Food & Nutrition Services News
March 15, 2017
Nourishing our students to they are ready to learn!
Dear TTUSD Families,
Spring is upon us and we are excited to have our salad bars filled with an increase
 of local produce varieties as the weather becomes warmer. Juicy fruits such as str awberries and delicious vegetables will be available to students from farmers within 200 miles of our district boundaries.

In March we are embracing and celebrating National Nutrition Month. The month kicked off with  National School Breakfast Week on March 6-10. We encourage all of our students to start the morning off right by "breaking" the fast after a good night's rest! We offer school breakfast before school and during mid-morning breaks at all schools ex cept Truckee Elementary (breakfast before school only). Our breakfast entrees include fresh-made egg, cheese and sausage sandwiches and egg breakfast burritos. We also offer grab-and-go items like yogurt and a breakfast bar made with whole grains or whole grain cereal, which are both paired with fresh fruit and milk.

Happy Spring,

Kat Soltanmorad, RD
Director, Food & Nutrition Services
TTUSD's Policy and Procedures on Meal Charges
Any student who visits the school cafeteria requesting a meal will be provided a meal and charged for it. Unique to the Tahoe Truckee Unified School District is that no child is ever denied a meal because they do not have funds on their account or money on them to pay for a meal. If there are no funds on their account, we allow students to "charge" their meal and parents are billed at a later date. We have this philosophy because we know that students who are ready to learn, have greater attention spans and improved academic scores when they are provided a healthy meal.

Please be aware that unless parents fill out a "No Charge Form" and submit to the TTUSD Food and Nutrition Department, students will be allowed to charge meals to their account. Meal charges may include a la carte items such as milk, fruit or full entrees.

Forms must be received in the Food and Nutrition Department in order to disallow meal charging for students. Families may call or email the request as well to the Food Services Department at anytime.

Our pre-payment options as well as our "no charge" form can be found here.

St. Patrick's Day Wellness Tip!

Celebrate St. Patrick's Day with healthy options that either include healthy food and beverage options or activities that exclude food altogether. Check out our St. Patrick's Day brochure and Wellness Policy handout.

THE B-FIT Theme for March is "Put your best fork forward!"

As part of March's National Nutrition Month, we have a handful of tips to help you and your family "put your best fork forward."
  • Create an eating style that includes a variety of your favorite, healthful foods.
  • Practice cooking more at home and experiment with healthier ingredients.
  • How much we eat is as important as what we eat. Eat and drink the right amount for you!
  • Find activities that you enjoy and be physically active most days of the week.
Farm to School 
Thanks to the Tahoe Food Hub, we were able to provide delicious blood oranges and  kiwis to all of our students this month!The harvest of blood oranges from the Pine Hill Orchards in Loomis were amazing! Shared Abundance Organic Farm in Auburn provided kiwis again this month that are sweet, soft to the touch, and delicious.

If you have Farm to School ideas or resources to share, please contact us! We are always exploring new opportunities to partner and bring fresh produce to our students. Learn more about the Farm to School movement.
March's Harvest of the Month is Celery
Celery is one of the most versatile vegetables in the garden with its flavorful seeds, pale green leaves and stalks, and roots. It provides a crunchy snack whether you have it all by itself or round out the nutrients and serve it with peanut butter or hummus. Celery also provides a great addition to tuna or egg salad or a stir fry dish. It can also add an aromatic flavor to pot roast and vegetable soup.

Pascal is the celery variety seen most often in the United States. Since celery is a cool-weather crop, it's best planted early in climates where the winters get cold and summers are hot.