Appendix E8 Crediting Handbook for the CACFP

Appendix E8 - Crediting Handbook for the CACFP.pdf

Child and Adult Care Food Program (CACFP)

Appendix E8 Crediting Handbook for the CACFP

OMB: 0584-0055

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Expiration Date xx/xx/20xx

Appendix E8. Crediting Handbook for the CACFP

This information is being collected from local government agencies and businesses (institutions)
to enable institutions wishing to participate in the Child and Adult Care Food Program (CACFP)
to submit applications to the administering agencies, execute agreements with those agencies,
and claim the reimbursement to which they are entitled by law. Section 17 of the National School
Lunch Act, as amended (42 U.S.C. 1766), authorizes the CACFP. This collection is required to
obtain or retain a benefit and the Food and Nutrition Service (FNS) uses the information
collected to conduct reviews that determine whether or not institutions are observing the
requirements of the Program established by regulations and statute. In addition, the information
collection is necessary for administering agencies to monitor Program operations to ensure
compliance with legislative and regulatory requirements. Under the Privacy Act of 1974, any
personally identifying information obtained will be kept private to the extent of the law.
According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and
a person is not required to respond to, a collection of information unless it displays a valid Office
of Management and Budget (OMB) control number. The valid OMB control number for this
information collection is 0584-0055. The time required to complete this information collection is
estimated to average 36 hours per response. This burden consists of the time it takes to review
all instructions and handbooks issued by FNS and the Department to clarify or explain existing
regulations. Send comments regarding this burden estimate or any other aspect of this collection
of information, including suggestions for reducing this burden, to: U.S. Department of
Agriculture, Food and Nutrition Services, Office of Policy Support, 1320 Braddock Place,
Alexandria, VA 22314, ATTN: PRA (0584-0055). Do not return a completed form to this
address.

Food and Nutrition Service

CREDITING HANDBOOK FOR THE

Child and Adult Care
Food Program

OMB
#0584-0055
Expiration Date
xx/xx/20xx

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, religion, sex, gender identity (including gender expression), sexual orientation,
disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal
or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all
programs). Remedies and complaint filing deadlines vary by program or incident.
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 responsible Agency or USDA’s TARGET Center at
(202) 720-2600 (voice and TTY) or 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 discrimination complaint, complete the USDA Program Discrimination Complaint Form,
AD-3027, found online at https://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.
USDA is an equal opportunity provider, employer, and lender.
U.S. Department of Agriculture
Food and Nutrition Service
FNS-425
January 2014
revised March 2020
ACKNOWLEDGEMENTS
This version of the publication Crediting Foods for the Child and
Adult Care Food Program was updated by the Nutrition, Education,
Training and Technical Assistance Division, Child Nutrition Programs
(CNP), Food and Nutrition Service (FNS), United States Department
of Agriculture (USDA), with assistance from:
Mid-Atlantic Regional Office, Mountain Plains Regional Office,
Western Regional Office.
Iowa Department of Education, Bureau of Nutrition
and Health Services
Suzanne Secor Parker, Lead Consultant
Oregon Department of Education, Community Nutrition
Programs, Child Nutrition Programs
Shirley Wu
Lynne Reinoso

Table of Contents

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Definitions and Explanations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Child and Adult Care Food Program (CACFP) Meal Patterns . . . . . . . . 10
Meal Components
Fluid Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Meats/Meat Alternates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Vegetables and Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Crediting in Action . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Resource Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133

INTRODUCTION

The goal of USDA’s Child and Adult Care
Food Program (CACFP) is to improve the
health and nutrition of children and adults in
the program while promoting the development
of good eating habits through nutrition
education. Implementing the CACFP meal
patterns helps to ensure children and adults
receive wholesome and nutritious meals.
The Food Buying Guide for Child Nutrition
Programs, commonly referred to as the Food
Buying Guide (FBG), is the principal resource
to determine the contribution that foods make
toward the meal pattern requirements in the
Child Nutrition Programs, which include
the CACFP, for foods produced onsite or
purchased commercially. This handbook is a
supplementary resource to the Food Buying
Guide and contains additional information on
creditable foods served in child and adult care
centers, which may be located in a variety of
settings, such as schools, Head Start programs,
nonprofit centers, outside-school-hours care
centers, homeless shelters, at-risk afterschool
programs, day care homes, or for-profit centers
that serve low-income children.
This update to the Crediting Handbook for the
Child and Adult Care Food Program (Crediting
Handbook) reflects the updated CACFP meal
pattern requirements, which became effective
October 2017. The meal patterns were revised
to reflect updates to the Dietary Guidelines for
Americans (see the Resource Section on page
133) and recommendations from the National
Academy of Medicine and the American
Academy of Pediatrics. The meal patterns
focus on providing a variety of nutrient-dense
foods such as whole grains, vegetables, fruits,
and fat-free and low-fat milk, while reducing
2

the amount of added sugars and solid fats. The
Crediting Handbook provides information on
a wide variety of foods but does not include all
foods that can be served in the CACFP.
Please note: The Crediting Handbook is
a companion to the Food Buying Guide but
does not replace it. The Food Buying Guide is
available as a downloadable PDF. Additional
resources include the Food Buying Guide for
Child Nutrition Programs Interactive WebBased Tool, the Food Buying Guide Mobile
App, and the online FBG Calculator, (see
the Resource Section on page 133). The Food
Buying Guide Interactive Web-Based Tool and
the Mobile App include additional features
such as easy searching and navigation and the
ability to compare food yields.
The Food Buying Guide is your primary
resource to determine if a food is creditable.
It contains a wide variety of foods (such
as fruits, vegetables, grains, and meats/
meat alternates). The Crediting Handbook
may include foods that are not listed in the
Food Buying Guide, however the Crediting
Handbook is not an all-inclusive publication.
Contact your sponsoring organization or State
agency if you need assistance to determine if a
food is creditable in the CACFP.
Schools serving meals to children in preschool
(ages 1 through 5) under the National
School Lunch Program (NSLP) and School
Breakfast Program (SBP) must serve the food
components and quantities required in the
lunch or breakfast meal pattern. If preschool
and elementary school students are in the
same cafeteria at the same time, the CACFP
final rule, Meal Pattern Revisions Related to the

INTRODUCTION

Healthy, Hunger-Free Kids Act of 2010, allows
program operators the flexibility to serve a
single menu. See Resource Section on page 133
for more information on the CACFP final rule.
For information on infant feeding, please
see the Team Nutrition Feeding Infants in
the Child and Adult Care Food Program (see
Resource Section on page 133). Contact your
State agency (SA) or sponsoring organization
with questions regarding the infant meal

pattern. See Resource Section on page 134 for
State agency contact information.
The United States Department of Agriculture
(USDA) reimburses CACFP operators for the
meals served to children or adult enrollees, not
for individual foods. A meal is reimbursable
if it contains creditable foods in the required
amounts outlined in the CACFP and
preschool meal patterns.

DEFINITIONS AND EXPLANATIONS

Alternate Protein Products (APP)–Food
ingredients (such as soy flour or textured
vegetable protein) that may be used to
fulfill part or all of the meat/meat alternate
requirement. These products must meet
the requirements for Alternate Foods for
Meals, Appendix A of the Code of Federal
Regulations (CFR) Title 7, Part 226. Before
using products containing APP and claiming
the meals for reimbursement, contact your
State Agency or sponsoring organization. See
Resource Section on page 134 for State agency
contact information.
Buy American Provision–The Buy American
Provision is a very important provision in
the National School Lunch Program/School
Breakfast Program (NSLP/SBP) that applies
to a CACFP institution that is a school food
authority operating the NSLP/SBP. It does not
apply to CACFP institutions that are not school
food authorities operating the NSLP/SBP.
This provision requires that a school food
authority purchase, to the maximum extent
practicable, domestic commodities or products.
The term “domestic commodity or product”
means an agricultural commodity that is
produced in the United States, and a food
product that is processed in the United States
substantially using agricultural commodities
that are produced in the United States.
The definition of “substantially” means
that over 51 percent of the final processed
product consists of agricultural commodities
that were grown domestically. There are

very limited exceptions to the purchase of
domestic foods. These are only permitted
after first considering domestic alternatives
and when domestic foods are unavailable or
prohibitively expensive. Thus, for foods that are
unprocessed, agricultural commodities must
be domestic, and for foods that are processed,
they must be processed domestically using
domestic agricultural food components that
are comprised of over 51 percent domestically
grown items, by weight or volume.
For products procured by a school food
authority using nonprofit food service account
funds, the product’s food component is
considered the agricultural commodity. FNS
defines food component as one of the food
groups which comprises reimbursable meals.
The food components are meats/meat
alternates, grains, vegetables, fruits, and fluid
milk. Please refer to 7 CFR 210.2 and 226.20
for full definitions.
Please note: While CACFP institutions
not operated by a school food authority are
not required to abide by the Buy American
Provision, they must follow Federal
procurement standards in 7 CFR 226.22
and 2 CFR 200.318-326 concerning proper
procurement of goods and services to ensure
proper use of Federal dollars. This means that all
goods and services must be procured using full
and open competition. See the Resource Section
on page 133 for information on CACFP policy
memos that provide guidance on conducting
compliant procurement procedures.

DEFINITIONS AND EXPLANATIONS

Child Nutrition (CN) Labeling Program–A
voluntary program that allows manufacturers
the opportunity to include a standardized
crediting statement on their product label. The
CN Labeling Program is managed by USDA,
Agricultural Marketing Service (AMS).
• All CN Labels must be authorized by
AMS prior to being used.
• Manufacturers must have an approved
quality control (QC) program and
Federal oversight in order to participate
in the CN Labeling Program and to
produce CN-Labeled products.
• CN Labels provide a warranty against
audit claims when the product is used
according to manufacturer’s instructions.

How to identify a CN Label
The four integral parts of a valid
CN Label include:
• Product Name
• Ingredient Statement
• CN Logo (the box with CN on each
side that surrounds the meal pattern
contribution statement)
• Inspection Legend
See the following sample CN Label on page 6.
Please note, the CN number on the sample
label is not an actual CN number. A valid CN
Label will never have XXXXXX as a CN number.

What products are eligible
for CN Labels?
• Main dish products which contribute to
the meats/meat alternates component
of the meal pattern requirements are
eligible for a CN label. Examples of
these products include beef patties,
cheese or meat pizzas, meat or cheese
and bean burritos, egg rolls, and breaded
fish portions.

DEFINITIONS AND EXPLANATIONS

Sample CN Logo
CN Label
1

Chicken Stir-Fry Bowl
Ingredient Statement:

2 Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil,
soy sauce, spices.
3

XXXXXX
Each 4.5 oz Chicken Stir-Fry Bowl provides 1.5 oz eq meat, 1.0 oz eq grains,
¼ cup dark green vegetable, ¼ cup red/orange vegetable, and 1/8 cup other
vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo
and statement authorized by the Food and Nutrition Service, USDA 09/16).

Net Wt.: 18 pounds

CN
4

Chicken Wok Company
1234 Kluck Street • Poultry, PA 1235
1 Product Name
2 Ingredient Statement
3 CN Logo
4 Inspection Legend

CN Label Requirements
It is important to know, the CN Logo (the box with
CN on each side that surrounds the meal pattern
contribution statement) is one of the four integral
parts of a label, which includes the product name,
ingredient statement, and inspection legend. All
four parts must be on the product carton in order
for the CN label to be valid.

For a detailed explanation of Child Nutrition (CN) Labeling Program, see the Food Buying Guide
Appendix C.

DEFINITIONS AND EXPLANATIONS

Child Nutrition Programs–Federal food
assistance programs administered by USDA’s
Food and Nutrition Service (FNS) that provide
healthy food to participants. These include the
Child and Adult Care Food Program, National
School Lunch Program, School Breakfast
Program, Summer Food Service Program,
Fresh Fruit and Vegetable Program, and Special
Milk Program. Administered by State agencies,
each of these programs helps fight hunger and
obesity by reimbursing organizations such as
CACFP centers, day care homes, schools, and
at-risk afterschool programs for providing
healthy meals and snacks to children.
Combination Food–A single serving of a food
item that contains 2 or more of the required
food components. Common examples of
combination foods are pizza, chef salads, and a
hamburger on a bun with lettuce and tomatoes.
Example: Hamburger on a bun with lettuce
and tomatoes
Meat/Meat Alternate
Grains
Vegetable

Hamburger patty
Hamburger bun
Lettuce and tomatoes

Component–A food grouped in a certain
food category according to the CACFP meal
pattern. These categories include fluid milk,
meats/meat alternates, vegetables, fruits, and
the grains components.
Creditable Foods–Foods that may be counted
toward meeting the meal pattern requirements
for a reimbursable meal or snack. These include:
• Foods that are listed as creditable in the
Food Buying Guide or contain a creditable
food as an ingredient

• Foods in compliance with regulations
governing the Child Nutrition Programs
Fish–Fish that meets State and local standards
is creditable towards the meats/meat alternates
component in the CACFP. See the Resource
Section on page 133 for information on
CACFP policy memos that provide guidance
on Service of Traditional Foods in Public
Facilities, CACFP 19-2015, and Procuring
Local Meat, Poultry, Game, and Eggs for Child
Nutrition Programs, CACFP 01-2016.
Food Banks–The CACFP does not have a policy
regarding the use of food banks. If food banks are
used, please check expiration dates since the foods
are sometimes donated close to their expiration
date. Foods that have passed the expiration date
may not credit toward meal pattern requirements.
Game (Venison, Squirrel, Rabbit, etc.)–
For safety reasons, game is not creditable
under the CACFP unless it is inspected and
approved by the appropriate State or Federal
agency, with the exception of traditional foods
served in certain public facilities. During
hunting season, game may be inspected by
the appropriate State or Federal agency so
that it may be donated to food banks or soup
kitchens. In these circumstances, groups such
as Hunters Against Hunger donate their
game and USDA inspectors donate inspection
services. Check with your State or Federal
agency before serving game. See the Resource
Section on page 133 for information on
CACFP policy memos that provide guidance
on Service of Traditional Foods in Public
Facilities, CACFP 19-2015, and Procuring
Local Meat, Poultry, Game, and Eggs for
Child Nutrition Programs, CACFP 01-2016.
7

DEFINITIONS AND EXPLANATIONS

Home-Canned Foods–For safety reasons,
home-canned foods may not be served in
meals reimbursed under the CACFP because
they may contain harmful bacteria even when
there is no evidence of spoilage.
Medical Exceptions–CACFP centers and
day care homes must provide reasonable
modifications to meals and snacks or to the
meal service to accommodate children and
adults with disabilities. These modifications
are done on a case-by-case basis. If the
meal modification does not meet the meal
pattern requirements, a medical statement
from a licensed physician or licensed health
care professional who is authorized to
write medical prescriptions under State law
(health care professional) must be provided.
Meals that do not meet the CACFP meal
pattern requirements are not eligible for
reimbursement unless they are supported by a
medical statement.
The medical statement should include a
description of the child’s or adult’s disability
so that providers understand how it restricts
the child’s or adult’s diet. The statement
should also describe what must be done
to accommodate the disability. This may
include what foods should not be served and
recommendations for what should be served.
A medical statement is required to justify
reimbursement for the modified meal. This
statement should be kept on file at the center
or day care home.
You may always choose to accommodate a
nondisability-related special dietary need
that is not supported by a medical statement
if the modifications requested can be made
8

within the meal pattern requirements.
Modified meals that meet the meal pattern
requirements are reimbursable without a
written medical statement.
Non-Creditable Foods–Foods that are either
portions of components too small to credit
toward meal pattern requirements or foods that
do not fit into 1 of the 5 meal components.
However, non-creditable foods may help to
round out the meal, improve acceptability,
and satisfy a child’s appetite. For example,
condiments such as ketchup and jam are noncreditable foods. These non-creditable foods are
listed in the “Other Foods” section of the
Food Buying Guide for purchasing information.
Product Formulation Statement (PFS)–
A PFS is a signed document from the
manufacturer that demonstrates how a
product may contribute to the meal pattern
requirements. A PFS is typically provided for
foods not listed in the Food Buying Guide or
products without a CN Label.
Reimbursement–Money received from the
USDA for serving reimbursable meals and
snacks to eligible participants.
Serving Size–A single portion of a food
identified by the measure, size, weight and/
or volume, or number of pieces or slices.
Each meal pattern lists the minimum serving
size for each food component that must be
served or offered to meet the meal pattern
requirements. For example, a ½ cup serving
of cooked whole-grain pasta fulfills the meal
pattern requirement for grains in children ages
6 through 12 at breakfast, lunch, or supper.
The center or day care home may choose

DEFINITIONS AND EXPLANATIONS

to serve more than the minimum serving
size; however, it will not receive additional
reimbursement for the extra food served.
Standards of Identity–Government
standards for the content, preparation, and
labeling of food before it is manufactured
and sold in commerce. Standards of Identity
set specific and optional ingredients that a
food must contain when a product is to be
labeled or identified by that product name.
Standards for meat, poultry, and shell egg
products are developed by the USDA, while
Standards of Identity for other food products
are developed by the U.S. Food and Drug
Administration (FDA). For more details and
the latest information on the status of any
of these standards, contact your sponsoring
organization or your State agency. See
Resource Section on page 134 for State agency
contact information.
Traditional Food–Foods that have
traditionally been prepared and consumed
by Native American Tribes. These foods
specifically include wild game meat, fish,
seafood, marine mammals, plants, and berries.
CACFP institutions must follow Federal,
State, local, county, Tribal, and other nonFederal laws regarding the safe preparation
and service of food in public or nonprofit
facilities and follow other such criteria as
established by the USDA and the FDA.

similar product that is in the Food Buying
Guide. For example, native white corn may
credit as regular corn and ground bison may
credit as ground buffalo. Please contact your
State agency for information on specific State
guidelines and how they relate to specific
traditional foods. See the Resource Section on
page 133 for information on CACFP policy
memos that provide guidance on Service of
Traditional Foods in Public Facilities, CACFP
19-2015 and see page 134 for State agency
contact information.
Whole Grains–Whole grains or the foods
made from whole grains contain all the
essential parts of a grain: the bran, germ,
endosperm, and naturally occurring nutrients
of the entire grain seed. Enriched (“white”)
flour only contains the endosperm of the grain.
Whole Grain-Rich–Whole grain-rich foods
are foods that contain 100 percent whole
grains, or that contain at least 50 percent
whole grains with the remaining grains in the
food being enriched.
See Grains section beginning on page 74 for
additional information on identifying whole
grain-rich products.

Crediting information for some traditional
foods may be found in the Food Buying
Guide. However, for those foods which are
not listed in the Food Buying Guide, program
operators may use yield information for a

CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS

BREAKFAST

Meal Pattern for Children and Adults
Ages
1-2
Food Components and Food Items2
Fluid milk3

Ages
3-5

Ages
6-12

Ages
13-181

(at-risk
afterschool
programs and
emergency
shelters)

Adult

Minimum Quantities
4 fl oz

6 fl oz

8 fl oz

Vegetables, fruits, or portions of both
Grains (oz eq)5,6,7

¼ cup

½ cup

Whole grain-rich or enriched bread

½ slice

1 slice

2 slices

Whole grain-rich or enriched bread
product, such as biscuit, roll, muffin

½ serving

1 serving

2 servings

¼ cup

½ cup

1 cup

Flakes or rounds
Puffed cereal

½ cup
¾ cup

1 cup
1¼ cups

2 cups
2½ cups

Granola

1/8 cup

¼ cup

½ cup

Whole grain-rich, enriched, or fortified
cooked breakfast cereal8, cereal grain,
and/or pasta
Whole grain-rich, enriched, or fortified
ready-to-eat breakfast cereal (dry, cold)8,9

Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.

Must serve all 3 components for a reimbursable meal. Offer versus serve is an option for only adult and at-risk afterschool participants.

Must be unflavored whole milk for children age 1. Must be unflavored low-fat (1%) or unflavored fat-free (skim) milk for children 2 through 5
years old. Must be unflavored low-fat (1%), flavored low-fat (1%), unflavored fat-free (skim), or flavored fat-free (skim) milk for children 6 years
old and older and adults. For adult participants, 6 ounces (oz) (weight) or ¾ cup (volume) of yogurt may be used to meet the equivalent of 8 oz
of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.

Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at 1 meal, including snack, per day.

At least 1 serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the
grains requirement.

Meat and meat alternates may be used to meet the entire grains requirement a maximum of 3 times a week. One ounce of meat and meat
alternates is equal to 1 ounce equivalent (oz eq) of grains.

Beginning October 1, 2021, ounce equivalents are used to determine the quantity of creditable grains.

Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other sugars per 100 grams
of dry cereal).

Beginning October 1, 2021, the minimum serving size specified in this section for ready-to-eat breakfast cereals must be served.
Until October 1, 2021, the minimum serving size for any type of ready-to-eat breakfast cereal is ¼ cup for children ages 1 and 2, 1/3 cup for
children ages 3 through 5, ¾ cup for children ages 6 through 12, and 1½ cups for adults.

CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS

LUNCH AND SUPPER

Meal Pattern for Children and Adults
Ages
1-2
Food Components and Food Items2
Fluid milk3
Meats/meat alternates
Edible portion as served:
Lean meat, poultry, or fish

Ages
3-5

Ages
6-12

Ages
13-181

(at-risk
afterschool
programs and
emergency
shelters)

Adult

Minimum Quantities
4 fl oz

6 fl oz

8 fl oz

8 fl oz4

1 oz

1½ oz

2 oz

Tofu, soy products, or alternate
protein products5

1 oz

1½ oz

2 oz

Cheese
Large egg

1 oz
½

1½ oz
¾

2 oz
1

Cooked dry beans or peas

¼ cup

3/8 cup

½ cup

Peanut butter or soy nut butter or other
nut or seed butters

2 Tbsp

3 Tbsp

4 Tbsp

Yogurt, plain or flavored, unsweetened
or sweetened6

4 oz
or ½ cup

6 oz
or ¾ cup

8 oz
or 1 cup

½ oz =
50%

¾ oz =
50%

1 oz =
50%

1/8 cup
1/8 cup

¼ cup

½ cup

¼ cup

½ cup

The following may be used to meet no
more than 50 percent of the requirement:
Peanuts, soy nuts, tree nuts, or seeds,
as listed in program guidance, or an
equivalent quantity of any combination
of the above meat/meat alternates (1
oz of nuts/seeds = 1 oz of cooked lean
meat, poultry, or fish)
Vegetables7
Fruits7,8

CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS

LUNCH AND SUPPER

Meal Pattern for Children and Adults (continued)
Ages
1-2

Ages
3-5

Food Components and Food Items2

Ages
6-12

Ages
13-181

Adult

(at-risk
afterschool
programs and
emergency
shelters)

Minimum Quantities

Grains (oz eq)9,10
Whole grain-rich or enriched bread

½ slice

1 slice

2 slices

Whole grain-rich or enriched bread
product, such as a biscuit, roll, or muffin

½ serving

1 serving

2 servings

Whole grain-rich, enriched or fortified
cooked breakfast cereal,11 cereal grain,
and/or pasta

¼ cup

½ cup

1 cup

Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.

Must serve all five components for a reimbursable meal. Offer versus serve is an option for only adult and at-risk participants.

Must be unflavored whole milk for children age 1. Must be unflavored low-fat (1%) or unflavored fat-free (skim) milk for children 2 through 5
years old. Must be unflavored low-fat (1%), flavored low-fat (1%), unflavored fat-free (skim), or flavored fat-free (skim) milk for children 6 years
old and older and adults. For adult participants, 6 ounces (weight) or ¾ cup (volume) of yogurt may be used to meet the equivalent of 8 ounces
of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.

A serving of fluid milk is optional for suppers served to adult participants.

Alternate protein products must meet the requirements in Appendix A to Part 226.

Yogurt must contain no more than 23 grams of total sugars per 6 ounces.

Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.

A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of
vegetables must be served.

At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the
grains requirement.

Beginning October 1, 2021, ounce equivalents are used to determine the quantity of the creditable grains.

Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other sugars per 100 grams
of dry cereal).

CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS

SNACK

Meal Pattern for Children and Adults
(Select 2 of the 5 components for a reimbursable snack)

Ages
1-22
Food Components and Food Items2

Ages
3-5

Ages
6-12

Ages
13-181

(at-risk
afterschool
programs and
emergency
shelters)

Adult

Minimum Quantities

Fluid Milk3
Meats/meat alternates
Lean meat, poultry, or fish
Tofu, soy product, or
alternate protein products4

4 fl oz

8 fl oz

½ oz

1 oz

½ oz

1 oz

Cheese
Large egg
Cooked dry beans or peas

½ oz
½

1 oz
½

1/8 cup

¼ cup

Peanut butter or soy nut butter
or other nut or seed butters

1 Tbsp

2 Tbsp

Yogurt, plain or flavored unsweetened
or sweetened5

2 oz or
¼ cup

4 oz or
½ cup

½ oz

1 oz

½ cup
½ cup

¾ cup
¾ cup

½ cup
½ cup

½ slice

1 slice

½ serving

1 serving

¼ cup

½ cup

Peanuts, soy nuts, tree nuts, or seeds
Vegetables6
Fruits
Grains (oz eq)7,8
Whole grain-rich or enriched bread
Whole grain-rich or enriched bread
product, such as biscuit, roll, or muffin
6

Whole grain-rich, enriched or fortified
cooked breakfast cereal,9 cereal grain,
and/or pasta

CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS

SNACK

Meal Pattern for Children and Adults (continued)
Ages
1-22

Ages
3-5

Food Components and Food Items2
Whole grain-rich, enriched or fortified
ready-to-eat breakfast cereal
(dry, cold)9,10
Flakes or rounds
Puffed cereal
Granola

Ages
6-12

Ages
13-181

(at-risk
afterschool
programs and
emergency
shelters)

Adult

Minimum Quantities

½ cup
¾ cup

1 cup
1¼ cups

1/8 cup

¼ cup

Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.

Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.

Alternate protein products must meet the requirements in Appendix A to Part 226.

Yogurt must contain no more than 23 grams of total sugars per 6 ounces.

Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.

At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the
grains requirement.

Beginning October 1, 2021, ounce equivalents are used to determine the quantity of creditable grains.

Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per
100 grams of dry cereal).

Beginning October 1, 2021, the minimum serving sizes specified in this section for ready-to-eat breakfast cereals must be served.
Until October 1, 2021, the minimum serving size for any type of ready-to-eat breakfast cereal is ¼ cup for children ages 1 and 2, 1/3 cup for
children ages 3 through 5, and ¾ cup for children ages 6 through 12.

FLUID MILK

The CACFP regulations require that each
participant’s breakfast, lunch, or supper
include fluid milk (milk) to be eligible for
reimbursement. FNS grants a 1-month
transition period for children 12 months
through 13 months old to ease the transition
from infant formula or breastmilk to whole
milk. A medical statement is not needed
during this transition period. Breastmilk is
allowed at any age in the CACFP. After this
transition period, between the child’s first
and second birthday, whole milk must be
served. Children 2 through 5 years old must
be served unflavored fat-free (skim) or low-fat

(1%) milk. Children 6 years old and older and
adults must be served unflavored or flavored
fat-free (skim) or low-fat (1%) milk.
In recognizing that switching immediately
from whole milk to low-fat (1%) or fat-free
(skim) milk when a child turns 2 years old
may be challenging, FNS grants a 1-month
transition period. This means that meals served
to children 24 months to 25 months old that
contain whole milk or reduced-fat milk
(2%) may be claimed for reimbursement
during this time without a medical statement.

