Elementary Nutrition Guide for Appleton Area School District

ARAMARK Education’s Food Service 

Elementary Nutrition Guide 

for Appleton Area School District

ELEMENTARY NUTRITION GUIDE 

Table of Content 

National School Breakfast Program (NSBP) 1 

National School Lunch Program (NSLP) 4 

Beyond Stereotypes—Facts About School Lunches 6 

USDA Recommended Daily Allowances 8 

Regulations for Offer Versus Serve (Lunch) 9 

Guide to Serving Size 10 

How to Read a Nutritional Label 11


We Pledge to Give You 

Something to Smile About 

ARAMARK Education’s Food Service Program aims to create a comprehensive 

approach to food service. We deliver results in several areas, including nutrition 

and wellness, increased participation, financial performance, and operational 

excellence. We are dedicated to supporting the goal of preparing children for 

the learning process by providing healthy and nourishing meals. Our key 

commitment is to help students flourish.


National School Breakfast Program 

Benefits of Breakfast 

Providing breakfast addresses legislative trends and growing media concern toward unhealthy children. 

Missing out on an important source of nutrients and vitamins early in the day leaves students without the 

energy and brainpower to meet and exceed their mental and physical potential. It also leaves them at higher 

risk for childhood diabetes and obesity, and increases the probability of unhealthy snacking and overeating 

later in the day. 

USDA Guidelines, National School Breakfast Program (NSBP) 

1. What is the National School Breakfast Program? 

The National School Breakfast Program is a federally assisted meal program operating in public and nonprofit 

private schools and residential child care institutions. It began as a pilot project in 1966 and was made permanent 

in 1975. The National School Breakfast Program is administered at the federal level by the Food and Nutrition 

Service. At the state level, the program is usually administered by state education agencies, which operate the 

program through agreements with local school food authorities in nearly 80,000 schools and institutions. 

2. How does the National School Breakfast Program work? 

The National School Breakfast Program operates in the same manner as the National School Lunch 

Program. Generally, public or nonprofit private schools of high school grade or under and public or 

nonprofit private residential child care institutions may participate in the National School Breakfast 

Program. School districts and independent schools that choose to take part in the breakfast program 

receive cash subsidies from the U.S. Department of Agriculture (USDA) for each meal they serve. In return, 

they must serve breakfasts that meet federal requirements, and they must offer free or reduced-price 

breakfasts to eligible children. 

3. What are the nutritional requirements for school breakfasts? 

School breakfasts must meet the applicable recommendations of the Dietary Guidelines for Americans, 

which recommend that no more than 30 percent of an individual’s calories come from fat and less than 10 

percent from saturated fat. In addition, breakfasts must provide one-fourth of the Recommended Dietary 

Allowance for protein, calcium, iron, Vitamin A, Vitamin C, and calories. The decisions about the specific 

foods to serve and how they are prepared are made by local school food authorities. 

4. How do children qualify for free and reduced-price breakfasts? 

Any child at a participating school may purchase a meal through the National School Breakfast Program. 

Children from families with incomes at or below 130 percent of the federal poverty level are eligible for free 

meals. Those with incomes between 130 percent and 185 percent of the poverty level are eligible for 

reduced-price meals. (For the period July 1, 2005, through June 30, 2006, 130 percent of the poverty level 

is $25,155 for a family of four; 185 percent is $35,798.) Children from families over 185 percent of poverty 

pay full price, though their meals are still subsidized to some extent. 

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The following statements are excerpted from Statement on the Link Between Nutrition and Cognitive 

Development in Children (1994) by the Center on Hunger, Poverty, and Nutrition Policy at Tufts University. 

"Children who attend school hungry have diminished attention spans and are unable to 

perform tasks as well as their nourished peers. In these cases, the full value of the 

education provided is lost." 

"Nutritionally deprived children are unable to benefit fully from schooling which, in turn, 

diminishes their potential as adults." 

"The benefits [of the School Breakfast Program] include higher performance on 

standardized tests, better school attendance, lowered incidence of anemia, and reduced 

need for costly special education." 

The following are quoted from Hunger in Children in the United States: Potential Behavioral and Emotional 

Correlates (1998) by Ronald Kleinman, et. al. 

"Children from families that report multiple experiences of food insufficiency and hunger 

are more likely to show behavioral, emotional, and academic problems..." 

"Chronic under-nutrition is associated with increased anxiety, attention deficits, increased 

prevalence of school absence, and tardiness..." 

"Problems such as fighting, stealing, and anxiety are more common in hungry...school-age 

children in our sample 5 to 10 years before they seem in society as increased rates of 

violence, underachievement, and substance abuse." 

