Food and Nutrition Service

The U.S. Department of Agriculture (USDA) is working with State Child Nutrition agencies to provide 

safe and flexible meal service to children during the coronavirus (COVID-19) pandemic. Under 

nationwide non-congregate feeding and meal times waivers, State agencies may allow Child and Adult 

Care Food Program (CACFP) operators to provide more than 1 day’s worth of meals to eligible children 

via a single meal pick-up (by the child or their parent or guardian) or delivery.1,2 For example, a child 

care site may distribute 4 days of meals on Monday morning, providing children with breakfast and 

lunch for Monday through Thursday.

What Meals and Snacks Can CACFP Operators Claim for Reimbursement? 

■ Child Care: Up to 2 meals and 1 snack, or 2 snacks and 1 meal, per child per day.

■ At-Risk Afterschool: Up to 1 meal and 1 snack, per child per day.

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 suffers.

■ Participants’ access to refrigeration and 

freezer space for the amounts 

of food and milk provided.

■ Food storage space at the child care 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.

Child and Adult Care Food Program: Providing Multiple 

Meals at a Time for Children During the Coronavirus 

(COVID-19) Pandemic

1

Nationwide Waiver To Allow Meal Service Time Flexibility in the Child Nutrition Programs, COVID-19: Child Nutrition Response #1, 

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, COVID-19: Child Nutrition Response #2, 

https://www.fns.usda.gov/cn/covid-19/non-congregate-feeding-nationwide-waiver.

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

Page 1 FNS-870 June 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 CACFP, including iron-fortified 

formula and foods for infants.

■ 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.

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 can provide menus 

and instructions with the foods to communicate 

to children and their parents or guardians how to 

portion and serve foods at mealtime. For example, 

the Program operator could provide a quart of milk, 

along with a menu showing that 4 fl oz (1⁄2 cup) 

of milk is part of breakfast and lunch meals (for 

children 1-2 years of age) during a 4-day period.

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. Therefore, in the example 

above, Program operators would not need to 

provide the milk in 1⁄2-cup containers.

What Meal Pattern Considerations Should Program 

Operators Keep in Mind When Planning Menus?

■ Provide a variety of foods within the meal components to 

ensure meals meet the nutritional needs of children.

■ Provide no more than one serving of fruits or vegetables as 

100% juice each day.*

■ Ensure nuts and seeds contribute no more than half of the 

meats/meat alternates component at meals.*

■ Ensure two forms of the same fruit or vegetable are not 

served in the same meal (for example: an orange and 

orange juice, or two oranges).*

■ Consider how “extra” foods will contribute toward 

children’s nutrition needs.

*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/covid-19-meal-pattern-flexibility-waiver.

Bulk Foods

Food packaging containing an amount of food that is 

more than what is required at a single meal under the 

CACFP meal patterns. A bulk food item may provide 

food to be eaten at more than one meal or snack. 

Unitized Meals

Meals are considered unitized when meal components 

are provided and packaged in amounts for a single 

meal. For example, a unitized breakfast for a 3- to 

5-year-old child might include: 6 fl oz (3⁄4 cup) low-fat 

milk, 1⁄2 oz eq pancake, and 1⁄2 cup sliced strawberries.

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 present a safe way to offer perishable foods 

for consumption later in the week (for example, 

4 or 5 days after distribution). 

Page 2
Food Amounts

The chart on pages 4-7 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 and snacks. Note that the amounts of 

foods needed to meet meal pattern requirements do not always equate to 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.

Things To Consider When 

Offering Bulk Food Items Best Practices

Parent/Guardian Time and 

Availability

Offering foods that are pre-prepared and do not 

require cooking and chopping.

Age/Developmental 

Abilities of the Children 

Served

Offering foods that are washed, cut, and ready to eat. 

Offering developmentally appropriate foods to children 

under 4 years old that minimize the risk of choking.

Literacy Level of Families

Offering foods that require minimal preparation 

before they are served to children. Providing menus 

and 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 or 

store 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. Providing 

iron-fortified infant formula in its original container.

Food Quality

Distributing 2, 3, or 4 days of meals may present food quality challenges. Below are some tips to consider:

■ 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 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 child care site.

Page 3
Breakfast (B), Lunch (L), Snack (S): 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).

1-2 years old 3-5 years old

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

Milk 4 fl oz Serving amount varies

Milk (B) Breakfast: 4 fl oz Breakfast: 6 fl oz

8 fl oz 

(1 cup)

12 fl oz 

(1.5 cups)

16 fl oz 

(2 cups)

12 fl oz 

(1.5 cups)

18 fl oz 

(2.25 cups)

24 fl oz 

(3 cups)

Milk (L) Lunch: 4 fl oz Lunch: 6 fl oz

8 fl oz 

(1 cup)

12 fl oz 

(1.5 cups)

16 fl oz 

(2 cups)

12 fl oz 

(1.5 cups)

18 fl oz 

(2.25 cups)

24 fl oz 

(3 cups)

Milk (S) Snack: 4 fl oz Snack: 4 fl oz

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)

Total Milk 0.75 qt

(24 fl oz)

1 qt plus 

0.5 cup

(36 fl oz)

1.5 qts 

(48 fl oz)

1 qt

(32 fl oz)

0.75 halfgallon 

(48 fl oz)

1 halfgallon 

(64 fl oz)

Total Milk When Milk 

is Not Served 

at Snacks

0.5 qt 

(16 fl oz)

0.75 qt

(24 fl oz )

1 qt 

(32 fl oz)

0.75 qt 

(24 fl oz)

1 qt plus 

0.5 cup 

(36 fl oz)

0.75 halfgallon 

(48 fl oz)

