ED 251 201

AUTHORTITLE

INSTITUTIONREPORT NOPUB DATEMOTEPUB TYPE

EDRS PRICEDESCRIPTORS

IDENTIFIERS

DOCUMENT RESUME

Wade, Cheryl; And OtherdChild Nutrition Labeling forProducts.Food and Nutrition Service (DOA),FNS -253Apr 8431p.Guides - Non-CL Isroom Use (055)

PS 014 735

Meat and Poultry

Washington, D.C.

MFO1/pCO2 Plus Postage.Adolescents; *Breakfast Programs; Children; Consumer.Protection; Elementary Secondary Education; Federal'Regulation, *Food; Guidelines; *Lunch Programs;*Meat; *Merchandise Information; *Nutrition; SocialServices*Child Nutrition Labeling Program; Child NutritionPrograms; Poultry; Progr irements; Protein

ABSTRACTPreparad for food manufacturers, this publication

contains instructions f.si calculating the contribution that a meat orpoultry product makes toward themeal pattern requirements of childnutrition programs. It also contains instructions on how to applyand obtain the approval for a label costafning child nutritionstatement. Theme procedures supersede all other instructions, writtenor oral, that the Food and Nutrition Servite of the United States',Department of Agriculture (USDA) may have provided. Proceduresoutlined in the manual apply only to meat aid poultry products under 1 -'the USDA Federal Meat and Poultry Inspection Program administered bythe- Food'Safety and Inspection Service. In addition to informationconcerning-meat and poultry, the publication includes someinformation about vegetables, bread, and fruit. Selected yield dataforcommenly used foods are provided, as ate sample child nutritionlabel statements. (RH)

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;k*************0****** ********r****************************************** Reproductions supplied by EDRSfare the best that can be made *

* -' from the original document. **************-**********************************************************

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U.S. DEPANIVINENT OF EDUCATINIINATIMAL INSTITUTE OF EDUCATION

EDUCATIONAL RESOURCES INFORMATIONCENTER IERFCt

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Prepared by - -

Nutrition and Technical Services DivisionFood and Nutrition Services

The following persons had major responslbility for thistublication:

Cheryl WadeChristine. ClayKathy Nolino,,

Acknowledgment and+thanks to the following persons who helpedprepare_this publication;

Margie LivingstonLinda SingletaryPeter TancrediHomer SteinhoffOscar LorenzoMary DanielsJoyce Hawkins

April 1984

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Contentsh

NS

Introductioncic

1

CN Label Application; Material 1

What to'Submit4 .1

FSIS, MP Form 8822-1 1

Product Label 2

Labels for Prepared Ingredients/Components, 4

Alternate Food Products Information 4

Quality Control Program 4

Samples (Upon Request Only) 4

Procedurestm:ubmitting,COrLabels 5

Where to t 5

amp) Submit 5

Procedures for Reviewing CN Labels ' 5

Queuing System (mailed labels only) 5

Idintification Numbering Elston 6

Label Applications Returned 6

Label Applications Resubmitted 6

Procedures for' Determining EquileleneMeatiMeatAlternates

Calculating the Contribution, of Meat

Calculatingthe Contribution of!Meat and IMP 8LCalculating the Contribution of Dry Beans or Peal 9

Calculating theContribution-ef Cheese/CheeseAlternate's

I

Calculating the Coptribution

Calculating the ContributionFillings, and Bulk Products

Calculating the,ContributionFillings, and Bulk ProductsManufacturer)

Procedures forAlternate!!

Procedures for

10

of Dried Whole Eggs OOOOO 10

of Cooked Toppings, /Containing Meat and VPP 11

of Cooked Toppings,(For Use by a Second

Determining Servings of Bread/Bread

12

12

Determining Vegetable/Fruit Credit 14

Sample CN Label St tements

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Meat Patties r . . el., 15Bulk Products

17Piasa

17Beef ancit, Bean Burritos

18Beef Ravioli .

. 10:Barbecue ., 19

Selected Yield Data Commonielle Meats..., 21

Selected Yield Data for Commonly Used NeatAlternates 22

Selected Yield Data for Commonly Used Fresh andCanned Vegetables 23

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Thlp publication has been.prepared for food sanufacturers.It contains instrUctiona for calculating ;be contributionthat a spat or poultry, product makes toward the meal pattirn

° requirements for the Child Nutrition Ptograma. It alsow o"

Nutrition (CN) statqment.

instructions on t apply for and obtainapp val of,a 1.1431 with a Child NutritThese procedures supersede all other instructions, writtenor oral, that the"Fooa and !attrition Service (FNS) of the

Department of 'Agriculture (USDA) may have provided.

The"Procedures outlined in this manual only apply to meatand poultry products that are under the USDA Federal Meatand Poultry Inspection Program (MPI) administered by theFood Safety and Inspection Service (FSIS).

