Cafeteria & Food Services
Personnel
January 20, 2007
| Cafeteria Personnel | |
Sharon Ward |
Kris Dover |
Eileen Galloway |
Lori Goss |
Jamie Infield |
Susan Castleberry |
Vonda Metcalf |
Anita Phillipe |
Arlene Rice |
Amber Depenbusch |
Cherrie Martinez |
Vonda Metcalfe |
Joann Pearce |
Kimberly Queen |
Regualtions for Food Service
The Food Service staff works hard to
prepare attractive and nutritious meals. Regulations for the
National School Lunch and Breakfast Program, "School Meals
Initiative for Healthy Children,"are in place. These give the
standards for school meals. School lunches must provide one-third
of each student's Recommended Daily Allowance while breakfasts must
provide one fourth of the RDA for protein, vitamins A and C, iron,
calcium, and calories. Minimum nutrient requirements vary for
different age/grade groups.
These guidelines:
-Limit
the total amount of fat & saturated fat and of salt and sodium
levels.
-Set
the amounts of fruits, vegetables, and grain products which must be
served.
Facilities:
