Lunch Menu - Riverside Unified School District

Transcription

Home of the
Come Let Us Show You Wow!
Locally Grown - Nationally Known - Global Reach
This Is How We Do School Food
Summer
F E E D S
Riverside Unified School District • Nutrition Services
6050 Industrial Avenue • P.O. Box 2800
Riverside, CA 92504-2800
951.352.6740
2015 - 2016 Elementary Breakfast and Lunch Calendar Menu
Dear Parents and Guardians As this letter is being crafted I am approaching my 14th year as the Director
of the Nutrition Services Department, in the Riverside Unified School District
(RUSD). What that means is the Nutrition Services Department and its employees
have been actively involved in teaching a generation of our children to become
life-long healthy eaters. We have never lost sight of our mission of providing
all students greater access to fresh fruits and vegetables, which to the greatest
extent possible is purchased from small local farmers. Our goal for the department
is a simple one - to provide students with delicious and nutritious meals that
promote life-long healthy eating behaviors.
Our nationally recognized “Farmers’ Market Salad Bar,” is the vehicle we use
to encourage our students to “eat the colors.” We have been successful in getting students to consume
more fruits and vegetables as evidenced by the study conducted by the University of North Carolina at
Chapel Hill’s Center for Training and Research Translation (Center TRT) http://www.centertrt.org/?new.
We also combined the traditional hot lunch and the FMSB together to form Salad Bar First (SB1). SB1
is patterned on the work of Dr. Brian Wansink and Dr. David Just of the Cornell University’s Center for
Behavioral Economics http//ben.cornell.edu/. The theory is that by simple placement of foods, we can
influence eating behaviors of our students to get them to eat more fresh fruits and vegetables.
The nutrition program features many pioneering programs designed to augment the education
process for our students. We recognize the role that good nutrition plays in academic performance. We
have three (3) registered dieticians, and a chef who work with our partners at Loma Linda University
(LLU), California Baptist University (CBU), the Riverside County Department of Public Health, Kaiser
Hospital, the City of Riverside, and the Alvord Unified School District (AUSD). These are just a few of
the organizations with whom we collaborate to teach nutrition education and provide nutrition education
activities to students at all grade levels.
We continue to build upon our many innovative meal platforms. “Fresh Express,” the outdoor daily
bar-b-que in the secondary schools, the administration menu for our staff throughout the district, and our
catering program illustrate the great effort we take in ensuring sustainability, and that our students are
receiving the best dining experience possible.
Our nutrition program has been enhanced tremendously since my first year in 2002. We are very
proud of the progress we have made over the years. Yet, we recognize that as “leaders” in the effort to
transform school food, not only in RUSD, we must continue our work with the same vigor that brought us
to where we are today.
Childhood obesity/hunger continues to be of grave concern in our country, and particularly in our
district where 62% of our children come from at-risk homes. We’ll continue to address these issues
through our breakfast after-the-bell program, supper program, and the Summer FEEDS program. Please
know that our singular concern is for the health and well-being of our children, and that we are lazar
focused on helping them become life-long healthy eaters.
Respectfully Yours,
Rodney K. Taylor
HAPPY SCHOOL YEAR!
Calendar Menu Notes
Pizza Day is every Wednesday and specialty pizza vendor
dates rotate to different schools every week.
The rotating BBQ is scheduled every Friday at a different
school.
Lucky Tray Days are shown B for Breakfast and L for
Lunch.
Farmers’ Market Salad Bar Promotions are noted on
the calendar date.
Lunch entrees are written in Español and printed in blue.
Fresh fruit offerings are printed in green. Vegetable
offerings are printed in orange.
Menu subject to change due to availability
of products, allergies, holidays and other
considerations.
Preschool/Special Programs: Menu modifications
will be made for age appropriateness and site
logistics.
If you have questions regarding the menu, please
contact Nutrition Services at (951) 352-6740
Interested in part time employment?
If you’d like to join the Nutrition Services team, stop
by the District Office at 3380 Fourteenth Street in
Riverside and pick up an application. We’re always
looking for dedicated individuals to help us promote
good nutrition and healthy lifestyle choices for our
students.
The U.S. Department of Agriculture prohibits discrimination against its customers, employees,
and applicants for employment on the bases of race, color, national origin, age, disability, sex,
gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial
or parental status, sexual orientation, or all or part of an individual’s income is derived from any
public assistance program, or protected genetic information in employment or in any program
or activity conducted or funded by the Department.
If you wish to file a Civil Rights program complaint of discrimination, complete the USDA
Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_
filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may
also write a letter containing all of the information requested in the form. Send your completed
complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of
Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax
(202)690-7442 or email at program.intake@usda.gov.
Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA
through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).
“USDA is an equal opportunity provider and employer.”
August
Complete Your Free/Reduced Meal Application
Important Dates
July 6, 2015
Parents can start visiting www.rusdlink.org to complete 2015-2016
meal application ONLINE
Elementary $623.00
Yearly
Secondary $756.50
We’re on Social Media!
Follow Us!
August 17, 2015
Eligibility letters will begin being sent to households with application
results
August 24, 2015
1st Day of School and beginning of 30 day grace period
(2014-2015 school year eligibility will expire if no application is
received by October 9, 2015)
October 9, 2015
CUT-OFF date for 2015-2016 meal applications (2014-2015
eligibilities expire)
No Computer? No Internet?
Come to the Nutrition Services building
to use our computers and receive help
completing your application
Tired of writing checks? You can now pay for your students’ meal by visiting Paypams.com or downloading the app on your smart phone!
Monday
Tuesday
Wednesday
Thursday
24
First Day of School 25
26
Bagel, Cream Cheese
Creamy Yogurt, Graham Crackers Sunrise Egg and Cheese Muffin
Rockin’ Raisins
Awesome Apple Slices
Orange Juice
27
South of the Border Bean and
Cheese Burrito with Salsa
Burrito de frijoles y queso
Fiesta Corn and Bell Peppers
Sweet Plum
Classic Hamburger
Hamburguesa
Picnic Coleslaw
Outrageous Orange Slices
31
French Toast and Syrup
Diced Pears
County Fair Corn Dog
Corn Dog
Cool Cucumber Slices and Cherry
Tomatoes
Outrageous Orange Wedges
Teriyaki Chicken with Warm Rice
Pollo en salsa Teriyaki con arroz
Green Peas
Fresh Nectarine
Stuffed Crust Pizza
Pizza con corteza rellena
Mixed Green Salad with Ranch
Dressing
Juicy Peach
Breakfast Milk Offered Daily 1% and Non-Fat
Lunch Milk Offered Daily 1%, Non-Fat and Flavored Non-Fat
Assorted Cereal, String Cheese
Ripe Banana
Milk is antibiotic and
hormone free
28
Friday
Sausage Pancake On-A-Stick
Sweet Plum
BBQ Chicken
Pollos en BBQ
Corn Bread
Crazy 4 Carrot Sticks
Wacky Watermelon Wedges
All Breakfast and Lunch items
are pork free.
September
Riverside Unified School District: Farmers’ Market Salad Bar
As childhood obesity has come to the forefront of public health
concerns, there is growing interest in finding ways to guide our
children’s food choices to be more beneficial for their long-term
health. By having our students select more fresh fruits and vegetables
and having our staff encourage them to do so, they will learn to make
better choices that will ultimately have a positive influence on their
lifelong eating behavior.
To guide and help our students select healthier food options,
The Riverside Unified School District (RUSD) implemented the
“Farmers’ Market Salad Bar” Program. The “Farmers’ Market Salad
Bar” Program addresses multiple levels of the socio-ecologic model
with a primary focus on promoting healthy eating habits in children
by increasing the availability of fresh fruits and vegetables in school
lunches and providing nutrition education to increase knowledge
and to encourage behavior change toward eating a variety of locally
grown produce. The RUSD approach is revenue neutral for the
district’s nutrition services.
