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Nutrition services outlines federal rules, scratch‑cooking steps and budget pressures
Summary
District Nutrition Services staff explained USDA meal pattern rules, commodity foods, scratch‑cooking initiatives and budget pressures at the Feb. 3 board meeting, and described how reimbursements and other revenue streams affect meal pricing and program sustainability.
Leah, the district nutrition services presenter, reviewed federal school‑meal rules, commodity distributions and recent local menu changes and pressed trustees to consider revenue pressures affecting meal pricing.
"Nutrition Services is a federally funded enterprise fund," Leah told the board, explaining that the district’s reimbursement is calculated per meal served and that the current free‑and‑reduced percentage is about 35 percent. She described USDA meal‑pattern requirements: lunch must include three components (one a half‑cup of fruit or…
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