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E
Current CACFP Meal Patterns

LIST OF TABLES

  • TABLE E-1 Current Infant Meal Pattern for Breakfast

  • TABLE E-2 Current Infant Meal Pattern for Lunch or Supper

  • TABLE E-3 Current Infant Meal Pattern for Snack

  • TABLE E-4 Current Child Meal Pattern for Breakfast

  • TABLE E-5 Current Child Meal Pattern for Lunch or Supper

  • TABLE E-6 Current Child Meal Pattern for Snack

  • TABLE E-7 Current Adult Meal Pattern for Breakfast

  • TABLE E-8 Current Adult Meal Pattern for Lunch

  • TABLE E-9 Current Adult Meal Pattern for Supper

  • TABLE E-10 Current Adult Meal Pattern for Snack



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E Current CACFP Meal Patterns LIST OF TABLES • TABLE E-1 Current Infant Meal Pattern for Breakfast • TABLE E-2 Current Infant Meal Pattern for Lunch or Supper • TABLE E-3 Current Infant Meal Pattern for Snack • TABLE E-4 Current Child Meal Pattern for Breakfast • TABLE E-5 Current Child Meal Pattern for Lunch or Supper • TABLE E-6 Current Child Meal Pattern for Snack • TABLE E-7 Current Adult Meal Pattern for Breakfast • TABLE E-8 Current Adult Meal Pattern for Lunch • TABLE E-9 Current Adult Meal Pattern for Supper • TABLE E-10 Current Adult Meal Pattern for Snack 213

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214 CHILD AND ADULT CARE FOOD PROGRAM TABLE E-1 Current Infant Meal Pattern for Breakfast Birth through 3 Food Components Months 4–7 Months 8–11 Months Formulaa or breast milkb,c (fl oz) 4–6 4–8 6–8 Infant cereala (T) 0–3d 2–4 Fruit or vegetable or both (T) 1–4 NOTE: fl oz 5 fluid ounce; T 5 tablespoon. aInfant formula and dry cereal must be iron-fortified. bBreast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months. cFor some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry. dA serving of this component is required when the infant is developmentally ready to ac- cept it. SOURCE: Adapted from USDA/FNS, 2010. TABLE E-2 Current Infant Meal Pattern for Lunch or Supper Birth through 3 Food Components Months 4–7 Months 8–11 Months Formulaa or breast milkb,c (fl oz) 4–6 4–8 6–8 Infant cereala (T) 0–3d 2–4 0–3d 1–4e Fruit or vegetable or both (T) Meat/meat alternated 1–4e Meat, fish, poultry, egg yolk, cooked dry beans or peas (T) ½–2e Cheese (oz) 1–4e Cottage cheese (oz, volume) 1–4e Cheese food or cheese spread (oz, weight) NOTE: fl oz 5 fluid ounce; oz 5 ounce; T 5 tablespoon. aInfant formula and dry cereal must be iron-fortified. bBreastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months. cFor some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry. dA serving of this component is required when the infant is developmentally ready to ac- cept it. eMenu for infants ages 8–11 months may include infant cereal and/or a meat/meat alternate. SOURCE: Adapted from USDA/FNS, 2010.

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215 APPENDIX E TABLE E-3 Current Infant Meal Pattern for Snack Birth through 3 Food Components Months 4–7 Months 8–11 Months Formulaa milkb,c 2–4d or breast (fl oz) 4–6 4–6 Bread/grain Breade (svg) 0–½ Crackerse (number) 0–2 NOTE: fl oz 5 fluid ounce; svg 5 serving; T 5 tablespoon. aInfant formula and dry cereal must be iron-fortified. bBreastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months. cFor some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry. dInfants ages 8–11 months may be served full-strength fruit juice in place of formula or breast milk. eA serving of this component is required when the infant is developmentally ready to accept it. A serving of this component must be made from whole grain or enriched meal or flour. SOURCE: Adapted from USDA/FNS, 2010. TABLE E-4 Current Child Meal Pattern for Breakfast 6–12 Yearsa Food Components 1–2 Years 3–5 Years 1 Milk (c) ½ ¾ 1 1 Fruit/vegetable Juice,b fruit, and/or vegetable (c) ¼ ½ ½ 1 Grain/breadc Bread (slice) ½ ½ 1 Cornbread, biscuit, roll, or muffin (svg) ½ ½ 1 Cold dry cereal (c) ¼ ¾ 1⁄ 3 Hot cooked cereal (c) ¼ ¼ ½ Pasta, noodles, or grains (c) ¼ ¼ ½ NOTE: c 5 cup; svg 5 serving. aChildren ages 12 years and older may be served larger portions based on their greater needs. They may not be served less than the minimum quantities listed in this column. bFruit or vegetable juice must be full-strength. cBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified. SOURCE: Adapted from USDA/FNS, 2010.

