for School Nutrition Programs lining up Helper Sheets for school meals

Transcription

1 for School Nutrition Programs Helper Sheets lining up school meals for

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3 Basics at a Glance Recipe Abbreviations approx. = approximate tsp or t = teaspoon Tbsp or T = tablespoon c = cup pt = pint qt = quart gal = gallon wt = weight oz = ounce lb or # = pound (e.g., 3#) g = gram kg = kilogram vol = volume ml = milliliter L = liter fl oz = fluid ounce No. or # = number (e.g., #3) in. or " = inches (e.g., 12") F = degree Fahrenheit C = degree Celsius or centigrade Volume Equivalents for Liquids 60 drops = 1 tsp 1 Tbsp = 3 tsp = 0.5 fl oz 1/8 cup = 2 Tbsp = 1 fl oz 1/4 cup = 4 Tbsp = 2 fl oz 1/3 cup = 5 Tbsp + 1 tsp = 2.65 fl oz 3/8 cup = 6 Tbsp = 3 fl oz 1/2 cup = 8 Tbsp = 4 fl oz 5/8 cup = 10 Tbsp = 5 fl oz 2/3 cup = 10 Tbsp + 2 tsp = 5.3 fl oz 3/4 cup = 12 Tbsp = 6 fl oz 7/8 cup = 14 Tbsp = 7 fl oz 1 cup = 16 Tbsp = 8 fl oz 1/2 pint = 1 cup = 8 fl oz 1 pint = 2 cups = 16 fl oz 1 quart = 2 pt = 32 fl oz 1 gallon = 4 qt = 128 fl oz Equivalent Weights 16 oz = 1 lb = lb 12 oz = 3/4 lb = lb 8 oz = 1/2 lb = lb 4 oz = 1/4 lb = lb 1 oz = 1/16 lb = lb Scoops (Dishers) Size/No. 1 Level Measure Color Code 2 6 2/3 cup 8 1/2 cup 10 3/8 cup 12 1/3 cup 16 1/4 cup /3 Tbsp /3 Tbsp 30 2 Tbsp /3 Tbsp /4 tsp /4 tsp /4 tsp tsp 1 Scoops are left or right hand or squeeze type that can be used for both hands. Number on the scoop indicates how many level scoopfuls make one quart. For example, eight No. 8 scoops = 1 quart. = 2 Use colored dots matching the brand-specific color coding of scoop sizes. Ladles Portion Servers Ladle fl oz Approx. Measure Portion Server fl oz 1 oz 1/8 cup 1 oz 2 oz 1/4 cup 2 oz 3 oz 3/8 cup 3 oz 4 oz 1/2 cup 4 oz 6 oz 3/4 cup 6 oz 8 oz 1 cup 8 oz 12 oz 1-1/2 cups Ladles and portion servers (measuring-serving spoons that are volume-standardized) are labeled oz. Fl oz would be more accurate since they measure volume, not weight. Use ladles for serving soups, stews, creamed dishes, sauces, gravies, and other liquid products. Use portion servers (solid or perforated) for portioning solids and semi-solids such as fruits and vegetables, and condiments. Cooking or Serving Spoons Solid Spoons Perforated Spoons Slotted Spoons Spoons vary in length (11", 13", 15", 18", 21") for ease of use in cooking or serving. Spoons can have plastic handles that are heat-resistant. Level scoops, ladles, and portion servers provide more accurate portion control than serving spoons that are not volume-standardized measure. Specialty Spoons A thumb notch on a server or spoon handle prevents the spoon from slipping into the pan and prevents hands from sliding into the food. Triple-edge (solid or perforated) spoons have a flat edge that increases the area where the spoon touches the bottom of the pan when stirring. Fraction to Decimal Equivalents 1/8 = /4 = /3 = /8 = /2 = /8 = /3 = /4 = /8 = Metric Equivalents by Weight Customary Unit Metric Unit (avoirdupois) Ounces (oz) Grams (g) 1 oz = g 4 oz = g 8 oz = g 16 oz = g Pounds (lb) Grams (g) 1 lb = g 2 lb = g Pounds (lb) Kilograms (kg) 2.2 lb = 1 kg (1000 g) Steamtable Pan Capacity Pan Size Approx. Serving Ladle Scoop Approx. # Capacity Size (fl oz) # Servings 12" x 20" x 2-1/2" 2 gal 1/2 cup 4 oz /8 cup 3 oz /3 cup 2.65 oz /4 cup 2 oz " x 20" x 4" 3-1/2 gal 1/2 cup 4 oz /8 cup 3 oz /3 cup 2.65 oz /4 cup 2 oz " x 20" x 6" 5 gal 1/2 cup 4 oz /8 cup 3 oz /3 cup 2.65 oz /4 cup 2 oz Approximate Dimensions of Serving Sizes from Different Pan Sizes 1/1 2/3 1/2 2/4 Other Pan Sizes 20-3/4" x 12-3/4" 13-7/8" x 12-3/4" 10-3/8" x 12-3/4" 20-3/4" x 6-7/16" Metric Equivalents by Volume Customary Unit (fl oz) Metric Unit 1 cup (8 fl oz) = ml 1 quart (32 fl oz) = ml 1.5 quarts (48 fl oz) = 1.42 L Pan Approx. Size No. and Approx. Size Servings per Pan Baking or steamtable 12" x 20" x 2-1/2" 2" x 3-3/4" 2" x 2" Sheet or bun 18" x 26" x 1" 3-1/4" x 5" 3-1/4" x 2-1/2" 1-3/4" x 2-1/2" Cutting Diagrams for Portioning For 50 servings cut 5 x 10 For 100 servings cut 10 x 10 1/3 1/4 1/6 6-7/8" x 12-3/4" 6-3/8" x 10-3/8" fl oz = 1.0 L /8" x 6-1/4" National Food Service Management Institute The University of Mississippi EX60-02A Revised 2002, Reprinted For 25 servings cut 5 x For 48 servings cut 3 x 8 then diagonally 3 8 1/9 6-7/8" x 4-1/4" Steamtable or counter pans are available in various sizes. Smaller size pans may require the use of an adapter bar. This project has been funded by the USDA, Food and Nutrition Service through a grant to The University of Mississippi. The University of Mississippi is an EEO/AA/ADA/ADEA/TITLES VI & IX/SECTION 504 Employer. 04/04

