MENU PLANNING GUIDE FOR PRESCHOOL MEALS in the National School Lunch Program and School Breakfast Program

Connecticut State Department of Education Revised February 2018 http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/MPGpreschool.pdf

Project Director Susan S. Fiore, M.S., R.D.

Nutrition Education Coordinator

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.

This institution is an equal opportunity provider. The Connecticut State Department of Education is committed to a policy of equal opportunity/affirmative action for all qualified persons. The Connecticut State Department of Education does not discriminate in any employment practice, education program, or educational activity on the basis of race, color, religious creed, sex, age, national origin, ancestry, marital status, sexual orientation, gender identity or expression, disability (including, but not limited to, intellectual disability, past or present history of mental disorder, physical disability or learning disability), genetic information, or any other basis prohibited by Connecticut state and/or federal nondiscrimination laws. The Connecticut State Department of Education does not unlawfully discriminate in employment and licensing against qualified persons with a prior criminal conviction. Inquiries regarding the Connecticut State Department of Education’s nondiscrimination policies should be directed to: Levy Gillespie, Equal Employment Opportunity Director/Americans with Disabilities Act Coordinator, Connecticut State Department of Education, 450 Columbus Boulevard, Suite 607, Hartford, CT 06103, 860-807-2071, Levy.Gillespie@ct.gov.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

CONTENTS

i

CONTENTS

About This Guide.................................................................................................................................. vi

CSDE Contact Information ............................................................................................................... vii

Abbreviations and Acronyms ............................................................................................................ viii

1 — Preschool Meal Patterns ........................................................................................................... 1

Overview of Changes .................................................................................................................... 1 Early Implementation ........................................................................................................... 2 Transition Period ................................................................................................................... 2

Age Groups ..................................................................................................................................... 2 Preschoolers and Grades K-5 Eating Together ................................................................ 2

Reimbursable Meals ....................................................................................................................... 3 Table 1-1. Required Servings of the Food Components for Preschool Meals ............ 3 Nutrition Standards ............................................................................................................... 4 Offer versus Serve ................................................................................................................. 4

Buy American ................................................................................................................................. 4 Preschool Meal Patterns ............................................................................................................... 4

Table 1-2. Preschool Breakfast Meal Pattern .................................................................... 5 Table 1-3. Preschool Lunch Meal Pattern ......................................................................... 7 Table 1-4. ASP Meal Pattern for Preschoolers ................................................................. 9

Checklist for Preschool Menus .................................................................................................. 11 Meal Pattern Resources ............................................................................................................... 13

2 — Menu Records .......................................................................................................................... 17

Table 2-1. Documentation for Meal Pattern Compliance ..................................................... 17 Menu Forms for Breakfast and Lunch ..................................................................................... 17 Menu Forms for Snack ............................................................................................................... 18 Production Records for Breakfast and Lunch ......................................................................... 18 Production Records for Snack ................................................................................................... 19 Other Forms for Snack ............................................................................................................... 19 Standardized Recipes ................................................................................................................... 19

Recipe Resources ................................................................................................................. 21 Documentation for Commercial Products .............................................................................. 22

Table 2-2. Comparison of CN Label and PFS ................................................................ 22 CN Label............................................................................................................................... 23 Product Formulation Statement ........................................................................................ 23

Determining Food Yields ........................................................................................................... 24 Determining In-house Product Yields ............................................................................. 24 CSDE Yield Study Procedures .......................................................................................... 25

Nutrition Information ................................................................................................................. 26

CONTENTS

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 ii

CONTENTS

3 — Meal Components. ................................................................................................................... 27

Creditable Foods .......................................................................................................................... 27 Noncreditable Foods ................................................................................................................... 28

Table 3-1. Examples of Noncreditable Foods for Ages 1-4 ......................................... 29

Milk Component ....................................................................................................................... 30 Serving Size for Milk ........................................................................................................... 30

Table 3-2. Required Servings of Milk for Preschoolers .......................................... 30 Milk Fat Restriction ............................................................................................................. 30 Flavored Milk Restriction ................................................................................................... 30 Milk Variety .......................................................................................................................... 31 Transitioning form Whole Milk to Low-fat or Fat-free Milk ....................................... 31 State Requirements for Milk .............................................................................................. 31 Nondairy Milk Substitutes .................................................................................................. 32

Table 3-3. Nutrition Standards for Fluid Milk Substitutes ..................................... 32 State Requirements for Nondairy Milk ............................................................................ 32 Milk in Prepared Foods ...................................................................................................... 33 Milk in Smoothies ................................................................................................................ 33

Meat/Meat Alternates Component ...................................................................................... 34 Serving Size for Meat/Meat Alternates ............................................................................ 34

Table 3-4. Required Servings of Meat/Meat Alternates for Preschoolers ........... 34 Main Dish Requirement for Lunch .................................................................................. 35 Meat/Meat Alternates at Breakfast ................................................................................... 36

Table 3-5. Sample Breakfast Menu for Ages 3-4 with Meat/Meat Alternates .... 36 Binders and Extenders ........................................................................................................ 37

Table 3-6. Examples of Binders and Extenders....................................................... 37 Lean Meats and Poultry ...................................................................................................... 38 Alternate Protein Products................................................................................................. 38

USDA Criteria for APPs ............................................................................................. 38 Commercial Tofu and Tofu Products .............................................................................. 40

Commercial Tofu.......................................................................................................... 40 Commercial Products made with Tofu ..................................................................... 41

Cheese ................................................................................................................................... 41 Crediting Legumes as Meat/Meat Alternates ................................................................. 42

Crediting Roasted or Dried Legumes as Meat/Meat Alternates ........................... 42 Nuts and Seeds ............................................................................................................................... 43

Nuts and Seeds at Breakfast ........................................................................................ 43 Nuts and Seeds at Lunch ............................................................................................. 43 Nuts and Seeds at Snack .............................................................................................. 43

Nut and Seed Butters .......................................................................................................... 43 Table 3-7. Serving Sizes for Nut and Seed Butters .................................................. 44

Yogurt ................................................................................................................................... 45 Limit for Sugars in Yogurt .......................................................................................... 45 Table 3-8. Limit for Sugars Based on Container Size ............................................. 46 Frozen Yogurt ............................................................................................................... 46 Drinkable or Squeezable Yogurt ................................................................................ 46 Yogurt in Smoothies .................................................................................................... 46

Crediting Commercial Entree Products ........................................................................... 47

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

CONTENTS

iii

Combination Entrees .......................................................................................................... 47 Noncreditable Meat/Meat Alternates .............................................................................. 48

Vegetables Component ........................................................................................................... 49 Serving Size for Vegetables ................................................................................................ 49

Table 3-9. Required Servings of Vegetables for Preschoolers ............................... 49 Vegetable Servings at Breakfast .................................................................................. 50 Vegetable Servings at Lunch ....................................................................................... 50

Raw Leafy Greens ............................................................................................................... 50 Vegetable Subgroups .......................................................................................................... 51 Vegetable Juice ..................................................................................................................... 51 Crediting Legumes as Vegetables ...................................................................................... 51

Crediting Roasted or Dried Legumes as Vegetables ............................................... 52 Vegetables in Combination Foods .................................................................................... 52 Vegetables with Added Ingredients .................................................................................. 53 Vegetable and Fruit Mixtures ............................................................................................ 53 Soups ..................................................................................................................................... 54

Table 3-10. Allowable Commercial Soups ................................................................ 54 Pureed Vegetables ............................................................................................................... 55 Vegetable Smoothies ........................................................................................................... 55 Dehydrated Vegetables ....................................................................................................... 56 Noncreditable Vegetables .................................................................................................. 57

Fruits Component ..................................................................................................................... 59 Serving Size for Fruits ......................................................................................................... 59

Table 3-11. Required Servings of Fruits for Preschoolers ...................................... 59 Vegetable Substitutions at Lunch...................................................................................... 60 Fresh Fruit ............................................................................................................................ 60

Table 3-12. FBG’s Meal Pattern Contribution of Fresh Fruits ............................. 61 Canned Fruit ........................................................................................................................ 62 Dried Fruit ............................................................................................................................ 62 Fruit Juice ............................................................................................................................. 62

Juice Limit ...................................................................................................................... 63 Juice Concentrates ........................................................................................................ 63 Juice Blends ................................................................................................................... 64 Juice Ingredients ........................................................................................................... 64 Apple Cider.................................................................................................................... 64

Fruit and Vegetable Smoothies ......................................................................................... 65 Smoothies Made on Site .............................................................................................. 65 Commercial Smoothies ................................................................................................ 65

Pureed Fruit .......................................................................................................................... 66 Fruit in Desserts .................................................................................................................. 67 Noncreditable Fruits ........................................................................................................... 67

Grains ............................................................................................................................................ 69 Allowable Grains ................................................................................................................. 69 Grain-based Desserts .......................................................................................................... 69 Whole Grain-rich Requirement ......................................................................................... 70

Difference Between WGR Definition for Preschool and Grades K-12 .............. 70 Serving Only One Preschool Meal ............................................................................. 71

CONTENTS

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 iv

CONTENTS

Serving Different Groups of Children ...................................................................... 71 Menu Documentation ......................................................................................................... 71

Creditable Grains .............................................................................................................. 72 Whole Grains ................................................................................................................ 72

Table 3-14. Whole-grain Products and Ingredients .......................................... 73 Criteria that do not Indicate Whole Grain Content ................................................ 74

Label Statements About Grain Content ............................................................. 74 Table 3-15. Common Misleading Terms for Grains ................................. 75

Whole Grain Stamp ............................................................................................... 75 Color ........................................................................................................................ 75 Fiber Content ......................................................................................................... 75

Enriched Grains ............................................................................................................ 76 Table 3-16. Terms for Enriched Grain Products and Ingredients ................. 77

Enrichment Exception for Jewish Institutions ........................................................ 77 Bran and Germ ............................................................................................................. 78 RTE Breakfast Cereals ................................................................................................. 78

Table 3-17. Examples of Creditable Breakfast Cereals for Preschoolers ...... 79 Serving Size for Breakfast Cereals ....................................................................... 79 Limit for Sugar in Breakfast Cereals ................................................................... 80

WGR Criteria for Preschool Meals .............................................................................. 81 Determining if Foods are WGR ................................................................................. 81

Identifying Creditable Grains with the Rule of Three ........................................... 83 Reviewing Ingredients .................................................................................................. 83 Table 3-18. Standardized Recipe for Pizza Crust ..................................................... 84 Grains in Combination Foods .................................................................................... 85

Battered and Bread Products ............................................................................... 85 Noncreditable Grains ................................................................................................... 86

Table 3-19. Examples of Noncreditable Grain Ingredients ............................ 86 “Contains 2% or Less” ........................................................................................ 87 Dough Conditioners .............................................................................................. 87 Noncreditable Grains in Nongrain Ingredients ................................................ 87 Breakfast Cereals .................................................................................................... 87

Determining if Grains Meet Preschool Criteria ....................................................... 88 Table 3-20. Examples of Evaluating Commercial Grain Products ................ 88

Serving Size for Grains .................................................................................................. 101 Table 3-21. Required Servings of Grains for Preschoolers .................................. 101 USDA Grains Serving Size Chart ............................................................................ 102

Overview of Options for Calculating Serving Size ...................................................... 102 Method 1 – Weights or Volumes ............................................................................. 102 Method 2 – Creditable Grains .................................................................................. 103

Table 3-22. Grain Serving Sizes for Preschool Meals .................................................. 104 Choosing a Calculation Method ...................................................................................... 106 Serving Size for Commercial Grain Products ............................................................... 107

Using Method 1 (Weights) for Commercial Products .......................................... 107 Table 3-23. Sample Ingredient Statements for

Whole Grain and Enriched Products ........................................................ 107 Table 3-24. Method 1 Sample Calculation of Creditable Grains .................. 108

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

CONTENTS

v

Using Method 2 (Creditable Grains) for Commercial Products.......................... 109 Serving Size for Grain Items Made on Site ................................................................... 110

Using Method 1 (Weights) for Grain Items Made on Site ................................... 110 Using Method 2 (Creditable Grains) for Grain Items Made on Site .................. 110

Table 3-25. Weights of One Cup of Commonly Used Grain Ingredients .. 111 Table 3-26. Method 2 Sample Calculation of Creditable Grains .................. 113

4 — Meal Service ........................................................................................................................... 115

Water Availability ....................................................................................................................... 115 Lunch Periods ............................................................................................................................ 116 Prohibition of Gender Separation ........................................................................................... 117

Coeducational Schools and School-based Sites ................................................................ 117 Other Institutions and Organizations ................................................................................ 117

Family-style Meal Service .......................................................................................................... 118

5 — Resources .............................................................................................................................. 121

CSDE Forms and Handouts .................................................................................................... 121 Menu Forms for Lunch and Breakfast ........................................................................... 122 Menu Forms for Snack ..................................................................................................... 123 Production Records for Lunch and Breakfast .............................................................. 123 Production Records for Snack ........................................................................................ 124

CSDE Guides ............................................................................................................................. 124 CSDE Resource Lists ................................................................................................................ 125 USDA Handouts ........................................................................................................................ 125 Websites....................................................................................................................................... 126 USDA Regulations and Policy ................................................................................................. 127

Glossary ......................................................................................................................................... 129

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

vi

ABOUT THIS GUIDE

The Connecticut State Department of Education’s (CSDE) Menu Planning Guide for Preschool Meals contains information on planning menus to meet the U.S. Department of Agriculture (USDA) meal patterns for preschoolers (ages 1-4) in the School Breakfast Program (SBP) and National School Lunch Program (NSLP), including the Afterschool Snack Program (ASP) and Seamless Summer Option (SSO) of the NSLP, effective October 1, 2017, through September 30, 2019. The CSDE will revise this guide to include the new requirements for grain ounce equivalents effective October 1, 2019. This guide applies only to preschool meals served in the NSLP (including the SSO) and SBP, and preschool snacks served in the ASP. For information on the meal pattern requirements for grades K-12 in the NSLP (including the SSO) and SBP, see the CSDE’s Menu Planning Guide for School Meals. For information on the meal pattern requirements for grades K-12 in the ASP, see the CSDE’s Afterschool Snack Program Handbook. Each section of this guide contains links to other sections when appropriate, and to websites with relevant information and resources. These can be accessed by clicking on the blue text throughout the guide. The mention of trade names, commercial products, or organizations does not imply approval or endorsement by the CSDE or the USDA.

The contents of this guide are subject to change. The CSDE will update this guide as the USDA issues additional policies and guidance for preschool meals in the NSLP and SBP. Please check the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage for the most current version.

For more information, contact Susan S. Fiore, M.S., R.D., Nutrition Education Coordinator, at susan.fiore@ct.gov or 860-807-2075.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

vii

CSDE CONTACT INFORMATION

For questions regarding the NSLP and SBP, please contact the school nutrition programs staff in the CSDE’s Bureau of Health/Nutrition, Family Services and Adult Education.

County Consultant

Fairfield County (includes Region 9) Litchfield County (includes Regions 1, 6, 7, 12, and 14)

Fionnuala Brown fionnuala.brown@ct.gov

860-807-2129

Hartford County (includes Region 10) Middlesex County (includes Regions 4, 13, and 17)

Teri Dandeneau teri.dandeneau@ct.gov

860-807-2079

New Haven County (includes Regions 5, 15, and 16) New London County Tolland County (includes Regions 8 and 19) Windham County (includes Region 11)

Susan Alston susan.alston@ct.gov

860-807-2081

Connecticut State Department of Education Bureau of Health/Nutrition, Family Services and Adult Education

Child Nutrition Programs 450 Columbus Boulevard, Suite 504

Hartford, CT 06103-1841

For information on the ASP, Special Milk Program (SMP), Fresh Fruit and Vegetable Program (FFVP), Child and Adult Care Food Program (CACFP), and Summer Food Service Program (SFSP), visit the CSDE’s Child Nutrition Programs webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

viii

ABBREVIATIONS AND ACRONYMS

APP alternate protein product

CACFP Child and Adult Care Food Program

CFR Code of Federal Regulations

CN Child Nutrition

CSDE Connecticut State Department of Education

FBG Food Buying Guide for Child Nutrition Programs (USDA)

FDA Food and Drug Administration

FNS Food and Nutrition Service, U.S. Department of Agriculture

HHFKA Healthy, Hunger-Free Kids Act of 2010 (Public Law 111-296)

ICN Institute of Child Nutrition

LEA local educational agency

NSLP National School Lunch Program

OVS offer versus serve

RCCI residential child care institution

SBP School Breakfast Program

SFA school food authority

SSO Seamless Summer Option of the NSLP

USDA United States Department of Agriculture

WGR whole grain-rich

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

1

1 — Preschool Meal Patterns

Effective October 1, 2017, the USDA’s final rule, Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010 (81 FR 24348), and the Final Rule Corrections (81 FR 75671), update the meal patterns for preschoolers (ages 1-4) in the SBP and NSLP, including the ASP and SSO. The changes better align the preschool meal patterns with the Dietary Guidelines for Americans, as required by the Healthy, Hunger-Free Kids Act (HHFKA) of 2010. The new preschool meal patterns require more whole grains and a greater variety of vegetables and fruits, and reduce the amount of added sugars and solid fats in meals. The preschool meal patterns are different from the meal patterns for grades K-12. For information on the differences between the two grade groups, see the CSDE’s handouts, Comparison of Meal Pattern Requirements for Preschool and Grades K-12 in the NSLP and SBP and Comparison of ASP Meal Pattern Requirements for Preschool and Grades K-12.

OVERVIEW OF CHANGES The new preschool meal patterns include the changes below.

Flavored milk cannot be served to children ages 1-4.

The grains/breads component becomes the grains component.

At least one serving of grains per day must be whole grain-rich (WGR).

Grain-based desserts do not credit as the grains component.

Breakfast cereals cannot contain more than 6 grams of sugars per dry ounce.

Grain servings are based on ounce equivalents effective October 1, 2019.

Meat/meat alternates may substitute for the entire grains component at breakfast up to three times per week.

Tofu and soy yogurt credit as meat/meat alternates.

Yogurt and soy yogurt cannot contain more than 23 grams of sugar per 6 ounces (no more than 3.83 grams per ounce).

Vegetables and fruits are two separate components.

Vegetables may substitute for the entire fruits component at any lunch.

Juice may fulfill the entire vegetables component or fruits component.

Juice is limited to one preschool meal or Afterschool Snack Program (ASP) snack per day.

Foods cannot be deep-fat fried on site, i.e., cooking by submerging food in hot oil or other fat.

For information on the differences between the current and new preschool meal patterns, see the CSDE’s handout, Comparison of Current and New Preschool Meal Pattern Requirements for the NSLP and SBP. Section 3 provides detailed menu planning guidance for the new preschool meal patterns.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

2

Early Implementation

The current preschool meal patterns under 7 CFR 210 and 7 CFR 220 remain in effect through September 30, 2017. However, school food authorities (SFAs) can choose to implement the new preschool meal patterns prior to October 1, 2017. For information on the early implementation options and procedures, see CSDE Operational Memo No. 13-16: Connecticut Procedures for Early Implementation of the New Meal Pattern Requirements for Preschoolers and Infants in the National School Lunch Program (NSLP) and School Breakfast Program (SBP).

Transition Period

SFAs must implement all provisions of the new preschool meal patterns by October 1, 2017. During fiscal year 2018 (October 1, 2017, through September 30, 2018), the USDA is providing a transition period that allows state agencies to provide technical assistance in lieu of fiscal action when they observe violations related to the new preschool meal patterns. The CSDE will work with SFAs that are not meeting the new preschool meal patterns to identify the necessary actions for compliance. As long as SFAs are making a good faith effort to comply with the updated requirements, the CSDE cannot disallow meals and cannot find SFAs seriously deficient when meals fall short of the new preschool meal patterns during this transition period. As currently required, the CSDE must continue to take immediate fiscal action if a meal is completely missing one or more of the required food components. For more information, see USDA Memo SP 30-2017 CACFP 13-2017: Transition Period for the Updated Child and Adult Care Food Program Meal Patterns and the Updated National School Lunch Program and School Breakfast Program Infant and Preschool Meal Patterns.

AGE GROUPS The preschool meal patterns consist of two age groups: ages 1-2 and ages 3-4. When a 5-year-old is in preschool or a 4-year-old is in kindergarten, SFAs may serve the appropriate meal pattern for that grade. For example, if a 5-year-old is in preschool, the preschool meal patterns apply. If a 4-year-old is in kindergarten, the meal patterns for grades K-5 apply. For information on the meal patterns for grades K-5, visit the CSDE’s Meal Patterns for Grades K-12 in School Nutrition Programs webpage.

Preschoolers and Grades K-5 Eating Together

Schools that serve meals to preschoolers and grades K-5 in the same service area at the same time may choose to:

follow the grade-appropriate meal patterns for each grade group, i.e., use the preschool meal patterns for ages 1-4 and the K-5 meal pattern for grades K-5; or

serve the K-5 meal pattern to both grade groups. The USDA strongly encourages schools to find ways to serve grade-appropriate meals to preschoolers and grades K-5 to best address their nutritional needs. For more information, see USDA Memo SP 37-2017: Flexibility for Co-Mingled Preschool Meals: Questions and Answers.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

3

REIMBURSABLE MEALS The USDA reimburses SFAs when meals served to children comply with the preschool meal patterns and provide the required food components in the appropriate serving size. The preschool meal patterns consist of minimum servings of food components for each age group. Unlike the meal patterns for grades K-12, the preschool meal patterns do not include weekly servings of the food components. A food component is one of the five food groups that comprise reimbursable meals (milk, fruits, vegetables, grains, and meat/meat alternates. Table 1-1 indicates the required servings of each food component for breakfast and lunch.

Table 1-1. Required Servings of the Food Components for Preschool Meals

Breakfast Lunch Snack

Three Food Servings 1 Five Food Servings 1 Two Food Servings 1, 2

One serving of milk

One serving of vegetables, fruits, or both

One serving of grains 3

One serving of milk

One serving of meat/meat alternates

One serving of vegetables 4

One serving of fruits

One serving of grains

Choose two

One serving of milk

One serving of meat/meat alternates

One serving of vegetables 3

One serving of fruits

One serving of grains

1 A serving is the amount specified for each age group in the preschool meal patterns. 2 Snack must include two of the five components. 3 Meat/meat alternates may substitute for the entire grains component at breakfast up to three

times per week 4 Vegetables may substitute for the entire fruits component at lunch. If serving two vegetables,

they must be two different kinds.

Menu items contribute to the food components. A menu item is any planned main dish, vegetable, fruit, bread, grain, or milk. Menu items may contribute to one or more food components. For example, a hamburger (meat/meat alternates component) on a whole-grain bun (grains component) is one menu item that contributes to two food components. Preschool menus must include the minimum serving of each required food component. Meals may include additional foods or larger amounts of any component.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

4

Nutrition Standards

Unlike the meal patterns for grades K-12, the preschool meal patterns do not include weekly dietary specifications (nutrition standards) for calories, saturated fat, and sodium; and do not require that all foods must contain zero grams of trans fat per serving. However, the preschool meal patterns require nutrition standards for specific foods, including sugar limits for yogurt and breakfast cereals, and minimum protein requirements for tofu. For more information, see “Limit for Sugars in Yogurt,” “Limit for Sugars in Breakfast Cereals,” and “Commercial Tofu and Tofu Products” in section 3.

Offer Versus Serve

Offer versus serve (OVS) is an optional approach to menu planning and meal service that allows children in grades K-12 to decline some of the foods offered in a reimbursable meal. OVS is not allowed for preschool meals in the NSLP and SBP or preschool snacks in the ASP.

BUY AMERICAN All foods sold in the USDA school nutrition programs must comply with the Buy American Provision under the federal regulations for the National School Lunch Program (7 CFR 210.21 (d)) and the School Breakfast Program (7CFR 220.16 (d)). This provision requires that schools purchase domestically grown and processed foods to the maximum extent possible. Schools must ensure that all foods purchased using funds from the nonprofit school food service account comply with the Buy American provision, including competitive foods and beverages sold a la carte. For more information, see USDA Memo SP 38-2017: Compliance with and Enforcement of the Buy American Provision in the NSLP.

PRESCHOOL MEAL PATTERNS The following pages include the preschool meal patterns for breakfast (table 1-2, lunch (table 1-3), and ASP snack (table 1-4). Handouts of the preschool breakfast and lunch patterns are available on the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage. A handout of the preschool snack meal pattern is available on the CSDE’s ASP webpage. For more information, see the CSDE’s ASP Handbook. .

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

5

Table 1-2. Preschool Breakfast Meal Pattern 1

OCTOBER 1, 2017, THROUGH SEPTEMBER 30, 2019

Food Components 1 Ages 1-2 Ages 3-4

Milk, fluid 2

Age 1: Unflavored whole milk Ages 2-4: Unflavored low-fat (1%) milk or unflavored fat-free milk

4 fluid ounces (fl oz) (½ cup)

6 fl oz (¾ cup)

Vegetables, fruits, or portions of both 3, 4, 5 ¼ cup ½ cup

Grains 6, 7, 8

Whole grain-rich (WGR) or enriched bread ½ slice ½ slice

WGR or enriched bread product, e.g., biscuit, roll, or muffin ½ serving ½ serving

WGR, enriched, or fortified cooked breakfast cereal 9, cereal grain 10, or pasta

¼ cup ¼ cup

WGR, enriched, or fortified ready-to-eat (RTE) breakfast cereal (dry, cold) 9, 11

¼ cup or ⅓ ounce

⅓ cup or ½ ounce

See next page for important menu planning notes

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

6

Table 1-2. Preschool Breakfast Meal Pattern 1, continued

These menu planning notes are subject to change as the USDA continues to issue policy guidance on the new preschool meal patterns.

1 Breakfast must include the minimum serving of all three components. Use the U.S. Department of Agriculture’s (USDA) Food Buying Guide for Child Nutrition Programs (FBG) to determine the amount of purchased food that meets the requirements. For information on crediting processed foods, see Child Nutrition (CN) Labeling Program and Product Formulation Statements.

2 Flavored milk cannot be served.

3 Pasteurized full-strength juice can meet the vegetables or fruits component at only one meal or snack day, between all meals (National School Lunch Program and SBP) and snacks (Afterschool Snack Program) served to preschoolers. Juice includes all fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. For more information, see the CSDE’s handouts, Crediting Juice for Preschool Meals in the NSLP and SBP and Crediting Smoothies for Preschool Meals in the NSLP and SBP.

4 Raw leafy greens such as lettuce or spinach credit as half the volume served, e.g., ½ cup of raw leafy greens credits as ¼ cup of vegetable.

5 Dried fruit credits as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of fruit. The USDA’s CACFP Best Practices recommends serving whole fruits (fresh, canned, dried, and frozen) more often than juice.

6 Through September 30, 2019, all grains must meet the minimum weights in Grain Serving Sizes for Preschool Meals in the NSLP and SBP. At least one serving per day must be WGR. The USDA’s CACFP Best Practices recommends at least two servings of WGR grains per day. For preschool meals, WGR foods contain 100 percent whole grains or contain at least 50 percent whole grains and any remaining

grains are enriched. For more information, see the CSDE’s handout, Whole Grain-rich Criteria for Preschool Meals in the NSLP and SBP. Except for sweet crackers such as graham crackers and animal crackers, grain-based desserts cannot credit, e.g., cookies, sweet pie crusts, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies. As a best practice, the USDA encourages preschool menus to limit sweet crackers because of their higher sugar content. The CSDE recommends that sweet crackers are not served more than twice per week between all preschool meals and snacks.

7 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. For more information, see the CSDE’s handout, Whole Grain-rich Ounce Equivalents for Preschool Meals in the NSLP and SBP.

8 Meat/meat alternates may substitute for the entire grains component at breakfast up to three times per week (regardless of the number of days in the week). One ounce of meat/meat alternates substitutes for one serving of grains.

9 Breakfast cereals cannot contain more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars per 100 grams of dry cereal). For more information, see the CSDE’s handout, Crediting Breakfast Cereals for Preschool Meals in the NSLP and SBP.

10 Examples of cereal grains include amaranth, barley, buckwheat, cornmeal, corn grits, kasha, millet, oats, quinoa, wheat berries, and rolled wheat.

11 Beginning October 1, 2019, the minimum serving size for cold breakfast cereals is based on ounce equivalents. The serving size for ages 1-4 (½ serving) is ½ cup of flakes or rounds, ¾ cup of puffed cereal, and ⅛ cup of granola.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

7

TheTable 1-3. Preschool Lunch Meal Pattern 1

OCTOBER 1, 2017, THROUGH SEPTEMBER 30, 2019

Food Components 1 Ages 1-2 Ages 3-4

Milk, fluid 2

Age 1: Unflavored whole milk Ages 2-4: Unflavored low-fat (1%) milk or unflavored fat-free milk

4 fluid ounces (½ cup)

6 fluid ounces (¾ cup)

Meat/Meat Alternates 3

Lean meat, poultry, or fish 1 ounce 1 ½ ounces

Tofu, soy products, or alternate protein products (APP) 4 1 ounce 1 ½ ounces

Cheese 1 ounce 1 ½ ounces

Cottage cheese ¼ cup ⅜ cup

Egg, large ½ ¾

Cooked dry beans or peas or ¼ cup ⅜ cup

Peanut butter, soynut butter, or other nut or seed butters 2 tablespoons 3 tablespoons

Peanuts, soy nuts, tree nuts, or seeds 5 ½ ounce = 50% ¾ ounce = 50%

Yogurt or soy yogurt, plain or flavored, unsweetened or sweetened 6

4 ounces or ½ cup

6 ounces or ¾ cup

Vegetables 7, 8 ⅛ cup ¼ cup

Fruits 7, 9, 10 ⅛ cup ¼ cup

Grains 11, 12

WGR or enriched bread ½ slice ½ slice

WGR or enriched bread product, e.g., biscuit, roll, or muffin ½ serving ½ serving

WGR, enriched, or fortified cooked breakfast cereal 13, cereal grain 14, or pasta

¼ cup ¼ cup

WGR, enriched, or fortified RTE breakfast cereal (dry, cold) 13, 15 ¼ cup or ⅓ ounce

⅓ cup or ½ ounce

See next page for important menu planning notes

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

8

Table 1-3. Preschool Lunch Meal Pattern 1, continued

These menu planning notes are subject to change as the USDA continues to issue policy guidance on the new preschool meal patterns.

1 Lunch must include the minimum serving of all five components. Use the U.S. Department of Agriculture’s (USDA) Food Buying Guide for Child Nutrition Programs (FBG) to determine the amount of purchased food that meets the requirements. For information on crediting processed foods, see Child Nutrition (CN) Labeling Program and Product Formulation Statements.

2 Flavored milk cannot be served. 3 A serving is the edible portion of cooked lean meat,

poultry, or fish, e.g., cooked lean meat without bone, breading, binders, fillers, or other ingredients. The USDA’s CACFP Best Practices recommends serving only lean meats, nuts, and legumes; limiting processed meats to one serving per week; and serving only low-fat or reduced-fat natural cheese..

4 APP must meet the USDA requirements in appendix A of the NSLP regulations (7 CFR 210). Tofu must contain at least 5 grams of protein in 2.2 ounces (weight) or ¼ cup (volume). For more information, see the CSDE’s handout, Crediting Tofu and Tofu Products in the NSLP and SBP.

5 Creditable nuts and seeds include almonds, Brazil nuts, cashews, filberts, macadamia nuts, peanuts, pecans, walnuts, pine nuts, pistachios, and soy nuts. Children younger than 4 are at the highest risk of choking. The USDA recommends that any nuts or seeds served to young children are in a prepared food and are ground or finely chopped. At lunch, nuts and seeds cannot credit for more than half of the meat/meat alternates component. They must be combined with another meat/meat alternate to meet the total requirement. For more information, see the CSDE’s handout, Crediting Nuts and Seeds in the NSLP and SBP.

6 Yogurt and soy yogurt cannot contain more than 23 grams of total sugars per 6 ounces (no more than 3.83 grams per ounce). For more information, see the CSDE’s handout, Crediting Yogurt for Preschool Meals in the NSLP and SBP.

7 Pasteurized full-strength juice can meet the vegetables or fruits component at only one preschool meal or snack per day, between all meals (NSLP and School Breakfast Program) and snacks (Afterschool Snack Program) served to preschoolers. Juice includes all fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. The USDA’s CACFP Best Practices recommends serving whole fruits (fresh, canned, dried, and frozen) more often than juice. For more information, see the CSDE’s handouts, Crediting Juice for Preschool Meals in the NSLP and SBP and Crediting Smoothies for Preschool Meals in the NSLP and SBP.

8 Raw leafy greens such as lettuce or spinach credit as half the volume served, e.g., ½ cup of raw leafy greens credits as ¼ cup of vegetable. The USDA’s CACFP Best Practices recommends at least one serving per week of dark green vegetables, red and orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables. For more information, see the CSDE’s handout, Vegetable Subgroups in the CACFP.

9 Vegetables can substitute for the entire fruits component at lunch. If serving two vegetables, they must be two different kinds.

10 Dried fruit credits as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of fruit.

11 Through September 30, 2019, all grains must meet the minimum weights in Grain Serving Sizes for Preschool Meals in the NSLP and SBP. At least one serving per day must be WGR. The USDA’s CACFP Best Practices recommends at least two servings of WGR grains per day. For preschool meals, WGR foods contain 100 percent whole grains or contain at least 50 percent whole grains and any remaining grains are enriched. For more information, see the CSDE’s handout, Whole Grain-rich Criteria for Preschool Meals in the NSLP and SBP. Except for sweet crackers such as graham crackers and animal crackers, grain-based desserts cannot credit, e.g., cookies, sweet pie crusts, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies. The CSDE recommends that sweet crackers are not served more than twice per week between all preschool meals and snacks.

12 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. For more information, see the CSDE’s handout, Whole Grain-rich Ounce Equivalents for Preschool Meals in the NSLP and SBP.

13 Breakfast cereals cannot contain more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars per 100 grams of dry cereal). For more information, see the CSDE’s handout, Crediting Breakfast Cereals for Preschool Meals in the NSLP and SBP.

14 Examples of cereal grains include amaranth, barley, buckwheat, cornmeal, corn grits, kasha, millet, oats, quinoa, wheat berries, and rolled wheat.

