Meal Patterns for Preschoolers in School Nutrition Programs

Related Resources

Crediting Foods in Preschool Menus

Meals and snacks served to preschoolers (ages 1-5) in the National School Lunch Program (NSLP), School Breakfast Program (SBP), Afterschool Snack Program (ASP) and Seamless Summer Option (SSO) must comply with the preschool meal patterns, which consist of minimum servings of five meal components (milk, meats/meat alternates, vegetables, fruits, and grains). Foods and beverages served in preschool menus must meet specific requirements to credit toward each meal component. This webpage contains guidance and resources for meeting these requirements.

Effective with school year 2025-26 (beginning July 1, 2025), the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans, changes the preschool meal pattern’s product-based limits for yogurt and breakfast cereals from total sugars to added sugars. For more information, visit the "Upcoming Meal Pattern Changes" section of the CSDE's Meal Patterns for Grades K-12 in School Nutrition Programs webpage.


General Crediting Guidance  |   Crediting Commercial Processed Products
Crediting Foods Made from Scratch  |   Crediting Guidance for Meal Components


General Crediting Guidance for Preschool Menus


Food Buying Guide  |   Meal Patterns and Crediting  |   Portion Control   |    Weights/Measures


Food Buying Guide for Child Nutrition Programs (FBG) 

Meal Patterns and Crediting

Portion Control

Weights and Measures

Crediting Commercial Processed Products

School food authorities (SFAs) must obtain appropriate documentation to indicate that commercial products credit toward the preschool meal patterns. For example, to credit a commercial breaded chicken patty as the meats/meat alternates component for ages 3-5 at lunch, the manufacturer’s documentation must indicate that the serving contains 1½ ounces of cooked chicken. Allowable documentation includes:

  • the original Child Nutrition (CN) label from the product carton or a photocopy or photograph of the CN label shown attached to the original product carton; or
  • a product formulation statement (PFS) signed by an official of the manufacturer stating the amount of each meal pattern component contained in one serving of the product. 

These are the only acceptable records for documenting a commercial product’s meal pattern contribution.  Without this documentation, commercial products cannot credit toward the preschool meal patterns.


CN Labels  |   Product Formulation Statements  |   Documentation for Processed Foods


Child Nutrition (CN) Labels

Product Formulation Statements

Required Documentation for Processed Foods

Crediting Foods Made from Scratch

Foods made from scratch require a standardized recipe that documents the preschool meal pattern crediting information per serving. For example, to credit macaroni and cheese as 1½ ounce equivalents (oz eq) of the MMA component and ½ oz eq of the grains component for ages 3-5 at lunch, the SFA's standardized recipe must indicate that each serving contains 1½ ounces of cheese and ¼ cup of whole-grain or enriched pasta. 


Standardized Recipes


Crediting Guidance for the Meal Components

The resources below provide guidance on meeting the crediting requirements for the five meal components of the preschool meal patterns.


Milk  |   Meats/Meat Alternates  |   Vegetables  |   Fruits  |   Grains


Milk Component

The milk component requires fluid milk. Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the Food and Drug Administration (FDA). Training on the milk component is available in Module 4: Milk Component of the CSDE's Preschool Meal Pattern Training for the School Nutrition Programs.

  • Fat content: The preschool meal patterns require unflavored whole milk for age 1 and unflavored low-fat milk or unflavored fat-free milk for ages 2-5. Flavored milk does not credit in the preschool meal patterns. 
  • Serving size: The minimum creditable amount is the full meal pattern serving, with an exception for milk in smoothies.
  • Milk in smoothies: The minimum creditable amount of milk in a smoothie is ¼ cup. SFAs must have a standardized recipe or product formulation statement (PFS) to document the type and amount of milk in the smoothie serving. Refer to the CSDE's Crediting Smoothies in the Preschool Meal Patterns for the School Nutrition Programs. 
  • Milk substitutes for children without a disability: SFAs may choose to offer one or more allowable fluid milk substitutes for children without a disability. The two allowable types of milk substitutes include 1) lactose-reduced or lactose-free milk with the appropriate fat content for each age group (unflavored whole milk for age 1; and unflavored low-fat or fat-free milk for ages 2-5); and 2) nondairy milk substitutes that meet the USDA’s nutrition standards for fluid milk substitutes, such as certain brands of soy milk. Nondairy milk substitutes require a written request from the parent or guardian indicating the medical or other special dietary need that restricts the child’s diet and requires the milk substitute. Refer to the CSDE's Allowable Milk Substitutes for Children without Disabilities in School Nutrition Programs.
  • State beverage statute: Milk and nondairy milk substitutes in public schools must also meet the state beverage requirements of Section 10-221q of the Connecticut General Statutes. The state beverage statute applies to all beverages available for sale to students on school premises as part of and separately from reimbursable meals and ASP snacks. For a list of products that comply with the federal and state requirements, refer to list 16 (milk) and list 17 (nondairy milk substitutes) on the CSDE's List of Acceptable Foods and Beverages webpage.