Additionally, the program impacts community environments by
supporting local, small farms and helping to preserve farmland. Local
farmers sell fresh produce to the school, participate in speaking
engagements and attend school events, such as farmer presentations
and assemblies. The percentage of salad bar offerings that are locally
grown ranges from 50-100%, depending on the time of year.
Farmers’ Market Salad Bar First..
The Farmers’ Market Salad Bar component of the program was started with
grant funds in 2005; however, within a short time the Farmers’ Market Salad Bar
was quickly and fully integrated into the school meal program and food service
budget. The Farmers’ Market Salad Bar changes the school food environment and
supports healthy eating behaviors by providing multiple, hands-on educational
opportunities. The program offers cooking carts, chef and farmer visits to the
classroom, Harvest of the Month teacher training and activities, school gardens,
and field trips to farms and farmers’ markets.
Farmers’ Market Salad Bar first formerly, the daily salad bar was offered yearround as an alternative to the hot lunch meal. Students had to choose between the
salad bar or a hot entrée. But for certain meals like chicken sandwich, hamburgers
or tacos, students were not happy to choose between the two; so Salad Bar First
was born in 2012, in which students are offered both the hot meal and salad bar
together as one meal. Salad Bar First (SB1) is the best of both worlds bringing the
Farmers’ Market Salad Bar and the hot lunch together. Students visit the Farmers’
Market Salad Bar first, where they can choose fresh fruits, vegetables and proteins
for their lunch plate. Then they move on to receive a hot entrée from the serving
line. The design of SB1 is based on the work of Dr. Brian Wansink and David Just
of Cornell University’s Center for Behavioral Economics-Child Nutrition Programs.
Their theory is based on making subtle changes to the way we position and offer
foods in order to effect behavioral psychology to coax children to eat better.
Children’s eating behaviors can be modified. We will teach our students to
become life-long healthy eaters through the Farmers’ Market Salad Bar, which
significantly increases the student consumption of fruits and vegetables. Children
respond by trying new items, incorporating greater variety into their diets. Children
in RUSD no longer have to make a choice between the Farmers’ Market Salad Bar
and pizza. Our program allows children to make the healthy choice every single
day.
As you can see, we are locally grown, we’re nationally known and we have a
global reach.
September
Monday
Tuesday
Wednesday
Thursday
Friday
1
2
3
4
Crispy Chicken Sandwich
Sándwich de filete de pollo
Crunchy Celery and Carrot Coins
Fresh Nectarine
Max’s Pizza
Farmers’ Market Salad, Cherry
Tomato and Ranch Dressing
Vendor Pizza at Washington,
Woodcrest
Rotisserie Chicken
Pollo rostizado
Flour Tortillas
Fresh Broccoli Trees
Juicy Peach
Rib-A-Que Sandwich
Sándwich de Rib-A-Que
Picnic Coleslaw
Sweet Plum
8
9
10
Lemon Herb Chicken
Pollo con limón y especies
Whole Grain Roll
Cauliflower Clouds with Dip
Juicy Peach
Stuffed Crust Pizza
Mixed Green Salad with Dressing
Fiesta Cheese Nachos with Salsa
Fiesta Nachos
Diced Cantaloupe
14
15
16
17
California Thursday
Creamy Yogurt, Jungle Crackers
Ripe Banana
18 National Cheeseburger Day
Sweet Plum
BBQ Chicken
Pollos en BBQ
Corn Bread
Baked Beans
Max’s Pizza
Cool Cucumbers and Carrot Coins
with Dip
Tangy Orange Chicken with
Warm Rice
Pollo a la naranja con arroz
Farmers’ Market Salad
Diced Honeydew
Beefy Cheeseburger
Hamburguesa con queso
Kickin’ Kidney Beans
Fresh Grapes
21
22
23
Breakfast Burrito, Ripe Banana
24
Lucky Tray Day - L 25
Breakfast Muffin, Apple Slices
Mixed Fruit
Turkey and Cheese Deli Grinder
Sándwich de pavo y queso
Fresh Nectarine
Cool Cucumber Slices and
Tomatoes
Awesome Apple Wedges
Stuffed Crust Pizza
Broccoli Salad
Vendor Pizza at Pachappa,
Rivera
Twin Pancakes, Turkey Sausage
Patty, Maple Syrup
Panqué, salchicha, miel de arce
Yellow Corn
Perfect Pear Wedges
28
29
30
Double Dog
Dos hot dogs pequeños
Yellow Corn
Fresh Grapes
Beef Soft Taco, Shredded Cheese
Taco de carne con queso
Outrageous Orange Wedges
Max’s Pizza
National Whole Grain Month
All Products are 100% Whole Grain
Let’s Walk Inland Empire
Against Childhood Obesity
Saturday, September 26th
7
Assorted Cereal, Creamy Yogurt
Breakfast Muffin, Orange Juice
Labor Day
Bagel, Cream Cheese
Berry Juice Blast
Honey-Bee Breakfast Bar
Diced Pears
Bagel, Cream Cheese
Berry Juice Blast
World Series Baseball Cookie
Sausage and Cheese Muffin
Sandwich, Diced Pears
Assorted Cereal, Graham
Crackers, Rockin’ Raisins
Power Breakfast Slider
Ham and Cheese Biscuit
Fresh Nectarine
Egg, Cheese, Sausage and Potato
Burrito, Ripe Banana
Breakfast Muffin, Banana
Vendor Pizza at Sunshine, Taft
Peanut Butter and Jelly Bar
Rockin’ Raisins
Vendor Pizza at Monroe,
Mt. View
BBQ at Adams
Lucky Tray Day - B 11
Assorted Cereal with String
Honey Breakfast Bar
Cheese, Applesauce Cup
Sweet Plum
Vendor Pizza at Twain, Victoria
Applesauce Cup
Pancakes, Turkey Sausage
Diced Pears
Classic Hamburger
Hamburguesa
Perfect Pear Wedges
BBQ at Alcott
Cheese, Juicy Peach
BBQ at Beatty
Lemon Herb Chicken
Whole Grain Breadstick
Sweet Plum
BBQ at Bryant
**Vendor Pizzas - 2 options
Cheese and Pepperoni (Contains
Pork)
are pork free.
Exceptions: Vendor Pizza
Rib-A-Que
October
Breakfast at RUSD!
At Riverside Unified School District we recognize
that hungry children cannot learn. Did you know
that three out of every four students in California
miss out on the health and academic benefits of a
nutritious school breakfast? Decades of research,
conducted in thousands of classrooms across this
country conclusively show that breakfast plays a
critical role in our student’s academic achievements by providing children with
the nourishment they need to be successful. Breakfast also decreases tardiness,
absenteeism and disruptive behavior. The science is clear: when more children
eat breakfast, more children learn.
We understand that there are many reasons why children do not eat a healthy
breakfast at home. There are those times when kids are running late or when
parents have early morning commitments and sometimes it is because there just
isn’t enough to eat at home. Whatever the reason, we strive to ensure that all
of our students have access to a healthy breakfast by offering different breakfast
options at our schools. The majority of our schools have a traditional, before
school breakfast. At these schools we start serving breakfast about a half hour
before schools starts and stop a few minutes before classes begin. At a couple
of our schools where Traditional Breakfast is not effective we offer a Grab & Go
Breakfast that is served at the first recess. This way children arriving just in time
for school to start still have an opportunity to eat. Our middle school and high
school students have Traditional Breakfast but have the opportunity to have
breakfast during the first passing period; we call this a Second Chance Breakfast.
The Program that we believe gives all our students the best chance to eat
a healthy, nutritious breakfast, is our Breakfast in the Classroom program.
Breakfast is served in their classroom at the beginning of the school day, and
is free to all students that want breakfast regardless of their eligibility. We
currently serve Breakfast in the Classroom at six of our elementary schools
where the program has proven to be a real success. We have seen a decrease
in tardiness and suspensions, a decrease in tummy aches and headaches and
overall improved student behavior and attentiveness.
Breakfast in the Classroom is available to all schools in our district and we are
prepared to begin service at any school that would like to offer this beneficial
program to their students.
