D01.02_Attachment_G_-_Meal_Composition_and_Quantities.pdf

ATTACHMENT G

MEAL COMPOSITION AND QUANTITIES

Infant Meal Pattern Breakfast

Birth through

3 Months 4 through 7 Months

8 through 11 Months

4-6 fluid ounces of formula1 or breastmilk2,3

4-8 fluid ounces of formula1 or breastmilk2,3;

0-3 tablespoons of infant cereal1,4

6-8 fluid ounces of formula1 or breastmilk2,3;

and

2-4 tablespoons of infant cereal1; and

1-4 tablespoons of fruit or vegetable or both 1 Infant formula and dry infant cereal must be iron-fortified.

2 Breastmilk or formula, or portions of both, may be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months.

3 For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breastmilk may be offered, with additional breastmilk offered if the infant is still hungry.

4 A serving of this component is required when the infant is developmentally ready to accept it.

IB

Lunch or Supper

4 through 7 Months

8 through 11 Months

4-6 fluid ounces of formula1 or breast milk2,3

4-8 fluid ounces of formula1 or breast milk2,3;

0-3 tablespoons of infant cereal1,4 ; and

0-3 tablespoons of fruit or vegetable or both4

6-8 fluid ounces of formula1 or breast milk2,3;

2-4 tablespoons of infant cereal1 ; and/or

1-4 tablespoons of meat, fish, poultry, egg yolk, cooked dry beans or peas; or

½-2 ounces of cheese; or

1-4 ounces (volume) of cottage cheese; or

1-4 ounces (weight) of cheese food or cheese spread; and

1-4 tablespoons of fruit or vegetable or both

1 Infant formula and dry infant cereal must be iron-fortified.

2 Breastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.

3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.

4 A serving of this component is required when the infant is developmentally ready to accept it.

Snack

4 through 7 Months

8 through 11 Months

4-6 fluid ounces of formula1 or breast milk2,3

4-6 fluid ounces of formula1 or breast milk2,3

2-4 fluid ounces of formula1 or breast milk2,3, or fruit juice5; and

0-½ bread4, 6 or

0-2 crackers4, 6 1 Infant formula and dry infant cereal must be iron-fortified.

2 Breastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.

3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.

4 A serving of this component is required when the infant is developmentally ready to accept it.

5 Fruit juice must be full-strength.

6 A serving of this component must be made from whole-grain or enriched meal or flour.

IS

Child Meal Pattern

Breakfast

Select All Three Components for a Reimbursable Meal Food Components Ages 1-2 Ages 3-5 Ages 6-121 1 milk fluid milk 1/2 cup 3/4 cup 1 cup 1 fruit/vegetable juice,2 fruit and/or vegetable 1/4 cup 1/2 cup 1/2 cup 1 grains/bread3 bread or cornbread or biscuit or roll or muffin or cold dry cereal or hot cooked cereal or pasta or noodles or grains

1/2 slice

1/2 serving

1/4 cup

1/4 cup

1/4 cup

1/2 slice

1/2 serving

1/3 cup

1/4 cup

1/4 cup

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

1 Children age 12 and older may be served larger portions based on their greater food needs.

They may not be served less than the minimum quantities listed in this column.

2 Fruit or vegetable juice must be full-strength.

3 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

CB

Lunch or Supper

1 milk fluid milk 1/2 cup 3/4 cup 1 cup 2 fruits/vegetables juice,2 fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup 1 grains/bread3 bread or cornbread or biscuit or roll or muffin or cold dry cereal or hot cooked cereal or pasta or noodles or grains

1/2 slice

1/2 serving

1/4 cup

1/4 cup

1/4 cup

1/2 slice

1/2 serving

1/3 cup

1/4 cup

1/4 cup

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

1 meat/meat alternate meat or poultry or fish4 or alternate protein product or cheese or egg or cooked dry beans or peas or peanut or other nut or seed butters or nuts and/or seeds5 or yogurt6

1 ounce

1/2 egg

1/4 cup

2 Tbsp.

1/2 ounce

4 ounces

1 1/2 ounces

3/4 egg

3/8 cup

3 Tbsp.

3/4 ounce

6 ounces

2 ounces

1 egg

1/2 cup

4 Tbsp.

8 ounces

1 Children age 12 and older may be served larger portions based on their greater food needs.

They may not be served less than the minimum quantities listed in this column.

2 Fruit or vegetable juice must be full-strength.

3 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

4 A serving consists of the edible portion of cooked lean meat or poultry or fish.

5 Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.

