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Appendix E
Standards for the Current Food- and Nutrient-Based Menu Planning Approaches

LIST OF TABLES

  • Table E-1 Reimbursable Breakfast Under Food-Based Menu Planning: Range of Standard Amounts of Food Items for Age-Grade Groups

  • Table E-2 Reimbursable Lunch Under Food-Based Menu Planning: Range of Standard Amounts of Food Items Covering the Various Age-Grade Groups

  • Table E-3 Reimbursable Breakfast and Lunch Under Nutrient-Based Menu Planning: Standards for Menu Item as Offered and as Served

  • Table E-4 Reimbursable Breakfast and Lunch: Standards for 5-Day Average Amounts of Key Nutrients for Age-Grade Groups



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Appendix E Standards for the Current Food- and Nutrient-Based Menu Planning Approaches LIST OF TABLES • Table E-1 Reimbursable Breakfast Under Food-Based Menu Plan- ning: Range of Standard Amounts of Food Items for Age-Grade Groups • Table E-2 Reimbursable Lunch Under Food-Based Menu Planning: Range of Standard Amounts of Food Items Covering the Various Age- Grade Groups • Table E-3 Reimbursable Breakfast and Lunch Under Nutrient- Based Menu Planning: Standards for Menu Item as Offered and as Sered • Table E-4 Reimbursable Breakfast and Lunch: Standards for 5-Day Average Amounts of Key Nutrients for Age-Grade Groups 

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 SCHOOL MEALS TABLE E-1 Reimbursable Breakfast Under Food-Based Menu Planning: Range of Standard Amounts of Food Items for Age-Grade Groupsa Amount of Food Item or Food Component/Food Item Component per Day Fluid milk (as a beverage, on cereal, or both) 8 fluid oz Meat/Meat Alternate or Grains 2 oz equiv meat or grains or 1 oz equiv of eacha,b Vegetable/Fruit ½ cup NOTES: equiv = equivalent; oz = ounce. aSee Appendix Table H-1 for ounce equivalents. bOption for grades 7–12 includes one additional serving of grains. SOURCES: Derived from USDA/FNS, 2008e, with additional information from USDA/FNS, 2007b. TABLE E-2 Reimbursable Lunch Under Food-Based Menu Planning: Range of Standard Amounts of Food Items Covering the Various Age- Grade Groupsa Amount of Food Item or Componenta Food Component or Food Item Fluid milk (as a beverage) 8 fluid oz per day 1½–3 oz equivb per day Meat and Meat Alternate Vegetable/Fruit ½–1 cup per day Grain/Breadc 8–15 servings per week NOTES: equiv = equivalent; oz = ounce. aThe range shown spans age-grade groups from kindergarten through grade 3 to grades 7 through 12 for traditional and enhanced food-based menu planning. bSee Appendix Table H-1 for ounce equivalents. cMust be enriched or whole grain or made from enriched or whole-grain flour or meal that may include bran and/or germ. Minimum of one serving per day. A serving is a slice of bread or an equivalent serving of biscuits, rolls, etc., or ½ cup of cooked rice, macaroni, noodles, other pasta products, or cereal grains. SOURCES: Derived from USDA/FNS, 2000a, with additional information from USDA/FNS, 2007b.

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 APPENDIX E TABLE E-3 Reimbursable Breakfast and Lunch Under Nutrient-Based Menu Planning: Standards for Menu Item as Offered and as Sered As Offered As Sered Breakfasta Schools must offer at least three • Student may decline only one item, menu items: regardless of the number of items • Fluid milk (served as a beverage) offered • Two additional menu items Lunchb Schools must offer at least three • If three items are offered, students menu items: may decline one • Fluid milk • If four or more items are offered, • Entrée students may decline two • Side dish • Students must select an entrée aOffer ersus sere (OVS) for breakfast is optional at all grade levels. bOVS is optional in grades below senior high level. SOURCE: Derived from USDA/FNS, 2007b. TABLE E-4 Reimbursable Breakfast and Lunch: Standards for 5-Day Average Amounts of Key Nutrients for Age-Grade Groups Breakfast Lunch Minimum Minimum Requirements Optional Requirements Optional Grades Grades K–12 7–12 K–6 7–12 K–3 Calories 554 618 644 825 633 ≤ 30% ≤ 30% ≤ 30% ≤ 30% ≤ 30% Fat < 10% < 10% < 10% < 10% < 10% Saturated fat (% of calories) Protein (g) 10 12 10 16 9 Calcium (mg) 257 300 286 400 267 Iron (mg) 3.0 3.4 3.5 4.5 3.3 Vitamin A (RAE) 197 225 224 300 200 Vitamin C (mg) 13 14 15 18 15 NOTES: g = gram; K = kindergarten; mg = milligram; RAE = retinol activity equivalent. SOURCES: Derived from USDA/FNS, 2000a, 2008e.

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