The School Nutrition Program offers nutritious breakfasts and lunches each day throughout the school year. School meals provide nourishment that is important to children's growth, academic achievement and physical performance.  School meals are planned around Nutrition Standards as set forth by law and the United States Department of Agriculture and follow Meal Patterns for minimum portions and nutritional values.   

Non-discrimination Statement: This explains what to do if you believe you have been treated unfairly.

In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.

 To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer. 

NUTRITION STANDARDS

The U.S. Department of Agriculture (USDA) sets regulations which govern the operation of the School Nutrition Program and establishes nutrition standards for the meals that are served. The nutrition standards require that lunches provide one-third of the Recommended Dietary Allowances for protein, vitamins A and C, iron and calcium as well as one-third of the child's recommended energy needs. School breakfasts are planned to provide one-fourth of a child's daily nutritional needs.

School meals must also meet nutrition standards as outlined in the Dietary Guidelines for Americans.

MEAL PATTERNS (Meal component/Minimum quantities)

Note: The smaller portions listed under school lunch items are the minimum portions required for elementary and middle school students. The larger portions listed are the minimum portions required for high school students.

PARTICIPATION AND COST DATA

Participation in the School Lunch Program has averaged 80% or better for the last five school years. Meal prices are kept as low as possible to encourage students to participate in the school breakfast and lunch programs, and the focus continues to be on providing nutritious meals for students although milk and juice may be purchased individually.

Each student has a personal cafeteria account at their school.  Parents are encouraged to pay by the week or month, which helps our lunch line progress at a quicker pace.

MEAL PRICES

FUNDING

USDA reimburses schools for each meal served to students. The amount of reimbursement depends on whether the student received the meal free, at a reduced price or paid the regular price for it. Eligibility to receive meals free or at a reduced price is based on the completion of a submitted Meal Application. The money schools receive from students who pay the full price or a reduced price is also used to operate the school nutrition program.

USDA DONATED COMMODITIES

USDA donates quality foods to schools to help keep food costs down and the price charged students low. Donated foods make up about 10 to 15 percent of the foods used to prepare school lunch. In keeping with the Dietary Guidelines, specifications for many donated foods have been changed to lower fat, sugar and sodium. Foods provided to schools include low-fat beef patties, low-fat turkey ham, chicken and turkey, fresh and frozen fruits and vegetables, water-packed canned fruits, dried beans, potatoes and tomato products, reduced- fat cheddar and mozzarella cheese, nonfat dry milk, cornmeal, flour, rice, oats, pasta, peanuts and peanut butter, and reduced-fat vegetable oil.

ANNUAL HEALTH DEPARTMENT INSPECTION

All school kitchen facilities are inspected semi-annually by the local Health Department Inspectors. Each school has maintained a current grade of "A," with a current score of 90-100.  Health inspection reports are posted in each individual cafeteria for public viewing.