| Deducted | Remarks |
| 2 | 3.D.5 Serve an orange vegetable (e.g. carrots, sweet potatoes, winter squash, pumpkin), a dark green vegetable (e.g. broccoli, spinach, lettuce, greens), and a legume (e.g. pinto beans, kidney beans, lentils, chickpeas, tofu) at least once per week.
3.D.6 At least half the grains served each week shall be whole grains (e.g. whole wheat pasta, wheat bread, oatmeal, cereal).
3.D.7.b Develop written menus, if applicable, at least 2 weeks in advance showing all foods to be served during the 2 week time period, and make menus available to parents/guardians.
3.D.7.c Amend menus, if applicable, in writing to reflect any and all changes in the food actually served (Note: any substitutions shall be of equal nutritional value). |