meal pattern chart - nutrition standards for national

Meal Pattern Chart - Nutrition Standards for National School Lunch Program

Pre-Kindergarten (Pre-K) Daily

Meal Pattern Components Age 1–2

Age 3–5

Milk: UnflavoredAge 1–2, whole milk Age 3–5, 1 percent low fat or fat free

(�) cup

(�) cup

Fruits (⅛) cup

(�) cup

Vegetables (⅛) cup

(�) cup

Grains: Whole Grain-Rich or EnrichedBread product (e.g., biscuit, roll, or muffin) (0.5) oz eq

Cooked breakfast cereal, cereal grain, and/or pasta (0.5) oz eq

Meat/Meat Alternates

Lean meat, poultry, or fish (1.0) oz eq

(1.5) oz eq

Tofu, soy product, or alternate protein products

(1.0) oz eq

(1.5) oz eq

Cheese (1.0) oz eq

(1.5) oz eq

Large egg (1.0) oz eq

(1.5) oz eq

Cooked dry beans or peas (0.5) oz eq

(0.75) oz eq

Peanut butter, soy nut butter, or other nut or seed butter

(1.1) oz eq

(1.7) oz eq

Yogurt, plain or flavored,unsweetened or sweetened

(4.0) oz eq

(6.0) oz eq

Peanuts, soy nuts, tree nuts, or seeds

(0.5) oz eq

(0.75) oz eq

School Age Daily and WeeklyMeal Pattern Components

Grades K–5

Grades 6–8

Grades K–8

Grades 9–12

Milk1 Unflavored or flavored fat free or unflavored 1 percent low fat

5 (1) cups

5 (1) cups

5 (1) cups

5 (1) cups

Fruits 2� (�) cups

2� (�) cups

2� (�) cups

5 (1) cups

Vegetables 3� (�) cups

3� (�) cups

3� (�) cups

5 (1) cups

Dark Greens � cup � cup � cup � cupRed/Orange � cup � cup � cup 1� cupsBeans/Peas (Legumes) � cup � cup � cup � cupStarchy � cup � cup � cup � cupOther � cup � cup � cup � cupAdditional Vegetable 1 cup 1 cup 1 cup 1� cups

Grains:Whole Grain-Rich

8.0–9.0(1.0) oz eq

8.0–10.0(1.0) oz eq

8.0–9.0(1.0) oz eq

10.0–12.0(2.0) oz eq

Meat/Meat Alternates 8–10 (1) oz eq

9–10 (1) oz eq

9–10 (1) oz eq

10–12 (2) oz eq

Nutrient Specifications: Daily Amount Based onAverage 5-Day Week

Min.–Max. Calories(kcal) 550–650 600–700 600–650 750–850Saturated Fat % of total calories < 10 < 10 < 10 < 10

Sodium Target (mg) T2 ≤ 935 mg

T2 ≤ 1035 mg

T2 ≤ 935 mg

T2 ≤ 1080 mg

Trans FatProduct nutrition label/manufacturer specification must indicate 0 grams of trans fat per serving.

1610750

Minimum Amount of Each Food Component Per Week (Minimum Offering Per Day)

For detailed guidance on regulatory requirements see TDA’s Administrative Reference Manual Sections 7, 8, and 9. Policy and ARM for NSLP.

For Meal Pattern Waiver information please visit SquareMeals.org. Meal Pattern Waiver Information

1 For K–12, one choice of milk must be unflavored at each meal service.

Texas Department of Agriculture | Food and Nutrition Division

NSLP Helper Sheets | 5/25/2021 | 3 of 32

Meal Pattern Chart - Nutrition Standards for School Breakfast Program

Pre-Kindergarten (Pre-K) DailyMeal Pattern Components

Age 1–2

Age 3–5

Milk: UnflavoredAge 1–2, whole milk Age 3–5, 1 percent low fat or fat free

(�) cup

(�) cup

Fruits and Vegetables (�) cup

(�) cup

Grains: Whole Grain-Rich or EnrichedBread Product: (e.g., biscuit, roll, muffin) (0.5) oz eq

Cooked Breakfast Cereal, Cereal Grain, Pasta (0.5) oz eq

Ready-To-Eat Breakfast - Cereal, Dry or Cold Flakes or Rounds Puffed Cereal Granola

