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 January 2021

Monday

  • Waffles with Cantaloupe and milk
  • Pears served with fruit crackers
  • Tuna salad as the main dish; Sweat peas 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

  • Cheerios cereal served with Bananas, mixed berries and milk
  • Cantaloupe served with cornbread
  • Chicken noodle soup as the main dish; Sauteed corn as the vegetable; Fresh mixed greens and crisp romaine lettuce, carrots, cucumbers, and tomatoes for the salad lightly sprinkled with Raspberry Vinaigrette as the salad; Orange 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
  • Pepperoni bread pizzas 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
  • Roasted chicken with Rice Pilaf as the main dish; Brocolli 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
  • Baked Ziti as the main dish; Roasted butternut squash 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
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