Nutrition – HCS District Website

Nutrition – HCS District Website
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Nutrition
A healthy school lunch served with love is available to all students daily.
Page Menu
Nutrition Home
Cafeteria Careers
For Vendors
Annual Notices
Free and Reduced
Non-CEP Schools
The USDA allows families who fall within certain income guidelines to
apply for free or reduced benefits
. Applications will be accepted beginning August 1.
Income guidelines are adjusted each year, and families need to submit a new application at the beginning of each school year, either
online
or by completing a paper application (available in your child’s cafeteria), if your child attends one of the schools listed below.
If your school is not listed, please review the information found on the CEP Schools tab above.
Allen Elementary
Apison Elementary
Big Ridge Elementary
Center for Creative Arts (CCA)
Chattanooga School for the Arts and Science (CSAS)
Chattanooga School for the Liberal Arts (CSLA)
East Hamilton High School
East Hamilton Middle School
Hunter Middle School
Loftis Middle School
Lookout Mountain Elementary School
McConnell Elementary School
Nolan Elementary School
Normal Park School
Ooltewah Elementary School
Sale Creek Middle / High School
Signal Mountain Middle / High School
Soddy Daisy High School
STEM School
Thrasher Elementary School
Wallace A. Smith Elementary School
Westview Elementary School
CEP Schools
The following Hamilton County schools participate in the Community Eligibility Provision. This is a service option that is available to schools in low-income areas. All students attending the schools listed below may receive a breakfast and lunch meal at no charge each day.
You DO NOT need to apply for benefits for any children attending one of the schools listed below.
If a child transfers to a non-CEP school, the parent / guardian will need to immediately
apply for free or reduced benefits
. A CEP student will eat free for 10 days or when the application is processed, whichever comes first.
Alpine Crest Elementary
Barger Academy
Battle Academy
Bess T. Shepherd Elementary
Brainerd High
Brown Academy
Brown Middle
Calvin Donaldson Elementary
Central High School
Clifton Hills Elementary
Daisy Elementary
Dalewood Middle
Dupont Elementary
East Brainerd Elementary
East Lake Elementary
East Lake Middle Academy
East Ridge Elementary
East Ridge High
East Ridge Middle
East Side Elementary
Hardy Elementary
Harrison Elementary
Hixson Elementary
Hixson High
Hixson Middle
Howard Connect Academy
The Howard School
Lookout Valley Elementary
Lookout Valley Middle/High
Middle Valley Elementary
North Hamilton County Elementary
Ooltewah High
Ooltewah Middle
Orchard Knob Elementary
Orchard Knob Middle
Red Bank Elementary
Red Bank High
Red Bank Middle
Rivermont Elementary
Sequoyah High
Soddy Elementary
Soddy Middle
Snow Hill Elementary
Spring Creek Elementary
Tyner Academy
Tyner Middle Academy
Wolftever Creek Elementary
Woodmore Elementary
If you have any questions regarding the free and reduced status of your child or questions concerning the application process, please contact
Chasity Higdon
or call (423) 498-7290.
For a copy of a translated application in another language or to receive auxiliary services for a disability, please contact
Chasity Higdon
or call (423) 498-7290.
Contact Employee
Fill out the form below to send a message to the employee.
Menus and Prices
Menus
All menus are posted on the
LINQ Connect Website
. We are excited about the following features with this website!
Detailed menus for each school, including which fruits, milks, and condiments that will be offered at your specific school.
Nutrition information available for each item.
Ability to filter foods that contain certain allergens.
Photos for some items (more to come!).
Multiple languages available.
How to:
Prices
Student Prices
Full Pay
Reduced
Free
Second Meal
Breakfast
$2.00
$0.30
$0.00
$2.75
Lunch
$3.00
$0.40
$0.00
$4.25
Online Meal Account Payments
Titan School Solutions LogoLINQ Connect offers parents and staff a convenient, easy, and secure way to deposit money into your child’s account using your bank account or credit card. You can also review purchases on your children(s) accounts, view menus, transfer balances, submit a free & reduced application, and view the status of your free & reduced application. There is a fee of $2.60 to make a payment on your child’s account. All other features are free.
For more information see the LINQ Connect FAQ.
