Menus

IMPORTANT

Due to the nationwide shortage of food, equipment, and paper/plastic supplies, PUSD is having difficulty acquiring the products necessary to provide many of the meals and Smart Snacks required to support our menus.  As a result, our menus are subject to change and may not reflect your preferred choices or the food items being served.  We are working with our distributors to minimize this as much as possible, but our food distributors are also experiencing the same supply and labor shortages.  We apologize for any inconvenience this may cause and appreciate your patience and understanding.

Foods and beverages served by PUSD Food and Nutrition follow federal, state, and local nutrition requirements based on the Dietary Guidelines for Americans and the USDA MyPlate food guide.  Meals are planned, prepared, and served by a team of qualified child nutrition professionals, including a registered dietitian.

School breakfasts and lunches are offered at every school and follow meal pattern requirements for the School Breakfast and National School Lunch Programs. 

School Breakfast Program

School Breakfast provides students with 1/4 of their daily calories and key growth nutrients.  A typical breakfast consists of a whole grain entrée, fruit or vegetable, and milk.  Breakfasts are also limited in sodium, calories, saturated fats, and contains zero Trans fats.  Students must take at least 1/2 cup fruit (juice or vegetable) with every breakfast.

School Lunch Program

School Lunch provides students with 1/3 of their daily requirement for calories and key growth nutrients.  A typical school lunch includes an entree with protein and whole grain-rich breads or grains, fruits, vegetables, and milk.  Students must take at least 1/2 cup fruit and/or vegetable with every lunch.  

A la Carte Choices

In addition to complete school meals, a la carte foods and beverages ("Smart Snacks") are available for purchase at middle and high schools.  All a la carte choices meet strict California Smart Snacks in School nutrition standards for calories, fat, saturated fat, sugar, Trans fat, and other nutrients.

 Food Safety

Food safety and sanitation are critical ongoing processes that require strict procedures and training.  All Food and Nutrition Supervisors and elementary staff members are certified food safety employees who have passed a state-approved food safety certification examination.  Hazard Analysis Critical Control Point (HACCP) standards have been implemented at all Nutrition Centers.  HACCP requires supervisors and staff to follow specific processes in the day to day operations to assure that food safety standards are being met at all times.  These processes are documented and monitored at all levels.