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MENU PLANNING IN THE

### NATIONAL SCHOOL LUNCH PROGRAM 

The National School Lunch Act mandates that school meals \"safeguard the
health and well-being of the Nation\'s children". Participating schools
must serve lunches that are consistent with the applicable
recommendations of the most recent Dietary Guidelines for Americans
including: eat a variety of foods; choose a diet with plenty of grain
products, vegetables and fruits; choose a diet moderate in sugars and
salt; and choose a diet with 30% or less of calories from fat and less
than 10% of calories from saturated fat. In addition, lunches must
provide, on average over each school week, at least 1/3 of the daily
Recommended Dietary Allowances for protein, iron, calcium, and vitamins
A and C. To provide local food service professionals with flexibility,
there are four menu planning approaches to plan healthful and appealing
meals. Schools choose one of the approaches below. The choice of what
specific foods are served and how they are prepared and presented are
made by local schools.

**[The Traditional Food-Based Menu Planning Approach]{.underline}**

Under the Traditional Food-Based Menu Planning Approach, schools must
comply with specific component and quantity requirements by offering
five food items from four food components. These components are:
meat/meat alternate, vegetables and/or fruits, grains/breads, and milk.
Minimum portion sizes are established by ages and grade groups.

(See chart on following page)

+--------------------+--------+--------+--------+---------+----------+
| TRADITIONAL        |        |        |        |         |          |
| FOOD-BASED MENU    |        |        |        |         |          |
| PLANNING           |        |        |        |         |          |
| APPROACH--MEAL     |        |        |        |         |          |
| PATTERN FOR        |        |        |        |         |          |
| LUNCHES            |        |        |        |         |          |
+====================+========+========+========+=========+==========+
| MINIMUM QUANTITIES |        |        |        |         | REC      |
|                    |        |        |        |         | OMMENDED |
|                    |        |        |        |         | QU       |
|                    |        |        |        |         | ANTITIES |
+--------------------+--------+--------+--------+---------+----------+
| FOOD COMPONENTS    | GROUP  | GROUP  | GROUP  | GROUP   | GROUP V  |
| AND FOOD ITEMS     | I AGES | II     | III,   | IV      | AGES 12  |
|                    | 1-2    |        |        |         | AND      |
|                    | PRE    | AGES   | AGES   | AGES 9  | OLDER    |
|                    | SCHOOL | 3-4    | 5-8    | AND     | GRADES   |
|                    |        | PRE    | GRADES | OLDER   | 7-12     |
|                    |        | SCHOOL |        | GRADES  |          |
|                    |        |        | K-3    | 4-12    |          |
+--------------------+--------+--------+--------+---------+----------+
| Milk (as a         | 6      | 6      | 8      | 8 fluid | 8 fluid  |
| beverage)          | fluid  | fluid  | fluid  | ounces  | ounces   |
|                    | ounces | ounces | ounces |         |          |
+--------------------+--------+--------+--------+---------+----------+
| Meat or Meat       | 1      | 1½     | 1½     | 2       | 3 ounces |
| Alternate          | ounce  | ounces | ounces | ounces  |          |
| (quantity of the   |        |        |        |         | 3 ounces |
| edible portion as  | 1      | 1½     | 1½     | 2       |          |
| served):           | ounce  | ounces | ounces | ounces  | 3 ounces |
|                    |        |        |        |         |          |
| Lean meat,         | 1      | 1½     | 1½     | 2       | 1½       |
| poultry, or fish   | ounce  | ounces | ounces | ounces  |          |
|                    |        |        |        |         | ¾ cup    |