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

Applesauce, smooth 

or chunky (B) Breakfast: 1⁄4 cup per serving Breakfast: 1⁄2 cup per serving

0.20 jar

(0.5 cup)

0.30 jar

(0.75 cup)

0.40 jar 

(1 cup)

0.40 jar 

(1 cup)

0.59 jar 

(1.5 cups)

0.79 jar 

(2 cups)

Applesauce (L) Lunch: 1/8 cup per serving Lunch: 1⁄4 cup per serving

0.10 jar 

(0.25 cup)

0.15 jar

(0.38 cup) 

0.20 jar

(0.5 cup)

0.20 jar

(0.5 cup)

0.30 jar

(0.75 cup)

0.40 jar 

(1.0 cup)

Applesauce (S) Snack: 1⁄2 cup Snack: 1⁄2 cup

0.40 jar 

(1.0 cup)

0.59 jar 

(1.5 cups)

0.79 jar 

(2.0 cups)

0.40 jar 

(1.0 cup)

0.59 jar 

(1.5 cups)

0.79 jar 

(2.0 cups)

Total Jars (23-oz jars) 

of Applesauce

0.70 jar 

(1.75 cups)

1.04 jars 

(2.63 cups)

1.39 jars

(3.5 cups)

1 jar 

(2.5 cups)

1.49 jars 

(3.75 cups)

2 jars 

(5 cups)

Fruit Juice 1⁄2 cup (4 fl oz) 1⁄2 cup (4 fl oz) 

Juice, 100% 

full-strength (S)

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)

Total Juice 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)

Reminder

Under CACFP meal pattern 

requirements, pasteurized 

full-strength juice may 

only be used to meet 

the vegetable or fruit 

requirement at 1 

meal/snack per day.

These are 

common 

container 

sizes.

Reminder

Round up when the 

amount needed is only part 

of a container. For example, 

provide a half gallon of 

milk, when the minimum 

required amount is 0.75 (3⁄4) 

of a half-gallon.

1 quart 

of milk

=

4 cups

(32 fl oz)

1⁄2 gallon 

of milk

8 cups

(64 fl oz)

=

These are 

common 

container 

sizes.

Page 4

1-2 years old 3-5 years old

Milk (B)

Milk (L)

Milk (S)

4 Serving amount varies

Breakfast: 4 fl oz Breakfast: 6 fl oz

Lunch: 4 fl oz Lunch: 6 fl oz

Snack: 4 fl oz Snack: 4 fl oz

Breakfast: 4 fl oz Breakfast: 6 fl oz

Lunch: 4 fl oz Lunch: 6 fl oz

Snack: 4 fl oz Snack: 4 fl oz

Breakfast: 1⁄4 cup per serving Breakfast: 1⁄2 cup per serving

Lunch: 1/8 cup per serving Lunch: 1⁄4 cup per serving

Snack: 1⁄2 cup Snack: 1⁄2 cup

Breakfast: 1⁄4 cup per serving Breakfast: 1⁄2 cup per serving

Lunch: 1/8 cup per serving Lunch: 1⁄4 cup per serving

Snack: 1⁄2 cup Snack: 1⁄2 cup
1-2 years old 3-5 years old

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

Canned Peaches

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

Peaches, Sliced (B) Breakfast: 1⁄4 cup Breakfast: 1⁄2 cup

0.31 can 

(0.5 cup)

0.47 can 

(0.75 cup)

0.63 can 

(1 cup)

0.63 can 

(1 cup)

0.94 can 

(1.5 cups)

1.25 cans 

(2 cups)

Peaches, Sliced (L) Lunch: 1/8 cup Lunch: 1⁄4 cup

0.16 can 

(0.25 cup)

0.23 can 

(0.38 cup) 

0.31 can 

(0.5 cup)

0.31 can 

(0.5 cup)

0.47 can 

(0.75 cup)

0.63 can 

(1 cup)

Peaches, Sliced (S) Snack: 1⁄2 cup Snack: 1⁄2 cup

0.63 can 

(1 cup)

0.94 can 

(1.5 cups)

1.25 cans 

(2 cups)

0.63 can 

(1 cup)

0.94 can 

(1.5 cups)

1.25 cans 

(2 cups)

Total Cans (16-oz 

cans) of Peaches

1.1 cans 

(1.75 cups)

1.64 cans 

(2.63 cups)

2.19 cans 

(3.5 cups)

1.57 cans 

(2.5 cups)

2.35 cans 

(3.75 cups)

3.13 cans 

(5 cups)

Canned Pears

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

Pears, Halves (B) Breakfast: 1⁄4 cup Breakfast: 1⁄2 cup 

0.29 can 

(0.5 cup)

0.43 can 

(0.75 cup)

0.57 can 

(1 cup)

0.57 can 

(1 cup)

 0.85 can 

(1.5 cups)

1.14 cans 

(2 cups)

Pears, Halves (L) Lunch: 1/8 cup Lunch: 1⁄4 cup 

0.14 can 

(0.25 cup)

 0.21 can 

(0.38 cup)

0.29 can 

(0.5 cup)

0.29 can 

(0.5 cup)

 0.43 can 

(0.75 cup)

0.57 can 

(1 cup)

Pears, Halves (S) Snack: 1⁄2 cup Snack: 1⁄2 cup

0.57 can 

(1 cup)

0.85 can 

(1.5 cups)

1.14 cans 

(2 cups)

0.57 can 

(1 cup)

0.85 can 

(1.5 cups)

1.14 cans 

(2 cups)

Total Cans (15-oz 

cans) of Pears

1 can 

(1.75 cups)

