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

Food Components

1–2 Years

3–5 Years

6–12 Yearsa

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

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

2

Alternate protein product (oz)

1

2

Cheese (oz)

1

2

Eggf

½

¾

1

Cooked dry beans or peas (c)

¼

½

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 = cup; oz = ounce; svg = serving; T = 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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