Please encourage your student to eat a healthy breakfast whether it is at home
or at school. Eating a healthy breakfast is certain to lead the way to their success
in school and in life.
October
Monday
Free and Reduced Meal
Application Deadline
October 2nd
Students not approved will
be on PAID status
October 5th
Tuesday
October is Farm to School Month
National School Lunch Week
October 12th - 16th
National Food Day is October 24th
Celebration is on October 23rd
Wednesday
are pork free.
Rib-A-Que
5
6
7
Corn Dog
Crunchy Celery and Carrot Sticks
with Dip
Super Spinach
Fresh Grapes
Stuffed Crust Pizza
Green Salad
Vendor Pizza at Madison,
Magnolia
12
13
Fresh Broccoli Trees with Dip
Teriyaki Beef with Warm Rice
Carne en salsa Teriyaki con arroz
Picnic Coleslaw
Rockin’ Raisins
Breakfast Muffin, Applesauce
Assorted Cereal, Cheese Sticks
Diced Peaches
Lucky Tray Day - L
Combo Breakfast Burrito
Mixed Fruit
Rise and Shine Turkey Sausage
Muffin, Ripe Banana
14
Bagel and Cream Cheese
Orange Juice
Max’s Pizza
Tomato, Shredded Carrots and
Ranch Dressing
Perfect Pear Slices
Vendor Pizza at Liberty,
Longfellow
Thursday
Friday
1
2
Belgian Waffle Sticks, Turkey
Sausage Patty, Maple Syrup
Palitos de wafles belga
Crazy 4 Carrot Sticks with Dip
Honeydew Melon
Rib-A-Que Sandwich
Picnic Coleslaw
Grapes
8
9
Cheese, Ripe Banana
NACHO SALAD BAR
Barra de ensalada de nachos
Breakfast Sausage Pizza
Mixed Fruit
BBQ at Castle View
Orange Juice
Classic Hamburger
Hamburguesa
Cool Cucumber Slices
Perfect Pear Wedges
BBQ at Emerson
15
16
Yellow Corn
Fresh Grapes
Hot Dog on a Bun
Hot Dog
BBQ Beans
Diced Honeydew
Sausage and Cheese Breakfast
Sandwich, Fresh Banana
Cheese, Awesome Apple Slices
BBQ at Franklin
19
20
21
Rotisserie Chicken
Pollo rostizado
Tortillas
Corn and Peas Please!
Fiesta Cheese Nachos
Fiesta Nachos
Perfect Pear Slices
Stuffed Crust Pizza
Vendor Pizza at Kennedy,
Lake Mathews
26
27
28
29
30
Corn Dog
Cucumber Slices with Dip
Beef Soft Taco and Salsa
Taco de carne
Sweet Corn and Bell Pepper
Max’s Pizza
Green Salad
Perfect Pear Slices
Double Pancakes, Turkey Sausage
Patty, Maple Syrup
Fresh Banana
Monster Cheeseburger
Persimmons
BBQ at Harrison
Halloween Cookie
Diced Pears
Assorted Cereal, Cheese Cubes
Applesauce
Diced Peaches
California Thursday 23
National Food Day
Sunrise Egg and Cheese Muffin
Assorted Cereal, Creamy Yogurt Pancakes, String Cheese
Berry Juice Blast
Mixed Fruit
Breakfast Muffin, Ripe Banana
Vendor Pizza at Jackson,
Jefferson
BUILD A BETTER BURGER BAR
Prepara tu hamburguesa
Barra de ensalada
Morning Star Chicken Slider
Grape Juice
BBQ Chicken
Pollos en BBQ
Whole Grain Roll
Cauliflower Clouds
Fresh Grapes
BBQ at Fremont
Rockin’ Raisins
November
For many students, a hot breakfast and lunch
at school are the only well put together meals
they will get daily. We are continually expanding
our menus to adapt to new food trends and
tastes. We’ve created a new atmosphere in
our cafeterias for students with the objective
of making every effort to meet the needs of a
diverse student body while making the meal time
a dining experience.
Each day we prepare sandwiches
and wraps and package them for
convenience and quick service. We
also package specialty salads like
our Apple Berry and Italian Market
and offer them to students as part of
our mission to promote healthy eating.
Court is Now in Session - at Secondary School Sites
We offer several daily specials and stations with
a food court style variety for students. At South of
the Border we feature handmade burritos along
with favorites such as Tacos, Enchiladas and Nachos.
Rotisserie Chicken with Rice and Beans
There’s also the Orient Express where
students can choose Orange, Teriyaki, or
Spicy Sichuan Chicken with Chow Mein or
Brown Rice.
Beef Torta
Penne Alfredo with Chicken
and Broccoli
You’ll find Lasagna, Chicken Parmesan
or Meatballs with Spaghetti served with
a Garlic Breadstick at A Taste of Italy.
The students love our daily BBQs,
which offers their choice of Rotisserie
Chicken, a Hot Link, Hamburger,
Cheeseburger or Rib-A-Que.
Chicken Teriyaki with Chow Mein
November
Monday
Tuesday
Wednesday
Thursday
Friday
2
Breakfast Muffin, Mixed Fruit
3
National Sandwich Day
Ham and Cheese Biscuit
Applesauce
4
5
6
Perfect Pear Slices
Turkey and Cheese Deli Sandwich
Stuffed Crust Pizza
Romaine Mixed Salad, Dressing
Vendor Pizza at Highgrove,
Highland
Belgian Waffle Sticks, Turkey
Sausage Patty, Maple Syrup
Crunchy Carrot Sticks with Dip
Tropical Kiwi Fruit
Hooray for Hot Dogs!
Hot Dog
Picnic Coleslaw
Fresh Grapes
9
10
11
12
13
Warm Rice
Veggie Medley Madness with Dip
Chili Beans with Shredded Cheese
in a Bread Bowl
Frijoles con chili y queso
Crazy Carrots and Celery Sticks
with Dip
Fresh Grapes
16
17
Lucky Tray Day - B
Breakfast Burrito
Diced Peaches
18
Corn Dog
Crazy 4 Carrot Sticks and
Broccoli
Apple Wedges
Turkey and Gravy, Biscuit
Pavo y aderezo
Mashed Potatoes
Persimmons
Stuffed Crust Pizza
Garden Salad
Orange Wedges
23
24
Cheese, Rockin’ Raisins
Mixed Fruit
Lucky Tray Day - L
Waffle Sticks and Syrup
Fresh Banana
Veterans’ Day
Fresh Apple
Creamy Yogurt, Graham Crackers Assorted Cereal, Cheese Cubes
Apple Slices
Diced Pears
Yummy Banana
PIZZA WITH THE WORKS EXCEPT
ANCHOVIES DAY
Pizza con todo excepto anchoa
Ranch Dressing
Fresh Grapes
19
BBQ at Hawthorne
Bagel with Cream Cheese
Red Delicious Apple
Classic Hamburger
Hamburguesa
BBQ Baked Beans
Tropical Kiwi Fruit
BBQ at Highgrove
20
Parent Conference
(No School for Elementary)
Parent Conference
(No School for Elementary)
Thanksgiving Cookie
25
26
27
Thanksgiving Recess - District Facilities Closed November 23 - 27, 2015
30
Creamy Yogurt, Graham Crackers
Applesauce
Sweet Corn
are pork free.
Rib-A-Que
November is
American Diabetes Month
December
Catering and Special Event Planning
Our Catering Department is dedicated to providing you with an outstanding
culinary experience. Whether you require a small breakfast or a full banquet,
we can accommodate your need for superior, quality food service. We use
only the freshest ingredients, cooked to your preferences or the theme of your
event.
Our goal is to present the WOW factor you’re looking to afford your guests
in the food we prepare and the service we deliver. Our service is what sets us
apart and we are committed to exceeding your expectations.
When planning your event, our staff will assist you with selections from our
catering menu or help you plan a menu specific to your needs. We can assist
with every phase of event planning - site facilities, table set up and design,
rental equipment, and all the details to make your event a memorable one.