| Alternate Protein  | ½      | ¾      | ¾      | 1       |          |
| Products^1^        |        |        |        |         | 6        |
|                    | ¼ cup  | 3/8    | 3/8    | ½ cup   | tab      |
| Cheese             |        | cup    | cup    |         | lespoons |
|                    | 2      |        |        | 4       |          |
| Large egg          | table  | 3      | 3      | tabl    | 12       |
|                    | spoons | table  | table  | espoons | ounces   |
| Cooked dry beans   |        | spoons | spoons |         | or       |
| or peas            | 4      |        |        | 8       |          |
|                    | ounces | 6      | 6      | ounces  | 1½ cups  |
| Peanut butter or   | or     | ounces | ounces | or      |          |
| other nut or seed  |        | or     | or     |         | 1½       |
| butters            | ½ cup  |        |        | 1 cup   | ounces   |
|                    |        | ¾ cup  | ¾ cup  |         |          |
| Yogurt, plain or   | ½      |        |        | 1 ounce | =50%     |
| flavored,          | ounce  | ¾      | ¾      |         |          |
| unsweetened or     |        | ounce  | ounce  | =50%    |          |
| sweetened          | =50%   |        |        |         |          |
|                    |        | =50%   | =50%   |         |          |
| The following may  |        |        |        |         |          |
| be used to meet no |        |        |        |         |          |
| more than 50% of   |        |        |        |         |          |
| the requirement    |        |        |        |         |          |
| and must be used   |        |        |        |         |          |
| 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 |        |        |        |         |          |
| above meat/meat    |        |        |        |         |          |
| alternate (1 ounce |        |        |        |         |          |
| of nuts/seeds=1    |        |        |        |         |          |
| ounce of cooked    |        |        |        |         |          |
| lean meat,         |        |        |        |         |          |
| poultry, or fish)  |        |        |        |         |          |
+--------------------+--------+--------+--------+---------+----------+
| Vegetable or       | ½ cup  | ½ cup  | ½ cup  | ¾ cup   | ¾ cup    |
| Fruit: 2 or more   |        |        |        |         |          |
| servings of        |        |        |        |         |          |
| vegetables, fruits |        |        |        |         |          |
| or both            |        |        |        |         |          |
+--------------------+--------+--------+--------+---------+----------+
| Grains/Breads:     | 5      | 8      | 8      | 8       | 10       |
| (servings per      | se     | se     | se     | s       | servings |
| week): Must be     | rvings | rvings | rvings | ervings | per      |
| enriched or whole  | per    | per    | per    | per     | week^2^  |
| grain. A serving   | w      | w      | w      |         | \--      |
| is a slice of      | eek^2^ | eek^2^ | eek^2^ | week^2^ |          |
| bread or an        | \--    | \--    | \--    | \--     | minimum  |
| equivalent serving |        |        |        |         | of       |
| of biscuits,       | m      | m      | m      | minimum |          |
| rolls, etc., or ½  | inimum | inimum | inimum | of      | 1        |
| cup of cooked      | of     | of     | of 1   |         | serving  |
| rice, macaroni,    |        |        | s      | 1       | per      |
| noodles, other     | ½      | 1      | erving | serving |          |
| pasta products or  | s      | s      | per    | per     | day      |
| cereal grains      | erving | erving | day    |         |          |
|                    | per    | per    |        | day     |          |
|                    | day    | day    |        |         |          |
+--------------------+--------+--------+--------+---------+----------+

