Ms. Eileen Girgenti
Director Food Services

Wolcott Public Schools
1488 Woodtick Road
Wolcott, CT 06716
Phone: (203)879-8145
Facsimile: (203)879-8145

CT State Department of Education Report on Health and Nutrition Services for Wolcott Public Schools

History
More than 60 years ago, Wolcott Public Schools established its school lunch program, which, to this day, provides students with attractive, wholesome, nutritious, reasonably priced meals.
The program is part of the National School Lunch Program (NSLP), governed by federal (United States Department of Agriculture) and state (Department of Education) regulations, with all menus meeting the Dietary Guidelines for Americans.

The menu planning system required by the NSLP is designed to provide children with approximately one-third of the key nutrients and calories they need according to the Recommended Dietary Allowances (RDA). Nutrient standards are set for calories (< 30% calories from fat, < 10% calories from saturated fat), protein, calcium, iron, vitamin A and vitamin C.  Meals are planned to moderate fat, cholesterol, sugar and salt.  A variety of grain products (breads, cereals, pasta, and rice), vegetables, and fruit are available daily.

At all schools, the program provides an offer-verses-serve type meals service.   Students are offered five lunch components - (1) protein entree, (2) bread, grains, pasta, (3) vegetable or fruit, (4) a different vegetable or fruit, and (5) milk.  Students must choose three of the five components.
To promote "5 A Day for Better Health" (five fruits and vegetables), students may choose from a variety of fresh fruit, canned fruit, 100% fruit juices, and fresh salads or vegetables daily.  Furthermore, they may choose different milk types daily to encourage the consumption of a very important mineral, calcium. Calcium builds and maintains strong bones and teeth.
Please talk with children about the food choices they make at school.
The Wolcott Public Schools food service staff is experienced in preparing, producing, and serving healthy meals to students, teachers, and staff members.  Kitchen managers are required by the State Health Department to take food safety courses and remain certified by the state.  In Wolcott, more than 85 percent of the entire kitchen staff has passed this rigorous national exam.  They are dedicated to their profession.

Kitchen Managers:

Ms. Mary Pursel
Wolcott High School
203-879-8165,  ext.38

Ms. Carol Cote
Tyrrell Middle School
203-879-8151, ext.409

Ms. Kelly Gigliotti
Alcott Elementary School
203-879-8160, ext.17

Ms. Peggy Ballard
Frisbie Elementary School
203-879-8146, ext.220

Mrs. Pat Padaigas
Wakelee Elementary School
203-879-8154,  ext.20

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, nation origin, sex, age or disability.  To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY).  USDA is an equal opportunity provider and employer.