School Meals: Building Blocks for Healthy Children (2010)

Chapter: Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches

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Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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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

Page 256 Cite Bookmark
Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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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.
Page 257 Cite Bookmark
Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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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:

  • Fluid milk (served as a beverage)

  • Two additional menu items

  • Student may decline only one item, regardless of the number of items offered

Lunchb

Schools must offer at least three menu items:

  • Fluid milk

  • Entrée

  • Side dish

  • If three items are offered, students may decline one

  • If four or more items are offered, students may decline two

  • Students must select an entrée

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

 

Breakfast

Lunch

Minimum Requirements

Optional

Minimum Requirements

Optional

K–12

Grades 7–12

K–6

Grades 7–12

K–3

Calories

554

618

644

825

633

Fat

≤ 30%

≤ 30%

≤ 30%

≤ 30%

≤ 30%

Saturated fat (% of calories)

< 10%

< 10%

< 10%

< 10%

< 10%

Protein (g)

10

12

10

16

9

Calcium (mg)

257

300

286

400

267

Iron (mg)

3.0

3.4

3.5

4.5

3.3

Vitamin A (RAE)

197

225

224

300

200

Vitamin C (mg)

13

14

15

18

15

NOTES: g = gram; K = kindergarten; mg = milligram; RAE = retinol activity equivalent.

SOURCES: Derived from USDA/FNS, 2000a, 2008e.
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Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Page 257 Cite Bookmark
Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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Page 258 Cite Bookmark
Suggested Citation: "Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches." Institute of Medicine. 2010. School Meals: Building Blocks for Healthy Children. Washington, DC: The National Academies Press. doi: 10.17226/12751.
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