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The Nutrition Service surveys are available for students and staff to complete by May 3, 2019.

Your feedback is important and helps to meet the Nutritional needs and Requirements of the students we serve.

April Menus

Breakfast Text Menu-Opens in Word

Lunch Text Menu-Opens in Word

Dinner Text Menu-Opens in Word

 

Breakfast Menu

April Breakfast picture menu

Lunch Menu

April Lunch Picture Menu

Dinner Menu

April Dinner Picture Menu

Nutritional News for April 2019

April 8…….Birthday Dinner
April 19…….Professional Development Day
April 22……School Closed

Deviled Eggs (great way to use your leftover Easter Eggs)-50 calories per 1 egg

6 eggs
1 ½ Tablespoon prepared mustard
1 ½ Tablespoon mayonnaise
¾ teaspoon garlic salt
¾ teaspoon onion powder
1 ½ pinch paprika for garnish

Hard boil the eggs, cut in half and take out the yolk, set aside the white part of the egg. Add in all the other ingredients with the egg yolk and beat on low with mixer until light and creamy. Fill the white part of the eggs with the egg yolk mixture and place in the fridge until ready to serve.

 

 

Dietary needs of the young athlete

Foods and beverages marketed for “sports” are not the key to improve sports performance. Many sports foods and drinks, like energy bars are marketed to athletics, but most children do not require these things to meet their energy and nutrient needs. Children who eat a healthy well-balanced diet are most likely getting the energy and nutrients needed to perform well in sports.

Carbohydrates: Carbohydrates provide energy for the body. When you are choosing Carbohydrates, look for whole-grain foods like brown rice, whole-grain bread, pasta and cereal, and lots of fresh fruits and vegetables.

Protein helps build and repair muscles. Most children get plenty of protein from a balanced diet. Protein-rich foods include fish, lean meat and poultry, dairy products, beans and lentils, nuts, soy products, and nut butters.

Fat: Fat plays an important role in the body, as long as you eat the right amount. Good food sources of fats include avocado, nuts and seeds, nut butters, and plant oils like olive oil.

Hydration: It is important for young athletes to drink plenty of fluids. Dehydration can wipe out an athlete’s strength and coordination and may even lead to heat-related illness. Children must drink water or other fluids every 15 to 20 minutes during physical activity. It is also important to drink following activity to restore fluid lost through sweat. Sport drinks are an option, but plain water is usually best to keep children hydrated. Sport drinks are designed to provide energy in the form of sugar and replace electrolytes that are lost in sweat. Sport drinks are a good choice when children are sweating and active for more than an hour.

Feeding young athletics during and after events is important. The meal itself should not be very different from what they were eating during training or even the off-season. A meal three hours or more before activity should have plenty of carbohydrates, a moderate amount of protein and be low in fat. If a child must eat sooner than three hours before an event, serve a light snack like fruit, veggie juice, energy bar or even toast. Following the game or event, children should have a quick snack to replace the Carbohydrates, like milk. Once home, the athletics will be ready for a healthy balanced meal containing Carbohydrates, protein, and fat (chicken, salad, broccoli and rice). Remember, athletic performance may require a slightly enhanced diet, but it is always important to feed your child healthy meals and snacks no matter what the season

School year 2018-2019 Breakfast and Lunch Prices

PK-5 grade-$2.45
6-8 grade-$2.65
9-12 grade-$2.65
BTL-$2.65

Reduced Breakfast & Lunch PK-8 Free
Reduced Breakfast & Lunch 9-BTL .40
Free & Reduced Application CSDB accounting office

For more information about your child’s school lunch program, please visit the USDA at http://www.fns.usda.gov/cnd/lunch/.

KIDS EAT FREE ALL SUMMER LONG-For more information visit! http://kidsfoodfinder.org

Ella Walker, Food Service Manager ewalker@csdb.org

USDA is an equal opportunity provider and employer.

The Colorado School for the Deaf and the Blind and its Board are committed to providing a safe learning and work environment where all members of the school community are treated with dignity and respect. CSDB does not discriminate on the basis of disability, race, color, sex, sexual orientation, national origin, religion, age, or veteran status. Accordingly, no otherwise qualified student, employee, applicant for employment or member of the public shall be excluded from participation in, be denied the benefits of, or be subjected to unlawful discrimination, harassment, or unwelcome behavior under any CSDB program or activity on the basis of disability, race, color, sex, sexual orientation, national origin, religion, age, or veteran status.  The following persons are designated to handle inquiries regarding this policy:  Chelle Lutz, Human Resources Manager (employee complaints) /Kathy Emter, Director of Special Education (student/parent/public complaints) at CSDB, 33 N. Institute Street, Colorado Springs, CO  80903 (Phone:  719-578-2100 / Fax: 719-578-2239). *Nondiscrimination in relation to genetic information is applicable to employment only.