15 Beginning October 1, 2019, the minimum serving size for cold breakfast cereals is based on ounce equivalents. The serving size for ages 1-4 is ½ cup of flakes or rounds, ¾ cup of puffed cereal, and ⅛ cup of granola.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

9

Table 1-4. ASP Meal Pattern for Preschoolers 1

OCTOBER 1, 2017, THROUGH SEPTEMBER 30, 2019

Serve any TWO of the following five components (must be two DIFFERENT components) 1, 2

Ages 1-2 Ages 3-4

Milk, fluid 3

Age 1: Unflavored whole milk Ages 2-4: Unflavored low-fat (1%) milk or unflavored fat-free milk

4 fluid ounces (½ cup)

6 fluid ounces (¾ cup)

Meat/Meat Alternates

Lean meat, poultry, or fish 4 ½ ounce ½ ounce

Tofu, soy products, or alternate protein products (APP) 5 ½ ounce ½ ounce

Cheese ½ ounce ½ ounce

Cottage cheese ⅛ cup ⅛ cup

Egg, large ½ ½

Cooked dry beans or peas ⅛ cup ⅛ cup

Peanut butter, soy nut butter, or other nut or seed butters 1 tablespoon 1 tablespoon

Peanuts, soy nuts, tree nuts, or seeds 6 ½ ounce ½ ounce

Yogurt or soy yogurt, plain or flavored, unsweetened or sweetened 6

2 ounces or ¼ cup

2 ounces or ¼ cup

Vegetables 8, 9 ½ cup ½ cup

Fruits 8, 10 ½ cup ½ cup

Grains 11, 12

WGR or enriched bread ½ slice ½ slice

WGR or enriched bread product, e.g., biscuit, roll, or muffin ½ serving ½ serving

WGR, enriched, or fortified cooked breakfast cereal 13, cereal grain 14, or pasta

¼ cup ¼ cup

WGR, enriched, or fortified RTE breakfast cereal (dry, cold) 13, 15 ¼ cup or ⅓ ounce

⅓ cup or ½ ounce

See next page for important menu planning notes

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

10

Table 1-4. ASP Meal Pattern for Preschoolers 1, continued

These menu planning notes are subject to change as the USDA continues to issue policy guidance on the new preschool meal patterns.

1 Snack must include the minimum serving of two of the five components. The USDA’s CACFP Best Practices recommends at least one of the two required snack components is a vegetable or fruit. Use the U.S. Department of Agriculture’s (USDA) Food Buying Guide for Child Nutrition Programs (FBG) to determine the amount of purchased food that meets the requirements. For information on crediting processed foods, see Child Nutrition (CN) Labeling Program and Product Formulation Statements.

2 In addition to meeting the ASP meal pattern requirements, ASP snacks in public schools that choose the healthy food option of Healthy Food Certification (HFC) under Section 10-215f of the Connecticut General Statutes must comply with the Connecticut Nutrition Standards (CNS). For more information, see the CSDE’s HFC, CNS, and List of Acceptable Foods and Beverages webpages.

3 Flavored milk cannot be served.

4 A serving is the edible portion of cooked lean meat, poultry, or fish, e.g., cooked lean meat without bone, breading, binders, fillers, or other ingredients. The USDA’s CACFP Best Practices recommends serving only lean meats, nuts, and legumes; limiting processed meats to one serving per week; and serving only low-fat or reduced-fat natural cheese..

5 APP must meet the requirements in appendix A of the NSLP regulations (7 CFR 210). Tofu must contain at least 5 grams of protein in 2.2 ounces (weight) or ¼ cup (volume). For more information, see the CSDE’s handout, Crediting Tofu and Tofu Products in the NSLP and SBP.

6 Creditable nuts and seeds include almonds, Brazil nuts, cashews, filberts, macadamia nuts, peanuts, pecans, walnuts, pine nuts, pistachios, and soy nuts. Children younger than 4 are at the highest risk of choking. The USDA recommends that any nuts or seeds served to young children are in a prepared food and are ground or finely chopped. For more information, see the CSDE’s handout, Crediting Nuts and Seeds in the NSLP and SBP.

7 Yogurt and soy yogurt cannot contain more than 23 grams of total sugars per 6 ounces (no more than 3.83 grams per ounce). For more information, see the CSDE’s handout, Crediting Yogurt for Preschool Meals in the NSLP and SBP.

8 Pasteurized full-strength juice can meet the vegetables or fruits component at only one preschool meal or snack per day. Juice includes all fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. For more

information, see the CSDE’s handouts, Crediting Juice for Preschool Meals in the NSLP and SBP and Crediting Smoothies for Preschool Meals in the NSLP and SBP.

9 Raw leafy greens such as lettuce or spinach credit as half the volume served, e.g., ½ cup of raw leafy greens credits as ¼ cup of vegetables. The USDA’s CACFP Best Practices recommends at least one serving per week of dark green vegetables, red and orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables. For more information, see the CSDE’s handout, Vegetable Subgroups in the CACFP.

10 Dried fruit credits as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of fruit. The USDA’s CACFP Best Practices recommends serving whole fruits (fresh, canned, dried, or frozen) more often than juice.

11 Through September 30, 2019, all grains must meet the minimum weights in Grain Serving Sizes for Preschool Meals in the NSLP and SBP. At least one serving per day must be WGR. The USDA’s CACFP Best Practices recommends at least two servings of WGR grains per day. For preschool, WGR foods contain 100 percent whole grains or contain at least 50 percent whole grains and any remaining grains are enriched. For more information, see the CSDE’s handout, Whole Grain-rich Criteria for Preschool Meals in the NSLP and SBP. Except for sweet crackers such as graham crackers and animal crackers, grain-based desserts cannot credit, e.g., cookies, sweet pie crusts, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies. The CSDE recommends that sweet crackers are not served more than twice per week between all preschool meals and snacks.

12 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains (see the CSDE’s handout, Whole Grain-rich Ounce Equivalents for Preschool Meals in the NSLP and SBP.

13 Breakfast cereals cannot contain more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars per 100 grams of dry cereal). For more information, see the CSDE’s handout, Crediting Breakfast Cereals for Preschool Meals in the NSLP and SBP.

14 Examples of cereal grains include amaranth, barley, brown rice, buckwheat, cornmeal, corn grits, kasha, millet, oats, quinoa, wheat berries, and rolled wheat.

15 Beginning October 1, 2019, the minimum serving size for cold breakfast cereals is based on ounce equivalents. The serving size for ages 1-4 is ½ cup of flakes or rounds, ¾ cup of puffed cereal, and ⅛ cup of granola.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

11

CHECKLIST FOR PRESCHOOL MENUS The checklist below helps SFAs evaluate menus for compliance with the preschool meal patterns. For detailed guidance on each food component, see section 3. For information on the required menu records for documenting meal pattern compliance, see section 3.

All preschool breakfasts include one serving of grains, one serving of vegetables/fruits, and one serving of milk. The serving is at least the minimum amount for each age group in the preschool breakfast meal pattern (see table 1-2 in this section).

Preschool breakfast menu that include meat/meat alternates substituted for grains comply with the limit of no more than three substitutions of meat/meat alternates per week. For more information, see “Meat/Meat Alternates at Breakfast” in section 3.

All preschool lunches include one serving of milk, one serving of meat/meat alternates, one serving of vegetables, one serving of fruits (or vegetable substitutions), and one serving of grains. The serving is at least the minimum amount for each age group in the preschool lunch meal pattern (see table 1-3 in this section).

If the preschool lunch menu substitutes vegetables for the fruits component, the two servings of vegetables are different kinds. For more information, see “Vegetable Substitutions at Lunch” in section 3.

All preschool snack menus include two of the five components. Milk cannot be served when juice is the only other snack component.

Milk consists of unflavored whole milk for age 1 and unflavored low-fat (1%) or unflavored fat-free milk for ages 2-4.

Yogurt and soy yogurt comply with the limit for sugars (no more than 23 grams of total sugars per 6 ounces, i.e., no more than 3.83 grams per ounce). For more information, see “Limit for Sugars in Yogurt” in section 3.

Tofu complies with the minimum amount of protein (at least 5 grams in a 2.2-ounce serving) and the SFA has appropriate documentation on file. For more information, see “Commercial Tofu and Tofu Products” in section 3.

Alternate protein products (APPs) comply with the USDA requirements in appendix A of the NSLP regulations (7 CFR 210) and the SFA has appropriate documentation on file. For more information, see “Alternate Protein Products” in section 3.

If nuts and seeds are served at lunch, they credit for only half of the meat/meat alternates component and another meat/meat alternate provides the other half. For example, a lunch for ages 3-4 includes ¾ ounce of nuts/seeds and ¾ ounce of another meat/meat alternate. For more information, see “Nuts and Seeds” in section 3. Note: Children younger than 4 are at the highest risk of choking. The USDA

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

12

recommends that any nuts or seeds served to young children are in a prepared food and are ground or finely chopped.

Juice is not used to meet the vegetables or fruits component at more than one preschool meal or ASP snack per day. The menu planner counts all sources of juice toward this limit, including all fruit and vegetable juice, frozen juice pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. For more information, see “Juice Limit” in section 3.

The menu planner credits raw leafy greens (such as spinach, lettuce, and spring mix) as half the volume served, e.g., ½ cup of lettuce or spinach credits as ¼ cup of the vegetables component. For more information, see “Raw Leafy Greens” in section 3.

Preschool menus include at least one WGR food per day, between all meals and ASP snacks served to preschoolers. For more information, see “WGR Requirement” in section 3.

The menu planner does not credit grain-based desserts as the grains component. For more information, see “Grain-based Desserts” in section 3.

Cold and hot breakfast cereals are whole grain, WGR, enriched, or fortified, and comply with the limit for sugars (no more than 6 grams of sugar per dry ounce). For more information, see “Limit for Sugars in Breakfast Cereals” in section 3.

Through September 30, 2019, grain servings meet the minimum weights in Grain Serving Sizes for Preschool Meals in the NSLP and SBP. For more information, see “Requirements for Grain Serving Sizes” in section 3.

Effective October 1, 2019, grain servings meet the minimum serving sizes in Whole Grain-rich Ounce Equivalents for Preschool Meals in the NSLP and SBP.

The menu planner does not count noncreditable foods (such as bacon, cream cheese, and condiments) toward the preschool meal patterns. For more information, see “Noncreditable Foods” in section 3.

Water is available during the meal service but is not offered in place of the required food components. For more information, see “Water Availability” in section 4.

A Child Nutrition (CN) label or production formulation statement (PFS) is on file to document the meal pattern contribution of all commercial foods used in preschool menus, e.g., entrees, grains, and vegetables and fruits with added ingredients, e.g., coleslaw, potato salad, and carrot-raisin salad. For more information, see “Documentation for Commercial Products” in section 3.

A standardized recipe is on file for all foods made on site, such as entrees, grains, and vegetables and fruits with added ingredients, e.g., coleslaw, potato salad, and carrot-raisin salad. For more information, see “Standardized Recipes” in section 3.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

13

A daily production record is on file for all preschool meals. The production record includes all meal components and menu items including all meal choices, food components, types of milk, leftovers, substitutions, and all other food items such as condiments and other noncreditable foods. For more information, see “Production Records” in section 3.

MEAL PATTERN RESOURCES

The resources below provide information and guidance for SFAs on planning meals to meet the preschool meal patterns for the NSLP and SBP.

ASP Handbook: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/ASPHandbook.pdf

Best Practices Sharing Center (Healthy Meals Resource System): http://healthymeals.nal.usda.gov/best-practices

CACFP Meal Pattern Training Tools (USDA): https://www.fns.usda.gov/cacfp-training-tools

CACFP Nutrition Standards for CACFP Meals and Snacks (USDA): https://www.fns.usda.gov/cacfp/meals-and-snacks

Calculation Methods for Crediting Grains for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/GrainCalcPreschool.pdf

Child and Adult Care Food Program Meal Pattern Revision: Best Practices: www.fns.usda.gov/sites/default/files/cacfp/CACFP_factBP.pdf

Choose Breakfast Cereals That Are Lower in Added Sugars: https://fns-prod.azureedge.net/sites/default/files/tn/fnscacfpcereal12.pdf

Choose Yogurts That Are Lower in Added Sugars: https://fns-prod.azureedge.net/sites/default/files/tn/cacfp-chooseyogurts.pdf

Comparison of ASP Meal Pattern Requirements for Preschool and Grades K-12: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/ASPComparisonPreschoolK12.pdf

Comparison of Current and New Preschool Meal Pattern Requirements for the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/ComparisonPreschoolOldNew.pdf

Comparison of Meal Pattern Requirements for Preschool and Grades K-12 in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/ComparisonPreschoolK12.pdf

Crediting Deli Meats in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/Creditdeli.pdf

Crediting Enriched Grains in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditEnrichedGrains.pdf?

Crediting Foods for Grades K-12 in School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Crediting-Foods-in-School-Nutrition-Programs

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

14

Crediting Breakfast Cereals for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditCerealsPreschool.pdf

Crediting Juice for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditJuicePreschool.pdf

Crediting Legumes in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditLegumes.pdf

Crediting Smoothies for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/Creditsmoothiepreschool.pdf

Crediting Soup in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditSoup.pdf

Crediting Tofu and Tofu Products in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditTofu.pdf

Crediting Whole Grains in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/Credit WholeGrains.pdf

Crediting Yogurt for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/Credityogurtpreschool.pdf

Food Buying Guide for Child Nutrition Programs (USDA): https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs

Final Rule: Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010 (USDA): https://www.gpo.gov/fdsys/pkg/FR-2016-04-25/pdf/2016-09412.pdf

Final Rule Corrections: Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010 (USDA): https://www.fns.usda.gov/cacfp/fr-110116

Grain Serving Sizes for Preschool Meals in the NSLP and SBP (October 1, 2017, through September 30, 2019): http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/PreschoolGrains.pdf

Healthy Meals Resource System (USDA): http://healthymeals.nal.usda.gov/

Meal Patterns for Preschoolers in School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Meal-Patterns-Preschoolers-in-School-Nutrition-Programs/Documents

Menu Planning for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Menu-Planning

Menu Planning (USDA): http://healthymeals.nal.usda.gov/menu-planning-0

Nutrition Standards for CACFP Meals and Snacks (USDA webpage): https://www.fns.usda.gov/cacfp/meals-and-snacks

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

PRESCHOOL MEAL PATTERNS 1

15

Whole Grain-rich Criteria for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/WGRCriteriapreschool.pdf

Whole Grain-rich Ounce Equivalents for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Preschoolozeq.pdf

For information on recipes, see “Standardized Recipes” and “Recipe Resources” in section 2.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

1 PRESCHOOL MEAL PATTERNS

16

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

MENU RECORDS 2

17

2 — Menu Records

SFAs must be able to document that the foods used in reimbursable meals and snacks provide the required food components and serving sizes in the preschool meal patterns. Without appropriate documentation, foods cannot credit toward reimbursable meals in the NSLP, SBP, and SS) or reimbursable snacks in the ASP. Table 2-1 summarizes the required documentation for meal pattern compliance. SFAs must maintain these records on file for the Administrative Review of school nutrition programs.

Table 2-1. Documentation for Meal Pattern Compliance

Foods Made on Site Commercially Prepared Foods

Preschool menus Production records Standardized recipes

Preschool menus Production records CN labels PFS

MENU FORMS FOR BREAKFAST AND LUNCH SFAs must maintain menu records that document the service of reimbursable meals to preschoolers. Menus should reflect all food items, and indicate the type of milk served and which grain products are WGR. The CSDE’s sample preschool menu forms below help SFAs plan menus to include the required meal pattern components in the appropriate portion sizes.

4-day Preschool Breakfast Ages 1-2

4-day Preschool Breakfast Ages 3-4

5-day Preschool Breakfast Ages 1-2

5-day Preschool Breakfast Ages 3-4

7-day Preschool Breakfast Ages 1-2

7-day Preschool Breakfast Ages 3-4

4-day Preschool Lunch Ages 1-2

4-day Preschool Lunch Ages 3-4

5-day Preschool Lunch Ages 1-2

5-day Preschool Lunch Ages 3-4

7-day Preschool Lunch Ages 1-2

7-day Preschool Lunch Ages 3-4 These forms are available on the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage. The PDF links for each document are available in section 5.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

2 MENU RECORDS

18

The CSDE recommends that SFAs develop cycle menus. A cycle menu is series of menus planned for a specific period of time, such as a four weeks, with a different menu for each day. Cycle menus can help SFAs comply with the meal pattern requirements, increase variety, control food cost, control inventory, and save time.

MENU FORMS FOR SNACK SFAs must maintain menu records that document the service of reimbursable snacks to preschoolers. Menus should reflect all food items, and indicate the type of milk served and which grain products are WGR. The CSDE’s sample ASP menu forms help menu planners include the required meal pattern components in the appropriate portion sizes. The CSDE’s sample 10-week snack menu provides preschool snack menu ideas.

ASP Menu Form for Ages 1-2

ASP Menu Form for Ages 3-4

ASP Sample Menu for Ages 3-4 These forms are available on the CSDE’s ASP webpage. The PDF links for each document are available in section 5.

PRODUCTION RECORDS FOR BREAKFAST AND LUNCH

The USDA regulations require that SFAs must complete daily menu production records for all meals. Production records must show how the offered meals contribute to the required food components and food quantities for each grade group every day. SFAs must maintain production records on file in accordance with USDA guidance. For more information, see the CSDE’s handout, Production Records for School Nutrition Programs. The CSDE’s sample production records forms below help SFAs provide the information required to comply with the USDA regulations. These production records can be used for lunch and breakfast, and include forms based on food items and food components.

Food Components: Preschool Ages 1-4

Food Components: Preschool Ages 3-4

Food Components: Prekindergarten through Grade 8

Food Components: Prekindergarten through Grade 12

Food Items: Preschool Ages 1-4

Food Items: Preschool Ages 3-4

Food Items: Prekindergarten through Grade 8

Food Items: Prekindergarten through Grade 12 The CSDE’s production records are available on the CSDE’s Production Records webpage. The PDF links for each document are available in section 5.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

MENU RECORDS 2

19

PRODUCTION RECORDS FOR SNACK

The USDA regulations require that all schools participating in the ASP must complete daily menu production records that document the service of reimbursable snacks to children. Production records must demonstrate how snacks contribute to the required food components for each day of operation. The CSDE’s sample production record forms for preschoolers assist SFAs with providing the required information. A sample completed version shows schools how to complete the form.

ASP Production Record for Ages 3-4

Sample Completed ASP Production Record for Ages 3-4 These forms are available on the CSDE’s ASP webpage. The PDF links for each document are available in section 5.

OTHER FORMS FOR SNACK SFAs must document snack counts for all schools in the ASP. The CSDE has sample forms that SFAs can use for schools that are site or area eligible, and other sample forms for schools that are not site or area eligible. These forms are available on the ASP webpage.

STANDARDIZED RECIPES The USDA regulations for the NSLP and SBP require that SFAs develop and follow standardized recipes. The USDA defines a standardized recipe as one that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients. Standardized recipes have many benefits. They help to ensure:

consistent food quality;

predictable yield;

consistent nutrient content;

customer satisfaction;

food cost control;

efficient purchasing procedures;

inventory control;

labor cost control;

increased employee confidence;

reduced record keeping; and

successful completion of the state administrative review.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

2 MENU RECORDS

20

When foods are prepared on site, SFAs must use standardized recipes to document that the serving provides the amount of each food component being credited toward the meal patterns. For example, if a preschool lunch menu credits lasagna as 1 ½ ounces of meat/meat alternates, ¼ cup of vegetables, and 1 serving of grains, the standardized recipe must document that each serving contains 1 ½ ounces of meat and cheese, ¼ cup of tomato sauce, and ¼ cup of whole grain or enriched pasta. Foods made on site include foods that are prepared from scratch using a recipe, such as cornbread, coleslaw, potato salad, soup, lasagna, chicken stir-fry, and casseroles. They also include foods that require some additional processing by adding other ingredients after purchasing, e.g., making rice or pasta with butter, sautéing vegetables in oil, adding dressing to salad, assembling a sandwich, adding eggs and oil to a muffin mix, and reconstituting canned soup with milk. Recipes are not required for foods that do not contain any added ingredients, such as fresh fruits and vegetables, purchased breads and rolls, and commercially prepared entrees or side dishes. SFAs can standardize their own local recipes or use existing standardized recipes such as the USDA recipes. The CSDE’s Standardized Recipe Form for School Nutrition Programs provides a template that SFAs can use when developing standardized recipes. The ICN’s Measuring Success with Standardized Recipes provides detailed guidance on developing standardized recipes. For more information on using standardized recipes, see “Recipe Resources” and “Determining In-house Product Yields” in this section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

MENU RECORDS 2

21

Recipe Resources

The resources below assist SFAs with developing and using standardized recipes.

Basics at a Glance Portion Control Poster (ICN): http://www.nfsmi.org/documentlibraryfiles/pdf/20081006054447.pdf

Beans (USDA): http://healthymeals.nal.usda.gov/menu-planning/beans

Food Buying Guide for Child Nutrition Programs (USDA): https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs

Food Buying Guide Calculator for Child Nutrition Programs (ICN): http://fbg.nfsmi.org/

Food Purchasing/Procurement Grab and Go Lesson: The Food Buying Guide Calculator (ICN): http://www.nfsmi.org/documentlibraryfiles/PDF/20130506084916.pdf

Measuring Success with Standardized Recipes (ICN): http://www.nfsmi.org/ResourceOverview.aspx?ID=88

Menu Planning for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Menu-Planning

Menu Planning Tools for Child Care Providers (USDA): http://healthymeals.nal.usda.gov/menu-planning/menu-planning-tools/menu-planning-tools-child-care-providers

On the Road to Professional Food Preparation (ICN): http://www.theicn.org/ResourceOverview.aspx?ID=99

Recipes for Healthy Kids: Cookbook for Child Care Centers (USDA): https://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-child-care-centers

Recipes for Healthy Kids Cookbook for Schools (USDA): https://www.fns.usda.gov/tn/recipes-healthy-kids-cookbook-schools

Recipes for School Food Service (USDA): https://healthymeals.fns.usda.gov/recipes/recipes-school-food-service

Standardized Recipe Form for School Nutrition Programs (CSDE): http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/stdrecipeschools.doc

Team Nutrition Recipes and Cookbook Toolkit (USDA): https://www.fns.usda.gov/tn/team-nutrition-recipes-and-cookbook-toolkit

USDA Recipes for Child Care: https://www.fns.usda.gov/usda-recipes-child-care

USDA Recipes for Child Care Booklet: https://fns-prod.azureedge.net/sites/default/files/ccrecipes_bk.pdf

USDA Standardized Recipes: https://www.fns.usda.gov/usda-standardized-recipe

What’s Cooking? USDA Mixing Bowl (USDA): https://whatscooking.fns.usda.gov/

For more information, see the CSDE’s Menu Planning for Child Nutrition Programs webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

2 MENU RECORDS

22

DOCUMENTATION FOR COMMERCIAL PRODUCTS Commercially prepared foods used in preschool meals and snacks must provide the amount of the food components being credited toward the meal patterns. For example, to credit a commercially prepared meat and cheese burrito as 1 ½ ounces of meat/meat alternates, the manufacturer’s documentation must indicate that one serving of the product contains 1 ½ ounces of cooked lean meat and cheese. To credit commercial products, SFAs must obtain:

the original CN label from the product carton or a photocopy or photograph of the CN label shown attached to the original product carton; or

a PFS signed by an official of the manufacturer stating the amount of each meal pattern component contained in one serving of the product.

Table 2-2 compares the criteria for a CN label and PFS. Only CN labels provide a guarantee of the product’s contribution to the meal patterns for the USDA Child Nutrition Programs.

Table 2-2. Comparison of CN Label and PFS

Criteria CN Label PFS

Standard information required Yes No

Reviewed and monitored by the USDA Yes No

Includes USDA guarantee of meal component contribution for Child Nutrition Programs

Yes No

Distinct six-digit product identification number Yes No

SFA must check crediting information for accuracy No Yes

Without a CN label or PFS, SFAs cannot use commercial products to credit toward the preschool meal patterns. For additional guidance on accepting product documentation, see the CSDE’s handout, Accepting Processed Product Documentation, and CSDE Operational Memo 10-15: Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

MENU RECORDS 2

23

CN Label

The USDA’s CN Labeling Program is a voluntary federal labeling program for Child Nutrition Programs. It provides food manufacturers the option to include a standardized food crediting statement on their product labels. The USDA approves labels prior to use and manufacturers must have quality control procedures and inspection oversight that meet USDA requirements. All manufacturers participating in the CN Labeling Program must have a quality control program approved by the Agricultural Marketing Service (AMS) or National Marine Fisheries Service (NMFS). The USDA does not require that manufacturers make CN-labeled products or that SFAs purchase foods with CN labels. Purchasing decisions are at the discretion of the local SFA. If the SFA requires a CN-labeled product, this must be clearly stated in the SFA’s purchasing specifications. A CN label is a statement that clearly identifies the contribution of a food product toward the meal pattern requirements, based on the USDA’s evaluation of the product’s formulation. CN labels are available only for main dish entrees that contribute to the meat/meat alternates component of the USDA meal patterns. Examples include beef patties, cheese or meat pizzas, meat or cheese and bean burritos, egg rolls, and breaded fish portions. A CN label will usually indicate the contribution of other meal components that are part of these products. For example, CN-labeled pizza may list contributions to the meat/meat alternates, grains, and vegetables components. CN-labeled breaded chicken nuggets may list contributions to the meat/meat alternates and grains components. For more information, see the CSDE’s handout, Child Nutrition (CN) Labeling Program.

Product Formulation Statement

A PFS is an information statement obtained from the manufacturer that provides specific information about how a product credits toward the USDA meal pattern requirements, and documents how this information is obtained citing Child Nutrition Program resources or regulations. A PFS must:

indicate how the product credits toward the USDA meal pattern requirements;

document how the manufacturer obtained the crediting information by citing specific Child Nutrition Program resources or regulations such as the USDA’s Food Buying Guide for School Meals (FBG) and USDA policy on crediting foods; and

be prepared on company letterhead with the signature of a company official and the date of issue. The signature can be handwritten, stamped, or electronic.

All creditable ingredients in the PFS must match a description in the USDA’s FBG. Sample USDA PFS templates for the meat/meat alternates, vegetables, fruits, and grains components are available on the USDA’s CN Labeling website.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

2 MENU RECORDS

24

Unlike a CN label, a PFS does not provide any warranty against audit claims and is not monitored by the USDA. SFAs must check the manufacturer’s crediting information for accuracy prior to including the item in reimbursable meals. For more information, see the CSDE’s handout, Product Formulation Statements, and the USDA’s handout, Tips for Evaluating a Manufacturer’s PFS.

DETERMINING FOOD YIELDS The USDA’s FBG and web-based interactive FBG provide yield information for common types and customary sizes of meat/meat alternates, vegetables, fruits, and grains, including commercially available foods and USDA Foods. The FBG helps SFAs determine:

how many servings a specific quantity of food will provide;

what quantity of raw product will provide the amount of ready-to-cook food in a recipe; and

how much food to buy. SFAs should use the FBG to determine how much food to purchase to meet the minimum portion sizes in the USDA meal patterns and calculate how school recipes contribute to the meal patterns. For example, menu planners can use the FBG to determine how much raw broccoli provides 50 ½-cup servings of cooked vegetable or how much uncooked brown rice provides 100 1-cup servings of cooked rice. This process is critical for documenting compliance with the meal pattern requirements. The USDA also has an online FBG Calculator for Child Nutrition Programs at http://fbg.nfsmi.org/. For information on how to use the online calculator, see the ICN’s Food Purchasing/Procurement Grab and Go Lesson, The Food Buying Guide Calculator.

Determining In-house Product Yields

The yield information provided in the FBG represents average yields based on research conducted by the USDA. Many factors affect yield, including:

the quality and condition of the food purchased;

storage conditions and handling;

the equipment used in preparation;

cooking method and time;

the form in which the food is served, e.g., whether potatoes are mashed, fried, or baked; and

the serving utensils and portion control methods used. If a food service operation consistently obtains a higher or lower yield for a product than the yield listed in the FBG, SFAs should conduct an in-house yield study to determine the actual number of portions of a specified size that the product provides. In-house yields are also required for products not listed in the FBG. The CSDE allows SFAs to use in-house yields if they are properly documented and follow the CSDE’s yield study procedures.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

MENU RECORDS 2

25

CSDE Yield Study Procedures

SFAs can use the procedures below to determine and document in-house yields for food products.

1. Select a day when the product is served on the menu. Use at least four separate samples of the product to determine yields. A “sample” is the product pack unit, such as number 10 cans or 5-pound bags. If the school uses more samples, the yield data will be more accurate.

2. For the best yield estimate, at least two people should independently portion and count the samples. Each person completes half of the samples, e.g., with a sample of four cans, each person works alone to measure and count the servings from two cans.

3. Select the appropriate measuring utensil for the portion size being served, such as a number 16 scoop/disher or ½-cup measuring spoon.

4. Fill the measuring utensil level to the top of the measure.

5. Carefully count and document the number of portions in each sample.

6. Add the total number of servings from each of the samples.

7. Divide the total number of servings by the number of samples to get the average number of servings per sample.

8. Complete the CSDE’s Yield Study Data Form and maintain on file for review by the CSDE staff during the administrative review.

For additional technical assistance with yield studies, contact the CSDE’s school nutrition programs staff (see “Contact Information” at the beginning of this guide).

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

2 MENU RECORDS

26

NUTRITION INFORMATION SFAs must obtain nutrition information for all commercially prepared foods used to prepare school meals. If a processed product does not have a Nutrition Facts panel, the SFA is responsible for obtaining the necessary information from the manufacturer. The USDA considers providing nutrition information for foods served in school meals a component of reasonable meal modifications for children with disabilities. SFAs are responsible for making nutrition information for school meals available to students, families, school nurses, and others as needed. For information on the requirements for meal modifications, see the CSDE’s guide, Accommodating Special Diets in School Nutrition Programs, and the CSDE’s Special Diets in School Nutrition Programs webpage. The USDA encourages schools to inform students, parents, and the public about efforts they are making to meet the meal requirements for school lunches.

Nutrition Disclosure

The USDA regulations (210.10 (n)) require that schools must accurately represent foods on lunch and breakfast menus. Menus cannot claim that a food item is beef, pork, poultry (such as chicken or turkey) or seafood (such as fish or tuna) if the food item contains more than 30 percent alternate protein product (APP). The names used for these menu items must reflect that they are not 100 percent meat, poultry, or fish. For more information on APPs, see in “Alternate Protein Products” in section 3.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

MEAL COMPONENTS 3

27

3 — Meal Components

Each food component of the USDA’s preschool meal patterns has specific criteria for determining how foods credit toward reimbursable meals. This section provides menu planning and crediting guidance for the milk, vegetables, fruits, meat/meat alternates, and grains components. The milk component must be provided as one full serving of fluid milk. The minimum creditable amounts for the other meal pattern components are ⅛ cup for vegetables, ⅛ cup for fruits, ¼ ounce for grains, and ¼ ounce for meat/meat alternates. If a food item provides less than the full serving of a component, the preschool menu must include additional foods to meet the full serving for each age group.

CREDITABLE FOODS Creditable foods are foods and beverages that count toward meeting the meal pattern requirements for a reimbursable meal or snack in the USDA Child Nutrition Programs. The USDA considers the following factors when determining whether a food credits:

nutrient content;

function in a meal;

regulations concerning the USDA Child Nutrition Programs (quantity requirements and definition);

Food and Drug Administration (FDA) Standards of Identity;

USDA standards for meat and meat products; and

administrative policy decisions on the crediting of particular foods.

The websites below include information and resources that address the requirements for crediting foods in the USDA Child Nutrition Programs.

