MENU

See Shyne School Menu

NOTES FROM THE KITCHEN

Our Cook, Ms. Prudence, plans and implements all our meals following the Department of Early childhood Licensing guidelines.  We balance a high fiber, low sugar diet with foods that will appeal to young children.

• Breakfast and snacks include two of the four food groups.
• Breakfast is served at 7:45, and cleared up at 8:00.
• Lunch consists of all four food groups (grain, protein, fruit/vegetable, and dairy).
• Menus are rotated on a six week basis.
• Each week contains 1-2 vegetarian meals.
• We work hard to limit lunches to no more than one processed food item for lunch per week.
• Most meal items are made from scratch with whole grains and fresh fruits and vegetables.
• We do use some canned and frozen fruits and vegetables, packed in their own juice, to add variety during the winter months.
• The Shyne School does not serve tree nuts or peanuts.
• We are able to make most substitutions for allergies or dietary restrictions.  We ask parents to supplement with food from home if we do not have an easy substitution.
• We follow the American pediatrics recommendations such as very little juice and making adjustments and substitutions for our youngest eaters.
• Children must be eating solid foods and drinking fluids.
• We make substitutions for our Dewdrop class for foods they are not ready to eat as a group.  We steam vegetables, do not serve popcorn,  cut the food into small sizes and peel fruit for them.
• We post allergies and dietary restrictions in each classroom.  It is up to parents to update the school and work with the cook to make substitutions.

Please contact the director@shyneschool.com with additional questions.