NutriStudents K-12 offers menus for every meal schools serve today – all certified by our Registered Dietitian to USDA guidelines for the School Breakfast Program (SBP), National School Lunch Program (NSLP), Smart Snacks or CACFP After-School Snacks/Dinner. We have a full 40-week menu rotation for every NSLP age category, 4-day, 5-day and 7-day programs. Each NSLP menu week has the option of being paired with planned vegetables or a fruit and vegetable (salad) bar. And all weeks can be used interchangeably - use one week, a few or all the weeks, in any order. Use exclusively or to supplement your existing menu weeks.
We can meet your needs for delicious meals for:
• Meals in the Classroom
• Meals in the Cafeteria
• Grab and Go Meals
• Take-away meals for Distance Learning
• PreK CACFP
• Adult CACFP
Each lunch menu has a wide variety of fresh, tasteful entrees and delicious side dishes, with each week meeting the respective program's certification guidelines for calories, sodium, whole grains, fruits and, if applicable, each vegetable subgroup. We creatively use spices, vegetables and whole grains to create flavorful entrees that include many student favorites and ethnic specialties.
With our Breakfast Menu Builder, you can build a year's worth of breakfast menus with a few clicks and print the calendar report and food production reports effortlessly. Contact us for a demo to see this handy tool at work.
At-risk, after-school dinners
You don’t want food waste but often it may seem as though kids don’t want what you’re serving. The NutriStudents K-12® platform helps keep everyone happy with our wide variety of RD-certified, kid-tested and approved menus, all with flavorful entrees paired either with NutriStudents K-12 inventive side dishes and luscious fruit or a fruit and vegetable bar.
USDA-compliant meals not pleasing to students end up in the garbage. That’s why kids test every entree on NutriStudents K-12 menus for taste, texture and presentation before it is added to our menus.
We know, based on our 30 years of experience in school foodservice, students have biases for or against color, texture, appearance and taste. For them to accept our menus and look forward to eating our food, we need to take all these factors into consideration.