Crediting Foods for Grades K-12 in School Nutrition Programs: http://portal.ct.gov/SDE/Nutrition/Crediting-Foods-in-School-Nutrition-Programs

CSDE Operational Memos for the CACFP: http://portal.ct.gov/SDE/Lists/Operational-Memoranda-for-the-CACFP

CSDE Operational Memos for School Nutrition Programs: http://portal.ct.gov/SDE/Lists/Operational-Memoranda-for-School-Nutrition-Programs

Food Buying Guide for Child Nutrition Programs (USDA): https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs

Meal Patterns for Preschoolers in School Nutrition Programs: http://portal.ct.gov/SDE/Nutrition/Meal-Patterns-Preschoolers-in-School-Nutrition-Programs/Documents

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS

28

USDA CACFP Policy Memos: https://www.fns.usda.gov/cacfp/policy

USDA CACFP Regulations: https://www.fns.usda.gov/cacfp/regulations

USDA FNS Instructions for Child Nutrition Programs: http://portal.ct.gov/SDE/Nutrition/FNS-Instructions-for-Child-Nutrition-Programs

USDA School Meals Policy Memos: https://www.fns.usda.gov/school-meals/policy

USDA School Meals Legislation and Regulations: https://www.fns.usda.gov/school-meals/program-legislation-regulations

NONCREDITABLE FOODS Noncreditable foods are foods and beverages that cannot credit toward the USDA meal patterns, such as popcorn, potato chips, pudding, ice cream, gelatin, cream cheese, bacon, condiments (e.g., syrup, jam, ketchup, mustard, mayonnaise, and butter), and water. Table 3-1 lists more examples of noncreditable foods for ages 1-4. This list is not all-inclusive. Some noncreditable foods may be served in addition to the meal components to add variety, help improve acceptability, and satisfy appetites. Examples include maple syrup on pancakes, salad dressing on tossed greens, and condiments such as ketchup or mustard on sandwiches and other entrees. Some noncreditable foods (such as candy, soda, coffee, tea, and sports drinks) cannot be sold in the USDA school nutrition programs due to federal or state requirements. For more information, see the CSDE’s Competitive Foods and Beverage Requirements webpages. The CSDE encourages schools to limit noncreditable foods in school menus. These foods often contain little nutritional value and are high in fat, added sugars, and sodium. Menu planners should read labels, be aware of the ingredients in foods, and limit the frequency and amount of less nutritious choices. The USDA’s CACFP Best Practices recommends that preschool menus avoid noncreditable foods that are sources of added sugars. Examples include sweet toppings (e.g., honey, jam, and syrup), mix-in ingredients sold with yogurt (e.g., honey, candy, and cookie pieces), and sugar-sweetened beverages (e.g., fruit drinks and sodas). For more information, see the CSDE’s handout, Noncreditable Foods for Preschool Meals in the NSLP and SBP, and the “Documents/Forms” section of the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

MEAL COMPONENTS 3

29

Table 3-1. Examples of Noncreditable Foods for Ages 1-4 1 Bacon and bacon bits

Banana chips

Bread products that are not whole grain or enriched

Breakfast cereals (ready-to-eat and cooked) with more than 6 grams of sugar per dry ounce

Brownies

Butter

Cake

Candy 2

Candy-coated popcorn 2

Caramel popcorn

Chocolate drinks, e.g., Yoo-Hoo 2

Cereal bars

Cinnamon buns or rolls

Coffee (regular, decaffeinated, and iced) 2

Condiments, e.g., ketchup, mustard, relish, and barbecue sauce

Cookies, except for animal crackers and graham crackers

Cranberry cocktail drink 2

Cream, half and half

Cream cheese

Cream soups, canned, e.g., cream of mushroom, cream of celery, and cream of broccoli

Dried meat or poultry snacks, e.g., jerky or nuggets

Drinkable or squeezable yogurt

Eggnog 2

Egg whites

Frozen yogurt

Fruit drink, fruit beverage, powdered fruit drink mix 2

Fruit leathers (100 percent fruit)

Fruit punch (not 100 percent juice) 2

Fruit snacks, e.g., fruit roll-ups, wrinkles, twists

Gelatin, regular and sugar free

Grain-based desserts, e.g., cookies, sweet pie crusts, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies

Grains that are not whole or enriched

Granola Bars

Honey

Hot chocolate

Ice cream

Ice milk

Iced coffee 2

Iced tea 2

Jam and jelly

Jerky, e.g., meat, poultry, or fish

Lemonade

Limeade

Maple syrup

Margarine

Marshmallows

Mayonnaise

Mustard

Milk for Age 1: Reduced fat (2%), low-fat (1%), and fat-free

Milk for Ages 2-4: Whole, reduced fat (2%) and flavored low-fat (1%)

Pastries

Pepperoni sticks

Pie

Popcorn

Popcorn cakes

Popsicles (not 100 percent juice)

Potato chips

Pudding

Pudding pops

Salad dressings

Scones, sweet, e.g., blueberry, raisin, or orange cranberry

Sherbet

Smoked snack sticks made with beef and chicken

Soda, regular and diet 2

Soups, canned, e.g., beef barley, beef noodle, turkey or chicken noodle, and turkey or chicken rice

Sour cream

Sports drinks 2

Spreadable fruit

Summer sausage

Sweet rolls

Syrup

Tea, regular, herbal, and iced 2

Toaster pastries

Tofu with less than 5 grams of protein in 2.2 ounces (weight) or ¼ cup (volume)

Water 3

Yogurt or soy yogurt with more than more than 3.83 grams of total sugars per ounce

1 Snack foods sold a la carte must meet the Connecticut Nutrition Standards (if the district participates

in Healthy Food Certification) or the USDA Smart Snacks nutrition standards. 2 These competitive foods and beverages cannot be sold due to federal or state requirements. For

more information, see the CSDE’s Competitive Foods and Beverage Requirements webpages. 3 The HHFKA requires that schools make drinking water available to children at no charge where

meals are served during the meal service (including the ASP). For more information, see “Water Availability” in section 4.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS

30

Milk Component

The preschool meal patterns require a serving of fluid milk at breakfast and lunch. The ASP preschool meal pattern allows milk as one of the two required snack components. However, milk cannot be served when juice is the only other snack component. Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the FDA.

SERVING SIZE FOR MILK Milk credits based on volume (fluid ounces). Table 3-2 summarizes the required servings of the milk component for preschoolers at lunch, breakfast, and snack.

Table 3-2. Required Servings of Milk for Preschoolers 1

LUNCH BREAKFAST SNACK 2

Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4

4 fluid ounces (½ cup)

6 fluid ounces (¾ cup)

4 fluid ounces (½ cup)

6 fluid ounces (¾ cup)

4 fluid ounces (½ cup)

6 fluid ounces (¾ cup)

1 Must be unflavored whole milk for age 1 and unflavored low-fat or unflavored fat-free milk for ages 2-4. Flavored milk cannot be served.

2 Milk is not required in the ASP but may be served as one of the two required snack components. SFAs may choose to serve any two of the five snack components.

MILK FAT RESTRICTION The preschool meal patterns require unflavored whole milk for age 1 and unflavored low-fat (1%) or unflavored fat-free milk for ages 2-4. SFAs cannot serve flavored milk or other types of milk to preschoolers. For example, low-fat, fat-free, and reduced-fat milk cannot be served to 1-year-olds. Whole milk and reduced-fat milk cannot be served to ages 2-4. SFAs cannot serve milk with a different fat content unless a child has a disability that specifically requires that type of milk. These milk substitutions require a medical statement signed by a recognized medical authority. For information on the requirements for modifications to school meals, see the CSDE’s guide, Accommodating Special Diets in School Nutrition Programs, and the CSDE’s Special Diets in School Nutrition Programs webpage.

FLAVORED MILK RESTRICTION The preschool meal patterns prohibit flavored milk for ages 1-4. This includes adding flavored syrups and flavored powders to unflavored milk, which turns the unflavored milk into flavored milk.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

Milk MEAL COMPONENTS 3

31

MILK VARIETY Unlike the meal patterns for grades K-12, the preschool meal patterns do not require SFAs to provide a variety of milk choices. SFAs may serve one type of allowable milk to all children ages 2-4, e.g., unflavored low-fat (1%) milk or unflavored fat-free milk. Preschool menus must document the type of milk served.

TRANSITIONING FROM WHOLE MILK TO LOW-FAT OR FAT-FREE MILK The preschool meal patterns do not allow whole milk for ages 2 and older. However, SFAs can serve unflavored reduced-fat milk and unflavored whole milk during a one-month transition period when a 24-month-old child is switching from whole milk to low-fat or fat-free milk. For example, a school can help ease a child’s transition to low-fat or fat-free milk by:

adding a small amount of reduced-fat milk to whole-milk;

gradually changing to low-fat or fat-free milk mixed with whole milk; and

decreasing the amount of whole milk over time so the entire serving is low-fat or fat-free milk by the end of the one-month transition period.

STATE REQUIREMENTS FOR MILK All milk served as part of reimbursable meals and separately from reimbursable meals (a la carte) must meet both federal and state requirements. In addition to meeting the USDA requirements for the milk component, all milk served in public schools must meet the beverage requirements for milk under the Connecticut General Statutes (C.G.S.) Section 10-221q. The state beverage statute requires that milk contains no more than 4 grams of sugars per ounce. This requirement applies to all milk sold as part of reimbursable meals and a la carte in public schools. The state beverage statute does not apply to private schools or residential child care institutions (RCCIs). Products that meet both federal and state requirements are listed on the CSDE’s List of Acceptable Foods and Beverages, a brand-specific list of foods that meet the Connecticut Nutrition Standards and beverages that meet the requirements of state statute. For more information on the state beverage statute, see the CSDE’s Beverage Requirements webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS

32

NONDAIRY MILK SUBSTITUTES If SFAs choose to offer nondairy milk substitutes, they must meet the USDA nutrition standards for fluid milk substitutes. Other beverages such as juice or water cannot be offered as a choice instead of milk, and can never be offered as milk substitutes for children without disabilities. SFAs choosing to offer a milk substitute as part of reimbursable meals for children without disabilities must provide products that meet the USDA nutrition standards for fluid milk substitutes. Table 3-3 summarizes these requirements. Products that do not meet the USDA nutrition standards cannot be offered as milk substitutes in school meals.

Table 3-3. USDA Nutrition Standards for Fluid Milk Substitutes

Minimum Nutrients per Cup (8 fluid ounces)

Calcium 276 milligrams (mg) or 30% Daily Value (DV) 1

Protein 8 grams (g)

Vitamin A 500 international units (IU) or 10% DV

Vitamin D 100 IU or 25% DV

Magnesium 24 mg or 6% DV

Phosphorus 222 mg or 20% DV 1

Potassium 349 mg or 10% DV 1

Riboflavin 0.44 mg or 25% DV 1

Vitamin B-12 1.1 micrograms (mcg) or 20% DV 1

1 The FDA labeling laws require manufacturers to round nutrition values to the nearest five percent. The actual minimum DV is 27.6% for calcium, 22.2% for phosphorus, 9.97% for potassium, 25.88% for riboflavin, and 18.33% for vitamin B12.

SFAs cannot determine if a product meets the USDA nutrition standards for fluid milk substitutes by reading the product’s label. The Nutrition Facts label lists only a few of the nine nutrients required for allowable fluid milk substitutes. To determine if a product meets the USDA standards, SFAs must obtain documentation from the manufacturer that includes the nutrition information for all nine nutrients.

State Requirements for Nondairy Milk

All nondairy milk substitutes served as part of reimbursable meals and sold a la carte must meet both federal and state requirements. In addition to meeting the USDA nutrition standards, all nondairy milk substitutes served in public schools must meet the beverage requirements of state statute. C.G.S Section 10-221q allows unflavored and flavored nondairy milk that contains no artificial sweeteners, no more than 4 grams of sugar per ounce, no more than 35 percent of calories from fat, and no more than 10 percent of calories from saturated fats. The state beverage statute does not apply to private schools or RCCIs.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

Milk MEAL COMPONENTS 3

33

If a nondairy milk substitute does not meet both federal and state standards, it cannot be served as part of reimbursable meals or sold a la carte. The CSDE’s List of Acceptable Foods and Beverages includes nondairy milk substitute products that meet both federal and state requirements. For more information on milk substitutes, see the CSDE’s handout, Allowable Milk Substitutes for Children without Disabilities, and the CSDE’s guide, Accommodating Special Diets in School Nutrition Programs.

MILK IN PREPARED FOODS Only fluid milk meets the USDA’s definition for milk and FDA’s standards of identity for milk. The NSLP and SBP preschool meal patterns require fluid milk as a beverage. When meals include breakfast cereals, fluid milk can be served as a beverage, on cereal, or both. Milk does not credit when cooked in cereals, puddings, cream sauces, or other foods. For example, milk does not credit when used to make quiche or macaroni and cheese. Foods made from milk (such as cheese, yogurt, and ice cream) cannot credit as the milk component. For information on crediting cheese and yogurt as meat/meat alternates, see “Meat/Meat Alternates” in this section.

MILK IN SMOOTHIES Milk used in fruit or vegetable smoothies made on site credits as the milk component if it is the appropriate serving size and fat content for the age group being served. For example, milk used to make a fruit smoothie for ages 3-4 at breakfast or lunch must be ¾ cup of unflavored low-fat milk or unflavored fat-free milk. The minimum amount of creditable milk in a smoothie is ¼ cup. SFAs may use a smaller amount of milk in the smoothie and provide the remaining required amount as a beverage. For example, a smoothie for ages 3-4 could contain ¼ cup of unflavored low-fat milk or unflavored fat-free milk, and the remaining required amount (½ cup) could be served as a beverage. For more information on crediting smoothies, see “Fruit and Vegetable Smoothies” in the “Fruits” section. Commercial smoothies do not meet the USDA requirements for fluid milk because they do not comply with the FDA’s standards of identity for milk.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

34

Meat/Meat Alternates Component

The preschool lunch meal pattern requires a serving of meat/meat alternates, which can be served as a main dish, or a main dish and one other food item. For more information, see “Main Dish Requirement for Lunch” in this section. Meat/meat alternates are not required at breakfast, but can be substituted for the entire grains component up to three times per week. For more information, see “Meat/Meat Alternates at Breakfast” in this section. The ASP preschool meal pattern allows meat/meat alternates as one of the two required snack components. The meat/meat alternates component includes cooked lean meat, poultry, or fish; cheese (low-fat recommended); beans and peas (legumes); eggs; nut and seed butters; nuts and seeds; commercial tofu, yogurt, or soy yogurt; and APPs. Legumes can credit as either the vegetables or meat/meat alternates component, but not both in the same meal. For more information, see “Crediting Legumes as Meat/Meat Alternates” in this section and “Crediting Legumes as Vegetables” in the “Vegetables” section.

SERVING SIZE FOR MEAT/MEAT ALTERNATES Lean meat, poultry, fish, cheese, APP, and nuts and seeds credit based on weight (ounces). Nut and seed butters (tablespoons), and legumes (cups) credit based on volume. Yogurt credits based on weight (ounces) or volume (cups). Eggs credit based on the amount of egg, e.g., ½ large egg. Table 3-4 summarizes the required servings of meat/meat alternates for preschoolers at lunch, breakfast, and snack.

Table 3-4. Required Servings of Meat/Meat Alternates for Preschoolers

LUNCH BREAKFAST 1 SNACK 2

Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4

1 ounce 1 ½ ounces 0 0 ½ ounce ½ ounce

1 The SBP does not require meat/meat alternates. SFAs may substitute meat/meat alternates for the entire grains component up to three times per week. For more information, see “Meat/Meat Alternates at Breakfast” in this section.

2 Meat/meat alternates are not required in the ASP but may be served as one of the two required snack components. SFAs may choose to serve any two of the five snack components.

The serving size of meat/meat alternates refers to the edible portion of cooked lean meat, poultry, or fish as served, e.g., cooked lean meat without bone, breading, binders, extenders, or other ingredients. A 1-ounce serving of meat/meat alternates equals:

1 ounce of lean meat, poultry, or fish;

1 ounce of cheese (low-fat recommended);

2 ounces of cottage or ricotta cheese, cheese food/spread, or cheese substitute (low-fat recommended);

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

Meat/Meat Alternates MEAL COMPONENTS 3

35

¼ cup of cooked beans and peas (legumes), e.g., kidney beans, chick peas (garbanzo beans), lentils, and split peas;

½ large egg;

2 tablespoons of nut or seed butters, e.g., peanut butter, almond butter, cashew butter, and sunflower seed butter;

1 ounce of nuts or seeds, e.g., almonds, Brazil nuts, cashews, filberts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, soy nuts, and walnuts;

¼ cup (2.2 ounces) of commercial tofu containing at least 5 grams of protein;

½ cup (volume) or 4 ounces (weight) of yogurt or soy yogurt containing no more than3.83 grams of sugars per ounce; and

1 ounce of APP that meets the USDA APP requirements (see “Alternate Protein Products and Vegetable Protein Products” in this section).

A menu item must provide a minimum of ¼ ounce of cooked lean meat or equivalent to credit toward the meat/meat alternates component. If the amount is less than the full serving, the menu must include additional meat/meat alternates to meet the full requirement for each grade group. At lunch, the meat/meat alternates component cannot be served in more than two food items. When crediting meat/meat alternates toward the preschool meal patterns, the menu planner must round down all amounts to the nearest ¼ ounce. For example, a 1.7-ounce serving of cooked ground beef credits as 1 ½ ounces of meat/meat alternates; and 5 tablespoons of cooked legumes credit as ¼ cup (1 ounce) of meat/meat alternates.

MAIN DISH REQUIREMENT FOR LUNCH The main dish is generally considered the main food item in the menu, which is complemented by the other food items. Meat/meat alternates cannot be served in more than two food items at lunch. All meat/meat alternates must be served in a main dish or in a main dish and only one other food item. Examples include:

a garden salad with ¼ cup of chick peas (1 ounce of meat/meat alternates) and ½ ounce of shredded low-fat cheese (½ ounce of meat/meat alternates); and

a whole-grain bagel with 2 tablespoons of peanut butter (1 ounce of meat/meat alternates) and ¼ cup of low-fat yogurt (½ ounce of meat/meat alternates).

Foods that are not a main dish do not credit toward the meat/meat alternates component even if they contain a meat/meat alternate. Examples include soup made with blended soft tofu, pasta made with legumes, and muffins made with peanut butter or yogurt. The intent of this requirement is to ensure that SFAs are offering meat/meat alternates in a form that is recognizable to children. The USDA emphasizes the importance of the nutrition education aspect of school nutrition programs, which includes the goal of helping children easily recognize the key food groups that contribute to a healthy meal. The only exception to the requirement that foods must be recognizable is yogurt and soy yogurt blended in fruit or vegetable smoothies. School-made smoothies containing yogurt or soy yogurt credit as the meat alternates component at any meal. Other meat/meat alternates cannot credit when served in smoothies. For more information, see “Fruit Smoothies” in the “Fruits” section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

36

MEAT/MEAT ALTERNATES AT BREAKFAST The preschool breakfast meal pattern does not require meat/meat alternates. However, SFAs may substitute meat/meat alternates for the entire grains component to three times per week. This provision applies regardless of the number of days in the week. Table 3-5 shows a sample five-day breakfast menu with meat/meat alternates substitutions. A serving of ½ ounce of the meat/meat alternates component substitutes for ½ serving of the grains component.

Table 3-5. Sample Breakfast Menu for Ages 3-4 with Meat/Meat Alternates

Food Component

Monday Tuesday Wednesday Thursday Friday

Milk (¾ cup)

Unflavored low-fat milk

Unflavored low-fat milk

Unflavored low-fat milk

Unflavored low-fat milk

Unflavored low-fat milk

Grains (½ serving)

Low-fat yogurt (¼ cup)

Whole-grain blueberry muffin (1 ounce)

Hard-boiled egg (¼ large)

Whole-grain cereal (⅓ cup)

Cinnamon cottage cheese (⅛ cup)

Vegetables and Fruits (½ cup)

Mixed berries Applesauce Cantaloupe slices

Honeydew melon

Sliced red grapes

Since the breakfast meal pattern requires ½ serving of the grains component for ages 1-4, a ½-ounce serving of meat/meat alternates substitutes for the entire grains component. A ½-ounce serving of meat/meat alternates equals ½ ounce of lean meat, poultry, or fish; ½ ounce of cheese; ⅛ cup of cottage cheese; ¼ large egg; ¼ cup of yogurt; 1 tablespoon of nut or seed butters; ½ ounce of nuts and seeds; 1.1 ounces of tofu containing at least 5 grams of protein in a 2.2-ounce serving by weigh; and ½ ounce of APP. SFAs may also choose to serve meat/meat alternates as an extra food item at breakfast. For example, a breakfast menu could include peanut butter (extra food item) in addition to an English muffin (grains component), banana (fruits component), and milk (milk component).

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

Meat/Meat Alternates MEAL COMPONENTS 3

37

BINDERS AND EXTENDERS The amount of meat needed to provide 1 ounce of meat/meat alternates depends on the product’s ingredients. Meat products without added liquids (e.g., water or broth), binders, and extenders credit on an ounce-per-ounce basis (actual serving weight), i.e., 1 ounce of meat credits as 1 ounce of meat/meat alternates. However, meat products with added liquids, binders, and extenders credit based on the actual percentage of meat (such as beef, chicken, turkey, or pork) in the product formula. If a meat product weighs 1 ounce and contains a binder or extender such as modified food starch, it cannot credit as 1 ounce of meat/meat alternates. For example, one brand of deli meat might require 1.6 ounces to credit as 1 ounce of meat/meat alternates and another brand might require 2.3 ounces to credit as 1 ounce of meat/meat alternates. To determine crediting information, SFAs must obtain a PFS from the manufacturer. To credit based on actual serving weight, luncheon meats, cold cuts, hot dogs, knockwurst, and Vienna sausage must be all meat with no meat byproducts, “variety” meats, cereals, binders, or extenders. Meat products containing only APPs credit on an ounce-per-ounce basis if the APPs are within the limits specified in 9 CFR 319.180(e), i.e., 3.5 percent for soy flours and soy protein concentrates and 2 percent for isolated soy protein, and meet the requirements of appendix A of the NSLP regulations (7 CFR 210). SFAs must review product labels and ingredients to determine if products are 100 percent meat or contain added liquids, binders, and extenders. Table 3-6 lists examples of ingredients that are considered binders and extenders.

Table 3-6. Examples of Binders and Extenders 1

Agar-agar Algin (a mixture of sodium

alginate, calcium carbonate and calcium gluconate/lactic acid)

Bread Calcium-reduced dried skim

milk Carrageenan Carboxymethyl cellulose

(cellulose gum) Cereal

Dried milk Dry or dried whey Enzyme (rennet) treated calcium-

reduced dried skim milk and calcium lactate

Gums, vegetable Isolated soy protein (APP) 2 Locust bean gum Methyl cellulose Modified food starch Reduced lactose whey

Reduced minerals Sodium caseinate Soy flour (APP) 2 Soy protein concentrate (APP) 2 Starchy vegetable flour Tapioca dextrin Vegetable starch Wheat gluten Whey Whey protein concentrate (APP) 2 Xanthan gum

1 Binders and extenders are defined by the USDA Food Safety and Inspection Service (FSIS) Regulations (9 CFR 318.7).

2 Products can contain these ingredients if they meet the USDA’s APP requirements. For more information, see “Alternate Protein Products” in this section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

38

For more information, see “Documentation for Commercial Products” in section 2 and the CSDE’s handouts, Crediting Deli Meats in the NSLP and SBP, Crediting Commercial Meat/Meat Alternate Products in the NSLP and SBP, Child Nutrition (CN) Labeling Program, and Product Formulation Statements.

LEAN MEATS AND POULTRY A serving of cooked meat is lean meat without bone. The Dietary Guidelines for Americans defines lean meats and poultry as containing less than 10 grams of fat, 4.5 grams or less of saturated fats, and less than 95 milligrams of cholesterol per 100 grams and per labeled serving size. The USDA’s CACFP Best Practices recommends serving only lean meats, nuts, and legumes; limiting processed meats to one serving per week; and serving only low-fat or reduced-fat natural cheese.. Processed meats and processed poultry (e.g., sausages, luncheon meats, bacon, and beef jerky) are products preserved by smoking, curing, salting, or the addition of chemical preservatives. They are typically high in sodium and saturated fats.

ALTERNATE PROTEIN PRODUCTS

APPs are food ingredients that may be used alone or in combination with meat, poultry, or seafood. They are processed from soy or other vegetable protein sources and may be dehydrated granules, particles, or flakes. Some examples include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. APPs may be used in the dry (nonhydrated), partially hydrated, or fully hydrated form. AAPs are generally used as part of a formed meat patty or in a vegetarian patty resembling a meat product. Examples of foods with added APPs include beef patties, beef crumbles, pizza topping, meat loaf, meat sauce, taco filling, burritos, and tuna salad. AAP products do not include tofu, surimi, seitan, or tempeh. Processed food items such as vegetarian burgers may contain APPs, but the food item itself is not an APP because it contains other ingredients such as seasonings or breading.

USDA Criteria for APPs

All APPs must meet the USDA requirements specified in appendix A of the NSLP regulations (7 CFR 210) and appendix A of the SBP regulations (7 CFR 220). These regulations specify that APPs may credit for part or all the meat/meat alternates component only if they meet the three criteria below.

1. The APP is processed so that some portion of the nonprotein constituents of the food is removed. This refers to the manufacturing process for APP. APP must be safe and suitable edible products produced from plant or animal sources.

2. The biological quality of the protein in the APP must be at least 80 percent of casein (milk protein), determined by performing a Protein Digestibility Corrected Amino Acid Score (PDCAAS). The PDCAAS is a method of evaluating protein quality.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

Meat/Meat Alternates MEAL COMPONENTS 3

39

3. The APP contains at least 18 percent protein by weight when fully hydrated or formulated. “When hydrated or formulated” refers to a dry APP and the amount of water, fat, oil, colors, flavors, or any other substances that have been added.

SFAs cannot determine if an APP product meets these three criteria by reading the product’s label. The labeling laws of the USDA Food Safety Inspection Service (FSIS) and FDA require manufacturers to list product ingredients, but percentage labeling is voluntary. For example, a product may list whey protein concentrate and hydrolyzed soy protein in the ingredients but will not indicate the percentage of these protein ingredients by weight. SFAs must obtain manufacturer documentation indicating that a product meets the APP criteria. Manufacturers can provide this documentation with a PFS or a signed letter from a company official attesting that the requirements are met. CN-labeled products provide information on how APP foods credit toward the USDA meal patterns. Manufacturers should provide information on the percent protein contained in the dry APP and in the prepared product. For an APP product mix, manufacturers should provide information on the amount by weight of dry APP in the package, hydration instructions, and instructions on how to combine the mix with meat or other meat alternates. Additional guidance on documenting the APP requirements is available in the USDA’s Questions and Answers on Alternate Protein Products (APP). The CSDE’s handout, Requirements for Alternate Protein Products, summarizes the requirements for APP in school nutrition programs.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

40

COMMERCIAL TOFU AND TOFU PRODUCTS Commercial tofu and tofu products must meet two criteria to credit as the meat/meat alternates component: they must be easily recognizable as meat substitutes, such as a tofu burger or sausage; and the tofu ingredient must contain at least 5 grams of protein in a 2.2-ounce serving by weight (¼ cup volume equivalent).

Commercial Tofu

For commercial tofu, the Nutrition Facts panel indicates whether the product meets the requirement of at least 5 grams of protein in a 2.2-ounce serving by weight (1 ounce of the meat/meat alternates component). The following steps show how to calculate this information using the sample Nutrition Facts panel below.

Step 1 – Determine the grams of protein per ounce using the manufacturer’s serving size. Divide the total grams of protein per serving (A) by the serving size in ounces (B).

Step 2 – Determine the grams of protein in 2.2 ounces. Multiple the grams of protein per ounce (C) by 2.2 ounces.

Step 3 – Compare the grams of protein in 2.2 ounces (D) with the minimum requirement. Products that contain at least 5 grams of protein in a 2.2-ounce serving credit in preschool meals.

This product contains 6.6 grams of protein in 2.2 ounces, which exceeds the minimum requirement of 5 grams. Therefore, a 2.2-ounce serving of this product provides 1 ounce of meat/meat alternates. To credit as the meat/meat alternates component, the product must also be easily recognizable as a meat substitute.

Nutrition Facts

Serving Size 3 oz. (85 g)

Servings Per Container about 5

Amount Per Serving Calories 90 Calories from Fat 45

% Daily Value*

Total Fat 5 g 8%

Saturated Fat 0.5g

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 15 mg 1%

Total Carbohydrates 2g 1%

Dietary Fiber 0g 20%

Sugars 0g

Protein 9 g

Vitamin A 0% Vitamin C 10%

Calcium 0% Iron 10%

* Percent Daily Values are based on a 2,000-calorie diet. Your Daily Value may be higher or lower depending on your calorie needs.

Ingredients: Filtered water, organic soybeans, nigari (a natural coagulant)

A. Grams of Protein per Serving: (From Nutrition Facts panel)

9

B. Manufacturer’s Serving Size (Ounces): (From Nutrition Facts panel)

3

C. Grams of Protein per Ounce (divide A by B):

3

D. Grams of Protein in 2.2 Ounces (multiply C by 2.2):

6.6

E. Is the amount of protein at least 5 grams?

Yes

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

Meat/Meat Alternates MEAL COMPONENTS 3

41

Commercial Products Made with Tofu

For commercial products made with tofu, the tofu ingredient must contain 5 grams of protein in 2.2 ounces to credit as 1 ounce of meat/meat alternates. SFAs cannot use the Nutrition Facts panel to determine if a product meet this requirement. The Nutrition Facts panel shows the total protein in the food, not the amount of protein in the tofu ingredient. To credit tofu products in preschool meals, SFAs must obtain a PFS from the manufacturer that indicates the amount of protein in per serving of the product. Products made with tofu that are not easily recognized as meat substitutes cannot credit as the meat/meat alternates component, even if they meet the minimum protein requirement. These foods do not meet the customary and usual function of the meat/meat alternates component. Examples include tofu blended into a recipe such as soup and tofu that does not represent a meat substitute, e.g., tofu noodles. The intent of this requirement is to ensure that SFAs are offering meat/meat alternates in a form that is recognizable to students. The USDA emphasizes the importance of the nutrition education aspect of school nutrition programs, which includes the goal of helping children easily recognize the key food groups that contribute to a healthy meal. The CSDE’s handout, Crediting Tofu and Tofu Products in the NSLP and SBP, summarizes the requirements for tofu and tofu products in school nutrition programs.

CHEESE One ounce of cheese equals:

1 ounce of natural cheese, e.g., Colby, Monterey Jack, and Swiss;

1 ounce of process cheese, e.g., American;

2 ounces (¼ cup) of cottage or ricotta cheese;

2 ounces of cheese food or cheese spread; and

2 ounces of cheese substitutes. The USDA’s CACFP Best Practices recommends serving only low-fat or reduced-fat natural cheese. Natural cheese is cheese that is produced directly from milk, such as cheddar, Colby, Monterey Jack, mozzarella, Muenster, provolone, Swiss, feta, and brie. Natural cheese also includes pasteurized blended cheese that is made by blending one or more different kinds of natural cheese. Natural cheese does not include pasteurized process cheese such as American cheese, pasteurized process cheese food, pasteurized process cheese spread, and pasteurized process cheese products. Cheese substitute, cheese food substitute, and cheese spread substitute must meet the FDA’s standards of identity for substitute foods must be labeled as “cheese substitute,” “cheese food substitute,” or “cheese spread substitute.” The standards of identity require that a cheese substitute is not nutritionally inferior to the standardized cheese for which it is substituting. When using commercially prepared foods that contain cheese, SFAs must document the serving size with a CN label or PFS. Imitation cheese and cheese products do not credit as meat/meat alternates.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

42

CREDITING LEGUMES AS MEAT/MEAT ALTERNATES

Legumes (cooked dry/mature beans and peas) credit as either the meat/meat alternates component or vegetables component, but not both in the same meal. SFAs must determine in advance how to credit legumes in a meal. Legumes can be offered as either component in different meals. For example, SFAs can offer a serving of refried beans as a vegetable at one lunch and as a meat/meat alternate at another lunch. If a meal includes two servings of legumes, SFAs can choose to credit one serving as the vegetables component and one serving as the meat/meat alternates component. For example, a lunch includes a salad with garbanzo beans and chili made with kidney beans. SFAs may credit the garbanzo beans as the vegetables component and the kidney beans as the meat/meat alternates component. A ¼-cup serving of legumes credits as 1 ounce of meat/meat alternates. For information on legumes offered as vegetables, see “Crediting Legumes as Vegetables” in the “Vegetables” section. The recipes and resources below assist SFAs with incorporating legumes into school meals.

Recipes for Healthy Kids Cookbook for Schools (USDA): http://healthymeals.nal.usda.gov/recipes-healthy-kids-cookbooks/recipes-healthy-kids-cookbooks-cookbook-schools

USDA Recipes for Schools (USDA): www.fns.usda.gov/usda-recipes-schools

Menu Planning – Beans (USDA): http://healthymeals.nal.usda.gov/menu-planning/beans

What’s Cooking? USDA Mixing Bowl (USDA): www.whatscooking.fns.usda.gov/

For more resources, see “Recipe Resources” in section 2 and the CSDE’s Resources for Child Nutrition Programs webpage.

Crediting Roasted or Dried Legumes as Meat/Meat Alternates

Roasted or dried legumes such as garbanzo beans (chick peas) and soy beans (edamame) credit the same as nuts and seeds, which credit based on weight. One ounce of roasted/dried legumes provides 1 ounce of meat/meat alternates. At lunch, roasted/dried legumes cannot credit for more than half of the daily meat/meat alternates requirement. They must be combined with another meat/meat alternate to meet the minimum daily serving. For more information, see “Main Dish Requirement for Lunch” in this section. For information on crediting roasted or dried legumes as vegetables, see “Crediting Roasted or Dried Legumes as Vegetables” in the “Meat/Meat Alternates” section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

Meat/Meat Alternates MEAL COMPONENTS 3

43

NUTS AND SEEDS

Creditable nuts and seeds include almonds, Brazil nuts, cashews, filberts, macadamia nuts, peanuts, pecans, walnuts, pine nuts, pistachios, and soy nuts. Roasted or dried soy beans (edamame) credit the same as soy nuts. However, fresh edamame credits only as the vegetables component.

Children younger than 4 are at the greatest risk of choking. The

USDA recommends that any nuts or seeds served to young

children are in a prepared food and are ground or finely chopped.

Nuts and Seeds at Breakfast

At breakfast, SFAs may substitute meat/meat alternates (including nuts and seeds) for the entire grains component up to three times per week. A ½-ounce serving of nuts and seeds provides ½ serving of the grains component. For more information, see “Meat/Meat Alternates at Breakfast” in this section.

Nuts and Seeds at Lunch

One ounce of nuts and seeds credits as 1 ounce of meat/meat alternates. At lunch, nuts and seeds cannot credit for more than half of the meat/meat alternates component. They must be combined with another serving from the meat/meat alternates component to meet the full requirement for each age group. For example, a lunch menu for ages 3-4 that includes ¾ ounce of nuts and seeds (half of the required 1 ½ ounces of meat/meat alternates) must also include ¾ ounce of another food from the meat/meat alternates component.

Nuts and Seeds at Snack

At snack in the ASP, nuts and seeds credit for the full meat/meat alternates component, e.g., ½ ounce of nuts or seeds provides ½ ounce of the meat/meat alternates component.

NUT AND SEED BUTTERS

Creditable nut and seed butters include almond butter, cashew nut butter, peanut butter, sesame seed butter, soy nut butter, and sunflower seed butter. Reduced-fat peanut butter credits if it meets the FDA’s standards of identity for peanut butter (21 CFR 164.150), which requires that products contain at least 90 percent peanuts. The serving size for nut and seed butters is based on volume, e.g., 2 tablespoons of nut/seed butters equal 1 ounce of meat/meat alternates. SFAs should consider the appropriateness of the serving size for each age group. It may be unreasonable to provide the full serving of nut/seed butters in one menu item, such as a peanut butter sandwich.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

44

For example, the preschool lunch meal pattern for ages 3-4 requires 1 ½ ounces of meat/meat alternates (3 tablespoons of peanut butter). SFAs may need to consider serving a smaller portion of peanut butter and supplementing with another food from the meat/meat alternates component. For example, the lunch menu could provide the required 1 ½ ounces of meat/meat alternates for ages 3-4 from 1 tablespoon of peanut butter (½ ounce of meat/meat alternates) served with split pea soup that contains ¼ cup of split peas (1 ounce of meat/meat alternates). The meal pattern serving size for nut/seed butters is based on volume (tablespoons) not weight (ounces). A serving (2 tablespoons) of nut/seed butters that provides 1 ounce of meat/meat alternates does not equal 1 ounce by weight. The FBG indicate that 2 tablespoons of nut/seed butters equal 1.1 ounces by weight. Table 3-7 indicates the number of tablespoons of nut and seed butters that that equate to ounces of the meat/meat alternates component.

