Good nutrition and learning go hand in hand.
The Nutrition Services department is made up of a team of food and nutrition professionals who are dedicated to students' health, well being and their ability to learn. We support learning by promoting healthy habits for lifelong nutrition and fitness practices.
Meals, foods and beverages sold or served at schools meet state and federal requirements which are based on the USDA Dietary Guidelines. We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.
Breakfast and lunch are free to ALL STUDENTS for school year 2021-22. Extra meals and a la carte items will be priced accordingly.
IF P-EBT funds are offered, all students will be eligible.
It is the mission of Nutrition Services to make a significant contribution to the overall physical and mental well-being of each student to enhance the student's ability to participate fully in the education process.
This mission will be achieved by providing wholesome, high quality, nutritious, and appetizing school lunches served in a courteous manner, in a sanitary and pleasant cafeteria environment; in compliance with the guidelines of the Ohio Department of Education, National School Lunch Program; in the most efficient and cost-effective means possible.
To increase the acceptance and consumption of school lunch, we utilize a provision known as "Offer versus Serve" in all of our lunch rooms. This option is intended to reduce food waste by allowing children to choose three of the five meal components offered at each lunch; although we recommend all five components as the better value. Students must take 1/2 cup of fruit and/or vegetable to count as a meal.
The five lunch components are:
- Meat/Meat Alternative: Minimum of 1 oz serving grades K-8 daily; 9 weekly. Minimum 2 oz serving grades 9-12 daily; 10 weekly. Meat/Meat Alternates consist of: lean meat, cheese, eggs, beans, yogurt, peanut butter or seeds.
- Grains/Breads: Minimum 1 serving(1oz. eq.) daily with minimum 8 weekly for K - 8; Minimum 2 servings (1oz. eq.) daily with minimum of 10 weekly for 9-12.
- Fruits: Minimum of 1/2 cup K-8 daily, 1 Cup 9-12.
- Vegetables: Minimum of 3/4 cup K-8 daily; 1 cup 9-12 daily. All grades require selections from five different subgroups (dark-green leafy, red/orange, beans/legumes, starchy, other) to meet this component.
- Fluid Milk: Minimum 8 oz K-12 daily.