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School Meals Building Blocks for Healthy Children (2010) / Chapter Skim
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Appendix E: Standards for the Current Food- and Nutrient-Based Menu Planning Approaches
Pages 255-258

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From page 255...
... Appendix E Standards for the Current Food- and Nutrient-Based Menu Planning Approaches LIST OF TABLES • Table E-1 Reimbursable Breakfast Under Food-Based Menu Planning: Range of Standard Amounts of Food Items for Age-Grade Groups • Table E-2 Reimbursable Lunch Under Food-Based Menu Planning: Range of Standard Amounts of Food Items Covering the Various AgeGrade Groups • Table E-3 Reimbursable Breakfast and Lunch Under NutrientBased Menu Planning: Standards for Menu Item as Offered and as Sered • Table E-4 Reimbursable Breakfast and Lunch: Standards for 5-Day Average Amounts of Key Nutrients for Age-Grade Groups 
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From page 256...
... SOURCES: Derived from USDA/FNS, 2008e, with additional information from USDA/FNS, 2007b. TABLE E-2 Reimbursable Lunch Under Food-Based Menu Planning: Range of Standard Amounts of Food Items Covering the Various AgeGrade Groupsa Amount of Food Item or Componenta Food Component or Food Item Fluid milk (as a beverage)
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From page 257...
... SOURCE: Derived from USDA/FNS, 2007b. TABLE E-4 Reimbursable Breakfast and Lunch: Standards for 5-Day Average Amounts of Key Nutrients for Age-Grade Groups Breakfast Lunch Minimum Minimum Requirements Optional Requirements Optional Grades Grades K–12 7–12 K–6 7–12 K–3 Calories 554 618 644 825 633 ≤ 30% ≤ 30% ≤ 30% ≤ 30% ≤ 30% Fat < 10% < 10% < 10% < 10% < 10% Saturated fat (% of calories)
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