Schools may choose from two options for their Breakfast Program. 

2

BEFORE SCHOOL BREAKFAST 

The students arrive early to school, and breakfast is served before the start of classes in the cafeteria. 

This option often contains hot breakfast items. The students eat their breakfast in the cafeteria and then 

report to their homeroom class. 

An example breakfast: 

BREAKFAST IN THE CLASSROOM 

In this situation, breakfast is served in the classroom, either at the start of the day or as a morning 

nutrition break. The bagged breakfast meals are delivered to each classroom daily, and the children are 

given time to sit at their desks and eat their meal. This tends to be the more popular choice for breakfast 

in the schools. 

An example breakfast: 

Assorted cereal 

or 

Cheddar cheese omelet 

Whole grain blueberry muffin 

String cheese 


3 

Whole wheat toast 

Juice 

Milk choice 

Fruit choice 

Milk choice


National School Lunch Program 

1. What is the National School Lunch Program? 

The National School Lunch Program (NSLP) is a federally assisted meal program operating in more 

than 101,000 public and nonprofit private schools and residential child care institutions. In 2006, this 

program provided nutritionally balanced, low-cost, or free lunches to more than 30 million children 

each school day. In 1998, Congress expanded the National School Lunch Program to include 

reimbursement for snacks served to children in after-school educational and enrichment programs to 

include children through 18 years of age. 

The Food and Nutrition Service administers the program at the federal level. At the state level, the 

National School Lunch Program is usually administered by state education agencies, which operate 

the program through agreements with school food authorities. 

2. How does the National School Lunch Program work? 

Generally, public or nonprofit private schools of high school grade or under and public or nonprofit 

private residential child care institutions may participate in the National School Lunch Program. School 

districts and independent schools that choose to take part in the lunch program receive cash subsidies 

and donated commodities from the United States Department of Agriculture (USDA) for each meal 

they serve. In return, they must serve lunches that meet federal requirements, and they must offer free 

or reduced-price lunches to eligible children. School food authorities can also be reimbursed for snacks 

served to children through age 18 in after-school educational or enrichment programs. 

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3. What are the nutritional requirements for school lunches? 

School lunches must meet the applicable recommendations of the Dietary Guidelines for Americans, 

which recommend that no more than 30 percent of an individual's calories come from fat and less than 10 

percent from saturated fat. Regulations also establish a standard for school lunches to provide one-third of 

the Recommended Dietary Allowances of protein, Vitamin A, Vitamin C, iron, calcium, and calories. 

School lunches must meet federal nutrition requirements, but decisions about the specific foods to serve 

and how they are prepared are made by local school food authorities. 

4. How do children qualify for free and reduced-price meals? 

Any child at a participating school may purchase a meal through the National School Lunch Program. 

Children from families with incomes at or below 130 percent of the poverty level are eligible for free meals. 

Those with incomes between 130 percent and 185 percent of the poverty level are eligible for reduced-price 

meals, for which students can be charged no more than 40 cents. (For the period July 1, 2007, through June 

30, 2008, 130 percent of the poverty level is $26,845 for a family of four; 185 percent is $38,203.) 

Children from families with incomes over 185 percent of poverty pay a full price, though their meals are 

still subsidized to some extent. Local school food authorities set their own prices for full-price (paid) 

meals, but must operate their meal services as nonprofit programs. 

After-school snacks are provided to children on the same income eligibility basis as school meals. 

However, programs that operate in areas where at least 50 percent of students are eligible for free or 

reduced-price meals may serve all their snacks for free. 

5

Beyond the Stereotypes 

Facts About School Lunches 


The reality of school nutrition programs is too often ignored in favor of a ratings boost based on 

stereotypes and biased information. School lunches today follow federal nutrition guidelines and serve 

more fresh fruits and vegetables, whole grains, and low-fat dairy than ever before. On a very tight 

budget, school nutrition professionals are preparing and serving balanced, nutritious meals in an ageappropriate 

portion size that provides needed nutrients and promotes a healthy childhood weight. 

Myth Number One—School meals make children obese. 

Fact: Students who eat meals served through the National School Lunch Program are more likely to be at 

a healthy weight. Research published in the August 2003 issue of Archives of Pediatric and Adolescent 

Medicine concluded that “girls in food insecure households had significantly reduced odds of being at 

risk of overweight if they participated in the [National School Lunch, School Breakfast and Food Stamp 

Programs].” The research highlights the importance of food assistance programs to low-income children 

not only in addressing hunger “but also in potentially protecting them from excess weight gain." i] NSLP 

participants are more likely than non-participants to consume vegetables, milk and milk products, and 

meat and other protein-rich foods, both at lunch and over 24 hours; they also consume less soda and/or 

fruit drinks. [ii] 

Myth Number Two—Schools serve junk food for school lunch. 