Serving Milk in the Child and Adult Care Food Program
12 months through 23 months
(1 year through 1 year and 11 months)
Unflavored whole milk
Iron-fortified formula may be served to children between the ages of
12 months and 13 months to help with the transition to whole milk.
Breastmilk is allowed at any age in the Child and Adult Care Food Program.
2 years through 5 years
(up to 6th birthday)
Unflavored fat-free (skim) milk
Unflavored low-fat (1%) milk
Unflavored whole milk and unflavored reduced-fat (2%) milk may be served to children between the
ages of 24 and 25 months to help with the transition to fat-free (skim) or low-fat (1%) milk.
6 through 12 years, 13 through 18 years, and adults
Unflavored or flavored fat-free (skim) or low-fat (1%) milk

FLUID MILK

Fluid milk includes pasteurized whole milk,
reduced-fat (2%) milk, low-fat (1%) milk, or
fat-free (skim) milk, lactose-reduced milk,
lactose-free milk, acidified milk, cultured milk,
cultured buttermilk, and goat’s milk. Fluid
milk must meet State or local standards for
milk. In addition, fluid milk must meet fat
requirements (see serving milk in the CACFP
chart on page 15). All milk must contain
vitamins A and D at levels specified by the
FDA and must be consistent with State and
local standards for such milk. Lactose-free
and lactose-reduced milks may be offered
as options for program participants who are
lactose intolerant.
The breakfast meal pattern requires that a
serving of fluid milk be served as a beverage
or used on cereal, or used in part for each
purpose. Both lunch and supper must contain
a serving of fluid milk as a beverage. Refer
to the CACFP meal pattern for the serving
size requirements by age. Similar to breakfast,
if milk is one of the two components served
for a snack, it must be fluid milk served as a
beverage, used on cereal, or used in part for

each purpose. Milk may not be served
at snack time when juice is served as the
other component.
Fluid milk used in smoothies can credit
toward the fluid milk component requirement
if a portion contains at least ¼ cup (2 ounces)
of fluid milk. Please note that ¼ cup is the
minimum creditable amount of milk. When
a smoothie contains less than the amount of
milk required in the meal pattern, additional
fluid milk must be offered. Smoothies are the
only example of a recipe made by program
operators that can credit the fluid milk in
the recipe. Milk is not creditable when used
in cooking for such foods as cooked cereals,
bread, custards, puddings, etc.
Please note, for adult participants, only
6 ounces (weight) or ¾ cup (volume) of yogurt
may be used to meet the equivalent of 8 ounces
of fluid milk once per day.

FLUID MILK

Fluid Milk Substitutes
For children or adults who cannot consume fluid
milk, or who do not wish to consume milk for
religious or ethical reasons, non-dairy beverages
may be served in place of fluid milk. Non-dairy
beverages must be nutritionally equivalent to
cow’s milk and meet the nutritional standards
identified in the table below. Non-dairy
beverages served to children 1 through 5 years
old must be unflavored due to the higher sugar
content of flavored varieties.
Children or adults who do not consume milk
for religious or ethical reasons may be served
a non-dairy beverage that is nutritionally
equivalent to cow’s milk. A parent, guardian,
adult participant, or a person on behalf of
the adult participant must provide a written
request for the non-dairy beverage substitute.
For example, if a parent has a child who
follows a vegan diet, the parent must submit a
written request to the child’s center or day care
home asking that a soy beverage (commonly
known as soy milk) be served in place of cow’s
milk. A medical statement is not required.

Nutrient Requirements for Fluid Milk
Substitutes/Non-Dairy Beverages
Nutrient

Per Cup (8 fl oz)

Calcium

276 milligrams

Protein

8 grams

Vitamin A

500 International Unit

Vitamin D

100 International Unit

Magnesium

24 milligrams

Phosphorus

222 milligrams

Potassium

349 milligrams

Riboflavin

0.44 milligrams

Vitamin B-12

1.1 micrograms

[81 Federal Register 24375, April 25, 2016]

A medical statement is required when, due
to a disability, a program participant requests
a non-dairy substitution that does not meet
the nutritional standards of cow’s milk as
described in the above chart.

FLUID MILK

Use this section as a guide to identify creditable milk and products that contain creditable milk. This
is NOT an all-inclusive list. For information on creditable milk commonly served in Child Nutrition
Programs, see the Food Buying Guide.
Details in the “Additional Information” column help you to determine if the product is creditable and
where to go to get more information, for example the Food Buying Guide.

Food

Creditable
Yes

Maybe

Additional Information

A2 Milk

A2 milk only contains the A2 protein. It still meets the
standard of identity for milk.

Breastmilk

Breastmilk is creditable at any age.

Buttermilk

Certified Raw Milk

Buttermilk must be fat-free (skim) or low-fat (1%)
for participants 2 years of age and older. Only
commercially prepared buttermilk may be offered
to program participants.
X

Regulations require the use of pasteurized milk.

Cultured Milk
(Kefir Milk,
Acidified Milk,
Acidophilus Milk)

Cultured milk is a fluid milk produced by adding selected
microorganisms to fluid fat-free (skim), low-fat (1%),
reduced-fat (2%), or whole milk under controlled
conditions to produce a product with a specific flavor
and/or consistency. Examples are cultured buttermilk,
cultured kefir milk, and cultured acidophilus milk. Only
commercially prepared cultured milk that meets fat
standards is creditable.

Flavored Milks
(chocolate,
strawberry, etc.)

Flavored fat-free (skim) and low-fat (1%) milks are
creditable for children 6 years old and older and adults.
Different flavors may contain differing levels of sweetener.
However, as a best practice, serve flavored milks that
contain no more than 22 g of sugar per 8 fl oz.

Goat’s Milk

Must meet State standards for fluid milk. If goat’s milk
meets State standards, then it may be served in place
of cow’s milk with no additional documentation. All milk
must be fat-free (skim) or low-fat (1%) when served to
children 2 years of age or older. Unflavored and flavored
fat-free (skim) and low-fat (1%) flavored milks are
creditable for children 6 years and older and adults.

FLUID MILK

Food
Lactose-Free Milk,
Lactose-Reduced
Milk

Creditable
Yes

Maybe

Reduced-fat
(2%) Milk

Additional Information
Lactose-free and lactose-reduced milks are fluid milks
that have been modified by the addition of lactase
enzymes. The lactose (milk sugar) in this milk has been
broken down into simple sugars. Children or adults
who cannot digest lactose may benefit from the use of
lactose-free or lactose-reduced milk. Children 1 year of
age must be served whole milk. Children 2 years through
5 years of age must be served only unflavored fat-free
(skim) or low-fat (1%) milk. Fat-free (skim) and low-fat
(1%) unflavored and flavored milks are creditable for
children 6 years and older and adults.

May be served to children during the 1-month transition
period between 24 months through 25 months of age or
if there is a special medical need.

Low-fat (1%) Milk

Low-fat (1%) unflavored milk may be served to children
2 years through 5 years of age. Low-fat (1%) unflavored
and flavored milks may be served to children 6 years
and older and adults.

Skim Milk, Nonfat
Milk, Fat-free Milk

Fat-free (skim) milk is creditable for children 2 years
and older and adults. Flavored fat-free (skim) milk is
creditable for children 6 years and older and adults.

UHT (Ultra High
Temperature)
Milk or Shelf
Stable Milk

UHT is a Grade A, pasteurized milk that has been heated
to 280°F for a few seconds then cooled and packaged.
Children 2 years through 5 years of age must be served
only unflavored fat-free (skim) or low-fat (1%) UHT milk.
Fat-free (skim) and low-fat (1%) unflavored and flavored
UHT milks are creditable for children 6 years and older
and adults.

Whole Milk

Unflavored whole milk is creditable for children ages
12 through 23 months of age. Whole milk may be served
to children during the 1-month transition period between
24 months through 25 months of age or if there is a
special medical need.

FLUID MILK

Food

Creditable
Yes

Maybe

Additional Information

Dairy Products or Milk Substitutes
Almond Beverage
(commonly known
as almond milk)

Cheese

Coconut Beverage
(commonly known
as coconut milk)

Almond beverages are non-dairy beverages and
must be nutritionally equivalent to fluid milk (see
Nutrient Requirements for Fluid Milk Substitutes/NonDairy Beverages Chart on page 17). Use of fluid milk
substitutes that do not meet nutrient standards for cow’s
milk must be supported by a medical statement from a
State-recognized medical authority. Most commercial
almond beverages are not nutritionally equivalent to fluid
milk and are not reimbursable.
X

Cheese cannot be credited toward the fluid milk
requirement as it does not meet the definition of fluid
milk. Cheese may be credited toward the meats/meat
alternates component.
Coconut beverages are non-dairy beverages and
must be nutritionally equivalent to fluid milk (see
Nutrient Requirements for Fluid Milk Substitutes/NonDairy Beverages Chart on page 17). Use of fluid milk
substitutes that do not meet nutrient standards for cow’s
milk must be supported by a medical statement from a
State-recognized medical authority. Most commercial
coconut beverages are not nutritionally equivalent to
fluid milk and are not reimbursable.

Cream

Cream does not meet the definition of fluid milk.
It is not creditable. See the Other Foods section in the
Food Buying Guide for purchasing information.

Cream Sauces

Cream sauces do not meet the definition of fluid milk.

Cream Soups

Cream soups do not meet the definition of fluid milk.

Custard

Custard does not meet the definition of fluid milk.

Eggnog,
Commercial and
Homemade

Eggnog does not meet the definition of fluid milk
and does not credit. If serving eggnog as an extra
item, please note, eggnog made with uncooked eggs
increases the risk for foodborne illness.

FLUID MILK

Food

Creditable
Yes

Maybe

Additional Information

Dairy Products or Milk Substitutes
Evaporated Milk

Evaporated milk does not meet the definition of fluid
milk. See the Other Foods section in the Food Buying
Guide for purchasing information.

Frozen Yogurt

Frozen yogurt does not meet the definition of fluid milk.

Half and Half

Half and half does not meet the definition of fluid milk.

Hot Chocolate
(Cocoa)

Hot chocolate must be made with fluid milk, and
only the fluid milk portion is creditable. Hot chocolate
is considered a flavored milk (served at a higher
temperature) and is not creditable in CACFP for
children under 6 years of age. For older children, the
milk in hot chocolate may be creditable if it meets the
fat requirements.

Ice Cream

Ice cream does not meet the definition of fluid milk.
See the Other Foods section in the Food Buying Guide
for purchasing information.

Ice Milk

Ice milk does not meet the definition of fluid milk.
See the Other Foods section in the Food Buying Guide
for purchasing information.

Imitation Milk

Imitation milk does not meet the definition of fluid milk.

Pudding

Pudding does not meet the definition of fluid milk.

Pudding Pops

Pudding pops do not meet the definition of fluid milk.

Reconstituted
Dry Milk

Creditable under certain conditions of limited fluid
milk availability. Contact your State agency or your
sponsoring agency for additional guidance.

FLUID MILK

Food

Creditable
Yes

Maybe

Additional Information

Dairy Products or Milk Substitutes
Rice Beverage
(commonly known
as rice milk)

Sherbet/Sorbet

Rice beverages are non-dairy beverages and must
be nutritionally equivalent to fluid milk (see Nutrient
Requirements for Fluid Milk Substitutes/Non-Dairy
Beverages Chart on page 17). Use of fluid milk
substitutes that do not meet nutrient standards for cow’s
milk must be supported by a medical statement from a
State-recognized medical authority.
Most commercial rice beverages are not nutritionally
equivalent to fluid milk and are not reimbursable.
X

Sherbet and sorbet do not meet the definition of fluid
milk. See the Other Foods section in the Food Buying
Guide. See the Other Foods section in the Food Buying
Guide for purchasing information.

Smoothies

The volume of fluid milk in each portion of smoothie is
creditable if it contains at least ¼ cup (2 oz) of milk; this
is the minimum creditable amount of milk in a smoothie.
In addition, the milk must meet the fat standards. When a
smoothie contains less than the amount of milk required
in the meal pattern, additional fluid milk must be offered.
For more information, see the Resource Section on page
133 for the CACFP policy memo on Smoothies Offered in
Child Nutrition Programs–Revised.

Soy or Soybean
Beverage, Fortified
(commonly known
as soy milk)

Fortified soy or soybean beverages are non-dairy beverages
and must be nutritionally equivalent to fluid milk (see
Nutrient Requirements for Fluid Milk Substitutes/Non-Dairy
Beverages Chart on page 17). Use of fluid milk substitutes
that do not meet nutrient standards for cow’s milk must be
supported by a medical statement from a State-recognized
medical authority.

Sweetened
Condensed Milk

Sweetened condensed milk does not meet the definition
of fluid milk.

Sour Cream

Sour cream does not meet the definition of fluid milk.

Yogurt

Yogurt does not meet the definition of fluid milk.
However, for adults, yogurt may be substituted for fluid
milk once per day. Yogurt may credit toward the meats/
meat alternates component in other instances.

FLUID MILK

QUESTIONS AND ANSWERS ABOUT FLUID MILK
Fluid Milk
1. Can flavored milk be served? If so, is
there a sugar limit for flavored milk?
Flavored fat-free (skim) and low-fat
(1%) milks are creditable for children
6 years and older and adults. Flavored
milk is not reimbursable when served to
children 1 through 5 years of age. Children
2 years through 5 years of age must be
served only unflavored fat-free (skim) or
low-fat (1%) milk.
As a best practice, serve only unflavored
milk to all participants. If flavored milk is
served to children 6 years old and older,
or adults, use the Nutrition Facts Label to
select and serve flavored milk that contains
no more than 22 grams of sugar per 8
fluid ounces, or the flavored milk with the
lowest amount of sugar if flavored milk
within this range is not available.
2. Can flavored milk powder be added to
unflavored (plain) milk?
For children 1 through 5 years old,
flavored milk powder may not be added
to milk. Similar to syrup, flavored milk
powder turns unflavored milk into flavored
milk. Flavored milk cannot be part of a
reimbursable meal for children ages 1
through 5 years old.

Flavored fat-free (skim) and low-fat
(1%) milks are creditable for children 6
years old and older and adults. Thus, for
children 6 years old and older and adults,
flavored milk powder may be added to
fat-free (skim) and low-fat (1%) milks and
served as part of a reimbursable meal.
3. Why is reconstituted dry milk only
creditable under certain situations?
Reconstituted dry milk is only creditable in
situations where there is limited availability
of fluid milk. For example, in certain States
and U.S. territories such as Alaska, Hawaii,
American Samoa, Guam, Puerto Rico,
the Commonwealth of Northern Mariana
Islands, and the Virgin Islands, if a sufficient
supply of fluid milk as described cannot be
obtained due to unforeseen circumstances
including hurricanes or other natural
disasters, “milk” shall include reconstituted
or recombined milk.
Contact your State agency or your
sponsoring agency for additional guidance.
See Resource Section on page 134 for
State agency contact information.

FLUID MILK

4. Can the milk used in the preparation
of products such as puddings, cream
sauces, and ice cream count toward the
milk requirement?
No. Milk must be served as a beverage,
poured over cereal, or a combination
of both in order to credit toward the
milk requirement.
5. Can milk be purchased directly from
a farm?
Yes, as long as it is pasteurized fluid
milk that meets State and local health
standards. It must also include vitamins
A and D and other nutrients at levels
consistent with State and local standards.
6. Can smoothies be served to meet the
milk requirements?
Yes, the volume of fluid milk in each
portion of smoothie is creditable if the
smoothie contains at least ¼ cup
(2 ounces) of fluid milk, the minimum
serving size for milk, and the milk meets
the fat standards. When a smoothie
contains less than the amount of milk
required in the meal pattern, additional
fluid milk must be offered. Smoothies
are the only example of a recipe made by
program operators that can credit the fluid
milk in the recipe. For more information
on smoothies, see the Resource Section
on page 133 for the CACFP policy memo
on Smoothies Offered in Child Nutrition
Programs–Revised.

7. Why is cow’s milk not permitted for
infants and reduced-fat (2%), lowfat (1%), and fat-free (skim) milk not
allowed for children 1 year of age?
Breastmilk is the optimal source of
nutrition for infants. The American
Academy of Pediatrics recommends
delaying the introduction of cow’s milk to
children until 1 year of age. Based on this
recommendation, infants are required to be
served breastmilk or iron-fortified infant
formula during the first year of life. Cow’s
milk may only be served to infants and be
reimbursed if it is supported by a medical
statement signed by a licensed physician or
a licensed health care professional who is
authorized to write medical prescriptions
under State law. The statement should
explain how the infant’s disability restricts
his/her diet. It should also include how the
disability must be accommodated, what
foods or beverages should not be served,
and provide recommended alternatives to
serve in place of the prohibited foods.
Pediatric nutrition authorities, including the
American Academy of Pediatrics (AAP),
agree that reduced-fat (2%), low-fat (1%),
and fat-free (skim) milk should not be
fed to children younger than age 2. These
milks contain insufficient amounts of fat
(including linoleic acid) for children under
the age of 2 years old. See CACFP memo
17-2016, Nutrition Requirements for Fluid
Milk and Fluid Milk Substitutions in the
CACFP, Q&As (see the Resource Section
on page 133). Therefore, it is recommended
that children 12 through 23 months of age
be served only whole milk.

FLUID MILK

Milk Substitutes
1. Can lactose-free milk, lactose-reduced
milk, cultured buttermilk, acidified milk,
or acidophilus milk be offered without a
medical statement?
Yes, lactose-free milk, lactose-reduced
milk, cultured buttermilk, acidified milk,
or acidophilus milk are creditable fluid
milk options and can be served without a
medical statement.
2. Do you need a medical statement
to receive and serve soy beverage
(commonly known as soy milk) or any
other nutritionally equivalent non-dairy
beverages as part of a reimbursable meal?
A signed medical statement is not
required for a non-dairy beverage that
is nutritionally equivalent to milk. For
example, it meets the nutritional standards
for calcium, protein, vitamin A, vitamin D,
and other nutrients levels found in cow’s
milk (see Nutrient Requirements for Fluid
Milk Substitutes/Non-Dairy Beverages
Chart on page 17). However, a parent/
guardian must request the nutritionally
equivalent non-dairy beverage in writing.
If the parent/guardian requests a nondairy beverage that is not nutritionally
equivalent to milk, a medical statement is
then required for reimbursement.

3. If parents provide a non-dairy beverage
such as coconut milk, rice milk, or soy
milk for their child, can we count that
child’s meal in our meal count?
If a parent provides a non-dairy beverage
that meets the nutritional standards
outlined in 7 CFR 226.20(g)(3), the center
or day care home may serve the non-dairy
beverage and claim reimbursement for the
meal. The provider is then responsible for
supplying the remaining required meal
components for the meal to be reimbursable.
Centers and day care homes should inform
parents, guardians, and adult participants
about the types of creditable non-dairy
beverages. In general, only certain soy
beverages meet the nutritional standards.
If a non-dairy beverage is served that does
not meet the nutrient requirements for
fluid milk substitutes/non-dairy beverages
(see Nutrient Requirements for Fluid Milk
Substitutes/Non-Dairy Beverages Chart
on page 17) and a medical statement that
supports the substitution is not on file,
then the meal is not reimbursable.
As a best practice, it is recommended
the provider offer a reimbursable nondairy beverage that meets the needs of
the participant.

FLUID MILK

4. If a participant cannot have milk,
can I be reimbursed for breakfast,
lunch, or supper?
Yes, you may be reimbursed if a child or
adult is unable to have milk for special
dietary needs when a parent, guardian,
adult participant, or a person on behalf of
the adult participant provides a written
request for a non-dairy beverage substitute.
Non-dairy beverages offered as fluid milk
substitutes must be nutritionally equivalent
to milk and provide specific levels of
calcium, protein, vitamin A, vitamin
D, magnesium, phosphorus, potassium,
riboflavin, and vitamin B-12. See Nutrient
Requirements for Fluid Milk Substitutes/
Non-Dairy Beverages Chart on page 17
for nutrient requirements. However, in the
case of a special dietary restriction related
to a disability, an exemption to the milk
requirement is allowed, provided a medical
statement is available from a physician or
a State-recognized medical authority and
kept on file at the center or day care home.

5. If a participant cannot drink milk
for religious or ethical reasons,
can I be reimbursed for breakfast, lunch,
or supper?
Children or adults who do not consume
milk for religious or ethical reasons may
be served a non-dairy beverage that is
nutritionally equivalent to cow’s milk
(see Nutrient Requirements for Fluid
Milk Substitutes/Non-Dairy Beverages
Chart on page 17). A parent, guardian,
adult participant, or a person on behalf
of the adult participant must provide a
written request for the non-dairy beverage
substitute. For example, if a parent has a
child who follows a vegan diet, the parent
must submit a written request to the child’s
center or day care home asking that a soy
beverage be served in place of cow’s milk.

MEATS/MEAT ALTERNATES

The CACFP regulations require that lunch
and supper meals contain a serving of meat/
meat alternate as specified in the meal
patterns. In order to meet the minimum
serving, the meat/meat alternate for lunch
and supper may be served in the main dish
or in the main dish together with another
menu item. For example, offering a ⅛ cup
serving of cooked pinto beans with 1 ounce
of grilled chicken breast provides 1½ ounce
equivalents of meat/meat alternate and meets
the minimum serving size required in the meal
pattern for children ages 3 through 5.
A meat/meat alternate is not required to be
served at breakfast. However, meats and meat
alternates may be used to meet the entire grains
requirement a maximum of 3 times per week at
breakfast. One ounce of meat or meat alternate
is equal to 1 ounce equivalent of grains. A menu
item must provide at least a ¼ ounce equivalent
of meat or meat alternate to count towards the
meat or meat alternate requirement.

Meats and meat alternates include lean meat,
poultry, fish, shellfish, cheese, eggs, tofu,
yogurt, cooked dry beans or peas, nuts and
seeds, nut or seed butters (except for acorn),
or an equivalent quantity of any combination
of these foods. All meat, poultry, fish, and
shellfish must meet State or local regulations
for food safety.
Please note, a serving of cooked, dry beans
or peas cannot be credited as both a meat
alternate and a vegetable in the same meal.
If two different cooked, dry beans or peas are
offered at a meal, the program operator may
choose to credit one as a meat alternate and
the other as a vegetable. Creditable portion
sizes for beans as vegetables and as meat
alternates are found both in the CACFP
meal patterns and the Food Buying Guide.
Additionally, when yogurt is served in place of
milk to adults, the yogurt cannot credit toward
both the milk and the meats/meat alternates
component in the same meal.

MEATS/MEAT ALTERNATES

Alternate Protein Products (APPs)
Alternate Protein Products (APPs) such as soy
protein isolate or whey protein concentrate are
generally included as an added ingredient in
processed meat/meat alternate products such
as a formed meat patty or vegetarian patty
that resembles a meat product. Meats/meat
alternates with APPs should be accompanied by
a CN label or a Product Formulation Statement.
Prior to being added to other products, APPs
must meet the specific standards. Before using
products containing APP and claiming the
meals for reimbursement, contact your State
agency or your sponsoring organization. See the
Resource Section on page 134 for State agency
contact information.

Nuts, Seeds, and
Nut and Seed Butters
Nuts and seeds may fulfill no more than
one-half of the meat/meat alternate
requirement for reimbursable meals. They
must be combined with another meat or meat
alternate to meet the full requirement for a
reimbursable meal. However, nut and seed
butters may credit toward the entire meats/
meat alternates component. Please be aware
that some participants may have nut or seed
intolerances or allergies. You are encouraged to
make reasonable accommodations for children
with allergies to ensure they are receiving safe
and nutritious meals. Nuts and seeds should
be served with caution to children under 4
years of age and some elderly participants,
as they may cause choking. Always supervise
participants during meals and snacks.

MEATS/MEAT ALTERNATES

Use this section as a guide to identify creditable meats/meat alternates and products that contain
creditable meats/meat alternates. This is NOT an all-inclusive list. For information on creditable
meats/meat alternates commonly served in Child Nutrition Programs, see the Food Buying Guide.
Details in the “Additional Information” column help you to determine if the product is creditable and
where to go to get more information, for example the Food Buying Guide.

Food

Creditable
Yes

Maybe

Acorns
Bacon and
Imitation Bacon
Products
Bacon Rinds
Bacon, Turkey

Bean Flour

No
X
X
X

Beans or Peas
(Legumes), Canned
or Dry

Beans, Refried

Beef Jerky

Bologna

Additional Information
Acorns are not creditable due to their low protein content.
Bacon is not creditable. These products contain little
meat. See the Other Foods section in the Food Buying
Guide for purchasing information.
Bacon Rinds are not creditable.
Turkey bacon is creditable only if the product is (1)
CN labeled or (2) has a Product Formulation Statement.
Bean flour is creditable toward the meats/meat alternates
component when served with at least 0.25 oz eq of visible
meat/meat alternate. Document meal pattern contribution
with a Product Formulation Statement.
Cooked dry or canned beans or peas (kidney, garbanzo,
black, lentils, etc.) may be credited as either a meat
alternate or a vegetable, but not as both in the same meal.
See the Vegetables section in the Food Buying Guide.
See the Meats/Meat Alternates section in the
Food Buying Guide.
Beef jerky is creditable toward the meats/meat alternates
component if it is (1) CN labeled or (2) has a Product
Formulation Statement (PFS). The PFS should identify the
type of beef or pork used to make the product as listed
in the Food Buying Guide. For example, “ground beef
(not more than 30 percent fat).” Please note beef jerky
may be a choking hazard for some populations.
Bologna is creditable toward the meats/meat alternates
component. See the Meats/Meat Alternates section in the
Food Buying Guide for creditable luncheon meats such as
bologna. Bologna containing byproducts, cereals, or binders/
extenders is only creditable if the product is (1) CN labeled
or (2) has a Product Formulation Statement. Examples of
binders/extenders are starch, cellulose, and nonfat dry milk.
Examples of byproducts are glands, hearts, and other organ
meats. As a best practice, it is recommended to serve lowfat versions of luncheon meats.
29

MEATS/MEAT ALTERNATES

Food
Canadian Bacon or
Mild Cured Pork

Creditable
Yes

Maybe

See the Meats/Meat Alternates section in the
Food Buying Guide for creditable pork products.
X

Canned or Frozen
Combination Foods
such as:
Stews, Beefa-Roni, Chili,
Macaroni, Pizzas,
Pot Pies, Raviolis

Additional Information

These products are creditable toward the meats/meat
alternates component if the product is (1) CN labeled or
(2) has a Product Formulation Statement and contains at
least 0.25 oz eq meat/meat alternate per serving.

Canned, Pressed
Luncheon Meat
(Potted/Deviled)

Canned, pressed luncheon meat is not creditable.

Ceviche (Raw Fish
Marinated in Citrus
Juice)

Raw ceviche is not creditable. Raw fish is a potential
health hazard for vulnerable populations.

Cheese, Cottage or
Ricotta

See the Meats/Meat Alternates section in the
Food Buying Guide. A 2 oz serving of cottage cheese
credits as 1 oz eq meat alternate.

Cheese, Natural or
Processed

See the Meats/Meat Alternates section in the
Food Buying Guide. A 1 oz serving of hard cheese
provides 1 oz eq meat alternate.

Cheese Foods,
Cheese Food
Substitutes,
Cheese Spreads,
and Cheese
Spread Substitutes

See the Meats/Meat Alternates section in the
Food Buying Guide. A 2 oz serving provides 1 oz eq meat
alternate. These products are not creditable in the infant
meal pattern.

Cheese, Imitation

Cheese labeled as “imitation” is not creditable because
the nutrient content is inferior to the food it substitutes
and therefore is not creditable.

Cheese
Products

Cheese labeled as a cheese “product” is not creditable.
Cheese products do not have a standard of identity.

Chestnuts

Chestnuts credit as 1 oz eq meat alternate
per 1 oz of nuts. Note that chestnuts are not in the
Food Buying Guide.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Chicken Nuggets

Maybe
X

Additional Information
The edible chicken portion is creditable toward the
meats/meat alternates component. See the Meats/Meat
Alternates section in the Food Buying Guide. Commercial
chicken nuggets are creditable only if they have (1) a CN
label or (2) a Product Formulation Statement. Document
the meal pattern contribution of homemade nuggets with
a standardized recipe. For breading/batter crediting, see
the Grains section in the Food Buying Guide. Deep-fat
frying is not allowed as a way of preparing foods onsite.
Chicken nuggets credit if reheated using a method other
than deep-fat frying. This product has a high fat content
and should be served on a limited frequency.

Chickpeas,
Roasted
(Roasted Garbanzo
Beans)

Roasted chickpeas may be credited as either a meat
alternate or a vegetable but not as both in the same
meal. A ¼ cup roasted chickpeas credit as a 1 oz eq
meat alternate or a ¼ cup vegetable, but not both at the
same meal. Please note they may be a choking hazard
for some populations.

Chitterlings

Chitterlings are small intestines and credit as a meat
alternate. A ½ cup chitterlings is equal to 2 oz eq
meat alternate.

