MEAL PROGRAMS WITHIN THE FOOD SERVICE DEPARTMENT

Meals served under the National School Lunch Program must meet federal guidelines based on the dietary guidelines for Americans.  They also must meet the criteria of our Clark County Wellness Policy.  No more than 30 percent of the calories may come from fat and less than 10% from saturated fat.  Sodium and added sugar are also limited.  School lunches must provide one third of the recommended dietary allowances for protein, vitamin A, vitamin C, iron, calcium, and calories.  The types of meal service in our schools are listed below.

DISH-UP
Food is prepared in our Central Kitchen and transported to the schools in a frozen state.  The school kitchen staff then reheats the food and keeps it warm in a steam table or oven, and dishes up the servings as the students go through the line.  A main entrée plus side dishes of fruit, vegetables, dessert and milk are offered to the students.

INDIVIDUAL SERVING MENU
Meals are prepared in our Central Kitchen, packaged in individual portions, and delivered to elementary schools in a frozen state.  The meals are then heated and kept warm for service to the students.  A main entrée plus side dishes of fruit, vegetables, dessert and milk are offered to the students.

SPECIAL INDIVIDUAL SERVING MENU
These meals are prepared and serve the same as the Individual Serving Menu, but contain larger portions or more components to satisfy the larger appetites of secondary students.

SECONDARY SCHOOLS
Secondary schools have full-preparation kitchens.  They offer a choice of two entrées each day plus a choice of side dishes including fruit, vegetables, dessert and milk.  The 2009-2010 school year will bring a pilot program to eight of our secondary schools that turns their cafeteria into a food court.  Along with the regular entrées, these schools will also have counters for “Grab ‘n Go” lunches and Made to Order Meals.  This will bring variety and new options for the students and all lunches will qualify for free or reduced meals as well.  With the success of this program at our pilot schools, we will expand the program to include more schools in the future.

BREAKFAST
Students can choose from three breakfast entrées daily.  These include hot items such as waffles, breakfast pizza, French toast, pancakes, and pigs in a blanket.  Cold items offered are “homemade” cinnamon rolls, reduced fat muffins and cereal.  Milk, juice and yogurt or string cheese are offered as side dishes.

CATERING
The Food Service Department offers an extensive catering department capable of supplying delicious meal choices for any school sponsored event.  Please call (702) 799-8123, Ext. 5108 for further information.