Recent reports from the USDA state that "school meals are healthy and children who eat school meals consume more fruits, vegetables, whole grains and dairy items than children who do not eat school meals."
The Independence School District Nutrition Services meals are planned according to federal regulations to provide 1/3 of the students' Recommended Dietary Allowances (RDA) and contain no more than 30 percent calories from fat and 10 percent calories from saturated fat averaged over the week. Food items such as breakfast burritos, chicken nuggets and pizza served in our schools are specified to contain limited amounts of fat and sodium. In addition, our menu items are rich in whole grains, lean meats, fresh fruits, vegetables and never deep fried.
To ensure menus reflect student preferences, student feedback is encouraged. Student Nutrition Ambassadors meet several times a year at each school, to share their menu preference and taste potential new menu items. School breakfast and lunch can affect a student’s eating habits by exposing them to variety of different new kinds of foods that they may not have previous eaten.
The ala carte items sold in the middle/high school nutrition centers and snack vending machines meet the Alliance for a Healthier Generation nutritional standards. These foods have no more than 35% or their calories from fat; 10% of their calories from saturated fat; no trans fat. Additional items such as frozen fat free yogurt, 100% fortified fruit juice slushies, fresh whole fruits, whole grain/low fat fresh baked cookies & water are also sold in the nutrition centers.
The packaged ala carte and vending machine snacks items have be scored by Nuval. These scores are posted so students can compare the overall nutritional value of foods while making a purchase choice.
Food safety and sanitation are critical ongoing processes that require strict procedures and training. All Nutrition Center Managers hold a current City of Independence Manager Certification and have successfully completed the required training. Hazard Analysis Critical Control Point (HAACP) standards have been implemented at all Nutrition Centers. HAACP requires managers and staff to follow specific processes in the day to day operations to assure that food safety standards are being met at all times. These processes are documented and monitored at all levels.
Student food allergies should be reported on the district approved medical form. This form should be completed and signed by a recognized medical authority and submitted to the school nurse.