| Food Components | Grade K–5 | Grade 6–8 | Grade 9–12 |
|---|---|---|---|
| Milk | 5 cups/week (1 cup daily) |
5 cups/week (1 cup daily) |
5 cups/week (1 cup daily) |
| Meat or Meat Alternates None required but may substitute 1 oz equivalent of meat/meat alternate for 1 oz grains after minimum daily grain is met |
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| Vegetables May be substituted for fruits, but the first 2 cups/week must be from a subgroup other than starchy (drak green, red, orange, legumes, other) |
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| Fruits | 5 cups/week (1 cup daily minimums) |
5 cups/week (1 cup daily minimums) |
5 cups/week (1 cup daily minimums) |
| Grains/Breads For school years 22-23 and 23-24, at least 80% of the grains served in school lunch and breakfast per week must be whole-grain rich (containing at least 50% whole grains) |
7 oz equivalent/week (1 oz daily minimums) |
8 oz equivalent/week (1 oz daily minimums) |
9 oz equivalent/week (1 oz daily minimums) |
| Miniumu–Maximum Calories (kcal) Weekly Average |
350—500 | 400—550 | 450—600 |
| Saturated Fat (% of total caloreis) Weekly Average |
<10% | <10% | <10% |
| Sodium* Weekly Average |
≤ 540 mg* | ≤ 600 mg* | ≤ 640 mg* |
| Trans Fat | 0 grams/serving | 0 grams/serving | 0 grams/serving |
| *The Target 1 weekly sodium limit for school lunch and breakfast will remain for SY22-23. It will move to Target 1A in SY23-24. | |||