Cafeteria Staff:
Our cafeteria staff are committed to provide a healthy diet for students to ensure their good health and contribute to a successful learning environment.
Judy Vance |
Michelle Burriell |
Angela Harrison |
Joanne Harvey |
Click Here for the current JCPS Lunch Menu!
National School Lunch and Breakfast Programs
School lunch menus must adhere to U.S. Department of Agriculture dietary guidelines. These guidelines require school lunches to average no more than 30 percent calories from fat and no more than 10 percent calories from saturated fat in a one-week period. In addition, lunches must provide an average of one-third of the key nutrients including protein, Vitamins A and C, calcium, and iron and calories recommended daily for children. All lunch menus meet or exceed the minimum lunch requirements.
Breakfast menus must meet the same restrictions for calories from fat as lunches. However, breakfast menus provide an average of one-quarter of the key nutrients and calories recommended daily for children. JCPS breakfasts consist of any two or three of the following,
- 1 cup milk
- 1/2 cup fruit or 100 percent fruit juice
- A breakfast entree such as: muffin, cereal, cinnamon roll or sausage and biscuit.
Nutrition Facts
Snacks:
- No more than 8 grams of fat per serving.
- No more than 30% calories from fat.
- No more than 30% added sugar by weight.
- No more than 170mg. Sodium per oz.
- Milk, 1% skim, white and flavored
- Beverages, contributing to the RDA for:
- Vitamins
- Minerals
- No more than 20% added sugar
- Minimum 5% fruit juice or provide isotonic hydration
- Unflavored, non-carbonated water
- Flavored, unsweetened water
More information can be found at on the JCPS Nutrition Services webpage.