Food and Nutrition Services

CAFETERIA SUBSTITUTE

HELP NEEDED
Looking for occasional work that has the same hours as your children and requires no evenings or week-ends?
If you are interested in subbing in the school cafeterias, apply online at:

or contact:

Rod Stewart
Director of Food & Nutrition Services

724.861.3038

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Our Chicken Taco Meat is made with

chicken

to comply with the USDA guidelines for sodium content

Mission Statement:
As a partner in the education process, it is our commitment to provide safe, quality meals that reflect a high nutritional standard, while providing excellent customer service in a warm, friendly environment.

Non-Discrimination Statement:
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture,
Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or (3) e-mail: intake@usda.gov.
This institution is an equal opportunity provider.

Healthier Menus

Healthier Menus

Norwin School District’s Food & Nutrition Services strives to provide healthy menus and provide the students a wide variety of items, while helping them make wise, health conscious decisions for a number of reasons:

It’s the right thing to do given the rising obesity rates among this nation’s school children.
The Pennsylvania Department of Education, has implemented stringent guidelines which started in the 2004-2005 school year.
Before 2004-2005, schools were instructed to make a “good faith effort” to reduce the dietary fat. Starting in 2004-2005, there are monetary fines if districts do not fall within the 30% of calories from fat, with no more than 10% from saturated fat.
With the start of the 2011-2012 school year, the new legislation under the Healthy, Hunger-Free Kid's Act is requiring even stricter guidelines for schools that participate in the National School Lunch Program.

We encourage children to take advantage of the fresh fruits and vegetables on the regular menu, and consider the ala carte items to be an occasional treat. We feature several healthy entrees, a wide variety of fresh fruits and vegetables, and whole grain bread products daily on the regular menu. Through education and curriculum, the students will adjust to the healthier lifestyle and learn to make wise food choices now and in the future.

If you would like to learn more about the school lunch and breakfast programs or have questions about the program please feel free to call Food & Nutrition Services at 724-861-3038.

FYI:

You can monitor your child's account activity through "Family Access". If a you need a printed copy of your child's meal statement for any time frame, including the entire school year, please request one from your child's cafeteria manager prior to the last day of school. All records from the current school year are deleted from the system to make room for the upcoming school year records.

Overview and History of School Food Service

School food service is the world's largest food service business, serving more meals a day than the fast food industry. School lunch has often been referred to as the original fast food operation: serving millions of lunches across the United States in a time span of 1 1/2 hours.

The National School Lunch Act of 1946 established the National School Lunch Program to safeguard the health and well being of our nation's children. Studies found that the overall health of Americans was poor and many were malnourished. Minimum nutritional requirements were defined. Prior to 1946, school lunches were done primarily by volunteer groups serving mostly cold lunches.

Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs - Jan. 2012

	Breakfast Meal Pattern			Lunch Meal Pattern
	Grades K-5^a	Grades 6-8^a	Grades 9-12^a	Grades K-5	Grades 6-8	Grades 9-12
Meal Pattern	Amount of Food^b Per Week (Minimum Per Day)
Fruits (cups)^c,d	5 (1) ^e	5 (1) ^e	5 (1) ^e	2 ½ (½)	2 ½ (½)	5 (1)
Vegetables (cups)^c,d	0	0	0	½	½	½
Dark green^f	0	0	0	¾	¾	¾
Red/Orange^f	0	0	0	½	½	½
Beans/Peas (Legumes)^f	0	0	0	½	½	½
Starchy^f	0	0	0	½	½	½
Other^f,g	0	0	0	½	½	¾
Additional Veg to Reach Total^h	0	0	0	1	1	1 ½
Grains (oz eq) ⁱ	7-10 (1)^j	8-10 (1) ^j	9-10 (1) ^j	8-9 (1)	8-10 (1)	10-12 (1)
Meats/Meat Alternates (oz eq)	0 ^k	0 ^k	0 ^k	8-10 (1)	9-10 (1)	10-12 (1)
Fluid milk (cups) ^l	5 (1)	5 (1)	5 (1)	5 (1)	5 (1)	5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-max calories (kcal)^m,n,o	350-500	400-550	450-600	550-650	600-700	750-850
Saturated fat (% of total calories)^n,o	< 10	< 10	< 10	< 10	< 10	< 10
Sodium (mg)^n,p	< 430	< 470	< 500	< 640	< 710	< 740
Trans fat^n,o	Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

^aIn the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-2013 only, schools may continue to use the meal pattern for grades K-12 (see §220.23).

^bFood items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup.

^cOne quarter-cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100% full-strength.

^dFor breakfast, vegetables may be substituted for fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii).

^eThe fruit quantity requirement for the SBP (5 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014-2015).

^fLarger amounts of these vegetables may be served.

^gThis category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “Other vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetables subgroups as defined in §210.10(c)(2)(iii).

^hAny vegetable subgroup may be offered to meet the total weekly vegetable requirement.

ⁱAt least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-2013), and in the SBP beginning July 1, 2013 (SY 2013-2014). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-2015).

^jIn the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-2014).

^kThere is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-2014), schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met.

^lFluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored).

^mThe average daily amount of calories for a 5-day school week must be within the range (at least the minimum and no more than the maximum values).

ⁿDiscretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not allowed.

^oIn the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-2014).

^pFinal sodium specifications are to be reached by SY 2022-2023 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-2015 and 2017-2018. See required intermediate specifications in §210.10(f) (3) for lunches and §220.8(f)(3) for breakfast.