Mecklenburg County Schools Nutrition Guidelines
    • Provide only low-fat and non-fat salad dressings.
    • Provide only 2%, 1% and skim milk in breakfast and lunch program
    • High-fat, high-sugar desserts will be limited to special occasions.
    • Limit the number of high-fat, high-sugar a la carte items to 1 per student.
    • Limit the number of deep-fried items offered in school menus.
    • Promote participation in available federal child nutrition programs.
    • Encourage students to start each day with a healthy breakfast.
    • Increase participation in the breakfast program with activities and healthy choices.
    • All food comply with state and local food safety and sanitation regulations.
    • Encourage healthy snacks/treats served as refreshments during the school day.
    • Consider student preferences in planning for healthy school nutrition.
    • Provide regular professional development for food services staff.
    • The Wellness committee will establish guideline for all beverages and snacks available in school stores and/or vending machines.
    • Guidelines will be reviewed annually.



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