Hamilton County Charge Policy
Please be sure that your student has money available to purchase meals and additional items. Please be aware that high school students may only charge meals up to $40. Additionally, no student may charge a la carte purchases. Please review the
HCDE Charge Procedures
for further information.
HCDE Charge Procedures
A la Carte Options
A la Carte – Elementary
A la Carte – Middle & High
Parent Resources
Special Dietary Needs
Requesting an Accommodation
Due to the School Nutrition Program being regulated by different laws than the rest of the school district, a separate form and process is required in order to make accommodations in the cafeteria.
Honoring Accommodation Requests
The School Nutrition Program is required to make accommodations to a student’s meal offerings if the student has a medical or physical impairment that restricts the child’s diet. This may include students with disabilities as defined in the Americans with Disabilities Act and the Individuals with Disabilities Education Act. This accommodation can be written into the student’s Individual Education Plan and/or Section 504 plan. The School Nutrition Program will make efforts to collaborate with the School Health Team, School Counselor, and/or staff at a child’s individual school to ensure their dietary needs are met. To request an IEP or Section 504 meeting to determine eligibility, please contact your school counselor or principal. Accommodations will only be made for medically necessary reasons.
Processing the Request
All special dietary requests are processed at School Nutrition’s Central Office and must be submitted on the current
Medical Request for School Meal Modifications
. This form must be completed and signed by a licensed healthcare provider which may be a medical doctor, podiatrist, nurse practitioner, physician’s assistant, dentist, optometrist, or osteopathic physician. This form must be reviewed and approved by the School Nutrition Central Office Staff prior to accommodations being made.
The licensed healthcare provider must include the following information on the Eating and Feeding Form for an accommodation to be made:
A description of the mental or physical condition/impairment(s).
A description of how the mental or physical condition/impairment(s) restricts the student’s diet.
A statement of the accommodation(s) requested for this student. This could include foods to avoid and substitutions, specific grams of carbohydrates required per meal for a student with diabetes.
Licensed healthcare provider’s signature.
The School Nutrition Program will not request medical records or laboratory results, but may contact the licensed healthcare provider if the diet prescription and/or requested accommodation needs clarification.
Please note: The information on the Eating and Feeding Evaluation Form is considered a diet order or diet prescription and the cafeteria staff must follow it accordingly once submitted and approved by the School Nutrition Program. If the student’s physical or mental condition changes and the dietary restrictions subsequently change, the licensed healthcare professional must submit a new form to the School Nutrition Office. The School Nutrition Staff cannot take verbal orders from providers or parents about the change of a medical condition. Once the new form is submitted and approved by the School Nutrition Central Office staff, the new accommodation(s) will be honored. If parents no longer wants accommodations for their child, the parent may submit the request in writing.
A Note on Allergen Information Provided by the District
When sourcing new products or changing recipe ingredients, updated allergen information will be provided to schools. However, manufacturers can change ingredients or manufacturing practices without notification, and HCS cannot guarantee all allergen information will be accurate.
For More Information
For more information on special dietary requests, please contact Mallory Brearey at (423) 498-7286 or via
email
Wellness Policy
Current Policy
The current Wellness Policy is available to review
here
Policy Updates
Hamilton County Schools periodically reviews and updates the Wellness Policy. If you wish to provide feedback on the policy please contact Cathy Jennings via
email
or call (423) 498-7225.
School Health Advisory Council
The School Health Advisory Council (SHAC) serves as a resource to school health committees for implementing the local wellness policy as part of the school improvement plan.
Hamilton County Schools welcomes individuals interested in serving on SHAC. If interested, please contact Coordinated School Health at 423-498-7225.
Wellness Policy Assessment
The district is required to assess their progress toward meeting the goals outlined in their Wellness Policy once every three years. The most recent assessment can be found
here
Summer Meals
HCS In-Person Meals
Students attending Summer REACH and SACC through HCS will be offered free meals in-person for the month of June. Students enrolled in Nolan’s SACC program without attending REACH will not be provided free meals.
Other Summer Meal Options
Other community partners are offering free meals to children 0-18 this summer. To find a location, click here, text “FOOD” or “COMIDA” to 304-304 or call 1-866-348-6479 (for English) or 1-877-842-6273 (for Spanish).
