Food and Nutrition Service

During School Year (SY) 2020-2021, the U.S. Department of Agriculture (USDA) is working with State Child 

Nutrition agencies to provide safe and flexible meal service through the National School Lunch Program (NSLP) 

and School Breakfast Program (SBP). Due to the coronavirus (COVID-19) public health emergency, USDA has 

issued several nationwide waivers to support access to nutritious meals while minimizing potential exposure 

to the novel coronavirus. A list of questions and answers for the Child Nutrition Programs during SY 2020-2021 is 

available at https://www.fns.usda.gov/disaster/pandemic/covid-19. 

Under nationwide non-congregate feeding, meal times, and parent pick-up waivers, State agencies may 

allow Program operators to provide more than 1 day’s worth of meals to eligible children via a single meal 

pick-up (by the child or the child’s parent or guardian) or delivery.1,2,3 For example, a school may distribute 

2 days of meals on Monday morning, providing children with breakfast and lunch for both Monday and Tuesday. 

These meals:

■ Must be provided only for school days (an instructional day or “day of operation”).

■ May be picked up by students or parents/guardians at any school within the school district.

What should Program operators consider when deciding how many days of meals to provide 

at a time?

■ How long foods may be safely stored before eating.

■ How long foods can be stored before food quality declines.

■ Participants’ access to refrigerator and freezer space for the

amounts of food and milk provided.

■ Food storage space at the meal distribution site and on

meal delivery vehicles (such as buses or food trucks).

■ Whether fewer pick-up days and times

will decrease access to meals for some children.

School Meals Programs: Providing Multiple Meals at a 

Time During the Coronavirus (COVID-19) Pandemic

1 Nationwide Waiver to allow Meal Service Time Flexibility in the Child Nutrition Programs, COVID-19: Child Nutrition – Extension #2, 

https://www.fns.usda.gov/cn/covid-19-meal-times-nationwide-waiver. 2 Nationwide Waiver to allow Non-congregate Feeding in the Child Nutrition Programs – Extension #2, 

https://www.fns.usda.gov/cn/Nationwide-Waiver-extension2-Non-congregate-Feeding-Child-Nutrition-Programs. 3 Nationwide Waiver to allow Parents and Guardians to Pick Up Meals for Children – Extension #2, 

https://www.fns.usda.gov/cn/covid19/nationwide-waiver-extension-2-parents-guardians-pick-meals.

Page 1 FNS-882 October 2020 | USDA is an equal opportunity provider, employer, and lender.
WHAT FOOD ITEMS MAY BE PROVIDED IN BULK?

■ Foods that normally credit towards reimbursable 

meals under the NSLP and SBP.

■ Foods that are recognizable as a meal component 

in a reimbursable meal.

■ Foods that do not require much preparation or 

the addition of other ingredients (aside from 

water) before eating. 

Unitized Meals

Meals are considered unitized when meal 

components are provided and packaged in amounts 

for a single meal. For example, a unitized grab ‘n go 

bagged breakfast for Kindergarten (K) through 6th 

grade might include: 8 fl oz (1 cup) milk, 1 oz eq 

cereal, 1 oz eq cheese stick, and 1 cup fruit.

Providing Foods in “Bulk” Packages

Under State-approved non-congregate feeding and 

meal times waivers, Program operators may provide 

bulk food items that contribute to multiple meals 

for children. Program operators must ensure that 

food items are clearly identifiable as making up a 

reimbursable meal. This can be achieved by providing 

menus and instructions for portioning foods at 

mealtime. For example, the Program operator could 

provide a quart of milk, instead of four 8-fl oz cartons 

of milk, along with a menu showing that 8 fl oz 

(1 cup) of milk is part of each meal. 

During the COVID-19 public health emergency, with 

State-approved non-congregate feeding and meal 

times waivers, Program operators are not required 

to provide “unitized” meals. 

MEAL PATTERN CONSIDERATIONS FOR 

PROGRAM OPERATORS

■ How menus will be planned to: 

• provide a variety of foods within the meal 

components to ensure meals meet the 

nutritional needs of children.