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216 CHILD AND ADULT CARE FOOD PROGRAM TABLE E-5 Current Child Meal Pattern for Lunch or Supper 6–12 Yearsa Food Components 1–2 Years 3–5 Years 1 Milk (c) ½ ¾ 1 2 Fruits/vegetablesb Juice,c fruit, and/or vegetable (c) ¼ ½ ¾ 1 Grain/breadd Bread (slice) ½ ½ 1 Cornbread, biscuit, roll, or muffin (svg) ½ ½ 1 Cold dry cereal (c) ¼ ¾ 1⁄3 Hot cooked cereal (c) ¼ ¼ ½ Pasta, noodles, or grains (c) ¼ ¼ ½ 1 Meat or meat alternate Meat, poultry, or fishe (oz) 1 1½ 2 Alternate protein product (oz) 1 1½ 2 Cheese (oz) 1 1½ 2 Eggf ½ ¾ 1 Cooked dry beans or peas (c) ¼ ½ 3⁄8 Peanut or other nut or seed butter (T) 2 3 4 Nuts and/or seedsg (oz) ½ ¾ 1 Yogurth (oz) 4 6 8 NOTE: c 5 cup; oz 5 ounce; svg 5 serving; T 5 tablespoon. aChildren ages 12 years and older may be served larger portions based on their greater needs. They may not be served less than the minimum quantities listed in this column. bAmounts equal total amount of fruit and/or vegetable served. Serve two different fruits and/or vegetables to equal these amounts. cFruit or vegetable juice must be full-strength. dBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified. eA serving consists of the edible portion of cooked lean meat, poultry, or fish. fOne-half of an egg equals 1 oz eq of meat alternate. gNuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement. hYogurt may be plain or flavored, sweetened or unsweetened. SOURCE: Adapted from USDA/FNS, 2010.

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217 APPENDIX E TABLE E-6 Current Child Meal Pattern for Snack Food Components 6–12 Yearsa (Select 2 of 4 for a reimbursable snack) 1–2 Years 3–5 Years 1 Milk (c) ½ ½ 1 1 Fruit/vegetable Juice,b fruit, and/or vegetable (c) ½ ½ ¾ 1 Grain/breadc Bread (slice) ½ ½ 1 Cornbread, biscuit, roll, or muffin (svg) ½ ½ 1 Cold dry cereal (c) ¼ ¾ 1⁄3 Hot cooked cereal (c) ¼ ¼ ½ Pasta, noodles, or grains (c) ¼ ¼ ½ 1 Meat or meat alternate Meat, poultry, or fishd (oz) ½ ½ 1 Alternate protein product (oz) ½ ½ 1 Cheese (oz) ½ ½ 1 Egge ½ ½ ½ Cooked dry beans or peas (c) ¼ 1⁄8 1⁄8 Peanut or other nut or seed butter (T) 1 1 2 Nuts and/or seeds (oz) ½ ½ 1 Yogurtf (oz) 2 2 4 NOTE: c 5 cup; oz 5 ounce; svg 5 serving; T 5 tablespoon. aChildren ages 12 years and older may be served larger portions based on their greater needs. They may not be served less than the minimum quantities listed in this column. bFruit or vegetable juice must be full-strength. cBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified. dA serving consists of the edible portion of cooked lean meat, poultry, or fish. eOne-half of an egg equals 1 oz eq of meat alternate. fYogurt may be plain or flavored, sweetened or unsweetened. SOURCE: Adapted from USDA/FNS, 2010.

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218 CHILD AND ADULT CARE FOOD PROGRAM TABLE E-7 Current Adult Meal Pattern for Breakfast Food Componentsa Total Amount Per Meal 1 Milk (c) 1 1 Fruit/vegetable Juice,b fruit, and/or vegetable (c) ½ 1 Grain/breadc Bread (slice) 2 Cornbread, biscuit, roll, or muffin (svg) 2 Cold dry cereal (c) 1½ Hot cooked cereal (c) 1 Pasta, noodles, or grains (c) 1 NOTE: c 5 cup; svg 5 serving. aThe four food items consist of one serving of milk, one serving of vegetable and/or fruit, and two servings of bread or bread alternate (7 C.F.R. 266.20, 1994). Participants may decline one of the four food items. bFruit or vegetable juice must be full-strength. cBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified. SOURCE: Adapted from USDA/FNS, 2010.

