Section R9-5-508. General Nutrition Standards

A.      A licensee shall:

1.        Make breakfast available to an enrolled child who is pres- ent at a facility before 8:00 a.m.,

2.        Serve lunch to an enrolled child who is present at a facil- ity between 11:00 a.m. through 1:00 p.m., and

3.        Serve dinner to an enrolled child who is present from 5:00 p.m. through 7:00 p.m. and who will remain at the facility after 7:00 p.m.

B.       A licensee shall serve the following meals or snacks to an enrolled child present at a facility for the following periods of time:

1.        If an enrolled child is present two to four hours, one or more snacks;

2.        If an enrolled child is present during any of the meal times stated in subsection (A), a meal that meets the meal pattern requirements in subsection (C);

3.        If an enrolled child is present four to eight hours, one or more snacks and a meal;

4.        If an enrolled child is present nine or more hours, two snacks and one or more meals; and

5.        Before bedtime, one snack.

C.      If a licensee provides food, a licensee shall prepare and serve food according to the meal pattern requirements found  in Table 5.1, “Meal Pattern Requirements for Children.”

D.      If an enrolled child’s parent provides food for the parent’s enrolled child, the licensee shall provide milk or juice to the enrolled child if not provided by the parent.

E.       If a licensee plans and serves meals, the licensee shall ensure that the meals:

1.        Meet the age-appropriate nutritional requirements of an enrolled child; and

2.        For each calendar week, provide a variety of foods within each food group from the meal pattern requirements.

F.       If a licensee provides food, the licensee shall maintain on the facility premises at least a one day supply of food needed to provide the meals and snacks required by subsections (B) and

(C) to each enrolled child attending the facility.

G.      In addition to the required daily servings of food stated in sub- section (C), a licensee:

1.        Shall make second servings of food available to each enrolled child at meals and at snack time,

2.        May substitute a food that is equivalent to a specific food component if second servings of the specific food compo- nent are not available, and

3.        Shall ensure that a food substitution in subsection (G)(2) is written on the posted weekly menu by the end of the meal or snack service.

Historical Note

Adopted effective December 12, 1986 (Supp. 86-6). Sec- tion repealed; new Section adopted effective October 17, 1997 (Supp. 97-4). Amended by exempt rulemaking at 16

A.A.R. 1564, effective September 30, 2010 (Supp. 10-3).

TABLE OF MEAL PATTERN REQUIREMENTS FOR CHILDREN
Food Components	Ages 1 through 2 years	Ages 3 through 5 years	Ages 6 and Older
Breakfast: 1.        Milk, fluid 2.        Vegetable, fruit, or full-strength juice 3.        Bread and bread alternates (whole grain or enriched);	1/2 cup 1/4 cup	3/4 cup 1/2 cup	1 cup 1/2 cup

Bread or cornbread, rolls, muffins, or biscuits or cold dry cereal (volume or weight, whichever is less) or cooked cereal, pasta, noodle products, or cereal grains	1/2 slice 1/2 serving 1/4 cup 1/4 cup	1/2 slice 1/2 serving 1/3 cup 1/4 cup	1 slice 1 serving 3/4 cup 1/2 cup
Lunch or Supper: 1.        Milk, fluid 2.        Vegetable and/or fruit (2 or more kinds) 3.        Bread and bread alternates (whole grain or enriched); Bread or cornbread, rolls, muffins, or biscuits or cold dry cereal (volume or weight, whichever is less) or cooked cereal, pasta, noodle products, or cereal grains 4.        Meat or meat alternates: Lean meat, fish, or poultry (edible portion as served) or cheese or egg or cooked dry beans or peas* or peanut butter, soy nut butter, or other nut or seed butters or peanuts, soy nuts, tree nuts, or seeds or an equivalent quantity of any combination of the above meat/meat alternates or yogurt	1/2 cup 1/4 cup total   1/2 slice 1/2 serving 1/4 cup 1/4 cup   1 oz. 1 oz. 1/2 egg 1/4 cup 2 tbsp** 1/2 oz.**   4 oz.	3/4 cup 1/2 cup total   1/2 slice 1/2 serving 1/3 cup 1/4 cup   1 1/2 oz. 1 1/2 oz. 3/4 egg 3/8 cup 3 tbsp** 3/4 oz.**   6 oz.	1 cup 3/4 cup total   1 slice 1  serving 3/4 cup 1/2 cup   2  oz. 2 oz. 1 egg 1/2 cup 4 tbsp** 1 oz.**   8 oz.
Snack: (select 2 of these 4 components)***	1/2 cup	1/2 cup	1 cup
1.     Milk, fluid
2.     Vegetable, fruit, or full-strength juice	1/2 cup	1/2 cup	3/4 cup
3.     Bread and bread alternates (whole grain or enriched):
Bread	1/2 slice	1/2 slice	1 slice
or cornbread, rolls, muffins, or biscuits	1/2 serving	1/2 serving	1 serving
or cold dry cereal (volume or weight, whichever is less)	1/4 cup	1/3 cup	3/4 cup
or cooked cereal, pasta, noodle products, or cereal grains	1/4 cup	1/4 cup	1/2 cup
4.     Meat or meat alternates:
Lean meat, fish, or poultry (edible portion as served)	1/2 oz.	1/2 oz.	1 oz.
or cheese	1/2 oz.	1/2 oz.	1 oz.
or egg	1/2 egg	1/2 egg	1/2 egg
or cooked dry beans or peas*	1/8 cup	1/8 cup	1/4 cup
or peanut butter, soy nut butter, or other nut or seed butters	1 tbsp	1 tbsp	2 tbsp
or peanuts, soy nuts, tree nuts, or seeds	1/2 oz.	1/2 oz.	1 oz.
or an equivalent quantity of any combination of the above meat/meat alternates
or yogurt	2 oz.	2 oz.	4 oz.
* In the same meal service, dried beans or dried peas may be used as a meat alternate or as a vegetable; however, such use does not satisfy the requirement for both components. ** At lunch and supper, no more than 50% of the requirement shall be met with nuts, seeds, or nut butters. Nuts, seeds, or nut butters shall be combined with another meat or meat alternative to fulfill the requirement. Two tablespoons of nut butter or one ounce of nuts or seeds equals one ounce of meat. *** Juice may not be served when milk is served as the only other component.

Historical Note

Table 5.1 made by exempt rulemaking at 16 A.A.R. 1564, effective September 30, 2010 (Supp. 10-3).