"Whatever they decide to call it, we're going to treat it like what it is, and that's pizza. I don't see it having an impact on how we serve our food," he said.
The state standards also say total fat can account for no more than 30 percent of the calories in an item and saturated fat, no more than 10 percent.
Trans fat, sugar and sodium also are limited under West Virginia's guidelines.
In addition to requiring up to 1 1/4 cups of fruits and vegetables per day, at least three servings from the grain group, preferably whole grain, are to be served at lunch through the course of a week.
The federal measure also would require the U.S. Department of Agriculture to more accurately define what constitutes a whole grain before making schools use them more often.
In West Virginia, bread products served to students must contain at least 5 grams of whole grain per 1 ounce of bread served.
Goff said while federal officials consider removing limits on starchy vegetables like potatoes, this state is trying to offer more fresh fruits and vegetables on salad bars.
The state standards encourage the use of fresh produce whenever possible.
"Centuries ago you used to see potatoes and corn on every lunch tray, but you won't see that as much anymore," Goff said.
Standards are even tighter in the Universal Feeding Pilot Program that the state Department of Education is testing in Clay, Fayette, Gilmer, Lincoln, Mason, McDowell and Mingo counties.
In Kanawha County, only the new West Side Elementary is participating in the program, which provides free breakfast and lunch to students regardless of family income.
Under the program, counties received federal meal subsidies for the number of students who turn in free or reduced-price lunch forms. School systems are asked to reexamine how and when they serve breakfast and have cooks prepare three or more meals from scratch every week.
All this causes Goff to believe West Virginia cafeterias would be little affected by changes on the federal level.
"I think with our move to cook from scratch more, we're seeing less and less of those processed items like pizza, so I think (any changes) will be negligible for us.
"We will continue to work day and night to provide the healthiest meals for our students. Sometimes it's an uphill battle, but it's worth it," Goff said.