Lunch Meal Pattern: Short and Long Weeks
Meal pattern requirements for short and long weeks for the National School Lunch Program (NSLP) for grades K–12.Overview
Program operators of the NSLP are required to use meal patterns and dietary specifications established by U.S. Department of Agriculture (USDA) to develop menus and serve meals to students. The USDA is taking a multi-step approach to update the school meal nutrition standards. The final rule, Transitional Standards for Milk, Whole Grains, and Sodium serves as a bridge for School Years 2022–23 and 2023–24, and was effective July 1, 2022.
Short and long week meal pattern charts have been established for schools that regularly operate on a shorter or longer weekly cycle. The following charts adjust the meal pattern components for short and long weeks and are rounded to nearest ½ oz eq and ¼ cup. Since the dietary specifications are based on average daily amounts, these are unaffected by varying week lengths (average over length of week, whether consisting of 3 to 7 days). Due to the size of the weekly vegetable subgroup requirements, adjustments are primarily made to the Additional Vegetable category which in turn allows increased or decreased offering amounts of any of the subgroups to meet this requirement.
Meal Pattern Requirements
Measurement abbreviations: Cup = c, Ounce Equivalent = oz eq, Calories = kcal, Grams = g, and Milligrams = mg
Three Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 1 ½ c (½ c per day) |
1 ½ c (½ c per day) |
1 ½ c (½ c per day) |
3 c (1 c per day) |
| Vegetables b | 2 ¼ c (¾ c per day) |
2 ¼ c (¾ c per day) |
2 ¼ c (¾ c per day) |
3 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ½ c | ½ c | ½ c | 1 c |
| Beans and Peas (legumes) c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ¼ c | ¼ c | ¼ c | ½ c |
| Additional Vegetable to Reach Total e | 0 | 0 | 0 | 0 |
| Grain Minimums *, f | 5-5.5 oz eq (1 oz eq per day) |
5-5.5 oz eq (1 oz eq per day) |
5-6 oz eq (1 oz eq per day) |
6-7 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 5-6 oz eq (1 oz eq per day) |
5.5-6 oz eq (1 oz eq per day) |
5.5-6 oz eq (1 oz eq per day) |
6-7 oz eq (2 oz eq per day) |
| Fluid Milk g | 3 c (1 c per day) |
3 c (1 c per day) |
3 c (1 c per day) |
3 c (1 c per day) |
Four Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 2 c (½ c per day) |
2 c (½ c per day) |
2 c (½ c per day) |
4 c (1 c per day) |
| Vegetables b | 3 c (¾ c per day) |
3 c (¾ c per day) |
3 c (¾ c per day) |
4 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ¾ c | ¾ c | ¾ c | 1 ¼ c |
| Beans and Peas (legumes) c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ½ c | ½ c | ½ c | ¾ c |
| Additional Vegetable to Reach Total e | ¼ c | ¼ c | ¼ c | ½ c |
| Grain Minimums *, f | 6.5-7 oz eq (1 oz eq per day) |
6.5-7 oz eq (1 oz eq per day) |
6.5-8 oz eq (1 oz eq per day) |
8-9.5 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 6.5-8 oz eq (1 oz eq per day) |
7-8 oz eq (1 oz eq per day) |
7-8 oz eq (1 oz eq per day) |
8-9.5 oz eq (2 oz eq per day) |
| Fluid Milk g | 4 c (1 c per day) |
4 c (1 c per day) |
4 c (1 c per day) |
4 c (1 c per day) |
Six Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 3 c (½ c per day) |
3 c (½ c per day) |
3 c (½ c per day) |
6 c (1 c per day) |
| Vegetables b | 4 ½ c (¾ c per day) |
4 ½ c (¾ c per day) |
4 ½ c (¾ c per day) |
6 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ¾ c | ¾ c | ¾ c | 1 ¼ c |
| Beans and Peas (legumes) c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ½ c | ½ c | ½ c | ¾ c |
| Additional Vegetable to Reach Total e | 1 ¾ c | 1 ¾ c | 1 ¾ c | 2 ½ c |
| Grain Minimums *, f | 9.5-11 oz eq (1 oz eq per day) |
9.5-11 oz eq (1 oz eq per day) |
9.5-12 oz eq (1 oz eq per day) |
12-14.5 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 9.5-12 oz eq (1 oz eq per day) |
11-12 oz eq (1 oz eq per day) |
11-12 oz eq (1 oz eq per day) |
12-14.5 oz eq (2 oz eq per day) |
| Fluid Milk g | 6 c (1 c per day) |
6 c (1 c per day) |
6 c (1 c per day) |
