Milk Component Oregon Department of Education – Child Nutrition Programs

Milk Component for Breakfast and Lunch Meal Pattern

Milk Nutrition Excellent Nutrient Sources: Protein Calcium Vitamin A Vitamin D (fortified) Magnesium Phosphorus Potassium Main Body Functions: Optimal Bone Formation Healthy Blood Pressure

Breakfast Meal PatternLunch Meal Pattern Grades K-5Grades 6-8Grades 9-12Grades K-5Grades 6-8Grades 9-12 Meal PatternAmount of Food Per Week (Minimum Per Day) Fruits (cups) c,d 5 (1) e 2½ (½) 5 (1) Vegetables (cups) c,d 0003¾ (¾) 5 (1) Dark Green f 000½½½ Red/Orange f 000¾¾1¼ Beans/Peas f (Legumes) 000½½½ Starchy f 000½½½ Other f,g 000½½¾ Additional Veg to Reach Total h ½ Grains (oz eq) i 7 (1) j 8 (1) j 9 (1) j 8 (1) j 10 (2) j Meats/Meat Alternates (oz eq) 0k0k 0k0k 0k0k 8 (1) j 9 (1) j 10 (2) j Fluid Milk (cups) l 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min- Max Calories (kcal) m,n,o Saturated Fat (% of total calories) n,o <10 Sodium(mg) n,p ≤ 540≤ 600≤ 640≤ 1230≤ 1360≤ 1420 Trans Fat n,o Nutrition Label of manufacturer specifications must indicate zero grams of trans fat per serving.

Milk Component—Requirements 5 Grades K-5Grades 6-8Grades cups weekly 1 cup daily 5 cups weekly 1 cup daily 5 cups weekly 1 cup daily Fluid milk must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored). Schools may offer fat-free unflavored and flavored milk as choices. Lactose-free milk is an acceptable alternative. It must be low-fat (1 % milk fat or less, unflavored) or fat-free (unflavored or flavored). Offer at least 2 different varieties

Fluid Milk— Substitution Provision Applicable to all institutions participating in a Child Nutrition Program Milk substitute for a child with a medical or special dietary need other than a disability, -nondairy product offered as part of the reimbursable meal must meet the nutrient standards established by the final rule 6

Fluid Milk—Substitutions Allows parents/guardians to request other than for a disability Offered as part of the reimbursable meal must be included in weighted nutrient analysis and, therefore, are subject to the overall weekly average fat limit and calorie range 7

Resources Grade/Grid Special Dietary Needs

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