It’s a new school year, and there are several new options on the table from Nacogdoches ISD Student Nutrition Department.
“There are some exciting new menu items that students will have access to this year,” said Laurie Stamper, the district’s Director of Student Nutrition.
That includes servings of more fresh fruits and vegetables while they’re in season, she said. “I’m thrilled about the healthy options we're going to provide to our students.”
Many of the new options are available at Nacogdoches High School. “Students are enjoying the new sandwich wrap we have been offering, and they will see many new vegetable recipes, including a delicious Bacon Ranch Brussel Sprouts dish,” Stamper said.
There’s new equipment as well. At Nacogdoches High School’s 9th-grade Center, a new walk-in freezer and cooler has been installed, allowing for more flexibility and more options for student dining.
Also at the high school, there will soon be eight entrée choices for students, up from the previous five offered last year. Those choices will come with some new recipe options, as well, Stamper said. And, NHS students will have access daily to two types of pizza in a new serving line that’s opening.
At Brooks-Quinn-Jones and Mike Moses elementary schools, students will have access to more entrée choices at breakfast. Raguet Elementary will be adding this option for their students in September. These students will make their breakfast choices as they pass through the cafeteria line in the mornings and will then eat in their classroom before the day gets started.
”We are hoping for less food waste by allowing the students to choose the items they want,” said Stamper.
Nacogdoches ISD is again offering free meals to all students as part of the Community Eligibility Provision. Districts qualifying to operate CEP serve breakfast and lunch to all children at no charge and eliminate the collection of meal applications for free, reduced-price and paid student meals.
“Everything we do at student nutrition is to provide the best service and most nutritious options for our students so they can function at their best in the classroom,” Stamper said. “That is job number one for us.”