Meal Patterns

Meal Patterns

Click on the age and meal type for the child or adult for the meal pattern you wish to see:

Infant breakfast
Infant lunch/supper
Infant snack
Child breakfast
Child lunch/supper (Includes Afterschool suppers)
Child snack (Includes Afterschool snacks)
Adult breakfast
Adult lunch
Adult supper
Adult snack

Infant Meal Pattern
Breakfast

Birth through
3 Months 4 through
7 Months 8 through
11 Months

4-6 fluid ounces of formula¹ or breastmilk^2,3 4-8 fluid ounces of formula¹ or breastmilk^2,3;
0-3 tablespoons of infant cereal^1,4
6-8 fluid ounces of formula¹ or breastmilk^2,3; and
2-4 tablespoons of infant cereal¹; and

1-4 tablespoons of fruit or vegetable or both

¹ Infant formula and dry infant cereal must be iron-fortified.
² Breastmilk or formula, or portions of both, may be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months.
³ 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 if the infant is still hungry.
⁴ A serving of this component is required when the infant is developmentally ready to accept it.

IB

Infant Meal Pattern
Lunch or Supper

Birth through
3 Months 4 through
7 Months 8 through
11 Months

4-6 fluid ounces of formula¹ or breast milk^2,3 4-8 fluid ounces of formula¹ or breast milk^2,3;
0-3 tablespoons of infant cereal^1,4; and
0-3 tablespoons of fruit or vegetable or both⁴
6-8 fluid ounces of formula¹ or breast milk^2,3;
2-4 tablespoons of infant cereal¹; and/or

1-4 tablespoons of meat, fish, poultry, egg yolk, cooked dry beans or peas; or

½-2 ounces of cheese; or

1-4 ounces (volume) of cottage cheese; or
1-4 ounces (weight) of cheese food or cheese spread; and
1-4 tablespoons of fruit or vegetable or both

¹ Infant formula and dry infant cereal must be iron-fortified.
² Breastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.
³ For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.
⁴ A serving of this component is required when the infant is developmentally ready to accept it.

Infant Meal Pattern
Snack

Birth through
3 Months 4 through
7 Months 8 through
11 Months

4-6 fluid ounces of formula¹ or breast milk^2,3 4-6 fluid ounces of formula¹ or breast milk^2,3 2-4 fluid ounces of formula¹ or breast milk^2,3, or fruit juice⁵; and
0-½ bread^{4, 6} or

0-2 crackers^{4, 6}

¹ Infant formula and dry infant cereal must be iron-fortified.
² Breastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.
³ For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.
⁴ A serving of this component is required when the infant is developmentally ready to accept it.
⁵ Fruit juice must be full-strength.
⁶ A serving of this component must be made from whole-grain or enriched meal or flour.

IS

Child Meal Pattern
Breakfast

Select All Three Components for a Reimbursable Meal

Food Components Ages 1-2 Ages 3-5 Ages 6-12¹

1 milk
   fluid milk 1/2 cup 3/4 cup 1 cup

1 fruit/vegetable
   juice,² fruit and/or vegetable 1/4 cup 1/2 cup 1/2 cup

1 grains/bread³
   breador

   cornbread or biscuit or roll or muffin or

   cold dry cereal or

   hot cooked cereal or

   pasta or noodles or grains 1/2 slice

1/2 serving

1/4 cup

1/4 cup

1/4 cup 1/2 slice

1/2 serving

1/3 cup

1/4 cup

1/4 cup 1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

¹ Children age 12 and older may be served larger portions based on their greater food needs.
They may not be served less than the minimum quantities listed in this column.
² Fruit or vegetable juice must be full-strength.
³ Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be
  whole-grain or enriched or fortified.

CB

Child Meal Pattern
Lunch or Supper

Food Components Ages 1-2 Ages 3-5 Ages 6-12¹

1 milk
   fluid milk 1/2 cup 3/4 cup 1 cup

2 fruits/vegetables
   juice,² fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup

1 grains/bread³
   breador
   cornbread or biscuit or roll or muffin or

   cold dry cereal or

   hot cooked cereal or

   pasta or noodles or grains
1/2 slice
1/2 serving

1/4 cup

1/4 cup

1/4 cup
1/2 slice
1/2 serving

1/3 cup

1/4 cup

1/4 cup
1 slice
1 serving

3/4 cup

1/2 cup

1/2 cup

1 meat/meat alternate
   meat or poultry or fish⁴ or
alternate protein product or

cheese or

egg or

cooked dry beans or peas or

peanut or other nut or seed butters or

nuts and/or seeds⁵ or

yogurt⁶
1 ounce

1 ounce

1 ounce

1/2 egg

1/4 cup

2 Tbsp.

1/2 ounce

4 ounces
1 1/2 ounces

1 1/2 ounces

1 1/2 ounces

3/4 egg

3/8 cup

3 Tbsp.

3/4 ounce

6 ounces
2 ounces

2 ounces

2 ounces

1 egg

1/2 cup

4 Tbsp.

1 ounce

8 ounces

¹ Children age 12 and older may be served larger portions based on their greater food needs.
They may not be served less than the minimum quantities listed in this column.
² Fruit or vegetable juice must be full-strength.
³ Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be
   whole-grain or enriched or fortified.
⁴ A serving consists of the edible portion of cooked lean meat or poultry or fish.
⁵ Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be
combined with another meat/meat alternate to fulfill the lunch or supper requirement.
⁶ Yogurt may be plain or flavored, unsweetened or sweetened.

