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Home
Our School
About Our School
School Performance Plan
SPS Handbook & Code of Conduct
Clubs & Activities
Faculty and Staff
Office Staff
Title I
ECSE
Early Start
Kindergarten
1st Grade
2nd Grade
3rd Grade
4th Grade
5th Grade
Specialist
Resource
Teacher Assistants
Bus Drivers, Cafeteria & Custodians
History of Chuckatuck
OES Student Handbook
Partners in Education
SPS Gifted Program
VDOE School Profile
Enrollment
OES Activity Funds
News
OES Virtual Library
2021-2022 School Supplies
Bullying Prevention
Yearbooks
School Fundraiser
For Parents
Before & After Care
Bullying Prevention
Food, Health, & Wellness
Approved Snack List
Food & Nutrition Services
My School Bucks
Nutrislice Lunch Menu
Wellness Policy
Frequently Asked Questions
New Student Registration
PTA
School Safety
Family Engagement Opportunities
Monthly Newsletter
Resources
Get Social
SPS Facebook
SPS Twitter
SPS You Tube
Media Services
OES Virtual Library
Follett Destiny
EBSCO
Book Flix
IXL Learning
Epic
EMDIAVA
Khan Academy
Jefferson Lab
Read Works
Scholastic
SOL Pass
Story Online
Wonder Opolis
5 Ponds Press (History)
5 Ponds Press (Science)
Online School Payments
Food, Health, & Wellness
Oakland Elementary School
»
For Parents
»
Food, Health, & Wellness
Courtyard Garden
We have a courtyard garden managed by our Title I Department. The garden contains fresh veggies and fruits for taste tests and excellent science lessons.
SPS Food Services Site
(click)
Suffolk Public Schools’ Food & Nutrition Services provide nutritionally balanced, free, and low cost meals to more than 14,000 students daily. On average, we serve 9,000 lunches and 3,500 breakfasts each school day.
Studies have proven that by eating healthy and nutritious meals, students performed better academically and socially.
School meals provide approximately one-quarter (1/4) of the Required Daily Intake for breakfast and one-third (1/3) of the Required Daily Intake at lunch for calories, vitamin A, vitamin C, and calcium. School lunch must meet the applicable recommendations of the Dietary Guidelines for Americans, which recommends that no more than 30 percent of an individual’s calories come from fat, and less than 10 percent from saturated fat. Items sold a la carte must contribute to the meal pattern or contain at least 5% of at least one of the eight essential nutrients. In addition, ala carte items must meet the goals set forth in the district’s wellness policy.
Our modern school lunch program was formed from the National School Lunch Act of 1946. The federal laws regulating school food services are administered by the United States Department of Agriculture (USDA) through the Virginia Department of Education. The program has the objective of improving the health of students by providing good, nutritious foods that students will enjoy eating at a price that all students can afford. Another goal of the program is to encourage and promote nutrition education.