1.49 cans 

(2.63 cups)

2 cans 

(3.5 cups)

1.43 cans 

(2.5 cups)

2.13 cans 

(3.75 cups)

2.85 cans 

(5 cups)

Frozen Strawberries 

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

Strawberries, Sliced, 

Sweetened (B) Breakfast: 1⁄4 cup per serving Breakfast: 1⁄2 cup per serving

0.28 bag 

(0.5 cup)

0.42 bag 

(0.75 cup)

0.56 bag 

(1 cup)

0.56 bag 

(1 cup)

0.85 bag 

(1.5 cups)

1.13 bags 

(2 cups)

Strawberries, Sliced, 

Sweetened (L) Lunch: 1/8 cup Lunch: 1⁄4 cup 

0.14 bag 

(0.25 cup)

0.21 bag 

(0.38 cup)

0.28 bag 

(0.5 cup)

0.28 bag 

(0.5 cup)

0.42 bag 

(0.75 cup)

0.56 bag 

(1 cup)

Strawberries, Sliced, 

Sweetened (S) Snack: 1⁄2 cup Snack: 1⁄2 cup

0.56 bag 

(1 cup)

0.85 bag 

(1.5 cups)

1.13 bags 

(2 cups)

0.56 bag 

(1 cup)

0.85 bag 

(1.5 cups)

1.13 bags 

(2.0 cups)

Total Packages 

(16 oz bags) of 

Strawberries

1 bag 

(1.75 cups)

1.48 bags 

(2.63 cups)

2 bags 

(3.5 cups)

1.40 bags 

(2.5 cups)

2.12 bags 

(3.75 cups)

2.82 bags 

(5.0 cups)

These are 

common 

container 

sizes.

These are 

common 

container 

sizes.

Reminder

Providing a variety of 

foods can help children get 

important nutrients. Look 

for ways to balance the use 

of bulk foods with this best 

practice of providing variety 

during the week.

Reminder

Round up when the 

amount needed is only 

part of a can. For example, 

provide 4 cans when the 

minimum required amount 

is 3.13 cans.

Page 5

Breakfast: 1⁄4 cup Breakfast: 1⁄2 cup

Lunch: 1/8 cup Lunch: 1⁄4 cup

Snack: 1⁄2 cup Snack: 1⁄2 cup

Breakfast: 1⁄4 cup Breakfast: 1⁄2 cup 

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup

Breakfast: 1⁄4 cup per serving Breakfast: 1⁄2 cup per serving

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup

Breakfast: 1⁄4 cup Breakfast: 1⁄2 cup

Lunch: 1/8 cup Lunch: 1⁄4 cup

Snack: 1⁄2 cup Snack: 1⁄2 cup

Breakfast: 1⁄4 cup Breakfast: 1⁄2 cup 

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup

Breakfast: 1⁄4 cup per serving Breakfast: 1⁄2 cup per serving

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup
1-2 years old 3-5 years old

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

Canned Green Beans 

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

Green Beans, Cut, 

Drained, Heated (L)

Lunch: 1/8 cup Lunch: 1⁄4 cup

0.20 can 

(0.25 cup)

0.30 can 

(0.38 cup)

0.40 can 

(0.5 cup)

0.40 can 

(0.5 cup)

0.60 can 

(0.75 cup)

0.80 can 

(1 cup)

Green Beans, Cut, 

Drained, Heated (S)

Snack: 1⁄2 cup Snack: 1⁄2 cup

0.80 can 

(1 cup)

1.20 cans 

(1.5 cups)

1.60 cans 

(2 cups)

0.80 can 

(1 cup)

1.20 cans 

(1.5 cups)

1.60 cans 

(2 cups)

Total Cans (15-oz 

cans) of Green Beans

1 can 

(1.25 cups)

1.5 cans 

(1.88 cups) 

2 cans 

(2.5 cups)

1.2 cans 

(1.5 cups)

1.8 cans 

(2.25 cups)

2.4 cans 

(3 cups)

Frozen Broccoli 

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

Broccoli, Florets (L) Lunch: 1/8 cup Lunch: 1⁄4 cup 

0.07 bag

(0.25 cup)

0.11 bag 

(0.38 cup)

0.14 bag 

(0.5 cup)

0.14 bag

(0.5 cup)

0.21 bag 

(0.75 cup)

0.29 bag 

(1 cup)

Broccoli, Florets (S) Snack: 1⁄2 cup Snack: 1⁄2 cup

0.29 bag 

(1 cup)

0.43 bag 

(1.5 cups)

0.57 bag 

(2 cups)

0.29 bag 

(1 cup)

0.43 bag 

(1.5 cups)

0.57 bag 

(2 cups)

Total Bags (16-oz 

bags) of Broccoli

0.36 bag 

(1.25 cups)

0.54 bag 

(1.88 cups) 

0.71 bag 

(2.5 cups)

0.43 bag 

(1.5 cups)

0.64 bag

(2.25 cups)

0.86 bag

(3 cups)

Frozen Green Beans 

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

Green Beans (L) Lunch: 1/8 cup Lunch: 1⁄4 cup 

0.09 bag

(0.25 cup)

0.13 bag

(0.38 cup)

0.17 bag

(0.5 cup)

0.17 bag

(0.5 cup)

0.26 bag

(0.75 cup)

0.34 bag 

(1.0 cup)

Green Beans (S) Snack: 1⁄2 cup Snack: 1⁄2 cup

0.34 bag

(1 cup)

0.52 bag

(1.5 cups)

0.69 bag 

(2 cups)

0.34 bag

(1 cup)

0.52 bag

(1.5 cups)

0.69 bag 

(2 cups)

