Menu & Nutrition

Please review the following information.

A Special Dietary Needs Request Form may be submitted to Food and Nutrition Services to ensure that proper foods are provided. Request the form by emailing info@athlosjp.org.

Under federal regulations, a Special Dietary Needs Request must be completed by a licensed physician (when identifying a disability such as a life-threatening food allergy or diabetes) or a recognized medical authority (RMA) when identifying a non-disabling medical condition, such as a food intolerance. For special dietary needs request purposes, an RMA includes a licensed physician, doctor of osteopathy, licensed physician’s assistant, ARNP, or licensed naturopathic physician.

Personal or religious food preferences, such as vegan, vegetarian or halal, do not meet the definition of a disabling or non-disabling medical condition for which a special school meal will be provided. Families and students are encouraged to become familiar with the school meal menu to identify the days when these menu options are readily available.

Managing food allergies in school is a team effort; our kitchen staff works collaboratively with school administration and our school nurse to ensure that the needs of students with food allergies are addressed. On a daily basis, our menus provide students with menu choices allowing each child to select food items that meet their taste preferences and allergy needs.

If your child has a special diet concern, please be sure to complete the Special Dietary Needs Request form (request by emailing info@athlosjp.org) and submit a copy to the main office. Accommodations will be made as necessary.

The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and non-profit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. Additional information about the NSLP.

While we have some flexibility in what foods we offer to our students, we are required to plan our menus in accordance with guidelines set by the United States Department of Agriculture (USDA).

These guidelines are designed to:

• Increase the consumption of fruits, vegetables, and whole grains
• Reduce the sodium and fat content of items served
• Provide appropriate portion sizes for each age group

Which translates into the following for our students:

• Students are required to take a fruit or vegetable with every meal
• A weekly requirement of vegetable subgroups served to ensure a variety of vitamins and minerals are available
• Weekly ranges of protein, grains, fruits, and vegetables with daily minimums
• The grains offered must be whole grain-rich products
• Zero trans-fat in all items and saturated fat limited to less than 10% of calories
• Calorie ranges with minimum and maximum levels for each age group