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Nutrition


The Food Service Department is proud of the role it plays in providing students with a nutritious meal each school day. Our goal is to provide students with a well balanced meal which is appealing to students’ tastes, and is the high quality and value that you expect from your lunch program.

MyPlate

Menu

We offer students five components that can be taken to make up a meal. A Meat/Protein, Fruit, Vegetable, Bread, and Milk are offered. These meal patterns are designed to provide 1/3 of the recommended dietary allowances for key nutrients. The menu is designed to provide no more than 30% of the total calories from fat, and no more than 10% from saturated fat over the course of a week.



Harvest of the Month

Our “Harvest of the Month” program promotes different fruits, vegetables, herbs and legumes throughout the school year. We provide fun facts and nutrition information and will serve it at least one day during that month.

Harvest poster



In order to encourage students to eat a complete lunch, we offer three entrée choices at each elementary, and more choices at the Middle and High School. Every entrée we offer is available as a meal when bundled with our fruit and vegetable bar and a milk. We believe it is important to encourage students to eat a well balanced meal, so fresh fruits and vegetables are available to all students.

At each school we offer a self serve fruit and vegetable bar. By providing four vegetables, a fresh fruit and a canned fruit, the students can pick their favorite items, instead of passing up one choice offered on a menu because they don’t care for it. We will introduce the students to a greater variety of fresh fruit including Passion Fruit, Blood Orange, and Papaya, just to name a few. We use whole grain white bread and whole wheat rolls.  All of the products and ingredients we purchase are trans fat free.

 

Cooking

In order to meet the nutritional requirements of our meals, we take specific steps when preparing food items. Ground Beef is rinsed after cooking to skim off fat, and ground turkey is added when possible. All products that are typically deep fried, (chicken nuggets, chicken patties, popcorn chicken) are baked in ovens with no oil added. We do not add butter or margarine when cooking vegetables and they are steamed when possible. Salt is no longer added as a seasoning, and we use pepper or other herbs as flavor enhancements.

A la Carte

A la Carte items are items that students may purchase that are not part of a meal. They are offered to Intermediate, Middle and High School students only. Students can customize their lunch to make it just the way they prefer.

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Nutritional Analysis

We have included a Nutritional Analysis of your favorite menu items. Students and parents can use this data to help make the best choices for a well balanced diet.

TAHER LUNCH NUTRITIONAL ANALYSIS:

CLICK HERE TO VIEW

TAHER BREAKFAST NUTRITIONAL ANALYSIS:

CLICK HERE TO VIEW

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Taher’s Food4Life(SM) Initiative

Food4Life [sm]

We recognize that good nutrition and physical activity are essential for the long-term health of children. Childhood obesity has reached epidemic proportions; Type 2 diabetes and other childhood-onset of adult diseases also have reached alarming proportions.

Our commitment to be part of a solution led us to our Food 4 Life initiative, which has been our guiding principle at Taher Inc. since 2006 and includes:

  • introducing children to new and different foods
  • focusing on more scratch cooking, using less processed foods
  • increasing the offerings of fresh fruits and vegetables, whole grains and legumes
  • utilizing more locally grown products when available
  • providing additional opportunities for development of our cooks by working with our regional and corporate chefs, and through chef training seminars

We have eliminated all trans fats in products we purchase, and use low sodium bases in our recipes. We have specified milk without Bovine Growth Hormone, BGH.

Our elementary menu standards follow the White House Initiative, and the HealthierUS School Challenge.

We continue to expand our Farm to School Program to bring in more fruits and vegetables grown locally when in season. Students will be able to see the name of the farm and location when these wonderful farm fresh items are served.

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Promoting Wellness

  • Breakfast served at all schools
  • Following the guidelines for Ala Carte Snacks and Beverages from the Alliance for a Healthier Generation when products are available
  • Using only Zero Trans Fat products
  • Continue using Whole Grain White Bread
  • Whole Grain Hamburger and Hot Dog Buns used at all elementary levels
  • Self Serve Fruit and Vegetable Bars at all elementary schools
  • Daily vegetarian choices at Middle School and High School levels
  • Milk choices of 1% white, Skim chocolate and skim white
  • Desserts served less often
  • No additional salt available to students as a condiment
  • More Farm to School fresh and local produce offered when in season
  • Only baked fries served at elementary schools on occasion
  • Salad dressings and mayonnaise are offered in reduced fat varieties
  • Promoting Food 4 Life at Elementary Schools with Nutrition Tips and Menu board
  • Nutrition boards promoting healthy eating in Middle School and High School Cafeterias during Nutrition Month
  • Offer a Nutrition Break in the morning at the High School and Middle School

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