Tenn. Comp. R. & Regs. 1240, 1240-04, ch. 1240-04-01, 1240-04-01-.11, app D
MEAL PATTERN/PORTION SIZE REQUIREMENTS
If needed, the caregiver should ask for help in planning meals from a nutritionist or dietitian. For homes on the Child and Adult Care Food Program (CACFP), the DHS staff nutritionist is available. The Department of Health, local colleges, and hospitals are also possible resources.
The minimum amounts of food components to be served are as follows:
BREAKFAST
| Food Components | Age 1 and 2 | Age 3-5 | Age 6-121 |
| Milk milk, fluid | 1/2 cup2 | 3/4 cup | 1 cup |
| Vegetables and Fruits Vegetable(s) and/or fruit(s) or full-strength vegetable or fruit juice or an equivalent quantity or any combination of vegetable(s), fruit(s) and juice | 1/4 cup 1/4 cup | 1/2 cup 1/2 cup | 1/2 cup 1/2 cup |
| Bread and Bread Alternates3 bread or cornbread, biscuits, rolls, muffins, etc or cold dry cereal4 or cooked cereal or cooked pasta or noodle products or an equivalent quantity of any combination of bread/bread alternate | 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/4 cup 1/4 cup | 1/2 slice 1/2 serving 1/3 cup or 1/2 oz. 1/4 cup 1/4 cup | 1 slice 1 serving 3/4 cup or 1 oz. 1/2 cup 1/2 cup |
1 Children age 12 and up may be served adult-sized portions based on the greater food needs of older boys and girls, but shall be served not less than the minimum quantities for children age 6 to 12.
2 A cup means a standard 8 ounce measuring cup.
3 Bread, pasta or noodle products, and cereal grains shall be whole-grain or enriched; cornbread, biscuits, rolls, muffins, etc., shall be made with whole-grain or enriched meal or flour; cereal shall be whole-grain or enriched or fortified.
4 Either volume (cup) or weight (oz.), whichever is less.
LUNCH OR SUPPER
| Food Components | Age 1 and 2 | Age 3-5 | Age 6-12 |
| Milk milk, fluid | 1/2 cup | 1/2 cup | 1 cup |
| Vegetables and Fruits Vegetable(s) and/or fruit(s)1 | 1/4 cup total | 1/2 cup total | 3/4 cup total |
| Bread and Bread Alternates bread or cornbread, biscuits, rolls, muffins, etc. or cooked pasta or noodle products or cooked cereal grains or an equivalent quantity of any combination of bread/bread alternate | 1/2 slice 1/2 serving 1/4 cup 1/4 cup | 1/2 slice 1/2 serving 1/4 cup 1/4 cup | 1 slice 1 serving 1/2 cup 1/2 cup |
| Meat and Meat Alternates lean meat or poultry or fish2 or cheese or eggs or cooked dry beans or peas or peanut butter, or other nut or seed butters or peanuts or soy nuts3 or an equivalent quantity of any combination of meat/meat alternate | 1 oz. 1 oz. 1 egg 1/4 cup 2 Tbsp. 1/2 oz. = 50% | 1 1/2 oz. 1 1/2 oz. 1 egg 3/8 cup 3 Tbsp. 3/4 oz. = 50% | 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 1 oz. = 50% |
(See footnotes from breakfast pattern.)
1 Serve 2 or more kinds of vegetable(s) and/or fruit(s). Full-strength vegetable or fruit juice may be counted to meet not more than 1/2 of this requirement.
2 Edible portion as served.
3 No more than 50% of the requirement shall be met with nuts or seeds. Nuts or seeds shall be combined with another meat/meat alternate to fulfill the requirement. For purposes of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.
SUPPLEMENTAL FOOD (SNACKS)
Select two of the following four components. Juice may not be served when milk is served as the only other component. Milk and yogurt are too similar in nutritional value to be used together in the same supplement.
| Food Components | Age 1 and 2 | Age 3-5 | Age 6-121 |
| Milk milk, fluid | 1/2 cup | 1/2 cup | 1 cup |
| Vegetables and Fruits Vegetable(s) and/or fruit(s) or full-strength vegetable or fruit juice or an equivalent quantity or any combination of vegetable(s), fruit(s) and juice | 1/2 cup 1/2 cup | 1/2 cup 1/2 cup | 3/4 cup 3/4 cup |
| Bread and Bread Alternates bread or cornbread, biscuits, rolls, muffins, etc. or cold dry cereal or cooked cereal or cooked pasta or noodle products or an equivalent quantity of any combination of bread/bread alternate | 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/4 cup 1/4 cup | 1/2 slice 1/2 serving 1/3 cup or 1/2 oz. 1/4 cup 1/4 cup | 1 slice 1 serving 3/4 cup or 1 oz. 1/2 cup 1/2 cup |
| Meat and Meat Alternates lean meat or poultry or fish or cheese or eggs or cooked dry beans or peas or peanut butter, or other nut or seed butters or peanuts or soy nuts or yogurt, plain, or sweetened and flavored 1 or an equivalent quantity of any combination of meat/meat alternate | 1/2 oz. 1/2 oz 1/2 egg 1/8 cup 1 Tbsp. 1/2 oz. 2 oz. or 1/4 cup | 1/2 oz. 1/2 oz. 1/2 egg 1/8 cup 1 Tbsp. 1/2 oz. 2 oz. or 1/4 cup | 1 oz. 1 oz. 1/2 egg 1/4 cup 1 Tbsp. 1 oz. 4 oz. or 1/2 cup |
(See footnotes from Breakfast and Lunch patterns.)
1 Yogurt means commercially coagulated milk products obtained by fermentation that meet milk fat or milk solid requirements to which flavoring foods or ingredients may be added. These products are covered by the FDA's standard of identity for yogurt, lowfat yogurt, and nonfat yogurt.
Tenn. Comp. R. & Regs. 1240, 1240-04, ch. 1240-04-01, 1240-04-01-.11, app D