National Nutrition Standards

Many large food companies, such as Kellogg’s, Doritos (Frito-Lay), General Mills, and others, create specific products designed to meet the nutritional standards for school meals. These products are reformulated to ensure they contribute to the required meal pattern, including appropriate portion sizes and limits on fat, sodium, and other nutrients. While chips like Doritos may be served, they are typically offered alongside fruits, vegetables, and proteins to create a balanced, nutritious meal that meets federal guidelines.

School lunches are designed to meet specific calorie, sodium, and fat guidelines, promoting balanced nutrition. By offering appropriate portion sizes and nutrient-rich foods, they help maintain healthy weight among students.

Yes, schools are required to serve whole grain-rich products, ensuring that at least 80% of the grains offered are whole grains, which provide essential fiber and nutrients.

Schools follow federal guidelines that set limits on calories, sodium, and saturated fat. No trans fats are allowed. Regular reviews and the use of standardized recipes help maintain compliance with these standards.

Yes, schools can make substitutions for students with documented dietary restrictions, such as lactose intolerance or food allergies, to ensure all students have access to nutritious meals.

School meals include a variety of fruits and vegetables daily, with lunches offering specific vegetable subgroups weekly to ensure a range of nutrients.

Many schools participate in farm-to-school programs, sourcing fresh produce from local farmers to provide students with high-quality, seasonal fruits and vegetables.

Parents can engage with school wellness committees, provide feedback on menus, and participate in taste tests or surveys to help shape meal offerings that meet students’ preferences and nutritional needs.

Yes, school meals include vegetarian options that meet USDA meal pattern requirements. Examples of vegetarian-friendly items include:

• Breakfast: Whole-grain cereals, yogurt, cheese, fresh fruits, and low-fat or fat-free milk.
• Lunch: Meat alternates like beans, lentils, tofu, cheese, eggs, or nut butters, along with grains, vegetables, and fruits.
  Vegetarian students can enjoy balanced, nutrient-rich meals every day without compromising their dietary preferences.

Yes, schools are required to provide students with access to plain drinking water, free of charge, during breakfast and lunch meal services. This ensures students stay hydrated and supports overall health.

The USDA sets three age/grade groups—K-5, 6-8, and 9-12—to ensure meals meet the nutritional needs of most students in each group. Calorie ranges, portion sizes, and nutrient standards are tailored to each group’s developmental and energy needs.

Smart Snacks are foods and beverages sold outside of the school meal programs (e.g., in vending machines, snack bars, or fundraisers) that meet strict USDA nutrition standards. These standards are based on the Dietary Guidelines for Americans to promote healthier options for students.

A Local School Wellness Policy is a plan developed by schools to promote student health and wellness. It outlines goals for nutrition, physical activity, and overall well-being and is tailored to each school district’s needs.

No, à la carte foods must meet specific nutrition standards to ensure they align with the health goals of the school meal programs. For example, fried chips or sugary sodas would not be allowed.

Å la carte foods are items sold separately from school meals, like snacks, drinks, or side items. These foods must meet USDA standards based on the Dietary Guidelines for Americans when offered anywhere on campus during the school day.