Total Bags (16-oz 

bags) of Green Beans

0.43 bag

(1.25 cups)

0.65 bag 

(1.88 cups)

0.86 bag 

(2.5 cups)

0.51 bag 

(1.5 cups)

0.78 bag 

(2.25 cups)

1 bag 

(3 cups)

Bread, Whole GrainRich (20-oz loaf) 1⁄2 oz eq (1⁄2 slice) 1⁄2 oz eq (1⁄2 slice)

Bread, Whole Grain-rich 

(B) 

1 slice

(1 oz eq)

1.5 slices

(1.5 oz eq)

2 slices

(2 oz eq)

1 slice

(1 oz eq)

1.5 slices

(1.5 oz eq)

2 slices

(2 oz eq)

Bread, Whole Grain-rich 

(L)

1 slice

(1 oz eq)

1.5 slices

(1.5 oz eq)

2 slices

(2 oz eq)

1 slice

(1 oz eq)

1.5 slices

(1.5 oz eq)

2 slices

(2 oz eq)

Bread, Whole Grain-rich 

(S)

1 slice

(1 oz eq)

1.5 slices

(1.5 oz eq)

2 slices

(2 oz eq)

1 slice

(1 oz eq)

1.5 slices

(1.5 oz eq)

2 slices

(2 oz eq)

Total Loaves (20-oz 

loaf) of Bread

0.15 loaf

(3 slices)

0.23 loaf 

(4.5 slices)

0.3 loaf 

(6 slices)

0.15 loaf

(3 slices)

0.23 loaf 

(4.5 slices)

0.3 loaf 

(6 slices)

These are 

common 

container 

sizes.

This is a 

common 

container 

size.

Page 6

Lunch: 1/8 cup Lunch: 1⁄4 cup

Snack: 1⁄2 cup Snack: 1⁄2 cup

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup

Lunch: 1/8 cup Lunch: 1⁄4 cup

Snack: 1⁄2 cup Snack: 1⁄2 cup

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup

Lunch: 1/8 cup Lunch: 1⁄4 cup 

Snack: 1⁄2 cup Snack: 1⁄2 cup
1-2 years old 3-5 years old

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

Canned Black Beans 

(15.5-oz can)

Black Beans (L) Lunch: 1 oz eq (1⁄4 cup) Lunch: 11⁄2 oz eq (3/8 cup)

0.34 can

(0.5 cup)

0.51 can

(0.75 cup)

0.68 can

(1 cup)

0.51 can

(0.75 cup)

0.76 can

(1.13 cups)

1 can

(1.5 cups)

Black Beans (S) Snack: 1⁄2 oz eq (1/8 cup) Snack: 1⁄2 oz eq (1/8 cup)

0.17 can

(0.25 cup)

0.25 can

(0.38 cup)

0.34 can

(0.5 cup)

0.17 can

(0.25 cup)

0.25 can

(0.38 cup)

0.34 can

(0.5 cup)

Total Cans (15.5-oz 

cans) of Black Beans

0.51 can

(0.75 cup)

0.76 can

(1.13 cups)

1 can

(1.5 cups)

0.68 can

(1 cup)

1 can

(1.5 cups)

1.34 cans

(2 cups)

Canned Refried Beans 

(16-oz can)

Refried Beans (L) Lunch: 1 oz eq (1⁄4 cup) Lunch: 11⁄2 oz eq (3/8 cup)

0.28 can

(0.5 cup)

0.42 can

(0.75 cup)

0.57 can

(1 cup)

0.42 can

(0.75 cup)

0.64 can

(1.13 cups)

0.85 can

(1.5 cups)

Refried Beans (S) Snack: 1⁄2 oz eq (1/8 cup) Snack: 1⁄2 oz eq (1/8 cup)

0.14 can

(0.25 cup)

0.21 can

(0.38 cup)

0.28 can

(0.5 cup)

0.14 can

(0.25 cup)

0.21 can

(0.38 cup)

0.28 can

(0.5 cup)

Total Cans (16-oz 

cans) of Refried Beans

0.42 can

(0.75 cup)

0.63 can

(1.13 cups)

0.85 can

(1.5 cups)

0.56 can

(1 cup)

0.85 can 

(1.51 cups)

1.13 cans

(2 cups)

Canned Tuna 

(6-oz can)

 Tuna (L) Lunch: 1 oz eq (1 oz) Lunch: 11⁄2 oz eq (11⁄2 oz)

0.38 can

(2 oz)

0.57 can

(3 oz)

0.76 can

(4 oz)

0.57 can

(3 oz)

0.86 can

(4.5 oz)

1.14 cans

(6 oz)

 Tuna (S) Snack: 1⁄2 oz eq (1⁄2 oz) Snack: 1⁄2 oz eq (1⁄2 oz)

0.19 can

(1 oz)

0.29 can

(1.5 oz)

0.38 can

(2 oz)

0.19 can

(1 oz)

0.29 can

(1.5 oz)

0.38 can

(2 oz)

Total Cans (6-oz cans) 

of Tuna

0.57 can

(3 oz)

0.86 can

(4.5 oz)

1.14 cans

(6 oz)

0.76 can

(4 oz)

1.14 cans

(6 oz)

1.52 cans

(8 oz)

Yogurt, Commercially 

Prepared (32-oz 

container)

 Yogurt (L) Lunch: 1 oz eq (1⁄2 cup) Lunch: 11⁄2 oz eq (3⁄4 cup)

0.25 

container

(8 oz) 

0.38 

container 

(12 oz)

0.5 

container

(16 oz) 

0.38 

container 

(12 oz)

0.56 

container 

(18 oz)

0.75 

container 

(24 oz)

Yogurt (S) Snack: 1⁄2 oz eq (1⁄4 cup) Snack: 1⁄2 oz eq (1⁄4 cup)

0.13 

container

(4 oz)

0.19 

container

(6 oz)

0.25 

container 

(8 oz)

0.13 

container

(4 oz)

0.19 

container

(6 oz)

0.25 

container 

(8 oz)

 Total Containers

(32-oz containers) of 

Yogurt

0.38 

container 

(12 oz)

0.57 

container

(18 oz)

0.75 

container 

(24 oz)

0.51 

container 

(16 oz)

0.75 

container

(24 oz)

1 

container 

(32 oz) 

 oz = ounce; oz eq = ounce equivalent; fl oz = fluid ounces; qt = quart; gal = gallons 

These are 

common 

container 

sizes.

