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Effective July 1, 2019 | FDACS Revised: 6/20

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Effective July 1, 2019 | FDACS Revised: 6/20

Table of Contents:

SBP and NSLP Meal Pattern Overviews…………………………………………………. 3 SBP & NSLP Meal Pattern Chart………………………………………………………… 5 ASSP Meal Pattern Chart………………………………………………………………… 6 Background and Menu Planning Information…………………………………………… 7 Tips for Reducing Sodium……………………………………………………………… 8 Tips for Cooking and Flavoring Vegetables…………………………………………….… 9 Seasoning Vegetables Chart……………………………………………………………...... 12

Menu Planning Points to Remember Fruits & Vegetables………………………………………………………………... 13 Meats/Meat Alternates………………………………………………………….….. 14 Grains……………………………………………………………………………..... 16 Fluid Milk…………………………………………………………………………. 18

USDA Vegetable Subgroups Chart………………………………………………………. 19 Exhibit A (the Grain Chart)……………………………………………………………… 20 Menu Evaluation Process Overview………………………………………………………22 Common Questions Q & A ………………………………………………………………...23 Key Terms………………………………………………………………………………… 24 Resources………………………………………………………………………………….. 25 Crediting Pizza Worksheet………………………………………………………………... 27 Crediting Sub Sandwiches Worksheet…………………………………………………….. 28

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Effective July 1, 2019 | FDACS Revised: 6/20

Breakfast (SBP) Overview

At breakfast, sponsors may plan menus for grades K-5, 6-8, and 9-12 or combine breakfast menus for grades K-8, K-12 or 6-12.

Combined Breakfast Meal Pattern Minimum Daily Requirements:

1. 2. 3.

Fluid Milk Grains/ Breads

Fruits (& Vegetables*)

1 cup/8 fluid ounces Must offer choice from

unflavored & flavored or two unflavored

1 ounce equivalent (oz. eq.) (i.e. 1 cup of dry flake/round

cereal or ½ cup cooked cereal)

1 cup fruit (1 cup solid forms or ½ cup solid fruit + ½ cup 100% fruit juice).

*Vegetables allowed for credit of halfof the 1 cup with offering of all 5

subgroups in the week.

For the most common Age/Grade Groupings:

K-12/All Grade Groupings Daily Breakfast Meal Pattern: • Minimum daily milk requirement: 1 cup (8 fl. oz.)• Minimum daily grain requirement: 1 oz. eq.

o May substitute 1 oz. eq. meats/meat alternates for grains, after the daily grain’srequirement is met, to meet the weekly grains requirement. One oz. equivalent ofmeats/meat alternates is equal to one oz. equivalent of grains.

• Minimum daily fruit/100% fruit juice requirement: 1 cup (8 fl. oz.)o May substitute vegetable/100% vegetable juice, but the first two cups per week of

any such substitution must be from the dark green, red/orange, beans and peas(legumes) or “Other vegetables” subgroups.

• Dietary specifications - 0 grams Trans Fat from added sources.

K-8 Weekly Breakfast Meal Pattern: • Minimum weekly grain/meats/meat alternates requirement: 8 oz. eq./week• Dietary specifications based on weekly average: 400-500 calories; ≤485 mg sodium; <10%

total calories from saturated fat.• No more than half (50%) of the total fruit offered over the week may be in the form of juice.

K-12 Weekly Breakfast Meal Pattern: • Minimum weekly grain/meats/meat alternates requirement: 9 oz. eq./week• Dietary specifications based on weekly average: 450-500 calories; ≤485 mg sodium; <10%

total calories from saturated fat.• No more than half (50%) of the total fruit offered over the week may be in the form of juice.

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Effective July 1, 2019 | FDACS Revised: 6/20

Lunch (NSLP) Overview

At lunch, sponsors may plan for grades K-5, 6-8, and 9-12 or combine menu plans for lower grades of K-8. Programs must submit a separate menu plans for grades 9-12 if all grades K-12 are participating.

Combined Lunch Meal Pattern Minimum Daily Requirements for Two Most Common:

1. 2. 3. 4. 5.

Fluid Milk Meats/Meat Alternates (M/MA)

Grains/ Breads

Fruits/ 100% Juice

Vegetables/ 100% Juice

Cooked chicken, beef, pork, fish,

beans, legumes, etc.

½ cup – whole banana, 1 cup -

whole apple, etc.

K-8 1 cup or 8 fluid

ounces 1 oz. eq. M/MA 1 oz. eq. grain/bread 1/2 cup fruit 3/4 cup vegetable

9-12 1 cup or 8 fluid

ounces 2 oz. eq. M/MA 2 oz. eq. grain/bread 1 cup fruit 1 cup vegetable

For the most common Age/Grade Groupings:

K-8 Daily & Weekly Lunch Meal Pattern: • Minimum daily fruit requirement: 1/2 cup• Minimum daily vegetable requirement: 3/4 cup (*must also meet all weekly

vegetable subgroups requirements)• Minimum daily milk requirement: 8 fl. oz. (1 cup)• Minimum daily grain requirement: 1 oz. equivalent (minimum of 8 oz. eq./week)• Minimum daily M/MA requirement: 1 oz. equivalent (minimum of 9 oz. eq./week)• Other dietary specifications based on weekly average: 600-650 calories; ≤935 mg sodium;

<10% total calories from saturated fat. 0 grams Trans Fat from added sources.

9-12 Daily & Weekly Lunch Meal Pattern: • Minimum daily fruit requirement: 1 cup• Minimum daily vegetable requirement: 1 cup (*must also meet all weekly vegetable

subgroups requirements)• Minimum daily milk requirement: 8 fl. oz. (1 cup)• Minimum daily grain requirement: 2 oz. equivalent (minimum of 10 oz. eq./week)• Minimum daily M/MA requirement: 2 oz. equivalent (minimum of 10 oz. eq./week)• Other dietary specifications based on weekly average: 750-850 calories; ≤1,080 mg

sodium; <10% total calories from saturated fat. 0 grams Trans Fat from added sources.

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AFTERSCHOOL SNACK MEAL PATTERN

SELECT TWO OF THE FOUR COMPONENTS FOR A REIMBUSABLE SNACK FOOD COMPONENTS AND FOOD ITEMS1 CHILDREN

AGES 1 and 2 CHILDREN AGES 3-5

*CHILDRENAGES 6-121

Milk Fluid milk 4 fl. oz (1/2 cup) 4 fl. oz (1/2 cup)

Must be fat-free (unflavored/flavored) or 1% low-fat (unflavored)

8 fl. oz (1 cup)

Must be fat-free (unflavored/flavored) or 1% low-fat (unflavored)

Vegetable or Fruit Juice2, 9, fruit, and/or vegetable

1/2 cup 1/2 cup 3/4 cup

Grains/Breads 3, 4

Bread or Cornbread or biscuit or roll or muffin or Cold dry cereal4 or Cooked cereal grains or Cooked pasta or noodles

1/2 slice 1/2 serving 1/4 cup or 1/3 oz4

1/4 cup 1/4 cup

1/2 slice 1/2 serving 1/3 cup or 1/2 oz4

1/4 cup 1/4 cup

1 slice 1 serving 3/4 cup or 1 oz4

1/2 cup 1/2 cup

Meat/Meat Alternate 5, 6, 7

Lean meat or poultry or fish5 or Alternate protein products6 or Cheese or Egg (large) or Cooked dry beans or peas or Peanut or other nut or seed butters or Nuts and/or seeds7 or Yogurt8

