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South Washington County Schools

Nutrition and Menu Planning

Nutrition:

Breakfast and lunch menus are planned in accordance with the USDA guidelines. 

The Healthy, Hunger Free Kids Act (HHFKA) of 2010 continue to bring changes to menu items and meals selections.  These regulations reflect the Institute of Medicine’s “School Meals:  Building Blocks for Healthy Children” and the USDA’s Dietary Guidelines for Americans. 

The USDA regulations require menus to comply with the Dietary Guidelines for Americans.  These guidelines are designed to increase the consumption of fruits, vegetables, whole grains, lean proteins and low fat dairy products.  The guidelines also focus on reducing sodium and fat intake, while providing appropriate portions sizes for all age groups. 

The menus must provide 1/3 of the Recommended Daily Allowance (RDA) for specific food groups and 1/3 of calorie needs for lunch and ¼ of the Recommended Daily Allowance (RDA) and ¼ of the calorie needs for breakfast.  

Menu Planning:

Breakfast and lunch are provided in all buildings each and every day. 

Breakfast consists of a grain/bread item, fruit, lean protein, and milk.  All kindergarteners and students who qualify for free or reduced meals are able to receive a breakfast free of charge. 

Lunches for students K-8 consist of a minimum of 1 oz. meal equivalent of meat/meat alternate, 1 oz. meal equivalent of grains, ½ cup fruit, ¾ cup of vegetables and an 8 oz. portion of fat free/low fat milk.  Lunches for students 9-12 consists of a minimum of 2 oz. meal equivalent of meat/meat alternate, 2 oz. meal equivalent of grains, 1 cup fruit, 1 cup vegetables and an 8 oz. portion of fat free/low fat milk.  Of the 5 components, students must take 3 components, one of which is either a fruit or vegetable.  Any fruit or vegetable servings greater than the meal pattern will be subject to an extra charge.

All schools have salad bars on a daily basis which provide many choices of fruits and vegetables, including locally grown items when available.  Choices may include romaine lettuce, cucumbers, red and green peppers, carrots, apples and much, much more. 

Foods purchased by Nutrition Services for school breakfast and lunch menus have been specially formulated for schools, which means the food items are lower in calories, sodium, fat and sugar versus what can be found in the retail market.  As a result of the special formulation, it allows the menus to meet the nutrition requirements required by the USDA.

Want more information on the USDA regulations? 

http://www.choosemyplate.gov

https://www.fns.usda.gov/healthierschoolday/tools-schools-focusing-smart-snacks

https://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act