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Food & Nutrition

Louise Easterly
Supervisor, Food and Nutrition

Did you know that research shows that the majority of students who choose school  lunch obtain more nutritional value than meals brought from home.  Due to students being able to choose more fruits & vegetables, more whole grain foods, & low fat/nonfat milk, they gain more vitamin A& C, calcium & fiber with school lunches.

Thanks to the Healthy, Hunger Free Kids Act, major improvements  have been made across the country to transform school food and to promote better nutrition and reduce childhood obesity.    The new meal pattern promotes the following changes:

1.       More fruits and vegetables offered each day.
2.       Students MUST select at least one fruit or vegetable each

       day with their meal.
3.       A red/orange vegetable MUST be offered each week   such as tomatoes, sweet potatoes or carrots.
4.       Salads must be prepared with a dark, green leafy lettuce, such as romaine lettuce or spinach.
Only lowfat white and nonfat flavored milk is to be offered.
6.       Dried beans or legumes MUST be offered at least once a week.
7.       Calorie levels for the different grade levels will be monitored.
8.       Sodium levels for the different grade levels will be monitored.
9.       At least ½ of the breads/grains offered each week must be  whole grain. 



Breakfast is served at each school, about 15 minutes prior to the start of the school day and is available to ALL students.  If your child already qualifies for a free or reduced lunch, they also qualify for a free or reduced breakfast.  Students who don't qualify can pay $1.65 at elementary and $1.90/$2.50 at the middle or high school. 


Louise Easterly, L.D., SNS
3750 Far Hills Avenue
Kettering, Ohio  45429


"USDA and this institution is an equal opportunity provider and employer".