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Breakfast Meal Pattern (Grades K-12)


Amount of Fooda Per Week (Minimum Per Day)
Meal Pattern Grades
K–12
Grades
K–5
Grades
K–8
Grades
6–8
Grades
6–12
Grades
9–12
Fruits (cups)b,c
5 (1)
5 (1)
5 (1)
5 (1)
5 (1)
5 (1)
Vegetables (cups)b, c
0
0
0
0
0
0
Grain Minimums (oz eq)d
9-10 (1)*
7-10 (1)*
8-10 (1)*
8-10 (1)*
9-10 (1)*
9-10 (1)*
Meat/Meat Alternate
Minimums (oz eq)e
0
0
0
0
0
0
Fluid Milk (cups)f
5 (1)
5 (1)
5 (1)
5 (1)
5 (1)
5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Meal Pattern Grades
K–12
Grades
K–5
Grades
K–8
Grades
6–8
Grades
6–12
Grades
9–12
Min-max calories (kcal)g,h
450–500
350–500
400–500
400–550
450–550
450–600
Saturated Fat
(% of calories)h
<10% of calories
<10% of calories
<10% of calories
<10% of calories
<10% of calories
<10% of calories
Sodium
Target 1 (mg)h,i
≤ 540 mg
≤ 540 mg
≤ 540 mg
≤ 600 mg
≤ 600 mg
≤ 640 mg

Sodium
Target 2 (mg)h,i
(Effective SY
2024-25)

 

≤ 485 mg
≤ 485 mg
≤ 485 mg
≤ 535 mg
≤ 535 mg
≤ 570 mg
Trans Fath
Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving
Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving
Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving
Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving
Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving
Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving

*U.S. Department of Agriculture has lifted the weekly maximums for grains. The daily and weekly minimums for grains and the weekly calorie ranges 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 U.S. Department of Agriculture’s Food Buying Guide.

b One quarter cup of dried fruit counts as one half cup of fruit; one cup of leafy greens counts as one half cup of vegetables. All juice must be 100 percent full-strength. Frozen 100 percent juice without added sugar can be used. The minimum creditable serving for a fruit or vegetable is at least one eighth cup.

c Vegetables may be substituted for fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or “Other Vegetables” subgroups, as defined in 7 CFR Section 210.10(c)(2)(iii).

d At least half of the grains offered weekly must be whole grain rich and all remaining grain items must be enriched. Schools may substitute one ounce equivalent of meat/meat alternate for one ounce equivalent of grains after the minimum daily grains requirement is met. Meat/meat alternates may be offered as extra food items that do not count toward the grain component or as food items for Offer Versus Serve. These extra food items need to be included in the weekly calories, sodium, and saturated fat. The minimum creditable serving for a grain, a meat, or a meat alternate is at least one quarter ounce equivalent.

e There is no meat/meat alternate requirement.

f All fluid milk must be low-fat (one percent fat or less) or fat-free (skim). Milk may be unflavored or flavored, provided that unflavored milk is offered at each meal service.

g The average daily calories for a five-day school week must be within the range (at least the minimum and no more than the maximum values).

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 Sodium Target 1 is effective through June 30, 2024. Sodium Target 2 is effective July 1, 2024 and is contained in 7 CFR Section 220.8(f)(3).

Please note: For offer versus serve, every student must take either ½ cup fruit (or substituted vegetable) or a combination of both to count as a reimbursable meal.

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Friday, September 13, 2019
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