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Summer Food Service Program (SFSP)

SFSP Meals and Snacks

Last Modified: 07/19/2013

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/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

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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 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 seeds4 or

yogurt5

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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 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
fruit/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

yogurt4

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

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.