• meet meal pattern requirements for 

vegetable subgroups over the course of 

the week.*

• provide no more than half of fruits or 

vegetables as 100% juice over the course of 

the week.*

■ How “extra” foods will contribute toward 

average weekly calorie, saturated fat, and 

sodium amounts.*

*State agencies may grant waivers for these and other meal 

pattern requirements under specific circumstances. 

For more information, visit https://www.fns.usda.gov/cn/covid19-meal-pattern-flexibility-waiver.

Bulk Foods

Bulk food packages contain an amount of food that 

is more than what is required at a single meal under 

the NSLP and SBP meal patterns. A bulk food item 

may provide food to be eaten at more than one meal. 

For example, a quart of milk provides four 1-cup servings.

CAN FROZEN BULK FOODS BE PROVIDED?

Yes. Frozen foods, which require minimal 

preparation other than heating, may be provided 

as part of meals if they meet meal pattern 

requirements. Providing foods in a frozen state 

may be a safe way to offer perishable foods for 

consumption later in the week (for example, 4 or 5 

days after distribution). 

Page 2
Things To Consider When 

Offering Bulk Food Items Best Practices

Parent/Guardian 

Time and 

Availability

Offering prepared foods that do not require cooking 

and chopping.

Age/Developmental 

Abilities of the 

Children Served

Offering fruits and vegetables that are washed, cut, 

and ready to eat.

Literacy Level of 

Families

Offering foods that require few preparation 

instructions before they are served to children. 

Providing instructions using pictures and in the 

primary language spoken at home. 

Access to Kitchen 

Appliances and 

Cooking Tools

Offering foods that do not require pots, pans,

large refrigerators, knives, and other items to 

prepare them.

Access to Potable 

Water

Offering foods that do not require the addition of 

water, cooking in water, or washing before eating.

Food Safety Risk

Offering foods that are pre-washed or pre-cooked. 

Providing food safety instructions using pictures 

and in the primary language spoken at home.

Food Amounts

The chart on pages 4–6 shows the minimum amount of foods needed to meet meal pattern requirements 

for breakfast and lunch when providing 2, 3, or 4 days’ worth of meals. Note that the amount of foods 

needed to meet meal pattern requirements does not always equate to common can and container sizes 

available on the retail market. In these instances, more food than what is required would need to be 

provided if Program operators wish to use bulk packages. Program operators would need to round up and 

provide the next full-size container. 

Menu Planning Considerations:

■ The cost of providing multiple-serving versus single-serving packages.

■ How extra food provided will contribute to average weekly calories, sodium, and saturated

fat amounts.

■ How at least half of the fruits or vegetables will be provided as whole or cut-up fruits and

vegetables (and not juice) over the course of the week.

Page 3
These are 

common 

container 

sizes.

Breakfast (B) and Lunch (L): Minimum Amounts of Food Needed 

for 2, 3, or 4-Day Distribution 

This chart shows how minimum required amounts compare to container sizes commonly available on the 

retail market. Amounts are based on information from the Food Buying Guide for Child Nutrition Programs 

(https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs).

Grades K-8 Grades 9-12

2-day 3-day 4-day 2-day 3-day 4-day

Milk 8 fl oz per serving 8 fl oz per serving

1 quart of milk = 4 cups (32 fl oz)

1⁄2 gallon of milk = 8 cups (64 fl oz)

Milk (B) 16 fl oz 

(2 cups)

24 fl oz

(3 cups)

32 fl oz 

(4 cups)

16 fl oz

(2 cups)

24 fl oz 

(3 cups)

32 fl oz 

(4 cups)

Milk (L) 16 fl oz 

(2 cups)

24 fl oz 

(3 cups)

32 fl oz 

(4 cups)

16 fl oz 

(2 cups)

24 fl oz 

(3 cups)

32 fl oz 

(4 cups)

Total Milk 1 qt 

(32 fl oz)

1.5 qts 

(48 fl oz)

0.5 gal 

(64 fl oz)

1 qt 

(32 fl oz)

1.5 qts

(48 fl oz)

