Healthy meals for kids

It is very important to habituate kids to proper nutrition since childhood, thus, they grow up healthy and active. The body of a child should obtain various nutrients that can be found in foods. Healthy eating for children is a balanced menu containing all the essential for the child’s body from doctors’ point of view. Below, we publish Meal pattern for kids (Ages: from 1 up to 12 years), where you can see examples of a healthy daily diet for your child in accordance with his/her age.

Meal pattern for kids (Ages 1 through 12 years)

MEALFOOD COMPONENTSAGEAGE
1(8)and 2
AGE
3 through 5
AGE
6 through 12
BreakfastFluid Milk (1)½ c¾ c1 c
Juice or Fruit or Vegetable¼ c½ c½ c
Grains/Breads (2)
Cold Dry Cereal
½ serving
¼ c or ⅓ oz
½ serving
⅓ c or ½ oz
1 serving
¾ c or 1 oz
Supplement/
Snack
Select Two
Different
Components
Fluid Milk (1)½ c½ c1 c
Juice (3) or Fruit or Vegetable½ c½ c¾ c
Meat or Meat Alternate
Meat or Poultry or Fish (4)
or Alternate Protein Product (5)
Cheese or
Egg (large) or
Cooked Dry Beans or Dry Peas
or Peanut Butter or other Nut/Seed Butters or
Nut and/or Seeds or
Yogurt—Plain or Sweetened/
Flavored

½ oz
½ oz
½ oz
½
⅛ c
1 T

½ oz
¼ c

½ oz
½ oz
½ oz
½
⅛ c
1 T

½ oz
¼ c

1 oz
1 oz
1 oz
½
¼ c
2 T

1 oz
½ c
Grains/Breads (2)
Cold Dry Cereal
½ serving
¼ c or ⅓ oz
½ serving
⅓ c or ½ oz
1 serving
¾ c or 1 oz
Lunch/SupperFluid Milk (1)½ c¾ c1 c
Meat or Meat Alternate
Meat or Poultry or Fish (4) or
Alternate Protein Product (5)
Cheese or
Egg (large) or
Cooked Dry Beans or Dry Peas or
Peanut Butter or other Nut/Seed
Butters or
Nut and/or Seeds (6)
or Yogurt — Plain or Sweetened/
Flavored

1 oz
1 oz
1 oz
½
¼ c
2 T

½ oz
½ c

1 ½ oz
1 ½ oz
1 ½ oz
¾
⅜ c
3 T

¾ oz
¾ c

2 oz
2 oz
2 oz
1
½ c
4 T

1 oz
1 c
Vegetables and/or Fruits (7)
(2 or more)
¼ c total½ c total¾ c total
Grains/Breads (2)
Cold Dry Cereal
½ serving
¼ c or ⅓ oz
½ serving
⅓ c or ½ oz
1 serving
¾ c or 1 oz

(1) Children two years and older must be offered fat-free (skim) or low-fat (1%) fluid milk. Serving whole milk to children between the ages of 1 and 2 years is recommended. (12 months through 23 months).
(2) Refer to the Grains/Breads Chart.
(3) Juice may not be served when milk is served as the only other component.
(4) Edible portions as served.
(5) A manufacturer supplying an alternate protein product must provide documentation that the product meets all the following criteria.
– Processed so that some portion of the non-protein constituents of the food is removed;
– Safe and suitable edible products produced from plant or animal sources;
– Produced so the biological quality of the protein is at least 80 percent that of casein; and
– Contain at least 18 percent protein by weight when fully hydrated or formulated.
(6) Nuts or seeds may not constitute more than 50 percent of the requirement. Instead, nuts or seeds shall be combined with another meat/meat alternate to fulfill the requirement. For purposes of determining combination, one ounce of nuts or seeds is equal to one-ounce cooked lean meat, poultry, or fish.
(7) Full-strength vegetable or fruit juice may be counted to meet not more than one-half of the requirements.
(8) For a period of one month, while a 12-month-old child is weaning from infant formula to cow’s milk; one or both beverages may be served to claim the meal for reimbursement. A child receiving infant formula and not in the weaning stage must have a signed Medical Exception Statement for Food Substitution on file in order for meals to be claimed for reimbursement. Also, expressed breast milk can continue to be offered to a child over one year of age in place of cow’s milk, since it is an alternate type of milk.

GRAIN/BREAD REQUIREMENTS

CRITERIA FOR DETERMINING ACCEPTABLE GRAINS/BREADS
The item must be enriched or whole-grain or made from enriched or whole-grain, meal or flour. If it is a cereal, the product must be enriched, whole-grain, or fortified.
CRITERIA FOR DETERMINING MINIMUM SERVING SIZES IN RECIPES
The Grains/Breads Chart lists equivalent, minimum, serving sizes for a wide variety of grain/bread products. In lieu of using the minimum serving sizes listed in the chart, the contribution of a recipe may be calculated to determine the number of grains/breads servings the recipe provides. The crediting of a food item as a grains/breads serving is determined by the total amount of enriched or whole-grain meal and/or flour in the recipe divided by the number of servings the recipe yields. The amount of enriched or whole-grain meal and/or flour contained in each serving is then divided by 14.75 grams. Examples of enriched or whole-grain meal and/or flour would include enriched wheat flour, whole wheat, bran, germ, corn, or oatmeal (ground from whole grain), and enriched corn flour.
CRITERIA FOR DETERMINING MINIMUM SERVING SIZES IN GRAINS/BREADS CHART
The following Grains/Breads Chart has been divided into nine groups. The required weight for each group is based on the key nutrients in one slice of bread (25 grams or 0.9 ounce) or an equal amount (14.75 grams) of enriched or whole-grain meal and/or flour. Within each group all bread items have approximately the same nutrient and grain content in each serving. Items with fillings, toppings, etc. require larger serving sizes to meet the minimum grain content.