I

CN Wool AppMaiLin Maftyials

tDpOblat Submit the following information collated 'and stapled in theorder listed below:

FS1ildis Rim 8822 -1

FSIS MP Form 8822-1 - 6 copies,,

Product(Label - 6 copies

-Labels for Prepared Ingredients (e.g., cooked pizzatopping) that contribute to the meat/meat alternatecomponent - 6 copies

Alternate Food Products (e.g., vegetdble protein products)Information - 1 copy

Quality Control.Program - To FSIS

Complete all pvtions of this form. Submit 6c6pies.

, List all ingredients in descending order of predominance.

Specify the:niiimum fat content of each meat used (column8), e.g., "ground beef (no mare than 26 percent fat)."Other-meat'items must be described so that they match afood item in the Food Buying Guide for Child NutritionPrograms (F14), program Aid Number,1331, January 1984,such as beef (fresh), chuck roast (without' bone), etc.

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Pioduct LAM

2

Indicate the raw weight of the individual portion.

s'Indicate the actual cooking' yield if a product or aportion is precooked.

Include fill specificationd per serving when a productconsists of ,two or more major componeks. for example:

Pissa with Sausage anclVbre Protein Product (VPP)

Fill Specification

Component Weight (ounce)Crust 1.

1 .22

Cooked Meat Topping I.2QTomato Sauce 1.18

5.50-oz portion , AIt-

Submit the folloiing information when claiming breadcredit for battered and/or breaded products:

,a) Percentage breakdown of the whold-grain or enrichedflour or meal contained in the battbribreader; and

b) Percentage brilakdown of added water and any otherliquid used itt the batter /breeder.

For sketch approval, Submit a legible draft of.the labelas it will4appear on the package. If the sketch is blackand white, describe the colors that trill appear on thefinal label. Submit 6 copies:

For final approval, submit the Abel exactly as it willappear on the package. Submit 6 copies.

'The following information must be printed on the label:

product name

Federal inspection legrid

name and address of manufacturer or distributor

ingredient statement. Ingredients listed on the productlabel must match ingredients listed on MP Fore 8822-1.'For example: if ground beef (no more than 30 percent fat)

is printed on the label then this must also be listed onthe MP Form 8822-1.

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CV label statement. This statement must be an integralpart of the product label and must include:

logo

product identification nanbir aseiened by rps

statement of credit (see below)

authorization statement

approVai &ate (month/year label is'mpproved finadyFNS. Every time a final label application issubmitted, a new approval date tall be assigned).

The statement of credit' identifies the contribution of aspecific portion of a meat/meat alternate product toward themeat/meat alternate, bread/bread alternate, and/orvegetable/fruit component oi the meal pattern requirements.The following criteria apply:

A product serving must.provide a mini Adm of 0.50 ounceequivalent meat/meat alternate. Ounce equivalents shouldbe expressed as a decimal in increments of 0.25 qunce,such as, 0.50, 0.75, 1.00, etc., ounce equivalentmeat/meat alternate. (Exception to this r4le is for BulkTopping only. See Sample LabelSubmittal for ."Cooked BulkPizza Topping with VPP".)

In order to receive a bread/bread alternate credit, aproduct must provide a minimum of 1/4 serving. Larger-servings must be expraised in increments of 1/4 servingbread/bread alternate,. (See the table on page 13 forbreakdown of servings by weight.)

In order to receive a vegetable/fruVecredit, a productmeet provide a minimum of 1/8-cup "drying. Largerservings must be expressed as a fraction in increments of1/8-cup serving (1/8, 1/4, 3/8, etc 1...).

The ON statement must accurately reflect the product. Forexample:

a) A product with meat and no VPP or other meat alternatesuch as dry Deans or cheese would state "providesoz equivalent meat."

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b) A product with meat and VPP or a meat alternate such asdry beans or cheese would state "provides oxequivalent meat/meat alternate."

LOW0fOrPaNNIOMd Attach'6 photo copies of the label of each supplier ofInarediffithiCrPonrill meat/meat alternate components that are made_off.-the

premises (e.g., cooked pisga toping) and that will becredited toward the meal pattern requirements.- Theseproducts. must have a prior approved ON label.

0 4 AftemideFoodftxhuis Vegetable protein products, cheese alternate products, andWormed= 4 enriched macaroni with fortified protein, when made and used

according to USDA regulations, may be used to.meet part of-the meet/meat alternate component.

4P Attach r photo copy or fecsittle of the label of each

approved alternate food product that will be credited towardthe meal pattern requirements. Write the manufacturer'sname, product name, and identification number on all 6copies of the HP Form 88221.

If a meat or poultry product contains VPP which is to becredited toward the meal pattern requirements, submit aletter or fact sheet from the VPP manufacturer verifying thepercent protein of the VPIt%

Additional information on° FMS-apprOved alternate foodproducts is available from the Nutrition and TechnicalServices Division, FNS.

