Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 390 - MEDICALLY COMPLEX FOR THE DEVELOPMENTALLY DISABLED FACILITIES CODE › Subpart P - DAY CARE PROGRAMS › Table B - Daily Nutritional Requirements By Age Group

Current through Register Vol. 48, No. 28, July 12, 2024
Average Size Serving of Food for Various Age Levels
Food Group
No. of Servings Per Day
Size of Servings Per Age Group
1-2 Yrs
2-4 Yrs.
4-6 Yrs.
*Milk and Milk Products
4
1/2 cup
1/2 to 3/4
3/4 to 1 cup
**Meat Group
At least 3
Lean meat, fish, poultry
2 tbsp.
2-4 tbsp.
2-3 oz.
Eggs
1
1
1
Natural or Processed Cheese
1 oz.
1 oz.
2 oz.
Cottage Cheese
1-2 tbsp.
2-4 tbsp.
1/4-1/2 cup
Dried Peas, Beans
1-2 tbsp.
2-4 tbsp.
1/4-1/2 cup
Peanut Butter
None
1 tbsp.
1-2 tbsp.
* Cheese and ice cream may be used to replace part
				  of the milk. Equivalents, figured on the basis of calcium, are as
				  follows:
1 inch cube cheddar cheese = 1/2 cup milk
2/3 cup of cottage
				  cheese = 1/2 cup milk
1 cup ice cream = 1/2 cup milk
If cheese is used as a serving of milk, it may not
				  be also counted as a serving of protein in the meat group.
Milk should be fortified with Vitamin D or Vitamin
				  D prescribed as a supplement by the attending physician.
** Liver is an excellent source of Vitamin A and
				  Iron. It is recommended, but not required, that liver be served at least once a
				  week.
Food Group
*No. of Servings Per Day
Size of Servings Per Age Group
6-12 Yrs
12-18 Yrs
18 Yrs & Over
**Milk and Milk Products
4
1 cup
1 cup
1 cup - 2 or more servings (Minimum of 16 oz. per
							 day)
***Meat Group
At least 3
Lean meat, fish, poultry
3-4 oz.
4 oz. or more
2-3 oz. (Minimum of six (6) ounces)
Eggs
1
1 or more
Natural or Processed Cheese
2-3 oz.
3 oz. or more
Cottage Cheese
1/2 cup
1/2 cup or more
Dried Peas, Beans
1/2-3/4 c.
3/4 cup or more
Peanut Butter
2-3 tbsp.
3 tbsp.
* Number of Servings vary for age 18 and over.
				  Note differences under that age category.
** Cheese and ice cream may be used to replace
				  part of the milk. Equivalents, figured on the basis of calcium, are as
				  follows:
1 inch cube cheddar cheese = 1/2 cup milk
2/3 cup of cottage
				  cheese = 1/2 cup milk
1 cup ice cream = 1/2 cup milk
If cheese is used as a serving of milk, it may not
				  be also counted as a serving of protein in the meat group.
Milk should be fortified with Vitamin D or Vitamin
				  D prescribed as a supplement by the attending physician.
*** Liver is an excellent source of Vitamin A and
				  Iron. It is recommended, but not required that liver be served at least once a
				  week.
Fruit and Vegetable Group
5-9 Months
Do not begin before 5 months
Plain, strained spinach, green beans, peas, carrots,
							 squash, asparagus, beets. (No fats)
Start with vegetables. Introduce one at a time. Start
							 with a teaspoon and increase to 1-4 tablespoons fruit and a vegetable two times
							 daily. Do not add salt or sugar.
Strained, unsweetened fruit juices, such as apple or
							 cherry, at first 2-3 ounces with equal parts of water. Increase to 1/2 cup by 6
							 months. Begin strained fruits such as apricot, peach, pear, apple sauce, mashed
							 ripe banana, about 1 month after vegetables. Delay orange juice until six (6)
							 months.
9-12 Months
Continue a variety of vegetables, including white
							 potatoes, and a variety of fruits. May offer small pieces of raw, ripe peeled
							 fruits as finger foods. Do not give berries or other fruits with seeds, pits or
							 their skin.
Bread and Cereal Group
Do not begin before 4 months
4-6 Months
1-4 tablespoons cereal daily
Infant cereals - rice, oatmeal, barley, mix and then
							 with iron-fortified formula.
6-9 Months
Continue infant cereal. May give mixed infant cereals
							 after plain has been given for a period of time. May add dry toast, melba
							 toast, Zwieback or crackers for teething.
9-12 Months
Continue a variety of infant cereals and breads.
							 Unsweetened, adult-type cereals may be used as finger foods.
*NOTE
The American Academy of Pediatrics and other leaders
							 in infant feeding practices recommend that solid foods be delayed until 4 to 6
							 months for the following reasons:
1.
Added calories from solid foods may cause babies to
							 be overweight.
2.
Solid foods given too soon may replace intake of
							 important nutrients from breast milk or iron fortified formula.
3.
Food allergies appear more often among infants who
							 receive solid foods very early.
4.
Infant's digestive system may not easily manage solid
							 foods at an early age.
The information on feeding the infant from birth to
							 one year is a guideline to follow in the event the attending
							 physician/pediatrician does not prescribe a feeding schedule in regard to kinds
							 and amounts of food to be served at the various age levels.
Offer baby unsweetened, cooled, boiled water three to
							 four times a day. This is especially important in hot weather.
Reference: American Academy of Pediatrics Committee
							 on Nutrition, "On the Feeding of Supplemental Foods to Infants," Pediatrics,
							 Vol. 65, No. 6, June 1980.
No. of Servings
Size of Servings Per Age Group
Food Group
Per Day
1-2 Yrs
2-4 Yrs.
