Child Nutrition Program

The goal of our Child Nutrition Program is to influence students' eating habits by assisting them in making healthy eating choices.  The School Breakfast Program (SBP) and the National School Lunch Program (NSLP) are designed to promote the health and well-being of children by providing nutritious and wholesome meals. 

Our Child Nutrition Program assists our local schools in providing quality nutritious meals each day that prepare children for learning.  For more information, contact Rita Wright, CNP Director, at (334) 295-2234 or email

"Better Nutrition for Healthy Bodies & Growing Minds"

School Lunch Logo


Amelia Love Johnson High School - Thomaston, Alabama

Child Nutrition Team

Debra Conner-Harris, Manager

Shanika Teacher

Gwendolyn Williams

 Willie P. Adams, CNP Bookkeeper

Marengo High School - Dixons Mills, Alabama

Child Nutrition Team

Gwendolyn Green, Manager


Melody Cowan

Teresa Lewis

Vanessa Brown, CNP Bookkeeper

Sweet Water High School - Sweet Water, Alabama

Child Nutrition Team

Patricia Hammond, Manager

Jacqueline Harris

Wendy Hunter

Margaret Sommers

Taffey Watkins

Kathy Henslee, CNP Bookkeeper

Central Office

CNP Staff

Tonya Wingfield, CNP Secretary/Bookkeeper

Rita Wright, CNP Director

Meal Prices


 Breakfast - $.30 cents
 Lunch - $.40 cents
Full Price:

 Breakfast - $1.75
 Lunch - $2.50

Breakfast - $2.00
Lunch - $3.50

Breakfast - $3.50
Lunch - $5.75

Children need healthy meals to learn.
Marengo County Schools offers healthy meals every school day.


Marengo County Schools are pleased to announce that USDA has extended free meals for all students during the 2021 - 2022 school year.  All students' meals will be free of charge effective for the 2021 - 2022 school year.  No lunch application will be required!  A la carte items will be available for purchase during meal services.


Nutrition Program Link


Marengo County Schools use the cycle menu system. The cycle menu is a series of menus planned to be used consecutively with some variations over a period of time. 

The cycle menu may be rotated with appropriate changes on a quarterly or seasonal basis. They may be reviewed continuously to increase variety and eliminate unpopular dishes. Cycle meals save time and are easier to analyze thoroughly.

Advantages of the Cycle Menus

The principle advantages of a cycle menu are better meals, time savings, improved cost control, and more effective supervision.

While the cycle menu is in use, the menu planner can refine the menu and make changes, tailoring it to available supplies and incorporating seasonal fruits and vegetables and special school events. The cycle period can consist of as many weeks or months as practical.

Experience gained through actual preparation and service of the cycle menu points out shortcuts, better preparation techniques, proper timing of food preparation, the arrangement of food on the serving line, preferred serving sizes, and the most attractive arrangement of food on the trays.


Mrs. Rita  Wright
CNP Director
Ms. Tonya  Wingfield
CNP Secretary/Bookkeeper