Must contain 2 food groups or more including 55 g of vegetable and/or fruit (other than potatoes).

Menu items must fit the criteria per 250 g serving and per menu serving.

OPTION #1 

•  Fat: 10 g or less
•  Protein: 10 g or more
•  Sodium: 720 mg or less
•  Trans fat: 5% or less of total fat

OPTION #2 

•  Saturated fat: 2 g or less saturated and trans fat combined per 100 g
•  Fat: 15 g or less
•  Protein: 10 g or more
•  Sodium: 720 mg or less
•  Trans fat: 5% or less of total fat

OPTION #3 fatty fish meals (salmon/mackerel/sardines, etc.) 

•  Fat: 10 g or less (excluding fat naturally occurring in fish)
•  Protein: 10 g or more
•  Sodium: 720 mg or less
•  Trans fat: 5% or less of total fat