“Spaghetti, I remember that,” Quigg added. Green also recalled pigs-in-a-blanket.

“And remember you can eat anything in moderation,” said Green, self-described No. 1 promoter of portion control.

School nutrition requirements call for one-third of students’ daily caloric intake to be served in school lunches and one-fourth in school breakfasts.

“We’re a federal program,” Green pointed out. “We have strict guidelines.”

The county school system nutrition budget for the 2008-09 school year is $2 million.

Green said student meals are $1.50 — “the best bargain in town.” Teachers pay $2.50 — “still the best bargain in town.”

“The kids are going to love it,” said Louise Phillips, a TCCHS math teacher and graduate of the school, observing cafeteria preparations.

Randy Young, another alumnus and the school’s broadcast production director, also played a role in the new dining spot that will premiere on Monday.

Motorized, drop-down screens have been installed in the cafeteria ceiling. Projectors will complement the screen set-ups.

Instead of one area set up for the use of microphones, a wireless system will allow for microphone use anywhere in the large cafeteria, Young said.

“It’s state-of-the-art,” Young said, surveying above-the-ceiling technology Thursday morning. “This is mind-boggling.”

The cafeteria also will be used for class meetings, banquets and community events.

Overseeing the most important cafeteria ingredient is Ann Vick, TCCHS cafeteria manager for 10 years.

The new array of food choices is the biggest cafeteria change, Vick said.

For Vick, keeping cold food cold, hot food hot and maintaining student interest in eating in the cafeteria are priorities.