Serving more cereal is a simple prescription for strengthening child-care facility menus and helping to achieve the national Healthy People 2000 goal of having “90 percent of child-care programs with menus that are consistent with the Dietary Guidelines for Americans”(1, p 126). Evaluations of actual menus used in child-care facilities in the past 15 years have consistently documented the presence of adequate amounts of ascorbic acid, riboflavin, vitamin A, and calcium, but have shown insufficient amounts of iron and niacin, as well as energy and percent of energy from fat to be persistent concerns (2–6). The menus usually provide a variety of vegetables and fruits, are moderate in the amounts of added sugars, and seldom use nitrite or salt-cured foods that contribute to surfeit of sodium in the diet (7). Because cereal and whole-grain products are found on the menu only infrequently, variety of grain products served in child-care programs may fall short of the “plenty” that is recommended in the Dietary Guidelines for Americans (8).