^1^ Must meet the requirements in appendix A of 7 CFR 210.

^2^ For the purposes of this table, a week equals five days.

## The Traditional Food-Based Menu Planning Approach is designed to meet nutritional standards set forth in program regulations.

## The Enhanced Food-Based Menu Planning Approach

The Enhanced Food-Based Menu Planning Approach is a variation of the
Traditional Menu Planning Approach. It is designed to increase calories
from low-fat food sources in order to meet the Dietary Guidelines. The
five food components are retained, but the component quantities for the
weekly servings of vegetables and fruits and grains/breads are
increased.

+----------------------+--------+--------+--------+--------+--------+
| ENHANCED FOOD-BASED  |        |        |        |        |        |
| MENU PLANNING        |        |        |        |        |        |
| APPROACH-MEAL        |        |        |        |        |        |
| PATTERN FOR LUNCHES  |        |        |        |        |        |
+======================+========+========+========+========+========+
| MINIMUM REQUIREMENTS |        |        |        |        | OPTION |
|                      |        |        |        |        | FOR    |
+----------------------+--------+--------+--------+--------+--------+
| FOOD COMPONENTS AND  | AGES   | PRE    | GRADES | GRADES | GRADES |
|                      | 1-2    | SCHOOL |        |        |        |
| FOOD ITEMS           |        |        | K-6    | 7-12   | K-3    |
+----------------------+--------+--------+--------+--------+--------+
| Milk (as a beverage) | 6      | 6      | 8      | 8      | 8      |
|                      | fluid  | fluid  | fluid  | fluid  | fluid  |
|                      | ounces | ounces | ounces | ounces | ounces |
+----------------------+--------+--------+--------+--------+--------+
| Meat or Meat         | 1      | 1½     | 2      | 2      | 1½     |
| Alternate (quantity  | ounce  | ounces | ounces | ounces | ounces |
| of the edible        |        |        |        |        |        |
| portion as served):  | 1      | 1½     | 2      | 2      | 1½     |
|                      | ounce  | ounces | ounces | ounces | ounces |
| Lean meat, poultry,  |        |        |        |        |        |
| or fish              | 1      | 1½     | 2      | 2      | 1½     |
|                      | ounce  | ounces | ounces | ounces | ounces |
| Alternate protein    |        |        |        |        |        |
| products^1^          | ½      | ¾      | 1      | 1      | ¾      |
|                      |        |        |        |        |        |
| Cheese               | ¼ cup  | 3/8    | ½ cup  | ½ cup  | 3/8    |
|                      |        | cup    |        |        | cup    |
| Large egg            | 2      |        | 4      | 4      |        |
|                      | table  | 3      | table  | table  | 3      |
| Cooked dry beans or  | spoons | table  | spoons | spoons | table  |
| peas                 |        | spoons |        |        | spoons |
|                      | 4      |        | 8      | 8      |        |
| Peanut butter or     | ounces | 6      | ounces | ounces | 6      |
| other nut or seed    | or     | ounces | or     | or     | ounces |
| butters              |        | or     |        |        | or     |
|                      | ½ cup  |        | 1 cup  | 1 cup  |        |
| Yogurt, plain or     |        | ¾ cup  |        |        | ¾ cup  |
| flavored,            | ½      |        | 1      | 1      |        |
| unsweetened or       | ounce  | ¾      | ounce  | ounce  | ¾      |
| sweetened            |        | ounce  |        |        | ounce  |
|                      | =50%   |        | =50%   | =50%   |        |
| The following may be |        | =50%   |        |        | =50%   |
| used to meet no more |        |        |        |        |        |
| than 50% of the      |        |        |        |        |        |
| requirement and must |        |        |        |        |        |
| be used 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 above         |        |        |        |        |        |
| meat/meat alternate  |        |        |        |        |        |
| (1 ounce of          |        |        |        |        |        |
| nuts/seeds equals 1  |        |        |        |        |        |
| ounce of cooked lean |        |        |        |        |        |
| meat, poultry or     |        |        |        |        |        |
| fish).               |        |        |        |        |        |
+----------------------+--------+--------+--------+--------+--------+
| Vegetable or Fruit:  | ½ cup  | ½ cup  | ¾ cup  | 1 cup  | ¾ cup  |
| 2 or more servings   |        |        | plus   |        |        |
| of vegetables,       |        |        | an     |        |        |
| fruits or both       |        |        | extra  |        |        |
|                      |        |        | ½ cup  |        |        |
|                      |        |        | over a |        |        |
|                      |        |        | w      |        |        |
|                      |        |        | eek^2^ |        |        |
+----------------------+--------+--------+--------+--------+--------+
| Gr                   | 5      | 8      | 12     | 15     | 10     |
| ains/Breads(servings | se     | se     | se     | se     | se     |
| per week): Must be   | rvings | rvings | rvings | rvings | rvings |
| enriched or whole    | per    | per    | per    | per    | per    |
| grain. A serving is  | w      | w      | w      | wee    | w      |
| a slice of bread or  | eek^2^ | eek^2^ | eek^2^ | k^2^-- | eek^2^ |
| an equivalent        | --     | --     | --m    | m      | --m    |
| serving of biscuits, |        |        | inimum | inimum | inimum |
| rolls, etc., or ½    | m      | m      | of 1   | of 1   | of 1   |
| cup of cooked rice,  | inimum | inimum | s      | s      | s      |
| macaroni, noodles,   | of ½   | of 1   | erving | erving | erving |
| other pasta products | s      | s      | per    | per    | per    |
| or cereal grains     | erving | erving | day^3^ | day^3^ | day^3^ |
|                      | per    | per    |        |        |        |
|                      | day    |        |        |        |        |
|                      |        | day    |        |        |        |
+----------------------+--------+--------+--------+--------+--------+

^1^ Must meet the requirements in appendix A of 7 CFR 210.

^2^ For the purposes of this table, a week equals five days.

^3^ Up to one grains/breads serving per day may be a dessert.

The Enhanced Food Based Menu Planning Approach is designed to meet the
nutritional standards set forth in program regulations.

