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School Meals: Building Blocks for Healthy Children
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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School Meals: Building Blocks for Healthy Children
TABLE E-1 Reimbursable Breakfast Under Food-Based Menu Planning: Range of Standard Amounts of Food Items for Age-Grade Groupsa
Food Component/Food Item
Amount of Food Item or 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
Food Component or Food Item
Amount of Food Item or Componenta
Fluid milk (as a beverage)
8 fluid oz per day
Meat and Meat Alternate
1½–3 oz equivb per day
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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School Meals: Building Blocks for Healthy Children
TABLE E-3 Reimbursable Breakfast and Lunch Under Nutrient-Based Menu Planning: Standards for Menu Item as Offered and as Served
As Offered
As Served
Breakfasta
Schools must offer at least three menu items:
Fluid milk (served as a beverage)
Two additional menu items
Student may decline only one item, regardless of the number of items offered
Lunchb
Schools must offer at least three menu items:
Fluid milk
Entrée
Side dish
If three items are offered, students may decline one
If four or more items are offered, students may decline two
Students must select an entrée
aOffer versus serve (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 Requirements
Optional
Minimum Requirements
Optional
K–12
Grades 7–12
K–6
Grades 7–12
K–3
Calories
554
618
644
825
633
Fat
≤ 30%
≤ 30%
≤ 30%
≤ 30%
≤ 30%
Saturated fat (% of calories)
< 10%
< 10%
< 10%
< 10%
< 10%
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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