North St. Paul-Maplewood-Oakdale ISD 622

SchoolDistrict 622

Announcing NutriSlice -  ISD 622's new free Menu Mobile App
  • Download the free Nutrislice App to get all of the Nutritional Information on any of your devices! 
  • Complete carb counts available on Nutrislice!
  • Menus!
  • Photos of foods!

 
Disclaimer for Nutrition and Ingredient Information 
District 622 provides nutritional and ingredient information for school menu items because some of our families have concerns about dietary allergies, sensitivities or restrictions. Others have concerns for ethnic or religious reasons. We have compiled lists of nutritional information and menu ingredients for school menu items. This information is not intended to be used for medical purposes or as nutritional advice. We make every effort to provide accurate information; however, we do not guarantee the accuracy of the nutritional or ingredient information.
 
USDA Requirements
The United States Department of Agriculture (USDA) requires that school lunches provide 1/3 of the Recommended Dietary Allowance (RDA) for protein, calcium, iron, vitamin A, and vitamin C as well as 1/3 of the calories needed by growing children, based on appropriate age/grade. School breakfasts must provide ¼ of the RDA for the same five nutrients and ¼ of the necessary calories appropriate for the age/grade. Our nutritional information lists reflect those requirements; however, children may consume larger or smaller amounts than the stated portion size.
 
Ingredient Lists 
Our ingredient lists are based on the best information available from manufacturers and vendors. The information is accurate to the best of our knowledge on the date it was compiled from manufacturer‘s or vendor's data. In accordance with the Food Allergen Labeling and Consumer Protection Act, the major allergen ingredients of milk, eggs, fish, peanuts, tree nuts, soybeans, wheat and shellfish are to be identified on food labels. However, food manufacturers are not required to declare these same allergenic ingredients which may be introduced through cross contact. Cross-contact contamination may occur during harvesting, transportation, manufacturing, processing and storage.
 
Even though we make ingredient lists available, we cannot guarantee the absence of major food allergens in menu items. Sometimes vendors will substitute similar brands without notice. If your student is anaphylactic to certain foods, you are responsible for their selection and consumption of any food product sold or provided by the school and need to be aware of the potential hazards associated with the consumption of food not provided from home.
 
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