A. The total protein content of each meal must be no less than twenty-one grams. Of this, fourteen grams must be a complete protein, in the form of two ounces of edible meat, fish or poultry (exclusive of fat, bone, or gristle). One-half cup cooked, drained, dried beans, peas or lentils may be used as a substitute for one ounce of meat. One cup of dried beans may be used twice in one 20-day cycle as a substitute of meat; however, a “complementary” protein source must be served at the same meal with the one cup dried beans in order to serve a complete protein (ie. Rice, corn, grits or cornbread). Other protein sources such as one egg or two tablespoons peanut butter may also be substituted for one-ounce meat. Ground meat may be used in entrees no more than twice in one week. B. Each meal must contain two servings of a whole grain or enriched grain product such as one-half cup rice, grits, or pasta; six saltine crackers; cornbread; roll, biscuit, or muffin (at least one ounce); or one slice of bread. As an alternative, one serving of bread product listed above and one-half cup serving of starchy vegetable may be provided in place of two servings of grain or bread product. Examples of starchy vegetables are: onehalf cup sweet or white mashed potatoes, lima beans, green peas, or corn. C. Starchy vegetable may not be used to satisfy both the complex carbohydrate requirement and the vegetable requirement. D. Each meal must contain two servings of different fruits and/or vegetables, such as: onehalf cup canned drained fruit; one-half cup cooked drained vegetables; 1 piece of fresh fruit; 6 oz. of 100% fruit juice (Vitamin C fortified); one-half cup coleslaw; one cup tossed, mixed, fresh vegetable salad. E. One serving of Vitamin C- rich foods must be served at least twice per week.