Our mission is simple: to assure you a successful event every time.
You can expect delicious food, personalized service, and impeccable
presentation. Our catering department has served countless events in our
district and in the Riverside community; corporate meetings, fundraisers,
charitable organizations and wedding receptions, to name a few.
Discover the “WOW” we have to offer when planning your next event.
We bring more than good food and service to the party.
We bring tradition and experience to the table.
December
Monday
Tuesday
1
are pork free.
Rib-A-Que
Rockin’ Raisins
Wednesday
2
Stuffed Crust Pizza
Chili Beans with Shredded Cheese Farmers’ Market Salad, Cherry
in a Bread Bowl
Ranch Dressing
Picnic Coleslaw
Fresh Banana
Perfect Pear Slices
Vendor Pizza at Harrison,
Hawthorne
7
8
Lucky Tray Day - L
Orange Juice
9
Fresh Broccoli Tree
Frosty Fruit Cup
Taco Pocket with Salsa
Empanada de carne
Max’s Pizza
Mixed Green Salad
Diced Peaches
Pancakes with Syrup
Diced Pears
Thursday
Friday
3
Assorted Cereal, Smart Crackers French Toast with Syrup
Diced Pears
Apple Slices
BBQ Chicken with a Roll
Pollos en BBQ
Classic Hamburger
Hamburguesa
BBQ Baked Beans
Tropical Kiwi Fruit
BBQ at Highland
10
California Thursday
Applesauce
BUILD A TOSTADA SALAD BAR
Prepara tu propia tostada
Barra de ensalada
11
Rockin’ Raisins
Rib-A-Que Sandwich
Carrots and Coleslaw Mix
Perfect Pear Slices
Vendor Pizza at Franklin, Fremont
BBQ at STEM
14
15
16
17
18
Rotisserie Chicken
Pollo rostizado
Breadstick
Yellow Corn
Turkey and Gravy, Biscuit
Pavo y aderezo
Mashed Potatoes
Perfect Pear Slices
Stuffed Crust Pizza
Green Salad with Cherry
Tomatoes
Carrot Coins with Dip
Tropical Kiwi Fruit
Corn Dog
Baked Beans
Frosty Fruit Cup
21
22
23
24
25
Assorted Cereal, Cheese Stick
Diced Peaches
Holiday Cookie
Berry Juice Blast
Cinnamon French Toast
Fresh Banana
Honey-Buzz Breakfast Bar
Rockin’ Raisins
Winter Recess - District Facilities Closed
December 21, 2015 - January 1, 2016
28
29
30
31
January
It’s Not Nutrition Unless It’s Eaten
Educating Students About the Benefits
of a Healthy Lifestyle
Whether it is receiving information about “Rethinking
your Drink” at Back to School Night or participating
in a hands-on cooking demonstration, students in
Riverside Unified School District (RUSD) have numerous
opportunities to receive nutrition education.
While education through Harvest of the Month has
been highlighted in RUSD for many years, the Nutrition
Education Obesity Prevention Branch (NEOPB) grant has
provided additional resources in the district. This 3-year
federally funded grant supports policy, system, and
environmental changes to improve healthy food and
beverage access, and encourage physical activity. This
grant was designed to empower SNAP-eligible persons
to make healthy food choices under the restraints of a
limited budget.
In RUSD, 34 schools qualify for services provided
through NEOPB. For many years, RUSD has promoted
consumption of fresh fruits and vegetable through the
Farmers’ Market Salad Bar Program yet education was
the key component that was missing. NEOP has made
this possible recognizing that access to healthful foods
and education go hand in hand.
During the 2014-2015 school year, many programs
were started and during this final grant year, initiatives
will be solidified. One particular program is the Kids’
Produce Market. This program is possible through a
partnership with Feeding America Inland Empire in which
students and families at five different elementary schools
receive free produce monthly. Nutrition education and
physical activities are provided for families and students
in the farmer’s market style distribution. Harvest of
the Month is utilized to highlight various fruits and
vegetables given away in the distribution. Recipe cards
or cooking demonstrations are also used to help families
understand how they can prepare unfamiliar food items.
Nutrition Education
Another way NEOPB is seeking to promote behavior
change is through school gardening. Last year, gardening
activities took place at 6 elementary schools with expansion
this school year. As students and families learn to grow their
own food, they will take greater responsibility for the foods
they eat.
Students in RUSD may also receive classroom education
through grant funding. Teachers or administrators can
contact the Project Coordinator to request education.
Technical assistance can also be provided to teachers so
they can integrate health-focused educational units in the
classroom. Parents also have the opportunity to participate
in classes given at various schools throughout the district.
While grant funding is particularly helpful, all related parties
must be willing to work together for the overall health of the
students and their families.
As this funding term comes to an end, NEOPB and RUSD will
be looking to community partners and school administrators
to continue the promotion of healthy eating and active living.
It is through a coordinated effort that true change can be
seen. By investing in the health of our students, we express
to them the value we place on their lives. Not only does
food provide physical strength, but through healthy eating
students may truly have the power to gain knowledge, which
is priceless.
January
Monday
Tuesday
Wednesday
Thursday
Friday
1
are pork free.
Rib-A-Que
Winter Recess
District Facilities Closed
December 21, 2015 January 1, 2016
4
5
6 National Apple and Bean Day 7
Assorted Cereal, Jungle Crackers
Fresh Banana
Diced Pears
8
Double Dog
Yellow Corn
Orange Chicken with Warm Rice
Perfect Pear Slices
Stuffed Crust Pizza
Bean Salad
Vendor Pizza at Castle View,
Emerson
Classic Hamburger
Hamburguesa
Fresh Tangerine
Blueberry Muffin
Applesauce
Pancakes, Turkey Sausage, Syrup
Diced Peaches
Lemon Herb Chicken
Tortilla
Green Salad, Cherry Tomatoes
Tropical Kiwi Fruit
Orange Juice
BBQ at Jackson
11
12
13
Ham and Cheese Breakfast
Orange Juice
Sandwich, Fresh Banana
15
Corn Dog
Chef’s Chickpeas
Perfect Pear Slices
Fiesta Nachos
Max’s Pizza
Ranch Dressing
Tropical Kiwi Fruit
Vendor Pizza at Beatty, Bryant
Fresh Broccoli Tree with Dip
Breakfast Burrito
Rockin’ Raisins
18
Breakfast Muffin
Mixed Fruit
BAKED POTATO BAR
Barra de papas horneadas
BBQ at Jefferson
19
20
21
BBQ Chicken
Pollos en BBQ
Cornbread
Peas Please!
Perfect Pear Slices
Stuffed Crust Pizza
Broccoli Salad
Vendor Pizza at Adams, Alcott
Twin Pancakes, Turkey Sausage
Patty, Maple Syrup
Cool Cucumber Slices and Carrot
Coins
Frosty Fruit Cup
Hot Dog
Picnic Coleslaw
25
26
27
28
29
Fiesta Nachos
Sweet Corn and Bell Peppers
Classic Cheeseburger
Tropical Kiwi Fruit
Max’s Pizza
Garden Salad, Cherry Tomatoes
Frosty Fruit Cup
Chili Beans with Shredded Cheese
in a Bread Bowl
Crazy 4 Carrot Sticks and Jicama
with Dip
Perfect Pear Slices
Picnic Coleslaw
Fresh Tangerine
Dr. Martin Luther King, Jr.’s
Birthday Observance
Diced Pears
Crackers, Applesauce
Mixed Fruit
Fresh Banana
Rockin’ Raisins
Vendor Pizza at Washington,
Woodcrest
Waffle, Baked Chicken
Mixed Fruit
Diced Peaches
Fresh Banana
BBQ at Kennedy
BBQ at Lake Mathews
February
What is California Thursdays?
California Thursdays is a partnership between the Center for Ecoliteracy and participating
school districts to serve healthy, freshly prepared school meals
made from California grown food.
Fresh California Grown Foods!