This is a 

common 

container 

size.

Page 7

Lunch: 1 oz eq (1⁄4 cup)

Snack: 1⁄2 oz eq (1/8 cup) Snack: 1⁄2 oz eq (1/8 cup)

Lunch: 1 oz eq (1⁄4 cup)

Snack: 1⁄2 oz eq (1/8 cup) Snack: 1⁄2 oz eq (1/8 cup)

Lunch: 1 oz eq (1 oz) Lunch: 11⁄2 oz eq (11⁄2 oz)

Snack: 1⁄2 oz eq (1⁄2 oz) Snack: 1⁄2 oz eq (1⁄2 oz)

Lunch: 1 oz eq (1⁄2 cup) Lunch: 11⁄2 oz eq (3⁄4 cup)

Snack: 1⁄2 oz eq (1⁄4 cup) Snack: 1⁄2 oz eq (1⁄4 cup)

Lunch: 1 oz eq (1⁄4 cup)

Snack: 1⁄2 oz eq (1/8 cup) Snack: 1⁄2 oz eq (1/8 cup)

Lunch: 1 oz eq (1⁄4 cup)

Snack: 1⁄2 oz eq (1/8 cup) Snack: 1⁄2 oz eq (1/8 cup)

Lunch: 1 oz eq (1 oz) Lunch: 11⁄2 oz eq (11⁄2 oz)

Snack: 1⁄2 oz eq (1⁄2 oz) Snack: 1⁄2 oz eq (1⁄2 oz)

Lunch: 1 oz eq (1⁄2 cup) Lunch: 11⁄2 oz eq (3⁄4 cup)

Snack: 1⁄2 oz eq (1⁄4 cup) Snack: 1⁄2 oz eq (1⁄4 cup)

Lunch: 11⁄2 oz eq (3/8 cup)

Lunch: 11⁄2 oz eq (3/8 cup)

Lunch: 11⁄2 oz eq (3/8 cup)

Lunch: 11⁄2 oz eq (3/8 cup)
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, freezing, and heating.

■ Sorting foods into 2 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 countertops 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, and home freezer temperatures to 0 °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.

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

■ Unopened containers of milk are typically safe for up to 1 week after the sell-by date. Look for signs 

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

■ Reheat prepared foods, like pasta with meat sauce, to an internal temperature of 165 °F. Heat frozen 

foods according to package instructions.

For more information on food safety, 

visit https://www.foodsafety.gov.

Communicating What Makes a Meal

Program operators are strongly encouraged to 

provide parents, guardians, and older children 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 9-16. 

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.

Documentation 

When providing multiple meals at a time, 

Program operators must continue to maintain 

documentation and menu records that show 

the served meal components and quantities for 

each age group. 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.

Page 8

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.
Sample Parent Communication To Accompany Meals for a Child 1-2 Years Old

(4 Days of Breakfasts, Lunches, and Snacks)

What’s

Inside?

These bags include meals for your child. They include 

foods for 4 breakfasts, 4 lunches, and 4 snacks.

See menus on the back of this page.

Pantry Bag:

■ 1 Box of Toasted O’s Cereal (1 ounce or 1 cup)

■ 1 Can Sliced Peaches (16 oz) after opening

■ 1 Can Pear Halves (15 oz) after opening

■ 1 Can Green Beans (15 oz) after opening

■ 1 Box Apple Juice (4.23 fl oz or 1⁄2 cup) 

■ 1 Whole-Wheat Dinner Roll (1 oz)

■ 1 Slice Whole-Wheat Bread (1 oz)

■ 1 Package Graham Crackers 

(0.5 oz; 2 Crackers Total)

■ 2 Packages Saltine Crackers, Enriched 

(0.2 oz each; 4 Crackers Total)

■ 1 Ketchup Packet

■ 12 Utensil Packets

Cold Bag:

■ 1 Quart Milk (32 fl oz or 4 cups)

• 1-year-olds: Unflavored Whole Milk

• 2-year-olds: Unflavored Fat-Free (Skim) 

or Low-Fat (1%) Milk

■ 1 Container Low-Fat Vanilla Yogurt (4 oz)

■ Cooked Enriched Rice (1⁄4 cup)

■ Refried Beans (1/8 cup)

■ Shredded Chicken (1 oz)

■ Prepared Spaghetti and Meat Sauce (1⁄2 cup)

■ 2 Frozen Pre-Cooked Meatballs 

■ Sliced Cheddar Cheese (1 oz)

This quart of milk provides 8 servings of milk 

for your child. Each serving is 1⁄2 cup.

1 quart 

of milk

=

8 servings

of milk

This container of yogurt provides 2 servings. 

=

This box of cereal provides 2 servings.

These cans provide fruits and vegetables 

for more than 1 meal for your child. See the 

menu for amounts for each meal. 