1/2 oz 1/2 oz 1/2 oz 1/2 large egg 1/8 cup 1 Tbsp. 1/2 oz7

2 oz or 1/4 cup

1/2 oz 1/2 oz 1/2 oz 1/2 large egg 1/8 cup 1 Tbsp. 1/2 oz7

2 oz or 1/4 cup

1 oz 1 oz 1 oz 1/2 large egg 1/4 cup 2 Tbsp. 1 oz 4 oz or 1/2 cup

1 Children age 12 and older may be served larger portions based on their greater food needs. They may not be served less than the minimum quantities listed in this column. 2 Full-strength vegetable and/or fruit juice or an equivalent quantity of any combination of vegetable(s), fruit(s) and juice. 3 Grains/Breads must be whole-grain or enriched, or made from whole-grain or enriched flour or meal that may include bran and/or germ. Cereal must be whole-grain, enriched or fortified.

4 Either volume (cup) or weight (oz), whichever is less. 5 A serving consists of the edible portion of cooked lean meat or poultry or fish. 6 Alternate protein products must meet requirements in Appendix A of 7 CFR Part 210. 7 Nuts and seeds are generally not recommended to be served to children ages 1-3 since they present a choking hazard. If served, nuts and seeds should be finely minced. 8 Yogurt may be plain or flavored, unsweetened or sweetened – commercially prepared. 9 Juice may not be served when milk is the only other component.

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Dietary Guidelines for Americans The Dietary Guidelines is a document that is released every 5 years by the United States Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS). It includes recommendations that are designed to help promote health and prevent chronic disease in current and future generations. We encourage sponsors to purchase and serve foods that align with these recommendations as often as possible. To review or download a copy of the most recent Dietary Guidelines, visit: https://health.gov/dietaryguidelines.

Planning a Cycle Menu Planning menus in advance can help ensure a successful food service operation. One way to do this is to develop a cycle menu.

What is a cycle menu? A set of planned menus that are repeated in the same order for a period of time, usually two to four weeks. The menu is different every day during the cycle. A cycle menu offers variety over the course of the cycle but can also be flexible to allow changes and adjustments.

Cycle menus can be adjusted to:

• Replace foods that are not available• Celebrate special occasions/theme days• Introduce new foods and try new recipes• Take advantage of seasonal foods or best buys• Allows wise use of leftovers• Consider food acceptability.

Benefits of Cycle Menus:

• Save staff time and money when menu planning:o Easier ordering process with set/expected inventory needso Easier to complete paperwork with staff familiarity to repeating cycleo Easier/cost savings for purchasing food “in bulk” (can plan multiple menu items

from a few ingredients and the more you buy the cheaper the price concept)• Increased staff confidence and improved, consistent meal quality• Easier to incorporate seasonal foods as only a few menu planning items need adjusting• And more!

Calories, Saturated Fat, Trans Fat and Sodium The breakfast and lunch meal pattern dietary specifications set specific limits for calories, saturated fat and sodium to ensure age-appropriate meals for grades K-5, 6-8 and 9-12. In addition, the nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

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Tips for Reducing Sodium

Be salt savvy when planning, purchasing and preparing foods!

1) Offer high-sodium foods less often/reduced sodium versions more often:

Limit the use of:

• Luncheon meats such as bologna, hot dogs, ham, salami, sausage, pepperoni, etc.• Regular “salty snacks” such as potato or grain-based chips, pretzels, etc.• Ready-to-Eat entrée foods such as canned soups, chili, and ravioli• Canned prepared foods packed in brine such as pickles, olives, and sauerkraut as

well as regular canned vegetables or frozen vegetables in a sauce• Regular cheeses and cheese food items made with cheese for meatless entrée days, limit

cheese as the main meat/meat alternate to one or two days per week• Bulk condiments for student use such as ketchup, mustard, barbecue sauce, and salad

dressing. Consider portion control (“PC”) packets or use 1-2 oz pre-portioned souffle cups.

2) Compare Nutrition Facts Labels:

• Compare the sodium content for similar foods. Foods that are low in sodiumcontain less than 140 mg per serving or 5% Daily Value (DV).

• Choose products with the lowest amount of sodium when price and quality aresimilar.

3) Balance menu plans and recipes for lower and higher-sodium items:

• Train kitchen staff to not add salt to recipes unless it is listed as an ingredient• Choose reduced seasoning blends like taco seasoning when possible• Choose reduced sodium versions of bouillon cubes, beef/chicken base, etc.• Reduce salt added during cooking in items like mashed potatoes and rice• Do not add salt to canned vegetables or vegetables with added sauces packets• Use vinegars, and splashes of citrus juice (lemon, lime, orange) to add flavor• Use different herbs and spices as seasonings in place of salt. Low-sodium seasoning

blends/salt substitutes or flavorful veggies (i.e. onions, cooked tomatoes, carrots)are ways to enhance your recipe without adding excess salt.

• Provide low sodium or salt-free spice blends as “flavor shakers” for to students toseasoning their foods.

• Modify cooking methods to add additional flavor profiles such as roastingvegetables.

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Tips for Cooking and Flavoring Vegetables

i. Avoid overcooking vegetables:• Cruciferous vegetables such as cabbage,

broccoli, and cauliflower may develop astrong sulfur flavor when they areovercooked, while other vegetables maybecome too bitter, flat or dull.

ii) Overcooking vegetables negatively impactseye-appeal by creating a dull and mushyfinished product.

2. Consider adding acidic ingredients such as vinegar or lemon juice to sulfuricvegetables to reduce the strong odors released when cooking. Adding acid in theform of cream of tartar to mashed potatoes will keep the potatoes looking whiter.

3. Avoid adding alkaline ingredients such as baking soda to green beans and othervegetables while cooking since alkaline cooking medium breaks down vegetablecell structure and results in mushy texture.

4. Cook vegetables in just the right amount of water to help retain nutrients that dissolvein water and are lost when the cooking liquid is discarded. Using too much water canalso dilute flavor of vegetables and other cooked food.

Steaming: Quick method of cooking vegetables that highlights their natural flavors.

Blanching: Process of plunging vegetables into boiling water for just a minute or two and immediately placing into an ice bath. Benefits - blanched vegetables can be served cold by themselves or with dip and retain or intensify their color over raw and retain nutrients over boiled/full cooked vegetables.

Grilling/Stir-frying: Using some oil as cooking medium, provides tender-crisp vegetables that retain nutrients better than boiled versions.

Roasting: A more hands-off method using ovens that results in a sweeter flavor to certain vegetables, such as cauliflower or bell peppers.

A combination of cooking methods and appropriate use of seasonings for different vegetables can result in healthy, flavorful dishes. Properly cooked vegetables may not require as much added fat or seasoning. In fact, adding too much salt or fat can mask the natural flavor of vegetables. Follow the recipe or directions for best flavor.

When Should Fat Be Used to Cook or Season Vegetables?

• Prior to roasting vegetables, drizzle enough liquid oil to coat the vegetables but notso much that the fat pools. The oil helps crisp the vegetables and allowscaramelization of the natural sugars found in the vegetables resulting in a sweetflavor to the dish. Preferred oils for roasting are those with a high smoke point,including olive, canola, vegetable, or grapeseed.

