Table 1 to Paragraph (b)(5)-Infant Meal Patterns
Infants | Birth through 5 months | 6 through 11 months |
Breakfast, Lunch, or Supper | 4-6 fluid ounces breastmilk1 or formula2 | 6-8 fluid ounces breastmilk1 or formula;2 and |
0- 1/2 ounce equivalent infant cereal;23 or | ||
0-4 tablespoons meat, fish, poultry, whole egg, cooked dry beans, or cooked dry peas; or | ||
0-2 ounces of cheese; or | ||
0-4 ounces (volume) of cottage cheese; or | ||
0-4 ounces or 1/2 cup of yogurt;4 or a combination of the above;5 and | ||
0-2 tablespoons vegetable or fruit, or a combination of both.56 | ||
Snack | 4-6 fluid ounces breastmilk1 or formula2 | 2-4 fluid ounces breastmilk1 or formula;2 and |
0- 1/2 ounce equivalent bread;37 or | ||
0- 1/4 ounce equivalent crackers;37 or | ||
0- 1/2 ounce equivalent infant cereal;23 or | ||
0- 1/4 ounce equivalent ready-to-eat breakfast cereal;3578 and | ||
0-2 tablespoons vegetable or fruit, or a combination of both.56 |
1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. 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 at a later time if the infant will consume more.
2 Infant formula and dry infant cereal must be iron-fortified.
3 Refer to FNS guidance for additional information on crediting different types of grains.
4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
5 A serving of this component is required when the infant is developmentally ready to accept it.
6 Fruit and vegetable juices must not be served.
7 A serving of grains must be whole grain-rich, enriched meal, or enriched flour.
8 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal).
Table 2 to Paragraph (c)(1)-Child and Adult Care Food Program Breakfast
[Select the appropriate components for a reimbursable meal]
Food components and food items1 | Minimum quantities | ||||
Ages 1-2 | Ages 3-5 | Ages 6-12 | Ages 13-182 (at-risk afterschool programs and emergency shelters) | Adult participants | |
Fluid Milk3 | 4 fluid ounces | 6 fluid ounces | 8 fluid ounces | 8 fluid ounces | 8 fluid ounces. |
Vegetables, fruits, or portions of both4 | 1/4 cup | 1/2 cup | 1/2 cup | 1/2 cup | 1/2 cup. |
Grains (oz. eq.)5678 | 1/2 ounce equivalent | 1/2 ounce equivalent | 1 ounce equivalent | 1 ounce equivalent | 2 ounce equivalents. |
Endnotes:
1 Must serve all three components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants.
2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
3 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for children two through five years old. Must be unflavored or flavored fat-free (skim) or low-fat (1 percent fat or less) milk for children 6 years old and older and adults. For adult participants, 6 ounces (weight) or 3/4 cup (volume) of yogurt may be used to meet the equivalent of 8 ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
4 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
5 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement.
6 Meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is equal to one ounce equivalent of grains.
7 Refer to FNS guidance for additional information on crediting different types of grains.
8 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal).
Table 3 to Paragraph (c)(2)-Child and Adult Care Food Program Lunch and Supper
[Select the appropriate components for a reimbursable meal]
Food components and food items1 | Minimum quantities | ||||
Ages 1-2 | Ages 3-5 | Ages 6-12 | Ages 13-182 (at-risk afterschool programs and emergency shelters) | Adult participants | |
Fluid Milk3 | 4 fluid ounces | 6 fluid ounces | 8 fluid ounces | 8 fluid ounces | 8 fluid ounces.4 |
Meat/meat alternates (edible portion as served): | |||||
Lean meat, poultry, or fish | 1 ounce | 11/2 ounces | 2 ounces | 2 ounces | 2 ounces. |
Tofu, soy products, or alternate protein products5 | 1 ounce | 11/2 ounces | 2 ounces | 2 ounces | 2 ounces. |
Cheese | 1 ounce | 11/2 ounces | 2 ounces | 2 ounces | 2 ounces. |
Large egg | 1/2 | 3/4 | 1 | 1 | 1. |
Cooked dry beans or peas | 1/4 cup | 3/8 cup | 1/2 cup | 1/2cup | 1/2 cup. |
Peanut butter or soy nut butter or other nut or seed butters | 2 Tbsp | 3 Tbsp | 4 Tbsp | 4 Tbsp | 4 Tbsp. |
Yogurt, plain or flavored unsweetened or sweetened6 | 4 ounces or 1/2 cup | 6 ounces or 3/4 cup | 8 ounces or 1 cup | 8 ounces or 1 cup | 8 ounces or 1 cup. |
The following may be used to meet no more than 50% of the requirement: | |||||
Peanuts, soy nuts, tree nuts, or seeds, as listed in program guidance, or an equivalent quantity of any combination of the above meat/meat alternates (1 ounce of nuts/seeds = 1 ounce of cooked lean meat, poultry, or fish) | 1/2 ounce = 50% | 3/4 ounce = 50% | 1 ounce = 50% | 1 ounce = 50% | 1 ounce = 50%. |
Vegetables78 | 1/8 cup | 1/4 cup | 1/2 cup | 1/2 cup | 1/2 cup. |
Fruits78 | 1/8 cup | 1/4 cup | 1/4 cup | 1/4 cup | 1/2 cup. |
Grains (oz eq)91011 | 1/2 ounce equivalent | 1/2 ounce equivalent | 1 ounce equivalent | 1 ounce equivalent | 2 ounce equivalents. |
Endnotes:
