CNL for Meat and Poultry Products

United States
Department of
Agriculture
Food and
Nutrition
Service

3101 Park
Center Drive
Alexandria, VA
22302-1500

Child Nutrition
Labeling for
Meat and Poultry
Products

Contents
Introduction........................................................................................ 1
CN Label Application Materials ......................................................... 1
What to Submit ....................................................................... 1
FSIS Form 7234-1 ....................................................... 2
Product Label............................................................... 3
Labels for Prepared Ingredients/Components.............. 4
Alternate Protein Products (APP)................................. 5
Enriched Macaroni Products with Fortified Protein ...... 5
Quality Control (QC) Program...................................... 5
Samples (Upon Request Only) .................................... 5
Procedures for Submitting CN Labels ............................................... 5
Where to Submit ..................................................................... 5
How to Submit ........................................................................ 6
Procedures for Reviewing CN Labels................................................ 6
Queuing System (mailed labels only) ..................................... 6
Identification Numbering System ............................................ 6
Obtaining a CN Identification Number .................................... 6
Label Applications Returned ................................................... 6
Label Applications Resubmitted.............................................. 7
In-Plant Changes .................................................................... 7
Label Routing Process ...................................................................... 8
Sketch or Final (without prior sketch)...................................... 8
Final (with prior sketch)........................................................... 8
Procedures for Determining Equivalent Meat/Meat Alternates .......... 9
Calculating the Contribution of Meat ................................................. 9
Calculating the Contribution of Alternate Protein Product (APP) ....... 10
Calculating the Contribution of Dry Beans or Peas ........................... 11
Calculating the Contribution of Dry Beans or Peas, Canned ............. 12
Calculating the Contribution of Cheese/Cheese Substitutes ............. 12
Calculating the Contribution of Dried Whole Eggs............................. 12
Calculating the Contribution of Frozen Whole Eggs .......................... 12

Calculating the Contribution of Cooked Toppings, Fillings, and
other Bulk Products ........................................................................... 14
Calculating the Contribution of Purchased CN Products
(For Use by a Second Manufacturer) ................................................ 15
Procedures for Determining Servings of Bread/Bread Alternate ....... 15
FCS Instruction 783-1 REV 2, Exhibit A ............................................ 16
Calculating Bread/Bread Alternate Using Exhibit A ........................... 18
Calculating Bread/Bread Alternate Using Grams of Creditable
Grains................................................................................................ 18
Procedures for Determining Vegetable/Fruit Credit........................... 19
Sample CN Label Statements ........................................................... 20
Hamburger Steaks (cooked)................................................... 20
Cubed Beef Patties with Soy Protein Isolate (raw) ................. 20
Breaded Veal Patty (no bread credit)...................................... 20
Breaded Chicken Patty (with bread credit) ............................. 20
Meat Balls (with dried whole egg) .......................................... 21
Cooked Beef Patty Crumbles (bulk)........................................ 21
BBQ Sauce with Chopped Beef and Textured Soy
Protein Flour (5 lb tub) ............................................................ 21
Pepperoni Pizza (whole)......................................................... 21
Beef Ravioli (canned) (with protein enriched macaroni) ......... 22
Pizza with Pork Patty Crumbles (individually wrapped) .......... 22
Beef, Bean, and Cheese Burritos ........................................... 22
Franks..................................................................................... 22
Breaded Chicken Patty Nuggets with Green Beans (meal) .... 23
Beef Chili with Beans and Textured Soy Isolate (indiscrete
portion size) ............................................................................ 23
Selected Yield Data for Commonly Used Meats................................ 24
Selected Yield Data for Commonly Used Meat Alternates ................ 27
Selected Yield Data for Commonly Used Fresh and Canned
Vegetables ........................................................................................ 30
Application Procedure for State inspected plants .............................. 36
Application Procedure for Canadian plants ....................................... 37
Sample CN label ............................................................................... 38

Introduction
This publication has been prepared for food manufacturers. It contains instructions
on how to apply for and obtain approval of a label with a Child Nutrition (CN)
statement. It also contains instructions for calculating the contribution that a meat or
poultry product makes toward the Meal Pattern Requirements for the Child Nutrition
Programs.
A CN labeled meat/poultry product:
• must contain a minimum of 0.50 ounce of equivalent meat or a minimum of 0.50
ounce of equivalent meat and meat alternate per serving,
• contains meat and/or poultry and may contain any combination of these:
cheese/cheese substitutes, cooked dry beans or peas, eggs, nut/seed butters,
alternate protein product, protein fortified macaroni, and
• must be produced under Federal inspection, equal-to-federal state inspection, or
Canadian inspection.
Products contributing only to the bread/bread alternate and/or vegetable
components are not eligible for the CN label.
These procedures supersede all other instructions, written or oral, that the Food and
Nutrition Service (FNS) of the U.S. Department of Agriculture (USDA) may have
provided.

CN Label Application Materials
What to Submit
Submit the following information collated and stapled in the order listed below
•

FSIS Form 7234-1 (10/03/2002) Application for Approval of Labels, Marking or
Device - 4 copies

•

Product Label - 4 Copies

•

Labels for purchased prepared Ingredients (e.g., cooked pizza topping) that
contribute to the meat/meat alternate component (source product label) - 4
copies (if applicable)

•

Alternate Protein Product (APP) documentation - 4 copies (if applicable)

•

Enriched Macaroni with Fortified Protein approval letter from FNS – 4 copies (if
applicable)

1

FSIS Form 7234-1 When filling out the application form (also called a transmittal form), please do the
(10/03/2002)
following:
•

Complete all portions of this application form.

Submit 4 copies

NOTE: The address written in block 10 should be the address of the plant
location for the establishment number written in block 4.
•

In block 8 list all ingredients in descending order of predominance. For multicomponent products, e.g., breaded beef patties, provide separate formulas for
each component, e.g., a formula for the raw beef patty mix and a separate
formula for the batter/breading component. If the ingredient statement on the
label is listed as a composite of all ingredients you will also need to submit a
composite formula. Composite formulas must reflect the component formulas in
the same ratios given for the fill specifications.

•

All items used for crediting must be described so that they match a food item in
the Food Buying Guide for Child Nutrition Programs 1 (FBG), Program Aid
Number 1331, November 2001, e.g., “beef (fresh), chuck roast (without bone,
practically free of fat).” Be sure to specify the maximum fat content of each meat
used when it is part of the FBG description, e.g., "ground beef (no more than 26
percent fat)"

•

Indicate the raw weight of the individual portion where applicable

•

If a product is precooked, indicate the cooked weight of the product portion and,
if applicable, the maximum cooking yield (for bulk items). If a maximum cooking
yield is indicated, state that the maximum cooking yield will be monitored in the
Quality Control program

•

Include fill specifications when a product consists of two or more major
components. The fill specifications should be given per serving and if applicable
per each bulk unit. For example:
Pizza with Cooked Pizza Topping
Component
Crust, baked
Mozzarella Cheese
Cooked Pizza Topping
(CN # 000000 no substitutions)
Tomato Sauce

1

Fill Specifications
1 Serving
1.90 oz
1.22 oz
1.20 oz

One 16” Pizza
15.20 oz
9.76 oz
9.60 oz

1.18 oz
5.50 oz

9.44 oz
44.00 oz

The 2001 Food Buying Guide and Pen and Ink Changes (for the 2001 FBG) are available online at
http://schoolmeals.nal.usda.gov/FBG/buyingguide.html.
2

•

Submit manufacturer’s documentation with the following information when
claiming bread/bread alternate credit for batter and/or breaded products:
a) Manufacturer’s documentation showing the percent breakdown of the wholegrain, enriched flour or meal, bran and/or germ contained in the dry
batter/breader;
b) Percentage breakdown of added water and any other liquid used in the
batter/breader; and
c) Ratio of prepared (wet) batter to dry breader.

Product Label

All CN labeled products must be both approved in Final by FNS and approved by
FSIS 2 prior to production. FNS sketch approved labels must be resubmitted to
obtain FNS final approval.
•

For sketch approval: submit a legible draft of the label as it will appear on the
package. Submit 4 copies

•

For final approval (without prior sketch approval): submit the label that will appear
on the package or a clear representation (printer’s proof) with the colors indicated
and no corrections to be made. Submit 4 copies

•

For final approval with prior sketch approval (same CN number): submit the label
in final form (printer’s proof acceptable) with the colors indicated. Also, provide a
copy of the prior sketch stamped by both FNS and the Labeling and Nutrition
Protection Staff of FSIS showing the label approval number assigned by FSIS.
Submit 2 copies

All of the following information must be printed on the label:

2

•

Product name;

•

Inspection legend (Federal, State, or Canadian – according to inspection.) The
establishment number must also be a permanent part of the label;

•

Name and address of manufacturer or distributor, or a space designated for it to
be filled in at time of packing product;

•

Ingredient statement. Ingredients listed on the product label should match the
ingredients listed on the application form. For example: If ground beef (no more
than 30 percent fat) is printed on the label then this must also be listed in the
formula shown on the application form; and

The FSIS Labeling and Nutrition Protection Staff conducts only sketch approval. That office no longer
conducts final label approval. Sketch labeling is defined in 9 CFR 317.4(d).
3

•

CN label statement. This statement must be an integral part of the product label.
It can not be a separate label or stamp. The statement must include:
o CN logo (see pages 20 through 23 for logo format)
o Product identification number (CN number) assigned by FNS
o Statement of credit (see below)
o Authorization statement
o Approval date (representing the month/year label is to be approved in final
form by FNS.)

