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Menus & Nutrition

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National School Lunch Program

The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or no-cost lunches to children each school day. The program was established under the Richard B. Russell National School Lunch Act, signed into law by President Harry Truman in 1946.

More information on Offer vs Serve for NSLP can be found here:

School Meals must meet state and federal requirements based on the USDA Dietary Guidelines.

WCPS follows a 2-week Breakfast cycle menu and a 4-week Lunch Cycle Menu.

To Access menus:

School Breakfast Program

WCPS participates in the SBP. We serve breakfast meals meeting Federal nutrition requirements, and offer free or reduced-price breakfast to all eligible children.

For more information, visit: 
School Breakfast Program (SBP) Fact Sheet | Food and Nutrition Service ( 

Benefits of school Breakfast

Research shows that children who participate in school breakfast:

  • Are less likely to experience food insecurity
  • Are better able to learn
  • Are less likely to be overweight
  • Exhibit better behavior at school
  • Consume a healthier overall diet
  • Demonstrate improved academic performance
  • Are less likely to be late to or absent from school

Smart Snacks

This policy applies to snack foods and beverages sold in elementary, middle and high schools throughout the state of Maryland.

The school day is defined as the period from 12:01a.m. until 30 minutes after the end of the instructional day.

Under Smart Snacks in Schools, competitive foods must

  • Be a “whole grain-rich” grain product; or
  • Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; or
  • Be a combination food that contains at least ¼ cup of fruit and/or vegetable; or
  • Contain 10% of the Daily Value (DV) of one of the nutrients of public health concern in the 2010 Dietary Guidelines for Americans (calcium, potassium, vitamin D, or dietary fiber).

Foods must also meet several nutrient requirements: Calorie limits: Snack items: ≤ 200 calories Entrée items: ≤ 350 calories Sodium limits: Snack items: ≤ 200 mg Entrée items: ≤ 480 mg Fat limits: Total fat: ≤ 35% of calories Saturated fat: < 10% of calories Trans-fat: zero grams Sugar limit: ≤ 35% of weight from total sugars in foods


All schools may sell:

  • Plain water or plain carbonated water allowed in any size.
  • Unflavored or flavored fat-free or low-fat milk (1% or less) and USDA approved milk alternatives (soy milk & lactose free milk)
  • 100% fruit or vegetable juice. Limit serving size to maximum of 6 fl oz. in elementary schools and maximum 12 fl oz. in middle & high school.
  • 100% fruit or vegetable juice diluted with water (with or without carbonation, and no added sweeteners. Limit serving size to maximum of 6 fl oz. in elementary schools and maximum 12 fl oz. in middle & high school.

The sale of beverages in elementary and middle schools is limited to water,1% low fat or fat free milk, and 100% fruit or vegetable juice.

High Schools may sell additional “no calorie” and “lower calorie” beverage options, must be caffeine free. Offerings may include no more than 20-ounce portions of calorie-free, flavored water (with or without carbonation) and other flavored and/or carbonated beverages that contain < 5 calories per 8 fluid ounces or ≤ 10 calories per 20 fluid ounces. High schools may also offer no more than 12-ounce portions of beverages with ≤ 40 calories per 8 ounces, or ≤ 60 calories per 12 ounces.

Smart Snack Calculator