ChmerControl ftognmn %he MPI Program, FSIS0 approves acceptable plant qualitycontrol ego programs that can be effectively monitored byMPI inspectors. The QC program may be approved only after alabel has received final'approvil.

Submit all QC programs to the FS(S inspector -in- charge forreview. The inspector-in-charge will transmit the proposalto the Processed Products! Inspectioh Division, TechnicalServices, FSI8, through the proper channels (circuitsupervisor, area supervisor, regional office).

Additional,information on inspection procedures is availablefrom the Nutrition and Technical Services Division, FNS.

Samples(Upon Request FNS may"request a sample of the product all part of L.:v.:

Onh review process. If a sample is requested, FNS may delayfinal label approval until it receives and reviews thesample. ,Label applications must pertain to products that

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have been/ode and tested in a pilot plant or on an assemblyline.

Procedures tor Submitting CN LOehs

Whom to Submit Submit all label applications to:

Mar to Submit

e

Queuing Systemlabige only)

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U.S. Department of AgricultureFood and gutrition ServiceNutrition and Technical Services Division, Room 602,3101 Park Center DriveAlexandria, Virginia 22302Attn: Label Reviewer

Request informat on and answers to inquiries by calling:(703) 756-3556.

Processors nayfollowing methods:

Mail deliverye Personal delivery by a manufacturer's reprdeentative

Personal delivery by a-label expeditinefirm.

label applications by any of the

FNS will review labels'onsite on Tuesday and Thursdaymornings with scheduled appointments only. If amanufacturer want. to 'Rend a representative to discuss tlabel application, he or she should call in advance for anappointment and Sring the label application'at theappointment time. The manufacturer mast notify FNS if alabel application is to be picked up by a repreientativeother than the one who brought the application.

Procedures br Reviewing CN Labgb

When #NS receives a mailed label, FNS dates the label andplaces,it in a queuing system. Each label is reviewed inturn based on the date received; FNS will not grantexceptions to the queuing system except in extremeemergencies. The review time in FNS will be approximately 1week; however, this may vary depending on the volume oflabels. In addition, label approval for products that areexceptignally complex may take longer.

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Once FNS approVes and reviews a label, it forwards the labelto FRS for review.

kheitavallon FNS will use an automated data systemto assign a six -digitthitilbliklgSyStINTI ,identification number to all labels. This system will help

FNS-keep track of label approvals and provide thisinfofieition to regional, State, and local Child NutritionProgram staff. pis will also use these data to notify-the

,Atiipropriate manufacturers when a new regulation 'tequiresthem to resubmit labels. When a label is submitted inketch, FNS assig#a an identification number to it. Before a.label is submitted final without prior 'ketch approval, themanufaiturer moat call FNS for an identification dumberbefore printing. the label. A new identification :timber willbe assigned every time a final label application isreceived.

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FNS will return label applicatioAs that are incorrect,illegible, or lacking appropriate information with notationsof the errors.' FMB vi4 keep one copy of every labelapplication it reviews. 'Labels that are resubmitted forreview will be placed in the queuing system based on thedate of resubmfttal. If a manufacturer's representative isto pick up an application after the review, indicate this onthe application. tResubmit labels through FNS when there is a:

t

newly assigned or revised establishment number

change in the plant name or address

change in the listing of ingredients

quality or nutritional

change in the'product name.

4

Approve label changes at the pant level when:

all features are proportionally enlarged or reduced

abbreviations are substituted for words, e.g., lbs. forpounds

wrappers are changed for holidays

directions for opening the container or package arechanged

6

cOupona are added/deleted

net weights are changed

recipes are added/deleted

. punctuation, changes are made,'

package open date is aqed/deleted

packaging materials are changed

distributor information is added

colors are changed

illustrations are changed

code numbers are changed. Whenever a product's codenumber is.change4, send FNS a copy of the new label.

Procedures for Deterffliming iileatiMeat Angina*

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The unit of measure for the meat/meatalternate component is-"os equivalent." TO be CN Libeled,. a serving of a productmust provide a minimum of 000-ounce eqpiAlent meat/meetalternate and credit must be eiiressedin 0.25-ounceincrements. Any of the following can contribute to themeat/meat alternate component Of the mealpattern requirements: lean meat, poultry/ sh, cheese,eggs, cooked dry beans and peas, peanut butter, or any ofthese combinations. VegetabAe pratein products, cheese 'Ialternate products, and enriched necironi with fortifiedprotein when made and used according to USDA regulations mayalso be used to meet part of the meat/meat alternatecomponent. Additlonal information On use, approvedproducts, etc., is available from the Nutrition andTechnical Services Division, FNS, USW., 3101 Park CenterDrive,41toom 602, Alexandria, VA '22302.

Determine the total ounces equivalent meat in a serving of aproduct.,* following these four step:

Step 1: Determine which ill6Wable meat/meat alternates arein the product being labeled.'

