Today's school breakfast and lunch menus are both designed to meet stringent national and state nutrition standards. These nutritional guidelines require that school meals provide specific amounts of calories, protein, vitamin A, vitamin C, iron, and calcium. In addition, meals are now lower in sodium, fat, low fat and cholesterol and higher in fiber than in the past.
Total fat calories are to average 30% or less over a period of a week. Low fat and fat free milks, low fat cheeses, nutrient labeled products, lean meats, fat free gravies and salad dressings are examples of areas where products are purchased and recipes developed to meet current needs. Standardized recipes with reduced fat, salt and sugar levels are also utilized. Child Nutrition professionals plan the menus to meet these guidelines. Dickinson ISD includes a Registered Dietitian on staff to assure expertise in meeting these standards.
Nutritious Snacks Policy
Texas children are considered overweight or obese, and over 35% fall in this category which is significantly higher than the nation as a whole. School Districts play a very influential role in children’s knowledge of food and exercise. This is why the Texas Department of Agriculture created the Texas Public School Nutrition Policy. These nutrition guidelines are a result of a collaborative effort among health professionals, parents, school administrators and members of the food industry. The purpose is to promote a healthier environment in Texas schools and help ensure a healthier future for Texas children. Dickinson ISD Child Nutrition Department follows the guidelines set by the Texas Public School Nutrition Policy. We have a Nutrition Educator on staff for promoting nutrition by teaching students to make wise and healthy choices. In addition, this policy aligns itself with our district wellness policy.
Texas School Nutrition Policy
This is a required federal policy (PL 108.265 Section 204) beginning the first day of the 2006 school year and beginning after June 30, 2006 all schools must develop a local wellness policy that involves parents, students, a representative from the School Food Authority, school board, school administrators, and the public. The Local Education Authority (LEA) will establish a plan for measuring implementation of the local wellness policy.
DISD Wellness Policy
www.wellnesspolicy.edu
HACCP Policy
The Child Nutrition and WIC Reauthorization Act of 2004 requires each school food authority to implement a school food safety program based on HACCP (Hazard Analysis and Critical Control Point) principles.
