BDLC’s nutritional goals are:

1. To offer menus that exceed state and federal nutritional guidelines
2. To serve meals that are additive and sugar-limiting using whole grains rather than refined grains and fresh rather than processed foods.
3. To accommodate children with special dietary needs
4. To incorporate nutritional education as part of our regular curriculum
5. To encourage children to develop healthy eating habits.

BDLC is committed to providing a high-quality, whole foods approach to meals that exceed USDA and NAEYC nutritional guidelines.  We currently prepare a vegatarian menu using eggs, cheese, and other protein-based ingredients as well as fresh or frozen vegetables and fruits.  The purposes of serving a vegetarian menu is to be able to minimize the possibility of food contamination in our kitchen and maximize monies we have available to purchase the highest quality ingredients available (which does not include many of the overprocessed meats).  The overall goal is to prepare high-quality, well-balanced meals and snacks that our children enjoy and that encourage them to try new foods at a time when they are forming eating habits for life.

BDLC's Kitchen prepares nutritionally balanced meals and snacks for approximately 120 children and staff each day that the center is open.  A light breakfeast is served around 8:30am.  The breakfeast always includes Milk, Juice, and an entre.  A well-balanced lunch is served between 11:15 am and noon, depending on the age of the child.  A substantial afternoon snack is served with milk each day after the children's nap followed later by a light second snack for those children who stay after 5pm. 

Weekly detailed menus are posted on the kitchen door and in each classroom.  In additon, there are copies of the weekly menu available for pick-up by parents in a dispenser outside the office along with a menu posted each week onto our website (planned).

Here's an example of a weekly menu.