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Meal Patterns
Infant Meal Pattern
Breakfast
|
Birth
through
3 Months |
4
through
7 Months |
8
through
11 Months |
| 4-6
fluid ounces of formula1 or
breastmilk2,3 |
4-8
fluid ounces of formula1 or
breastmilk;2,3 0-3
tablespoons of infant cereal1,4 |
6-8
fluid ounces of formula1 or
breastmilk;2,3 and 2-4
tablespoons of infant cereal;1 and
1-4 tablespoons of fruit
or vegetable or both |
1 Infant formula and dry infant
cereal must be iron-fortified.
2
Breastmilk or formula, or portions of both, may be served;
however, it is
recommended that breastmilk be served in place of formula from birth through 11 months.
3
For
some breastfed infants who regularly consume less than the minimum amount of breastmilk
per feeding, a serving of less than the minimum amount of breastmilk may be offered, with
additional breastmilk offered if the infant is still hungry.
4 A
serving of this component is required when the infant is
developmentally ready to accept it.
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Infant Meal Pattern
Lunch or Supper
|
Birth
through
3 Months |
4
through
7 Months |
8
through
11 Months |
| 4-6
fluid ounces of formula1 or
breastmilk2,3 |
4-8
fluid ounces of
formula1 or
breastmilk;2,3 0-3
tablespoons of infant
cereal;1,4 and 0-3
tablespoons of fruit
or
vegetable or both4
|
6-8
fluid ounces of
formula1 or
breastmilk;2,3
2-4 tablespoons
of infant
cereal;1 and/or
1-4 tablespoons
of meat, fish, poultry, egg yolk, cooked dry beans or
peas; or
½-2 ounces
of cheese; or
1-4 ounces
(volume) of cottage
cheese; or
1-4 ounces
(weight) of cheese food or cheese spread; and
1-4 tablespoons
of fruit or
vegetable or both |
1 Infant formula and dry infant
cereal must be iron-fortified.
2
Breastmilk or formula, or portions of both, may be served;
however, it is
recommended that breast milk be served in place of formula from birth through 11 months.
3 For
some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breast milk may be offered, with
additional breast milk offered if the infant is still hungry.
4 A
serving of this component is required when the infant is
developmentally ready to accept it.
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Infant Meal Pattern
Snack
|
Birth
through
3 Months |
4
through
7 Months |
8
through
11 Months |
| 4-6 fluid ounces of formula1 or
breastmilk2,3 |
4-6
fluid ounces of formula1 or
breastmilk2,3 |
2-4
fluid ounces of formula1 or
breastmilk,2,3 or fruit juice;5
and 0-½
bread4, 6 or
0-2 crackers4, 6 |
1
Infant formula and dry infant
cereal must be iron-fortified.
2
Breastmilk or formula, or portions of both, may be served;
however, it is
recommended that breastmilk be served in place of formula from birth through 11 months.
3
For
some breastfed infants who regularly consume less than the minimum amount of breastmilk
per feeding, a serving of less than the minimum amount of breast milk may be offered, with
additional breast milk offered if the infant is still hungry.
4
A
serving of this component is required when the infant is
developmentally ready to accept it.
5
Fruit juice must be full-strength.
6
A serving of this component must be made from whole-grain or enriched meal or
flour.
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Child Meal Pattern
Breakfast
|
| Food Components |
Ages 1-2 |
Ages 3-5 |
Ages 6-121 |
1 milk2
fluid milk |
½ cup |
¾ cup |
1 cup |
1 fruit/vegetable
juice,3 fruit and/or vegetable |
½ cup |
½ cup |
½ cup |
1
grains/bread4
bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains |
½ slice
½ serving
¼ cup
¼ cup
¼ cup |
½ slice
½ serving
1∕3 cup
¼ cup
¼ cup |
1 slice
1 serving
¾ cup
½ cup
½ cup |
1 Children age 12 and older may be served larger portions based on
their greater food needs.
They may not be served less than the minimum quantities listed in this column.
2 Milk served must be low fat (1%) or non-fat
(skim).
3 Fruit or vegetable juice must be full-strength.
4 Breads and grains must be made from whole-grain or enriched meal or flour.
Cereal must be
whole-grain or enriched or fortified.
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Child Meal Pattern
Lunch or Supper
|
| Food Components |
Ages 1-2 |
Ages 3-5 |
Ages 6-121 |
1 milk2
fluid milk |
½ cup |
¾ cup |
1 cup |
2 fruits/vegetables
juice,3 fruit and/or vegetable |
¼ cup |
½ cup |
¾ cup |
1
grains/bread4
bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains |
½ slice ½ serving
¼ cup
¼ cup
¼ cup |
½ slice ½ serving
1∕3 cup
¼ cup
¼ cup |
1 slice 1 serving
¾ cup
½ cup
½ cup |
1
meat/meat alternate
meat or poultry or fish5 or alternate protein
product or
cheese or
egg or
cooked dry beans or peas or
peanut or other nut or seed butters or
nuts and/or seeds6 or
yogurt7
|
1 ounce
1 ounce
1 ounce
½ egg
¼ cup
2 Tbsp.
½ ounce
4 ounces |
1½ ounces
1½ ounces
1½ ounces
¾ egg
⅜ cup
3 Tbsp.
¾ ounce
6 ounces |
2 ounces
2 ounces
2 ounces
1 egg
½ cup
4 Tbsp.
1 ounce
8 ounces |
|
1 Children age 12 and older may be served larger portions based on
their greater food needs.
