Central Union School District

About Us

Support Staff

Sylvia Rios
Food Service Coordinator
[email protected]

Maggie Molina
District Cafeteria Clerk
[email protected]
Ext. 2654

Frequently Asked Questions
Food Service Goals
  • Offer nutritious food selections
  • Provide students with attractive nutritious meals at no cost to parents.
  • Store and prepare all food safely
  • Operate a fiscally sound and independent budget.
Central Union School Districts Goal is to serve healthy appealing meals made from scratch. We want our students to experience school meals with a different outlook on the meals served at our schools.

We strive to have meals made from scratch three times a week for Lunch and at least once a week for Breakfast. We incorporate a culturally diverse menu, monthly. Our Garden Bar includes a variety of fresh or canned fruits and vegetables weekly.

Our School Cafeterias celebrate National School Lunch Week in October, National Breakfast week in March, and National Lunch Hero Day in May.

Golden Pineapple Award

A new tradition was implemented in 2020 due to the significant impact employees have made during these unprecedented times. The Golden Pineapple is an award given to one district kitchen, that went above and beyond during the school year. The Golden Pineapple showcases gratitude. The winning kitchen is celebrated and hosts the annual staff meeting. It is displayed in the winner’s kitchen until the next school year when it is passed on. This Year’s Winner is Neutra School.

Golden Pineapple Award

Frequently Asked Questions

Who makes the menus for Central Union School District?
Menus are planned by the Coordinator of Food Services and based on the following menu criteria:

  • Quality-Taste, Appearance, and Overall Acceptability
  • Food Cost Benchmarks-The average cost per meal must meet established benchmarks.
  • USDA Commodity Allocations-Foods donated by the USDA are incorporated into the menus on a daily basis. These food items are high quality foods that meet or exceed food quality standards.
  • Nutrition Value-All school menus must meet the Dietary Guidelines for Americans. Lunch menus should meet 1/3 of the student’s nutritional needs. Breakfast should meet ¼ of the RDA’s and caloric needs.
  • Federal Reimbursable Meal Requirements-Central Union School District follows the National School Breakfast and Lunch Patterns for the Enhanced Food Based Meals.

Why is breakfast so important?
Research proves breakfast is the most important meal of the day. It breaks the fasting of our bodies while we sleep and gives us fuel for starting a new day. In most studies, children who eat breakfast improved their grades. Teachers observed increased attentiveness, motivation, self- discipline and concentration in students who participate in the School Breakfast program. Studies have found that children who ate breakfast make fewer mistakes and better grades.
Also, skipping meals can start poor eating habits which may lead to a risk of obesity.

Why is lunch served at school?
Research has shown that hungry children cannot learn. A child with an empty stomach is lethargic, irritable and is not able to participate fully in learning experiences. Good nutrition is critical to student achievement.

How are the lunch menus determined at each school?
The menus must meet the Dietary Guidelines for Americans, which recommend that no more than 30 percent of an individual's calories come from fat, and less than 10 percent from saturated fat. Regulations also establish a standard for school lunches to provide one-third of the Recommended Dietary Allowances of protein, Vitamin A, Vitamin C, iron, calcium, and calories.

What is Offer vs. Serve?
Offer vs. Serve (OVS) allows students to decline a certain number of food items in the meal. The goal of OVS is to allow students the option of declining foods they do not intend to eat to minimize plate waste and encourage schools to offer more food choices.

What is in a breakfast?
The components for a reimbursable breakfast is grain, milk, and fruit/vegetable.

What is in a lunch?
The components for a reimbursable lunch is protein/meat alternate, grain,  milk,  and fruit/vegetable.

What is Trans fat?
Trans fat, also called trans fatty acids (TFA), is formed when hydrogen is added to a vegetable oil to make a more solid fat like shortening or margarine. This process is called hydrogenation, and it is used to increase the shelf life and maintain the flavor and texture of foods. Trans fats behave like saturated fats by raising the “bad” cholesterol, low-density lipoprotein (LDL) that may increase your risk of coronary heart disease (CHD), a leading cause of death in the United States. Central Union School District's menu planning team work very hard to eliminate trans fats from the products we choose to the menus we serve.

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