0.5 gal 

(64 fl oz)

Applesauce (23-oz jar) Serving amount varies Serving amount varies

Applesauce (B) Breakfast: 1 cup Breakfast: 1 cup

0.79 jar 

(2 cups)

1.18 jars 

(3 cups)

1.58 jars

(4 cups)

 0.79 jar

(2 cups)

1.18 jars

(3 cups)

1.58 jars 

(4 cups)

Applesauce (L) Lunch: 1⁄2 cup Lunch: 1 cup

0.40 jar 

(1 cup)

0.59 jar 

(1.5 cups) 

0.79 jar 

(2 cups)

0.79 jar 

(2 cups)

1.18 jars

(3 cups)

1.58 jars 

(4 cups)

Total Jars (23-oz jars) 

of Applesauce

1.19 jars 

(3 cups)

1.77 jars 

(4.5 cups)

2.37 jars

(6 cups)

1.58 jars

(4 cups)

2.36 jars

(6 cups)

3.16 jars 

(8 cups)

Fruit Juice Serving amount varies Serving amount varies

Breakfast: 1⁄2 cup (4 fl oz) Breakfast: 1⁄2 cup (4 fl oz)

Juice, 100% 

full-strength (B) 

8 fl oz 

(1 cup)

12 fl oz 

(1.5 cups)

16 fl oz 

(2 cups)

8 fl oz 

(1 cup)

12 fl oz 

(1.5 cups)

16 fl oz 

(2 cups)

Lunch: 1⁄4 cup (2 fl oz) Lunch: 1⁄2 cup (4 fl oz)

Juice, 100% 

full-strength (L) 

4 fl oz 

(0.5 cup)

6 fl oz 

(0.75 cups)

8 fl oz 

(1 cups)

8 fl oz 

(1 cup)

12 fl oz

(1.5 cups)

16 fl oz 

(2 cups)

Total Juice 12 fl oz

(1.5 cups)

18 fl oz 

(2.25 cups)

24 fl oz 

(3 cups)

16 fl oz 

(2 cups)

24 fl oz 

(3 cups)

32 fl oz 

(4 cups)

Canned Peaches

(16-oz can)   Serving amount varies Serving amount varies

Peaches, Sliced (B) Breakfast: 1 cup Breakfast: 1 cup

1.25 cans 

(2 cups)

1.88 cans

(3 cups)

2.5 cans

(4 cups)

1.25 cans 

(2 cups)

1.88 cans

(3 cups) 

2.5 cans 

(4 cups)

Peaches, Sliced (L) Lunch: 1⁄2 cup Lunch: 1 cup

0.63 can 

(1 cup)

 0.94 cans 

(1.5 cups)

1.25 cans

(2 cups)

1.25 cans 

(2 cups)

1.88 cans

(3 cups)

2.5 cans 

(4 cups)

Total Cans (16-oz cans) 

of Peaches

1.88 cans

(3 cups)

2.82 cans

(4.5 cups)

3.75 cans

(6 cups)

2.5 cans

(4 cups)

3.76 cans

(6 cups)

5.0 cans 

(8 cups)

These are 

common 

container 

sizes.

Reminder

Under SBP and NSLP meal 

pattern requirements, up 

to half of the fruit and/or 

vegetable offerings may be 

in the form of pasteurized, 

100% full-strength juice. 

Reminder

Round up when the 

amount needed is only 

part of a can. For example, 

provide 3 full cans if 

the amount needed is 

2.82 cans.

This is a common 

container size.

Reminder

Round up when the 

amount needed is only 

part of a jar. For example, 

provide 2 jars if the amount 

needed is 1.19 jars. 

Page 4
These are 

container 

sizes.