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Step 2: Calculate the ounce equivalent meat/meat alternatesin'each category. Procedures are on the following pages.

Step 3: Total the ounce eqdivalent meat/meat alternatescalculated under each category.

Step 4:. Round down to the nearest 0.25-ounce equivalent.meat meat alternate.

calculating the Contribution of Meat

1. Multiply the. raw Iserving size by the percentage of meatin the raw formuth:

oz meat/serving x % raw meat oz raw meat/serving

2. Multiply the ounce raw meat/serving by the cooking yieldas stated in the FBG.

oz raw meat/serving x FBG cooking yield' oz equivalentmeat/serving

Calculating the Contribution of Meat and VPP

1. Determine the total percentage of raw meat mixture byadding, the following values:

% raw meat dry g liquid (allowed for'. 2 raw meatVPP full hydration) mixture

2. Check the percentage of fully hydrated VPP replacing theraw meat in the meat mixture (VPP replacement in excessof 30 percent will not be credited toward the mealpattern requirement):

dry X liquid (allowed % raw meat 100 hydratedVPP for full hydration) mixture VPP

3. Multiply the raw serving size by the percentage oftotal meat mixture to obtain the available rawmeat/meat alternate per serving:

1See page 21 for cooking yields of selected meat products.

'3

I raw serving total meat mixture oz raw meat/meatsize alternate/serving

4. Multiply the ounce raw meat/meat alternate per servingby the cooking yield as stated in the FBG:

oz raw meat/meat x FBG cooking yield oz equivalentalternate meat/meat

alternate/serving

Calculating the Contribution of Dry Beans or Peas

1. Multiply the raw serving size2 by the percentage ofdry beans or peas in the raw formula:

oz raw serving x 2 dry beans oz dry beans/serving

2. Convert the'ounce dry beans/serving to pound drybeans/serving by dividing by 1'6 ounces/pound:

oz dry beans/serving + 16 oz/lb lb dry beans/serving

3. Multiply the pound dry beans/serving by the number of1/4-cup servings per purchase unit (1 pound aspurchased 24.90 1/4-cup servings cooked dried pintobeans) - interpolated from the FBG.' One-fourth cupcooked dr beans 1.00 ounce equivalent meatalternate.

lb dry beans/serving x 1/4-cup servings/lb -1/4 -cup servingcooked drybeans/servingor oz equiva-lent meatalternate/serving

NOTE: Cooking dried beans or peas may count as a meatTaTirnfte or a vegetable but not as both components inthe same product.

2For cooked products, determine the ounce raw serving bydividing the following: oz serving manufacturer'sactual cooking yield.

Calcula the contribution of Chene/Cheese Alternates41,J1. Multiply the raw serving size by the percentage of

cheese (or cheese mixture) to determine the ounce ofcheese per serving:

fie raw serving x 2 cheese ox cheese/serving qr orequivalent meat alternate/serving

NOTE: Cheese and FNS- approved cheese alternateiiaucts are calculates( based on a 100-percent yield.Cottage cheese, ricotti cheese, and cheese foods arecalculated based on a 50-peraft yield.

Calculating the Contribution of Dried Wide Ens

1. Multiply the serving size by the percentage of driedwhole eggs in the formula to obtain the ounces ofavailable dried whole eggs:

ox raw serving x 2 dried whole eggs os dried wholeeggs/serving

2. Convert ounce dried whole eggs/serving to pound driedwhole eggs/serving by dividing by 16 ounces/pound.

ox dried who le eggs/serving 4. 16 oz/lb lb dried whol

eggs/serving

3. Multiply the pound dried whole eggs/serving by theservings per pound as found in the FIG (1 pound driedwhole eggs 32 large eggs or 64 ounces equivalentmeat):

lb dried whole eggs/serving x 64 r oz equivalent meat

alternate/serving 4

rk3Cheese 'mixture is a combination of cheese and cheese

alternate.

lb10

calculating the .Contratution of Cooked Toppings, Mtge,and Bulk Products Containing "lest and 1/1,1,4

1. Determine the total percentage 624 raw meat mixture byadding the following values:

raw meat dry X liquid (allowed for % rawVPP full hydration) meat

mixture

2. Check the percentage of fully hydrated VPP replacingthe raw-meatmixture (VPP replacement in excess of 30percent will not be credited toward the meal patternrequirement):

dry x liquid (allowed . 2 raw meat 100 Z hydratedlr

VPP for full hydration) mixture VPP

3. Determine the ounce raw topping by dividing thefollowing:

1 lb (16 oz) manuffcturer's cooking or rawcooked topping = yield' topping

4. Multiply the ounce raw topping by the percent raw neatmixture:

oz raw topping x X raw meat mixture - oz raw meat/meatalternate/lbtopping

5. Mdltiply the ounce taw mat/meat alternate/pound,topping by the cooking yield as stated in the F$G:

oz raw meat/meat FBC cooking osa,equivalent meat/

alternate/lb x yield - = meat alternate/topping lb cooked ito,ping

4Toppings, fillings and bulk products are terms used todescribe the total meat product, such as meat, spices,etc.