Did you know that
your milk comes
from a dairy farm
in San Jacinto and
the company is
based in San Diego. The milk we serve is
antibiotic and hormone free. These cows
are also known as “Happy Cows.”
California Thursdays is about bringing California grown foods freshly to our students every
day. Our Farmers’ Market Salad Bar is one great example of this. It introduces students to seasonal fruits
and vegetables that can be used to build
a salad or enhance their healthy entrees,
such as our “Build a Bar” promotions.
Another example is our Fresh Express
line, which is served every day in our
secondary schools with selections such
as the Mandarin Chicken Salad, Apple
Berry Chicken Salad, and several others.
This allows us to use fresh ingredients while helping with our local economy. Last year we introduced a
rice that is grown and milled here in our very own state of California. Keep an eye out for this item on
Thursday. It’s a brown rice that was originally developed in the Hawaiian market and is now used in
California. We also offered a free range, anti-biotic and hormone free chicken last year in selected
schools. School lunches have come a long way and we are working hard every year to bring our students
the best and freshest foods possible.
February
Monday
Tuesday
Wednesday
Thursday
1
2
3
Crazy 4 Carrots Sticks with Dip
Frosty Fruit Cup
Hot Dog
Picnic Coleslaw
Fun Apple Wedges
Max’s Pizza
Romaine Mixed Salad with
Dressing
Perfect Pear Slices
8
Chinese New Year
Cheese, Fresh Tangerine
9
10
Warm Rice
Fresh Broccoli Tree with Dip
Fortune Cookie
Classic Hamburger
Hamburguesa
Perfect Pear Slices
Stuffed Crust Pizza
Tomatoes, and Ranch Dressing
Fresh Tangerine
Vendor Pizza at Sunshine, Taft
Heart Pretzel with Cheese Sauce
Pretzel con salsa de queso
with Dip
Valentine Cookie
15
16
17
18
19
Zingy Zucchini, Carrot Coins
Max’s Pizza
Dressing
Perfect Pear Slices
Vendor Pizza at Pachappa,
Rivera
Fiesta Nachos
Bean Salad
Radical Red Orange Slices
BBQ Chicken
Pollos en BBQ
Biscuit
Veggie Medley Madness and Dip
Tropical Kiwi Fruit
22
23
24
25
Fresh Banana
Rotisserie Chicken
Pollo rostizado
Breadstick
Fresh Broccoli
Hot Dog
Cool Cucumber Slices with Dip
Perfect Pear Slices
Stuffed Crust Pizza
Apple Wedges
Vendor Pizza at Monroe,
Mt. View
Lemon Herb Chicken
Roll
Yellow Corn
Diced Pears
Mixed Fruit
29
National Breakfast Week
Corn Dog
Crunchy Celery Sticks
Lucky Tray Day - B
Creamy Yogurt with Crackers
Rockin’ Raisins
BUILD A TACO SALAD BAR
Prepara tu propio taco
Barra de ensalada
Vendor Pizza at Twain, Victoria
Cinnamon French Toast
Apple Juice
Combo Breakfast Burrito
Grape Juice
Presidents’ Day
French Toast
Fresh Banana
4
Friday
Applesauce
are pork free.
Rib-A-Que
Breakfast Burrito
Rockin’ Raisins
Ash Wednesday
Fresh Banana
Berry Juice Blast
11
Pizza Bagel, Fresh Banana
Breakfast Muffin
5
National Wear Red Day
Strawberry Muffin
Red Delicious Apple
Chicken Parmesan Sandwich
Sándwich de pollo con queso
parmesano
Red Cabbage
Radical Red Orange Slices
BBQ at Liberty
12
Lincoln’s Day
Assorted Cereal, Assorted
Crackers, Fresh Tangerine
Fish Tacos with Salsa
Taco de pescado con salsa
Sweet Corn
Frosty Fruit Cup
BBQ at Longfellow
February is Black History Month - Who is Benjamin Banneker?
He took over a farm and invented an irrigation system to control water,
which helped crops and nearby springs. This innovation helped the
farm to flourish even during droughts. He was also the first inventor in
America to create the first clock. He asked a gentleman to look at his
watch and studied it. From this he was able to create one out of carved
wood that was precise and kept on ticking for decades. He read books
in mathematics and astronomy. He accurately predicted a 1789 solar
eclipse.
March
Read Across America is an annual event that happens
once a year on March 2nd which is Dr. Seuss’ birthday.
It is sponsored by the National Education Association
and the California Teacher’s Association along with
many of the country’s leading literacy and youth
groups. The more children read outside of school, the
better they do in school. Celebrating reading through
different events is a fun way to introduce children to
the world of books, words and reading. Mark your
calendar at home and school to remember this special
day of reading for students, family and friends. How
many books will you read? What adventures will you
embark on? Where will your imagination take you?
Reading is for all to enjoy.
National School Breakfast Week brings awareness of school breakfast
acknowledging the fact that it is the
most important meal in the day. In
conjunction with Reading Across
America, start your day right with
breakfast in the morning. Daily school
breakfast participation is usually 18%
on average, where school lunches are
67%. A survey completed 2001-2002
found that breakfast is missed by
many students. For 6 to 11 years old
about 13-14% skip breakfast and 12
to 19 years old 30-31% skip breakfast.
To help celebrate this week take time
to participate in breakfast and start
your child’s day right with having a
meal in the morning for better focus
and to obtain the nutrients that their
body needs.
Can you draw a picture of what a
healthy breakfast may look like?
Importance of breakfast: For each
meal we skip, we miss the nutrients
that fuel our bodies. By skipping
breakfast, your body misses the
opportunity to optimize its full
capabilities. It takes time for the body
to process nutrients needed for use.
Eating one or two large meals later in
the day is not going to be beneficial
for your body.
National School Lunch Week was
created by President John F. Kennedy
in 1962 and it usually occurs the
second week of October. Perception
of school lunches has not always been positive, but what if
they looked like these pictures. This year’s theme is to take
a snap shot of your school lunch. Are you adding colors for
your “Rainbow In My Tummy?” The photos submitted of your
school lunch might earn a spot in next year’s calendar. Show
everyone what you can do with school meals.
March
Monday
Tuesday
Wednesday
1
Egg and Cheese Muffin Sandwich
Bunch Grapes
2
Dr. Seuss’s Birthday
Fresh Banana
3
4
Warm Rice
Green Peas Please!
Fresh Tangerine
Max’s Pizza
Dressing
Tropical Kiwi Fruit
Vendor Pizza at Madison,
Magnolia
Classic Hamburger
Hamburguesa
Bean and Cheese Burrito
Carrot Coins with Dip
Fresh Pear Wedges
7
8
9
Rotisserie Chicken
Pollo rostizado
Corn Tortilla
Yellow Corn
Frosty Fruit Cup
Fiesta Nachos
Perfect Pear Slices
14
Thursday
French Toast with Syrup
Fresh Tangerine
Friday
Waffle Sticks, Baked Chicken
BBQ at Madison
Breakfast Muffin, Berry Juice Blast Breakfast Burrito, Fresh Banana
Stuffed Crust Pizza
BAKED CHILI BREAD BOWL BAR
Tomatoes, Shredded Carrots and
Barra de chili en tazon de pan
Dressing
Vendor Pizza at Liberty,
Longfellow
11
15
16
17
18
Fresh Broccoli Tree
Max’s Pizza
Tropical Kiwi Fruit
Vendor Pizza at Kennedy,
Lake Mathews
Belgian Waffle Sticks and Maple
Syrup, Turkey Sausage Patty
Yellow Corn
Perfect Pear Slices
St. Patrick’s Cookie
BBQ Baked Beans
Frosty Fruit Cup
21
22
23
Sunrise Egg and Cheese Muffin
Berry Juice Blast
Pan Dulce
Fresh Banana
24
25
Lemon Herb Chicken
Breadstick
Fresh Broccoli Tree
Fresh Tangerine
County Corn Dog
Corn Dog
Zingy Zucchini Slices
Perfect Pears
Stuffed Crust Pizza
Romaine Salad with Dressing
Vendor Pizza at Jackson,
Jefferson
American Classic Hamburger
Hamburguesa
Carrots and Corn
Strawberries
28
29
30
31
Corn Dog
Crazy 4 Carrot and Celery Sticks
Frosty Fruit Cup
Cool Cucumber and Tomato Slices
Max’s Pizza
Rotisserie Chicken
Mixed Green Salad with Dressing Pollo rostizado
Strawberries
Corn Tortilla
Yellow Corn
Vendor Pizza at Highgrove,
Highland
Diced Peaches
Breakfast Muffin, Rockin’ Raisins
Assorted Cereal
Assorted Crackers, Mixed Fruit
Breakfast Muffin
Rockin’ Raisins
Rockin’ Raisins
Fresh Banana
Waffle Sticks with Syrup
Diced Pears
Orange Juice
Mixed Fruit
Fresh Tangerine
Lucky Tray Day - L
Applesauce
Chicken Tacos
Tacos de pollo
Crazy 4 Carrots Sticks
BBQ at Magnolia
Pancake Breakfast Sausage
Sandwich, Diced Pears
BBQ at Monroe
Rockin’ Raisins
Fish Sandwich
Sándwich de pescado
Picnic Coleslaw
BBQ at Mt. View
Fresh Banana
National Breakfast Week
February 29th - March 4th
Nutrition Awareness Month
are pork free.
