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TABLE K-1 Recommended Daily Meal Patterns for Breakfast and Lunch/Supper: Amounts of Food by Age Group, Meal, and Food Groupa

Food Groupb (Measure)

1 Year

2–4 Years

5–13 Years

14–18 Years

Adults

 

Breakfast

Fruit or non-starchy vegetables (cup)c

¼

½

½

½

­½

Grain/bread (oz eq)d

½

1

2

2

 

 

 

AND

 

 

Lean meat or meat alternate (oz eq)e

½

1

1

2

1

 

 

 

OR

 

 

Grain/bread (oz eq)d

1

2

3

3

 

 

 

AND

 

 

Lean meat or meat alternate (oz eq)e

0

0

0

0

0

 

(Amounts of grain/bread and meat or meat alternate vary across the week. See footnote e.)

Milk (cup)

½

½

¾

1

¾

 

Lunch/Supper

Fruit (cup)

¼

½

½

½

½

Vegetable (cup)f

¼

½

1

1

1

Grain/bread (oz eq)d

½

1

2

2

Lean meat or meat alternate (oz eq)e

½

1

2

2

Milk (cup)

½

½

1

1

1

NOTE: oz eq = ounce equivalent; svgs = servings; wk = week; y = years.

aSee Table 7-9 and Appendix Tables K-5 through K-10 for sample menus planned using these patterns.

bSee Appendix Table H-1 for a listing of foods by food group and subgroup. See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality. Specifications address topics such as the type of milk, forms of fruit, and fat content of meats.

cNon-starchy vegetables include all vegetables in Appendix Table H-1 except those listed in the starchy vegetable subgroup.

dAt least half of the grain/bread must be whole grain-rich. Other grain/bread must be enriched.

eMeat/meat alternates should be served 3 days per week at breakfast for all age groups. On each of the days without meat or meat alternates, serve an additional ½ oz eq of bread/grains for children age 1 year and an additional 1 oz eq of bread/grains for all other age groups.

fThe number of cups indicated represents the total amount of vegetables served at lunch/supper. Offer two different vegetables per meal. With reference to either lunch or supper (or both), serve dark green vegetables at least twice per week, orange vegetables at least twice/week, legumes at least once/week, starchy vegetables no more than twice per week, and other vegetables at least three times per week. See Appendix Table H-1 for listings of vegetables in each subgroup. (emphasis added)



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