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Appendix H
Current Standards for Nutrient-Based Menu Planning Approach

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



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Appendix H Current Standards for Nutrient-Based Menu Planning Approach The following tables include the menu items and the amounts for the nutrient-based menu planning approaches for lunch and breakfast as offered and as served. 159

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160 TABLE H-1 Reimbursable Lunch and Breakfast: Standards for Menu Items as Offered and as Served As Offered As Served Luncha • If 3 items are offered, students may decline 1 Schools must offer at least 3 menu items: • Fluid milk • If 4 or more items are offered, students may • Entrée decline 2 • Side dish • Students must select an entrée Breakfastb • Schools must offer at least 3 menu items: Student may decline only 1 item, regardless of the • Fluid milk (served as a beverage) number of items offered • 2 additional menu items a Offer versus serve (OVS) is optional in grades below senior high level. b OVS for breakfast is optional at all grade levels. TABLE H-2 Reimbursable Lunch and Breakfast: Standards for 5-Day Average Amounts of the Key Nutrients for Age-Grade Groups Lunch Breakfast Minimum Requirements Optional Minimum Requirements Optional Preschool K-6 Grades 7-12 K-3 Preschool K-12 Grades 7-12 Calories 517 664 825 633 388 554 618 ≤30% ≤30% ≤30% ≤30% ≤30% ≤30% ≤30% Fat (% of calories) Saturated Fat (% of calories) <10% <10% <10% <10% <10% <10% <10% Protein (g) 7 10 16 9 5 10 12 Calcium (mg) 267 286 400 267 200 257 300 Iron (mg) 3.3 3.5 4.5 3.3 2.5 3.0 3.4 Vitamin A (RAE) 150 224 300 200 113 197 225 Vitamin C (mg) 14 15 18 15 11 13 14 NOTE: g = grams; K = kindergarten; mg = milligrams; RAE = retinol activity equivalent. SOURCE: Derived from USDA, 2000b, 2008f.