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Nutrition Standards
As of July 1, 2024
Meal Components | Grades K-5 | Grades 6-8 | Grades 9-12 |
| Fruits (cups)2 | 5 (1) | 5 (1) | 5 (1) |
| Vegetables (cups)2 | 0 | 0 | 0 |
| 0 | 0 | 0 |
| 0 | 0 | 0 |
| 0 | 0 | 0 |
| 0 | 0 | 0 |
| 0 | 0 | 0 |
| Grains or meats/meat alternates (oz. eq.)3 | 7–10 (1) | 8–10 (1) | 9–10 (1) |
| Fluid milk (cups)4 | 5 (1) | 5 (1) | 5 (1) |
Dietary Specifications | Grades K-5 | Grades 6-8 | Grades 9-12 |
| Minimum-maximum calories (kcal) | 350–500 | 400–550 | 450–600 |
| Saturated fat (% of total calories) | < 10 | < 10 | < 10 |
| Added sugars (% of total calories) - must be implemented by July 1, 2027 | < 10 | < 10 | < 10 |
| Sodium limit - in place through June 30, 2027 | < 540 mg | < 600 mg | < 640 mg |
| Sodium limit - must be implemented by July 1, 2027 | < 485 mg | < 535 mg | < 570 mg |
Endnotes
1 Food items included in each group and subgroup and amount equivalents.
2 Minimum creditable serving is 1⁄8 cup. Schools must offer 1 cup of fruit daily and 5 cups of fruit weekly. Schools may substitute vegetables for fruit at breakfast as described in paragraphs (c)(2)(i) and (ii) of this section.
3 Minimum creditable serving is 0.25 oz. eq. School may offer grains, meats/meat alternates, or a combination of both to meet the daily and weekly ounce equivalents for this combined component. At least 80 percent of grains offered weekly at breakfast must be whole grain-rich as defined in § 210.2 of this chapter, and the remaining grain items offered must be enriched.
4 Minimum creditable serving is 8 fluid ounces. All fluid milk must be fat-free (skim) or low-fat (1 percent fat or less) and must meet the requirements in paragraph (d) of this section.
5 By July 1, 2027, schools must meet the dietary specification for added sugars. Schools must meet the sodium limits by the dates specified in this chart. Discretionary sources of calories may be added to the meal pattern if within the dietary specifications.