Grades K-8 Grades 9-12

2-day 3-day 4-day 2-day 3-day 4-day

Canned Pears

(15-oz can) Serving amount varies Serving amount varies

Pears, Halves (B) Breakfast: 1 cup Breakfast: 1 cup

1.14 cans 

(2 cups)

1.71 cans

(3 cups)

2.28 cans

(4 cups)

1.14 cans

(2 cups)

1.71 cans

(3 cups)

2.28 cans

(4 cups)

Pears, Halves (L) Lunch: 1⁄2 cup Lunch: 1 cup

0.57 can 

(1 cup)

0.85 can

(1.5 cups)

1.14 cans

(2 cups)

1.14 cans

(2 cups)

1.71 cans

(3 cups)

2.28 cans

(4 cups)

Total Cans (15-oz cans) 

of Pears

1.71 cans

(3 cups)

2.56 cans

(4.5 cups)

3.42 cans

(6 cups)

2.28 cans

(4 cups)

3.42 cans

(6 cups)

4.56 cans 

(8 cups)

Canned Fruit Cocktail 

(15-oz can) Serving amount varies Serving amount varies

Fruit Cocktail (B) Breakfast: 1 cup Breakfast: 1 cup

1.27 cans

(2 cups)

1.90 cans

(3 cups)

2.54 cans 

(4 cups)

1.27 cans

(2 cups)

1.90 cans

(3 cups)

2.54 cans

(4 cups)

Fruit Cocktail (L) Lunch: 1⁄2 cup Lunch: 1 cup

0.64 can 

(1 cup)

0.95 can

(1.5 cups)

1.27 cans

(2 cups)

1.27 cans

(2 cups)

1.90 cans

(3 cups)

2.54 cans

(4 cups)

Total Cans (15-oz cans) 

of Fruit Cocktail

1.91 cans

(3 cups)

2.85 cans

(4.5 cups)

3.81 cans

(6 cups)

2.54 cans 

(4 cups)

3.80 cans

(6 cups)

5.08 cans

(8 cups)

Baby Carrots

(16-oz bag) Lunch: 3⁄4 cup Lunch: 1 cup 

Baby Carrots (L) 0.47 bag 

(1.5 cups)

0.70 bag 

(2.25 cups)

0.93 bag 

(3 cups)

0.62 bag

(2 cups)

0.93 bag 

(3 cups)

1.24 bags 

(4 cups)

Total Bags (16-oz 

bags) of Baby Carrots

0.47 bag 

(1.5 cups)

0.70 bag 

(2.25 cups)

0.93 bag 

(3 cups)

0.62 bag

(2 cups)

0.93 bag 

(3 cups)

1.24 bags 

(4 cups)

Broccoli, Frozen, Florets 

(16-oz bag) Lunch: 3⁄4 cup Lunch: 1 cup 

Broccoli (L) 0.43 bag

(1.5 cups)

0.64 bag 

(2.25 cups)

0.86 bag

(3 cups)

0.57 bag

(2 cups)

0.86 bag

(3 cups)

1.14 bags

(4 cups)

Total Bags (16-oz 

bags) of Broccoli

0.43 bag 

(1.5 cups)

0.64 bag

(2.25 cups) 

0.86 bag 

(3 cups)

0.57 bag 

(2 cups)

0.86 bag

(3 cups)

1.14 bags

(4 cups)

Green Beans, Frozen, 

Cut (16-oz bag) Lunch: 3⁄4 cup Lunch: 1 cup 

Green Beans (L) 0.51 bag

(1.5 cups)

0.78 bag 

(2.25 cups)

1 bag

(3 cups)

0.69 bag

(2 cups)

1 bag 

(3 cups)

1.38 bags

(4 cups)

Total Bags (16-oz 

bags) of Green Beans

0.51 bag

(1.5 cups)

0.78 bag

(2.25 cups)

1 bag

(3 cups)

0.69 bag

(2 cups)

1 bag

(3 cups)

1.38 bags

(4 cups)

These are 

common 

container 

sizes.

