To prepare all students for tomorrow's challenges and opportunities

Every month the cafeteria will feature a new Food Focus. This Food Focus will share information about the health aspects of the certain food item, delicious recipe ideas for the item and fun facts about the food. Don't forget to click on the Food Focus Activity Sheets each month.
Please check back in monthly for the new Food Focus.
• Dark greens are a good source of nutrients including iron, calcium, vitamins A, K and C, fiber, potassium and folate.
• The most common leafy greens are spinach, escarole, collards, kale, turnip greens, arugula, mustard greens, watercress, beet greens and dark green leafy lettuces.
•  Keep your greens safe! Wash your hands and clean fresh greens under running water just before eating.
• Greens are typically thought of in salads, but they can also be steamed, roasted, grilled or baked! Look for leafy greens on the salad bar, wild greens and entrée stations! • Spinach was first cultivated over 2,000 years ago, and became popular in America in the early 1800s.
• Mustard greens lend a peppery flavor to food and originated in India more than 5,000 years ago.
• Leafy greens are a great way to fill up your plate with fewer than 20 calories per cup!





For specific recommendations for daily and weekly fruit and vegetable consumption, visit