Nutrition Services

How to change the language

• To view the menus in another language, click on the three stacked lines at the top of the left-hand side of the screen.
• The language window will open. Click on the down arrow to see all available languages.
• Click out of the language window onto the menu. The menu will change to the language selected. The language should stay on this selection until you change it back. 

How to change the school to see the associated menu

• Select the school menu you would like to view by selecting the down arrow on the "Filter by" school field. This is located at the top left hand-side of your screen.
• Scroll through the list until you find the desired school.
• Click on the school name. The menu will change to show the items offered at that school.

How to change the dates range for the menu you would like to review

• This field is located under the name of the school, near the top left-hand side of your screen.
• Click through the arrows until you see the desired menu

How to change from a monthly or weekly view

• You can view the menu using the monthly or weekly feature.
• Click on the "Calendar Mode" field next to the date field.
• Change the view to monthly or weekly.

How to view allergy and nutritional information

• Click on the menu item on the menu you would like the information for
• A window will open with additional information. Please note, all items say none for dietary restrictions and religious restrictions. Allergy information is populated for each item.
• To close this window, click on the x on the top right-hand side of the window.

How to print the menu

• click on the printer icon located on the top right-hand side of the screen
• The window will open and gives you some additional options. If you would like the carb count to print on the menu select the nutrient box and click on the "Total Carbohydrate" box. This will add the carb count to each item on the menu.
• To print the menu, click on the print button at the bottom of the screen.
• To close this screen, click the x on the top right-hand side of the screen.

How to see the menu with specific allergens omitted

• To review the menu to see what can be consumed after you identify an allergen, click the down arrow in the "Allergens" field at the top of the screen.
• Click on all the allergens you need to omit from food.
• Click back on the menu to close the list
• The menu will now show items that have that allergen by crossing out the menu item. This indicates the allergen is in that item and students should not consume that food item.

Please note, students with medical modifications have plans developed with the kitchen staff. This is only a toll to help you identify items that should not be eaten. 

To review the allergen and medical modification process, view the next tab.

Food Allergy Information
Reynolds Nutrition Services provides menu information containing carbohydrate counts and the following major allergens which are required by federal labeling laws: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat/gluten, and soy. This menu information will allow users to better understand the nutritional content of the foods available. The information is correct to the best of our knowledge and is provided from manufacturers’ labels and Reynolds Nutrition Services recipes. Manufacturers and distributors may change ingredients or substitute products without warning.  It is not the intent of Nutrition Services to provide specific nutrition information for medical use. 

Our on-line menu system will indicate what allergens are associated with each foods. This is a great resource for you to use as you are deciding on meals for your student.

If your student has a nut/tree nut allergy:
Food Allergen Labeling and Consumer Protection Act (FALCPA) does NOT require food manufacturers to provide advisory statements such as “may contain” or “may have been processed in a facility that also processes…” This is voluntary. Reynolds Nutrition will always disclose this information if it is provided, however we cannot 100% guarantee a product has not been produced in a facility that also produces nuts/tree nuts, since it is not required for the manufacturer to do so, by law.

What is the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004? 
FALCPA is an amendment to the Federal Food, Drug, and Cosmetic Act and requires that the label of a food that contains an ingredient that is or contains protein from a "major food allergen " declare the presence of the allergen in the manner described by the law. Reynolds Nutrition will always disclose the presence of any of the major food allergens.

Medical Meal Accommodation Information and Request Process:
Federal Regulations require medical meal accommodation and modification requests to be supported by a completed Medical Statement signed by a State Licensed Health Care Professional*. A written note with the following information can be used in lieu of a Medical Statement:

1. The participant’s major life activity or major bodily function affected by the physical or mental impairment restricting the diet

2. An explanation of what needs to be done to accommodate the disability

3. The food(s) to be omitted from the participant’s diet or other dietary accommodations to be made

4. The food(s) to be substituted when items are omitted from the diet

5. Signature of State Licensed Health Care Professional*

Please note: Documents that do not contain all required information outlined above, will not be accepted.