The statement of credit identifies the contribution of a specific portion of a meat/meat
alternate product toward this component of the meal pattern requirements. If
appropriate, the statement may also include the contribution toward the bread/bread
alternate and vegetable/fruit component of the Meal Pattern Requirements. The
following criteria apply:
•

Always round down the answers to crediting calculations. Never round up.

•

A product serving must provide a minimum of 0.50 oz equivalent meat/meat
alternate. Ounce equivalents should be expressed as a decimal in increments of
0.25 ounce, such as, 0.50, 0.75, 1.00, etc., oz equivalent meat/meat alternate.
Ounce should be abbreviated as “oz.” Exception to the increment rule is
provided for Bulk products only. See page 21 for the sample CN label statement
for "Cooked Beef Patty Crumbles".

•

In order to receive a bread/bread alternate credit, a product must provide a
minimum of 1/4 serving. Larger servings must be expressed in increments of 1/4
servings, e.g., 1/4, 1/2, 3/4, etc., servings of bread/bread alternate.

•

In order to receive a vegetable/fruit credit, a product must provide a minimum of
1/8-cup serving. Larger servings must be expressed in increments of 1/8-cup
servings, e.g., 1/8, 1/4, 3/8, etc., servings of vegetable/fruit.

The CN statement must accurately reflect the product. For example:
a) A product that contains only meat and/or poultry should state "provides___ oz
equivalent meat."
b) A product that contains meat and/or poultry and meat alternate (such as eggs,
dry beans, APP, or cheese) should state "provides ___ oz equivalent meat/meat
alternate."

Labels for
Prepared
Ingredients/
Components

Prepared ingredients containing meat/poultry or meat alternate (e.g. cooked pizza
topping) that are purchased and used for credit in a CN labeled product are called
source products. Source products must be CN labeled and be approved in final by
FNS before they may be used. Attach a legible photo copy of each source product
label to each copy of the application form. Write the CN identification number(s) and
“no substitutions” next to the corresponding purchased ingredient listed on the
4

application form.
Alternate Protein Alternate Protein Products (APP) may be used to meet all or part of the
Products (APP)
meat alternate component when it is used as an integral part of the entrée. Only
products meeting the requirements in 7 CFR 210, 220, 225, 226 (Appendix A) may
be used as APPs to contribute to the meal pattern requirements. For each APP
used, attach documentation (see page 10) to each copy of the application form.
Write the manufacturer’s name and product code number, and indicate “no
substitutions” for the sources of APP used.

Enriched
Macaroni
Products with
Fortified Protein

Enriched macaroni products with fortified protein may be used to meet part of the
meat alternate component. Attach one copy of the FNS approval letter for each
enriched macaroni with fortified protein product that will be credited toward the
meal pattern requirements to each copy of the application form. Write the
manufacturers name, product name, and identification number on all four copies of
the application form.
Additional information about FNS-approved enriched macaroni products with fortified
protein is available form the Child Nutrition Division, FNS.

Quality Control
(QC) Program

All CN labeled products must be produced under an acceptable plant quality control
(QC) program that can be effectively monitored by plant personnel. The QC
program must meet minimum requirements provided by FNS. The QC program
must be available to the FSIS inspector-in-charge upon request.
The guideline for preparation of the QC program (previously FSIS PQCP #550) is
available from FNS.

Samples (Upon
Request Only)

FNS may request a sample of the product as part of the review process. If a
sample is requested, FNS may delay final label approval until it receives and
reviews the sample. Label applications must pertain to products that have been
made and tested in a pilot plant or on an assembly line.

Procedures for Submitting CN Labels
(See pages 36 and 37 for State Inspected and Canadian plants)
Where to Submit

Submit all label applications to:
U.S. Department of Agriculture
Food and Nutrition Service
Child Nutrition Division, Room 632
3101 Park Center Drive
Alexandria, VA 22302
Attn: Label Reviewer
Further information and answers to inquiries can be obtained by calling the FNS
5

How to Submit

Technical Assistance Section CN label reviewers at (703) 305-2609.
Processor may submit label applications to FNS by any of the following methods:
• Mail delivery (do not send CN labels to FSIS, they must go to FNS first)
• Personal delivery by a manufacturer's representative
• Personal delivery by a label expediting firm

FNS will review labels on site on Wednesdays with scheduled appointments only. If
a manufacturer wants to send a representative to discuss a label application, he or
she should call in advance for an appointment and bring the label application at the
appointment time.

Procedures for Reviewing CN Labels
Queuing System
(Mailed labels
only)

When FNS receives a label in the mail, FNS dates the label and places it in a
queuing system. Each label is reviewed in turn based on the date received. FNS
will not grant exceptions to the queuing system except in extreme emergencies. The
review time at FNS generally will be no longer than 3 weeks but this time may vary
depending on the total volume of labels. In addition, label approval for products that
are exceptionally complex may take longer.
Once a label has been reviewed and approved by FNS, it is forwarded to the FSIS
Labeling and Consumer Protection staff for review (see page 8 for routing charts).

Identification
Numbering
System

FNS will assign a six-digit identification number to each label. This system
will help FNS keep track of label approvals and will provide this information to
regional, State, and local Child Nutrition Program staff as required. FNS will also
use identification numbers to notify the appropriate manufacturers when
circumstances require them to resubmit labels. When a label is submitted in sketch,
FNS assigns an identification number to it. When a label is submitted in final without
prior sketch approval, the manufacturer must call FNS for an identification number
before printing the label. A new identification number will be assigned for each
unique product label application which is received.

Obtaining a CN
Identification
Number

To obtain a CN identification number prior to submitting labels for FNS review,
call or fax the technical assistance staff.
Phone: 703-305-2609 or Fax: 703-305-2549.

Label
Applications

Label applications that are incorrect, illegible, or lacking appropriate information
will be returned to the applicant with notations of the errors. FNS will keep
one copy
of every label application submitted for review. Labels that are resubmitted for
review will be placed in the queuing system based on the date of resubmittal.

Returned

6

Label
Applications
Resubmitted

Labels should be resubmitted through FNS and receive a new identification
number when the:
•
•
•
•
•
•
•

Establishment number is changed
Plant location where product is produced is changed
Listing of ingredients is changed
Quality or nutritional claim is added
Product formula is changed
Product name is changed
Portion size is changed

In-Plant Changes If a CN label has FNS final approval and FSIS approval, certain in-plant changes
(generic approvals) may be made at the plant level and maintain the same CN
number. Approve label changes at the plant level only when:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•

All features are proportionally enlarged or reduced
Abbreviations are substituted for words, e.g., lbs for pounds
Wrappers are changed for holidays
Directions for opening the container or package are changed
Coupons are added/deleted
Net weights are changed
Recipes are added/deleted
Punctuation changes are made
Package open date is added/deleted
Packaging materials are changed
Colors are changed
Illustrations or vignette changes are made
Code numbers are changed
Company name and address is added to approved master label
Signature line is changed
Brand name is changed
The word “new” is deleted
Special handling instructions are added/deleted
Safe Handling Instructions are added
Certain changes are made to the Nutrition Facts panel
Translations of the English language are added/deleted

For all approvals made at the plant level, send a copy of the new label to FNS
noting the changes that were made. This label will be attached to the original
label approval in our files.

7

Label Routing Process
Prior to producing any CN labeled product, the CN label must obtain both:
FNS final approval and FSIS sketch approval.

FSIS Inspection

FNS

SKETCH LABEL
or
FINAL LABEL without prior
sketch 3

FINAL LABEL
with
prior sketch 4

Processor

Processor

FNS Review

FNS Review

FSIS Review

Processor

Processor

3

To obtain a final FNS approval the first time through, the label must be printer proof quality with no
edits. Call 703-305-2609 to request a CN identification number and include this number in the CN logo.
Be sure to include the current date at the end of the CN statement. If a CN number is assigned during
review, at most, the label can receive FNS sketch approval and will have to be resubmitted to FNS prior
to production to obtain FNS final approval.

