 |
 |
|
| On This Page >> About our Program | National Programs | Commodity Use | A La Carte | Program Costs | Food For Thought |
|
|
|
|
School and Community Nutrition Services
About our Program
Jefferson County Public Schools is proud to salute fifty-five (55) elementary schools that have achieved the United State Department of Agriculture's HealthierUS Gold Level Challenge; plus and additional thirteen (13) schools that have achieved HealthierUS Bronze Level Challenge. The criteria includes: scheduled Physical Activity and Nutrition Education available to all students; healthy menus with fresh fruits and vegetables and whole grain bread available every day; and at least 70% of students must participate in the lunch program to achieve the Gold Level, and at least 62% of students must participate in the lunch program to achieve the Bronze Level. See a complete list of the JCPS HealthierUS certified schools in this section. |
For Food Service Personnel Only!!!
 
|
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.
|
|
| Nutrition Guidelines |
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.
Beverages:
- Milk, 1% skim, white and flavored
- Beverages, contributing to the RDA for:
- No more than 20% added sugar
- Minimum 5% fruit juice or provide isotonic hydration
- Unflavored, non-carbonated water
- Flavored, unsweetened water
|
|
Jefferson County Public School lunches are planned using the new U.S.D.A nutrient standard Planning option.
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.
|
Commodity Use
High-quality, government-donated commodities are used in school lunches and breakfasts. Flour, cheese, beans, fruits, vegetables, ground beef, turkey, and other foods declared surplus by the USDA are available to schools. Jefferson County also receives a portion of its commodity-dollar value in fresh fruits and vegetables purchased through the Department of Defense buying network. This program has enabled JCPS students to enjoy fresh items like kiwi fruit, pineapple spears, strawberries, tangerines, mini-carrots, and celery sticks.
A La Carte
A la carte items may be available daily at each school location. Items available for a la carte sale may include individual portions of items on the lunch menu, favorite snack items, spring water, and canned juice drinks. All items available for a la carte sale meet JCPS nutrition guidelines for beverages and snacks. A la Carte purchases may be restricted by written parental direction to the school manager.
In December 2002, Jefferson County Public Schools, with input from the Kentucky Department of Education, implemented nutrition guidelines for the a la carte items offered for sale in vending machines and in school cafeterias.
|
Program Costs
Commodities meet approximately one-quarter of the total food costs for School and Community Nutrition Services. The remaining costs are covered by reimbursements from the USDA and from income generated through a la carte and meal sales to students and adults. A school lunch costs students $2.00, and breakfast costs $1.50. Adult meals and visiting children's meals are not subsidized and are sold at a price that covers all costs.
Food For Thought
French fries, chicken nuggets, chicken patties, and similar items are oven-prepared, not deep-fried. All purchased fruits are packed in light syrup; all juices contain 100% fruit juice. Tuna is packed in spring water. Cold cuts made from turkey are regular menu items. Purchased beef patties contain only six grams of fat per patty as compared to 12 grams of fat in many popular beef patties. NSC-prepared items, such as chicken potpie, chili, spaghetti and tacos are planned regularly on the menu. A non-meat entrée is planned daily. JCPS students can choose from three entrees and five fruit and vegetable selections, including tossed salad, each day. Sixty-seven percent of all students eating school meals choose 1% low-fat chocolate milk. Middle and high school menus offer fresh, delivered pizza once a week. JCPS students can prepay for lunches by depositing cash or checks in their accounts in the cafeteria. Parental lockout of Ala Carte purchases by a student is available by contacting the individual school manager.
|
School and Community
Nutrition Services
Serving Size: 149 Jefferson County Public Schools
Servings Per Day: 87,000 meals, 5,000 snacks
Lunches may contain:
- Entree
- Choice of 1 or 2 Fruits or Vegetables
- Milk which is available in skim, 1% White and Flavored
Students are encouraged to select a complete lunch; however, under federal regulations, they are allowed to choose only an entree and one other item as a meal. |
|
|
