Dawson County Lunch Menu

Weekly Lunch Menu Overview

Each week, Dawson County provides a rotating lunch menu that features a variety of entrees, sides, fruits, vegetables, and beverages. The menu is designed to ensure students receive balanced meals with adequate proteins, carbohydrates, and essential vitamins.

Sample Weekly Lunch Menu

Day	Entrée	Sides	Fruit/Vegetable	Beverage
Monday	Grilled Chicken Sandwich	Sweet Potato Fries	Steamed Broccoli	Low-fat Milk
Tuesday	Spaghetti with Meat Sauce	Garlic Breadstick	Garden Salad	100% Fruit Juice
Wednesday	Beef Tacos	Mexican Rice	Refried Beans	Low-fat Milk
Thursday	Vegetarian Stir Fry	Brown Rice	Mixed Vegetables	Water
Friday	Cheese Pizza	Carrot Sticks	Apple Slices	Low-fat Milk

This sample menu reflects the diversity and nutritional balance emphasized in Dawson County’s lunch offerings. Seasonal variations and special menus are also incorporated throughout the school year to keep the menu fresh and exciting.

Detailed Daily Menu Breakdown

Monday

Entrée: Grilled Chicken Sandwich served on a whole wheat bun. This lean protein source is a favorite among students and provides essential amino acids for growth and repair.

Sides: Sweet Potato Fries baked to a crisp. Sweet potatoes are rich in beta-carotene and fiber, supporting eye health and digestion.

Vegetables: Steamed Broccoli, lightly seasoned to preserve nutrients. Broccoli contains vitamins C and K along with antioxidants.

Beverage: Low-fat Milk, fortified with calcium and vitamin D for strong bones.

Tuesday

Entrée: Spaghetti with Meat Sauce, featuring lean ground beef cooked in a tomato-based sauce with herbs and spices.

Sides: Garlic Breadstick made with whole grain flour, offering fiber and a hint of garlic flavor.

Vegetables: Garden Salad composed of fresh lettuce, tomatoes, cucumbers, and carrots with a low-fat dressing option.

Beverage: 100% Fruit Juice, providing natural vitamins and hydration.

Wednesday

Entrée: Beef Tacos filled with seasoned lean ground beef, lettuce, and cheese wrapped in a soft tortilla shell.

Sides: Mexican Rice seasoned with tomato, garlic, and mild spices.

Vegetables: Refried Beans, an excellent source of protein and fiber.

Beverage: Low-fat Milk to complement the meal.

Thursday

Entrée: Vegetarian Stir Fry made with tofu, bell peppers, snap peas, and carrots sautéed in a light soy sauce.

Sides: Brown Rice, a whole grain rich in fiber and B vitamins.

Vegetables: Mixed Vegetables including zucchini, mushrooms, and broccoli.

Beverage: Water, promoting hydration without added calories.

Friday

Entrée: Cheese Pizza with a whole wheat crust and low-fat mozzarella cheese.

Sides: Carrot Sticks, crunchy and packed with beta-carotene.

Fruit: Apple Slices, fresh and sweet, providing fiber and vitamin C.

Beverage: Low-fat Milk to complete the meal.

Nutritional Philosophy and Standards

Dawson County’s lunch program adheres strictly to USDA nutritional guidelines and the National School Lunch Program standards. Meals are planned to meet calorie requirements appropriate for different grade levels, ensuring energy and nutrients support students’ physical and cognitive development.

Each meal contains:

• Lean proteins to support muscle growth and repair
• Whole grains to provide sustained energy and fiber
• Variety of fruits and vegetables for essential vitamins and minerals
• Low-fat or fat-free dairy options for calcium
• Reduced sodium and added sugars to promote heart health

“Good nutrition fuels bright minds and active bodies — Dawson County is committed to providing meals that help every student thrive.” – Dawson County Nutrition Services Director

The menu incorporates colorful fruits and vegetables, whole grains, and lean proteins, while minimizing processed foods. Seasonal fruits and vegetables are featured when available to encourage fresh, local produce consumption.

Special Menus and Dietary Accommodations

Dawson County understands the diverse dietary needs of its students and staff. Special menus are available for those with allergies, intolerances, or specific dietary preferences such as vegetarian or gluten-free options.

