Cover Image

PAPERBACK
$43.25



View/Hide Left Panel

Appendix G
Current Standards for Food-Based Menu Planning Approach

The following tables include the food components and the amounts for the food-based menu planning approaches for lunch and breakfast as offered and as served.



The National Academies | 500 Fifth St. N.W. | Washington, D.C. 20001
Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement



Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.

OCR for page 153
Appendix G Current Standards for Food-Based Menu Planning Approach The following tables include the food components and the amounts for the food-based menu planning approaches for lunch and breakfast as offered and as served. 153

OCR for page 153
154 TABLE G-1 Reimbursable Lunch: Standards for Food Components as Offered and as Served As Offered As Served • One fluid milk Senior high school level: students must select three of the five items • One meat/meat alternate • Two vegetable/fruit Grades below senior high school levela: students must select • One grain/bread either three or four of the five items (Total= five items) a Offer versus serve is optional below the senior high school level. SOURCE: USDA, 2007b. TABLE G-2 Reimbursable Lunch: Standards for Amounts of Food Items for Age-Grade Groups Traditional Approach Enhanced Approach Minimum Requirements Minimum Requirements Optional, Optional, Food Component or Grades Grades Grades Grades Grades Grades 4–12a food item Preschool K–3 7–12 Preschool K–6 7–12 K–3 Fluid milk (as a 6 fluid oz 8 fluid oz 8 fluid oz 8 fluid oz 6 fluid oz 8 fluid oz 8 fluid oz 8 fluid oz beverage) Meat/meat alternate Lean meat, poultry, 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz or fish Alternate Protein 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz Productsb 1½ oz 1½ oz 2 oz 3 oz 1½ oz 2 oz 2 oz 1½ oz Cheese ¾ ¾ 1 1½ ¾ 1 1 ¾ Large egg Cooked dry beans or ⅜ cup ⅜ cup ½ cup ¾ cup ⅜ cup ½ cup ½ cup ⅜ cup peas Peanut butter, other 3 tbsp 3 tbsp 4 tbsp 6 tbsp 3 tbsp 4 tbsp 4 tbsp 3 tbsp nuts, or seed butters Yogurt, plain or flavored, 6 oz or 6 oz or 8 oz or 12 oz or 1½ 6 oz or 8 oz or 8 oz or 6 oz or ¾ cup ¾ cup 1 cup cups ¾ cup 1 cup 1 cup ¾ cup unsweetened or sweetened

OCR for page 153
Enhanced Traditional Minimum Requirements Minimum Requirements Optional, Optional, Grades Grades Food component or Grades K– Grades Grades Grades K–3 4–12a 7–12 food item Preschool 3 Preschool K–6 7–12 Peanuts, soy nuts, ¾ oz ¾ oz 1 oz 1½ oz ¾ oz 1 oz 1 oz ¾ oz tree nuts, or seedsc,d ¾ cupe Vegetable/fruit ½ cup ½ cup ¾ cup ¾ cup ½ cup 1 cup ¾ cup 12 15 10 8 servings 8 servings 8 servings 10 servings 8 servings f Grain/bread servings servings servings per week per week per week per week per week per week per week per week NOTE: K = kindergarten; oz = ounce; tbsp = tablespoon. a The school food authority or school always has the option of serving the grades 4–12 age-grade groups for all students in the school district or school under the traditional food-based approach for lunch. b Examples of Alternate Protein Products include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. c As listed in the program guidance or an equivalent quantity of any combination of the meats/meat alternates listed above. d May be used to meet no more than 50 percent of the requirement and must be used in combination with any of the meats/meat alternates listed above. The amounts listed in the table are 50 percent of the requirement. (1 ounce of nuts or seeds = 1 ounce of cooked lean meat, poultry, or fish.) e Also required to have an extra 1/2 cup over a week. For the purpose of this table, a week equals 5 days. f Must be enriched with whole grain. Minimum of one serving per day. A serving is a slice of bread or an equivalent serving of biscuits, rolls, etc., or 1/2 cup of cooked rice, macaroni, noodles, other pasta products, or cereal grains. SOURCE: Derived from USDA, 2000b, with additional information from USDA, 2007b. 155

OCR for page 153
156 TABLE G-3 Reimbursable Breakfast: Standards for Food Components as Offered and as Serveda As Offered As Served • One fluid milk Students may decline a maximum of one of the four items • One vegetable/fruit • Two meat/meat alternate; two grain/bread; or one meat/meat alternate and one grain/bread (Total=four items) a Offer versus serve for breakfast is optional at all grade levels. SOURCE: USDA, 2007b. TABLE G-4 Reimbursable Breakfast: Standards for Amounts of Food Items for Age-Grade Groups Traditional Approach Enhanced Approach Minimum Requirements Minimum Requirements Optional, Food Component or Food Item Grades 7–12 Preschool Grades K–12 Preschool Grades K–12 Fluid milk (as a beverage, on cereal, or 6 fluid oz 8 fluid oz 6 fluid oz 8 fluid oz 8 fluid oz both) Meat/meat alternate Lean meat, poultry, or fish ½ oz 1 oz ½ oz 1 oz 1 oz Alternate Protein Productsa ½ oz 1 oz ½ oz 1 oz 1 oz Cheese ½ oz 1 oz ½ oz 1 oz 1 oz Large egg ½ ½ ½ ½ ½ Cooked dry beans or peas 2 tbsp 4 tbsp 2 tbsp 4 tbsp 4 tbsp Peanut butter, other nut, or seed butters 1 tbsp 2 tbsp 1 tbsp 2 tbsp 2 tbsp Yogurt, plain or flavored, unsweetened 2 oz or ¼ cup 4 oz or ½ cup 2 oz or ¼ cup 4 oz or ½ cup 4 oz or ½ cup or sweetened Peanuts, soy nuts, tree nuts, or seedsb ½ oz 1 oz ½ oz 1 oz 1 oz

OCR for page 153
Traditional Enhanced Minimum Requirements Minimum Requirements Optional, Grades 7–12 Food Component or Food Item Preschool Grades K–12 Preschool Grades K–12 Vegetable/fruit ½ cup ½ cup ½ cup ½ cup ½ cup Grain/bread Whole-grain or enriched bread ½ slice 1 slice ½ slice 1 slice 1 slice Whole-grain or enriched biscuit, roll, ½ serving 1 serving ½ serving 1 serving 1 serving muffin, etc. Whole-grain, enriched, or fortified ¾ cup or 1 ozc ⅓ cup or ½oz ¾ cup or 1 oz ⅓ cup or ½ oz ¾ cup or 1 oz cereal NOTE: K = kindergarten; oz = ounce; tbsp = tablespoon. a Examples of Alternate Protein Products include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. b No more than 1 ounce of nuts and/or seeds may be served in any one breakfast. c Plus one additional serving of any of the grains/breads listed above. SOURCE: Derived from USDA, 2008f, with additional information from USDA, 2007b. 157

OCR for page 153