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2512 George Mason Drive • P.O. Box 6038 Virginia Beach, Virginia 23456-0038   757.263.1000 • 757.263.1240 TDD

Nutritional Value of Menu Items

View a listing of food items and their nutritional value.

Virginia Beach City Public Schools participates in both the National School Breakfast and Lunch Programs. The meals that are offered are required to meet specific guidelines. The nutritional standards for planning the student menus are mandated by the Healthy Hunger-Free Kids Act of 2010.

As part of the school division’s menu planning system, each student may select from a variety of nutritional food items offered. This is intended to minimize waste and encourage more food choices. This system avoids forcing students to take food they do not intend to eat.

The guidelines in place for the breakfast and lunch menu planning system are as follows:

  • Minimum and maximum calories for the specific grade levels
    • K-5 (Breakfast: 350-500; Lunch: 550-650)
    • 6-8 (Breakfast: 400-550; Lunch: 600-700)
    • 9-12 (Breakfast: 450-600; Lunch 750-850)
  • All complete breakfast meals must contain a fruit and all complete lunch meals must contain a fruit or vegetable (students must take these items for the meal to be reimbursable)
  • Saturated fat -- < 10% of total calories
  • Trans fat -- Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving
  • Sodium targets beginning with Target 1 for SY 2014-2015
    • K-5 (Breakfast: less than or equal 540 mg; Lunch: less than or equal 1230 mg)
    • 6-8 (Breakfast: less than or equal 600 mg; Lunch: less than or equal 1360 mg)
    • 9-12 (Breakfast: less than or equal 640 mg; Lunch: less than or equal 1420 mg)

    The next target level for sodium is scheduled to begin with the 2017-2018 SY (unless changes are made).

  • All flavored milk must be made from skim milk
  • All grains offered must be whole grain-rich beginning with SY 2014-2015
  • All meals must be planned using Food Based Menu and food components
    • All five food components must be offered to every student
      • Fruits
      • Vegetables – offering various amounts from specific subgroups each week (Dark Green, Red/Orange, Beans and Peas (legumes), Starchy, Other)
      • Grains
      • Meat/Meat Alternates
      • Fluid Milk
    • Serving sizes must equal the minimum required quantities for the appropriate grade group
    • Break/lunch must be priced as a unit
    • Students have the option of which item(s) to decline
    • Students must take a full portion of a least 3 of the 5 items for lunch and 3 of the 4 items for breakfast

A la carte items are offered for sale in addition to breakfast and lunch items. Examples include ice cream, fruit drinks, bottle water, snacks, and extra servings of menu items.

Last Modified on Tuesday, September 22, 2015