Food Service to Center Students

Centers shall provide food services to students, to include: Meal Service: Provide three meals per day, except on Holidays and Weekends, when two meals are acceptable. In lieu of third meal, healthy snacks shall be avaiable to students on wekeends and holidays. No more than 14 hours shall elapse between meal services. Meals shall be planned using a minimum of a 28 day cylce cafeteria menu. Meal service shall be consisten with scheudles for work-based learning, off-center activcities, late arrivals, etc. Food Options Students shall receive a minimum of two choices of meat or no-meat protein sources at both lunch and supper. Students shall receive a minimum of the following daily. (a) Five choices of fresh or frozen vegetables and/or fruits. (b) Four servings of grain products. (c) Low-fat and/or fat-free milk and diary alternatives and water shall be available at all meals. Centers shall offer meals and food items that meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives. Nutrition: Meals shall reflect the defnition of a "Healthy Diet" as described in The Dietary Guidelines for Americans. Meals shall: Emphsize fruits, vegetables, whole grains, fat-free or low-fat milk and milk products, and dairy alternatives. Include lean meats, poultry, fish, benas, eggs, and nuts. Be low in staurated fats, trans fats, cholesterol, salt (sodium), and added sugars. Portion sizes shall reflect recommendations set forth in the Dietray Guidelines for Americans. Foods for Minimal Nutrional Value (FMNV) may be available to dstudents in the cafeteria on a limited basis. Students will be given the opportunity via other options.