• Cafeteria News


    MEAL PATTERN:  Helping Build a Healthier Student Body

    Food and Nutrition Services recognizes the important connection between a healthy diet and a student's ability to learn effectively and achieve high standards in school.  As a part of our commitment to help build a healthier student body, our department ensures that all menus meet the required nutrient levels for specific grade groups.  Many positive changes have been made to the meals our students are offered as a result of the Healthy Hunger Free Kids Act of 2010.  The selections offered focus on meeting the new standards for sodium, calories, saturated fat and trans-fat.  In addition, we ensure that menus, when averaged over the week, provide the amount of grains and proteins within the allowable ranges.

    New regulations require menu items to be categorized into five (5) food components:  Fruits, Vegetables, Grains, Protein, and Milk.  Each day, students are offered a variety of items from each food component.  These changes mean students will have more choices of fresh fruits and vegetables available daily.  We offer locally grown produce when available and affordable.  They will also have protein, whole grains and low-fat or fat free milk choices.  All menus will continue to be nutritionally analyzed to ensure compliance within the new stricter guidelines.


    The components for breakfast are: Fruits, Grains, Protein, and Milk.  In order to receive breakfast at the established meal prices, students must select at least three (3) of the four (4) components offered, with one component being a fruit.  Students may select one (1) item from each of the four (4) components offered, without incurring unexpected a la carte charges.  The meal price is the same whether students select three (3) or four (4) components.  Therefore, we recommend that students select four (4) components to help ensure they are getting the nutrients their bodies need in the morning.


    The components for lunch are:  Fruits, Vegetables, Grains, Protein, and Milk.  In order to receive lunch at the established meal prices, a student must select at least three (3) different components, one (1) of the selections must be a fruit or vegetable.  The price is the same whether the student chooses only three (3) components or all five (5).

    meal tray deal

    Food and Nutrition Services is committed to providing the students of Clyde Savannah with an affordable and nutritious school breakfast and lunch.  If you have any questions regarding the menus or nutrients, please contact Donna Riviello, Food Services Director at (315) 902-3060 or donna.riviello@clydesavannah.org

    Non-Discrimination Statement:  In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

    Persons with disabilities who require alternative means of communication for program information (E.g. Braille, large print, audiotape, American Sign Language,  etc.), should contact the Agency (State or local) where they applied for benefits.  Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.  Additionally, program information may be made available in languages other than English.

    To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, 9AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form.  To request a copy of the complaint form, call (866) 632-9992.  Submit your completed form or letter to USDA by:

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

    (2) Fax; (202) 690-7442 or

    (3) email: program.intake@usda.gov.

    This institution is an equal opportunity provider.

Food Service Staff

  • Director of Food Service: 
    Donna Riviello
    (315) 902-3060

    Food Service Supervisor:
    Amanda White

    Clyde-Savannah Middle/High School Staff: 
    Charlene McKinney-Cook
    Mary A. Roche
    Jennifer Buisch
    Gloria Garofono
    Julie McGall

    Clyde-Savannah Elementary School Staff:
    Tammy Heitman
    Nellie Larsen
    Tia Salmon
    Reanna Schilling
    Michelle Tavano-Cook

    Cheryl Cole
    Doris Gary
    Lori Vitticore



Nutrition Programs

  • Elementary

    In response to the areas in need of improvement identified with the Health Education Curriculum Analysis Tool (HECAT), the following nutrition education will be offered Pre-K-5 in the Clyde-Savannah Central School District.



    ·         Discover MyPlate! Curriculum:  Students are introduced to the five food group friends through song, games, and hands on activities.  Lessons evolve with topics on healthy meals, the importance of breakfast, physical activity, and where fruits and vegetables come from.

    .   Wellness Coordinator push-in

    First Grade:

    ·         Serving Up MyPlate, A Yummy Curriculum: Aligned with both ELA and Math Common Core Standards, this USDA curriculum provides “Courses” for the students to work through as they learn what it means to be healthy and eat healthy, why it’s important to select from all food groups, and what foods should be limited and why. 

    .   Wellness Coordinator push-in

    Second Grade:

    ·         Serving Up MyPlate, A Yummy Curriculum:  Following the Courses outlined above, students dive deeper and get “extra helpings” that includes tracking fruit and vegetable intake, analyzing menus, performing skits, and creating posters.

    .   Wellness Coordinator push-in

    Third Grade:

    ·        Choose Health: Food, Fun, and Fitness:The curriculum taught by Cornell Cooperative Educators, use experiential learning to teach healthy eating and active play. Each lesson include an Anchor that connects with children’s experience or interests, some new information to Add, a chance to Apply this new information and an Away, a goal setting challenge for the children to sue the new information in their daily lives. Each lesson also includes interactive nutrition activities, food preparation and taste testing, active games, a goal setting challenge, and a family newsletter. https://fnec.cornell.edu/Our_Initiatives/CHFFF.cfm 

    .   Series of 6 lessons taught weekly by a Cornell Nutrition Educator, Susan Coyle, December 2014 through February 2015

    Fourth Grade: 

    ·         Serving UP My Plate, a Yummy Curriculum: Students discover nutrition, explain their understandings, and reflect upon their experiences—to create a lasting awareness of what it means to be healthy.  Through common core aligned “Courses” children will learn how food choices can help you stay healthy, why it’s important to eat from a variety of food groups, and how to make healthy substitutions. Students will dive deeper through scavenger hunts, experiments, guest speakers, and school to home activities.

    .   Wellness Coordinator push in

    ·         Wegmans Eat Well Live Well Field Trip: to take what they have been learning in the classroom and experience a real world connection to the material students will visit a local Wegmans store and participate in hands on activities like measuring portion sizes, sampling nutritious foods, and completing a nutrition treasure hunt. Students will leave with information and samples to share with their families.

    Fifth Grade:

    ·         Serving UP My Plate, a Yummy Curriculum: An emphasis is placed on the importance of physical activity as part of a healthy lifestyle as students learn about choices that they can personally make to be and stay healthy. Through a series of “Courses,” students will personalize the information and advocate for others through projects like creating a billboard or a news station to spread the word about the importance of fruits and vegetables.

    .   Wellness Coordinator push-in

    Middle School/High School
    Health Education classes have a revised nutrition curriculum based on the results of the Health Education Curriculum Analysis Tool. (HECAT) Modules have been designed to incorporate more analysis of food regulations, laws, and policies that influence personal food choices. Following the National Health Education Standards and the New York State Navigate by the Stars model students will:
    • Analyze and evaluate their personal diets 
    • Set goals to improve their current diet based on the U.S. Dietary Guidelines 
    • Practice communication skills to effectively avoid unhealthy food choices
    • Explore how peers and culture influence their food choices
    • Evaluate the validity of nutrition information to make the most informed decisions regarding their food choices.  

    Become A MyPlate Champion!