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.