The National School Lunch and Breakfast Programs are administrated
by the United States Department of Agriculture (USDA) through
each state’s Department of Education. We follow the Dietary
Guidelines for Americans and the Recommended Daily Allowances (RDA) which are science based guides to promote health and reduce the risk for chronic disease. We must meet ¼ of the RDA for breakfast and 1/3 for lunch in terms of calories, fat, saturated fat and other key nutrients, vitamins and minerals. The breakfast meal includes an entrée, fruit and milk and the lunch includes an entrée, fruit and vegetable options and milk.
To ensure we are meeting these requirements a nutrient analysis is completed for each menu item and the overall week of menu items. Some menu items individually may exceed the requirements so we use a weekly nutrient analysis as the actual guideline since students eat a variety of menu items and the weekly intake is averaged. The results tell us whether or not we are meeting the proper calorie level, less then 30% total fat calories, less than 10% saturated fat calories, less than .05% trans fat and the required percentages of iron, calcium, protein and vitamins A and C. Trans fat that is naturally occurring in animal products is allowed; added trans fats are not.
The links below provide a weekly nutrient analyses of our Breakfast and Lunch menus which include the entrees, fruits, vegetables and milk and the nutrient analysis for each individual entrée menu item. The entrees are by recipe number and name.
In addition we sell ala carte items that are not part of the National School Lunch or Breakfast Programs. The USDA has regulations regarding the sale of foods on campus that are outside of the meal program and the California Department of Education (CDE) has additional regulations to ensure those items are healthy. The specifics of those regulations are outlined in the laws SB12 and SB965 and are summarized here: SB12 and SB965
Click on the links below to view our weekly nutrient analyses or the individual recipe nutrient analysis: