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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 = cup; oz = ounce; svg = serving; T = 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/ProgramBasics/Meals/Meal_Patterns.htm (accessed March 24, 2010).



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