Summer Meals for Kids Site Finder
Additional Resources
School Lunch Program
The School Nutrition Department operates the National School Lunch Program, which is a USDA program aimed at providing healthy, affordable lunches to school students. A hungry child cannot learn!
School lunch has its share of stereotypes: grouchy lunch ladies slopping mystery meat on trays, while children turn up their noses. But how much of the hype is true? Below are some popular misconceptions about our program and the truth behind the myths.
Myth #1: School meals make students obese
Truth: Research shows that students who eat school lunch have healthier weights than their peers
. An additional study showed that students tend to gain weight during the summer and return to healthier weights when they return to school
. School menus are designed to provide students with a specific amount of calories, depending on their age
Myth #2: School meals are made up of junk food
Truth: School meals follow the Dietary Guidelines for Americans. Some of the key messages in the Dietary Guidelines include incorporating whole grains, choosing fat-free or low-fat milk, keeping saturated fat and sodium below limits, and consuming a variety of vegetables, all of which schools are
required
to do
. School menus are designed to provide students with a specific amount of calories, depending on their age
2,3
School meals are constructed with similar principles to the MyPlate method, where every student has the opportunity to choose a meal that contains all 5 food groups in appropriate portions
Myth #3: Schools don’t serve enough fruits and vegetables for lunch
Truth: For fruit, schools are required to offer 1/2 cup to K-8 grade students and 1 cup to 9-12 grade students2. For students aged 9-13, that accounts for 1/3 of their daily requirement!
For vegetables, schools are required to offer 3/4 cup to K-8 grade students and 1 cup to 9-12 grade students. Realizing their importance, Hamilton County offers 1 cup of vegetables to all of its students. For a girl aged 9-13, this would account for 1/2 of their daily needs and about 40% for boys
. We also carefully plan menus in order to offer all 5 important vegetable subgroups: dark green, red/orange, starchy, beans, and other.
Myth #4: Schools serve fried, greasy foods
Truth: The majority of our schools don’t have fryers in them anymore. Most schools bake their french fries, and all schools bake their chicken nuggets, fish, and chicken patties. Additionally, items that are typically thought to be greasy, such as pizza and hamburgers, have been specially formulated for schools to be reduced-fat, reduced-sodium, and whole grain.
Myth #5: Lunches sent from home are healthier than school meals
Truth: One study showed that, on average, lunches brought from home contained more snack foods and less dairy, fruits, and vegetables, compared to school lunches1. This led to the sack lunches containing more fat and less vitamins and minerals than school lunches.
Myth #6: Soda is served with school lunch
Truth: Soda is not a meal component and is never served as part of a school meal, nor is it sold a la carte in any Hamilton County School Nutrition Program.
Myth #7: A la carte lines and vending machines contain only junk food
Truth: All schools have strict guidelines as to what they can serve outside of the meal program. This means their chips are baked, ice cream is reduced sugar or fat, and portion sizes are age-appropriate. Additionally, healthy items, such as reduced-fat cheese, whole grain graham crackers, raisins, fresh fruits, and vegetables are available to purchase a la carte.
Myth #8: There’s no telling what kind of meat is being served at school
Truth: We use brands you would typically serve at home, such as Tyson© chicken nuggets, Pilgrim’s Pride© grilled chicken, Jennie-O© and Butterball© turkey, and Idahoan© potatoes.
Additionally, we source meat that has few added ingredients and never any nitrites/nitrates. For example, our ground beef is made of just beef and spices, our chicken sandwiches are just breaded chicken breasts, and our pork BBQ is real pit-smoked pork. We take pride in using quality ingredients in our meals!
References
(1) School Nutrition Association. SNA News –
School Meals Proven a Healthy Choice
(2) Food and Nutrition Services. United States Department of Agriculture – Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs. Jan 2012.
(3) United States Department of Agriculture. United States Department of Health and Human Services. Dietary Guidelines for Americans, 2010 – Dec 2010.
(4) United States Department of Agriculture –
MyPlate website
School Breakfast Program
Hamilton County School Nutrition Program offers breakfast in 66 of its 70 cafeterias. We are committed to improving the academic performance of students through providing nutritional meals at breakfast.
Why Eat Breakfast?
