[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-535357-105":59,"doc-detail-535357-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","required-meal-patterns-updated-may-2024","REQUIRED MEAL PATTERNS - Updated May 2024","","Required Meal Patterns outlines minimum nutrition component requirements for meals in the Summer Food Service Program in Illinois, including breakfast, lunch/supper, and snack rules. It specifies required servings and measurable amounts for fluid milk, juice or fruit or vegetable, grain/bread, and meat/meat alternate options, with explicit substitution and counting guidance. The document also provides grains/breads minimum serving sizes by nine groups and explains how to calculate crediting based on recipe ingredients.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/required-meal-patterns-updated-may-2024/535357/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/required-meal-patterns-updated-may-2024/535357.png","ImageObject",300,407,{"name":92,"@type":93},"Riley West","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-19","2026-10-10",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What are the minimum components required in each meal?","Question",{"text":112,"@type":113},"Each meal must include foods from every component indicated for that meal type: fluid milk, juice or fruit or vegetable, and grain/bread, plus meat/meat alternate for lunch/supper.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How much juice or fruit or vegetable is required for lunch/supper and snack?",{"text":117,"@type":113},"Lunch/supper requires ¾ cup total of juice or fruit or vegetable (2 servings). Snack requires ¾ cup of juice or fruit or vegetable.",{"name":119,"@type":110,"acceptedAnswer":120},"How are grains/breads servings determined in this document?",{"text":121,"@type":113},"Grains/breads must be whole-grain, enriched, fortified, or bran/germ based. If minimum serving sizes are not used directly, a recipe’s credit can be calculated using the total amount of enriched or whole-grain meal and/or flour divided by servings yielded.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},535357,1791688797,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":52},1099523885074,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","REQUIRED MEAL PATTERNS  \nSUMMER FOOD SERVICE PROGRAM ILLINOIS STATE BOARD OF EDUCATION  \nEach meal must contain, at a minimum, foods from each of the components indicated.  \n\n| MEAL | FOOD COMPONENTS | AMOUNT |\n| --- | --- | --- |\n| Breakfast | Fluid Milk 1 | 1 cup |\n|  | Juice or Fruit or Vegetable | ½ cup |\n|  | Grain/Bread2 | 1 serving |\n| Lunch/Supper | Fluid Milk 1 | 1 cup |\n|  | Meat/Meat Alternate3 | 2 oz lean meat or\u003Cbr>2 oz alternate protein or\u003Cbr>2 oz cheese or\u003Cbr>1 large egg or\u003Cbr>½ cup cooked beans, peas, and lentils or\u003Cbr>4 T peanut butter or\u003Cbr>2 oz nuts and/or seeds or\u003Cbr>8 oz yogurt (including soy yogurt) or\u003Cbr>4.4 oz weight or ½ cup by volume of tofu (containing at least 10 grams of protein) |\n|  | Juice or Fruit or Vegetable4 (2 servings) | ¾ cup total |\n|  | Grain/Bread2 | 1 serving |\n| Snack\u003Cbr>(any two items) | Fluid Milk 1 | 1 cup |\n|  | Juice or Fruit or Vegetable5 | ¾ cup |\n|  | Meat/Meat Alternate3 | 1 oz lean meat or\u003Cbr>1 oz alternate protein or\u003Cbr>1 oz cheese or ½ large egg or\u003Cbr>¼ cup cooked beans, peas, and lentils or\u003Cbr>2 Tbsp. peanut butter or\u003Cbr>1 oz nuts and/or seeds or\u003Cbr>4 oz yogurt (including soy yogurt)\u003Cbr>2.2 oz weight or 4 cup by volume of tofu (containing at least 5 grams of protein) |\n|  | Grain/Bread2 | 1 serving |\n\n1Milk must be served as a beverage, on cereal, or in part for each purpose.  \n2Refer to Grains/Breads Requirements on following pages.  \n3Refer to Meat/Meat Alternate Requirements on following pages.  \n4Serve two or more kinds of vegetables and/or fruits or a combination of both. Full-strength fruit or vegetable juice may be counted to meet no more than half of this requirement.  \n5Juice may not be served when milk is served as the only other component.  \nUpdated May 2024  \nGRAINS/BREADS REQUIREMENTS  \nThe item must be whole-grain, enriched, made from whole-grain or enriched meal or flour, or bran or germ. A cereal product must be whole-grain, enriched, or fortified. In lieu of using the minimum serving sizes listed, 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 flour or meal contained in each serving is then divided by 14.75 grams. Bran, germ, and corn meal are calculated in the same manner. For recipes with ingredients listed in Groups H and I, follow the weights and volumes listed for the specific servingsin these groups.  \nMINIMUM SERVING SIZES  \nThe 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 ounces) or an equal amount (14 .75 grams) of whole-grain, enriched flour, bran, or germ. 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. Some of the following foods, or their accompaniments, may contain more sugar, salt , and/or fat than others. This should be considered when deciding how often to serve them.  \n\n| GROUP A | MINIMUM SERVING SIZE FOR GROUP A |\n| --- | --- |\n| • Breading Type Coating\u003Cbr>• Bread Sticks, hard\u003Cbr>• Chow Mein Noodles\u003Cbr>• Crackers, saltines, snack\u003Cbr>• Croutons\u003Cbr>• Pretzels, hard\u003Cbr>• Stuffing, dry | 1 serving = 20 g or 0.7 oz |\n| GROUP B | MINIMUM SERVING SIZE FOR GROUP B |\n| • Bagels, Biscuits\u003Cbr>• Batter Type Coating\u003Cbr>• Breads, white, wheat, whole wheat, French, Italian\u003Cbr>• Buns, hamburger, hot dog\u003Cbr>• Crackers, graham (all shapes), animal\u003Cbr>• Egg Roll Skins\u003Cbr>• English Muffins\u003Cbr>• Pita Bread, white, wheat, whole wheat\u003Cbr>• Pizza Crust\u003Cbr>• Pretzels, soft\u003Cbr>• Rolls, white, wheat, whole wheat, potato\u003Cbr>• Tortillas, wheat, corn\u003Cbr>• Tortilla Chips, wheat, corn\u003Cbr>• Taco Shells | 1 ","cbCaitWcpYRxM5EY","https://ap.wps.com/l/cbCaitWcpYRxM5EY","pdf",158745,"English","# Meal Component Requirements\n## Breakfast\n## Lunch/Supper\n## Snack (Any Two Items)\n# Grains/Breads Requirements\n## Minimum Serving Sizes (Groups A-I)\n# Meat/Meat Alternate Requirements","[{\"question\":\"What are the minimum components required in each meal?\",\"answer\":\"Each meal must include foods from every component indicated for that meal type: fluid milk, juice or fruit or vegetable, and grain/bread, plus meat/meat alternate for lunch/supper.\"},{\"question\":\"How much juice or fruit or vegetable is required for lunch/supper and snack?\",\"answer\":\"Lunch/supper requires ¾ cup total of juice or fruit or vegetable (2 servings). Snack requires ¾ cup of juice or fruit or vegetable.\"},{\"question\":\"How are grains/breads servings determined in this document?\",\"answer\":\"Grains/breads must be whole-grain, enriched, fortified, or bran/germ based. If minimum serving sizes are not used directly, a recipe’s credit can be calculated using the total amount of enriched or whole-grain meal and/or flour divided by servings yielded.\"}]","REQUIRED MEAL PATTERNS - Updated May 2024 | PDF",1791600238]