Bettoli Trading Corp. - Laserfiche WebLink

Home Browse Search

Quality School Meals, Nutritional Content and Food Service Operations The following guidelines shall be in effect: The Camas School District offers breakfast, lunch, and after school snack programs (as applicable.) Students and staff are highly encouraged to promote and participate in these programs. School menus meet the nutrition standards established by the U.S. Department of Agriculture and conform to good menu planning principles and feature a variety of healthy choices that are tasty, attractive, of excellent quality and are served at the proper temperature. School foodservice personnel will use food selection and preparation techniques that provide school meals that are low in saturated fat, sodium and sugar. The food service program will offer food choices that include lean meats, vegetables, whole grains, and low or non -fat milk. By 2007 -2008 reimbursable school meals will reflect the 2005 Dietary Guidelines for Americans. Only food or beverages that meet the Dietary Guidelines for Americans and the definition in Appendix A may be sold or served to students during the school day. Such a provision specifically precludes the sale of carbonated beverages, water - ices unless made with fruit juice, licorice, marshmallow candies, chewing gum, candies, fondant, spun candy and candy- coated popcorn. A. Foods that meet the minimum nutrition values include, but are not limited to, corn chips, beef jerky, popcorn, fruit, cheese & crackers, 100% fruit juices, peanuts, sunflower seeds, granola bars, low fat yogurt, pretzels, trail mix, low fat and nonfat milk. (see other examples and further definition in Appendix A.) B. Proteins should be added to salad bar options so that this choice can be counted as a reimbursable meal. C. Apple or other fresh fruit machines are acceptable at all times. D. Food safety is a key part of the school foodservice operation. Food that is sold must meet the health department's standards in regard to storage, preparation and serving E. The school Foodservice Director will be properly qualified according to current professional standards. F. Menus will be planned with input from students /staff /parents and could include cultural and or ethnic favorites of students. Competitive Foods: The following guidelines shall be in effect: A. The district shall offer and promote healthy choices at all levels of food service (lunchroom, vending machines, student stores, etc.) [with a two year transition period] B. By 2007, a la carte items in grades 6 -12 will meet nutritional guidelines as listed in Appendix A and include a variety of choices of tasty, nutritious foods, such as fruits, vegetables, whole grains and low -fat dairy foods. C. By 2007, vending machines, student stores, and snack bars that sell food /beverages will meet the nutritional guidelines in Appendix A. 40