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Coldwater Community Schools Chartwells Dining Services
Commonly Asked Lunch and Breakfast Questions

USDA's list of most commonly asked questions:


Q.  What is the minimum number of food items students must select in order for a school lunch to be considered reimbursable, and the student not to be charged a la carte pricing?
A.  All buildings within Coldwater Schools utilize offer versus serve, so at least three of the five required food items offered must be chosen. 
Q.  What is the minimum number of food items students must select in order for a school breakfast to be reimbursable?
A.  Students mus choose at least three of the four food items offered. 
Q.  May the State agency mandate or prohibit offer versus serve?
A.  Legislation mandates offer versus serve at the high school level.  The school district has the choice of implementing offer versus serve at middle school and below.  As stated above, all buildings in the district implement offer versus serve at both lunch and breakfast.
Q.  May a student select a second serving of any one food item to count toward the three(or four) required food items, e.g., taking a second bread or milk?
A.  Lunch-No.  All three required food items selected must be different to be counted as a reimbursable lunch.
Breakfast-A student may select two servings of either a bread or protein, however a second serving of fruit or milk will NOT count towards the breakfast requirements.
Q.  If a school also provides "a la carte" service, how can a cashier tell if "a la carte" prices should be charged?
A.  Students must be aware that a planned meal is offered that consists of five required items.  Any combination of food available that would meet the required minimum of three required food items may be sold at the school lunch unit price.  This same meal must be made available at free and reduced-prices also.  If a student chooses fewer than the three items, "a la carte" pricing must be charged.  Any additional foods that do not meet the requirements must also be charged at "a la carte" pricing.
Q.  Can the charge for lunch or breakfast be reduced if students take fewer than the five required lunch items and the four required breakfast items?
A.  No.  The National School Lunch Act requires the meals to be priced as units and charged as such.

Chartwells' most commonly asked breakfast questions:

Q.  What is the School Breakfast Program?
A.  It is a federal entitlement program that piloted in 1966 and became permanent in 1975.  Over the last 10 years the SBP has nearly doubled in participation.
Q.  How many children eat school breakfast?
A.  In fiscal year 1999 an average of 7.3 million children participated every day.  Breakfast is offered in fewer schools than is lunch - 72,000 school offered breakfast, while 96,000 schools offer lunch, with 27 million children participating at the noon meal.
Q.  What's for breakfast?
A.  School breakfasts are designed to meet one-fourth of the Recommended Daily Allowances (RDA):
Minimum Calorie and Nutrient Levels for Grades K-12 School Week Average
Calories                        554 cal
Protein                           10 g
Total Fat                        18 g* (30% of Calories)
Saturated Fat                    6 g* (10% of Calories)
Iron                                   3 g
Calcium                        257 mg
Vitamin A                     197 RE
Vitamin C                        13 mg
Grams of fat vary depending on actual level of calories offered. *Total fat not to exceed 30% of calories over a school week. **Saturated fat to be less than 10% of calories over a school week.
Q.  Why serve Breakfast?
A.  Kids like breakfast at school because they are hungry.
Kids need energy for classwork.
Parents like the SBP because it is economical and convenient.
Parents feel less guilty about morning rush if they know their kids will get breakfast at school.
It provides a place for children to go before school starts.
Children do better and feel better in school, often keeping them in school.
Gives free and reduced price breakfasts for eligible children.

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Information above provided by the USDA Food and Nutrition Services Department