Dietary Restrictions



Dietary Restriction 
Forms located at the bottom of this page.
The district’s comprehensive age-appropriate nutrition program 
will be implemented in district schools 

Nutrition Guidelines and Food Services Operation

In order to support the school’s nutrition and food services operation as an essential partner in the educational mission of the district and its role in the district’s comprehensive nutrition program, the principal is responsible for ensuring: 

  1. The school encourages all students to participate in the school’s NSLP and SBP meal opportunities;
  2. The school notifies families of need-based programs for free or reduced-price meals and encourages eligible families to apply; 
  3. The school’s NSLP SBP maintains the confidentiality of students and families applying for or receiving free or reduced-priced meals or free milk in accordance with the National School Lunch Act;
  4. The school’s NSLP SBP operates to meet nutrition standards in accordance with the Healthy Meals for Healthy Americans Act of 1994 as amended and applicable state laws and regulations;
  5. The school sells or serves varied and nutritious food choices consistent with the applicable federal government Dietary Guidelines for Americans. Schools contracting out the food service part of their NSLP and SBP shall form a nutrition advisory committee comprised of teachers, students and parents to assist in menu planning. A nutrition committee comprised of students, family members and school personnel will be encouraged to provide input in menu planning for districts operating their own food service component of the NSLP and SBP (i.e., food services purchasing, menu planning, food production and meal service). Cultural norms and preferences will be considered;
  6. Food prices set by the district are communicated to students and parents. District pricing strategies will encourage students to purchase full meals and nutritious items;
  7. Procedures are in place for providing to families, on request, information about the ingredients and nutritional value of the foods served; 
  8. Modified meals are prepared for students with special food needs:
  9. The district will provide substitute foods to students with disabilities upon written parental permission and a medical statement by a physician that identifies the student’s disability, states why the disability restricts the student’s diet, identifies the major life activity affected by the disability, and states the food or foods to be omitted and the food or choice of foods that must be substituted;
  10. Such food substitutions will be made for students without disabilities on a case-by-case basis when the parent submits a signed request that includes a medical statement signed by a physician, physician assistant, registered dietitian or nurse practitioner. The medical statement must state the medical condition or special dietary need that restricts the student’s diet and provide a list of food(s) that may be substituted in place of the lunch or breakfast menu being served. 
  11. Food service equipment and facilities meet applicable local and state standards concerning health, safe food preparation, handling and storage, drinking water, sanitation and workplace safety;
  12. Recess before lunch is encouraged at elementary schools. 
  13. Students are provided adequate time and space to eat meals in a pleasant and safe environment. School dining areas will be reviewed to ensure:
    1. Tables and chairs are of the appropriate size for students;
    2. Seating is not overcrowded;
    3. Students have a relaxed environment;
    4. Noise is not allowed to become excessive;
    5. Rules for safe behavior are consistently enforced;
    6. Tables and floors are cleaned between meal periods;
    7. The physical structure of the eating area is in good repair;
    8. Appropriate supervision is provided.
    9. The guidelines for reimbursable school meals shall not be less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to subsections (a) and (b) of section 10 of the Child Nutrition Act (42 U.S.C. 1779) and sections 9(f)(1) and 17(a) of the Richard B.
    10. Russell National School Lunch Act (42 U.S.C. 1758(f)(1), 1766(a)), as those regulations and guidance apply to schools. 









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