School Meals: Building Blocks for Healthy Children (2010)
Chapter: Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches
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
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 | |
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. | |
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:
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Lunchb | Schools must offer at least three menu items:
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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