5Manufacturer'w cooking yield is based on cooking testsperformed in the manufacturer's plant and reflects thecooking yield for the total product including meat,

spices, water, etc.

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Calcuktalg-the Contribution of Cooked Toppings, FMings,and Bunt Pita (Far Use by a Second Manufacturer)

1. Check to make sure the product has an approved CNlabel.

2. Determine the percentage of equivalent meat/meatalternate provided in the topping by dividing theounce equivalent meat/meat alternate in 1 pound oftopping (as stated on the CN babel) by 16 ounces:

oz equivalent meat/meat 16 oz 100 % equivalentalternate in 1 lb topping meat/meat

alternate

3. Multiply ounce cooked topping/serving by the percentequivalent meat/meat alternate:

.oz cooked % equivalent oz equivalent meat/topping/ meat/meat meat alternate/servingserving alternate

Procedures for Detenninktg Servings of Bread/Bread

The unit of measure for the bread/bread alternatecomponent is "serving." In order to state bread crediton a CN rebel, the product must provide a minimum of 1/4serving and credit must be ezpretaed in 1/4-servingincrements.

In order to use a product as a bread alternate in theChild Nutrition Programs, the following two criteria mustbe met:

6Toppings, fillings, and bulk products are terms used todescribe the total meat product, such as meat, spices,etc.

7When ready-to-serve toppings, fillings, or bulk productsare purchased from a manufacturer and are incorporatedinto your product, a copy of the {CN approved label forthe toppings, fillings, or bulk products must accompany

the MP Form 8821-1 when submitted for approval.

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1) Product must be served as an accompaniment to orias asintegral part of the main dish of the meal.

2) The whole grain or enriched flour or mpal must be theprimary ingredient by weight.

Bread items are categorized into the following fourgroups:

Group A - Breads, Rolls, and Quick Breads

Examples: Bagels i Pizza Crust

Rolls Cdrn Bread

Group B Crackers and Low-Moisture Breads

Examples: Dry Bre-dd SticksBatters and Breeders

Group C - Miscellaneous Items

Examples: PancakesNeat/Nest Alte 4

Turnover Crust

Taco ShellsMelba Tbast

WafflesTortillas

Group D Pastas, Cereal Grains, an" Breakfast Cereals

Examples: RavioliLasagna Noodles

MacaroniRice _

Oaten sal

Information on specific items in each group is availablein Section 3 of the FOG.

The breakdown of servings by weight is as follows:

SERVING GROUP Agrams ox

GROUP Bgrams oz

GROUPCr-7k_grams oz

GROUP Dcups oz dry

cooked

7 0.2 5 0.2 8 0.3-U1/2 13 .5 10 .4 15 .5 1/4 453/4 19 .7 15 .5 ,22 .8 3/8 .7

1 25 .9 20 .7 30 1.1 1/2 .9

1-1/4 31 1.1 25 .9 38 1.3 5/8 1.1 ''

1-1/2 38 1.3 30 1.1 *45 1.6 3/4 1.3

1-3/4 44 1.6 35 1.2 52 lda 7/8 1.6

2 50 1.8 40 1.4 60 2.1 1 1.8

.

Determine the total number of bread servings in a productby following these steps:

Ste, 1: Determine the group that applies to youroduct

14

Step 2: Determine the umber of bread servings byvi ng the ounces of bread/bread alternate in tie

product by the weight of a bread serving (in ounces).Consult thedhart on the previous page or Section 3 ofthe FIG for each group of bread/bread alternate.

')1St 3: 'Round down to the nearest 1/4 serving.

Procedures for Detemfri(ng Vegetsbko/Frult Creel'

The vegetable /fruit component is credited on a volumemeasure. The .unit of measure used is "cup." la order sigiL.state vegetable /fruit credit on a CM label, the productmust provide a minimum of 1/8 of a cup and Credit must beexpressed in increments of 1/8 of a gap.

Determine the cup(s) of vegetable/fruit by followingthese four steps:

Step 1: Identify the food items that can be creditedtoward the vegetable /fruit requirement. Describe theitems so that they match a food item in the FIG, e.g.,cabbage, fresh, cooked, shredded. (This information canbe found in columns 1 add 4.)

.Step 2: Calculate the contra tion of each food itemthat can be counted. (Proced es for determining thisstep are on the following page

Step 3: Add the contribution of each food item to getthe total.

Step 4: Round down to the nearest 1/8 of a cup.

Shown below are the calculations for Ste0.2.A

1. Multiply the serving size (in ounces) by the percentof the product that is creditable vegetable/fruit:

7. of creditable . 'creditable vegetable/size (mg) vegetable/fruit fruit per serving

19

4

Meet !Wes

s.

