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Elementary Menu - September 2008 | October 2008

Intermediate School Menu | High School Menu

2008-2009 Lunch Meal Prices:

Elementary Breakfast: $ 1.00
Secondary Breakfast: $1.25
Reduced Priced Breakfast $ .30
Elementary Lunch: $2.25
Secondary Lunch: $3.00
Reduced Priced Lunch: $ .40
Milk, 8oz carton/pouch: $ .40

We participate in the National School Lunch and Breakfast Program which requires school meals to meet federal regulations.  The School Meals Initiative allows school districts to select from five approaches for menu planning to meet the nutrition standards.  Clovis Unified School District uses the Nutrient Standard Menu Planning (NSMP) approach to analyze nutrients of our menus. The nutrients of the foods we offer are entered into NutriKids, a USDA Food and Nutrition Service approved computer program.  Standardized recipes are developed and followed to ensure nutrient accuracy.

The weekly nutrient analysis ensures that our lunch menus provide 1/3 of the Recommended Dietary Allowances, (1/4 for breakfast), for protein, calcium, iron, and Vitamins A & C. Age specific levels for calories are met with less than 30% of calories from fat and less than 10% of calories from saturated fat.  CUSD’s Campus Catering Department plans menus that offer fruits and vegetables, pizza with mozzarella cheese made from skim milk, and fat free and low fat milk.  We are also looking to incorporate more whole grain products into our menus.

In line with the District’s Mission – “Be the Best You Can be in Mind, Body & Spirit”, the Campus Catering Department is concerned with nourishing students to perform at the best of their ability.  We have taken several steps to provide students with healthful choices.  There are no sodas or “regular” chips sold during the school day on any of the school campuses. Campus Catering only sells baked and reduced fat chips in single serving sized bags.  We do not fry foods we bake entrees and potato products, and steam vegetables. We also offer fresh fruits and vegetables including apples, oranges, green salads and baby carrots.