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)
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
<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.
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)
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
<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