•  School Lunch
    Nutrient Standard Menu Planning and Guidelines

    WCSD participates in the National School Lunch Program and is therefore governed by and receives subsidies from the United States Department of Agriculture and the New York State Education Department.  

    Standards are set for calories (< 30% calories from fat, < 10% calories from saturated fat), protein, calcium, iron, vitamins A and C.  Meals are planned to moderate fat, cholesterol, sugar and sodium. A variety of grains, vegetables and fruits are available daily.

    The National School Lunch Act includes an Offer versus Serve (OVS) provision that allows students to decline one of the three components above. A student's decision to decline food items or accept smaller portions does not affect the meal price. All students are encouraged to take the entire meal.               

    What makes up a school lunch?

    A lunch includes five meal components.  
    • MILK 
    • FRUIT
    • GRAIN

    Students are offered all 5 components to the meal. HOWEVER, one must be a fruit or vegetable.

    • Milk choices offered  
      • 1% unflavored
      • Skim, flavored
      • Skim, unflavored
    • Fruit and vegetable offerings will be increased.
    • Elementary and Middle School students will be offered 1/2 cup fruit AND 1/2 cup vegetable minimum.
    • High School students will be offered 1 cup of fruit and 1 cup of vegetable minimum.
    • Students must take at least 1 choice of fruit or vegetable daily with their meal choice to be charged the meal price.
    • Students refusing both the fruit and vegetable component must be charged a la carte prices for the items on their tray. 
    • Effects students at all levels K-12
      • 5 Vegetable groups now must be offered once each week
        • Dark Green
        • Red/Orange
        • Legumes (Dried Beans & Peas)
        • Starchy
        • Other as defined in 2010 Dietary guidelines                       

    This organization is an equal opportunity provider and employer.