Fact: Meals served under the National School Lunch Program must, by federal law, meet Nutrition 

guidelines based on the Dietary Guidelines for Americans. No more than 30 percent of calories can 

come from fat and less than 10 percent from saturated fat. School lunches provide one-third of the 

Recommended Dietary Allowances of protein, Vitamin A, Vitamin C, iron, calcium, and calories. These 

guidelines apply over the course of one week of school lunch menus. The 2001 School Nutrition and 

Dietary Assessment II (SNDA II) study based on research by the U.S. Department of Agriculture during 

the 1998–1999 school year found that students in 91 percent of secondary schools and 82 percent of 

elementary schools had the opportunity to select lunches that were consistent with dietary standards for 

fat and saturated fat. [iii] National School Lunch Program participation is associated with higher average 

intakes of many nutrients, both at lunch and over 24 hours. NSLP participants have substantially lower 

intakes of added sugars than do non-participants. [ii] 

Myth Number Three—Schools don’t serve enough fruits or vegetables for lunch. 

Fact: According to the School Nutrition Dietary Assessment II, approximately two-thirds of all school lunch 

menus offer more than the required two fruit and vegetable choices set by USDA regulations. [iii] The 2005 

School Foodservice and Nutrition Operations Survey Report conducted by SNA found that fresh fruits and 

vegetables are offered daily in 85 percent of high schools. [iv] 

Furthermore, salad bars are offered on a daily basis in over half of districts (at least one school per 

district) in the country [iv] . Vegetarian options are served in more than 30 percent of middle schools and 

high schools around the country, according to the 2005 SNA Operations Survey Report. 

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Myth Number Four—Schools serve fried, greasy foods. 

Fact: Schools may serve french fries, chicken nuggets, or pizza at times. However, because the meals are 

always required to meet the Recommended Dietary Allowances, the foods still meet required nutrition 

standards, including limits on fat and saturated fat. This is because they are often baked, not fried, made 

with low-fat or lean ingredients, and served with vegetables, fruit, and other options that make each meal 

balanced and nutritious. 

Myth Number Five—Sack lunches from home are better than school meals. 

Fact: Research by Dr. Alice Jo Rainville of Eastern Michigan University concluded that students who eat 

school lunches consume less calories from fat than students who bring their lunch from home. Furthermore, 

the research found school lunches contain three times as many dairy products, twice as much fruit, and 

seven times the vegetable amounts as lunches brought from home. [v] 

Myth Number Six—Soda is served with school lunch. 

Fact: Federal law prohibits the sale of soda as a Food of Minimal Nutritional Value (FMNV) in the cafeteria 

during the school lunch period. State and local regulations may further prohibit the sale of soda before or 

after the lunch period or in other locations on the school campus. 

Myth Number Seven—Only junk food is available through à la carte lines and vending machines. 

Fact: While few federal nutrition standards exist for à la carte and vended foods and beverages, school 

nutrition professionals are an active part of the national trend at the state and local levels to implement 

nutrition standards these items. School nutrition professionals help set nutrition policies at the local level 

through their state and school board. Through federally mandated local school wellness policies, school 

nutrition professionals are joining with parents, students, and other school stakeholders to implement 

nutrition guidelines for all foods and beverages sold on school campuses. The School Nutrition Association 

actively calls on Congress to pass the Child Nutrition Promotion and School Lunch Protection Act in order 

to give the USDA the authority to set nutrition standards for all I foods and beverages available in schools. 

Myth Number Eight—What is served at schools is out of my control. 

Fact: You can become active in setting policies at the local level. Join your local school board or write a 

letter and voice what you think schools should offer students. Wellness is a community effort and needs the 

support of the entire community. School nutrition professionals are committed to providing safe and 

nutritious meals to all children. Parents are encouraged to visit their student’s cafeteria, try a lunch, and talk 

to their school food service director about the nutritional profile of foods served. 

[i] Jones et al. Lower Risk of Overweight in School-Aged Food Insecure Girls Who Participate in Food 

Assistance, Archives of Pediatric and Adolescent Medicine, August 2003. 

[ii] Mathematical Policy Research, Inc. Final report submitted to the U.S. USDA of Agriculture. Children’s 

Diets in the Mid-1990s. Dietary Intake and Its Relationship with School Meal Participation. 2001. 

