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Who makes the menus for Central Union School District?
Menus are planned by the Coordinator of Food Services and based on the following menu criteria:
- Quality-Taste, Appearance, and Overall Acceptability
- Food Cost Benchmarks-The average cost per meal must meet established benchmarks.
- USDA Commodity Allocations-Foods donated by the USDA
are incorporated into the menus on a daily basis. These food items are
high quality foods that meet or exceed food quality standards.
- Nutrition Value-All school menus must meet the
Dietary Guidelines for Americans. Lunch menus should meet 1/3 of the
student’s nutritional needs. Breakfast should meet ¼ of the RDA’s and
caloric needs.
- Federal Reimbursable Meal Requirements-Central Union
School District follows the National School Breakfast and Lunch
Patterns for the Enhanced Food Based Meals.
Why is breakfast so important?
Research proves breakfast is the most important meal of the
day. It breaks the fasting of our bodies while we sleep and gives us
fuel for starting a new day. In most studies, children who eat breakfast
improved their grades. Teachers observed increased attentiveness,
motivation, self- discipline and concentration in students who
participate in the School Breakfast program. Studies have found that
children who ate breakfast make fewer mistakes and better grades.
Also, skipping meals can start poor eating habits which may lead to a risk of obesity.
Why is lunch served at school?
Research has shown that hungry children cannot learn. A
child with an empty stomach is lethargic, irritable and is not able to
participate fully in learning experiences. Good nutrition is critical to
student achievement.
How are the lunch menus determined at each school?
The menus must meet the Dietary Guidelines for Americans,
which recommend that no more than 30 percent of an individual's calories
come from fat, and less than 10 percent from saturated fat. Regulations
also establish a standard for school lunches to provide one-third of
the Recommended Dietary Allowances of protein, Vitamin A, Vitamin C,
iron, calcium, and calories.
What is Offer vs. Serve?
Offer vs. Serve (OVS) allows students to decline a certain
number of food items in the meal. The goal of OVS is to allow students
the option of declining foods they do not intend to eat to minimize
plate waste and encourage schools to offer more food choices.
What is in a breakfast?
The components for a reimbursable breakfast is grain, milk, and fruit/vegetable.
What is in a lunch?
The components for a reimbursable lunch is protein/meat alternate, grain, milk, and fruit/vegetable.
What is Trans fat?
Trans fat, also called trans fatty acids (TFA), is formed
when hydrogen is added to a vegetable oil to make a more solid fat like
shortening or margarine. This process is called hydrogenation, and it is
used to increase the shelf life and maintain the flavor and texture of
foods. Trans fats behave like saturated fats by raising the “bad”
cholesterol, low-density lipoprotein (LDL) that may increase your risk
of coronary heart disease (CHD), a leading cause of death in the United
States. Central Union School District's menu planning team work very
hard to eliminate trans fats from the products we choose to the menus we
serve.
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