The canned pear halves provide an extra 

1⁄4 cup of fruit. Your child can have this extra 

fruit at breakfast, lunch, or snack, or as part 

of another meal. 

One-half of a dinner roll is a typical portion 

for a child 1-2 years old at lunch. Serve 

more of the roll if your child is still hungry at 

lunchtime, or store the leftover half of the roll 

in its plastic bag. Your child can enjoy the rest 

of the roll as part of another meal or snack.

Reheat in the microwave or oven until 

the internal temperature is 165 °F. 

Remove packaging before reheating.

Store in the refrigerator 

at 40 °F or below

Store in the freezer until ready 

to heat and serve.

Modify foods to meet the developmental 

abilities of your child. For example:

• Cut canned fruits and vegetables into 

small pieces (no larger than 1⁄2 inch).

• Cut the bread and dinner roll into 

thin strips.

• Cut the meatballs into small pieces 

(no larger than 1⁄2 inch).

=

Page 9

These cans provide fruits and vegetables 

for more than 1 meal for your child. See the 

menu for amounts for each meal. 

The canned pear halves provide an extra 

1⁄4 cup of fruit. Your child can have this extra 

fruit at breakfast, lunch, or snack, or as part 

of another meal. 

These cans provide fruits and vegetables 

for more than 1 meal for your child. See the 

menu for amounts for each meal. 

The canned pear halves provide an extra 

1⁄4 cup of fruit. Your child can have this extra 

fruit at breakfast, lunch, or snack, or as part 

of another meal. 
Sample Parent Communication To Accompany Meals for a Child 1-2 Years Old

(4 Days of Breakfasts, Lunches, and Snacks) - Continued

On the 

Menu Menus for Children 1-2 Years Old

WGWhole Grain-Rich

Snack

1 Box Apple Juice

1 Package Graham Crackers

Breakfast

1⁄2 Cup Milk

1⁄4 Cup Canned Peaches

1⁄2 Cup Toasted O’s CerealWG

Breakfast

1⁄2 Cup Milk

1⁄4 Cup Canned Peaches

1⁄2 Cup Toasted O’s CerealWG

Day 1 Menu

Day 2 Menu

Tip: Modify foods to meet the developmental 

abilities of your child. Cut foods into small 

pieces no larger than 1⁄2 inch. Cut breads and 

cheese into thin strips.

 Serving Instructions

Heat Spaghetti and Meat 

Sauce by microwaving 

on high for 30 seconds at 

a time and stirring until 

hot. Let stand 2 minutes 

before serving.

 Serving Instructions

Heat beans, rice, and chicken 

by microwaving on high for 15 

seconds at a time and stirring 

until hot. Let stand 2 minutes 

before serving.

Lunch

1⁄2 Cup Milk

1/8 Cup Canned Peaches

1/8 Cup Refried Beans

1⁄4 Cup Enriched White Rice

1 oz Shredded Chicken

 Serving Instructions

Heat drained green beans by 

microwaving for 15 seconds at 

a time and stirring until hot. Let 

stand for 1 minute before serving. 

Cut green beans into smaller 

pieces, if needed. 

Snack

1⁄2 Cup Canned Peaches

1⁄2 Cup Canned Green Beans

Lunch

1⁄2 Cup Milk

1/8 Cup Canned Peaches

1⁄2 Cup Spaghetti and 

Meat SauceWG 

Page 10
Sample Parent Communication To Accompany Meals for a Child 1-2 Years Old

(4 Days of Breakfasts, Lunches, and Snacks) - Continued

On the 

Menu Menus for Children 1-2 Years Old

WGWhole Grain-Rich

Breakfast

1⁄2 Cup Milk

1⁄4 Cup Canned Pears

1⁄4 Cup Vanilla Yogurt

Breakfast 

1⁄2 Cup Milk

1⁄4 Cup Canned Peaches

1⁄4 Cup Vanilla Yogurt

USDA is an equal opportunity 

provider, employer, and lender.

Day 3 Menu

Day 4 Menu

Snack

1⁄2 Cup Canned Pears

2 Packages Saltine Crackers

 Serving Instructions

Heat meatballs by microwaving on high for 45 seconds or until 

hot. Let stand 1 minute before serving. Serve with ketchup on 

the side. Cut meatballs into small pieces, if needed. Heat drained 

green beans by microwaving for 15 

seconds at a time and stirring until 

hot. Let stand for 1 minute before 

serving. Cut green beans into 

smaller pieces if needed.

Lunch

1⁄2 Cup Milk

1/8 Cup Canned Pears

1/8 Cup Canned Green Beans

1⁄2 Whole-Wheat Dinner RollWG 

2 Meatballs and Ketchup

 Serving Instructions

Heat drained green beans by microwaving for 15 seconds at a 

time and stirring until hot. Let stand for 1 minute before serving. 

Cut green beans into smaller pieces if 

needed. Offer water at snacks when 

juice is not served.

Snack

1⁄2 Cup Canned Pears

1⁄2 Cup Canned Green Beans 

 Serving Instructions

Cut bread in half. Place cheese on one-half of the bread. 

Put remaining half of the bread on the cheese to create a 

sandwich. Cut sandwich into small pieces no larger than 

1⁄2 inch. Heat drained green beans by microwaving for 15 

seconds at a time and stirring until hot. Let stand for 1 minute 

before serving. Cut green beans into smaller pieces if needed.

