Breakfast /Lunch Program

Please click on this link for information on menus, prices and Free & Reduced lunch applications.

https://www.rsd13ct.org/Our-District/Central-Services/Food-Services/index.html

• Welcome to Regional School District 13
• Foodservice webpage

  Our goal is to provide the students of RSD-13 a variety of healthy and nutritious food choices. Our meals meet the National School Lunch Program, School Breakfast Program and the Healthy Food Certification  guidelines that include limiting fat & saturated fats as well as providing the recommended dietary allowance of protein, calcium, iron and vitamin A & C. All meals consist of the 5 food components; proteins, dairy, whole grains, fruits & vegetables.

Healthy eating patterns are essential for students to achieve their full academic potential, full physical and mental growth, and lifelong health & well-being. Schools have the responsibility to help students and staff establish and maintain lifelong healthy eating.

Expanding Fluid Milk Options in Child Nutrition Programs

This final rule with comment period (“final rule”) expands fluid milk options by allowing schools and child and adult care providers participating in Child Nutrition Programs to offer whole and reduced-fat milk to participants two years and older. This rule codifies milkfat requirements following enactment of the Whole Milk for Healthy Kids Act and supports the statutory requirements for meals to align with the goals of the Dietary Guidelines for Americans. By removing previous fluid milkfat-content restrictions, this deregulatory rule restores flexibility to Program operators, allowing them to offer a greater variety of fluid milk options, including whole and reduced-fat milk, to meet the nutrition needs and preferences of the children and adults they serve.

Video on How to complete the application

• Free and Reduced Application and Instructions English

• Free and Reduced Application and Instructions Spanish

 

• School Lunch Menus

If your child is lactose intolerant and would like the district to allow your child to substitute their lunch beverage choice for an approved milk substitute, you will need to provide a note from your physician acknowledging this disability.   The district does not offer milk substitutions for non-disability students or for students whose culture, religion or ethical beliefs preclude the consumption of cow’s milk.  For those students with a recognized disability who cannot consume cow’s milk, the school will omit or substitute fluid milk based on the written statement from a licensed physician. The written request from the medical authority must identify the student’s medical or other special dietary need that precludes the consumption of cow’s milk.  No other information is required.
 
 ALLOWABLE FLUID MILK SUBSTITUTES

School districts can choose to offer one or more allowable fluid milk substitutions. These include low-fat (1%) or less lactose-free or lactose-reduced milk or an allowable nondairy beverage (such as soy milk) that meets the USDA nutrition standards for milk substitutes. The USDA recommends that lactose-free or lactose-reduced milk is the first choice for a student who has lactose intolerance.School districts can choose to offer only one milk substitution. For example, the district can choose to offer only low-fat lactose-free milk. If a student decides not to take this substitution, the district is not obligated to offer any additional milk substitutions.  A nondairy beverage that meets the USDA nutrition standards for milk substitutes could also be offered, but is not required.
 
 JUICE AND WATER SUBSTITUTES

Juice and water cannot be offered as milk substitutes for nondisabled children at any time. If a school district chooses to make milk substitutions available, they must include either low-fat (1%) or less lactose-free or lactose-reduced milk or a nondairy beverage that meets the USDA nutrition standards for milk substitutes.  Lactose-free or lactose-reduced milk (low-fat (1%) or less) and nondairy beverages are the only two options that are allowed for milk substitutions in the USDA school nutrition programs.