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.
2012-2013 Meal Prices
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