Did you know? The flavor of a vegetable is affected by the cooking method, cooking “medium” and any added flavorings or seasonings.

10 • Stir-frying vegetables uses a small amount of oil to be used in the cooking process.

• Serving certain Red/Orange vegetables with a fat (i.e. ranch or blue cheese dressing)can actually increase the amount of carotenoids (fat soluble antioxidants responsiblefor red, yellow and orange colors in food) that are absorbed.

• Some vegetables, such as corn and potatoes, are complemented from the flavor ofcertain fats such as butter or margarine.

• “Butter Whirl” or a similar butter substitute flavoring product may be addedwhile sautéing vegetables for both cooking and flavoring purposes.

• Butter has a low smoking point and should not be used for high heat cooking suchas roasting and stir-frying. Butter can be added at the end of cooking to add flavor.

General Seasoning Tips

□ When seasoning fries, limit the salt to 1/2 tablespoon for 50 servings of fries. Try otherseasonings in place of salt or along with a reduced “salt blend”. For example, for 50servings of fries, combine 2 tablespoons smoked paprika and 2 teaspoons onion powder,dried leaf thyme, basil, or oregano. Place in shaker bottle and sprinkle over baked fries.

□ Some vegetables themselves are considered “seasonings foods.” These include a variety ofbell peppers, chili varieties, carrots, celery, garlic, leeks, onions, and shallots. Seasoningsfoods can be fresh, dried, powders, or granules. Purchase garlic, onion, and celery powdersor granules; not garlic salt, onion salt, or celery salt.

□ The flavor of seasonings (especially dried herbs) tends to become more “intense” in a foodover time, such as in a chili or meat sauce. Consider cooking these types of foods the daybefore and properly chilled and reheated for service. With this approach, deciding howmuch seasoning to use needs considered as the longer a food is held, the more time theflavors have to fuse, mellow, and develop into a full, rich taste.

□ For cold foods, such as salad dressings and vegetable salads, add the day before to allowthe flavors to develop overnight.

□ In general, double the herbs and spices in a recipe when increasing from 50-100 servings.Increase the herbs or spices by 25% for each additional 100 servings and test the recipe.“ Heat” intensifies quickly in recipes when adding hot seasonings such as red pepper(cayenne), mustard, cloves, and peppercorns.

□ When using herbs, the herb equivalent is 1 tablespoon of fresh herbs or 1 teaspoon driedleafy herbs or 1/4 to 1/2 teaspoon ground dried herbs.

□ Dried herbs should be added at the beginning of cooking and are best used in dishes withliquids such as soups and stews because their flavors need time to develop.

□ Fresh herbs should be added during the final 15-20 minutes of cooking.□ When substituting dried for fresh herbs, a general rule is 1/3 of the amount is needed - if a

recipe calls for 1 tablespoon of fresh basil, use 1 teaspoon dried (3 tsp is equal to 1 Tbsp).□ In a baked fruit recipe, a general rule is to increase the spice by 50% and decrease the sugar

by 50% to enhance the flavor while reducing sweetness and extra calories.

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Use the following simple recipes for seasoning blends that can be added to roasted, stir-fried, or steamed vegetables for great flavor.

All-Purpose Spice Blend 2 ½ T. onion powder 2 ½ t. garlic powder 2 ½ t. paprika 2 ½ t. powdered mustard 1 ¼ t. thyme leaves, crushed ½ t. white pepper ¼ t. celery seed

Spicy Flavor Blend 2 T. savory, crushed 1 T. powdered mustard 2 ½ t. onion powder 1 ½ t. curry powder 1 ¼ t. ground cumin ½ t. garlic powder

Did you know? Florida grows over 30 fruit and vegetable commodity crops?

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The following is a list of vegetables and spices that enhance their flavors:

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Menu-Planning Points to Know and Apply To meet the daily and weekly meal pattern and nutrition standard requirements keep the following points in mind.

Fruits

100% Fruit Juices

• Fruits must be offered daily at breakfast and lunch.• Minimum daily portion at Breakfast is 1 cup portions for all grade levels; for Lunch

grades K-8 the minimum requirement to offer is 1/2 cup and for grades 9-12, 1 cup.• No more than one half of the fruit offerings during the week may be in the form of

juice. This requirement applies to both breakfast and lunch independently.• Fruit may be fresh, frozen, canned or dried.

o Fresh, whole fruits are credited by the cup based on the yield of the whole fruit.Can be offered as sliced, quartered or cut pieces. (e.g. 1 apple= 1 cup; 1 orange=½ cup; 1 banana= ½ cup)

o Canned - May be packed in juice, water or light syrup (no heavy syrup).o 1/8 cup (2 tablespoons) fruit is the smallest creditable portion.o Dried fruits credit as double the portion (i.e. ¼ cup = ½ cup) of a fruit component.o Snack-type (fried) fruit chips such as fried banana chips are not creditable as a fruit.

• May serve and combine portions from two or more forms of the same fruit in thesame meal (i.e., fresh orange and orange juice, fresh apple and applesauce). However,plan and serve a variety of fruits to ensure nutritionally well-balanced meals.

• Fruit Juiceso Only 100 percent (full-strength) juice is allowed (breakfast, lunch and snacks).o May be served chilled, frozen or as a slushy with 1/2 cup portion = 1/2 cup fruit.o Juice or syrup poured from canned fruit cannot be used as fruit juice.o Juice cannot be counted as part of a snack when milk is the only other component.o Only 100 percent (full-strength) juice is allowed (breakfast, lunch and snacks).o May be served chilled, frozen or as a slushy with 1/2 cup portion = 1/2 cup fruit.

• Under Offer vs. Serve, students must select at least 1/2 cup of the fruits or the vegetablescomponent as part of the reimbursable breakfast or lunch meal. The requirement may bemet with 1/4 c fruits and 1/4 c vegetables.

• Vegetables may be offered in place of one-half of the 1 cup daily fruit portion atbreakfast, but all five vegetable subgroups must be planned during the week.

• Small amounts fruit jams or jellies may be offered as a condiment to add flavoroptions but cannot be counted toward the fruit requirement.

Vegetables 100%

Vegetable Juices

Vegetable Subgroups

• Vegetables must be offered daily at lunch and meet daily and weekly requirements.• Weekly Subgroup requirements must be met. For examples of vegetables in each

Subgroup, please refer to the USDA Vegetable Subgroups Chart on page 12 of this packet.• Raw, leafy greens credit at half the volume served (i.e. 1 cup of Romaine lettuce

contributes ½ cup of the dark green vegetable subgroup).• Cooked leafy greens are credited according to the volume served (i.e. ½ cup cooked

spinach credits as ½ cup dark green vegetable).

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Vegetables 100%

Vegetable Juices

Vegetable Subgroups

continued

• Green peas, corn and white potato items (including white potato fries) arecredited as starchy vegetables.

• 100% (full-strength) vegetable juices are creditable but no more than half of thevegetable offerings over the week at each meal service may be in the form of juice.

• Small amounts (less than 1/8 cup) of onions, relish, catsup, jams or jellies or othercondiments may be added for flavor or garnish as other foods but cannot be countedtoward the vegetable requirement.

