MCPS Wellness Policy Update

Wellness: Physical and Nutritional Health (JPG, JPG-RA) is a new policy and regulation for the 2006-2007 school year. The policy brings together the nutrition, health, and physical education curriculum as well as the school meal program to create a school environment that promotes physical and nutritional health by teaching and modeling healthy behavior that fosters academic success. MCPS will encourage student to take responsibility for their own health, to adopt healthy eating habits, and to incorporate physical activity into their daily lives by providing opportunities and instruction that support a healthy lifestyle. The approved policy and regulation are both available on the MCPS website. Included in the regulation are very specific nutritional standards for foods and beverages sold to students during the instructional day.

Here are some of the FAQs on the school meal program.

School Meals – What Everyone Wants to Know

What guidelines are used to create the menus? How are decisions made about what type of food is offered?

Menu planning is a delicate balance incorporating many different factors. In addition to requirements established by the United States Department of agriculture (USDA), MCPS Division of Food and Nutrition services (DFNS) personnel take into account issues such as food safety, cost of menu items, seasonality, ease of preparation and storage and, of course, student preferences. Also, USDA “donates” a variety of foods each year that must be incorporated into menu offerings.

MCPS works with food vendors to provide foods that not only taste good, but are low in fat (i.e. low fat cheese on pizza, hot dogs made from turkey). With the large population of children with varying tastes and cultures, DFNS staff work to balance introducing new foods and providing the tried and true foods that children love to eat – pizza, healthy hot dogs, hamburgers, corn, potatoes, and green beans. New offerings are tried in test areas with students and, if popular, are introduced to the full student population. Sometimes a food may test well but not be successful in the larger market. Sometimes a menu item is successful for a while and then its popularity declines. DFNS personnel monitor all these variables and modify the menu items based on their evaluation of those changing condition.

Menus are also planned on a rotating schedule during the school year so the different menu items are offered for a specified period of time and then replaced with new offerings. Product rotation allows not only for more efficient planning, ordering and preparation of meals but also allows for a greater variety of items that can be offered throughout the year.

What a la carte offerings are available at my child’s school?

The availability of a la carte varies among schools, but is generally more readily available at middle and high schools than elementary schools. A la carte items range from items on the planned menu to snacks and beverages. Snack-type items must meet specific guidelines approved by the Board of Education. Items in vending machines at the middle and high school level must also meet the MCPS guidelines.

My child has special dietary needs. How does MCPS provide for them?

DFNS provides nutrient and allergen information for menus to help parents discuss “best choices” with their children.

Several meatless options are available each week for students who prefer vegetarian-style eating.

Where can I get more specific information about school meals?

Menu and a la carte nutritional requirements, specific nutrient and allergen information, and additional information can be found on the DFNS website at www.mcps.k12.md.us/departments/foodserv/