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Traditional Food-Based Menu Pattern National School Lunch Program

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Minimum Quantities

Meal Component

Required Age/Grade Groupings

Recommended Groupings

 

Preschool
Ages 1-2

Preschool
Ages 3-4

Grades K-3
Ages 5-8

Grades 4-12
Ages 9-12

Grades 7-12
Ages 12 and up

Milk
(As a Beverage)

6 ounces

6 ounces

8 ounces

8 ounces

8 ounces

Meat or Meat Alternate
(Quantity of the edible portion as served)
Lean meat, poultry or fish

1 ounce

1 ½ ounce

1 ½ ounce

2 ounces

3 ounces

Yogurt, cultured

4 ounces

6 ounces

6 ounces

8 ounces

12 ounces

Cheese

1 ounce

1 ½ ounce

1 ½ ounce

2 ounces

3 ounces

Large Egg

½ egg

¾ egg

¾ egg

1 egg

1 ½ egg

Cooked Dry Beans or Peas

¼ cup

3/8cup

3/8cup

1/2 cup

¾ cup

Peanut Butter or Other Nut or Seed Butter

2 Tbsp.

3 Tbsp.

3 Tbsp.

4 Tbsp.

6 Tbsp.

The following may be used to meet no more than 50% of the requirement and must be in combination with any of the above: Peanuts, soynuts, tree nuts, or seeds, as listed in program guidance, or an equivalent quantity of any combination of the meat/meat alternate (1 ounce of nuts/seeds = 1 ounce of cooked lean meat, poultry or fish)

½ ounce = 50%

¾ ounce = 50%

¾ ounce = 50%

1ounce = 50%

1½ ounce = 50%

Vegetables/Fruits
(2 or more servings of vegetables or fruits or both)

½ cup

½ cup

½ cup

¾ cup

¾ cup

Grains/Breads
Must be enriched or whole grain. 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

5 servings per week – minimum of ½ serving per day

8 servings per week – minimum of 1 serving per day

8 servings per week – minimum of 1serving per day

8 servings per week – minimum of 1serving per day

10 servings per week – minimum of 1 serving per day


 Average 4 out of 5
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