• Snack-type vegetable products such as potato chips, potato sticks, vegetable sticks, etc., arenot creditable towards meeting the vegetable requirements. If planned, these items shouldbe listed in the “other” foods section on the menu and production record.

• Under Offer vs. Serve, students must select at least 1/2 cup of a fruit or vegetable fora reimbursable breakfast or lunch meal.

• Smaller portions of fruits and vegetables may be combined to meet the minimum dailyrequirement.

Meats and Meat Alternates (M/MA)

• One (1) ounce of lean meat, poultry or fish credits as 1 serving of M/MA, 2 ounces as 2servings of M/MA, etc.

• Hot dogs and/or bologna must not contain meat or poultry by-products, cereals, bindersor extenders. One ounce of these items credits as 1 oz. eq. M/MA.

• One (1) large, whole egg credits as 2 oz. eq. M/MA

• Dried Beans/Mature Peas - ¼ cup of cooked beans/peas = 1 oz. eq. and 3/8 cup = 2 oz.eq. of a Meat Alternate for vegetarian-based menu items such as black beans and rice,bean burritos, etc. Can count for a Vegetable or Meat Alternate, but not both componentsin the same menu item.

• Dried Beas/Mature Peas - Can serve a serving of dried beans or mature peas as a Bean/PeaVegetable and a second serving of dried beans or mature peas as a Meat/Meat Alternatefor the same menu day.

• Protein Fortified Pasta - ½ cup of cooked pasta made of 100% legume flour(s) may creditas 1 oz. eq. of M/MA. To credit as a M/MA, pasta made of legume flour(s) must beoffered with additional M/MA, such as tofu, cheese or meat.

• For peanut and nut butters, 2 tablespoons = 1 oz. eq. It is not recommended to use onlythe peanut or nut butter to meet the full planned M/MA requirement for lunch meals. Ifthis is done, please consider:o Using 4 Tbsp. of peanut butter when a third slice of bread is added to the sandwich

to achieve 2 oz. equivalent M/MA; oro Serving 2 Tbsp. of peanut butter with an additional M/MA item such as a 1 oz. cheese

stick or 4 oz. (½ cup) yogurt to achieve the 2 oz. eq. M/MA requirement.• For nuts and seeds, a planned 1 oz. portion may only count for to one-half of the full

requirement, such as 1 oz. equivalent of the 2 oz. requirement in high school lunch meals.

• Yogurt (dairy and soy-based) may be served as a meat/meat alternate component:

o 1/2 cup (4 oz.) of plain, sweetened or flavored yogurt = 1 oz. eq. M/MAo 1 cup (8 oz.) = 2 oz. eq. M/MAo Frozen yogurt or other yogurt-flavored snack products (yogurt-covered fruit, etc.,

are not considered yogurt and do not meet program requirements for the M/MAcomponent due to high sugar and low protein content.

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Meats and Meat Alternates (M/MA)

continued

• Cheese must be natural or processed to be creditable as M/MA. Most cheeses creditounce for ounce (1 oz. = 1 oz. eq.)

• Cheese products labeled “cheese food,” “cheese spread” or “cheese substitutes” arecreditable, but 2 ounces of product must be used to achieve 1 oz. eq. M/MA.

o Products labeled “imitation cheese” or “cheese product” are not creditable andshould not be served.

• Shredded cheese may be weighed - 1 oz. = 1 oz. eq., or measured – 1/4 cup = 1 oz. eq.

o 1/4 cup of shredded American, cheddar or mozzarella cheese = 1 oz. eq. M/MA

• Soft cheeses like cottage, ricotta and cream cheeses ¼ cup serving = 1 oz. eq. M/MAand ½ cup serving = oz. eq. 2 M/MA.

• Tofu – 1/4 cup or 2.2 oz. portion of commercially-prepared tofu that contains 5 gramsof protein is creditable as 1 oz. eq. M/MA. (It is recommended to look for CN-labeledproducts).

• Tempeh - 1 oz. of commercially-prepared tempeh (fermented soybean cake made withwhole soybeans) = 1 oz. eq. M/MA.

• Bacon is not creditable as a M/MA. If planned, this item should be listed in the “other”foods section on your menu and production record.

• Ham, Turkey Ham and Turkey Deli meats are water-added products and do not yieldounce-for-ounce as a M/MA.

o The USDA Food Buying Guide (FBG) states that 1.4-1.7 oz. of Turkey Hamprovides 1 oz. equivalent of meat/meat alternate.

o Ham has a wide variety of crediting depending on added ingredients, cookingmethod, etc. Please see the USDA Food Buying Guide for specificinformation.

o Please note that luncheon meats that do not have a CN Label, ProductFormulation Statement, or are not listed in the FBG are not creditabletoward meal pattern requirements.

o You should confirm each individual item’s crediting by using the CN Labelor the product formulation statement.

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Grains

Whole Grains/ Whole

Grain-Rich

• Half of all grains served over the week at breakfast and lunch must be whole grain(WG) or whole grain-rich (WGR). Any remining grains must be at least enriched.

Three ways to determine WGR requirements for purchased or prepared grains: 1. Whole grains per oz. eq. are at least 8.0 grams of more for Groups A – G of Exhibit A.

For Groups H and I, the volumes or weights listed must be offered to credit as 1 oz.eq., and whole grains must be the first listed/primary grain with any other grains beingenriched. This information may be determined from information provided on theproduct ingredient listing or by the manufacturer, as available.

or 2. The product includes the following U.S. Food and Drug Administration (FDA)

approved whole grain health claim on its packaging: “Diets rich in whole grain foodsand other plant foods, and low in total fat, saturated fat and cholesterol may reducethe risk of heart disease and some cancers.”

or 3. The product ingredient listing a whole grain ingredient first:o For purchased breads, a whole grain ingredient, like whole wheat flour, is first on

the ingredients list with an exception for water. Products in which whole graincontent comes from multiple whole grain ingredients can meet the whole grain-richcriteria when all whole grains combined make up the primary ingredient by weight.

o For mixed meat and grain entrée items such as pizza, chicken nuggets, corndogs, the whole grain ingredient should be the primary grain ingredients byweight/listed first.

o For in-house recipes, the weight of grain ingredients (wheat flour, oats, etc.) isused to determine whether the total weight of whole grains is greater than orequal to the total weight of grains that are not whole grain.

• All grain products are credited based on an ounce equivalent (oz. eq.) standard and havethe following requirements:

o Baked goods, such as breads, biscuits, bagels, buns, rolls, etc., require 16 gramsof creditable grain ingredients to provide 1 oz. eq. grain component credit.

o For ready-to-eat breakfast cereal, 28 grams or 1 ounce of product is considereda 1 oz. eq. 1 cup for flakes or rounds, 1 ¼ cups for puffed cereal or ¼ cupgranola all provide 1 oz. eq. grains.

o For cooked cereals and grains such as oatmeal, pasta and rice, a 1 oz. (28gram) portion of dry product, or the 1/2 cup cooked yield, provides 1 oz. eq.

• Grain-based desserts/sweet grain items may be used in meeting the daily/weekly grainrequirements at lunch but are limited to no more than 2 oz. eq. per week. These foodsinclude cookies, dessert pies, cakes and brownies.

