Executive Update
Nutrition & Menus Professional Pathways
Maximum Nutrition When Nature Delivers By Dee Carroll, Carroll Services Inc. Spring Menu Brings Peak Nutrition to School Meals
In Brief: Spring produce enhances school meals with peak nutrition. The menu includes nutrient-rich greens, fiber-packed vegetables, and antioxidant-rich berries, supporting student health and local sustainability. Two minute read
S pring vegetables and fruits reach peak nutritional value during their natural growing season, enhancing the school meal program with essential vitamins and minerals. Leafy greens provide increased iron and vitamin K, while spring peas and asparagus deliver fiber and B vitamins. Seasonal berries offer antioxidants and vitamin C, supporting student health during the active spring months. The spring menu emphasizes these nu- tritional benefits through lighter, ener- gy-boosting meals. Seasonal preparations include steamed vegetables that retain maximum nutrients, fresh fruit selections
that provide natural sweetness, and whole- grain accompaniments that deliver sus- tained energy for afternoon learning. These spring ingredients contain higher levels of nutrients compared to out-of-season alter- natives. Local farms supply fresh produce at the height of its nutritional value, reducing the time between harvest and service. This seasonal menu approach supports student nutrition and agricultural sustain-
ability while providing the energy students need for spring activities and aca- demic success.
National Month-Long Celebrations
March Celery Noodles Flour Frozen Food Peanuts Sauces Caffeine Awareness
April Florida Tomatoes BLT Sandwiches Soy Foods Grilled Cheese Sandwiches Garlic Egg Salad
May Beef Barbecue Loaded Potatoes Eggs Hamburgers Salads Salsa Strawberries
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