Table 3-7. Serving Size for Nut and Seed Butters

Meal Pattern Serving Size of

Meat/Meat Alternates Tablespoons 1 Scoop (Disher) Size 2 Weight Equivalent 3

¼ ounce (minimum creditable amount)

½ Closest is No. 100

(2 teaspoons) 0.275 ounces

½ ounce 1 Closest is No. 60 (3 ¼ teaspoons)

0.55 ounces

¾ ounce 1 ½ Closest is No. 40

(1 ⅔ tablespoons) 0.825 ounces

1 ounce 2 No. 30 (2 tablespoons) 1.1 ounces

1 ½ ounces 3 Closest is No. 20

(3 ⅓ tablespoons) 1.65 ounces

2 ounces 4 No. 16 (¼ cup) 1.2 ounces

1 One tablespoon equals 3 teaspoons. 2 Scoop equivalents are from the Institute of Child Nutrition’s (ICN) Basics at a Glance

Portion Control Poster. 3 Weight equivalents are from the USDA’s Food Buying Guide for Child Nutrition Programs .

For more information, see the CSDE’s handout, Crediting Nuts and Seeds in the NSLP and SBP.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

Meat/Meat Alternates MEAL COMPONENTS 3

45

YOGURT

Yogurt includes plain yogurt, flavored yogurt, and yogurt with added fruit, either blended or on the bottom. Yogurt must meet the FDA’s standards of identity for yogurt (21 CFR 131.200), low-fat yogurt (21 CFR 131.203), or nonfat yogurt (21 CFR 131.206). The required serving size for yogurt is based on volume (cups) or weight (ounces) and is the same for all types, flavors, and fat content. A ½-cup serving (volume) or 4 ounces (weight) equals 1 ounce of meat/meat alternates.

Limit for Sugars in Yogurt

Yogurt and soy yogurt used in preschool meals and ASP snacks cannot contain more than 23 grams of total sugars per 6 ounces (no more than 3.83 grams per ounce). SFAs can use the Nutrition Facts panel to determine if yogurt meets the limit for sugars. The following steps show how to calculate this information using the sample Nutrition Facts panel below.

Step 1 – Determine the grams of sugars per ounce using the manufacturer’s serving size. Divide the total grams of sugars per serving (A) by the serving size in ounces (B).

Step 2 – Compare the grams of sugars per ounce (C) with the limit. Products that contain no more than of 3.83 grams of sugars per ounce credit in preschool meals.

This sample product contains 2.45 grams of sugars per ounce, which complies with the limit. For more information, see CSDE’s handout, Crediting Yogurt for Preschool Meals in the NSLP and SBP.

Unlike the preschool meal patterns, the meal patterns for grades K-12 do not limit

the amount of sugars in yogurt and soy yogurt. Any yogurt or soy yogurt served to

both preschoolers and grades K-12 must comply with the preschool limit for sugars.

Nutrition Facts

Serving Size 5.3 oz. container (113 g)

Servings Per Container about 1

Amount Per Serving Calories 110 Calories from Fat 0

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g

Trans Fat 0g

Cholesterol 5mg 2%

Sodium 40 mg 2%

Potassium 190 mg 6%

Total Carbohydrates 15g 5%

Dietary Fiber 0g 0%

Sugars 13g

Protein 13 g 26%

A. Grams of Sugars per Serving: (From Nutrition Facts panel)

13

B. Manufacturer’s Serving Size (Ounces): (From Nutrition Facts panel)

5.3

C. Grams of Sugars per Ounce: (Divide A by C)

2.45

D. Does the product contain 3.83 grams of sugars per ounce?

Yes

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

46

Table 3-7 shows the limit for sugars for various sizes of yogurt containers. For more information, see the USDA’s handout, Choose Yogurts that are Lower in Added Sugars.

Table 3-7. Limit for Sugars Based on Container Size

Container Serving Size Sugars Cannot Exceed

2.25 ounces (64 grams) 9 grams

3.5 ounces (99 grams) 13 grams

4 ounces (113 grams) 15 grams

5.3 ounces (150 grams) 20 grams

6 ounces (170 grams) 23 grams

8 ounces (227 grams) 31 grams

Frozen Yogurt

Frozen yogurt does not credit in the USDA meal patterns. The FDA does not have a standards of identity for frozen yogurt. Yogurt tubes must be fully defrosted before they can be served.

Drinkable or Squeezable Yogurt

Drinkable or squeezable yogurt does not credit in the USDA meal patterns. The FDA’s definition and standards of identity requires that yogurt must be “coagulated,” not liquid.

Yogurt in Smoothies

Yogurt that meets the sugar limit credits as the meat/meat alternates component when used in smoothies made on site. Yogurt in commercial smoothies does not credit. For more information on crediting smoothies, see “Fruit Smoothies” in the “Fruits” section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

Meat/Meat Alternates MEAL COMPONENTS 3

47

CREDITING COMMERCIAL ENTREE PRODUCTS When preschool menus include commercial entree products (such as pizza, chicken nuggets, and cheese ravioli), SFAs must ensure that each product provides the amount of meat/meat alternates being credited in the preschool menus. For example, to credit a commercially prepared pizza as 1 ½ ounces of meat/meat alternates, the manufacturer’s documentation must indicate that one serving of the product contains 1 ½ ounces of cheese. SFAs cannot determine the amount of meat/meat alternates in a food by reading the Nutrition Facts label or ingredients. Protein content is not an indicator that a product credits toward the meat/meat alternates component because the grams of protein listed on a product’s food label do not correspond to the ounces of meat/meat alternates contained in the product. Protein is only one component of meat/meat alternates, which also contain other components such as water, fat, vitamins, and minerals. Protein is also found in varying amounts in other ingredients that may be part of meat/meat alternates products, such as cereals, grains, and many vegetables. While the terms protein and meat/meat alternate are often used interchangeably, they are not the same. The USDA meal pattern requirements are for a specific amount of the meat/meat alternates component, not for a specific amount of protein. The only exception is commercial tofu and tofu products, which must contain at least 5 grams of protein in a 2.2-ounce serving by weight. For more information, see “Commercial Tofu and Tofu Products” in this section. To credit as the meat/meat alternates component, commercial entree products must have a CN label or PFS. Without this documentation, SFAs cannot use commercial entree products to credit toward the meat/meat alternates component of the preschool meal patterns. For more information, see “Documentation for Commercial Products” in section 2.

COMBINATION ENTREES Combination entrees are foods that contain more than one food component, such as tacos, lasagna, and chicken stir-fry. For example, lasagna contains the grains component (pasta), the meat/meat alternates component (cheese), and the vegetables component (tomato sauce). Combination entrees generally cannot be separated (such as pizza or a burrito) or are not intended to be separated (such as hamburger on a bun or turkey sandwich). For combination foods made on site, SFAs must determine the meat/meat alternates contribution from the standardized recipe using the ingredient yields listed in the FBG. For commercial combination entrees that are processed or contain added ingredients, SFAs must obtain a CN label or PFS from the manufacturer stating the amount of meat/meat alternates per serving. For additional guidance on accepting product documentation for meat/meat alternates, see “Documentation for Commercial Products” in section 2, the CSDE’s handout, Accepting Processed Product Documentation, and CSDE Operational Memo No. 10-15: Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Meat/Meat Alternates

48

NONCREDITABLE MEAT/MEAT ALTERNATES Examples of noncreditable meat/meat alternates include:

Bacon

Commercial canned soups, e.g., beef barley, beef noodle, turkey or chicken noodle, and turkey or chicken rice

Cream cheese

Dried meat or poultry snacks such as smoked meat snack sticks, summer sausage, pepperoni sticks, and meat, poultry, or seafood jerky (e.g., beef jerky, turkey jerky, and salmon jerky); dried meat or poultry nuggets such as turkey nuggets;

Drinkable yogurt

Egg whites

Frozen yogurt

Imitation Cheese

Products made with tofu that are not easily recognized as meat substitutes.

Sour cream

Tofu that contains less than 5 grams of protein in 2.2-ounce serving by weight

Yogurt or soy yogurt in commercial smoothies

Yogurt or soy yogurt that contains more than 3.83 grams per ounce This list is not all-inclusive. For more information, see “Noncreditable Foods” at the beginning of this section, USDA Memo TA 05-2011: Shelf-stable, Dried Snacks Made from Meat, Poultry, or Seafood, the CSDE’s handout, Noncreditable Foods for Preschool Meals in the NSLP and SBP, and the “Documents/Forms” section of the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage. SFAs should use the FBG to identify foods that credit as the meat/meat alternates component. For more information, see “Determining Food Yields” in section 2.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

Vegetables MEAL COMPONENTS 3

49

Vegetables Component

The preschool meal patterns require a serving of vegetables at lunch. At breakfast, vegetables and fruits are one component and can include vegetables, fruits, or both. The ASP preschool meal pattern allows vegetables as one of the two required snack components. The vegetables component includes fresh, frozen, and canned vegetables. A serving of cooked vegetables must be drained. For example, a serving of canned corn cannot include the water in which it is packed. Legumes credit as either the vegetables or meat/meat alternates component, but not both in the same meal. For more information, see “Crediting Legumes as Vegetables” in this section and “Crediting Legumes as Meat/Meat Alternates” in the “Meat/Meat Alternates” section. Dehydrated vegetables credit when rehydrated only if the product’s PFS provides specific documentation on the amount of vegetables per serving. For more information, see “Dehydrated Vegetables” in this section. The USDA’s CACFP Best Practices recommends incorporating seasonal and locally produced foods into meals. For more information, see the USDA’s Farm to Preschool webpage and the CSDE’s Farm to School webpage.

SERVING SIZE FOR VEGETABLES All vegetables credit based on volume (cups) except for raw leafy greens such as lettuce or spinach, which credit as half the volume served; and tomato paste and tomato puree, which credit based on the volume as if reconstituted, as indicated in the FBG. Cooked leafy greens (such as spinach and kale) and roasted or dried leafy greens (such as roasted kale or kale “chips”) credit based on the volume served, e.g., ½ cup of cooked spinach credits as ½ cup of cooked vegetables (dark green subgroup). Table 3-9 summarizes the required servings of the vegetables component for preschoolers at lunch, breakfast, and snack.

Table 3-9. Required Servings of Vegetables for Preschoolers

LUNCH BREAKFAST 1 SNACK 2

Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4

⅛ cup ¼ cup ¼ cup ½ cup ½ cup ½ cup

1 At breakfast, vegetables and fruits are one component. The required serving can include vegetables, fruits, or both.

2 Vegetables are not required in the ASP but may be served as one of the two required snack components. SFAs may choose to serve any two of the five snack components.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Vegetables

50

A menu item must provide at least ⅛ cup of vegetables to credit toward part of the vegetables component. If the amount is less than the full serving, the preschool menu must include additional vegetables to meet the full requirement for each age group. SFAs must ensure that a serving of vegetables contains the appropriate amount for each age group, using the yields listed in the FBG. When crediting vegetables, SFAs must round down to the nearest ⅛ cup. For example, a recipe with 2 ½ tablespoons (0.3125 cup) of kidney beans per serving credits as ¼ cup of the vegetables component.

Vegetable Servings at Breakfast

At breakfast, vegetables and fruits are one component. The required serving can include vegetables, fruits, or both. The menu planner determines the serving size and the number of servings needed to meet the vegetables/fruits component for each age group. SFAs can choose to serve one or more vegetables, fruits, or a combination of several vegetables and fruits to meet the full serving for each age group. For example, a preschool breakfast menu for ages 3-4 can meet the ¼-cup requirement for vegetables/fruits by serving:

½ cup of oranges;

¼ cup of oranges and ¼ cup of strawberries;

½ cup of potatoes;

¼ cup of potatoes and ¼ cup of oranges; or

⅛ cup of potatoes, ⅛ cup of oranges, and ¼ cup of strawberries.

Vegetable Servings at Lunch

Lunch must include a full serving of vegetables. SFAs can choose to serve one or more vegetables to meet the full serving for each age group. For example, a preschool lunch menu can provide the required ½ cup of vegetables for ages 3-4 by serving:

½ cup of broccoli;

¼ cup of peas and ¼ cup of carrots;

⅛ cup of peas, ⅛ cup of carrots, ⅛ cup of corn, and ⅛ cup of green beans; or

1 cup of tossed salad (raw leafy greens credit as half the volume served). Vegetables may substitute for the fruits component at any lunch. For more information, see “Vegetable Substitutions at Lunch” in the “Fruits” section.

RAW LEAFY GREENS

Raw leafy greens credit as half the volume served, e.g., ½ cup of raw leafy greens credits as ¼ cup of the vegetables component. Examples of raw leafy greens include kale, greens (e.g., beet, collard, mustard, and turnip), spinach, arugula, and lettuce such as iceberg, romaine, Boston, Bibb, red leaf, and spring mix. Cooked and roasted leafy greens (such as spinach, kale, kale “chips,” and collard greens) credit based on the volume served, e.g., ½ cup of cooked leafy greens credits as ½ cup of the vegetables component.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

Vegetables MEAL COMPONENTS 3

51

VEGETABLE SUBGROUPS The Dietary Guidelines for Americans recommends weekly serving of five vegetable subgroups. Unlike the lunch meal pattern for grades K-12, the preschool lunch meal pattern does not require vegetable subgroups. However, the USDA’s CACFP Best Practices recommends at least one serving of dark green vegetables, red/orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables each week. For more information, see the CSDE’s handout, Vegetable Subgroups in the CACFP.

VEGETABLE JUICE Vegetable juice must be pasteurized 100 percent full-strength vegetable juice or a combination of vegetable and fruit juices. It can be fresh, frozen, or made from concentrate. The name of the full-strength fruit juice on the label must include one of the following terms: “juice,” “full-strength juice,” “100 percent juice,” “reconstituted juice,” or “juice from concentrate.” The statements “natural” and “organic” do not indicate that a juice is full strength. Blends of 100 percent vegetable and fruit juice must be a combination of full-strength vegetable juices or full-strength fruit and vegetable juices. Juice blends credit based on the first ingredient. If the first juice ingredient is vegetable juice, the product contributes to the vegetables component. If the first juice ingredient is fruit juice, the product contributes to the fruits component. For more information, see “Juice Blends” in the “Fruits” section. Pasteurized full-strength juice can meet the vegetables or fruits component at only one preschool meal or ASP snack per day, between all meals and ASP snacks served to preschoolers. For example, if a school serves lunch, breakfast, and ASP snack to preschoolers and the lunch menu includes vegetable juice as the vegetables component, the breakfast and ASP snack menus cannot credit juice as the vegetables component or fruits component. For more information, see “Juice Limit” in the “Fruits” section. Vegetable juice is often high in sodium and does not provide the same nutritional benefits as whole vegetables. Whole vegetables provide fewer calories and more nutrients than juice and should be served most often, as recommended by the Dietary Guidelines for Americans.

CREDITING LEGUMES AS VEGETABLES Legumes credit as either the vegetables component or the meat/meat alternates component, but not both in the same meal. SFAs must determine in advance how to credit legumes in a meal. For information on crediting legumes as meat/meat alternates, see “Crediting Legumes as Meat/Meat Alternates” in the “Meat/Meat Alternates” section. Legumes credit as vegetables based on the volume served, e.g., ½ cup of kidney beans credits as ½ cup of the vegetables component. A menu item must provide at least ⅛ cup of legumes (the minimum creditable amount) to credit toward part of the vegetables component. If the amount is less than the full serving, the preschool menu must include additional vegetables to meet the full serving for each age group.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Vegetables

52

A serving of legumes must contain the minimum required amount of beans, excluding other ingredients such as sauce and pork fat. For example, a ½-cup serving of baked beans that contains ⅛ cup of sauce and pork fat credits as ⅜ cup of vegetables. For more information, see “Vegetables with Added Ingredients” in this section. Peanuts are legumes that contribute only to the meat/meat alternates component. For more information, see “Nuts and Seeds” in the Meat/Meat Alternates section.

Crediting Roasted or Dried Legumes as Vegetables

Roasted or dried legumes such as chick peas and soy beans credit as the vegetables component based on volume (cups). Individually wrapped snack-type products such soy nuts also credit toward the meal patterns. However, SFAs should use discretion with offering snack-type legumes as part of the reimbursable meal, due to their perception as snack foods. These types of products may be better suited for bagged lunches during meals away from school. For information on crediting roasted or dried legumes as meat/meat alternates, see “Crediting Roasted or Dried Legumes as Meat/Meat Alternates” in the “Meat/Meat Alternates” section.

VEGETABLES IN COMBINATION FOODS SFAs must ensure that combination foods made with vegetables, such as vegetable egg rolls or breaded vegetables, provide the amount of vegetables being credited toward the meal patterns. Vegetables in combination foods credit based on the amount (volume) of vegetables per serving, excluding other ingredients such as other creditable food components (e.g., grains and meat/meat alternates) and noncreditable foods such as mayonnaise and salad dressing. Examples of vegetables in combination foods include pizza, lasagna, vegetable egg rolls, hummus, and bean burritos. SFAs must maintain documentation on the amount of vegetables in one serving. For commercially prepared foods, SFAs must obtain a CN label (if the vegetables are part of a meat/meat alternates product) or a PFS stating the specific contribution of all vegetables. SFAs must check the manufacturer’s crediting information on the PFS for accuracy prior to including the item in reimbursable meals. Vegetables alone are not eligible for CN labels, which are only available for products that contain meat/meat alternates. CN-labeled meat/meat alternate products include crediting information for vegetables that are part of the product. For example, a CN label for cheese pizza may indicate the contribution of the tomato sauce (vegetables component) and crust (grains component) in addition to the cheese (meat/meat alternates component). For more information, see “Documentation for Commercial Products” in section 2.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

Vegetables MEAL COMPONENTS 3

53

For foods made on site, SFAs must have standardized recipes on file. For foods made on site, SFAs must have standardized recipes on file. Recipes are not required for vegetables without added ingredients, e.g., whole or cut-up fresh vegetables, canned vegetables, and frozen vegetables. SFAs must determine the meal pattern contribution of these foods using the FBG. For more information, see “Standardized Recipes” in section 2.

VEGETABLES WITH ADDED INGREDIENTS

Vegetables with added ingredients (such as mayonnaise, yogurt, sugar, molasses, salad dressing, and marshmallows) credit based on the amount (volume) of vegetables per serving, excluding the weight or volume of added ingredients. Examples include coleslaw, tossed salad with dressing and croutons, Waldorf salad, potato salad, sweet potato casserole with marshmallows, mashed potatoes made with butter and milk, baked beans with sauce, and carrot-raisin salad. For example, ¼ cup of coleslaw made with shredded cabbage and carrots, mayonnaise, sugar, and spices does not credit as ¼ cup of vegetables because it contains other ingredients in addition to the vegetables. To credit as ¼ cup of vegetables, one serving of coleslaw must provide ¼ cup of vegetables without added ingredients. SFAs must maintain documentation on the amount of vegetables in one serving. For commercially prepared foods, SFAs must obtain a PFS stating the specific contribution of all vegetables. For foods made on site, SFAs must have standardized recipes on file. For more information, see “Documentation for Commercial Products” and “Standardized Recipes” in section 2.

VEGETABLE AND FRUIT MIXTURES

Mixtures of vegetables and fruits, such as a carrot-raisin salad, credit toward both the vegetables component and fruits component if the serving contains at least ⅛ cup of easily identifiable vegetables and ⅛ cup of easily identifiable fruits. For example, a carrot-raisin salad for ages 3-4 meets the full vegetables component (¼ cup) and the full fruits component (¼ cup) if the serving contains ¼ cup of

carrots and ⅛ cup of raisins (credits as ¼ cup of fruit). Vegetables can replace the fruits component at any lunch. Therefore, vegetable mixtures credit toward both the vegetables component and fruits component if they contain at least ⅛ cup of two different kinds of vegetables. For example, a lunch menu for ages 3-4 includes ¼ cup of broccoli and ¼ cup of cauliflower mixed together. The broccoli credits as the full vegetables component (¼ cup). The cauliflower can replace the full fruits component (¼ cup) because it provides the minimum required serving size for the fruits component. If the quantities of the different vegetables are not known, such as frozen mixed carrots and peas, the vegetable mixture credits as one serving of vegetables and cannot credit as the fruit component. The preschool menu would require another serving of vegetables or fruits to provide the fruits component.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Vegetables

54

SOUPS Soups made on site credit based on the amount of vegetables per serving. SFAs must document this information with a standardized recipe using the ingredient yields listed in the FBG. Recipes must contain at least ⅛ cup of vegetables per serving (the minimum creditable amount) to credit toward part of the vegetables component. If the amount of vegetables is less than the full serving, the preschool menu must include additional vegetables to meet the full serving for each age group. Only certain types of commercial vegetable soups credit toward the vegetables component. A 1-cup serving of lentil, pea, and bean soups credits as ½ cup of legumes. A 1-cup serving of all other allowable commercial vegetable soups credits as ¼ cup of “additional” vegetables. Commercial beef barley, chicken or turkey noodle, and chicken or turkey rice soups do not credit in the NSLP and SBP meal patterns. Table 3-15 lists allowable commercial vegetable soups.

Table 3-10. Allowable Commercial Soups

Vegetables 1 Legumes 2

Minestrone

Tomato

Tomato with other basic components such as rice

Vegetable (contains only vegetables)

Vegetable with other basic components such as meat or poultry

Lentil

Pea, e.g., split pea

Bean, e.g., black bean, mixed bean

1 The FBG indicates that 1 cup of commercial vegetable soup credits as ¼ cup of vegetables. 2 The FBG indicates that 1 cup of commercial lentil, pea, or bean soup credits as ½ cup of

vegetables. For information on crediting lentil, pea, and bean soup as meat/meat alternates, see “Crediting Legumes as Meat/Meat Alternates” in the “Meat/Meat Alternates “ section.

To credit a commercial soup differently from the yields in the FBG, SFAs must obtain a PFS from the manufacturer stating the specific contribution of all vegetables in the soup. The PFS must provide the information specified in the USDA’s Product Formulation Statement for Documenting Vegetables and Fruits. SFAs must check the manufacturer’s information for accuracy. SFAs cannot use any other type of manufacturer product information, such as sales literature or product specification sheets, to document a product’s crediting information for the vegetables component. These materials do not provide sufficient crediting information. For more information, see “Vegetables in Commercial Products” in this section and “Documentation for Commercial Products” in section 2. For more information, see the CSDE’s handout, Crediting Soup in the NSLP and SBP.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

Vegetables MEAL COMPONENTS 3

55

PUREED VEGETABLES Pureed vegetables must be recognizable to credit in the preschool meal patterns. Pureed vegetables made from one vegetable are recognizable creditable vegetables. Examples include tomato sauce, split pea soup, mashed potatoes, mashed sweet potatoes, and pureed butternut squash. Pureed vegetables credit based on the volume served, not the volume before pureeing. For many vegetables, the pureed form has a smaller volume than whole vegetable pieces. The FBG has yield information for some pureed vegetables such as tomatoes. For vegetables not included in the FBG, SFAs must use manufacturer information for commercial products. Combination foods with pureed (unrecognizable) vegetables may contribute to the vegetables component if the dish that contains them also provides an adequate amount of recognizable creditable vegetables. For example, a serving of macaroni and cheese that contains ⅛ cup of diced butternut squash (recognizable) and ⅛ cup of pureed carrots (unrecognizable) credits as ¼ cup of the vegetables component. If a combination food with pureed vegetables does not contain at least ⅛ cup of a recognizable vegetable, it cannot contribute to the vegetables component. The USDA emphasizes the importance of the nutrition education aspect of school nutrition programs, which includes the goal of helping children easily recognize the key food groups that contribute to a healthy meal. For recipes made on site, SFAs can use yields based on the volume of vegetables after pureeing. For example, food service staff would determine the volume of pea puree obtained from 1 cup of whole green peas by pureeing the whole peas and measuring the resulting amount of puree. For more information, see “Determining In-house Product Yields” in section 2. Pureed vegetables do not credit toward the vegetables component when they are used to improve the nutrient profile of a food. For example, using pureed legumes to replace the oil in brownies or pureed sweet potatoes to replace the butter in a spice cake.

VEGETABLE SMOOTHIES Crediting for vegetable smoothies made on site is based on the volume of pureed vegetables per serving, as documented by the standardized recipe. Pureed vegetables used in smoothies credit only as juice toward the preschool meal patterns. SFAs must count pureed vegetables in smoothies with all other juices toward the juice limit (see “Juice Limit” in this section). The preschool menu must include additional vegetables if the amount served in the smoothie does not meet the full serving for each age group. For more information, see “Fruit and Vegetable Smoothies” in the “Fruits” section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Vegetables

56

DEHYDRATED VEGETABLES Dehydrated vegetables used for seasonings, such as dried onion and dried parsley, do not credit in the preschool meal patterns. Dehydrated vegetables credit when rehydrated only if the product’s PFS provides specific documentation on the amount of vegetables per serving. SFAs should check the accuracy of the PFS prior to including foods with dehydrated vegetables in reimbursable meals. A serving must contain at least ⅛ cup of rehydrated vegetables (the minimum creditable amount) to credit toward part of the vegetables component. If the amount is less than the full serving, the preschool menu must include additional vegetables to meet the full serving for each age group. The FBG lists yields for some dehydrated vegetables, including pinto beans, refried beans, onions, bell peppers, potatoes, seaweed, and sweet potatoes. For products not listed, SFAs must determine crediting information based on the rehydrated volume, not the fresh volume that may be stated on the container. Rehydration data on the container often varies from brand to brand. SFAs must use the following procedure for each brand of dehydrated product.

1. Rehydrate (add water or liquid to) a purchase unit of the dehydrated vegetable according to the manufacturer’s directions. If the container does not include directions, request rehydration directions from the manufacturer.

2. Measure the rehydrated volume.

3. Measure the number of ¼-cup servings of rehydrated product that one purchase unit provides.

4. Keep records on file as verification. Records should include information on the size of the purchase unit, the number of ¼-cup servings of rehydrated product per purchase unit, the name of the manufacturer, and the manufacturer’s directions for rehydrating the product.

For more information, see “Determining In-house Product Yields” in section 2.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

Vegetables MEAL COMPONENTS 3

57

NONCREDITABLE VEGETABLES Examples of noncreditable vegetables include pickle relish, tomato catsup, chili sauce, dehydrated vegetables used for seasoning, cream vegetable soups (e.g., cream of broccoli and cream of mushroom) and snack-type foods made from vegetables such as potato chips and popcorn. Home-canned products are not allowed for food safety reasons. This list is not all-inclusive. SFAs should use the FBG to identify foods that credit as the vegetables component. For more information, see “Determining Food Yields” in section 2. For more information, see “Noncreditable Foods” at the beginning of this section, the CSDE’s handout, Noncreditable Foods for Preschool Meals in the NSLP and SBP, and the “Documents/Forms” section of the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017

3 MEAL COMPONENTS Vegetables

58

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 59

Fruits MEAL COMPONENTS 3

Fruits Component

The preschool meal patterns require a serving of fruits at lunch, but allow vegetables to substitute for the full fruits component at any lunch. For more information, see “Vegetable Substitutions at Lunch” in this section. At breakfast, vegetables and fruits are one component. The required serving can include vegetables, fruits, or both. The fruits component includes fruits that are fresh, frozen (with or without added sugar), dried, and canned in light syrup, water, or fruit juice. The USDA’s CACFP Best Practices recommends serving a variety of fruits, and choosing whole fruits (fresh, canned, frozen, or dried) more often than juice.

SERVING SIZE FOR FRUITS All fruits credit based on volume except for dried fruit, which credits based on twice the volume served. For more information, see “Dried Fruit” in this section. Table 3-11 summarizes the required servings of the fruits component for preschoolers at lunch, breakfast, and snack.

Table 3-11. Required Servings of Fruits for Preschoolers

LUNCH 1 BREAKFAST 2 SNACK 3

Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4

⅛ cup ¼ cup ¼ cup ½ cup ½ cup ½ cup

1 Vegetables may substitute for fruits at any lunch. The two servings of vegetables must a different.

2 At breakfast, vegetables and fruits are one component. The required serving can include vegetables, fruits, or both.

3 Fruits are not required in the ASP but may be served as one of the two required snack components. SFAs may choose to serve any two of the five snack components.

The menu planner determines the serving size and the number of servings needed to meet the fruits component for each age group at lunch and breakfast. SFAs can choose to serve one fruit or a combination of fruits to meet the full serving for each age group. For example, a preschool lunch menu for ages 3-4 can meet the ¼-cup requirement for the fruits component

by serving ¼ cup of peaches or ⅛ cup of peaches and ⅛ cup of applesauce. A menu item must provide at least ⅛ cup of fruits to credit toward part of the fruits component. If the amount is less than the full serving, the preschool menu must include additional fruits to meet the full serving for each age group. When crediting fruits toward the meal pattern requirements, SFAs must round down all amounts to the nearest ⅛ cup. For example, a recipe with 2 ½ tablespoons (0.3125 cup) of strawberries per serving credits as ¼ cup of the fruits component.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 60

3 MEAL COMPONENTS Fruits

VEGETABLE SUBSTITUTIONS AT LUNCH Vegetables may substitute for the fruits component at any lunch. Lunches can include one serving of vegetables and one serving of fruits, or two different servings of vegetables. Lunches cannot include only two servings of fruits. For more information, see “Vegetable and Fruit Mixtures” in the “Vegetables” section.

FRESH FRUIT The meal pattern contribution of fresh fruit varies depending on the type and size (count pack) of the fruit. The count pack is the number of fruits that fit into a case. The smaller the count, the larger the size of one piece of fruit. The crediting information for one piece of fresh fruit (whole or cut-up) depends on the size or count. For example, the FBG indicates that:

one 60-count plum, one 2 ⅛-inch diameter peach, and one clementine each credit as ⅜ cup of fruit;

one 100-120-count banana, one 150-count pear, one 80-count peach, one 138-count orange, and one 45-count (2-inch diameter) plum each credit as ½ cup of fruit;

one 113-count and 125-count orange each credit as ⅝ cup of fruit;

one size 56-64 nectarine, one size 56 peach, and one 120-count pear each credit as ¾ cup of fruit; and

one 125-138-count apple credits as 1 cup of fruit. An individual piece of fresh fruit provides at least ¼ cup of the fruits component, and will meet the minimum serving for ages 1-2 and 3-4 at lunch, and ages 1-2 at breakfast. However, at breakfast for ages 3-4 and ASP snack for ages 1-4, the preschool meal patterns require ½ cup of the fruits component. Some fresh fruits provide less than ½ cup in one piece, e.g., one clementine credits as ⅜ cup of fruit. If the breakfast menu includes one piece of fruit that credits as less than ½ cup, the menu must also include an additional ⅛ cup of fruit to provide the full fruits component. Table 3-12 lists the FBG’s meal pattern contribution of some fresh fruits and the additional amount needed to meet a ½-cup serving.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 61

Fruits MEAL COMPONENTS 3

Table 3-12. FBG’s Meal Pattern Contribution of Fresh Fruits

Fruit (One Piece) Meal Pattern

Contribution from FBG

Additional Amount for ½ Cup *

Apple, 125-138 count 1 cup 0

Apricot, medium (1 ⅜-inch diameter) ¼ cup ¼ cup

Banana, 150 count, petite ½ cup 0

Banana, 100-120 count, regular ½ cup 0

Clementine, whole, peeled ⅜ cup ⅛ cup

Grapefruit, 27-32 count, large 1 cup 0

Kiwi, 33-39 count ¼ cup ¼ cup

Nectarine, size 88-96 (2 ¼-inch diameter) ½ cup 0

Nectarine, size 56-64 (2 ¾-inch diameter) ¾ cup 0

Orange, Arizona or California, 113 count ⅝ cup 0

Orange, Florida or Texas, 125 count ⅝ cup 0

Orange, Arizona or California, 138 count ½ cup 0

Peach, size 88 and 84 (2 ⅛-inch diameter) ⅜ cup ⅛ cup

Peach, size 64 and 60 (2 ½-inch diameter) ⅔ cup 0

Peach, size 80 ½ cup 0

Peach, size 56 ¾ cup 0

Peach, size 56 ¾ cup 0

Pear, 150 count ½ cup 0

Pear, 120 count ¾ cup 0

Pear, D’Anjou, Bosc or Bartlett, 100 count 1 ¼ cups 0

Plum, purple, red, or black, size 45 and 50 (2-inch diameter)

½ cup 0

Plum, purple, red, or black, 2 ½-inch diameter ⅝ cup 0

Plum, Japanese or hybrid, size 60 and 65 ⅜ cup ⅛ cup

Tangerine, 120 count ⅜ cup ⅛ cup

* The additional required amount can be from the same fruit or a different fruit.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 62

3 MEAL COMPONENTS Fruits

CANNED FRUIT Canned fruit can be in light syrup, water, or fruit juice. A serving of canned fruit may include the 100 percent juice in which the fruit is packed, but cannot include water or syrup. The juice from canned fruit in juice counts toward the juice limit, i.e., juice can meet the vegetables or fruits component at only one preschool meal or ASP snack per day. For example, if Monday’s preschool breakfast menu credits canned fruit in juice as the fruits component, Monday’s preschool lunch menu cannot include juice, and if the SFA participates in the ASP, Monday’s preschool ASP snack menu cannot include juice. For more information, see “Juice Limit” in this section.

DRIED FRUIT Dried fruit (such as raisins, apricots, dried cherries, dried cranberries, dried blueberries, and mixed dried fruit) credits as twice the volume served, e.g., ¼ cup of dried fruit credits as ½ cup of the fruits component. SFAs may need to consider the appropriateness of the serving size for young children. Preschoolers may not be able to digest larger portions of dried fruit. In addition, dried fruit such as raisins has a sweet, sticky consistency that potentially increases the risk of dental caries. The CSDE recommends serving smaller amounts of dried fruit such as ⅛ cup (2 tablespoons) and supplementing with other vegetables and fruits to meet the required serving for each age group. The CSDE also encourages SFAs to read labels and choose dried fruit without added sweeteners, including sugars and nonnutritive sweeteners, e.g., aspartame, acesulfame potassium, sucralose, and stevia.

