Lunch Meal Pattern: Short and Long Weeks
Meal pattern requirements for short and long weeks for the National School Lunch Program (NSLP) for grades K–12.Overview
Program operators of the NSLP are required to use meal patterns and dietary specifications established by the U.S. Department of Agriculture (USDA) to develop menus and serve meals to students.
On April 25, 2024, the USDA Food and Nutrition Service posted the Final Rule for Child Nutrition Programs: Meal Patterns Consistent with the 2020–2025 Dietary Guidelines for Americans. The final rule offers new flexibilities for School Nutrition Programs (SNPs) to phase in over the next three school years (SY) to meet the needs of vegetarian diets and other dietary preferences, as well as to other program areas to support local food procurement. The final rule also made significant updates to nutrition standards, most notably for added sugar and sodium. Additionally, the final rule offers new flexibilities for Child Nutrition Programs (CNPs) to meet the needs of vegetarian diets and other dietary preferences and to support the procurement of fresh local foods. Further, foods sold or served in schools are also subject to laws and regulations including the California Food Safety Act and the California School Food Safety Act.
Short and long week meal pattern charts have been established for schools that regularly operate on a shorter or longer weekly cycle. The following charts adjust the meal pattern components for short and long weeks and are rounded to nearest one half (½) ounce equivalent and one quarter (¼) cup. Since the dietary specifications are based on average daily amounts, these are unaffected by varying week lengths (average over length of week, whether consisting of 3 to 7 days). Due to the size of the weekly vegetable subgroup requirements, adjustments are primarily made to the Additional Vegetable category which in turn allows increased or decreased offering amounts of any of the subgroups to meet this requirement.
Meal Pattern Requirements
Measurement abbreviations: Cup = c, Ounce Equivalent = oz eq, Ounce = oz, Fluid Ounce = fl oz, Calories = kcal, Grams = g, and Milligrams = mg
Three Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 1 ½ c (½ c per day) |
1 ½ c (½ c per day) |
1 ½ c (½ c per day) |
3 c (1 c per day) |
| Vegetables b | 2 ¼ c (¾ c per day) |
2 ¼ c (¾ c per day) |
2 ¼ c (¾ c per day) |
3 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ½ c | ½ c | ½ c | 1 c |
| Beans, Peas and Lentils c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ¼ c | ¼ c | ¼ c | ½ c |
| Additional Vegetable to Reach Total e | 0 | 0 | 0 | 0 |
| Grain Minimums *, f | 5-5.5 oz eq (1 oz eq per day) |
5-5.5 oz eq (1 oz eq per day) |
5-6 oz eq (1 oz eq per day) |
6-7 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 5-6 oz eq (1 oz eq per day) |
5.5-6 oz eq (1 oz eq per day) |
5.5-6 oz eq (1 oz eq per day) |
6-7 oz eq (2 oz eq per day) |
| Fluid Milk g | 3 c (1 c per day) |
3 c (1 c per day) |
3 c (1 c per day) |
3 c (1 c per day) |
Four Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 2 c (½ c per day) |
2 c (½ c per day) |
2 c (½ c per day) |
4 c (1 c per day) |
| Vegetables b | 3 c (¾ c per day) |
3 c (¾ c per day) |
3 c (¾ c per day) |
4 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ¾ c | ¾ c | ¾ c | 1 ¼ c |
| Beans, Peas and Lentils c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ½ c | ½ c | ½ c | ¾ c |
