Sea Cliff Nutrition Committee. The Apple People

Sea Cliff Nutrition Committee. The Apple People

Wednesday, December 15, 2010

What's for Lunch - Thurs., 12/16

White Meat Chicken Nuggets
BBQ Dipping Sauce
Herb & Garlic Potato Wedges
get more sides from the ...
Salad Bar Lunch!

These are better chicken nuggets than last year -- but they are still fried, frozen Tyson "quality" chicken nuggets.  They are served with a fresh fruit and a fresh vegetables - huge improvements over last year (see all "additives" labels for more details) but this lunch still trains kids to think they should eat fast food, junk food and kids' meals instead of more nutritious whole foods.  Here are the ingredients for the chicken nuggets so you can decide for yourself:  Chicken, water, salt, and natural flavor. BREADED WITH: Wheat flour, water, wheat starch, white whole wheat flour, salt, yellow corn flour, corn starch, dried onion, dried garlic, dried yeast, brown sugar, extractives of paprika, and spices. Breading set in vegetable oil.   The BBQ dipping sauce is organic.

But there is another choice - students can choose the salad bar as lunch.  Here's what they can probably expect:  The bar will have two kinds of cheese, chic peas, romaine lettuce, and raw vegetables among other things - including croutons. At Sea Cliff at least, the salad is put together by the cafeteria workers to order for the kids.  The dressings are Balsamic Vinegar, Ranch and Caesar. Click each one to be linked back to ingredient lists. Read about Balsamic Vinegar here: filtered water, organic soybean oil, organic balsamic vinegar, organic sugar, salt, organic white vinegar, organic minced garlic, organic garlic powder, organic onion powder, organic black pepper, organic red bell pepper granules, xantham gum.

The potato wedges are plain, frozen potatoes quarters - a USDA commodity food. We seaason and bake them.

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