FRUIT JUICE Fruit juice must be pasteurized full-strength (100 percent) fruit juice or a combination of fruit and vegetable juices. The name of the full-strength fruit juice on the label must include one of the following terms: “juice,” “full-strength juice,” “100 percent juice,” “reconstituted juice,” or “juice from concentrate.” The statements “natural” and “organic” do not indicate that a juice is full strength. Juice can be fresh, frozen, or made from concentrate. It may be served liquid or frozen, e.g., full-strength frozen juice pops. The meal pattern contribution of frozen fruit juice is based on the fluid volume prior to freezing. SFAs must request this information from the manufacturer and maintain on file for documentation.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 63

Fruits MEAL COMPONENTS 3

Juice Limit

Pasteurized full-strength juice can meet the vegetables or fruits component at only one preschool meal or snack per day, between all meals and ASP snacks served to preschoolers in the school. Juice includes:

juice that is fresh, frozen, and made from concentrate;

frozen juice pops made from 100 percent juice;

pureed vegetables and fruits in fruit/vegetable smoothies (see “Smoothies” in this section); and

juice from canned fruit served in 100 percent juice, unless the canned fruit is drained. Canned fruit in light syrup or water does not count toward the weekly juice limit.

For example, if juice is served as the fruits component at breakfast, canned fruit in juice cannot be served the fruits component at lunch. If a smoothie is served as the fruits component in the ASP, juice cannot be served as the fruits or vegetables component at lunch or the fruits component at breakfast. In the ASP, juice cannot be served when milk is the only other snack component.

Juice does not provide the same nutritional benefits as whole vegetables and fruits.

Whole vegetables and fruits provide fewer calories and more nutrients than juice

and should be served most often, as recommended by the Dietary Guidelines for

Americans. The USDA’s CACFP Best Practices recommends serving a variety of

fruits, and choosing whole fruits more often than juice. Whole fruits are fresh,

frozen, canned, and dried fruits and vegetables that are unprocessed or minimally

processed, and do not contain added ingredients such as fat, sugars, or sodium.

Juice Concentrates

When juice is made from concentrate, it is reconstituted with a volume of water that is several times the amount of the juice concentrate. A typical reconstitution ratio might be three parts water to one part concentrate. Juice made from concentrates will list “water” as the first ingredient followed by the type of juice concentrate, for example, “water, orange juice concentrate” and “filtered water, grape juice concentrate.” Juice from concentrate that is labeled “100 percent juice” credits in the USDA meal patterns. Juice concentrates can only be used when reconstituted with water to 100 percent full-strength juice and served in the form of juice. Foods made with juice, such as gelatin or sherbet made with juice concentrate, do not credit as juice because they are no longer in the form of juice.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 64

3 MEAL COMPONENTS Fruits

Juice Blends

Blends of 100 percent fruit and vegetable juice must be a combination of full-strength fruit juices, full-strength vegetable juices, or full-strength fruit and vegetable juices. Juice blends credit based on the first ingredient. If the first juice ingredient is fruit juice, the product contributes to the fruits component. If the first juice ingredient is vegetable juice, the product contributes to the vegetables component. The ingredients statement below shows an example of a vegetable and fruit juice blend. Since the first ingredient is juice from sweet potatoes, this product credits as the vegetables component.

Juice Ingredients

All pasteurized 100 percent juices meet the USDA requirements for the fruits component, but their ingredients often vary. The FDA’s labeling regulations allow 100 percent juice to contain added ingredients and still be labeled “100% juice.” Therefore, some 100 percent juices contain added ingredients such as artificial flavors, artificial colors (e.g., red 40, blue 1, yellow 5 and 6, and titanium dioxide), preservatives (e.g., sodium benzoate and potassium sorbate), flavor enhancers (e.g., ethyl maltol), and emulsifiers or thickeners (e.g., glycerol esters of wood rosin and xanthan gum). The CSDE encourages menu planners to read the ingredients statement and choose 100 percent juices without these added ingredients.

Apple Cider

Apple cider must be pasteurized 100 percent full-strength juice. Pasteurized juice has been heat-treated to kill harmful bacteria. SFAs cannot serve unpasteurized apple cider or any other unpasteurized juices.

Ingredients: Reconstituted vegetable juice blend (water and concentrated juices of SWEET POTATOES, purple carrots, carrots), reconstituted fruit juices (water and concentrated juices of apples, white grapes, cranberries, blackberries), contains less than 2% of: natural flavoring, citric acid, lemon juice concentrate, vitamin C (ascorbic acid), malic acid, vitamin E (alpha tocopherol acetate).

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 65

Fruits MEAL COMPONENTS 3

FRUIT AND VEGETABLE SMOOTHIES Smoothies credit differently depending on whether they are made on site or commercially prepared. The USDA recommends not offering smoothies at more than one meal or ASP snack per day.

Smoothies Made on Site

Pureed fruits and vegetables in smoothies made on site credit only as juice toward the fruits component. Crediting is based on the volume of pureed fruits and vegetables per serving, which must be documented by a standardized recipe. Concentrated fruit puree and concentrated juice are added sugars and do not credit toward the USDA meal patterns unless they are reconstituted to full-strength fruit puree or full-strength juice. Smoothies that contain a mix of pureed fruits and vegetables or that contain 100 percent fruit and vegetable juice blends contribute to the fruits component if fruit juice or fruit puree is the predominant ingredient. If vegetable juice or vegetable puree is the predominant ingredient, the smoothie credits as the vegetables component. For more information, see “Vegetable Smoothies” in the “Vegetables” section. SFAs must count pureed fruits and vegetables in smoothies with all other juices toward the juice limit (see “Juice Limit” in this section). The preschool menu must include additional fruits and vegetables if the amount served in the smoothie does not meet the full serving for each age group. Milk used in fruit or vegetable smoothies made on site credits as the milk component if it is the appropriate amount and fat content for the age group being served. For more information, see “Milk in Smoothies” in the “Milk” section. Yogurt and soy yogurt containing no more than 3.83 grams of sugars per ounce credits as the meat/meat alternates component in smoothies made on site. Grains and meat/meat alternates other than yogurt cannot credit when served in smoothies. Smoothies can include additional ingredients to improve flavor and consistency, such as oatmeal and peanut butter, but these ingredients cannot credit toward the meal patterns.

For more information, see CSDE Operational Memorandum No. 13-15: Smoothies Offered in Child Nutrition Programs. The New England Dairy & Food Council’s booklet, Create a Reimbursable Meal Smoothie, provides recipes to help SFAs create their own smoothies.

Commercial Smoothies

Commercial smoothies do not meet the USDA requirements for fluid milk or yogurt because they do not comply with the FDA’s standards of identity for milk or yogurt. Commercial smoothies made with pureed fruit credit only as juice toward the fruits component.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 66

3 MEAL COMPONENTS Fruits

To credit as juice, the product label should include a statement regarding the “percent juice content,” which is required by the FDA for beverages made with fruit/vegetable juice or fruit puree. For example, an 8-fluid ounce smoothie made from fruit puree with the juice content labeled as “contains 50% juice” credits as 4 fluid ounces or ½ cup of juice. SFAs may need to obtain a PFS from the manufacturer to document the amount of pureed fruit in the product. Smoothies with dietary supplements such as whey protein powder or herbal supplements such as gingko biloba, ginseng, and echinacea cannot credit in Child Nutrition Programs.

PUREED FRUIT Pureed foods made from one fruit (e.g., applesauce) are recognizable creditable fruits. These foods credit as the fruits component based on the amount served. Pureed fruit credits based on the volume served, not the volume before pureeing. For many fruits, the pureed form has a smaller volume than whole fruit pieces. The FBG has yield information for some pureed fruits such as blackberries, plums, and raspberries. If a commercial fruit product is not included in the FBG, SFAs must obtain manufacturer information about the yield of the pureed form. Combination foods with pureed (unrecognizable) fruits contribute to the fruits component if the dish that contains them also provides an adequate amount of recognizable creditable fruits. For example, a ¼-cup serving of fresh strawberries (recognizable fruit) topped with a sauce that contains ¼ cup of pureed berries (unrecognizable fruit) credits as ½ cup of the fruits component. If a dish with pureed fruit does not contain at least ⅛ cup of a recognizable fruit, it does not contribute to the fruits component. The USDA emphasizes the importance of the nutrition education aspect of school nutrition programs, which includes the goal of helping children easily recognize the key food groups that contribute to a healthy meal. Pureed fruits in beverages such as fruit smoothies credit only as juice toward the juice limit for preschoolers. SFAs must count pureed fruit in smoothies with all other juices toward the juice limit. For more information, see “Juice Limit” in this section. For recipes made on site, SFAs can use yields based on the volume of fruit after pureeing. For example, food service staff would determine the volume of blueberry puree obtained from 1 cup of whole blueberries by pureeing the whole blueberries and measuring the resulting amount of puree. For more information, see “Determining In-house Product Yields” in section 2. Pureed fruit does not credit toward the fruits component when it is used to improve the nutrient profile of a food. For example, using applesauce to replace the oil in brownies or pureed prunes to replace the butter in spice cake.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 67

Fruits MEAL COMPONENTS 3

FRUIT IN DESSERTS Fruit added to desserts, such as fruited gelatin, fruit crisp, and fruit pies, credits toward the fruits component if the serving contains at least ⅛ cup of fruit (the minimum creditable amount). If the amount is less than the full serving, the preschool menu must include additional fruits to meet the full serving for each age group. For foods made on site, SFAs must determine the fruits contribution from the standardized recipe using the ingredient yields listed in the FBG. For commercially prepared foods, the amount of fruit must be documented by a PFS. Grain-based desserts such as pies, cobblers, and crisps credit only toward the fruits component. The grain portion (crust or topping) of fruit desserts cannot credit as the grains component for preschool meals. For more information, see “Grain-based Desserts” in the “Grains” section. SFAs should limit sweetened fruit in preschool meals and ASP snacks to reduce children’s consumption of added sugars and help young children develop a taste preference for unsweetened fruit.

NONCREDITABLE FRUITS Examples of noncreditable fruits include fruit snacks (e.g., roll-ups, wrinkles, twists and yogurt-covered fruit snacks), banana chips, 100 percent fruit strips (e.g., fruit leathers), jam, jelly, and juice drinks that are not 100 percent juice such as grape juice drink, orange juice drink, pineapple-grapefruit drink, cranberry juice cocktail, and lemonade. Home-canned products are not allowed for food safety reasons. This list is not all-inclusive. SFAs should use the FBG to identify foods that credit as the fruits component. For more information, see “Determining Food Yields” in section 2. For more information, see “Noncreditable Foods” at the beginning of this section, the CSDE’s handout, Noncreditable Foods for Preschool Meals in the NSLP and SBP, and the “Documents/Forms” section of the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education November 2017 68

3 MEAL COMPONENTS Fruits

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 69

Grains MEAL COMPONENTS 3

Grains Component

The preschool meal patterns require that breakfasts and lunches contain a serving of grains. To credit as the grains component in preschool meals, grains must comply with the USDA’s requirements for creditable grains and serving size. A food credits as the grains component if the first ingredient (or second after water) is whole or enriched, and the next two grain ingredients (if any) are whole grains, enriched grains, bran, or germ. In addition, at least one serving of grains be day must be whole grain-rich (WGR). This section addresses the requirements for creditable grains and serving size, and the WGR criteria.

ALLOWABLE GRAINS The grains component for the preschool meal patterns includes a variety of products such as:

breads, biscuits, bagels, rolls, tortillas, and muffins;

snack products such as crackers, animal crackers, graham crackers, hard pretzels, hard bread sticks, and tortilla chips;

cereal grains such as buckwheat, brown rice, bulgur, oatmeal, and quinoa;

ready-to-eat (RTE) breakfast cereals;

bread products used as an ingredient in another menu item such as breading on fish or poultry; and

pasta products such as macaroni, spaghetti, noodles, orzo, and couscous. All grain products served in the CACFP must be made with whole grain or enriched meal or flour, or bran or germ. Products that are 100 percent whole grain, such as whole-wheat bread and brown rice, provide the best nutrition and should be served most often. For more information, see “Whole Grains” in the “Creditable Grains” section.

GRAIN-BASED DESSERTS Except for sweet crackers such as graham crackers and animal crackers, grain-based desserts cannot credit as the grains component in the preschool meal patterns. Examples of grain-based desserts include brownies, cookies, sweet pie crusts, doughnuts, cereal bars, granola bars, breakfast bars, sweet rolls, pastries, toaster pastries, sweet scones (e.g., blueberry, raisin, and orange cranberry) cake, brownies, rice pudding, and sweet bread pudding. Grain-based desserts do not include muffins, quick breads (such as banana bread and zucchini bread), cornbread, pancakes, waffles, French toast, and savory scones (such as cheese and herb). For more information, see USDA Memo CACFP 16-2017: Grain-Based Desserts in the Child and Adult Care Food Program. The CSDE recommends that sweet crackers are not served more than twice per week between all preschool meals and snacks.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 70

3 MEAL COMPONENTS Grains

WHOLE GRAIN-RICH REQUIREMENT The preschool meal patterns require at least one serving of whole grain-rich (WGR) grains per day, between all meals (breakfast and lunch) and ASP snacks served to preschoolers. SFAs may choose to serve a WGR food at any preschool meal or ASP snack. For example, SFAs may serve a WGR cereal at breakfast one day and a WGR pasta at lunch the next day. The USDA’s CACFP Best Practices recommends at least two servings of WGR grains per day. Foods that qualify as WGR in the preschool meal patterns contain at least 50 percent whole grains and any other grain ingredients are enriched. WGR foods are either 100 percent whole grain (every grain ingredient is whole grain) or contain a blend of whole and enriched grains, of which at least 50 percent is whole grain. A food meets the WGR criteria if a whole grain is listed as the first ingredient (or second after water), and the next two grain ingredients (if any) are whole grains, enriched grains, bran, or germ.

To determine if purchased foods comply with the WGR criteria, menu planners must review the product’s ingredients statement and packaging.

To determine if foods made on site comply with the WGR criteria, menu planners must review the product’s standardized recipe.

Foods with the statements on the product label about whole grains, such as “whole grain,” “made with whole grains,” “made with whole wheat,” or “contains whole grains,” do not necessarily meet the WGR criteria. Products with these statements contain some amount of whole grains, but may not contain at least 50 percent whole grains. For more information, see “Label Statements About Grain Content” in the “Creditable Grains” section and “Reviewing Ingredients” in the “Identifying Creditable Grains with the Rule of Three” section. For information on determining if a grain product meets the WGR criteria for preschool meals and ASP snacks, see the “WGR Criteria” section and USDA Memo CACFP 01-2018: Grain Requirements in the Child and Adult Care Food Program; Questions and Answers.

Difference Between WGR Definition for Preschool and Grades K-12

The WGR definition for preschool meals and snacks in the NSLP (including the SSO and ASP) and SBP is different from the WGR definition for grades K-12 in the NSLP (including the SSO) and SBP. The ASP meal pattern for grades K-12 does not have a WGR requirement. Unlike the WGR definition for grades K-12, the WGR definition for preschool does not include a specific limit for noncreditable grains. However, the USDA requires that creditable grain products used in preschool meals contain insignificant amounts of noncreditable grains. Foods that meet the WGR criteria for preschool meals and ASP snacks may or may not meet the WGR criteria for grades K-12 in the NSLP and SBP. If the same grain foods are served to preschoolers and grades K-12, the SFA must ensure that each food meets the specific crediting and WGR criteria for each age group. For information on the WGR criteria for grades K-12, see the CSDE’s handout, Whole Grain-rich Criteria for Grades K-12 in the NSLP and SBP. For information on the differences between the preschool meal patterns and the meal patterns for grades K-12, see the CSDE’s handout, Comparison of Meal Pattern Requirements for Preschool and Grades K-12 in the NSLP and SBP.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 71

Grains MEAL COMPONENTS 3

Serving Only One Preschool Meal

If a school only serves one preschool meal per day (breakfast or lunch), the grain served at that meal must be WGR. If a school only serves preschool breakfast and substitutes meat/meat alternates for the grains component at breakfast (allowed up to three times per week), a WGR food is not required. The grains component is not required in the ASP, but may be served as one of the two required snack components. If a school only serves preschoolers ASP snack and offers a grain as one of the two snack components, the grain must be WGR.

Serving Different Groups of Children

The WGR requirement applies to the preschool program, not to each child. If a school serves breakfast and lunch and two different groups of children are at each meal, only one meal must contain a WGR food. The USDA strongly encourages school that have different groups of children at each meal (such as one group of children at breakfast and a second group at lunch) to vary the meal in which a WGR item is served. For example, WGR toast could be served at breakfast on Monday and brown rice could be served at lunch on Tuesday. This helps to ensure that all children are served a variety of whole grains and benefit from the important nutrients they provide.

MENU DOCUMENTATION SFAs must have documentation that indicates the type of grains (whole grain, WGR, or enriched) served in preschool menus. SFAs may choose to include this information on preschool menus, for example, listing:

“whole-wheat bread” or “enriched white bread” instead of “bread;”

“brown rice” or “enriched rice” instead of “rice;”

“enriched spaghetti” instead of “spaghetti;” and

“whole-corn tortilla” instead of “tortilla.” Alternatively, this information can be indicated on the daily production record or provided by other menu documentation, such as a PFS or CN label. Documentation must be sufficient to allow the CSDE to verify that all grains served to preschoolers are creditable, and that any WGR menu items meet the WGR criteria.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 72

3 MEAL COMPONENTS Grains

CREDITABLE GRAINS

Creditable Grains

To credit as the grains component in the preschool meal patterns, foods must be made with creditable grains, which include whole grains, enriched grains, bran, and germ. Cereal grains (such as oats and cornmeal) and ready-to-eat (RTE) breakfast cereals and cooked breakfast cereal grains (such as oatmeal and cream of wheat) must be whole grain, WGR, enriched, or fortified. This information must be specified on the product’s label in the ingredients statement. Enriched products such as enriched bread, macaroni and noodle products, rice, cornmeal, or corn grits must meet the FDA’s applicable Standard of Identity.

WHOLE GRAINS

Whole grains consist of the entire cereal grain seed or kernel, after removing the inedible outer husk or hull. The kernel includes the starchy endosperm, the fiber-rich bran, and the nutrient-rich germ. Usually the grain kernel is cracked, crushed, flaked, or ground during the milling process. A finished grain product is considered whole grain if it contains the same relative amounts of bran, germ, and endosperm as the original grain. A food is 100 percent whole grain if all grain ingredients are whole grain. Table 3-14 lists examples of grain products and ingredients that are whole grains. This list is not all-inclusive. Whole grains contain a wide variety of nutrients and compounds that help reduce the risk of chronic diseases. The CSDE encourages SFAs to serve 100 percent whole-grain products most often.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 73

Grains MEAL COMPONENTS 2

CREDITABLE GRAINS

Table 3-14. Whole-grain Products and Ingredients

BARLEY

Dehulled barley

Dehulled-barley flour

Whole barley

Whole-barley flakes

Whole-barley flour

Whole-grain barley

Whole-grain barley flour

BROWN RICE

Brown rice

Brown rice flour

CORN

Masa (whole corn treated with lime) 1

Whole corn

Whole-corn flour

Whole cornmeal

Whole-grain corn flour

Whole-grain grits

Whole-ground corn

OATS

Oat groats 2

Oatmeal, including old-fashioned, quick-cooking and instant

Rolled oats

Whole oats

Whole-oat flour

RYE

Whole rye

Rye berries 2

Whole-rye flour

Whole-rye flakes

WHEAT (RED) 3

Bulgur (cracked wheat)

Bromated whole-wheat flour

Cracked wheat

Crushed wheat

Entire-wheat flour

Graham flour

Sprouted wheat

Sprouted wheat berries 2

Stone ground whole-wheat flour 4

Toasted crushed whole wheat

Wheat berries 2

Whole bulgur

Whole durum flour

Whole durum wheat flour

Whole-grain bulgur

Whole-grain wheat

Whole wheat

Whole-wheat flour

Whole-wheat pastry flour

Whole-wheat flakes

WHEAT (WHITE) 5

Whole white wheat

Whole white wheat flour

WILD RICE

Wild rice

Wild rice flour

LESS COMMON GRAINS

Amaranth

Buckwheat

Buckwheat groats 2

Einkorn

Emmer (farro)

Kamut®

Millet

Quinoa

Sorghum (milo)

Spelt

Teff

Triticale

1 Masa (often used in tortilla products) is a whole grain only if the manufacturer provides documentation that the manufacturing process used to prepare the corn with lime retains the pericarp (bran layer).

2 Groats and berries are the hulled kernels of cereal grains such as oat, wheat, rye, and barley. 3 Red wheat is the most common kind of wheat in the United States. 4 “Stone ground” describes the process used for making the flour or meal and does not necessarily

mean that the product is whole grain. Look for “whole” in combination with “stone ground” in the ingredients statement.

5 White whole-wheat products are lighter in color and lack the slightly bitter taste associated with the bran in red wheat. Read labels carefully to be sure products are “white whole wheat” and not “white wheat,” which is not a whole grain.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 74

3 MEAL COMPONENTS Grains

CREDITABLE GRAINS

CRITERIA THAT DO NOT INDICATE WHOLE GRAIN CONTENT There are several criteria that SFAs cannot use to determine if a grain product contains whole grains. These include label statements about grain content, the Whole Grains Council’s Whole Grain Stamp, and the product’s color and fiber content.

Label Statements About Grain Content

Careful label reading is important because the packaging for grain products can be misleading. Manufacturers often use terms in their product names or labels that make a product appear to contain a significant amount of whole grain when it does not. Table 3-15 includes some common misleading terms found on product packages. Products with these terms are generally not 100 percent whole grain. They often contain refined flour, or other ingredients that are not whole grain, as the first or second ingredient.

Table 3-15. Common Misleading Terms for Grains

“Made with whole grains”

These products must have some whole grains but may contain mostly refined flour. The amount of whole grains can vary greatly among different products.

“Made with whole wheat”

These products must have some whole wheat but may contain mostly refined flour. The amount of whole wheat can vary greatly among different products.

“Contains whole grain”

These products may contain a small amount of whole grain but usually are mostly refined grains. The amount of whole grains can vary greatly among different products.

“100% wheat”

All breads made from any part of the wheat kernel are 100 percent wheat, which is not the same as 100 percent whole wheat. “100% wheat” products may contain some whole-wheat flour or may contain only refined flour. Look for “100% whole wheat” or “100% whole grain” to indicate that the product is made from only whole grains.

“Multigrain” or specifies number of grains, e.g., “seven-grain bread”

These products must contain more than one type of grain, which can include refined grains, whole grains or both. Some multigrain breads may have enriched flour as the primary ingredient with multiple grains in smaller amounts, while others contain mostly whole grains.

“Cracked wheat bread”

While cracked wheat is a whole grain, cracked wheat bread may contain refined flour as the primary ingredient with small amounts of cracked wheat.

“Stone ground” flour or meal

“Stone ground” describes the process used for making the flour or meal. It does not necessarily mean that the product is whole grain. Look for “whole” in combination with “stone ground” in the ingredients statement.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 75

Grains MEAL COMPONENTS 2

CREDITABLE GRAINS

Whole Grain Stamp

The Whole Grains Council provides three stamps that manufacturers can use on product packaging to identify foods that contain whole grains. However, SFAs cannot use these stamps to determine if a grain-based product meets the USDA’s crediting criteria for grains. The whole grain stamps provide information on the amount of whole grains in a product, but they do not indicate if all other grains are enriched. Products that display a Whole Grain Stamp may also contain high amounts of noncreditable grains, such as refined flour that is not enriched.

Color

A product’s color does not indicate whether it contains whole grains. While whole-grain products are usually browner than products made with refined white flour, sometimes the brown color comes from coloring (e.g., caramel coloring) or molasses, not from whole-grain ingredients. Read the ingredients statement to determine if the product contains any whole grains.

Fiber Content

Fiber content does not indicate whether a product contains whole grains. Whole grains and fiber both provide health benefits but they are not the same thing. The Nutrition Facts panel lists total fiber, which includes naturally occurring and added sources. Grain-based foods that are good sources of fiber, such as bran cereal, may contain bran or other added fiber without much or any whole grains. Manufacturers sometimes add fiber such as cellulose, inulin, and chicory root to processed foods that would otherwise contain little or no fiber.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 76

3 MEAL COMPONENTS Grains

CREDITABLE GRAINS

ENRICHED GRAINS

The preschool meal patterns allow products that contain only enriched grains to credit as the grains component, for example, enriched white rice, enriched bread, and enriched crackers. Preschool menus must include at least one serving of WGR grains per day, between all meals and ASP snacks served to preschoolers. Note: The NSLP and SBP meal patterns for grades K-12 require that all grains are WGR, and do not allow products that contain only enriched grains. Enriched grains are refined grains (such as wheat, rice, and corn) and grain products (such as cereal, pasta, and bread) that have certain vitamins and minerals added to replace some of the nutrients lost during processing. The five enrichment nutrients are defined by the FDA and include:

thiamin (vitamin B1, thiamin mononitrate, thiamin hydrochloride);

riboflavin (vitamin B2);

niacin (vitamin B3, niacinamide);

folic acid (folate); and

iron (reduced iron, ferrous sulfate). If the grain product includes enriched ingredients or the product itself is enriched, the ingredients or the product must meet the FDA’s standards of identity for enrichment (21 CFR Section 137). Examples include enriched bread, macaroni and noodle products, rice, cornmeal, corn grits, and farina. A product is enriched if it meets at least one of the two criteria below.

1. The food is labeled as “enriched.”

2. An enriched grain is listed as the first ingredient in the food’s ingredients statement, or second after water. The label will usually state “enriched flour” or “enriched wheat flour,” or the grain ingredient includes a sub-listing of the five enrichment nutrients in parenthesis. For example, “water, unbleached enriched wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, canola oil, all natural molasses, salt, cornstarch, baking soda.”

SFAs must check the ingredients statement to determine if products are made with enriched flour. Not all refined products are enriched. For example, when corn is processed into cornmeal, the germ of the grain is removed. Unless the product states “enriched cornmeal” or the ingredients statement lists all five enrichment nutrients, the product is not enriched. Some specialty breads, such as French, Vienna, Italian, and Syrian breads, are often made with unenriched flour. If the ingredients statement does not provide sufficient information, SFAs must obtain a PFS from the manufacturer to document the product’s creditable grain content.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 77

Grains MEAL COMPONENTS 2

CREDITABLE GRAINS

Table 3-16 lists examples of terms that indicate if a grain product or ingredient is enriched or not enriched. This list is not all-inclusive.

Table 3-16. Terms for Enriched Grain Products and Ingredients

ENRICHED 1 NOT ENRICHED 2

Bleached enriched flour

Enriched bromated flour

Enriched corn flour

Enriched corn grits

Enriched cornmeal

Enriched durum flour

Enriched farina

Enriched flour

Enriched oat flour

Enriched rice

Enriched rice flour

Enriched semolina flour

Enriched wheat flour

Enriched white flour

Enriched white cornmeal

Enriched yellow cornmeal

Milled corn enriched with....(lists the five enrichment nutrients)

Puffed wheat enriched with....(lists the five enrichment nutrients)

Puffed rice enriched with....(lists the five enrichment nutrients)

Unbleached enriched wheat flour

Unbleached enriched white flour

Bromated flour

Corn flour

Corn grits

Cornmeal

Degerminated cornmeal

Durum flour

Farina

Flour

Milled corn

Puffed rice

Puffed wheat

Rice

Rice flour

Rye flour

Self-rising flour

Semolina flour

Unbleached wheat flour

Unbleached white flour

Wheat flour

White flour

White cornmeal

Yellow cornmeal

1 Products containing only enriched grains credit in preschool meals, but do not credit in the NSLP and SBP meal patterns for grades K-12. All grains for grades K-12, must be WGR.

2 These ingredients are not enriched unless the label states “enriched” or the five enrichment nutrients are listed in the ingredients statement.

Enrichment Exception for Jewish Institutions

During the religious observance of Passover, the USDA allows Jewish schools, institutions, and sponsors to have a religious exemption for the enrichment requirement of the meal patterns for Child Nutrition Programs. Unenriched matzo may be substituted only during Passover. Enriched or whole-grain matzo used as the grains component must be served at all other times of the year. The USDA grants these exemptions for entities (schools, institutions, and sponsors) not individuals. SFAs must receive approval from the CSDE before implementing this option. For more information on the enrichment exemption, see FNS instruction 783-13 (Revision 3).

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 78

3 MEAL COMPONENTS Grains

CREDITABLE GRAINS

BRAN AND GERM

Bran (such as oat bran and wheat bran) and germ (such as wheat germ) are creditable grains in the preschool meal patterns. However, bran and germ are noncreditable grains in the NSLP and SBP meal patterns for grades K-12, and must be counted toward the required limit for noncreditable grains.

RTE BREAKFAST CEREALS

RTE breakfast cereals and cooked cereal grains (such as oatmeal and cream of wheat) must be whole grain, WGR, enriched, or fortified. The USDA does not require RTE breakfast cereals to be fortified if they are 100 percent whole grain. A RTE breakfast cereal meets the preschool WGR criteria if it has a whole grain as the first ingredient (or second after water), and it is fortified. If the grain product includes enriched ingredients or the product itself is enriched, the ingredients or the product must meet the FDA’s standards of identity for enrichment (21 CFR Section 137). For information on identifying enriched grains, see “Enriched Grains” in this section. Fortified breakfast cereals contain the five enrichment nutrients (iron, thiamin, riboflavin, niacin, and folic acid) plus additional vitamins and minerals that do not exist naturally in grains, such as vitamins A, C, D, E, B6 (pyridoxine hydrochloride), vitamin B12 (cobalamin), pantothenic acid, phosphorous, magnesium, and zinc. Manufacturers can choose which additional nutrients to use for fortification. Different cereal brands may list different fortification nutrients. The USDA does not specify a minimum number of nutrients or a minimum percentage for the level of fortification for breakfast cereals used in school nutrition programs. To determine if a RTE breakfast cereal is fortified, check the ingredients statement. Fortification nutrients will be listed directly in the ingredients statement, or in the ingredients statement under “Vitamins and Minerals.” The ingredients statement below shows an example of a fortified breakfast cereal.

Ingredients: Whole grain oats (includes the oat bran), modified corn starch, sugar, salt, tripotassium phosphate, wheat starch, vitamin E (mixed tocopherols) added to preserve freshness. Vitamins and Minerals: Calcium carbonate, iron, zinc (mineral nutrients), vitamin C (sodium ascorbate), a B vitamin (niacinamide), vitamin B6 (pyridoxine hydrochloride), vitamin A (palmitate), vitamin B2 (riboflavin), vitamin B1 (thiamin mononitrate), a B vitamin (folic acid), vitamin B12, vitamin D3.

This cereal is enriched because it lists the five enrichment nutrients (iron, thiamin, riboflavin, niacin, and folic acid). This cereal is fortified because it lists seven other nutrients that are not naturally present in grains but have been added to the cereal, including calcium (calcium carbonate), zinc, vitamin C (sodium ascorbate), vitamin A (palmitate), vitamin D3, vitamin B6

(pyridoxine hydrochloride), and vitamin B12. This cereal is also WGR because it has a whole grain as the first ingredient. Note: A RTE breakfast cereal meets the WGR criteria if it has a

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 79

Grains MEAL COMPONENTS 2

CREDITABLE GRAINS

whole grain as the first ingredient (or second after water) and it is fortified. If a fortified RTE cereal has a whole grain as the first ingredient, any noncreditable grains (such as the modified corn starch and wheat starch in this product) are ignored when reviewing the product for creditable grains. For an example of reviewing a RTE breakfast cereal, see “RTE Breakfast Cereal” in Table 3-20. Table 3-17 shows examples of ingredients statements for breakfast cereals that contain creditable grains.

Table 3-17. Examples of Creditable Breakfast Cereals for Preschool Meals

Ingredients (Enrichment nutrients are in bold and

fortification nutrients are in italics) Type of Cereal WGR

Whole-grain rolled oats, sugar, natural flavors, salt. 100% whole-grain hot cereal

Yes

Puffed rice, ferrous sulfate (a source of iron), niacinamide, citric acid, thiamin mononitrate, riboflavin, folic acid.

Enriched RTE cereal 1 No

Rice, sugar, contains 2% or less of salt, malt flavor. BHT added to packaging for freshness. Vitamins and Minerals: Iron, vitamin C (ascorbic acid), vitamin E (alpha tocopherol acetate), niacinamide, vitamin A palmitate, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin B12, vitamin D.

Fortified RTE cereal No

Whole-grain wheat, raisins, wheat bran, sugar, brown sugar syrup, contains 2% or less of salt, malt flavor. Vitamins and Minerals: Potassium chloride, niacinamide, reduced iron, vitamin B6 (pyridoxine hydrochloride), zinc oxide, vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), vitamin A palmitate, folic acid, vitamin D, vitamin B12.

Fortified whole-grain RTE cereal

Yes

1 Enriched breakfast cereals and fortified breakfast cereals without a whole grain as the first ingredient credit only for preschoolers in the NSLP and SBP. The meal patterns for grades K-12 require that all grains are WGR.

Serving Size for Breakfast Cereals

Through September 30, 2019, the serving size for RTE breakfast cereals is based on either volume (cups) or weight (grams), whichever is less. The serving size for ages 1-2 is ¼ cup or

⅓ ounce (10 grams). The serving size for ages 3-4 is ⅓ cup or ½ ounce (14 grams). For more information, see table 3-22 in the “Serving Sizes” section. Effective October 1, 2019, the serving size changes to ounce equivalents. For more information, see the CSDE’s handout, Whole Grain-rich Ounce Equivalents for Preschool Meals.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 80

3 MEAL COMPONENTS Grains

CREDITABLE GRAINS

Limit for Sugars in Breakfast Cereals

RTE breakfast cereals and cooked breakfast cereals cannot contain more than 6 grams of sugars per dry ounce. SFAs can use the Nutrition Facts panel to determine if cereals meet the limit for sugars. The following steps show how to calculate this information using the sample Nutrition Facts panel below.

Step 1 – List the grams (g) of sugars per serving from the Nutrition Facts label (A).

Step 2 – List the serving size in ounces (B). If the serving size is listed in grams (g), divide by 28.35 to convert to ounces (1 ounce equals 28.35 grams).

