ARE THE FOODS THAT ARE MENUED FOR LUNCH AND BREAKFAST HIGH IN FAT?
Currently our menus are designed to meet the USDA nutrition guideline of 30% or less fat per week.  We were able to accomplish by adding choices of fresh fruits and vegetables daily.  We also use lean beef and reduced fat cheeses when possible.

DOES EACH FAMILY NEED TO FILL OUT A MEAL APPLICATION EACH YEAR?
Yes, the state requires that each family must fill out a new meal application each year.

DO YOU OFFER VEGETARIAN MEALS?
Generally on each day we offer a vegetarian choice; however, if an occasion arose that we do not have a vegetarian choice offered, simply ask the operator of the kitchen and she can provide you with one.

WHY ARE SO MANY ENTREES OFFERED EACH DAY?
Providing a greater variety helps to ensure that the students will have at least a few choices instead of not eating their meal at all.

WHY ARE THERE SO MANY STARCH ITEMS ON MOST SCHOOL LUNCH MENUS?
The American Diet has been re-evaluated over the past years and it has been found that we eat far more protein and fat than necessary.  U.S. dietary goals state that Americans should eat about 60% of their calories as complex carbohydrates.  In line with this and the United States Department of Agriculture regulations, our menus offer the recommended amounts of protein, fruits, vegetables and grains.  Please note: With children who are active it is very important to fill their diet with a good supply of complex carbohydrate.  If there is an inadequate supply of these foods in the body and the child is very active, the body will begin to use up protein that the body has stored in place of the complex carbohydrate.  That protein is muscle tissue.

WHY AREN'T THE PORTIONS LARGER ON THE SCHOOL LUNCH MENU?
The school district has decided to follow the suggested serving standards as recommended by the United States Department of Agriculture (USDA).  You may get a copy of School Lunch Patterns at the Food Services office.  These serving standards are meant to give each child at their age level one third of their daily nutritional requirement in the school lunch.

WHY DO I SEE FOOD BEING WASTED?
Two reasons:  It is difficult to standardize servings for every child's appetite.  To meet USDA standards, we must meet the requirements for children at specified age levels.  We are required to serve a set amount.  Some children may not be hungry enough to finish their meal.  Children may not have the same eating habits at school as they have at home.  For example, they may choose to eat their food in an order not allowed at home.  They may eat the fruit first, or may not eat some of the items at all.

WHAT ABOUT THE STUDENT WHO MAY STILL BE HUNGRY AFTER THE MEAL?
While not all students fall into this category of still being hungry, there are those who may have eating habits that are based on larger portions rather than nutritional requirements.  Please note:  The school district offers what is called an "offer versus serve" program.  This means that some of the items are served to the students to ensure that they are receiving the proper portion, and one or two of the items are left up to the students own discretion and are placed in an area where they can choose to participate or not to partake.  With this option there should be little reason for a student to still be hungry.

WHY IS THE SCHOOL LUNCH PRICE SET AT ITS PRESENT LEVEL?
Taking into consideration what it would cost to make a lunch that meets all USDA requirements, plus the costs to deliver and prepare the lunch, we feel that the hot lunch price is reasonable.  Please note:  The school lunch program is self supporting and is not designed for profit.  Prices are increased only when necessary to keep the program in a position to maintain that status.

WHY DO THE MENUS HAVE SO MANY ITEMS PERCEIVED AS "JUNK FOOD?"
For some reason, a lot of people feel that hamburgers, pizza, tacos, etc., fall into a category called "junk food."  These foods do have nutritional value and contribute to a balanced lunch.  "Junk food" is food that has no nutritional value, such as hard candy, etc.  Such food as hamburgers, pizza and tacos that are nutritionally prepared can be both healthy and readily accepted by children.  Additionally, these food items served at schools are not typical of the same items you would find in fast food restaurants, as school food items may contain whole grain, zero trans fats, and are not prepared in deep fat fryers.

WHO WRITES THE MENU?  WHAT IS THE PROCESS?
The district food services staff writes the menu.  The basic format follows a three-week cycle.  The menu is written with input from the members of the school district food services management team, based on student feedback.  Meetings are conducted with our district production kitchens that prepare the food to ensure that it is possible to make and deliver the food as planned.

