School Meals: Building Blocks for Healthy Children

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School Meals: Building Blocks for Healthy Children (2010)
Food and Nutrition Board (FNB)

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. "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press, 2010.

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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 Groups^a

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 each^a^,^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 Groups^a

Food Component or Food Item	Amount of Food Item or Component^a
Fluid milk (as a beverage)	8 fluid oz per day
Meat and Meat Alternate	1½–3 oz equiv^b per day
Vegetable/Fruit	½–1 cup per day
Grain/Bread^c	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.