Nutrition / Allergy Information

  • We strive to provide nutritious breakfasts and lunches that support students' performance in the classroom.

    Food Allergies

    In the Quick Links (at right), we provide charts with information on both common allergens and sources of protein in our menu items. Because products can be reformulated with ingredient changes at any time, the information in these charts may not always be 100 percent accurate or current. Distributors may also send substitute items because of temporary shortages.

    These charts are provided to help you evaluate the food choices available to students. If your child has severe or multiple food allergies, we encourage you to have him or her avoid buying snacks at school. These items may contain unexpected allergens and be unsafe. If you would like to place restrictions on snack (a la carte) purchases from the cafeteria, please contact Food Service at 281-412-1244.

    Pearland ISD follows a Food Allergy Management Plan. If your child has been diagnosed with a food allergy requiring treatment at school, please complete and return the necessary forms to the school nurse or health care assistant each year. Your student’s campus will share the food allergy information with the Food Service Department and cafeteria staff.

    Nutrition Standards

    We strive to provide nutrition counts for all items on our menus. However, menu substitutions may occur without notice because of distributor shortages or other supply issues. Please check for updates during the school year since products and menu items may change.

    In 2010, the U.S. Congress passed the Healthy, Hunger-Free Kids Act, requiring school meals to meet new nutrition standards based on the 2010 Dietary Guidelines for Americans and recommendations from the Institute of Medicine.

    These standards include. . .

    • Types of foods served
    • Types of beverages
    • Variety in vegetables
    • Portion guidelines
    • Calories
    • Total fat and saturated fat

    None of our food is deep fat fried or contains trans fat. In addition, our grains are rich in whole grains, and we meet sodium targets.

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