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219 APPENDIX E TABLE E-8 Current Adult Meal Pattern for Lunch Food Componentsa Total Amount Per Meal 1 Milk (c) 1 2 Fruits/vegetablesb Juice,c fruit, and/or vegetable (c) 1 1 Grain/breadd Bread (slice) 2 Cornbread, biscuit, roll, or muffin (svg) 2 Cold dry cereal (c) 1½ Hot cooked cereal (c) 1 Pasta, noodles, or grains (c) 1 1 Meat or meat alternate Meat, poultry, or fishe (oz) 2 Alternate protein product (oz) 2 Cheese (oz) 2 Eggf 1 Cooked dry beans or peas (c) ½ Peanut or other nut or seed butter (T) 4 Nuts and/or seedsg (oz) 1 Yogurth (oz) 8 NOTE: c 5 cup; oz 5 ounce; svg 5 serving; T 5 tablespoon. aThe six food items consist of one serving of milk; two servings of vegetable and/or fruit; two servings (1 oz each) of bread or bread alternate; and one serving (2 oz) of meat or meat al- ternate (7 C.F.R. 266.20, 1994). Participants may decline two of the six food items offered. bAmounts equal total amount of fruit and/or vegetable served. Serve two different fruits and/or vegetables to equal these amounts. cFruit or vegetable juice must be 100% juice. dBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain or enriched or fortified. eA serving consists of the edible portion of cooked lean meat, poultry, or fish. fOne-half of an egg equals 1 oz eq of meat alternate. gNuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement. hYogurt may be plain or flavored, sweetened or unsweetened. SOURCE: Adapted from USDA/FNS, 2010.

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220 CHILD AND ADULT CARE FOOD PROGRAM TABLE E-9 Current Adult Meal Pattern for Supper Food Componentsa Total Amount Per Meal Fruits/vegetablesb 2 Juice,c fruit, and/or vegetable (c) 1 1 Grain/breadd Bread (slice) 2 Cornbread, biscuit, roll, or muffin (svg) 2 Cold dry cereal (c) 1½ Hot cooked cereal (c) 1 Pasta, noodles, or grains (c) 1 1 Meat or meat alternate Meat, poultry, or fishe (oz) 2 Alternate protein product (oz) 2 Cheese (oz) 2 Eggf 1 Cooked dry beans or peas (c) ½ Peanut or other nut or seed butter (T) 4 Nuts and/or seedsg (oz) 1 Yogurth (oz) 8 NOTE: c 5 cup; oz 5 ounce; svg 5 serving; T 5 tablespoon. aThe five food items consist of two servings of vegetable and/or fruit, two servings (1 oz each) of bread or bread alternate, and one serving (2 oz) of meat or meat alternate (7 C.F.R. 266.20, 1994). Participants may decline two of the five food items offered. bAmounts equal total amount of fruit and/or vegetable served. Serve two different fruits and/or vegetables to equal these amounts. cFruit or vegetable juice must be full-strength. dBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain or enriched or fortified. eA serving consists of the edible portion of cooked lean meat, poultry, or fish. fOne-half of an egg equals 1 oz eq of meat alternate. gNuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement. hYogurt may be plain or flavored, sweetened or unsweetened. SOURCE: Adapted from USDA/FNS, 2010.

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221 APPENDIX E TABLE E-10 Current Adult Meal Pattern for Snack Food Components (Select 2 of 4 for a reimbursable snack) Total Amount Per Meal 1 Milk (c) 1 1 Fruit/vegetable Juice,a fruit, and/or vegetable (c) ½ 1 Grain/breadb Bread (slice) 1 Cornbread, biscuit, roll, or muffin (svg) 1 Cold dry cereal (c) ¾ Hot cooked cereal (c) ½ Pasta, noodles, or grains (c) ½ 1 Meat or meat alternate Meat, poultry, or fishc (oz) 1 Alternate protein product (oz) 1 Cheese (oz) 1 Eggd ½ Cooked dry beans or peas (c) ¼ Peanut or other nut or seed butter (T) 2 Nuts and/or seeds (oz) 1 Yogurte (oz) 4 NOTE: c 5 cup; oz 5 ounce; svg 5 serving; T 5 tablespoon. aFruit or vegetable juice must be full-strength. bBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified. cA serving consists of the edible portion of cooked lean meat, poultry, or fish. dOne-half of an egg equals 1 oz eq of meat alternate. eYogurt may be plain or flavored, sweetened or unsweetened. SOURCE: Adapted from USDA/FNS, 2010. REFERENCE USDA/FNS (U.S. Department of Agriculture/Food and Nutrition Service). 2010. Child & Adult Care Food Program Meal Patterns. http://www.fns.usda.gov/cnd/care/Program Basics/Meals/Meal_Patterns.htm (accessed March 24, 2010).

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