Culinary Nutrition Services (Food Services)


2017-2018 Cumberland Valley School District Nutrition Services Department

The Cumberland Valley Nutrition Service Department subscribes to the National School Lunch Program (NSLP) and the School Breakfast Program (SBP) for all school levels in the district. Our primary mission is to provide all CV students with nutritious menu offerings by using fresh ingredients and quality sourced products. We believe in using recipes that not only taste great but are nutritionally balanced too. Our team of food service professionals are dedicated in providing quality food choices to promote a healthier future for all children.

The school district participates in the Chefs Move to School Program – a nationally recognized educational program for students to learn about the importance of food nutrition and the benefits of making healthy choices in the school cafeterias. The culinary experience enables students to interact with chefs and culinary students while sampling food selections during their lunch period.

Each day, the school cafeterias offer food components that are identified in the National School Lunch Program. The components are grains, fruits, vegetables, meat or meat alternate and fluid milk. We encourage all students to take all five components when purchasing a lunch meal but they are only required to take three of the five components and one must be a fruit or vegetable to make it a meal. In addition, students are only required to select three of the four components for breakfast meals.

SMART SNACKS (A LA CARTE OPTIONS)             

The new federal standards, required by the USDA Healthy, Hunger-Free Kids Act of 2010, will allow schools to offer healthier a la carte snacks to children, while eliminating foods with “empty calories.” Menu items that meet the new regulations will feature “whole grain rich” grain and the first ingredient must be a fruit, vegetable, protein or dairy component. The new mandate will require food items to meet specified nutrient values in calorie, sodium, fat and sugar counts.

 

Questions about Food Service?

Please contact:
Shawn Harlacher - (717) 506-3318 - Food Service Director
Dianne Morrow - (717) 506-3305 Food Service Secretary

            

 

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