Breakfast Meal Pattern (Grades K-12)

Overview

Program operators of the School Breakfast Program (SBP) are required to use meal patterns and dietary specifications established by U.S. Department of Agriculture (USDA) to develop menus and serve meals to students. The USDA is taking a multi-step approach to updating the school meal nutrition standards. Effective July 1, 2022, the final rule establishing transitional standards for milk, whole grains, and sodium serves as a bridge for School Years 2022–23 and 2023–24, and continues to support the provision of nutritious school meals.

Meal Pattern Requirements

Measurement abbreviations: Cup = c, Ounce Equivalent = oz eq, Calories = kcal, Grams = g, and Milligrams = mg

Minimum Amount of Fooda Per Week

Specifications: Daily Amount Based on the Average for a 5-Day Week

* U.S. Department of Agriculture has lifted the weekly maximums for grains. The daily and weekly minimums for grains and the weekly calorie ranges still apply. The maximums are used as a guide for menu planning purposes only.

a Food items included in each group and subgroup and amount equivalents as outlined in the U.S. Department of Agriculture’s Food Buying Guide web page .

b One quarter cup of dried fruit counts as one half cup of fruit; one cup of leafy greens counts as one half cup of vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100 percent full-strength. The minimum creditable serving for a fruit or vegetable is at least one eighth cup.

c Vegetables may be substituted for fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or “Other Vegetables” subgroups, as defined in Title 7, Code of Federal Regulations (7 CFR) Section 210.10(c)(2)(iii).

d At least 80 percent of all grains offered weekly must be whole grain-rich. The remaining 20 percent or less of grains, if any, must be enriched. A whole grain-rich product contains 50 percent or more whole grains by weight, with any remaining grains being enriched. Schools may substitute one ounce equivalent of meat/meat alternate for one ounce equivalent of grains after the minimum daily grains requirement is met. Meat/meat alternates may be offered as extra food items that do not count toward the grain component or as food items for Offer Versus Serve. These extra food items need to be included in the weekly calories, sodium, and saturated fat. The minimum creditable serving for a grain, a meat, or a meat alternate is at least one quarter ounce equivalent.

e There is no meat/meat alternate requirement.

f At least two milk choices must be offered. Pasteurized, fluid types of milk that meet state and local standards and contain vitamins A and D at levels specified by the Food and Drug Administration must be offered. All milk must be fat-free or low-fat. Milk with higher fat content is not allowed. Fat-free and low-fat fluid milk may be flavored or unflavored. Low-fat or fat-free, lactose-free, and reduced-lactose fluid milk may also be offered.

g The average daily calories for a five-day school week must be within the range (at least the minimum and no more than the maximum values).

h Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Food products and ingredients must contain zero grams of trans fat (less than 0.5 grams) per serving.

i For SY 2022–23 (beginning July 1, 2022) and through SY 2023–24, the weekly sodium limit for school breakfast remains at Sodium Target 1. Note that the sodium limit applies to the average meal offered during the school week, not daily or per-meal.

j Nutrition label of manufacturer specifications must indicate zero grams of trans fat per serving.

Please note: For offer versus serve, every student must take either ½ cup fruit (or substituted vegetable) or a combination of both to count as a reimbursable meal.