USDA Lunch Meal Pattern Vegetable Subgroups USDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012 How does the USDA define vegetable subgroups?

GRADES K–5 GRADES 6–8 GRADES 9–12 Starchy Vegetables: potatoes, corn, cassava, green bananas, green peas, green MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day) lima beans, plantains, taro, water chestnuts, and fresh cowpeas, field peas, or black- eyed peas (not dry). Fruit (cups) 2½ (½) 2½ (½) 5 (1) Vegetables (cups) 3¾ (¾) 3¾ (¾) 5 (1) Starchy ½ ½ ½ Red/Orange Vegetables: sweet potatoes, acorn squash, butternut squash, carrots, hubbard squash, pumpkin, red peppers, tomatoes, and tomato juice. Red/Orange ¾ ¾ 1¼ Dark Green ½ ½ ½ Beans/Peas (Legumes) ½ ½ ½ Dark Green Vegetables: bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, and Other ½ ½ ¾ watercress. Additional Vegetables 1 1 1½ to reach total Grains (oz eq) 8–9 (1) 8–10 (1) 10–12 (2) Beans & Peas (Legumes): black beans, black-eyed peas (mature, dry), garbanzo Meats/Meat Alternates (oz eq) 8–10 (1) 9–10 (1) 10–12 (2) beans (chickpeas), kidney beans, lentils, navy beans, pinto beans, soy beans, split peas, and white beans. Fluid Milk (cups) 5 (1) 5 (1) 5 (1)

OTHER SPECIFICATIONS (Daily amount based on average for 5-day week) Other Vegetables: artichokes, asparagus, avocado, bean sprouts, beets, Brussels Min-Max Calories (kcal) 550–650 600–700 750–850 sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green peppers, Saturated Fat <10 <10 <10 iceberg lettuce, mushrooms, okra, onions, parsnips, turnips, wax beans, and zucchini. (% of total calories) Visit www.choosemyplate.gov/food-groups/vegetables.html# for more information. Sodium (mg) <640 <710 <740 Trans Fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving

For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm SODIUM LIMITS NEW NUTRIENT REQUIREMENTS The USDA aims to significantly reduce Requirements specified for calories, sodium in school lunches over the next saturated fat, sodium, and trans fat. 10 years, with a target-specific timeline.

2014-2015 Target: K-5 ≤ 1230 mg/week 6-8 ≤ 1360 mg/week 9-12 ≤ 1420 mg /week USDA Breakfast Meal Pattern USDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012 Whole Grains What is a whole grain? The following are BRAN considered whole grains: GRADES K–5 GRADES 6–8 GRADES 9–12 Protective outer shell. High in fiber and B vitamins. AMARANTH MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day) BARLEY Fruit (cups) 5 (1) 5 (1) 5 (1) BROWN RICE ENDOSPERM COLORED RICE Grains (oz eq) 7–10 (1) 8–10 (1) 9–10 (1) Contains starch, protein, BUCKWHEAT and some vitamins and Meats/Meat Alternates (oz eq) 0 0 0 minerals. BULGAR CORN Fluid Milk (cups) 5 (1) 5 (1) 5 (1) WHOLE CORNMEAL EMMER OTHER SPECIFICATIONS (Daily amount based on average for 5-day week) GERM FARRO The seed for the a Min-Max Calories (kcal) 550–650 600–700 750–850 new plant. Contains KAMUT GRAIN MILLET Saturated Fat <10 <10 <10 B vitamins, some protein, minerals OATMEAL (% of total calories) and healthy oils. WHOLE OATS Sodium (mg) <540 <600 <640 POPCORN Trans Fat Nutrition label or manufacturer specifications QUINOA must indicate zero grams of trans fat per serving SORGHUM Whole grains or foods made from them contain all SPELT For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm the essential parts and naturally-occuring nutrients of TRITICALE the entire grain seed—bran, endosperm, and germ. WHOLE RYE Enriched (“white”) flour contains only the endosperm, WHOLE WHEAT CRACKER WHEAT START YOUR DAY OFF RIGHT WITH A HEATHLY BREAKFAST while whole grain flour contains extra protein, fiber, vitamins, and minerals that are found only in the bran WHEAT BERRIES Breakfast refuels your body, providing nutrients and energy to get you through and germ. All three parts are important. WILD RICE your day. Skipping breakfast can alter your mood and energy levels, making you feel tired, restless or irritable, all of which can affect how well you do in school. Visit wholegrainscouncil.org for more information.