Lunch

1⁄2 Cup Milk

1/8 Cup Canned Pears

1/8 Cup Canned Green Beans

1⁄2 Cheese SandwichWG

Page 11
A Closer Look

Pantry Bag:

■ 1 Box of Toasted O’s Cereal (1 ounce or 1 cup)

■ 1 Can Sliced Peaches (16 oz) after opening

■ 1 Can Pear Halves (15 oz) after opening

■ 1 Can Green Beans (15 oz) after opening

■ 1 Box Apple Juice (4.23 fl oz or 1⁄2 cup) 

■ 1 Whole-Wheat Dinner Roll (1 oz)

■ 1 Slice Whole-Wheat Bread (1 oz)

■ 1 Package Graham Crackers 

(0.5 oz; 2 Crackers Total)

■ 2 Packages Saltine Crackers, Enriched 

(0.2 oz each; 4 Crackers Total)

■ 1 Ketchup Packet

■ 12 Utensil Packets

Cold Bag:

■ 1 Quart Milk (32 fl oz or 4 cups)

• 1-year-olds: Unflavored Whole Milk

• 2-year-olds: Unflavored Fat-Free (Skim) 

or Low-Fat (1%) Milk

■ 1 Container Low-Fat Vanilla Yogurt (4 oz)

■ Cooked Enriched Rice (1⁄4 cup)

■ Refried Beans (1⁄8 cup)

■ Shredded Chicken (1 oz)

■ Prepared Spaghetti and Meat Sauce (1⁄2 cup)

■ 2 Frozen Pre-Cooked Meatballs 

■ Sliced Cheddar Cheese (1 oz)

The canned peaches provide a small amount of 

extra fruit (less than 1/8 cup).

Yogurts must contain no more than 23 grams of 

sugar per 6 ounces.

Meats/meat alternates may be served in place of 

grains at breakfast up to 3 times per week.

Crediting of meatballs can vary. Check the item’s 

Product Formulation Statement or Child Nutrition 

(CN) label to ensure you are providing enough to 

meet the minimum required amount.

The breads provide more than the minimum 

required amount of grains for the meals, but 

providing them in this way reduces preparation 

and food handling.

Notes for Program Operators About the 

Sample Meal Bags for Children 1-2 Years Old

Page 12

The breads provide more than the minimum 

required amount of grains for the meals, but 

providing them in this way reduces preparation 

and food handling.
Sample Parent Communication To Accompany Meals for a Child 3-5 Years Old 

(4 Days of Breakfasts, Lunches, and Snacks)

What’s

Inside?

These bags include meals for your child. They include 

foods for 4 breakfasts, 4 lunches, and 4 snacks.

See menus on the back of this page.

These cans provide fruit and vegetables for 

more than 1 meal for your child. See the menu 

for amounts for each meal. 

The canned pear halves provide an extra 1⁄4 cup 

of fruit. Serve these extra pears to your child at 

another meal or snack.

One-half of a dinner roll is a typical portion for 

a child 3-to-5 years old at lunch. Serve more of 

the roll if your child is still hungry at lunchtime, 

or store the leftover half of the roll in its plastic 

bag. Your child can enjoy the rest of the roll as 

part of another meal or snack.

This box of cereal provides 2 servings.

Cold Bag:

■ 1 Half-Gallon Unflavored Fat-Free (Skim) or 

Low-Fat (1%) Milk (64 fl oz or 8 cups)

■ 1 Container Low-Fat Vanilla Yogurt (4 oz)

■ 3 Frozen Pre-Cooked Meatballs 

■ Prepared Red Beans and Rice (3⁄4 cup) 

■ Prepared Spaghetti with Meat Sauce (3⁄4 cup) 

■ Sliced Cheese (1.5 oz)

Pantry Bag:

■ 1 Box of Toasted O’s Cereal (1 ounce or 1 cup)

■ 1 Can Sliced Peaches (16 oz) after opening

■ 1 Can Pear Halves (15 oz) after opening

■ 1 Can Green Beans (15 oz) after opening

■ 2 Boxes Apple Juice (4.23 fl oz or 1⁄2 cup each) 

■ 1 Whole-Wheat Dinner Roll (1 oz)

■ 1 Slice of Whole-Wheat Bread (1 oz)

■ 2 Packages Saltine Crackers, Enriched 

(0.2 oz each; 4 Crackers Total) 

■ 1 Ketchup Packet

■ 12 Utensil Packets

This half-gallon of milk provides 12 servings 

of milk for your child. Each serving at breakfast 

and lunch is 3⁄4 cup. Each serving at snack is 

1⁄2 cup.

=

This container of yogurt provides 2 servings. 

=

Modify foods to meet the developmental 

abilities of your child. For example:

• Cut canned fruits and vegetables into 

small pieces (no larger than 1⁄2 inch).

• Cut the bread and dinner roll into 

thin strips.

• Cut the meatballs into small pieces 

(no larger than 1⁄2 inch).

Reheat in the microwave or oven until 

the internal temperature is 165 °F. 

Remove packaging before reheating.

Store in the refrigerator 

at 40 °F or below

Store in the freezer until ready 

to heat and serve.

=

USDA is an equal opportunity 

provider, employer, and lender.

Page 13

These cans provide fruit and vegetables for 

more than 1 meal for your child. See the menu 

for amounts for each meal. 

The canned pear halves provide an extra 1⁄4 cup 

of fruit. Serve these extra pears to your child at 

another meal or snack.

These cans provide fruit and vegetables for 

more than 1 meal for your child. See the menu 

for amounts for each meal. 

