Enhanced Food-Based Menu Pattern National School Lunch Program

Minimum Quantities

Meal Component

Required Age/Grade Groupings

Optional Groupings

Preschool

Grades K-6

Grades 7-12

Grades K-3

Milk (As a Beverage)

6 ounces

8 ounces

8 ounces

8 ounces

Meat or Meat Alternate
(Quantity of the edible portion as served) Lean meat, poultry or fish

1 ½ ounce

2 ounces

2 ounces

1 ½ ounces

Yogurt, cultured

6 ounces

8 ounces

8 ounces

6 ounces

Cheese

1 ½ ounce

2 ounces

2 ounces

1 ½ ounce

Large Egg

¾ egg

1 egg

1 egg

¾ egg

Cooked Dry Beans Or Peas

3/8 cup

½ cup

½ cup

3/8 cup

Peanut Butter or Other Nut or Seed Butter

3 Tbsp

4 Tbsp

4 Tbsp

3 Tbsp

The following may be used to meet no more than 50% of the requirement and must be in combination with any of the above: Peanuts, soynuts, tree nuts, or seeds, as listed in program guidance, or an equivalent quantity of any combination of the meat/meat alternate (1 ounce of nuts/seeds = 1 ounce of cooked lean meat, poultry or fish.)

¾ ounce = 50%

1 ounce = 50%

1 ounce = 50%

¾ ounce = 50%

Vegetables/Fruits

(2 or more servings of vegetables or fruits or both)

½ cup

¾ cup plus extra ½ cup over a week¹

1 cup

¾ cup

Grains/Breads
Must be enriched or whole grain. A serving is a slice of bread or an equivalent serving of biscuits, rolls, etc., or ½ cup of cooked rice, macaroni, noodles or other pasta products or cereal grains.

8 servings per week – minimum of 1 serving per day¹

12 servings per week – minimum of 1 serving per day^{1, 2}

15 servings per week – minimum of 1 serving per day^1,2

10 servings per week – minimum of 1 serving per day^1,2