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Miller Place UFSD
Empowering excellence today, developing tomorrow’s achievers, forever MP proud.

Food Allergy and Meal Modifications

The National School Lunch Program (NSLP) and School Breakfast Program (SBP) aim to provide all participating children, regardless of background, with the nutritious meals they need to be healthy. This includes ensuring children with disabilities have an equal opportunity to participate in and benefit from the NSLP and SBP.

Federal regulations require schools and institutions to serve meals at no extra charge to those children whose disability restricts their diet in such a way that they cannot fully participate in the food service program without some modification to the foods offered or the scheduled menu. If you believe your child needs substitutions because of a disability, please get in touch with us for further information.  You must request meal modifications from the school and provide the school with a medical statement from a State licensed healthcare professional.  This medical statement must contain but is not limited to the following:

  • Information about the child's physical or mental impairment that is sufficient to allow the school to understand how it restricts the child’s diet,
  • An explanation of what must be done to accommodate the child’s special dietary need.
  • The food or foods to be omitted and recommended alternatives, in the case of a modified meal.

Please the District's Food Service Coordinator at (631) 474-2700 x753 or email for information on meal modifications for your child.

If you have a student with a serious food allergy that is eating from the cafeteria, please contact the Whitsons Food Service Director at (631) 474-2700 x361 or email at least one week prior to discuss the menu items and ingredient labels.  Communication is key and it is crucial that we work closely to meet the needs of the students with food allergies. We generally do not recommend a student with serious food allergies eat from the cafeteria because of the rare, but possible potential for cross contamination of products, vendor substitutions of food items, and temporary or substitute food service staff.