Rib-A-Que
April
Super Snacks for Supper
We continue to look for ways to effectively address childhood
obesity/hunger in our community by ensuring every child has access
to nutritious meals throughout the school year and beyond. While
evaluating the needs of our students we discovered that students
enrolled in after school programs often do not get home until as late
as 5:00-6:00 pm; that is a long time to go without a substantial and
nutritious meal.
Traditionally our students enrolled in afterschool programs were
given a small snack to tide them over until dinner at home. We felt
that that just was just too long to wait for something more substantial.
We knew that offering dinner was the answer and developed a new
and innovative program that we call a “Super Snack.” This program
ensures that students whether they come from an “at-risk” home, or
just have families with busy lives, have access to a healthy meal before
they leave school in the late afternoon/evening. An added bonus is
that these meals are served at no charge to students, regardless of the
family’s financial status.
This program began in May 2013. We served nearly 100,000 Suppers
in school year 2014, and just over 500,000 Suppers in school year 2015.
Super Snacks provide a protein serving (such as beef or turkey, yogurt
or cheese), a minimum of ¾ cup of fruit and vegetable daily, as well as
8 ounces of 1% or nonfat milk and a bread/starch component. Here in
Nutrition Services, we believe that children “eat
with their eyes” first.
One of the current student favorites is a Fruit Parfait Kit with Yogurt,
Granola and Sunflower Kernels.
Refreshing, yummy and pretty to look
at too!
We are making serious efforts to
ensure that ALL children in RUSD have
access to nutritious and delicious
meals throughout the year. We
never lose sight of the awesome
responsibility that we carry, to ensure
that our children develop into life-long
healthy eaters.
April
Monday
Tuesday
Wednesday
Thursday
1
National Public Health Week
April 4th - 10th
Friday
Berry Juice Blast
Picnic Coleslaw
Banana
BBQ at Pachappa
4
5
6
7
8
Spring Recess - District Facilities Closed April 4 - 8, 2016
11
Opening Day! Play Ball! 12
Assorted Cereal
Rise and Shine Turkey Sausage
Graham Crackers, Rockin’ Raisins Muffin, Orange Juice
Chili Dog, Shredded Cheese
Hot Dog con chili y queso
Yummy Pear Slices
BBQ Chicken
Pollos en BBQ
Cornbread
Picnic Coleslaw
13
Breakfast Yogurt, Smart Crackers
Fresh Banana
Stuffed Crust Pizza
Tomatoes, and Dressing
Frosty Fruit Cup
Vendor Pizza at Harrison,
Hawthorne
14
BREAKFAST FOR LUNCH
PANCAKES
Desayuno para el almuerzo
panqués
15
Berry Juice Blast
Rib-A-Que Sandwich
BBQ at Rivera
18
19
20
Lemon Herb Chicken
Breadstick
Carrot Coins
Classic Hamburger
Hamburguesa
Perfect Pear Slices
Max’s Pizza
Beef Soft Taco, Shredded Cheese
Mixed Green Salad with Dressing Taco de carne
Frosty Fruit Cup
Yellow Corn
25
26
Mixed Fruit
Fresh Banana
28
California Thursday 29
Breakfast Muffin
Apple Juice
Rockin’ Raisins
Sweet Strawberries
Warm Rice
Sweet Strawberries
Diced Pears
Assorted Cereal
Assorted Crackers, Diced Peaches
Mixed Fruit
Breakfast Burrito
Orange Juice
21
Lucky Tray Day - L
Fresh Banana
Vendor Pizza at Franklin, Fremont
Stuffed Crust Pizza
Garden Salad, Cherry Tomatoes
Apple Wedges
Vendor Pizza at Castle View,
Emerson
22
Earth Day
BBQ Baked Beans
Sweet Strawberries
BBQ at Sunshine
Classic Hamburger
Hamburguesa
Picnic Coleslaw
Frosty Fruit Cup
BBQ at Taft
May
Riverside Unified School District Farmers’ Market Salad Bar
Nutrition Services Department, RUSD
Center for Food and Justice, Occidental College
Putting the WOW into school lunches
An added benefit of RUSD’s Program is its
support of local small farms !
Riverside Unified School District (RUSD)
makes offering fresh, local produce to
public school children easy and affordable!
Since 2005, RUSD has expanded its Farmers’ Market Salad Bar to 29 of the districts
elementary schools, using a revenue-neutral
approach.
This comprehensive program helps school
children develop eating habits to last a lifetime. It changes the school food environment by increasing local fruit and vegetable
access and availability. Individual behavior
change is promoted through hands-on education activities, including:
 “Cooking cart” lessons
 Harvest of the Month activities
 Taste tests
 School gardens
 Field trips to farms and farmers’ markets
 Farmer visits to classrooms
The Essentials
Create support for the program
Find and recruit local farmers
Train school foodservice staff
Host promotional activities
Monitor the children at the salad bar
Educate students on nutrition and local
food
 Work to keep the program cost-neutral






The Evidence
Thousands of students in a district where the
majority are eligible for free/reduced lunch
now have access to farm-fresh produce
through the Farmers’ Market Salad Bar.
Evaluation research has shown that students
who choose the salad bar eat more servings
of fruits and vegetables than students who
choose the hot bar.
RUSD Farmers’ Market Salad Bar Materials are available at www.center-trt.org.
 Template– presents essential information
about the program
 Materials– items for implementation
The Center of Excellence for Training and Research Translation
(Center TRT) is devoted to bridging the gap between research and
public health practice with an emphasis on nutrition, physical
activity, and the prevention and control of cardiovascular disease
and obesity.
To advance the skills of public health practitioners, the Center TRT
provides in-person and web-based trainings. To promote evidenceinformed practice, the Center TRT identifies, translates and
disseminates interventions, including the one featured above. To
download the translated intervention and accompanying materials,
visit the Center TRT website at www.center-trt.org
The Center TRT is based in the Center for Health Promotion and Disease Prevention at the University of
North Carolina at Chapel Hill and is funded by CDC Cooperative Agreement Number 1-U48-DP001944-01.
Healthy Collaborations
Our partnerships with the University of North Carolina at Chapel
Hill and the Center for Food and Justice at Occidental College have
afforded us the opportunity to have our Farm to School Program
and Farmer’s Market Salad Bar further developed and evaluated
in the field as a practice-based intervention. The intervention
has proven effective at changing the school food environment
by providing greater access to fresh fruits and vegetables and
changing students’ eating behaviors. Students who choose the
salad bar consume more servings of fruits and vegetables than
those who choose the hot meal.