2. Divide the amount of creditable vegetable/fruit.by 16(16 oz/lb):

amount of creditable + 16 No. of lb creditablevegetable/fruit ' vegetable/fruit per

_serving 14

3. Multiply the creditable vegetable/fruit per serving bythe number of servings per pound unit.° ,

4 zlb of vegetable/ No. of servings No., of 1/4

fruit per serving per lb unit servings. le/

fruit

Sample CN Label Statements

School Pack Fully Cooked/Sleeve Pack Char-Broiled-Hamburger Steaks (Chopped and Shaped)

CV

2.40 os Fully Cooked Char-Broiledprovides 2.00 oz equivalent meat

CS Meal Pattern Requiremints. (Use

statement authorised bi- the FoodService, USDA 08-84.). `

Breaded Veal Pattie

CN

000000Hamburger Steakfor Child Nutritionof this logo andand Nutrition

CN000000

2.60 oz Fully Cooked Breaded Veal Pattie provides1.50 os equivalent meat for Child Nutrition MealPattern Requirements. (Use of this logo andstatement authorized by the Food and NutritionService, USDA 08-84.)

8See page 23 for yield information on fresh and canned

vegitables.

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Nib

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School Pack Cubed Be31 Patties

0000003.00 oz Raw Cubed Beef Pattie provides when cooked2.00 os equivalent cooked meat/meat alternate for

CN Child Nutrition Meal Pattern Requirements. (Use.of this logo and statement authorized by the Foodand Nutrition Service, USDA 08-84.)

461.110......P4MilMilillilMilMMilaiMillirdniiI=MMIMIUSOPENIMICNI

School Pack Breaded Chicks 'Pattie

0000004.00 os Fully Cooked Breaded Chicken Pattie provides2.00 oz equivalent meat and 1 serving of bread

CN alternate for Child Nutrition Neal Pattern Require-ments. (Use of this logo and statement authorizedby the Food and Nutrition Service, USDA 08 -84.)

Meat Belie

CS

000000Six 0.50 oz Cooked Neat Balls provides 2.00 osequivalent meat/meat alternate'for.Child Nutrition

CN Meal Pattern Requirements. (Use of this logo andstatement authorized by the Food. and NutritionService, USDA 08-84.)

Cs

School Pack Fully Cooked Salisbury Steaks

0000002.60,oz Fully Cooked Salisbury Steaks provides 2.00oz equivalent meat/meat alternate for Child Nutrition

CN Neal Pattern Requirements. (Use of this logo andstatement authorized by the Food and NutritionService, USDA 08-84.)

21

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44ammomm.

BuUc Cooked Beef Pattie' Crumbles

a"

One pound (16 oz) of Cooked Beef Pattie Crumblesprovides 11.84 oz equivalent meat/meat alternate forChild Nutrition MealPattern Requirements. (Use of CNthis logo and statement authorized by the Food andNutrition Service, USDA 08-84.)

School Lunch Pizza with Sausage and VegetableProtein Product

5.00 oz Pizza Frith Sausage and Vegetable ProteinProduct [containing 1.28 oz equivalent cookid meat,0.75 oz Cheese Mix - 0.38 oz mozzarella cheese, 0.37oz mozzarella cheese substitute and 1.50 oz enriched

CN pizza crustj,9 provides 2.00 oz equivalent meat/meat CSalternate, one serving of bread alternate, and 1/8cup vegetable for Child Nutrition Meal PatternRequirements. (Use of this logo and statementauthorized by the Food and Nutrition Service, USDA08-84.)

Pizza with Beef and Vegetable Protein Product

Off0005.10 oz Pizza with Beef and Vegetable Protein Product[containing 1.52 oz equivalent cooked,meat, 0.50 oz,.mozzarella cheese and 1.75 oz enriched pizza crustr.

CN provides 2.00 oz equivalent meat/meat alternate and CN.

1-1/2 servings of bread alternate for Child NutritionMeal Pattern Requirements. (Use of this logo andstatement authorized by the Food and NutritionService, USDAE08-84.)

9NOTE: Information in BRACKETS [ ] is optional.

22

.a.m.11.m,

.1(

Bost mod Bum 5.50 os Red Chili Burritoslkodlos (Beef, Bean, and Vegetable Protein Proddct)

Beef Ravioli

18

CM MR)This 5.50 os; Burrito (containing 3.50 oz filling -1.15 on evivalent cooked meat, 0.875 cm equivalentcooked dry beans and 240 os enriched flour tor;illar

CM providis 2.00 oz equivilent meat/meat altetnate and CM1-3/4 servings of bread altimate for Child Nutrition

A Neal Pattern Requirements. (Use of this logo andstatement authorised by the Food and Attrition .

Semi USDA 08-84.)