General Crediting Guidance for Milk

Milk in Smoothies

Milk Substitutes

Meats/Meat Alternates (MMA) Component

The MMA component includes fresh and frozen meats (e.g., lean beef, pork, poultry, fish, and shellfish), processed meats (e.g., chicken nuggets, deli meats, and fish sticks), canned meats (e.g., chicken, tuna, and salmon), and meat alternates (e.g., eggs, cheese, yogurt, nuts and seeds and their butters, beans, peas, and lentils, tofu, and tempeh). Beans, peas, and lentils credit as either MMA or vegetables but one serving cannot credit as both components in the same meal or snack. The USDA’s CACFP best practices recommend limiting processed meats to no more than one serving per week; and serving only lean meats, nuts, and legumes. Training on the MMA component is available in Module 5: Meats/Meat Alternates Component of the CSDE's Preschool Meal Pattern Training for the School Nutrition Programs.

  • Serving size: MMA are measured in ounce equivalents (oz eq). The minimum creditable amount is ¼ oz eq. 
  • Required quantities for 1 oz eq: The required quantities depend on the type of meat or meat alternate and refer to the edible portion of cooked lean meat, poultry, or fish (i.e., without bone, breading, binders, fillers, extenders, liquids, or other ingredients). A 1-oz eq serving of the MMA component equals 1 ounce of cooked lean meat, poultry, or fish; 1 ounce of cheese (low-fat recommended); 2 ounces of cottage or ricotta cheese, cheese food/spread, or cheese substitute (low-fat recommended); ¼ cup of cooked beans and peas (legumes); ½ large egg; 2 tablespoons of nut or seed butters; 1 ounce of nuts or seeds; 1 ounce of commercial tofu (containing at least 5 grams of protein in 2.2 ounces); 1 ounce of tempeh; 3 ounces of surimi; ½ cup of yogurt or soy yogurt (containing no more than 3.83 grams of sugar per ounce); and 1 ounce of alternate protein products (APPs).
  • Crediting MMA at breakfast: The MMA component is optional at breakfast. MMA may be offered as a substitute for grains up to three times per week.
  • Main dish requirement for lunch: The MMA component at lunch must be served in a main dish, or in a main dish and only one other food item.
  • Commerical processed products: Commercial processed products require a CN label or PFS to document their meal pattern contribution. Products without this documentation cannot credit in preschool meals and ASP snacks.

Crediting Guidance for MMA

Alternate Protein Products (APPs)

Beans, Peas, and Lentils

Breakfast: Serving Meats and Meat Alternates at Breakfast (USDA webpage)

Commercial Products

Dried Meats

Nuts and Seeds: Crediting Nuts and Seeds in the School Nutrition Programs (CSDE)

Tempeh and Surimi

Tofu and Tofu Products

Yogurt and Soy Yogurt

Yogurt and soy yogurt cannot contain more than 23 grams of total sugars per 6 ounces (no more than 3.83 grams per ounce). Note: Effective with school year 2025-26 (July 1, 2025), the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans, changes the product-based limit from total sugars to added sugars. Yogurt cannot exceed 12 grams of added sugars per 6 ounces (2 grams of added sugars per ounce).

Vegetables Component

The vegetables component includes fresh vegetables, frozen vegetables, canned vegetables, rehydrated dried vegetables (PFS required), and pasteurized 100 percent full-strength vegetable juice. Beans, peas, and lentils credit as either vegetables or MMA but one serving cannot credit as both components in the same meal or snack. Training on the vegetables component is available in Module 6: Fruits Component and Vegetables Component of the CSDE's Preschool Meal Pattern Training for the School Nutrition Programs.

  • Serving size: Vegetables are measured by volume (cups). Raw leafy green such as lettuce and spinach credit as half the volume served, e.g., 1 cup of leafy greens credits as ½ cup of the vegetables component. The minimum creditable amount is ⅛ cup.
  • Canned vegetables: The serving of canned vegetables must be drained.
  • Dried vegetables: Dried vegetables (such as potato flakes and dried soup mix) credit based on their rehydrated volume and require a PFS. Dried vegetables used for seasonings do not credit. 
  • Juice limit: Pasteurized full-strength juice credits as either the vegetables component or fruits component at only one meal or snack per day. Juice includes fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice.
  • Best practices: The USDA’s CACFP best practices recommend serving whole fruits (fresh, frozen, canned, and dried) more often than juice; making at least one of the two required snack components a vegetable or fruit; and providing at least one serving per week of the five vegetable subgroups: dark green; red/orange; beans, peas, and lentils; starchy; and other vegetables (refer to the CSDE's Vegetable Subgroups in the CACFP).  

