About Nutrition Services

  • Program Overview 

    • Students in district: 39,000
    • Students qualifying for free and reduced price meals: 70.6% (2015-16)
    • Number of languages/dialects spoken by students: Over 100

    Nutrition and Menu Planning

    • All menus meet or exceed USDA standards and meet most of the IOM and US Healthier School Challenge standards
    • All grain-based items are now whole grain rich
    • Complete ingredient and nutritional information is available online at SPPS-Nutrslice.
    • All menu items are trans fat free
    • All menu items are pork and pork by-product free
    • Many vegetarian items are offered
    • A bean or bean salad is offered on the Choice Bar daily

    Fresh Fruits and Vegetables

    • A wide variety of fresh fruits and vegetables are offered daily, students may choose as much as they like from the Choice Bar
    • Farm to School program provides seasonal local produce

    Ethnic Menus

    • A variety of ethnic menus developed in partnership with the community (including Hmong Beef Fried Rice, Chicken Suqaar & Vegetable Rice, Buffalo Wild Rice Casserole, Teriyaki Chicken, Mexican Pinto Beans & Rice, Roasted Sweet Potatoes, and Red Beans & Rice)

    Scratch Cooking

    • Cook/chill central kitchen produces entrees, soups, gravy, and sauces
    • Bakery department produces whole grain pizza crusts, French bread, Foccacia bread, homemade muffins and breakfast items
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