USDA Gold Award Menus

Cypress Cove Elementary School Wins First USDA Gold Certification In The Nation
Cypress Cove Elementary School is recognized as the first school in the Nation to earn the Healthier US School Challenge Gold Certification award presented by the United States Department of Agriculture (USDA). The award honors schools that meet voluntary nutrition and physical activity standards set by the USDA Food and Nutrition Service. Among those taking part in the presentation are (left to right) Roberto Salazar, Administrator of the USDA Food and Nutrition Service; Robin Blakeman, Cypress Cove Elementary School Food Service Manager; Sylvia Dunn, School System Supervisor of School Food Service; Steve Christensen, USDA Deputy Administrator of Special Nutrition Programs; Gayle Sloan, Superintendent of Schools; Trey Folse, Deputy Superintendent of Schools; Tassie Wahl, Elementary Supervisor and formerPrincipal of Cypress Cove Elementary School; Bill Ludwig, USDA Regional Administrator of the Southwest Region Food and Nutrition Service; and Eric Bost, Under Secretary of the United States Department of Agriculture.

"Gold Award" Menus: USDA Standards

- Offered Daily:

Fresh Fruits and/or Raw Vegetables
Vitamin C Sources
Two Iron Sources
Enriched Whole Wheat Products
Lowfat Milk

- Offered Weekly:

Four Different Entrees
Cooked, Dried Beans
Three Different Fruits/ Five Different Vegetables

 

Additional Menu Facts:

 

To reduce fat:

Entrees are prepared on-site using standardized recipes to ensure reduced fat content.

(1) Spaghetti meat sauce and taco meat use 50% ground beef and 50% ground turkey

(2) Chicken and sausage gumbo uses greaseless roux.

(3) Red beans are served twice a month.

(4) Baked catfish is offered as a choice with fried catfish.

Vegetables are prepared on site.

(1) Vegetarian beans have replaced french fries on the hamburger menu (Elementary cycle).

(2) Corn is lightly seasoned with pepper. No margarine is used.

To Increase fiber:

(1) Fresh fruits and/or raw vegetables are served daily.

  • Fresh fruit choices include apple wheels, banana halves, cantelope cubes, kiwi slices, orange wheels, red grapes, and strawberries.
  • Raw vegetables include our "Gold Award" Salad with green leaf lettuce, fresh spinach, shredded red cabbage, and carrots.
(2) Whole wheat breads are prepped on site.

To Reduce Sugar:

(1) Fresh fruits have replaced most desserts.

(2) Whole wheat desserts (oatmeal-raisin cookie and brownie) are offered two to three times per month.