**[The Nutrient Standard Menu Planning Approach]{.underline}**

Nutrient Standard Menu Planning (sometimes called "NuMenus") is a
computer based menu planning system that uses approved computer software
to analyze the specific nutrient content of menu items automatically
while menus are being planned. It is designed to assist menu planners in
choosing food items that create nutritious meals and meet the nutrient
standards.

## The Assisted Nutrient Standard Menu Planning Approach

Assisted Nutrient Standard Menu Planning (sometimes called "Assisted
NuMenus") is a variation of Nutrient Standard Menu Planning. It is for
schools that lack the technical resources to conduct nutrient analysis
themselves. Instead, schools have an outside source, such as another
school district, State agency or a consultant, plan and analyze a menu
based on local needs and preferences. The outside source also provides
schools with recipes and product specifications to support the menus.
The menus and analyses are periodically updated to reflect any changes
in the menu or student selection patterns.

Here are the required minimums for nutrients and calories for these
nutrient standard menu planning approaches:

+--------------------------------+---+------+--------+---------+---------+
| MINIMUM NUTRIENT AND CALORIE   |   |      |        |         |         |
| LEVELS FOR SCHOOL LUNCHES      |   |      |        |         |         |
|                                |   |      |        |         |         |
| NUTRIENT STANDARD MENU         |   |      |        |         |         |
| PLANNING APPROACHES (SCHOOL    |   |      |        |         |         |
| WEEK AVERAGES)                 |   |      |        |         |         |
+================================+===+======+========+=========+=========+
|                                | M |      |        |         | O       |
|                                | I |      |        |         | PTIONAL |
|                                | N |      |        |         |         |
|                                | I |      |        |         |         |
|                                | M |      |        |         |         |
|                                | U |      |        |         |         |
|                                | M |      |        |         |         |
|                                | R |      |        |         |         |
|                                | E |      |        |         |         |
|                                | Q |      |        |         |         |
|                                | U |      |        |         |         |
|                                | I |      |        |         |         |
|                                | R |      |        |         |         |
|                                | E |      |        |         |         |
|                                | M |      |        |         |         |
|                                | E |      |        |         |         |
|                                | N |      |        |         |         |
|                                | T |      |        |         |         |
|                                | S |      |        |         |         |
+--------------------------------+---+------+--------+---------+---------+
| NUTRIENTS AND ENERGY           |   | P    | Grades | Grades  | Grades  |
| ALLOWANCES                     |   | resc | K-6    | 7-12    | K-3     |
|                                |   | hool |        |         |         |
+--------------------------------+---+------+--------+---------+---------+
| Energy allowances (calories)   |   | 517  | 664    | 825     | 633     |
+--------------------------------+---+------+--------+---------+---------+
| Total fat (as a percentage of  |   | ^1^  | ^      | ^2^     | ^1,\ 2^ |
| actual total food energy)      |   |      | 1,\ 2^ |         |         |
+--------------------------------+---+------+--------+---------+---------+
| Saturated fat (as a percentage |   | ^1^  | ^      | ^3^     | ^1,\ 3^ |
| of actual total food energy)   |   |      | 1,\ 3^ |         |         |
+--------------------------------+---+------+--------+---------+---------+
| RDA for protein (g)            |   | 7    | 10     | 16      | 9       |
+--------------------------------+---+------+--------+---------+---------+
| RDA for calcium (mg)           |   | 267  | 286    | 400     | 267     |
+--------------------------------+---+------+--------+---------+---------+
| RDA for iron (mg)              |   | 3.3  | 3.5    | 4.5     | 3.3     |
+--------------------------------+---+------+--------+---------+---------+
| RDA for Vitamin A (RE)         |   | 150  | 224    | 300     | 200     |
+--------------------------------+---+------+--------+---------+---------+
| RDA for Vitamin C (mg)         |   | 14   | 15     | 18      | 15      |
+--------------------------------+---+------+--------+---------+---------+

^1^ The Dietary Guidelines recommend that after 2 years of age
"\...children should gradually adopt a diet that, by about 5 years of
age, contains no more than 30 percent of calories from fat."

^2^ Not to exceed 30 percent over a school week

^3^ Less than 10 percent over a school week

## Alternate Menu Planning Approach

This menu planning approach allows states and school districts to
develop their own innovative approaches to menu planning, subject to the
guidelines established in our regulations. These guidelines protect the
nutritional and fiscal integrity of the program.

*September 1, 2000*