lunch. Every student meal choice might consist of at least the equivalent of two ounces of meat or meat substitute, one serving of bread or grain equivalent, two servings of fruits and/or vegetables, and a serving of milk. A variety of fruits, vegetables, enriched or whole grain bread and grain foods, and low-fat milk choices will be available to encourage students to select a nutritionally balanced meal.

Under the directives of the federal Child Nutrition Program, our Directors will oversee meal-planning efforts in the district to assure meals meet the standards established by the Dietary Guidelines for Americans and the USDA Healthy School Meal Initiative standards. Planned lunch menus will supply at least one-third of the Recommended Dietary Allowance (RDA) for calories, protein, Vitamins A and C, calcium, and iron and will supply no more than 30% calories from fat and no more than 10% calories from saturated fat (averaged over one week). To assure compliance, menus will be nutritionally analyzed and reviewed by the State agency on a periodic basis. A variety of age-appropriate, child-friendly meals that students will enjoy will be offered to maximize participation in the national school lunch program as well as the number of students who will benefit from the nutritional value of the meals served in the cafeterias. Parents, teachers, administrators, and students will have an opportunity to provide input for menu planning at food advisory meetings and surveys.