(0.5) oz eq(0.7) oz eq(0.2) oz eq

School Age Daily and WeeklyMeal Pattern Components

Grades K–5

Grades 6–8

Grades 9–12

Grades K–12

Milk1 Unflavored or flavored fat free or unflavored 1 percent low fat

5 (1) cups 5 (1) cups 5 (1) cups 5 (1) cups

Fruits and Vegetables2 5 (1) cups 5 (1) cups 5 (1) cups 5 (1) cups

Grains: Whole Grain-Rich

7.0–10.0(1.0) oz eq

8.0–10.0(1.0) oz eq

9.0–10.0(1.0) oz eq

9.0–10.0(1.0) oz eq

Nutrient Specifications: Daily Amount Based on Averages 5-Day Week

Min.–Max. Calories (kcal) 350–500 400–550 450–600 450–500

Saturated Fat % of total calories < 10 < 10 < 10 < 10

Sodium Target (mg)

T2 ≤ 485 mg

T2 ≤ 535 mg

T2 ≤ 570 mg

T2 ≤ 485 mg

Trans FatProduct nutrition label/manufacturer specification must indicate 0 grams of trans fat per serving.

For detailed guidance on regulatory requirements see TDA’s Administrative Reference Manual Sections 7, 8, and 9. Policy and ARM for NSLP.

For Meal Pattern Waiver information please visit SquareMeals.org. Meal Pattern Waiver Information

Minimum Amount of Each Food Component Per Week (Minimum Offering Per Day)

1 For K–12, one choice of milk must be unflavored at each meal service.2 Through SY 2021-22, CEs may substitute any vegetable from any subgroup in place of a fruit.

www.SquareMeals.orgUpdated 5/21/2021

Food and Nutrition DivisionNutrition Assistance Programs

This product was funded by USDA. This institution is an equal opportunity provider.

Fraud Hotline: 1-866-5-FRAUD-4 or 1-866-537-2834 | P.O. Box 12847 | Austin, TX 78711Toll Free: (877) TEX-MEAL | For the hearing impaired: (800) 735-2989 (TTY)

Nutrition FactsNutrition Facts

Food and Nutrition Service

Calories 100Amount per serving

Serving size ¾ cup (30g) 15 servings per container

% Daily Value*

Total Fat 0.5gSaturated Fat 0g

Trans Fat 0gCholesterol 0mgSodium 140mgTotal Carbohydrate 22g

Dietary Fiber 3gTotal Sugars 5g

Includes 4g Added SugarsProtein 3g

1%0%

0%6%7%

11%

8%

15 servings per container

*Serving sizes here refer to those commonly found for breakfast cereals.

More training, menu planning, and nutrition education materials for the CACFP can be found at https://teamnutrition.usda.gov.

All breakfast cereals served in the Child and Adult Care Food Program (CACFP) must not have more than 6 grams of sugar per dry ounce.

There are many types of cereal that meet this sugar limit. You can use any cereal that is listed on any State agency’s Women, Infants, and Children (WIC)-approved cereal list. You can also fi nd cereals that meet the sugar limit by using the Nutrition Facts label and following the steps below:

Use the Nutrition Facts label to fi nd the Serving Size, in grams (g), of the cereal.

Find the Total Sugars line. Look at the number of grams (g) next to Total Sugars.

Use the serving size identifi ed in Step 1 to fi nd the serving size of the cereal in the table below.

Yummy Brand Cereal

In the table, look at the number to the right of the serving size amount, under the “Total Sugars” column. If the cereal has that amount of sugar, or less, the cereal meets the sugar limit.

Test Yourself:Does the cereal above meet the sugar limit? (Check your answer on the next page)

Serving Size:___________

Total Sugars:_______________

Yes No

1

2

4

3Serving Size* Total Sugars

If the serving size is: Total sugars must not be more than:

12-16 grams 3 grams

26-30 grams 6 grams

31-35 grams 7 grams

45-49 grams 10 grams




Choose Breakfast Cereals That Are Lower in Sugar

https://www.fns.usda.gov/tn

Try It Out!Use the “Sugar Limits in Cereal” table below to help find cereals you can serve at your site.

Write down your favorite brands and other information in the “Cereals To Serve in the CACFP” list. You can use this as a shopping list when buying cereals to serve in your program.

