Table 2.
The 1946 USDA National School Lunch Program (NSLP) Food-Based Meal Patterns per Day.
| Food Group | Type A Serving Size | Type B Serving Size | Type C Serving Size |
|---|---|---|---|
| Milk, whole | ½ pint | ½ pint | ½ pint |
| Protein-rich food: | |||
| Fresh or processed meat, poultry, cheese, cooked or canned fish | 2 oz. | 1 oz. | |
| Dry peas or beans, soy beans (cooked) | ½ cup | ¼ cup | |
| Peanut Butter | 4 Tbsp | 2 Tbsp | |
| Eggs | 1 | ½ | |
| Raw, cooked, or canned vegetables or fruits | ¾ cup | ½ cup | |
| Bread, muffins, or hot bread 1 | 1 portion | 1 portion | |
| Butter or fortified margarine | 2 tsp | 1 tsp | |
| Source: replicated from Gunderson, 1971 [2] | |||
1 Whole grain cereal or enriched flour.