Corn Dogs,
Corn Dog Nuggets

Only the weight of the hot dog (frankfurter) credits
toward the meats/meat alternates component. See the
Meats/Meat Alternates section in the Food Buying Guide.
If the hot dog contains byproducts, cereals, or binders/
extenders they are only creditable if the product is (1)
CN labeled or (2) has a Product Formulation Statement.
Examples of binders/extenders are starch, cellulose, and
nonfat dry milk. For breading/batter crediting see the
Grains section in the Food Buying Guide. Deep-fat frying
is not allowed as a way of preparing foods onsite. Corn
dogs credit if reheated using a method other than deepfat frying. Document the meal pattern contribution with a
standardized recipe, a CN label, or a Product Formulation
Statement. This product has a high fat and salt content
and should be served on a limited frequency. Remember
to serve corn dogs in small pieces for those participants
where choking is a potential hazard.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Maybe

Cream Cheese

Deviled Eggs

No
X

Cream cheese is not creditable. See the Other
Foods section in the Food Buying Guide for
purchasing information.
Whole eggs are creditable. See the Meats/Meat
Alternates section in the Food Buying Guide.
The weights of the added ingredients (for example,
relish, mayonnaise, etc.) cannot contribute to the
meal pattern requirements.

Dried and SemiDried Meat,
Poultry, and
Seafood Snacks,
Shelf-Stable

Additional Information

These products credit based on the percent of meat,
poultry, and/or seafood the product contains. These
products are creditable if the product is (1) CN labeled
or (2) has a Product Formulation Statement. The
creditable amount cannot exceed the weight of the
volume served. The creditable ingredients must match or
have a similar description as listed on the product label
and must match or have a similar description as listed in
the Food Buying Guide. Please note these products may
be a choking hazard for some populations.

Eggs, Liquid
Substitutes

Liquid egg substitutes are not whole eggs and are not
creditable. Only whole liquid eggs are creditable.

Eggs, Whites Only

Egg whites are not creditable if served without
the yolks. Only whole eggs are creditable. See the
Other Foods section in the Food Buying Guide for
purchasing information.

Eggs, Whole,
Fresh, Frozen,
Dried, or Liquid

All forms of whole eggs are creditable toward the
meats/meat alternates component. One large egg
credits as 2 oz eq meat alternate. See the Meats/Meat
Alternates section in the Food Buying Guide.

Eggs, Yolks Only

Falafel

Only whole eggs are creditable. See the
Other Foods section in the Food Buying Guide
for purchasing information.
The volume of meat alternate, such as beans, in each
serving is creditable. See the Meats/Meat Alternates
section in the Food Buying Guide. Document the meal
pattern contribution with a standardized recipe or a
Product Formulation Statement.

MEATS/MEAT ALTERNATES

Food
Fish, Commercial

Creditable
Yes

Maybe

Fish, Home Pickled

Fish,
Noncommercial,
Home-Caught

Fish Sticks or
Portions

Game [e.g., Deer
Meat (Venison),
Bison, Squirrel,
Elk, etc.]

Additional Information
Must comply with State and local regulations. See
Meats/Meat Alternates section in the Food Buying Guide.
The FDA and the Dietary Guidelines for Americans
recommend that pregnant women and young children
avoid eating fish that typically have higher mercury
levels. When including fish in menus, you should
consider the fish allergies or intolerances of participants.
Please note that bones in fish should also be considered
a choking hazard.
For safety reasons home pickled fish is not creditable.
Home-caught fish is only creditable if it meets State
or local public health policies regarding food safety or
if the center is serving primarily an Native American
population with donated traditional foods. The FDA and
the Dietary Guidelines for Americans recommend that
pregnant women and young children avoid eating fish
that typically have higher mercury levels. When including
fish in menus, you should consider the fish allergies or
intolerances of participants. Please note that bones in
fish should also be considered a choking hazard.
The edible fish portion credits toward the meats/meat
alternates component. See the Meats/Meat Alternates
section in the Food Buying Guide. For breading/batter
crediting, see the Grains section in the Food Buying Guide.
Document the meal pattern contributions with a CN label,
Product Formulation Statement, or a standardized recipe.
Deep-fat frying is not allowed as a way of preparing foods
onsite. Fish sticks credit if reheated using a method other
than deep-fat frying. This product has a high fat content
and should be served on a limited frequency. The FDA
and the Dietary Guidelines for Americans recommend that
pregnant women and young children avoid eating fish
that typically have higher mercury levels. When including
fish in menus, you should consider the fish allergies or
intolerances of participants.
Game, for safety reasons, is only creditable if it is
inspected and approved by the appropriate State, local,
or Federal agency or when it is served as a traditional
food on Indian Reservations or schools or institutions
operated by Indian Tribes and Tribal organizations.

MEATS/MEAT ALTERNATES

Food
Home-Slaughtered
Meat
Hot Dogs
(Frankfurters)

Creditable
Yes

Maybe

X
X

Hummus

Kidney, Liver,
Heart, Gizzards
Liverwurst

X
X

Luncheon Meats
(Chicken, Turkey,
Beef, Pork, all Deli
Meats)
Meat Sauce
(Spaghetti or
Brown)

Meat and Poultry
Sticks (Not Dried
or Semi-Dried and
Not Jerky)

Additional Information
For safety reasons, home-slaughtered meat is
not creditable.
Hot dogs (frankfurters) are creditable toward the meats/meat
alternates component. See the Meats/Meat Alternates section
in the Food Buying Guide. If they contain byproducts,
cereals, or binders/extenders they are only creditable if the
product is (1) CN labeled or (2) has a Product Formulation
Statement. Examples of binders/extenders are starch,
cellulose, and nonfat dry milk. Examples of byproducts are
glands, hearts, and other organ meats. The selection of
low-fat versions of these types of products is encouraged.
Remember to serve hot dogs in small pieces for those
participants where choking is a potential hazard.
The volume of meat alternate, such as beans, in each
serving may credit toward the meats/meat alternates
component. See the Meats/Meat Alternates section in
the Food Buying Guide. Document the meal pattern
contribution with a standardized recipe or a Product
Formulation Statement.
See the Meats/Meat Alternates section in the
Food Buying Guide.
Liverwurst is creditable if the product is (1) CN labeled or
(2) has a Product Formulation Statement.
Only luncheon meats that are listed in the Food Buying
Guide or have a (1) CN label or (2) Product Formulation
Statement are creditable.
Only the amount of cooked meat in the sauce may be
credited toward the meats/meat alternates component.
The minimum creditable amount is 0.25 oz of meat.
Commercial meat sauce is creditable if the product is
(1) CN labeled or (2) has a Product Formulation
Statement; and the meat ingredient matches or has a
similar description to a meat item in the Food Buying
Guide (e.g., Ground Beef, not more than 30% fat).
Meat sticks in a jar are similar to Vienna sausage. Meat
sticks are creditable if the product is (1) CN labeled or
(2) has a Product Formulation Statement. The creditable
amount cannot exceed the weight of the volume served.
The creditable ingredients must match or have a similar
description as listed on the product label and must
match or have a similar description as listed in the
Food Buying Guide.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Maybe

Additional Information

Neufchatel Cheese

Neufchatel cheese is not creditable.

Nut Flour

Nut flour is not creditable.

Nuts

A 1 oz serving of nuts provides 1 oz eq meat alternate.
See the Meats/Meat Alternates section in the Food
Buying Guide. Please note that nuts may be a choking
hazard for some populations. When including nuts and
nut products in menus, you should consider the nut
allergies or intolerances of participants.

Nut or Seed
Butters

A 2 tablespoon serving of nut or seed butters provides
1 oz eq meat alternate. See the Meats/Meat Alternates
section in the Food Buying Guide. It is suggested that
nut butters be served in combination with another meat/
meat alternate since the required portion sizes may be
too large for preschool children. When including nuts
and nut products in menus, you should consider the nut
allergies or intolerances of participants.

Oxtail, Beef

See the Meats/Meat Alternates section in the
Food Buying Guide.
X

Pasta/Noodles
(made from
Beans/Peas)

Peanut Butter
Spreads
Peas or Lentils, Dry

Pepperoni,
Traditional, Dried

To credit as a meat alternate, pasta/noodles made from
beans/peas are creditable if a serving provides at least
a 0.25 oz eq of meat/meat alternate. It must be offered
with additional meat/meat alternate, such as tofu,
cheese, or meat. Document meal pattern contribution
with a CN label or a Product Formulation Statement.
X

Peanut butter spreads are not the same as peanut butter.
Peanut butter spreads do not have a standard of identity
and are not creditable.
See the Meats/Meat Alternates section in the
Food Buying Guide. A ¼ cup cooked dry peas or
lentils credits as 1 oz eq meat alternate.

These products credit based on the percent of meat
(beef and pork) the product contains. Pepperoni is
creditable if the product is (1) CN labeled or (2) has a
Product Formulation Statement.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Pepperoni, Turkey

Maybe
X

Pizza, Commercial

Pizza, Homemade

Additional Information
These products credit based on the percent of poultry
the product contains. Turkey Pepperoni is creditable
if the product is (1) CN labeled or (2) has a Product
Formulation Statement.

Pig’s Feet, Neck
Bones, or Tails
(Parts)
Pimento Cheese,
Commercial

These products contain small amounts of meat and are
not creditable. See the Other Foods section in the
Food Buying Guide for purchasing information.
A 2 oz serving provides 1 oz eq meat alternate.
See the Meats/Meat Alternates section in the
Food Buying Guide.

Commercial pizza is creditable if the product is (1) CN
labeled or (2) has a Product Formulation Statement.
Only the meat/meat alternate ingredients are creditable
toward the meats/meat alternates component. See the
Food Buying Guide for information on crediting remaining
ingredients toward meal pattern requirements.

Only the meat/meat alternate ingredients are creditable
toward the meats/meat alternates component. See
the Food Buying Guide for information on crediting
remaining ingredients toward meal pattern requirements.
Document the meal pattern contribution with a
standardized recipe.

Polish Sausage

Polish sausage is creditable if the product is (1) CN
labeled or (2) has a Product Formulation Statement.

Pot Pies,
Commercial

Commercial pot pies are creditable if the product is (1)
CN labeled or (2) has a Product Formulation Statement.

Pot Pies,
Homemade

The meat and meat alternate ingredients are creditable
if there is at least a 0.25 oz eq meat/meat alternate per
serving. See the Food Buying Guide for information on
crediting the remaining ingredients toward meal pattern
requirements. Document the meal pattern contribution
with a standardized recipe.

Potted or Deviled
Meats

Potted or deviled meats are not creditable.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Maybe

Powdered Cheese
(in Boxed Macaroni
and Cheese)
Queso Blanco,
Commercial,
Pasteurized

Additional Information
Powdered cheese mix is not creditable. The macaroni,
if made from enriched or whole grains, may be credited
toward the grains component.
Queso blanco is a creamy, soft cheese. Commercial,
pasteurized queso blanco is creditable. See the Meats/
Meat Alternates section in the Food Buying Guide.

Queso Blanco,
Homemade
Queso Fresco,
Commercial,
Pasteurized

X
X

Homemade queso blanco is not creditable. There are
potential safety concerns with this product.
Queso fresco is a fresh, white cheese. Commercial,
pasteurized queso fresco is creditable. See the Meats/
Meat Alternates section in the Food Buying Guide.

Queso Fresco,
Homemade

Homemade queso fresco is not creditable. There are
potential safety concerns with this product.

Quiche

The eggs, cheese, and/or meat may be credited toward
the meats/meat alternates component if there is at least
a 0.25 oz eq per serving. See the Food Buying Guide
for information on crediting the remaining ingredients
toward meal pattern requirements. Document the meal
pattern contribution with a standardized recipe.

Salami

Creditable only if it is (1) CN labeled or (2) has a Product
Formulation Statement. This product is high in sodium
and fat.

Salt Pork
Sausage

Scrapple

X
X

Salt pork is not creditable. Salt pork contains little meat.
Products labeled “fresh pork sausage” or “fresh
Italian sausage” may be credited. See the Meats/Meat
Alternates section in the Food Buying Guide. Other
sausage products must have (1) CN label or a (2) Product
Formulation Statement.

Scrapple has an insufficient meat content and is
not creditable.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Maybe

Additional Information

Seeds

A 1 oz serving of seeds provides 1 oz eq meat
alternate. See the Meats/Meat Alternates section in the
Food Buying Guide. Seeds may be a choking hazard for
some populations.

Shellfish

Shellfish must be fully cooked; only the edible fish
portion is creditable. See the Meats/Meat Alternates
section in the Food Buying Guide.
When including shellfish in menus, you should consider
the shellfish allergies or intolerances of participants.

Shellfish, Imitation
(Commercial
Surimi and
Imitation Crab)

See the Meats/Meat Alternates section in the Food
Buying Guide. A 3 oz serving of thawed, commercially
prepared imitation shellfish provides 1 oz eq meat. A 4.4
oz serving of thawed, commercially prepared imitation
shellfish provides 1.5 oz eq meat. Document imitation
shellfish products containing higher quantities of fish
product, or other creditable ingredients with a Product
Formulation Statement or a CN Label.

Soups,
Commercial, Bean
or Pea

A ½ cup bean or pea soup equals ¼ cup or 1 oz eq meat
alternate. Beans and peas may be credited either as a
vegetable or meat alternate, but not both in the same
meal. See the Meats/Meat Alternates section in the
Food Buying Guide.

Soups, Commercial
with Meat or Meat
Alternate

Creditable if the product is (1) CN labeled or (2) has a
Product Formulation Statement.

Soups, Homemade
with Meat or Meat
Alternate

Soy Nut Butter,
Almond Butter,
Cashew Butter

A 2 tablespoon serving provides 1 oz eq meat alternate.
See the Meats/Meat Alternates section in the Food
Buying Guide. Nut butters such as almond, cashew, or
soy are a good alternative for those participants who
are allergic to peanut butter. It is suggested that nut
butter be served in combination with another meat/meat
alternate since the required portion sizes may be too
large for preschool children.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Maybe

Additional Information

Soy Beans, Fresh
(Edamame)

May be credited either as a meat alternate or a
vegetable, but not both in the same meal.
See the Meats/Meat Alternates section in the
Food Buying Guide.

Soy Beans,
Roasted
(Soy Nuts)

Roasted soy beans may be credited as either a meat
alternate or a vegetable, but not as both in the same
meal. A ¼ cup roasted soy beans credit as a 1 oz eq
meat alternate or a ¼ cup vegetable, but not as both
at the same meal. Please note they may be a choking
hazard for some populations. When including soy and
soy products in menus, you should consider the potential
food allergies or intolerances.

Spare Ribs

See the Meats/Meat Alternates section in the
Food Buying Guide. These products contain small
amounts of meat and are high in fat.

Surimi,
Commercial
(Imitation Crab,
and Imitation
Shellfish))

See the Meats/Meat Alternates section in the Food
Buying Guide. A 3 oz serving of thawed, commercially
prepared surimi seafood provides 1 oz eq meat.
A 4.4 oz serving of thawed, commercially prepared
surimi seafood provides 1.5 oz eq meat. Document
surimi products containing higher quantities of fish
product, or other creditable ingredients with a Product
Formulation Statement or a CN Label.

Sushi (Raw Seafood
and Sashimi)

Raw sushi is not creditable. Raw fish is a potential health
hazard for vulnerable populations.

Tahini
(Sesame Seed
Butter)

Credited as a seed or nut butter. A 2 tablespoon serving
provides 1 oz eq meat alternate. See the
Meats/Meat Alternates section in the Food Buying Guide.
It is suggested that seed and nut butters be served in
combination with another meat/meat alternate since
the required portion sizes may be too large for
preschool children.

Tempeh,
Commercial

See the Meats/Meat Alternates section in the Food
Buying Guide. A 1 oz serving of commercially prepared
tempeh provides 1 oz eq meat alternate. Document
meal pattern contribution of tempeh that contains other
creditable ingredients (grains, seeds, etc.) with a Product
Formulation Statement or a CN Label.

MEATS/MEAT ALTERNATES

Food

Creditable
Yes

Tofu, Commercial

Tripe, Beef

Maybe
X

Additional Information
Commercially prepared tofu is creditable. A 2.2 oz
(¼ cup) serving of commercially prepared tofu,
containing at least 5 g of protein, provides 1 oz eq
meat alternate. Homemade or noncommercial tofu is
not creditable.
See the Meats/Meat Alternates section in the
Food Buying Guide.

Vienna Sausage

Vienna sausage is creditable toward the meats/meat
alternates component. See the Meats/Meat Alternates
section in the Food Buying Guide. If Vienna sausage
contains byproducts, cereals, or binders/extenders it is
only creditable if the product is (1) CN labeled or (2) has
a Product Formulation Statement. Examples of binders/
extenders are starch, cellulose, and nonfat dry milk.
Examples of byproducts are glands, hearts, and other
organ meats. The selection of low-fat versions of these
types of products is encouraged. Remember to serve
Vienna sausage in small pieces for those participants
where choking is a potential hazard.

Yogurt, Commercial
Plain,
Un-Flavored,
Flavored,
Sweetened

A ½ cup or 4 oz provides 1 oz eq meat alternate.
Must contain no more than 23 g of total sugars per
6 oz See the Meats/Meat Alternates section in the
Food Buying Guide for additional crediting information.
Homemade yogurt is not creditable. There are potential
safety concerns with homemade yogurt.

Yogurt, Soy

A ½ cup or 4 oz provides 1 oz eq meat alternate. Must
contain no more than 23 g of total sugars per 6 oz

Yogurt in a Tube

A 2.2 oz tube of yogurt provides ½ oz eq meat alternate.
Must contain no more than 23 g of total sugars per 6 oz

MEATS/MEAT ALTERNATES

Food
Yogurt, Frozen

Creditable
Yes

Maybe

Additional Information
Program operators may credit yogurt that they have
frozen. Please note that crediting of meat/meat alternate
in this form is discouraged, as it is perceived as a
dessert. Commercial frozen yogurt is similar to ice cream
and is not creditable. See the Other Foods section in
the Food Buying Guide for purchasing information of
commercial frozen yogurt.

“Yogurt,” Liquid

Liquid “yogurt” is not creditable. This product does not
meet the definition of yogurt.
However, cultured milk (kefir) would contribute toward
the fluid milk requirement.

Yogurt Products
(commercial);
Frozen Yogurt,
Yogurt Bars, Yogurt
Flavored Products,
Yogurt-Covered
Fruits or Nuts, or
similar products

These products are not creditable. See the
Other Foods section in the Food Buying Guide for
purchasing information.

MEATS/MEAT ALTERNATES

QUESTIONS AND ANSWERS ABOUT MEATS/MEAT ALTERNATES
Meats
1. Can pizza be credited as a meat/
meat alternate?
Yes. Meats, cheeses, or other meat alternates
on a pizza are creditable toward the meats/
meat alternates component. The weights
of the sauce, vegetables, and crust may
contribute toward the vegetable and grains
components. Document the meal pattern
contribution with a standardized recipe, CN
label, or a Product Formulation Statement.

2. Chicken nuggets, hot dog nuggets, and
fish sticks are very popular in our center.
How many nuggets or sticks should we
serve to meet requirements?
Commercial nuggets and sticks are
creditable only if they have (1) a CN label
or (2) a Product Formulation Statement.
These products vary in size and in the
amount of meat and breading or batter
in the product. Only the edible meat or
meat alternate portion is creditable as a
meat/meat alternate. Document the meal
pattern contribution of homemade nuggets
with a standardized recipe. For breading/
batter crediting, see the Grains section in
the Food Buying Guide.
Some States or sponsoring organizations
may require you to use only CN labeled
products. Check with your State agency or
sponsoring organization for requirements
(see the Resource Section on page 134 for
State agency contact information).

MEATS/MEAT ALTERNATES

Meat Alternates
1. Why are nuts, seeds, and nut/seed
butters allowed as meat alternates and
how do they credit?
Nuts, seeds, and nut/seed butters are good
sources of protein and other nutrients.
One ounce of nuts or seeds provides
1 ounce equivalent meat alternate. Nuts
and seeds may count toward half (½)
of the meat/meat alternate requirement
at meals and for the entire meat/meat
alternate requirement at snack. For a
reimbursable meal, they must be combined
with other meats/meat alternates.
Two tablespoons of nut or seed butter,
such as peanut butter and almond butter,
provides 1 ounce equivalent meat alternate.
They may be used to meet all or a portion
of the meats/meat alternates component.
For preschool-age children, it is
recommended that nut and seed butters be
served in combination with another meat/
meat alternate since the required portion
sizes may be too large.
Please note that nuts and seeds may be
a choking hazard for some populations.
Nuts are not recommended for children
under 4 years of age and adults at risk for
choking. Always supervise participants
during meals and snacks. Additionally,
some participants may have food
intolerances or allergies to nuts, seeds, and
nut/seed butters.

2. What types of cheeses are
creditable under the CACFP meal
pattern requirements?
Natural, low-fat, or reduced-fat cheeses,
such as Cheddar, Swiss, Colby, and
Monterey Jack, as well as cheese foods,
cheese spreads, cottage cheese, and ricotta
cheese, are examples of creditable cheeses.
Products labeled as imitation cheese or
cheese products are not creditable. Other
examples of non-creditable cheese are
cheese whips and cream cheese.
3. Are grated Romano and Parmesan
cheeses creditable?
Yes, both Romano and Parmesan cheeses
are creditable as a meat alternate.
Small amounts of cheese, when used as a
garnish, a seasoning, or in a breading, may
credit toward the meats/meat alternates
component if the total amount of meat/
meat alternate ingredients in the product
provides at least a ¼ ounce equivalent meat/
meat alternate per serving. Document
the meal pattern contribution with a
standardized recipe, CN label, or a Product
Formulation Statement.

MEATS/MEAT ALTERNATES

4. Can vegetarian meals be served in
the CACFP?
Yes. There are a variety of creditable
foods within the meats/meat alternates
component to allow centers and day care
homes to plan vegetarian meals. Examples
of creditable vegetarian meat alternates for
the CACFP include natural and processed
cheese, cheese foods, cheese spreads,
cottage cheese, eggs, yogurt (including soy
yogurt), tofu, cooked dry beans and peas,
nuts and seeds, nut and seed butters, or any
combination of these foods.
5. We have several participants that attend
our center who cannot eat certain foods
because of religious reasons. Can we claim
these participants on the food program?
Yes. Substitutions may be made to
accommodate religious dietary restrictions
within existing meal pattern requirements.
6. Is tofu creditable as a meat/meat
alternate in the CACFP?
Yes. A 2.2 ounce serving (¼ cup) of
commercially-prepared tofu, containing
at least 5 grams of protein, is creditable as
1 ounce equivalent meat alternate.

7. How would you calculate the creditable
amount of meat alternate contributed
by tofu in a stir-fry using the yield
information from the Food Buying Guide?
For example:
If you prepare a ½ cup serving of vegetable
stir-fry with creditable tofu that contains
1.5 ounces of tofu in the serving, calculate
the meal pattern contribution as follows:
The Food Buying Guide yield information
for tofu is 2.2 ounces or ¼ cup credits as
1 ounce equivalent meat alternate.
Therefore 1.50 ounces tofu divided by
2.2 ounces equals 0.68 ounce equals
0.50 ounce equivalent (rounded down to
the nearest 0.25 ounce) meat alternate.
In this example, a ½ cup serving of
vegetable stir-fry with tofu provides
0.50 ounce equivalent meat alternate.
8. How are fresh soybeans
(edamame) credited?
Fresh soybeans (edamame) may credit as a
vegetable or a meat alternate, the same as
dry mature beans/peas. These fresh soybeans
are the only immature beans/peas that credit
the same as mature beans/peas. To credit
fresh soybeans, follow the same guidance
used for crediting dry beans or peas.

MEATS/MEAT ALTERNATES

9. Is soy yogurt creditable as a meat/
meat alternate?
Yes. A ½ cup of soy yogurt credits as
1 ounce equivalent meat alternate.
10. Must yogurt be offered in 4 ounce
portions in order to be credited?
No. Although ½ cup (4 ounces) of yogurt,
including soy yogurt, provides 1 ounce
equivalent meat alternate, this does not
mean that programs are limited to offering
yogurt in ½ cup (4 ounce) servings. Meal
planners may use their discretion to vary
the portion sizes offered. In order to credit
towards the meat alternates component, a
minimum serving size of ⅛ cup (1 ounce) of
yogurt is required to provide the minimum
0.25 ounce equivalent meat alternate.

11. Why is there a sugar limit for yogurt of no
more than 23 grams of total sugars per 6
ounces? Does this also apply to soy yogurt?
Yogurt, including soy yogurt, is a great
source of calcium, protein, vitamin A,
vitamin D, magnesium, phosphorus,
potassium, riboflavin, and vitamin B-12.
However, some yogurt products have
significantly more sugar than others. To
promote healthy habits from the start, the
updated meal patterns limit the amount of
total sugars allowed in creditable yogurt and
soy yogurts.
Yogurt or soy yogurt may contain up to
23 grams of sugar per 6 ounces. As a
reminder, soy yogurt is not creditable in
the infant meal pattern.

MEATS/MEAT ALTERNATES

12. What method should be used to determine if a yogurt meets the sugar limit?
There are 3 methods you may use to determine if the yogurt meets the sugar limits.
Using the Nutrition Facts labels below, follow the example for each method to determine if
the yogurt is creditable.

Method 1
Step 1:

What is the serving size, in ounces?
6 ounces.

Nutrition Facts
1 serving per container
Serving size
Amount per serving

Step 2:

What is the amount of total sugars in grams?
19 grams.

Step 3:

125
% Daily Value*

Use the chart below to determine
if the yogurt meets the sugar limit.
This yogurt is creditable because it has a
6 ounce serving size and 19 grams of sugar.

Serving Size
in Grams (g)

(Use when the serving size
is not listed in ounces)

If the serving size is

Total Fat 0g
Saturated Fat 0g

0%
0%

Trans Fat 0g
Cholesterol 10mg
Sodium 90mg
Total Carbohydrate 23g
Dietary Fiber 0g

3%
4%
8%
0%

Total Sugars 19g

Table of Yogurt Serving Sizes
in Grams and Sugar Limits

Serving
Size* (oz)

Calories

6 oz

Includes 4g Added Sugars

Protein 3g

Sugars
(g)

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

Sugars
cannot be
more than

2.25 oz

64 g

3.5 oz

99 g

13 g

4 oz

113 g

15 g

5.3 oz

150 g

20 g

6 oz

170 g

23 g

8 oz

227 g

31 g

*Serving sizes here refer to those commonly found for store-bought yogurts. Homemade yogurt is not creditable in
the Child and Adult Care Food Program. Sugar limits are pre-calculated and set forth by the USDA.
46

MEATS/MEAT ALTERNATES

Method 2
Step 1:

What is the serving size in ounces?
4.5 ounces.

Step 2:

What is the amount of total sugar
(in grams)?
16 grams.

Step 3:

Divide the total sugars by the serving
size. In this example, it would be:
Sugars
Serving Size

Step 4:

16
4.5

3.55

If the number is 3.83 or less,
the yogurt is within the sugar limit.
3.83 is the maximum grams of
sugar per 1 ounce of yogurt allowed.

Nutrition Facts
1 serving per container
Serving size
Amount per serving

Calories

4.5 oz

140
% Daily Value*

Total Fat 2g
Saturated Fat 0g

Trans Fat 0g
Cholesterol 10mg
Sodium 90mg

Total Carbohydrate 23g
Dietary Fiber 0g

Total Sugars 16g
Includes 4g Added Sugars

3%
0%
3%
4%
8%
0%
8%

Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

This yogurt is creditable.

MEATS/MEAT ALTERNATES

Method 3
Step 1:

The serving size is: 170 grams.

Step 2:

The amount of total sugar is:
19 grams.

Step 3:

Use the chart on page 46 to
determine if the yogurt meets the
sugar limit. The yogurt has less
sugar than the amount listed in
the chart. Therefore this yogurt
meets the sugar requirement.

Nutrition Facts
1 serving per container
Serving size
6 oz (170g)
Amount per serving

Calories

140
% Daily Value*

Total Fat 2g

Saturated Fat 1g
Trans Fat 0g

Cholesterol 10mg
Sodium 90mg

Total Carbohydrate 23g
Dietary Fiber 0g

Total Sugars 19g
Includes 7g Added Sugars

3%
5%
3%
4%
8%
0%
14%

Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

MEATS/MEAT ALTERNATES

13. How are cups of commercially prepared
yogurt containing fruit credited? Does
the volume of fruit have to be subtracted
from the total weight of the containers?
Commercially prepared yogurt containing
fruit receives the full credit towards the
meats/meat alternates component. For
example, ½ cup (4 ounces) of yogurt
provides 1 ounce equivalent meat alternate.
It should be noted that the fruit in
commercial yogurts cannot be credited
toward the fruits component. Fruit may be
credited only when the program operator
adds sufficient quantities of fresh, frozen,
or canned fruit to commercial yogurt.

