Breakfast & Lunch Menus

Our nutrition team including professional chefs, registered dietitians, and experienced foodservice managers work in synergy to develop healthy, balanced meals that are created fresh with quality ingredients that students enjoy. Our registered dietitians utilize strategies supported by sound nutrition science as the framework for menu planning. Arbor chefs put a creative, healthy spin on scratch recipes. Our goal is to replace processed foods with whole foods and fresh ingredients.   

Arbor provides an environment for students to learn how to create healthy meals from a wide variety of options. Our chef created, dietitian approved meals provide a guide modeling the most current nutrition guidelines. Dietitian led nutrition education programs allow for unique, interactive student engagement such as “Dietitians Test Kitchens”, “Ask the Dietitian” lunch booths, classroom presentations, and wellness fair activities. Nutrition education is reinforced with vivid displays, nutrition & wellness flyers, activity sheets, fruit and veggie of the month, and monthly nutritional newsletters. Our Corporate Dietitian is available to answer questions via the Arbor website “Ask a Dietitian” link. We make it easy for students and parents to be confident about their health and wellness knowledge.

Nutrition & Allergen Information

Arbor Management, Inc. provides a product lookup site to view product specifications online. You may obtain product codes for menu items as well as the vendor lookup site through the Food Service Director.

Please note that occasional substitutions may be required due to vendor shortages or mandated commodity usage. Proper documentation for students with dietary restrictions is important for communication of dietary changes among school faculty and staff.

Arbor Management managers and staff are trained in proper food handling, sanitation, and allergen management procedures.

Accommodating Children with Special Dietary Needs

The U.S. Department of Agriculture's (USDA) nondiscrimination regulation (7 CFR 15b), as well as the regulations governing the National School Lunch Program and School Breakfast Program, state that substitutions to the regular meal prepared for the general school population must be made for children who are unable to eat school meals because of their disabilities, when that need is certified by a licensed physician.  The Medical Authority Modified Meal Request Form is required for documentation and must be signed by a licensed physician.  The statement must include:

• the nature of the child's disability
• the reason the disability prevents the child from eating the regular school meal
• the specific substitutions needed

The guidance is based on the policy guidelines outlined in the FNS Instruction 783-2, Revision 2, Meal Substitutions for Medical or Other Special Dietary Reasons.

Students or parents/guardians of students with severe life-threatening food allergens (food anaphylaxis) or special dietary needs due to disability are encouraged to schedule a menu review with the Food Service Director and School Nurse upon submitting the Medical Authority Modified Meal Request Form.  If a request is not based on a disability signed by a recognized medical authority, it is at the district’s discretion whether or not they will accommodate the request per federal regulation.

Resources

Medical Authority Modified Meal Request Form

ISBE Food Allergy Guidelines

FARE (Food Allergy Research & Education)

Student Allergy Safety Awareness

Student Allergy Safety Awareness (Spanish)

 

•  Aid in the fight against childhood obesity by serving wholesome meals that provide fuel and nutrients for a healthy body weight
• Maximize the use of fresh fruits and vegetables purchased locally as seasonally available
• Serve a wide assortment of fresh, nutrient rich foods every day and encourage the consumption of wholesome, balanced meals
• Provide a variety of protein options including lean meat, poultry, legumes, tofu, hummus, yogurt, and quinoa
• Serve products with a minimum number of ingredients and avoid added sugars, artificial ingredients, and preservatives
• Use cage free poultry with no added hormones or steroids
• Purchase fresh eggs from a local farm that has been awarded for innovative conservation and ships eggs within twenty four hours of being laid
• Serve local skim and low-fat milk that is free from artificial growth hormones and is produced at sustainable farms
• Eliminate all trans-fats
• Utilize healthy cooking techniques including baking, grilling, and steaming
• Conduct surveys, taste tests, and food advisory committees to collaborate and brainstorm new ideas with students, parents, and staff
• Provide education and information regarding allergen safety, label reading, and age appropriate portions sizes
• Offer fresh, whole and multi-grain breads to increase vitamin and fiber intake
• Promote environmental responsibility and sustainability

~Arbor Management~