Currently in NYS, each school food authority (SFA) can choose from one of four menu planning options for lunch and one of three for breakfast.  The Traditional Food Based Menu Plan for lunch requires the service of four components, five items (fluid milk, bread/bread alternate, meat/meat alternate, and two fruits/vegetables)  For breakfast, this menu planning option requires four components (fluid milk, fruit/vegetable, and either two bread/bread alternate, two meat/meat alternate, or one bread/bread alternate and one meat/meat alternate).  The Enhanced Food Based Menu Plan, which is a lunch-only option, requires schools to offer all required components of the Traditional Food Based Menu Plan for lunch as noted above, with increased quantities of bread/bread alternate and fruits/vegetables.  This menu planning option also allows one bread/bread alternate per day to be a grain based dessert item. 

The Nutrient Standard Menu Plan (NSMP) is a nutrient-based approach to menu planning.  At a minimum, NSMP requires the SFA to menu fluid milk, an entrée and one other item for lunch, and fluid milk and two other items for breakfast.  The SFA analyzes the weekly breakfast and lunch menu, prior to service, using USDA approved software, to ensure that certain nutrients and targets are being met.  The Assisted Nutrient Standard Menu Planning (ANSMP) is the same as NSMP noted above, but someone other than the SFA analyzes the menu. 

All meals served, regardless of the menu planning option chosen, must be planned to meet one-third of the RDA for lunch, and one-fourth of the RDA for breakfast for the specific age/grade group being served.  Each SFA will be expected to have menus and nutrient data available for State reviewers during both the Coordinated Review Effort and the School Meals Initiative reviews, each conducted at least once every five years.  

While an SFA may opt to use different menu planning options in different schools, a school must use the same menu planning option for breakfast and lunch.