At Home:  Run in place with your kids during TV commercials.

At Work:  Choose the parking spot that is the farthest away from the door.  Every step counts!

At School:  Encourage your child to jump rope and hula hoop at recess.

With The Family:  Stretch before bedtime.  It may help all of you relax and sleep better.





Healthy Serving Ideas

Dry beans are usually cooked by boiling.

You can also use canned and frozen beans.

  • add lima or kidney beans to salads.
  • mix lentils into your favorite casseroles instead of meat.
  • add navy beans to soups for protein.
  • sprinkle black beans on top of pizza for added flavor and fiber.
  • make a tasty dip or hummus using your favorite beans.




Produce Tips

Look for these varieties of dry beans: garbanzo (chickpeas), blackeye peas (cowpeas), lentils, navy, lima, pinto, kidney, and black beans.

Choose loose, dry beans that have similar size and color.

Pick low sodium frozen or canned beans.

Store dry beans in an airtight container in a cool, dry, and dark place.

Keep a small supply of canned or frozen beans on hand for last minute additions to soups, casseroles, and quesadillas.





Food Service

Our Mission Statement

Our mission is to provide a variety of healthy food options that are not only nutritious, but also tasty and appealing for all of our students, staff members, and even parents.  Menus are created each month that include new and exciting options as well as long-standing student favorites.  Each menu is carefully crafted to ensure both compliance with strict nutrition standards and student acceptability alike.

Featured Vegetable: DRY BEANS

Featured Fruit: ORANGE

Recepie of the Month

Chickpea Dip With Fresh Vegetables

Makes 4 servings. 2 tablespoons per serving (211 calories per serving)

Cook time: 15 minutes



1 (15-ounce) can chickpeas (known as garbanzo beans), drained and rinsed

3 cloves garlic

1/4 cup plain lowfat yogurt

1 tablespoon lemon juice

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon ground black pepper

1 medium carrot, sliced

2 medium celery stalks, sliced

1/2 cup snap peas



1.  Place first eight ingredients into a blender container and blend until smooth

2.  Serve immediately using carrots, celery, and snap peas for dipping



Check Out These Links

American Heart Association: www.heart.org

Dairy Council of California: http://www.healthyeating.org

Lets Move!: http://www.letsmove.gov/


MCUSD Food Services Division

P.O. Box 8 / 5082 Old Highway North

Mariposa, CA 95338


fax: 209/966-8441

Tammi A. Richards, Food Services Manager




How Much Do I Need?

A 1/2 cup of dry beans is about one cupped handful.  This makes about 1 1/2 cups of cooked beans.

A 1/2 cup of most cooked beans is an excellent source of fiber and folate.

Dry beans are also a good source of plant protein, iron, and potassium.

Protein is the part of the food that we eat that makes the bones, muscles, hair, and skin in our bodies.


It is important to eat a variety of colorful fruits and vegetables every day to get the nutrients you need to be healthy. 

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