If your child has a medical dietary need, please contact our department office by emailing Reynolds_Meals@rsd7.net or at our office at (503) 491-3413.

Reynolds Nutrition will make every effort to make medical meal accommodations available prior to receiving formal documentation however, documentation must be received within 1 month of notification to continue meal accommodations.

Nutrition Services staff shall follow Federal guidelines issued by the U.S. Department of Agriculture Food and Nutrition Services for serving children with potentially life-threatening allergies diagnosed by a licensed medical authority. Generally, students with food allergies or intolerances are not “disabled persons” and school districts are not required to make substitutions for them. However, if a physician assesses that food allergies may result in severe potentially life-threatening reactions (anaphylactic reactions), the student may then meet the definition of “disabled person” and the food service personnel must make the substitutions prescribed by the physician. 

1. The medical food substitution order written by a licensed medical authority will be kept on file in the cafeteria, in the school office and with the school nurse. 

2. A confidential allergy alert will be placed in the school cafeteria’s computerized student meal account system. 

3. If special foods or meal substitutions are requested, cafeteria staff will consult with Nutrition Services Management to screen food labels for product ingredients that may contain allergens to be avoided.

*State Licensed Health Care Professionals: A health care professional who is licensed to sign prescriptions in the State of Oregon. It includes the following professions: Medical Doctors (MD), Doctor of Osteopathy (DO), Doctor of Naturopathy (ND), Physician’s Assistant (PA), Certified Nurse Practitioner or clinical nurse specialist, Doctor of Dental Medicine (DMD), Doctor of Dental Surgery (DDS), and Doctor of Optometry (OD)

Additional Menu Information for Meal Modifications:
Currently, we do not accommodate non-medical meal accommodations. However, we do offer meatless options and pork alternatives.

During our current situation with the pandemic and the supply chain shortages, we have made the following modifications to our policy:

Reynolds Nutrition will work to provide a meatless choice for breakfast and lunch each day. At this time, we will have a meatless offering for breakfast at least 3 times a week and are committed to serving a meatless option at lunch, for all 5 days of the week, when we are able.

Lunch menus will have one meatless choice daily at all schools.  This may be a modification of the entree containing meat. For example, if we have pepperoni pizza being offered the meatless option will be a cheese pizza. 

Supper menu will only provide one choice. We will make every effort to have a meatless option several days a week as product allows. 

Pork will only be offered as a menu option, if there are other options available to students, that do not contain pork. All menu items that contain pork will be identified on the menu as part of the menu item name.

Medical Modification Request Form

We will not be accepting meal application for many of our schools for the 2026-2027 school year.

Please see below to see if your students will need to submit an application to qualify for free and reduced meals.

Enrolled students at the majority of our schools and meal programs will be offered a reimbursable breakfast and lunch meal at no charge.  

Our schools are now qualified for Community Eligibility Provision Status (CEP). This includes all Reynolds schools, charter schools (except HOLLA) and pre-school programs. All the schools will operate under this federal program and enrolled students will be offered a reimbursable breakfast and lunch meal at no charge. A requirement of participating in this program, is agreeing not to collect meal application at qualified schools. Our current application cycle runs from July 1, 2026 - June 30, 2030.

Adults and student guests who participate in the meal program, will be charged at the full price for the each meal. The meal must be paid for at time of purchase.

Students who bring a sack lunch and wish to get a milk will need to pay for each milk. The above program qualifications only cover complete reimbursable meals. Meal pricing is provided below:

School meal prices for the 2026-27 school year.

Meal refund request form. This form may be mailed to our office at: 1214 NE 201st Ave., Fairview, OR 97024.  Refunds may take up to 10 business days.  A check will be sent to you.

Account request form - English

Formulario de solicitud de cuenta - Español

Meal Charging Policy

Federal and State Meal Program Information for Reynolds School District
Reynolds School District participates in many of the National and State meal programs. Each program has its own set of rules. Below is a description of each program. 

National School Breakfast and Lunch Program
The National School Lunch Program (NSLP) is a federally assisted meal program for schools and residential child-care institutions. It provides nutritionally balanced lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.