Allergy Awareness: The school cafeteria is a nut-aware zone. Menus are reviewed to avoid cross-contamination and ingredients containing common allergens such as peanuts, tree nuts, dairy, eggs, soy, wheat, and shellfish are clearly identified.

Parents and students are encouraged to communicate any food allergies or sensitivities to the Nutrition Services Department before the school year starts or when they arise.

Common Allergy-Friendly Substitutions

Allergen	Menu Item Affected	Substitution Offered
Gluten	Spaghetti, Breadsticks, Pizza Crust	Gluten-Free Pasta, Gluten-Free Bread, Cauliflower Crust Pizza
Dairy	Milk, Cheese, Yogurt	Lactose-Free Milk, Vegan Cheese, Soy Yogurt
Eggs	Baked Goods, Dressings	Egg-Free Baked Goods, Oil-Based Dressings
Peanuts/Tree Nuts	Snacks, Sauces	Shelled Seeds, Nut-Free Snacks

Vegetarian and vegan options are rotated weekly to accommodate plant-based diets, including meals rich in legumes, tofu, and whole grains.

Understanding Portion Sizes and Caloric Intake

Portion sizes are carefully measured to align with the age and nutritional needs of students. Younger children receive smaller portions, while older students receive proportionally larger servings to meet their higher energy demands.

The average calorie content per meal ranges between 550 to 700 calories, balancing energy needs without promoting excess intake. Meals are designed to provide about one-third of daily recommended calories for children and teens.

Recommended Caloric Intake per Grade Level

Grade Level	Calories per Lunch	Notes
Kindergarten – 3rd Grade	550 – 600 kcal	Smaller portions, focus on nutrient density
4th Grade – 6th Grade	600 – 650 kcal	Moderate portions with balanced macronutrients
7th Grade – 12th Grade	650 – 700 kcal	Larger portions to meet higher energy needs

Important: Students are encouraged to eat all components of the meal to receive the full nutritional benefit. Drinking water is always available to promote hydration alongside the meal.

Tips for Parents and Students

Maximizing the benefits of the school lunch program involves a partnership between students, parents, and school staff. Here are some helpful tips to consider:

• Encourage balanced eating: Urge children to try all parts of their meal, especially fruits and vegetables.
• Discuss preferences: Share any food dislikes or allergies with the cafeteria staff early to ensure suitable meal options.
• Promote hydration: Drinking water before, during, and after lunch supports digestion and concentration.
• Pack additional snacks if necessary: For students with high energy needs, healthy snacks can supplement the school meal.
• Use the menu as a learning tool: Talk about nutrition and the importance of each food group featured in the menu.

“A healthy lunch is the foundation for a productive afternoon at school. Encouraging good eating habits early builds lifelong wellness.” – Registered Dietitian, Dawson County Schools

Parents can access the full monthly lunch menu on the Dawson County School District website or request printed copies from their child’s school office.

Frequently Asked Questions

Q: Are vegetarian options available every day?

A: While vegetarian options rotate weekly, there is at least one meatless entrée available each day to accommodate vegetarian students.

Q: How can I find out if a meal contains allergens?

A: Menus clearly indicate allergen information. Additionally, parents can contact the Nutrition Services Department for detailed ingredient lists.

Q: Can students bring their own lunches?

A: Yes, students are welcome to bring lunches from home, but the school encourages participation in the lunch program to benefit from balanced meals.

Q: Are beverages other than milk and juice available?

A: Water is available at all mealtimes. Other beverages are limited to milk and 100% fruit juice to maintain nutritional standards.

Q: How does the school handle food waste?

A: The district supports food waste reduction through education, portion control, and donation programs where possible.

Conclusion

The Dawson County Lunch Menu reflects a strong commitment to student health and well-being through thoughtfully planned meals that meet established nutrition guidelines. By providing diverse, flavorful, and balanced options, the school district supports academic performance and physical growth.

Active involvement from parents, students, and staff ensures the success of the lunch program. Together, they create an environment where healthy eating is encouraged, allergies are respected, and every student has access to the nourishment they need to succeed.

For the most current menus, nutritional resources, and additional information, visit the official Dawson County School Nutrition Services webpage or contact the district nutrition office directly.