Nutrition

  • While school districts have some flexibility in what foods we offer to our students, we are required to plan our menus (link to Menus page) in accordanceMyPlate Guide to School Breakfast with guidelines set by the United States Department of Agriculture (USDA).

    The Healthy, Hunger Free Kids Act (HHFKA) of 2010 continue to bring changes to menu items and meal selections to the cafeteria. These regulations reflect the Institute of Medicine’ report: “School Meals: Building Blocks for Healthy Children” and the USDA’s Dietary Guidelines for Americans. These guidelines are designed to increase the consumption of fruits, vegetables, and whole grains; reduce the sodium and fat content of items served; and provide appropriate portion sizes for each age group.

    These guidelines translate into the following changes in the cafeteria:

    • Students are required to take a fruit or vegetable with every meal
    • A weekly requirement for new vegetable subgroups served: dark green, red/orange, beans/peas, starchy, and “other” to ensure a variety of vitamins and minerals are available
    • Weekly ranges for meat/meat alternates, grains, fruits, and vegetables, with daily minimums
    • Grains offered must be whole grain rich (with the exception of state approved menu flexibilities)
    • Zero trans fat in all items, and saturated fat limited to less than 10% of calories
    • Calorie ranges with minimum and maximum levels for each age group at lunch
    • Water will be available during all lunch periods at our “hydration stations”

     

    We typically offer more than the minimum number of calories required by the USDA, because we offer signifiMyPlate Guide to School Lunch cantly more servings of fruits and vegetables than the 5 cups/week that are required. 

    Disclaimer: Nutrient values are useful guides but must be considered estimates. The nutrient content of a food can vary due to natural factors like soil quality and climate as well as processing and preparation variations. Manufacturers may change their formulation without our knowledge. And, the portion sizes may vary slightly which will affect the nutrient content. Please consider this information carefully when making selections.

    Want more information on the new USDA regulations?

    http://www.choosemyplate.gov/

    If you have a special diet concern, fill out this special diet form (PDF).

Food Philosophy
  • Saint Paul Public School students consume 1/2 to 2/3 of their daily calories from school foods.  In order to give students the energy they need to perform academically, it is extremely important that we offer food that is healthy and delicious.  We feel that promoting balanced eating habits will support learning. Our commitment to the developement of each student - Coming Soon!