Research shows that breakfast helps students in many ways, including:
Increases energy. When you wake up from sleeping, your body is in “fasting mode”. Since it hasn’t eaten in several hours, it slows your body down because it doesn’t have much fuel. Eating in the morning “breaks the fast”! You will feel more awake, have more energy, and feel better during the day
Improves grades. Students who eat breakfast earn higher scores on tests
1-3
. This is because you will have an increased attention span, better focus, less absences, and less behavior problems2,3. You can’t just eat breakfast on test day! Eat breakfast every day so that you will learn the material better.
Supports healthier eating patterns. Students who eat breakfast at school have improved nutrition, eat more fruits, drink more milk, and consume a wider variety of foods than those who don’t eat breakfast OR eat breakfast at home
1,3
Contributes to a healthy weight. People who eat breakfast tend to have a healthier weight
1,3
. This is because they feel full in the morning and do not overeat later
What Should I Eat for Breakfast?
The best combination of nutrients at breakfast is carbohydrates for energy, mixed with protein to make you feel full. Milk is a great source of protein at breakfast and is available with every school breakfast. Each carton of milk contributes 1/4 of the protein a 9-13 year-old needs for the whole day!
Here are some examples of other carbohydrate & protein combinations available at school:
Yogurt with Toast or Graham Crackers
Peanut Butter with Toast or Graham Crackers
Scrambled Eggs with Toast
Cereal with Milk
Omelet with Toast
Pancake with Sausage
References
(1) Fuel Up to Play 60. “Breakfast at School: Fast and Healthy Food for Thought”.
(2) Food Research Action Center. “
School Breakfast Program
“. 2010.
(3) Centers for Disease Control and Prevention (CDC).
Nutrition for Everyone
. 4 Oct 2012.
USDA Lunch Pattern
As a federal program under USDA regulations, our menus must meet the USDA meal pattern for lunch, shown below (1):
Grades K-5
Grades 6-8
Grades 9-12
Fruits
2 1/2 cups/week
1/2 cup/day
2 1/2 cups/week
1/2 cup/day
5 cups/week
1 cup/day
Vegetables
3 3/4 cups/week
3/4 cup/day’
3 3/4 cups/week
3/4 cup/day’
5 cups/week
1 cup/day
Dark Green
1/2 cup/week
1/2 cup/week
1/2 cup/week
Red/Orange
3/4 cup/week
3/4 cup/week
1 1/4 cup/week
Beans/Peas
1/2 cup/week
1/2 cup/week
1/2 cup/week
Starchy
1/2 cup/week
1/2 cup/week
1/2 cup/week
Other
1/2 cup/week
1/2 cup/week
3/4 cup/week
Additional
1 cup/week
1 cup/week
1 1/2 cup/week
Grains*
≥8 oz eq^ / week
≥1 oz eq^ / day
≥8 oz eq^ / week
≥1 oz eq^ / day
≥10 oz eq^ / week
≥2 oz eq^ / day
Meat/Meat Alternate
≥8 oz eq^ / week
≥1 oz eq^ / day
≥9 oz eq^ / week
≥1 oz eq^ / day
≥10 oz eq^ / week
≥2 oz eq^ / day
Milk
5 cups/week
1 cup/day
5 cups/week
1 cup/day
5 cups/week
1 cup/day
*80% of grains offered must be whole grain
^ An “oz eq” is defined by the USDA Food Buying Guide
‘ All Hamilton County students are offered 1 cup vegetable each day for a total of 5 cups per week
Additionally, the menus must meet specific nutrient standards (1). The following are calculated with a weekly, weighted average, where items that students choose more often weighing more into the analysis than those chosen less frequently.
Grades K-5
Grades 6-8
Grades 9-12
Min-Max Calories (kcal)
550-650
600-700
750-850
Saturated Fat (% of total calories)
< 10
< 10
<10
Sodium (mg)
<1110
<1225
<1280
Trans Fat
All labels must indicate 0g
All labels must indicate 0g
All labels must indicate 0g
References
(1) Food and Nutrition Services. United States Department of Agriculture. “Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs”. Jan 2012.
What Makes a School Lunch
Pre-K
K-8 & Adults
9-12
Entree (includes Meat/ Meat Alternate & Grain)
1 entree
1 entree
1 entree
Fruit
1 serving
1 serving
2 servings
Vegetables
1 serving
2 servings
2 servings
Milk
1 carton
1 carton
1 carton
What is the minimum a customer must take to make a meal?