Sugar Limits in Cereal Serving Size Total Sugars


0-2 grams 0 grams 3-7 grams 1 gram

8-11 grams 2 grams 12-16 grams 3 grams17-21 grams 4 grams 22-25 grams 5 grams26-30 grams 6 grams31-35 grams 7 grams36-40 grams 8 grams41-44 grams 9 grams45-49 grams 10 grams

Serving Size Total Sugars


50-54 grams 11 grams55-58 grams 12 grams59-63 grams 13 grams64-68 grams 14 grams69-73 grams 15 grams74-77 grams 16 grams78-82 grams 17 grams83-87 grams 18 grams 88-91 grams 19 grams92-96 grams 20 grams


Cereals To Serve in the CACFP*

FNS-653 Slightly Revised October 2019USDA is an equal opportunity provider, employer, and lender.

Answer to “Test Yourself” activity on page 1: The cereal has 5 grams of total sugars per 30 grams. The maximum amount of total sugars allowed for 30 grams of cereal is 6 grams.

5 is less than 6, so this cereal meets the sugar limit.

*The amount of sugar in a cereal might change. Even if you always buy the same brands and types of cereal, be sure to check the servingsize and amount of total sugars on the Nutrition Facts label to make sure they match what you have written in the list above. All cereals served

must be whole grain-rich, enriched, or fortified.

Cereal Brand Cereal Name Serving Size Total Sugars (g)

Healthy Food Company Nutty Oats 28 grams 5 grams

Nutrition Facts

Calories 130Amount per serving

Serving size 8 oz (227g)4 servings per container

% Daily Value*

Total Fat 2gSaturated Fat 1.5g

Trans Fat 0gCholesterol 10mgSodium 160mgTotal Carbohydrate 21g Dietary Fiber 4g Total Sugars 9g Includes 0g Added SugarsProtein 10g

3%8%

3%7%7%

17%

0%

The % Daily Value (DV) tells you how much a nutrient

a day is used for general nutrition advice.

*

Vitamin D 2mcgCalcium 257mgIron 0mgPotassium 344mg

10%20%

0%8%

4 servings per container

Dietary Fiber 4g Total Sugars 9g

More training, menu planning, and nutrition education materials for the CACFP can be found at https://teamnutrition.usda.gov.

*Serving sizes here refer to those commonly found for store-bought yogurts. Homemade yogurt is not creditable in the CACFP.

TIP: If the serving size says “one container,” check the front of the package to see how many ounces or grams are in the container.

All yogurts served in the Child and Adult Care Food Program (CACFP) must not have more than 23 grams of sugar per 6 ounces.

There are many types of yogurt that meet this sugar limit. It is easy to fi nd them by using the Nutrition Facts label and following the steps below.

Choose Yogurts That Are Lower in Sugar

Test Yourself:

Does the yogurt above meet the sugar limit? (Check your answer on the next page)

Serving Size:___________

Total Sugars:_______________

Yes No

1

2

4

3

Use the Nutrition Facts label to fi nd the Serving Size, in ounces (oz) or grams (g), of the yogurt.

Find the Total Sugars line. Look at the number of grams (g) next to Total Sugars.

Use the serving size identifi ed in Step 1 to fi nd the serving size of the yogurt in the table below.

In the table, look at the number to the right of the serving size amount, under the “Total Sugars” column. If the yogurt has that amount of sugar, or less, the yogurt meets the sugar limit.

Serving Size*

Ounces (oz)

Serving SizeGrams (g)

(Use when the serving size is not listed in ounces)

Total SugarsGrams (g)

If the serving size is:

If the serving size is:

Total sugars must not be more than:

2.25 oz 64 g 9 g

3.5 oz 99 g 13 g

4 oz 113 g 15 g

5.3 oz 150 g 20 g

6 oz 170 g 23 g

8 oz 227 g 31 g

Food and Nutrition Service

https://www.fns.usda.gov/tn

FNS-652 Slightly Revised October 2019USDA is an equal opportunity provider, employer, and lender.

Answer to “Test Yourself” activity on page 1: This yogurt has 9 grams of total sugars per 8 ounces (227 grams). The maximum amount of total sugars allowed in 8 ounces of yogurt is 31 grams. 9 is less than 31, so this yogurt meets the sugar limit.

Yogurts To Serve in the CACFP*

*The amount of sugar in a yogurt might change. Even if you always buy the same brands and flavors of yogurt, be sure to check the serving size and amount of total sugars on the Nutrition Facts label to make sure they match what you have written in the list above.

Sugar Limits in Yogurt

Use the “Sugar Limits in Yogurt” table below to help find yogurts you can serve at your site. Write down your favorite brands and other information in the “Yogurts To Serve in the CACFP” list.

You can use this as a shopping list when buying yogurts to serve in your program.

Try It Out!

