Food and Nutrition Services
Welcome to ISD 191 Food and Nutrition Services -
2016-17 Welcome Letter to Families
Our goal is to provide every student with the best food possible that will promote sound physical and mental development. We are concerned about the fat, sugar and salt content of the meals we serve.
Our menus meet United States Department of Agriculture requirements. We serve a variety of foods to enhance student meal choices in an atmosphere that is friendly and supportive. We feel that good nutrition enables students to learn and study better. We work hand-in-hand with educators to support that theory.
Facts about school nutrition:
History: The legislation of 1946 titled The National School Lunch Act was enacted in response to recognized needs throughout our nation. Many children were known to be hungry and the population wanted to learn how to select a variety of foods that would furnish essential nutrients. Today the program is still used to provide high quality, nutritious meals to all students in school.
Menu Planning and Nutrition: Several factors guide the choices we make when planning school menus, including foods that are popular with students, that meet USDA dietary guidelines and that fall within budget guidelines. Meals are planned with a goal of providing students with one-third of the Recommended Dietary Allowances (RDA) for key nutrients and calories. We are always on the look out for new and interesting food options. We use a specially designed software program to analyze each menu for nutrient content in order to meet the nutrition requirements as outlined by the USDA.
Fruits & Vegetables: We offer a variety of fresh, frozen and canned fruits at breakfast and lunch, and a variety of fresh and cooked vegetables with each lunch meal. This variety means children will be more likely to find fruits and vegetables that they enjoy, giving them a great source of vitamins, minerals and fiber that fuels them as they learn and play.
Food Waste: In an effort to lessen food waste, we follow a government supported option termed "offer versus serve." Students must be offered the minimum daily serving requirements of specific food components, comprising what is termed a full breakfast or lunch, complete meal, or reimbursable meal. Students may decline 0, 1 or 2 food components.
Federal regulations require meals to be priced as a complete unit and students must pay the full price even when they choose the minimum of foods offered. In addition, if students take less than the required number of items, they will not receive the meal price, but will be charged individually (a la carte) for each item.
Funding: Food Service is a self-supporting department and our budget is separate from the general fund. This means the revenue we generate covers the cost of food, equipment and labor to produce and serve the meals. We do not receive any funds generated by city or state taxes or from the funds used to educate students.
Regulation: We participate in USDA child nutrition programs and are reviewed every 3 years, by MN Department of Education and/or USDA employees. In addition, all production kitchens are inspected by state health department staff twice per year. We strive for and have a good record of stellar reports. Most recent reports are posted in each kitchen.
Changes: In the past few years we have made changes to the menus that may not be apparent. We use:
- low sugar, whole grain cereals for breakfast
- whole grain pizza crust, breads, buns, muffins and crackers
- whole grain and reduced fat cookies
- baked, not fried, fat free French fries or similar type foods
- skim, skim flavored or 1% milk
- locally grown vegetables and fruits, to the extent possible
- 100% fruit juice
- fat free or reduced calorie salad dressings, mayonnaise and sour cream
- The Result: Studies continue to confirm our belief that well-nourished students generally have better attendance, are more attentive and have more energy to cope with the school day opportunities.
Select this link to better understand Breakfast & Lunch Meal Pattern Requirements
At breakfast, students are required to take 3 food components, with 1 of them being 1/2 cup fruit or juice.
At lunch, students are required to take 3 food components with 1 of them being 1/2 cup fruit or 1/2 cup vegetable.
USDA Nondiscrimination Statement
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: email@example.com. This institution is an equal opportunity provider.