• It is recommended that grain-based sweet snack foods not be served as part of a snackmore than twice per week (i.e. cookies, granola bars, animal crackers, graham crackers).

• Non-sweet snack products such as hard pretzels and corn chips can be used to meet thegrain requirement.

• Potato chips do not count as a grain item; however, may be offered as an “extra” itemif calorie and other nutrient standards allow. If planned, these items should be listed inthe “other” foods section on the menu and production record.

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Grains

Whole Grains/

Whole Grain-Rich

continued

Whole Grains – Whole Grain-Rich – Refined/Enriched Definitions & Terms

The updated meal pattern flexibility for school breakfast and lunch meals allows more options for schools to meet the grain requirements. One-half of all grains served over the week must be whole grain or whole grain-rich and other half or less is enriched.

1. Whole Grain: Consist of the entire cereal grain, seed or kernel and includes wholewheat, graham, bromated, cracked and crushed wheat flours.• The whole grain kernel has three parts - the bran, the germ and the endosperm.• Minimally processed grain kernel cracked, crushed or flaked during milling.• Includes whole corn, oats and oatmeal, brown and wild rice and others.• Are coarser in texture than whole grain-rich or refined grains and higher in fiber.

2. Refined Grains: Consist of only parts of the whole grain and must be enriched withnutrients removed during the milling process.• Vitamins and minerals added back and therefore are now “enriched” grains.• Are softer in texture and low in fiber• Lowest grain/bread option in which the grain component credits as a component.

(Unenriched grains and breads in program meals are extra foods.)

3. Whole grain-rich: A blend of whole grain and enriched grains where at least one-halfof the grain content is whole grain and any remaining grains are enriched, refined flour.• This combination of whole and refined grains makes a whole grain-rich item.

Meeting Weekly WGR Requirement 4 Samples for 8 Grain Servings per Week:

1. Four (4) ounces of 100 percent whole grains and 4 ounces of enriched grains:(100%+100%+100%+100%+0%+0%+0%+ 0%)

2. Three (3) ounces of 100 percent whole grains, 2 ounces of whole grain-rich and 3 ounces of enrichedgrains: (100%+100%+100%+50%+50%+0%+0%+0%)

3. Two (2) ounces of 100 percent whole grains, 4 ounces whole grain-rich and 2 ounces of enrichedgrains (100%+100%+50%+50%+50%+50%+0%+ 0%)

4. Eight (8) ounces of partly whole grain (whole grain-rich) products(50%+50%+50%+50%+50%+50%+50%+50%)

Checking labels for WG or WGR? The following items are not WG or WGR:

• Flour• Enriched Flour• White flour• Wheat flour• All-purpose flour• Unbleached flour• Bromated Flour• Enriched Bromated Flour

• Instantized flour• Phosphated flour• Self-rising flour• Self-rising wheat flour• Enriched self-rising flour• Bread flour• Cake flour

• Durum flour• Couscous• Corn grits• Hominy grits• Hominy• Farina• Semolina• Degerminated corn meal

18

Fluid Milk Choices

• One (1) cup of fluid milk must be offered daily at the breakfast and lunch meal service.• A minimum of two choices must be offered at breakfast and lunch from:o Fat-free and low-fat (1%) unflavored choices; and/oro Fat-free and low-fat (1%) flavored milks such as chocolate and strawberry milk

• An unflavored milk must be offered at each meal service and may be fresh (refrigerated) orshelf-stable, ultra-high temperature (UHT) milk.

• Milk may be served as one of the two snack component items, except when juice is theonly other component item offered.

• If milk is poured from gallon/bulk containers and not served in 8 oz. cartons, the cupsused must be a minimum of 10 fluid ounces so that the full 8 oz. portion can be servedat one time.

• Yogurt, ice cream and puddings are not creditable as a milk component.o Yogurt may be credited as a meat alternate at breakfast, lunch, and snack.o If planned, ice cream and pudding may be offered as an “extra” menu item when calorie

and other weekly nutrient standards for a sponsor’s weekly menu plans allow. Recordthese items in the “Other” foods section on posted menus and completed productionrecords.

• Evaporated or nonfat dry milk is not creditable as a milk component but may be used incooking to enhance the flavor and nutritional content of menu items.

19

USDA Vegetable Subgroups*

Dark Green Vegetables

• Bok Choy• Broccoli• Broccoli Rabe• Collard Greens• Green or Red

Leafy Lettuce• Escarole Lettuce• Kale• Mesclun• Mustard Greens• Romaine Lettuce• Spinach• Turnip Greens• Watercress

Red and Orange Vegetables

• Acorn Squash• Butternut Squash• Carrots• Hubbard Squash• Orange Peppers• Pumpkin• Red Peppers• Sweet Potatoes• Tomatoes• Tomato Juice• Yellow Yams

Other Vegetables

• Artichokes• Asparagus• Avocado• Bean Sprouts• Beets• Brussels Sprouts• Cabbage• Cauliflower• Celery• Cucumbers• Eggplant• Green Beans• Green Peppers• Iceberg (Head) Lettuce

Beans and Peas (Legumes)

• Black Beans• Black-Eyed Peas

(Mature, Dry)• Edamame• Garbanzo Beans

(Chickpeas)• Kidney Beans• Lentils• Navy Beans• Pinto Beans• Soy Beans• Split Peas• White Beans

Starchy Vegetables

• Cassava• Corn• Green Bananas• Green Peas• Lima Beans• Plantains• Potatoes• Taro• Water Chestnuts• White Yams• Fresh Cowpeas, Field

Peas or Black-EyedPeas (Not Dry)

• Mushrooms• Okra• Onions• Parsnips• Purple (Bell) Peppers• Radish• Snap Beans• Summer Squash• Turnips• Wax Beans• Yellow Peppers• Zucchini

*Please see the Florida-grown items in bold

20

EXHIBIT A: SCHOOL LUNCH AND BREAKFAST (a.k.a. “The Grain Chart”)

WHOLE GRAIN-RICH OUNCE EQUIVALENCY (OZ EQ) REQUIREMENTS FOR SCHOOL MEAL PROGRAMS1, 2

GROUP A OZ EQ FOR GROUP A • Bread type coating• Bread sticks (hard)• Chow Mein noodles• Savory crackers (saltines and snack crackers)• Croutons• Pretzels (hard)• Stuffing (dry) Note: weights apply to bread in stuffing.

1 oz. eq. = 22 gm or 0.8 oz. 3/4 oz. eq. = 17 gm or 0.6 oz. 1/2 oz. eq. = 11 gm or 0.4 oz. 1/4 oz. eq. = 6 gm or 0.2 oz.

GROUP B OZ EQ FOR GROUP B • Bagels• Batter type coating• Biscuits• Breads (sliced whole wheat, French, Italian)• Buns (hamburger and hot dog)• Sweet crackers4 (graham crackers - all shapes, animal

crackers)• Egg roll skins• English muffins• Pita bread (whole wheat or whole grain-rich)• Pizza crust• Pretzels (soft)• Rolls (whole wheat or whole grain-rich)• Tortillas (whole wheat or whole corn)• Tortilla chips (whole wheat or whole corn)• Taco shells (whole wheat or whole corn)

1 oz. eq. = 28 gm or 1.0 oz. 3/4 oz. eq. = 21 gm or 0.75 oz. 1/2 oz. eq. = 14 gm or 0.5 oz. 1/4 oz. eq. = 7 gm or 0.25 oz.

