Smarter Lunchrooms Scorecard.pdf

Cafeteria staff politely prompt students to select a fruit or vegetable, and one entrée is identified as the featured entrée-of-the-day with a creative name. Creative names are used for featured items, and a reimbursable meal is identified as the featured combo meal. The combo meal is displayed on a sample tray or photograph, and signs show students how to make a reimbursable meal. At least two kinds of fruit and vegetables are offered, and sliced or cut fruit is available. A variety of mixed whole fruits are displayed, and fruit is offered in at least two locations. Vegetables are offered on all service lines, and both hot and cold vegetables are available. A serving of vegetables is incorporated into an entrée item, and self-serve spices and seasonings are available. Pre-packaged salads or a salad bar is available, and milk cases are kept full throughout meal service. White milk is offered in all beverage coolers, and 1% or non-fat white milk is identified as the featured milk. The lunchroom is branded and decorated, and attractive food posters are displayed. A menu board with today’s featured meal options is readable, and the lunchroom has a clear traffic pattern. Student artwork is displayed, and students are involved in the development of creative names for menu items. A monthly menu is posted, and nutrition education is incorporated into the school day. The school participates in food promotion programs, and Smarter Lunchrooms strategies are included in the Local School Wellness Policy.