Breakfast kick-starts your metabolism, the process by which your body converts food into energy, which helps you burn more calories and gives you more energy. Breakfast also prevents you from feeling super hungry mid-morning, helping you SODIUM LIMITS to avoid unhealthy snacking or overeating at lunch, both of which can lead to NEW NUTRIENT REQUIREMENTS The USDA aims to significantly reduce extra calories. Eating breakfast also helps you get the fiber, calcium, and other Requirements specified for calories, sodium in school breakfasts over the important nutrients you need for good health. saturated fat, sodium, and trans fat. next 10 years, with a target-specific timeline. 2014-2015 Target: K-5 ≤ 540 mg/week 6-8 ≤ 600 mg/week 9-12 ≤ 640 mg /week USDA Lunch Meal Pattern USDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012

GRADES K–5 GRADES 6–8 GRADES 9–12 MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day) Fruit (cups) 2½ (½) 2½ (½) 5 (1) Vegetables (cups) 3¾ (¾) 3¾ (¾) 5 (1) Starchy ½ ½ ½ Red/Orange ¾ ¾ 1¼ Dark Green ½ ½ ½ Beans/Peas (Legumes) ½ ½ ½ Other ½ ½ ¾ Additional Vegetables 1 1 1½ to reach total Grains (oz eq) 8–9 (1) 8–10 (1) 10–12 (2) Meats/Meat Alternates (oz eq) 8–10 (1) 9–10 (1) 10–12 (2) Fluid Milk (cups) 5 (1) 5 (1) 5 (1) OTHER SPECIFICATIONS (Daily amount based on average for 5-day week) Min-Max Calories (kcal) 550–650 600–700 750–850 Saturated Fat <10 <10 <10 (% of total calories) Sodium (mg) <640 <710 <740 Trans Fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving

For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm

NEW NUTRIENT REQUIREMENTS Requirements specified for calories, Vegetable Subgroups saturated fat, sodium, and trans fat. How does the USDA define vegetable subgroups?

Starchy Vegetables: potatoes, corn, cassava, green bananas, green peas, green lima beans, plantains, taro, water chestnuts, and fresh cowpeas, field peas, or black- eyed peas (not dry).

Red/Orange Vegetables: sweet potatoes, acorn squash, butternut squash, carrots, hubbard squash, pumpkin, red peppers, tomatoes, and tomato juice. SODIUM LIMITS The USDA aims to significantly reduce Dark Green Vegetables: bok choy, broccoli, collard greens, dark green leafy sodium in school lunches over the next lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, and 10 years, with a target-specific timeline. watercress. 2014-2015 Target: Beans & Peas (Legumes): black beans, black-eyed peas (mature, dry), garbanzo K-5 ≤ 1230 mg/week beans (chickpeas), kidney beans, lentils, navy beans, pinto beans, soy beans, split peas, 6-8 ≤ 1360 mg/week and white beans. 9-12 ≤ 1420 mg /week

Other Vegetables: artichokes, asparagus, avocado, bean sprouts, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green peppers, iceberg lettuce, mushrooms, okra, onions, parsnips, turnips, wax beans, and zucchini. Visit www.choosemyplate.gov/food-groups/vegetables.html# for more information. USDA Breakfast Meal Pattern

USDA Final Rule Nutrition Standards in the National School Lunch Program – January 2012

GRADES K–5 GRADES 6–8 GRADES 9–12 MEAL PATTERN AMOUNT OF FOOD PER WEEK (Minimum Per Day) Fruit (cups) 5 (1) 5 (1) 5 (1) Grains (oz eq) 7–10 (1) 8–10 (1) 9–10 (1) Meats/Meat Alternates (oz eq) 0 0 0 Fluid Milk (cups) 5 (1) 5 (1) 5 (1) OTHER SPECIFICATIONS (Daily amount based on average for 5-day week) Min-Max Calories (kcal) 550–650 600–700 750–850 Saturated Fat <10 <10 <10 (% of total calories) Sodium (mg) <540 <600 <640 Trans Fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving

For more information, check out: www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm

NEW NUTRIENT REQUIREMENTS Requirements specified for calories, The following are Whole Grains considered whole grains: saturated fat, sodium, and trans fat. What is a whole grain? AMARANTH BARLEY BRAN Protective outer shell. High BROWN RICE in fiber and B vitamins. ENDOSPERM COLORED RICE Contains starch, protein, BUCKWHEAT and some vitamins and BULGAR minerals. CORN WHOLE CORNMEAL EMMER FARRO SODIUM LIMITS GERM KAMUT GRAIN The USDA aims to significantly reduce The seed for the a sodium in school breakfasts over the new plant. Contains MILLET OATMEAL next 10 years, with a target-specific B vitamins, some timeline. protein, minerals WHOLE OATS and healthy oils. POPCORN 2014-2015 Target: QUINOA K-5 ≤ 540 mg/week SORGHUM 6-8 ≤ 600 mg/week SPELT 9-12 ≤ 640 mg /week Whole grains or foods made from them contain all the essential TRITICALE parts and naturally-occuring nutrients of the entire grain WHOLE RYE seed—bran, endosperm, and germ. Enriched (“white”) flour WHOLE WHEAT contains only the endosperm, while whole grain flour contains CRACKER WHEAT extra protein, fiber, vitamins, and minerals that are found only WHEAT BERRIES in the bran and germ. All three parts are important. WILD RICE Visit wholegrainscouncil.org for more information.