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School Nutrition
The School Nutrition program’s main concern is the health and well-being of all students. The students are encouraged to participate in the breakfast/lunch meal programs. The selection of foods offered to students is appealing yet nutritious. The meal program strives to lower the fat, sodium, and sugar and to increase the fiber in foods offered.
Menus are prepared monthly for grades Pre-K through 5th and quarterly for 6-12 grades. These menus are planed following the Dietary Guidelines of Americans and the federal guidelines of the Department of Agriculture. These menus are distributed to the students.
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Announcements
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| Contacts |
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| Nutrition Director |
Kim Kiker |
602-6613 |
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| Calhoun Primary/Elementary |
Susie McEntire |
602-6713 |
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| Calhoun Middle |
Holli Savage |
602-6639 |
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| Calhoun High |
Vicki Bowman |
602-6650 |
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Did you know?
- All managers and assistant managers are all ServSafe Certified. They are certified in food safety and sanitation! The employees, except ones hired this year, have also completed ServSafe.
- All employees must have high school diploma or GED.
- A sample tray of all foods served per day is kept for 7 days in refrigerator in case several individuals have suspected cases of food poisoning.
- All nutrition employees have to complete a 30 hour training class called ONE –“Orientation for Nutrition Employees”.
- Hairnets are required by the State Department of Education. All employees have on hairnets.
- Approximately 620,000 meals will be served this school year.
- Milk is being served in chugs not cartons. The consumption of milk has increased (100+ chugs a day more in all schools.)
- Congress is requiring all school systems to have a Wellness Plan in place by the beginning of the 2006-2007 school year (by July 1, 2006).
- Obesity is a serious problem and is of great concern to the Nutrition staff. Fruits and Vegetables are offered each day for students to choose. Nutrition Education information will be displayed to assist students in making low fat, low sugar, and low sodium(salt) and high fiber decisions.
- The Wellness Committee consist of parents, doctors, nurses, lunchroom manager/assistant manager, teachers, physical education teacher, principal, newspaper, Health Department, and Hispanic community representatives working together to develop a Wellness Plan.
- The managers are required to meet USDA requirements when serving all meals. Two USDA manuals they follow are A Menu Planner and A Buying Guide plus many other books/manuels.
- Standardized Recipes are followed each day.
- All foods prepared have internal temperature checked to verify that the product is completely cooked. These temperatures are recorded.
- USDA commodities are available for each school system. We must utilize these items.
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| Meal Costs |
Paying |
Reduced |
Visitor |
| Breakfast |
$1.25 |
$0.30 |
$1.75 |
| Lunch Pre-K |
$1.75 |
$0.40 |
$3.50 |
| Lunch 6-12 |
$2.00 |
$0.40 |
$3.50 | |
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Changes found in Cafeteria:
- More fruits offered – fresh in season fruits and/or canned/frozen fruits in light syrup
- Less desserts/desserts low in sugar and fat
- No whole milk in boxes – offer skim and 1% white milk, ½% chocolate milk, vanilla snow cream and strawberry milk.
- Milk served in chugs rather than in cartons
- Students enjoy taste better and the milk stays cooler
- Low fat mayonnaise – coming in near future
- Less fried foods
- Choices available within all food groups on Pyramid
- Salads available
- Sandwiches available plus any fruits/vegetables and or desserts with chug of milk
- Lower grades – Less Syrup served
- High fiber white bread served
- Lower sugar content and high fiber cereals offered daily
- Snow Cream Vanilla Milk and Strawberry Milk produced by Mayfield Dairies – will become lower in fat and lower in sugar content
- Nutrition analysis completed on menus
- Nutrition Education information displayed on serving line
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