Food Service

Meal Pattern Requirements


Build a Healthy Lunch:

  • 1 serving Milk (1/2 pint fluid milk)
  • 1 serving Fruit (F)
  • 1 serving Vegetable (V)
  • 1 serving Grain (B/G)
  • 1 serving Meat/Meat Alternate (M/MA)

Choose at least 3 of the 5 components or ‘colors’ as indicated on the tray above (milk, fruit, vegetable, grain, meat/meat alternate) with one being a fruit and/or vegetable (1/2 cup minimum). Students may choose every item on the menu if they want.


Example of a Reimbursable Meal:

Menu:

Hamburger, Whole Wheat Bun, Baked Beans, Romaine Lettuce, Tomato slices, Apple Slices, Milk

Any of these combinations could be a reimbursable lunch:

Hamburger (M/MA), Bun (B/G), Apple Slices (F), and Milk Or Baked Beans (V), Romaine Lettuce (V), Milk

This combination would NOT be a reimbursable lunch:

Hamburger (M/MA), Bun (B/G), Milk
 


Self-Serve Fruit and Vegetable Bar:

  • Two fruit and two vegetable choices will be available daily. Students serve themselves.
  • All hot vegetables are served by the foodservice staff on the serving line.
  • Ranch packets will be available (on a cart at the end of the F/V bar) for many of the fresh vegetables.
  • Students serve themselves with tongs or scoops.
  • Elementary students may take as much as they want (within reason, of course!)
  • Junior High students may choose 3 sides
  • High School students may choose 4 sides