Table 3.
An Overview of the 1994 School Breakfast Program (SBP) and National School Lunch Program (NSLP) Weekly Nutrition Standards.
| Breakfast | Lunch | ||
|---|---|---|---|
| Food Group | K-12 | K-3 | 4–12 |
| Fruit (cups) | 2.5 | 2.5 3 | 3.75 3 |
| Vegetable (cups) | 0 | 0 | 0 |
| Grain/Bread (oz. equivalent) 1 | 0–10 2 | 8 1,4 | 8 1,4 |
| Meat/Vegetable Protein Product | 0–10 2 | 7.5 | 10 |
| Milk (cups) | 5 | 5 | 5 |
| SBP Nutrient Requirements: Meet 25% of RDAs 5 for key nutrients 6; <30% calories from fat; <10% calories from saturated fat | |||
| NSLP Nutrient Requirements: Meet 33.3% of RDAs 5 for key nutrients 6; <30% calories from fat; <10% calories from saturated fat | |||
| Source (replicated from): USDA Food and Nutrition Service [16] | |||
1 Whole grain or enriched; 2 SBP require two grains, two meats, or one of each; 3 Plus an extra half cup at some point throughout the week; 4 Minimum of one per day; 5 Recommended Dietary Allowance; 6 Protein, calcium, iron, Vitamin A, and Vitamin C.