Student Nutrition

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 limits for Breakfast and Lunch: K-5 (Breakfast: less than or equal 540 mg; Lunch: less than or equal 1110 mg) 6-8 (Breakfast: less than or equal 600 mg; Lunch: less than or equal 1225 mg) 9-12 (Breakfast: less than or equal 640 mg; Lunch: less than or equal 1280 mg)
All fluid-milk must be fat-free (skim) or lowfat (1 percent fat or less). Milk may be unflavored or flavored provided that unflavored milk is offered at each meal service.
At least 80 percent of the grains offered weekly must meet the whole grain-rich criteria specified in FNS guidance, and the remaining grain items offered must be enriched.
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.

Nutrition Links

MyPlate

The benefits of healthy eating add up over time, bite by bite. Small changes matter. Start Simple with MyPlate.

Make half your plate fruits and vegetables: focus on whole fruits.
Make half your plate fruits and vegetables: vary your veggies.
Make half your grains whole grains.
Vary your protein routine.
Move to low-fat or fat-free dairy milk or yogurt (or lactose-free dairy or fortified soy versions).

For more information about MyPlate, visit the What is MyPlate? page.

The Dairy Alliance

Fruit and Veggies: Have A Plant

School Nutrition Association

The School Nutrition Association (SNA) is a national, nonprofit professional organization representing 50,000 members who provide high-quality, low-cost meals to students across the country. Recognized as the authority on school nutrition, SNA has been advancing the availability, quality and acceptance of school nutrition programs as an integral part of education since 1946.

In This Section

Elementary School

Middle School

High School

Specialty Centers