7 CFR 220.8 Meal requirements for breakfasts

220.8.f Dietary specifications.

220.8.f.1 Calories. School breakfasts offered to each age/ grade group must meet, on average over the school week, the minimum and maximum calorie levels specified in the following table:

CALORIE RANGES FOR BREAKFAST

	Grades K-5	Grades 6-8	Grades 9-12
Minimum-maximum calories (kcal) {a}{b}	350-500	400-550	450-600

{a} The average daily amount for a 5-day school must fall within the minimum and maximum levels.

{b} Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium.

220.8.f.2 Saturated fat. School breakfasts offered to all age/grade groups must, on average over the school week, provide less than 10 percent of total calories from saturated fat.

220.8.f.3 Sodium. School breakfasts offered to each age/grade group must meet, on average over the school week, the levels of sodium specified in the following table:

National School Breakfast Program Sodium Timeline & Liimits

Age/grade group	Target 1: (mg)
K-5	≤ 540
6-8	≤ 600
9-12	≤ 640

220.8.f.4 Trans fat. Food products and ingredients used to prepare school meals must contain zero grams of trans fat (less than 0.5 grams) per serving. Schools must add the trans fat specification and request the required documentation (nutrition label or manufacturer specifications) in their procurement contracts. Documentation for food products and food ingredients must indicate zero grams of trans fat per serving. Meats that contain a minimal amount of naturally-occurring trans fats are allowed in the school meal programs.