1 Must serve all five components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool and adult participants.
2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
3 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for children two through five years old. Must be unflavored or flavored fat-free (skim) or low-fat (1 percent fat or less) milk for children 6 years old and older and adults. For adult participants, 6 ounces (weight) or 3/4 cup (volume) of yogurt may be used to meet the equivalent of 8 ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
4 A serving of fluid milk is optional for suppers served to adult participants.
5 Alternate protein products must meet the requirements in Appendix A to Part 226 of this chapter.
6 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
7 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
8 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served.
9 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains requirement.
10 Refer to FNS guidance for additional information on crediting different types of grains.
11 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal).
Table 4 to Paragraph (c)(3)-Child and Adult Care Food Program Snack
[Select the appropriate components for a reimbursable meal]
Food components and food items1 | Minimum quantities | ||||
Ages 1-2 | Ages 3-5 | Ages 6-12 | Ages 13-182 (at-risk afterschool programs and emergency shelters) | Adult participants | |
Fluid Milk3 | 4 fluid ounces | 4 fluid ounces | 8 fluid ounces | 8 fluid ounces | 8 fluid ounces. |
Meat/meat alternates (edible portion as served): | |||||
Lean meat, poultry, or fish | 1/2 ounce | 1/2 ounce | 1 ounce | 1 ounce | 1 ounce |
Tofu, soy products, or alternate protein products4 | 1/2 ounce | 1/2 ounce | 1 ounce | 1 ounce | 1 ounce. |
Cheese | 1/2 ounce | 1/2 ounce | 1 ounce | 1 ounce | 1 ounce. |
Large egg | 1/2 | 1/2 | 1/2 | 1/2 | 1/2. |
Cooked dry beans or peas | 1/8 cup | 1/8 cup | 1/8 cup | 1/8 cup | 1/8 cup. |
Peanut butter or soy nut butter or other nut or seed butters | 1 Tbsp | 1 Tbsp | 2 Tbsp | 2 Tbsp | 2 Tbsp. |
Yogurt, plain or flavored unsweetened or sweetened5 | 2 ounces or 1/4 cup | 2 ounces or 1/4 cup | 4 ounces or 1/2 cup | 4 ounces or 1/2 cup | 4 ounces or 1/2 cup. |
Peanuts, soy nuts, tree nuts, or seeds | 1/2 ounce | 1/2 ounce | 1 ounce | 1 ounce | 1 ounce. |
Vegetables6 | 1/2 cup | 1/2 cup | 3/4 cup | 3/4 cup | 1/2 cup. |
Fruits6 | 1/2 cup | 1/2 cup | 3/4 cup | 3/4 cup | 1/2 cup. |
Grains (oz. eq.)789 | 1/2 ounce equivalent | 1/2 ounce equivalent | 1 ounce equivalent | 1 ounce equivalent | 1 ounce equivalent. |
Endnotes:
1 Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
3 Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for children two through five years old. Must be unflavored or flavored fat-free (skim) or low-fat (1 percent fat or less) milk for children 6 years old and older and adults. For adult participants, 6 ounces (weight) or 3/4 cup (volume) of yogurt may be used to meet the equivalent of 8 ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
4 Alternate protein products must meet the requirements in Appendix A to part 226 of this chapter.
5 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
6 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
7 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains requirement.
8 Refer to FNS guidance for additional information on crediting different types of grains.
9 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal).
Nutrient | Per cup (8 fl oz) |
Calcium | 276 mg. |
Protein | 8 g. |
Vitamin A | 500 IU. |
Vitamin D | 100 IU. |
Magnesium | 24 mg. |
Phosphorus | 222 mg. |
Potassium | 349 mg. |
Riboflavin | 0.44 mg. |
Vitamin B-12 | 1.1 mcg. |
7 C.F.R. §226.20