The School Breakfast Program (SBP) is a federally assisted meal program for schools and residential child-care institutions.  It provides nutritionally balanced breakfasts to children each school day. The SBP started in 1966 as a pilot project, and was made a permanent entitlement program by Congress in 1975.

Meal Definitions:

Food component: We must offer 5 of the required food groups for lunch and 4 for breakfast:

Breakfast meal components are: Grain (counts as two components), fruit or vegetable and fluid milk.

Please note: that we must serve two servings as grain which counts as two components at breakfast however, we can substitute one of the grains for a meat/meat alternative option, if a grain is served first. Having a meat/meat alternative at breakfast is an option and is not mandatory.

Lunch meal components are: Grain, Meat/Meat Alternative, Fruit, Vegetable and fluid milk. 

The basics of offer versus serve (OVS): 

This option is required at high school and is optional for elementary and middle school levels. During the 24/25 School year our Reynolds schools will be Over vs. Serve (OVS). Charters vary. 

• We must offer all components required for each meal at the required grade level portion size
• Student must take at least 3 of the food components
• Students must take a fruit or a vegetable 
• Other than selecting the required minimum fruit or vegetable serving, students may decline food items.
• OVS does not affect the meal's unit price established by the school district. Students who take 3, 4, or 5 components pay the same price.

Please note: most of our lunch entrees contain a grain and a meat/meat alternative.

Lunch requirements:

Meal pattern information - English
Lunch program fact sheet - English 
Lunch program fact Sheet - Spanish

Breakfast requirements:

Meal pattern information - English
Breakfast program fact sheet - English 
Breakfast program fact sheet - Spanish

At-Risk Afterschool Meal Programs - Child and Adult Care Food Program (CACFP)  

The CACFP At-Risk Afterschool Meals Program is a reimbursement program designed to give school-age children and youth in low-income areas a nutritional boost and involve them in supervised activities that are safe, fun, and educational during the school year. This program is officially known as the At-Risk Program.

The Child and Adult Care Food Program (CACFP) nutrition standards for meals and snacks served in the CACFP are based on the Dietary Guidelines for Americans, science-based recommendations made by the National Academy of Medicine, cost and practical considerations, and stakeholder’s input. Under these standards, meals and snacks served include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated fat. In addition, the standards encourage breastfeeding and better align the CACFP with the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and with other Child Nutrition Programs.

Meal Pattern Information:
Child (1-18 years) meal pattern fact sheet - English

Child (1-18 years) meal pattern fact sheet - Russian
Child (1-18 years) meal pattern fact sheet - Spanish
Child (1-18 years) meal pattern fact sheet - Vietnamese

Child (1-18years) meal pattern fact sheet - Ukrainian

Child (1-18 years) meal pattern fact sheet - Farsi

Summer Meal Program

The U.S. Department of Agriculture’s (USDA) Summer Food Service Program (SFSP) relies on innovative and collaborative efforts to reach children in need. USDA encourages collaborations with valued partners at the National, State, and local levels to raise awareness about the nutrition gap low-income children face when schools close for the summer and the availability of summer meals to close this gap.

The SFSP was established to ensure that low-income children continue to receive nutritious meals when school is not in session. Free meals that meet Federal nutrition guidelines are provided to all children at approved SFSP sites in areas with significant concentrations of low-income children.

Meal Pattern 1-18 years old

Fresh Fruit and Vegetable Program Grant

Encouraging Students to Try New Fruits and Vegetables:

The Fresh Fruit and Vegetable Program (FFVP) is an important tool in our efforts to combat childhood obesity. The program has been successful in introducing elementary school children to a variety of produce that they otherwise might not have the opportunity to sample. The various partnerships that FNS and state agencies have developed in the public and private sectors, as well as the dedicated work of school administrators, have contributed to the overall success and acceptance of the program. FFVP is consistent with and supports the Health and Medicine Division (HMD) of the National Academies of Sciences, Engineering, and Medicine’s recommendations to provide healthier snack choices in schools.