15. If I buy regular yogurt and use it in a
smoothie, can the yogurt be credited?
Yes. Yogurt may be served in a drinkable
form and credit it toward the meat
alternates component if you use creditable
yogurt in your own standardized
smoothie recipe. For more information on
smoothies, see the Resource Section on
page 133 for the CACFP policy memo
on Smoothies Offered in Child Nutrition
Programs–Revised.

14. Will yogurt credit if I serve it frozen?
Program operators may credit yogurt that
they have frozen. Please note that crediting
meat/meat alternate in this form is
discouraged as it is perceived as a dessert.
Commercial frozen yogurt is similar to ice
cream and is not creditable. See the Other
Foods section in the Food Buying Guide for
purchasing information.

VEGETABLES AND FRUITS

An Explanation of the Separation of
the Vegetable and Fruit Components
The updated CACFP meal patterns
include a separate vegetables component
and fruits component at lunch, supper, and
snack. Serving separate vegetable and fruit
components will help increase the variety of
vegetables and fruits served and consumed by
children and adults.
To allow program operators flexibility to offer
a variety of vegetables, the meal pattern(s)
allow a second vegetable to be served in place
of the fruits component.
A reimbursable meal at breakfast
must contain:
• minimum required serving of fruit(s)
OR
• minimum required serving
of vegetable(s)
OR
• adequate portions of both a fruit and
a vegetable to provide the minimum
required serving.
A reimbursable lunch/supper, must contain:
• the minimum required serving of fruit(s)
and the minimum required serving
of vegetable(s)
OR
• two different minimum servings of
vegetable(s); in this option, the second
different vegetable is served in place of
the fruit requirement.

A reimbursable snack may include a fruit and
a vegetable as 2 of the 5 required components.
This means the program operator may offer:
• the minimum serving of fruits
and vegetables
OR
• two different vegetables to credit towards
the vegetables and fruits component.
Fruits and vegetables are credited based
on their volume as served. The smallest
creditable portion size of fruit and vegetable is
an ⅛ cup or 2 tablespoons. There are a
few exceptions:
• Dried fruit credits as twice the volume
served (for example, a ¼ cup of raisins
credits as a ½ cup of fruit).
• Raw leafy greens credit half of the
volume served. For example, a ½ cup raw
leafy greens credits as a ¼ cup vegetable.
• Tomato paste and puree credit based
on their whole food equivalency. One
tablespoon of tomato paste provides a
¼ cup vegetable, while 2 tablespoons of
tomato puree equals a ¼ cup vegetable.
Servings of fruits and vegetables that are less
than an ⅛ cup are not creditable towards the
fruit and vegetable components. Condiments
and seasonings may be served as extras to
enhance the acceptability of the meal.

VEGETABLES AND FRUITS

Fruit and Vegetable Juices
Full-strength 100% fruit and vegetable juice
may count toward the entire fruits or vegetables
component at 1 meal per day, including snack.
However, when fluid milk is served as 1 of
the components at snack, juice cannot credit
toward the vegetables or fruits component.
Full-strength 100% juice may be fresh, canned,
frozen, or reconstituted with water from
concentrate and served in either a liquid or
frozen state. The name of the full-strength
juice as it appears on the label must include
the word(s) “juice” or “full-strength juice”
or “single-strength juice” or “100% juice” or
“reconstituted juice” or “juice from concentrate.”
If juice blends are served, they must be
100% juice or a full-strength juice blend.
A juice blend that contains 100% tomatoes,
carrots and spinach juice counts as vegetable
juice and credits towards the vegetables
component. As a best practice, you are
encouraged to specify the type of juice served
on your menu.

Food Mixtures With
Fruits and Vegetables
Foods that contain a mixture of vegetables
and fruits with known quantities must be
credited separately for the vegetables and fruits
component in reimbursable lunches/suppers
and snacks. The mixture must contain at least
an ⅛ cup of vegetable to count toward the
vegetables component and at least an ⅛ cup of
fruit to count toward the fruits component.
For example, a carrot-pineapple mixture served
to 6-year-olds contains a ½ cup carrots and a
¼ cup pineapples (credits as a ½ cup vegetable
and a ¼ cup fruit). This carrot-pineapple
mixture meets the full vegetables component
and full fruits component requirements for a
reimbursable lunch/supper for children
6 through 12 years old.

Juice blends or purees that are mixtures of
vegetables and fruits contribute to the vegetables
or fruits component based on the highest
quantity ingredient. For example, if the first
ingredient listed on the product label is a fruit
juice/puree (e.g., strawberry), then the juice
blend credits towards the fruit requirement.
If the first ingredient is a vegetable juice/puree
(e.g., carrot), then the juice blend credits towards
the vegetable requirement.
All juice must be pasteurized. Unpasteurized
juice may contain harmful bacteria. Children
and some older adults are at risk of becoming
ill from consuming these types of bacteria.
51

VEGETABLES

A serving of vegetables that contribute to the
meal pattern includes:
• fresh vegetables
• frozen vegetables
• dried vegetables
• canned vegetables
• cooked dry beans and peas (legumes)
• full-strength vegetable juice
As previously stated, a second, different
vegetable may be served in place of the fruit
requirement. Two servings of the same vegetable
provided at the same meal do not count as two
different vegetables and cannot be served in
place of the fruit requirement. For example,
two servings of broccoli count as one serving
of vegetables and not two different vegetables.
Similarly, the same vegetable served in
different forms, such as raw carrots and cooked
carrots, count as only one serving of vegetable.

Vegetable Mixtures
Mixtures of different types of vegetables,
whose quantities are not known, such as
frozen carrots and peas, credit as one serving
of vegetables. However, if the program
operator has documentation from the
manufacturer that provides information about
the quantity of each vegetable in the mixture,
then the food may be credited as two servings
of vegetables, provided the minimum serving
amount of each vegetable offered is an ⅛ cup.

Cooked dry beans or peas (legumes) may
be used to meet all or part of the vegetables
component. Beans and peas include, but are
not limited to, black beans, fresh edamame,
garbanzo beans, lentils, kidney beans, mature
lima beans, navy beans, pinto beans, and split
peas. Beans and peas may also count as a meat
alternate, but not as both a vegetable and a
meat alternate in the same meal. Roasted
soy beans (soy nuts) may also be credited as
either a vegetable or as a meat alternate but
not as both in the same meal. When crediting
roasted soy beans as a vegetable, volume must
be used for crediting purposes (for example, a
¼ cup of roasted soy beans is equivalent to a
¼ cup vegetable, regardless of the weight).
Snack chips, such as potato chips, are not
creditable. These products do not meet the
vegetables component requirements. These
processed food items are typically high in
sodium, fat, and/or sugar and low in nutrients.
Home-canned vegetable products are
not allowed for service in the CACFP
due to health and safety reasons. See the
Resource Section on page 134 for additional
information on produce safety. Home frozen
vegetable products are allowed. For example,
when sweet corn is in season (when it is the
most economical to buy and tastes the best),
you may freeze cobs on a sheet pan for use
in the winter months when fresh corn is not
available or is very expensive.

VEGETABLES

Serving Size and Yield for Selected Vegetables
This chart is a snapshot of commonly used vegetables that can be found in the Food Buying Guide
for Child Nutrition Programs, commonly referred to as the Food Buying Guide (FBG). Please note
that the serving sizes and yields are approximate. Double check to ensure that your serving sizes
meet meal pattern requirements. The information in the Food Buying Guide can assist you in menu
planning and purchasing. See the Resource Section on page 134 for information on the Food Buying
Guide Interactive Web-Based Tool.

Vegetable

Serving Size and Yield

Carrot Stick

1 stick is 4 inches long and ½ inch wide. 3 sticks = ¼ cup

Cauliflower

1 medium head = about 6 cups florets

Celery Sticks

1 stick is 4 inches long and ½ inch wide. 3 sticks = ¼ cup

Cucumber Sticks

1 stick is 3 inches long and ¾ inch wide.
3 sticks (pared or unpared) = ¼ cup

Lettuce Head (Iceberg)

¼ cup raw, shredded vegetable OR ¼ cup raw vegetable pieces

Lettuce, Leaf

¼ cup raw vegetable pieces

Olives, Ripe

8 (large) olives = ¼ cup

Pickles

1/3 (large) pickle = ¼ cup

Radishes

7 small radishes = ¼ cup

Tomatoes, Large/Extra Large 4 slices, 1/8 inch thick = ¼ cup
Tomatoes, Small/Medium

5 slices, 1/8 inch thick = ¼ cup

Tomatoes, Cherry

3 tomatoes = about ¼ cup

*For simplicity, this table of serving sizes for vegetables is based on a ¼ cup serving.

VEGETABLES

Use this section as a guide to identify creditable vegetables and products that contain creditable
vegetables. This is NOT an all-inclusive list. For information on creditable vegetables commonly
served in Child Nutrition Programs, see the Food Buying Guide.
Details in the “Additional Information” column help you to determine if the product is creditable and
where to go to get more information, for example the Food Buying Guide.

Food

Creditable
Yes

Maybe

Barbecue Sauce

No
X

Bean Flour

Additional Information
Barbecue sauce is a condiment and is not creditable.
Pasta products made of flour(s) from one vegetable
subgroup may credit toward the appropriate
vegetable subgroup.

Beans or Peas
(Legumes), Canned
or Dry

Cooked dry or canned beans or peas (kidney, garbanzo,
black, lentils, etc.) may be credited as either a vegetable
or as a meat alternate, but not as both in the same meal.
See the Vegetables section in the Food Buying Guide.

Bean Sprouts
(canned or cooked)

See the Vegetables section in the Food Buying Guide for
canned or cooked sprouts. Please be aware, for food
safety reasons, raw sprouts are not creditable.

Carrot Bread

Catsup or Chili
Sauce

Carrot bread must contain at least an 1/8 cup (2 tablespoons)
of visible vegetable per serving. Document meal pattern
contribution with a standardized recipe or a Product
Formulation Statement. Generally, these products contain an
insufficient amount of vegetable per serving.
X

Catsup and chili sauce are condiments and are not
creditable. See the Other Foods section in the
Food Buying Guide for purchasing information.

VEGETABLES

Food
Chickpeas, Roasted
(Roasted Garbanzo
Beans)

Creditable
Yes

Coleslaw

Corn, Fresh (Kernel
or On-the-Cob)

Maybe

Additional Information
Roasted chickpeas may be credited as either a vegetable
or a meat alternate, but not as both in the same meal.
A ¼ cup of roasted chickpeas credit as a ¼ cup of
vegetable or a 1 oz eq of meat alternate, but not as both
at the same meal. Please note they may be a choking
hazard for some populations.

The vegetable portion of coleslaw, without condiments or
other ingredients, is creditable. Document meal pattern
contribution with a standardized recipe or a Product
Formulation Statement. See the Vegetables section in the
Food Buying Guide.

See the Vegetables section in the Food Buying Guide.

Corn Chips

Corn chips are classified as a grain (not a vegetable)
when made from creditable ingredients. See the Grains
section in the Food Buying Guide.

Corn Syrup

Corn syrup is a sugar, not a vegetable. See the Other
Foods section in the Food Buying Guide for purchasing
information. Please note that corn syrup is not
recommended for children under 1 year of age.

Dehydrated
Vegetables

Dehydrated vegetables are creditable based on the
volume served. See the Vegetables section in the
Food Buying Guide.

Dry Spice Mixes
French-Fried
Potatoes

X
X

Spices do not contribute toward meal pattern requirements.
French-fried potatoes that are air-fried, pre-fried, flashfried, or par-fried by a commercial manufacturer may be
served, when reheated by a method other than frying.
Foods deep-fat fried onsite are not creditable. See the
Vegetables section in the Food Buying Guide.

VEGETABLES

Food

Creditable
Yes

Gelatin Containing
Vegetables (Aspic)

Maybe

Gravy Base

Additional Information
Gelatin containing vegetables must contain at least an
1/8 cup (2 tablespoons) of visible vegetable per serving.
Document meal pattern contribution with a standardized
recipe or a Product Formulation Statement.

Gravy base is not a vegetable and is not creditable.

Greens, All Varieties
(such as Mustard,
Collard, and Chard)

See the Vegetables section in the Food Buying Guide.

Hominy, Canned

See the Vegetables section in the Food Buying Guide.
A ¼ cup of canned, drained hominy credits as ¼
cup vegetable. See Grains Section for information on
crediting dried hominy.

Juice Blends
-100% Vegetable
and/or Fruit

Vegetable and fruit juice blends that are combinations
of full-strength 100% fruit juices are creditable. May
be credited toward the vegetables component when
vegetable is the most prominent ingredient.

Ketchup (Catsup)

Macaroni Salad
(also Pasta Salads)

Ketchup is a condiment and is not creditable. See
the Other Foods section in the Food Buying Guide for
purchasing information.
Macaroni Salad containing vegetables must contain
at least an 1/8 cup (2 tablespoons) of visible vegetable
per serving. Document with a standardized recipe or a
Product Formulation Statement. See Grains section for
documenting meal components of pasta ingredients.

Mayonnaise,
Salad Dressing,
Margarine, Salad
Oil, and Butter

These products are condiments and are not creditable.
See the Other Foods section in the Food Buying Guide for
purchasing information.

Mustard

Mustard is a condiment and is not creditable. See
the Other Foods section in the Food Buying Guide for
purchasing information.

VEGETABLES

Food
Olives

Creditable
Yes

Maybe

Additional Information
Olives may be credited if a minimum of an 1/8 cup
(2 tablespoons) is provided. Please note that most olives
are high in sodium.

Onion Rings

Onion rings that are air-fried, pre-fried, flash-fried, or
par-fried by a commercial manufacturer may be served
but must be reheated by a method other than frying.
Foods deep-fat fried onsite are not creditable. To credit
as a vegetable, this product must contain at least an
1/8 cup (2 tablespoons) of cooked onion per serving.
Document meal pattern contribution with a standardized
recipe or a Product Formulation Statement. Please note
that most onion rings are high in fat.

Pasta/Noodles
(made from Beans/
Peas)

Pasta/noodles (made from 100% bean/pea flour) is
creditable toward the vegetables component based
on volume served. For pasta/noodles made with less
than 100% bean/pea flour, document meal pattern
contribution with a CN label or a Product Formulation
Statement.

Pickle Relish

Pickles

Pie Filling: Sweet
Potato, Pumpkin

Pickle relish is a condiment and is not creditable.
See the Other Foods section in the Food Buying Guide
for purchasing information.
Pickles may be credited if a minimum of an 1/8 cup
(2 tablespoons) is provided. Please note that most pickles
are high in sodium.

Pie fillings containing vegetables must contain at least an
1/8 cup (2 tablespoons) of visible vegetable per serving.
Document meal pattern contribution with a standardized
recipe or a Product Formulation Statement.

VEGETABLES

Food

Creditable
Yes

Pizza Sauce

Maybe

Pizza sauce may be credited if a minimum of an 1/8 cup
(2 tablespoons) is provided. An 1/8 cup of pizza sauce
equals an 1/8 cup of vegetable. See the Vegetables
section in the Food Buying Guide. Document meal
pattern contribution with a standardized recipe or a
Product Formulation Statement.
X

Potato Chips (and
Other Vegetable
Chips), Fried

Additional Information

Potato chips and other vegetable chips contain
many different variations in ingredients and are not
creditable. These products are high in fat and sodium
and should be served on a limited frequency. See
the Other Foods section in the Food Buying Guide for
purchasing information.

Potatoes and
Potato Skins

See the Vegetables section in the Food Buying Guide.

Potatoes,
Dehydrated

See the Vegetables section in the Food Buying Guide.

Pumpkin Bread

Pumpkin bread typically does not contain at least an
1/8 cup (2 tablespoons) of visible vegetable per serving.

Salsa

Salsa is creditable toward the vegetables component.
See the Vegetables section in the Food Buying Guide.

Soups: Canned,
Condensed, or
Ready-To-Serve
(Minestrone,
Tomato, Tomato
with other basic
components
such as Rice and
Vegetable, and
Vegetable with
basic components
such as Meat and
Poultry)

1 cup of reconstituted or ready-to-serve soup provides
a ¼ cup of vegetable. See the Vegetables section in the
Food Buying Guide. Please note that 1 cup of soup may
be an excessive volume for young children.

VEGETABLES

Food

Creditable
Yes

Soups, Homemade

Maybe

Additional Information
Homemade soups must contain at least an 1/8 cup
(2 tablespoons) of visible vegetable per serving. Document
meal pattern contribution with a standardized recipe.

Soy Beans,
Roasted
(Soy Nuts)

Roasted soy beans may be credited as either a vegetable
or a meat alternate, but not as both in the same meal.
A ¼ cup of roasted soy beans credit as a ¼ cup of
vegetable or a 1 oz eq meat alternate, but not both at the
same meal. Please note they may be a choking hazard
for some populations.
When including soy and soy products in menus, you should
consider the potential food allergies or intolerances.

Spaghetti Sauce
(Meatless)

Spaghetti sauce is creditable toward the vegetables
component. See the Vegetables section in the
Food Buying Guide.

Vegetable Juice
Blends
Vegetable Spirals
(from Fresh
Vegetables such as
Carrot or Squash)

X
X

Creditable toward vegetables component based on the
volume served.

Vegetable Sticks/
Straws
Vegetables, Fresh,
Frozen, Canned, or
Dried (All Varieties)
Zucchini Bread
(Squash in Bread)

Vegetable juice blends that are full-strength 100% juice
are creditable.

X
X

Generally, these products contain an insufficient amount
of vegetable per serving.
See the Vegetables section in the Food Buying Guide.

Zucchini bread must contain at least an 1/8 cup
(2 tablespoons) of visible vegetable per serving.
Document meal pattern contribution with a standardized
recipe or a Product Formulation Statement. Generally,
vegetable breads contain an insufficient amount of
vegetable per serving.

FRUITS

A serving of fruits that contribute to the meal
pattern includes:
• fresh fruits
• frozen fruits
• dried fruits
• canned fruits
• full-strength fruit juice
Commercial fried fruit chips, such as banana
and other fruit chips, are not creditable. These
products do not meet the fruits component
requirements. These highly processed food items
are typically high in salt and/or sugar and low
in nutrients. Please keep in mind that young

children—especially age 4 and younger—and
some elderly participants are at risk of choking
on these foods. Always supervise participants
during meals and snacks.
Home-canned fruit products are not allowed
for service in the CACFP due to health and
safety reasons. See the Resource Section
on page 134 for additional information on
produce safety. Home-frozen fruit products
are allowed. For example, when blueberries are
in season (when they are the most economical
to buy and taste the best) you may freeze
them for later use in the winter months when
berries are not available or are very expensive.

FRUITS

Serving Sizes and Yields for Fruits
This chart is a snapshot of commonly used fruits that can be found in the Food Buying Guide. Please
note that the serving sizes and yields are approximate. Double check to ensure that your serving sizes
meet meal pattern requirements. The information in the Food Buying Guide can assist you in menu
planning and purchasing. See the Resource Section on page 134 for information on the Food Buying
Guide Interactive Web-Based Tool.

Fruit

Serving Size and Yield

Apples

¼ raw, unpeeled medium apple = about ¼ cup

Bananas

1 medium banana = ½ cup

Blueberries

¼ cup measure

Strawberries

¼ cup measure

Cantaloupe

1/10 medium melon = about ¼ cup

Grapes
With Seeds

6 grape halves = about ¼ cup

Seedless

7 grapes = about ¼ cup

Nectarines

1 small nectarine = about ½ cup; 1 medium nectarine = about ¾ cup

Oranges

1 medium orange = about ½ cup

Peaches

1 small peach = about 3/8 cup; 1 medium peach = about 2/3 cup

Pears

1 medium pear = about ¾ cup

Plums

1 small plum = 3/8 cup; 1 medium plum = ½ cup; 1 large plum = 5/8 cup

Raisins

1.3 to 1.5 oz package = ¼ cup; 1 lb = 12.6 servings (¼ cup each)

Tangerine

1 medium tangerine = about 3/8 cup; 1 large tangerine = about ½ cup

Watermelon

¼ cup fruit or ¼ cup diced fruit without rind

*For simplicity, this table of serving sizes for fruits is based on a variety of cup servings.

FRUITS

Use this section as a guide to identify creditable fruits and products that contain creditable fruits.
This is NOT an all-inclusive list. For information on creditable fruits commonly served in Child
Nutrition Programs, see the Food Buying Guide.
Details in the “Additional Information” column help you to determine if the product is creditable and
where to go to get more information, for example the Food Buying Guide.

Food

Creditable
Yes

Maybe

Additional Information

Ade Drinks

Ade drinks contain an insufficient amount of juice and
are not creditable.

Apple Butter

Apple butter is a condiment and is not creditable.

Apple Cider

Cider must follow the same crediting rules as fruit juice
(100% juice and pasteurized).

Apple Fritters

Fritters must contain at least an 1/8 cup (2 tablespoons)
of visible fruit per serving. Document meal pattern
contribution with a standardized recipe or a Product
Formulation Statement. Generally, fritters contain an
insufficient amount of fruit per serving. Fritters are a
grain-based dessert and cannot count toward the
grains component.
Deep-fat frying is not allowed as a way of preparing
foods onsite. Apple fritters credit if reheated using a
method other than deep-fat frying and if they contain
a creditable amount of visible fruit per serving. This
product has a high fat and sugar content and should be
served on a limited frequency.

Banana Bread

Berries, All
Varieties

Banana bread typically does not contain at least an
1/8 cup (2 tablespoons) of visible fruit per serving.
See the Fruits section in the Food Buying Guide.

FRUITS

Food

Creditable
Yes

Cake Containing
Fruit

Coconut, Dried

Maybe
X

Dried coconut credits as twice the volume served.
For example, a ¼ cup dried coconut credits as a ½ cup
fruit. See the Fruits section in the Food Buying Guide.
X

Dried Fruit, Whole
(such as Raisins,
Apricots, Prunes,
Cranberries)

Coconut flour is not creditable.
See the Fruits section in the Food Buying Guide.

Cranberry Juice
Cocktail

Cranberry Sauce
or Relish

Additional Information
Although cake containing fruit is a grain-based dessert
and cannot count toward the grains component, if it
contains at least an 1/8 cup (2 tablespoons) of visible fruit
per serving the fruit portion may credit toward the fruits
component. Document meal pattern contribution with a
standardized recipe or a Product Formulation Statement.
Generally, cakes with fruit contain an insufficient amount
of fruit per serving.

Coconut, Flour
Coconut, Fresh or
Frozen

Juice cocktails contain an insufficient amount of juice
and are not creditable.
Sauces must contain an 1/8 cup (2 tablespoons) of fruit
per serving. Document meal pattern contribution with a
standardized recipe or Product Formulation Statement.
See the Fruits section in the Food Buying Guide.

Dried fruit credits as twice the volume served. For
example, a ¼ cup raisins credits as a ½ cup fruit. See
the Fruits section in the Food Buying Guide. Please note
they may be a choking hazard for some populations.

Fig Bars

Fig bars contain an insufficient amount of fruit per serving
and do not credit toward the fruits component. Fig bars
are a grain-based dessert and cannot count toward the
grains component. This product is high in sugar.

Frozen FruitFlavored Bars,
Freezer Pops

Frozen fruit-flavored bars contain an insufficient amount
of juice and are not creditable.

FRUITS

Food

Creditable
Yes

Frozen Fruit Juice
Bars

Fruit, Fresh, Frozen,
Canned, or Dried
(All Varieties)
Fruit Cobblers/
Crisps

Maybe
X

Additional Information
Frozen fruit juice bars must contain at least an 1/8 cup
(2 tablespoons) of fruit and/or full-strength 100% fruit
juice per serving. Only the fruit or full-strength
100% fruit juice portion may be counted toward the fruit
requirement. Document meal pattern contribution with a
standardized recipe or a Product Formulation Statement.

See the Fruits section in the Food Buying Guide.

Fruit Juice Bases
Fruit Juice
Concentrates

Fruit cobblers and crisps must contain at least an 1/8 cup
(2 tablespoons) of visible fruit per serving. Document meal
pattern contribution with a standardized recipe or a Product
Formulation Statement. Cobblers and crisps are grain-based
desserts and cannot count toward the grains component.
X

Juice bases contain an insufficient amount of fruit juice
per serving and are not creditable.
Juice concentrates may only be credited when
reconstituted to full-strength juice.

Fruit Drinks

Fruit drinks contain an insufficient amount of juice and
are not creditable.

Fruit-Flavored
Powders and
Syrups

Fruit-flavored powders and syrups do not meet the
definition of fruit or juice and are not creditable.

Fruit-Flavored
Punch

Fruit-flavored punch contains an insufficient amount of
juice and is not creditable.

Fruit-Flavored
Waters

Fruit-flavored waters contain an insufficient amount of
juice and are not creditable.

FRUITS

Food
Fruit Sauces

Creditable
Yes

Maybe
X

Additional Information
Fruit sauces must contain at least an 1/8 cup (2
tablespoons) of visible fruit per serving. Document meal
pattern contribution with a standardized recipe or a
Product Formulation Statement. Generally, commercial
sauces contain an insufficient amount of fruit per
serving. These products are high in sugar.

Fruit Snacks
(100% Fruit Strips,
Leather, Fruit Drops,
or other Fruit Snack
type products)
Gelatin Containing
Fruit and/or Fruit
Juice (Aspic)

Fruit snacks are not creditable.

Gelatin containing fruit must contain at least an 1/8 cup
(2 tablespoons) of visible fruit per serving. Document
meal pattern contribution with a standardized recipe or a
Product Formulation Statement. Please note that juice is
only creditable when served as a beverage.

Honey

Honey is a sweetener and is not creditable. See the Other
Foods section in the Food Buying Guide for purchasing
information. For food safety reasons, honey should not be
served to children less than 1 year of age.

Ice Cream,
Fruit Flavors

Fruit-flavored ice cream contains an insufficient amount
of fruit to credit toward the fruits component. See
the Other Foods section in the Food Buying Guide for
purchasing information.

Jam

Jam is a condiment and is not creditable. See the
Other Foods section in the Food Buying Guide for
purchasing information.

Jelly

Jelly is a condiment and is not creditable. See the
Other Foods section in the Food Buying Guide for
purchasing information.

Juice Blends All Fruit

Juice blends containing full-strength 100% fruit juice are
creditable.

FRUITS

Food
Juice Blends Fruit and Vegetable

Creditable
Yes

Maybe

Additional Information
Juice blends containing combinations of full-strength
100% fruit and vegetable juice are creditable.
May be credited toward the fruits component when fruit
is the most prominent ingredient.

Lemonade

For lemonade to be palatable, the lemon juice must be
diluted to the point that there is insufficient full-strength
juice per serving.

Lemon Pie Filling

Lemon pie filling contains an insufficient amount of fruit
per serving and is not creditable.

Maple Syrup

Maple syrup is a condiment or sweetener and is not
creditable. See the Other Foods section in the
Food Buying Guide for purchasing information.

Muffins Containing
Fruit

Muffins must contain at least an 1/8 cup (2 tablespoons)
of visible fruit per serving. Document meal pattern
contribution with a standardized recipe or a Product
Formulation Statement. Generally, muffins contain an
insufficient amount of fruit per serving.

Nectars - Fruit

Full-strength 100% fruit nectars are creditable. Please
note that there are no industry standards for nectars, and
juice content may range anywhere from 0 to 100%.

Pie Filling - Fruit

Pie filling must contain at least an 1/8 cup (2 tablespoons)
of visible fruit per serving. Document meal pattern
contribution with a standardized recipe or a Product
Formulation Statement. Grain-based desserts cannot
count toward the grains component.

Pineapple Upside Down Cake

Cake must contain at least an 1/8 cup (2 tablespoons)
of visible fruit per serving. Document meal pattern
contribution with a standardized recipe or a Product
Formulation Statement. Cake is a grain-based dessert
and cannot count toward the grains component.

Preserves

Preserves are considered a condiment and are not creditable.

Puddings
Containing Fruit,
Commercial

Commercial puddings contain insufficient fruit per serving
and are not creditable toward the fruits component.

FRUITS

Food
Puddings
Containing Fruit,
Homemade

Creditable
Yes

Maybe
X

Additional Information
Homemade pudding containing fruit must contain
at least an 1/8 cup (2 tablespoons) of visible fruit per
serving to credit toward the fruits component. Document
meal pattern contribution with a standardized recipe.
In most cases, puddings are an “Other Food” and do
not contribute to the meal pattern requirements. See
the Other Foods section in the Food Buying Guide for
purchasing information.

