USDA Lunch Mea l Pat tern

Fruit (cups)

Vegetables (cups)

Starchy

Red/Orange

Dark Green

Beans/Peas (Legumes)

Other

Additional Vegetablesto reach total

Grains (oz eq)

Meats/Meat Alternates (oz eq)

Fluid Milk (cups)

2½ (½)

3¾ (¾)

½

¾

½

½

½

1

8–9 (1)

8–10 (1)

5 (1)

2½ (½)

3¾ (¾)

½

¾

½

½

½

1

8–10 (1)

9–10 (1)

5 (1)

5 (1)

5 (1)

½

1¼

½

½

¾

1½

10–12 (2)

10–12 (2)

5 (1)

Min-Max Calories (kcal)

Saturated Fat(% of total calories)

Sodium (mg)

550–650

<10

<640

600–700

<10

<710

750–850

<10

<740

MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day)

GRADES K–5 GRADES 6–8 GRADES 9–12

OTHER SPECIFICATIONS (Daily amount based on average for 5-day week)

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving

Trans Fat

USDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012

For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm

Vegetab l e SubgroupsHow does the USDA define vegetable subgroups?

Starch y Vegetab l e s : potatoes, corn, cassava, green bananas, green peas, green lima beans, plantains, taro, water chestnuts, and fresh cowpeas, field peas, or black-eyed peas (not dry).

Red/Orange Vegetab l e s : sweet potatoes, acorn squash, butternut squash, carrots, hubbard squash, pumpkin, red peppers, tomatoes, and tomato juice.

Dark Green Vegetab l e s : bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, and watercress.

Beans & Peas (Legumes ) : black beans, black-eyed peas (mature, dry), garbanzo beans (chickpeas), kidney beans, lentils, navy beans, pinto beans, soy beans, split peas, and white beans.

Other Vegetab l e s : artichokes, asparagus, avocado, bean sprouts, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green peppers, iceberg lettuce, mushrooms, okra, onions, parsnips, turnips, wax beans, and zucchini.

Visit www.choosemyplate.gov/food-groups/vegetables.html# for more information.

NEW NUTRIENT REQUIREMENTSRequirements specified for calories, saturated fat, sodium, and trans fat.

SODIUM LIMITSThe USDA aims to significantly reduce sodium in school lunches over the next 10 years, with a target-specific timeline.

2014-2015 Target:K-5 ≤ 1230 mg/week6-8 ≤ 1360 mg/week

9-12 ≤ 1420 mg /week

USDA Breakfast Mea l Pat tern

Fruit (cups)

Grains (oz eq)

Meats/Meat Alternates (oz eq)

Fluid Milk (cups)

5 (1)

7–10 (1)

0

5 (1)

5 (1)

8–10 (1)

0

5 (1)

5 (1)

9–10 (1)

0

5 (1)

Min-Max Calories (kcal)

Saturated Fat(% of total calories)

Sodium (mg)

550–650

<10

<540

600–700

<10

<600

750–850

<10

<640

MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day)

GRADES K–5 GRADES 6–8 GRADES 9–12

OTHER SPECIFICATIONS (Daily amount based on average for 5-day week)

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving

Trans Fat

USDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012

For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm

Who l e Gra i n sWhat is a whole grain?

Visit wholegrainscouncil.org for more information.

NEW NUTRIENT REQUIREMENTSRequirements specified for calories, saturated fat, sodium, and trans fat.

SODIUM LIMITSThe USDA aims to significantly reduce sodium in school breakfasts over the next 10 years, with a target-specific timeline.

2014-2015 Target:K-5 ≤ 540 mg/week6-8 ≤ 600 mg/week

9-12 ≤ 640 mg /week

BRANProtective outer shell. High in fiber and B vitamins.

GERMThe seed for the a new plant. ContainsB vitamins, some protein, minerals and healthy oils.

The following are considered whole grains:

AMARANTHBARLEY

BROWN RICECOLORED RICEBUCKWHEAT

BULGARCORN

WHOLE CORNMEALEMMERFARRO

KAMUT GRAINMILLET

OATMEALWHOLE OATS

POPCORNQUINOA

SORGHUMSPELT

TRITICALEWHOLE RYE

WHOLE WHEAT CRACKER WHEATWHEAT BERRIES

WILD RICE

Whole grains or foods made from them contain all the essential parts and naturally-occuring nutrients of the entire grain seed—bran, endosperm, and germ. Enriched (“white”) flour contains only the endosperm, while whole grain flour contains extra protein, fiber, vitamins, and minerals that are found only in the bran and germ. All three parts are important.

ENDOSPERMContains starch, protein, and some vitamins and minerals.

START YOUR DAY OFF RIGHT WITH A HEATHLY BREAKFASTBreakfast refuels your body, providing nutrients and energy to get you through your day. Skipping breakfast can alter your mood and energy levels, making you feel tired, restless or irritable, all of which can affect how well you do in school.

