St. Croix Preparatory Academy Home

Food Service

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Information

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Educational Benefits

Please contact the office if there is a need to fill out an Educational Benefits form. This confidential form may be filled out at any time during the year.

Educational Benefits
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"Offer" vs "Serve"

As a National School Lunch and Breakfast participant, SCPA must either chose to ‘offer’ students various menu items or ‘serve’ them all menu items regardless of personal preference. SCPA has chosen the ‘offer’ option instead of the ‘serve’ option because the school believes the ‘offer’ option reduces food waste.

Requirements of “serve” option are as follows:

A student is allowed to choose 3-5 of the day’s USDA food-group offerings. Offerings include items from the various food groups: grains, dairy, fruit, vegetables and proteins. (A student may decline no more than 2). Meals are priced as a unit whether the student selects 3, 4 or 5 menu items. A student must take 1⁄2 cup of fruits and vegetables to qualify as a reimbursable lunch.

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Guidelines

SCPA follows The National School Breakfast and Lunch Program which enacted guidelines for food available in schools. The guidelines restrict caloric, sodium, fat and sugar content in items available during the school day. Included are our a la carte and vending machine options. For more information, please visit:
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Smart Snacks

‘Smart Snacks Standards’ are a Federal requirement for all foods sold outside the National School Lunch Program and School Breakfast Program.  These standards were developed to promote student wellness.  More than a quarter of kids’ daily calories may come from snacks.  Kids who have healthy eating patterns are more likely to perform better academically.  Kids consume more healthy foods and beverages during the school day. When they are Smart Snacks, the healthy choice is the easy choice.   

Click the following for additional Smart Snack information and resources:

Wellness Policy

Wellness Policy

Wellness Policy
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Special Diet Meals

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Under Construction

Please note: We are in the process of updating our faculty directory over the summer and thus some information may be out of date.