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TABLE 8-2 School Lunch Program: Current Requirements Compared to Recommendations for a 5-Day School Weeka

Grade Levels

Current Requirements: Traditional Food-Based Approach

Current Requirements: Enhanced Food-Based Approach

Recommendations

K–3b

4–12b

7–12c,d

K–3b,d

K–6b

7–12

K–5

6–8

9–12

Fruit (cups)

2.5e

3.75e

3.75e

3.75e

4.25g

5e

2.5

2.5

5

Vegetable (cups)

 

 

 

 

 

 

3.75

3.75

5

Dark Green

NS

NS

NS

NS

NS

NS

0.5

0.5

0.5

Orange

NS

NS

NS

NS

NS

NS

0.5

0.5

0.5

Legumes

NS

NS

NS

NS

NS

NS

0.5

0.5

0.5

Starchy

NS

NS

NS

NS

NS

NS

1

1

1

Other

NS

NS

NS

NS

NS

NS

1.25

1.25

2.5

Grain/Bread (oz eq)

8 (min1/day)f

8 (min 1/day)f

10 (min 1/day)f

10 (min 1/day)f

12 (min 1/day)f

15 (min 1/day)f

9–10h

9–10h

12–13h

Meat/Meat Alternates (oz eq)

7.5

10

15

7.5

10

10

8–10

9–10

10–12

Milk (cups)

5

5

5

5

5

5

5

5

5

NOTES: min = minimum; NS = not specified; oz eq = ounce equivalents.

aRequirements and recommendations are for meals as offered for a 5-day school week.

bMinimum portion sizes.

cRecommended portion sizes under the Traditional Food-Based Menu planning approach.

dOptional grade configuration.

eTwo or more servings of fruit, vegetables, or both a day.

fMust be enriched or whole grain.

gTwo or more servings of fruit, vegetables, or both a day, plus an extra half-cup over the 5-day school week.

hAt least half of which must be whole grain-rich (i.e., meet the criteria in Box 7-1).

SOURCE: USDA/FNS, 2000a.



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