6 c (1 c per day) |
Seven Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 3 ½ c (½ c per day) |
3 ½ c (½ c per day) |
3 ½ c (½ c per day) |
7 c (1 c per day) |
| Vegetables b | 5 ¼ c |
5 ¼ c |
5 ¼ c |
7 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ¾ c | ¾ c | ¾ c | 1 ¼ c |
| Beans and Peas (legumes) c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ½ c | ½ c | ½ c | ¾ c |
| Additional Vegetable to Reach Total e | 2 ½ c | 2 ½ c | 2 ½ c | 3 ½ c |
| Grain Minimums *, f | 11-12.5 oz eq (1 oz eq per day) |
11-12.5 oz eq (1 oz eq per day) |
11-14 oz eq (1 oz eq per day) |
14-17 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 11-14 oz eq (1 oz eq per day) |
12.5-14 oz eq (1 oz eq per day) |
12.5-14 oz eq (1 oz eq per day) |
14-17 oz eq (2 oz eq per day) |
| Fluid Milk g | 7 c (1 c per day) |
7 c (1 c per day) |
7 c (1 c per day) |
7 c (1 c per day) |
Dietary Specifications
| Specifications | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Min-max Calories h | 550–650 kcal | 600–650 kcal | 600–700 kcal | 750–850 kcal |
| Saturated Fat (% of calories) h | < 10% | < 10% | < 10% | < 10% |
| Sodium Target 1 h, i (Ends June 30, 2023) |
≤ 1,230 mg | ≤ 1,230 mg | ≤ 1,360 mg | ≤ 1,420 mg |
Sodium Target 1A h, i (Effective July 1, 2023) |
≤ 1,110 mg | ≤ 1,110 mg | ≤ 1,225 mg | ≤ 1,280 mg |
| Trans Fat h, j | 0 g | 0 g | 0 g | 0 g |
* USDA has lifted the weekly maximums for grain and meat/meat alternates. The daily and weekly minimums for grains and meat/meat alternates still apply. The maximums are used as a guide for menu planning purposes only.
a Food items included in each group and subgroup and amount equivalents as outlined in the most current USDA Food Buying Guide web page
.
b One quarter cup of dried fruit counts as ½ cup of fruit; one cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100 percent full-strength. The minimum creditable serving for a fruit or vegetable is at least 1/8 cup.
c Larger amounts of these vegetables may be served.
d This category consists of “Other Vegetables” as defined in Title 7, Code of Federal Regulations (7 CFR) Section 210.10(c)(2)(iii)(E). For the purposes of the NSLP, the “Other Vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in 7 CFR, Section 210.10(c)(2)(iii).
e Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.
f At least 80 percent of all grains offered weekly must be whole grain-rich. The remaining 20 percent or less of grains, if any, must be enriched. A whole grain-rich product contains 50 percent or more whole grains by weight, with any remaining grains being enriched.
g At least two milk choices must be offered. Pasteurized, fluid types of milk that meet state and local standards and contain vitamins A and D at levels specified by the Food and Drug Administration must be offered. All milk must be fat-free or low-fat. Milk with higher fat content is not allowed. Fat-free and low-fat fluid milk may be flavored or unflavored. Low-fat or fat-free, lactose-free, and reduced-lactose fluid milk may also be offered.
h Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Food products and ingredients must contain zero grams of trans fat (less than 0.5 grams) per serving.
i For SY 2022–23 (July 1, 2022 through June 30, 2023) the weekly sodium limit for school lunch is Sodium Target 1. Beginning July 1, 2023 and beyond, the Sodium Interim Target 1A limit is in effect. Note that sodium limits apply to the average meal offered during the school week, not daily or per-meal.
j Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving.
Please note:
- For offer versus serve, every student must take ½ cup fruit and or vegetable or combination of both to count as a reimbursable meal.
- Fluid milk substitutes, including plant-based options, are allowed. Fluid milk substitutes must be nutritionally equivalent and provide levels of nutrients specified in 7 CFR Section 210.10 (d)(3). For information about fluid milk requirements visit the CDE Milk Requirements in the Child Nutrition Programs web page.