School Lunch Software

Rails Express A la Carte Line offered daily at PHS/JMS

Our Purpose:

Proctor Public Schools Nutrition Program is dedicated to providing high quality, nutritious meals, because relationships and health precede learning. When students come through our meal programs we are providing the environment for them to make healthy choices to be fit, healthy and ready to succeed!

Healthy Students are Better Students:

Going to school without eating breakfast is like going to school without books, according to a new report. The recently released Wellness Impact Report shows that regular access to better nutrition (starting with breakfast) can positively impact a child’s academic success. Students who eat breakfast have better attention and memory. Unfortunately, only 38 percent of all teens say they eat breakfast every day of the week, Proctor schools “Grab n Go” breakfast program is available at all our schools.

On January 25, 2012, First Lady Michelle Obama announced new school meal nutrition standards in the Healthy Hunger Free Kids Act (HHFKA) that go into effect starting on July 1, 2012. The Proctor Public Schools Nutrition Program’s focus is on menus which meet the HHFKA meal pattern requirements. The meal program offers larger servings of vegetables and fruit with every school lunch, including at least a weekly serving each of dark green, red/orange vegetables and legumes. All schools offer Veggie Bar options which may include: Fresh Romaine, Spinach, Spring Mix & Iceberg Lettuce, Broccoli, Carrots, Cauliflower, Celery, Cucumbers, Sweet Peas, Legumes, Onions, Green, Orange & Red Peppers, Yam Sticks or Tomatoes.

Students MUST take a 1/2 cup fruit or vegetable at breakfast and lunch in order for the meal to be reimbursable. Of course, we always want to encourage students to take a full meal for best nutrition. Please be aware that one set unit price will be charged regardless of whether or not all required items are chosen.

September and October celebrate Farm to School Month, featured Farm to School (F2S) veggies like green beans, kohlrabi sticks, green pepper strips, and diced tomatoes. F2S fruits and veggies will continue to be on the menu as they become available. The Proctor Public Schools Nutrition Program continues to implement healthy changes to the menu including whole grain pizza products and breads, baked not fried entree items, fat free or reduced calorie salad dressings, 100% juice products, skim or 1% milk, and emphasis on fresh fruits, salads and vegetables.

ChooseMyPlate.gov, is an initiative based on the 2015-2020 Dietary Guidelines for Americans. “My Tray Today” is a Proctor school initiative designed to remind students to eat healthy and illustrates the five food groups using a familiar mealtime visual “a school lunch tray”. Look for “My Tray Today” healthy eating tips on menus.

How Meals are Planned:

The National Breakfast and Hot Lunch program are offered in all our schools. All student meals must meet the federal guidelines for types and amounts of food offered. Meals are planned with the goal of providing students with one-third for lunch and one-fourth for breakfast of their Recommended Daily Allowances for key nutrients and calories. At the high school and middle school, full meal choices are offered daily on the Main & Rails Express lines plus additional A’ la carte items are available for purchase.

Offer Versus Serve:

In an effort to lessen student food waste, we work under a government provision termed “offer versus serve” that allows students to decline some of the food offered. This means that students are offered all food items comprising a full lunch. This includes a meat/meat alternate (protein) a fruit, vegetable, a bread/bread alternative, and milk. They have the choice of a minimum of three food items that MUST include a 1/2 cup fruit or vegetable. This is called a “reimbursable meal.” The breakfast program also uses “offer versus serve” in which the student is offered all food items comprising a full breakfast. This includes bread/bread alternative with or without a meat/meat alternate (protein), a fruit, vegetable or 100% fruit or vegetable juice and milk. They have the choice of a minimum of three food items that MUST include a 1/2 cup fruit or vegetable to qualify as a reimbursable meal.