Lunch Meal Pattern Training National Food Service Management Institute

Meat/Meat Alternate (M/MA) Lunch Menu Components Meat/Meat Alternate (M/MA) Vegetable (V) Fruit (F) Grains (G) Fluid Milk

Meat/Meat Alternate (M/MA) 1 ounce cooked, skinless, unbreaded equals 1 oz eq Beef, fish, poultry Meat/Meat Alternate (M/MA)

Meat/Meat Alternate (M/MA) Nuts and Seeds Nuts or seeds such as sunflower seeds, almonds, and hazelnuts may be used to meet no more than one-half of the meat/meat alternate component and must be paired with another meat/meat alternate to meet the full requirement. Meat/Meat Alternate (M/MA)

Meat/Meat Alternate (M/MA) Nut Butter Two tablespoons of nut butter almond butter, cashew nut butter, peanut butter, reduced fat peanut butter, sesame seed butter, soy nut butter, or sunflower seed butter equals one ounce of the meat/meat alternate requirement Meat/Meat Alternate (M/MA)

Meat/Meat Alternate (M/MA) Tofu Commercially prepared tofu must be 2.2 ounces (by weight) with 5 or more grams of protein to equal one ounce of the meat/meat alternate requirement. Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement Meat/Meat Alternate (M/MA)

Meat/Meat Alternate (M/MA) Yogurt Four ounces (weight) or ½ cup (volume) of soy or dairy yogurt equals one ounce of the meat/meat alternate requirement Meat/Meat Alternate (M/MA)

Meat/Meat Alternate (M/MA) Cheese and Eggs May be used to meet all or part of the meat/meat alternate component in accordance with FNS guidance Meat/Meat Alternate (M/MA)

Meat/Meat Alternate (M/MA) Bean/Peas (Legumes) High nutrient content Low cost Use in school menu encouraged by USDA Immature or mature (dry) Edamame Menu planners must determine in advance how to count beans/peas in a meal Meat/Meat Alternate (M/MA)

Dry Beans May be offered as a meat alternate or as a vegetable, at the discretion of the menu planner One serving may not count toward both food components in the same meal. Meat/Meat Alternat (M/MA) Meat/Meat Alternate (M/MA)

Meat/Meat Alternate (M/MA) Legumes May offer two distinct servings of beans/peas (legumes) in one meal Example: Legumes may be offered as part of a salad (vegetable component) and as part of chili/bean soup (meat/meat alternate component) Vegetable (V) Meat/Meat Alternate (M/MA)

Types of Fruit May offer fruits that are fresh; frozen with or without added sugar; canned in light syrup, water or fruit juice; or dried Fruits and vegetables may be whole, cut-up, or pureed but are creditable by volume as served Fruit (F)

Fruit Juice Pasteurized, 100% full-strength fruit juice may also be offered No more than half of the weekly fruit offering may be in the form of juice. Fruit (F)

Dried Fruit Credits at twice the volume served (i.e. one quarter-cup of dried fruit counts as ½ cup of fruit) Fruit (F)

Snack Fruit May no longer include snack-type fruit products Examples of these products include fruit drops, leathers, and strips Fruit (F)

Vegetable Subgroups Dark Green Red/Orange Beans/Peas (Legumes) Starchy Others Vegetable (V)

Dark Green Vegetable Subgroup Good source of Vitamin A Raw, leafy greens = half the volume served (1 cup raw = .5 serving) Includes Broccoli Romaine lettuce Spinach Vegetable (V)

Red/Orange Vegetable Subgroup Good source of Vitamin A Includes Carrots Sweet potatoes Tomatoes Vegetable (V)

Beans/Peas (Legumes) Vegetable Subgroup Good source of folate and potassium High nutrient content Low cost Vegetable (V)

Starchy Vegetable Subgroup Includes White potatoes Fresh lima beans Corn Vegetable (V)

Other Vegetable Subgroup Examples: cucumbers, cabbage, onions May be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups Vegetable (V)

Grains Good source of Iron Magnesium Selenium B Vitamins Dietary Fiber May lower body weight and reduce risk of cardiovascular disease Grains (G)

Fluid Milk Component Must be low-fat (1% milk fat or less, unflavored) Fat-free (unflavored or flavored) May offer fat-free unflavored and flavored milk Lactose-free milk is an acceptable alternative - low-fat (1 % milk fat or less, unflavored) -fat-free (unflavored or flavored). Workbook Activity Fluid Milk

Milk Substitutions Required for disability accommodations Optional for parent request Must meet regulatory standards Subject to fat and calorie limits Workbook activity Fluid Milk

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