Page 5
Grades K-8 Grades 9-12

2-day 3-day 4-day 2-day 3-day 4-day

Bread, Whole Grain-Rich 

(20-oz loaf) Serving amount varies Serving amount varies

Breakfast: 1 oz eq Breakfast: 1 oz eq

Bread, Whole Grain-Rich 

(B) 

2 slices 

(2 oz eq)

3 slices 

(3 oz eq)

4 slices

(4 oz eq)

2 slices 

(2 oz eq)

3 slices

(3 oz eq)

4 slices 

(4 oz eq)

Lunch: 1 oz eq Lunch: 2 oz eq

Bread, Whole Grain-Rich 

(L)

2 slices 

(2 oz eq)

3 slices

(3 oz eq)

4 slices

(4 oz eq)

4 slices

(4 oz eq)

6 slices

(6 oz eq)

8 slices 

(8 oz eq)

Total Loaves (20-oz 

loaf) of Bread

0.2 loaf 

(4 slices)

0.3 loaf 

(6 slices)

0.4 loaf 

(8 slices)

0.3 loaf

(6 slices)

0.45 loaf 

(9 slices)

0.6 loaf 

(12 slices)

Canned Black Beans 

(15.5-oz can) Lunch: 1 oz eq (1⁄4 cup) Lunch: 2 oz eq (1⁄2 cup)

Black Beans (L) 0.34 can

(0.5 cup)

0.51 can

(0.75 cup)

0.68 can

(1 cup)

0.68 can

(1 cup)

1 can

(1.5 cups)

1.35 cans

(2 cups)

Total Cans of (15.5-oz 

cans) Black Beans

0.34 can

(0.5 cup)

0.51 can

(0.75 cup)

0.68 can

(1 cup)

0.68 can

(1 cup)

1 can

(1.5 cups)

1.35 cans

(2 cups)

Canned Refried Beans

(16-oz can) Lunch: 1 oz eq (1⁄4 cup) Lunch: 2 oz eq (1⁄2 cup)

Refried Beans (L) 0.28 can

(0.5 cup)

0.42 can

(0.75 cup)

0.57 can

(1 cup)

0.57 can 

(1 cup)

0.85 can 

(1.5 cups)

1.13 cans 

(2 cups)

Total Cans (16-oz cans) 

of Refried Beans

0.28 can

(0.5 cup)

0.42 can

(0.75 cup)

0.57 can

(1 cup)

0.57 can 

(1 cup)

0.85 can 

(1.5 cups)

1.13 cans 

(2 cups)

Canned Tuna, Chunk 

Style (6-oz can) Lunch: 1 oz eq Lunch: 2 oz eq

Tuna (L) 0.38 can

(2 oz)

0.57 can

(3 oz)

0.76 can

(4 oz)

0.76 can

(4 oz)

1.14 cans 

(6 oz)

1.52 cans 

(8 oz)

Total Cans (6-oz cans) 

of Tuna

0.38 can

(2 oz)

0.57 can

(3 oz)

0.76 can

(4 oz)

0.76 can

(4 oz)

1.14 cans 

(6 oz)

1.52 cans 

(8 oz)

Yogurt, Commercially 

Prepared (32-oz 

container) Lunch: 1 oz eq (1⁄2 cup) Lunch: 2 oz eq (1 cup)

 Yogurt (L) 8 oz 

(2 oz eq)

12 oz 

(3 oz eq)

16 oz 

(4 oz eq)

16 oz 

(4 oz eq)

24 oz

(6 oz eq)

32 oz

(8 oz eq)

 Total Containers

(32-oz containers) of 

Yogurt

0.25 

container

(8 oz)

0.38 

container 

(12 oz)

0.50 

container 

(16 oz)

0.50 

container 

(16 oz)

0.75 

container

(24 oz)

1 

container

(32 oz) 

 oz = ounce; oz eq = ounce equivalent; fl oz = fluid ounce; qt = quart; gal = gallon 

This is a 

common 

container 

size.

This is a 

common 

container 

size.

Page 6
Food Quality

Distributing 2, 3, or 4 days of meals may present food quality challenges. 

Below are some tips to consider:

Production Records 

When providing multiple meals at a time, Program operators must continue to maintain production and 

menu records that show the served meal components and quantities for each grade group. A production 

record for a week’s worth of meals must show all meals for the week, amounts provided, and meal 

component crediting information. Production records must indicate the total number of meals produced 

and served. As a best practice, one weekly production record should be completed for each meal type 

(e.g., breakfast, lunch) and grade group served (e.g., K-8, 9-12). Program operators must keep supporting 

menu documentation, such as labels, recipes, and manufacturer specifications in accordance with 

Program regulations. 

