DCPS Nutritional Standards 

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DCPS Food Services holds some of the highest nutritional standards of any school district in the country to support student health, wellness, and academic achievement. These standards were developed from nationally recognized school food standards including the Institute of Medicine’s Nutrition Standards for Food in Schools and the Gold Level Standard of the USDA’s HealthierUS Schools Challenge. DCPS’ nutritional standards also draw from recommendations of the American Heart Association and other highly-regarded organizations in the healthcare field.

All DCPS food service vendors are required to be in full compliance with DCPS’ nutritional standards.

Dairy 

• Milk must be skim or no more than 1% fat;
• Milk cannot contain added sweeteners or artificial flavorings; and
• Cheeses and yogurts must be low fat.

Grain

• 75% of grain products served must be at least 75% whole grain or higher; and
• All grain products must contain at least 50% whole grain.

Meat & Protein

• Meat must be lean and contain no more than 10% fat by weight per serving when pre-cooked;
• Meat may not contain hormones, antibiotics, Genetically Modified Organism(s), unnatural feeds or have been subjected to irradiation or ammonias in the processing phase;
• All meat and meat products, except sausage products, must be slaughtered, processed and manufactured in plants inspected under a U. S. Department of Agriculture (USDA) approved inspection programs and bear the appropriate seal;
• All meat and meat products must be sound, sanitary, and free of objectionable odors or signs of deterioration;
• Local, grass-fed, free-range, hormone and antibiotic free meats are to be used whenever possible;
• Meats and proteins must not be fried at any point during their processing;
• Processed fish must not contact more than five hundred milligrams of sodium per serving;
• Eggs must be USDA Grade A; and
• Vegetarian protein options must be included in the primary reimbursable meal.

Produce

• On average throughout the year, 20 percent of all food ingredients and products used in the making of the meals must be either locally-grown and/or locally-processed*
• Fruits and vegetables must be naturally-grown, or otherwise grown under sustainable practices as defined by the USDA;
• Dark green leafy and orange vegetables must be used weekly;
• Fruits and vegetables are preferably fresh or frozen and must not be contained in anything other than water or natural fruit juice; and
• Only 100% fruit juice may be served. 

*Locally-grown, as defined by the District of Columbia Healthy Schools Act of 2010, means from a grower in: Delaware, the District of Columbia, Maryland, New Jersey, North Carolina, Pennsylvania, Virginia, or West Virginia.  Locally-processed, as defined by the District of Columbia Healthy Schools Act of 2010, means processed at a facility in: Delaware, the District of Columbia, Maryland, New Jersey, North Carolina, Pennsylvania, Virginia, or West Virginia.