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Section 1

________ChildNutrition Programs

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Meat/MeatAlternates

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Minimum Serving Sizes for M/MA Are Indicated on Individual Program

Food-Based Meal Patterns

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Regulations Specific to M/MA

For the NSLP and SFSP, enriched macaroni-type products with fortified protein may be counted as meeting part of the M/MA requirement.

For detailed information and instruction, contact your State agency.

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Regulations Specific to M/MA

The M/MA for the lunch or supper must be servedin the main dish or in the main dish and one other menu item.

A serving of finishedfood must contribute a minimum of 0.25 oz of M/MA to credit.

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This Section Contains Yield Data for the Following:

Fresh and frozen meat, poultry, and fish

Dry beans and peas Peanut and other nut

and seed butters Nuts Cheese and cheese

substitutes Whole egg Yogurt

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Regulations Specific to M/MA

Dry beans andpeas may be usedas M/MA or V/F but not as both in the same meal.

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Regulations Specific to M/MA 1 oz of nuts or seeds

contributes 1 oz M/MA. Nuts and seeds may be used

to contribute no more than 50% of the M/MA requirement.

2 Tbsp of nut or seed butters contribute 1 oz M/MA.

Nut and seed butters may be used to contribute 100% of the M/MA requirement.

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Yogurt

4 oz = 1 oz M/MA

Plain or flavored

Sweetened or unsweetened

Note: Drinkable and frozen yogurts are not creditable.

Yogurt may be used as a M/MA. Many schools have found this to be a refreshing and healthy option.

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Regulations Specific to M/MAWhen part of the entrée, alternate protein product (APP) may be credited in meeting all or part of the M/MA requirements for all Child Nutrition Programs. Contact your State agency for guidance. APP is not found in the FBG.

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Eggs, Fresh, Frozen, and Dried Whole

The equivalent of one large egg contributes 2 oz M/MA to the meal patterns.

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CheeseIncludes reduced fat, lowfat, nonfat, and lite versions of cheese, cheese food, and cheese spread

Cheese Natural and processed

cheese Cottage or ricotta Grated Parmesan and

Romano cheese Cheese food Cheese spread

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Cheese Substitutes Include reduced fat, lowfat, nonfat, and lite

versions of cheese substitutes, cheese food substitutes, and cheese spread substitutes

Must meet FDA Standard of Identity for substitute foods and be labeled as “________ Cheese Substitute”

May not be nutritionally inferior to the standardized cheese for which it is substituting

Cheese Substitutes

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Imitation Cheese or Cheese Product

Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food-based menu planning approaches and is not creditable towards meal pattern requirements.

Imitation Cheese Imitation Cheese Cheese ProductsCheese Products

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Standards of Identity Products that have a Standard of Identity must

meet the minimum requirements of that standard in order to carry the name of the product on the label.

A very limited number of meat and poultryfood products used by schools in CNP have a Standard of Identity.

Products with a Standard of Identity may be listed in the FBG because they must contain a minimum amount of meat or poultry to meet the standard; therefore, the contribution of the product to the meal patterns is predictable.

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Standards of IdentityStandards of Identity establish minimum requirements for a food product in order for that product to carry a particular name on the label.

Standards of Identityensure that the name on the label accuratelydescribes the food product in the package!

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Food Safety and Inspection Service (FSIS)

Title 9—Animals and Animal ProductsCHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTUREPART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION:

http://www.access.gpo.gov/nara/cfr/waisidx_02/9cfr319_02.html

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Examples of Meat and Poultry Food Products With a Standard of Identity

Beef Goulash

Beef Stew Fresh Pork Sausage

Beef and Gravy

Gravy and Beef

Beef Salad

Beef Hash Beef and Dumplings With Gravy

Chili con Carne

Chicken Chili

Fresh Italian Sausage

Turkey Ham 15% Water Added

Chili con Carne With Beans

Gravy and Swiss Steak

Beef With Natural Juices

Corned Beef Hash

Swiss Steak and Gravy

BBQ Sauce With Beef

Beef Taco Filling

Chicken a La King

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Standard of Identity: Beef With Barbecue SauceSec. 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall contain not less than 50 percent meat of the species specified on the label, computed on the weight of the cooked and trimmed meat. Mechanically Separated (Species) may be used in accordance with Sec. 319.6. The weight of the cooked meat used in this calculation shall not exceed 70 percent of the uncooked weight of the meat. If uncooked meat is used in formulating the products, they shall contain at least 72 percent meat computed on the weight of the fresh uncooked meat. [51 FR 32059, Sept. 9, 1986]

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Standard of Identity: Chili con Carne

“Chili con carne” shall contain not less than 40 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with Sec. 319.6. Head meat, cheek meat, and heart meat exclusive of the heart cap may be used to the extent of 25 percent of the meat ingredients under specific declaration on the label. The mixture may contain binders and extenders as provided in Sec. 318.7(c)(4) of this subchapter.

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Pizza Standard of Identity Does Not Ensure M/MA Contribution to Food-Based Meal Patterns

Document the contribution of pizza and other such products by using

a Child Nutrition (CN) label or

a product analysis provided by the manufacturer documenting the contribution of a specific product to the M/MA component of the food-based meal patterns.

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It’s All Labeled Pizza!

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Examples of Foods With No Standard of Identity or Non-Specific Foods

Ravioli Chicken Rings

Breakfast Pizza

Turkey Fingers

Burrito Chicken Nuggets

Fajitas Turkey Patty

Beef Patty Chicken Patty

Pork Patty Turkey Roll

Chicken Fried Steak

Chicken Sticks

Pork Rib Shaped Patty

Veal Patty

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A Ground Beef Patty by Any Other Name Is Not a Ground Beef Patty

Ground Beef Patty (Hamburger) DOES NOT EQUALBeef Patty With Soy Concentrate Soy Isolate Soy Flour Ground Fruit Ground Chicken

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Meat/Meat Alternates Related Definitions

Cooked Meat: lean meat without bone

Cooked Poultry: boneless meat and skin in natural proportions

Market Pack: foods available on the market

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Meat/Meat Alternates Related Definitions

IMPS (Institutional Meat Purchase Specifications): describes the exact definition of a product and product is certified

Like IMPS: meets IMPS description but product is not certified

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Finding the Needed IMPSSeries # Series Name

100 Fresh Beef

200 Fresh Lamb and Mutton

300 Fresh Veal and Calf

400 Fresh Pork

500 Cured and Smoked, Cooked Pork Products

600 Cured, Dried, Smoked Beef Products

700 Variety Meats and Edible By-Products

800 Sausage Products

11 Fresh Goat

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Select the Needed Series

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Select the Needed IMPSIMPS #113A, Used on FBG Page 1-14

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Meat/Meat Alternates Related Definitions

PFF: Protein Fat Free Standards used by cured pork processors to reflect the presence of added ingredients, including water. Product names reflect minimum PFF.

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Name of Ham on the Label Indicates % of Protein, Which Determines the Yield

• Ham–Not in FBG

• Ham With Natural Juices–90% Yield

• Ham Water Added–82% Yield

• Ham and Water Product–Not in FBG Yield must be determinedon each individual product.

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Review: Should you use Method 1or Method 2?

Select the one that works better for you. You will get the correct answer using either

Method 1 or Method 2.