The National School Lunch program started in 1946 as a national reaction to the nutritional status of the new recruits for the armed services. Since then the National program has undergone several changes in regulations surrounding nutrition, bookkeeping, sanitation and the types of equipment used in the kitchens. We continue to work within those regulations to meet the national and local goals of creating a student centered, nutritionally centered and financially independent program.
In order to make a lunch or breakfast your child must have a minimum of 3 of the 5 food groups on his/her tray. We are required to plan menus that comply with the US dietary guidelines. In our efforts to meet this requirement we will be using as many whole grains, fresh fruits and veggies and lean meats as possible. We will also be looking at how we prepare the menu items to ensure that we are preserving as many nutrients during the preparation process as possible.