Meal Accommodations

Program operators must continue to provide reasonable modifications to Program meals or the meal service 

to accommodate children with disabilities.

For sandwiches and wraps, package bread separately 

from sandwich fillings and provide instructions on how 

parents, guardians, and older children can assemble 

the sandwiches at mealtime.

For peanut butter and jelly sandwiches, distributing frozen 

sandwiches may help prevent items from being smashed 

or damaged during transport. Provide instructions with 

the meal indicating that sandwiches should be thawed in 

the refrigerator before eating.

For pre-made salads, package dressings separately 

from salad greens and provide instructions on how to 

dress the salad at home. 

Avoid stacking meals to prevent damage. Large rolling 

carts can help transport meals in single layers around 

the distribution site. 

Page 7
Food Safety 

When providing meals, Program operators are encouraged to help parents and guardians identify which 

foods require refrigeration, cooking, or heating for food safety. Examples of strategies include:

■ Labeling foods that require refrigeration or freezing.

■ Providing a list of foods that require refrigeration and reheating.

■ Sorting foods into two different bags prior to distribution – one for refrigerated foods and another 

for shelf-stable foods.

In addition, Program operators are encouraged to remind parents and guardians to:

■ Wash hands with soap and warm water for at least 20 seconds before preparing or handling food.

■ Wash dishes, utensils, tables, and counter tops with hot, soapy water before and after eating food.

■ Refrigerate or freeze meals and milk immediately after pick up or delivery. Set home refrigerator 

temperatures to 40 °F or below.

■ Eat perishable food (e.g., prepared chicken, cooked pasta, etc.) earlier in the week. Eat shelf-stable or 

frozen meals (e.g., nut butter, canned foods, frozen foods) later in the week.

■ Reheat prepared foods, like cooked chicken and cooked hamburger patties, to an internal 

temperature of at least 165 °F. Heat frozen foods according to package instructions.

■ Discard leftovers and open containers/packages of refrigerated food within 3-4 days.

■ Open containers of milk are typically safe for up to 2 weeks after the sell-by date. Look for signs of 

spoilage (for example, a bad smell) before drinking milk.

For more information on food safety,

visit https://www.foodsafety.gov.

Communicating What Makes a Meal

When providing foods in "bulk" packages, 

Program operators are strongly encouraged to 

provide parents, guardians, and participants with 

a list of the items they are receiving, and menus 

showing which foods, and how much of each food, 

should be served at each meal.* When possible, 

Program operators should provide this information 

in multiple languages and use visual aids, such as 

pictures. See examples on pages 9–12.

Monday Tuesday Wednesday Thursday Friday

Eat perishable food (e.g., prepared chicken, 

cooked pasta, etc.) earlier in the week.

Eat shelf-stable or frozen meals (e.g., nut butter, 

canned foods, frozen foods) later in the week.

*When unitized (pre-plated or pre-portioned) meals are distributed to children for consumption at home during the COVID-19 public health 

emergency, schools are not required to display signage specifying the components of the reimbursable meal at the pick up or delivery site 

(as specified for meals served in the cafeteria under CFR 210.10(a)(2) and 220.8(a)(2)). Instead, the school may inform parents and students that 

meals distributed contain milk, meats/meat alternates, vegetables, fruits, and grains using another method (email, brochure, etc.). 

Page 8
Program operator note: 

The canned fruit provides a 

small amount of extra fruit 

(less than 1⁄8 cup).

These cans provide fruit for more 

than one meal for your child. See 

the menu for amounts to serve for 

each meal. Remember to refrigerate 

canned fruit in a food storage 

container after opening the can.