The following elementary schools participate in the Fresh Fruit and Vegetable Program (FFVP): Alder, Davis, Fairview, Glenfair, Hartley, Salish Ponds, Margaret Scott, Troutdale, Wilkes and Woodland. 

Allowable/Unallowable items:

According to the USDA Fresh Fruit and Vegetable Program (FFVP) is intended to introduce "elementary school children to a variety of produce that they otherwise might not that the opportunity to sample."

In an effort to honor the intention of the Program, ODE considers certain fruits and vegetables "standard fare", thus distinguishing them as ineligible for the reimbursement un the FFVP in most circumstances.

These varieties are outlined below:

• Yellow bananas (standard size)
• Navel oranges
• Baby carrots, or standard orange carrot sticks (carrots served with the tops left are allowable)
• Some common Apples
  • Gala
  • Granny Smith
  • Red Delicious
  • Golden Delicious

Other, less widely consumed variety of oranges, apples, bananas and carrots are allowable - including, but not limited to, valencia oranges, cosmic apples, red bananas, rainbow carrots, etc.

Farm to School Program Grant

The intention of the Farm to CNP Reimbursement Grant is to empower Grantees to increase their purchasing capacity of Oregon grown, produced and processed foods, as well as benefit the local economy, job market and environment by cycling State dollars back into communities around Oregon.

Applicants with disabilities and limited English proficiency (LEP) persons of their right to free language assistance and accommodations and provide these services upon request.

In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity.

Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.

To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant's name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted to USDA by:

mail:
U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410; or

fax:
(833) 256-1665 or (202) 690-7442; or

email:
Program.Intake@usda.gov

What is a local wellness policy?
A local school wellness policy (“wellness policy”) is a written document that guides a local educational agency’s (LEA) or school district’s efforts to establish a school environment that promotes students’ health, well-being, and ability to learn.

The wellness policy requirement was established by the Child Nutrition and Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) Reauthorization Act of 2004 and further strengthened by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA).

It requires each LEA participating in the National School Lunch Program and/or School Breakfast Program to develop a wellness policy. The final rule expands the requirements to strengthen policies and increase transparency. The responsibility for developing, implementing, and evaluating a wellness policy is placed at the local level, so the unique needs of each school under the LEA’s jurisdiction can be addressed.

Who should be involved in our wellness committee?
At a minimum, LEAs must:

Permit participation by the general public and the school community (including parents, students, and representatives of the school food authority, teachers of physical education, school health professionals,the school board, and school administrators) in the wellness policy process.

Who leads the wellness committee?
LEAs must establish wellness policy leadership of one or more LEA and/or school official(s) who have the authority and responsibility to ensure each school complies with the policy.

Wade Bakley, Chief Operations Officer and Christy Foote, Director of Nutrition Services both lead meetings and review district processes for regulation compliance. 

What is the content of the wellness policy?
At a minimum, policies are required to include:

Specific goals for nutrition promotion and education, physical activity, and other school based activities that promote student wellness.

In developing these goals, LEAs must review and consider evidence-based strategies and techniques.

FNS does not recommend a specific number of hours for nutrition education, but instead that nutrition education is part of comprehensive health education curricula as well as integrated into other core subjects, such as math, science, language arts, and social sciences. FNS' Team Nutrition initiative has standards-based lesson plans and curricula for pre-kindergarten through Grade 8, available free of charge for schools that participate in Federal child nutrition programs. The amount of time recommended for nutrition education is dependent on many factors including expected results, content of curriculum, and quality of instruction.

Although FNS sets the standards for the operation of school meal programs, FNS does not have the authority to require a minimum time for physical activity during the school day. The Richard B. Russell National School Lunch Act, section 12(c), 42 U.S.C. 1760(c), prohibits USDA from imposing any requirement in relation to curriculum and methods of instruction.

Under the final rule at § 210.30(c)(1), LEAs are also required to review and consider evidence-based strategies and techniques in establishing goals for nutrition promotion and education, physical activity, and other school based activities that promote student wellness.

