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 As part of the National School Lunch Program our meals provide 1/3 of the recommended dietary allowances for protein, iron, vitamin A, vitamin C, calcium, and calories. Our school lunches and breakfasts meet the applicable dietary guidelines for Americans.
District 65 follows an Enhanced Food Based Menu which provides a variety of food with a multitude of nutrients. For the enhanced based menu plan, the District is required to meet the standards provided by the USDA.
Additional Nutrition Information-Carbohydrate Counting:
If your child has diabetes, you can count carbs using this Guide
Additional Nutrition Information-A La Carte Nutritionals:
For nutritional information on our Middle School a la carte items, you can use this list
Nutrients:
The following chart indicates the nutrient levels in the District 65 lunch program to provide proper nutrition for growth and development.
Enhanced Food Based Menu Planning Options Calories and Nutrient Levels for School Lunch (school week averages)
Nutrients and energy allowances |
Preschool |
Grades K - 6 |
Grades 7-12 |
Energy allowances (calories) |
517 |
664 |
825 |
Total Fat (g) |
17 |
22 |
28 |
Total Saturated Fat (g) |
6 |
7 |
9 |
Protein (g) |
7 |
10 |
16 |
Calcium (mg) |
267 |
286 |
400 |
Iron (mg) |
3.3 |
3.5 |
4.5 |
Vitamin A (RE) |
150 |
224 |
300 |
Vitamin C (mg) |
14 |
15 |
18 |
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Total fat not to exceed 30 percent over a school week. Saturated fat to be less than 10 percent over a school week. The grams of fat will vary depending on the actual level of calories offered. Calories and
Nutrient Levels for School Breakfast (school week averages)
Nutrients and energy allowances |
PreSchool |
Grades K-12 |
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Energy allowances (calories) |
388 |
554 |
|
Total fat (g) |
13 |
18 |
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Total saturated fat (g) |
4 |
6 |
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Protein (g) |
5 |
10 |
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Calcium (mg) |
200 |
257 |
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Iron (mg) |
2.5 |
3.0 |
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Vitamin A (RE) |
113 |
197 |
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Vitamin C (mg) |
11 |
13 |
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Total fat not to exceed 30 percent over a school week.
Saturated fat to be less than 10 percent over a school week.
The grams of fat will vary depending on the actual level of calories offered.
In addition to meeting the calories and fat required for growth, the district program also focus on protein, calcium, iron, vitamin A, and vitamin C.
Protein is a macronutrient found in animal products and can also be found in some plant based products, such as soy. Protein plays an important role in metabolism. 
Calcium is found in dairy products, especially milk, or fortified cereals and juices. Bone development is dependent upon this nutrient. Calcium is especially important during the early teen years when bones grow the fastest.
There are two types of Iron found in foods; one in animal products and the other in plant based foods. The iron found in animal based foods is called heme iron and is more readily absorbed by the body. Non-heme iron found in dark green leafy vegetables, beans, and fortified cereals is not as easily absorbed into the bloodstream unless eaten with foods containing vitamin C, which helps enhance absorption. Iron is especially important for young teenage girls to avoid anemia.
Vitamin A is a fat soluble vitamin that forms and maintains healthy teeth, skin, and promotes vision. Vitamin A, also known as carotenoids, is found in eggs, milk, and cheese. Lower fat foods containing beta carotene (a form of carotenoid) are carrots, yellow squash, pumpkin, sweet potatoes, cantaloupe, grapefruit, and most dark green leafy vegetables.
Vitamin C is a water soluble vitamin responsible for the growth and repair of tissues. It also plays a vital role in wound healing. All fruits and vegetables contain some amount of Vitamin C, but foods that tend to be the highest source are citrus fruits, peppers, tomatoes, broccoli, strawberries, and juices.
Enhanced Food Based Meal Pattern for Lunch
Note: For purposes of the attached chart, a week equals five days and up to one grain/bread serving per day may be a dessert.
Enhanced Food Based Meal Pattern for Breakfast
Offer vs. Serve gives students many choices. They select three of the five lunch components. The components consist of grain, meat/meat alternate, fruits, vegetables and milk. We strongly encourage our children to take a full meal including the fruits and vegetables. Hot vegetables, raw vegetables, fresh fruit and canned fruit daily are offered daiy to encourage fruit and vegetable consumption.
Wellness Initiatives of the Food and Nutrition Services 
· Offer a variety of fruits and vegetable
· Have a majority of grain products offered as whole grains
. A la carte items are less than 30% calories from fat, 10% calories from saturated fat,
and no more than 35% calories from sugar
· A la carte items do not exceed 200 calories per food item
Nutritious School Snack Suggestions For Parents: Click Here
Support Healthy School Meals
The Food and Nutrition Services Department of Evanston/Skokie School District 65 is a self operated, nonprofit business employing over 50 nutrition services professionals at 16 of our buildings. We serve 3000 lunches and 400 breakfasts daily from our middle school production kitchens and a satellite meals program agreement in partnership with ETHS.
The food service program is operated under the federally funded National School Lunch Act and Child Nutrition Act.~ The federal laws regulating the food service programs are administered by the United States Department of Agriculture through the Illinois Department of Education.~
Nutrition Integrity
- Nutritional values of meals are evaluated over a period of a week rather than judged on a single meal or food item.
- Student meals contain adequate calories and a variety of foods to support growth, development, and a healthy weight.
- Purchasing practices ensure the use of high quality ingredients and prepared items to maximize student acceptance. Nutrition professionals continue to work with industry to develop these foods.
- Foods are prepared in ways that ensure a balance between optimal nutrition quality and student acceptance.
- Foods offered to students in addition to the school breakfast and lunch will be of optimal nutrition quality.
- The school cafeteria serves as an educational venue to promote good nutrition practices.
- Our menus have been significantly revised in recent years.~ We are hopeful that this new format will encourage students to take the fruits, vegetables, and milk that come with the lunch.
Important Links about Nutrition |
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