The following meal patterns and serving sizes will furnish the child's daily dietary needs. Unless changes or adjustments in these patterns are made with the assistance of a nutritionist, dietitian, or physician, they will not be considered as meeting the Recommended Daily Dietary Allowances.
I Breakfast Serving Size
Meal Pattern | + Preschool | 6 - 12 years | 13 - 18 years |
Meat and/or Alternate'Oneof the following or combinations to give equivalent quantities: | |||
Meat | 1- 2 ounces | 2 ounces | 3 ounces |
Cheese | 1- 2 ounces | 2 ounces | 3 ounces |
Egg | 1 | 1 | 1 |
Cereal | 1/4 - | 1/2 cup | 1/2cup - 1cup |
Fruit, full strength fruit or vegetable juice (may be served at morning snack) | 1/3 1/2 cup | 1/2cup | 1/2 1cup |
Bread' | 1 slice | 1 slice | 1 3 slices |
Fortified Margarine or butter' | 1 teaspoon | 1 teaspoon | 1 2 teaspoons |
Milk - may be on cereal or to drink | 3/4 cup | 1cup | 1 1 1/2cups |
Meal Pattern | Preschool | 6 - 12 years | 13 - 18 years |
Meat and/or Alternate' One of the following or combinations to give equivalent quantities: | |||
Meat, Poultry, Fish | 1- 2 ounces | 2 ounces | 3 ounces |
Cheese | 1- 2 ounces | 2 ounces | 3 ounces |
Egg' | 1 | 1 | 1 |
Cooked Dried Beans or Peas' | 2 teaspoons | 3 - 4 tablespoons | 4 - 5 tablespoons |
Peanut Butter' | 2 tablespoons | 3- 4 tablespoons | 4 - 5 tablespoons |
Vegetable and/or Fruit (see IV.) | 1/2cup | 3/4cup | 1 - 1 1/2cup |
Bread' | 1/2 - 1 slice | 1 slice | 1 - 3 slices |
Fortified Margarine or butter' | 1 teaspoon | 1 teaspoon | 1 - 2 teaspoons |
Milk | 3/4 - 1cup | 1cup | 1 -1 1/2cup |
Additional foods to complete the meal, such as other vegetables, rice, macaroni, noodles, or spaghetti may be added and/or simple desserts such as fruit, puddings, ice cream, fruited-gelatin desserts or custards may be used.
Footnotes for I. and 11.
'When a range is given. the smaller amounts are suggested for girls and the larger amounts for older boys. An amount midway between the amounts show is
suggested for younger boys.
'Bacon has very little nutritive value and should not be used as a meat and/or alternate.
'When egg is served as a main dish, use in addition a half portion of meat or other meat alternate for children. except for preschool children.
'Or a serving of biscuits, muffins, rolls, cornbread, etc., made of whole grain or enriched meal or flour.
'May be used on bread or in food preparation.
'Dried beans. peas, or peanut butter should not be used more than one or two times a week as an alternate.
should include at least two kinds
Serving Size | |||
Patterns | Preschool | 6 - 12 years | 13 - 18 years |
MorningFruit or Vegetable or Full-Strength Fruit | |||
or Milk V.cup | 1/2 .1cup | 1/4 .1cup | 1 -1 1/2 cups |
Bread Product' | 1/2 .1 slice | 1 slice | 1 - 3 slices |
Afternoon | |||
Fruit or Vegetable Juice or Milk | 1/2cup | 1/2 .1cup | 1 -1 1/2 cups |
Bread Product' | 1/2 .1 slice | 1 slice | 1 - 3 slices |
Bedtime | |||
Fruit or Vegetable | |||
Juice or Milk | 1/2cup | 1/2 - 1cup | 1 -1 1/2 cups |
Broad Product' | 1/2 .1 slim | 1/2 slice | 1" slices |
Snacks provided should be simple, nourishing, and planned as part of the day's food allowance. Carbonated drinks, fruit aides, synthetic fruit flavored drinks, and candy should not be served as snack foods. Real juice will be labeled "juice" and not as fruit drink or juice drink.
FOOD SOURCES OF IRON
High Iron Cereals
Buc Wheats | Farina | Malt-O-Meal |
Concentrate | Kabooms (sugar-coated) | Product 19 |
Cream of Wheat | King Vitaman (sugar-coated) | Total |
Other Iron-Rich Foods
Dried Beans & Peas | Kidney | Spinach |
Enriched Breads | Lean, Red Meats | Mustard and Turnip Greens |
Green Lime, Beans | Liver | Raisins and other dried fruits |
Heart | Liverwurst |
Footnotes far. III .
1When a range is given, the smaller amounts are suggested for girls and the larger amounts for older boys. An amount midway between the amounts shown is suggested for younger boys.
2May be crackers, simple cookies (without frosting .or filling), biscuits,. muffins, rolls, cornbread, small sandwiches, etc., made of whole grain or enriched meal or flour.
3Foods, In addition to these patterns, may also be served, depending on he individual's needs. Foods, such as fruit, sandwiches, ice cream. milk drinks, puddings,. fruited-gelatin, etc., may be added for supplemental nutrition.
FOOD SOURCES OF VITAMIN A
Acorn, Butternut or | Broccoli | Chard |
or Hubbard Squash | Cantaloupe | Collard, Dandelion, Turnip or |
Apricots or Nectar | Carrots | Mustard Greens |
Green Pepper | Pumpkin | Spinach |
Kale | Soups (commercially prepared): | Sweet Potatoes |
Liver | Vegetable-Beef or | Tomatoes or Juice |
Yams | Vegetarian Vegetable |
FOOD SOURCES OF VITAMIN C
Broccoli | Cauliflower | Oranges or Juice |
Brussels Sprouts | Green Pepper | Strawberries |
Cabbage (raw) | Spinach | Tangerines or Juice |
Collard, Kale, Mustard, or | Cantaloupe | Tomatoes or Juice |
Turnip Greens | Grapefruit or Juice |
Tenn. Comp. R. & Regs. 0250, 0250-04, ch. 0250-04-05, 0250-4-5-.13, app D
Authority: T.C.A. §§ 4-5-226(b)(2);14-10-104(5); 14-10-124; 36-102(1); 37-5-101; 37-5-105; 37-5-106; 37-5-112(a); 37-202(1) and 37-1501 through 37-1511.