RUSD Nutrition Services Farm to School
Logic Model
May
Monday
Tuesday
Wednesday
Thursday
Friday
2
3
4
Berry Juice Blast
5
Cinco de Mayo 6
National Beverage Day
Breakfast Burrito
Fresh Banana
Mixed Fruit
Corn Dog
Crazy 4 Carrot Sticks and
Broccoli with Dip
Perfect Pear Slices
Rotisserie Chicken
Pollo rostizado
Cornbread
Zingy Zucchini Slices, Yellow Corn
Stuffed Crust Pizza
Dressing
Sweet Strawberries
Vendor Pizza at Beatty, Bryant
Carnitas Street Taco, Shredded
Cheese
Taco de carne con queso
Crazy 4 Carrot and Jicama Sticks
Fiesta Cookie
BBQ Beans
Banana
9
10
Lucky Tray Day - L
Diced Peaches
11
12
13
Yellow Corn
Pollos en salsa Teriyaki con arroz
Chickpeas
Perfect Pear Slices
Max’s Pizza
Tomatoes, and Dressing
16
17
Beef Soft Taco with Shredded
Cheese and Salsa
Taco de carne
Corn Dog
Cool Cucumber Slices and Carrot
Coins with Dip
Diced Cantaloupe
23
24
25
Teriyaki Chicken
Pollos en salsa Teriyaki
Warm Fluffy Roll
Perfect Pear Slices
Double Dog
Max’s Pizza
**Gluten Free Meal
Mixed Green Salad with Dressing Rotisserie Chicken with Warm Rice
Pollo rostizado con arroz
Orange Wedges
30
31
Honey Bee Breakfast Bar
Rockin’ Raisins
Pizza Bagel
Rockin’ Raisins
Assorted Cereal
Assorted Crackers, Orange Juice
Memorial Day
Waffle Sticks with Syrup
Creamy Yogurt
Assorted Crackers, Fresh Banana
Applesauce
BARREL OF FUN
NACHO CHEESE CHILI
Chili con queso
BBQ at Twain
Breakfast Muffin
Diced Pears
Rib-A-Que Sandwich
Picnic Coleslaw
Frosty Fruit Cup
Vendor Pizza at Adams, Alcott
Diced Pears
18
Apple Juice
PIZZA YOUR WAY
Pizza como tu la quieras
Crazy 4 Carrot and Celery Sticks
with Dip
19
20
Fiesta Nachos
Fiesta Corn
Frosty Fruit Cup
Ball Park Chili Dog
Hot Dog con chili
Assorted Cereal, Creamy Yogurt
Fresh Banana
Lucky Tray Day - B
Cinnamon Toast Bread
Mixed Fruit
BBQ at Washington
Creamy Yogurt, Graham Crackers Assorted Cereal, String Cheese
Berry Juice Blast
Fresh Banana
Diced Peaches
BBQ at Victoria
26
Breakfast Burrito
** All items are prepared in a
gluten environment. All measures
are taken to ensure clean up of
counters and utensils, but potential
cross-contamination can occur and
cannot guarantee a gluten free
eating environment.
27
French Toast, Sausage, Syrup
Rockin’ Raisins
Yellow Corn
Frosty Fruit Cup
BBQ at Woodcrest
Celiac Disease Awareness Month
National Beverage Day
May 6th
Rethink Your Drink
Milk is packed with Calcium,
Vitamins A, B, D
Minerals - Potassium, Magnesium, and
Protein
June
Riverside Unified School District Nutrition Services Department
partners with the City of Riverside Parks and Recreation Community Services
Department to provide meals during the summer months. We have a huge
Summer Fest Kickoff the first week with local farmers and vendors providing
food samples and giveaways. Several local organizations are on hand giving
out books, water, and free bags with health information. Public assistance
agencies are also there with pamphlets and information. The City of
Riverside Parks and Recreation team have fun activities going on throughout
the day, and face painting for the children. We serve a free hot BBQ lunch for
adults and children for the exciting Kickoff festival. Be sure to come to the next one for Summer
2016 in June.
There are many “at risk” children who rely on the meals they receive at school as the
major meal to sustain them. It’s important to encourage your child to eat healthy food and stay
active. Visit one of the (28) parks or schools sites during the summer where a daily outdoor
bar-b-cue will be provided at no charge. Although in the beginning our service numbers were
low (1,200 meals served per day), they have shown a 150% increase growing to over 3,000
children being fed daily. By providing meals to our children in Riverside we also keep our
employees working through the summer months when they would normally be off work. This
helps our economy and helps our employees’ families. Parents do not have to complete any
applications or provide any money for their children to eat - it’s free every day of the week. Any
child 2-18 will be eligible for a meal.
During the summer months Riverside city parks also contribute to the community with
free back packs with school items to help get ready for the start of school. A mobile library
visits the parks where children can get books to read and keep their skills up through the
summer. Park and Recreation Centers that have pool facilities offer swimming during summer
time. Our department’s Nutritionists are also out at our schools and local parks with Nutrition
Education and fun physical activities. RUSD still has plans to expand to more parks and centers
to serve more children throughout the city of Riverside.
This lunch meal program is funded by the United States Department of Agriculture
(USDA) Food and Nutrition Services; is vital for many low-income children especially in this
difficult economy. Free school meals provide children with up to 75% of the Recommended
Dietary Allowances for key nutrients. When
school is not in session, these meals are lost
and may not easily be replaced. As children
obviously do not stop growing physically or
cognitively because they are not in school,
this summer meal program fills a crucial gap,
helping to ensure that students will return to
school ready to learn.
Our daily lunches are served hot off
the BBQ grill with a choice of one hot entrée Chicken Patty, Hamburger, Cheeseburger, Hot
Link, Hot Dog, or BBQ Rib Patty, fresh fruit and
vegetables, with milk.
F E
E D S
Food for Every child to
Eat During Summer
You can visit the following locations and receive
free meals for your children during the summer:
Highgrove Public Library
Arlington Park
Hunt Park
Beatty Elementary School
La Sierra Park
Bobby Bonds Park
Lincoln Park
Bordwell Park
Madison Elementary School
Bryant Park
Mountain View Park
Central Middle School
Nichols Park
Chemawa Middle School
Patterson Park
Dario Vasquez Park
Reid Park
Don Derr Park
Riverside Public Library
Don Jones Park
Sierra Middle School
Don Lorenzi Park
University Heights Middle School
East Side Public Library
Fremont Elementary School Villegas Park
Washington Park
Harrison Park
For more information please call (951) 352-6740.
We will be happy to help you.
June
Monday
Tuesday
Wednesday
Thursday
Friday
1
2
3
Stuffed Crust Pizza
Garden Salad with Cherry
Tomatoes and Dressing
Fresh Strawberries
Fish Tacos with Salsa
Taco de pescado
Picnic Coleslaw
Sweet Plum
BBQ Beans
Banana
Creamy Yogurt, Smart Crackers
Diced Pears
Fresh Banana
6
7
8
9
Corn Dog
Fiesta Corn
Diced Honeydew
Teriyaki Chicken with a Roll
Pollos en salsa Teriyaki con pan
Juicy Peach
Max’s Pizza
Fresh Banana
Bunny Carrots with Dip
Apple Slices
Rib-A-Que Sandwich
13
14
15
16
17
Juicy Peach
Chili Beans, Cornbread
Frijoles con chili
Carrot Coins
Stuffed Crust Pizza
Farmers’ Market Salad with
Cherry Tomatoes and Dressing
Warm Rice
Green Peas Please!
Sweet Plum
Classic Hamburger
Hamburguesa
Baked Beans
Diced Honeydew
20
21
22
23
24
Yellow Corn
Sweet Plum
Rotisserie Chicken
Pollo rostizado
Breadstick
Necessary Nectarines
Max’s Pizza
Mixed Green Salad with Dressing Sándwich de pavo y queso
Diced Honeydew
Juicy Peach
27
28
29
Diced Peaches
Diced Pears
Diced Pears
Applesauce
Frijoles con chili, pan de elote
Diced Pears
Breakfast Muffin
Mixed Fruit
Rockin’ Raisins
Fresh Banana
Teriyaki Chicken with a Warm Roll
Pollos en salsa Teriyaki con pan
Green Peas Please!
