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by the Institute of Medicine for the National School Lunch Program and the School Breakfast Program (IOM, 2010). Patterns for meals and snacks are addressed separately below.

Patterns for Meals

The meal patterns below are expressed as both weekly and daily patterns. Weekly patterns are especially useful for specifying the variety of vegetables to be offered at lunch and the amounts of grains and lean meats or meat alternates to be offered at breakfast. Daily patterns make it clear what amounts of each food group are consistent from day to day. As stated in Chapter 9, USDA will need to arrange for the development and testing of methods for presenting the meal patterns in easy-to-use formats for providers. Regardless of the manner in which they are expressed, they must incorporate the essential elements that are presented under Meal Requirement Recommendation #2.


Weekly patterns Table 7-2 shows the recommended 5-day weekly patterns for breakfast and lunch/supper by age group. Attention to the footnotes is

TABLE 7-2 Recommended Patterns for Breakfast and Lunch/Supper Covering a 5-Day Week: Amountsa of Food by Meal, Age Group, Food Group, and Vegetable Subgroup

 

Breakfast

Food Groupb (Measure)

1 Year

2–4 Years

5–13 Years

14–18 Years

Adults

Fruit (c)c

c

c

c

c

c

Vegetable (c)

0

0

0

0

0

Dark green

0

0

0

0

0

Orange

0

0

0

0

0

Legumes

0

0

0

0

0

Starchy

0

0

0

0

0

Other

0

0

0

0

0

Grain/bread (oz eq)d

7

12

12

Lean meat or meat alternate (oz eq)

e

3e

3e

6e

3e

Milk (c)

5

NOTE: c = cup; oz eq = ounce equivalent.

aThese amounts of food are to be distributed over 5 days of menus. See Table 7-9 and Appendix K for sample menus planned using these patterns.

bSee Appendix Table H-1 for a listing of foods by MyPyramid food group and subgroup. See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality. Specifications address topics such as the type of milk, forms of fruit, and fat content of meats.



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