Serving Size Ounces (oz)

Serving Size Grams (g)


Total Sugars Grams (g)

If the serving size is: If the serving size is: Total sugars must not be more than:

1 oz 28 g 4 g1.25 oz 35 g 5 g1.5 oz 43 g 6 g1.75 oz 50 g 7 g



4 oz 113 g 15 g4.25 oz 120 g 16 g4.5 oz 128 g 17 g

Serving Size Ounces (oz)

Serving SizeGrams (g)


Total SugarsGrams (g)

If the serving size is: If the serving size is: Total sugars must not be more than:

4.75 oz 135 g 18 g5 oz 142 g 19 g

5.25 oz 149 g 20 g5.3 oz 150 g 20 g 5.5 oz 156 g 21 g5.75 oz 163 g 22 g



8 oz 227 g 31 g

Yogurt Brand Flavor Serving Size (oz or g) Total Sugars (g):

Yummy Yogurt Vanilla 6 oz 13


NSLP Helper Sheets | 5/25/2021 | Page 17 of 32

TDA NOTE: all grain offerings must meet the whole-grain rich criteria. The flexibility listed in the first footnote of Exhibit A that states "at least half of the weekly grains offered must meet the whole-grain rich criteria" is no longer available.

EXHIBIT A: GRAIN REQUIREMENT FOR CHILD NUTRITION PROGRAMS ¹ ′ ²

Group A Oz Equivalent for Group A

Bread type coating 1 oz eq = 22gm or 0.8 oz

3/4 oz eq = 17 gm or 0.6 oz

1/2 oz eq = 11 gm or 0.4 oz

1/4 oz eq = 6 gm or 0.2 oz

Bread sticks (hard)

Chow mein noodles

Savory crackers (saltines and snack crackers)

Croutons

Pretzels (hard)

Stuffing (dry) Note: weights apply to bread in stuffing

Group B Oz Equivalent for Group B

Bagels 1 oz eq = 28gm or 1.0 oz

3/4 oz eq = 21 gm or 0.75 oz

1/2 oz eq = 14 gm or 0.5 oz

1/4 oz eq = 7 gm or 0.25 oz

Batter type coating

Biscuits

Breads (sliced white, whole wheat, French, Italian)

Buns (hamburger and hot dog)

Sweet Crackers ⁵ (graham crackers – all shapes, animal crackers)

Egg roll skins

English muffins

Pita bread (white, whole wheat, whole grain-rich)

Pizza crust

Pretzels (soft)

Rolls (white, whole wheat, whole grain-rich)

Tortillas (wheat or corn)

Tortilla chips (wheat or corn)

Taco shells

GRAINS (continued)

1 In NSLP and SBP (grades K-12), half of all grains served over the week must meet whole grain-rich criteria. For all other Child Nutrition

Programs, grains are whole grain or enriched or made with enriched or whole-grain meal and/or flour, bran and/or germ. Under CACFP child and adult meal patters, and NSLP/SBP preschool meals, at least one grain serving per day must meet whole grain-rich criteria.2 For NSLP and SBP (grades K-12) and NSLP/SBP preschool meals, grain quantities are determined using ounce equivalents (oz. eq.).

5 Allowed in NSLP (up to 2.0 eq eq grain-based dessert per week in grades K-12) as specified in 210.10. May count towards the grain component in SBP (grades K-12), CACFP, NSLP/SBP infant and preschool meals, and SFSP.




Group C Oz Equivalent for Group C

Cookies (plain – includes vanilla wafers) 1 oz eq = 34 gm or 1.2 oz

¾ oz eq = 26 gm or 0.9 oz

½ oz eq = 17 gm or 0.6 oz

¼ oz eq = 9 gm or 0.3 oz

Cornbread

Corn muffins

Croissants

Pancakes

Pie crust (dessert pies3, cobbler3, fruit turnovers3, and meat/meat alternate pies)

Waffles

Group D Oz Equivalent for Group D

Doughnuts4 (cake and yeast raised, unfrosted) 1 oz eq = 55 gm or 2.0 oz




Cereal bars, breakfast bars, granola bars4 (plain)

Muffins (all, except corn)

Sweet roll4 (unfrosted)

Toaster pastry4 (unfrosted)

Group E Oz Equivalent for Group E

Cereal bars, breakfast bars, granola bars4 (with nuts, dried fruit, and/or chocolate pieces)

