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Free Meals for All Students
Free Meals for All Students

Menus & Nutrition

Meet Tanya Gupta, California High School Student

My name is Tanya and I am currently a senior at Cal High. I am so excited to share my food science/nutrition research with you through this fun, interactive website I've created! I've always loved food and science. And when I took AP chemistry, it really drove me to start thinking about food chemistry and how certain properties affect food's interaction with the body. Through my research, I've found that food impacts not just our health, but our stress levels, brain performance, and how we conduct ourselves every day. I've been working under a couple nutritionists and I often hear from their clients that they wouldn't be facing the health problems they're going through today if they understood nutrition better as kids. 


Every student has a different body type and activity level, so everyone's needs are different. So how do we find the best diet for each student? Through science. By learning basic nutrition concepts and the science behind it, each student can understand how to make beneficial decisions for themselves, especially important as the internet can be a conflicting and confusing source of information. And here's a website to help you get started...

Tanya Gupta, California High School Student


Menus and Nutrition Standards

What are the Nutritional Standards for school meals?

School meals are nutritious. Our school meals are required to meet specific nutrition standards to operate the school meals program. The baseline standards are set by the U.S. Department of Agriculture and the California Department of Education. The SRVUSD menu will continue to meet the federal nutrition standards, including limits on calories, sodium and unhealthy fats. Students choose from a wide variety of fruits, vegetables, whole grains, lean and plant proteins and milk with every meal. 

Per federal guidelines, school lunches must include:

  • More fruits and vegetables: Vegetable choices must include weekly offerings of legumes, dark green, red/orange, starchy and other vegetables. Students are required to take at least one half-cup serving of fruits or vegetables with every school breakfast and lunch.

  • Whole grains: At least half of the grains offered with school meals must be whole grain-rich (at least 51% whole grain).

Daily Lunch Amounts Based on the Average 5-Day Week: 

Min-Max Calories (kcal):

  • 550 - 650 (K-5)
  • 600 - 700 (6-8)
  • 750 - 850 (9-12) 

Sodium (NA+) Amounts: Less than or Equal to:

  • 1230 mg (K-5)
  • 1360 mg (6-8)
  • 1420 mg (9-12)

Saturated fat: (% of calories) < 10% All Grades

Trans Fat: Zero grams per serving.  Natural occurring Trans Fats are exempted.

As in recent years, fresh fruit and vegetables, fluid milk, whole grains, realistic sodium and caloric levels will be maintained.

For more information and updates, please visit this website often.