Tamara Taylor, the district’s director of nutrition services, and Sodexo regional staff briefed the board on a new online menu tool and on federal and state nutrition requirements that will change some meal recipes and product availability beginning July 1.

Taylor introduced NutriSlice, an online menu and phone‑app tool that will publish daily menus for each school, allow filtering for allergens and carbohydrate counts, and produce printable menus for families and school nurses. "We have some changes coming in, July 1," Taylor told the board, adding that the NutriSlice system allows menu filtering for allergens and carbohydrate counts and can be printed monthly or daily.

A Sodexo regional representative explained the regulatory background: federal rules and state meal patterns require limits on added sugars, and the district will phase down sodium in a stepwise approach. The representative said manufacturers are already reformulating products (for example, school‑specific cereals and flavored milk) to meet the new thresholds. "We are required by both federal and state law to limit the amount of added sugars served to less than 10% of the total calories students get per week," the representative said.

Board members asked about keeping culturally relevant or scratch‑made items that students favor. Nutrition staff said there is some flexibility: the district participates in regional menu‑committee meetings where managers and dietitians provide feedback and recipes for inclusion; locally, managers can make modest recipe adjustments and include items that fit production records and ODE requirements. Taylor noted some items, including commodity orange juice, are challenging because flavor differs from commercial products.

Staff described feedback mechanisms: periodic surveys, school‑level input from food service leads, and direct contact with the nutrition office. They also noted the production records required by the Oregon Department of Education feed the NutriSlice menu and that menu committees must balance regional consistency with local preferences.

Ending: Nutrition staff left contact information and offered to return to staff or board meetings for deeper review of the meal patterns and to support community questions about menu changes.