Swanville Food Service participates in the Nation School Lunch Program (NSLP).
Each meal consists of:
1-2 ounces of meat/meat alternate
2+ servings of fruits & vegetables
1 serving of grain/bread
8 ounces of milk
Serving sizes are those recommended in the USDA Food Guide Pyramid and the Healthy Hunger Free Kids Act.
OFFER vs. SERVE
The “offer vs. serve” Federal regulation requires students be offered (rather than served) the food items comprising the full lunch meal.
Students choose three, four, or five food items based on their preferences instead of having to take some of each food.
Federal regulations require meals be priced as a complete unit and students must pay the full price even it they did not choose the complete meal.
Students are encouraged to take all of the food items offered because it provides a balanced meal for the best price.
FRUIT & VEGETABLES
Research has shown the importance of fruit and vegetables in the diet. We continue to offer a wide variety of fruit and vegetables.
The school lunch program is required to offer milk as one of the components of the lunch.
A choice of skim, 1%, and chocolate is offered.
Lactose free milk will be provided to students at no extra charge upon the written request of a parent or guardian. Juice is an allowable substitute if a special diet statement signed by a doctor is on file at the school.
Meal payments by cash or check can be made in the front office of any school.
Credit card payments (Visa or Mastercard) can be made through Infinite Campus.
Civil Rights Statement
The United States Department of Agriculture (USDA) has developed a Civil Rights statement for use in its various programs. The purpose of the Civil Rights statement is to inform applicants, participants and potentially eligible persons of the policy of nondiscrimination and the procedure for filing a Civil Rights complaint to the USDA.Sponsors are required to include the nondiscrimination statement on publications, websites, posters and informational materials mentioning USDA programs. The standard/full Civil Rights statement must be used wherever possible.
If the material is too small to permit the full statement to be included, the condensed Civil Rights statement may be used. The material must, at a minimum, include the Civil Rights statement in print size no smaller than the text used throughout the document.
Standard/Full Civil Rights Statement
In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410
(2) fax: (202) 690-7442; or
(3) email: firstname.lastname@example.org
This institution is an equal opportunity provider.
Food Service Director: Deb Sieben; Head Cook: Deb Hollermann; Assistant Cook: Deb Johnson