Upper School Dining

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One of the cadre students enjoys lunch before the rest of the students arrive the next day.

Everyone looks forward to meal times, and it’s no different at R-MA!  The Upper School dining hall seats up to 450 people, so all of our students eat at the same time, rather than in staggered lunch periods. Students have assigned seats at most meals.  Students living on the same hall are in the same Air Force JROTC "flight," which includes several day students; these students work in competitions as a team, march together in formations, and eat together, building a close camaraderie with each other.  A prayer is said before each meal.

Students go through a serving line where they choose from two entrees, a side dish, fresh fruit and a desert (when appropriate).  A “leftover” bar offers a third option of food that was not served the previous day, and also features a deli bar and the ever-popular peanut butter and jelly.  There are two salad bars with a wide selection of vegetables, as well as pre-made salads such as pasta, potato, egg, carrot, or others.  Seasonal or canned fruit is also available on the salad bar.  Drink choices include milk, chocolate milk, soy milk, iced tea, water, lemonade, 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.  Cadets 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 trans fat free. We also now bake many foods instead of frying them, and a type of fish is available at most meals.

To continue to meet the students’ diverse needs, our food services personnel constantly seek feedback from students.  Once a month the food service managers participate in the Student Life Committee meetings with the cadets, where suggestions and comments are viewed. There is also a suggestion box in the dining hall for cadets.