Today’s school breakfast and lunch are both designed to meet stringent national nutrition standards. These nutritional guidelines require that school meals provide specific amounts of calories, protein, Vitamin A, Vitamin C, iron and calcium. In addition, meals are now lower in sodium and cholesterol and higher in fiber than in the past. Total fat calories are to average 30% or less over a period of a week. Child Nutrition professionals plan the menus to meet these standards.
Please contact us with your questions or comments:
Director, Joe Russo: firstname.lastname@example.org
Secretary, Carolyn Gerken email@example.com 281-324-7634
Supervisor, Betty Stanley BStanley@huffmanisd.net 281-324-7510