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TABLE E-9 Current Adult Meal Pattern for Supper

Food Componentsa

Total Amount Per Meal

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)

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