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Traditional Food-Based Menu Pattern School Breakfast Program

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Minimum Quantities Required

Meal Component

Ages 1 – 2

Ages 3 – 5

Grades K - 12

Milk
(As a beverage)

½ cup

¾ cup

1 cup

Juice/Fruit/Vegetable:
Fruit and/or vegetable; or full-strength fruit juice or vegetable juice.

¼ cup

½ cup

½ cup

Select one serving from each of the following components or two from one component:

Grains/Breads
One of the following or an equivalent combination:

Whole-Grain or Enriched Bread

½ slice

½ slice

1 slice

Whole-Grain or Enriched Biscuit, Roll, Muffin, etc.

½ serving

½ serving

1 serving

Whole-Grain, Enriched or Fortified Cereal

¼ cup or 1/3 ounce

1/3cup or ½ ounce

¾ cup or 1 ounce

Meat/Meat Alternate

Meat/Poultry or Fish

½ ounce

½ ounce

1 ounce

Yogurt, cultured

2 ounces

2 ounces

4 ounces

Cheese

½ ounce

½ ounce

1 ounce

Egg (large)

½ egg

½ egg

½ egg

Peanut Butter or Other Nut or Seed Butters

1 Tbsp.

1 Tbsp.

2 Tbsp.

Cooked Dry Beans and Peas

2 Tbsp.

2 Tbsp.

4 Tbsp.

Nuts and/or Seeds
(as listed in program guidance)1

½ ounce

½ ounce

1 ounce

1No more than 1 ounce of nuts and/or seeds may be served in any one meal.


 Average 3.5 out of 5
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