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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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