Meeting the food needs of middle childhood requires consumption of food in slightly greater quantities than at earlier years. Children will gradually increase serving sizes to meet the serving size recommendations from the Food Guide Pyramid for Young Children to the general Food Guide Pyramid serving sizes. The number of servings will be similar to, and in some cases larger than, the adult serving size.
Recommended food intake according to food group and average serving sizes (ages 6 to 10 years)
| Food Group | Servings/Day* | Average Serving (ages 6 to 10) |
| Vegetables | 3–5 | |
| Emphasize green or yellow vegetables | 1/2 c* | |
| Fruits | 2–4 | |
| Vitamin C source (citrus fruits, berries, melons) | 1/2 c | |
| Breads and Cereals (Whole Grain) | 6–11 | |
| Bread | 1 slice | |
| Ready-to-eat cereals, whole grain, iron-fortified | 1 oz | |
| Cooked cereal including macaroni, spaghetti, rice, etc. (whole grain, enriched) | 1/2 c | |
| Milk and Milk Products | 3–4 | |
| Whole or 2% milk (1.5 oz cheese = 1 c milk) (c = 8 oz or 240 g) | 1 c | |
| Meat and Alternates | 3–4 including: | |
| Lean meat, fish, poultry, eggs† | 2 | 3 oz |
| Nut butters (peanut, soynut) | 1–2§ | 4 Tbsp‡ |
| Cooked dried beans or peas | 1/2 c | |
| Nuts | 1 oz | |
| Fats and Oils | 3 | |
| Butter, margarine, mayonnaise, oils | 1 tsp |
*Allow a minimum service of 1 Tbsp/year of age for cooked fruits, vegetables, cereals, and pasta until the child reaches 1/2 c portion size or 8 years.
†To enhance overall nutrient content of diet, include eggs (two to three times a week) and liver occasionally.
‡Serving size recommended by Illinois State Board of Education, Department of Child Nutrition: Child Care Food Program—required meal patterns, Springfield, IL, June 1986, The Board.
§Include nut butters, dried (cooked) beans, or peas as often as possible to meet nutrient recommendations and use additional servings of meats when legumes, beans, and nuts are omitted.
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