4

Attach a copy of the prior sketch approval showing both the FNS sketch approval and the FSIS sketch
approval. Since FSIS only approves labels in sketch form, CN labels are only sent to FSIS once. The
approval number assigned by FSIS to the sketch approval will be used as the approval number for the
FNS final approval.
8

Procedures for Determining Equivalent Meat/Meat Alternates
The unit of measure for the meat/meat alternate component is "oz equivalents." To
be CN labeled, a serving of a product must provide a minimum of 0.50 oz equivalent
meat/meat alternate and credit must be expressed in 0.25-oz increments. Any of the
following can contribute to the meat/meat alternate component of the Child Nutrition
meal pattern requirements: lean meat, poultry, fish, cheese, cheese substitutes,
eggs, cooked dry beans and peas, alternate protein product, peanut butter, or any
combination of these. Enriched macaroni with fortified protein when made and used
according to USDA regulations can also be used to meet part of the meat/meat
alternate component. Additional information on use of enriched macaroni with
fortified protein products is available from the Child Nutrition Division, FNS, USDA,
3101 Park Center Drive, Room 632, Alexandria, VA 22302.

There are four general steps used in determining the total ounces of equivalent
meat/meat alternate in a serving of a product:
Step 1: Determine which allowable meat/meat alternates are used in the product
being labeled
Step 2: Calculate the oz equivalent meat/meat alternate in each category.
(Procedures for determining this are on the following pages.)
Step 3: Total the oz equivalent meat/meat alternate calculated under each category
Step 4: Round down to the nearest 0.25 oz equivalent meat/meat alternate.

Calculating the Contribution of Meat
1. Multiply the raw serving size (in ounces) by the percent of meat in the raw
formula:
oz raw serving size X % raw meat = oz raw meat/serving
2. Multiply the ounce raw meat/serving by the cooking yield 5 as stated in the Food
Buying Guide:
oz raw meat/serving X FBG cooking yield5 = oz equivalent meat/serving

5

See Pages 24 through 27 for FBG cooking yields of selected meat products.
9

Calculating the Contribution of Alternate Protein Product (APP)
Before starting the calculation, check to make sure that the APP documentation
attached with your application shows that the APP you are using meets ALL of the
following criteria:
a) A statement that the APP meets the requirements found in Appendix A of 7 CFR
Parts 210, 220, 225, and 226.
b) Show that the product has been processed so that some portion of the
nonprotein constituents has been removed.
c) Provide the Protein Digestibility Corrected Amino Acid Score (PDCAAS). The
PDCAAS is required to be greater than 80 percent of casein. You may be
required to show how the PDCAAS was determined.
d) Show that the protein level of the APP is at least 18 percent by weight when fully
hydrated or formulated. (Show the ratio of dry APP to water to provide a product
hydrated to 18 percent protein.)
e) Provide the protein level of the APP on an “as-is” basis for the as-purchased
product. Protein is often provided on a moisture free basis “mfb” which is not the
information FNS requires.

Calculate the contribution of alternate protein products as follows:
1. Multiply the raw serving size (in ounces) by the percent of dry alternate protein
product to obtain the ounces of dry alternate protein product per portion:
oz raw serving X % dry APP = oz dry APP/serving
2. Divide the percent protein on an as-is basis (from documentation) by 18 to
determine the hydration factor to fully hydrate the APP to 18 percent protein:
% as-is protein 6 of dry alternate protein product = hydration factor
18% minimum protein 7
3. Multiply the ounces of dry alternate protein product per serving by the hydration
factor to obtain the unrounded ounces equivalent meat alternate per serving:
oz dry APP/serving X hydration factor = oz unrounded equivalent meat
alternate/serving

6
7

As-is/as-purchased; including added flavors, colors, or other added substances.
The regulations provided for appropriate hydration of alternate protein products by setting quantity
requirements for a product when hydrated at 18 percent by weight.
10

4. Round down to the nearest 0.25 oz equivalent meat alternate per serving.
NOTE: You can determine the ratio of dry APP to liquid (allowed for full hydration) by
using the following formula:
a. % as-is protein in dry alternate protein product = total parts hydrated
18% minimum protein
product

b. total parts hydrated product MINUS 1 part APP = parts liquid allowed
for full hydration
c. The ratio allowed for full hydration is:
“1 part dry APP” : “total parts hydrated product – 1”
To obtain the percent of water allowed for full hydration, multiply the percent of dry
APP in the formula by the parts liquid for full hydration:
% APP X parts liquid for full hydration = x 8 (total percentage of liquid
allowed for full hydration)

Calculating the Contribution of Dry Beans or Peas
1. Multiply the raw serving size 9 (in ounces) by the percent of dry beans or peas in
the raw formula:
oz raw serving x % dry beans = oz dry beans/serving
2. Convert the ounce dry beans per serving to pound dry beans/serving by dividing
by 16 ounces/pound:
oz dry beans/serving ÷ 16 oz/lb = lb dry beans/serving
3. Multiply the pound dry beans per serving by the number of 1/4-cup servings per
purchase unit. (e.g., 1 pound as purchased = 21.0 1/4-cup servings cooked
dried pinto beans = FBG yield). 1/4 cup cooked dry beans = 1.00 oz
equivalent meat alternate:
lb dry pinto beans/ x 21.0 1/4-cup
serving
servings/lb

=

No. 1/4-cup servings cooked dry pinto
beans or oz equivalent meat

8

The percentage of liquid in the formula in excess of “x” will not be given credit toward the meal pattern
requirement.
9
For cooked products, determine the ounce raw serving by dividing the following: oz cooked serving ÷
manufacturer's maximum cooking yield. The manufacturer’s maximum yield is based on cooking tests
performed in the manufacturer's plant and reflects the cooking yield for the total product including
beans, spices, water, etc.
11

alternate/serving
4. Round down to the nearest 1/8 cup or 0.25 oz.
NOTE: Cooked dried beans or peas may count as a meat alternate or a vegetable,
but not as both components in the same product.

Calculating the Contribution of Dry Beans or Peas, Canned
1. Multiply the raw serving size (in ounces) by the percent canned dry beans or
peas in the raw formula:
oz raw serving size X % canned beans = oz canned beans/serving
2. Divide the ounce canned beans/serving by the numbers of ounces in the size can
you are using (e.g., a No. 10 can of pinto beans = 108 oz):
oz canned beans/serving ÷ 108 oz/can = the portion (%) of pinto beans/
No. 10 can used
3. Multiply the portion (%) of beans per can used by the number of 1/4-cup servings
per purchase unit (e.g., No. 10 can pinto beans provides 37.2 1/4-cup servings
heated, drained pinto beans - FBG yield):
% beans/ X 37.2 1/4-cup = No. 1/4 cup servings cooked dry pinto beans
can used
servings/
or oz equivalent meat alternate/serving
108 oz can

Calculating the Contribution of Cheese/Cheese Substitutes
“Cheese Substitute” must meet the FDA standard for substitute foods. The standard
requires that a cheese substitute is not nutritionally inferior to the cheese for which it
is substituting. Any item labeled as imitation cheese or cheese product is not in the
above category, and is not credited in the Meal Pattern Requirements.
1. Multiply the raw serving size (in ounces) by the percent of each cheese or cheese
substitute to determine the ounce of meat alternate per serving:
oz raw serving x % cheese/ = oz cheese/cheese substitute per serving
cheese
or oz equivalent meat alternate/serving
substitute
NOTE: Cheese and Cheese Substitutes are calculated based on a 100-percent
yield. The credit for cottage cheese, ricotta cheese, cheese food, cheese
spread, and their substitutes are calculated based on a 50-percent yield.

12

Calculating the Contribution of Dried Whole Eggs
1. Multiply the raw serving size (in ounces) by the percent of dried whole eggs in the
formula to obtain the ounces of available dried whole eggs:
oz raw serving X % dried whole eggs = oz dried whole eggs/serving
2. Convert ounce dried whole eggs per serving to pound dried whole eggs/serving
by dividing by 16 ounces per pound:
oz dried whole eggs/serving ÷ 16 oz/lb = lb dried whole eggs/serving
3. Multiply the pound dried whole eggs per serving by the servings per pound as
found in the FBG (one pound dried whole eggs = 32 large eggs or 64 ounces
equivalent meat alternate):
1lb dried whole eggs/serving X 64 = oz equivalent meat alternate/serving

Calculating the Contribution of Frozen Whole Eggs
1. Multiply the raw serving size (in ounces) by the percent of frozen whole eggs in
the formula to obtain the ounce available frozen whole eggs per serving:
oz raw serving X % frozen whole eggs = oz frozen whole eggs/serving
2. Convert ounce frozen whole eggs per serving to pound frozen whole eggs per
serving by dividing by 16 ounces per pound:
oz frozen whole eggs/serving ÷ 16 oz/lb = lb frozen whole eggs/serving
3. Multiply the pound frozen whole eggs per serving by the servings per pound as
found in the FBG (one pound frozen whole eggs = 9.00 large eggs or 18 ounces
equivalent meat alternate):
lb frozen whole eggs/serving X 18 = oz equivalent meat alternate/serving

13

Calculating the Contribution of Cooked Toppings, Fillings, and
other Bulk Products 10
1. Determine the ounce raw topping by dividing the ounces of cooked portion (for
bulk products, this will generally be one pound/ 16 oz) by the manufacturer’s
maximum cooking yield 11 :
16 oz cooked topping ÷ manufacturer's maximum = oz raw topping
cooking yield
2. Calculate the ounces equivalent meat contributed by the meat portion of the
topping formula (see page 9 for detailed meat calculations):
oz raw topping X % raw meat X FBG cooking yield = oz equivalent meat
for raw meat used
3. If applicable, calculate the ounces equivalent meat alternate contributed by the
APP portion of the topping formula (see page 10 for detailed APP calculations):
oz raw topping X % dry APP X % protein as-is for APP = oz meat alternate
18 %
4. Add together the ounces of equivalent meat and equivalent meat alternate :
oz equivalent meat + oz equivalent meat alternate = oz equivalent meat/
(from meat portion)
(from APP portion)
meat alternate
NOTE: The credit for bulk products may be expressed to two decimal places without
rounding down. The credit may not be rounded up.

