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Nutrition Education

Nutrition, Inc. strives to remain current on all food and nutrition-related topics and to respond effectively to concerns. We make every effort to pass along nutrition information to both students and parents by:

• Providing nutrition information on monthly menus
• Offering nutrition education classes to students in Grades K-3
• Placement of important nutrition information on serving lines to encourage wise food choices

What is the "traditional" meal pattern and what does "offer vs. serve" mean?

Our school lunches must provide 1/3 of the daily requirements.  All of our schools participate under the "traditional" meal pattern.  The traditional meal pattern requires that the food service programs have to serve certain foods in specified amounts, depending on the age of the students.  For example, a meal which meets the government requirements includes:

• One serving of meat/meat alternate = 2 oz. hamburger patty
• One serving of grains/breads = one hamburger bun
• Two servings of fruit and/or vegetables, totaling 3/4 cup = 1/2 cup carrot sticks & 1/4 cup fruit
• One 8 oz. serving of 1% milk = one serving of milk

Under the offer vs. serve option, students are able to decline items in the meal.  The goal of offer vs. serve is to reduce plate waste. All five components have to be offered, however, a student can decline up to two items to count as a "reimbursable" meal.

Why do we sell "ala carte?"

Ala Carte items are sold to enhance and add variety to the school lunch and breakfast programs.  All items have to meet guidelines set forth by the Pa. D epartment of Education and the United States Department of Agriculture prior to being introduced into the school feeding programs.

We are a company that is very dedicated to the needs of our clients.  If you should have any questions or concerns, please feel free to contact your food service office.

Lunch Box Safety

If your child chooses to bring a home-packed lunch to school, here are a few tips for keeping the "lunch box bug" called food  poisoning out of children's lunches. These tips come from the American Dietetic Association and the Con Agra Foods Foundation.

Wash Hands Often

• Be sure to wash your hands before, during and after packing children's lunches.
• Make sure the counter surface is clean and dry when preparing lunch to prevent germs from spreading to your child's food.  Don't forget to make sure the lunch box is clean, too.
• Teach your child to wash his or her hands before digging into lunch.  For extra protection, pack moist towelettes in the lunch box or bag.

Keep Raw Meats and Ready-to-Eat Foods Separate

To help prevent cross-contamination, keep a supply of shelf-stable foods that don't require much preparation or refrigeration, such as crackers, fresh fruits, packaged puddings, and canned fruits or meats.

Cook to Proper Temperatures

Once food is cooked, it must be kept above 140 degrees Fahrenheit.

Refrigerate promptly below 40 Degrees Fahrenheit

Invest in an insulated lunch box or use double paper bags.

If sending perishable foods for lunch (such as hard-boiled eggs, milk, yogurt, cheese or a sandwich with meat, chicken, turkey or tuna), include a frozen ice pack to help keep them cold until lunchtime.  A frozen individual a juice box can help serve as a cold ice pack.

If packing a sandwich the night before, keep it in the refrigerator at below 40 degrees Fahrenheit until your child leaves for school.

Instruct your child to throw away all perishable leftovers after lunch.

Nutrition, Inc.

Home Food Safety

Menus are also available for download below!