[iii] US Department of Agriculture. School Nutrition and Dietary Assessment II, April 2001. 

[iv] School Nutrition Association, 2005 School Foodservice and Nutrition Operations Survey, March 2005. 

[v] Rainville, A. Nutritional Quality of Reimbursable School Lunches Compared to Lunches Brought from 

Home, The Journal of Child Nutrition & Management, Spring 2001. 

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USDA Recommended Daily Allowances 

The USDA and the Wisconsin Department of Public Instruction has set standard minimum recommended 

daily allowances for elementary students’ nutrition. As a member of the NSBP and NSLP, ARAMARK 

Education’s Food Service Program at AASD must maintain these standards and will undergo regular 

inspections by the state and federal governments. These inspections review menus and regulatory guidelines 

to ensure that all requirements are met. Listed below are the current average daily nutritional guidelines for 

your child’s breakfast and lunch meal, averaged over the period of one week. 

AVERAGE DAILY NUTRITION 

GUIDELINES FOR BREAKFAST 

Calories 554 

Total fat


FOOD COMPONENTS AND FOOD ITEMS MINIMUM QUANTITIES 

Milk 8 fl. oz. (1 cup) 

Meat or Meat Alternative 

School Lunch Tray 

Lean meat, poultry, or fish 

Alternate protein products 

Cheese 

Egg (large) 

Cooked dry beans or peas 

Peanut butter or other nut/seed butters 

Yogurt 

Fruit or Milk Fruit or 

Veggie Veggie 

Bread Meat 

Offer versus Serve 

Your tray must have three of five, but it’s wise to eat all five! 

Traditional Food-Based Menu Planning—Meal Pattern 

Vegetable or Fruit—Two or more servings of different vegetables, 

fruits, or both 

Grains and Breads—Must be enriched whole grain, or made from 

enriched or whole-grain flour or meal that may include bran and/or 

germ. A serving is a slice of bread or an equivalent serving of 

biscuits, rolls, etc., or ½ cup of cooked rice, pasta, or cereal grains. 

9 

¾ cup 

2 oz. 

2 oz. 

2 oz. 

1 large egg 

1 ⁄2 cup 

4 Tbsp. 

12 oz. 

(1 1 ⁄2 cups) 

8 per week—minimum 

of 1 per day

Guide to Serving Size 


3 ounces 

1 serving of meat, chicken, turkey, or fish 

1 cup 

1 serving of cooked vegetables, salads, 

casseroles or stews, and milk 

1 ounce 

1 serving of snack foods, cheese 

1 tablespoon 

1 serving of salad dressing, cream cheese 

1 tablespoon 

1 serving of margarine or butter, oil, or 

mayonnaise 

1/2 cup 

1 serving of fruit or fruit juice, starchy 

vegetables, beans, rice or noodles, cereal 

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Regulations for Offer Versus Serve (Lunch) 

Lunches are required to offer five food items in the specified amounts. These food items are meat/meat 

alternate, grains/breads, two servings of vegetables/fruits, and milk. Students must select a minimum of 

three items of the five items offered in the minimum serving size required for the specified age groups. 

We offer a total of five entrées each day along with a minimum of two sides of a fruit and vegetable and milk. 

Examples of a Reimbursable Meal 

THE MENU THE CUSTOMER TOOK 

Grilled ham and cheese sandwich Veggie burger on a bun 

Chef salad Diced peaches 

Turkey ranch wrap Milk choice 

Peanut butter and jelly sandwich 

Veggie burger on a bun 

Tomato soup 

Diced peaches 

Milk 

THE MENU THE CUSTOMER TOOK 

Chicken patty on a bun Chef salad with dressing 

Peanut butter and jelly sandwich Orange wedges 

Ham and cheese sandwich Graham crackers 

Chef salad Milk 

Veggie burger on a bun 

Carrot coins 

Orange wedges 

Graham crackers 

Milk 

Pictured: The Garden Cart 

Students are encouraged to take as 

many fruits and vegetables as they 

think they can eat. 

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How to Read a Nutrition Label 

Pay close attention to the number of servings per package. 

The nutrition facts label is based on a 2,000-calorie diet consider that in your 

meal planning. 

Divide the calories from fat by the total calories to get the percentage of fat of that 

product. You want to stay under 30 percent. 

The % DV helps you determine if a serving of food is high or low in a nutrient—5 percent 

or less is low and 20 percent or more is high. 

Always look at the ingredients. 

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©2010 ARAMARK. All rights reserved.

Elementary Nutrition Guide for Appleton Area School District

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