At each elementary, we feature self serve fruit and vegetable bars to expose students to a variety of healthy foods. By providing three vegetables, a fresh fruit and a canned fruit, the students can pick their favorite items, instead of passing up one choice offered on a menu because they don’t care for it. We will introduced the students to a greater variety of fresh fruit including Pomegranate, Rhubarb and Bartlett Pears, just to name a few.  We also serve a whole grain white bread, to insure students get the grains they need.

French Fries (which are considered a vegetable) are baked rather than deep fried in all elementary schools, and we have switched to Trans Fat Free potato products and oil.  Intermediate and High School students have also been encouraged to try other vegetable options which are offered with meals.

Desserts are considered a treat with lunch, and are served occasionally on the menu. Other changes we have made include using more reduced calorie dressings, light mayonnaise and portioning condiments by using packets.

Commodities

Part of the funding of the National School Lunch Program comes to the district in the form of USDA donated commodities. As students tastes have changed, the types of foods offered as commodities have changed with them. Rather than receive whole Turkeys as in the past, we now receive processed items such as Turkey Mini Corn Dogs, Chicken Nuggets, Fully Cooked Hamburger Patties, Pizza Dippers and Taco Meat. These items are prepared using ingredients that help lower the fat and salt they contain. For example, cheese products are made with part skim milk, and beef products have added soy or turkey. We also receive some of our canned fruit and frozen vegetables as commodities.

Cooking

In order to meet the nutritional requirements of our meals, we take specific steps when preparing food items. Ground Beef is rinsed after cooking to skim off fat, and ground turkey is added when possible.  At the Elementary Schools, all products that are typically deep fried, (chicken nuggets, chicken patties, popcorn chicken) are baked in ovens with no oil added. We do not add butter or margarine when cooking vegetables and they are steamed to maintain their valuable nutrients.  Salt is not offered as a condiment at Elementary and Intermediate Schools, and we use pepper and other fresh herbs for seasoning.

A la Carte

A la Carte items are snacks that students may purchase that are not part of a meal. They are offered to Intermediate and High School students only, and are intended to compliment a meal rather than replace it. For that reason, we follow the USDA price guidelines so that a meal is always a better value than purchasing items separately.  All A la Carte items we sell are approved by USDA guidelines, although we have limited high fat A la Carte items, and introduced more baked and lo-fat snack items in their place during the past two years. We have begun to source products recommended by the Alliance for a Healthier Generation, and made other changes as requested by the school district's Wellness Committee.

Every day our body requires a certain amount of energy from carbohydrates, protein and fats to function properly. Because no single food provides all of the nutrients our body needs, eating a variety of foods ensures that we get all of the necessary nutrients and other substances associated with good health. 

Good nutrition and physical activity are two essential parts necessary for the long-term health of our customers. The link between nutrition and learning is well documented. Healthy eating patterns are essential for students to achieve their full academic potential, full physical and mental growth, and lifelong health and well-being. Healthy eating is demonstrably linked to reduced risk for mortality and development of many chronic diseases as adults. We believe schools have a responsibility to help students and staff establish and maintain lifelong, healthy eating patterns. 

For this reason, Taher Inc. has embarked on an Initiative called Food 4 Life.  We are committed to the health, wellness and responsible eating habits of our customers in each of the 4 stages of life in which we serve them.  As Students in K-12 Schools, Young Adults in Colleges, Adults in the Businesses we serve, and for the Senior Citizens in the Elderly Feeding Programs we provide meals to.

Our mission and commitment is to provide high quality, fresh wholesome foods and nutritionally-balanced and appealing menu selections to every customer. To this end, we will strive to offer more food products which are minimally processed. We believe this allows our customers to increase the consumption of natural fibers and other natural ingredients while decreasing caloric intake, saturated fat, trans fat, added sugars and artificial ingredients.

To help students understand individual responsibility and make informed decisions, one of our specific goals is teaching proper eating habits which reinforces the belief of moderated consumption in all food groups. 

We constantly seek new recipes and products which mirror our commitment for culinary excellence by combining nutrition and taste. All of our products meet strict nutrition guidelines which include the use of only non-hydrogenated oils in our fryers, minimizing the intake of trans fats by our customers and the reduction of products containing high fructose corn syrup as a primary ingredient.

We will incorporate fresh, regionally-grown fruit or produce, organic and natural products, and unprocessed and preservative-free foods whenever feasible. Our menus are analyzed for nutrient balance and each of our recipes meets our stringent standards promoting the well-being of our customers. We encourage the consumption of fresh fruit, vegetables and whole grains - such as wild rice, barley, quinoa, couscous and brown rice, in their natural forms.

Our Food 4 Life flyer, published quarterly by our Wellness & Nutrition Department, will feature articles of interest geared toward all of our customers. Every issue will incorporate tips on healthy lifestyles, nutrition myths, environmental issues and new food trends, and will feature seasonal promotions.

At each elementary building, we post nutrition tips aimed at younger students, to help build good eating habits. We are promoting Nutrition Month with nutrition display boards in the cafeterias. Students will see a comparison of sugar and fat contained in the popular foods they eat, to help them understand the impact good choices makes on their health.

We understand the changing environment and the concern of rising childhood obesity. We will continue to evaluate the lunch program as new information is received, and make changes as necessary to comply with USDA guidelines and any local policies.

I would also be glad to speak to anyone who needs more information or has concerns about Nutrition and our school lunch program.

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Wellness Policy
In the Child Nutrition and WIC Reauthorization Act of 2004, the U.S. Congress established a new requirement for all local agencies with a federally funded National School Lunch Program.  All local school districts are required to develop and implement wellness policies by the start of the 2006-07 school year.  In response to this requirement, our school district formed a committee made up of parents, administration, faculty, and students to develop a wellness policy.

Click here to view our school district's current wellness policy and action plan.

Nutritional Analysis
We have included a Nutritional Analysis of some common menu items. Parents can use the analysis of everyday favorites to help students make the best choices for a well balanced diet.  In addition, we complete an analysis of the specific menu written for Shorewood School District, and update this information monthly.  If you have additional questions regarding specific ingredients for menu items please contact the Food Service Office at 414-963-6914.

Harvest of the Month

Month	Fruit	Vegetable
September	Melons	Tomato
October	Local Apple	Cabbage
November	Pear	Winter Squash
December	Avocado	Rutabaga
January	Clementine	Carrot
February	Star Fruit	Sunchoke
March	Pineapple	Potato
April	Grapes	Mushroom
May	Lime	Asparagus
June	Pluot	Snow Peas
July	Nectarine	String Beans
August	Cherries	Beet