Frequently Asked Questions
Who plans the school menus?
The menus are planned by registered dietitians in the Food and Nutrition Services office. New recipes and food products are taste-tested and evaluated by students. Menus are developed from this feedback.
Are school meals healthy by today's standards?
A healthy diet consists of a variety of foods eaten in moderation to promote good lifelong eating habits. The U.S. Department of Agriculture (USDA) Child Nutrition Program sets menu patterns and specific nutrient requirements that our breakfast and lunch menus meet. Recent legislation (Healthy Hunger-Free Kids Act) made major changes to these requirements to further ensure that meals meet the needs of students. School meals provide the many nutrients needed to succeed in school and lead a healthy lifestyle.
Why does an adult meal cost more?
The school lunch program is available primarily for students and meals and food items are planned to meet their preferences and nutritional needs. Teachers and adults are served the same portions of food as the secondary school students. Because there is no federal subsidy for adults, the cost of an adult meal is more than the cost of a student meal. Parents or guardians are encouraged to eat with their student. Eating a meal at your student's school is a great opportunity to observe the cafeteria environment, the food options your student has each day and which of those options your student chooses.
What are a la carte foods?
A la carte foods are available for purchase in addition to the school meal. A la carte items vary with each school but can include fresh fruit, yogurt, milk, juice, cookies, fruit snacks, or a second main dish. The price for a la carte items is the same for adults and for students, including those students eligible for free and reduced-price meals. A la carte items can be paid for with cash or from your student's meal account.
What if I want to put a limit on my student's account?
We encourage parents to have a conversation with their students about a la carte purchases to encourage health chouses at a young age. Parents may, however, contact the kitchen manager at their elementary school if they wish to limit a la carte puchases.
What are the safety practices in place to prevent the spread of COVID-19?
We have implented many new safety practices to ensure the safety and well-being of our students and staff. Every kitchen employee will record their temperatures upon arrival to their site and are all required to wear masks. Employees who exhibit any symptoms or have a fever will not be allowed to return to work until cleared by the Food and Nutrition Services Department. Our serving areas also have 'stand here' stickers to ensure our students can practice social distancing as they come through the line. To reduce contact we have elimanted areas within service where students may congregate. In accordance with our practices we have replaced pin pads with digital scanners and our kitchen employees will be handing out silverware, napkins, and condiments. We have always regarded food safety has top priority and will continue to focus on all proper food safety practices as we serve students in person and those participating in remote learning.