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essential for planning meals that meet the Meal Requirements. For example, the table of food specifications (referred to by footnote b) makes it clear that all milk and yogurt for those ages 2 years or older must be low-fat or nonfat.

Although healthy fats (e.g., vegetable oil, olive oil, soft margarine, mayonnaise, many salad dressings) are not listed as part of the meal patterns, moderate amounts are to be included daily. Healthy fats provide essential fatty acids and vitamin E, and they improve the palatability of meals and aid satiety. The table of food specifications (Table 7-8) lists healthy fats.


Daily patterns Table 7-3 shows the recommended daily amounts of food to be offered at breakfast and lunch/supper, by age group. Footnotes e and f are especially important because they link the daily meal pattern to the weekly pattern.

Patterns for Snacks

Regular snacks Regular snacks are small snacks. Most programs provide two meals and one regular snack under CACFP, but programs currently have the option of being reimbursed for one meal and two regular snacks. Each of the recommended regular snacks would provide approximately

Lunch/Supper

1 Year

2–4 Years

5–13 Years

14–18 Years

Adults

5

5

5

¼

½

1

1

1

¼

½

½

½

½

¼

½

½

½

¼

½

1

1

1

¾

2

2

2

5

10

12½

10

5

10

12½

10

5

5

5

cNon-starchy vegetables may be substituted for fruit at breakfast. Non-starchy vegetables include all vegetables in Appendix Table H-1 except those listed in the starchy vegetable subgroup.

dAt least half of the grain/bread must be whole grain-rich (see specifications in Table 7-8). Other grains must be enriched.

eLean meat or meat alternates are to be served 3 days per week at breakfast for all age groups. On each of the days without meat or meat alternates, serve an additional ½ oz eq of bread/grain for 1-year-old children and an additional 1 oz eq of bread/grain for all other age groups.



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