Calculating the Contribution of Purchased CN Products
by a Second Manufacturer)

12

(For Use

1. Check to make sure the purchased product is CN labeled and has Final approval
from FNS and, if applicable, approval from FSIS.

10

11

12

Topping, filling and bulk product are terms generally used to describe a finished meat mixture that is
processed in volume and often used as an ingredient in/on another product.
Manufacturer's maximum cooking yield is based on cooking tests performed in the manufacturer's
plant and reflects the cooking yield for the total product including meat, spices, water, etc. Calculate
as follows: lbs of cooked mixture ÷ lbs of raw mixture = % maximum cooking yield (in decimal form.)
When processed products are purchased from a manufacturer and are incorporated into your product
as a creditable source of equivalent meat/meat alternate, a copy of the CN approved label for the
purchased processed product (source product label) must accompany the application form when
submitted for approval.
14

2. For the purchased product, determine the percent of equivalent meat/meat
alternate provided by dividing the oz equivalent meat/meat alternate (as stated
on the CN label of the purchased product) by the oz portion size (as stated on
the CN label of the purchased product.) For bulk products, this will generally be
16 ounces.
oz equivalent meat/meat
÷ 16 oz
= % equivalent meat/meat alternate
alternate from purchased
(or oz serving
provided by the purchased
product’s CN statement size)
product
3. Determine the ounces per serving of purchased product in the second product.
Multiply the ounce serving size of second product by the percent of purchased
product used in the formula for the second product:
oz/serving of X % purchased product in = oz purchased product/serving of
2nd product
formula of 2nd product
2nd product
4. Multiply the percent equivalent meat/meat alternate provided from the purchased
product (step 2) by the ounce of purchased product per serving of the second
product (step 3):
% equivalent meat/meat X oz purchased product/ = oz equivalent meat/
alternate provided by the
serving of 2nd product
meat alternate per
purchased product
serving of 2nd product

Procedures for Determining Servings of Bread/Bread Alternate
The unit of measure for bread/bread alternate under the Grains/Breads component
is "serving." In order to state bread credit on a CN label, the product must provide a
minimum of 1/4 serving and credit must be expressed in 1/4-serving increments.
In order for a product to be used as a bread/bread alternate in the Child Nutrition
Labeling Program, the following two criteria must be met:
1) Product must be an integral part of the item being CN labeled.
2) The product must be made with whole grain, enriched flour or meal, bran, and/or
germ.

15

Bread items can be categorized according to the following instruction
FCS INSTRUCTION 783-1; REV. 2; EXHIBIT A
GRAINS/BREADS FOR THE FOOD-BASED MENU PLANNING ALTERNATIVES
IN THE CHILD NUTRITION PROGRAMS a
GROUP A
Bread type coating
Bread sticks (hard)
Chow mein noodles
Crackers (saltines and snack crackers)
Croutons
Pretzels (hard)
Stuffing (dry) Note: weights apply to bread in
stuffing.
GROUP B
Bagels
Batter type coating
Biscuits
Breads (white, wheat, whole wheat, French, Italian)
Buns (hamburger and hotdog)
Crackers (graham crackers - all shapes, animal
crackers)
Egg roll skins
English muffins
Pita bread (white, wheat, whole wheat)
Pizza crust
Pretzels (soft)
Rolls (white, wheat, whole wheat, potato)
Tortillas (wheat or corn)
Tortilla chips (wheat or corn)
Taco shells
GROUP C
Cookiesb (plain)
Cornbread
Corn muffins
Croissants
Pancakes
Pie crust (dessert piesb, fruit turnoversc, and
meat/meat alternate pies)
Waffles

MINIMUM SERVING SIZE FOR
GROUP A
1 serving = 20 gm or 0.7 oz

MINIMUM SERVING SIZE FOR
GROUP B
1 serving = 25 gm or 0.9 oz

MINIMUM SERVING SIZE FOR
GROUP C
1 serving = 31 gm or 1.1 oz

a

Some of the following foods, or their accompaniments may contain more sugar, salt, and/or fat than others. This should be a
consideration when deciding how often to serve them.
b
Allowed only for desserts under the enhanced food-based menu planning alternative specified in §210.10 and supplements
(snacks) served under the NSLP, SFSP, and CACFP.
c
Allowed for desserts under the enhanced food-based menu planning alternative specified in §210.10 and supplements (snacks)
served under the NSLP, SFSP, and CACFP, and for breakfasts served under the SBP, SFSP and CACFP.

16

GROUP D
Doughnuts c (cake and yeast raised,
unfrosted)
Granola bars c (plain)
Muffins (all, except corn)
Sweet roll c (unfrosted)
Toaster pastry c (unfrosted)
GROUP E
Cookies b (with nuts, raisins, chocolate
pieces and/or fruit purees)
Doughnuts c (cake and yeast raised, frosted
or glazed)
French toast
Grain fruit bars c
Granola bars c (with nuts, raisins, chocolate
pieces and/or fruit)
Sweet rolls c (frosted)
Toaster pastry c (frosted)
GROUP F
b
Cake (plain, unfrosted)
Coffee cake c
GROUP G
Brownies b (plain)
Cake b (all varieties, frosted)
GROUP H
Barley
Breakfast cereals (cooked) d
Bulgur or cracked wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice (enriched white or brown)
GROUP I
Ready to eat breakfast cereal (cold dry) d

MINIMUM SERVING SIZE FOR GROUP D
1 serving = 50 gm or 1.8 oz

MINIMUM SERVING SIZE FOR GROUP E
1 serving = 63 gm or 2.2 oz

MINIMUM SERVING SIZE FOR GROUP F
1 serving = 75 gm or 2.7 oz
MINIMUM SERVING SIZE FOR GROUP G
1 serving = 115 gm or 4 oz

MINIMUM SERVING SIZE FOR GROUP H
1 serving = ½ cup cooked (or 25 gm dry)

MINIMUM SERVING SIZE FOR GROUP I
1 serving = ¾ cup or 1 oz, whichever is less

_______________
d

Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in
the NSLP; breakfasts served under the SBP; and meals served to children ages 1 through 5 and adult participants in
the CACFP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than
breakfast.

17

Calculating Bread/Bread Alternate Using Exhibit A
1. Determine the group that applies to your product by locating the name of the
bread product being used in the left column of Exhibit A (pages 16 and 17).
2. Determine the ounces required for one serving of the bread product being used
by reading the minimum serving size required located in the right column of
Exhibit A for the group as determined above.
3. Divide the serving size (in ounces) of bread product being used by the ounces
required for one serving to obtain the unrounded servings of bread/bread
alternate:
oz bread product used ÷ oz/serving from Exhibit A = unrounded bread/bread
alternate servings
4. Round down to the nearest 1/4 serving.

Calculating Bread/Bread Alternate Using Grams of Creditable
Grains
Creditable grains are whole grain, enriched flour or meal, bran and/or germ.
1 serving bread/bread alternate = 14.75 grams of creditable grains
1. Multiply the serving size (in ounces) by the percent of creditable grains to get the
ounces of creditable grains per serving:
oz/serving X % creditable grains = oz creditable grains/serving
2. Multiply the ounces of creditable grains per serving by 28.35 grams per ounce to
convert to grams of creditable grains per serving:
oz creditable grains/serving X 28.35 gm/oz = gm creditable grains/serving
3. Divide grams of creditable grains per serving by 14.75 grams per bread/bread
alternate serving to get the unrounded servings bread/bread alternate:
gm creditable grains/serving ÷ 14.75 gm = unrounded servings bread/
bread alternate
4. Round down to the nearest 1/4 serving.

18

Procedures for Determining Vegetable/Fruit Credit
The vegetable/fruit component is credited on a volume measure. The unit of
measure used is "cup." In order to state vegetable/fruit credit on a CN label, the
product must provide a minimum of 1/8 of a cup and credit must be expressed in
1/8-cup increments.
The four steps used to determine the cup(s) of vegetable/fruit are:
Step1: Identify the food items that can be credited toward the vegetable/fruit
requirement. Describe each item so that it matches a food item in the Food
Buying Guide, e.g., cabbage, fresh, shredded. (This information can be
found in columns 1 and 4 of the FBG.)
Step2: Calculate the contribution of each food item that can be counted.
(see below.)
Step3: Add the contribution of each food item to get the total.
Step4: Round down to the nearest 1/8 of a cup.

