Nutrition is important for children’s health and development in accordance with the USDA and CACFP Guidelines. We develop menus that meet two-thirds of the child’s nutritional daily requirements. Head Start meals are prepared in a centralized kitchen that meets all standards for cleanliness, health and safety.
Nutritious, satisfying, and eye appealing breakfast, lunch and snacks are delivered to classrooms. Children are encouraged to try new foods and engage in conversation about eating healthy and maintaining a well- balanced lifestyle that will help the entire family.
Breakfast, Lunch and Snack Programs:
- Provide at least two-thirds of a child's daily nutritional needs and meet the requirements of the National School Lunch and Breakfast Programs.
- Serve breakfast to children that are nutritious, offering a variety of food according to their cultural preferences.
- Increase a child's experience with food by introducing a variety of new foods.
- Mealtimes are a time for learning and socializing in a relaxed atmosphere.
- Develop sound eating habits and help children learn about healthy nutrition.
- Snacks are provided daily.
To achieve these goals:
- The Food Service Staff surveys eating habits of Head Start families.
- Children are encouraged to taste all foods, but not forced to eat.
- Meals are served family style.
- Children learn self-help skills by setting the table for meals, serving themselves, and cleaning up after their meal.
- Children learn about food and nutrition through cooking projects and nutrition lessons and activities.
- Parents who volunteer in the classroom are invited to share in family style meals with the children.
- Menus are posted in the classroom and sent home monthly (in English and Spanish). Special accomodations are made for children with food allergies or other special needs or preferences.
School Lunch CACFP Guidelines
for Children 3 - 4 Years Old.
Meal Pattern is the minimum a child must receive. Children are allowed seconds if they so choose.
One serving of 1 ½ oz. of lean meat, poultry, cheese, eggs, dried beans and peas.
One serving of bread, biscuit, roll, tortilla, rice, macaroni (pasta), or whole grain.
Vegetables and Fruits
½ of two or more servings of fruits and/or vegetables.
One serving, ¾ cup