Sherbet,
Commercial or
Homemade
Sorbets,
Commercial or
Homemade

Sherbet is not creditable. See the Other Foods section in
the Food Buying Guide for purchasing information.
Sorbets must contain at least an 1/8 cup (2 tablespoons)
of fruit per serving. Document meal pattern
contribution with a standardized recipe or a Product
Formulation Statement.

Syrup (Fruit
Flavored)

Syrup is a condiment and is not creditable. See the
Other Foods section in the Food Buying Guide for
purchasing information.

Toaster Pastries
with Fruit

Toaster pastries contain an insufficient amount of
fruit per serving and do not credit toward the fruits
component. Toaster pastries are a grain-based dessert
and cannot count toward the grains component. This
product is high in sugar.

Yogurt, Commercial
(Fruit added by
Provider)

Yogurt with Fruit,
Commercial

Yogurt containing fruit added by the provider must
contain at least an 1/8 cup (2 tablespoons) of visible fruit
per serving. Document meal pattern contribution with a
standardized recipe.
Yogurt must contain no more than 23 g of total sugars
per 6 oz
X

The entire volume of commercial yogurt with fruit may
contribute to the meat alternate component but cannot
count toward the fruits component. See the Meats/Meat
Alternates section in the Food Buying Guide for additional
crediting information. Must contain no more than 23 g of
total sugars per 6 oz

VEGETABLES AND FRUITS

QUESTIONS AND ANSWERS ABOUT VEGETABLES AND FRUITS
1. What is the minimum amount of fruit or
vegetable that can be credited toward the
meal pattern requirements?
To meet the fruit and the vegetable
components, the minimum creditable
serving size is an ⅛ cup (2 tablespoons).
For raw, leafy greens the minimum serving
is a ¼ cup and for dried fruit the minimum
serving is an ⅛ cup (2 tablespoons). This
amount may not meet the required serving
for the meal pattern.
2. How do fruits and vegetables credit
toward meal pattern requirements when
found in combination dishes such as beef
stew or pineapple chicken stir fry?
Combination food items may credit
toward both the vegetables component
and/or the fruits component if they
contain at least an ⅛ cup of visible
vegetable and/or fruit per serving.
68

3. Can combination mixed vegetables (such
as peas and carrots) be used to meet the
requirement of serving 2 vegetables at
lunch and supper?
Yes. Program operators may use a recipe or
information provided by the manufacturer
that documents the ratio of vegetables
in the mixture. For example, if a mixture
contains 50 percent carrots and 50
percent peas, and a 1 cup serving of this
blend provides a ½ cup of carrots and a
½ cup of peas, then the requirement of
serving 2 vegetables is met. If the ratio or
serving size for each vegetable cannot be
determined, then the mixture will credit as
1 vegetable component.

VEGETABLES AND FRUITS

4. How are combination salads such
as carrot-raisin salad or Waldorf
salad credited?
Mixtures of vegetables and fruits must
be credited separately for the vegetable
and fruit components. The mixture must
contain at least an ⅛ cup of vegetable to
count toward the vegetables component
and an ⅛ cup fruit to count toward the
fruits component. For example, a portion
of carrot-raisin salad served to 6-year-olds
contains a ½ cup of carrots and an
⅛ cup of raisins (credits as a ¼ cup of
fruit because dried fruits credit for twice
the volume served). This carrot-raisin
salad meets the full vegetables component
and full fruits component for children
6 through 12 years old. Document meal
pattern contribution with a standardized
recipe or a Product Formulation Statement.
5. I would like to serve two different
vegetables at lunch. Is this allowable?
Yes. You may serve the second vegetable
as either an extra food or count it toward
the fruits component for lunch. This is
because a second vegetable may count
toward the fruits component at lunch
and supper meals if at least an ⅛ cup
of two different kinds of vegetables are
served. For example, a center serves
6-year-old children a ½ cup of roasted
broccoli and a ¼ cup of roasted cauliflower.
The cauliflower is replacing the fruits
component and meets the minimum
serving size required for the fruits
component for children 6 through
12 years old.

6. Can the vegetable, fruit, or juice in
pudding or gelatin be credited toward
the fruits component?
This question must be answered in
two parts:
• Fruit juice ONLY credits when served as
a beverage. Therefore, fruit juice used in
preparation of puddings or gelatins does
not credit.
• To credit fruit in puddings or gelatin,
each serving must contain at least an
⅛ cup (2 tablespoons) of fruit per
serving and the fruit must be visible in
the product. Document the meal pattern
contribution with a standardized recipe
or a Product Formulation Statement.
7. Could a provider serve a sweet potato
and a white potato and count them as
two different creditable vegetables in the
same meal?
No. Although the nutrient content of
sweet potatoes and white potatoes is not
identical, from an operational standpoint
they are both potatoes and would not be
considered different vegetables if served in
the same meal.
8. How can I tell if juice is full-strength
100% juice?
Full-strength juice will be labeled with
“Contains 100% Juice.” Juices that have
the words cocktail, beverage, or drink are
not considered 100% juice. The statements
“natural” or “organic” do not indicate that
the juice is 100% juice.

VEGETABLES AND FRUITS

9. Can a full-strength 100% fruit and
vegetable juice blend count toward the
vegetables component and the
fruits component?
No. 100% fruit and vegetable juice blends
cannot count toward both the vegetable
and fruit components. A 100% fruit and
vegetable juice blend may contribute to the
fruits component or vegetables component.
The 100% fruit and vegetable juice blend
counts toward the fruits component when
fruit juice or puree is the most prominent
ingredient. Conversely, the 100% fruit and
vegetable juice blend may contribute to
the vegetables component when vegetable
juice or puree is the most prominent
ingredient. Keep in mind, that fruit or
vegetable juice may only be served as a
reimbursable component of a meal once
per day to children ages 1 through 18 and
to adults. Please note, juice is not allowed
under the infant meal pattern.
10. Can juice be served as an extra food item?
Yes. Juice (or other foods) may be served
as an extra food item outside of the meal
pattern requirements. For example, if
juice is served at breakfast, juice may
also be served as an extra item at snack
(for example, crackers, cheese, and juice
[extra]). FNS encourages centers and day
care homes to use their discretion when
choosing to serve extra food items. While
juice can be part of a healthful diet, it lacks
the dietary fiber found in other forms of

fruit and vegetables, and when consumed
in excess, it can contribute extra calories.
Additionally, the Dietary Guidelines for
Americans align with the Academy of
Pediatrics’ recommendation that young
children consume no more than 4 to 6 fluid
ounces of 100% fruit juice per day. Meals
containing extra foods, in addition to the
minimum required meal components,
receive the same reimbursement rate as
regular CACFP meals.
As a reminder, juice may not be served
more than once a day as a reimbursable
component of a meal. Additionally, juice is
not allowed under the infant meal pattern.
11. Can the list of approved juices from
WIC also be used in helping providers
determine a creditable juice?
Yes. Similar to the CACFP, all WICapproved juices must be 100% full
strength. WIC’s juice requirements include
additional nutrition standards, such as
a minimum amount of vitamin C. This
means there may be some 100% juices that
are creditable in the CACFP but may not
be eligible in WIC.
12. When serving a smoothie with fruit as
1 of the ingredients/components, does
that count as your juice for the day?
Yes. Pureed vegetables and fruits
(fresh, frozen, or canned) served in a
smoothie credit as juice and are subject
to the juice limit.

VEGETABLES AND FRUITS

13. Can we purchase homemade juices such
as apple cider from local farm stands?
Yes. However, due to the safety hazards
of unpasteurized ciders and juices, only
pasteurized juice and juice products may
be served.
14. How can juice concentrate credit?
There are four ways juice can credit toward
the fruit requirements:
• 100% liquid juice not from concentrate;
• 100% frozen juice not from concentrate;
• 100% liquid juice reconstituted from
concentrate; or
• 100% frozen juice reconstituted
from concentrate.
Juice concentrates can be used only
when reconstituted with water to fullstrength 100% juice and can be credited
in the forms of liquid (including 100%
carbonated juice) or frozen juice only.
Therefore, juice cannot be credited when
used as an ingredient in another food or
beverage with the exception of smoothies.
See the Food Buying Guide for additional
crediting information. For example, a
¼ cup of gelatin made with 1 tablespoon
of juice concentrate and water does not
credit as a ¼ cup of juice since the fruit
juice is no longer in the form of liquid or
frozen juice. Please note that the amount
of juice concentrate used cannot credit for
more than one serving of vegetable or fruit
per day.

15. May food ingredients that are
unrecognizable (not visible) contribute
to meal pattern requirements (for
example, carrots pureed in a sauce for
Macaroni and Cheese)?
Pureed vegetables or fruits may contribute
to the CACFP meal pattern requirements
if the dish also provides an adequate
amount (an ⅛ cup or more) of visible,
creditable fruits or vegetables. Therefore,
in the carrots and macaroni and cheese
scenario, the pureed or mashed carrots can
count toward the vegetables component if
there is at least an ⅛ cup of another visible
vegetable per portion. Meals served in the
Child Nutrition Programs are a nutrition
education opportunity to help children
learn how to build a healthy plate. It is
important for young children to be able to
identify the components in a healthy meal.
16. How should vegetables, fruits, or other
foods not listed in the Food Buying Guide
be credited?
There are some foods not listed in the Food
Buying Guide that may be served in CACFP.
If a food can contribute to a reimbursable
meal, but is not listed in the Food Buying
Guide, the yield information of a similar
food or in-house yield may be used to
determine the contribution toward meal
pattern requirements, with State agency
approval. Instructions for developing yields
are available in the introduction section of
the Food Buying Guide.

VEGETABLES AND FRUITS

17. How do I credit the vegetables and fruits
on a homemade pizza?
Vegetable and fruit pizza toppings credit
if there is at least an ⅛ cup vegetable or
fruit per portion. If pizza toppings only
meet a portion of the vegetable or fruit
requirement, an additional serving of
vegetable and/or fruit must be provided.
Document the meal pattern contribution
with a standardized recipe.
18. How much tomato paste, tomato puree,
or tomato sauce would be needed to
equal a ¼ cup of vegetable for each child
at lunch or supper?
Tomato paste: 1 tablespoon = ¼ cup vegetable
Tomato puree: 2 tablespoons = ¼ cup vegetable
Tomato sauce: 4 tablespoons = ¼ cup vegetable
19. Is tomato a fruit or vegetable?
What about avocado?
Both tomatoes and avocados are
considered vegetables. Refer to the Food
Buying Guide for Child Nutrition Programs
for a list of creditable fruits and vegetables.
While the Food Buying Guide provides
a relatively comprehensive list of foods
commonly served in Child Nutrition
Programs, it does not include information
on every possible vegetable or fruit that
can be part of a reimbursable meal.
CACFP centers and homes should work
with their sponsor or State agency, as
appropriate, when they have questions
about the crediting of foods.

20. Are edible wild plants such as dandelion
greens, burdock, lambs quarters
(pig weed), and seaweed creditable?
These items are considered to be
vegetables; however, caution should be
used. Wild plants that are not purchased
commercially may have been sprayed
with toxic pesticides. Safeguards in the
use of wild plants should be developed. It
is suggested that operators restrict their
use of these food items to those that are
commercially available.
21. Are dehydrated vegetables creditable?
Yes. Dehydrated vegetables are creditable.
Crediting is based on the rehydrated
volume, not the fresh volume that may
be stated on the container. Keep in mind
that rehydration data on the container
often vary from brand to brand. This
variation means that the following
procedure must be used for each brand of
dehydrated product. A minimum of an
⅛ cup of rehydrated vegetable must
be served in order to contribute to the
vegetables component.
Determine the rehydrated volume
as follows:
• Rehydrate (add water or liquid to)
a purchase unit of the dehydrated
vegetable according to manufacturers’
directions. If the directions are not
on the container, request rehydration
instructions from the manufacturer.
• Measure the rehydrated volume.

VEGETABLES AND FRUITS

• Measure the number of ¼ cup servings
of rehydrated product that 1 purchase
unit provides.
• Document and keep records obtained
as required by the State agency,
regional office, or sponsoring agency
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
manufacturers’ directions for how to
rehydrate the product.

22. Are the raisins in homemade rice or
bread pudding creditable?
Yes. However, at least an ⅛ cup
(2 tablespoons) must be present in each
serving. In most recipes, not enough
raisins are used to meet this requirement.
Maintain a standardized recipe on file to
document that there is at least an ⅛ cup
(2 tablespoons) of raisins per serving
(which credits as a ¼ cup fruit).
As a reminder, sweet rice and bread
puddings are considered grain-based
desserts and are (1) not creditable grains and
(2) generally discouraged in the CACFP.

GRAINS

Grains are a required component for a
reimbursable breakfast, lunch, and supper meal.
Grains are an optional component at snack.
All grain products served in the CACFP must
be made with whole grains or enriched meal
and/or enriched flour, or bran or germ, to be
creditable in the CACFP. This section provides
guidance on how to determine if a product is
creditable based on the combination of grains,
meals, and flours in the product.
Exhibit A: Grain Requirements for Child
Nutrition Programs (Exhibit A) provides the
minimum portion sizes of grain products
that are required to meet meal pattern
requirements for each age group. This chart
provides serving size information in both
grains/breads servings and ounce equivalents
(oz eq). As a reminder, starting October 1,
2021, all grain products served in the CACFP
and to preschool age children in the National
School Lunch Program (NSLP) and School
Breakfast Program (SBP) must be credited
based on ounce equivalents. See Exhibit A on
page 94.
To emphasize the importance of whole grains,
the CACFP meal patterns require that grains
served at least once per day be whole grainrich. Whole grain-rich means that at least
half (50 percent) of the grain ingredients in
the food are whole grains and any other grains
are enriched. Please note that food items that
are 100 percent whole grain meet the whole
grain-rich requirement. This requirement was
developed based on the Dietary Guidelines
for Americans recommendation that half of
the grains we consume should be whole grains.

This requirement will help children and adults
increase their intake of whole grains and benefit
from the important nutrients that whole grains
provide. This whole grain-rich requirement
only applies to meals and snacks served to
children (ages 1 year or older) and adults.
Any additional grains served that do not meet
the whole grain-rich criteria may still count
toward program requirements if they are made
of creditable grains.

Whole grain-rich foods are foods
that contain 100 percent whole
grains, or that contain at least
50 percent whole grains with the
remaining grains in the food being
enriched. See page 78 for more
information on how to identify
whole grain-rich products.

GRAINS

As a reminder, an ounce equivalent of grains is slightly heavier (16 grams of grains)
than a grains serving (14.75 grams of grains). For example, if the minimum required
amount of grains for a meal is 1 serving, you can serve a grain product that provides
1 ounce equivalent grains. This 1 ounce equivalent grains provides slightly more than
the minimum quantity needed to provide 1 serving of grains. For more information on
crediting ounce equivalent grains, see the Crediting in Action section on page 112 and
Exhibit A: Grain Requirements for Child Nutrition Programs on page 94.

GRAINS

CREDITABLE GRAINS
Grains that contribute to the meal
pattern include:
• whole grains
• enriched grains
• bran and germ

1. Whole Grains
What Is a Whole Grain?
Whole grains consist of the entire
grain, seed, or kernel. A whole grain has
3 parts—the bran, the germ, and the
endosperm. Usually the kernel is cracked,
crushed, or flaked during processing. If
the finished product has about the same
amount of bran, germ, and endosperm as
the original grain did before processing, it
is considered a whole grain.

Whole-Grain Kernel
Bran
“Outer shell” protects seed Fiber,
B vitamins, trace minerals
Endosperm
Provides energy
Carbohydrates, protein

Examples of whole-grain ingredients
include whole-grain or whole-wheat flour,
brown rice, wild rice, oatmeal, bulgur,
whole-grain corn, and quinoa.
Whole grains offer a variety of vitamins
and minerals, including magnesium,
selenium, iron, zinc, B vitamins, and
dietary fiber.
For a list of whole grains, see List of
Common Whole Grains chart on page 82.

Germ
Nourishment for the seed
Antioxidants, vitamin E, B vitamins

GRAINS

2. Enriched and Fortified Grains
Enriched and fortified grains are grains
that have been processed to remove all
or part of the bran and the germ to give
a grain product a smoother texture. Then
certain nutrients are added back during or
after processing. The U.S. Food and Drug
Administration (FDA) sets the standards
for food enrichment and fortification.
If a grain product is labeled “enriched,” it
must contain certain amounts of niacin,
iron, thiamine, riboflavin, and folic acid.
If it is labeled “fortified,” it can have any
nutrients added to increase the nutritional
quality of the product. Sometimes just the
grain portion of a product is enriched or
fortified, and sometimes the entire product
has been enriched or fortified. When
nutrients are added to the entire grain
product, the added nutrients appear at the
end of the ingredient list.
For example, an ingredient list for an
enriched pasta may say:
INGREDIENTS: Semolina (Wheat),
Durum Wheat Flour, Niacin,
Iron (Ferrous Sulfate), Thiamine
Mononitrate, Riboflavin, Folic Acid

3. Bran and Germ
The bran is the seed husk or outer coating
of grains such as wheat, rye, and oats.
The bran can be a good source of many
nutrients, including B vitamins, iron,
potassium, and fiber.
The germ is the vitamin-rich portion of
the grain kernel, which can provide a
good source of B vitamins, phosphorus,
and zinc. The germ can be separated
before processing for use as a cereal or
food supplement.
For a list of brans and germs, see List of
Brans and Germs chart on page 84.

*Added nutrients are in bold.
For more information on how to tell if a
grain is enriched or fortified, see “Criteria
To Determine Enriched or Fortified Grain
Products” on page 87.
For a list of enriched grains, see List of
Enriched Grains chart on page 84.

GRAINS

NON-CREDITABLE
GRAINS OR FLOURS
Many commercial grain products include
ingredients that are not creditable toward
the grains component. These include grain
ingredients that are not whole, enriched, bran,
or germ such as bromated flour, durum flour,
white flour, and wheat flour. Also, legume and
vegetable flours (tapioca, potato, legume, bean,
and other vegetable flours) are flours that do
not contain any grains, but are considered a
non-creditable grain or flour.
For a list of non-creditable grains or flours, see
List of Non-Creditable Grains or Flours chart on
page 85.
Non-creditable grains or flours in insignificant
amounts (displayed in the ingredient list as less
than 2 percent of the total product) may be
disregarded when determining if a grain product
credits toward the meal pattern. To the extent
possible, choose grain foods with an insignificant
amount of non-creditable grains or flours.

Grain Derivatives
Grain derivatives do not count as grains in
the Child Nutrition Programs and can be
ignored when looking at an ingredients label
to determine if a grain product is creditable.
Grain derivatives, which are generally
presented in only small amounts, include:
• corn starch
• dextrin
• modified food starch
• rice starch
• tapioca starch
• wheat dextrin
• wheat gluten
• wheat starch
78

CREDITABLE GRAIN PRODUCTS
A creditable grain product must be:
• whole grain-rich
OR
• enriched
OR
• bran or germ.
Use the following 2 criteria to determine
if your grain product is creditable as either
whole grain-rich or enriched. Creditable grain
products must meet at least 1 of the criteria
described in this section.

1. Criteria To Determine
Whole Grain-Rich Products
Any 1 of the following six methods may be
used to determine if a grain product meets
the whole grain-rich criteria. The food
only needs to meet 1 of the following to be
considered whole grain-rich.
Remember, if grains are part of a
reimbursable meal or snack, at least 1
serving per day must be whole grain-rich.

Method 1
The product is found on any State agency’s
Special Supplemental Nutrition Program
for Women, Infants, and Children (WIC)approved whole-grain food list.
Any grain product found on any State
agency’s WIC-approved whole-grain
food list meets CACFP whole grain-rich
criteria. You may obtain a copy of a State
agency’s WIC-approved whole-grain food
list by contacting the WIC State agency.
For a list of WIC State agency contacts,
see the Resource Section on page 135.

GRAINS

Method 2
The product is labeled as “whole wheat”
and has a Standard of Identity (as defined
below) issued by the FDA.
An FDA Standard of Identity is a set of
rules for what a certain product (like wholewheat bread) must contain or may contain
to be labeled with that product name legally.
FDA provides Standards of Identity for
certain whole-wheat bread products and
certain whole-wheat pasta products.
Only breads with these exact product
names conform to an FDA Standard of
Identity and can be considered whole
grain-rich using this method:
• whole-wheat bread
• entire wheat bread

Other grain products labeled as “whole
wheat” such as crackers, tortillas, bagels,
biscuits, and other pastas shapes not listed in
the “pastas” section must be evaluated using
1 of the other methods (methods 3-6) listed
here to determine if the product meets the
whole grain-rich criteria.
Please be aware that manufacturers
may label their products with terms
that are similar to, but slightly different
from, FDA’s Standard of Identity terms
previously defined. Some of these terms
include “whole grain,” “made with whole
grains,” “made with whole wheat,” or
“contains whole grains.” Foods labeled
with these terms may not be whole grainrich and need to be evaluated for FNS’
whole grain-rich creditability for CACFP
using 1 of the other methods listed here.

• graham bread
• whole-wheat rolls
• entire wheat rolls
• graham rolls
• whole-wheat buns
• entire wheat buns
• graham buns
Only pastas with these exact product
names conform to an FDA Standard of
Identity and can be considered whole
grain-rich using this method:
• whole-wheat macaroni product

Please note, use of the National
School Lunch Program (NSLP)
whole grain-rich criteria may ease
menu planning and purchasing for
schools that operate CACFP at-risk
afterschool programs or CACFP
child care programs because they
can use the same whole grain-rich
criteria for both programs. The NSLP
whole grain-rich criteria apply for all
grain products with the exception of
grain-based desserts, which are not
creditable under the CACFP.

• whole-wheat macaroni
• whole-wheat spaghetti
• whole-wheat vermicelli
79

GRAINS

Method 3

Method 4

The product includes 1 of the following
FDA-approved whole-grain health claims
on its packaging, exactly as written below:

The food meets the whole grain-rich
criteria under the National School Lunch
Program (NSLP).

“Diets rich in whole grain foods and
other plant foods and low in total
fat, saturated fat and cholesterol may
reduce the risk of heart disease and
some cancers.”
OR
“Diets rich in whole grain foods and
other plant foods, and low in saturated
fat and cholesterol, may help reduce
the risk of heart disease.”
The FDA whole-grain health claims are
sufficient documentation to demonstrate
compliance with the whole grain-rich
criteria only in the CACFP.

Use of the NSLP whole grain-rich criteria
may ease menu planning and purchasing
for schools that operate CACFP at-risk
afterschool programs or CACFP preschool
and CACFP at-risk afterschool programs,
because the NSLP whole grain-rich
criteria can be used for both programs.

Please note, the National School
Lunch Program (NSLP) whole
grain-rich criteria applies for all
grain products with the exception
of grain-based desserts, which are
not creditable under the CACFP.
Also remember, cereals served in
the CACFP must contain no more
than 6 grams of sugar per ounce.

GRAINS

Method 5
The food meets FNS’ Rule of Three criteria
for identifying whole grain-rich products
in CACFP.
FNS developed the Rule of Three
recognizing that CACFP operators
purchase food differently than School
Meal Program operators, as CACFP
operators often shop in retail environments
and may not have access to manufacturers’
Product Formulation Statements or
products specially formulated for School
Meal Programs.
To meet the Rule of Three criteria:
The first ingredient (or the second
ingredient after water) must be whole
grain, and the next 2 grain ingredients (if
any) must be whole grains, enriched grains,
bran, or germ.
Grain derivatives (byproducts of grains)
do not count as grain ingredients and can
be ignored when evaluating with the Rule
of Three criteria. For more information on
grain derivatives, see page 78.
• Any non-creditable grain ingredients
that are labeled as “less than 2 percent”
in the ingredients list are considered
insignificant and may be ignored.
See page 85 for list of non-creditable
grains or flours.

When using the Rule of Three, you
may refer to the lists of common grain
ingredients found on grain product labels.
Please note that these lists are not meant
to be exhaustive, and there may be other
items that qualify that are not included
in these grain lists. See lists beginning on
page 82:
• List of Common Whole Grains
• List of Enriched Grains
• List of Brans and Germs
• List of Non-Creditable Grains
or Flours
Mixed Dishes
When applying the Rule of Three criteria
to the grain portion of mixed dishes, such
as pizza crusts and tortillas for burritos,
the first grain ingredient must be a whole
grain and the next two grain ingredients
(if any) must be whole grains, enriched
grains, bran, or germ.
Ready-To-Eat Breakfast Cereals
When applying the Rule of Three criteria
for ready-to-eat breakfast cereals, if the
first grain ingredient is a whole grain
and the cereal is fortified, the product
meets the whole grain-rich criteria. In
this situation, there is no need to look at
any other grain ingredients in the cereal.
See page 111 for more information on
crediting ready-to-eat breakfast cereals.

GRAINS

List of Common Whole Grains
Please note that this is not an exhaustive list and therefore may not contain all possible
whole-grain ingredient names present on food labels.

List of Common Whole Grains
Wheat
bromated whole-wheat flour

white whole-wheat flour

bulgur (cracked wheat)

whole bulgur

cracked wheat or crushed wheat

whole-durum flour

entire wheat flour

whole-durum wheat flour

flaked wheat

whole-grain bulgur

graham flour

whole-grain wheat

sprouted wheat

whole-grain wheat flakes

sprouted wheat berries

whole-grain wheat flour

sprouted whole wheat

whole-white wheat

stone ground whole-wheat flour

whole-wheat flakes

toasted crushed whole wheat

whole-wheat flour

wheat berries

whole-wheat pastry flour

wheat groats
Oats
instant oatmeal

steel cut oats

oat groats

whole-grain oat flour

oatmeal or rolled oats

whole oats

old fashioned oats

whole-oat flour

quick-cooking oats
Barley
dehulled barley

whole-barley flour

dehulled-barley flour

whole-grain barley

whole barley

whole-grain barley flour

whole-barley flakes

GRAINS

List of Common Whole Grains
Corn
popcorn

whole-grain corn flour

whole corn

whole-grain cornmeal

whole cornmeal

whole-grain grits

whole-grain corn

whole-corn flour

Brown Rice
brown rice

sprouted brown rice

brown rice flour
Wild Rice
wild rice

wild rice flour

Rye
flaked rye

whole-rye

rye berries

whole-rye flakes

rye groats

whole-rye flour

sprouted whole rye
Other Grains
amaranth

sprouted spelt

amaranth flour

teff

buckwheat

teff flour

buckwheat flour

triticale

buckwheat groats

triticale flour

millet

whole-grain einkorn

millet flour

whole-einkorn berries

quinoa

whole-grain emmer (farro)

sorghum (milo)

whole-grain einkorn flour

sorghum flour

whole kamut (Khorasan wheat)

spelt berries

whole-grain spelt flour

sprouted buckwheat

whole spelt

sprouted einkorn

GRAINS

List of Common Whole
Grain-Rich Ingredients
Please note that this is not an exhaustive
list and therefore may not contain all
possible whole grain-rich ingredient
names present on food labels.
Did you know, the following may be
counted as whole grain-rich ingredients
using the Rule of Three.
• corn masa
• masa harina
• hominy grits
Nixtamalized corn, (i.e., corn treated with
lime), such as hominy, corn masa (dough
from masa harina), and masa harina (corn
flour) are considered whole grain when
evaluating products for meal requirements.
Nixtamalization is a process in which dried
corn is soaked and cooked in an alkaline
(slaked lime) solution. This process increases
the bioavailability of certain nutrients. If the
ingredient statement indicates the corn is
treated with lime (for example, “ground corn
with trace of lime” or “ground corn treated
with lime”), then the corn is nixtamalized.
Enriched Grains may be the:
• Second or third grain ingredient.
List of Common Enriched Grains
Please note:
1. That this is not an exhaustive list and
therefore may not contain all possible
enriched grain ingredient names
present on food labels.
84

2. Look for the word “enriched” in the
grain ingredient description.

List of Common Enriched Grains
enriched
bromated flour
enriched corn flour
enriched durum flour
enriched durum
wheat flour
enriched rice

enriched rye flour
enriched semolina
enriched wheat flour
enriched white flour
enriched yellow
corn flour

enriched rice flour
Bran and Germ may be the:
• Second or third grain ingredient.
List of Common Brans and Germs
Please note:
1. That this is not an exhaustive list and
therefore may not contain all possible
bran and germ ingredient names
present on food labels
2. Look for the words “bran” and “germ”
in the ingredient description.