Shown below are the calculations for Step 2:
1. Multiply the serving size (in ounces) by the percent of the product that is
creditable vegetable/fruit:
oz/serving X % of creditable = oz creditable vegetable/fruit per serving
vegetable/fruit
2. Divide the amount of creditable vegetable/fruit per serving by 16 (16 oz/lb):
oz creditable vegetable/ ÷ 16 = No. lb creditable vegetable/fruit per serving
fruit per serving
3. Multiply the lb of creditable vegetable/fruit per serving by the number of servings
per pound unit from the Food Buying Guide 13 :
lb of vegetable/ X No. of servings = No. of 1/4 cup servings
fruit per serving
per lb unit
vegetable/fruit

13

See pages 30 through 35 for FBG yield information for commonly used vegetables.

19

Sample CN Label Statements
Fully Cooked Char-Broiled Hamburger Steaks (Chopped and Shaped) (discrete portions)

CN
CN

000000*
Each 2.40 oz Fully Cooked Char-Broiled Hamburger Steak provides 2.00 oz
equivalent meat for the Child Nutrition Meal Pattern Requirements. (Use of this
CN
logo and statement authorized by the Food and Nutrition Service, USDA 03/03**).

CN
Cubed Beef Patties with Soy Protein Isolate (Raw)

CN
CN

000000*
Each 3.00 oz (Raw) Cubed Beef Patty with Soy Protein Isolate provides when
cooked 2.00 oz equivalent meat/meat alternate for Child Nutrition Meal Pattern
Requirements. (Use of this logo and statement authorized by the Food and
Nutrition Service, USDA 09/04**).

CN

CN
Breaded Veal Patty (not claiming bread alternate credit)

CN
CN

000000*
Each 2.60 oz Fully Cooked Breaded Veal Patty provides 1.50 oz equivalent
meat for the Child Nutrition Meal Pattern Requirements. (Use of this logo and
statement authorized by the Food and Nutrition Service, USDA 01/05**).

CN

CN
School Pack Breaded Chicken Patty (claiming bread alternate credit)

CN
000000*
Each 4.00 oz Fully Cooked Breaded Chicken Patty provides 2.00 oz equivalent
CN meat and 1-1/4 servings of bread alternate for Child Nutrition Meal Pattern
CN
Requirements. (Use of this logo and statement authorized by the Food and
Nutrition Service, USDA 08/03**).

CN
* The 6-digit CN identification number is assigned by USDA, FNS CN labeling staff.
** Date is written using numbers to represent the month/year of final FNS label approval.
20

Meat Balls (contains dried whole egg)

CN
CN

000000*
Six 0.50 oz fully cooked Meat Balls provide 2.00 oz equivalent meat/meat
alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and CN
Statement authorized by the Food and Nutrition Service, USDA 07/04**).

CN
Cooked Beef Patty Crumbles (A bulk product, contains APP)

CN
000000*
One pound (16 oz) of cooked Beef Patty Crumbles provides 11.84 oz equivalent
meat/meat alternate for Child Nutrition Meal Pattern Requirements. (Use of this CN
logo and statement authorized by the Food and Nutrition Service, USDA 01/03**).
14

CN

CN
Barbecue Sauce with Chopped Beef and Textured Soy Protein Flour (5 lb tub)

CN

CN

000000*
This 80.0 oz container provides 20 four-oz servings. Each 4.00 oz serving (by
weight) of Barbecue Sauce with Chopped Beef and Textured Soy Protein Flour
provides 2.00 oz equivalent meat/meat alternate for Child Nutrition Meal Pattern CN
Requirements. (Use of this logo and statement authorized by the Food and
Nutrition Service, USDA 02/03**).

CN
Pepperoni Pizza (whole pizza, claiming bread alternate and vegetable/fruit)

CN
CN

000000*
Cut this 40.0 oz pizza into 8 equal 5.0 oz portions. Each 5.0 oz portion of
Pepperoni Pizza provides 2.00 oz equivalent meat/meat alternate, 1.0 serving CN
of bread alternate, and 1/8 cup serving of vegetable for Child Nutrition Meal
Pattern Requirements. (Use of this logo and statement authorized by the Food
and Nutrition Service, USDA 12/04**).

CN
* The 6-digit CN identification number is assigned by USDA, FNS CN labeling staff.
** Date is written using numbers to represent the month/year of final FNS label approval.

14

The credit for bulk products when expressed as “One Pound (16 oz)” may be truncated or cut off to
two decimal places instead of being rounded down. Do not round up.
21

Beef Ravioli (Canned) [containing enriched wheat macaroni product with fortified protein]

CN
CN

000000*
Contents of this can (108 oz) provides 13.50 servings (8.00 oz by weight). Each
8.00 oz serving (containing 8 pies and sauce) of Beef Ravioli made with Enriched CN
Macaroni Product with Fortified Protein provides 2.00 oz equivalent meat/meat
alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and
statement authorized by the Food and Nutrition Service, USDA 09/04**).

CN
Pizza with Pork Patty Crumbles (individually wrapped and labeled, claiming bread alternate and
vegetable/fruit)

CN
CN

000000*
This 5.00 oz Pizza with Pork Patty Crumbles provides 2.00 oz equivalent meat/
meat alternate, 1-1/2 servings of bread alternate, and 1/8 cup serving of
CN
vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and
logo and statement authorized by the Food and Nutrition Service, USDA 12/04**).

CN
Beef, Bean, and Cheese Burritos

CN
CN

000000*
Each 5.50 oz Beef, Bean, and Cheese Burrito provides 2.00 oz equivalent
meat/meat alternate and 1-3/4 servings of bread alternate for Child Nutrition
CN
Meal Pattern Requirements. (Use of this logo and Statement authorized by the
Food and Nutrition Service,USDA 08/03**).

CN
Franks

CN
CN

000000*
Each 1.60 oz Frank provides 1.50 oz equivalent meat for the Child Nutrition
Meal Pattern Requirements. (Use of this logo and statement authorized by the
Food and Nutrition Service, USDA 03/04**).

CN

CN

22

* The 6-digit CN identification number is assigned by USDA, FNS CN labeling staff.
** Date is written using numbers to represent the month/year of final FNS label approval.
Breaded Chicken Patty Nuggets with Green Beans (Pre-plated Meal)

CN

CN

000000*
Each 5.50 oz meal (consisting of Six 0.50 oz Breaded Chicken Patty Nuggets
and 2.50 oz Green Beans) provides 2.00 oz equivalent meat/meat alternate,
CN
3/4 serving of bread alternate, and 3/8 cup serving of vegetable for the Child
Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized
by the Food And Nutrition Service, USDA 01/05**).
CN

Beef Chili with Beans and Textured Soy Protein Isolate (indiscrete portion size)
CN
000000*
Each 5.25 oz (by weight) portion of Beef Chili with Beans and Textured Soy
Protein Isolate provides 2.00 oz equivalent meat/meat alternate and 1/4 cup
serving of vegetable for the Child Nutrition Meal Pattern Requirements. (Use of
this logo and Statement authorized by the Food and Nutrition Service, USDA
02/05**)
CN
15

CN

CN

* The 6-digit CN identification number is assigned by USDA, FNS CN labeling staff.
** Date is written using numbers to represent the month/year of final FNS label approval.
15

For products having indiscrete portion sizes (chili, stew, soup, etc.), more than 15 pieces per portion
(teeny tiny meatballs, mini nuggets or bits, etc.), or multiple unequally sized pieces (nuggets, bits, or
strips, etc. that cannot be portioned to be the same weight) – the portion size should be given by
weight instead of by the piece. Since volume is not an accurate measurement for weight, volume
measurements are not acceptable in the CN statement.

