Nutrition
OUR NUTRITION PROGRAM – Values
Our commitment to using organic and natural ingredients in preparing fresh, home-made meals will create a healthier choice for future eating habits, that will promote healthier living habits that we all can strive for!
The disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world can be omitted, and reintroduced thru these methods. Proponents of this movement believe in taking pride in what one cooks and using locally and organically grown fruits and vegetables. Shopping at the local farmer’s markets and selecting prime fruits and vegetables from certified organic farmers boosts the local economy and promotes healthier commerce to the hard working farmers who grow these delicacies for our consumption, and fosters the tradition of thinking globally, and acting locally!
There are four meals during the day: breakfast, morning snack, lunch, and afternoon snack.
Menu for the Month of March 2021
Monday
- Cheerios cereal with Cantaloupe and milk
- Pears served with crackers
- Chicken Nuggets as the main dish; Sweet corn as the vegetable; Roman hearts, spring mix, carrots, cucumber, Roma tomatoes lightly sprinkled with Orange Balsamic dressing as the salad; Cantaloupe as the dessert; New Roma Bakery Italian bread; served with milk
- Grapes served with graham crackers
Tuesday
- Waffles served with Bananas, mixed berries and milk
- Cantaloupe served with cornbread
- Chicken and rice pilaf as the main dish; Broccoli as the vegetable; Fresh mixed greens and crisp romaine lettuce, carrots, cucumbers, and tomatoes lightly sprinkled with Raspberry Vinaigrette as the salad; Oranges as the fruit; Francisco’s sourdough bread, served with milk
- Grape medley served with Keebler crackers
Wednesday
- Pancakes served with strawberries, bananas, and milk
- Apple sauce served with graham crackers
- Bean and rice burritos as the main dish; Sweet peas as the vegetable; Fresh mixed greens and crisp Romaine lettuce, carrots, cucumbers, and tomatoes with Raspberry Vinaigrette for the salad; Pineapple as the dessert; Francisco’s French as the bread; served with milk
- Mandarins served with honey graham crackers
Thursday
- French Toast with bananas and berries served with milk
- Oranges served with Strawberry yogurt
- Broccoli cheese soup as the main dish; corn as the vegetable; Fresh mixed greens and crisp romaine lettuce, carrots, cucumbers, and tomatoes for the salad lightly sprinkled with Ranch dressing as the salad; Cantaloupe as the dessert; served with milk
- Grapes served with Keebler crackers
Friday
- Blueberry Muffins served with Strawberries and Strawberry/Pineapple Smoothies
- Watermelon served with Keebler
- Chicken alfredo as the main dish; Sweet peas as the vegetable; Fresh mixed greens and crisp romaine lettuce, carrots, cucumbers, and tomatoes for the salad; Red Pears as the dessert; Francisco’s French Bread as the starch; served with milk
- Cantaloupe served with graham crackers
