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.
MySchoolBucks: Online meal payment system
The online meal pre-payment system is MySchoolBucks.
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.
Application Forms for 2013-2014 or Apply online
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.
- 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.
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.
March Oregon Harvest of the Month
March local food item in school lunch is cabbage from Hilltop Produce Farms in Troutdale. Hilltop Produce Farm is a family, fourth generation, century farm. They also grow a full variety of root vegetables including turnip and parsnips. The majority of the crops grown here stay in Oregon although they do ship about 10% elsewhere.
Cabbage is a versatile vegetable that can be used raw, in salads, stir fried, in soups and of course is a staple in the St Patrick’s day meal of corn beef and cabbage. It is not only delicious but nutritious as well! Cabbage is a good source of vitamins A, B6 & C, fiber, potassium, folate, manganese, thiamin, riboflavin, calcium, tryptophan, protein and magnesium.
1 cup of raw cabbage contains:
- 50 calories
- 5 grams fiber
- 91% RDA vitamin K
- 190% RDA vitamin C
- Fat and cholesterol free
Cabbage is 90% water
Cabbage is one of the oldest vegetables known to man