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Nutrition

Taher, Inc. recognizes that good nutrition has a positive affect on learning and good health, and therefore it is our mission to provide reasonable-priced nutritious meals to students, staff and the community at large, in a caring and customer-friendly environment. In addition, we are committed to assisting in educating our customers to adopt a more nutritious lifestyle through nutrition education.

Taher, Inc.’s Corporate Dietitian provides nutrition analysis for monthly menus for those with special dietary needs. Nutritional information for the lunch program’s most favorite food items is available for posting on the District’s web site.


The USDA’s food guidance system is comprised of the new MyPlate symbol and other materials to help Americans make healthy food choices and to be active every day.  Along with the new MyPlate symbol, the system provides many options to help Americans make healthy food choices and to be active every day. This guide will help you navigate through the new MyPlate system to educate consumers.


MyPlate

To learn about the MyPlate icon and website:


alliance for a healthier generation

The Alliance provides expert advice and resources for school professionals, teachers and students in addition to information specifically for parents. Parents serve as key role models in the home and they can also help ensure that health is a priority at their child’s school.

An Inside Look

From President Clinton

Walk through the halls of a healthy school with President Clinton and NBC’s Chief Medical Editor, Dr. Nancy Snyderman. See what the kitchens and cafeterias look like for the over 14,000 schools in our Healthy Schools Program.

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Healthy Recipes

Asian Salad Bowl

Brought to You by Reed Alexander
Asian Salad Bowl

(Portions: 100)

Ingredients

  • 3.5 lbs Soba noodles
  • 19 lbs bok choy, shredded
  • 10.5 lbs mix of red, green and yellow peppers
  • 8.8 lbs snow peas
  • 27.4 lbs mandarin oranges or approx. 4-1/8 each #10 cans (canned in light syrup or natural juice)
  • 12.5 lbs grilled chicken
  • 2 lbs sesame seeds to garnish (optional)
  • Kewl Asian Dip (See ingredients and recipe below.)
  • 100 rice cakes (cheddar or variety of choices)

For one serving

  • 1/2 cup Soba noodles
  • 1/2 cup shredded bok choy (steamed)
  • 1/4 cup mix of red, green and yellow peppers, diced
  • 1/4 cup snow peas
  • 1/2 cup mandarin oranges (canned in light syrup or natural juice)
  • 2 oz grilled chicken
  • 1 tablespoon sesame seeds (optional)
  • 1 oz Kewl Asian Dip (See ingredients and recipe below.)
  • 1 Rice cake

Preparation

  1. Prepare Soba noodles according to manufacturer’s directions.
  2. Shred and steam bok choy for approximately 3 to 5 minutes. Cook until stalks are tender and leaves just wilted. Be careful not to overcook.
  3. Chop or dice peppers.
  4. Serve in 30 oz bowl.
  5. Place noodles in bottom of bowl.
  6. Arrange bok choy, peppers, snow peas and oranges around perimeter of bowl in individual clumps.
  7. Place sliced grilled chicken on top.
  8. Sprinkle with sesame seeds (optional).
  9. Serve with 1 oz of Kewl Asian Dip and 1 rice cake.

Kewl Asian Dip

(100, 1 oz portions)

Ingredients

  • 1/8 cup granulated garlic
  • 2½ cups rice vinegar
  • 1/8 cup ground ginger
  • 3 cups olive oil
  • 3 cups reduced sodium soy sauce
  • 1 quart water
  • 16 oz honey

Preparation

  1. Combine all ingredients in a mixer bowl.
  2. Blend for 3 minutes at medium speed.
  3. Cover and refrigerate at 41°F or below until served.
  4. For best results, refrigerate overnight to develop flavors.
  5. Stir or shake well before service.

Nutrition information for the complete meal including sesame seeds:

  • Calories: 561*
  • Total fat: 13.48g (21.6% calories from total fat)
  • Saturated fat: 2.2g (3.5% calories from saturated fat)
  • Trans fat: 0g
  • Sodium: 790mg**
  • Carbohydrates: 82.29g

 Nutrition information for the Asian Salad Bowl only including sesame seeds:

  • Calories: 343
  • Total fat: 12.45g
  • Saturated fat: 1.82g
  • Trans fat: 0g
  • Sodium: 581mg
  • Carbohydrates: 39.07g

Full meal meets the following USDA meal components: 

  • Grilled chicken – 2 meat/meat alternate servings
  • Soba noodles – 1 bread/grain serving
  • Rice cake (11g) – 1/2 bread/grain serving
  • Bok choy, peppers and snow peas – 1 cup vegetables
  • Mandarin oranges – 1/2 cup fruit
  • Banana – 1/2 cup fruit
  • 8 oz skim milk – 1 cup milk

The Asian Salad Bowl meets the Alliance School Meals Criteria for lean protein, whole grain and contributes to the vegetable goals for the entire school day.

*Calories meet the range for the elementary school level in the USDA final rule on nutrition standards for school meals. When serving at middle and high school levels, adjust calories throughout the week to meet weekly calorie targets.

**Sodium levels meet the 5 year target for all grade levels in the USDA final rule on nutrition standards for school meals.

Asian Salad Bowl was paired with 1 small banana and 8 oz of skim milk to form a complete meal that meets the requirements of the USDA final rule on nutrition standards for school meals.

Make this at Home (PDF)

 

For 100 Portions:

Asian Salad Bowl

  • 3.5 lbs Soba noodles
  • 19 lbs bok choy, shredded
  • 10.5 lbs mix of red, green and yellow peppers
  • 8.8 lbs snow peas
  • 27.4 lbs mandarin oranges or approx. 4 and 1/8 each #10 cans (canned in light syrup or natural juice)
  • 12.5 lbs grilled chicken
  • 2 lbs sesame seeds to garnish (optional)
  • 100 rice cakes (cheddar or variety of choice)

Kewl Asian Dip

  • 1/8 cup granulated garlic
  • 2 ½ cups rice vinegar
  • 1/8 cup ground ginger
  • 3 cups olive oil
  • 3 cups reduced sodium soy sauce
  • 1 quart water
  • 16 oz honey