The canned pear halves provide an extra 1⁄4 cup 

of fruit. Serve these extra pears to your child at 

another meal or snack.
Sample Parent Communication To Accompany Meals for a Child 3-5 Years Old 

(4 Days of Breakfasts, Lunches, and Snacks) - Continued

On the 

Menu Menus for Children 3-5 Years Old

WGWhole Grain-Rich

Snack

1⁄2 Cup Milk

1⁄2 Cup Canned Sliced Peaches

Breakfast

3⁄4 Cup Milk

1 Box Apple Juice

1⁄2 Cup Toasted O’s CerealWG

Breakfast

3⁄4 Cup Milk

1 Box Apple Juice

1⁄2 Cup Toasted O’s CerealWG

Day 1 Menu

Day 2 Menu

Tip: Modify foods to meet the developmental 

abilities of your child. Cut foods into small 

pieces no larger than 1⁄2 inch. Cut breads and 

cheese into thin strips.

 Serving Instructions

Heat Spaghetti and Meat Sauce by microwaving on high for 

30 seconds at a time and stirring until hot. Let stand 2 minutes 

before serving. Heat drained green beans by microwaving for 

15 seconds at a time and stirring 

until hot. Let stand for 1 minute 

before serving. Cut green beans 

into smaller pieces if needed.

Lunch

3⁄4 Cup Milk

1⁄4 Cup Canned Peaches

1⁄4 Cup Canned Green Beans

3⁄4 Cup Spaghetti and 

Meat SauceWG 

 Serving Instructions

Heat Red Beans and Rice by 

microwaving on high for 15 seconds 

at a time and stirring until hot. Let 

stand 2 minutes before serving.

Lunch

3⁄4 Cup Milk

1⁄4 Cup Canned Peaches

3⁄4 Cup Red Beans and RiceWG

 Serving Instructions

Heat drained green beans by 

microwaving for 15 seconds at a time 

and stirring until hot. Let stand for 

1 minute before serving. Cut green 

beans into smaller pieces if needed. 

Snack

1⁄2 Cup Milk

1⁄2 Cup Canned Green Beans

Page 14
Sample Parent Communication To Accompany Meals for a Child 3-5 Years Old 

(4 Days of Breakfasts, Lunches, and Snacks) - Continued

On the 

Menu Menus for Children 3-5 Years Old

WGWhole Grain-Rich

Snack

1⁄2 Cup Milk

2 Packages Saltine Crackers

Breakfast

3⁄4 Cup Milk

1⁄2 Cup Canned Pears

1⁄4 Cup Vanilla Yogurt

Breakfast

3⁄4 Cup Milk

1⁄2 Cup Canned Peaches

1⁄4 Cup Vanilla Yogurt

USDA is an equal opportunity 

provider, employer, and lender.

Day 3 Menu

Day 4 Menu

Snack

1⁄2 Cup Milk

1⁄2 Cup Canned Pear Halves

Tip: Modify foods to meet the developmental 

abilities of your child. Cut foods into small 

pieces no larger than 1⁄2 inch. Cut breads and 

cheese into thin strips.

 Serving Instructions

Heat meatballs by microwaving on high for 1 minute 

or until hot. Let stand 1 minutes before serving. Serve 

with ketchup on the side. Heat drained green beans by 

microwaving for 15 seconds 

at a time and stirring until hot. 

Let stand for 1 minute before 

serving. Cut green beans into 

smaller pieces if needed. 

Lunch

3⁄4 Cup Milk

1⁄4 Cup Canned Pears

1⁄4 Cup Canned Green Beans

1⁄2 Whole-Wheat Dinner RollWG 

3 Meatballs and Ketchup

 Serving Instructions

Cut bread in half. Place cheese on one-half of the bread. Put 

remaining half of the bread on the cheese to create a sandwich. 

Cut sandwich into small pieces no larger than 1⁄2 inch. Heat 

drained green beans by microwaving for 15 seconds at a time 

and stirring until hot. Let stand for 1 minute before serving. 

Cut green beans into smaller pieces if needed. 

Lunch

3⁄4 Cup Milk

1⁄4 Cup Canned Pears

1⁄4 Cup Canned Green Beans

1⁄2 Cheese SandwichWG

Page 15
A Closer Look

Notes for Program Operators About the

Sample Meal Bags for Children 3-5 Years Old

Cold Bag:

■ 1 Half-Gallon Unflavored Fat-Free (Skim) or 

Low-Fat (1%) Milk (64 fl oz or 8 cups)

■ 1 Container Low-Fat Vanilla Yogurt (4 oz)

■ 3 Frozen Pre-Cooked Meatballs 

■ Prepared Red Beans and Rice (3⁄4 cup) 

■ Prepared Spaghetti with Meat Sauce (3⁄4 cup) 

■ Sliced Cheese (1.5 oz)

Pantry Bag:

■ 1 Box of Toasted O’s Cereal (1 ounce or 1 cup)

■ 1 Can Sliced Peaches (16 oz) after opening

■ 1 Can Pear Halves (15 oz) after opening

■ 1 Can Green Beans (15 oz) after opening

■ 2 Boxes Apple Juice (4.23 fl oz or 1⁄2 cup each) 

■ 1 Whole-Wheat Dinner Roll (1 oz)

■ 1 Slice of Whole-Wheat Bread (1 oz)

■ 2 Packages Saltine Crackers, Enriched 

(0.2 oz each; 4 Crackers Total) 

■ 1 Ketchup Packet

■ 12 Utensil Packets

Crediting of meatballs can vary. Check the 

item’s Product Formulation Statement or 

Child Nutrition (CN) label to ensure you are 

providing enough to meet the minimum 

required amount.

The canned peaches provide a small amount 

of extra fruit (less than 1/8 cup).

Cereals must contain no more than 6 grams 

of sugar per dry ounce.

Yogurts must contain no more than 23 grams 

of sugar per 6 ounces.

Meat/meat alternates may be served in 

place of grains at breakfast up to 3 times 

per week.

Page 16