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Eagle Update: Food Service program

Eagle Update

New Ulm Schools is committed to supporting a school environment that promotes and protects students’ health, well-being and ability to learn by encouraging healthy eating and physical activity. Our food service department offers a wide variety of healthy choices for all students. Information about menus, payment options, meal prices and upcoming events are posted on our website: http://chartwellsk12.compass -usa.com/NewUlmPublicSchools. By clicking on the menu option, you can view each schools breakfast and lunch menu for the month. The menus include links to view the meal choice with pictures, nutrition information and allergen information.

Each student meal includes 5 meal components: grain, meat/meat alternate, milk, fruit and vegetable. Students are required to choose at least 3 of the 5 meal components, including 1/2-cup fruit or vegetable, plus 2 other full components.

The menu is planned according to the U.S. Department of Agriculture’s nutrition standards. The USDA’s Healthy Hunger-Free Kids Act requires schools to:

• Offer fruit and vegetables daily

• Offer only whole grain-rich items

• Include the 5 vegetable subgroups weekly

• Offer only fat-free or low-fat dairy items

• On average, the planned lunch contains less than 10 percent saturated fat and 0 grams trans fat, 600-650 calories for grades K-8, and 750-850 calories for grades 9-12.

One of the ways we get the students involved with menu choices is by inviting Chartwell Chefs to come in and do a tasting table a couple times a year. We will try a new recipe or a new food product and place samples out during the students lunch times to get their feedback. We also do a food survey at the high school to seek input on current menu items.

We are pleased with the quality and meal choices our students have to select from. Each school has at least two meal options each day to select from. Our staff continues to receive training to prepare and serve new menu items and to meet state and federal requirements of food service programs.

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