Food Services

Billy Boyette, Food Service Director
Gwen Stattner, Accounts, Free & Reduced Manager

From the Desk of Mr. Boyette

Picture of Food Services DirectorAs Food Service Director, our staff follows USDA guidelines and incorporates this knowledge in the planning, preparation and implementation of the food service program.

School meals and reimbursable school meals meet nutrition standards offering foods from five required food groups: meat/protein, grain, vegetable, fruit and dairy. Students are offered all five components of the meal encouraging a well balanced diet.

Student diversity (cultural, economic, religious and medical) is considered in meal planning to ensure student nutritional needs are met.

Nutrition choices are promoted to students, parents, school employees and the community through a printed menu in the monthly issue of the Nutrition Nuggets as well as the school's website.

Students, parents, school employees and community members are aware of the school district's efforts to provide positive, motivating messages promoting healthy food choices. Parents and guardians are provided the opportunity to join their student(s) in the school meal program.

Accessibility | IDOE


Indiana Department of Education Non-Discrimination Statement

It is the policy of the Indiana Department of Education not to discriminate on the basis of race, color, religion, sex, national origin, age, or disability, in its programs, activities, including access to the Boy Scouts and other designated youth groups, or employment policies as required by the Indiana Civil Rights Laws (I.C. 22-9-1), Title VI and VII (Civil Rights Act of 1964), the Equal Pay Act of 1973, Title IX (Educational Amendments), Section 504 (Rehabilitation Act of 1973), and the Americans with Disabilities Act (42 USCS § 12101,et.seq.).

Nutrition News

This area is currently being edited. Please return to this area at a later date for new and updated information.

 

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