WELCOME TO NUTRITION SERVICES!

STUDENT LUNCH  PRICES  FOR SCHOOL YEAR 2008-2009    Prices Effective 8/30/08  Elementary School             "Hot" Lunch              $1.50 (includes 8 oz milk)      For those students who bring their own lunch:       A la Carte Milk          $ .50   8 oz serving      Middle School                  "Hot" Lunch                  $2.00 (includes 10oz milk)*       For those students who bring their own lunch:      A la Carte Milk           $ .60 * 10 oz serving      High School              "Hot" Lunch                  $2.00 (includes 10 oz milk)       For those students who bring their own lunch:      A la Carte Milk           $ .60 *10 oz serving      * Due to the students requests for a larger size milk serving, we are now using     a 10 oz serving at JFK and the High Schools.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~       The daily "Hot Lunch" that is available to your child is listed under the school link to your left. At the Middle School and High Schools, there are many other options available to the students. We offer deli sandwiches, salads and a "fast food" section in addition to the daily "Hot Lunch". Please note that at the Elementary Schools, we only offer the daily "Hot Lunch". The Elementary Schools do not have "cooking" kitchens so we have to produce the lunch at one of the two High School production kitchens and then satellite it to the Elementary School. Due to product availability, side items may differ at the production kitchens. When this happens, you will see (EHS Satellite) or (FHS Satellite) listed next to the item. The following High School production kitchens, and the schools they satellite to, are listed below:   ENFIELD HIGH SCHOOL:   Cafe Manager - Sue Duclos 253-5559 Alcorn, Enfield Street School, Parkman, Stowe, St. Bernard   FERMI HIGH SCHOOL:  Cafe Manager - Charlie Cornish 763-8842  Hazardville, Henry Barnard, Nathan Hale, Prudence Crandall, Eli Whitney, St. Martha    JFK MIDDLE SCHOOL - Cafe Manager - Linda Hayden 763-8886   DIRECTOR OF NUTRITION SERVICES -   Diane R. Edwards 253-6511 or 253-6509

NUTRITIONAL INFORMATION

Nutritional Requirements of the School Lunch Menu The Enfield School Lunch program serves over 3700 children daily in 14 different locations. Both of the high schools prepare food not only for their students but also for the 11 elementary schools. This food is freshly prepared daily at the productions kitchen, put into holding ovens and sent to the satellite school where it is served. JFK Middle School prepares and serves food for over 750 students daily. The Enfield Public Schools lunch program is a self-sufficient program. The program is fully funded by State and Federal Reimbursements and by student lunch sales. To receive funding for the Free and Reduced lunches we provide to eligible students, we must follow these Federal Guidelines, which mandate certain nutritional requirements. Each reimbursable lunch must include the following 5 components: One serving of meat/mealt alternative (protein) One serving of milk One serving of grains/breads Two different servings of fruit/vegetable Meals must meet regulatory standards for 1/2 of RDA Protein Calcium Iron Vitamin A Vitamin C Meals must have the appropriate level of calories for age/grade groups. Offer vs. Serve implemented to reduce waste and offer choices to students. Meals must be consistent with the current Dietary Guidelines for Americans: Limit the percent of calories from total fat to 30% or less Limit the percent of calories from saturated fat to 10% or less Consume sufficient amounts and variety of fruits and vegetables Increase consumption of fiber-rich whole grains, fruits and vegetables Consume fat-free or low-fat mild products Consume foods with little added sugars or caloric sweeteners To ensure compliance with these regulations, the Stated conducts and Administrative and Coordinated School Meals Initiative Review every five yers.  As part of the review, we are responsible for providing written documentation that we followed these guidelines.  They also look at menues, purchasing records, and register reports as well as observing rpoduction kitchens and serving lines.