|Elementary||August – October||Nutritional Analysis|
|Elementary||November – January||Nutritional Analysis|
|Middle School||October 14 – November 29||Nutritional Analysis|
|High School Cafeteria||September 30 – November 8||Nutritional Analysis|
|High School Food Court||September 30 – November 8||Nutritional Analysis|
Menus are updated to reflect changes due to school cancellations.
Per USDA requirements students are required to choose ½ cup serving of fruit or vegetable as part of breakfast and lunch. The ‘meal deal’ is the best value in terms of price and nutrition. Encourage your students to select one fruit or vegetable daily – it’s the best choice in terms of nutrition and cost!
Please Note: We are always in the process of updating nutritional information for our products. While reasonably accurate, there will be changes in the nutrient information as our database is updated. If you have questions about a particular item, please contact the Nutrition Services office at (319) 447-3302.
10 Tips: Choose MyPlate
Use MyPlate to build your healthy eating style and maintain it for a lifetime. Choose foods and beverages from each MyPlate food group. Make sure your choices are limited in sodium, saturated fat, and added sugars. Start with small changes to make healthier choices you can enjoy.
NOTE: An earlier version of this tip sheet is also available in 19 additional languages.
1. Find your healthy eating style
Creating a healthy style means regularly eating a variety of foods to get the nutrients and calories you need. MyPlate’s tips help you create your own healthy eating solutions—“MyWins.”
2. Make half your plate fruits and vegetables
Eating colorful fruits and vegetables is important because they provide vitamins and minerals and most are low in calories.
3. Focus on whole fruits
Choose whole fruits—fresh, frozen, dried, or canned in 100% juice. Enjoy fruit with meals, as snacks, or as a dessert.
4. Vary your veggies
Try adding fresh, frozen, or canned vegetables to salads, sides, and main dishes. Choose a variety of colorful vegetables prepared in healthful ways: steamed, sauteed, roasted, or raw.
5. Make half your grains whole grains
Look for whole grains listed first or second on the ingredients list—try oatmeal, popcorn, whole-grain bread, and brown rice. Limit grain-based desserts and snacks, such as cakes, cookies, and pastries.
6. Move to low-fat or fat-free milk or yogurt
Choose low-fat or fat-free milk, yogurt, and soy beverages (soymilk) to cut back on saturated fat. Replace sour cream, cream, and regular cheese with low-fat yogurt, milk, and cheese.
7. Vary your protein routine
Mix up your protein foods to include seafood, beans and peas, unsalted nuts and seeds, soy products, eggs, and lean meats and poultry. Try main dishes made with beans or seafood like tuna salad or bean chili.
8. Drink and eat beverages and food with less sodium, saturated fat, and added sugars
Use the Nutrition Facts label and ingredients list to limit items high in sodium, saturated fat, and added sugars. Choose vegetable oils instead of butter, and oil-based sauces and dips instead of ones with butter, cream, or cheese.
9. Drink water instead of sugary drinks
Water is calorie-free. Non-diet soda, energy or sports drinks, and other sugar-sweetened drinks contain a lot of calories from added sugars and have few nutrients.
10. Everything you eat and drink matters
The right mix of foods can help you be healthier now and into the future. Turn small changes into your “MyPlate, MyWins.”