for lunch menu

The 2005-2006 school year breakfast and lunch costs are as follows:
Breakfast:  Elementary - $.60; Secondary - $.60
Lunch:  Elementary - $1.00; Secondary - $1.10

We are a company that is very dedicated to the needs of our clients.
If you should have any questions or concerns,
please feel free to contact your food service office.
We look forward to working with you!
(412 ) 664-3685

Who is Nutrition, Inc.?
Nutrition, Inc. is a food service management company that has been contracted by your school district to provide nutritious school meals to students and to promote a healthy school environment.  This is accomplished through the development of menus, the development and implementation of nutritional standards, and the presentation of nutrition information in every one of our school districts.

Menu Development
Nutrition, Inc.'s goal in the development of menus is to offer a variety of menu items that are acceptable to the customer.  In an effort to accomplish this, many things must be taken into consideration, including:
     * Student likes and dislikes
     * Nutritional Value of items offered
     * Variety
     * Product quality and availability
     * Input from parents, students, and
        district employees
     * Guidelines of the National School
        Lunch and Breakfast Programs

Nutritional Standards
Nutrition, Inc. wants students to have a choice of more nutritious food items.  Therefore, we have developed our nutrition standards which include:
     * Having low fat salad dressings available
     * Offering fresh fruits and vegetables on a daily basis
     * Offering healthier snack choices in vending
        machines and snack areas
     * Promotion of 1% and skim milk choices
     * Adjustment of recipes to improve nutritional values

Nutrition Education
Nutrition, Inc. strives to remain current on all food and nutrition-related topics and to respond effectively to concerns.  We make every effort to pass along nutrition information to both students and parents by:
     * Providing nutrition information on monthly menus
     * Offering nutrition education classes to students in
        Grades K-3
     * Placement of important nutrition information on
        serving lines to encourage wise food choices

 

MISSION STATEMENT OF
WELLNESS COMMITTEE


As a professional food service management company, Nutrition, Inc. is concerned about the health and well-being of the customers we serve.  Furthermore, we understand that proper nutrition is an important element of good health and readiness to learn.  Therefore, Nutrition, Inc. is committed to achieving the following in our school food service accounts:
1.  Promoting maximum participation in the National School Lunch and School Breakfast Programs.
2.  Ensuring that healthy, nutritious food choices are available to all our customers.
3.  Providing nutrition education to our customers, focusing on customers in grades K-3, as well as other groups as requested.  Activities will include an educational component for parents.
4.  Promoting good nutrition, along with physical activity, whenever possible in our food service operation.
5.  Working with other vital district personnel, including the district's Wellness committee, building administrators, physical education teachers, school nurses and parents, to promote good nutrition and physical activity throughout all aspects of the educational environment and promoting district-wide school nutrition councils.

 

What is the "traditional" meal pattern and what does "offer vs. serve" mean?
Our school lunches must provide 1/3 of the daily requirements.  All of our schools participate under the "traditional" mean pattern.  The traditional meal pattern requires that the food service programs have to serve certain foods in specified amounts, depending on the age of the students.  For example, a meal which meets the government requirements includes:
     * One serving of meat/meat alternate=
              2 oz. hamburger patty
     * One serving of grains/breads = one hamburger bun
     * Two servings of fruit and/or vegetables, totaling 3/4
             cup = 1/2 cup carrot sticks and 1/4 cup fruit
     * One 8 oz. serving of 1% milk = one serving of milk

Under the offer vs. serve option, students are able to decline items in the meal.  The goal of offer vs. serve is to reduce plate waste.  All five components have to be offered, however, a student can decline up to two items to count as a "reimbursable" meal.

Why do we sell "ala carte?"
Ala Carte items are sold to enhance and add variety to the school lunch and breakfast programs.  All items have to meet guidelines set forth by the Pennsylvania Department of Education and the United States Department of Agriculture prior to being introduced into the school feeding programs.

Lunch Box Safety

If your child chooses to bring a home-packed lunch to school, here are a few tips for keeping the "lunch box bug" called food poisoning out of children's lunches.  These tips come from the American Dietetic Association and the Con-Agra Food Foundation.

Wash Hands Often
*Be sure to wash your hands before, during, and after preparing children's lunches.
*Make sure the counter surface is clean and dry when preparing lunch to prevent germs from spreading to your child's food.  Don't forget to make sure the lunch box is clean, too.
*Teach your child to wash his or her hands before digging into lunch.  For extra protection, pack moist towelettes in the lunch box or bag.

Keep Raw Meats and Ready-to-East Foods Separate
*To help prevent cross-contamination, keep a supply of shelf-stable foods that don't require much preparation or refrigeration, such as crackers, fresh fruits, packaged puddings, and canned fruits or meats.

Cook to Proper Temperatures
*Once food is cooked, it must be kept about 140 degrees Fahrenheit

Refrigerate Promptly Below 40 Degrees Fahrenheit
*Invest in an insulated lunch box or use double paper bags.
*If sending perishable foods for lunch (such as hard-boiled eggs, milk, yogurt, cheese, or a sandwich with meat (chicken, turkey or tuna), include a frozen ice pack to help keep them cold until lunchtime.  A frozen individual juice box can help serve as a cold pack.
*If packing a sandwich the night before, keep it in the refrigerator at below 40 degrees Fahrenheit until your child leaves for school.
*Instruct your child to throw away all perishable leftovers after lunch.

visit
www.homefoodsafety.org