They may not be served less than the minimum quantities listed in this column.
2 Milk served must be low fat (1%) or non-fat
(skim).
3 Fruit or vegetable juice must be full-strength.
4 Breads and grains must be made from whole-grain or enriched meal or flour.
Cereal must be
whole-grain or enriched or fortified.
5 A serving consists of the edible portion of cooked lean meat or
poultry or fish.
6 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.
7 Yogurt may be plain or flavored,
unsweetened or sweetened.
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Child Meal Pattern
Snack
Select Two of the Four Components for a Reimbursable Snack |
| Food Components |
Ages 1-2 |
Ages 3-5 |
Ages 6-121 |
1 milk2
fluid milk |
½ cup |
½ cup |
1 cup |
1 fruit/vegetable
juice,3 fruit and/or vegetable |
½ cup |
½ cup |
¾ cup |
1
grains/bread4
bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains |
½ slice ½ serving
¼ cup
¼ cup
¼ cup |
½ slice ½ serving
1∕3 cup
¼ cup
¼ cup |
1 slice 1 serving
¾ cup
½ cup
½ cup |
1
meat/meat alternate
meat or poultry or fish5 or alternate protein
product or
cheese or
egg6 or
cooked dry beans or peas or
peanut or other nut or seed butters or
nuts and/or seeds or
yogurt7
|
½ ounce
½ ounce
½ ounce
½ egg
⅛ cup
1 Tbsp.
½ ounce
2 ounces |
½ ounce
½ ounce
½ ounce
½ egg
⅛ cup
1 Tbsp.
½ ounce
2 ounces |
1 ounce1 ounce
1 ounce
½ egg
¼ cup
2 Tbsp.
1 ounce
4 ounces |
1 Children age 12 and older may be served larger portions based on
their greater food needs.
They may not be served less than the minimum quantities listed in this column.
2 Milk served must be low fat (1%) or non-fat
(skim).
3 Fruit or vegetable juice must be full-strength. Juice cannot be served
when milk is the only other
snack component.
4 Breads and grains must be made from whole-grain or enriched meal or flour.
Cereal must be
whole-grain or enriched or fortified.
5 A serving consists of the edible portion of cooked lean meat or
poultry or fish.
6 One-half egg meets the required minimum amount
(one ounce or less) of meat alternate.
7 Yogurt may be plain or flavored, unsweetened or sweetened.
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Adult
Meal Pattern
Breakfast
|
| Food Components |
|
1 milk1
fluid milk |
1 cup |
1 fruit/vegetable
juice,2 fruit and/or vegetable |
½ cup |
1
grains/bread3
bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains |
2 slices
2 servings
1½ cups
1 cup
1 cup |
1 Milk served must be low fat
(1%) or non-fat (skim).
2 Fruit or vegetable juice must be full-strength.
3 Breads and grains must be made from whole-grain or enriched meal or flour.
Cereal must be
whole-grain or enriched or fortified.
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Adult
Meal Pattern
Lunch
|
| Food Components |
|
1 milk1
fluid milk |
1 cup |
2 fruit/vegetable
juice,2 fruit and/or vegetable |
1 cup |
1
grains/bread3
bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains |
2 slices
2 servings
1½ cups
1 cup
1 cup |
1
meat/meat alternate4
meat or poultry or fish 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 seeds5
or
yogurt6 |
2
ounces
2 ounces
2 ounces
1 egg
½ cup
4 Tbsp.
1 ounce
8 ounces |
|
1 Milk served must be low fat (1%) or non-fat
(skim).
2 Fruit or vegetable juice must be full-strength.
3 Breads and grains must be made from whole-grain or enriched meal or flour.
Cereal must be
whole-grain or enriched or fortified.
4 A serving consists of the edible portion of cooked
lean meat or poultry or fish.
5 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 requirement.
6 Yogurt may be plain or flavored, unsweetened or
sweetened.
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Adult
Meal Pattern
Supper
|
| Food Components |
|
2 fruit/vegetable
juice,1 fruit and/or vegetable |
1 cup |
1
grains/bread2
bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains |
2 slices
2 servings
1½ cups
1 cup
1 cup |
1
meat/meat alternate3
meat or poultry or fish 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
yogurt5 |
2
ounces
2 ounces
2 ounces
1 egg
½ cup
4 Tbsp.
1 ounce
8 ounces |
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.
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 requirement.
5 Yogurt may be plain or flavored, unsweetened or
sweetened.
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Adult
Meal Pattern
Snack
Select Two of the Four Components for a Reimbursable Snack
|
| Food Components |
|
1 milk1
fluid milk |
1 cup |
1 fruit/vegetable
juice,2 fruit and/or vegetable |
½ cup |
1
grains/bread3
bread or
cornbread or biscuit or roll or muffin or
cold dry cereal or
hot cooked cereal or
pasta or noodles or grains |
1
slice
1 serving
¾ cup
½ cup
½ cup |
1
meat/meat alternate4
meat or poultry or fish 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
yogurt5 |
1
ounces
1 ounces
1 ounces
½ egg
¼ cup
2 Tbsp.
1 ounce
4 ounces |
1 Milk served must be low fat
(1%) or non-fat (skim).
2 Fruit or vegetable juice must be full-strength.
3
Breads and grains must be made from whole-grain or enriched meal or flour.
Cereal must be
whole-grain or enriched or fortified.
4 A serving consists of the edible portion of cooked
lean meat or poultry or fish.
5 Yogurt may be plain or flavored, unsweetened or
sweetened.
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Last modified:
01/22/2013
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