Heartland Child Nutrition Healthy Eating
Heartland Child Nutrition - A healthy choice for childcare
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USDA CACFP MEAL PATTERN REQUIREMENTS 

Meal
Food Served
Age
1 through 2
Age
3 through 5
Age
6 through 12
Breakfast
Juice1 or Fruit or Vegetable1/4 cup1/2 cup1/2 cup

Bread (whole grain or enriched) or
1/2 slice1/2 slice1 slice

Cereal or
1/4 cup1/3 cup3/4 cup

Hot Cereal or Grains or Pasta or
1/4 cup1/4 cup 1/2 cup

Bread Alt., i.e., Biscuit, Muffin, Roll 1/2 serving1/2 serving1 serving

Milk21/2 cup3/4 cup1 cup
Snack
Juice1 or Fruit or Vegetable1/2 cup1/2 cup3/4 cup
(Serve 2 of the 4 groups)Bread (whole grain or enriched) or
1/2 slice1/2 slice1 slice

Dry Cereal or1/4 cup1/3 cup3/4 cup

Hot Cereal or Grains or Pasta or
1/4 cup1/4 cup1/2 cup

Bread Alt., i.e., Biscuit, Muffin, Roll1/2 serving1/2 serving1 serving

Meat or Poultry or Fish or Cheese or
1/2 oz.1/2 oz.1 oz.

Eggs3 or
1/2 egg1/2 egg1/2 egg

Peanut Butter or
1 Tbsp.1 Tbsp.2 Tbsp.

Cooked Dry Beans or Dry Peas or
1/8 cup1/8 cup1/4 cup

Nuts and/or Seeds4 or
1/2 oz.1/2 oz.1 oz.

Yogurt2 oz.2 oz.4 oz.

Milk21/2 cup1/2 cup1 cup
Lunch/Supper
Meat or Poultry or Fish or Cheese or
1 oz.1-1/2 oz.2 oz.

Eggs or
1/2 egg3/4 egg1 egg

Peanut Butter or
2 Tbsp.3 Tbsp.4 Tbsp.

Cooked Dry Beans or Dry Peas or
1/4 cup3/8 cup1/2 cup

Nuts and/or Seeds4 or
1/2 oz.3/4 oz.1 oz.

Yogurt 4 oz.6 oz.8 oz.

Choose two different vegetables and/or
fruits to equal the following portions...		1/4 cup1/2 cup3/4 cup

Bread (whole grain or enriched) or
1/2 slice1/2 slice1 slice

Cooked Grains or Bread or
1/4 cup1/4 cup1/2 cup

Bread Alt., i.e., Biscuit, Muffin, Roll1/2 serving1/2 serving1 serving

Milk21/2 cup3/4 cup1 cup


1 Fruit or vegetable juice must be 100% juice. Juice cannot be served when milk is the only other component for snack.
2 Children who are one year old, until they turn two, must be served whole milk, unless a diet statement is provided.
3 One-half egg meets the required minimum amount (1 oz. or less) of meat alternate for snack.
4 Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another
meat/meat alternate to fulfill the lunch or supper requirement.
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