Kathy Whittles, Kathy Behm, Pam Bohm, Dawn Burkiett,
Diane Donald, Michelle Davis, Michelle Hill, Deb Worent
from left to right
***Milk is included with the school lunch. Students bring cold lunch need to bring cash for carton milk of $.35 if they do not have a beverage. Districts 76 recommends that students do not bring soda in their lunches. Please read the cafeteria rules in your Student/Parent Hand book page 16. We also have water available. Adult Breakfast is $1.55 & Adult Lunch is $2.45.
3-8 grade students will be given the option to choose a hot lunch or a salad for their midday meal. Students will be asked by their teacher in the morning after the bell rings of they are hot lunch, salad or sack lunch. The teacher will notify the kitchen how many hot lunches and salads are to be made for the day. It is very important that your child is at school on time and in class so that they can be included in our lunch count.
Lunch salads consist the following:
-Name and grade/teacher of student ordering salad lunch
-Lettuce salad, tomato, 1oz cheese, 1oz meat or meat alternative
-1/2 cup fruit or 4oz 100% fruit juice
-1 serving of bread/equivalent
-8oz fluid milk (student will select white or chocolate milk)
-Dessert will also be on the salad tray if a dessert is offered on the hot lunch menu for that day.
Full Breakfast consist: The meal is made up to 5 components including meat/meat alternate, grain, vegetable, fruit and dairy. The breakfast is offered to all students and is what constitutes a “reimbursable meal” for students receiving free or reduced price lunches. This is offered to students to choose MINIMUM OF 3 of the 5 components. One of the components must be a FRUIT or VEGETABLE.
Kindergarten - Second Grade full lunch: Full Lunch includes: Entrée of the day, vegetable of the day, fruit of the day, and milk. The meal is made up to 5 components including meat/meat alternate, grain, vegetable, fruit and dairy. The Full Lunch is SERVED.
Third - Eighth Grade full lunch: Full Lunch includes: Entrée of the day, vegetable of the day, fruit of the day, and milk. The meal is made up of 5 components including meat/meat alternate, grain, vegetable, fruit and dairy. The students must choose a MIMIMUM of 3 of the 5 components. One of the components must be a FRUIT or VEGETABLE.
The Full Lunch is offered to all students and is what constitutes a “reimbursable meal” for students receiving free or reduced price lunches.
If you have any questions please call me at 309-698-3604.
Thank you for giving us the opportunity to serve you,
Miss Davis, Food Service Director
Many families choose to estimate the dollar amount they will use for week or month and pay at the beginning of that week or month. I will put on the menu how much it will cost one student to eat breakfast and/or lunch if they choose to eat each day. This may help in figuring out how much you want to send in.
School Lunches Have Never Been Healthier
When the news came out earlier this month that the U.S. Department of Agriculture (USDA) tweaked requirements for the 2010 Healthy, Hunger-Free Kids Act, there were plenty of raised eyebrows among parents wondering if high fructose corn syrup and dye-heavy foods were returning to school lunches across America.
Instead, the restriction change was more of a common sense variety relating to grain and protein limits – a slice of cheese, chicken on a salad, sandwich bread, et. al. – for school cafeteria lunch trays.
“It’s a very significant announcement, “School Nutrition Association (SNA) spokesperson Diane Pratt-Heavner told VOXXI. “There has always been a minimum amount of grains served, to make sure kids are getting large enough meals to fuel their school day. What was new about these standards was the weekly maximum, limiting the amount that could be served.”
The Healthy, Hunger-Free Kids Act called for more fruits and vegetables, less saturated fats and sodium. It also included weekly maximums for grain and protein. It was the latter that proved challenging for schools.
For example, most cafeterias have a hot entrée and daily alternate choices. If students didn’t want the entrée, they could perhaps choose a peanut butter and jelly or deli sandwich, a salad option or a hummus and pita plate.
Pratt-Heavner said the SNA, which is a national, non-profit professional organization representing 55,000 school nutrition professionals across the country, was concerned about the issue from the start.
Menu planning for school lunches became an issue
“We saw some very immediate unintended consequences in terms of a menu planning perspective because schools realized that at the elementary school level for instance, you couldn’t have daily traditional sandwich choices as you had had for many years,” Pratt-Heavner said. “Because one traditional piece of bread accounts for one grain, and there was a nine grain weekly limits for grains at elementary school level, schools could no longer offer those sandwiches every day of the week because they would exceed the weekly grain limits.”
She added that schools faced unique choices including the elimination of daily options, as well as offering smaller portions a few days a week and eliminating cheese, chicken or burgers.
“You saw a lot of frustrated menu planners, students and as a result frustrated parents,” Pratt-Heavner said. “Now, you have cheese going back on burgers and deli sandwiches. Also, the entrée choices could be slightly bigger. You might be able to have a little piece of whole grain garlic bread along with pasta.”
Initially, the USDA reacted by temporarily lifting the weekly grain and protein limits numerous times over the past two years before its recent announcement to make the change permanent.
“Most importantly, the calorie maximums are still in place,” Pratt-Heavner said. “The new standards put in place a maximum for the amount of calories with every meal, so this is just giving the schools more flexibility on how they use those calories in planning the menu.”
The School Lunch Just Got Even Healthier
Now how do we get kids to eat it?