Post on 26-Dec-2015
Institute of Medicine Recommendations for the Child Meal Pattern
Ann McCormack, MPH, RDMissouri Department of Health and Senior ServicesBureau of Community Food and Nutrition Assistance
Age Groups1 year oldsAge 2 through age 4Age 5 through age 13Age 14 through age 18
Lean meat or meat alternates must be served at breakfast 3 days per week.
On the days without meat or meat alternates, must serve an additional ½ ounce equivalent grain/bread for 1 year old children, and an additional 1 ounce grain/bread equivalent for all other ages.
Breakfast
Lunch/Supper Meal Pattern
One fruit and two vegetables must be served at each lunch/supper meal◦Dark green vegetables at least twice per
week◦Orange vegetables at least twice per
week◦Legumes at least once per week◦Starchy vegetables no more than twice
per week◦Other vegetables at least three times
per week
FruitFruit, rather than juice is to be
served at most meals100% fruit juice is allowed only
once per day in a serving size tailored to the child’s age
Grains/BreadOver the course of the week and
day, at least half of the grains/breads served in meals and snacks must be whole grain rich◦Whole grain rich food must meet at
least one of the following two specifications: The product contains the FDA approved
health claim on its packaging The product ingredient listing lists whole
grain first, in both mixed and non-mixed dishes
MilkFat free on low fatRestrict flavored milk to children
5 years of age and above. Restrict sugars in flavored milk to
22 g. per 8 fluid ounces.
SnacksEach snack will provide two
different food components◦Over the course of a five day week,
the food components provided will include: Two servings of fruit One serving of an orange vegetable One serving of a non-starchy vegetable Two servings of grain/bread Two servings of lean meat Two servings of low fat or non-fat milk
Fat, Sugar and SodiumThe amount of solid fat, trans fat,
sugar, and sodium are to be limited in all meals and snacks.
Enhanced SnacksProviders should have the option
of offering an enhanced snack in both the morning and afternoon◦The enhanced snack would have the
same requirements as two smaller snacks
Weekly Meal Pattern-Breakfast
1 year 2-4 years 5-13 years 14-18 years
Fruit or non-starchy vegetables
¼ cup ½ cup ½ cup ½ cup
Grain/bread (ounce equiv)
½ ounce 1 ounce 1 ½ ounce 2 ounces
AND
Lean Meat or Meat Alternate
½ ounce 1 ounce 1 ounce 2 ounces
OR
Grain/bread 1 ounce 2 ounce 2 ½ ounce 3 ounces
Milk ½ cup ½ cup ¾ cup 1 cup
Weekly Meal Pattern – Lunch/Supper
1 year 2-4 years 5-13 years 14-18 years
Fruit ¼ cup ½ cup ½ cup ½ cup
Vegetable (offer two different)
¼ cup ½ cup 1 cup 1 cup
Grain/Bread ½ ounce 1 ounce 2 ounces 2 ½ ounces
Lean meat or meat alternate
½ ounce 1 ounce 2 ounces 2 ½ ounces
Milk ½ cup ½ cup 1 cup 1 cup
Weekly Meal Pattern - Snack1 year 2-4 years 5-13 years 14-18 years
Fruit (2 X per week)
½ cup ½ cup ½ cup 1 cup
Orange vegetable(1 x per week)
1/8 cup ¼ cup ½ cup ½ cup
Non-starchy vegetable(1 x per week)
1/8 cup ¼ cup ½ cup 1 cup
Grain/Bread (2 x per week)
½ ounce equiv.
1 ounce 1 ounce 2 ounces
Meat or meat alternate (2 x per week)
½ ounce 1 ounce 1 ounce 1 ounce
Milk(2 X per week)
½ cup ½ cup ½ cup ½ cup
Enhanced Snack5-13 years 14-18 years
Fruit (4 X per week)
½ cup 1 cup
Orange vegetable(2 x per week)
½ cup ½ cup
Non-starchy vegetable(2 x per week)
½ cup 1 cup
Grain/Bread (4 x per week)
1 ounce 2 ounces
Meat or meat alternate (4 x per week)
1 ounce 1 ounce
Milk(4 X per week)
½ cup ½ cup
Enhanced SnacksRecommended as an option for
children 5 years of age and olderFor each age group, the snack
will include four servingsRecommended as an option for
the afternoon snack onlyNot recommended for children
under age 5
Orange VegetablesAcorn squashButternut squashCarrotsHubbard squashPumpkinSweet potatoes
Starchy VegetablesCornGreen peasLima beansPotatoes
Dark Green VegetablesBok choy Turnip greensBroccoli Mustard
greensCollard greens WatercressDark green leafy lettuce Spinach KaleMesclunRomaine lettuce
Additional Recommendations
Limit grains/breads that high in added sugars to one time per week
Ready to eat and hot cereals must have less than or equal to 21.2 grams of sugar per 100 grams dry weight of cereal (WIC food package) which is equal to 6 grams or less sugar per 1 ounce cereal dry weight.
Additional RecommendationsBaked or fried grain
products high in solid fat and added sugars are limited to one serving per week across all eating occasions.
Limit highly processed meat, poultry, and fish to one time per week across all eating occasions. This includes breaded and fried products.