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 2020

Monday

  • Cheerios served with Cantaloupe and milk
  • Apples served with graham crackers
  • Mac n Cheese with hotdogs 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; Watermelon as the dessert; served with milk
  • Oranges served with granola bars

Tuesday

  • Belgian Waffles with Bananas, mixed berries and milk
  • Apple Sauce served with gold fish
  • Pepperoni pizzas 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
  • Turkey Sandwiches 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
  • Carnitas 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

  • Scrambled Eggs served with Strawberries and bananas with milk
  • White peaches served with Graham Crackers
  • Bacon and Waffles 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
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