Forsyth County

Schools

MENU

    School Menus and Nutrition Information
     
     
    MENUS
    The weather is changing and so are our lunch menus.  We are now moving to our Winter Menus which include warm homemade soups and grilled cheese sandwiches, hearty chili and more.  There will still be lots of healthy, kid-favorites featuring whole grains, lower fat and less sodium choices, and  of course, lots of fruits & veggies with some new winter squash recipes.
     
     
     
     
     
    Our A+ Breakfast menu offers many daily choices of kid-favorite and nutritious breakfast items so one is sure to find something they love.  Power Up for A+ learning with breakfast at school.  Research studies show that kids who eat breakfast feel better and have higher scores on standardized tests.  Many children's appetites don't wake up right away, so breakfast at school is a great option - convenient and it offers a healthy portion of protein, energy, vitamins and minerals for learning and growth.
     
    Please note that schools try to serve the menus as planned; however there are times when the menu at any school may change without prior notice due to availability of foods or other circumstances at the individual school.  Check back to see any changes that might be made as a part of working with the new meal pattern to meet federal guidelines recommended by the NIH Institutes of Medicine.
     
    What does your student get in a school lunch?
    School lunch meals include an entree with protein and whole grain-rich breads or grains, at least 3 servings of fruits and vegetables with a focus on nutrient-rich dark green and red/orange vegetables, and legumes as choices, and skim or 1% lowfat milk.  We also offer salad and sandwich meals that meet these same meal components.  For $2.35 or less, school lunch is the BEST Meal Deal in town.
     
     
    School Meals ARE Healthy- See what we have done that may surprise you. Our menus were already great, but have been tweaked  to meet the new federal meal patterns for each grade level. 
    • Menus highlight the focus on vegetable sub-groups of dark green, red-orange, and legumes with many choices and great new recipes.
    • Multiple fruit choices offered daily.
    • Salads are a combination of dark green romaine lettuce, spinach and organic spring mix complimented with low fat dressing choices.
    • All grains served are Whole-grain rich with whole grain rolls and bread sticks, whole wheat tortillas, brown rice, whole grain pastas, whole grain flat bread and pizza crusts, and many more.
    Everything is not as it seems!  Check out the Nutrition Initiatives that have been implemented to promote the healthy meal choices and the nutrition of our students.
     
    Menus are posted as pdf. files.  You can download Acrobat Reader for free to print these files.
     
     
    FOOD INGREDIENT INFORMATION
    The School Nutrition Program office maintains a ±500 page notebook with the ingredient statements for all food products purchased for the school nutrition program.  This information is gathered from actual food labels and manufacturer's product information statements. Updated as of Sept. 2014
     
    Parents of children with food allergies or intolerances are encouraged to look at this notebook so that they can identify the food items that their child can or cannot consume to guide their child's food selections in school meals. 
     
    NOTE: This information is provided as a service and reflects the best information that we have or is available to us at the moment. Manufacturers may change product ingredients without our notice. 
    ALSO, in order to have adequate quantities of foods to serve over 25,000 school meals per day, the school nutrition program can receive substitutions by the distributor of foods other than those specified or listed here on very short notice.  The program does not have the ability to notify parents or provide updated ingredient information on these substitutions.  Please consider this when deciding which school meals your child should eat.
     
    As a convenience, this information from the notebook resources is being compiled into pdf. files in to be viewed online. To acknowledge you have read the precautionary note above and to view ingredient files click HERE
     
    Last Modified on October 31, 2014