| Additional Vegetable to Reach Total e | ¼ c | ¼ c | ¼ c | ½ c |
| Grain Minimums *, f | 6.5-7 oz eq (1 oz eq per day) |
6.5-7 oz eq (1 oz eq per day) |
6.5-8 oz eq (1 oz eq per day) |
8-9.5 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 6.5-8 oz eq (1 oz eq per day) |
7-8 oz eq (1 oz eq per day) |
7-8 oz eq (1 oz eq per day) |
8-9.5 oz eq (2 oz eq per day) |
| Fluid Milk g | 4 c (1 c per day) |
4 c (1 c per day) |
4 c (1 c per day) |
4 c (1 c per day) |
Six Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 3 c (½ c per day) |
3 c (½ c per day) |
3 c (½ c per day) |
6 c (1 c per day) |
| Vegetables b | 4 ½ c (¾ c per day) |
4 ½ c (¾ c per day) |
4 ½ c (¾ c per day) |
6 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ¾ c | ¾ c | ¾ c | 1 ¼ c |
| Beans, Peas and Lentils c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ½ c | ½ c | ½ c | ¾ c |
| Additional Vegetable to Reach Total e | 1 ¾ c | 1 ¾ c | 1 ¾ c | 2 ½ c |
| Grain Minimums *, f | 9.5-11 oz eq (1 oz eq per day) |
9.5-11 oz eq (1 oz eq per day) |
9.5-12 oz eq (1 oz eq per day) |
12-14.5 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 9.5-12 oz eq (1 oz eq per day) |
11-12 oz eq (1 oz eq per day) |
11-12 oz eq (1 oz eq per day) |
12-14.5 oz eq (2 oz eq per day) |
| Fluid Milk g | 6 c (1 c per day) |
6 c (1 c per day) |
6 c (1 c per day) |
6 c (1 c per day) |
Seven Day School Week Meal Component Adjustments
Minimum Amount of Fooda Per Week
| Meal Components | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Fruits b | 3 ½ c (½ c per day) |
3 ½ c (½ c per day) |
3 ½ c (½ c per day) |
7 c (1 c per day) |
| Vegetables b | 5 ¼ c |
5 ¼ c |
5 ¼ c |
7 c (1 c per day) |
| Dark Green c | ½ c | ½ c | ½ c | ½ c |
| Red/Orange c | ¾ c | ¾ c | ¾ c | 1 ¼ c |
| Beans, Peas and Lentils c | ½ c | ½ c | ½ c | ½ c |
| Starchy c | ½ c | ½ c | ½ c | ½ c |
| Other c, d | ½ c | ½ c | ½ c | ¾ c |
| Additional Vegetable to Reach Total e | 2 ½ c | 2 ½ c | 2 ½ c | 3 ½ c |
| Grain Minimums *, f | 11-12.5 oz eq (1 oz eq per day) |
11-12.5 oz eq (1 oz eq per day) |
11-14 oz eq (1 oz eq per day) |
14-17 oz eq (2 oz eq per day) |
| Meats/Meat Alternate Minimums* | 11-14 oz eq (1 oz eq per day) |
12.5-14 oz eq (1 oz eq per day) |
12.5-14 oz eq (1 oz eq per day) |
14-17 oz eq (2 oz eq per day) |
| Fluid Milk g | 7 c (1 c per day) |
7 c (1 c per day) |
7 c (1 c per day) |
7 c (1 c per day) |
Dietary Specifications
| Specifications | Grades K–5 |
Grades K–8 |
Grades 6–8 |
Grades 9–12 |
|---|---|---|---|---|
| Min-max Calories h | 550–650 kcal | 600–650 kcal | 600–700 kcal | 750–850 kcal |
| Saturated Fat (% of calories) h | < 10% | < 10% | < 10% | < 10% |
| Sodium Target 1A h, i (Ends July 30, 2027) |
≤ 1,110 mg | ≤ 1,110 mg | ≤ 1,225 mg | ≤ 1,280 mg |
| Sodium Limit h, i (Effective July 1, 2027) |
≤935 mg | ≤935 mg | ≤1,035 mg | ≤1,080 mg |
| Added Sugar g, h (Effective July 1, 2027) |
<10% | <10% | <10% | <10% |
| Trans Fat h, j | 0 g | 0 g | 0 g | 0 g |
Specifications: Added Sugar (Product-Based Limits)
| Product | Added Sugar Limit Effective July 1, 2025 |
|---|---|
| Breakfast Cereals | ≤ 6 g of added sugars per dry oz |
| Flavored Milk | ≤ 10 g of added sugars per 8 fl oz |
| Yogurt | ≤ 12 g of added sugars per 6 oz (2 g of added sugars per oz) |
* USDA has lifted the weekly maximums for grain and meat/meat alternates. The daily and weekly minimums for grains and meat/meat alternates 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 most current USDA Food Buying Guide web page
.