General Crediting Guidance for Vegetables

Beans, Peas, and Lentils

Juice: Crediting Juice in the Preschool Meal Patterns for the School Nutrition Programs (CSDE)

Soups: Crediting Soups in the School Nutrition Programs (CSDE)

Vegetable Subgroups: Vegetable Subgroups in the CACFP (CSDE)

Vegetables in Smoothies

Fruits Component

The fruits component includes fresh fruit, frozen fruit, canned fruit (packed in water, full-strength juice, or light syrup), dried fruit, and pasteurized 100 percent full-strength fruit juice. The creditable serving of canned fruit in 100 percent juice may include the juice but cannot include water or syrup. Training on the fruits component is available in Module 6: Fruits Component and Vegetables Component of the CSDE's Preschool Meal Pattern Training for the School Nutrition Programs.

  • Serving size: Fruits are measured by volume (cups). Dried fruits credit as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of the fruits component. The minimum creditable amount is ⅛ cup. 
  • Juice limit: Pasteurized full-strength juice credits as either the vegetables component or fruits component at only one meal or snack per day. Juice includes fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. The USDA’s CACFP best practices recommend serving whole fruits (fresh, canned, dried, and frozen) more often than juice; and making at least one of the two required snack components a vegetable or fruit.
  • Vegetable substitutions at lunch: Vegetables may substitute for the fruits components at any lunch, but the two servings must be different vegetables.

General Crediting Guidance for Fruits

  • Coconut: USDA Memo SP 22-2019, CACFP 15-2019, and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs

    • Fruit in Smoothies

    Juice: Crediting Juice in the Preschool Meal Patterns for the School Nutrition Programs (CSDE)


    Grains Component

    The grains component includes whole grain-rich (WGR) and enriched breads and bread products (e.g., biscuits, bagels, rolls, tortillas, and muffins), snack products (e.g., crackers, animal crackers, graham crackers, hard pretzels, tortilla chips, and popcorn), cereal grains (e.g. buckwheat, brown rice, bulgur, and quinoa), pasta, ready-to-eat (RTE) breakfast cereals, cooked breakfast cereals like oatmeal), and bread products used as an ingredient in another menu item such as combination foods (e.g., breading on fish or poultry and pizza crust in pizza). Training on the grains component is available in Module 7: Grains Component of the CSDE's Preschool Meal Pattern Training for the School Nutrition Programs.

    • Creditable grains: Grain products and recipes must be made with creditable grains (whole grains, enriched grains, bran, and germ). Cooked and ready-to-eat (RTE) breakfast cereals must be whole grain, enriched, or fortified, and cannot contain more than 6 grams of sugar per dry ounce. Note: Effective with school year 2025-26 (July 1, 2025), the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans, changes the product-based limit for breakfast cereals from total sugars to added sugars. Breakfast cereals cannot exceed 6 grams of added sugars per dry ounce.
    • Serving size: Grains are measured in ounce equivalents (oz eq). The serving must meet the required weight (groups A-G) or volume (groups H-I) in the USDA’s Exhibit A chart (refer to the CSDE's Grain Ounce Equivalents for the Preschool Meal Patterns of the School Nutrition Programs) or provide the minimum creditable grains (refer to the CSDE's Calculation Methods for Grain Ounce Equivalents for the Preschool Meal Patterns of the School Nutrition Programs). The minimum creditable amount is ¼ oz eq. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other grains.
    • WGR requirement: Preschool menus must include at least one WGR serving per day, between all meals and snacks served to preschoolers. The USDA’s CACFP best practices recommend at least two WGR servings per day. WGR foods for the CACFP contain at least 50 percent whole grains and the remaining grain ingredients are enriched, bran, or germ. A grain food meets the WGR criteria if a whole grain is the first ingredient (or second after water), and the next two grain ingredients (if any) are creditable grains. A combination food meets the WGR criteria if the first grain ingredient (or second after water) is a whole grain, and the next two grain ingredients (if any) are creditable grains.
    • Grain-based desserts: Grain-based desserts do not credit. Examples include cookies, piecrusts in sweet pies, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies. Sweet crackers such as graham crackers and animal crackers are not grain-based desserts. However, sweet crackers should be limited to no more than twice per week between all meals and snacks.
    • Grains component changes for school year 2025-26: Effective July 1, 2025, the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans, changes the preschool meal pattern’s product-based limits for yogurt and breakfast cereals from total sugars to added sugars. Yogurt cannot exceed 12 grams of added sugars per 6 ounces (2 grams of added sugars per ounce). Breakfast cereals cannot exceed 6 grams of added sugars per dry ounce.

    General Crediting Guidance for Grains

    Breakfast Cereals

    Crediting Grain Recipes

    Grain-based Desserts

    Ounce Equivalents

    Popcorn: USDA Memo SP 23-2019, CACFP 10-2019, and SFSP 09-2019: Crediting Popcorn in the Child Nutrition Programs

    Whole Grain-rich Requirement

    Whole Grains