This guide provides information for planning and calculating quantities of food to be purchased and used by schools serving Type A lunches in the National School Lunch Program. This edition includes changes resulting from new developments in food production and processing as well as changes in marketing procedures, packages, and quality of foods available today. Use and careful application of the information will help to ensure economical menu planning and food purchasing, and adequate amounts of various foods to prepare Type A lunches for the number of children to be served. The foods are listed in the following sections--bread, butter, milk; meat and meat alternates; vegetables and fruits; and other foods. The information is presented in tabular form for easy reference. The six columns contain information on food as purchased, purchase unit, servings per purchase unit, serving size or portion, purchase units for 100 servings, and additional yield information. (Author/IRT)