Cold Bag:

■ 1 Quart Low-Fat (1%) or Fat-Free Milk

(32 fl oz/4 cups)

■ 1 Container Low-Fat Vanilla Yogurt (6 oz)

■ 1 Mozzarella Cheese Stick (1 oz)

■ 1 Bag Baby Carrots (1 lb/16 oz)

■ 1 Grilled Chicken Fillet

■ 1 Turkey and Cheese Wrap

■ 1 Single-Serve Container Veggie Dip (1 oz)

■ 1 Single-Serve Container Ranch Dip (1 oz)

Sample Communication To Accompany Meals for a Child in Grades K-8

(2 Days of Breakfasts and Lunches)

This bag of baby carrots provides 

carrots for more than one meal 

for your child. See the menu for 

amounts to serve for each meal. 

It also provides an extra 1 5/8 cups 

of carrots. Your child can have 

these extra carrots at lunch over 

the 2 days, or as part of a snack or 

another meal.

This quart of milk provides 4 

servings of milk for your child. Each 

serving is 1 cup or 8 fluid ounces.

What’s

Inside?

These bags include meals for your child. 

They include foods for 2 breakfast and 2 lunch meals.

Pantry Bag:

■ 1 Can Sliced Peaches (16 oz) after opening

■ 1 Can Mixed Fruit (15 oz) after opening

■ 1 Bowl Toasted O’s Cereal (1 oz/28 grams)

■ 1 Blueberry Muffin (2 oz/55 grams)

■ 1 Whole-Wheat Bun (2 oz)

■ 4 Packages of Utensils

Program operator note: 

The meals over the 2 

days, including any extra 

carrots and canned fruit, 

fall within average weekly 

dietary specifications 

for calories, sodium, and 

saturated fat.

Program operator note: 

Only 4 oz of yogurt is 

needed for the meals 

provided in this example. 

However, a 6-oz container 

may be more commonly 

available and helps meet 

calorie needs.

Program operator note: 

The canned fruit provides a 

small amount of extra fruit 

(less than 1⁄8 cup).

=

=

3⁄4 cup 3⁄4 cup Extra

Snack 1 Bag

Store in the refrigerator 

at 40 °F or below

Reheat to 165 °F

These cans provide fruit for more 

than one meal for your child. See 

the menu for amounts to serve for 

each meal. Remember to refrigerate 

canned fruit in a food storage 

container after opening the can.

1 cup 1 cup 1 cup 1 cup

+ + +

Program operator note: See menus on the back of this page.

Page 9
Sample Communication To Accompany Meals for a Child in Grades K-8

(2 Days of Breakfasts and Lunches) - Continued

On the 

Menu

Menus for Children

in Grades K Through 8

Breakfast 

Meal Component Day 1 Day 2 

Milk1 1 Cup Milk 1 Cup Milk

Fruits 1 Cup Canned Peaches 1 Cup Canned Mixed Fruit

Grains 1 Bowl Toasted O’s Cereal2 1 Blueberry Muffin2

Meats/Meat 

Alternates 1 Container Vanilla Yogurt 1 Cheese Stick 

Lunch

Meal Component Day 1 Day 2 

Milk1 1 Cup Milk 1 Cup Milk

Fruits 1⁄2 Cup Canned Peaches 1⁄2 Cup Canned Mixed Fruit 

Vegetables 3⁄4 Cup Baby Carrots 

with Veggie Dip

3⁄4 Cup Baby Carrots 

with Ranch Dip 

Grains 1 Grilled Chicken on Bun2

Reheat chicken to 165 °F 

before placing on a bun.

1 Turkey and Cheese Wrap2

Meats/Meat 

Alternates

1

Fat-free and low-fat varieties available.

2

Whole grain-rich

Day 1: Breakfast

Day 1: Lunch

Day 2: Breakfast

Day 2: Lunch

Page 10

USDA is an equal opportunity 

provider, employer, and lender.
Cold Bag:

■ 1 Quart Low-Fat (1%) or Fat-Free Milk 

(32 fl oz/4 cups)

■ 1 Container Low-Fat Vanilla Yogurt (6 oz)

■ 1 Mozzarella Cheese Stick (1 oz) 

■ 2 Packages Apple Slices (2 oz each)

■ 1 Bag Baby Carrots (1 lb/16 oz)

■ 1 Grilled Chicken Fillet

■ 1 Turkey and Cheese Wrap

■ 1 Single-Serve Container Veggie Dip (1 oz)

■ 1 Single-Serve Container Ranch Dip (1 oz) 

Sample Communication To Accompany Meals for a Teenager in Grades 9-12

(2 Days of Breakfasts and Lunches)

What’s

Inside?

