Middle School Dining

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The Middle School dining hall seats up to 180 people, so all of our students eat at the same time, rather than in staggered lunch periods.  The seating arrangement is open with round tables; students may choose who to sit with and where to sit, as long as they remain in the dining hall and sit no more than five to a table.  A prayer isBoth day and boarding middle school students enjoy meals from several different countries during "International Day." An upper school cadet joined the students for this celebration. said before each meal. Once finished with their food, students may go to the game corner and play a round of chess.  On weekends and in the evenings for dinner, Middle School students go to the Upper School dining hall for meals, due to the smaller number of students on campus.

Students go through a serving line where they choose from two entrées, a side dish and a dessert (when appropriate).  There is also a salad bar that contains the ever-popular peanut butter and jelly, a sandwich bar and fresh fruit daily.  Seasonal or canned fruit is also available on the salad bar.  Drink choices include milk, water, and a variety of juices.

R-MA serves a wide variety of foods as our population includes people from many countries, religions, ethnic backgrounds and age groups. Accommodations are made for as many needs and requests as are feasible without discriminating. Breakfast, brunch, lunch and dinner items are served. Special meals are provided for sports teams, band trips, testing groups, the sick, etc.

Our goal is to provide healthy and appealing meals prepared by a caring and personable staff.  The menus are developed and prepared on site with guidance from the United States Department of Agriculture.  Students are invited to participate in the process.   Food is purchased from quality vendors, many of whose facilities have been visited by our own management personnel.

Recent improvements in the quality of food and healthy menu selections include low-fat and fat free milk, cream cheeses and yogurt. We use different varieties of salt-free seasonings, and all frying oils are free of trans fat. We also bake many foods instead of frying them, and a type of fish is available at many meals.

To continue to meet the students’ diverse needs, our food services personnel constantly seek feedback from students.