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TABLE S-1 Recommended as Offered Meal Standards

 

Breakfast

Lunch

Grades K–5

Grades 6–8

Grades 9–12

Grades K–5

Grades 6–8

Grades 9–12

Meal Pattern

Amount of Foodsa Per Week

 

Fruits (cups)b

5

5

5

2.5

2.5

5

Vegetables (cups)b

0

0

0

3.75

3.75

5

Dark green

0

0

0

0.5c

0.5c

0.5c

Orange

0

0

0

0.5c

0.5c

0.5c

Legumes

0

0

0

0.5c

0.5c

0.5c

Starchy

0

0

0

1

1

1

Other

0

0

0

1.25c

1.25c

2.5c

Grains, at least half of which must be whole grain-richd (oz eq)

7–10

8–10

9–10

9–10

9–10

12–13

Meats, beans, cheese, yogurt (oz eq)

5

5

7–10

8–10

9–10

10–12

Fat-free milk (plain or flavored) or low-fat milk (1% milk fat or less) (cups)

5

5

5

5

5

5

Other Specifications

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal)e,f

350–500

400–550

450–600

550–650

600–700

750–850

Saturated fat (% of total calories)g

< 10

< 10

< 10

< 10

< 10

< 10

Sodium (mg)

[≤ 430]

[≤ 470]

[≤ 500]

[≤ 640]

[≤ 710]

[≤ 740]

 

Sodium targets are to be reached by the year 2020.h

trans fat

Nutrition label must specify zero grams of trans fat per serving.i

NOTES: K = kindergarten; kcal = calories; max = maximum; mg = milligrams; min = minimum; oz eq = ounce equivalent. Although the recommended weekly meal intake patterns do not specify amounts of unsaturated oils, their use is to be encouraged within calorie limits.

aFood items included in each group and subgroup and amount equivalents. Appendix Table H-1 gives a listing of foods by food group and subgroup. Minimum daily requirements apply: 1/5 of the weekly requirement for fruits, total vegetables, and milk and at least 1oz equivalent each of grains and meat or meat alternate (2 oz of each for grades 9–12 lunch).

bOne cup of fruits and vegetables usually provides two servings; ¼ cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit offerings may be in the form of juice.

cLarger amounts of these vegetables may be served.

dBased on at least half of the grain content as whole grain. Aiming for a higher proportion of whole grain-rich foods is encouraged. See Box 7-1 for Temporary Criterion for Whole-Grain Rich Foods. Also note that in Chapter 10 the committee recommends that the Food Buying Guide serving sizes be updated to be consistent with MyPyramid Equivalent serving sizes.

eThe average daily amount for a 5-day school week is not to be less than the minimum or exceed the maximum.

fDiscretionary sources of calories (for example, solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium.

gThe average daily amount for a 5-day school week is not to exceed the maximum.

hTo ensure that action is taken to reduce the sodium content of school meals over the 10-year period in a manner that maintains student participation rates, the committee suggests the setting of intermediate targets for each 2-year interval. (See the section “Achieving Long-Term Goals” in Chapter 10.)

iBecause the nutrition facts panel is not required for foods with Child Nutrition labeling, the committee suggests that only products with 0 grams of trans fat per serving be eligible for consideration for such labeling.



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