About Our Menus
Through the Healthy, Hunger-Free Kids Act, USDA is making major changes in school meals, which will help us raise a healthier generation of children. The new standards align school meals with the latest nutrition science and the real world circumstances of America’s schools. The new standards are designed to ensure that students receive a balanced meal, consisting of foods from all major food groups in the right proportions to meet calorie and other nutrient needs. Many of the recipes have been modified to reduce fats, salt and sugar and to add whole grains. Our menus are created and nutritionally analyzed by a Registered Dietitian to ensure the menus are meeting the new nutritional standards required by the National School Lunch and School Breakfast Programs.
To find out more about the school meal pattern changes, a detailed chart can be found here: USDA's New Meal Pattern Regulations and Dietary Specifications.
Offer vs. Serve Program
Manor ISD participates in the Offer vs. Serve (OVS) Program. OVS is a provision in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) that allows students to decline some of the food offered. The goals of OVS are to reduce food waste while permitting students to decline foods they do not intend to eat.
OVS at Breakfast
At breakfast, schools must offer students all three required food components in at least the minimum required amounts. The components at breakfast are: grains, (with optional meats/meat alternates allowed) fruit, and milk. Under OVS, a student must be offered at least four food items and must select at least three food items one of which must be a ½ cup serving of either the fruit or vegetable component.
OVS at Lunch
At lunch, schools must offer students all five required food components in at least the minimum required amounts. The components at lunch are: meats/meat alternates, grains, fruit, vegetables, and milk. Under OVS, a student must take at least three components in the required serving sizes. One selection must be at least ½ cup from either the fruit or vegetable component.