GROUP C OZ EQ FOR GROUP C • Cookies 3 (plain - includes vanilla wafers)• Cornbread• Corn muffins• Croissants• Pancakes• Pie crust (dessert pies3, cobbler3, fruit turnovers4, and

meat/meat alternate pies)• Waffles

1 oz. eq. = 34 gm or 1.2 oz. 3/4 oz. eq. = 26 gm or 0.9 oz. 1/2 oz. eq. = 17 gm or 0.6 oz. 1/4 oz. eq. = 9 gm or 0.3 oz.

GROUP D OZ EQ FOR GROUP D • Doughnuts4 (cake and yeast-raised, unfrosted)• Cereal bars, breakfast bars, granola bars4 (plain)• Muffins (all, except corn)• Sweet roll4 (unfrosted)• Toaster pastry4 (unfrosted)

1 oz. eq. = 55 gm or 2.0 oz. 3/4 oz. eq. = 42 gm or 1.5 oz. 1/2 oz. eq. = 28 gm or 1.0 oz. 1/4 oz. eq. = 14 gm or 0.5 oz.

21

EXHIBIT A: SCHOOL LUNCH AND BREAKFAST (continued) (a.k.a. “The Grain Chart”)

WHOLE GRAIN-RICH OUNCE EQUIVALENCY (OZ EQ) REQUIREMENTS FOR SCHOOL MEAL PROGRAMS1, 2

GROUP E OZ EQ FOR GROUP E • Cereal bars, breakfast bars, granola bars 4 (with nuts,

dried fruit and/or chocolate pieces)• Cookies3 (with nuts, raisins, chocolate pieces and/or

fruit purees)• Doughnuts4 (cake and yeast-raised, frosted or glazed)• French toast• Sweet rolls4 (frosted)• Toaster pastry4 (frosted)

1 oz. eq. = 69 gm or 2.4 oz. 3/4 oz. eq. = 52 gm or 1.8 oz. 1/2 oz. eq. = 35 gm or 1.2 oz. 1/4 oz. eq. = 18 gm or 0.6 oz.

GROUP F OZ EQ FOR GROUP F • Cake3 (plain, unfrosted)• Coffee cake4

1 oz. eq. = 82 gm or 2.9 oz. 3/4 oz. eq. = 62 gm or 2.2 oz. 1/2 oz. eq. = 41 gm or 1.5 oz. 1/4 oz. eq. = 21 gm or 0.7 oz.

GROUP G OZ EQ FOR GROUP G • Brownies 3 (plain)• Cake 3 (all varieties, frosted)

1 oz. eq. = 125 gm or 4.4 oz. 3/4 oz. eq. = 94 gm or 3.3 oz. 1/2 oz. eq. = 63 gm or 2.2 oz. 1/4 oz. eq. = 32 gm or 1.1 oz.

GROUP H OZ EQ FOR GROUP H • Cereal grains (barley, quinoa, etc.)• Breakfast cereals (cooked)5, 6

• Bulgur or cracked wheat• Macaroni (all shapes)• Noodles (all varieties)• Pasta (all shapes)• Ravioli (noodle only)• Rice (enriched white or brown)

1 oz. eq. = 1/2 cup cooked or 1 ounce (28 g) dry

GROUP I OZ EQ FOR GROUP I • Ready to eat breakfast cereal (cold, dry) 5, 6 1 oz. eq. = 1 cup or 1 ounce for flakes and rounds

1 oz. eq. = 1.25 cups or 1 ounce for puffed cereal 1 oz. eq. = 1/4 cup or 1 ounce for granola

1 The following food quantities from Groups A-G must contain at least 16 grams of whole grain or can be made with 8 grams of whole grain and 8 grams of enriched meal and/or enriched flour to be considered whole grain-rich.

2 Some of the following grains may contain more sugar, salt and/or fat than others. This should be a consideration when deciding how often to serve them. 3 Allowed only as dessert at lunch as specified in §210.10. 4 Allowed for desserts at lunch as specified in §210.10 and for breakfasts served under the SBP. 5 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP and meals served to children ages 1 through 5 and adult participants in the Child and Adult Care Food Program. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast. 6 Cereals must be whole grain or whole grain and enriched or fortified cereal.

For additional information on grain offerings in the NSLP and SBP, refer to USDA’s Whole Grain Resource for the National School Lunch and School Breakfast Programs

22

Menu Evaluation for Meal Pattern Compliance & Menu Certification

Menus submitted to FDACS for evaluation by FNW staff:

1. Menus reviewed for meal pattern compliance must be submitted on the mostcurrent FDACS Menu Templates, in an editable format (no scans, etc.)

2. Compliant menus are then ready to be reviewed for Menu Certification andcompliance with the NSLP and SBP dietary specifications.

Process for Menu Planners:

Please read this packet and related documents as they describe in detail the requirements for reimbursable meals under the NSLP/SBP. Then submit your one week menu plans (5 or 7 days) for each of your grade groups on the applicable menu templates for the SBP, NSLP and ASSP. Contact FNW for assistance or for any other questions with completing the menu templates.

• For Sample Menus, please visit the FNW website at:https://www.fdacs.gov/Food- Nutrition/Nutrition-Programs/National-School-Lunch-Program/Menu-Planning-and-Meal- Service/Menu-Samples

• For Menu Certification Worksheets, please visit the USDA website at:https://www.fns.usda.gov/school-meals/certification-compliance-worksheets-5-day-schedule

Please list menu plan information on the FNW Menu Template for each food component:

• Milks: List the flavor (white, chocolate, strawberry), fat content, and serving size in fluidounces in the Milk Chart at the bottom of the Menu Planning template.

• Meats/Meat Alternates (M/MA): Include the item description or name and the USDA or schoolrecipe number (if applicable), and the planned edible portion/cooked ounce weight - M/MAcontribution in ounce equivalents (i.e., 2 oz. grilled chicken is equal to 2 oz. eq. M/MA; 1/3 cup ofthe USDA Chicken Salad is equal to 2 oz. eq. M/MA, etc.).

• Grains: Include the item description or name, as well as the portion details (i.e., one whole, twoslices) and weight (in grams or ounces) of each portion. List portions for cooked pasta, rice andcooked cereals in cups. Ready-to-eat cereals can be recorded by either weight or volume (1 cupor 1 ounce). Include grain from any combination items such as pizza or chicken nuggets. A CNlabel of product formulation statement will need to be provided for any combination items. Notewhich items are whole grain (WG) or whole grain-rich (WGR) vs enriched.

• Fruits: Include the description or name, service information (fresh, canned, dried) and portionsize in cups. Fruit juices must be 100% and listed in fluid ounces or cups.

• Vegetables: Include the description or name, service information (fresh, cooked) and portion sizein cups. Vegetable juices must be 100% and listed in fluid ounces or cups.

• Other Items/Condiments: Include the description or name of any non-creditable items. These areitems that added flavor or enhance the meal but low nutritional content for these items do notpermit credit toward a meal component. These items include things such as bacon, potato chips, orother low nutrient foods and a planned portion must be included with menu plans (i.e., 12 grams, 2teaspoons, 1 oz., etc).

