This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600 food items. This information is essential in calculating quantities of food to purchase in order to meet the requirements for the components of the meal patterns. Yields are influenced by: (1) quality and condition of the food; (2) storage conditions and handling; (3) equipment used in preparation; (4) cooking method and time; (5) the form in which the food is to be served; and (6) serving utensils and portion control. Charts are included presenting the complete meal pattern with amounts of food for girls and boys of various ages and grades, school breakfast program meal requirements and recommendations; patterns for breakfast, lunch or supper and snacks, and meal patterns for a summer food service program. (JD)