4-6 Yrs.
Fruit and Vegetable Group
At least 2 fruits and 3 vegetables
Vitamin C Source
1 or more
1/3-1/2 cup
1/2 cup
1/2 cup
Vitamin A Source
1 or more
2-3 tbsp.
3-4 tbsp.
1/4-1/3 cup
Other Vegetables
Asparagus, green beans, wax beans, beets,
							 cauliflower, corn, peas, potatoes
2-3 tbsp.
3-4 tbsp.
1/4-1/3 cup
Other Fruits
Apple, banana, peach, pear, pineapple, plums
1/4 cup or equal in whole fresh fruit
1/3-1/2 cup or equal in whole fresh fruit
1/2 cup or equal in whole fresh fruit
Good sources of Vitamin C fruits and vegetables: grapefruit,
				  grapefruit juice, orange, orange juice, cantaloupe, raw strawberries, broccoli,
				  brussel sprouts, green pepper, sweet red pepper.
Fair Source of Vitamin C (need twice as much as a good
				  source): raw cabbage, collards, kale, kohlrabi, mustard greens, potatoes,
				  spinach, tomatoes, tomato juice, turnip greens.
Good source of Vitamin A fruits and vegetables: apricots,
				  broccoli, cantaloupe, carrots, chard, collards, kale, persimmon, pumpkin,
				  spinach, sweet potato, turnip greens, and other dark green leafy vegetables,
				  winter squash.
NOTE: To insure variety, any vegetable or fruit
				  repeated for the day shall not be counted as one of the required number of
				  servings in the fruit and vegetable group.
No. of Servings
Size of Servings Per Age Group
Food Group
Per Day
6-12 Yrs
12-18 Yrs
18 Yrs & Over
Fruit and Vegetable Group
At least 2 fruits and 3 vegetables
Vitamin C Source
1 or more
1/2 cup
1/2 cup
1/2 cup (1 or more servings)
Vitamin A Source
1 or more
1/3-1/2 cup
1/2-3/4 cup
1/2 cup (1 or more servings)
Other Vegetables
Asparagus, green beans, wax beans, beets,
							 cauliflower, corn, peas, potatoes
1/3-1/2 cup
1/2-3/4 cup
1/2 cup
Other Fruits
Apple, banana, peach, pear, pineapple, plums
1/2 cup or equal in whole fresh fruit
1/2 cup or equal in whole fresh fruit
1/2 cup or equal in whole fresh fruit
Good sources of Vitamin C fruits and vegetables: grapefruit,
				  grapefruit juice, orange, orange juice, cantaloupe, raw strawberries, broccoli,
				  brussel sprouts, green pepper, sweet red pepper.
Fair Source of Vitamin C (need twice as much as a good
				  source): raw cabbage, collards, kale, kohlrabi, mustard greens, potatoes,
				  spinach, tomatoes, tomato juice, turnip greens.
Good source of Vitamin A fruits and vegetables: apricots,
				  broccoli, cantaloupe, carrots, chard, collards, kale, persimmon, pumpkin,
				  spinach, sweet potato, turnip greens, and other dark green leafy vegetables,
				  winter squash.
NOTE: To insure variety, any vegetable or fruit
				  repeated for the day shall not be counted as one of the required number of
				  servings in the fruit and vegetable group.
No. of Servings
Size of Servings Per Age Group
Food Group
Per Day
1-2 Yrs.
2-4 Yrs.
4-6 Yrs.
Bread and Cereal Group
4 or More
Bread
1/2-1 slice
1-11/2 slices
11/2-2 slices
Cooked Cereal
1/4-1/3 cups
1/3-1/2 cups
1/2 cups
Ready to eat Cereal
1/2-3/4 oz.
3/4-1 oz.
1 oz.
Rice, Macaroni, Spaghetti, Other Pasta
1/4-1/3 cups
1/3-1/2 cups
1/2 cups
Butter or Margarine
1-4 Tbsp. (Used as Spreads & in cooking)
1 tbsp.
1 tbsp.
1 tbsp.
1 tablespoon butter, margarine = 135 calories.
Other Foods
To meet calorie needs, round out meals, satisfy
							 individual appetites and improve flavor.
Dessert and Sweets
Ice Cream
Gelatin dessert
Pudding, custard
Cookies, cake pie
Jellies, jams
Honey, syrup, sugar
Portion of desserts and sweets will vary with the age
							 of the child.
Fats
Mayonnaise, oil (1 tbsp. mayonnaise = 135
							 calories)
Bacon (1 strip bacon = 45 calories)
No. of Servings
Size of Servings Per Age Group
Food Group
Per Day
6-12 Yrs.
12-18 Yrs.
18 Yrs & Over.
Bread and Cereal Group
4 or More
Bread
2 slices
2 slices
1-2 slices
Cooked Cereal
1/2-3/4 cups
3/4-1 cup
1/2 cup
Ready to eat Cereal
1 oz.
1 oz.
1 oz.
Rice, Macaroni, Spaghetti, Other Pasta
1/2-3/4 cups
3/4-1 cup
1/2 cup
Butter or Margarine
1-4 Tbsp. (Used as Spreads & in cooking)
2 tbsp.
2-4 tbsp.
2 or more
1 tablespoon butter, margarine = 135 calories.
Other Foods
To meet calorie needs, round out meals, satisfy
							 individual appetites and improve flavor.
Dessert and Sweets
Ice Cream
Gelatin dessert
Pudding, custard
Cookies, cake pie
Jellies, jams
Honey, syrup, sugar
Portion of desserts and sweets will vary with the age
							 of the child. ____________________
Fats
Mayonnaise, oil
(1 tbsp. mayonnaise = 135 calories)
Bacon
(1 strip bacon = 45 calories)