Nutrition
Overview
Our school district is committed to serving healthy meals to children–with plenty of fruits, vegetables, whole grains, and fat-free and low-fat milk–that are moderate in sodium, low in saturated fat, and have zero grams trans-fat per serving (nutrition label or manufacturer’s specification); and to meeting the nutrition needs of school children within their calorie requirements. The school meal programs aim to improve the diet and health of school children, help mitigate childhood obesity, model healthy eating to support the development of lifelong healthy eating patterns, and support healthy choices while accommodating cultural food preferences and special dietary needs.
Monthly Menus
View a school menu available each month.
Contact Info
Vendor Info
Stock Pot
342 Pearl Street
Malden, MA 02148
Important Resources
- USDA Civil Rights Statement
- USDA Justice For All PDF
- Civil Rights Complaint Procedure
- AD-3027 Complaint Form
- Wellness Policy: English | Español | Kreyòl Ayisyen | Português
- Life-Threatening Allergy Protocol: English | Español | Kreyòl Ayisyen | Português
- CEP Meals Notice: English | Español | Kreyòl Ayisyen | Português
- Wellness Assessment Scorecard
- Media Public Release
The Fresh Fruit and Vegetable Program
The Fresh Fruit and Vegetable Program (FFVP) provides a variety of free, fresh fruit and vegetable snacks to children at eligible elementary schools. A USDA study found that FFVP students eat more fruits and vegetables than students who do not participate in the program. Schools deliver FFVP snacks along with bite-sized nutrition lessons. This encourages children to try new foods, learn about seasonal produce, and set healthy eating habits to last a lifetime.
FFVP also encourages schools to work with partners at the state and local level to support the program. Since the program began in 2008, public and private partnerships have contributed to program success and offering healthier snacks in schools.
Offer versus Serve Posters
These posters can be used as signage to educate students in selecting a reimbursable meal under Offer versus Serve (OVS).
