; and (B) amend those foods and food products, as necessary, to reflect nutrition science, public health concerns, and cultural eating patterns. (4) Prepared meals Prepared meals described in section 3(k) shall have nutritional values consistent with regulations developed by the Secretary under this subsection. (5) Cultural Cuisines To allow for different cultural eating patterns, State agencies may, with the approval of the Secretary, substitute different food for food designated under paragraph (1) subject to the condition that the different food is nutritionally equivalent to the substituted food. .