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 June 2020
Monday
- Cheerios served with cantaloupe and milk
- Apples served with graham crackers
- Cheese ravioli as the main dish; blanched broccoli as the vegetable; red leaf and romaine lettuce served with tomato slices and lightly dusted with raspberry vinaigrette dressing as the salad; pineapples as the dessert; served with milk
- Oranges served with granola bars
Tuesday
- Belgian baffles with bananas, mixed berries, and milk
- Apple sauce served with gold fish
- Chili Casserole as the main dish; blanched broccoli as the vegetable; fresh crisp red leaf and romaine lettuce, carrots, cucumbers, and tomatoes for the salad lightly sprinkled with ranch dressing as the salad; orange slices as the dessert; served with milk
- Red grapes served with graham crackers
Wednesday
- Pancakes served with strawberries, and milk
- Apple sauce served with graham crackers
- Beef enchiladas as the main dish, sweet corn as the vegetable
- Fresh crisp red leaf and romaine lettuce salad drizzled with raspberry vinaigrette dressing as the salad, slices of peach as the fruit; whole-grain bread as the starch; served with milk
- Green grapes served with Keebler crackers
Thursday
- Brown rice cereal and mix berries served with milk
- Animal crackers served with Bartlett pears
- Teriyaki bowl with broccoli and carrots as the main dish; red leaf and romaine lettuce with dressing of olive oil, balsamic vinegar, salt, pepper, and chopped fresh garlic all whisked together as the salad; pears as the dessert; brown rice as the starch; with milk
- Golden delicious apples served with corn muffins
Friday
- Belgian waffles served with strawberries and bananas with milk
- White peaches served with graham crackers
- Chicken parmesan as the main dish; fresh crisp red leaf and romaine lettuce, carrots, cucumbers, and tomatoes for the salad lightly sprinkled with ranch dressing as the salad; sweet peas as the vegetable; pineapples as the dessert; whole-grain bread as the starch; served with milk
- Bartlett pears served with granola bars
