The USDA just approved free meals for all students until the end of the school year. If you want to get PAPA lunches please use the order form that goes out every Tuesday to order!
National School Lunch Program
The NSLP is a federally assisted meal program operating in public and nonprofit private schools. It was established under the Richard B. Russell National School Lunch Act, signed into Law by President Harry Truman in 1946. We will also be following guidelines for smart snacks in schools.
Food Service Coordinator: Jaclyn Mickey – firstname.lastname@example.org
Cook & Kitchen Manager: Procopio Padilla – email@example.com
Serving Lunch during a Pandemic
This year we are doing things a little differently to say the least and things continue to change by the minute due to Covid. Even though we are a small school we still want to serve meals to our students. The meals that are being provided are made by us, here at PAPA. We have a full kitchen, a full time cook, and our food comes from Labatt Food Service Company. We are not an APS Kitchen and the menus are made by the Food Service Coordinator with your children’s favorite meals in mind. We love providing delicious healthy meals for your children.
Free and Reduced Lunch Form
If your income changes at any time during the year, please feel free to a reapply for free or reduced lunch. Email the application to firstname.lastname@example.org
ALL MENUS SUBJECT TO CHANGE
This institution is an equal opportunity provider and employer.
Use order form emailed through our school messenger system. Fill out the form and submit it. Set a reminder in your phone/calendar to pick up lunches.
The meals that are being provided are made by us, here at PAPA. We have a full kitchen, a full time cook and our food comes from Labatt Food Service Company.
Please use the lunch order form that is sent to parents email every Tuesday to order for the next week. You will order one week in advance.
Tuesday: Look for the Lunch Order Form Link in parents email. Must be complete by Wednesday at 3pm.
When you order food, we order food from our distributor. We prepare the meals, in our kitchen the day before pickup. The reason we are doing this is because we do not have the manpower or resources to provide 5 days’ worth of meals in one day. And because we believe in providing fresh delicious meals.
Tuesday: Pick up lunches for Tuesday and Wednesday (2 meals per student per order) between 12 pm and 1 pm.
Thursday: Pick up lunches for Thursday, Friday and Monday (3 meals per student per order) between 12 pm and 1 pm.
Wednesday & Friday: If you can’t make it on Tuesday or Thursday at the designated time, please let us know, we are here from 730 am till 3 pm.
We will have a curbside pickup located at PAPA on Princess Jeanne at the front office. You will drive up, give the student name, grab your lunch and go. This is an easy process has been going smoothly. If you are having a hard time making it at the designated time, please let me know and we can make a different arrangement. PAPA students do not have to be with you when you pick up meals.
Please pick up the meals that you order, if you do not, they go to waste. If you cannot pick them up, please let us know as soon as possible.
Lunch Fees & Paying for Lunch
All lunches are free until the end of the school year June 2021
If you are full pay or reduced we ask that you please pay in a timely manner. You can call the business office (505-830-3150), or pay online through PayPal, there is a link on our website just look for the fork, plate and knife toward the bottom of the page, click that link and fill out the form.
$3.50 per meal (full pay)
$0.40 cents (reduced pay)
Keeping Food Safe
Make sure to wash your hands before you handle or eat any food. Wash your hands with soap and water for at least 20 seconds.
Hot meals should be eaten immediately or refrigerated within 2 hours of receiving the meal. Any hot foods should be reheated at a minimum temperature of 165°F or higher before eating.
Cold meals should be eaten immediately or refrigerated within 2 hours of receiving the meal. Foods like dairy (milk, cheese, etc.) and meats should be quickly refrigerated at a temperature of 41°F or lower.
Remove packaging. Microwave or heat in oven until piping hot (165°). Use caution when handling hot food. Discard any leftovers.
Any leftovers from this meal should be thrown out after 5 days of receiving it! Throw out any meal that is left out for 4 hours or longer at room temperature.
In accordance with the Federal Nutrition Guidelines, all of us (especially our children) should be eating at least 5-9 servings of fruits and vegetables a day.
Nutritious items to include: The following is a list of suggested snacks that meet the USDA Smart snack nutrition guidelines.
FRESH RAW FRUIT cut up and ready to serve
Grapes, apples, oranges, bananas, watermelon, strawberries, pineapple, applesauce (no sugar added, no added flavor)
VEGETABLES cut up and ready to serve
Carrots, zucchini sticks, cucumber rings, bell pepper slices, broccoli trees, celery sticks (stuffed with cream cheese or peanut butter), cherry or grape tomatoes with low fat yogurt dip.
WATER is the perfect drink for the hot, dry climate of Albuquerque!
Low-fat or fat-free milk, or soy milk (no flavored drinks please, too much sugar)
WHOLE GRAIN BREAD/ CRACKERS
Mini bagels, pretzels, rice cakes, pita bread with low-fat filling
Low fat string cheese, cheese slices, nuts, trial mix
Basic guidelines on food and drink to AVOID!
- High fat foods (more than 8 grams of fat per serving)
- Trans fats (i.e. partially hydrogenated oils)
- Overly processed foods and food products
- High sugar foods (foods with more than 12 grams of sugar per serving)
- High sugar drinks (soda and juice drinks: Tampico, Hawaiian punch, Capri Sun and Sunny D are high in sugar and calories and contain little or no juice)
SPECIFICALLY AVOID: candy, fruit rollups, cookies, snack cakes, chips, cheese puffs, and flavored drinks/juice; also avoid sport drinks as they have lots of unneeded sugar and calories.
ONE SIMPLE CHOICE
One simple change will make a difference for your health! You can do it and help your kids do it as well!
- Eat all the foods you enjoy—but the key is to do it in smaller quantities, moderation and balance!
- Don’t equate “healthy” with “tasteless,” always incorporate high-flavor add-ons to jazz up veggies, like sauteing with olive oil and garlic, or spraying them with olive oil before throwing them in an oven with salt, pepper, and garlic powder.
- Your biggest meal should be around noon when your digestion is at its peak and you can feed your body when it actually needs fuel, emphasize protein and greens
- Eating the rainbow will supply your body with a range of disease-fighting phytonutrients, and will naturally fill you up to help you cut back on unhealthy foods.
- There are two ways you can think about 80/20 eating. One: eat healthy 80% of the time and save 20% for splurges.