6 Yogurt may be plain or flavored, unsweetened or sweetened.

Snack

Select Two of the Four Components for a Reimbursable Snack

1 milk fluid milk 1/2 cup 1/2 cup 1 cup 1 fruit/vegetable juice,2 fruit and/or vegetable 1/2 cup 1/2 cup 3/4 cup 1 grains/bread3 bread or cornbread or biscuit or roll or muffin or cold dry cereal or hot cooked cereal or pasta or noodles or grains

1/2 slice

1/2 serving

1/4 cup

1/4 cup

1/4 cup

1/2 slice

1/2 serving

1/3 cup

1/4 cup

1/4 cup

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

1 meat/meat alternate meat or poultry or fish4 or alternate protein product or cheese or egg5 or cooked dry beans or peas or peanut or other nut or seed butters or nuts and/or seeds or yogurt6

1/8 cup

1 Tbsp.

1/8 cup

1 Tbsp.

1/4 cup

2 Tbsp.

4 ounces

1 Children age 12 and older may be served larger portions based on their greater food needs.

They may not be served less than the minimum quantities listed in this column.

2 Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component.

3 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

4 A serving consists of the edible portion of cooked lean meat or poultry or fish.

5 One-half egg meets the required minimum amount (one ounce or less) of meat alternate.

6 Yogurt may be plain or flavored, unsweetened or sweetened.

United States Department of Agriculture

USDA is an Equal Opportunity Provider, Employer and Lender Child Nutrition Programs Meal Pattern Requirements

01/19/2017

How Do They Compare? Child Nutrition Programs Meal Pattern Requirements

*Please note: This chart only addresses meals served to children age 1 year and older as well as adults. It does not address the infant meal pattern requirements in the Child and Adult Care Food Program (CACFP) and National School Lunch (NSLP) and School Breakfast (SBP) Programs (jointly referred to as School Meal Programs). Additionally, the chart is based on the updated CACFP meal patterns and the updated pre-school meal patterns in the School Meal Programs. These updated requirements go into effect October 1, 2017.

Meal Pattern Requirement

Child and Adult Care Food Program (and Schools’ Pre-K Meal Patterns)

School Meal Programs (NSLP and SBP)

K-12 Afterschool Snack Service (under NSLP)

Summer Food Service Program (SFSP)

Milk

Fat content • 1 year olds: whole milk

• 2 year olds and older: low-fat or fat-free milk

• Yogurt may be served in place of milk once per day for adults only

Low-fat or fat-free No restrictions No restrictions

Flavored milk • Prohibited for children 0 through 5 years old

• Must be fat-free when served to children 6 years old and older and adults

Must be fat-free No restrictions No restrictions

Non-dairy beverages (fluid milk substitutes)

• Non-dairy beverages that are nutritionally equivalent (defined by regulation) to cow’s milk may be served to participants with special

• Non-dairy beverages that are nutritionally equivalent (defined by regulation) to cow’s milk may be served to non-disabled students with

• Non-dairy beverages that are nutritionally equivalent (defined by regulation) to cow’s milk may be served to non-disabled students with

• Not allowed for SFSP sponsors

• School sponsors claiming meals under SFSP may serve non-dairy beverages that are

01/19/2017

Meal Pattern Requirement

Child and Adult Care Food Program (and Schools’ Pre-K Meal Patterns)

School Meal Programs (NSLP and SBP)

K-12 Afterschool Snack Service (under NSLP)

Summer Food Service Program (SFSP) dietary needs; must be requested in writing by a parent/guardian, adult participant, or a person on behalf of the adult participant

• Breastmilk may be served in lieu of fluid milk; a written request is not required

• Other beverages, including water, may not be offered in place of milk as part of the reimbursable meal or snack medical or special dietary needs; must be requested in writing by a parent/guardian

• Other beverages, including water, may not be offered in place of milk as part of the reimbursable meal medical or special dietary needs; must be requested in writing by a parent/guardian

• Other beverages, including water, may not be offered in place of milk as part of the reimbursable snack nutritionally equivalent (defined by regulation) to cow’s milk may be served to non-disabled students with medical or special dietary needs; must be requested in writing by a parent/guardian or licensed health care professional

• Other beverages, including water, may not be offered in place of milk as part of the reimbursable meal or snack

Vegetables/Fruit

Components • Vegetables and fruit are one component at breakfast

• Vegetables and fruits are two separate components at lunch, supper, and snack

• Only the fruit component is required at breakfast;

vegetables may be offered in place of fruits as long as 2 cups/week of under consumed vegetables (dark green, red/orange, beans and peas, or other vegetables) are included on the weekly breakfast menu

• Vegetables and fruits are two separate components at lunch

Vegetables and fruit are one component

Vegetables and fruit are one component at all meals and snacks

01/19/2017

Meal Pattern Requirement

Child and Adult Care Food Program (and Schools’ Pre-K Meal Patterns)

School Meal Programs (NSLP and SBP)

K-12 Afterschool Snack Service (under NSLP)

Summer Food Service Program (SFSP)

Vegetable subgroups

No requirement Must offer specific serving amount of each vegetable subgroup (dark green vegetables, red-orange vegetables, beans and peas, starchy vegetables, other vegetables) over the course of a week (NSLP only)

No requirements No requirements

Full-strength juice (100% juice)

• May count towards the entire vegetable or fruit component no more than once per day

• Juice may not be served at snack when milk is served as the only other component

May count towards no more than half of the vegetables or fruits offered over the week

• May count towards the entire vegetable/fruit component

• Juice may not be served at snack when milk is served as the only other component

