High Schools

High School Menus

** Menu Subject To Change

The goal in the offer vs. serve method of lunch service is to reduce the amount of food waste while increasing the amount of students participating in the lunch program.

School lunch menus are planned to comply with the meal pattern guidelines that are required by the U.S. Department of Agriculture. The meal pattern is designed to provide a nutritious, well balanced lunch that utilizes food from the four basic food groups. Students are offered no less than the minimum quantities specified below:

MEAT or MEAT ALTERNATIVE: A serving of one of the following or a combination to give an equivalent quantity: 3 oz. of lean meat, poultry or fish; 3 oz. of cheese; 1-1/2 large eggs; 3/4 cup of cooked dry beans or peas; or 6 tbsp. of peanut butter. Vegetable protein may be used to meet part of the meat/meat alternate requirement.

VEGETABLE and/or FRUIT: Two or more servings of vegetables or fruit or both, to total 3/4 cup. No more than one-half of the total requirement may be met with full-strength fruit or vegetable juice. Cooked dry beans or peas may be used as a meat alternate or as a vegetable, but not as both in the same meal.

BREAD or BREAD ALTERNATE: The servings per week. A serving is: one slice of whole-grain or enriched bread; a whole-grain or enriched biscuit, roll muffin, etc.; one-half cup of cooked whole-grain or enriched rice, macaroni, noodles, whole-grain or enriched pasta products; other cereal grains such as a bulgar or corn grits; or a combination of any of the above.

MILK: One 1/2 pint (8 fl. oz.) serving of fluid milk. At least one the following forms of milk must be offered: unflavored low-fat, unflavored skim or unflavored buttermilk.

NOTE: This requirements does not prohibit offering other milks, such as whole milk or flavored milk, along with one or more .