Food & Nutrition Services
 Annette Derouin, Food Service Director (320)231-8521 derouina@willmar.k12.mn.us |
 Crystal Goosmann,FNS Support Systems Coordinator (320)231-8526 goosmannc@willmar.k12.mn.us |
| Lisa Simons, FNS Purchasing Coordinator (320)231-8529 simonsl@willmar.k12.mn.us
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Michelle Synhorst, Nutrition Coordinator (320)231-8516 synhorstm@willmar.k12.mn.us |
Lunch at the Middle School!
| View/Print: |
| 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:
**The current newsletter can now be found under the Healthy Family Newsletter tab on the left hand side of the page.
October 2011 - Volume 7 Issue 2
Dietary Guidelines
National School Lunch Week
Got Milk?: Does Your Child Drink Enough
Roasted Butternut Squash
September 2011 - Volume 7 Issue 1
Food & Nutrition Services
Farm to School Month
Breakfast: Most Important Meal
Fast-Baked Apples
Offer vs Serve: What Does It Mean
May 2011 - Volume 6 Issue 9
Food Safety During Summer Picnics
Bison Hotdogs
April 2011 - Volume 6 Issue 8
Danger: Energy Drinks Not For Kids
Sprouting Potatoes
March 2011 - Volume 6 Issue 7
Green Fruits and Vegetables
Healthy, Hunger-Free Kids Act of 2010
February 2011 - Volume 6 Issue 6
Red Fruits & Vegetables
Marinated Black Bean Salad
January 2011 - Volume 6 Issue 5
Fresh Fruit & Vegetables - They Are Good For All of Us!
Blue & Purple Fruits & Vegetables
December 2010 - Volume 6 Issue 4
Tan & White Fruits & Vegetables
Three Grain Pilaf
November 2010 - Volume 6 Issue 3
Fresh Fruit & Vegetable Program Offered at Roosevelt & Kennedy Elementary
Wild Rice
October 2010 - Volume 6 Issue 2
National School Lunch Week Oct 11-15
Farm to School Feature: Honey
September 2010 - Volume 6 Issue 1
Farm to School (F2S)
Sprouting potatoes
Currrent meal pricing at WPS
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 2011-2012
A New Application for Education Benefits
is Needed Each Year!
Meal Prices for the 2011-2012 School Year
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Pricing:
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K – 5th grade
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6th – 8th grade
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9th – 12th grade
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Breakfast –
Paid |
No Charge
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No Charge
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$1.15
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Breakfast – Reduced
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No Charge
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No Charge
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No Charge
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Breakfast –
Free |
No Charge
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No Charge
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No Charge
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Lunch –
Paid |
$1.80
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$1.95
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$1.95
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Lunch –
Reduced |
$0.40
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$0.40
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$0.40
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Lunch –
Free |
No Charge
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No Charge
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No Charge
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Milk
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$0.30
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$0.30
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$0.30
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Adult Price Meals
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$1.70 brkft/
$3.50 lunch |
$1.70 brkft/
$3.50 lunch |
$1.70 brkft/
$3.50 lunch |
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Ala Carte Pricing
*Prices subject to change. Review with your student for usage. |
Limited availability
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Price Range
$0.25-$2.00 |
Price Range
$0.25-$2.00 |
Food Service Staff
Annette Derouin
Director of Food & Nutrition Services
phone: 231-8521
derouina@willmar.k12.mn.us
Crystal Goosmann
FNS Support Systems Coordinator
phone: 231-8526
goosmannc@willmar.k12.mn.us
Lisa Simons
FNS Purchasing Coordinator
phone: 231-8529
simonsl@willmar.k12.mn.us
Michelle Synhorst
FNS Nutrition Coordinator
phone: 231-8516
synhorstm@willmar.k12.mn.us