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Nutrition / Allergy Information

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

Food Allergies

The charts below offer information regarding the carbohydrate counts and common allergens found in our menu items as well as in the a la cart beverages and snack items that are available for purchase. 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.

Carb & Allergen Charts

 

Nutrition Standards

The U.S. Congress passed the Healthy, Hunger-Free Kids Act in 2010, requiring school meals to meet new nutrition standards and the U.S. Department of Agriculture has continued the stepwise improvement of school meals with science-based guidelines that are currently consistent with the 2020-2025 Dietary Guidelines for Americans. The Texas legislature passed SB314 in 2025 which prohibits certain food additives and artificial colors from school meals starting with the 2026-2027 school year. Our menus will already be in compliance starting Fall of 2025.

We follow standards that define:
  • Types of foods served (at least 80% of grains are Whole Grains)
  • Types of beverages and snacks offered for sale
  • Variety of vegetables to be served during the week
  • Portion guidelines with minimum and maximum calorie rules
  • Sodium and added sugar limits
  • Total fat and saturated fat limits