Food & Nutrition Services
 Annette Derouin, Food Service Director (320)231-8521 derouina@willmar.k12.mn.us |
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 Crystal Goosmann,Food Service Assistant (320)231-8526 goosmannc@willmar.k12.mn.us |
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| Current Food Service Menus |
| Order Form (Spring 2009) for meals on field trips, picnics & other outdoor activities |
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Three Minnesota Schools Awarded Breakfast Grants
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St. Paul, MN – Three schools in Minnesota have been recognized for their innovative school breakfast programs. Expanding Breakfast Awards, totaling $8000 from the Midwest Dairy Council were given to Roosevelt Elementary School, Willmar School District; Discovery Elementary School, Buffalo School District; and Holdingford School, Holdingford Public Schools. Read more... |
Parents: Sign up for Campus Portal to view meal account balances.
Campus Portal Sign-Up Forms - Parents
Link(s) to activation key form
English: If you are a parent and want to see all of your students
Spanish: Haga clic aquí si Ud. es un padre de familia y quiere ver la información de todos sus hijos
Somali: Haddii aad Tahay Waalid Aadna doonaysid in aad Aragto Dhammaan ardaydaada Macluumaadkooda -- Halkan Riix
The Healthy Family
A Newsletter from the Food & Nutrition Services Department
Link(s) to issues in PDF format:
April 2009
Fresh Fruit and Vegetable program Grants!
5 A Day The Easy Way
Get Rid of Plastic Bags...And Plastic!
February 2009
School Lunch: Good for Kids and Good for Your Wallet!
Farm to School Farmer's Market Feature: Wheat
Whole Grains-Facts
January 2009
New Year's Resolutions
Farm to School Farmer's Market Feature ~ Dairy Products
Recipe - Yogurt Parfaits
Cheese Facts
December 2008
Holiday Cheers! A Drop for Your Bucket
Holidays = Joy, Celebration and Food
Farm to School Farmer's Market Feature ~ Garlic Mashed Potatoes
Nutrition Facts and Recipe
Honey of a Cornbread Recipe
November 2008
What's For School Lunch? Healthy School Meals Found Here!
Farm to School Farmer's Market Feature ~ Locally Grown Wild Rice
The Big Thaw- Defrosting Dos and Don'ts
October 2008
Focus on Fruits-Vary Your Veggies
National School Lunch Week
Farm to School Farmer's Market Feature ~ Locally Grown Apples
Apple Recipes
September 2008
School Meals Program
Break the Fast
Recipe for Corn on the Cob
What is Offer Versus Serve
A Closer Look at the Nutrient Analysis on the School Lunch Menus
| Nutrients | Grades K-4 | Grades 4-6 | Grades 7-8 | Grades 9-12 |
| Calories | 640 | 706 | 783 | 846 |
| % of Cal. - T. Fat | 30% | 30% | 30% | 30% |
| % of Cal - S. Fat | 10% | 10% | 10% | 10% |
| Carbs | 45-60% of Calories | 45-60% of Calories | 45-60% of Calories | 45-60% of Calories |
| Fiber (grams) | 5 - 10 | 5 - 10 | 5 - 10 | 5 - 10 |
| Protein (grams) | 8.78 | 11.26 | 15.2 | 16.7 |
We analyze our menus in order to ensure that each student is getting a high nutrient diet and adequate calories in order to promote growth and health as well as reduce the risk of chronic disease. Many children are not getting adequate calcium, potassium, fiber, magnesium, vitamins A, C, and E. Food and Nutrition Services will provide menus which meet these nutrient needs based on the Federal guidelines (see above Table ) while providing varied and nutritious meals.
What are nutrients? Nutrients make up the food we eat and include carbohydrates, protein, fat, vitamins, minerals and water.
Where do calories come from? Carbohydrates, protein and fat provide us with the calories our bodies use for energy.
What about fat, isn’t 30% of calories from fat a lot? Fat-free is not better when is comes to fat. Fat supplies energy, essential fatty acids and is important for the absorption of the fat-soluble vitamins (A, D, E, K and carotenoids). The type of fat is as important as the quantity of fat. Saturated and trans fatty acids can increase cholesterol levels (especially the bad cholesterol, LDL, think solid at room temperature: stick butter, solid shortening, lard, high fat cuts of meats, high fat dairy products like whole milk and cheese). A low intake of fats and oils (less than 20% of calories) increases the risk of inadequate intakes of vitamin E and of essential fatty acids and may contribute to unfavorable changes in HDL or good cholesterol levels and triglycerides. A low fat diet is one that is about 25-35% of calories from fat and has less than 10% of calories from saturated fat. In order to keep fat at 30% of total calories extra margarine cups will not be offered when gravy is on the menu.
Food Service Information
Updated for 2009-2010
A New Application for Education Benefits is Needed Each Year!
Meal Prices for the 2009-2010 School Year
Grades K-5: No Charge
Grades 6-8: No Charge
Grades 9-12: $1.10
Reduced Price for Breakfast
Grades K-12: No Charge
Adult: $1.65
Grades K-5: $1.70
Grades 6-8: $1.85
Grades 9-12: $1.85
Reduced Price for Lunch
Grades K-12: $.40
Adult: $3.00
Extra Milk: $.30 per carton
Ala Carte: $.25 - $1.35 per item
*Prices subject to change. Review with your student for usage.
Links to sites about food, nutrition & health
www.schoolnutrition.org
www.mnsfsa.org
www.eatright.com
www.vegcooking.com
www.familyfoodzone.com- Nutrition & health information for parents.
Food Service Staff
Annette Derouin
Director of Food & Nutrition Services
phone: 231-8521
derouina@willmar.k12.mn.us
Crystal Goosmann
Applications, Claims and Accounting Assistant
phone: 231-8526
goosmannc@willmar.k12.mn.us