Step 3 – Determine the grams of sugars per ounce (C). Divide the total grams of sugars (A) by the serving size in ounces (B).

Step 4 – Compare the grams of sugars per ounce (C) with the limit (D). Cereals that contain 6 grams of sugars or less per ounce credit as the grains component in the preschool meal patterns.

This cereal contains 3.92 grams of sugars per ounce, which complies with the limit. To credit in preschool meals, the cereal must also meet the USDA’s requirements for creditable grains and minimum serving size.

Unlike the preschool meal patterns, the meal patterns for grades K-12 do not limit

the amount of sugars in breakfast cereals. Any cereals served to both preschoolers

and grades K-12 must comply with the preschool limit for sugars.

For more information, see the CSDE’s handout, Crediting Breakfast Cereals in Preschool Meals, and the USDA’s handout, Choose Breakfast Cereals that are Lower in Added Sugars

Nutrition Facts

Serving Size ¾ cup (29 g)

Servings Per Container about 1

Amount Per Serving Calories 100 Calories from Fat 0

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 150 mg 6%

Potassium 35 mg 1%

Total Carbohydrates 26g 1%

Dietary Fiber 1g 4%

Sugars 4g

Protein 3 g

A. Grams of Sugars per Serving (From Nutrition Facts panel):

4

B. Convert Serving Size Grams to Ounces (From Nutrition Facts panel)

Divide 29 grams by 28.35 1.02 C. Grams of Sugars per Ounce:

(Divide A by B) 3.92

D. Does the product contain 6 grams of sugars per ounce?

Yes

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 81

Grains MEAL COMPONENTS 2

WGR CRITERIA

WGR Criteria for Preschool Meals

Foods that qualify as WGR for preschool meals and ASP snacks contain at least 50 percent whole grains and any other grain ingredients are enriched. The USDA also requires that the amount of noncreditable grains is insignificant. WGR foods include 100 percent whole grains (every grain ingredient is whole grain) and foods that contain a blend of whole and enriched grains, of which at least 50 percent is whole grain. Note: The WGR definition for preschool meals in the NSLP and SBP and snacks in the ASP is different from the WGR definition for grades K-12 in the NSLP and SBP. For more information, see “Difference Between WGR Definition for Preschool and Grades K-12” at the beginning of the “Grains” section.

DETERMINING IF FOODS ARE WGR A food meets the WGR definition for the preschool meals if it meets at least one of the four criteria below.

1. The food is labeled as “whole wheat.” Grain products that are specifically labeled as “whole wheat bread,” “entire wheat bread,” “whole wheat rolls,” “entire wheat rolls,” “whole wheat buns,” and “entire wheat buns” are 100 percent whole wheat and meet the WGR criteria.

2. A whole grain is listed as the first ingredient on the food’s ingredients list (or second

after water), and the next two grain ingredients are creditable (whole or enriched grains, bran, or germ). For example, “whole-wheat flour, honey, soybean oil, salt” and “water, whole-wheat flour, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, yeast, salt, canola oil.”

For combination foods (such as pizza, burritos, and breaded chicken nuggets) that contain grains with other food components such as meat/meat alternates and vegetables, a whole grain must be the first grain ingredient (or second after water) and the next two grain ingredients (if any) must be whole grains, enriched grains, bran, or germ. For more information, see “Grains in Combination Foods” in the “Identifying Creditable Grains with the Rule of Three” section.

3. The product packaging includes one of the Food and Drug Administration’s (FDA)

whole grain health claims. These claims are not commonly found on most grain products.

The low-fat claim is “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fats, and cholesterol, may help reduce the risk of heart disease and certain cancers.”

The moderate-fat claim is “Diets rich in whole grain foods and other plant foods, and low in saturated fats and cholesterol, may help reduce the risk of heart disease.”

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 82

3 MEAL COMPONENTS Grains

WGR CRITERIA

4. Proper documentation demonstrates that whole grains are the primary grain ingredient by weight. Acceptable documentation for commercially prepared foods includes the manufacturer’s PFS and the USDA’s CN label (if the grain portion of a combination food is part of a main dish entree that contributes to the meat/meat alternates component). For more information, see the CSDE’s handouts, Product Formulation Statements and Child Nutrition (CN) Labeling Program. Acceptable documentation for foods made on site is the SFA’s standardized recipe. For more information, see “Standardized Recipes” in section 2.

Products with Multiple Grains: When a whole grain is not listed as the first ingredient but the product contains multiple whole-grain ingredients, the primary ingredient by weight might be whole grain if the combined weight of all whole grains is more than the weight of the other ingredients. For example, a multigrain bread contains three grain ingredients: enriched flour (40 percent of the grain weight); whole-wheat flour (30 percent of the grain weight); and whole oats (30 percent of the grain weight). Whole grains are the primary ingredient by weight because the combined weight of the whole-wheat flour and whole oats (60 percent) is greater than the weight of the enriched flour (40 percent), even though enriched flour is listed first in the ingredients statement. This bread would meet the WGR criteria if the PFS or standardized recipe documents that the weight of the whole grains is more than the weight of the enriched grain. For an example of reviewing a product with multiple whole-grain ingredients, see “Oat Bread” in Table 3-20.

Products with Flour Blends: When products contain a flour blend grouped together with parentheses, SFAs must obtain a PFS from the manufacturer that documents the weight of each creditable grain ingredient. For example, an ingredients statement lists “flour blend (whole wheat flour, enriched flour), sugar, canola oil, yeast, salt.” This ingredients statement indicates that the total weight of the flour blend (whole-wheat flour and enriched flour) is more than the weight of the sugar. However, it does not indicate the weight of each individual ingredient in the flour blend. For example, if the flour blend is 40 percent of the product’s total weight (25 percent whole-wheat flour and 15 percent enriched flour) and sugar is 30 percent, the whole-wheat flour is not the greatest ingredient by weight. The product’s PFS must indicate that the weight of the whole grain is more than the first ingredient listed after the flour blend, excluding water. For an example of reviewing a product with a flour blend, see “Wheat Roll” in Table 3-20.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 83

Grains MEAL COMPONENTS 2

RULE OF THREE

Identifying Creditable Grains with the Rule of Three

The USDA’s “rule of three” assists SFAs with determining if grain products credit as the grains component in the preschool meal patterns. The rule of three requires that the first three grain ingredients are creditable.

A food credits as the grains component if the first ingredient (or second after water) is whole or enriched, and the next two grain ingredients (if any) are whole grains, enriched grains, bran, or germ.

A food meets the preschool WGR criteria if a whole grain is the first ingredient (or second after water), and the next two grain ingredients (if any) are whole grains, enriched grains, bran, or germ.

For example, the ingredients statement for bread lists “water, whole wheat flour, yeast, sugar, enriched white flour, wheat gluten, brown rice flour, salt.” In this example, the first ingredient after water is a whole grain. The second grain ingredient is an enriched grain, and the third grain ingredient is a whole grain. This bread product meets the rule of three and also meets the WGR criteria because the first ingredient after water is a whole grain.

REVIEWING INGREDIENTS To determine if commercial products meet the rule of three for creditable grains and the WGR criteria, menu planners must review the ingredients statement on the package. The ingredients statement lists ingredients by weight, from most to least. The closer an ingredient is to the beginning of the list, the more of it the food contains. When an ingredient such as enriched flour, leavening, dough conditioner, or flavoring contains its own ingredients, they will be listed as a sub-listing in parenthesis. For example, the ingredients statement for a bread lists “water, whole-wheat flour, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), brown sugar, corn oil, dough conditioner (soybean oil, vegetable glycerides, soy flakes), yeast, salt, wheat gluten, enzyme.” If the ingredients statement does not provide enough information for the menu planner to determine if a product meet the rule of three for creditable grains and the WGR criteria, the SFA must obtain addition documentation from the manufacturer stating the specific contribution of all creditable grains. Acceptable documentation for commercially prepared foods includes the manufacturer’s PFS or the USDA’s CN label (if the grain portion of a combination food is part of a main dish entree that contributes to the meat/meat alternates component). Grain-only products (such as breads, muffins, bagels, and rolls) are not eligible for CN labels. However, CN-labeled entrees usually include crediting information for grains that are part of the product, such as pizza crust in cheese pizza or breading on a chicken patty. For more information, see “Documentation for Commercial Products” in section 2.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 84

3 MEAL COMPONENTS Grains

RULE OF THREE

To determine if foods made on site meet the rule of three for creditable grains and the WGR criteria, menu planners must review the amount of creditable grains (whole and enriched grains, bran, and germ) in the standardized recipe. Standardized recipes list ingredients in the order they are used, not by their weight. To meet the rule of three criteria, a whole or enriched grain must be the greatest ingredient by weight (excluding water), and the next two grain ingredients by weight (if any) must be whole grains, enriched grains, bran, or germ. To meet the WGR criteria, the total weight of the whole-grain ingredients must exceed the total weight of the enriched grain ingredients. Table 3-18 shows an example of a standardized recipe for pizza crust. This recipe meets the rule of three because the greatest ingredient by weight is whole wheat flour, and the next two grain ingredients by weight (enriched bread flour and white whole-grain cornmeal) are creditable. This recipe also meets the WGR criteria because the whole-wheat flour (15 ounces) weighs more than enriched bread flour (13 ounces).

Table 3-18. Standardized Recipe for Pizza Crust

Ingredients 25 Servings

Directions Weight Measure

Active dry yeast 1 Tbsp ¾ tsp 1. For best results, all ingredients and utensils should be at room temperature.

2. Place yeast, flour, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on low speed for 30 seconds. Leave dry ingredients in mixer.

Whole wheat flour 15 oz 3 ⅓ cups

Enriched bread flour 13 oz 3 cups

Sugar 1 Tbsp ½ tsp

Salt ¾ tsp

Water (110 °F) 2 ⅛ cups 3. Add warm water (110 °F) and oil to dry ingredients. Mix for 6 minutes on low speed.

Canola oil ⅛ cup

White whole-grain cornmeal

¼ cup

4. Place 1 dough ball in the center of a sheet pan (18" x 26" x 1") heavily coated with pan release spray and sprinkled with ¼ cup (about 1 ¼ oz) cornmeal.

5. Roll or spread dough ⅛" thick to rim of pan. Keep edges thicker than center.

6. Top dough with desired topping.

Source: USDA Recipe B140 for CACFP: https://whatscooking.fns.usda.gov/quantity/child-nutrition-cnp/pizza-crust-usda-recipe-b140-cacfp

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 85

Grains MEAL COMPONENTS 2

RULE OF THREE

GRAINS IN COMBINATION FOODS Grains in combination foods credit based on the weight of creditable grains (whole, enriched, bran, and germ) per serving, excluding other ingredients such as other creditable food components (e.g., vegetables, fruits, and meat/meat alternates) and noncreditable foods such as sugar and oil. Examples of grains in combination foods include pizza crust in pizza, lasagna noodles in lasagna, breading on chicken nuggets or fish sticks, and tortilla shells in burritos. SFAs may use the rule of three for the grain portion of combination foods.

A combination food credits as the grains component if the first grain ingredient (or second after water) is whole or enriched, and the next two grain ingredients (if any) are whole grains, enriched grains, bran, or germ.

A combination food meets the WGR criteria if the first grain ingredient (or second after water) is whole grain and the next two grain ingredients (if any) are whole grains, enriched grains, bran, or germ.

For example, the ingredients statement for a cheese pizza lists “mozzarella cheese, parmesan cheese, white whole wheat flour, brown rice flour, enriched flour, non-fat milk, water, tomato paste, yeast.” The first and second grain ingredients are whole grains, and the third grain ingredient is an enriched grain. This pizza crust meets the rule of three and also meets the WGR criteria because a whole grain is listed as the first grain ingredient. For combination foods made on site, SFAs must review the standardized recipe to determine if it contains creditable grains and meets the WGR criteria. A food is WGR if the total weight of the whole-grain ingredients exceeds the total weight of the enriched grain ingredients. For example, a pizza dough recipe containing 6 pounds of whole-wheat flour and 5 pounds of enriched flour contains more than 50 percent whole grains because the whole-wheat flour weighs more than the enriched flour. For more information, see the “Creditable Grains” section and “Standardized Recipes” in section 2.

Battered and Breaded Products

Batter or breading on products such as chicken nuggets and fish sticks credits toward the grains component if it is whole-grain, WGR, or enriched and provides at least ¼ serving of grains (the minimum creditable amount). If the amount of grains in the product is less than the full serving, the preschool menu must include additional grains to meet the full serving for each age group. For examples of reviewing products with breading see “Breaded Chicken Patty” and “Whole-grain Breaded Chicken Nuggets” in Table 3-20. SFAs must have documentation on file to credit battered and breaded products toward the preschool meal patterns. For more information, see “Documentation for Grains” in this section. Note: Battered or breaded products cannot be fried on site. The USDA regulations prohibit deep-fat frying foods on site, i.e., cooking by submerging food in hot oil or other fat.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 86

3 MEAL COMPONENTS Grains

RULE OF THREE

Meat, poultry, and fish products with batter or breading that is not whole grain or enriched cannot credit as the grains component. However, the meat, poultry, or fish can credit as the meat/meat alternates component with appropriate documentation, i.e., a CN label or PFS for commercial products and a standardized recipe for foods made on site. For more information, see “Documentation for Commercial Products” in section 2.

NONCREDITABLE GRAINS Grain ingredients that are not whole, enriched, bran, or germ, do not credit in the preschool meal patterns. However, the USDA allows creditable grain products to contain insignificant amounts of noncreditable grains. Table 3-19 shows examples of noncreditable grain ingredients commonly found in grain products. This list is not all-inclusive.

Table 3-19. Examples of Noncreditable Grains

Noncreditable Grains 1 Other Ingredients 2

Barley grits Bromated flour

(not enriched) Corn fiber Corn flour (not

enriched) Corn grits Corn starch Cultured wheat

starch Durum grits Durum flour (not

enriched) Fava bean flour Fermented wheat Hydrolyzed starch

Legume flours, e.g., chick pea flour, pea flour,

Malted barley flour (not enriched

Modified food starch (including potato, legume and other vegetable flours)

Modified corn starch Modified rice starch

Modified tapioca starch

Modified wheat starch Oat fiber Potato flour

Potato starch Rice flour (not enriched) Rice starch Soluble corn fiber Soy fiber Soy flakes Soy grits Soy flour Tapioca starch Vegetable flours, e.g.,

potato and legume Wheat flakes Wheat flour (not enriched) Wheat starch White flour (not enriched)

Cellulose fiber Chicory extract Chicory root Citrus fiber Corn dextrin DATEM (diacetyl tartaric

acid ester of mono- and diglycerides

Fibersol Inulin Malt Malt powder Maltodextrin Pea fiber Powdered cellulose Short chain fructan (fiber) Wheat gluten

1 SFAs must consider these ingredients when using the rule of three to identify creditable grains. 2 SFAs can disregard these ingredients when using the rule of three to identify creditable grains.

If a product meets the rule of three, SFAs do not need to check any other grain ingredients further down on the ingredients list to verify if they are creditable. For example, an ingredients statement lists “whole-wheat flour, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), honey, rolled oats, yeast, salt, modified food starch, modified vegetable gum, malted barley flour.” This product meets the rule of three because the first ingredient (whole-wheat flour) is a whole grain, the second grain ingredient (enriched wheat flour) is an enriched grain and the third grain ingredient (rolled oats) is a whole grain. Therefore, SFAs can disregard the two noncreditable grain ingredients (modified food starch and malted barley flour) when using the rule of three to review the product for creditable grains.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 87

Grains MEAL COMPONENTS 2

RULE OF THREE

“Contains 2% or Less”

Any noncreditable grains listed in a product’s ingredients after the statement “contains 2% or less” are insignificant and are not considered for the rule of three. For example, if the ingredients list states “contains less than 2% of wheat flour and corn starch,” SFAs can disregard the wheat flour and corn starch when reviewing the product for creditable grains. For examples of reviewing products with the statement “contains 2% or less,” see “Blueberry Muffin,” “French Toast,” and “Chicken Vegetable Egg Roll” in Table 3-20.

Dough Conditioners

Dough conditioners include any ingredient or chemical added to bread dough to improve it or strengthen its texture. Noncreditable grains in the sub-listing for a dough conditioner are insignificant and are not considered for the rule of three. For example, the ingredients statement for a bread lists “dough conditioner (wheat flour, salt, soy oil, ascorbic acid).” SFAs can disregard the wheat flour (noncreditable grain) in the dough conditioner when reviewing the product for creditable grains. For an example of reviewing a product with dough conditioner, see “Wheat Roll” in Table 3-20.

Noncreditable Grains in Nongrain Ingredients

Noncreditable grains listed in the meat portion of a combination food are insignificant amounts and are not considered for the rule of three. For example, if the meat portion of a breaded chicken patty (not the batter or the breading) contains wheat flour, SFAs can disregard the amount of wheat flour in the chicken patty when reviewing the product for creditable grains. For examples of reviewing products with breading see “Breaded Chicken Patty” and “Whole-grain Breaded Chicken Nuggets” in Table 3-20. Noncreditable ingredients in the sub-listing for a nongrain ingredient (such as a seasoning blend or thickening agent) are typically negligible and are not considered for the rule of three. For example, the ingredients statement for a chili lists “ground turkey, kidney beans, onions and spices (chili powder, cayenne pepper, oregano, paprika, garlic, onion, and flour).” SFAs can disregard the flour (noncreditable grain) in the spices when reviewing the product for creditable grains.

Breakfast Cereals

SFAs do not need to use the rule of three for fortified ready-to-eat (RTE) breakfast cereals. A RTE breakfast cereal meets the WGR criteria if it has a whole grain as the first ingredient (or second after water) and it is fortified. Breakfast cereals must also comply with the limit for sugars. For more information, see “RTE Breakfast Cereals” in the “Creditable Grains” section. For an example of reviewing a RTE breakfast cereal, see “RTE Breakfast Cereal” in Table 3-20.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 88

3 MEAL COMPONENTS Grains

RULE OF THREE

DETERMINING IF GRAINS MEET PRESCHOOL CRITERIA To credit as the grains component in the preschool meal patterns, a grain product must meet the rule of three:

the first ingredient (or second after water) must be whole grain or enriched; and

the next two grain ingredients (if any) must be whole grains, enriched grains, bran, or germ.

To meet the WGR criteria, grain-only products (such as breads, muffins, bagels, and rolls) must meet the rule of three and the first ingredient (or second after water) must be whole grain. For combination foods to meet the WGR criteria, the grain portion of the product must meet the rule of three and the first grain ingredient (or second after water) must be whole grain. Table 3-20 shows examples of how to evaluate commercial products for compliance with the rule of three and WGR criteria for preschool meals. SFAs must obtain a PFS for any products that require additional information to determine compliance. Note: Foods that meet the crediting and WGR criteria for preschool meals and ASP snacks may or may not meet the crediting and WGR criteria for grades K-12 in the NSLP and SBP. If the same grain foods are served to preschoolers and grades K-12, the SFA must ensure that each food meets the specific crediting and WGR criteria for each age group. For more information, see “Difference Between WGR Definition for Preschool and Grades K-12” at the beginning of the “Grains” section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 89

Grains MEAL COMPONENTS 2

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products

These examples show how to evaluate commercial products for compliance with the rule of three (creditable grains) and WGR criteria for preschool meals. For each product’s ingredients statement, creditable grains (whole, enriched, bran and germ) are indicated in green and whole grains are in UPPERCASE. Noncreditable grains are indicated in red. For examples of whole grains, see table 3-14. For examples of enriched grains, see table 3-16. For examples of noncreditable grains, see table 3-19.

WHOLE-WHEAT BAGEL

WHOLE-WHEAT FLOUR, sugar, wheat gluten. Contains 2% or less of each of the following: honey, salt, yeast, molasses, diacetyl tartaric acid esters of mono-diglycerides (datem), ascorbic acid, mono-and diglycerides, l-cysteine, enzymes.

Rule of Three Criteria Creditable Grain

First Grain Ingredient: Whole-wheat flour

Yes No

Second Grain Ingredient: None Yes No

Third Grain Ingredient: None Yes No

Whole-wheat flour (creditable grain) is the first and only grain ingredient. This product meets the rule of three and credits in the preschool meal patterns.

WGR Criteria

Yes No PFS Needed

This product is 100 percent whole grain.

Notes

Wheat gluten is the protein component of the wheat grain that helps baked goods hold their shape.).

DATEM (diacetyl tartaric acid ester of mono- and diglycerides) is an emulsifier used in baking. It strengthens the gluten network in dough to improve the bread’s texture and shape.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 90

3 MEAL COMPONENTS Grains

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

WHOLE-WHEAT ENGLISH MUFFIN

Water, WHOLE-WHEAT FLOUR, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yeast, wheat gluten, contains less than 2% of each of the following: soybean oil, sugar, salt, calcium propionate (preservative), fumaric acid, baking soda, monocalcium phosphate, calcium sulfate, ammonium sulfate.

Rule of Three Creditable Grain

First Grain Ingredient: Whole-wheat flour

Yes No

Second Grain Ingredient: Enriched flour

Yes No

Third Grain Ingredient: None Yes No

Whole-wheat flour (creditable grain) is the first ingredient after water, and enriched flour (creditable grain) is the second and only other grain ingredient. This product meets the rule of three and credits in the preschool meal patterns.

WGR

Yes No PFS Needed

This product is at least 50 percent whole grain.

Notes

Wheat gluten is the protein component of the wheat grain that helps baked goods hold their shape.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 91

Grains MEAL COMPONENTS 2

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

WHITE WHOLE-WHEAT BREAD STICKS

Water, WHOLE-WHEAT FLOUR, unbleached unbromated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzymes, folic acid), honey, yeast, salt, dough conditioners (mono & diglycerides, DATEM, l-cysteine, ascorbic acid, enzymes), modified food starch, fava bean flour, flavor (natural flavor, modified vegetable gum, hydrolyzed starch, maltodextrin), malted barley flour, dextrose, rye flour

Rule of Three Creditable Grain

First Grain Ingredient: Whole-wheat flour

Yes No

Second Grain Ingredient: Unbleached unbromated enriched wheat flour

Yes No

Third Grain Ingredient: Modified food starch

Yes No

Whole-wheat flour (creditable grain) is the first ingredient after water, and enriched flour (creditable grain) is the second grain ingredient. However, modified food starch (noncreditable grain) is the third grain ingredient. This product does not meet the rule of three and cannot credit in the preschool meal patterns.

WGR

Yes No PFS Needed

Even though a whole grain is the first ingredient, this product is not WGR because the third grain ingredient is noncreditable. To be WGR, the first ingredient (or second after water) must be a whole grain, and the next two grain ingredients (if any) must be creditable, i.e., whole or enriched grains, bran, or germ.

Notes

Bleached flour contains a food additive that accelerates the aging process, improves texture, stiffens soft flour, and makes the flour appear whiter. Unbleached flour does not contain this food additive.

Bromated flour has been enriched with potassium bromate, which promotes gluten development in dough to improve its baking qualities. Unbromated flour does not contain this ingredient.

DATEM (diacetyl tartaric acid ester of mono- and diglycerides) is an emulsifier used in baking. It strengthens the gluten network in dough to improve the bread’s texture and shape.

Maltodextrin is a carbohydrate produced from starch that is used as a food additive to enhance texture and flavor.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 92

3 MEAL COMPONENTS Grains

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

OAT BREAD

Water, unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], water, WHOLE WHEAT FLOUR, WHOLE OATS, sugar, wheat gluten, yeast, soybean oil, salt, calcium propionate (preservative), monoglycerides, datem and/or sodium stearoyl lactylate, calcium sulfate, citric acid, calcium carbonate, soy lecithin, whey, nonfat milk.

Rule of Three Creditable Grain First Grain Ingredient:

Unbleached enriched flour Yes No

Second Grain Ingredient: Whole-wheat flour

Yes No

Third Grain Ingredient: Whole oats

Yes No

Unbleached enriched flour (creditable grain) is the first ingredient after water. Whole-wheat flour (creditable grain) is the second grain ingredient, and whole oats (creditable grain) is the third grain ingredient. This product meets the rule of three and credits in the preschool meal patterns.

WGR

Yes No PFS Needed

The first ingredient is not a whole grain. However, if the combined weight of the whole-wheat flour and whole oats is more than the weight of the enriched flour, the product is WGR. The SFA must obtain a PFS from the manufacturer to document this information.

Notes

Bleached flour contains a food additive that accelerates the aging process, improves texture, stiffens soft flour, and makes the flour appear whiter. Unbleached flour does not contain this food additive.

Wheat gluten is the protein component of the wheat grain that helps baked goods hold their shape.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 93

Grains MEAL COMPONENTS 2

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

BLUEBERRY MUFFIN

WHOLE-WHEAT FLOUR, sugar, eggs, water, blueberries, enriched flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), invert sugar, soybean oil, Contains 2% or less of: palm oil, canola oil, propylene glycol mono- and diesters of fats and fatty acids, oat fiber, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), mono- and diglycerides, modified food starch, potassium sorbate (preservative), sodium alginate, salt, soy lecithin, natural and artificial flavor, sodium stearoyl lactylate, wheat starch, blackberry juice concentrate, blueberry juice concentrate, malic acid, enzymes.

Rule of Three Creditable Grain

First Grain Ingredient: Whole-wheat flour

Yes No

Second Grain Ingredient: Enriched flour

Yes No

Third Grain Ingredient: Oat fiber (noncreditable grain listed after “contains 2% or less”)

Yes No

Whole-wheat flour (creditable grain) is the first ingredient and enriched flour (creditable grain) is the second grain ingredient. Oat fiber (noncreditable grain) is the third grain ingredient, but it is listed after the statement “contains 2% or less.” Noncreditable grains listed after this statement (such as the oat fiber, modified food starch, and wheat starch in this product) are disregarded for the rule of three. For more information, see “Contains 2% or Less” in this section.

This product meets the rule of three and credits in the preschool meal patterns.

WGR

Yes No PFS Needed

This product is at least 50 percent whole grain.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 94

3 MEAL COMPONENTS Grains

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

WHEAT ROLL

Water, flour blend [WHOLE-WHEAT FLOUR, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid)], water, brown sugar, corn oil, dough conditioner (soybean oil, vegetable glycerides, soy flakes), yeast, salt, wheat gluten, enzyme.

Rule of Three Creditable Grain

First Grain Ingredient: Whole-wheat flour

Yes No

Second Grain Ingredient: Enriched flour

Yes No

Third Grain Ingredient: Soy flakes (noncreditable grain in the sub-listing for dough conditioner)

Yes No

If the ingredients statement lists “flour blend,” the SFA must obtain a PFS from the manufacturer to determine if the product credits in the preschool meal patterns and is WGR.

This product contains a flour blend (whole-wheat flour and enriched flour) as the first ingredient after water. This means that the total weight of the flour blend is more than the weight of the brown sugar. However, it does not indicate the weight of each individual ingredient in the flour blend. For example, if the flour blend is 40 percent of the product’s total weight (25 percent whole-wheat flour and 15 percent enriched flour) and the brown sugar is 30 percent of the product’s total weight, a creditable grain is not the greatest ingredient by weight. The SFA needs a PFS from the manufacturer to determine if the weight of the creditable grains is more than the weight of the sugar.

Soy flakes are a noncreditable grain. However, noncreditable grains in the sub-listing for a dough conditioner are insignificant and are not included for the rule of three. For more information, see “Dough Conditioners” in this section.

WGR

Yes No PFS Needed

The SFA needs a PFS from the manufacturer to determine if the whole-wheat flour is the greatest ingredient by weight.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 95

Grains MEAL COMPONENTS 2

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

CHEESE RAVIOLI

Filling: Fat-free ricotta cheese (whey, skim milk [made from nonfat dry milk powder], vinegar, xanthan gum, carrageenan), water, egg, low moisture part skim mozzarella cheese (cultured part skim milk, salt, enzymes), whey protein isolate, sodium caseinate, romano cheese made from cow's milk (cultured milk, salt, enzymes), bleached wheat flour, garlic salt (salt, dehydrated garlic), salt, corn starch-modified, sugar, dehydrated garlic. Pasta: WHOLE-WHEAT FLOUR, enriched durum wheat flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, egg.

Rule of Three Creditable Grain

First Grain Ingredient: Whole-wheat flour

Yes No

Second Grain Ingredient: Enriched durum wheat flour

Yes No

Third Grain Ingredient: None

Yes No

This product is a combination food that contains a filling (nongrain ingredient) made from cheese (meat/meat alternates component), in addition to the pasta (grains component). The pasta ingredients are highlighted in yellow.

Whole-wheat flour (creditable grain) is the first ingredient in the pasta. Enriched durum wheat flour (creditable grain) is the second and only other grain ingredient. This product meets the rule of three and credits in the preschool meal patterns.

WGR

Yes No PFS Needed

This product is at least 50 percent whole grain.

Notes

To credit the ricotta and mozzarella cheese as the meat/meat alternates component, the manufacturer’s PFS must document the amount of cheese per serving.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 96

3 MEAL COMPONENTS Grains

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

BREADED CHICKEN PATTY

Chicken, water, salt and natural flavor. Breaded with: Wheat flour, water, wheat starch, WHITE WHOLE WHEAT FLOUR, salt, yellow corn flour, corn starch, dried onion, dried garlic, dried yeast, brown sugar, extractives of paprika, and spices. Breading set in vegetable oil.

Rule of Three Creditable Grain

First Grain Ingredient: Wheat flour

Yes No

Second Grain Ingredient: Wheat starch

Yes No

Third Grain Ingredient: White whole wheat flour

Yes No

This product is a combination food that contains chicken (nongrain ingredient) in addition to the breading (grains component). The breading ingredients are highlighted in yellow.

Wheat flour (noncreditable grain) is the first ingredient, wheat starch (noncreditable grain) is the second grain ingredient, and white whole-wheat flour (creditable grain) is the third grain ingredient. This product does not meet the rule of three and cannot credit in the preschool meal patterns.

WGR

Yes No PFS Needed

A whole grain is not the first ingredient.

Notes

Wheat flour does not credit unless it is whole grain or enriched.

WHOLE-GRAIN BREADED CHICKEN NUGGETS

Boneless, skinless chicken breast with rib meat, water, WHOLE WHEAT FLOUR, contains 2% or less of the following: dried garlic, dried onion, salt, sea salt, soybean oil, spice, sugar, torula yeast, turmeric, yeast, yeast extract. Breading set in vegetable oil.

Rule of Three Creditable Grain

First Grain Ingredient: Whole wheat flour

Yes No

Second Grain Ingredient: None

Yes No

Third Grain Ingredient: None

Yes No

This product is a combination food that contains chicken (nongrain ingredient) in addition to the breading (grains component). The breading ingredients are highlighted in yellow.

Whole-wheat flour (creditable grain) is the first and only grain ingredient. This product meets the rule of three and credits in the preschool meal patterns.

WGR Criteria

Yes No PFS Needed

A whole grain is the first and only grain ingredient. The breading on this product is 100 percent whole grain.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 97

Grains MEAL COMPONENTS 2

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

WAFFLES MADE WITH WHOLE WHEAT

Water, enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), WHOLE WHEAT FLOUR, vegetable oil (soybean, palm, and/or canola oil), egg whites, wheat bran, sugar, contains 2% or less of leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, malt flavoring, whey, soy lecithin

Rule of Three Creditable Grain

First Grain Ingredient: Enriched flour

Yes No

Second Grain Ingredient: Whole-wheat flour

Yes No

Third Grain Ingredient: Wheat bran

Yes No

Enriched flour (creditable grain) is the first ingredient after water, whole-wheat flour (creditable grain) is the second grain ingredient, and wheat bran (creditable grain) is the third grain ingredient. This product meets the rule of three and credits in the preschool meal patterns.

WGR

Yes No PFS Needed

A whole grain is not the first ingredient.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 98

3 MEAL COMPONENTS Grains

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

FRENCH TOAST

Whole-wheat Bread (WHOLE-WHEAT FLOUR, water, enriched wheat flour [flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, wheat gluten, yeast, salt, soybean oil, mono and diglycerides, calcium propionate (preservative), datem, calcium sulfate, citric acid, soy lecithin, grain vinegar, potassium iodate), water, Whole-wheat Batter (WHOLE-WHEAT FLOUR, sugar, enriched bleached wheat flour [enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], dextrose, eggs, yellow corn flour, corn syrup solids, natural flavor, modified corn starch, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), nonfat milk, spice, artificial flavor, modified cellulose gum, spice extractive), coating (bleached enriched wheat flour [wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], yellow corn flour, sugar, soy flour, salt, dextrose, leavening [sodium bicarbonate, monocalcium phosphate], yeast), soybean oil, cinnamon sugar (sugar, spices, natural flavor, silicon dioxide [added to prevent caking]).

Rule of Three Creditable Grain

First Grain Ingredient: Whole-wheat flour

Yes No

Second Grain Ingredient: Enriched flour

Yes No

Third Grain Ingredient: Whole-wheat flour

Yes No

Whole-wheat flour (creditable grain) is the first ingredient and enriched flour (creditable grain) is the second grain ingredient. The whole-wheat flour (creditable grain) in the batter is the third grain ingredient. This product meets the rule of three and credits in the CACFP meal patterns.

If a product meets the rule of three, CACFP facilities do not need to check any other grain ingredients further down on the ingredients list to verify if they are creditable. Therefore, CACFP facilities can ignore the enriched bleached wheat flour (creditable grain) in the batter and the four noncreditable grains (yellow corn flour, modified corn starch, yellow corn flour, and soy flour) in the batter.

WGR

Yes No PFS Needed

This product is at least 50 percent whole grain.

Notes

Bleached flour contains a food additive that accelerates the aging process, improves texture, stiffens soft flour, and makes the flour appear whiter.

Wheat gluten is the protein component of the wheat grain that helps baked goods hold their shape.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 99

Grains MEAL COMPONENTS 2

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

SPICED INSTANT OATMEAL

WHOLE GRAIN ROLLED OATS, sugar, salt, cinnamon and other spices, calcium carbonate, guar gum, caramel color, niacinamide*, reduced iron, vitamin A palmitate, pyridoxine hydrochloride*, riboflavin*, thiamin mononitrate*, folic acid*.