23

24

Selected Yield Data for Commonly Used Meats 16
MEAT

YIELD

BEEF, FRESH OR FROZEN
Brisket
Without bone, practically free of fat ..............................69%
Without bone, ¼” trim...................................................46%
Chuck Steak
Eye roll, without bone, practically free of fat................74%
Flank Steak
Practically free of fat.....................................................73%
Ground Beef 17
No more than 30% fat ..................................................70%
No more than 26% fat ..................................................72%
No more than 24% fat ..................................................73%
No more than 20% fat ..................................................74%
No more than 15% fat ..................................................75%
No more than 10% fat ..................................................76%
Heart
Trimmed .......................................................................56%
Loin Steak
Bottom sirloin butt, tri-tip, defatted, without bone,
practically free of fat................................................68%
Tenderloin, side muscle on, defatted, ¼“ trim ..............75%
Skirt Steak (Beef Plate)
Inside ...........................................................................64%
Outside, skinned, practically free of fat ........................71%
Special Trim 18
Composite of trimmed retail cuts, without bone,
practically free of fat................................................57%
Stew Meat
Practically free of fat, without bone ..............................61%
16

17

18

Data derived from the Food Buying Guide for Child Nutrition Programs, Program Aid Number 1331,
November 2001 and the Pen and Ink Changes (for the 2001 FBG).
Ground Beef is based on USDA, FSIS Standard as published in the Code of Federal Regulations,
Title 9, Part 319.15(a) chopped beef, ground beef, but with maximum fat content as listed here.
Beef Special Trim is beef trimmings where each piece has a surface area on one side not less than 8
square inches and no less than 1/2 inch thick at any point.
25

MEAT

YIELD

CHICKEN
Boneless Chicken
Skin & fat in natural proportions ...................................70%
Boned Chicken
Canned, USDA Commodity..........................................92%
Back
Pieces, with skin...........................................................32%
Breast Half
With back, with skin......................................................55%
With ribs, with skin .......................................................66%
Breast Portion
With back, with skin......................................................48%
Without back, with skin.................................................64%
Drumstick
With skin, with bone .....................................................49%
Without skin, with bone ................................................47%
Ground .............................................................................70%
Leg Quarter
With skin, with bone .....................................................42%
Without skin, with bone ................................................45%
Mechanically Separated ..................................................70%
Tenderloin
Boneless chicken breast pieces without skin ...............73%
Thigh
With skin, without back, with bone ...............................52%
With skin, with back, with bone ....................................42%
Without skin, without back, with bone ..........................53%
Wing
Whole, with skin, with bone ..........................................34%
Drummettes, with skin, with bone.................................36%
Portions, with skin, with bone .......................................24%

26

MEAT

YIELD

FRANKFURTERS 19 ...............................................................100%
PORK, FRESH OR FROZEN
Ground Pork 20
No more than 30% fat ..................................................70%
No more than 26% fat ..................................................72%
No more than 24% fat ..................................................73%
No more than 20% fat ..................................................74%
No more than 15% fat ..................................................75%
No more than 10% fat ..................................................76%
Heart
Trimmed .......................................................................57%
Untrimmed....................................................................51%
Shoulder
Boston Butt, without bone,1/4-inch trim........................60%
Boston Butt, with bone, 1/4-inch trim............................52%
Picnic, without bone, 1/4-inch trim................................57%
Picnic, with bone, 1/4-inch trim.....................................43%
Picnic, Cushion, without bone, practically
free of fat.................................................................65%
Sausage
Fresh, Bulk, Link, or Patty 21 .........................................47%
Italian 22 .........................................................................62%
PORK, CANNED
Pork with Natural Juices
USDA Commodity ........................................................51%
19

20

21

22

Yields for frankfurters, bologna, Knockwurst, and Vienna sausage are based on products that do not
contain meat or poultry byproducts, cereals, binders, or extenders, except to include those products
containing Alternate Protein Products (APP) within the limits specified in 9 CFR 319.180(e) and
meeting the requirements of Appendix A of 7 CFR 210, 220, 225, and 226. No other binders and
extenders may be used in conjunction with APP to receive the ounce per ounce crediting.
Ground Pork is based on USDA Standard as referenced in FSIS Policy Book. Must comply with Code of
Federal Regulations, Title 9, Part 319.15(a), but with maximum fat content as is listed here.
Pork sausage (no more than 50 percent trimmable fat and 3% maximum water) is based on USDA, FSIS
Standard as published in the Code of Federal Regulations, Title 9, Part 319.141 Fresh Pork.
Sausage, Italian, products (total fat content not more than 35 percent and 3% maximum water). May be
made with Pork, Beef and/or Veal, based on USDA, FSIS Standard as published in the Code of Federal
Regulations, Title 9, Part 319.145.
27

MEAT

YIELD

TURKEY
Boneless
Skin and fat in natural proportions................................70%
Ground .............................................................................70%
Turkey Ham 23
Cooked.........................................................................70%
Whole, Ready to Cook, Without Neck and Giblets
With skin.......................................................................53%
Without skin..................................................................47%
VEAL, FRESH OR FROZEN
Ground
No more than 16% fat ..................................................79%

Selected Yield Data for Commonly Used Meat Alternates
MEAT ALTERNATES

24

SERVINGS PER POUND

Beans, dry 25
Black (Turtle) ............................................... 18.3 ¼-cup cooked beans
Black-eyed beans (or peas)......................... 28.3 ¼-cup cooked beans
Garbanzo (chickpeas) ................................. 24.6 ¼-cup cooked beans
Great Northern............................................. 25.5 ¼-cup cooked beans
Kidney ......................................................... 24.8 ¼-cup cooked beans
Lentils .......................................................... 29.6 ¼-cup cooked lentils
Lima
Baby ....................................................... 23.4 ¼-cup cooked beans
Ford hook ............................................... 27.0 ¼-cup cooked beans
Mung ........................................................... 28.1 ¼-cup cooked beans
Navy (Pea)................................................... 23.9 ¼-cup cooked beans
Pink ............................................................. 19.3 ¼-cup cooked beans
Pinto ............................................................ 21.0 ¼-cup cooked beans
23

24

25

Turkey Ham is based on USDA, FSIS Standard as published in the Code of Federal Regulations, Title
9, Subpart P, Part 381.171.
Data derived from the Food Buying Guide for Child Nutrition Programs, Program Aid Number 1331,
November 2001 & Pen & Ink Changes (for the 2001 FBG), May 2003.
1/4 cup cooked beans = 1 oz equivalent meat alternate.
28

Red, small.................................................... 20.4 ¼-cup cooked beans
Soybeans..................................................... 25.9 ¼-cup cooked beans

MEAT ALTERNATES

SERVINGS PER POUND

Dry Beans, Canned
Baked or in Sauce, Vegetarian .................... 6.94 ¼-cup beans & sauce
Baked or in Sauce, w/Pork .......................... 7.10 ¼-cup beans & sauce
Beans with Bacon in Sauce ......................... 4.70 ¼-cup beans & sauce
Beans, Refried............................................. 7.08 ¼-cup cooked beans
Black (Turtle)
drained ................................................... 7.17 ¼-cup cooked beans
undrained ............................................... 4.04 ¼-cup cooked, drained beans
Black-eyed beans/peas
drained ................................................... 9.28 ¼-cup cooked beans
undrained ............................................... 5.58 ¼-cup cooked, drained beans
Garbanzo/Chickpeas
drained ................................................... 9.82 ¼-cup cooked beans
undrained ............................................... 6.31 ¼-cup cooked, drained beans
Great Northern
drained ................................................... 7.56 ¼-cup cooked beans
undrained ............................................... 4.71 ¼-cup cooked, drained beans
Kidney
drained ................................................... 8.76 1/4-cup cooked beans
undrained ............................................... 5.76 1/4-cup cooked, drained beans
Lima
drained ................................................... 9.56 1/4-cup cooked beans
undrained ............................................... 6.46 1/4-cup cooked, drained beans
Pink
drained .................................................. 7.96 ¼-cup cooked beans
undrained ............................................... 4.94 ¼-cup cooked drained beans
Pinto
drained ................................................... 8.83 ¼-cup cooked beans
undrained ............................................... 5.51 ¼-cup cooked, drained beans
Red
drained ................................................... 7.16 ¼-cup cooked beans
undrained ............................................... 4.59 ¼-cup cooked drained beans
Soy (drained) ............................................... 7.30 ¼-cup cooked beans
Dehydrated Beans
Pinto ............................................................ 21.7 ¼-cup reconstituted cooked
Refried......................................................... 20.5 ¼-cup reconstituted cooked
Cheese
Cheese Food/Cheese Spread ..................... 8.0 1-oz servings
Cottage Cheese........................................... 8.0 1-oz servings
Ricotta Cheese ............................................ 8.0 1-oz servings
American ..................................................... 16.0 1-oz servings
Brie .............................................................. 16.0 1-oz servings
29

Camembert.................................................. 16.0 1-oz servings
Cheddar....................................................... 16.0 1-oz servings
Feta ............................................................. 16.0 1-oz servings

MEAT ALTERNATES

SERVINGS PER POUND

Cheese, Continued
Mozzarella ................................................... 16.0 1-oz servings
Parmesan (grated)....................................... 16.0 1-oz servings
Pasteurized Process American.................... 16.0 1-oz servings
Provolone .................................................... 16.0 1-oz servings
Romano (grated) ......................................... 16.0 1-oz servings
Swiss ........................................................... 16.0 1-oz servings
Cheese Substitute
Cheese Food/Cheese Spread
Substitute ............................................... 8.0 1-oz servings
Cheddar Cheese Substitute......................... 16.0 1-oz servings
Mozzarella Cheese Substitute ..................... 16.0 1-oz servings
Eggs 26
Dried Whole Eggs........................................ 32 large eggs or 64-oz eq. mt. alternate
Frozen Whole Eggs ..................................... 9 large eggs or 18-oz eq. mt. alternate
Nut & Seed Butters
Canned (almond, cashew, peanut,
reduced fat peanut butter, Sesame
seed, soy nut, sunflower seed)............... 14.4 oz equivalent meat alternate
Seeds (shelled)
Pumpkin, Sesame, Squash, Sunflower ....... 16.0 oz equivalent meat alternate
Tree Nuts & Other Nuts
(almonds, Brazil, cashew,
filberts, hazelnuts, macadamia,
pecans, pine, pistachio, walnuts,
peanuts, soy) ............................................... 16 oz equivalent meat alternate
Yogurt
Plain or Flavored or Sweetened
or Unsweetened ..................................... 4.0 oz equivalent meat alternate