1 oz eq = 69 gm or 2.4 oz




Cookies3 (with nuts, raisins, chocolate pieces and/or fruit purees

Doughnuts4 (cake and yeast raised, frosted or glazed)

French toast

Sweet rolls4 (frosted)

Toaster pastry (frosted)

Group F Oz Equivalent for Group F

Cake3 (plain, unfrosted) 1 oz eq = 82 gm or 2.9 oz




Coffee cake4

GRAINS (continued)

3 Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12 as specified in 210.10 and at snack service in SFSP. May not count towards the grain component in SBP (grades k-12). Considered a grain-based dessert and cannot count towards the grain component in CACFP or NSLP/SBP infant preschool meals, as specified in 226.20(a)(4) and 2.10.10.4 Allowable in NSLP (up to 2.0 oz eq grain-based dessert per week for grades K-12) as specified in 210.10. May count towards the grain component in SBP (grades K-12) and at snack and breakfast meals in SFSP. Considered a grain-based dessert and cannot counttowards the grain component in the CACFP and NSLP/SBP infant and preschool meals, as specified in 226.20 (a)(4) and 210.10.




Group G Oz Equivalent for Group G

Brownies3 (plain) 1 oz eq = 125 gm or 4.4 oz




Cake3 (all varieties, frosted)

Group H Oz Equivalent for Group H

Cereal Grains (barley, quinoa, etc.) 1 oz eq = ½ cup cooked or 1 ounce (28 gm) dryBreakfast cereals (cooked)6,7

Bulgur or cracked wheat

Macaroni (all shapes)

Noodles (all varieties)

Pasta (all shapes)

Group I Oz Equivalent for Group I

Ready to eat breakfast cereal (cold, dry)6,7 1 oz eq = 1 cup or 1 ounce for flakes and rounds

1 oz eq = 1.25 cups or ounce for puffed cereal

1 oz eq = ¼ cup or 1 ounce for granola

GRAINS (continued)

3 Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12 as specified in 210.10 and at snack service in SFSP. May not count towards the grain component in SBP (grades k-12). Considered a grain-based dessert and cannot count towards the grain component in CACFP or NSLP/SBP infant preschool meals, as specified in 226.20(a)(4) and 2.10.10.6 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP; breakfast served in the SBP, and meals served to children ages 1 through 5 and adult participants in the CACFP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast.7 In the NSLP and SBP, cereals must list a whole grain as the first ingredient and be fortified, or if the cereal is 100 percent whole grain, fortification is not required. For CACFP and SFSP, cereals must be whole-grain, enriched, or fortified: cereals served in CACFP and NSLP/SBP infant and preschool meals must contain more than 6 grams of sugar per dry ounce.



VEGETABLES - SUBGROUPS

Dark Green Red/OrangeBeans/PEAS / Legumes Starchy Other Additional

Argula Acorn squash Black beansBlack-eyed peas(not dry)

Artichokes Italian blend

Bok choyButternutsquash

Garbanzo beans(chickpeas)

Corn Asparagus Peas and Carrots

Boston or Bibblettuce

Carrots Kidney beans Cassava (yucca) Avocados Soups, vegetable

Broccoli Hubbard squash Lentils Green bananas Bean sprouts Succotash

CilantroOrange bellpeppers

Navy beans Green peas Beets Tuscan blend

Collard greens Pumpkin Pinto beansGreen lima beans

BroccoflowerVegetables,mixed

Dark green leaf

Lettuce

Red bell peppers Refried beans Jicama Brussels sprouts

* Additionalvegetablesrequirement willbe used for anyvegetable mixturein which the ratioof the vegetablemixture is notclearly labeled or

reported.

*Additionalvegetables can

also be met byany othersubgroup ofvegetable oncethat subgroupweekly minimumhas been met.

Sweet potatoes Soy beans Parsnips Cabbage, green/red

Green or Redleaf lettuce

Tomatoes Split peas PlantainsCalifornia blend(broccoli, cauliflower & carrots)

Kale Tomato juice White beans Taro Cauliflower

Mesclun Yellow YamsWaterchestnuts

Celery

Mustard greens White potatoes Cucumbers

Romaine lettuce White yams Eggplant

Spinach Garlic

Turnip greens Green beans

Watercress Green bell peppers

Iceburg lettuce

Mushrooms

Okra

Olives

Onions

Radishes

Snowpeas

Squash, yellow

Squash, spaghetti

Tomatillos

Turnips

Wax beans

Yellow bell peppers

Zucchini

meal pattern chart - nutrition standards for national

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