Breakfast kick-starts your metabolism, the process by which your body converts food into energy, which helps you burn more calories and gives you more energy. Breakfast also prevents you from feeling super hungry mid-morning, helping you to avoid unhealthy snacking or overeating at lunch, both of which can lead to extra calories. Eating breakfast also helps you get the fiber, calcium, and other important nutrients you need for good health.

USDA Lunch Mea l Pat tern

Fruit (cups)

Vegetables (cups)

Starchy

Red/Orange

Dark Green

Beans/Peas (Legumes)

Other

Additional Vegetablesto reach total

Grains (oz eq)

Meats/Meat Alternates (oz eq)

Fluid Milk (cups)

2½ (½)

3¾ (¾)

½

¾

½

½

½

1

8–9 (1)

8–10 (1)

5 (1)

2½ (½)

3¾ (¾)

½

¾

½

½

½

1

8–10 (1)

9–10 (1)

5 (1)

5 (1)

5 (1)

½

1¼

½

½

¾

1½

10–12 (2)

10–12 (2)

5 (1)

Min-Max Calories (kcal)

Saturated Fat(% of total calories)

Sodium (mg)

550–650

<10

<640

600–700

<10

<710

750–850

<10

<740

MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day)

GRADES K–5 GRADES 6–8 GRADES 9–12

OTHER SPECIFICATIONS (Daily amount based on average for 5-day week)

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving

Trans Fat

USDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012

For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm

Vegetab l e SubgroupsHow does the USDA define vegetable subgroups?

Starch y Vegetab l e s : potatoes, corn, cassava, green bananas, green peas, green lima beans, plantains, taro, water chestnuts, and fresh cowpeas, field peas, or black-eyed peas (not dry).

Red/Orange Vegetab l e s : sweet potatoes, acorn squash, butternut squash, carrots, hubbard squash, pumpkin, red peppers, tomatoes, and tomato juice.

Dark Green Vegetab l e s : bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, and watercress.

Beans & Peas (Legumes ) : black beans, black-eyed peas (mature, dry), garbanzo beans (chickpeas), kidney beans, lentils, navy beans, pinto beans, soy beans, split peas, and white beans.

Other Vegetab l e s : artichokes, asparagus, avocado, bean sprouts, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green peppers, iceberg lettuce, mushrooms, okra, onions, parsnips, turnips, wax beans, and zucchini.

Visit www.choosemyplate.gov/food-groups/vegetables.html# for more information.

NEW NUTRIENT REQUIREMENTSRequirements specified for calories, saturated fat, sodium, and trans fat.

SODIUM LIMITSThe USDA aims to significantly reduce sodium in school lunches over the next 10 years, with a target-specific timeline.

2014-2015 Target:K-5 ≤ 1230 mg/week6-8 ≤ 1360 mg/week

9-12 ≤ 1420 mg /week

Fruit (cups)

Grains (oz eq)

Meats/Meat Alternates (oz eq)

Fluid Milk (cups)

5 (1)

7–10 (1)

0

5 (1)

5 (1)

8–10 (1)

0

5 (1)

5 (1)

9–10 (1)

0

5 (1)

Min-Max Calories (kcal)

Saturated Fat(% of total calories)

Sodium (mg)

550–650

<10

<540

600–700

<10

<600

750–850

<10

<640

MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day)

GRADES K–5 GRADES 6–8 GRADES 9–12

OTHER SPECIFICATIONS (Daily amount based on average for 5-day week)

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving

Trans Fat

For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm

NEW NUTRIENT REQUIREMENTSRequirements specified for calories, saturated fat, sodium, and trans fat.

SODIUM LIMITSThe USDA aims to significantly reduce sodium in school breakfasts over the next 10 years, with a target-specific timeline.

2014-2015 Target:K-5 ≤ 540 mg/week6-8 ≤ 600 mg/week

9-12 ≤ 640 mg /week

Who l e Gra i n sWhat is a whole grain?

Visit wholegrainscouncil.org for more information.

BRANProtective outer shell. High in fiber and B vitamins.

GERMThe seed for the a new plant. ContainsB vitamins, some protein, minerals and healthy oils.

The following are considered whole grains:

AMARANTHBARLEY

BROWN RICECOLORED RICEBUCKWHEAT

BULGARCORN

WHOLE CORNMEALEMMERFARRO

KAMUT GRAINMILLET

OATMEALWHOLE OATS

POPCORNQUINOA

SORGHUMSPELT

TRITICALEWHOLE RYE

WHOLE WHEAT CRACKER WHEATWHEAT BERRIES

WILD RICE

Whole grains or foods made from them contain all the essential parts and naturally-occuring nutrients of the entire grain seed—bran, endosperm, and germ. Enriched (“white”) flour contains only the endosperm, while whole grain flour contains extra protein, fiber, vitamins, and minerals that are found only in the bran and germ. All three parts are important.

ENDOSPERMContains starch, protein, and some vitamins and minerals.

USDA Breakfast Mea l Pat ternUSDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012