School Nutrition Services
Frequently Asked Questions About Recent Changes in School Nutrition
Key Information
- School Meal Menus
- School Meal Prices
- Offer vs Serve Method
- Modifications to Meals: Medical & Dietary
- Notice of Language & Disability Assistance
- Notice of Non-Discrimination
- Local Wellness Policy & Triennial Assessment Tool
- Data: Number of Students Who Qualify for Free & Reduced-Price Meal
School Meal Menus
School Meal Prices
Offer vs Serve Method
Modifications to Meals: Medical & Dietary
Notice of Language & Disability Assistance
Notice of Non-Discrimination
Local Wellness Policy & Triennial Assessment Tool
Data: Number of Students Who Qualify for Free & Reduced-Price Meal
School Nutrition Services News
Online Service Tools & Mobile Apps
Local Wellness Policy Review
If you would like to participate in the review, update, and implementation of the local school wellness policy, please contact the Bulloch County School Nutrition Director:
Examples of Our School Meals & Serving Sizes
Spaghetti with meat sauce, garlic bread, green beans, baby carrots with ranch dressing dip, blueberries, and milk.
Chili, yeast roll, broccoli, garden salad with ranch dressing, niblet corn, tangerine, and milk.
Shepherd's Pie, English Peas, biscuit, baby carrots, diced peaches, and milk.
The meal examples above include all of the hot meal menu options that would have been offered to a student on that day's menu. We use an offer-versus-serve method for all students. This means our food service staff will offer students food items, but students are allowed to refuse any food items they do not want. The offer-versus-serve method reduces our food costs by decreasing waste, yet the meal qualifies for reimbursement through the National School Lunch and National School Breakfast programs.