26

One large egg = 2 oz equivalent meat alternate

30

Selected Yield Data for Commonly Used Vegetables

VEGETABLES

SERVINGS PER POUND

Beans, Black-eyed Beans or Peas
Fresh (shelled)............................................. 10.30 ¼-cup cooked drained
Canned (drained)......................................... 9.28 ¼-cup cooked
Beans, Green
Fresh (ready-to-cook) .................................. 11.2 ¼-cup cooked drained
Canned (cut, drained).................................. 12.08 ¼-cup cooked
Canned (French style, drained) ................... 9.89 ¼-cup cooked
Canned (whole, drained) ............................. 10.89 ¼-cup cooked
Frozen (cut) ................................................. 11.6 ¼-cup cooked drained
Frozen (French style) .................................. 12.0 ¼-cup cooked drained
Frozen (whole)............................................. 10.7 ¼-cup cooked drained
Beans, Kidney
Canned (drained)......................................... 8.76 ¼-cup cooked
Beans, Lima
Fresh (shelled)............................................. 10.8 ¼-cup cooked drained
Canned (green, drained) ............................. 9.56 ¼-cup cooked
Frozen (baby) .............................................. 10.9 ¼-cup cooked drained
Frozen (Ford hook)...................................... 11.1 ¼-cup cooked drained
Beans, Pinto
Canned (drained)......................................... 8.83 ¼-cup cooked
Beans, Soy
Fresh, Edamame (shelled) .......................... 10.7 ¼-cup cooked drained
Fresh, Edamame (in pod) ............................ 6.90 ¼-cup cooked drained
Beans, Sprouts
Canned (drained)......................................... 7.89 ¼-cup cooked
Beans, Wax
Fresh (trimmed, ready-to-cook) ................... 11.05 ¼-cup cooked drained
Canned (drained)......................................... 9.25 ¼-cup cooked drained
Beets
Canned (diced, drained) .............................. 9.06 ¼-cup cooked
Canned (sliced, drained) ............................. 8.97 ¼-cup cooked
Canned (whole baby beets, drained)........... 9.17 ¼-cup cooked
Broccoli
Fresh (ready-to-cook spears) ...................... 13.0 ¼-cup cooked drained
Fresh (ready-to-cook cuts) .......................... 12.59 ¼-cup cooked drained
Frozen (spears) ........................................... 10.9 ¼-cup cooked drained
31

Frozen (cut or chopped) .............................. 9.60 ¼-cup cooked drained

VEGETABLES

SERVINGS PER POUND

Brussels Sprouts
Fresh (trimmed, ready-to-cook) ................... 13.4 ¼-cup cooked drained
Frozen ......................................................... 10.4 ¼-cup cooked drained
Cabbage, Chinese or Celery
Fresh (ready-to-cook, strips) ....................... 11.39 ¼-cup cooked drained
Cabbage, Green
Fresh (ready-to-cook, shredded) ................. 15.86 ¼-cup cooked drained
Fresh (ready-to-serve, shredded) ................ 27.0 ¼-cup raw
Cabbage, Red
Fresh (ready-to-cook, shredded) ................. 16.02 ¼-cup cooked drained
Fresh (ready-to-serve, shredded) ................ 22.8 ¼-cup raw
Carrots
Fresh (ready-to-cook, slices) ....................... 9.83 ¼-cup cooked drained
Fresh (ready-to-cook, shredded) ................. 11.2 ¼-cup cooked drained
Fresh (ready-to-serve, shredded) ................ 19.9 ¼-cup raw
Canned (diced, drained) .............................. 8.19 ¼-cup cooked
Canned (sliced, drained) ............................. 8.50 ¼-cup cooked
Frozen (sliced)............................................. 9.87 ¼-cup cooked drained
Cauliflower
Fresh (trimmed, ready-to-cook, florets) ....... 14.1 ¼-cup cooked drained
Frozen (florets) ............................................ 9.20 ¼-cup cooked drained
Celery
Fresh (trimmed, ready-to-cook, diced)......... 10.48 ¼-cup cooked drained
Fresh (ready-to-serve, diced) ...................... 12.9 ¼ cup raw
Canned (diced, drained) .............................. 8.30 ¼-cup cooked
Collards
Fresh (ready-to-cook, trimmed leaves)........ 10.87 ¼-cup cooked drained
Fresh (ready-to-cook, trimmed leaves
and stems) ............................................. 14.18 ¼-cup cooked drained
Canned (drained)......................................... 6.55 ¼-cup cooked drained
Frozen (chopped or whole leaf) ................... 9.20 ¼-cup cooked drained
Corn
Canned (whole kernel, vacuum-pack,
drained) .................................................. 8.66 ¼-cup cooked
Canned (whole kernel, liquid pack,
drained) .................................................. 8.64 ¼-cup cooked
Frozen (whole kernel).................................. 11.00 ¼-cup cooked drained
32

VEGETABLES

SERVINGS PER POUND

Kale
Fresh (ready-to-cook, trimmed,
without stem).......................................... 13.7 ¼-cup cooked drained
Canned (drained)......................................... 7.36 ¼-cup cooked
Frozen (chopped) ........................................ 12.1 ¼-cup cooked drained
Frozen (whole leaf)...................................... 9.50 ¼-cup cooked drained
Lettuce
Fresh (ready-to-serve, shredded) ................ 29.2 ¼-cup raw
Mushrooms
Fresh (ready-to-cook, sliced) ....................... 8.46 ¼-cup cooked drained
Canned (drained)......................................... 11.60 ¼-cup cooked
Mustard Greens
Fresh (ready-to-cook, trimmed,
without stems) ........................................ 14.1 ¼-cup cooked drained
Canned (drained)......................................... 8.09 ¼-cup cooked
Frozen (chopped) ........................................ 11.6 ¼-cup cooked drained
Frozen (leaf) ................................................ 12.3 ¼-cup cooked drained
Okra
Fresh (ready-to-cook, sliced) ....................... 10.34 ¼-cup cooked drained
Canned (cut, drained).................................. 10.34 ¼-cup cooked
Frozen (cut) ................................................. 9.10 ¼-cup cooked drained
Onions, Mature
Fresh (ready-to-cook, pieces)...................... 8.97 ¼-cup cooked drained
Canned (drained)......................................... 7.62 ¼-cup cooked
Frozen (ready-to-cook, chopped) ................ 5.94 ¼-cup cooked drained
Dehydrated (chopped)................................. 49.9 ¼-cup reconstituted, cooked
Peas, Green
Fresh (shelled)............................................. 10.6 ¼-cup cooked drained
Canned (drained)......................................... 8.63 ¼-cup cooked
Frozen (shelled)........................................... 9.59 ¼-cup cooked drained
Peas and Carrots
Canned (drained)......................................... 10.01 ¼-cup cooked
Frozen ......................................................... 10.9 ¼-cup cooked drained
Peppers, Bell, Green or Red
Fresh (ready-to-cook, strips) ....................... 12.25 ¼-cup cooked drained
Frozen (ready-to-cook, diced)...................... 7.30 ¼-cup cooked drained
Peppers, Green Chilies
33

