Fruit and Vegetable ProgramFile Manager -> fruitandvegetableprogram.jpg

Make at least half of your plate Fruits and Vegetables

Our Nutrition Servies Department has implemented a fresh fruit and vegetable program to provide students with a wide variety of healthy fresh fruits and vegetables. The purpose of the program is to increase fresh fruit and vegetable consumption in elementary schools and it has proven successful in introducing students to a variety of produce that they otherwise might not have had the opportunity to sample.

Eating a diet rich in fruits and vegetables will help to keep you healthy in so many ways. Try and choose more vegetables and fruits at home. Go for color and variety—dark green, yellow, orange, and red.

School meals include fruits and vegetables with every serving and most people should aim for at least nine servings (at least 4½ cups) of vegetables and fruits a day, and potatoes don’t count. Go for a variety of types and colors of produce, to give your body the mix of nutrients it needs. Some  of the best choices are dark leafy greens, cooked tomatoes, and anything that’s a rich yellow, orange, or red color.

Most fruits and vegetables are naturally low in fat, sodium and calories, and none have cholesterol. Fruits and vegetables are important sources of many nutrients, including potassium, dietary fiber, folate, vitamin A, and vitamin C. The health benefits of a diet rich in vegetables and fruits is clear: they help to reduce risk for heart disease, they may help to protect against certain types of cancers, reduce the risk of obesity, and type 2 diabetes.

Fresh Fruit and Vegetable Program

Good News . . . . . Fresh Fruit and Vegetable Grant!Global -> fruitandvegetableprogram.fw.png

We are very excited to have nine (9) of our elementary sites awarded the 2018-19 Fresh Fruit and Vegetable Program (FFVP) Federal Grant, including;

  • Baker
  • Cogswell
  • La Primaria
  • Maxson
  • Miramonte
  • Parkview
  • Payne
  • Twin Lakes
  • Voorhis

With this funding we are able to offer our students fresh fruits and vegetables before recess three days each week.  This is in addition to the fresh fruits and vegetable offered during their regular breakfast, lunch or snack programs.

With the help of teachers, school nurses, parents and food service staff the funding will enable us to promote good health, nutrition and physical activity. We will be able to provide nutrition education, materials, needed equipment and staffing during their regular school days and special events.

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