The action guide recommends that school meal menus align with and reinforce the Dietary Guidelines for Americans and that all food items sold to students separately from federal meal programs align with the Connecticut Nutrition Standard. Both the Dietary Guidelines for Americans and the Connecticut Nutrition Standard encourage consumption of whole grains and low-fat or nonfat dairy products and limit consumption of cholesterol, fat, saturated fat, trans fat, sodium, and added sugars.

A school lunch shall be offered and priced as a unit and shall consist of the following:

A twenty-five gram serving of bread or the minimum serving size of a bread alternate, provided there are eight such servings a week of bread or bread alternate, of which at least one serving a week shall be whole grain or at a minimum thirty percent whole grain.