All meals served must:
- A. Meet recommended dietary allowance requirements, or dietary reference intake standards.
- B. Provide for no more than thirty percent (30%) of total calories from fat.
- C. Follow the U.S. dietary guidelines; and.
- D. Comply with the standard breakfast meal and standard lunch meal patterns as defined in 9.2.18.7 NMAC.
[9.2.18.11 NMAC - Rp, 9.2.18.11 NMAC, 6/30/2015]