Complete Meals
Mt. Diablo Unified School District school meals exceed United States Department of Agriculture and California nutrition requirements for protein, fats, calories, vitamins A and C, calcium and iron and contain no trans fats. Meals include a wide variety of seasonal and tasty fresh fruits and vegetables, low-fat dairy products and nutritious whole grains.
Program regulations require that breakfast and lunch menus, when averaged over a school week, meet the following nutrient standards for the appropriate grade group
Breakfast Requirements Grades K-5 Grades 6-12
Calories 483 614
Protein (g) 6.66 12.08
Calcium (mg) 200 300
Iron (mg) 2.5 3.4
Vitamin A (IU) 792 1125
Vitamin C (mg) 11.25 13.57
Total Fat (%) 30% max 30% max
Total Saturated Fat (%) 10% max 10% max
Lunch Requirements Grades K-5 Grades 6-12
Calories 644 825
Protein (g) 8.8 16.2
Calcium (mg) 267 400
Iron (mg) 3.3 4.5
Vitamin A (IU) 1055 1500
Vitamin C (mg) 15 18
Total Fat (%) 30% max 30% max
Total Saturated Fat (%) 10% max 10% max
In addition to the above standards, Mt. Diablo menus strive to meet targets for Cholesterol (mg), Sodium (mg) and
Dietary Fiber (g).
Other Food Sales
California Regulations for Food Sales at Elementary Schools
The California Administrative Code, Title 5 Section 15500 states that one organization consisting only of pupils, can sell only one food item and it must have governing board approval. The sale must take place after the noon meal. The food cannot be prepared on campus. The food item cannot be one that is sold in the food service program that day at school. The school may only have four sales per school year.
Senate Bills 12/965 Food/Beverage Sales on Campus
Snack foods sold to students are limited to a maximum of:
Individually sold portions of nuts, nut butters, seeds, eggs, cheese, fruit, non-deep fried vegetables and legumes
A dairy or whole grain food that contains no more than:
* 35% calories from fat
* 10% calories from saturated fat
* 35% sugar by weight
* 175 calories
Fruit and vegetable drinks with
* at least 50% fruit or vegetable juice
* no added sweetener
Water with no added sweetener
Milk (2%, 1%, nonfat, soy or rice milk) and other non-dairy milk products
California Regulations for Food Sales at Secondary Schools
The California Administrative Code, Title 5, Section 15501 says that "one organization consisting only of pupils, can sell three categories of items as long as the food does not duplicate what food services is selling and is not prepared on campus."
Senate Bill 12 Food Sales on Campus
Snack foods sold to students are limited to a maximum of:
* 35% calories from fat
* 10% calories from saturated fat
* 35% of the total weight of sugar
* 250 calories
Entree items sold to students are limited to:
* Maximum of 400 calories
* 4 grams of fat per 100 calories (36% calories from fat)
Senate Bill 965 Beverage Sales on Campus (effective July 2009)
Beverages sold to students are limited to:
* Fruit-based drinks that are composed of no less than 50% juice and have no added sweetener
* Drinking water with no added sweetener
* Two-percent milk, one-percent milk, non fat milk, soy milk, rice milk and other similar nondairy milk
* An electrolyte replacement beverage that contains no more than 42 grams of added sweetener per 20-ounce serving
To determine if a food or beverage meets the above requirements, first obtain a food label or nutritional analysis from the supplier. Then call Food & Nutrition Services at 682-8000 x4124 for assistance.
Food Safety Alert
While any food can become contaminated, moist protein foods are potentially hazardous. Do not sell the following potentially hazardous foods: meats, seafood, poultry, cooked rice, cooked beans, and cooked vegetables including potatoes, melons, tofu, eggs and sprouts.
All food must be from approved commercial sources. No home-prepared foods or foods from unlicensed food facilities are allowed.
Food handlers must:
* Wash their hands using warm water and soap for at least 20 seconds, then rinse and dry them, before handling food, before putting on gloves, after using restroom and whenever hands may have become contaminated.
* Use clean disposable gloves, tongs or single-service wax paper for serving ready-to-eat foods, unless food is completely wrapped.