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West Springfield School Nutrition Department takes pride in the menu we offer and strives to provide our students with healthy meals daily. We operate under the Offer vs Serve Guidelines. This allows students to make choices and reduce waste while still receiving a well balanced meal. For More information regarding Offer vs Serve, please visit USDA Offer vs Serve.
bREAKFAST
bREAKFAST
The Meal Pattern consists of 3 Food Components
(At least 4 Food Items must be offered)
You must choose at least 3 food items, including:
Fruit or vegetable
And At least two other full components
For Best Nutrition, Choose all 4
lUNCH
lUNCH
Meal Pattern consist of 5 Food Components
You must choose at least 3 food items, including:
Fruit or vegetable
And At least two other full components
For Best Nutrition, Choose all 5
To learn more about the food components, please follow the links below
Nutritional Guidelines
Nutritional Guidelines
When planning a menu, in addition to the components offered, there are several other factors to consider and guidelines to be followed to be ensure our students are receiving a nutritional diet throughout the entire week.
The West Springfield Public Schools follows the United States Department of Agriculture (USDA) Guidelines set below:
breakfast.pdflunch.pdfVegetable Subgroups to meet meal pattern requirements, include:
Dark Green
Dark Green
arugula
beet greens
bok choy
broccoli
broccoli rabe (rapini)
broccolini
butterhead lettuce
dark green leafy lettuce
chicory
collard greens
endive
escarole
kale
mesclun
mustard greens
spinach
swiss chard
romaine lettuce
turnip greens
watercress
red / orange
red / orange
acorn squash
butternut squash
carrots
chili peppers (red)
hubbard squash
pumpkin
red peppers
sweet potatoes
tomatoes
tomato juice
winter squash
legumes
legumes
black beans
black-eyed peas (mature, dry)
cowpeas
fava beans
garbanzo beans (chickpeas)
kidney beans
lentils
lima beans, mature
mung beans
navy beans
pink beans
pinto beans
soy beans
split peas
white beans
**Do not include green peas, green lima beans, and green (string) beans
starchy
starchy
black-eyed peas, fresh (not dry)
corn
cassava
cowpeas, fresh (not dry)
pigeon peas, fresh (not dry)
plantains
potatoes
taro
water chestnuts
yams (not sweet potatoes)
other
other
artichokes
asparagus
avocado
bamboo shoots
bean sprouts
beets
Brussels sprouts
cabbage
cauliflower
celery
chives
cucumbers
daikon
eggplant
fennel
green beans
garlic
green peppers
iceberg lettuce
mushrooms
olives
onions
peppers (green sweet bell, green chili)
pickles
radishes
spaghetti squash
turnips
yellow summer squash
zucchini squash
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