4 Smart Snacks in School USDA s All Foods Sold in Schools Standards Nutrition Standards for Foods Any food sold in schools must: Be a whole grain-rich grain product; or Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food; or Be a combination food that contains at least ¼ cup of fruit and/or vegetable Foods must also meet several nutrient requirements: Calorie limits: Snack items: 200 calories Entrée items: 350 calories Sodium limits: Snack items: 200 mg* Entrée items: 480 mg Fat limits: Total fat: 35% of calories Saturated fat: < 10% of calories Trans fat: zero grams Sugar limit: 35% of weight from total sugars in foods *On July 1, 2016, snack items must contain 200 mg sodium per item Accompaniments Accompaniments such as cream cheese, salad dressing and butter must be included in the nutrient profile as part of the food item sold. Exemptions Fresh, canned or frozen fruits with no added ingredients Fresh and canned vegetables with no added ingredients NSLP/SBP Entrée items when sold on day of service or day after Sugar-Free Chewing Gum Definitions School Campus all areas of the property under the jurisdiction of the school that are accessible to students during the school day School Day the period from the midnight before, to 30 minutes after the end of the official school day Nutrition Standards for Beverages All schools may sell: Plain water (with or without carbonation) Unflavored low fat milk Unflavored or flavored fat free milk and milk alternatives permitted by NSLP/SBP 100% fruit or vegetable juice and 100% fruit or vegetable juice diluted with water (with or without carbonation), and no added sweeteners. Elementary schools may sell up to 8-ounce portions, while middle schools and high schools may sell up to 12-ounce portions of milk and juice. There is no portion size limit for plain water. NOTE: Caffeinated beverages are only permitted at the High School level. Beyond this, the standards allow additional no calorie and lower calorie beverage options for high school students. No more than 20-ounce portions of Calorie-free, flavored water (with or without carbonation); and No more than 12-ounce portions of Beverages with 40 calories per 8 fluid ounces, or 60 calories per 12 fluid ounces. Competitive Food and Beverage Sales Fundraisers / Vending Machines The sale of food items that meet Smart Snacks requirements are not limited in any way under the standards. The standards do not apply during non-school hours, on weekends and at off-campus fundraising events. Exempt Fundraiser Days Texas allows up to 6 fundraisers per campus, per year. Exempted fundraisers may not be sold in competition with school meals in the food service area, during meal service. Alternative standards must be included in the Local Wellness Policy but must not be less restrictive than the federal standards For additional information on Smart Snacks in Texas and other program information go to USDA is an equal opportunity provider and employer July 2018

