The United States Department of Agriculture (USDA) requires that school lunches provide 1/3 of the Recommended Dietary Allowance (RDA) for protein, calcium, iron, vitamin A, and vitamin C as well as 1/3 of the calories needed by growing children, based on appropriate age/grade. School breakfasts must provide ¼ of the RDA for the same five nutrients and ¼ of the necessary calories appropriate for the age/grade. Our nutritional information lists reflect those requirements; however, children may consume larger or smaller amounts than the stated portion size.
Our ingredient lists are based on the best information available from manufacturers and vendors. The information is accurate to the best of our knowledge on the date it was compiled from manufacturer or vendor data. In accordance with the Food Allergen Labeling and Consumer Protection Act, the major allergen ingredients of milk, eggs, fish, peanuts, tree nuts, soybeans, wheat, and shellfish are to be identified on food labels. However, food manufacturers are not required to declare these same allergenic ingredients which may be introduced through cross-contact. Cross-contact contamination may occur during harvesting, transportation, manufacturing, processing, and storage.
Even though we make ingredient lists available, we cannot guarantee the absence of major food allergens in menu items. Sometimes vendors will substitute similar brands without notice. If your student is anaphylactic to certain foods, you are responsible for their selection and consumption of any food product sold or provided by the school and need to be aware of the potential hazards associated with the consumption of food not provided from home.