• May count towards no more than half of the vegetable/fruit requirement at lunch and supper

• Juice may not be served at snack when milk is served as the only other component

Crediting • Dried fruit credit as twice the amount served (¼ cup dried fruit = ½ cup fruit)

• Raw leafy greens credit for half the amount served (1 cup of raw leafy greens = ½ cup vegetable)

• Dried fruit credit as twice the amount offered (¼ cup dried fruit = ½ cup fruit)

• Raw leafy greens credit for half the amount offered (1 cup of raw leafy greens = ½ cup vegetable)

All fruits and vegetables are credited based on volume served with the exception of tomato paste and tomato puree which credit based on yields found in the Food Buying Guide for Child Nutrition Programs

• ¼ cup dried fruit = ¼ cup fruit

• ½ cup raw leafy greens = ½ cup vegetable

01/19/2017

Meal Pattern Requirement

Child and Adult Care Food Program (and Schools’ Pre-K Meal Patterns)

School Meal Programs (NSLP and SBP)

K-12 Afterschool Snack Service (under NSLP)

Summer Food Service Program (SFSP)

Grains

Whole grain-rich Must serve at least one whole grain-rich food per day

All grains offered must be whole grain-rich (exemptions allowed through school year 2016-2017)

No whole grain-rich requirement

No whole grain-rich requirement

Grain-based desserts

Grain-based desserts cannot count toward the grain requirement

• Up to 2 ounce equivalents of grain-based desserts per week may be offered as part of the grains component at lunch

• No restrictions at breakfast

No restrictions Allowed only at snacks and breakfast meals

Breakfast cereals Must contain no more than 6 grams of sugar per dry ounce

No sugar limit – the cap is generated by the dietary specifications for the weekly menu

No sugar limit No sugar limit

Crediting Based on ounce equivalents (starting October 1, 2019)

• Based on ounce equivalents

• Non-creditable grains (e.g.

bran, germ, etc.) are limited to no more than 2% or less than 0.25 ounce equivalents per portion

Based on ounce equivalents Based on serving sizes

01/19/2017

Meal Pattern Requirement

Child and Adult Care Food Program (and Schools’ Pre-K Meal Patterns)

School Meal Programs (NSLP and SBP)

K-12 Afterschool Snack Service (under NSLP)

Summer Food Service Program (SFSP)

Meat/Meat Alternates

Tofu Allowed as a meat alternate.

Must contain 5 grams of protein per 1.0 ounce equivalent (¼ cup or 2.2 ounces by weight)

Allowed as a meat alternate.

Must contain 5 grams of protein per 1.0 ounce equivalent (¼ cup or 2.2 ounces by weight)

Allowed as a meat alternate.

Must contain 5 grams of protein per 1.0 ounce equivalent (¼ cup or 2.2 ounces by weight)

Not creditable

Yogurt (including soy yogurt)

Must contain no more than 23 grams of sugar per 6 ounces

No sugar limit per product – the cap is generated by the dietary specifications for the weekly menu

No sugar limit No sugar limit

Meat/meat alternates in place of grains at breakfast

May substitute meat/meat alternate for the entire grain component no more than 3 times per week

May substitute 1 ounce equivalent meat/meat alternate for 1 ounce equivalent grains after the minimum daily grains requirement is met, or it may be served as an extra within the dietary specifications for the weekly menu

Not applicable May be served as an extra food item

Dietary Specifications

Dietary specifications

Sugar limits on breakfast cereals and yogurt (see above)

• Meals must, on average, meet weekly limits for calories, saturated fat, and sodium

No dietary specifications No dietary specifications

01/19/2017

Meal Pattern Requirement

Child and Adult Care Food Program (and Schools’ Pre-K Meal Patterns)

School Meal Programs (NSLP and SBP)

K-12 Afterschool Snack Service (under NSLP)

Summer Food Service Program (SFSP)

• Food products served in meals must contain zero grams of trans fat

Meal Service Options

Offer versus serve • Allowed in adult day care centers and at-risk afterschool programs, only.

At lunch or supper, participants must select at least 3 food components out of the 5 components offered; at breakfast, at least 4 food items must be offered and participants must select 3 items

• No ½ cup vegetable or fruit requirement

• Not allowed at snack service

• Not allowed in pre-k

• Required in high schools. At lunch, students must select at least 3 food components out of the 5 components offered; at breakfast, menu planner must offer 4 food items and students must select 3 food items.

• Students must select at least 1⁄2 cup of fruit and/or vegetable at breakfast and lunch

• Optional for middle and elementary schools

• Not allowed at snack service

Not allowed • Allowed at all SFSP sites, regardless of location type or sponsorship. At lunch, children must select 3 food components out of the 4 components offered; at breakfast, at least 4 food items must be offered and children must select 3 items

• No ½ cup vegetable or fruit requirement

• Not allowed at snack service

Family style meals Allowed in all CACFP settings Allowed in all schools and RCCIs

Allowed in all afterschool snack settings

Allowed only at camps and closed enrolled sites