23 Common Questions and Answers

Q & A

Offer Versus Serve (OVS)

1. Q: What is OVS?

A: OVS is a concept that applies to menu planning and the meal service. Menu plans underOVS does not mean more choices have to be offered, but OVS allows students to declineone or two of the offered food components in a reimbursable lunch or breakfast. The goalsof OVS are to reduce food waste and to permit students to choose the foods they do notintend to eat. Much of the implementation of OVS is left up to the menu planner butcommunication in properly implementing OVS is needed for students, teachers and schoolfood service staff.

2. Q: Is OVS required?

A: OVS is only required at lunch for high school/grades9-12. While optional for all othergrades at breakfast and for grades K-8 at lunch, it is highly recommended for one or bothmeals for as many grades feasible. Note: OVS is not allowed for pre-K students using aseparate pre-K menu plan OVS is also not allowed for the Afterschool Snack Program asonly two components are required.

3. Q: Can sponsors offer choices within OVS?

A: Yes, sponsors are encouraged to offer a variety of food choices to student. Thisincreases the likelihood that students will select the foods and beverages they prefer,which increases consumption and reduces waste. It is important to recognize that offeringa variety of choices within the food components and items is different from OVS. OVSallows students to decline items from the offered foods. Having choices of a two or threefruits, for example, allows students a choice of fruit to take, but under non-OVS, a fruitmust be selected along with the milk choice and remaining meal items

Did you know? Serving Line Signage: If choices within components are offered, such as fresh fruit choice or canned fruit cup, or a variety of entrées, the menu planner must indicate with serving line signage/information boards what choices or combination of choices the student may select in order to have a reimbursable meal and if any a la carte prices charged if a reimbursable meal is not selected.

4. Q: Is OVS different at breakfast and lunch?

A: Yes, at breakfast sponsors must offer four food items from three components. Studentsmust select at least 3 items, one of which must be a 1/2 cup of fruit.

At lunch sponsors must offer five food components. Students must select at least threecomponents, one of which must be a 1/2 cup of fruit or vegetable.

*Please see the definitions for item and component in the Key Terms section of this guide.*

24 Production Records

1. Q. What is a production record?

A. A form of documentation showing a planned menu for a meal or snack was served andhow the program component and portion requirements were met. Production records alsocommunicate the meal “to-do list” between a cafeteria manager and food service staff.

2. Q: Are production records required?

A: Yes, production records are a USDA requirement for NSLP, SBP and ASSP programs.

3. Q: How do I complete production records?

A: The FDACS Prototype Production Records (found in download forms on FANS- linkbelow) has two sections - a planning section and a documentation section. The planningsection is to be completed before the meal service begins and shows the menu items,planned portion sizes, etc., planned for that meal or snack. The documentation section iscompleted during and after meal service has ended and shows number meals served, etc.

4. Q: Do I have to use the FDACS Prototype Production Records?

A: No, sponsors are free to create and use their own production record forms. However, if asponsor chooses to create their own form, it must be submitted to the state agency forreview and approval. The FDACS Prototype contains all the fields required by the USDA.

Standardized Recipes

1. Q: What is a standardized recipe?

A: A recipe that has been tried and retried several times for use by a given food serviceoperation and has been found to produce the same good results and yield every time.

2. Q: Why do sponsors need to use standardized recipes?

A: A standardized recipe helps ensure in-house menu items are consistent in quality andyield in meeting the minimum portion and component requirements needed forreimbursement. Student customers deserve and expect consistent food appeal and qualityand standardized recipes helps provide this.

3. Q: Can sponsors standardize their own recipes?

A: Yes! Here is a resource from our webpage that details the steps to standardizing recipes.

4. Q: Where can I find recipes that have already been standardized?

A: The Child Nutrition Recipe Box website has standardized recipes designed for ChildNutrition Programs.https://theicn.org/icn-resources-a-z/usda-standardized-recipes

25

Key Terms

Ounce Equivalent (oz. eq.)- The creditable portion of a meat/meat alternate or grain thatmust be served to equal 1 ounce towards the meal component.

Crediting- The contribution a specific portion size of a food makes towards areimbursable meal (how many ounce equivalents).

Food Component- one of the five food groups that make up a reimbursable meal:Grains, Meat/Meat Alternate, Fruits, Vegetables and Fluid Milk.

Food Item- a specific food offered within the five food components. For example, ahamburger patty on a bun is one food item with one of the two food components(meat/meat alternates and grains).

26

Webpages to assist with planning nutritious school meals:

Code of Federal Regulations 7 CFR Menu Planner for School Meals https://www.fns.usda.gov/tn/menu-planner

210.10 https://www.ecfr.gov/cgi-bin/text- idx?rgn=div5&node=7:4.1.1.1.1

Food Buying Guide for School Meal Programs https://foodbuyingguide.fns.usda.gov/MasG uestUsers/GuestUserLogin?ReturnUrl=%2F Home%2FHome

Child Nutrition Standardized Recipes https://theicn.org/cnrb/

CN Labels and Manufacturer’s Product Formulation Statements https://www.fns.usda.gov/cnlabeling/food- manufacturersindustry

Whole Grain Resource https://www.fns.usda.gov/sites/default/files/ WholeGrainResource.pdf

Offer Versus Serve (OVS) Guidance https://fns- prod.azureedge.net/sites/default/files/cn/SP4 1-2015av2.pdf

Child Nutrition Sharing Site: https://theicn.org/cnss/

Culinary Techniques for Healthy School Meals- Instructor’s Manual https://theicn.org/icn-resources-a-z/culinary- techniques/

No Time to Train – Short Lessons for School Nutrition Assistants- Herbs, Spices and Seasonings https://theicn.org/resources/354/no-time-to- trainshort-lessons-for-school-nutrition- assistants/105431/lesson-33-herbs-spices- and-seasonings.pdf

FNW Website https://www.fdacs.gov/Divisions- Offices/Food-Nutrition-and-Wellness

Resources Found in Download Forms on FANS (Florida Automated Nutrition System): https://fans.freshfromflorida.com/ • Production record templates• Menu planning templates

Crediting Pizza WorksheetLocal Pizza from Restaurant

Example: 16” Cheese Pizza – 8 slice cut

Ingredients Weight Measure Whole Wheat Flour 5 ounces 1 cup 2 Tbsp Enriched All-Purpose Flour 4.2 ounces 1 cup Low Fat Mozzarella Cheese 1 pound 4 cups Low Sodium Tomato Paste 4.5 ounces ½ cup

Steps

1) Convert the amount of each creditable grain ingredient in the recipe to

grams.

Creditable Grain Ingredient

Quantity Convert to Grams Grams

Whole Wheat Flour 5 ounces X 28.35 grams/ounce 141 grams

Enriched All-Purpose Flour 4.2 ounces X 28.35 grams/ounce 119 grams

Total Grams = 260 grams

2) Total grams divided by number of portions in recipe.

260 𝑡𝑜𝑡𝑎𝑙 𝑔𝑟𝑎𝑚𝑠 𝑐𝑟𝑒𝑑𝑖𝑡𝑎𝑏𝑙𝑒 𝑔𝑟𝑎𝑖𝑛𝑠

8 𝑝𝑜𝑟𝑡𝑖𝑜𝑛𝑠 𝑝𝑒𝑟 𝑟𝑒𝑐𝑖𝑝𝑒= 32.5 𝑔𝑟𝑎𝑚𝑠 𝑐𝑟𝑒𝑑𝑖𝑡𝑎𝑏𝑙𝑒 𝑔𝑟𝑎𝑖𝑛𝑠 𝑝𝑒𝑟 𝑝𝑜𝑟𝑡𝑖𝑜𝑛

3) Divide the number of grams per portion by 16.

