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Federal Register / Vol. 86, No. 198 / Monday, October 18, 2021 / Rules and Regulations TABLE 7 TO PARAGRAPH p2PRESCHOOL LUNCH MEAL PATTERNContinued Minimum quantities Food components and food items 1
Ages 12

The following may be used to meet no more than 50% of the requirement: Peanuts, soy nuts, tree nuts, or seeds, as listed in program guidance, or an equivalent quantity of any combination of the above meat/meat alternates 1 ounce of nuts/seeds = 1
ounce of cooked lean meat, poultry, or fish.
Vegetables 5 6
Fruits 5 6
Grains oz eq 7 8 9

Ages 35

12

ounce = 50%

34

ounce = 50%.

18

cup
cup
12 ounce equivalent

14

18

14

cup.
cup.
12 ounce equivalent.

Endnotes:
1 Must serve all five components for a reimbursable meal.
2 Must be unflavored whole milk for children age one. Must be unflavored low-fat 1 percent or unflavored fat-free skim milk for children two through five years old.
3 Alternate protein products must meet the requirements in Appendix A to Part 226 of this chapter.
4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
5 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
6 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served.
7 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains requirement.
8 Refer to FNS guidance for additional information on crediting different types of grains.
9 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce no more than 21.2 grams sucrose and other sugars per 100
grams of dry cereal.

q

2

TABLE 8 TO PARAGRAPH q2INFANT LUNCH MEAL PATTERN
Birth through 5 months
6 through 11 months
46 fluid ounces breastmilk 1 or formula 2

68 fluid ounces breastmilk 1 or formula; 2 and 012 ounce equivalent infant cereal; 2 3 or 04 tablespoons meat, fish, poultry, whole egg, cooked dry beans, or cooked dry peas; or 02 ounces of cheese; or 04 ounces volume of cottage cheese; or 04 ounces or12 cup of yogurt; 4 or a combination of the above; 5 and 02 tablespoons vegetable or fruit, or a combination of both.5 6

1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breastmilk may be offered, with additional breastmilk offered at a later time if the infant will consume more.
2 Infant formula and dry infant cereal must be iron-fortified.
3 Refer to FNS guidance for additional information on crediting different types of grains.
4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
5 A serving of this component is required when the infant is developmentally ready to accept it.
6 Fruit and vegetable juices must not be served.

PART 220SCHOOL BREAKFAST
PROGRAM

Authority: 42 U.S.C. 1773, 1779, unless otherwise noted.

4. Amend 220.8 by revising the tables in o2 and p2 to read as follows:

3. The authority citation for part 220
continues to read as follows:

220.8

Meal requirements for breakfasts.

o
2

TABLE 4 TO PARAGRAPH o2PRESCHOOL BREAKFAST MEAL PATTERN
Minimum quantities Food components and food items 1

jspears on DSK121TN23PROD with RULES1

Ages 12
Fluid Milk 2
Vegetables, fruits, or portions of both 3
Grains oz eq 4 5 6 7

Ages 35

4 fluid ounces
cup
12 ounce equivalent
14

6 fluid ounces.
cup.
12 ounce equivalent.
12

Endnotes:
1 Must serve all three components for a reimbursable meal.
2 Must be unflavored whole milk for children age one. Must be unflavored low-fat 1 percent or unflavored fat-free skim milk for children two through five years old.
3 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
4 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement.

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