List of Common Brans and Germs
corn bran

rye bran

oat bran

wheat bran

rice bran

wheat germ

GRAINS

Disregarded ingredients (may be ignored,
as these ingredients are not included in the
Rule of Three):
• Any ingredients that are less than
2 percent of product weight (i.e., any
ingredients listed on the ingredient
list after the words “contains
less than 2 percent”).
• Grain derivatives. For more
information on grain derivatives,
see page 78.
Non-Creditable Grains or Flours
These ingredients are not whole, enriched,
bran, or germ. They cannot be 1 of the
first 3 grain ingredients. See the List of
Non-Creditable Grains or Flours in the
next column.
List of Common Non-Creditable
Grains or Flours
Please note that:
1. This is not an exhaustive list and
therefore may not contain all possible
grains that do not credit in the CACFP.
2. Typically, these are grains that DO NOT
include the word “whole” or “enriched” in
the ingredient description.

List of Common
Non-Creditable Grains or Flours
all-purpose flour (not enriched)
any bean flour
any legume flour
any nut flour
any vegetable flour
barley malt
bromated flour
corn
corn fiber
degerminated corn meal
durum flour
farina
malted barley flour
oat fiber
potato flour
rice flour
semolina
tapioca flour
wheat flour
white flour

3. Please note, although legume, potato,
tapioca, and nut flours are not grains,
they are to be counted along with the
non-creditable grains in the CACFP.

GRAINS

As a reminder, the Rule of Three is ONLY
used to determine if a product is whole
grain-rich. If the product does not meet
the Rule of Three criteria for a whole
grain-rich product, then check to see if the
product is creditable as enriched. See page
87 for Criteria To Determine Enriched or
Fortified Grain Products.
Examples of Rule of Three

1. The first grain ingredient is white
whole-wheat flour, which is a wholegrain ingredient,
AND
2. The second grain ingredient is brown rice
flour, which is a whole-grain ingredient,

Example 1: An English muffin ingredient
list includes: “whole-wheat flour, water,
enriched wheat flour, wheat starch, yeast,
sugar, and salt.”

AND

This product is creditable as a whole
grain-rich product in the CACFP using
the Rule of Three criteria because:

Method 6

1. The first ingredient (whole-wheat
flour) is a whole grain,
AND
2. The second grain ingredient (enriched
wheat flour) is an enriched grain,
3. The wheat starch is a grain derivative
and can be ignored when determining
if a product is whole grain-rich in
the CACFP.
This product meets the Rule of Three based
on the 2 creditable grain ingredients;
whole-wheat flour and enriched wheat flour.
Example 2: A cheese pizza ingredient list
reads: “mozzarella cheese, parmesan cheese,
white whole-wheat flour, brown rice flour,
enriched flour, nonfat milk, water, tomato
paste, yeast.”

This product is creditable as a whole
grain-rich product using the Rule of Three
criteria because:

3. The third grain ingredient is enriched
flour, which is an enriched ingredient.

Proper documentation from a
manufacturer or a standardized recipe
demonstrating that whole grains are the
primary grain ingredient by weight.
Documentation from a manufacturer or a
standardized recipe is helpful when grain
products do not have a whole grain as the
first ingredient and for mixed products.
When a grain product (such as bread) has
a first ingredient that is not whole grain,
the primary ingredient by weight may
still be whole grain if there are multiple
whole grain ingredients and the combined
weight of those whole grains is more than
the weight of the other grain ingredients.
When the grain portion of a mixed product
(like a beef enchilada) is not entirely whole
grain, it may be whole grain-rich depending
upon the proportion of whole grains to
other grain ingredients. More information
regarding acceptable documentation for
grain products is located on page 107.

GRAINS

2. Criteria for Enriched or
Fortified Grain Products
To determine if a grain product is
enriched, it must meet at least 1 of the
following methods:

Method 1
The food is labeled as “enriched.” For
example, long grain rice that is enriched
will have in the product name “enriched
long grain rice.”

Method 2
An enriched grain is listed as the first
ingredient on the ingredient list (or second
after water). The ingredient list will usually
say “enriched flour” or “enriched wheat
flour,” or there is a sub-listing of nutrients
used to enrich the ingredient, for example,
“white flour {iron, folic acid, riboflavin,
niacin, and thiamine}.”

Method 3

reduced iron, zinc oxide, folic acid,
vitamin B2 (riboflavin), vitamin B1
(thiamin hydrochloride), vitamin A
palmitate, vitamin D, vitamin B12.”
*Added nutrients are in bold.
NOTE: The ingredient list of a nonfortified cereal does not include any added
vitamins and minerals.
For example, the ingredient list of a
non-fortified breakfast cereal may read,
“Ingredients: rice flour, wheat flour,
evaporated cane juice, pomegranate juice
concentrate, sea salt.” This particular cereal
is not considered a creditable grain because
it is not made from whole or enriched
grains and is not fortified.
See questions on the following page
to practice how to determine if a grain
product is creditable using an ingredient
list. There are additional questions on
crediting grains toward meal pattern
requirements beginning on page 123.

For breakfast cereals, the product is labeled
as “fortified” or the ingredient list names
the vitamins and minerals that have been
added to the product. If a breakfast cereal
is fortified, it does not need to be enriched.
For example, the ingredient list of a
fortified breakfast cereal may read,
“Ingredients: Wheat flour, sugar. Contains
less than 2 percent of salt, baking soda,
caramel color, BHT for freshness.
Vitamins and Minerals: vitamin C
(sodium ascorbate, ascorbic acid), niacin,
vitamin B6 (pyridoxine hydrochloride),
87

GRAINS

PRACTICE QUESTIONS ON HOW TO DETERMINE A
CREDITABLE GRAIN PRODUCT USING AN INGREDIENT LIST
Use the following sample product ingredient
lists to determine whether the product is
creditable as a grain in the CACFP:
Multigrain Bread
INGREDIENTS: Water, Enriched Wheat
Flour [Flour, Malted Barley Flour, Reduced
Iron, Niacin, Thiamin Mononitrate (Vitamin
B1), Riboflavin (Vitamin B2), Folic Acid],
Rolled 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
Is this a creditable grain product?
Yes, this multigrain bread is creditable as an
enriched grain product because the first grain
ingredient listed after water is an enriched grain.
Please note: There is no Rule of Three for
enriched grain items. The rule only applies to
determining a whole grain-rich item.

Is this a creditable grain product?
No, it does not meet the criteria for a whole
grain-rich or an enriched grain product because:
• The first ingredient on the ingredient list is
all-purpose flour, and it is not enriched.
This garlic bread is not creditable because it
does not meet the grains requirement as a
whole grain-rich or an enriched grain product.
Bagels
INGREDIENTS: Enriched Bleached Flour,
Water, Brown Sugar, Yeast, Wheat Germ,
Yellow Corn Flour (Folic Acid, Riboflavin,
Niacin, and Thiamine), Cornmeal, Gluten,
Cornstarch, Salt, Calcium Propionate,
Cellulose Gum, Citric Acid, Soy Lecithin
Is this a creditable grain product?
Yes, this is creditable as an enriched grain
product because the first ingredient is an
enriched flour (enriched bleached flour).
The bagels are creditable as an enriched grain.

Garlic Bread

Wheat Breadsticks

INGREDIENTS: All-Purpose Flour, Water,
Enriched Semolina (Wheat Flour, Niacin,
Ferrous Sulfate, Thiamine Mononitrate,
Riboflavin, Folic Acid). Contains less than
2 percent of each of the following: Yeast, Salt,
Natural Flavor (Wheat), Soybean Oil, Minced
Garlic, Wheat Gluten, Calcium Sulfate,
Enzymes (Wheat), and Ascorbic Acid

INGREDIENTS: Whole-Wheat Flour, Water,
Enriched Unbleached Wheat Flour (Wheat
Flour, Malted Barley Flour, Niacin, Iron as
Ferrous Sulfate, Thiamine Mononitrite, Enzyme,
Riboflavin, Folic Acid), Yeast, Sugar, Wheat
Gluten. Contains less than 2 percent of the
following: Soybean Oil, Salt, Oat Fiber, Honey,
Sodium Stearoyl Lactylate, Datem, Acesulfame
Potassium, Ascorbic Acid, Enzyme. May contain
Milk, Soy, Egg, and Sesame

GRAINS

Is this a creditable grain product?
Yes, this is a creditable grain product and
meets the whole grain-rich criteria because it
meets the following Rule of Three criteria:
1. The first ingredient on the ingredient list
is a whole grain (whole-wheat flour).

These wheat breadsticks are creditable as a
whole grain-rich product.
Please note: Ingredients are listed by weight
with the ingredient weighing the most listed
first on the ingredient list.

AND
2. The remaining grain in the product
(enriched unbleached wheat flour)
is enriched.

GRAINS

ADDITIONAL GRAIN REQUIREMENTS
There are additional grain requirements in the
CACFP. Let’s review those now in detail.

1. Grain-Based Desserts
To better align the CACFP meal patterns
with the Dietary Guidelines for Americans,
grain-based desserts cannot count toward
the grains requirement at any meal or snack.
Grain-based desserts are those food items
that have a superscript 3 and 4 in Exhibit
A (See page 94). Under Exhibit A, the
following foods are grain-based desserts:
cookies, sweet pie crusts, doughnuts, cereal
bars, breakfast bars, granola bars, sweet
rolls, toaster pastries, cakes, and brownies.
Certain grain-based items may be
considered a dessert or a savory snack,
depending on how they are served. For
example, scones can be savory or sweet.
Savory scones, such as ones made with
cheese and herbs, are not grain-based
desserts. However, sweet scones, such as
those made with fruit and/or icing, are
grain-based desserts.
Cookies do not have an FDA Standard of
Identity, so a food manufacturer may come
up with fanciful names that could
be misleading.
When determining whether a food is a
grain-based dessert, consider whether the
food is commonly thought of as a dessert
or treat. Using this approach is particularly
important when a food item may not be
labeled as a dessert. If you are unsure of
whether a food item is considered a grain90

based dessert, you should work with your
sponsoring organization or State agency, as
appropriate, to make the determination.
FNS recognizes that centers and day
care homes may want to occasionally
serve grain-based desserts, such as for
celebrations or other special occasions. As
a reminder, centers and day care homes
continue to have the flexibility to serve
grain-based desserts as an additional
food item that does not contribute
to the meal components required for
reimbursement. However, food items that
do not contribute to the CACFP meal
pattern are not allowable costs and must
be purchased using non-program funds.
See the Resource Section on page 133 for
information on accessing CACFP Meal
Pattern Training Worksheet Grain-Based
Desserts in the CACFP.

2. Breakfast Cereals
Breakfast cereals must meet the sugar
limit and be made from whole grains,
enriched meal and/or enriched flour, bran
or germ, or be fortified, to be creditable in
the CACFP. Breakfast cereals served to
infants, children, and adults may contain
up to 6 grams of sugar per dry ounce (no
more than 21.2 grams of sugar per 100
grams of dry cereal). Breakfast cereals
include ready-to-eat cereals, instant cereals,
and hot cereals.
To determine if a breakfast cereal is
within the sugar limit, it must meet only
1 (not all) of the following methods:

GRAINS

Method 1
The cereal is listed on any State agency’s
Special Supplemental Nutrition Program
for Women, Infants, and Children (WIC)
approved breakfast cereal list.

Table of Cereal Serving Sizes
in Grams and Sugar Limits
Use this chart to determine if your cereal
meets the sugar requirements.

Serving Size*

Sugars

If the serving
size is
0-2 grams

Sugars cannot
be more than
0 grams

3-7 grams

1 grams

8-11 grams

2 grams

Method 2

12-16 grams

3 grams

The Table of Cereal Serving Sizes in
Grams and Sugar Limits.

17-21 grams

4 grams

22-25 grams

5 grams

26-30 grams

6 grams

31-35 grams

7 grams

36-40 grams

8 grams

41-44 grams

9 grams

45-49 grams

10 grams

50-54 grams

11 grams

55-58 grams

12 grams

59-63 grams

13 grams

64-68 grams

14 grams

69-73 grams

15 grams

74-77 grams

16 grams

78-82 grams

17 grams

83-87 grams

18 grams

88-91 grams

19 grams

92-96 grams

20 grams

97-100 grams

21 grams

Similar to the CACFP, all WIC-approved
breakfast cereals contain no more than
6 grams of sugar per dry ounce (21.2 grams
of sugar per 100 grams).

This method uses the Nutrition Facts
Label and a Sugar Limits table to help you
determine if a breakfast cereal meets the
sugar limit.
Use the chart in the next column and
follow these steps:
Step 1:

Step 2:

Step 3:

Step 4:

Find the Serving Size in grams
(g) on the Nutrition Facts label of
the cereal.
Find the Total Sugars line on
the label. Look at the number of
grams (g) next to Sugars.
Use the serving size identified
in Step 1 to find the serving size
of your cereal in the “Table of
Cereal Serving Sizes in Grams
and Sugar Limits.”
In the table, look at the number
to the right of the serving size
amount, under the “Sugars”
column. If your cereal has that
amount of total sugar, or less, your
cereal meets the sugar requirement.

*Serving sizes here refer to those found for
breakfast cereals on the Nutrition Facts
label. See the meal patterns for serving size
requirements in the CACFP.

For additional information on breakfast
cereals, see the Resource Section on page 133
for information on accessing CACFP Meal
Pattern Training Worksheet Choose Breakfast
Cereals That Are Lower in Added Sugars.
91

GRAINS

Method 3
Use 1 of the following 2 methods to
calculate the sugar content per dry ounce:
1. Standard Method: Use the Nutrition
Facts label (in the next column) of the
breakfast cereal to calculate the sugar
content per dry ounce.
Step 1:

Step 2:

Step 3:

Step 4:

Find the Serving Size in
grams (g) at the top of
the label.
Find the Total Sugars line.
Look at the number of grams
(g) next to Total Sugars.
Divide the number of grams
of total sugars by the serving
size in grams.
If the answer is equal to or
less than 0.212, then the
cereal is within the required
sugar limit and may be
creditable in the CACFP.

Nutrition Facts
About 15 servings per container
Serving size
3/4 cup (30g)
Amount per serving

Calories

100
% Daily Value*

Total Fat 0.5g

Saturated Fat 0g
Trans Fat 0g

Cholesterol 0mg
Sodium 140mg

Total Carbohydrate 22g
Dietary Fiber 3g

Total Sugars 5g
Includes 3g Added Sugars

1%
0%
0%
6%
7%
11%
6%

Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

GRAINS

2. Rounding Method: Use an FNSprovided alternate calculation that uses
rounding and aligns with the CACFP
Meal Pattern Training Worksheet:
Choose Breakfast Cereals That Are Lower
in Added Sugars. To access the training
worksheet, see the Resource Section on
page 133.
Step 1:

Step 2:

Step 3:

First, find the serving size
in grams at the top of the
Nutrition Facts label.
Multiply the serving size in
grams by 0.212.
If the answer in step 2 ends
in 0.5 or more, round the
number up to the next whole
number. If the answer in step
2 ends in 0.49 or less, round
the number down to the next
whole number. For example,
if the answer in step 2 is 4.24,
it is rounded down to 4.

Step 4:

Next, find the Total Sugars line.
Look at the number of grams
(g) next to Total Sugars.

Step 5:

Compare the number from
step 4 with the number in
step 3. If the number from
step 4 is equal to, or less
than, the number in step 3,
the cereal meets the sugar
limit and may be creditable
in the CACFP.

Nutrition Facts
About 15 servings per container
Serving size
3/4 cup (30g)
Amount per serving

Calories

100
% Daily Value*

Total Fat 0.5g

Saturated Fat 0g
Trans Fat 0g

Cholesterol 0mg
Sodium 140mg

Total Carbohydrate 22g
Dietary Fiber 3g

Total Sugars 5g
Includes 4g Added Sugars

1%
0%
0%
6%
7%
11%
8%

Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

GRAINS

EXHIBIT A
GRAINS REQUIREMENTS FOR CHILD NUTRITION PROGRAMS1,2
Color Key: Footnote 5 = Blue, Footnote 3 or 4 = Red
Group A
•
•
•
•

Bread coating
Bread sticks (hard)
Chow mein noodles
Savory crackers
(saltines and snack crackers)
• Croutons
• Pretzels (hard)
• Stuffing (dry) (note: weights apply
to bread in stuffing)

Group B
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•

Bagels
Batter type coating
Biscuits
Breads–all (for example
sliced, French, Italian)
Buns (hamburger and hot dog)
Sweet crackers5 (graham crackers–all
shapes, animal crackers)
Egg roll skins
English muffins
Pita bread
Pizza crust
Pretzels (soft)
Rolls
Tortillas
Tortilla chips
Taco shells

Ounce Equivalent (oz eq)
for Group A
1 oz eq = 22 g or 0.8 oz
¾ oz eq = 17 g or 0.6 oz
½ oz eq = 11 g or 0.4 oz
¼ oz eq = 6 g or 0.2 oz

Ounce Equivalent (oz eq)
for Group B
1 oz eq = 28 g or 1.0 oz
¾ oz eq = 21 g or 0.75 oz
½ oz eq = 14 g or 0.5 oz
¼ oz eq = 7 g or 0.25 oz

Minimum Serving Size
for Group A
1 serving = 20 g or 0.7 oz
¾ serving = 15 g or 0.5 oz
½ serving = 10 g or 0.4 oz
¼ serving = 5 g or 0.2 oz

Minimum Serving Size
for Group B
1 serving = 25 g or 0.9 oz
¾ serving = 19 g or 0.7 oz
½ serving = 13 g or 0.5 oz
¼ serving = 6 g or 0.2 oz

In National School Lunch Program (NSLP) and School Breakfast Program (SBP) (grades K-12), at least half of the grains served must meet
whole grain-rich criteria and the remaining grain items offered must be enriched or made with enriched or whole-grain meal and/or flour, bran,
and/or germ. For information on flexibilities, please contact your State agency. For all other Child Nutrition Programs, grains are whole grain or
enriched or made with enriched or whole-grain meal, and/or flour, bran, and/or germ. Under the Child and Adult Care Food Program (CACFP)
child and adult meal patterns, and in NSLP/SBP preschool meals, at least 1 grain serving per day must meet whole grain-rich criteria.

For NSLP and SBP (grades K-12), grain quantities are determined using ounce equivalents (oz eq). All other Child Nutrition Programs determine
grain quantities using grains/bread servings. Beginning Oct. 1, 2021, grain quantities in CACFP and NSLP/SBP infant and preschool meals will
be determined using oz eq. Some of the following grains may contain more sugar, salt, and/or fat than others. This should be a consideration
when deciding how often to serve them.

Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in §210.10. May count toward the grain
component in SBP (grades K-12), CACFP, NSLP/SBP infant and preschool meals, and Summer Food Service Program (SFSP).

GRAINS

Group C
• Cookies3
(plain–includes vanilla wafers)
• Cornbread
• Corn muffins
• Croissants
• Pancakes
• Pie crust (dessert pies3, cobbler3, fruit
turnovers4, and meat/meat alternate pies)
• Waffles

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

Group E
• Cereal bars, breakfast bars, granola
bars4 (with nuts, dried fruit, and/or
chocolate pieces)
• Cookies3 (with nuts, raisins, chocolate
pieces and/or fruit purees)
• Doughnuts4 (cake and yeast raised,
frosted or glazed)
• French toast
• Sweet rolls4 (frosted)
• Toaster pastry4 (frosted)

Group F
• Cake3 (plain, unfrosted)
• Coffee cake4

Ounce Equivalent (oz eq)
for Group C
1 oz eq = 34 g or 1.2 oz
¾ oz eq = 26 g or 0.9 oz
½ oz eq = 17 g or 0.6 oz
¼ oz eq = 9 g or 0.3 oz

Ounce Equivalent (oz eq)
for Group D
1 oz eq = 55 g or 2.0 oz
¾ oz eq = 42 g or 1.5 oz
½ oz eq = 28 g or 1.0 oz
¼ oz eq = 14 g or 0.5 oz

Ounce Equivalent (oz eq)
for Group E
1 oz eq = 69 g or 2.4 oz
¾ oz eq = 52 g or 1.8 oz
½ oz eq = 35 g or 1.2 oz
¼ oz eq = 18 g or 0.6 oz

Ounce Equivalent (oz eq)
for Group F
1 oz eq = 82 g or 2.9 oz
¾ oz eq = 62 g or 2.2 oz
½ oz eq = 41 g or 1.5 oz
¼ oz eq = 21 g or 0.7 oz

Minimum Serving Size
for Group C
1 serving = 31 g or 1.1 oz
¾ serving = 23 g or 0.8 oz
½ serving = 16 g or 0.6 oz
¼ serving = 8 g or 0.3 oz

Minimum Serving Size
for Group D
1 serving = 50 g or 1.8 oz
¾ serving = 38 g or 1.3 oz
½ serving = 25 g or 0.9 oz
¼ serving = 13 g or 0.5 oz

Minimum Serving Size
for Group E
1 serving = 63 g or 2.2 oz
¾ serving = 47 g or 1.7 oz
½ serving = 31 g or 1.1 oz
¼ serving = 16 g or 0.6 oz

Minimum Serving Size
for Group F
1 serving = 75 g or 2.7 oz
¾ serving = 56 g or 2 oz
½ serving = 38 g or 1.3 oz
¼ serving = 19 g or 0.7 oz

Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in §210.10 and at snack service in SFSP.
Considered a grain-based dessert and cannot count toward the grain component in CACFP or NSLP/SBP infant and preschool meals, as
specified in §§226.20(a)(4) and 210.10.

Allowable in NSLP (up to 2.0 oz eq grain-based dessert per week for grades K-12) as specified in §210.10. May count toward the grain
component in SBP (grades K-12) and at snack and breakfast meals in SFSP. Considered a grain-based dessert and cannot count toward the
grain component in the CACFP and NSLP/SBP infant and preschool meals, as specified in §§226.20(a)(4) and 210.10.

GRAINS

Group G
• Brownies3 (plain)
• Cake3 (all varieties, frosted)

Group H
•
•
•
•
•
•
•
•

Cereal Grains (barley, quinoa, etc.)
Breakfast cereals (cooked)6,7
Bulgur or cracked wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice

Group I
• Ready-to-eat breakfast cereal
(cold, dry)6,7

Ounce Equivalent (oz eq)
for Group G
1 oz eq = 125 g or 4.4 oz
¾ oz eq = 94 g or 3.3 oz
½ oz eq = 63 g or 2.2 oz
¼ oz eq = 32 g or 1.1 oz

Ounce Equivalent (oz eq)
for Group H
1 oz eq = ½ cup cooked
or 1 oz (28 g) dry

Ounce Equivalent (oz eq)
for Group I
1 oz eq = 1 cup or 1 oz
for flakes and rounds
1 oz eq = 1¼ cups or 1 oz
for puffed cereal
1 oz eq = ¼ cup or 1 oz
for granola

Minimum Serving Size
for Group G
1 serving = 115 g or 4 oz
¾ serving = 86 g or 3 oz
½ serving = 58 g or 2 oz
¼ serving = 29 g or 1 oz

Minimum Serving Size
for Group H
1 serving = ½ cup cooked
or 25 g dry

Minimum Serving Size
for Group I
1 serving = ¾ cup or 1 oz,
whichever is less

Refer to program regulations for the appropriate serving size for supplements served to children ages 1 through 5 in the NSLP; breakfast
served in 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.

Cereals must be whole-grain, enriched, fortified, or made with bran, and/or germ; cereals served in CACFP and NSLP/SBP infant and preschool
meals must contain no more than 6 grams of sugar per dry ounce.

GRAINS

Use this section as a guide to identify creditable grains and products that contain creditable grains.
This is NOT an all-inclusive list. For information on creditable grains commonly served in Child
Nutrition Programs, see the Food Buying Guide for Child Nutrition Programs, commonly referred to as
the Food Buying Guide (FBG) and Exhibit A: Grain Requirements for Child Nutrition Programs.
To verify the product contains creditable grains, you also must check the product ingredient list and
the product food label.
Remember, grain products must be made with whole grains, enriched meal and/or flour, or bran or
germ to credit toward the grains component.
Details in the Additional Information column help you to determine if the product is creditable and
where to go to get more information, for example the Food Buying Guide or the Exhibit A: Grain
Requirements for Child Nutrition Programs.

Food

Creditable
Yes

Maybe

Additional Information

Amaranth

Amaranth is creditable as a whole grain. See Group H
of Exhibit A. When amaranth is used as an ingredient
in another product, crediting is based on the food item
being served. See Groups A through I of Exhibit A.

Animal Crackers

Animal crackers are credited in the same group as sweet
crackers. See Group B of Exhibit A.

Bagels

See Group B of Exhibit A.

Bagel Chips

See Group B of Exhibit A. These products should be
served with caution due to potential choking hazards.

Banana Bread

Quick breads are credited in the same group as muffins
(other than corn muffins). See Group D of Exhibit A.

Barley

Bean Pasta/
Noodles

Barley is creditable as a grain. See Group H of Exhibit A.
When barley is used as an ingredient in another product,
crediting is based on the food item being served. See
Groups A through I of Exhibit A.
Please note that “pot” or “Scotch” barley and “pearl” or
“pearled” barley are not creditable because they are not
whole grain or enriched.
X

Beans are not creditable toward the grains component.
See the Meats/Meat Alternates or Vegetables section.

GRAINS

Food

Creditable
Yes

Maybe

Additional Information

Biscuits

See Group B of Exhibit A.

Boston Brown
Bread

See Group B of Exhibit A.

Bread Pudding

Breading/Batter

Sweet bread puddings are considered grain-based
desserts and cannot count toward the grains component.
Savory bread puddings, such as those made with
spinach and mushrooms, are not considered grain-based
desserts and can count toward the grains component.
Please note that bread puddings may contain an
insufficient amount of grains per serving.
See Group B of Exhibit A for weights of creditable
bread (without other ingredients) required per serving.
Document with a standardized recipe or a Product
Formulation Statement.

Brownies

See Groups A and B of Exhibit A for weights of the
prepared breading or batter coatings. Many commercial
products contain varying amounts of batter/breading.
To help ensure the crediting of the product is
accurate, purchasing Child Nutrition-labeled items is
recommended for products such as commercial fish
sticks or chicken or fish nuggets.
X

Brownies are considered a grain-based dessert and
cannot count toward the grains component.

Buckwheat

Buckwheat is a grain. See Group H of Exhibit A. When
buckwheat is used as an ingredient in another product,
crediting is based on the food item being served. See
Groups A through I of Exhibit A.

Bulgur

Bulgur is a grain. See Group H of Exhibit A. When bulgur
is used as an ingredient in another product, crediting
is based on the food item being served. See Groups A
through I of Exhibit A.

Buns, Hamburger
and Hot Dog

See Group B of Exhibit A.

GRAINS

Food

Creditable
Yes

Maybe

Cakes
Carrot Bread

X
X
X
X

Cereal bars are considered a grain-based dessert and
cannot count toward the grains component.
See Group B of Exhibit A.

Chips, Potato

Chow Mein
Noodles

Cake is considered a grain-based dessert and cannot
count toward the grains component.
Quick breads are credited in the same group as muffins
(other than corn). See Group D of Exhibit A.

Cereal Bars
Chips, Corn/Tortilla
(Wheat or Corn)

Additional Information

Potato chips are not creditable. See the Other Foods
section in the Food Buying Guide for purchasing
information.
See Group A of Exhibit A.

Coffee Cake,
Cinnamon/
Danish Rolls

Coffee cakes, cinnamon rolls, and Danish rolls are
considered grain-based desserts and cannot count
toward the grains component.

Cookies are considered grain-based desserts and cannot
count toward the grains component.

Cornbread

See Group C of Exhibit A.

Corn Muffins

See Group C of Exhibit A.

Cornmeal

Corn Pone
Couscous

Cornmeal must be whole grain or enriched when used
as an ingredient in another product. Crediting is based
on the food item being served, see Groups A through I of
Exhibit A.
Corn pone is a cornbread often made without milk or
eggs and baked or fried. See Group C of Exhibit A.

Couscous is a pasta. See Group H of Exhibit A.
Please note, not all couscous is whole grain or enriched.

GRAINS

Food

Creditable
Yes

Maybe

Additional Information

Crackers–Savory
(Saltines and
Snack Crackers)

See Group A of Exhibit A.

Crackers–Sweet
(All Shapes,
Animal, Graham)

See Group B of Exhibit A.

Cream Puff Shells
(Dessert)

Cream puff shells are considered grain-based desserts
and cannot count toward the grains component.

Crepes

Crepes are credited in the same group as pancakes.
See Group C of Exhibit A.

Croissants

See Group C of Exhibit A.

Croutons

See Group A of Exhibit A.

