Tenn. Comp. R. & Regs. 0250, 0250-04, ch. 0250-04-05, 0250-4-5-.13, app D

Current through January 8, 2025
Appendix D - FOOD AND NUTRITION

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+ Preschool6 - 12 years13 - 18 years
Meat and/or Alternate'Oneof the following or combinations to give equivalent quantities:
Meat1- 2 ounces2 ounces3 ounces
Cheese1- 2 ounces2 ounces3 ounces
Egg111
Cereal1/4 -1/2 cup1/2cup - 1cup
Fruit, full strength fruit or vegetable juice (may be served at morning snack)1/3 1/2 cup1/2cup1/2 1cup
Bread'1 slice1 slice1 3 slices
Fortified Margarine or butter'1 teaspoon1 teaspoon1 2 teaspoons
Milk - may be on cereal or to drink3/4 cup1cup1 1 1/2cups

II. Mid-day and/or Evening Meals Serving Size

Meal PatternPreschool6 - 12 years13 - 18 years
Meat and/or Alternate' One of the following or combinations to give equivalent quantities:
Meat, Poultry, Fish1- 2 ounces2 ounces3 ounces
Cheese1- 2 ounces2 ounces3 ounces
Egg'111
Cooked Dried Beans or Peas'2 teaspoons3 - 4 tablespoons4 - 5 tablespoons
Peanut Butter'2 tablespoons3- 4 tablespoons4 - 5 tablespoons
Vegetable and/or Fruit (see IV.)1/2cup3/4cup1 - 1 1/2cup
Bread'1/2 - 1 slice1 slice1 - 3 slices
Fortified Margarine or butter'1 teaspoon1 teaspoon1 - 2 teaspoons
Milk3/4 - 1cup1cup1 -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

III.Snacks - Due to the small appetite and small volume or food consumed by preschool children, snacks for preschool children should be offered in accordance to the snack pattern below. Due to the need for adequate fluid and calorie intake, snacks are recommended for children of 6 18 years. Caution should be exercised in serving snacks to overweight children. Generally, some foods that are a part of the standard meal pattern can be removed from that pattern and served at snack times. Fluid intake between meals for all children should be provided.

Serving Size
PatternsPreschool 6 - 12 years 13 - 18 years
MorningFruit or Vegetable or Full-Strength Fruit
or Milk V.cup1/2 .1cup1/4 .1cup1 -1 1/2 cups
Bread Product'1/2 .1 slice1 slice1 - 3 slices
Afternoon
Fruit or Vegetable Juice or Milk1/2cup1/2 .1cup1 -1 1/2 cups
Bread Product'1/2 .1 slice1 slice1 - 3 slices
Bedtime
Fruit or Vegetable
Juice or Milk1/2cup1/2 - 1cup1 -1 1/2 cups
Broad Product'1/2 .1 slim1/2 slice1" 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.

IV. Food Sources of Vitamins A grid C grid Iron To help meet the daily nutritional needs, meals and snacks should include iron-rich food sources as often as possible, a vitamin C-rich food every day, and a vitamin A-rich food three or more times a week.

FOOD SOURCES OF IRON

(1) or more daily)

High Iron Cereals

Buc WheatsFarinaMalt-O-Meal
ConcentrateKabooms (sugar-coated)Product 19
Cream of WheatKing Vitaman (sugar-coated)Total

Other Iron-Rich Foods

Dried Beans & PeasKidneySpinach
Enriched BreadsLean, Red MeatsMustard and Turnip Greens
Green Lime, BeansLiverRaisins and other dried fruits
HeartLiverwurst

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

(1) or more times per week)

Acorn, Butternut orBroccoliChard
or Hubbard SquashCantaloupeCollard, Dandelion, Turnip or
Apricots or NectarCarrotsMustard Greens
Green PepperPumpkinSpinach
KaleSoups (commercially prepared):Sweet Potatoes
LiverVegetable-Beef orTomatoes or Juice
YamsVegetarian Vegetable

FOOD SOURCES OF VITAMIN C

(3) serving every day)

BroccoliCauliflowerOranges or Juice
Brussels SproutsGreen PepperStrawberries
Cabbage (raw)SpinachTangerines or Juice
Collard, Kale, Mustard, orCantaloupeTomatoes or Juice
Turnip GreensGrapefruit or Juice

Tenn. Comp. R. & Regs. 0250, 0250-04, ch. 0250-04-05, 0250-4-5-.13, app D

Original rule filed December 30, 1986; effective February 13, 1987. Rule assigned a new control number, removed and renumbered from 1240-4-5-.13 filed and effective March 25, 1999.

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.