MENUS

BREAKFAST

Week of August 25th, 2025

Monday:

Tuesday:

Wednesday:

Thursday: Friday

MADE FROM SCRATCH-LOCAL INGREDIENTS

Beginning 25/26, the CGD Nutrition program is committing to featuring more menu items made from scratch and incorporating local ingredients where possible. Look for more information on specific menu items on posted menus.

A La Carte Items Available Daily

In addition to the posted menu items, CGD students have a large number of items available either for free (no charge for any fresh fruit or vegetables) or a small a la carte price for breakfast and lunch. See below for a sampling of those items available on a daily basis.

Lunch Cold Bar (grades 3-12)

  • whole fruit
  • sliced apples
  • salad mix
  • baby carrots
  • celery sticks
  • broccoli florets
  • string cheese
  • peanut butter
  • yogurt
  • cottage cheese
  • diced chicken/ham

Additional Lunch Items (grades 9-12, some charges may apply)

  • PBJ Uncrustable
  • Assorted chips
  • Caesar salad
  • other prepared salads
  • assorted meats/cheese
  • crackers/croutons/dinner rolls

Breakfast Items Available Daily (grades PK-8)

  • assorted fruit juice
  • string cheese
  • yogurt
  • whole fresh fruit
  • cereal/cereal bars

Breakfast Items Available Daily (grades 9-12, some charges may apply)

  • assorted fresh fruit
  • bagels, bread for toasting
  • cream cheese/spreads
  • frosted donuts
  • cereal/cereal bars
  • yogurt, string cheese
  • assorted fruit juices
  • Naked Juice fruit smoothies
Menu Information

STUDENTS & PARENTS: Every effort is made to stick to planned menus but occasionally it is necessary to make last minute changes to menus with or without notice. Please plan accordingly.

ALTERNATIVE MEALS K-8: For school year 25/26, an Alternative Cold Meal is available every day to all students at the ELEM/MS. It includes: yogurt, string cheese, granola packet, apple slices, and baby carrots. PBJ Uncrustable is still available as an alternative for the main dish and as a la carte item (additional charge may apply for a la carte).

Meal Prices 2025/2026

BREAKFAST

K-8 Student $1.85

9-12 Student $2.05

Adult $2.35

Extra Milk $0.45

LUNCH

K-8 Student $2.55

9-12 Student $3.05

Adult $5.00

Extra Milk $0.45

WHAT GOES ON MY LUNCH TRAY?

Short Answer: At least a half cup of fresh fruit or vegetable and at least 3 components!!

Long Answer: CGD participates in the following federal USDA meal programs: School Breakfast Program, National School Lunch Program, Fresh Fruit and Vegetable Program. CGD is committed to adhering to the standards and requirements set by these programs which include: minimum servings of fresh fruit and vegetables; limits on saturated fat, sodium, and calories (adjusted for age); provision of whole grain-rich products, and low- and non-fat milk options.

Students can ensure they are following USDA nutritional guidelines for LUNCH when they:

  • select a minimum of 3 meal components (grain, meat/meat alternate, fruit, vegetable, fluid milk)
  • select a minimum of half-cup fruit or vegetable

Students can ensure they are following USDA nutritional guidelines for BREAKFAST when they:

  • select a minimum of 3 items (grain, fruit, fluid milk)
  • select a minimum of half-cup fruit (or vegetable, if offered)
Federal and Iowa Non-Discrimination Statements

USDA Nondiscrimination Statement

Revised 4/17/25

All FNS nutrition assistance programs, State or local agencies, and their subrecipients, must post the following Nondiscrimination Statement:

In accordance with federal civil rights law and USDA civil rights regulations and policies, the USDA, its agencies, offices, employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the state or local agency that administers the program or contact USDA through the Telecommunications Relay Service at 711 (voice and TTY). Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

  1. Mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Mail Stop 9410, Washington, D.C. 20250-9410;
  2. Fax: (202) 690-7442; or
  3. Email: program.intake@usda.gov.

USDA is an equal opportunity provider, employer, and lender.

Declaración de no discriminación del Departmamento de Agricultura (USDA)

Iowa Nondiscrimination Statement

Revised 3-21-16

It is the policy of this CNP provider not to discriminate on the basis of race, creed, color, sex, sexual orientation, gender identity, national origin, disability, age, or religion in its programs, activities, or employment practices as required by the Iowa Code section 216.6, 216.7, and 216.9. If you have questions or grievances related to compliance with this policy by this CNP Provider, please contact the Iowa Civil Rights Commission, 6200 Park Ave Suite 100, Des Moines, IA 50321-1270; phone number 515-281-4121 or 1-800-457-4416; website: https://icrc.iowa.gov/.

Fresh Fruit and Vegetable Program

The USDA Fresh Fruit and Vegetable Program (FFVP) provides all children K-4th grade with a variety of free fresh fruit and vegetables as healthy snacks each week. The goal is to increase a child’s consumption of fresh produce as they continue to be introduced to new and different types through nutrition education and tasting opportunities.

Be sure to ask your child what fruits or vegetables they have been trying in their classroom, any they were surprised they liked or interesting facts they have learned about related to the fresh fruits and vegetables they have tasted.

Contact Information