Cupcakes

Cupcakes are considered grain-based desserts and
cannot count toward the grains component.

Danish Pastries
(Danishes)

Sweet pastries are considered grain-based desserts
and cannot count toward the grains component.

Doughnuts

Doughnuts are considered grain-based desserts and
cannot count toward the grains component.

Dumplings

Dumplings are credited in the same group as biscuits.
See Group B of Exhibit A.

Egg Roll Skins/
Wonton Wrappers

See Group B of Exhibit A.

Emmer (Wheat)

Emmer is a type of wheat. When emmer is used as an
ingredient in another product, crediting is based on the food
item being served. See Groups A through I of Exhibit A.

English Muffins

See Group B of Exhibit A.

100

GRAINS

Food

Creditable
Yes

Farina

Maybe

Additional Information
Farina is served as a cooked breakfast cereal. See
Group H of Exhibit A. Farina must be whole grain-rich or
enriched. Check packaging carefully before purchasing.

Fig Bars

Fig bars are considered grain-based desserts and cannot
count toward the grains component.

Flour Alternatives
(Made from NonGrain Ingredients)

Flour substitutes such as almond flour, bean flour,
coconut flour, chickpea flour, hazelnut flour, Jerusalem
artichoke flour, legume flour, potato flour, soy flour, and
other vegetable flours are not grains and cannot count
toward the grains component.

Freekeh

French Bread

French Toast

Freekeh is a grain and is creditable as a whole grain. See
Group H of Exhibit A. When freekeh is used as an ingredient
in another product, crediting is based on the food item being
served. See Groups A through I of Exhibit A.
X

See Group E of Exhibit A. Document crediting information
with a CN label, standardized recipe, or a Product
Formulation Statement.

Fruit Fritters (such
as Apple Fritter)
Graham Crackers

X
X
X

Grits

X
X

Fruit fritters are considered grain-based desserts and
cannot count toward the grains component.
Graham crackers are credited in the same group as
sweet crackers. See Group B of Exhibit A.

Granola Bars

Hominy Grits,
Regular, Dry

Please note some French breads may not be made
with enriched or whole-grain flour. Document with a
standardized recipe or a Product Formulation Statement.
See Group B of Exhibit A.

Granola bars are considered grain-based desserts and
cannot count toward the grains component.
Grits must be whole grain or enriched. See Group H of
Exhibit A.
See Group H of Exhibit A.

101

GRAINS

Food

Creditable
Yes

Hush Puppies

Maybe

Additional Information
See Group C of Exhibit A. Must be made with an enriched
and/or whole-grain flour. Document with a standardized
recipe or a Product Formulation Statement.
Deep-fat frying is not allowed as a way of preparing
foods onsite. Pre-fried bread may count toward the grains
component if it is reheated using a method other than
deep-fat frying. Please note that this product is high in fat.

Ice Cream Cones

Ice cream cones are considered grain-based desserts
and cannot count toward the grains component.

Ice Cream
Sandwich Wafers

Ice cream sandwich wafers are considered grain-based
desserts and cannot count toward the grains component.

Italian Bread

Johnny Cake

Please note some Italian breads may not be made
with enriched or whole-grain flour. Document with a
standardized recipe or a Product Formulation Statement.
See Group B of Exhibit A.
X

Johnny cake is considered a grain-based dessert and
cannot count toward the grains component.

Kasha

Kasha is creditable as a whole grain. See Group H of
Exhibit A. When kasha is used as an ingredient in another
product, crediting is based on the food item being
served. See Groups A through I of Exhibit A.

Millet

Millet is creditable as a whole grain. See Group H of
Exhibit A. When millet is used as an ingredient in another
product, crediting is based on the food item being
served. See Groups A through I of Exhibit A.

Muffins

See Group C of Exhibit A for corn muffins. For all other
muffins, see Group D.

Nachos

See Group B of Exhibit A for the weights of creditable corn
chips (without other ingredients) required per serving.
To determine the meal pattern contribution of the other
ingredients in the nachos, see the Food Buying Guide.

Noodles (Wheat)

See Group H of Exhibit A.

102

GRAINS

Food

Creditable
Yes

Maybe

Additional Information

Noodles in
Canned Soup

Crediting is based on the weight of the noodles alone
without other ingredients. See Group H of Exhibit A.

Oatmeal, Instant
and Regular

Oatmeal must meet the sugar limit for breakfast cereals
in the CACFP. When oatmeal is used as an ingredient
in another product, crediting is based on the food item
being served. See Groups A through I of Exhibit A.

Pancakes

See Group B of Exhibit A.
X

Pie Crust (Savory
Pies with Meat/
Meat Alternate
and/or Vegetable)

The crust portion of savory pies, such as beef or chicken
pot pies, may contribute to the grains component. For the
weight of the crust alone, see Group C of Exhibit A.

Pie Crust
(Dessert Crust)

Dessert pie crust is considered a grain-based dessert
and cannot count toward the grains component.

Pineapple Upside
Down Cake

Cake is considered a grain-based dessert and cannot
count toward the grains component.

Pita Bread

See Group B of Exhibit A.

Pizza Crust

See Group B of Exhibit A.

Polenta

See Group H of Exhibit A.

Popcorn, Popped

See the Grains section in the Food Buying Guide.
A ¾ cup serving of popcorn credits as 0.25 oz eq grains.
A 1 ½ cup serving credits as 0.5 oz eq of grains. A 3 cup
serving credits as 1 oz eq of grains. Please note that
popcorn may be a choking hazard for some participants.

Potatoes

Potato Pancakes

Potatoes are not grains and are not creditable toward
the grains component. See the Vegetable section in the
Food Buying Guide for crediting information.
Potatoes are not a grain. Only the enriched or wholegrain flour in the potato pancakes may count toward the
grains component. Document with a standardized recipe
or a Product Formulation Statement.
Typically, potato pancakes contain too little creditable
grain flour to contribute to the grains component.

103

GRAINS

Food

Creditable
Yes

Maybe

Pound Cake

No
X

Additional Information
Pound cake is considered a grain-based dessert and
cannot count toward the grains component.

Pretzels, Soft

See Group B of Exhibit A.

Pretzels, Hard

See Group A of Exhibit A.

Puff Pastry

Sweet puff pastries are considered grain-based desserts
and cannot count toward the grains component. Savory
puff pastries, such as ones made with spinach and
mushrooms, are not considered grain-based desserts
and can count toward the grains component. Please
note that pastries may contain an insufficient amount of
grains per serving.
See Group B of Exhibit A for weights of creditable
bread (without other ingredients) required per serving.
Document with a standardized recipe or a Product
Formulation Statement.

Pumpernickel
Bread

See Group B of Exhibit A.

Pumpkin Bread

Quick breads are credited in the same group as muffins
(other than corn). See Group D of Exhibit A.

Quinoa

Quinoa is a cereal-like product and is creditable as a
whole grain. See Group H of Exhibit A. When quinoa
is used as an ingredient in another product, crediting
is based on the food item being served. See Groups A
through I of Exhibit A. Quinoa is typically served like rice,
but products made from whole-grain or enriched quinoa
flour are also creditable.

Raisin Bread

Raisin bread is credited the same as breads without
raisins. See Group B of Exhibit A.

Rice (Either Enriched
White or Brown)

See Group H of Exhibit A.

104

GRAINS

Food

Creditable
Yes

Rice Flour

Rice Pudding
Rye

Maybe

Rice flour must be whole grain or enriched. Check
packaging carefully before purchasing. When rice flour
is used as an ingredient in another product, crediting
is based on the food item being served. See Groups A
through I of Exhibit A.
X

Sopapillas

Additional Information

Sweet rice pudding is considered a grain-based dessert
and cannot count toward the grains component.
Rye is a grain. See Group H of Exhibit A. When rye is used
as an ingredient in another product, crediting is based
on the food item being served. See Groups A through I of
Exhibit A.

Sopapillas are considered grain-based desserts and
cannot count toward the grains component.

Sorghum

Sorghum is a whole grain. See Group H of Exhibit A.
When sorghum is used as an ingredient in another
product, crediting is based on the food item being
served. See Groups A through I of Exhibit A.

Spelt

Spelt is a type of wheat. When spelt is used as an ingredient
in another product, crediting is based on the food item being
served. See Groups A through I of Exhibit A.

Spoon Bread

Spoon bread is credited in the same group as cornbread.
See Group C of Exhibit A.

Squash or Zucchini
Bread (Quick
Bread)

Quick breads are credited in the same group as muffins
(other than corn). See Group D of Exhibit A.

Stuffing, Bread,
Dry

See Group A of Exhibit A. Weights apply only to the dry
bread in the stuffing.

Sweet Rolls/Buns

Sweet rolls are considered grain-based desserts and
cannot count toward the grains component.

Tapioca

Tapioca is not a grain and is not creditable.

105

GRAINS

Food

Creditable
Yes

Maybe

Additional Information

Taco or
Tortilla Shells

See Group B of Exhibit A.

Taco Chips

See Group B of Exhibit A.
X

Toaster Pastries
(for example,
Pop Tarts®)

Sweet pastries are considered grain-based desserts and
cannot count toward the grains component.

Tortilla, Soft
(Flour, Whole
Wheat, and Corn)

See Group B of Exhibit A.

Triticale

Triticale is a whole grain. When triticale is used as an
ingredient in another product, crediting is based on the food
item being served. See Groups A through I of Exhibit A.

Turnover Crust

Wafers, Vanilla

Sweet turnovers are considered to be grain-based
desserts and cannot count toward the grains component.
Savory turnovers, such as ones made with spinach and
mushrooms, are not considered grain-based desserts
and can count toward the grains component. For the
weight of the crust alone, see Group C of Exhibit A.
X

Vanilla wafers are considered grain-based desserts and
cannot count toward the grains component.

Waffles

See Group C of Exhibit A.

Wheat Berries

Wheat berries are whole-wheat kernels. See Group H of
Exhibit A. When wheat berries are used as an ingredient
in another product, crediting is based on the food item
being served. See Groups A through I of Exhibit A.

Wheat Germ/Bran

When wheat germ or bran is used as an ingredient in
another product, crediting is based on the food item
being served. See Groups A through I of Exhibit A.

Wild Rice

Wild rice is a whole grain. See Group H of Exhibit A.

106

GRAINS

QUESTIONS AND ANSWERS ABOUT GRAINS
1. What are acceptable forms of
documentation for whole
grain-rich products?
There are several types of acceptable
documentation that demonstrate a product
is whole grain-rich and meets with
program requirements. Some acceptable
forms of documentation include:
Example 1: A product package showing
the product is labeled as whole wheat. For
example, an empty whole-wheat bread bag
or an empty whole-wheat spaghetti box.
This only applies to products that have an
FDA Standard of Identity. See page 79
for more information on products with an
FDA Standard of Identity.
OR

Example 2: A product package showing
the ingredient list with:
• A whole grain as the first ingredient
(or second after water) and
• The next two grain ingredients (if
any) must be whole grains, enriched
grains, bran, or germ.
• If any, only a small quantity of noncreditable grains (generally less than
2 percent of total product weight).
This is an example of a product that meets
the FNS Rule of Three criteria for identifying
whole grain-rich products in CACFP. See
page 81 for more information.
Please note: Ingredients are listed by
weight with the ingredient weighing the
most listed first on the ingredient list.
OR

107

GRAINS

Example 3: Documentation from
a manufacturer such as product
information sheets, information provided
on the manufacturer’s letterhead, or a
Product Formulation Statement (PFS)
demonstrating that the whole grains in the
product are at least 50 percent of all grains
and the remaining grains are enriched
grains. For example, the manufacturer’s
documentation may state:
Enriched flour (40 percent of grain
weight), whole-wheat flour (30 percent
of grain weight), and whole oats
(30 percent of grain weight).
The combined weight of the 2 whole-grain
ingredients (whole-wheat flour and whole
oats equals 60 percent) is greater than the
enriched wheat flour (at 40 percent), even
though the enriched wheat flour is listed
first on the ingredient list.
OR
Example 4: A standardized recipe
demonstrating that the whole grains in the
product make up at least 50 percent of all
grains and the other grains are enriched
grains. For example, a bread recipe calls for:
2 cups of whole-wheat flour and
2 cups of enriched flour.
This recipe meets the whole grain-rich
requirement because it contains 50 percent
whole grains and the remaining grains in
the product are enriched.
Please note: The 50 percent whole grains
can be in either volume (such as cups) or
weight (such as grams or ounces).

108

OR
Example 5: Product package (for example,
an empty box of multi-grain crackers)
that includes 1 of the 2 approved FDA
whole-grain health claims (see page 80).
OR
Example 6: A valid Child Nutrition (CN)
Label for a CN-Labeled entrée item that
includes grains.
2. Are the FDA whole-grain health claims
sufficient documentation to demonstrate
that a food is whole grain-rich?
Yes. If a food has 1 of the 2 FDA wholegrain health claims on its packaging,
then the food meets the whole grain-rich
criteria for CACFP.
3. Can the Whole Grain Stamps from
the Whole Grain Council be used to
determine if a product meets the whole
grain-rich criteria?
No. While the Whole Grain Stamps
provide useful information on the amount
of whole grains in a product, they are not
sufficient documentation to determine if
a food is whole grain-rich. Products that
display a Whole Grain Stamp may also
contain high amounts of non-creditable
grains, such as non-enriched refined flour.
Therefore, the Whole Grain Stamps
alone are not sufficient documentation to
demonstrate a product is whole grain-rich.

GRAINS

4. Can wheat bread, rolls, and buns labeled
as “100% whole wheat” be used to meet
the whole grain-rich requirement?
Yes. 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 are easily identifiable
as meeting the whole grain-rich criteria.
These products generally will not have
any refined grains listed in the ingredient
list. If they do, it is considered to be an
insignificant amount. Please note that
foods with the label “whole grain,” “made
with whole grains,” “made with whole
wheat,” or “contains whole grains” do not
necessarily meet the whole grain-rich
criteria. See page 78 for more information.
5. Is there discretion to choose which meals
will include a whole grain-rich food item?
Yes. You may choose to serve a whole
grain-rich item at any meal or snack as
long as you serve at least 1 whole grainrich food per day over the course of all
the meals and snacks served. For example,
you may serve a whole grain-rich cereal
at breakfast 1 day and whole grain-rich
pasta at lunch the next day. This will help
expose participants to a variety of whole
grains and the wide range of vitamins and
minerals that whole grains provide.

6. If I serve a different group of children at
lunch than at breakfast, do both meals
have to contain a whole grain-rich grain?
No. The whole grain-rich requirement
applies to the center or day care home, not
to each child or adult participant. If you
serve breakfast and lunch and 2 different
groups of children or adults are at each
meal, only 1 meal must contain a whole
grain-rich food.
It is strongly encouraged that centers and
day care homes serving different groups of
participants at each meal (such as 1 group
of children at breakfast and a second group
at lunch) vary the meal in which a whole
grain-rich item is served. For example,
whole grain-rich toast could be served at
breakfast on Monday and brown rice could
be served at lunch on Tuesday. This will
help ensure that all participants are served
a variety of whole grains and benefit from
the important nutrients provided.
7. My day care home only serves snacks.
Would all the grains served at snack have
to be whole grain-rich?
Yes. If the snack includes a grain, such as
crackers, the grain must be whole grainrich. However, programs that only serve
a snack, such as an at-risk afterschool
program, are not required to serve a
grain at snack because it is not a required
component at snack.

109

GRAINS

8. What are the criteria for identifying
grain-based desserts?
In Exhibit A, foods are designated as
grain-based desserts with a superscript
3 or 4. These foods cannot be part of a
reimbursable meal in the CACFP. There is
not a specific amount of sugar, fat, or any
other nutrient that qualifies a grain as a
dessert. The following items are designated
as grain-based desserts: cookies, sweet pie
crusts, doughnuts, cereal bars, breakfast
bars, granola bars, sweet rolls, toaster
pastries, cake, and brownies.
It is important to note that, in some
instances, a food manufacturer may come
up with creative marketing names that
could mislead the menu planner into
serving a product that may not be allowed.
When determining whether a food is a
grain-based dessert, consider whether the
food is commonly thought of as a dessert
or treat. See the Resource Section on page
133 for information on accessing CACFP
Meal Pattern Training Worksheet
Grain-Based Desserts in the CACFP.
9. Can you provide some examples of
foods that I can serve in place of
grain-based desserts?
There are simple ways to switch out foods
in place of grain-based desserts, or you can
get creative. Some examples include fresh
fruit, fruit cups, dried fruit, yogurt parfaits,
cheese and whole-grain crackers, or peanut
butter and crackers.

110

10. If a center or day care home chooses to
serve a grain-based dessert containing
fruit, can the fruit count toward the
fruit requirement?
Yes. The fruit in the grain-based dessert
can credit towards the fruits component
if it contains at least an ⅛ cup or 2
tablespoons of recognizable fruit per
serving. The grains portion of a grainbased dessert with fruit, such as pies,
cobblers, or crisps, cannot count toward
the grain component. Serve sweetened
fruit in moderation to help reduce
children’s and adults’ consumption of
added sugars and help children develop a
taste preference for unsweetened fruit.
11. Pancakes and waffles are not grain-based
desserts, according to Exhibit A. If syrup,
honey, jam or another sweet topping is
served with these items, are they then
considered grain-based desserts?
No. Adding a sweet topping, such as
syrup, to pancakes or waffles does not
make them grain-based desserts and they
can continue to count toward the grains
component. However, healthy alternatives
for toppings, such as fruit or yogurt, are
strongly encouraged. Minimizing sweet
toppings will help reduce children’s and
adults’ consumption of added sugars. When
sugars are added to foods and beverages to
sweeten them, they add calories without
contributing essential nutrients.

GRAINS

12. Is granola cereal a creditable grains item?
Commercial or homemade granola cereal
is credited like other breakfast cereals; it
must both be made with whole grains,
enriched meal and/or enriched flour, bran,
or germ, and meet the sugar limit. For
information on whole-grain and enriched
grain criteria, see page 78. For information
on breakfast cereal sugar limits, see page
90. Credit granola cereal using Group I of
Exhibit A.
13. How would I know if a ready-to-eat
breakfast cereal is “fortified”?
Cereal products that have been fortified
list added vitamins and minerals in the
ingredient list. For example, an ingredient
list might read:
“Ingredients: Whole wheat, sugar,
oats. Contains less than 2 percent
of salt, baking soda, caramel color,
annatto color, BHT for freshness.
Vitamins and Minerals: vitamin C
(sodium ascorbate, ascorbic acid),
niacinamide, vitamin B6 (pyridoxine
hydrochloride), reduced iron,
zinc oxide, folic acid, vitamin B2
(riboflavin), vitamin B1 (thiamin
hydrochloride), vitamin A palmitate,
vitamin D, vitamin B12”

14. Can I mix a high-sugar cereal with a lowsugar cereal to meet the sugar limit?
No. You may not mix a non-creditable
food item with a creditable food item to
make the new food item creditable. For
example, a provider cannot mix a cereal
with 8 g of sugar per dry ounce with a
cereal with 4 g of sugar per dry ounce to
create a cereal that has 6 g of sugar per
dry ounce (the sugar limit for breakfast
cereals). It would be challenging for
providers and monitors to determine that
the mixed cereal meets its respective sugar
limit during preparation or review.
15. Can nut or seed meal or flour be used to
meet the grains requirement?
No. Nuts and seeds are not grains
and cannot count toward the grains
component, because they do not contain
any grains.
16. Are black bean brownies creditable
toward the grains component?
No. Brownies of any kind are considered
grain-based desserts and cannot credit
toward the grains component in any meal.

*Added vitamins and minerals
are in bold.

111

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Now that you’ve learned how to identify foods
that are creditable toward the meal pattern
components, let’s learn how to determine the
meal pattern contribution (credit) for each
meal component. This is an important step to
ensure meals served are nutritious and meet
Federal meal pattern requirements.
A food credits based on how it contributes to
the following meal components:
1. Meats/Meat Alternates
2. Grains
3. Vegetables
4. Fruits
5. Milk
The Food Buying Guide for Child Nutrition
Programs, commonly referred to as the Food
Buying Guide (FBG), is the resource developed
by USDA to help you determine how much
food to purchase and how each food credits
toward the meal components. The FBG is
available as a:
• Food Buying Guide Interactive
Web-Based Tool
• Downloadable Food Buying Guide
• Food Buying Guide Mobile App
(Includes search and navigation,
comparison features for yield
information, the Exhibit A Grains Tool,
and the ability for users to create and
save favorite foods lists.)
See the Resource Section on page 134 for
additional information on the Food Buying Guide.

112

You can use the Food Buying
Guide Interactive Web-Based
Tool to determine yields, and the
Recipe Analysis Workbook (RAW)
to determine the meal pattern
contribution (credit) of foods or
recipes, and the Exhibit A Grains Tool
to determine the ounce equivalent
(oz eq) grains or grains/breads
serving(s) for grain products. For
more information on the FBG, see
the Resource Section on page 134.

You can use the FBG to determine crediting
for combination foods such as pizza or
lasagna that contribute to more than 1 meal
component. For example, pizza typically
includes grains in the crust, a meat or meat
alternate (such as cheese), vegetables (such as
tomato paste and mushrooms), and sometimes
a fruit topping (such as pineapple). Remember,
in order for a meal component to contribute
toward a reimbursable meal, food must contain
at least the following minimum amounts:
1. Meats/Meat Alternates: at least
0.25 (¼) ounce equivalent per serving
2. Grains: at least 0.25 (¼) ounce equivalent
per serving
3. Vegetables: at least ⅛ cup (2 tablespoons)
per serving
4. Fruits: at least ⅛ cup (2 tablespoons)
per serving
5. Milk: at least ¼ cup (2 fluid ounces)
per serving

• Milk is only creditable when served in
a beverage or over cereal. It only credits
with other meal components when
contained in a smoothie.

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

DOCUMENTING MEAL
PATTERN CONTRIBUTION
During a program review, the State agencies are
responsible for checking your documentation
to ensure meal pattern requirements are met.
Check with your State Agency (SA) if you
are unsure if a food is creditable or if you have
questions on what type of documentation is
needed. Documentation may include 1 or more
of the following:
• Food Buying Guide

• Standardized recipe
• Valid Child Nutrition (CN) labels
• Product Formulation Statement (PFS)
or other manufacturer documentation
For example, if you use a standardized
recipe to prepare a burrito from scratch, no
other documentation is needed. To properly
document the meal pattern contribution of a
commercial burrito, you would need a PFS or
a CN label.

• Actual food product label with
ingredient statement

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CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

CREDITING COMMERCIALLY PROCESSED FOODS
The Food Buying Guide lists a number of standard commercially processed foods; for example, baked beans,
canned tuna, and ground chicken. If the name on the product label exactly matches the FBG description in
the “Food as Purchased, AP” column, you may use the yield information in the FBG to determine the meal
pattern contribution (credit) of that food. For example, Vegetarian Baked Beans in Sauce:
Section 1 - Meats/Meat Alternates
1. Food As Purchased, 2. Purchase
AP
Unit

3. Servings
per
Purchase
Unit, EP

4. Serving Size
per Meal
Contribution

5. Purchase
Units for
100
Servings

6. Additional Information

No. 300 Can
Bean Products, dry
beans, canned, Beans (16 oz)
Baked in Sauce,
Vegetarian
Includes USDA Foods

6.94

1/4 cup heated
beans with sauce

14.50

1 No. 300 can = about 1 3/4
cups heated beans with sauce

No. 300 Can
(16 oz)

4.62

3/8 cup heated
beans with sauce

21.70

1 No. 300 can = about 1 3/4
cups heated beans with sauce

BEAN PRODUCTS (continued)

(Example of a commercially processed canned food from the Food Buying Guide.)

When crediting combination food products
(food items that contribute to more than 1
meal component), only the amount of the
food that contributes to each component is
counted. For example, pizzas, chicken nuggets,
and ravioli count toward the meats/meat
alternates component. The amount of meat/
meat alternate per serving is used for crediting
purposes, not the total portion size which
includes other ingredients. Combination
foods may contain varied amounts from a
meal component. Due to the uncertainty of
the actual amount of the meal components
contained in the commercial combination
food product, for example meat/meat alternate,
they cannot be served as part of a reimbursable
meal if they are not in the FBG unless:
• They are CN labeled;

114

OR
• You obtain a Product Formulation
Statement (PFS) from the manufacturer
that shows how the creditable amount
was determined.

Remember that only CN-labeled
commercially prepared products
provide a warranty on the
crediting information on the
label. See page 5 for additional
information on the Child Nutrition
(CN) Labeling Program.

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

There are varying amounts of food
components, such as meat/meat alternate,
contained in commercially prepared entrée
products. In some cases, you may need to serve
a very large portion in order to meet meal
pattern requirements. For example, a 15-ounce
serving of canned ravioli is needed to provide
the required 1½ ounce equivalent meat/meat
alternate for children ages 3 through 5, but
this quantity of ravioli greatly exceeds the
¼ cup meal pattern requirement for grains.
This may be too large of a portion size for
preschool children ages 3 through 5 years
old. In this instance, it may be best to serve a
smaller portion of canned ravioli with a second
meat/meat alternate choice to complete the
required meat/meat alternate serving size for
that meal.

Crediting Recipes
Now let’s practice determining how a recipe
credits toward the CACFP meal pattern
requirements. Determining meal pattern
contributions for recipes is an important step
in ensuring that meals served are nutritious and
meet the CACFP meal pattern requirements.

The Food Buying Guide Recipe Analysis
Workbook (RAW) is available to help
simplify the way you calculate meal pattern
contributions for standardized recipes. The
RAW is available on the Food Buying Guide
Interactive Web-Based Tool. We’ll use this
tool to credit the first recipe. The FBG
(Appendix A) contains additional examples
for crediting recipes using the RAW. See the
Resource Section on page 134 for information
to access the FBG.

You can use the Food Buying Guide
Recipe Analysis Workbook (RAW) on
the Food Buying Guide Interactive
Web-Based Tool to help simplify
the way you calculate meal pattern
contributions for recipes. The online
tool contains a user guide and
training videos to help you use the
RAW to credit recipes toward meal
pattern requirements.

115

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Hands-On Practice: Crediting a Recipe Toward Meal Pattern Requirements
Gingered Carrots–Makes 25 servings (¼ cup per serving)

Ingredients

Weight

Measure

Fresh Carrots, sliced diagonally

2 lbs 9½ oz

2 qts 1 cup

Water

32 fl oz

1 qt

Margarine, trans fat free

1 Tbsp 1 tsp

Honey

¼ cup

Lemon Juice

1 Tbsp 1 tsp

Grated Ginger, fresh

2 tsp

*The creditable ingredient is in bold.

Using the FBG Interactive Web-Based Tool Recipe Analysis Workbook (RAW),
follow these steps to calculate the vegetable contribution per serving:
Step 1: Use the search feature in the RAW to find the food item most similar to the carrots,
fresh, sliced from the recipe. Enter carrots in the search and click “search.”

Carrots, fresh
Without tops

116

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Step 2:

Choose the food item that most closely matches both the form of the food as it is
purchased and as served in the prepared recipe. The carrots in this recipe are purchased
raw, but will then be cooked. Choose the option for “carrots, fresh, without tops” which
will provide 8.16 servings (¼ cups) of cooked, drained, sliced vegetable per pound.
You can select the item by clicking on the green “Add” button.

Step 3:

Identify the Purchase Unit:
Pound

Step 4:

Now, we’ll go to the vegetables tab to finish crediting the amount of carrots in
our recipe.

Step 5:

Enter the quantity of carrots in the recipe (2 lbs 9½ oz) into the Quantity of
Ingredient field. Please note you must convert the quantity to pounds in decimals
(2.5937). Then locate the preparation yield of 0.83 (from the Additional Information
column) and enter into the Preparation Yield (if applicable) field.
*The number from the Additional Information column is used to determine how many
pounds of carrots to purchase.

Note: The preparation yield factor should only be used when a recipe ingredient needs to be
converted to match the form of the item as listed under Food As Purchased, column 1 of the
Food Buying Guide. If several options are available in Additional Information, column 6, choose the
yield data that most closely matches the form of the recipe ingredient.

117

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Step 6:

Now you can go to the Meal Pattern Contribution tab to view how the carrots credit
(in volume served) toward the meal pattern:

This recipe provides 25 servings (¼ cup each) of carrots. You can save or print a copy for
your files.
You can see how simple it is to use the Food Buying Guide’s RAW as you determine meal pattern
contributions of recipes. We’ll credit the remaining recipes using hand calculations to show you
an alternative method for determining meal pattern contribution of recipes. The FBG (Appendix
A) contains Recipe Analysis Workbook (RAW) templates you may use to do the hand
calculations. See the Resource Section on page 134 for information to access the FBG.

