School and Community Nutrition Services
About our Program
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
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 Guidelines
A La Carte
As of July 1, 2013, EZpay will no longer be accepting online meal payments for JCPS. Our new provider is School Payment Solutions. Click on the link above to get started today.
Julia O. Bauscher, SNS, Director
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!