Child Nutrition Services

Student Food Choices

As students make their way down our serving lines, they are given the opportunity to make their own food selections. They are encouraged to take just the menu items that they want while meeting the requirements for a reimbursable meal. Children are not forced to take any menu item.

Click here to read more about how our Offer vs Serve program helps to reduce plate waste in our dining rooms.

Message to Parents in this Uncertain Economic Time

Parents can submit an application for meal benefits at any time during the year. Also, any time household size or family income changes, you can reapply.

Click here for more information on the application process.

USDA Foods: Improvements

20 cents of every school lunch consists of commodity foods.

Reducing Sodium

Low Sodium in ALL canned vegetables
- 140 mg per serving (up to 77% sodium reduction)
Sodium-free frozen and fresh vegetables
Low-sodium tomato products - 140 mg/svg
- eg. spaghetti sauce, salsa, whole, diced, paste
Reduced-sodium turkey ham - 460 mg/2 oz (-19%)
Reduced-sodium chicken fajita - 220 mg/2 oz (-28%)
Researching more low-sodium foods: cheese, pork
Reduced upper salt limit on mozzarella spec's

Reducing Sugar

Unsweetened applesauce
NO heavy syrup in canned fruit
ONLY light syrup, juice, or water packed fruit
Unsweetened 100% juice

Reducing Fat

Purchasing 96-97% lean ham
Purchasing 95% lan turkey ham
Purchasing 95% lean beef patties
Eliminated trans fats in frozen potatoes
Added a fat free potato wedge
Substituted white meat for chicken skin in processed poultry products
Low fat bakery mix
1% low fat UHT milk
Eliminated shortening
Researching lower fat meat & cheese products

Child Nutrition Services Meeting Nutrition Guidelines

As a requirement of participation in the National School Lunch Program, WCPSS Child Nutrition Services submits to DPI a nutrient analysis of our lunch menus from October and March each year. This verification process ensures our meals are meeting guidelines set forth by the USDA. The guidelines are targets for select nutrients that meet one-third of the recommended dietary allowance for the specific age groups.

Click here for a summary of October 2009's Nutrient Analysis as submitted to DPI.

Wake Ahead of State in the Implementation of Healthier Nutrition Standards

In August 2005, the NC General Assembly passed nutrition standards for foods served to students in grades K-5. A pilot of 132 elementary schools was partially funded to allow them to voluntarily meet the standards and determine what financial impact the standards would have on the self-supporting Child Nutrition programs. At the end of five months, these schools lost $300,000 and were unable to afford the expensive healthier choices in the legislation. The General Assembly postponed the implementation date until state funding could be provided to offset the losses. However, two sessions of the General Assembly have come and gone, and the state’s nutrition standards are still not funded.
The implementation scheduled for July 2008 is now postponed until 2010. State standards for middle and high schools are expected to follow once elementary school implementation has occurred.
Wake County implemented many of the standards over the past ten years and had only a few to implement to be compliant with the state legislation. Wake County has implemented many of the K-5 standards at middle and high schools as well. Below are the state standards that Wake County meets even though the implementation date continues to be moved back.

When averaged over the week, reimbursable meals will contain:
- 20 - 35% of calories from fat

no more than 10% total calories from saturated fat
no more than 100 mg of cholesterol

Food preparation methods are limited to baking, roasting, broiling, boiling, and steaming.
A minimum of 1 daily serving a whole grain products will be offered; whole grain foods will be increased gradually to a minimum of 8 servings per week as market availability of whole grain products increases to supply menu needs.
Four fruits and/or vegetables will be offered daily.
- Dark green, deep yellow or orange fruits or vegetables will be offered 3 or more times per week.
- Fresh fruits or vegetables will be offered at least 4 times weekly at breakfast and/or lunch.
Legumes will be offered at least 1 time per week.
All milk choices will be 1% or less fat.

Understanding WCPSS's Participation in the National School Lunch and Breakfast Programs

WCPSS provided students 75,000 meals daily in the 2008-09 school year through the National School Lunch and Breakfast Programs. This document provides an overview of the program including the application process, eligibility, and verification.

Lunch Money Options
Now there is no more forgetting to pay for your child's lunches throughout the entire school year!

Wake County Public School System is pleased to offer parents various payment options to take the worry out of remembering your child's lunch money.

Click here for:
Lunch Money Options

Nutrition Information for Our Most Popular Meals

Taco with lettuce and tomato, corn, fresh pear, and low fat chocolate milk		594 calories 56 % of calories from carbohydrates 27 % of calories from fat 17 % of calories from protein 20 mg Vitamin C 326 RE Vitamin A 4 mg Iron 485 mg Calcium


579 calories 48% of calories from carbohydrates 30% of calories from fat 22% of calories from protein 21 mg Vitamin C 238 RE Vitamin A 3.6 mg Iron 435 mg Calcium		Cheeseburger with lettuce and tomato, dill slices, parsley potatoes, and low fat chocolate milk

In accordance with Federal law and U.S. Dept. of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, or disability. To file a complaint, of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Ave. SW, Washington, DC, 20250-9410 or call (800) 795-3572 or (202)720-6382 (TTY). USDA is an equal opportunity provider and employer.