FNS Documents & Resources

The Food Plans represent a nutritious diet at four different cost levels. The nutritional bases of the Food Plans are the 1997-2005 Dietary Reference Intakes, 2005 Dietary Guidelines for Americans, and 2005 MyPyramid food intake recommendations. In addition to cost, differences among plans are in specific foods and quantities of foods. Another basis of the Food Plans is that all meals and snacks are prepared at home. For specific foods and quantities of foods in the Food Plans, see Thrifty Food Plan, 2006 (2007) and The Low-Cost, Moderate-Cost, and Liberal Food Plans, 2007 (2007). All four Food Plans are based on 2001-02 data and updated to current dollars by using the Consumer Price Index for specific food items.

The purpose of this memorandum is to streamline the requirements for participation of school food authorities in the at-risk afterschool meals component of CACFP.

Comparison of Previous and Current Regulatory Requirements under Final Rule “Nutrition Standards in the National School Lunch and School Breakfast Programs” (published Jan. 26, 2012)

This poster shows how to make a student’s tray and/or plate half fruits and vegetables at school, eating out, and at home. Teachers and school foodservice professionals will find this poster helps students visually understand how to make half their plate fruits and vegetables.

Presentation. Certification of Compliance with New Meal Pattern Requirements

This interim rule amends National School Lunch Program regulations to conform to requirements contained in the Healthy, Hunger-Free Kids Act of 2010 regarding performance-based cash assistance for school food authorities certified compliant with meal pattern and nutrition standards. 

This memorandum explains the grains requirements for the National School Lunch Program and the School Breakfast Program and specifically addresses implementation of the ounce equivalencies and definition of whole grain-rich products.

This final rule updates the meal patterns and nutrition standards for the National School Lunch and School Breakfast Programs to align them with the Dietary Guidelines for Americans.