32.5 𝑔𝑟𝑎𝑚𝑠 𝑐𝑟𝑒𝑑𝑖𝑡𝑎𝑏𝑙𝑒 𝑔𝑟𝑎𝑖𝑛𝑠 𝑝𝑒𝑟 𝑝𝑜𝑟𝑡𝑖𝑜𝑛

16= 2 𝑜𝑧. 𝑒𝑞. 𝑔𝑟𝑎𝑖𝑛𝑠

4) Convert the amount of creditable meat/meat alternate ingredient in the

recipe to ounces.

1 𝑝𝑜𝑢𝑛𝑑 𝑐ℎ𝑒𝑒𝑠𝑒 × 16 𝑜𝑢𝑛𝑐𝑒𝑠

1 𝑝𝑜𝑢𝑛𝑑= 16 𝑜𝑢𝑛𝑐𝑒𝑠 𝑜𝑓 𝑚𝑜𝑧𝑧𝑎𝑟𝑒𝑙𝑙𝑎 𝑐ℎ𝑒𝑒𝑠𝑒

5) Total ounces divided by number of portions in recipe.

16 𝑜𝑢𝑛𝑐𝑒𝑠 𝑜𝑓 𝑐𝑟𝑒𝑑𝑖𝑡𝑎𝑏𝑙𝑒 𝑐ℎ𝑒𝑒𝑠𝑒

8 𝑝𝑜𝑟𝑡𝑖𝑜𝑛𝑠 𝑝𝑒𝑟 𝑟𝑒𝑐𝑖𝑝𝑒= 2 𝑜𝑢𝑛𝑐𝑒𝑠 𝑚𝑜𝑧𝑧𝑎𝑟𝑒𝑙𝑙𝑎 𝑐ℎ𝑒𝑒𝑠𝑒 𝑝𝑒𝑟 𝑝𝑜𝑟𝑡𝑖𝑜𝑛

= 2 𝑜𝑧. 𝑒𝑞. 𝑚𝑒𝑎𝑡 𝑎𝑙𝑡𝑒𝑟𝑛𝑎𝑡𝑒 (1 oz. mozzarella cheese = 1 oz. meat alternate per the

USDA Food Buying Guide)

Portion Crediting Checklist

☐ All whole grain and/or enriched grain ingredients used in the recipe are

accounted for?

☐ All meat/meat alternate (e.g. Cheese) ingredients used in the recipe are

accounted for?

☐ The full weight or measure of all flours/grains used in the recipe are listed?

☐ The full weight or measure of all cheeses and other meat/meat alternates

used in the recipe are listed?

☐ The number of portions produced from the recipe is listed and correct?

☐ Can calculate the ounce equivalents (oz. eq.) of grains per portion?

If yes, list oz. eq. here: _____________.

☐ Can calculate the oz eq. of meat/meat alternate per portion?

If yes, list oz. eq. here: _____________

*Note that meat/meat alternates not listed in the USDA Food Buying Guide

will not be creditable without a Child Nutrition Label or a Product

Formulation Statement from the manufacturer.

Resources

The grains calculation worksheet maybe accessed through the USDA Food

Buying Guide website under Meal Components→Grains→Worksheet for

Calculating Grains Contribution Using Grams of Creditable Grains and is

also pictured on page 20 of this guide for reference.

27

Worksheet for Calculating Grains Contribution Using Grams of Creditable Grains

Instructions:

1. On the worksheet (see page 4-12), list each creditable grain ingredient in therecipe. Creditable grains include, enriched or whole grain meal and/or flour (bran and germ for the CACFP and SFSP only).

2. Fill in the quantity (for example: cups, pounds, kilograms, ounces, grams, etc.) ofeach creditable grain ingredient in the recipe.

3. Convert the amount of each creditable grain ingredient in the recipe to grams. Usethe chart below for commonly used conversions.

4. Add the grams for each creditable grain ingredient to determine the total grams ofcreditable grains in the recipe.

5. Divide the total grams of creditable grains in the recipe by the number of portionsin the recipe to determine the number of grams of creditable grains per portion of food product.

6. Divide the number of grams of creditable grains per portion by 16.0 grams(reference amount of enriched or whole grain meal and/or flour, in one oz eq grains).

7. Round down to the nearest 0.25 oz eq grains.

Please note, bran and germ do not contribute toward the grains component in the NSLP and SBP.

Worksheet:

28

*Exceptions to PFS or CN label requirement: if the deli meat used matches what is listed in USDA Food Buying Guide.Key Words to Search for in Food Buying Guide: turkey ham, bologna, ham water added, beef roast

**Processed American cheese requires an ingredients label. 1S-Weight = weight per single slice 2T-Weight = total weight per portion

This sheet is to assist menu planners with vended and self-preparation kitchen staff in documenting how plannedsandwich entrée items meet minimum portion requirements. It is recommended that one sheet per each sandwich type(ham, turkey, etc.) offered in the program is completed and maintained on file to support program meal requirements.

Meal Component

Documentation Information

Needed

Creditable Recipe

Conversion

Portion Size Served

Creditable Ounce

Equivalents

BREADS

Grains

If using recipe: Ingredient List, Weights

and Volumes

Commercial: PFS or CN label

or Ingredients List, Weights and Volumes

See: Exhibit A Grains Chart for minimum servings of grams per grain/bread category (Page 2)

Weight (grams or ounces):____

Compare weight against Exhibit A: Grain Requirements for Child Nutrition Programs.

G Oz. Eq.

WGR

Non-WGR

DELI MEATS Meat

Product Formulation Statement (PFS)*

OR

Child Nutrition Label (CN)*

PFS or CN label, lists creditable portions.

Example: If one 1-oz. slice = 0.5 oz. eq. M/MA, then a sandwich with 2 oz. eq. M/MA will need 4 slices or 4 ounces total.

M/MA 1 #Slices: ____ S-Weight1: ____ T-Weight2: ____ M/MA 2 #Slices: ____ S-Weight1: ____ T-Weight2: ____ M/MA 3 #Slices: ____ S-Weight1: ____ T-Weight2: ____

M/MA Oz. Eq.

CHEESE, NATURAL Meat Alternates

N/A** 1 oz. natural or processed cheese = 1 oz. eq.

M/MA #Slices: ____ S-Weight1: ____ T-Weight2: ____

M/MA Oz. Eq.

VEGETABLES Vegetables Reminder: Iceberg Lettuce = O Romaine = DG Other Lettuce = DG

N/A N/A Vegetable(s):

DG:

R/O:

B/P:

S:

O:

V Cups

DG

R/O

B/P

S

O

Crediting Sub Sandwiches:A Sponsor’s Worksheet

29

30

Division of Food, Nutrition and Wellness

600 S. Calhoun Street | Tallahassee, FL 32399 1 (800) 504-6609 | FDACS.gov

Effective July 1, 2019 | FDACS Revised: 6/2020