b One quarter cup of dried fruit counts as ½ cup of fruit; one (1) cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be pasteurized and 100 percent full-strength. The minimum creditable serving for a fruit or vegetable is at least one eighth (⅛) cup.
c Larger amounts of these vegetables may be served.
d This category consists of “Other Vegetables” as defined in Title 7, Code of Federal Regulations (7 CFR) Section 210.10(c)(2)(ii)(E). For the purposes of the NSLP, the “Other Vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and
beans, peas, and lentils vegetable subgroups as defined in 7 CFR, Section 210.10(c)(2)(ii)(E).
e Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.
f At least 80 percent of all grains offered weekly must be whole grain-rich.
A whole grain-rich product contains between 50 and 100 percent whole grain, with any remaining grains being enriched.
g At least two milk choices must be offered. Pasteurized, fluid types of milk must meet state and local standards and contain vitamins A and D at levels specified by the Food and Drug Administration. All milk must be fat-free or low-fat. Milk with higher fat content is not allowed.
Low-fat or fat-free lactose-free and reduced-lactose fluid milk may also be offered. Fat-free or low-fat cultured milk, fat-free or low-fat acidified milk, and Ultra High Temperature milk are also allowed. Fat-free and low-fat fluid milk may be flavored or unflavored.
Beginning July 1, 2025, flavored milk offered must contain no more than 10 grams of added sugar per 8 fluid ounces.
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, sodium, and, when implemented, added sugars. Food products and ingredients must contain zero grams of trans fat (less than 0.5 grams) per serving,
as per California Education Code Section 49430.7(c)(3). Products and ingredients served in California School Nutrition Programs must continue to follow this requirement despite the final rule elimination of the trans fat requirement.
i Effective July 1, 2024 through June 30, 2027, the weekly sodium limit remains at Sodium Target 1A. Beginning July 1, 2027 and beyond, another 15 percent sodium reduction is in effect. Note that sodium limits apply 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 (OVS), every student must take ½ cup fruit and or vegetable or combination of both to count as a reimbursable meal.
Note that OVS is only required by the National School Lunch Program and only for high schools. School food authorities may choose to implement OVS at breakfast and at lunch for other grades, however, it is not a requirement.
- Fluid milk substitutes, including plant-based options, are allowed. Fluid milk substitutes must be nutritionally equivalent and provide levels of nutrients specified in 7 CFR Section 210.10 (d)(3). For information about fluid milk requirements visit the California Department of Education Milk Requirements in the Child Nutrition Programs web page.
Additional Meal Pattern Requirements
In addition to ensuring federal requirements for meals served as a part of the CNPs are met, program operators must also meet state requirements. Recently two new acts were passed in California that impact foods served in schools:
California Food Safety Act
(Health and Safety Code Section 109025)
Prohibits the manufacture, sale, or provision (delivering, distribution, holding, and offering) of food products that contain brominated vegetable oil, potassium bromate, propylparaben, and red dye number 3 beginning January 1, 2027.
California School Food Safety Act
[California Education Code (EC) sections, 49431, 49431.2, 49431.5, 49501.5, and 49531]
Amends the definition of a nutritionally adequate breakfast and a nutritionally adequate lunch found in EC 49501.5, as of December 31, 2027, to meals that do not contain any of the following substances: Blue 1 (Chemical Abstract Service [CAS] 3844-45-9), Blue 2 (CAS 860-22-0), Green 3 (CAS 2353-45-9), Red 40 (CAS 25956-17-6), Yellow 5 (CAS 1934-21-0), and Yellow 6 (CAS 2783-94-0). Additionally, the act amended EC sections 49431 and 49431.5 to prohibit, effective December 31, 2027, the same additives in competitive foods sold in elementary, middle and high schools.