Breakfast & Lunch

It is the mission of Salt River Schools Food Services to make breakfast and lunch meals of optimal nutritional value available to students. We are very proud to offer daily, many healthy food choices to all students. Our menus are determined by the National School Lunch Program, taste tests, and trends.

Salt River Schools participates in the National School Lunch Program. Menus are planned to meet the Federal Program requirements. These requirements have been updated to meet the recommendations of the Dietary Guidelines for Americans. School meals are served to students under the National School Lunch Program and the School Breakfast Program

These standards include:

  • Increased fruit and vegetable options.
  • Portion size guidelines and calorie limits based on the age of children served.
  • Increased emphasis on whole grain products.
  • Limits on the types of milk served, more low fat (1%) and non-fat varieties.
  • Reductions in sodium levels.




Free and Reduced Meals:

Please visit the Arizona Department of Education's site regarding the School Breakfast Program and the proclamation that makes it possible for our schools to provide nutritious meals for our students.



BREAKFAST & LUNCH MENUS

August 2017
September 2017
October 2017
November 2017
December 2017

New Initiative: Breakfast In the Classroom (BIC)
The breakfast in the classroom initiative takes the traditional school breakfast approach and improves it with one key ingredient: the classroom. Breakfast becomes available to everyone – no matter the income level – and it’s eaten after the opening bell. This makes it possible for all children to participate.

The approach is simple. Children eat together in the classroom, usually the homeroom, at the start of the school day, after the morning bell. They enjoy nutritionally well-balanced foods like breakfast wraps, yogurt, or fruit served directly in their classroom, grabbed from a cart in the hallway, or picked up in the cafeteria and taken to the classroom. Students then eat breakfast while the teacher takes attendance, collects homework or teaches a short lesson plan so that no instructional time is lost.

The result? Less hunger and improved academic performance, health, and behavior. Learn more here.



CONTACT


Joni Andreas, Food Services Manager
(480) 362-2449
Joni.Andreas@srpmic-ed.org 

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