Committed to Healthy School Meals
All of the PSD menu items served meet or exceed USDA guidelines for healthy meals. With that being said, PSD continues to strive to provide even healthier meals that students will eat. We are constantly taste testing new products with kids to determine what items and what combination of items to offer. New recipes continue include more vegetables, whole grains and less preservatives. The overall summary of our recent department assessment provided by the independent company Prismatic was the following: "Overall, Prismatic found a highly functioning, financially self-supporting CN program in PSD. The CN department excels at providing a variety of menu choices and fresh fruit and vegetable offerings at all grade levels...The CN department offers healthy meal options. The survey results among all four stakeholder groups include positive responses in many areas." Learn more about program updates in our Winter 2014 Newsletter and by watching "What's Cooking in PSD".
For Daily Details on School Meals, follow us on Facebook "Poudre School District Child Nutrition" or Twitter " PSD Child Nutrition".
We love getting feedback from students and parents. Here's what a Harris parent sent us recently:"I just wanted to shoot you a quick note at how impressed I am with the school lunches! I have had the opportunity to eat with her a few times this school year and every time I'm just in awe at how fresh everything is on the salad bar, and the meals always taste GREAT. Today the Orange Chicken and Rice was actually better than anything I've eaten at a Asian restaurant. The staff is also very friendly and the kitchen is nice and clean. Thanks for making my kid's lunches taste so good and NUTRITIOUS on a daily basis! We are very fortunate to have such a great program here!"
Vegetarian Options, Options made without Gluten, (*Check the nutrition and allergen spreadsheets below for additional detail regarding vegetarian options, pork containing items, and items made without gluten containing ingredients.)
NUTRITIONALS AND ALLERGENS
Always work with your school’s nurse and kitchen manager for specific allergen concerns. The purpose of the allergen list is to provide Customers with tools they can use to identify the “major 8” allergens: wheat, milk, soy, egg, fish, shellfish, peanuts, and tree nuts. The allergen list is not inclusive and is limited to the eight (8) FALCPA Allergens. The allergen list does not identify food sensitivities, intolerances to foods or dietary restrictions followed for medical conditions of anyone served food at a school site. Identification of the FALCPA Allergens is dependent on the manufacturer of each product or ingredient in a menu or recipe correctly identifying the attributes of the ingredients in their product or ingredient. Many times our recipes will feature last minute substitutions or changes from our suppliers that we will try to reflect here but don’t always have the ability to change because of site-specific situations. This allergen list does not account for substitutions, alterations, change in supplier, cross-contact in the kitchen, mislabeling by a manufacturer, and failure to update the database with changes right away.