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Meal Patterns

Breadcrumb

  1. Home
  2. Summer Food Service Program
Resource type
Technical Assistance & Guidance

Breakfast Meal Pattern

Select All three Components for a Reimbursable Meal
1 milk 1 cup fluid milk
1 fruit/vegetable 1/2 cup juice,1 and/or vegetable
1 grains/bread 2

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

bread or

cornbread or biscuit or roll or muffin or

cold dry cereal or

hot cooked cereal or

pasta or noodles or grains

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 Fruit or vegetable juice must be full-strength.

2 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

Lunch or Supper Meal Pattern

Select All Four Components for a Reimbursable Meal
1 milk 1 cup fluid milk
2 fruits/vegetables 3/4 cup juice,1 fruit and/or vegetable
1 grains/bread2

1 slice

1 serving

1/2 cup

1/2 cup

bread or

cornbread or biscuit or roll or muffin or

hot cooked cereal or

pasta or noodles or grains

1 meat/meat alternate

2 oz.

2 oz.

2 oz.

1 large

1/2 cup

4 Tbsp.

1 oz.

8 oz.

lean meat or poultry or fish 3 or

alternate protein product or

cheese or

egg or

cooked dry beans or peas or

peanut or other nut or seed butter or

nuts and/or seeds4 or

yogurt 5

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 Fruit or vegetable juice must be full-strength. Full strength vegetable or fruit juice may be counted to meet not more than one-half of this requirement.

2 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

3 A serving consists of the edible portion of cooked lean meat or poultry or fish.

4 Nuts 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.

5 Yogurt may be plain or flavored, unsweetened or sweetened.

Snack (Supplement) Meal Pattern

Select Two of the Four Components for a Reimbursable Snack
1 milk 1 cup >fluid milk
1fruit/vegetable 3/4 cup juice,1 fruit and/or vegetable
1 grains/bread2

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

bread or

cornbread or biscuit or roll or muffin or

cold dry cereal or

hot cooked cereal or

pasta or noodles or grains

1 meat/meat alternate

1 oz.

1 oz.

1 oz.

1/2 large

1/4 cup

2 Tbsp.

1 oz.

4 oz.

lean meat or poultry or fish3 or

alternate protein product or

cheese or

egg or

cooked dry beans or peas or

peanut or other nut or seed butter or

nuts and/or seeds or

yogurt 4

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component.

2 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

3 A serving consists of the edible portion of cooked lean meat or poultry or fish.

4 Yogurt may be plain or flavored, unsweetened or sweetened.

03/31/2019
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