*One of the B vitamins

Rule of Three Creditable Grain

First Grain Ingredient: Whole-grain rolled oats

Yes No

Second Grain Ingredient: None

Yes No

Third Grain Ingredient: None

Yes No

Whole-grain rolled oats (creditable grain) is the first and only grain ingredient. This cereal is fortified, which the USDA does not require for cereals that are 100 percent whole grain.

WGR

Yes No PFS Needed

This product is 100 percent whole grain.

Notes

To credit in the preschool meal patterns, this cereal must also meet the limit for sugars (no more than 6 grams of sugars per dry ounce). For more information, see “Limit for Sugars in Breakfast Cereals” in the “Creditable Grains” section.

RTE BREAKFAST CEREAL

WHOLE GRAIN OAT FLOUR, sugar, corn flour, WHOLE WHEAT FLOUR, rice flour, salt, calcium carbonate, disodium phosphate, reduced iron, niacinamide*, zinc oxide, BHT (a preservative), yellow 5, yellow 6, thiamin mononitrate*, pyridoxine hydrochloride*, riboflavin*, folic acid*.

*One of the B vitamins

Rule of Three Creditable Grain

First Grain Ingredient: Whole-grain oat flour

Yes No

Second Grain Ingredient: Corn flour (noncreditable)

Yes No

Third Grain Ingredient: Whole-wheat flour

Yes No

SFAs do not need to use the rule of three because this is a fortified RTE cereal that contains a whole grain (whole-grain oat flour) as the first in ingredient. For information on fortification, see “RTE Cereals” in the “Creditable Grains” section.

WGR

Yes No PFS Needed

A RTE breakfast cereal meets the WGR criteria if it has a whole grain as the first ingredient (or second after water) and it is fortified. SFAs can ignore noncreditable grains (such as corn flour and rice flour) in RTE cereals that meet the WGR criteria.

Notes

To credit in the preschool meal patterns, this cereal must also meet the limit for sugars (no more than 6 grams of sugars per dry ounce). For more information, see “Limit for Sugars in Breakfast Cereals” in the “Creditable Grains” section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 100

3 MEAL COMPONENTS Grains

RULE OF THREE

Table 3-20. Examples of Evaluating Commercial Grain Products, continued

CHICKEN VEGETABLE EGG ROLL

Filling: Cabbage, ground chicken, carrots, textured soy protein (textured soy flour, zinc oxide, niacinamide, ferrous sulfate, copper gluconate, vitamin a palmitate, calcium pantothenate, thiamine mononitrate [B1], pyridoxine hydrochloride [B6], riboflavin [B2], cyanocobalamin [B12]), celery, water, onion, contains 2% or less of: dried whole egg, whey protein concentrate, flavor (autolyzed yeast extract, salt, dextrose, natural flavor), sugar, soy sauce powder (soy sauce [wheat, soybeans, salt], maltodextrin, salt), modified food starch, dehydrated onions, sea salt, garlic, spice; Wrapper: WHITE WHOLE-WHEAT FLOUR, water, enriched flour (wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]), enriched durum flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), contains 2% or less of: wheat gluten, vegetable oil (soybean, cottonseed, corn, and/or canola oil), flavor (autolyzed yeast extract, salt, dextrose, natural flavor), dried whole egg, salt, rice extract, ascorbic acid, cornstarch; water. Fried in vegetable oil (soybean, cottonseed, corn, and/or canola oil).

Rule of Three Creditable Grain

First Grain Ingredient: White whole-wheat flour

Yes No

Second Grain Ingredient: Enriched flour

Yes No

Third Grain Ingredient: Enriched durum flour

Yes No

This product is a combination food that contains a filling (nongrain ingredient) made from vegetables and chicken (vegetables and meat/meat alternates components), in addition to the egg roll wrapper (grains component). The wrapper ingredients are highlighted in yellow.

White whole-wheat flour (creditable grain) is the first ingredient in the wrapper. Enriched flour (creditable grain) is the second grain ingredient, and enriched durum flour (creditable grain) is the third grain ingredient. This product meets the rule of three and credits in the preschool meal patterns.

If a product meets the rule of three, SFAs do not need to check any other grain ingredients further down on the ingredients list to verify if they are creditable. In addition, noncreditable grains listed after the statement “contains 2% or less” (such as the corn starch in this product) are disregarded for the rule of three. For more information, see “Contains 2% or Less” in this section.

WGR

Yes No PFS Needed

This product is at least 50 percent whole grain.

Notes

Wheat gluten is the protein component of the wheat grain that helps baked goods hold their shape.

To credit the ground chicken as the meat/meat alternates component, the manufacturer’s PFS must document the amount of cooked chicken per serving. To credit the carrots, celery, and onion as the vegetables component, the manufacturer’s PFS must document the amount of vegetables per serving.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 101

Grains MEAL COMPONENTS 3

SERVING SIZE

Serving Size for Grains

The preschool meal patterns require a serving of grains at breakfast and lunch The ASP preschool meal pattern allows grains as one of the two required snack components. Through September 30, 2019, grain servings must meet the minimum weights in Grain Serving Sizes for Preschool Meals in the NSLP and SBP (table 3-21). Beginning October 1, 2019, SFAs must use ounce equivalents to determine the quantity of creditable grains. Grains must meet the minimum serving sizes in Whole Grain-rich Ounce Equivalents (Oz Eq) for Preschool Meals. Table 3-21 summarizes the required servings of the grains component for preschoolers at lunch, breakfast, and snack. Menu planners can choose to serve one grain or a combination of several grains to meet the minimum requirement. For example, a preschool lunch menu can meet the required ½ serving for ages 1-4 by serving ½ serving of brown rice (¼ cup) or ¼ serving of brown rice (⅛ cup) and ¼ serving of whole-grain bread (¼ slice).

Table 3-21. Required Servings of Grains for Preschoolers 1

LUNCH BREAKFAST 2 SNACK 3

Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4 Ages 1-2 Ages 3-4

½ serving ½ serving ½ serving ½ serving ½ serving ½ serving

1 Grains must be whole grain or enriched. Breakfast cereals must be whole grain, enriched, or fortified, and cannot contain more than 6 grams of sugars per ounce. From October 1, 2017, through September 30, 2019, grains must meet the minimum serving sizes in Grain Serving Sizes for Preschool Meals in the NSLP and SBP. Effective October 1, 2019, grains must meet the minimum serving sizes in Whole Grain-rich Ounce Equivalents (Oz Eq) for Preschool Meals.

2 SFAs may substitute meat/meat alternates for the entire grains component at breakfast up to three times per week. For more information, see “Meat/Meat Alternates at Breakfast” in the “Meat/Meat Alternates” section.

3 Grains are not required in the ASP but may be served as one of the two required snack components. SFAs may choose to serve any two of the five snack components.

A menu item must provide at least ¼ serving to credit toward the grains component. If the amount is less than the full serving, the preschool menu must include additional grains to meet the required serving. When counting grain-based foods toward the grains component, SFAs must round down to the nearest ¼ serving. For example, rolls must weigh 13 grams (0.5 ounce) to provide ½ serving of the grains component. A roll that weighs 10 grams rounds down to ¼ serving of grains (6 grams or 0.2 ounce). The serving size for grains made on site is based on the creditable grains content of the recipe, i.e., the total weight of whole and enriched grains, bran, and germ. For more information, see “Serving Size for Grain Items Made on Site” in this section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 102

3 MEAL COMPONENTS Grains

SERVING SIZE

USDA GRAINS SERVING SIZE CHART The USDA’s grains serving size chart (table 3-21) provides minimum weights for nine groups (A-I) based on the average grain content of similar products. The weight required for one serving of the grains component varies for each group because different types of foods contain different concentrations of whole and enriched grains. For example, to credit as ½ serving of the grains component (the minimum serving size) in the preschool meal patterns, crackers must weigh 0.4 ounce, a whole-grain or enriched roll must weigh 0.5 ounce, and a blueberry muffin must weigh 0.9 ounce.

OVERVIEW OF OPTIONS FOR CALCULATING SERVING SIZE SFAs have two options for calculating the serving size for grains in commercial products and recipes. Method 1 uses the weights or volumes in the USDA’s grains serving size chart. Method 2 uses the total weight of creditable grains (whole, enriched, bran, and germ) in the serving. The method used by the SFA depends on several factors, such as the type of grain product, the creditable grain ingredients, and whether the food is purchased commercially or prepared on site.

Method 1 – Weights or Volumes

Method 1 determines the serving size for commercial grain products using the weights (groups A-G) or volumes (groups H-I) listed in the USDA’s grains serving size chart.

Groups A-G: Baked goods (such as crackers, breads, rolls, taco shells, muffins, waffles, and pancakes) require 7.38 grams of creditable grains to credit as ½ serving of the grains component, i.e., the minimum serving size for ages 1-4 in the preschool meal patterns.

Group H: Cereal grains (such as amaranth, barley, buckwheat, cornmeal, corn grits, farina, kasha, millet, oats, quinoa, wheat berries, and rolled wheat) require ¼ cup of cooked cereal grains or 13 grams dry (uncooked) to credit as ½ serving of the grains component. Note: Cereal grains used as an ingredient in a recipe credit differently from cooked cereal grains. They require 7.38 grams of creditable grains to credit as ½ serving of the grains component. For more information, see “Serving Size for Grain Items Made on Site” in this section.

Group I: RTE breakfast cereals require a serving based on either volume (cups) or

weight (grams), whichever is less. A serving for ages 1-2 equals ¼ cup or ⅓ ounce (10

grams). A serving for ages 3-4 equals ⅓ cup or ½ ounce (14 grams). If the appropriate volume of cereal weighs less than the weight equivalent, it still credits as one serving.

For example, ⅓ cup of whole-grain cereal that weighs 13 grams credits as ½ serving of the grains component.

SFAs can use method 1 only for products that are whole grain, enriched, or fortified (breakfast cereals only), or that have a creditable grain as the primary grain ingredient. If a commercial product contains creditable grains but does not have a creditable grain as the primary grain ingredient, SFAs must use method 2 and obtain a PFS to document the amount

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 103

Grains MEAL COMPONENTS 3

SERVING SIZE

of creditable grains per serving. For more information, see “Serving Size for Commercial Grain Products” in this section. SFAs can use method 1 for grains prepared on site if the standardized recipe provides the weight of the prepared serving after baking or cooking. For more information, see “Using Method 1 (Weights) for Grain Items Made on Site” in this section.

Method 2 – Creditable Grains

Method 2 determines the serving size for commercial grain products and recipes for grains made on site by calculating the total weight of creditable grains (whole, enriched, bran, and germ) per serving. For commercial products, SFAs must determine the amount of creditable grains from the product’s PFS. For products prepared on site, SFAs must determine the amount of creditable grains from the standardized recipe. Grain products in groups A-G require 7.38 grams of creditable grains to credit as ½ serving of the grains component. Grain products in groups H-I require 13 grams of dry (uncooked) cereal to credit as ½ serving of the grains component. For more information, see “Serving Size for Commercial Grain Products” and “Serving Size for Grain Items Made on Site” in this section. SFAs must use method 2 when a commercial product is not whole-grain, enriched, or fortified (breakfast cereals only) and the primary (first) grain ingredient is not a creditable grain, but there are creditable grains in the product. For more information, see “Serving Size for Commercial Grain Products” in this section.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 104

3 MEAL COMPONENTS Grains

SERVING SIZE

Table 3-22. Grain Serving Sizes for Preschool Meals

October 1, 2017, through September 30, 2019

The serving size for the grains component for ages 1-4 in the preschool meal patterns is ½ serving.

Group A Minimum Serving Size for Group A

Bread type coating Bread sticks, hard Chow mein noodles Crackers, savory, e.g., saltines and snack crackers Croutons Pretzels, hard Stuffing, dry (weights apply to bread in stuffing)

1 serving = 20 grams or 0.7 ounces (oz.) ¾ serving = 15 grams or 0.5 oz. ½ serving = 10 grams or 0.4 oz. ¼ serving = 5 grams or 0.2 oz.

Group B Minimum Serving Size for Group B

Bagels Batter type coating Biscuits Breads, e.g., white, wheat, whole wheat, French, Italian Buns, hamburger and hot dog Crackers, sweet, e.g., graham crackers and animal crackers Egg roll skins English muffins Pita bread, e.g., white, wheat, whole wheat Pizza crust Pretzels, soft Rolls, e.g., white, wheat, whole wheat Tortillas, wheat or corn Tortilla chips, wheat or corn Taco shells

1 serving = 25 grams or 0.9 oz.

¾ serving = 19 grams or 0.7 oz.

½ serving = 13 grams or 0.5 oz.

¼ serving = 6 grams or 0.2 oz.

Group C Minimum Serving Size for Group C

Cornbread

Corn muffins

Crackers including filled crackers, e.g., peanut butter or cheese

Croissants

Pancakes Pie crust (only in meat/meat alternate pies) Waffles

1 serving = 31 grams or 1.1 oz.

¾ serving = 23 grams or 0.8 oz.

½ serving = 16 grams or 0.6 oz.

¼ serving = 8 grams or 0.3 oz.

Group D Minimum Serving Size for Group D

Muffins, all except corn 1 serving = 50 grams or 1.8 ounces ¾ serving = 38 grams or 1.3 ounces ½ serving = 25 grams or 0.9 ounce ¼ serving = 13 grams or 0.5 ounce

Group E Minimum Serving Size for Group E

French toast 1 serving = 63 grams or 2.2 ounces ¾ serving = 47 grams or 1.7 ounces ½ serving = 31 grams or 1.1 ounces ¼ serving = 16 grams or 0.6 ounce

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 105

Grains MEAL COMPONENTS 3

SERVING SIZE

Table 3-22. Grain Serving Sizes for Preschool Meals, continued

October 1, 2017, through September 30, 2019

Group F Minimum Serving Size for Group F

None (grain-based desserts do not credit)

Group G Minimum Serving Size for Group G

None (grain-based desserts do not credit)

Group H Minimum Serving Size for Group H

Barley

Breakfast cereals, cooked 2

Bulgur or cracked wheat Cereal grains, e.g., amaranth, buckwheat, cornmeal, corn

grits, farina, kasha, millet, oats, quinoa, wheat berries, and rolled wheat

Macaroni, all shapes Noodles, all varieties Pasta, all shapes Ravioli, noodle only Rice, brown or enriched white

1 serving = ½ cup cooked

(or 25 grams or 0.9 oz. dry)

½ serving = ¼ cup cooked

(or 13 grams or 0.5 oz. dry)

Group I Minimum Serving Size for Group I

Ready-to-eat breakfast cereals (cold dry) 2

1 serving = ¾ cup or 1 ounce *

½ serving (ages 3-4) = ⅓ cup or ½ ounce *

⅓ serving (ages 1-2) = ¼ cup or ⅓ ounce *

* whichever is less

1 All grains must be whole grain or enriched, or made with whole-grain or enriched flour or meal. 2 Cereals must be whole-grain, or whole grain and enriched, or fortified. Breakfast cereals (cold,

instant, and hot) cannot contain more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars per 100 grams of dry cereal).

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 106

3 MEAL COMPONENTS Grains

SERVING SIZE

CHOOSING A CALCULATION METHOD SFAs can choose to use either method 1 or 2 for all grain-based foods in the USDA’s grain serving size chart (table 3-22), but must document which method is used for each product. This information will be reviewed by the CSDE during the Administrative Review of school nutrition programs. SFAs must use method 2 if any of the following criteria apply.

A product is not whole-grain, WGR, enriched (breakfast cereals only) and the primary grain ingredient is not a creditable grain, but there are creditable grains in the product.

The manufacturer claims that a product can provide the minimum creditable grains per portion using a serving size that is less than the weights in the USDA’s grain serving size chart. For preschoolers, a portion containing 7.38 grams of creditable grains provides ½ serving of the grains component.

A product does not fit into one of the nine groups of the USDA’s grain serving size chart.

A product is made on site and the SFA chooses to calculate the serving size based on grams of creditable grains instead of using the weights in the USDA’s grain serving size chart.

The USDA does not require SFAs to use one method for all grain items. SFAs can choose different methods for evaluating different products, but must maintain documentation that shows how the menu planner determined the crediting information for each grain product on the menu. For method 2 (creditable grains), SFAs must obtain a PFS (or CN label if the grain is part of a meat/meat alternate product) for all commercial grain products served as part of reimbursable preschool meals. When SFAs choose a calculation method for a specific product, the same calculation method must be used each time that same product is on the menu for that age group. For example, if the menu planner uses method 2 to determine the crediting of a whole-grain bagel for preschool menus, that same bagel on any preschool menu must always be credited using method 2. However, the menu planner can choose to use a different calculation method for the same bagel for other grade groups in the school district, e.g., elementary, middle, and high. Table 3-23 shows a sample calculation using method 1 to determine the serving size for a commercial product in group C, based on the amount of creditable grains listed in the product’s PFS. Table 3-24 shows a sample calculation using method 2 to determine the grain servings in a recipe.

The CSDE strongly recommends choosing one calculation method to be consistent

in crediting grain products. This will greatly simplify menu planning and assist SFAs

in documenting compliance with the meal pattern requirements for grains.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 107

Grains MEAL COMPONENTS 3

SERVING SIZE

SERVING SIZE FOR COMMERCIAL GRAIN PRODUCTS SFAs must determine whether commercial products contain enough creditable grains to provide ½ serving of the grains component for ages 1-4. For most commercial products, SFAs can use the USDA’s grains serving size chart (method 1) to determine the correct preschool serving size. However, there are some situations when SFAs must use the product’s creditable grain content (method 2) to calculate the preschool serving size. For more information, see “Using Method 2 (Creditable Grains) for Commercial Products” in this section.

Using Method 1 (Weights) for Commercial Products

The USDA’s grains serving size chart (table 3-22) determines the required serving for commercial products that are labeled whole grain or enriched, or that have a creditable grain as the primary grain ingredient. Table 3-23 shows examples of ingredients statements for products that are whole grain or enriched and can be evaluated using method 1.

Table 3-23. Sample Ingredients Statements for Whole-grain and Enriched Products

Ingredients (Creditable grains are indicated in bold)

Type of Product

Whole wheat flour, unbleached enriched wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, canola oil, all natural molasses, salt, baking soda.

WGR

Water, whole wheat flour, eggs, sugar, dried whole eggs, soybean oil, natural flavor, calcium acid pyrophosphate, pectin, soy lecithin, potassium bicarbonate, sodium aluminum phosphate, baking soda, salt.

100 percent whole grain

Enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), soybean oil with TBHQ for freshness, salt, corn syrup, contains 2% or less of leavening (baking soda, yeast), soy lecithin.

Enriched

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 108

3 MEAL COMPONENTS Grains

SERVING SIZE

Table 3-24 shows a sample calculation using method 1 to determine the serving size for a commercial product in group C, based on the amount of creditable grains listed in the product’s PFS.

Table 3-24. Method 1 Sample Calculation of Creditable Grains 1

Commercial Mini Whole-wheat Pancakes (Group C)

Grain Ingredients Indicated on the PFS 1 Whole-wheat flour: 16 grams Enriched flour: 14 grams Noncreditable grains: 0 grams

Manufacturer’s serving size: One package is 1.75 ounces (8 mini pancakes)

1. Add the total grams of each creditable grain in the manufacturer’s serving size. 2

16 grams + 14 grams = 30 grams of creditable grains

2. Determine the number of servings of the grains component: Divide the creditable grains in the manufacturer’s serving size by 7.38. 2

30 grams 7.38 grams = 4.07 servings of the grains component

3. Round down to the nearest ¼ serving.

4.07 servings round down to 4 servings of the grains component

This package serves four preschool children (two mini pancakes each).

1 These steps can be used for all products in groups A-G. For group H, use the cooked volume of the serving of cereal grains. For group I, use the volume or weight of the serving of RTE breakfast cereals.

2 The amount of creditable grains must be indicated on the product’s PFS. 3 Grain products in groups A-G require 7.38 grams of creditable grain (whole grain or

enriched) to credit as ½ serving of the grains component (the minimum required amount for ages 1-4).

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 109

Grains MEAL COMPONENTS 3

SERVING SIZE

Using Method 2 (Creditable Grains) for Commercial Products

There are some situations when SFAs must use the product’s creditable grain content to calculate the preschool serving size, instead of using the USDA’s grains serving size chart. SFAs must use method 2 when any of the following apply.

A product is not whole-grain, enriched, or fortified (breakfast cereals only) and the primary (first) grain ingredient is not a creditable grain, but there are creditable grains in the product. The ingredients statement below shows an example. This product lists sugar as the first ingredient, but it also contains three sources of creditable grains (whole wheat flour, enriched flour, and rolled oats). A PFS is needed to document if the combined weight of the whole-wheat flour, rolled oats, and whole cornmeal is more than the weight of the sugar.

Ingredients: Sugar, WHOLE WHEAT FLOUR, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), ROLLED OATS, WHOLE CORN MEAL, oat bran, eggs, canola oil, water, molasses, leavening (baking soda, sodium aluminum phosphate), salt, soy lecithin, natural flavor.

The manufacturer claims that a product can provide the minimum creditable grains per portion (7.38 grams for ½ serving) using a serving size that is less than the weights in the USDA’s grains serving size chart.

A product does not fit into one of the nine groups of the USDA’s grains serving size chart (see table 3-22).

If any of these situations apply, the SFA must obtain a PFS from the manufacturer to document the product’s creditable grains per serving. The PFS must state:

the gram weight or percentage of all creditable grains in one defined portion; and

the grains being counted toward the stated percentage are whole grain or enriched. Noncreditable grains such as unenriched flour and modified food starch should not be included in the weight or percentage given in the manufacturer’s documentation.

SFAs must maintain all crediting documentation on file. This information will be reviewed by the CSDE during the Administrative Review of school nutrition programs. If the manufacturer will not supply the required documentation, SFAs cannot use the product to meet the grains component.

SFAs are not required to use method 1 or 2 if a product has a CN label indicating the

amount of creditable grains in one serving. With a CN label, the product credits based

on the stated crediting information. For more information, see “CN Labels” in section 2.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 110

3 MEAL COMPONENTS Grains

SERVING SIZE

SERVING SIZE FOR GRAIN ITEMS MADE ON SITE SFAs must have a standardized recipe on file to document the meal pattern contribution of grains prepared on site, such as breads, rolls, muffins, pizza dough, and pancakes. The serving size is based on the amount of creditable grains (whole, enriched, bran, and germ) in the recipe. For information and resources on standardized recipes, see “Standardized Recipes” in section 2. SFAs do not need to calculate serving sizes for grains prepared from the USDA recipes for Child Nutrition Programs. The USDA recipes specify meal pattern crediting information, including the amount of the grains component in one serving of the recipe. For more information, see “Recipe Resources” in section 2 and the CSDE’s Menu Planning Guide for Preschool Meals in the NSLP and SBP webpage.

Using Method 1 (Weights) for Grain Items Made on Site

SFAs can use the serving weights in groups A-G to determine the serving size of grains prepared on site. To use this method, SFAs must know the exact weight of the prepared serving after cooking or baking. Since standardized recipes do not typically provide this information, food service staff must calculate the average weight of one serving by weighing at least four samples of the cooked product. For more information, see “Determining In-house Product Yields” in section 2. For grains prepared on site, the CSDE encourages SFAs to use method 2 (creditable grains) instead of method 1. Method 2 provides more accurate crediting information.

Using Method 2 (Creditable Grains) for Grain Items Made on Site

Grain products in groups A-G require 7.38 grams of creditable grains to credit as ½ serving of the grains component for ages 1-4. When used as ingredients in a recipe (such as dry oats in oatmeal bread and corn meal in corn muffins), cereal grains in group H also require 7.38 grams of creditable grains to credit as ½ serving of the grains component for ages 1-4. The dry serving amount listed in Group H (13 grams) applies only when cereal grains such as oatmeal are cooked, not when they are used as ingredients in a recipe. SFAs must determine the amount of grains per serving in the recipe by adding the total weight (grams) of all creditable grain ingredients (whole and enriched) and dividing by the number of servings, then dividing by 7.38 grams of creditable grains per portion. Grain ingredients listed in pounds or ounces must first be converted to grams. To convert to grams, multiply pounds by 453.6 and ounces by 28.35. Grain ingredients listed by volume instead of weight must be converted to weight (grams). To convert from volume to weight, use the Nutrition Facts labels for grain ingredients or volume equivalent charts. Table 3-25 shows weights for 1 cup of commonly used grain ingredients.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 111

Grains MEAL COMPONENTS 3

SERVING SIZE

Table 3-25. Weights of 1 Cup of Commonly Used Grain Ingredients

The actual weight of one cup may be more or less than the weights in this chart, depending on the measuring method used, e.g., stirred or unstirred, sifted or unsifted, spooned or dipped, and coarsely or finely crushed. For the most accurate conversion of volume to weight, calculate the average weight of 1 cup of the ingredient. Measure and weigh at least four separate portions, then calculate the average weight per portion. The use of brand-name products does not constitute approval or endorsement by the CSDE or the USDA. Product names are used solely for clarification regarding serving sizes.

Food Item Type Weight of 1 Cup

(Grams)

Barley flour or meal 1 148

hulled 1 184

pearled, uncooked 1 200

pearled, cooked 1 157

Bread crumbs dry, grated, plain 1 108

Bread crumbs, plain dry, grated, seasoned 1 120

soft, white 1 45

Bulgur uncooked 1 140

cooked 1 182

Cereals General Mills Cheerios 2 28

General Mills Corn Chex 2 31

General Mills Rice Chex 2 27

General Mills Wheat Chex 2 47

General Mills Wheaties 2 36

Kellogg’s All-Bran Bran Buds 3 90

Kellogg’s All-Bran Original 3 62

Kellogg’s Corn Flakes crumbs 3 88

Kellogg’s Corn Flakes, whole 3 28

Kellogg’s Rice Krispies 3 26

Quaker Puffed Rice 4 14

Sources: 1 USDA National Nutrient Database for Standard Reference, Release 28, May 2016:

https://ndb.nal.usda.gov/ndb/ 2 General Mills Cereals: http://www.generalmills.com/en/Brands/Cereals 3 Kellogg’s Cereals: https://www.kelloggs.com/en_US/home.html 4 Quaker Cereals: http://www.quakeroats.com/products.aspx

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 112

3 MEAL COMPONENTS Grains

SERVING SIZE

Table 3-25. Weights of 1 Cup of Commonly Used Grain Ingredients, continued

Food Item Type Weight of 1 Cup

(Grams)

Cereals, continued Quaker Puffed Wheat 4 28

Cornmeal, enriched, uncooked yellow, degerminated 1 157

yellow, whole grain 1 122

Cracker crumbs graham, crushed 1 84

snack, standard snack-type, regular, crushed 5 52

Flour, buckwheat whole groat 1 120

Flour, corn whole grain, yellow 1 117

Flour, rice brown 1 158

white 1 158

Flour, rye dark 1 128

light 1 102

Flour, wheat, white all-purpose enriched, bleached 1 125

all-purpose enriched, unbleached 1 125

bread, enriched 1 137

cake, enriched, unsifted, dipped 1 137

self-rising, enriched 1 125

Flour, wheat whole grain 1 120

Wheat germ uncooked, plain 1 88

toasted, plain 1 115

Oat bran raw 1 94

cooked1 219

Oats, rolled quick, uncooked 1 81

regular, uncooked 1 81

Sources: 1 USDA National Nutrient Database for Standard Reference, Release 28, May 2016:

https://ndb.nal.usda.gov/ndb/ 2 General Mills Cereals: http://www.generalmills.com/en/Brands/Cereals 3 Kellogg’s Cereals: https://www.kelloggs.com/en_US/home.html 4 Quaker Cereals: http://www.quakeroats.com/products.aspx

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 113

Grains MEAL COMPONENTS 3

SERVING SIZE

Table 3-26 shows a sample calculation using method 2 to determine the number of grains servings in a recipe made on site. One serving (one piece) of this recipe credits as ½ serving of the grains component.

Table 3-26. Method 2 Sample Calculation of Creditable Grains in a Recipe

Oatmeal Bread Recipe

Grain Ingredients All-purpose enriched flour, 1 ½ pounds Whole-wheat flour, ½ pound Enriched cornmeal, ¾ pound Rolled oats, 1 pound 2 ounces

Serving size: 1 piece

Yield: 200 servings

1. Convert pounds to grams (multiple pounds by 453.6). 1

All-purpose enriched flour, enriched: 1 pound x 453.6 grams = 453.6 grams Whole-wheat flour: 0.5 pound x 453.6 grams = 226.8 grams Enriched cornmeal: 0.75 pound x 453.6 grams = 340.2 grams Rolled oats: 1 pound 2 ounces (1.125 pounds) x 453.6 grams = 510.3 grams

2. Add the total grams of each creditable grain.

453.6 grams + 226.8 grams + 340.2 grams + 510.3 grams = 1530.9 grams of creditable grains

3. Divide the total grams of creditable grains by the number of servings in the recipe.

1530.9 grams 200 servings = 7.6545 grams of creditable grains per serving

4. Determine the number of servings of the grains component: Divide the grams of creditable grains per serving by 7.38. 2

7.6545 grams 7.38 grams of creditable grains per half (½) serving of the grains component = 1.037 half-servings of the grains component

5. Round down to the nearest ¼ serving.

1.037 half-servings of grains rounds down to 1 half (½) serving of the grains component

1 One pound equals 453.6 grams. 2 One serving of a recipe must contain 7.38 grams of creditable grains (whole, enriched, bran, and

germ) to provide ½ serving of the grains component for ages 1-4.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 114

3 MEAL COMPONENTS Grains

SERVING SIZE

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

MEAL SERVICE 4

115

4 — Meal Service

In addition to the meal pattern requirements, SFAs must comply with USDA regulations and policy regarding meal service and Connecticut’s statute regarding lunch periods. This section addresses the meal service requirements for the NSLP and SBP, including water availability, lunch periods, prohibition of gender separation, and family-style meal service.

WATER AVAILABILITY The HHFKA requires that schools participating in the NSLP (including the ASP) and SBP must make plain potable water available to children at no cost during the meal service. The water must be available without restriction in the location where meals are served. Water must also be made available for meals and ASP snacks that are served outside of the cafeteria, such as meals served in a classroom or during in-school suspension. Schools can implement this requirement in a variety of ways, which include:

offering water pitchers and cups on tables or in an area that is easily accessible to all children during meals and ASP snacks; and

providing a water fountain or a faucet that allows students to fill their own bottles or cups with drinking water. The location of the water fountain must be in the foodservice area or immediately adjacent, such as a water fountain that is right outside the door to the foodservice area and accessible to all students during the meal period.

While water must be made available to students during meal service, water is not a meal pattern component and is not part of the reimbursable meal or ASP snack. Students are not required to take water. SFAs cannot promote or offer water or any other beverage as an alternative selection to fluid milk throughout the food service area. The USDA does not provide separate funding for this provision and schools cannot claim reimbursement for water. However, reasonable costs associated with providing potable water would be an allowable cost to the nonprofit food service account. For more information, see USDA Memo SP 49-2016 CACFP 18-2016: Resources for Making Potable Water Available in Schools and Child Care Facilities and USDA Memo SP 28-2011: Water Availability During National School Lunch Program Meal Service.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

4 MEAL SERVICE

116

LUNCH PERIODS Lunch periods in Connecticut schools are governed by state and federal regulations. The CSDE’s Circular Letter C-9: Federal and State Requirements for Provision and Timeframe of Daily Lunch Period for Students, summarizes the federal and state requirements. C.G.S. Section 10-221o mandates that each local and regional board of education requires each school under its jurisdiction to offer all full day students a daily lunch period of not less than 20 minutes.

The USDA regulations specify that schools and institutions participating in the NSLP must serve lunches during the time frame of 10:00 a.m. to 2:00 p.m. SFAs must submit a written request to the CSDE for a waiver if lunches will be served before or after this time frame. The district must submit the exemption request for the upcoming school year to the CSDE by July 1 of each school year. The CSDE evaluates the circumstances of each request to determine whether it meets one of the USDA criteria for an exemption from the specified time frame for lunch. These criteria are based on USDA’s memo, Granting Exemptions to the Lunch Period, and are summarized below.

1. The CSDE may grant reasonable variances from the meal service requirements to accommodate special circumstances encountered in schools operating for traditional students at traditional times. For example, if a school has a legitimate need to extend the lunch service to 2:30 p.m. due to capacity concerns or because of extended school hours, an exception would be considered a special circumstance.

2. The CSDE may grant exemptions from the meal service requirements if the school operates for traditional students but at a nontraditional time. For example, a school may need to provide lunch service from 3:00 to 4:00 p.m. to accommodate a work-study program that allows high school students to work in the morning and attend high school classes in the later afternoon or evening. Approval of an exemption for this specific circumstance will only be granted if these alternative programs provide students of high school grade or lower an opportunity to obtain the minimum requirements for graduation at a nontraditional time, and it is not possible to serve lunch at a more traditional time.

The written request for a waiver must be submitted to the CSDE by the superintendent and must include the special circumstances at the school that necessitate a change in the time frame for lunch. The CSDE will grant exemptions only if the school’s schedule meets one of the two USDA criteria specified above. The CSDE will not grant exemptions for routine scheduling choices such as block schedules.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

MEAL SERVICE 4

117

PROHIBITION OF GENDER SEPARATION In general, the USDA nondiscrimination laws and policies in 7 CFR Parts 15, 15a, and 15b do not permit SFAs participating in the USDA school nutrition programs to separate children on any protected basis during meal service. Federal law prohibits discrimination based on gender at any educational institution receiving federal assistance. The USDA allows only two exceptions to the prohibition on gender-separated meal service.

Coeducational Schools and School-based Sites

The USDA recognizes religious exemptions granted by the federal Department of Education (ED) without prior express approval. ED guidelines allow school and school-based sites to apply for an exemption when federal law prohibiting gender separation is inconsistent with the institution’s religious tenets. These exemptions apply broadly to operations, including the meal service at a given site, such as a faith-based school. Additionally, ED guidelines specifically allow for the approval of gender-separate instruction at public primary and secondary non-vocational schools that could take a variety of forms. Since the general rule is that gender separation during meal service is prohibited, a coeducational school may not use limited ED approval of gender-separate instruction to justify blanket gender separation during meal service. Limited exemptions in these situations must be approved by the USDA.

