IMG_1437-Edit copy IMG_9318-Edit-2 copy

 MEAL SERVICE

Menus

Our school menus provide a variety of choices that accommodate student preferences as well as meeting the guidelines established by USDA.  The intent of the breakfast and lunch meal guidelines is to promote the consumption of fruits, vegetables, legumes and whole grains.  Students are presented with the opportunity to enjoy their favorite foods, yet they are encouraged to try new menu items as well as the daily choices on the fruit/veggie bar.  All the menus are analyzed to ensure they meet the established USDA guidelines.  The monthly menus are available to view on the district’s web site.  Elementary menus are also sent home each month.

All students, (K-12), when the “Application for Educational Benefits” has determined reduced-price eligibility for 2018-2019, will receive their lunch free of charge.  In the past, breakfast has been offered free of charge when students have been eligible for reduced price meals.  Now breakfast AND lunch will be free of charge.

All elementary students (K-5) will receive their school breakfast free of charge.  Breakfast is the most important meal of the day to nourish students to be prepared for the school day.  Whether it is eaten at home or school, it is imperative that students are prepared for their learning day by consuming a nutritious breakfast that will keep them alert for their education.

Offer vs Serve

Offer vs. Serve is a provision designed to decrease food waste and give students greater flexibility in choosing what to eat for their school breakfast and lunch.

General OVS Regulations:

*Four food items (individually or combined) are offered at breakfast.  Students must choose a minimum of three food items; with one of those items being a fruit/vegetable serving.

*Five food items (individually or combined) are offered at lunch.  Students must choose a minimum of three items; with one of those items being a fruit/vegetable serving.

Students may take smaller portions of the declined food item(s), so they can try it.  The meal is priced as a unit (breakfast or lunch) whether the student takes 3, 4 or five food items, or smaller portions of the declined items.  The student receives the most nutritional benefit when the entire meal is chosen and eaten.

Food Allergies

If parents have a concern regarding their child’s food allergies, please contact the food service office at 333-3100 ext. 31141.  It is important that we have this information prior to your child beginning school.

When a physician’s assessment reveals that food allergies may result in severe, life threatening reactions (anaphylactic reaction), the student is considered to be disabled and substitutions prescribed by the physician will be provided.  Substitutions will be made on a case-by-case basis when supported by a statement signed by a recognized medical authority.  In Minnesota, recognized medical authorities include physicians, physician’s assistants, certified nurse practitioners and registered dieticians.  The information received by the school from the medical authority needs to include:

  • The student’s disability and an explanation of why the handicap restricts the student’s diet.
  • The major life activity affected by the disability.
  • The food or foods to be omitted from the student’s diet, and the food or choice of foods that must be substituted.

The statement does not have to be renewed each year as long as there are no changes.

Many students with food allergies, food intolerances or obesity are not considered to be persons with disabilities as defined above.  Each case will be handled on an individual basis depending upon the medical authority support.

Lactose Intolerance

State law specifies the responsibility of a school to provide substitutes for any child with lactose intolerance.  With a written request from a parent/guardian, a lactose-reduced milk will be provided.  (The school will not make any other substitutions, such as juice, for lactose intolerant students).

Milk

The breakfast and lunch program regulations include fluid milk as a component in both meals.  Choices of skim, 1% and chocolate skim milk are offered with those meals.  As stated previously, if your child has a lactose intolerance, please submit a request to provide the alternative lactose-free milk.

Farm2School

Our district participates in the Farm2School Program.  Purchasing locally produced food is one way to support the local economy, minimize our environmental impact, and educate children about where food comes from and how it is grown.  We are fortunate to work with many growers in the area who provide us with a variety of fresh fruits and vegetables to enhance the meal programs.   We also have three school gardens that are producing items that are harvested in the fall by the students and served in the lunch programs.

Chefs Move to School

The Chef’s Move to School Program, features Chef Mike Holleman, Director of Culinary Development for InHarvest; and Coleen Donnelly, Corporate Chef, K-12 for InHarvest, who work with our food service staff to develop recipes that are appealing and flavorful for K-12 students.  Their support and expertise assists our food service team in offering healthy and delicious choices for student meals.  You will find Chef Mike at a school site each month, assisting the staff in preparation of a new recipe to  serve to the students.  His interaction with the students in the cafeteria entices them to try new food items and provides feedback as to their acceptance of the new recipe.