Nutrition Services

 The Food Services Department manages the school meal program, serving thousands of meals during the school year. See Nutrition Services Program Information for information about the school meal program in McMinnville Schools.


Learn More About Our Department and Staff    

    Nutrition Services Building Contact Infomation

 


MySchoolBucks: Online meal payment system

The online meal pre-payment system is MySchoolBucks.

Read more about the system.

Read the District's lost ticket policy

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If you need help using My Nutrikids, including setting up a new account and password, please contact dvickers [at] msd [dot] k12 [dot] or [dot] us (Debbie Vickers )at 503-565-5648.


Free Breakfast/Lunch Program

Application Forms for 2013-2014 or Apply online

Printable application form  | Spanish

Students can qualify for the free/reduced meal program based on household income eligibility.

National School Lunch Program Nondiscrimination Statement

For more information, call 503-565-5648.

 


Menus

Meal Prices

  • High School: Breakfast: $1.75; Lunch: $2.90
  • Middle School: Breakfast: $1.75; Lunch: $2.75
  • Elementary School: Breakfast: $1.25; Lunch: $2.60 (new)
  • Reduced Price (All Schools): Breakfast: Free; Lunch: 40 cents
  • Adult Meals: Breakfast: Á la carte; Lunch: $4, with milk; $3.50, without milk

Student meals come with milk. Milk or juice á la carte is 50 cents.

--Read the District's lost ticket policy--


Student Nutrition and Wellness Resources

Medical Statement for Students with disabilities

Medical Statement for Non-disabled Students

 


Food providers

McMinnville School District supports the farm to school initiative.

McMinnville schools focus on providing a nutritious menu. When possible, food is purchased locally.

Stephens Farm, located between Dayton and Salem, provides farm-fresh fruits and vegetables in season.

 

 

 


Oregon Harvest for Schools

McMinnville School District spotlights a different local fruit or vegetable every month of the school year, using resources available from the Oregon Harvest for Schools program. We know that the cafeteria can be an extension of the classroom, where students learn the healthy habits necessary for academic readiness and success. Buying local foods is just another way that our district can support local farms and our local economy. Plus, fresher food just tastes better.

 

                                                      April Oregon Harvest of the Month   

Kale and Golden Beets

 

April’s Oregon Harvest for Schools will be locally grown kale and golden beets. Each school will be making a kale salad with oven roasted golden beets. This will be served on April 23rd at all elementary schools and on April 24th at all middle schools and the high school.

 

Golden beets roast easily and taste wonderful. Simply wash, cover with foil and roast.  Roasting brings out the beets silky sweet flavor. Beets are a hardy root vegetable with many health benefits. Beets are an excellent source of folate, and also contain high amounts of vitamin
C, potassium, and fiber.

Beetroot can be peeled, steamed, and then eaten warm with butter; cooked, pickled, and then eaten cold; or peeled, shredded raw, and then eaten as a salad. Beets can also be sliced and eaten raw.

Kale is considered to be a form of wild cabbage. It is from the same species as broccoli, cauliflower, collard greens and Brussels sprouts.

 

  • Interesting Facts
  •  
  • Until the end of the Middle Ages kale was one of the most common green vegetables in Europe.
  • During World War II the Dig for Victory Campaign was a program in the UK encouraging residents to grow kale because the vegetable was easy to cultivate and provided important nutrients to supplement those missing due to rationings.
  • Kale is often used as a garnish on salad bars.

 


 

USDA

Oregon School Nutrition Association

Find Nutrition Tips on Tray Talk


 

Department Contact