5.50 os = n ,Chili Burritos

(Beef, Been, and Vegetable Protein Product)

0005.50 os Burrito [containing 3.45 os tilling - 1.00os equivaltinc cooked meat, 1.00 os equivalent creeddry beans and 2.05 os enriched flour tortillajw7provides 2.00 os equivalent meat/meat alternate and1-3/4 servine of bread alternate for Child NutritionMeal Pattern Requirements. (Use of this logo andstatement authorised by the Food and NutritionService, USDA 08i.84.)

Beef Ravioli (Canned)

P4

I I

CtLOIMM.........=.O.PIMO.lt0000

Contents of this can (108 os: - 110 Ravioli Pies)provides 13.50 servings (8.0 os each) of 2.00 ozequivalent meat/meat alternate. Each serving of8.00 as (8 ravioli pies with sauce) will pSovide1.00 os cooked meat and 1 os of equivalent meat

C$ alternate (in the form of one ounce dry 7 3.00 ozcooked - Enriched Wheat Macaroni Product withFortified Protein) for Child Nutrition MealPattern Requirements. (Use of this logo andstatement authorised by the Food and NutritionService, USDA 08-84.)

911gim Information in BRACKETS [ I is optional.

0,

B arbecue Sauce with Chopped Beef and Vegetable Protein, Product

000000Each 4.00 oz serving of this product provides 2.00 osequivalent meat/neat alternate for Child Nutrition

CV Neal Pattern Requirements. (Use of this logo andstatement authorized by the Food and NutritionService, USDA 01P-84.)

AB

b

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24.

t.

19

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Seeded Ykikl Data br Commonly Ind Motel

MEAT YIELD

Beef, Fresh or FrozenBrisket, Fresh (without bone) 462

Ground Beefno more than 302 fat .70%

:

Ground Beef A'\

no more than 262 fat 72%

Ground Beef' - USDA donated (specialpurchase) no more than 242 fat, 73%

ChickenMechanically Sepaiated /02Boneless Chicken 70%Boned Chicken - canned 722

Frankfurters2 100%

Pork, Fresh or FrozenGround Pork - USDA donated(special purchase) no more than 242 fat . 73%

fdRoast; Shoulder, Boston Buttwithout bone *oak 54%.

with bone . 502

Sausage3, Bali, Link, or Patty. 47%

Pork products, canned.Pork with natural juices - USDA donated 512

1Data derived from the dFcH,BuGuideforChildNutrition Programs, Prciiiii7UdWWUTiT134;Jiiiiry 1984.

2Yields for frankfurters, bologna,, and similar sausageproducts are based on products that do not contain meator poultry byproducts, cereals, or extenders.

3Fresh pbrk sausage (tiro moreahan 50 percent trimablefat) is based on USDA, FSIS Standard 5s published in theCode of Felieral Regulations, Title 9, Part 319.141 Fresh

Pork.

25

11%

21

r

go

22

4%.

.1

4%E.

YIEL

TurkeyRow Boneless Turkey (skin and fatin natural-proportions)

Turkey, Vied' or FrozenWhole; (ready to without neckand giblets)with akinwithout skin

goo 702

/ 53247F

4Turkey Ham', Cooked702

Turkey Roll, Frozen(USDA donated, cooked)

66t

_Selected Yk*1 Data Commonly Used Meat Altomates3

MAT ALTERNATES norms PER POUND

Beans, dry6Blackeyed beans (or peas) 28.3.1/4-cup cooked beansGarbanso.(chickpeas) 24.6 1/4-cup cooked beansGreat Northern 25.5 1/4-cup cooked beansKidney

24.8 1/4: -cup cooked leansLima (lorge) 27.0 I/4-cup cooked bear

(mall) 23.4 1/4-cup cooked beansMung28.1 1/4-cup cooked beans.Rhvy (pea) 23.9 1/47cup cooked beamsPinto24.9 I/4-cup cooked beans

SoObeans 25.9 1 /4-cup cooked beans

Dry Beanp, CannedBlaekeied beans (or peas) .... 6.5 1/4-cup drained beans

o4Turkey Ham is based on USDA, FSIS Stanford as publishedin Vol. 44 po.477, August 31, 1979 (to. be Part 381.171Subpart Po-of the Code of Federal legulitions, Title 9).

5Data derived from the Food Bu bide for ChildNutrition Programa Program Aid r 1331, January084.

61/4 cup 1 oz equivalent Meat alternate.

