MCPS Nutrition Action Plan
We support healthy meal options for students and continually explore new ways to enhance the nutritional contribution and student acceptability of meals. All foods available during the school day including vending machines and a la carte, not only meet current USDA guidelines and the Dietary Guidelines for Americans, but also the specific nutritional requirements of the MCPS Wellness Policy. Portion sizes are "right sized" and recipe ingredients and preparation methods are evaluated to meet nutritional goals. School meals provide a variety of foods and allow students to learn to recognize proper portion sizes and balanced meals. We are committed to providing students with the opportunity to make smart food choices.
- Continue to introduce additional whole grain foods and monitor student acceptability.
- Continue to reduce overall sodium content of menus.
- Expand the variety of meatless and/or vegetarian entrées offered.
- Continue to expand communications and community outreach.
- Provided nutrient and allergen information of menu items on our website.
- Eliminated artificial trans fat from menu items.
- Increased the availability of fresh fruit, vegetable and salad choices.
- Modified recipes to reduce fat and sodium content.
- Provided menus in print and on our website in the Spanish language to increase communications and outreach.
- Participated in an independent research study to determine the acceptance of soy products in middle schools.
- Partnered with Family and Consumer Science (FACS) classes to evaluate vegan and whole grain products.
- Accepted responsibility for the MCPS vending program to support a healthy school environment.
- Established nutrition guidelines for all products sold a la carte and in vending machines which meet the nutritional requirements of the MCPS Wellness Policy.
- Expanded the number of schools participating in the After School Snack Program and Maryland Meals for Achievement (universal breakfast program).