FROM WHERE IS THE FOOD PURCHASED?
Our purchasing department reviews potential sellers of food products. This team takes open bids and makes quality assurance tests of products. This gives providers equal opportunity to serve the school district, and the school district can also be assured that it is receiving not only the best price, but also the best quality product.

WHAT IS COMMODITY FOOD AND WHY DO WE USE IT?
Commodity food is food that is made available to the school district through the USDA (United States Department of Agriculture).  The amount of food that a school district receives is based on the number of student lunches served.  The type of food offered is based upon the extra commodity food available throughout the country.  This food is made available to the school district for the cost of delivery only.  We use as much commodity food as we can to keep costs down in the production of food and thus keeps the cost down for the lunch program.

WHY DO STUDENTS PAY ONE PRICE FOR THEIR LUNCHES AND THE PRICE TO ADULTS IS HIGHER?
For each lunch that is served, the government reimburses the school district money in addition to the price that the student pays for lunch.  The adult lunch receives no reimbursement funds which increases the actual cost of the meal.

HOW DO WE SUPERVISE SANITATION?
San Bernardino County requires that all individuals working in food service operations undergo a class and exam to certify them as a safe food handler.  Additionally, each school site has an operator or coordinator certified in a national food safety program.  The operator or coordinator in the kitchen is directly responsible for making sure kitchen staff adhere to all food safety requirements to ensure meals prepared are safe and wholesome.  Children moving through the lunch line are monitored by staff in the serving area, to encourage good sanitation practices.  Outside of the serving area, school staff takes the responsibility to supervise the students and remind them if they are doing something that is unsanitary or unsafe.

WHAT HAPPENS TO FOOD THAT IS RETURNED TO THE BASE KITCHEN?
Food that has not been set before the public and has been kept under sanitary conditions may be utilized.  Food that has been set before the public and may have been contaminated by bacteria is disposed of and not reused.

WHY CAN'T THIS EXCESS FOOD BE GIVEN TO STUDENTS AS SECONDS?
The child nutrition uses history from previous days or months to project the amount of food prepared. Theoretically there should be very little left over. In the event that there is excess food, the food services department utilizes those items which have been handled safely and are of appropriate quality for one additional meal service. These food items are offered in addition to the planned menu and in accordance with acceptable food safety practices. Those items which may have not been handled safely or are of poor quality must be discarded.

WHY CAN'T THE STAFF TAKE LEFTOVER FOOD HOME?
Four reasons:  1) It would be discriminatory to offer this benefit to one and not all.  2) It is not a practice that would be safe in regards to safe and sanitary food handling.  This practice could cause a potential food-borne illness.  3) The possibility of over production for the benefit of leftovers could cause increased food cost to the district.  4) It may constitute an illegal "gift" of public funds.

WHY DO YOU OFFER CHOCOLATE MILK?
We offer chocolate milk in order to add variety.  We offer milk of varying fat contents in accordance with USDA guidelines.  Chocolate milk tends to be viewed as a treat that most children do not get at home.  Offering it encourages children to drink their milk, provides them with nine essential nutrients, and thus establishes a habit of milk drinking that may last a lifetime.  All chocolate milk served in the elementary program is nonfat in addition to low fat white milk.

WHAT TRAINING DO FOOD SERVICE PEOPLE RECEIVE?
The food service department is continuously offering staff training sessions to all levels of the food services team.  Everything from understanding food and labor costs to the correct way to prepare specific foods is available.  As a result of this "on the job training concept," most of the food services team is promoted from within. In addition, food safety training is conducted every two years in accordance with San Bernardino County guidelines.

WHY DON'T YOU ASK FOR MORE ADVICE FROM STUDENTS, TEACHERS AND PARENTS CONCERNING THE FOOD SERVICE?
The food services department is constantly looking for methods to solicit student and parent feedback regarding our services.  We conduct student taste tests on potential menu items and have begun establishing Nutrition Advisory Councils to allow students a forum to received information regarding nutrition and physical activity, while allowing them to provide valuable feedback regarding the food service program.  Anyone interested in establishing a Nutrition Advisory committee at their school site should call the food services office for further information.  In addition, the food services office conducts several surveys each year to receive feedback into the program.

Please address questions, comments, and suggestions regarding this web site to: webmaster@fusd.net