GRAIN/BREAD CHART

Some of the following foods, or their accompaniments, may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them.

GROUPSMINIMUM SERVING SIZE FOR GROUP
GROUP AMINIMUM SERVING SIZE FOR GROUP A
•Breading-Type Coating
• Bread Sticks, hard
• Chow Mein Noodles
• Crackers, saltines, snack
• Croutons
• Melba Toast
• Pretzels, hard
• Rye Wafers
• Stuffing, dry
1 serving = 20 g or 0.7 oz
¾ serving = 15 g or 0.5 oz
½ serving = 10 g or 0.4 oz
¼ serving = 5 g or 0.2 oz
GROUP BMINIMUM SERVING SIZE FOR GROUP B
• Bagels or Bagel Chips
• Batter-Type Coating
• Biscuits
• Breads, white, wheat, whole wheat, French, Italian
• Buns, hamburger, hot dog
• Crackers, graham (all shapes), animal
• Egg Roll Skins or Wonton Wrappers
• English Muffins
• Pita Bread, white, wheat, whole wheat
• Pizza Crust
• Pretzels, soft
• Rolls, white, wheat, whole wheat, potato
• Tortillas, wheat, corn
• Tortilla Chips, wheat, corn
• Taco Shells
1 serving = 25 g or 0.9 oz
¾ serving = 19 g or 0.7 oz
½ serving = 13 g or 0.5 oz
¼ serving = 6 g or 0.2 oz
GROUP CMINIMUM SERVING SIZE FOR GROUP C
• Cookies (1), plain
• Popovers
• Cornbread
• Sopapillas
• Corn Muffins
• Turnover Crust (2)
• Crepes
• Waffles
• Croissants
• Hush Puppies
• Pancakes
• Pie Crust, dessert pies1, meat/meat alternate pies
1 serving = 31 g or 1.1 oz
¾ serving = 23 g or 0.8 oz
½ serving = 16 g or 0.6 oz
¼ servin g = 8 g or 0.3 oz
GROUP DMINIMUM SERVING SIZE FOR GROUP D
• Doughnuts (2), cake and yeast, raised, unfrosted
• Granola Bars (2), plain
• Muffins, all but corn
• Quick Breads
• Sweet Roll, Sticky Buns, Cinnamon Rolls, Danish Pastries, Caramel Rolls (2), unfrosted
• Toaster Pastry (2), unfrosted
1 serving = 50 g or 1.8 oz
¾ serving = 38 g or 1.3 oz
½ serving = 25 g or 0.9 oz
¼ serving = 13 g or 0.5 oz
GROUP EMINIMUM SERVING SIZE FOR GROUP E
• Cookies (1), with nuts, raisins, chocolate pieces, fillings, and/or fruit purees
• Doughnuts (2), cake and yeast, raised, frosted or glazed
• French Toast
• Grain Fruit Bars
• Granola Bars (2), with nuts, raisins, chocolate pieces, and/or fruit
• Scones
• Sweet Rolls, Sticky Buns, Cinnamon Rolls, Danish Pastries, Caramel Rolls (2), frosted
• Toaster Pastry (2), frosted
1 serving = 63 g or 2.2 oz
¾ serving = 47 g or 1.7 oz
½ serving = 31 g or 1.1 oz
¼ serving = 16 g or 0.6 oz
GROUP FMINIMUM SERVING SIZE FOR GROUP F
• Cake (1) — plain, unfrosted
• Coffee Cake (2)
1 serving = 75 g or 2.7 oz
¾ serving = 56 g or 2 oz
½ serving = 38 g or 1.3 oz
¼ serving = 19 g or 0.7 oz
GROUP GMINIMUM SERVING SIZE FOR GROUP G
• Brownies (1), plain
• Cake (1)—all varieties, frosted
1 serving = 115 g or 4 oz
¾ serving = 86 g or 3 oz
½ serving = 58 g or 2 oz
¼ serving = 29 g or 1 oz
GROUP HMINIMUM SERVING SIZE FOR GROUP H
• Barley
• Breakfast Cereals, cooked
• Bulgur, cracked wheat
• Corn Grits
• Macaroni, all shapes
• Noodles, egg — all varieties
• Pasta, all shapes
• Ravioli, noodle only
• Rice, enriched white or brown
1 serving =½ c cooked or 25 g or 0.9 oz dry
¾ serving = ⅜ c cooked or 19 g or 0.7 oz dry
½ serving =¼ c cooked or 13 g or 0.5 oz dry
¼ serving = 2 T cooked or 6 g or 0.2 oz dry
GROUP IMINIMUM SERVING SIZE FOR GROUP I
• Breakfast Cereal (3), dry
• Rice Cakes
1 serving = ¾c or 1 oz, whichever is less
½ serving = ⅓ c or 0.5 oz, whichever is less

(1) Allowed only as a dessert for a snack.
(2) Allowed for breakfast and/or snack.
(3) Refer to Meal Pattern for Children Ages 1-12 years for the appropriate serving size for children ages 1 and 2.