26

MEAT ALTERNATES SERVINGS PER POUND

.Garbanzo (chic:peas)Kidney'Lima

Pinto

CheeseCheese Food ProductsCottage CheeseRicotta CheeseAmericanCheddarMozzarellaParmesan (grated)Romano (grated)Swiss

Aggs7Dried Whole Eggs

Frozen Whole Eggs

7.2 1/4-cup drained beans6.2 1/4-cup drained beans6.2 1 /4-cup drained beans6.4 1/4-cup drained beans

8 1-oz8 1-os8 1-oz16 1-oz16 1-oz16 1-oz16 1-oz16 1-oz16 1-os

servingsservingsservingsservingsservingsservingsservingsservingsServings

32 large eggs or 64-oxequivalent meat

*.... 9 large eggs or I8-ozequivalent meat

Peanut Butter, Canned 14.4

Selected Yield Data for Commonly Used Fresh andCanned Vegetables

VEGETABLES SERVINGS PER POUND

BEANS, BLACKEYE BEANS OR PEASFresh (shelled) 10.30Canned (green, drained) 9.56

BEANS, GREENFresh (ready to cook) 12.61Canned (whole, drained) 14.27Canned (cut, drained 11.95Canned (french style, drained) 9.92

BEANS, KIDNEYCanned (drained) 9.31

. 7One larfie egg 2 oz equivalent meat alternate.

2r 23

VEGETABLES SERVINGS PER POUND

BEANS, LIMAFresh (shelled). 10.80Canned (green, drained) 9.11

BEANS, PINTOCanned (drained) 7.52

BEANS, WAXFresh (ready-to-cook) 10.68Canned (drained) 12.45

BEANS, SPROUTSCanned (drained) 11.93

BEETSCanned (diced, drained) . 10:58Canned (sliced, drained) s 9.88Canned (whole baby4beets, drained) 11.34

BROCCOLIFresh (ready-to-cook spears) 11.60Fresh (ready-to-cook cuts) 12.59

BRUSSELS SPROUTSFresh (ready-to-cook) 11.18

CABBAGEFresh (ready-to-cook, shredded) ...

CABBAGE, CELERY OR CHINESEFresh (ready-to-cook, strips) .

CABBAGE, REDFresh (ready-to-cook, shredded)

15.50

11.39

15.86

CARROTSFresh (ready-to-cook) ... 12.00Canned (diced, drained) 10.68Canned (sliced, drained) . 11.16

CAULIFLOWERFresh (trimmed, ready-to-cook, florets) . 14.19

CELERYFresh (trimmed, ready-to-cook, diced) 10.48Canned (cooked, diced, drained) 8.64

24 28

VEGETABLES SERVINGS PER POUND

COLLARDSFresh (ready-to-coOk, untrimmed leaves) . 10.87Frdsh (ready-to-cook, untrimmed-leaves

and stems) 14.18Canned (drained) 6.82

CORNCanned (whole kernel, drained)vacuum pack 10.59liquid pack 10.61

KALEFresh (ready-to-cook, untrimmed) 17.61Canned (drained) 10.98

MUSHROOMS

Fresh (ready-to-cook, sliced) 8.46Canned (drained) 11.60

MUSTARD GREENSFresh (ready-to-cook, untrimmed) 14.19Canned (draineh) 11.82

OKRAFresh (ready-to-cook, sliced) 10.34Canned (cut, drained) 10.23

ONIONS, MATUREFresh (ready-to-cok, pieces) 8.97Canned (drained) 8.11

PEAS AND CARROTSCanned (drained) 10.02

PEAS, GREENFresh (shelled) . 10.60Canned (drained) 10.25

PEPPERS, GREENFresh (ready-to-cook, strips) 12.25

PIMIENTOSCanned (chopped or diced, drained) 8.82

(whole, drained) 8.61

25

26

fit

VEGETABLES SERVINGS PER POUND

POTATOES, WHITEFresh (ready-to-cook, sliced)Canned (small whole, drained)

12.229.73

Dehydrated (low moisture)Diced 45.10Flakes 48.60Granules 48.60Slices 43.50

SAUERKRAUTCanned (drained) . 11.72

SPINACHFresh (ready-to-cook, partly trimmed) .... 8.63Canned (drained) r.... 7.30

SQUASH, SUMMERFresh, yellow (ready-to-cook, sliced) .... 8.94Zucchini (ready-to-cook, cubed) 8.08Zucchini (ready-to-cook, sliced) 10.85Canned (sliced, drained) 6.97

SUCCOTASHCanned (drained) 10.67

SWEET POTATOESFresh (ready-to-cook, mashed) 6.87Fresh (ready-to-cook, sliced) 11.37Canned-syrup pack (cut, drained) 10.25Canned-syrup pack (whole, drained) 10.34

TOMATOESFresh (ready-to-serve, elided) 9.80Canned (heated, drained) 11.05

TOMATO PASTECanned 27.60

TOMATO PUREECanned 14.40

TOMATO SAUCECanned . 7.60

30

VEGETABLES SERVINGS PER POUND

VEGETABLE, MIXEDCanned (drained) . 9.45

WATER CHESTNUTSCanned (drained) 6.70

4.)

This is an equal opportunity program. If you believe you havebeen discriminated against because of race, color, nationalorigin, sex, age, or handicap, write immediately to theSecretary of Agriculture,- Washington, DC 20250.

31 27