Other Institutions and Organizations

State agencies may approve exemptions allowing separation by gender during meal service without express prior approval from the USDA in the following circumstances:

meal service at religious institutions operating under the dictates of the religion with which they are affiliated;

meal service at juvenile correctional facilities where combining members of the opposite gender would present a potential safety risk; and

meal service at facilities that fully separate by gender as part of their normal operations, e.g., gender-separated summer camps.

The local educational agency (LEA) must submit the request in writing to the CSDE. LEAs must specify which reason applies and why separation by gender is necessary. For more information, on the exemption process, see CSDE Operational Memorandum No. 30-15: Guidance on Prohibition of Separation by Gender during Child Nutrition Program Meal Service. The exemptions listed on the previous page are the only acceptable bases for gender separation during meal service in school nutrition programs. Any gender separation not based on the ED or USDA approval processes is strictly prohibited. Situations that do not clearly fit into any of the exemptions outlined above may be considered on a case-by-case basis by the CSDE in direct consultation with the USDA Food and Nutrition Services (FNS) Regional Office, including the FNS Civil Rights Office and appropriate FNS National Office Child Nutrition Program staff.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

4 MEAL SERVICE

118

FAMILY-STYLE MEAL SERVICE Family style is a type of meal service that allows children to serve themselves from common platters of food with assistance from supervising adults. While allowable in the NSLP and SBP, the implementation of family-style meal service may not be practical in most schools. If implemented, meals served family style must follow the procedures below to ensure compliance and be eligible for reimbursement.

A sufficient amount of prepared food and at least two varieties of milk (low-fat unflavored or fat-free unflavored or flavored milk) must be placed on each table to provide the full required portions of each of the food components for all children at the table and to accommodate the supervising adults.

Children must initially be offered the full required portion of each meal component. Over the week, offered meals must meet all of the daily and weekly food component/food item requirements, and the weekly dietary specifications. However, since replenishment is immediately available at each table, students may select an initial serving of a food component/food item that is less than the full required minimum quantity. The supervising adult should encourage additional portions and selections to meet the full required minimum serving size as appropriate, provided dietary specifications are not exceeded.

During the course of the meal, the supervising adults are responsible for actively encouraging each child to accept service of the full required portion (minimum daily serving) for each food component of the USDA meal patterns. For example, if a child initially refuses a food component or does not accept the full required portion, the supervising adults should offer the food component to the child again.

Schools must plan and offer the required food quantities for each child

participating in the meal. These offered amounts must meet the

minimum daily and weekly food components and dietary specifications.

Second meals and second servings cannot be claimed for reimbursement. Schools can claim only one reimbursable breakfast and one reimbursable lunch for each child per day. If a school elects to offer second servings of any part of the reimbursable meal without charging an a la carte price, these foods must count toward the daily and weekly meal pattern components and the weekly dietary specifications. Second servings of any foods must contain zero trans fat and their inclusion cannot cause the menu to exceed the average weekly limits for calories, saturated fats, and sodium.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

MEAL SERVICE 4

119

Family-style meal service must be strictly supervised to ensure that schools serve reimbursable meals and follow adequate daily collection procedures. An adult must be present and monitor the entire process at each table to ensure that students take a reimbursable meal. The adult must track students each day to determine who ate lunch in each meal eligibility category (free, reduced, and paid), without overt identification of the student’s eligibility status. The CSDE has observed many compliance issues with family-style meal service. Schools must carefully consider whether they can successfully implement family-style meal service so that all meals comply with the USDA requirements. Due to the high level of supervision required during family-style meal service, many schools do not implement this type of meal service. Schools that choose to implement family-style meal service must submit their current written procedures to the CSDE. These procedures must indicate that:

reimbursable meals will be monitored at each table by a supervising adult;

meals will be claimed based on a student’s free, reduced, or paid status; and

family-style meal service will prevent overt identification. The procedures must also include written assurances that the SFA will conduct adequate training for the supervising adults to ensure they have a good understanding of the meal pattern components and what constitutes a reimbursable meal. For additional guidance, see USDA Memo SP 35-2011: Clarification on the Use of Offer Versus Serve and Family Style Meal Service. SFAs can contact their assigned CSDE school nutrition consultant for technical assistance. Contact information for school nutrition programs staff is listed under “CSDE Contact Information” in the “Contents” section of this guide.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

4 MEAL SERVICE

120

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 121

RESOURCES 5

5 — Resources

This section includes links to federal and state regulations, policy memoranda, websites, and the CSDE’s guides, resource lists, forms, and handouts.

CSDE FORMS AND HANDOUTS All handouts are available in the “Documents/Forms” section of the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage.

Accepting Processed Product Documentation: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/AcceptDoc.pdf

Allowable Milk Substitutions for Children without Disabilities in School Nutrition Programs: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/SpecDiet/Milksub.pdf

Calculation Methods for Crediting Grains for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/GrainCalcPreschool.pdf

Child Nutrition (CN) Labeling Program: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CNlabel.pdf

Crediting Breakfast Cereals for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditCerealsPreschool.pdf

Crediting Deli Meats in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditDeli.pdf

Crediting Enriched Grains in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditEnrichedGrains.pdf

Crediting Juice for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditJuicePreschool.pdf

Crediting Legumes in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditLegumes.pdf

Crediting Nuts and Seeds in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditNuts.pdf

Crediting Smoothies for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/Creditsmoothiepreschool.pdf

Crediting Soup in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditSoup.pdf

Crediting Tofu and Tofu Products in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditTofu.pdf

Crediting Whole Grains in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/CreditWholeGrains.pdf

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 122

5 RESOURCES

Crediting Yogurt for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/Credityogurtpreschool.pdf

Grain Serving Sizes for Preschool Meals in the NSLP and SBP (October 1, 2017 through September 30, 2019): http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/PreschoolGrains.pdf

Noncreditable Foods for Preschool Meals in the NSLP and SBP http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/Noncredpreschool.pdf

Product Formulation Statements http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Crediting/PFS.pdf

Vegetable Subgroups in the CACFP http://portal.ct.gov/-/media/SDE/Nutrition/CACFP/Crediting/VeggroupCACFP.pdf

Whole Grain-rich Ounce Equivalents for Preschool Meals in the NSLP and SBP (Effective October 1, 2019): http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Preschoolozeq.pdf

Menu Forms for Breakfast and Lunch

All menu forms for breakfast and lunch are available on the CSDE’s Meal Patterns for School Nutrition Programs webpage.

4-day Preschool Breakfast Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf4Bkfst12.pdf

4-day Preschool Breakfast Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf4Bkfst34.pdf

5-day Preschool Breakfast Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mfBkfst12.pdf

5-day Preschool Breakfast Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mfBkfst34.pdf

7-day Preschool Breakfast Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf7Bkfst12.pdf

7-day Preschool Breakfast Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf7Bkfst34.pdf

4-day Preschool Lunch Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf4Lunch12.pdf

4-day Preschool Lunch Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf4Lunch34.pdf

5-day Preschool Lunch Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mfLunch12.pdf

5-day Preschool Lunch Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mfLunch34.pdf

7-day Preschool Lunch Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf7Lunch12.pdf

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 123

RESOURCES 5

7-day Preschool Lunch Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/Forms/mf7Lunch34.pdf

Menu Forms for Snack

All menu forms for snack are available on the CSDE’s Afterschool Snack Program webpage.

ASP Menu Form for Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPmf12.pdf

ASP Menu Form for Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPmf34.pdf

ASP Sample Menu for Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPmf34.pdf

Production Records for Breakfast and Lunch

All production records for breakfast and lunch are available on the CSDE’s Production Records for School Nutrition Programs webpage.

Food Components: Prekindergarten through Grades 8: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcompPK8.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcompPK8word.doc

Food Components: Prekindergarten through Grade 12: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcompK12.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcompPK12word.doc

Food Components: Preschool Ages 1-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcomp14.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcomp14word.doc

Food Components: Preschool Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcomp34.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRcomp34word.doc

Food Items: Prekindergarten through Grades 8: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRPK8.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRPK8word.doc

Food Items: Prekindergarten through Grade 12: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRpk12.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PRpk12word.doc

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 124

5 RESOURCES

Food Items: Preschool Ages 1-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PR14.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PR14word.doc

Food Items: Preschool Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PR34.pdf http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Forms/ProdRecord/PR34word.doc

Production Records for Snack

All production records for snack are available on the CSDE’s Afterschool Snack Program webpage.

ASP Production Record for Ages 1-2: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPpr12.pdf http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPpr12word.doc

ASP Production Record for Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPpr34.pdf http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPpr34word.doc

Sample Completed ASP Production Record for Ages 3-4: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/Forms/ASPpr34sample.pdf

CSDE GUIDES

Accommodating Special Diets in School Nutrition Programs: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/SpecDiet/ASDsnp.pdf

Action Guide for Child Care Nutrition and Physical Activity Policies: http://portal.ct.gov/-/media/SDE/Nutrition/SWP/Action_Guide.pdf

Afterschool Snack Program Handbook: http://portal.ct.gov/-/media/SDE/Nutrition/ASP/ASPHandbook.pdf

Menu Planning Guide for Preschool Meals in the NSLP and SBP: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/Preschool/mpgpreschool.pdf

Menu Planning Guide for School Meals: http://portal.ct.gov/SDE/Nutrition/Menu-Planning-Guide-for-School-Meals

Offer versus Serve Guide for School Meals: http://portal.ct.gov/SDE/Nutrition//-/media/SDE/Nutrition/NSLP/OVS/OVSguide.pdf

Smarter Lunchrooms Action Guide: http://portal.ct.gov/-/media/SDE/Nutrition/NSLP/SmarterLunch/SLAG.pdf

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 125

RESOURCES 5

CSDE RESOURCE LISTS

The CSDE resource lists are available on the CSDE’s Resources for Child Nutrition Programs webpage at http://portal.ct.gov/SDE/Nutrition/Resources-for-Child-Nutrition-Programs.

Child Nutrition Programs: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesCNP.pdf

Competitive Foods: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesSCHOOLFD.pdf

Dietary Guidelines and Nutrition Information: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesDG.pdf

Food Safety: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesFDSAFE.pdf

Health and Achievement: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesACHIEVE.pdf

Menu Planning and Food Production: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesMP.pdf

Nutrition Education: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesNUTRED.pdf

Physical Activity and Physical Education: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesPA.pdf

Promoting Healthy Weight: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesOB.pdf

Special Diets: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesSPDIET.pdf

Wellness Policies for Schools and Child Care: http://portal.ct.gov/-/media/SDE/Nutrition/Resources/ResourcesWP.pdf

USDA HANDOUTS

Choose Breakfast Cereals That Are Lower in Added Sugars (English): https://fns-prod.azureedge.net/sites/default/files/tn/FNSCACFPCereal12.pdf

Choose Breakfast Cereals That Are Lower in Added Sugars (Spanish): https://fns-prod.azureedge.net/sites/default/files/tn/FNSUSDAChooseBreakfastCereals.pdf

Choose Yogurts That Are Lower in Added Sugars (English): https://fns-prod.azureedge.net/sites/default/files/tn/cacfp-chooseyogurts.pdf

Choose Yogurts That Are Lower in Added Sugars (Spanish): https://fns-prod.azureedge.net/sites/default/files/tn/FNSCACFPSP.pdf

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 126

5 RESOURCES

WEBSITES

Afterschool Snack Program (CSDE): http://portal.ct.gov/SDE/Nutrition/Afterschool-Snack-Program

CACFP Meal Pattern Training Tools (USDA): https://www.fns.usda.gov/cacfp-training-tools

Child Care Nutrition and Physical Activity Policies (CSDE): http://portal.ct.gov/SDE/Nutrition/Child-Care-Nutrition-and-Physical-Activity-Policies

Child Nutrition (CN) Labeling (USDA): www.fns.usda.gov/cnd/cnlabeling/default.htm

Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Child-Nutrition-Programs

Competitive Foods (CSDE): http://portal.ct.gov/SDE/Nutrition/Competitive-Foods

Connecticut General Statutes for School Foods and Beverages (CSDE): http://portal.ct.gov/SDE/Nutrition/Requirements-for-School-Foods-and-Beverages/Regulations

FNS Instructions for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/FNS-Instructions-for-Child-Nutrition-Programs

Food Safety for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Food-Safety-for-Child-Nutrition-Programs

Healthy Food Certification (CSDE): http://portal.ct.gov/SDE/Nutrition/Healthy-Food-Certification

Laws and Regulations for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Laws-and-Regulations-for-Child-Nutrition-Programs

Manuals and Guides for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Manuals-and-Guides-for-Child-Nutrition-Programs

Menu Planning for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Menu-Planning

Operational Memos for School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Lists/Operational-Memoranda-for-School-Nutrition-Programs

Operational Memos for the CACFP (CSDE): http://portal.ct.gov/SDE/Lists/Operational-Memoranda-for-the-CACFP

Meal Patterns for Preschoolers in School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Meal-Patterns-Preschoolers-in-School-Nutrition-Programs

Menu Planning for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Menu-Planning

Procurement for School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Procurement-for-School-Nutrition-Programs

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 127

RESOURCES 5

Production Records for School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Production-Records-for-School-Nutrition-Programs

Program Guidance for CACFP Child Care Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Program-Guidance-CACFP-Child

Program Guidance for School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Program-Guidance-School-Nutrition-Programs

Resources for Child Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Resources-for-Child-Nutrition-Programs

Special Diets in School Nutrition Programs (CSDE): http://portal.ct.gov/SDE/Nutrition/Special-Diets-in-School-Nutrition-Programs

USDA REGULATIONS AND POLICY

CACFP Policy Memos (USDA): https://www.fns.usda.gov/cacfp/policy

CACFP Regulations (USDA): https://www.fns.usda.gov/cacfp/regulations

Final Rule: Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010 (81 FR 24348): https://www.gpo.gov/fdsys/pkg/FR-2016-04-25/pdf/2016-09412.pdf

Final Rule Corrections: Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010 (81 FR 75671): https://www.fns.usda.gov/cacfp/fr-110116

FNS Instruction 783-13, Revision 3: Variations in Meal Requirements for Religious Reasons: Jewish Schools, Institutions and Sponsors. http://portal.ct.gov/-/media/SDE/Nutrition/FNSinstruction/783-13.pdf

Healthy, Hunger-Free Kids Act of 2010 (Public Law 111-296): https://www.fns.usda.gov/school-meals/healthy-hunger-free-kids-act

Nutrition Standards for CACFP Meals and Snacks (USDA): https://www.fns.usda.gov/cacfp/meals-and-snacks

School Meals Policy Memos (USDA): https://www.fns.usda.gov/school-meals/policy

School Meals Legislation and Regulations (USDA): https://www.fns.usda.gov/school-meals/program-legislation-regulations

USDA Memo CACFP 1-2018: Grain Requirements in the Child and Adult Care Food Program; Questions and Answers: https://www.fns.usda.gov/cacfp/grain-requirements-child-and-adult-care-food-program-questions-and-answers

USDA Memo SP 37-2017: Flexibility for Co-Mingled Preschool Meals: Questions and Answers: https://www.fns.usda.gov/school-meals/flexibility-co-mingled-preschool-meals-questions-and-answers

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018 128

5 RESOURCES

USDA Memo SP 30-2017 CACFP 13-2017: Transition Period for the Updated Child and Adult Care Food Program Meal Patterns and the Updated National School Lunch Program and School Breakfast Program Infant and Preschool Meal Patterns: https://fns-prod.azureedge.net/sites/default/files/cn/SP30_CACFP13-2017os.pdf

USDA Memo CACFP 16-2017: Grain-Based Desserts in the Child and Adult Care Food Program: https://www.fns.usda.gov/cacfp/grain-based-desserts-child-and-adult-care-food-program

USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers: https://www.fns.usda.gov/cacfp/vegetable-and-fruit-requirements-cacfp-qas

USDA Memo CACFP 08-2017: Questions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program: https://www.fns.usda.gov/cacfp/questions-and-answers-updated-meal-pattern-requirements-child-and-adult-care-food-program

USDA Memo CACFP 15-2016: Optional Best Practices to Further Improve Nutrition in the Child and Adult Care Food Program Meal Pattern: https://www.fns.usda.gov/cacfp/optional-best-practices-further-improve-nutrition-cacfp

USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers: https://www.fns.usda.gov/cacfp/vegetable-and-fruit-requirements-cacfp-qas

USDA Memo CACFP 08-2017: Questions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program: https://www.fns.usda.gov/cacfp/questions-and-answers-updated-meal-pattern-requirements-child-and-adult-care-food-program

USDA Memo SP 49-2016 and CACFP 18-2016: Resources for Making Potable Water Available in Schools and Child Care Facilities: https://www.fns.usda.gov/resources-making-potable-water-available-schools-and-child-care-facilities-0

USDA Memo SP 42-2016 CACFP 14-2016: Early Implementation of the Updated Child and Adult Care Food Program Meal Pattern Requirements and the National School Lunch and School Breakfast Programs’ Infant and Preschool Meal Patterns: https://www.fns.usda.gov/early-implementation-updated-cacfp-meal-pattern-requirements-and-nslp-and-sbp-infant-and-preschool

USDA Memo SP 01-2016 CACFP 01 SFSP 01-2016: Procuring Local Meat, Poultry, Game, and Eggs for Child Nutrition Programs: https://www.fns.usda.gov/procuring-local-meat-poultry-game-and-eggs-child-nutrition-programs

USDA Memo SP 11-2015 v2 CACFP 10-2015 SFSP 13-2015: CN Labels Copied with a Watermark Acceptable Documentation: https://www.fns.usda.gov/cn-labels-copied-watermark-acceptable-documentation

USDA Memo SP 27-2015 CACFP 09-2015 SFSP 12-2015: Administrative Review Process Regarding the Child Nutrition (CN) Label, Watermarked CN Label and Manufacturer’s Product Formulation Statement: https://www.fns.usda.gov/administrative-review-process-regarding-child-nutrition-cn-label-watermarked-cn-label-and

USDA Memo SP 10-2014 CACFP 05-2014 SFSP 10-2014 (v3): Smoothies Offered in Child Nutrition Programs: https://www.fns.usda.gov/smoothies-offered-child-nutrition-programs

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

129

Glossary

a la carte sales: Foods and beverages that are sold separately from reimbursable meals in the USDA school nutrition programs.

administrative review: A periodic review of an institution’s operations by the Connecticut State Department of Education to monitor performance and assess compliance with all USDA regulations.

alternate protein products (APP): APPs are generally single ingredient powders that are added to foods. Some examples include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. APPs include vegetable protein products. The USDA has specific requirements for the crediting of APP in Child Nutrition Programs. For more information, see “Alternate Protein Products” in section 3. bran: The protective coating around the whole-grain kernel that is rich in nutrients, fiber and other health promoting substances called phytochemicals. Bran is not a whole grain and does not credit toward the grains component of the preschool meal patterns.

Child and Adult Care Food Program (CACFP): The USDA’s federally assisted meal program providing nutritious meals and snacks to children in child care centers, family day care homes, and emergency shelters, and snacks and suppers to children participating in eligible at-risk afterschool care programs. The CACFP also provides meals and snacks to adults who receive care in nonresidential adult day care centers. For more information, see the USDA’s CACFP webpage and the CSDE’s CACFP webpage.

Child Nutrition (CN) label: A statement that clearly identifies the contribution of a food product toward the meal pattern requirements, based on the USDA’s evaluation of the product’s formulation. Products eligible for CN labeling include main dish entrees that contribute to the meat/meat alternates component of the meal pattern requirements, e.g., beef patties, cheese or meat pizzas, meat or cheese and bean burritos, egg rolls, and breaded fish portions. CN labels will also indicate the contribution of other meal components that are part of these products. For more information, see the CSDE’s handout, Child Nutrition (CN) Labeling Program, and the USDA’s Child Nutrition (CN) Labeling webpage.

Child Nutrition Programs: The USDA’s federally funded programs that provide nutritious meals and snacks to children, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), Afterschool Snack Program (ASP), Special Milk Program (SMP), Summer Food Service Program (SFSP), Seamless Summer Option (SSO) of the NSLP, Fresh Fruit and Vegetable Program (FFVP), and Child and Adult Care Food Program (CACFP). The CACFP also provides nutritious meals and snacks to the frail elderly in adult day care centers. For more information, see the CSDE’s Child Nutrition Programs webpage.

creditable food: A food or beverage that can be counted toward meeting the meal pattern requirements for a reimbursable meal or snack in the USDA Child Nutrition Programs. For more information, see the “Documents/Forms” section of the CSDE’s Meal Patterns for Preschoolers in School Nutrition Programs webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

130

cycle menu: A series of menus planned for a specific period of time, with a different menu for each day. Cycle menus can help SFAs to increase variety, control food cost, and save time.

deep-fat frying: Cooking by submerging food in hot oil or other fat. The USDA final rule for the Preschool meal patterns (including the meal patterns for preschoolers in the NSLP and SBP) prohibits deep-fat frying foods on site for the CACFP and preschool meals in the NSLP and SBP and preschool snacks in the ASP.

Dietary Guidelines for Americans: A federal document that provides science-based advice for Americans ages 2 and older to promote health and reduce risk for chronic diseases through diet and physical activity. The U.S. Department of Health and Human Services and the U.S. Department of Agriculture jointly publish the Dietary Guidelines every five years. This document forms the basis of federal food, nutrition education and information programs. For more information, see the Dietary Guidelines webpage.

disability: A condition in which a person has a physical or mental impairment that substantially limits one or more major life activities, has a record of such an impairment, or is regarded as having such an impairment. For more information, see the CSDE’s guide, Accommodating Special Diets in School Nutrition Programs.

edible portion: The portion of a food that can actually be eaten after the nonedible parts are removed, for example, cooked lean meat without bone, and fruit without seeds or pits.

enriched grains: Refined grains (such as wheat, rice, and corn) and grain products (such as cereal, pasta, and bread) that have some vitamins and minerals added to replace the nutrients lost during processing. The five enrichment nutrients are added within limits specified by the FDA, and include thiamin (B1), riboflavin (B2), niacin (B3), folic acid, and iron. For more information, see “Identifying Enriched Grains” in section 3.

enrichment: Adding back nutrients (usually vitamins or minerals) originally present in a food that were lost during processing. Enrichment nutrients are added back in approximately the same levels as were originally present in the food. For more information, see “enriched grains” in this section.

fluid milk substitutes: Nondairy beverages (such as soy milk) that can be used as a substitute for fluid milk in the USDA Child Nutrition Programs. For reimbursable meals and ASP snacks, nondairy beverages served to children without disabilities must comply with the USDA nutrition standards for milk substitutes. For more information, see “nutrition standards for milk substitutes” in this section and “Nondairy Milk Substitutes” in section 3.

food components: The five food groups that comprise reimbursable meals in the USDA Child Nutrition Programs, including milk, fruits, vegetables, grains, and meat/meat alternates. For information on the individual food components, see section 3.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

131

fortification: Adding nutrients (usually vitamins or minerals) that were not originally present in a food or beverage or adding nutrients at levels that are higher than originally present. Fortification is used for naturally nutrient-rich products based on scientifically documented health needs (e.g., fortifying milk with vitamin D to increase the body’s absorption of calcium), or to enhance the perceived nutritional value of products with little or no natural nutritional value, e.g., an “energy” bar made from processed flour that is fortified with multiple vitamins and minerals. Fortification nutrients are added to products in varying amounts, from small percentages up to amounts greater than recommended intakes.

full serving: The quantity of food that meets the minimum required amount of a specific component in the USDA meal patterns.

full-strength fruit or vegetable juice: An undiluted product obtained by extraction from sound fruit. Full-strength juice may be fresh, canned, frozen or reconstituted from concentrate and may be served in either liquid or frozen state. The name of the full-strength fruit juice on the label must include one of the following terms: “juice,” “full-strength juice,” “100 percent juice,” “reconstituted juice,” or “juice from concentrate.” Note: The preschool meal patterns allow pasteurized full-strength juice to meet the vegetables or fruits component at only one preschool meal or snack per day, between all meals and ASP snacks served to preschoolers. For more information, see “Juice Limit” in section 3.

germ: The sprouting section of the whole-grain kernel that contains B vitamins, vitamin E, trace minerals, healthy fats, antioxidants, and phytochemicals. Germ is not a whole grain and does not credit toward the grains component of the preschool meal patterns.

juice drink: A product resembling juice that contains full-strength juice along with added water and possibly other ingredients, such as sweeteners, spices, or flavorings. Juice drinks do not credit toward the meal pattern requirements.

meals: See “reimbursable meals” in this section.

meat alternates: Foods that provide similar protein content to meat. Meat alternates include alternate protein products, cheese, eggs, cooked dry beans or peas, nuts and seeds and their butters (except for acorn, chestnut and coconut), tofu and other soy products containing at least 5 grams of protein in 2.2 ounces (weight) or ¼ cup (volume), and yogurt (plain or flavored) containing no more than 23 grams of sugar per 6 ounces. For more information, see “Meat/Meat Alternates” in section 3.

medical statement: A document that identifies the specific medical conditions and appropriate dietary accommodations for children with special dietary needs. For more information, see the CSDE’s guide, Accommodating Special Diets in School Nutrition Programs, and the CSDE’s Special Diets in School Nutrition Programs webpage.

menu item: Any planned main dish, vegetable, fruit, bread, grain or milk that is part of the reimbursable meal. Menu items consist of food items.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

132

National School Lunch Program (NSLP): The USDA’s federally assisted meal program operating in public and nonprofit private schools, and residential child care institutions. The NSLP provides nutritionally balanced, low-cost or free lunches to children each school day. It was established under the National School Lunch Act, signed by President Harry Truman in 1946. For more information, see the CSDE’s National School Lunch Program webpage.

natural cheese: Cheese that is produced directly from milk, such as cheddar, Colby, Monterey Jack, mozzarella, muenster, provolone, Swiss, feta, and brie. Natural cheese also includes pasteurized blended cheese that is made by blending one or more different kinds of natural cheese. Natural cheeses do not include pasteurized process cheese (e.g., American), pasteurized process cheese food, pasteurized process cheese spread, or pasteurized process cheese products.

noncreditable foods: Foods and beverages that do not contribute toward any meal pattern components in the USDA Child Nutrition Programs. For more information, see the CSDE’s handouts, Noncreditable Foods for Grades K-12 in the NSLP and SBP and Noncreditable Foods for Preschool Meals in the NSLP and SBP.

noncreditable grains: Grain ingredients that do not contribute toward the grains component. Examples include fiber, bran, germ, and modified food starch (including potato, legume, and other vegetable flours).

nutrient-dense foods: Foods and beverages that provide vitamins, minerals, and other substances that contribute to adequate nutrient intakes or may have positive health effects, and contain little or no solid fats, added sugars, refined starches, or sodium. Ideally, these foods and beverages are also in forms that retain naturally occurring components, such as dietary fiber. Examples include all vegetables, fruits, whole grains, seafood, eggs, beans and peas, unsalted nuts and seeds, fat-free and low-fat dairy products, and lean meats and poultry (when prepared with little or no added solid fats, sugars, refined starches, and sodium). The term “nutrient dense” indicates the nutrients and other beneficial substances in a food have not been “diluted” by the addition of calories from added solid fats, sugars, or refined starches, or by the solid fats naturally present in the food.

nutrient-rich foods: See “nutrient-dense foods” in this section.

nutrition standards for fluid milk substitutes: The nutrition requirements for nondairy beverages (such as soy milk) used as fluid milk substitutes in the USDA Child Nutrition Programs. The USDA requires that any fluid milk substitutes are nutritionally equivalent to cow’s milk and meet the following nutrients based on a 1-cup serving (8 fluid ounces): 276 milligrams (mg) of calcium; 8 grams (g) of protein; 500 international units (IU) of vitamin A; 100 IU of vitamin D; 24 mg of magnesium; 222 mg of phosphorus; 349 mg of potassium; 0.44 mg of riboflavin; and 1.1 micrograms (mcg) of vitamin B-12.

offer versus serve (OVS): OVS is an optional approach to menu planning and meal service that allows children in grades K-12 to decline some of the foods offered in a reimbursable breakfast or lunch. OVS is not allowed for preschool meals in the NSLP or SBP, or snacks in the ASP. For more information, see the CSDE’s Offer versus Serve for School Nutrition Programs webpage.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

133

other foods: See “noncreditable foods” in this section.

ounce equivalent: The amount of food product that is considered equal to one ounce from the grain or meat/meat alternate food groups. An ounce equivalent for some foods may be less than a measured ounce if the food is concentrated or low in water content (e.g., nuts, peanut butter, dried meats, and flour) or more than an ounce if the food contains a large amount of water (e.g., tofu, cooked beans, cooked rice, or cooked pasta). The preschool meal patterns use ounce equivalents for the grains component, effective October 1, 2019.

potable water: Water that is safe for human consumption.

pre-fried foods: Commercially prepared foods such as meats, poultry, fish, and vegetables that are fried by the manufacturer during preparation. These foods are usually cooked by the food service operation in the oven or microwave. Pre-fried foods include refrigerated or frozen items that are breaded or battered, most frozen potato products, and most frozen products described as “crispy” or “crunchy.” Examples include chicken nuggets, chicken patties, fish sticks, french fries, tater tots, hash browns, and onion rings.

preschool meal patterns: The required food components and minimum serving sizes that SFAs participating in the NSLP and SBP must provide to receive federal reimbursement for meals served to children ages 1-4. For more information, see section 1.

product fact sheet: See “product specification sheet” in this section.

product formulation statement (PFS): An information statement obtained from the manufacturer that provides specific information about how a product credits toward the USDA meal pattern requirements, and documents how this information is obtained citing Child Nutrition Program resources or regulations. All creditable ingredients in this statement must match a description in the USDA’s Food Buying Guide for Child Nutrition Programs. The PFS must be prepared on company letterhead with the signature of a company official and the date of issue. Unlike a CN label, a PFS does not provide any warranty against audit claims. If these foods will be used in reimbursable meals, the SFA must check the manufacturer’s crediting information for accuracy. For more information, see the CSDE’s handouts, Product Formulation Statements and Accepting Processed Product Documentation.

product specification sheet: Manufacturer sales literature that provides various information about the company’s products. These materials do not provide the specific crediting information that is required on a product formulation statement, and cannot be used to determine a product’s contribution toward the USDA meal pattern components.

production record: A working tool that outlines the type and quantity of foods used to prepare USDA meals. Production records demonstrate how meals contribute to the required food components, food items, or menu items for each day of operation. For more information, see “Production Records” in section 2.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

134

recognized medical authority: A state-licensed health care professional who is authorized to write medical prescriptions under state law and is recognized by the State Department of Public Health. In Connecticut, recognized medical authorities include physicians, physician assistants, doctors of osteopathy, and advanced practice registered nurses (APRNs), i.e., nurse practitioners, clinical nurse specialists, and certified nurse anesthetists who are licensed as APRNs. For more information, see the CSDE’s guide, Accommodating Special Diets in School Nutrition Programs.

refined grains: Grains that have been processed to remove the bran and germ, making the product less nutritious than whole grains. Refined grains may or may not be enriched. For more information, see “enriched grains” in this section.

reimbursable meals: Meals and snacks that meet the meal pattern requirements of the USDA regulations, and are eligible for USDA funds.

School Breakfast Program (SBP): The USDA’s federally assisted meal program operating in public and nonprofit private schools, and residential child care institutions. The SBP provides nutritionally balanced, low-cost or free breakfasts to children each school day. The program was established under the Child Nutrition Act of 1966 to ensure that all children have access to a healthy breakfast at school to promote learning readiness and healthy eating behaviors. For more information, see the CSDE’s School Breakfast Program webpage.

school food authority (SFA): The governing body that is responsible for the administration of one or more schools and that has the legal authority to operate the school meals programs in those schools.

serving size or portion: The weight, measure, or number of pieces or slices of a food or beverage. SFAs must provide the minimum serving sizes in the USDA meal patterns for meals and snacks to be reimbursable.

standardized recipe: A recipe that a given food service operation has tested and adapted for use. This recipe produces the same good results and yield every time when the exact procedures are used with the same type of equipment, and the same quantity and quality of ingredients. Standardized recipes include specific information such as ingredients, weights and measures, preparation directions, serving directions, yield and portion size. For more information, see “Standardized Recipes” in section 2.

USDA Foods: Foods available to the USDA Child Nutrition Programs through the CSDE Food Distribution Program. For more information, see the USDA’s Food Distribution Programs webpage, and the CSDE’s Food Distribution Program webpage.

wheat bread: Bread that often has wheat flour or enriched wheat flour (not whole-wheat flour) as an ingredient. Wheat bread is not whole grain unless it is labeled “whole-wheat bread.” Wheat bread is low in fiber unless the manufacturer has added fiber.

whole foods: Foods that are unprocessed or minimally processed, and do not contain added ingredients such as fat, sugars, and sodium.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

135

whole fruits and vegetables: Fresh, frozen, canned, and dried fruits and vegetables that are unprocessed or minimally processed, and do not contain added ingredients such as fat, sugars, or sodium.

whole-grain flour: Flour made by grinding the entire whole-grain kernel, including the fiber-rich bran, nutrient-rich germ, and starchy endosperm. Flour or meal that does not contain all parts of the grain is not whole grain, e.g., degermed corn, milled rice, and wheat flour.

whole grain-rich (WFR): For preschool meals in the NSLP (including the SSO) and SBP and snacks in the ASP, WGR foods contain 100 percent whole grain or contain at least 50 percent whole grains and any other grain ingredients are enriched. The WGR definition for preschool meals and snacks is different from the WGR definition for grades K-12 in the NSLP (including the SSO) and SBP. For more information, see “WGR Requirement” in section 3.

whole grains: Grains that consist of the entire kernel, including the starchy endosperm, the fiber-rich bran, and the nutrient-rich germ. All grains start out as whole grains, but many are processed to remove the bran and germ, which also removes many of the nutrients. Whole grains are nutrient rich, containing vitamins, minerals, fiber, antioxidants, and health-enhancing phytonutrients such as lignans and flavonoids. Examples of whole grains include whole wheat, whole oats, oatmeal, whole-grain cornmeal, brown rice, whole rye, whole barley, wild rice, buckwheat, and bulgur (cracked wheat). For more information, see table 3-14 in section 3.

whole-wheat bread: Bread that contains the whole grain, including the fiber-rich bran, nutrient-rich germ, and starchy endosperm. Whole-wheat flour will be listed as the first grain ingredient.

Menu Planning Guide for Preschool Meals Connecticut State Department of Education February 2018

GLOSSARY

136