Nutrition

After the remodel we are ready to get our garden going again. We still have artichokes, nectarines, peaches, pomegranates, berries, and tomatoes to name of few. Our plan is to plant some additional vegetables now that we are back open. We are excited to have the children participate and continue to learn gardening. Studies have shown that when kids are engaged in gardening they are more likely to eat their veggies.
 
Due to the current situation, we ask that if any parents want to donate any plants for the garden, to please drop them off with the kids at drop off.
The Composter is located on the Northside of the property. The kitchen at Sacramento Montessori School is a green kitchen, in which we recycle the food and garden waste by composting the waste in our barrel composter and then use the compost for our garden soil.

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.

A full day at Sacramento Montessori School includes two meals and two snacks: breakfast, morning snack, lunch, and an afternoon snack. We feature predominantly organic, natural foods, using little or no added sugars and salts. Our Chef holds a certification in ServSafe, a program of the National Restaurant Association. According to that Association, “The ServSafe Program leads the way in providing comprehensive educational materials to the restaurant industry through face-to-face and online instruction.” ServSafe training and certification is recognized by federal, state and local jurisdictions.
 
The Chef uses predominantly organic, natural foods, using little or no added salts or sugars and prepared onsite. When possible, the Chef bakes biscuits and muffins from scratch.

Menu for the Month of September 2021

Monday

  • Cheerios with honeydew melons and milk
  • Red pears served with graham crackers
  • Chicken and waffles as the main dish; Sweet corn as the vegetable; Oranges as the fruit; Served with milk
  • Organic orange slices served with Keebler crackers

Tuesday

  • Belgian Waffles served with bananas, and milk
  • Cantaloupe melon served with strawberry yogurt
  • Spaghetti as the main dish, broccoli as the vegetable, valencia oranges as the fruit; served with milk
  • Red grapes served with Keebler crackers

Wednesday

  • French toast served with bananas and strawberries, milk
  • Apple sauce served with graham crackers
  • Chicken and rice with roasted veggies as the main dish; Romaine hearts, spring mix, carrots, cucumber, Roma
    tomatoes as the salad; Red pears as the dessert; Served with milk
  • Honeydew melons served with Honey Graham Crackers

Thursday

  • Pancakes served with bananas and milk
  • Cottage cheese served with apple slices
  • Pizza as the main dish, green peas as the vegetable, watermelon as the fruit; Dave’s Killer Bread; with milk
  • Red pears served with Honey Graham Crackers

Friday

  • Blueberry muffins served with Strawberry/Orange/Pineapple Smoothies
  • Honeycrisp apple slices served with graham crackers
  • Enchiladas as the main dish, sweet corn; fruit salad as the fruit; served with milk
  • Green grapes served with Keebler crackers
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