NOTE: c = cup; oz = ounce; svg = serving; T = 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 alternate (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.