Lexington Public Schools

CONTACT INFORMATION

Kevin Silvia - Resident District Manager Ext. 69107

ksilvia@lexingtonma.org

Christina Flutie, RD - Asst. Food Service Director  Ext. 69110

cflutie@whitsons.com


Jean Davis - Catering Manager/Asst Manager Ext. 69109
jdavis@lexingtonma.org    Catering Request

Jill Mawn- Administrative Assistant *School lunch refunds
jmawn@lexingtonma.org

General Information Ext. 69108

(781) 861-2320 

 

MEAL PRICING

Elementary School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50

Middle School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50
Lunch Boar's Head Deli $3.75

High School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50
Lunch - Salad Bar-Commons 2 $3.75
Lunch - Boar's Head Deli $3.75

*All meals include: Protien Choice, Fresh Vegetable Choice, Fresh Fruit Choice and Milk Choice. *Water is not included in the meal price.

Whitsons Culinary Group Lexington School District

Free and Reduced Price Food Services

Lexington Meal Charge Policy

Lexington Wellness Policy

pdfLexington Wellness Guidelines

2017-2018 Free and Reduced Lunch Application General Information

2017-2018 Free and Reduced Lunch Application


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School Nutrition Blog

Registered Dietitian vs. Nutritionist

Posted by Kevin Silvia @

The difference between a registered dietitian and a nutritionist often come up in conversation and as a Whitsons registered dietitian, it is important to note the difference between the two for our clients, parents, students and readers.  A registered dietitian or RD/RDN is quite different from a nutritionist. In fact, being an RD requires a bachelor’s degree in nutrition from a college or university. To obtain this degree requires classes such as food and nutrition sciences, biochemistry, microbiology, and chemistry. After the degree is completed a supervised internship program must be completed through health care facilities, food service locations, as well as community agencies. 

After all of these requirements are complete, there are a variety of job roles available. These job roles allow the individual to explain nutrition to both individual clients and groups, help to create meal plans, and also to provide nutritional assistance in hospitals, as well as other community outreach programs.  As the dietitians become more experienced, many choose to continue with certifications in specialized practice areas (pediatric nutrition, diabetes education, senior nutrition, wellness, etc.). Every five years both the RDs and RDNs must renew their credentials. This requires them to obtain continuing education hours based on their professional goals.

A nutritionist on the other hand is very different. The term “nutritionist” is not regulated and has more of a broad, general meaning. These individuals typically do not have any type of training, and should not be consulted with the diagnosis or treatment of any nutritional diseases. Many nutritionist based programs do require to pass a test after about six months, but do not have a dietitian type license. Although many nutritionists do have a Bachelor’s or Master’s degree, it may not be in nutritional sciences.

If you require nutrition advice or information, it’s best to speak with a registered dietitian.  Although there are a number of nutrition websites online, there is a great deal of misinformation.  Always check the source of the information provided by the website.  

At Whitsons, our team of registered dietitians are always available to answer nutrition questions not just for clients, but for our online community with our “Ask the Rd” service.  Just email your nutrition question to asktherd@whitsons.com and one of our registered dietitans will reply with an informative response.
For more information about Whitsons Culinary Group, our nutrition programs and our team of registered dietitians, visit www.whitsons.com.

Contributor: Katherine Ancona, R.D.


Disclaimer: The opinions expressed in this blog are strictly those of the author and should not be construed as the opinions of Whitsons Culinary Group or any of its affiliates.  All content and material contained in this blog is provided for informational purposes only, and no representation is made as to the accuracy or completeness of this information.  It is general information that may not apply to you as an individual.  It is not medical advice and should not be treated as such.  You should not rely on the information in this blog as a substitute for your own doctor’s medical care or advice. If you have any specific questions about any medical matter you should consult your doctor or other professional healthcare provider.