School meals are a healthy option, a great value and a huge convenience for busy families! We are committed to providing wholesome, high quality menus, prepared fresh daily from locally sourced ingredients whenever available and in season. We offer a variety of meal choices and Smart Snack options that meet NSLP (National School Lunch Program), HHFKA (Healthy Hunger Free Kids Act) and state nutrition guidelines and are analyzed and approved by a Registered Dietitian. We also collaborate with parents, students and school nurses to accommodate the dietary requirements of students with food allergies and other special diets. Please feel free to reach out to us at any time. We are here to help!
Nourishing Growing Minds
Wholesome Food with Natural Ingredients
Understanding the Healthy, Hunger Free Kids Act (HHFKA)
Nourishing Growing Minds
We emphasize wholesome, natural ingredients, whole grains, fresh fruits and vegetables, lean proteins and healthy snacks.
We offer a variety of allergen-free foods to accommodate students with allergies.
Our menus comply with the Healthy Hunger Free Kids Act and state and local wellness guidelines.
We educate children about making healthy choices, using our award-winning Nutrition Safari® and Smart ChoicesTM nutrition education materials.
Menus are changed monthly to introduce new seasonal specials, incorporating community feedback and the latest menu trends.
We support our menu offerings with comprehensive, age-appropriate marketing materials that encourage students to make healthy meal choices.
Wholesome Foods with Natural Ingredients
Products sourced by Whitsons have Zero Trans Fats unless naturally occurring.
Our milk is rBGH free, fat-free or 1% and contains no high fructose corn syrup.
We source chickens that are raised without the use of non-therapeutic antibiotics.
We source products without artificial ingredients or High Fructose Corn Syrup (HFCS) wherever possible. Examples include breads, dressings, condiments, chocolate milk, etc.
We offer fresh fruits and vegetables every day.
We prepare our meals with low fat cheeses and lean meats.
We feature whole grain pastas, rice, breads, pizza crust, pancakes, waffles and other grain products.
We balance potato products and other starchy vegetable offerings with a primary focus on complex carbohydrates and non-starchy vegetables.
We bake instead of fry.
Understanding the Healthy, Hunger-Free Kids Act (HHFKA)
This fall, school dining programs across the country must adhere to new federal nutrition standards for school meals. These standards were interpreted from the Healthy Hunger Free Kids Act (HHFKA) and adopted into law. Many of these new standards take effect for the 2012-13 school year, while others are slated to go into effect in future years. Additional portions of the law are also still being interpreted and we expect them to be adopted in the near future.
Whole grain offerings
Variety of fresh fruits and vegetables
Focus on lean protein choices
Smart Snack options
Fat-free and low-fat milk
Reduced sodium content
Age-appropriate calorie limits
Larger servings of vegetables and fruits
Increased vegetable protein offerings, such as beans
Smaller servings of proteins and carbohydrates
Many of the parents in the community have already made these same changes in the foods they serve at home. However, some children will take some time to adjust to the increase in fruits and veggies and decrease in protein and carb portion sizes.
For additional details on the HHFKA, click here to visit the USDA’s Food and Nutrition Service website at:
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