1. Lunch Meal Pattern Training
National Food Service Management Institute

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

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

4. 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)

5. 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)

6. 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)

7. 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)

8. 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)

9. 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)

10. 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)

11. 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)

12. 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)

13. 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)

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

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

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

17. 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)

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

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

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

21. 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)

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

23. 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

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

25. National Food Service Management Institute