Child Meal Pattern
Snack

Select Two of the Four Components for a Reimbursable Snack

Food Components Ages 1-2 Ages 3-5 Ages 6-12¹

1 milk
   fluid milk 1/2 cup 1/2 cup 1 cup

1 fruit/vegetable
   juice,² fruit and/or vegetable 1/2 cup 1/2 cup 3/4 cup

1 grains/bread³
   breador
   cornbread or biscuit or roll or muffin or

   cold dry cereal or

   hot cooked cereal or

   pasta or noodles or grains
1/2 slice
1/2 serving

1/4 cup

1/4 cup

1/4 cup
1/2 slice
1/2 serving

1/3 cup

1/4 cup

1/4 cup
1 slice
1 serving

3/4 cup

1/2 cup

1/2 cup

1 meat/meat alternate
   meat or poultry or fish⁴ or
alternate protein product or

cheese or

egg⁵ or

cooked dry beans or peas or

peanut or other nut or seed butters or

nuts and/or seeds or

yogurt⁶

1/2 ounce
1/2 ounce

1/2 ounce

1/2 egg

1/8 cup

1 Tbsp.

1/2 ounce

2 ounces

1/2 ounce
1/2 ounce

1/2 ounce

1/2 egg

1/8 cup

1 Tbsp.

1/2 ounce

2 ounces

1 ounce
1 ounce

1 ounce

1/2 egg

1/4 cup

2 Tbsp.

1 ounce

4 ounces

¹ Children age 12 and older may be served larger portions based on their greater food needs.
They may not be served less than the minimum quantities listed in this column.
² Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other
   snack component.
³ Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be
   whole-grain or enriched or fortified.
⁴ A serving consists of the edible portion of cooked lean meat or poultry or fish.
⁵ One-half egg meets the required minimum amount (one ounce or less) of meat alternate.
⁶ Yogurt may be plain or flavored, unsweetened or sweetened.

Adult Meal Pattern
Breakfast

Select All Three Components for a Reimbursable Meal

Food Components

1 milk
   fluid milk 1 cup

1 fruit/vegetable
   juice,¹ fruit and/or vegetable 1/2 cup

1 grains/bread²
   breador

   cornbread or biscuit or roll or muffin or

   cold dry cereal or

   hot cooked cereal or

   pasta or noodles or grains 2 slices

2 servings

1 1/2 cups

1 cup

1 cup

¹ Fruit or vegetable juice must be full-strength.
² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be
  whole-grain or enriched or fortified.

AB

Adult Meal Pattern
Lunch

Food Components

1 milk
   fluid milk 1 cup

2 fruit/vegetable
   juice,¹ fruit and/or vegetable 1 cup

1 grains/bread²
   breador

   cornbread or biscuit or roll or muffin or

   cold dry cereal or

   hot cooked cereal or

   pasta or noodles or grains 2 slices

2 servings

1 1/2 cups

1 cup

1 cup

1 meat/meat alternate³
   meat or poultry or fish or

   alternate protein product or

   cheese or

   egg or

   cooked dry beans or peas or

   peanut or other nut or seed butter or

   nuts and/or seeds⁴ or

   yogurt⁵ 2 ounces

2 ounces

2 ounces

1 egg

1/2 cup

4 Tbsp.
1 ounce

8 ounces

¹ Fruit or vegetable juice must be full-strength.
² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be
  whole-grain or enriched or fortified.
³ A serving consists of the edible portion of cooked lean meat or poultry or fish.
⁴ Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch requirement.
⁵ Yogurt may be plain or flavored, unsweetened or sweetened.

Adult Meal Pattern
Supper

Food Components

2 fruit/vegetable
   juice,¹ fruit and/or vegetable 1 cup

1 grains/bread²
   breador

   cornbread or biscuit or roll or muffin or

   cold dry cereal or

   hot cooked cereal or

   pasta or noodles or grains 2 slices

2 servings

1 1/2 cups

1 cup

1 cup

1 meat/meat alternate³
   meat or poultry or fish or

   alternate protein product or

   cheese or

   egg or

   cooked dry beans or peas or

   peanut or other nut or seed butter or

   nuts and/or seeds⁴ or

   yogurt⁵ 2 ounces

2 ounces

2 ounces

1 egg

1/2 cup

4 Tbsp.
1 ounce

8 ounces

¹ Fruit or vegetable juice must be full-strength.
² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be
  whole-grain or enriched or fortified.
³ A serving consists of the edible portion of cooked lean meat or poultry or fish.
⁴ Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch requirement.
⁵ Yogurt may be plain or flavored, unsweetened or sweetened.

Adult Meal Pattern
Snack

Select Two Components for a Reimbursable Snack

Food Components

1 milk
   fluid milk 1 cup

1 fruit/vegetable
   juice,¹ fruit and/or vegetable 1/2 cup

1 grains/bread²
   breador

   cornbread or biscuit or roll or muffin or

   cold dry cereal or

   hot cooked cereal or

   pasta or noodles or grains 1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

1 meat/meat alternate³
   meat or poultry or fish or

   alternate protein product or

   cheese or

   egg or

   cooked dry beans or peas or

   peanut or other nut or seed butter or

   nuts and/or seeds or

   yogurt⁴ 1 ounces

1 ounces

1 ounces

1/2 egg

1/4 cup

2 Tbsp.
1 ounce

4 ounces

¹ Fruit or vegetable juice must be full-strength.
² Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be
  whole-grain or enriched or fortified.
³ A serving consists of the edible portion of cooked lean meat or poultry or fish.
⁴ Yogurt may be plain or flavored, unsweetened or sweetened.

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