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Sugested Meal Patterns for Kids




Food Components Breakfast

(Select foods from all 3 components)

Lunch or Supper

(Select foods from all 4 components)

Snack

(Choose 2 of the 4 components)

Milk

Milk, fluid

1 cup (8 fl oz)

1 cup (8 fl oz)

1 cup (8 fl oz)

Vegetables and/or Fruits1

Vegetable(s) and/or fruit(s)

or

50% strength or higher vegetable or fruit juice or an equivalent quantity of any combination of

vegetable(s), fruit(s), and juice. However, 50% strength juice is not recommended as double the quantity is needed to meet the fruit/vegetable component.

½ cup

½ cup (4 fl oz)

3/4 cup total

3/4 cup

3/4 cup (6 fl oz)

Grains and Breads2

Bread

or

Cornbread, biscuits, rolls, muffins, etc.

or

Cold dry cereal

or

Cooked pasta or noodle product

or

Cooked cereal or cereal grains or an

equivalent quantity of any combination of

grains/breads

1 slice

1 serving

3/4 cup or 1 oz

½ cup

½ cup

1 slice

1 serving

3/4 cup or 1 oz

½ cup

½ cup

1 slice

1 serving

3/4 cup or 1 oz

½ cup

½ cup


Meat and Meat Alternates

Lean meat or poultry or fish3

or

Cheese

or

Eggs

or

Alternate Protein Product

or

Cooked dry beans or peas

or

Peanut butter or soynut butter or other

nut or seed butters

or

Peanuts or soynuts or tree nuts or seeds4

or

Yogurt5

or

An equivalent quantity of any combination

of the above meat/meat alternates

(Optional)

1 oz

1 oz

1/2 large egg

1 oz

¼ cup

2 tbsp

1 oz

4 oz or ½ cup

2 oz

2 oz

1 large egg

2 oz

½ cup

4 tbsp

1 oz= 50%

8 oz or 1 cup

1 oz

1 oz

1/2 large egg

1 oz

¼ cup

2 tbsp

1 oz

4 oz or ½ cup

For the purpose of this table, a cup means a standard measuring cup. Indicated endnotes can be found on the next page.

Endnotes

1. Serve two or more kinds of vegetable(s) and/or fruit(s) or a combination of both. Fruit or vegetable juice may be 50% strength or higher, however 50% strength juice is not recommended as a double quantity is needed to meet the fruit/vegetable component. Juice cannot be served when milk is the only other snack component.

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

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

4. 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.

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