Meal Pattern Components

Meat/Meat Alternate

• Meat/Meat Alternate In a Nutshell
• E-learning course: The Meat/Meat Alternate Component (also available in Spanish)
• Offering Meats and Meat Alternates at School Breakfast(USDA) (Spanish)
• Get Creative with Meat and Meat Alternates
• Crediting Tofu and Soy Yogurt Products, SP 53-2016, USDA, 08/08/2016
• Shelf-stable, Dried Snacks Made from Meat, Poultry, or Seafood SP 21-2019, USDA, 04/17/19
• Questions and Answers on Alternate Protein Products (USDA)

Grain

• Grains In a Nutshell
• E-learning course: The Grain Component (also available in Spanish)
• Whole Grain Resource for the National School Lunch and School Breakfast Programs (USDA)
• Grain Requirements for the National School Lunch Program and School Breakfast Program SP 30-2012, USDA, 04/26/12
• Whole Grains Council - Recipes and resources
• Crediting
  • Exhibit A: Grain Requirements For Child Nutrition Programs (USDA)
  • Worksheet for Crediting the Grain Component

Milk

• Milk In a Nutshell
• E-learning course: The Milk Component (also available in Spanish)
• Variety Item Recipe (previously "Milk Recipe")
  • This recipe template may be used for the same amount of a variety of items that are put out daily, such as milk, juice, fruit, or cereal.
• Nutrition Requirements for Fluid Milk SP 29-2011, USDA, 04/14/11
• Bulk Milk: considerations for purchasing and serving
• Wisconsin Dairy Farmers of Wisconsin

  • For hot chocolate promotional materials, contact: 

    Karen Doster, Director, Youth and School Programs, Dairy Farmers of Wisconsin

• Inadequate Fluid Milk Supply: If your SFA cannot get a supply of fluid milk due to an emergency, please submit an Inadequate Fluid Milk Supply Request within 2 business days to the School Nutrition Team. Find more information within the Federal Regulations [7 CFR 210.10(d)(2)].

The flexibility allowing low-fat, flavored milk in the NSLP and SBP is now effective through February 18, 2022. This provides additional flexibility in planning school breakfast and lunch menus; but, does not require schools to make any menu changes.

Fruit

• Fruit In a Nutshell
• E-learning course: The Fruit Component (also available in Spanish)
• Half-Cup Crediting of Fruits and Vegetables Handout

Vegetable

• Vegetables In a Nutshell
• E-learning course: The Vegetable Component (also available in Spanish)
• Vegetable Subgroups Handout (Spanish)
• Half-Cup Crediting of Fruits and Vegetables Handout
• Meal Requirements under the NSLP and SBP: Questions and Answers for Program Operators SP 38-2019, USDA, 9/23/19
  • See #78 under Meal Patterns for guidance on offering vegetable subgroups within a shorter or longer school week.
• A Guide to Peas, Lentils, Chickpeas & Beans - USA Pulses