Nutrition and Menu Philosophy

Nutrition

While school districts have some flexibility in what foods we offer to our students, we are required to plan our menus in accordance with guidelines set by the United States Department of Agriculture (USDA).

The Healthy, Hunger Free Kids Act (HHFKA) of 2010 continues 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.
• 80% of grains offered must be whole grain rich.  Remaining grains must be enriched. 
• 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

We typically offer more than the minimum number of calories required by the USDA, because we offer significantly 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/

Special Diet Concern

Background: Saint Paul Public Schools Nutrition Services provides meals to students through federally funded Child Nutrition Programs. One of our responsibilities is to make accommodations for students who are unable to eat school meals because of a physical or mental impairment that restricts their diet. In order to make modifications or substitutions to the school meal, schools must have a special diet statement on file that is completed by an authorized medical authority..

1. The first step to making accommodations is to ask a licensed health provider to complete the Special Diet Statement Form. Approved providers include licensed Physician, Physician Assistant, Advanced Practice Registered Nurse, such as a Certified Nurse Practitioner or Registered Dietitian.

2. The statement must include:

• The child’s physical or mental impairment
• An explanation of why the disability restricts the child’s diet
• What must be done to accommodate the child's needs
• The food(s) to be avoided

3. Submit the form to the nurse at your child’s school.

4. Your child’s diet restrictions will be noted in our school lunch software.

Special Notes:

Students with lactose intolerance do not need a Special Diet Statement for a milk substitute. Please let the nurse at your child’s school know that your child is lactose intolerant, and Lactaid^® milk will be provided.

Special Diet Statements do not apply to requests related to religious or moral convictions or personal preference.

If you have any questions please contact Jill Westlund at 651-744-6303 or jill.westlund@spps.org.

Sending your child with life-threatening food allergies off to school can feel overwhelming.

Find valuable resources for parents and caregivers at foodallergy.org/resources

Contact the Health Office at your child's school to inform the nurse of student allergies or other medical needs that require dietary accommodations.

Work with your student to recognize potentially allergenic foods.  Encourage student to ask staff if they are usure about the allergens contained in a menu item.