Food Services

 

"[Montague Charter Academy for the Arts and Sciences] (also referred to herein as “[MCA]” and “Charter School”) shall: Not discriminate against any pupil on the basis of disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sexual orientation, or any other characteristic that is contained in the definition of hate crimes set forth in section 422.55 of the Penal Code. (Ed. Code § 47605(d)(1).)"

"In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202) 720-5964 (voice and TDD).  USDA is an equal opportunity provider and employer."

MCA is responsible for the operation of its own School Breakfast Program (“SBP”) and National
School Lunch Program (“NSLP”). MCA’S kitchen serves over 800 students daily. MCA’S Café is
managed through SODEXO. MCA is a 100% free and reduced meal school. That means that
MCA’s students do not have to pay for breakfast, snack, lunch or supper. Only afterschool
students are provided with a supper meal.

In order to participate in SBP and NSLP, Café Montague must meet nutritional guidelines set by
the USDA. MCA’s Cafeteria staff has instituted higher standards and meets or exceeds
limitations on total fat, saturated fat, calories, sodium, additives and dyes, and trans-fats that are
required by law.

MCA’s menus are planned by an Executive Chef from Sodexo and Registered Dietitians to
ensure a healthy lifestyle:
We use whole grain products plus:
• We offer a variety of entrées including a vegetarian entrée each day.
• We have doubled student consumption of fruits and vegetables in the past two (2) years.
• We balance student preferences with healthy choices to offer nutritious meals.
• We bake our food; we do not serve fried food.
• We offer healthier versions of traditional favorites by using lean meats and proteins, and low fat cheese and dairy  products.
• Our menus are available on the MCA website.

 

If your child requires a special diet please obtain a “Medical Statement Request for a Special
Diet” form from the Cafeteria Manager or School Nurse. A doctor must sign the request in
order for it to be valid.

The food menu is displayed for the entire calendar month on our website throughout the
school year.

Due to the MCA “Health and Wellness Policy,” MCA will no longer allow outside food on
campus that is made at home for classroom parties without administrative approval. If
approved, packaged items that are purchased at a store with approved health regulations are
the only party items allowed. Please contact the office if you have any questions.

 

 

 

Eating Less Sodium

 

Sodium is a mineral that makes up one part of table salt, or sodium chloride. The body needs sodium to help maintain fluid levels and is important for the nervous and muscular systems. In addition to the role sodium plays in the body, sodium is added to foods for taste and to extend shelf-life. While some sodium may be necessary in our diets, most Americans eat too much sodium by either adding salt during cooking or at the table or by eating too many processed foods. Too much sodium can increase the risk of heart disease and high blood pressure and therefore should be limited. You can decrease sodium in your diet by:

 

 

• Buying fresh, plain frozen, or canned “with no salt added” 

  vegetables.

• Use fresh poultry, fish, lean meat, rather than canned or 

  processed types.

• Use herbs, spices and salt-free seasoning blends in cooking and 

  at the table.

• Read Nutrition Fact Labels on packaged foods to help you select lower sodium items.
• Avoid using the salt shaker. 

 

 

 

National Nutrition Month is an nutrition education campaign created by the Academy for Nutrition and Dietetics. The  campaign focuses attention  on the importance of making informed food choices and developing sound eating and physical activity habits. This month’s theme is all about getting your plate in better shape. Here are a few tips:

 

1. Fill at least 50%, or half, of your  plate with fruits and vegetables.
2. Add fiber rich grains or starchy vegetables on 25% of your plate.
3. Portion the lean protein-rich foods on the remaining 25% of the plate.
4. Don’t forget to quench your thirst with a refreshing glass of milk or water.

 

 

 

 

 

Weekly Vegetable Sides

beans, broccoli, carrots, celery, coleslaw, corn, green beans, peas & potatoes

 

Weekly Fruit Sides

apples, apricots, bananas, mixed fruit cocktail, oranges, peaches, pears, pineapples, raisins & strawberries

        1% White Milk or Nonfat Chocolate is available each day