At a minimum, FNS expects LEAs to review “Smarter Lunchroom” tools and strategies, which are evidence-based, simple, low-cost or no-cost changes that are shown to improve student participation in the school meals program while encouraging consumption of more whole grains, fruits, vegetables, and legumes, and decreasing plate.

Standards and nutrition guidelines for all foods and beverages sold to students on the school campus during the school day that are consistent with Federal regulations for:

• School meal nutrition standards and the Smart Snacks in School nutrition standards. This would include vending machines, student store selling food, culinary programs selling food, etc. Please note, in Oregon we must follow the Oregon Smart Snack Standards which are more rigid.
• It is important to remember that the Federal competitive food standards are minimum standards. State agencies and LEAs have discretion to adopt more stringent standards for the types of food and beverages allowed to be sold and also may limit the frequency of fundraisers that may include foods that do not meet Federal competitive foods standards.
• Competitive food means all food and beverages other than meals reimbursed under programs authorized by the NSLA and the CNA available for sale to students on the School campus during the School day.
• School day means, for the purpose of competitive food standards implementation, the period from the midnight before, to 30 minutes after the end of the official school day. The end of the school day is when all enrichment activities has ended. 
• Standards for all foods and beverages provided, but not sold, to students during the school day (e.g., in classroom parties, classroom snacks brought by parents, or other foods given as incentives).

The final rule requires that the local school wellness policy include standards and nutrition guidelines for all foods sold in schools and requires that those guidelines are consistent with the applicable Federal school meal requirements and competitive foods standards, as defined by statute and regulation. These are the Oregon Smart Snack Standards.

The final rule requires that local school wellness policies include standards for all foods provided, but not sold, in schools during the school day. However, the final rule does not require that local school wellness policy standards for foods provided in schools during the school day but not available for sale conform to the school meal requirements or the competitive foods standards. Again, it should be noted that with regard to foods provided, but not sold, in schools, local jurisdictions have the discretion to adopt standards that conform to Federal school meal and competitive food standards or to adopt more or less stringent standards.

• Policies for food and beverage marketing that allow marketing and advertising of only those foods and beverages that meet the Smart Snacks in School nutrition standards
• Description of public involvement, public updates, policy leadership, and evaluation plan
• Wellness Leadership LEAs must establish wellness policy leadership of one or more LEA and/or school official(s) who have the authority and responsibility to ensure each school complies with the policy.
• Public Involvement At a minimum, LEAs must: Permit participation by the general public and the school community (including parents, students, and representatives of the school food authority, teachers of physical education, school health professionals, the school board, and school administrators) in the wellness policy process.

Updates to the Wellness Policy
The final rule requires that LEAs update or modify the wellness policy as appropriate.

Public Updates
The rule requires that LEAs must make available to the public:

• The wellness policy, including any updates to and about the wellness policy, on an annual basis, at a minimum, and
• The Triennial Assessment, including progress toward meeting the goals of the policy.

Note: While annual progress reporting has been removed from the final rule, it is important to note that under § 210.30(d)(2), the annual public notification requirement is still in place.

Triennial Assessment Requirements
Triennial Assessments The final rule requires State agencies to assess compliance with the wellness policy requirements as a part of the general areas of the administrative review every 3 years. LEAs must conduct an assessment of the wellness policy every 3 years, at a minimum. This assessment will determine:

• Compliance with the wellness policy,
• How the wellness policy compares to model wellness policies, and
• Progress made in attaining the goals of the wellness policy

Wellness Policy Documentation
Documentation The State agency will examine records during the Administrative Review, including:

• Copy of the current wellness policy,
• Documentation on how the policy and assessments are made available to the public,
• The most recent assessment of implementation of the policy, and
•  Documentation of efforts to review and update the policy, including who was involved in the process and how stakeholders were made aware of their ability to participate.

