We prepare nutritious breakfast and lunch meals for the students in each school.
Breakfast and lunch menus are written utilizing the Dietary Guidelines for Americans. The menus are analyzed for protein, calcium, iron, fat, cholesterol, fiber, vitamin A and vitamin C. These are available in the menu to the left and a copy is posted in each classroom.
We are committed to offering variety of nutritional meals to our students every day. The new USDA nutritional guidelines require that schools provide nutritional choices for students. Students must select at least 3 meal components offered in order for their selectins to be counted as a full meal and not priced as a la carte items. Choices you can expect to see include an increase in the amount of daily fruit and vegetables offered, half of all grains offered will be whole grain-rich nutrients, fat-free milk will be offered in unflavored/strawberry/chocolate and reduced calories per meal offering for each respective grade level. Seconds on fruits and vegetables are available upon request (except potatoes).
As a department, we are committed to maintaining a positive environment and providing our students with healthy balanced meals every day. Please explore the Food Service webpage links to the left of the page for additional information. If you have any questions or concerns, please contact us.
Pictured above (Diana Masters-LB Cook/Laurie Boulware-LB Manager/Diana Scarcello-EWH Manager)
Pictured above (Chrisy Gittelman-Raytown Middle School Cook/Patty Morrison-Raytown Middle School Manager)