Canned (chopped)....................................... 7.98 ¼-cup cooked

VEGETABLES

SERVINGS PER POUND

Pimentos
Canned (chopped or diced,
drained) .................................................. 8.80 ¼-cup cooked
Canned (whole, drained) ............................. 8.67 ¼-cup cooked
Potatoes, White
Fresh (ready-to-cook, pared, diced) ............ 10.98 ¼-cup cooked, drained
Fresh (ready-to-cook, pared, sliced)............ 12.22 ¼-cup cooked, drained
Canned (diced, drained) .............................. 8.66 ¼-cup cooked
Canned (small, whole, drained) ................... 9.44 ¼-cup cooked
Frozen (diced) ............................................. 8.97 ¼-cup cooked, drained
Frozen (French fries, crinkle cut) ................. 12.6 ¼-cup cooked
Frozen (mashed) ......................................... 7.37 ¼-cup cooked
Frozen (rounds, regular size)....................... 12.7 ¼-cup cooked (4 pieces, .32 oz ea)
Frozen (rounds, mini size) ........................... 12.2 ¼-cup cooked (8 pieces, .16 oz ea)
Frozen (circles)............................................ 12.6 ¼-cup cooked (5 pieces, .25 oz ea)
Frozen (wedges).......................................... 11.9 ¼-cup cooked
Potatoes, Dehydrated (low moisture)
Diced ........................................................... 45.1 ¼-cup reconstituted cooked
Flakes.......................................................... 50.5 ¼-cup reconstituted cooked
Granules ...................................................... 50.5 ¼-cup reconstituted cooked
Hash Browns ............................................... 24.1 ¼-cup reconstituted, cooked
Slices........................................................... 43.5 ¼-cup reconstituted cooked
Salsa, 100% Vegetable
Canned ........................................................ 7.40 ¼-cup
Sauerkraut
Canned (drained)......................................... 10.43 ¼-cup cooked
Spinach
Fresh (ready-to-cook) .................................. 8.63 ¼-cup cooked drained
Fresh (ready-to-serve, chopped) ................. 25.6 ¼-cup raw
Fresh (ready-to-serve, chopped) ................. 23.18 ¼-cup raw with dressing
Canned (drained)......................................... 7.33 ¼-cup cooked
Frozen (chopped) ........................................ 5.60 ¼-cup cooked, drained
Squash, Summer
Fresh, Yellow (ready-to-cook, cubed).......... 7.68 1/4-cup cooked drained
Fresh, Yellow (ready-to-cook, sliced) .......... 8.86 1/4-cup cooked drained
Fresh, Zucchini (ready-to-cook, cubed) ....... 8.00 1/4-cup cooked drained
Fresh, Zucchini (ready-to-cook, sliced)........ 10.62 1/4-cup cooked drained
Canned (sliced, drained) ............................. 6.95 1/4-cup cooked
Frozen, Yellow (sliced) ................................ 7.90 1/4-cup cooked drained
34

Frozen, Zucchini (sliced) ............................. 7.00 1/4-cup cooked drained

VEGETABLES

SERVINGS PER POUND

Succotash (Corn & Green Beans)
Canned (drained)......................................... 8.80 ¼-cup cooked
Frozen ......................................................... 8.76 ¼-cup cooked drained
Succotash (Corn & Lima Beans)
Canned (drained)......................................... 8.47 ¼-cup cooked
Frozen ......................................................... 9.25 ¼-cup cooked drained
Sweet Potatoes
Fresh (pared, whole) ................................... 6.87 ¼-cup cooked, mashed
Fresh (pared, sliced).................................... 11.37 ¼-cup cooked, drained
Fresh (whole)............................................... 6.60 ¼-cup baked
Canned (mashed)........................................ 7.20 ¼-cup cooked
Canned-syrup pack (cut, drained) ............... 8.88 ¼-cup cooked
Canned-syrup pack (whole, drained)........... 7.95 ¼-cup cooked
Frozen (mashed) ......................................... 7.55 ¼-cup cooked
Dehydrated (flakes) ..................................... 18.5 ¼-cup reconstituted cooked
Tomatoes
Fresh (ready-to-serve, diced) ...................... 8.74 ¼-cup raw
Fresh (ready-to-serve, diced) ...................... 6.67 ¼-cup cooked
Fresh (ready-to-serve, sliced)...................... 9.80 ¼-cup raw
Canned (crushed)........................................ 7.30 ¼-cup cooked
Canned (diced, with juice) ........................... 7.71 ¼-cup cooked
Canned (whole, with juice)........................... 7.13 ¼-cup cooked
Tomato Paste
Canned, Extra Heavy
39.3% or more Natural Tomato
Soluble Solids (NTSS)............................ 45.1 ¼-cup vegetable
Canned, Heavy
32% or more, but
less than 39.3% NTSS ........................... 36.8 ¼-cup vegetable
Canned, Medium
28% or more, but
less than 32% NTSS .............................. 32.2 ¼-cup vegetable
Canned, Regular
24% or more, but
less than 28% NTSS .............................. 27.6 ¼-cup vegetable
Tomato Puree
Canned ........................................................ 14.4 ¼-cup cooked
Tomato Sauce
Canned ........................................................ 7.65 ¼-cup vegetable

35

Canned (spaghetti sauce, meatless) ........... 7.23 ¼-cup vegetable

VEGETABLES

SERVINGS PER POUND

Vegetables, Mixed (Broccoli & Cauliflower blend)
Frozen ......................................................... 10.7 ¼-cup cooked, drained
Vegetables, Mixed (Broccoli, Cauliflower, & Carrot blend)
Frozen ......................................................... 10.6 ¼-cup cooked, drained
Vegetables, Mixed (Carrot, Corn, & Green Bean blend)
Frozen ......................................................... 9.20 ¼-cup cooked, drained
Vegetables, Mixed (Peppers & Onions)
Frozen ......................................................... 7.71 ¼-cup cooked, drained
Vegetables, Mixed (Seven Vegetables)
Canned (drained)......................................... 8.68 ¼-cup cooked
Frozen ......................................................... 8.10 ¼-cup cooked, drained
Water Chestnuts
Canned (drained)......................................... 6.70 ¼-cup cooked

36

APPLICATION PROCEDURE FOR STATE INSPECTED PLANTS
(Equal-to-Federal inspection)
The procedure involves two steps:
Step 1 Labels are submitted to the State Director for approval
* Label instructions are found in this manual
* Number of copies of label and transmittal:
include one copy for Food and Nutrition Service (FNS)
include usual number of copies provided for the State Director
include one copy to be returned to the plant
* Send all copies to the State Director. The State Director will review the label
application(s) for State requirements and forward the copies to FNS.
* FNS will review the CN related portions of the label and return it to the State
Director
* All labels must be approved in final by FNS before use.
Step 2 Partial Quality Control (PQC) Program is submitted for approval
* Instructions are found in the handout:
Guideline for Preparation of Partial Quality Control Program # 550
* Attach a copy of the final approval of the label to the Partial Quality Control
Program and mail to the State Director.
* CN labeled product cannot be produced or labeled until the PQC program
has been approved and the label has been approved in final by FNS and by
the State

37

APPLICATION PROCEDURE FOR CANADIAN PLANTS
The procedure involves two steps:
Step 1 Labels containing Meat and/or Poultry are submitted to the Food and
Nutrition Service (FNS) for approval
* Labels must be submitted for final approval
* Label instructions are found in the Child Nutrition Labeling for Meat and Poultry
Products manual, available from FNS
* Number of copies varies:
include two copies for Food and Nutrition Service (FNS)
include twp copies for the Food Labeling and Review Branch (FLRB) of the
Food Safety and Inspection Service (FSIS)
include one copy to be returned to the plant
* FNS will review the label and forward it directly to FLRB, FSIS who will also
review the label and return a copy to the plant and to FNS.
Step 2 Partial Quality Control Program is submitted for approval
* Instructions are found in the handout:
Guideline for Preparation of Partial Quality Control Program # 550
* PQC programs are submitted through:
Chief, National Programs
Agriculture Canada
2255 Carling Avenue
Ottawa, Ontario, K1A OY9
* The Chief, National Programs will review the PQC program for Canadian
requirements. The program must meet the PQC #550 requirements.
* CN labeled product cannot be produced or labeled until the PQC program
has been approved through Agriculture Canada, the label has been approved
in final by FNS, and the label has obtained label approval including an
approval number from FSIS.

38

SAMPLE CN Label

Italiano’s Fine Frozen Pizza    

PIZZA WITH GROUND PORK and
SOY PROTEIN CONCENTRATE
CN
000000
Italiano’s 5.00 oz Pizza with Ground Pork and Soy Protein Concentrate
Provides 2.00 oz equivalent meat/meat alternate, 1/4 cup serving of
CN vegetable, and 1-1/2 servings of bread alternate for the Child Nutrition Meal CN
Pattern Requirements. (Use of this logo and statement authorized By the
Food and Nutrition Service, USDA current month/year).
CN
INGREDIENTS: CRUST: Enriched wheat flour (wheat flour, niacin, iron,
thiamine mononitrate, riboflavin, folic acid), water oil yeast, dextrose.
Salt, leavening. GROUND PORK AND SOY PROTEIN CONCENTRATE: Ground pork (not
more than 24% fat), water, soy protein concentrate, spices. SAUCE: Tomato
paste (not less than 31% Natural Tomato Soluble Solids), water, seasoning
(salt, sugar, spices). CHEESE: Cheddar Cheese (milk, enzymes, salt).
Contains 10% cooked ground pork and soy protein concentrate topping
DISTRIBUTED BY: Italiano’s Fine Frozen Pizza, Mt. Vernon, New York 12345

NET WT. 32 LBS

KEEP FROZEN

39

Prepared by
Food and Nutrition Service
Child Nutrition Division
Nutrition Promotion and Training Branch
Technical Assistance Section

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and
activities on the basis of race, color, national origin, sex, religion, age, disability, political
beliefs, sexual orientation, or marital or family status. (Not all prohibited bases apply to all
programs.) Persons with disabilities who require alternative means for communication of
program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET
Center at (202) 720-2600 (voice and TDD).
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call
(202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.

April 1984
Revised April 1997
Revised March 2005

40