Nutrition Information

Students eating lunch

Meals in NYC Public Schools

Our goal is to provide nutrient-rich options that students of all ages and backgrounds will enjoy. Our meals maintain high nutrition standards which meet and exceed USDA standards for school meals. OFNS also adheres to NYC Food Standards for purchasing, and sets internal standards such as our prohibited ingredients list.

Nutrition Standards

Meal components

At breakfast, schools must offer students all three required food components:

  • Fruits
  • Grains/Meat/Meat Alternate
  • Milk

At lunch, schools must offer students all five required food components:

  • Fruits
  • Grains
  • Vegetables
  • Meat or Meat Alternate
  • Milk

Calories

Our calorie requirements for meals align with the USDA’s weekly average nutrient requirements:

  • Grades K-8
    • Breakfast: 400-500 calories
    • Lunch: 600-650 calories
  • Grades 6-8
    • Breakfast: 400-550 calories
    • Lunch: 600-700 calories
  • Grades 9-12
    • Breakfast: 450-600 calories
    • Lunch: 750-850 calories

Sodium

All products adhere to NYC Food Standards sodium requirements. All meals meet the USDA sodium requirements. 

  • Grades K-8
    • Breakfast: ≤540
    • Lunch: ≤1110
  • Grades 6-8
    • Breakfast: ≤600
    • Lunch: ≤1225
  • Grades 9-12
    • Breakfast: ≤640
    • Lunch: ≤1280 

Fats

Our standards for fat meet NYC and USDA Food Standards. 

  • Total Fat accounts for a maximum of 35% of total calories in a meal.
  • Saturated Fat accounts for a maximum of 10 % of total calories in a meal.
  • Trans Fat is not allowed in any meal or snack.

Menu Nutrient Analysis

OFNS adheres to the Final Rule for USDA’s Nutrition Standards in the National School Lunch and School Breakfast Programs (published January 26, 2012). Under the Rule, OFNS follows a food-based menu planning approach following program meal pattern requirements. OFNS also conducts a nutrient analysis to ensure our meals meet the established dietary specification (calories, saturated fat, trans fat, and sodium) for specific age/grade groups. Our breakfast and lunch meals are evaluated through a USDA-approved nutrient analysis software.

Menu Standards

Meat 

Our menu is completely pork-free. All hamburgers are 100% beef. Our chicken is certified no-antibiotics-ever and humanly-raised. All deli meats have been removed from our menus. 

Vegetarian and Vegan Options 

Our daily offered menu options support students with allergy restrictions, vegetarian and vegan preferences, and religious restricted diets.. Menu items and recipes indicated with a (V) are vegetarian and (VE) are vegan. Mondays and Fridays are citywide meatless menu days. 

Fruit and Vegetables 

Fresh fruits and vegetables are offered daily throughout our menus and salad bars. We serve a variety of vegetables from five different subgroups (dark green, red-orange, beans-legumes, starchy, and others), ensuring our students receive a diverse nutrient profile.

Fiber 

All bread and grains offered are at least 51% whole grain-rich and contain at least 2g of fiber per serving. 

Water

Water is part of a healthy diet and available during all meal programs. Water fountains or refrigerated water jets are located in school cafeterias for students to enjoy.

Sustainable and Local Food 

OFNS is continuously looking for products that sustain our food and ecosystem. We serve our food on compostable and biodegradable plates. 

Seasonality

OFNS is consistently utilizing fresh fruit and produce based on the seasonality. Please refer to the menu for featured fresh fruit and produce offered.

Pride of New York

We proudly celebrate locally sourced and produced food items. Our Pride of New York initiative offers locally produced bread, fruit, yogurts, and entrees all made right here in New York State. All New York items are highlighted in green on our posted menus in the student cafeteria.