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 Arizona Administrative Code (Last Updated: November 17, 2016)
 Title 9. HEALTH SERVICES
 Article 3. EXPIRED
 Article 4. PROGRAM AND EQUIPMENT STANDARDS

  Table 4.2. Meal Pattern Requirements for Children  

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  • Food Components

    Ages 1 through 2 years

    Ages 3 through 5 years

    Ages 6 years and older

    Breakfast:

    1.        Milk, fluid

    2.        Vegetable, fruit, or full-strength juice

    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

      

    1/2 cup 1/4 cup

      

    1/2 slice 1/2 serving 1/4 cup 1/4 cup

      

    3/4 cup 1/2 cup

      

    1/2 slice 1/2 serving 1/3 cup 1/4 cup

      

    1 cup 1/2 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 butter 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 butter

    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

New Table made by exempt rulemaking at 17 A.A.R. 1530, effective September 30, 2011 (Supp. 11-3).