Under the Offer vs. Serve Board Policy, K-12 students must choose 1 serving of a fruit or vegetable AND 2 other full food groups in order for it to be priced as a meal. If the student wishes to take less than the requirement or take more than allotted, the student will be required to pay a la carte prices.
Adults and pre-K students must take 3 full food groups in order for it to be priced as a meal, but adults are not required to take a serving of fruit or vegetable. Pre-K students will be served all 5 food groups.
Why do high school students receive more food, but pay the same price?
Meal prices are determined to cover the cost of a K-8 meal. Students in grades 9-12 are allowed to take more than students in K-8 because they need more calories than younger students or adults. 9-12 students pay the same price as a K-8 meal in order to make school lunches affordable for their families. The cost of the extra food is covered by the fact that most high school students do not take all the food they are able to take; however, they should know that it is available to them if they want it.
USDA Breakfast Pattern
As a federal program under USDA regulations, our menus must meet the USDA meal pattern for breakfast, shown below (1):
Grades K-5
Grades 6-8
Grades 9-12
Fruits
5 cups/week
1 cup/day
5 cups/week
1 cup/day
5 cups/week
1 cup/day
Grains*
≥7 oz eq^ / week
≥1 oz eq^ / day
≥8 oz eq^ / week
≥1 oz eq^ / day
≥9 oz eq^ / week
≥1 oz eq^ / day
Meat/Meat Alternate
Optional (can count toward grains)
Optional (can count toward grains)
Optional (can count toward grains)
Milk
5 cups/week
1 cup/day
5 cups/week
1 cup/day
5 cups/week
1 cup/day
~Students must take 1 fruit choice (1/2 cup) to make a meal.
*80% grains offered must be whole grain
^ An “oz eq” is defined by Exhibit A of the USDA Food Buying Guide
‘ Each breakfast option must have a 1 oz eq grain.  After that, meat/meal alternates may be offered and may contribute towards the weekly grain total.
Additionally, the menus must meet specific nutrient standards (1). The following are calculated with a weekly, weighted average, where items that students choose more often weighing more into the analysis than those chosen less frequently.
Grades K-5
Grades 6-8
Grades 9-12
Min-Max Calories (kcal)
350-500
400-550
450-600
Saturated Fat (% of total calories)
< 10
< 10
<10
Sodium (mg)
<540
<600
<640
Trans Fat
All labels must indicate 0g
All labels must indicate 0g
All labels must indicate 0g
Reference
(1) Food and Nutrition Services. United States Department of Agriculture. “Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs.” Jan 2012. Found at:
What Makes a School Breakfast
Hot or Cold Entree (includes grain and sometimes meat/meat alternate)
1/2 cup Whole Fruit
1/2 cup 100% Fruit Juice
1 cup Milk.
In order to make a meal, customers must choose 3 items, 1 of which must be a fruit or juice. Otherwise, the customer will be required to pay a la carte prices.
For example, one entree option is cereal with toast. The customer could take any of the following combinations to make a meal:
Cereal, fruit, milk
Cereal, juice, milk
Cereal, toast, fruit
Cereal, toast, juice
Toast, fruit, milk
Toast, juice, milk
Cereal, juice, fruit
Toast, juice, fruit
Cereal, toast, fruit, milk
Cereal, toast, juice, milk
Cereal, toast, fruit, juice, milk
Note a student could NOT take cereal, toast, and milk because they do not have a fruit.
Some entrees are large enough to count as 2 items, such as biscuits or breakfast pizza. In the example of the biscuit, the customer could take any of the following combinations to make a meal:
Biscuit, fruit
Biscuit, juice
Biscuit, milk, fruit
Biscuit, milk, juice
Biscuit, fruit, juice
Fruit, juice, milk
Biscuit, fruit, juice, milk
USDA Non-Discrimination Statement
In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity.
Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.
To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained
online
, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant’s name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted to USDA by one of the methods to the right.
Mail
U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410; or
Fax
(833) 256-1665 or (202) 690-7442; or
Email
This institution is an equal opportunity provider.
3074 Claude Ramsey Pkwy
Chattanooga, TN 37421
423-498-7020
hcscommunications@hcde.org
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