• All menus are analyzed for nutrient content to ensure our nutrition goals are met.

• The nutrient profile of new products is studied before consideration in adding items to our menus.

• Whole grain and whole wheat bread products are offered to our students daily.

• Foods of minimal nutritional value are not available during lunch times.

• Low fat cooking methods are used such as baking, broiling and steaming.

Please contact Dr. Cleta Long, School Nutrition Director, for nutritional information.