Juicy Peach
Breakfast Burrito
Berry Juice Blast
Assorted Cereal
Pan Dulce
Mixed Fruit
Stuffed Crust Pizza
Diced Cantaloupe Melon
Last Day of School 10
Breakfast Muffin
Rockin’ Raisins
Applesauce
Orange Juice
Assorted Cereal
Berry Juice Blast
Picnic Coleslaw
Frosty Fruit Cup
30
Pan Dulce
Raisins
Teriyaki Beef Dunkers with a Roll
Medallones de carne en salsa
Teriyaki con pan
July
WOW! is something you hear a lot around here. “Come, let
Let Us WOW You!
us show you WOW” is our motto; it is what we strive for each
and every day. WOW is providing the very best service, character, and a love for our
children!
WOW is our banner and the culture we encourage here at Nutrition Services;
we strive to achieve it each and every day. WOW is a recognition program aimed at
identifying any employee at any level working above and beyond the call of duty, as well
as providing an outstanding relationship with co-workers and especially
service to our children here in RUSD.
As a way to show our staff how much we appreciate all of the things they
do to WOW our students, support staff, customers and co-workers, we host
a
quarterly Ice Cream Social. It is by invitation only. How do they get invited?
Our employees nominate each other or they can be nominated by a child,
parent, school site personnel or Nutrition Services management for something they did that was above and beyond the
call of duty, or helping a scared child feel comforted and taken care of. These are the employees that receive an invitation
to attend a WOW Social. Our Socials always have a theme, they are always fun, they always have great food and most
importantly, each employee receives a certificate of recognition for the good deed they did to get nominated.
You can always take part and spread the acts of WOW, keep your eyes open and seek out these acts throughout your day, see who’s working above and
beyond, someone who is extending a helping hand, reaching out to help a child or a co-worker. These acts stand out and are not hard to identify.
Providing our employees with opportunities for Personal and Professional growth is something we believe in. It is our goal to give all of our employees the
tools they need to be successful.
Nutrition Services provides classes for our employees that want to grow both personally and professionally. Our management team conducts trainings each
month throughout the year on everything from how to fill out a production record, food safety, proper lifting techniques to prevent job injuries, developing
culinary skills, to learning computer skills, like working with Excel. We offer classes on how to prepare for job advancement, how to write a resume, and how to
interview.
We value our employees and seek out every opportunity we can to show them how important they are to us. THANKS TEAM!
July
Monday
Tuesday
Wednesday
Thursday
Friday
1
Rockin’ Raisins
4
Classic Hamburger
Hamburguesa
Corn
Frosty Fruit Cup
5
6
7
8
Deli Grinder Sandwich
Sándwich de fiambreria
Fresh Nectarine
Stuffed Crust Pizza
Garden Salad with Cherry
Tomatoes and Dressing
Rotisserie Chicken
Pollo rostizado
Breadstick
Fresh Broccoli
Sweet Plum
Baked Beans
11
12
13
14
15
BBQ Chicken
Pollos en BBQ
Breadstick
Yellow Corn
Diced Honeydew Melon
Max’s Pizza
Farmers’ Market Salad with
Cherry Tomatoes, Olives and
Dressing
Diced Cantaloupe
Picnic Coleslaw
Frosty Fruit Cup
18
19
20
21
22
Frijoles con chili, pan de elote
Fresh Nectarine
Classic Hamburger
Hamburguesa
Yellow Corn
Juicy Peach
Stuffed Crust Pizza
Sweet Plum
Lemon Herb Chicken
Corn Muffin
Rib-A-Que Sandwich
Chickpeas
25
26
27
28
29
Jump 4 Jicama Sticks
Sweet Plum
Warm Rice
Carrot Coins
Juicy Peach
Max’s Pizza
Diced Honeydew Melon
Fresh Nectarine
Baked Beans
Independence Day
Mixed Fruit
Mixed Fruit
Cinnamon Bun
Diced Pears
Fresh Banana
Pan Dulce
Applesauce
Berry Juice Blast
Blueberry Muffin
Fresh Banana
Crackers, Fresh Banana
Berry Juice Blast
Creamy Yogurt, Graham Crackers Assorted Cereal, Jungle Crackers
Orange Juice
Diced Pears
Fresh Banana
Breakfast Muffin
Diced Peaches
Raisins
Crackers, Awesome Apple Slices
Rockin’ Raisins
Fresh Nectarine
November:
Persimmons
August:
Peaches
September:
Tomatoes
Each month be on the lookout for these
delicious farm fresh produce on our
Farmers’ Market Salad Bars and our
theme promotion Thursdays to highlight
our “California Thursdays.”
Bringing
continual fresh grown produce to your
students daily.
Smart Spinach-Bacon Mac ‘n Cheese
December:
Apples
Yield: makes 4 servings
Total time: 20 minutes
October:
Pears
1/2 (16-oz.) package whole wheat
pasta (rotini or your choice noodle)
1/4 cup butter (Smart Balance butter)
1/4 cup all-purpose flour
2 1/2 cups 1% milk
1/2 t. salt
1/4 t. ground red pepper
1/8 t. garlic powder
1 (10-oz.) block 2% sharp Cheddar cheese, shredded
1/2 cup chopped cooked turkey bacon (about 6 slices)
1 (6-oz.) package fresh baby spinach
Directions:
1. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large saucepan
over medium heat. Gradually whisk in flour
until smooth; cook, whisking constantly, 1 minute.
Gradually whisk in milk and next 3 ingredients;
cook, whisking constantly, 8 to 10 minutes or until
thickened. Remove from heat.
3. Gradually stir in Cheddar cheese, stirring
until cheese is melted and sauce is smooth. Stir in
bacon, spinach, and hot cooked pasta.
January:
Potatoes
Rockin’ Raw Kale Salad
February:
Oranges
March:
Carrots
Yield: makes 4 servings
1/4 cup rice vinegar
1 T. orange juice
1 t. Dijon mustard
1 t. grated orange zest
1 t. cumin 1/4 t. red pepper flakes
1/3 cup olive oil
salt and pepper to taste
1 bunch kale 1 persimmon, sliced
1 apple, cut into matchsticks
2 oranges, peeled and cut into segments
1/4 cup chopped pistachio nuts
Directions:
1. Whisk vinegar, orange juice, Dijon mustard, orange
zest, cumin, and red pepper flakes together in a bowl.
Slowly pour olive oil into the orange juice mixture,
whisking until thick and thoroughly combined. Season
dressing with salt and black pepper.
2. Remove stems from each leaf of kale. Stack 3 to 4
leaves of kale and roll together. Finely slice kale leaves
crosswise to create thin ribbons.
3. Combine sliced kale, persimmon, apple, orange, &
pistachio nuts in a bowl. Add dressing and toss until well
coated. Serve immediately!
May:
Spinach
June:
Plums
Yummy Persimmon Cookies
Yield: makes 2 to 3 dozen
April:
Berries
1/4 cup golden flax seed meal
2 T. wheat bran
1/2 cup coconut flour
1/2 t. nutmeg
1/4 cup almond flour
1/2 t. clove
1/4 cup soy flour
1/2 t. cinnamon
1/2 cup raw sugar
2 eggs, beaten
1 t. baking soda
4 persimmons (2 cups)
1/2 t. salt
Directions: (preheat oven to 350o)
1. Line cookie sheet with parchment paper (or grease).
2. Peel and stem persimmons. Process them in blender/
food processor.
3. Blend all dry ingredients together.
4. Beat in eggs and persimmon pulp.
5. Drop by rounded spoonfuls onto the prepared
cookie sheet.
6. Bake for 20-25 minutes in preheated oven.
7. Cool 5 minutes before removing to cooling rack.
Options: Add chocolate chips, nuts and/or raisins if
desired.
July:
Melons
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Lunch Menu - Riverside Unified School District

Transcription

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