118

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Mango Smoothie Bowl–Makes 25 servings

Ingredients

Weight

Measure

Low-Fat Greek Yogurt

6 lbs 4 oz

3 qts 3 cups

Frozen Mangoes, diced

5 lbs

3 qts 3 cups

Agave Syrup

¼ cup

Vanilla Extract
*The creditable ingredients are in bold.
Using the FBG, follow these steps to calculate the ounce equivalent meat alternate contribution
for low-fat Greek yogurt per serving and to determine how much of the low-fat Greek yogurt to
purchase for the recipe:
Step 1:

Find the food item most similar to low-fat Greek yogurt. Choose the food item that
most closely matches both the form of the food as it is purchased and as served in the
prepared recipe.

Section 1 - Meats/Meat Alternates
1. Food As Purchased, 2. Purchase
AP
Unit

3. Servings
per
Purchase
Unit, EP

4. Serving Size
per Meal
Contribution

32 oz
Yogurt, fresh 45
Container
Plain or Flavored,
Sweetened or
Unsweetened,
Commercially Prepared,
(includes Greek yogurt)

8.00

1/2 cup or 4 oz
12.50
yogurt provides 1 oz
meat alternate

32 oz
Container

5.33

3/4 cup or 6 oz
18.80
yogurt provides 1-1/2
oz meat alternate

5. Purchase
Units for
100
Servings

6. Additional Information

YOGURT

Yogurt, fresh
Plain or Flavored, Sweetened or Unsweetened, Commercially Prepared,
(includes Greek yogurt)

119

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Step 2:

Step 3:

Identify the Purchase Unit:
32 ounce container

Calculate the number of ounces of
meat alternate in the recipe:

Convert the 6 lbs 4 oz of low-fat
Greek yogurt to ounces to match
the ounces in the Purchase Unit:

3.125 containers of yogurt
(32 oz each) x 8 Servings per
Purchase Unit, EP = 25 total oz
eq meat alternate

6 lb x 16 oz per lb = 96 oz
Add 4 oz to 96 oz = 100 oz
There are 100 oz of low-fat
Greek yogurt in this recipe.
Step 4:

Determine how many 32-ounce
containers of yogurt you need
(the calculated quantity to
purchase) by dividing the 100 oz
of yogurt in the recipe by
32 oz (the weight of the
Purchase Unit):
100 oz ÷ 32 oz in a container
of yogurt = 3.125 containers
of yogurt. This calculates the
quantity of 32-ounce containers
of yogurt to purchase (the
number of containers required)
to yield 100 oz

Step 5:

Find the Servings per Purchase
Unit, EP (edible portion) for the
yogurt, fresh that provides a 1 oz
eq meat alternate (found under
Serving Size column):
8.00

120

Step 6:

Step 7:

Divide the total oz eq of meat
alternate by the number of
servings per recipe to determine
the oz eq of meat alternate
per serving:
25 oz ÷ 25 servings per recipe =
1.0 oz eq meat alternate
per serving.
There is a total of 1 oz eq meat/
meat alternate per serving.

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Using the FBG, follow these steps to calculate the fruit contribution per serving for the frozen
mangoes, diced:
Section 3 - Fruits
1. Food As Purchased, 2. Purchase
AP
Unit

3. Servings
per
Purchase
Unit, EP

4. Serving Size
per Meal
Contribution

5. Purchase
Units for
100
Servings

6. Additional Information

7.60

1/4 cup cubed or
sliced fruit

13.20

1 lb AP = 0.69 lb ready-toserve raw mangoes

MANGOES
Mangoes, fresh
Whole

Step 1:

Pound

Find the food item most similar
to the frozen mangoes, diced in
the recipe. The FBG does not
contain information on frozen
mangoes. The most similar item
is mangoes, fresh, whole. Choose
the food item that most closely
matches both the form of the
food as it is purchased and as
served in the prepared recipe.
Key Tip: The Food Buying Guide
contains more than 2,100 food
items that are typically served in
Child Nutrition Program settings,
but it does not contain every food
item available. If your food item
is not in the FBG, you can use the
item most similar to that food.
Document which similar food item
was used to determine the meal
pattern contribution.

Step 2:

Identify the Purchase Unit:
Pound

Step 3:

Because the fresh mangoes are
purchased whole and your recipe
calls for frozen, diced mangoes,
you must convert the quantity
of frozen mangoes to match the
form of the mangoes as listed
under the Food As Purchased,
AP column.
The Additional Information
column for the mangoes, fresh,
whole states, “1 lb AP = 0.69 lb
ready-to-serve raw mangoes,”
meaning that 1 lb as purchased of
fresh, whole mangoes yields 0.69
lb of ready-to-serve mangoes
after the mango is peeled,
seeded, and diced (0.69 lb is the
preparation yield factor).

Preparation Yield Factor
The preparation yield factor is the percent of food lost during preparation of the
ingredient. It is the quantity of ready-to-cook or cooked food you will get from a
pound of food as purchased.

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CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Step 4:

Determine the quantity of fresh
mangoes required (the calculated
quantity to purchase) to provide
the quantity of frozen mangoes
in the recipe. Divide the weight
of the frozen mangoes by the
preparation yield:
5 lbs frozen mangoes ÷ 0.69 lb
preparation yield = 7.24638 lbs
calculated quantity to purchase of
the mangoes, fresh, whole.

Step 5:

Find the Servings per Purchase
Unit, EP (edible portion) for
the mangoes, fresh, whole that
provide ¼ cup cubed fruit (found
under Serving Size column):
7.60

Step 6:

Calculate the number of ¼ cups of
cubed fruit in the recipe using the
calculated quantity to purchase:
7.24638 lbs mangoes, fresh, whole
x 7.6 Servings per Purchase
Unit, EP = 55.07246 total ¼ cups
fruit.

Step 7:

Convert the ¼ cups to cups:
55.07246 total ¼ cups ÷ 4 =
13.76812 cups.

Step 8:

Divide the total cups by the
number of servings per recipe to
determine the total cups of fruit
per serving:
13.76812 cups ÷ 25 servings per
recipe = 0.55072 cup fruit
per serving.

122

Step 9:

Round down to the nearest ⅛ cup
(see the table below below for
converting decimal equivalents to
the nearest portion of a cup):
0.55072 cup rounds down to
0.5 cup = ½ cup.

Always rounding down to the nearest ⅛ cup
helps ensure the fruit items offered will never
contain less credit than what is claimed.
Converting Decimal Equivalents to the Nearest
Portion of a Cup for Fruits and Vegetables
If decimal
equivalent is

The recipe
contributes

0.125 - 0.249

1/8 cup

0.250 - 0.374

1/4 cup

0.375 - 0.499

3/8 cup

0.500 - 0.624

1/2 cup

0.625 - 0.749

5/8 cup

0.750 - 0.874

3/4 cup

0.875 - 0.999

7/8 cup

1.000 - 1.124

1 cup

Use the ranges in the table to identify the
servings of fruit in the recipe. You can use
this table to identify the amount of fruits or
vegetables in any recipe.
A Mango Smoothie Bowl contains a total of
½ cup fruit per serving.
Step 10: Write your meal pattern
contribution crediting statement
to state how the recipe credits
toward the CACFP meal
pattern requirements:
1 smoothie bowl with ⅔ cup
(about 6½ oz) mango smoothie
provides 1 oz eq meat/meat
alternate and a ½ cup of fruit.

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

CREDITING GRAIN ITEMS
This handbook focuses on using ounce equivalent to credit grains and specifically how to use Exhibit
A (found on page 94) to credit grain products in ounce equivalents. See page 124 for information
on calculating ounce equivalent. You may also find information on how to credit foods using grains/
breads servings in Exhibit A or the Food Buying Guide.
Ounce Equivalents versus Grains/Breads Servings
EXHIBIT A: GRAINS REQUIREMENTS FOR CHILD NUTRITION PROGRAMS1,2
Color Key: Footnote 5 = Blue, Footnote 3 or 4 = Red
•
•
•
•

Group A
Bread coating
Bread sticks (hard)
Chow mein noodles
Savory crackers (saltines and snack crackers)

Ounce Equivalent (oz eq) for Group A
1 oz eq = 22 g or 0.8 oz
¾ oz eq = 17 g or 0.6 oz
½ oz eq = 11 g or 0.4 oz
¼ oz eq = 6 g or 0.2 oz

Minimum Serving Size for Group A
1 serving = 20 g or 0.7 oz
¾ serving = 15 g or 0.5 oz
½ serving = 10 g or 0.4 oz
¼ serving = 5 g or 0.2 oz

•
•
•
•

Group B
Bagels
Batter type coating
Biscuits
Breads–all (for example sliced, French, Italian)

Ounce Equivalent (oz eq) for Group B
1 oz eq = 28 g or 1.0 oz
¾ oz eq = 21 g or 0.75 oz
½ oz eq = 14 g or 0.5 oz
¼ oz eq = 7 g or 0.25 oz

Minimum Serving Size for Group B
1 serving = 25 g or 0.9 oz
¾ serving = 19 g or 0.7 oz
½ serving = 13 g or 0.5 oz
¼ serving = 6 g or 0.2 oz

Exhibit A: Grain Requirements for Child Nutrition Programs with ounce equivalent and
serving highlighted.
As a reminder, an ounce equivalent of grains
is slightly heavier (16 grams of grains) than a
grains serving (14.75 grams of grains).
Examples of using Exhibit A:
If you want to meet half of the grains
component with crackers and each cracker
weighs 5 grams, you need to serve:
• 2 crackers (10 grams total weight)
to meet the minimum serving
requirement for a ½ serving of grains
• 3 crackers (15 grams total weight)
to ensure you serve at least the
11 grams required for a ½ ounce
equivalent of grains.

If you want to meet both the 1 serving
and the ounce equivalent grains with a slice
of bread that weighs 28 grams per slice, you
need to serve:
• 1 slice of bread (28 grams total weight) to
meet the minimum serving requirement
for 1 grains serving (25 grams).
• 1 slice of bread (28 grams total weight)
to meet the 1 ounce equivalent grains
requirement (28 grams).
In this example, you need to serve the
same amount of bread (1 slice that weighs
28 grams per slice) to meet both the
minimum serving for 1 grains serving and
for 1 ounce equivalent grains.

123

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Beginning October 1, 2021, grains must
be credited using ounce equivalents in the
CACFP. Until that time, you may credit based
on either grains servings or ounce equivalents.

For example, 600 g of creditable grains in
the recipe divided by 25 servings = 24 g of
creditable grains per serving divided by 16 g
per oz eq = 1.5 oz eq grains per serving.

The final rule requires that grains be
credited using ounce equivalents instead
of grains/breads servings as credited under
the previous meal pattern requirements.
This change is consistent with the 20152020 Dietary Guidelines for Americans
(Dietary Guidelines), which provide grain
recommendations in ounce equivalents.

600 ÷ 25 ÷ 16 g per oz eq = 1.5 oz eq
per serving.

To determine the ounce equivalent of grains
or the grains/breads servings in a recipe
containing grain ingredients, use 1 of the
following methods:

º Please note, it takes 14.75 g of
creditable grains to provide 1 grains/
breads serving:
§ Divide the total grams of wholegrain or enriched meal and/or
flour, bran, or germ in the recipe
by the number of servings that
the recipe yields and then divide
by 14.75 g to determine the
grains/breads servings.

For example, 600 g of creditable grains
in the recipe divided by 25 servings =
24 g of creditable grains per serving
divided by 14.75 g per oz eq = 1.62711
grains/breads servings.

• Calculate the ounce equivalent grains
or the grains servings based on the grams
of creditable grain in a food product.

600 ÷ 25 ÷ 14.75 g per grains serving =
1.62711 grains servings. Round down to the
0.25 amount = 1.5 grains/breads servings.

• Use the weights provided in Exhibit A.
Or
• Information in the FBG

º Please note, it takes 16 g of creditable
grain to provide 1 oz eq grains:
§ Divide the total grams of wholegrain or enriched meal and/or
flour, bran, or germ in the recipe by
the number of servings the recipe
yields and then divide by 16 g to
determine the oz eq grains.

124

For the types of food items listed in
Exhibit A, Groups H and I, in order
for the food item to count as a 1 ounce
equivalent or a grains/breads serving, you
must use the weights and volumes listed in
the appropriate group.
Always round down to the nearest 0.25
amount. For example 1.0, 1.25, 1.5, 1.75.
Rounding down helps to ensure the grain
items offered will never contain less credit
than what is claimed.

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Grains Servings Versus Ounce Equivalents—Make the Conversion
EXHIBIT A: GRAINS REQUIREMENTS FOR CHILD NUTRITION PROGRAMS1,2
Color Key: Footnote 5 = Blue, Footnote 3 or 4 = Red
Group H
Cereal Grains (barley, quinoa, etc.)
Breakfast cereals (cooked)6,7
Bulgur or cracked wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice
Group I
• Ready-to-eat breakfast cereal (cold, dry)6,7

•
•
•
•
•
•
•
•

Ounce Equivalent (oz eq) for Group H
1 oz eq = ½ cup cooked
or 1 oz (28 g) dry

Minimum Serving Size for Group H
1 serving = ½ cup cooked
or 25 g dry

Ounce Equivalent (oz eq) for Group I
Minimum Serving Size for Group I
1 oz eq = 1 cup or 1 oz for ﬂakes and rounds 1 serving = ¾ cup or 1 oz,
1 oz eq = 1¼ cups or 1 oz for puffed cereal whichever is less
1 oz eq = ¼ cup or 1 oz for granola

125

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Hands-On Practice: Crediting Grain Products Toward Meal Pattern Requirements
For grain products listed in Groups A-G of Exhibit A, each portion must contain at least 16 grams of
whole-grain and/or enriched meal and/or flour, bran, or germ to provide a 1 ounce equivalent.
Let’s look at a few examples.

Examples for Calculating the Grains Credit for Whole Grain-Rich
or Enriched Bread
Enriched Wheat Sandwich Bread

Step 1:

You may purchase bread products from
your local grocery store. For these types of
commercial products, you may compare the
weight per serving information on the Nutrition
Facts label of the package against the
applicable group in Exhibit A. For example:

1 serving bread = 1 slice = 31 g
Step 2:

Nutrition Facts

Calories

Step 3:

Saturated Fat 0g
Trans Fat 0g

Cholesterol 0mg
Sodium 140mg

Total Carbohydrate 15g
Dietary Fiber 2g

Total Sugars 1g
Includes 1g Added Sugars

2%
0%
0%
6%
5%
8%
2%

Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

126

Divide 31 g per slice by 28 g per
oz eq:
31 ÷ 28 = 1.107 oz eq per serving

% Daily Value*

Total Fat 1g

Find bread in Exhibit A under
Group B which reads:
Breads – all (for example sliced,
French, Italian) 1 oz eq =
28 g or 1.0 oz

23 servings per container
Serving size
1 slice (31g)
Amount per serving

Find the Serving Size on the
Nutrition Facts label on the
package of Enriched Wheat
Sandwich Bread:

Step 4:

Round 1.107 oz eq down to
nearest 0.25 oz eq. There is 1.0 oz
eq grains per slice of bread.

Step 5:

Record the quantity served and
the grains contribution. For
example: 1 slice enriched bread
(1 oz eq grains).

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Tortilla
(made with enriched grains)

Step 1:

Nutrition Facts
10 servings per package
Serving size 1 tortilla (49g)
Amount per serving

Calories

140
% Daily Value*

Total Fat 3.5g

Saturated Fat 1.5g
Trans Fat 0g

Cholesterol 0mg
Sodium 420mg

Total Carbohydrate 24g
Dietary Fiber 1g

Total Sugars 1g
Includes 1g Added Sugars

1 tortilla = 49 g
Step 2:

Step 3:

8%
4%

Find tortillas in Exhibit A under
Group B which reads:
Tortillas 1 oz eq = 28 g or 1.0 oz

0%
18%

Find the Serving Size on the
Nutrition Facts label on the
package of tortillas:

Divide 49 g per tortilla by 28 g
per oz eq:
49 ÷ 28 = 1.75 oz eq per tortilla

Step 4:

Record the quantity served
and the oz eq. For example:
1 enriched flour tortilla (1.75 oz
eq grains).

Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

127

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Crackers
(made with enriched grains)

Step 3:

Nutrition Facts
About 4 servings per container
Serving size 30g (8 crackers)
Amount per serving

Calories

140

30 ÷ 22 = 1.36 oz eq per serving.
Step 4:

Round 1.36 oz eq down to
nearest 0.25 oz eq = 1.25 oz eq
per serving of 8 crackers.

Step 5:

Record the quantity served
and the oz eq. For example: 8
enriched grain crackers (1.25 oz
eq grains).

% Daily Value*

Total Fat 4.5g

Saturated Fat 2g
Trans Fat 0g

Cholesterol 0mg
Sodium 280mg

Total Carbohydrate 23g
Dietary Fiber 1g

Total Sugars 1g
Includes 1g Added Sugars

7%
10%
0%
12%
8%
4%

To determine how many crackers you need to
serve to provide 1 oz eq of grains, you can do a
simple calculation:
Step 1:

Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

Step 1:

Find the Serving Size on the
Nutrition Facts label on the
package of Crackers
1 serving = 30 g (8 crackers)

Step 2:

Find crackers in Exhibit A under
Group A which reads:
Savory Crackers (saltines and
snack crackers) 1 oz eq = 22 g or
0.8 oz

128

Divide 30 g per 8 crackers by
22 g per oz eq:

22 g per 1 oz eq from Exhibit A
divided by 30 g per serving of 8
crackers from the Nutrition Facts
label equals 73 percent:
22 ÷ 30 = 0.73 (73%)

Step 2:

Multiply 0.73 by 8 crackers to
determine how many crackers are
needed to provide 1 oz eq grains:
0.73 x 8 = 5.86 crackers

Step 3:

Round 5.86 crackers up to the
next whole cracker:
Round up to 6 crackers

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Examples for Calculating the Grains Credit for Whole Grain-Rich
or Enriched Pasta
There are 3 methods to calculate an ounce
equivalent of pasta:
1. Cooked volume based on Exhibit A:
Pasta is in Group H of Exhibit A.
• As a reminder, for any items listed in
Group H of Exhibit A, a ½ cup of
cooked pasta provides 1 oz eq grains.
2. Dry weight of the pasta: The standard
weight for dry grain is 28 g per oz eq.

For this example, the pasta:
• Contains whole-wheat flour, enriched
flour, and no non-creditable grains.
• Cooks to a ½ cup volume per 32 g dry
weight portion, according to the label.
• Contains 29 g of creditable grain per 32 g
portion, according to the manufacturer’s
Product Formulation Statement.

3. Grams of creditable grains per serving.

Let’s try the 3 calculation methods to determine
creditable ounce equivalent (oz eq) grains:

Dry Pasta

1. To determine oz eq by the cooked volume:

Nutrition Facts
8 servings per container
Serving size
Amount per serving

Calories

32g

100
% Daily Value*

Total Fat 0.5g
Saturated Fat 0g

1%
0%

Sodium 0mg

0%
0%

Trans Fat 0g
Cholesterol 0mg

Total Carbohydrate 20g
Dietary Fiber 4g
Total Sugars 0.5g

Includes 0g Added Sugars
Protein 3g

7%
14%
0%

* The % Daily Value (DV) tells you how much a nutrient in
a serving of food contributes to a daily diet. 2,000 calories
a day is used for general nutrition advice.

½ cup cooked pasta ÷ ½ cup standard =
1 oz eq
2. To determine oz eq by dry weight of pasta:
32 g dry weight ÷ 28 g standard = 1.14.
1.14 rounds down to 1 oz eq
3. To determine oz eq by g of
creditable grain:
29 g of creditable grains per portion ÷
28 g standard = 1.03
1.03 rounds down to 1 oz eq
In this example, the 3 calculation methods
result in the same credit amounts. Please
note that each of the methods could result
in a different answer and, as long as the
method was used correctly, the calculated
ounce equivalent for any method may be used.
Choose and document the method that works
best for your program.
129

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Next we will take a look at the steps to
calculate the ounce equivalent grains
contribution in a recipe.

Example: Calculating the
Ounce Equivalent Grains
Credit From a Recipe
Use the steps in the Italian Bread recipe
example to calculate the ounce equivalent
grains in a recipe. Please note that this recipe
contains both whole-grain and enriched flours
and meals.

Please also note that in determining
the grains contribution, decimals
are always rounded down so there
will never be less credit than what
is claimed. However, in determining
amounts to prepare, decimals are
always rounded up to ensure enough
food is prepared to provide the
correct number of servings.

Italian Bread–Makes 25 slices
Ingredients

Weight

Measure

Active Dry Yeast

2 Tbsp 1 Tsp

Water (110 °F)

½ cup

Whole-Wheat Flour

1 lb

3½ cups

Enriched Bread Flour

14 oz

3 1/8 cups

Instant Nonfat Dry Milk

1½ oz

3 Tbsp

Sugar

2 Tbsp

Salt

1¾ Tsp

Water (70-75 °F)

1½ cups

Shortening, trans fat-free

2 Tbsp

White Whole-Grain
Cornmeal

1 Tbsp

The creditable grain ingredients are in bold.
Step 1:

Convert grain ingredients to
ounces in decimals:
Whole-Wheat Flour 1 lb = 16 oz
Enriched Bread Flour 14 oz
White whole-grain cornmeal
(because 1 tablespoon of
cornmeal weighs less than 1
ounce, the weight is not added to
the weight of the other flours).

Note: To convert the weight in pounds
to ounces, change weight to pounds in
decimals and then multiply by 16 ounces
per pound. For example, 1 lb 4 oz = 1.25 lb
x 16 oz per pound = 20 oz

130

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

Step 2:

Convert ounces to grams
in decimals:
Whole-Wheat Flour 16 oz x
28.35 g per ounce = 453.6 g
Enriched Bread Flour 14 oz x
28.35 g per ounce = 396.9 g

Step 3:

Add the total grams of all grains:
453.6 g Whole-Wheat Flour +
396.9 g Enriched Bread Flour =
850.5 total g

Step 4:

Step 5:

If your recipe only provides the quantity of
grains in cup measurements, use the table
below to determine the weight of each
ingredient in grams. This saves you the
additional step of converting recipes from
cups to ounces/pounds and then to grams.
Of course, remember to divide or multiply the
number of grams to reflect the number of cups
in your recipe.
Food Item

Description

Flour, All-Purpose

Unsifted, spooned 125 grams

850.5 total g ÷ 25 = 34.02 g
grains per serving

Bread Flour

Unsifted, spooned 137 grams

Whole-Wheat Flour

Unsifted, spooned 120 grams

Divide the total grams of grains
per serving by 16 g per oz eq:

Oats

Uncooked

81 grams

Wheat Germ

Spooned

115 grams

Divide the total grams by the
number of servings in the recipe:

34.02 g of grains per serving ÷
16 g per oz eq = 2.1262 oz eq
grains.
Step 6:

WEIGHTS OF COMMONLY
USED GRAINS

Round down to the nearest
0.25 oz eq:
2.1262 rounds down to 2 oz eq
grains per serving.
1 slice of this Italian bread
provides 2 oz eq grains. To
provide a 1 oz eq of grains, you
could serve a ½ slice of this
Italian Bread.

Weight of
1 cup in grams

Source: USDA National Nutrient Database
for Standard Reference
Note: you may also use the Recipe Analysis
Workbook (RAW) available on the Food Buying
Guide Interactive Web-Based Tool to calculate
the meal pattern contribution of your recipes.
The online tool contains a user guide and
training videos to assist you in using the RAW
(see the Resource Section on page 133).

Key Tip: Document both the serving size and
the ounce equivalents grains per serving.
131

CREDITING IN ACTION: DETERMINING MEAL
PATTERN CONTRIBUTIONS

SPECIAL CREDITING
SITUATIONS FOR GRAINS
Please note, when crediting combination
foods that contain a grain product listed in
Exhibit A, such as a wonton or egg roll skins
(Exhibit A, Group B) or the crust portion of
savory pies (Exhibit A, Group C), the weights
of the products vary widely with differences
in the amount of fillings so that standard
total weights cannot be established. As with
all grain items, it is ONLY the weight of
the grain product NOT the weight of the
entire food product that is used to determine
the grain credit. Document the grains meal
pattern contribution (crediting) of these
combination foods with a standardized recipe,
a Product Formulation Statement, or a CN
label. Maintain a copy of the documentation
on file to demonstrate how the food
contributes toward meal pattern requirements.

132

The weights listed for a 1 ounce equivalent in
each group of Exhibit A reflect the total weight
of the product needed to provide at least 16
grams of creditable grains (whole-grain and/or
enriched meal and/or flour, bran, or germ) along
with any other ingredients in the product.
One ounce equivalent for some foods may
be less than a measured ounce if the food is
concentrated or low in water content (e.g.,
flour) or more than an ounce if the food
contains a large amount of water (e.g., cooked
rice or cooked pasta).
Corn grain products must be labeled as whole
corn (or other “whole-corn” designations such as
whole-grain corn, whole ground corn, or wholecorn flour) or enriched corn (or other “enriched
corn” designations such as enriched yellow
cornmeal, enriched corn flour, or enriched
corn grits) to be creditable with the exception
of corn masa, masa harina, or hominy grits,
which are considered whole grain.

RESOURCE SECTION

1. Alternate Protein Products
https://www.fns.usda.gov/cnlabeling/food-manufacturersindustry
http://www.fns.usda.gov/sites/default/files/APPindustryfaqs.pdf
2. Be Food Safe: Food Safety Education
http://www.befoodsafe.gov
3. CACFP meal pattern training tools
https://www.fns.usda.gov/cacfp-training-tools
4. CACFP Meal Pattern Training Worksheet: Choose Breakfast Cereals That Are Lower in
Added Sugars
https://www.fns.usda.gov/tn/meal-pattern-training-worksheets-cacfp
5. CACFP Meal Pattern Training Worksheet: Grain-Based Desserts in the Child and Adult
Care Food Program
https://www.fns.usda.gov/tn/meal-pattern-training-worksheets-cacfp
6. CACFP Nutrition Standards for CACFP Meals and Snacks
https://www.fns.usda.gov/cacfp/meals-and-snacks
7. CACFP Policy Memos
https://www.fns.usda.gov/cacfp/policy
8. Child Care Recipes
https://theicn.org/cnrb/recipes-for-child-care/
9. Child Nutrition Labeling Program
https://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program
10. Dietary Guidelines for Americans
www.dietaryguidelines.gov
11. Feeding Infants in the Child and Adult Care Food Program
https://www.fns.usda.gov/tn/feeding-infants-child-and-adult-care-food-program

133

RESOURCE SECTION

12. Final Rule: Child and Adult Care Food Program
https://www.fns.usda.gov/cacfp/fr-042516
13. Food and Nutrition Information
www.nutrition.gov
14. Food and Nutrition Service (FNS)
https://www.fns.usda.gov
15. Food Buying Guide for Child Nutrition Programs
https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs
16. Food Safety
https://www.fns.usda.gov/ofs/food-safety
17. My Plate (ChooseMyPlate)
https://www.choosemyplate.gov/
18. My Plate in Spanish (Mi Plato en Español)
https://www.choosemyplate.gov/multilanguage-spanish
19. Produce Safety
https://www.fns.usda.gov/ofs/produce-safety
20. Product Formulation Statement
http://www.fns.usda.gov/sites/default/files/cn/manufacturerPFStipsheet.pdf
21. State Agency Contact Information
https://www.fns.usda.gov/cacfp/cacfp-contacts
22. Team Nutrition Materials
https://www.fns.usda.gov/tn/
23. Team Nutrition Materials (in Spanish)
https://www.fns.usda.gov/tn/spanish-materials-available-team-nutrition

134

RESOURCE SECTION

24. The Institute of Child Nutrition
https://theicn.org/
25. USDA Foods
http://www.fns.usda.gov/fdd/food-distribution-programs
https://whatscooking.fns.usda.gov/fdd/household-material-fact-sheets
26. USDA Standardized Recipes
https://theicn.org/cnrb/
27. WIC State Agency Contacts
https://www.fns.usda.gov/wic/wic-contacts

135

U.S. Department of Agriculture
Food and Nutrition Service
FNS-425
January 2014
revised March 2020

File Type	application/pdf
Author	Sarah Powers - ICF
File Modified	2022-03-18
File Created	2021-07-06