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TABLE 7-7 Enhanced Snack Menu Sample Templatea: Children Ages 14–18 Years

Food Groupb,c

Monday

Tuesday

Wednesday

Thursday

Friday

Fruit or fruit juiced

1 c fruit

½ c juice and ½ c fruit

1 c fruit

2 small piecese of fruit

0

Vegetable

0

½ c orange veg and ½ c dark green veg

1 c nonstarchy vegf,g

½ c orange veg

½ c nonstarchy vegf,g

Cereals/grains/breadsh

2 oz eq enriched grain

2 oz eq whole grain

0

2 oz eq enriched grain

2 oz eq whole grain

Lean meat or meat alternate

1 oz eq

1 oz eq

1 oz eq

0

1 oz eq

Low-fat or nonfat milk

½ c

0

½ c

½ c

½ c

NOTES: c = cup; oz eq = ounce equivalent; veg = vegetable.

aThis is only one possible distribution of how the meal components may be served across the day and week.

bProvide water as a beverage.

cSee 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.

dJuice is an option only if it is 100 percent fruit juice and has not been served at another meal or snack because juice is limited to one serving per day. “Fruit” refers to fresh, frozen, canned, or dried choices that meet specifications (see Table 7-8).

eEquivalent to 1 cup.

fNon-starchy vegetables include all vegetables in Appendix Table H-1 except those listed in the starchy vegetable subgroup.

gThis may be a combination of two or more raw or cooked vegetables.

hAt least half of the grains served across the week should be whole grain-rich (see specifications in Table 7-8). Other grains must be enriched.

different ways over the week, but it is essential to make sure that each daily enhanced snack includes the correct number of servings and that the amounts shown in Table 7-6 for the age group are served over the week. Table 7-7 provides examples (on Tuesday and Thursday) of how an enhanced snack could include more than one type of fruit.

FOOD SPECIFICATIONS

The proposed food specifications for infant, child, and adult CACFP participants provided in Table 7-8 were developed as part of the recom-



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