Local Wellness Policy Regulation Quick Guide

Wellness Sub Committee Training Presentation

Oregon Smart Snacks Standards (Competitive Foods)
The Healthy, Hunger-Free Kids Act of 2010 required USDA to establish nutrition standards for all foods sold in schools beyond the federally-supported school meals programs. Oregon proactively set nutrition standards for non-program foods sold in schools prior to this, starting with House Bill 2650 and put into law, ORS 336.423, first implemented in 2008-09 School Year. In July 2014, USDA implemented Interim Final Rule Nutrition Standards for All Foods Sold in School as Required by the Healthy, Hunger-Free Kids Act of 2010, also known as Smart Snacks. In response, Oregon amended its Nutrition Standards to be more aligned with federal Smart Snacks in House Bill 2404 as of July 1, 2015. To assist Oregon Schools, participating in the National School Lunch Program (NSLP) and/or the School Breakfast Program (SBP), State Agency carefully blended the two sets of rules creating what is called, Oregon Smart Snacks Standards. Below are the tools and regulations for Oregon schools participating in the NSLP and/or SBP to ensure compliance.

WHAT IS IT?
Effective in 2008, Oregon statute set nutrition standards for foods and beverages sold outside the National School Lunch and School Breakfast Programs during the school day or during extended school hours for activities such as clubs, yearbook, athletic practice, band and drama rehearsals. It includes fundraisers during school, but not athletic events, theater performances and recitals or other gatherings where parents/community members are significant parts of the audience.

The Healthy Hunger Free Kids Act of 2010 provided USDA authority to establish nutrition standards for all foods and beverages sold outside of the Federal child nutrition programs in schools. July 1, 2014 was the initial implementation date for Smart Snacks.

As a result of the federal regulations, Oregon adopted new legislation in 2015 – Oregon Smart Snacks. This legislation follows federal guidelines but includes the flexibility for states to establish additional standards.

Review the House Bill 2404

HOW DOES IT WORK? 

• The nutrition standards included in the federal regulation final rule are for all foods sold in school are minimum standards. 
• State agencies and school districts may establish additional more restrictive standards. 
• State or local standards must be consistent with Federal standards.

The law specifies that the nutrition standards shall apply to all foods sold:

• Outside the school meal programs;
• On the school campus; and
• At any time during the school day.

WHY?
Improving the nutritional profile of all foods sold in school is critical to:

• improving diet and overall health of American children;
• ensuring children from all income levels adopt healthful eating habits that will enable them to live productive lives; and
• helping children make healthier choices and reduce their risk of obesity.

OVERVIEW OF OREGON SMART SNACKS:

What are competitive foods?
Competitive food: all food and beverages sold to students on the School Campus during the School Day, other than those meals reimbursable under the National School Lunch and School Breakfast Programs. This includes:

• A la carte
• School stores/snack bars
• Fundraising
• Vending machines
• Food given to students during the school day

Where do the standards apply?
School campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day.

When do the standards apply?
School day: is the period from the midnight before, through extended school hours for activities such as clubs, yearbook, athletic practices, band, and drama rehearsals.

Foods exempt from Smart Snack Nutrition Standards:

• NSLP and SBP menued items sold day of service or day after service in the same or smaller portion sizes to students as a la carte or second meals.
• Foods sold to adults
• Fresh and frozen fruits or vegetables with no added ingredients except water
• Canned fruit packed in 100% fruit juice or light/extra light syrup
• Canned vegetables that contain a small amount of sugar for processing purposes to maintain the quality and structure of the vegetable
• Sugar-free gum

Meal component regulation per grade level

Training on how to fill out the calculators

How are the Smart Snack regulations monitored?
The Districts Local Wellness Policy leadership monitors building compliance throughout the year.  This information is reported to the Local Wellness Committee for discussion and can be addressed in the next policy update.

Oregon Department Of Revenue reviews the Local Wellness Committee documentation, Triennial Assessments and Oregon Smart Snack calculators for each food item, during the Nutrition Departments Administrative Review (State Audit) for NSLP and SBP.

Quick Guide

Oregon House Bill 2404

Oregon Smart Snack Beverage Calculator

Oregon Smart Snack Entree Calculator

Oregon Smart Snack Snack Calculator

ODE Smart Snack Information

Meeting Minutes - May 7, 2025

Meeting Minutes - April 2, 2025

Meeting Minutes - February 5, 2025