WAPPINGERS CENTRAL SCHOOL DISTRICT
FOOD SERVICE DEPARTMENT
Traditional Menu Planning and Guidelines
Nutrient Standard Menu Planning and Guidelines
WCSD participates in the National School Lunch Program and is therefore governed by and receives subsidies from the United States Department of Agriculture and the New York State Education Department. All menus must meet the Dietary Guidelines for Americans. All menu planning systems including the one we use, Traditional, are designed to provide students with approximately one-quarter for breakfast and one-third for lunch of the key nutrients and calories as prescribed in the Recommended Dietary Allowances (RDA).
Standards are set for calories (< 30% calories from fat, < 10% calories from saturated fat), protein, calcium, iron, vitamins A and C. Meals are planned to moderate fat cholesterol, sugar and sodium. A variety of grains, vegetables and fruits are available daily.
What makes up a school breakfast?
In schools where breakfast is available, the following is offered
Choice of Fruit- Fresh, Canned or Juice
Choice of Milk- Skim, Low Fat White or Chocolate
Choice of Grain- Bagel, Hard Roll, Cereal
Or
Choice of Hot Entrees- Egg and Cheese Sandwich, French Toast, Pancakes
The National School Lunch Act includes an Offer versus Serve (OVS) provision that allows student to decline one of the three components above. A student's decision to decline food items or accept smaller portions does not affect the meal price. All students are encouraged to take the entire meal.
What makes up a school lunch?
A lunch contains five meal components.
The USDA also provides an Offer versus Serve option for lunch so students may decline up to two of the five components offered. A student's decision to decline food items does not affect the meal price. Student who choose less than the OVS options are charged more than the meal price. This is set to encourage the meal purchase.
- A meat/meat alternate such as taco meat, tuna fish, peanut butter, cheese on a slice of pizza.
- A grain/grain alternate such as rice, bread, pasta, pizza crust.
- A vegetable such as corn, salad, mashed potatoes.
- A fruit including fresh or canned, 100% fruit juice or fruit ice and finally,
- A choice of milk.
Nutrient Standards
To assist you with incorporating our meals into your personal overall nutrient intake average, we've provided a complete analysis of our menus. To view a day's analysis, simply click on your school's menu day. To determine the analysis, just add down the columns. To save space we've placed the value for the different varieties of milk we offer on one file that you can access here - Milk Analysis. An * next to an item means that the data from the manufacturer or our own database was not available.
Breakfast Standard
Minimum nutrient levels averaged over a school week.
Nutrient and Energy Allowances Grades K-12 Energy Allowances/Calories 554 Total Fat (g) (3) 18 (1) Saturated Fat (g) (3) 6 (2) Protein (g) 5 Calcium (mg) 200 Iron (mg) 2.5 Vitamin a (RE) 113 Vitamin C (mg) 11
Lunch Standard
Minimum nutrient levels averaged over a school week.
Nutrient and Energy Allowances Grades K-6 Grades 7-12 Energy Allowances/Calories 664 825 Total Fat (g) (3) 22 (1) 28 (1) Saturated Fat (g) (3) 7 (2) 9 (2) Protein (g) 10 16 Calcium (mg) 286 400 Iron (mg) 3.5 4.5 Vitamin a (RE) 224 300 Vitamin C (mg) 15 18
Nutrient Standards Notes
The calorie and nutrient needs of children vary depending on
sex, age, size and activity level. The calorie standards above
are estimates of the minimum energy needs. The above standard
represents one third of the RDA.