These bags include meals for a teenager in grades 9 to 12. 

They include foods for 2 breakfast and 2 lunch meals.

Program operator note: 

The meals over the 2 days, 

including any extra carrots 

and peanut butter, fall 

within average weekly 

dietary specifications 

for calories, sodium, and 

saturated fat.

This quart of milk provides 4 

servings of milk for your teenager. 

Each serving is 1 cup or 8 fluid 

ounces.

Program operator note: 

Only 4 oz of yogurt is 

needed for the meals. 

However, a 6-oz container 

may be more commonly 

available and helps meet 

calorie needs.

Program operator note: 

Peanut butter is offered 

as an extra item at lunch 

on Day 2. This single-serve 

container of peanut butter 

provides an additional 0.5 

oz eq of meat alternate.

Pantry Bag:

■ 2 Cans Sliced Peaches (16 oz each) after opening

■ 1 Bowl Toasted O’s Cereal (1 oz/28 grams)

■ 1 Blueberry Muffin (2 oz/55 grams) 

■ 1 Whole-Wheat Bun (2 oz)

■ 1 Packet Mayonnaise (0.5 oz)

■ 1 Single-Serve Container Peanut Butter or 

Sunflower Seed Butter (0.75 oz)

■ 4 Packages of Utensils

This can provides fruit for more 

than one meal for your teenager. 

See the menu for amounts for each 

meal. This amount of fruit also 

provides an extra 1⁄8 cup of canned 

fruit. Your teenager can have this 

extra fruit at breakfast or lunch 1 

day, or as part of a snack or another 

meal. Remember to refrigerate 

canned fruit in a food storage 

container after opening the can.

This bag of baby carrots provides 

carrots for more than one meal 

for your teenager. See the menu 

for amounts for each meal. It 

also provides an extra 11⁄4 cup of 

carrots. Your teenager can have 

these extra carrots at lunch over 

the 2 days, or as part of a snack or 

another meal.

=

=

3⁄4 cup 3⁄4 cup Extra

Snack

1 Bag

Store in the refrigerator 

at 40 °F or below

Reheat to 165 °F

See menus on the back of this page.

1 cup 1 cup 1 cup 1 cup

+ + +

Page 11
Sample Communication To Accompany Meals for a Teenager in Grades 9-12

(2 Days of Breakfasts and Lunches) - Continued

On the 

Menu

Menus for Children

in Grades 9 Through 12

Breakfast 

Meal Component Day 1 Day 2 

Milk1 1 Cup Milk 1 Cup Milk

Fruits 1 Cup Canned Peaches 1 Cup Canned Mixed Fruit

Grains 1 Bowl Toasted O’s 

Cereal2 1 Blueberry Muffin2

Meats/Meat 

Alternates

1 Container Vanilla 

Yogurt 1 Cheese Stick 

Lunch

Meal Component Day 1 Day 2 

Milk1 1 Cup Milk 1 Cup Milk

Fruits 1 Cup Canned Peaches 2 Packages Apple Slices 

with Peanut Butter

Vegetables 1 Cup Baby Carrots with 

Veggie Dip

1 Cup Baby Carrots with 

Ranch Dip 

Grains 1 Grilled Chicken on Bun2

 with Mayonnaise

Reheat chicken to 165 °F 

before placing on a bun.

1 Turkey and Cheese Wrap2

Meats/Meat 

Alternates

1

Fat-free and low-fat varieties available.

2

Whole grain-rich

Day 1: Breakfast

Day 1: Lunch

Day 2: Breakfast

Day 2: Lunch

Page 12

USDA is an equal opportunity 

provider, employer, and lender.