Nutrition Services

Serving Education Since 1936

School and Community Nutrition Services

Nutrition and Physical Activity Report

New school menu smartphone app and website.

Website and App image

Community Eligibility (CE) school list

About our Program
The School and Community Nutrition Services (SCNS) department of Jefferson County Public Schools administers the United States Department of Agriculture National School Lunch Program and School Breakfast Program in all Jefferson County Public School (JCPS) sites. In addition, SCNS sponsors the Summer Food Service Program in many sites during the summer. SCNS participates in a variety of initiatives to improve and promote healthy school meals, including the USDA Healthier US School Challenge. The Healthier US School Challenge recognizes schools that promote healthy school environments through strong nutrition and physical activity programs.

SCNS is also a recipient of USDA Fresh Fruit and Vegetable Grants. These grants provide fresh fruit and vegetable snacks, to students in selected schools, in the afternoon three times a week. The grants are designed to expose children to a variety of fresh fruits and vegetables and teach them healthy habits that will last a lifetime.

Representatives of SCNS are active in the Mayor’s Healthy Hometown Movement, Kentucky School Garden Network, the Kentucky School Nutrition Association, the national School Nutrition Association, and other groups interested in improving the school nutrition environment in schools.

National School Lunch Program and School Breakfast Program
Over 60,000 JCPS students participate daily in the school lunch program. Over 30,000 students start their day right with a healthy school breakfast. School meals must meet USDA nutrition requirements based on the most recent Dietary Guidelines for Americans, including an age/grade appropriate calorie range, no more than 10 percent of calories from saturated fat, no trans fat, and appropriate ranges of sodium.

School and Community Nutrition Services uses food-based menu planning, which requires school meals to offer servings from specific food groups, with minimum serving sizes. A school lunch includes five food components: meat/meat alternate, fruit, vegetable, grains/bread and milk. A student may choose three (3), four (4), or all five (5) components to have a reimbursable meal. Students must choose a fruit or vegetable. School breakfast offers four components: milk, fruit or juice, grains/breads and meat/meat alternate. A student must choose at least three of the components to have a reimbursable meal.

Kentucky Nutrition GuidelinesNutrition Guidelines


  • No more than 30% calories from fat (exceptions: reduced fat cheese, nuts, seeds, nut butters)
  • No more than 32% added sugar by weight (max. 14 grams)(exceptions: fresh, frozen, canned or dried fruits and vegetables)
  • No more than 300 mg sodium per serving
  • Portion/pack size limits:
    • Chips, crackers, popcorn, trail mix, nuts, seeds or jerky – 2 ounces
    • Cookies – 1 ounce
    • Cereal bars, granola bars, pastries, muffins, bagels, or other pastry-type items – 2 ounces
    • Non-frozen yogurt – 8 ounces
    • Frozen dessert items – 4 ounces


  • Milk, 1% skim, white and flavored
  • Non-carbonated water containing zero calories, plain or flavored
  • 100% fruit or vegetable juice or any combination equaling 100%
  • Any other beverage containing no more than 10 grams of sugar per serving
  • Volume limited to 17 oz. in elementary schools; 20 oz. in secondary schools, except for water


Julia O. Bauscher, SNS, Director

Phone: (502) 485-3186
Fax: (502) 485-3910

C.B. Young, Jr. Service Center
Room 133
3001 Crittenden Drive
Louisville, Kentucky 40209-1104

Did You Know

Did You Know?

JCPS Nutrition Services:

  • Has a Nutrition Service Center where we prepare many items from scratch, such as taco meat filling, spaghetti meat sauce, sloppy joe, chicken pot pie filling and many others!
  • Has 2 chefs on staff- one for catering and the other to review and revise recipes for the schools!
  • Developed a group called SNAC-Student Nutrition Advisory Councils, that taste test foods at the schools and give feedback on recipes. These are reviewed by the chef and modified to meet our students’ taste while still meeting nutritional requirements!
  • Has been working on incorporating fresh herbs in our recipes. Many of these herbs are grown at a school greenhouse or garden!
  • Since 2009 has steadily increased the quantity and variety of local foods that we use in our recipes! Local farmers grow apples, watermelon, squash, zucchini, peppers, cucumbers and tomatoes for our program.
  • Milk is from a local company! We offer 1% and skim milk as well as only skim flavored milk. Plus, our flavored milks do not contain high fructose corn syrup!
  • Through a CDC grant, developed vegetable gardens in 27 schools!
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