All Menus are planned to meet nutritional requirements outlined by the federal government.  These guidelines follow the Dietary Guidelines for Americans which recommend no more than 30 percent of a person's calories come from fat and less than 10 percent from saturated fat.  Lunch menus must also be designed to provide students with 1/3 of the key nutrients they need each day (calories, protein, Vitamin A and C, calcium and iron) averaged over one week.  Breakfast menus must meet 1/4 of those same nutrients also averaged over the course of one week.  Student preferences, variety, and cost are also considered when planning menus. 

School Menus