5 Breakfast Meal Pattern PreK Grades K-5 Grades 6-8 Grades K-8 Grades 9-12 Grades K-12 Components Daily Amount of Food Per Week (Minimum Per Day) Fruits (cups) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) (.5) Vegetables (cups) Dark green No vegetable subgroup requirements for PreK Red/Orange Beans and peas (legumes) Starchy Other Additional Veg. to Reach Total Grains (oz eq) (.5) 2 7 (1) 8 (1) 8 (1) 9 (1) 9 (1) Meats/Meat Alternates (oz eq) (0) Fluid milk (cups) (.75) 3 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Min-max calories (kcal) Saturated fat (% of total calories) Other Specifications: Daily Amount Based on the Average for a 5 -Day Week No Dietary Specification requirements for PreK < 10 < 10 < 10 < 10 < 10 Sodium Target 2 (mg) < 485 < 535 < 485 < 570 < 485 Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. (<.5 grams of trans fat per serving) 1 For breakfast K-12, vegetables may be substituted for fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or Other vegetables subgroups 2 For PreK breakfast, grain-based desserts are not creditable with the exception of animal and graham crackers. Meat/Meat Alternate may be substituted for the daily grains requirement a maximum of three times per week. See additional guidelines for required ounces for puffed cereal, granola, and cooked cereals and sugar limits on cereals and yogurt. 3 For PreK, milk must be 1 percent or less, low fat or fat free, unflavored.

6 Lunch Meal Pattern PreK Grades K-5 Grades 6-8 Grades K-8 Grades 9-12 Components Daily Amount of Food Per Week (Minimum Per Day) Fruits (cups) (.25) (0.5) 2.5 (0.5) 2.5 (0.5) 5 (1) Vegetables (cups) (.25) (0.75) 3.75 (0.75) 3.75 (0.75) 5 (1) Dark green No vegetable subgroup requirements for PreK Red/Orange Beans and peas (legumes) Starchy Other Additional Veg. to Reach Total Grains (oz eq) (.5) 2 8 (1) 8 (1) 8 (1) 10 (2) Meats/Meat Alternates (oz eq) (1.5 oz) 8 (1) 9 (1) 9 (1) 10 (2) Fluid milk (cups) (.75) 3 5 (1) 5 (1) 5 (1) 5 (1) Min-max calories (kcal) Saturated fat (% of total calories) Other Specifications: Daily Amount Based on the Average for a 5-Day Week No Dietary Specification requirements for PreK < 10 < 10 < 10 < 10 Sodium Target 2 (mg) < 935 < 1035 < 935 < 1080 Trans fat Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. (<.5 grams of trans fat per serving) 1 For PreK, a vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch, two different kinds of vegetables must be served. 2 For PreK, grain based desserts are not creditable except animal and graham crackers 3 For PreK, milk must be 1 percent or less, low fat or fat free, unflavored.

7 Dark Green Red/Orange Beans/Peas Legumes Starchy Other Additional Argula Acorn squash Black beans Black-eyed peas Artichokes Italian blend Bok choy Butternut squash Garbanzo beans (not dry) Asparagus Peas and Carrots Boston or Bibb Carrots (chickpeas) Corn Avocados Soups, vegetable lettuce Hubbard squash Kidney beans Cassava (yucca) Bean sprouts Succotash Broccoli Orange bell peppers Lentils Green bananas Beets Tuscan blend Cilantro Pumpkin Navy beans Green peas Broccoflower Vegetables, mixed Collard greens Red bell peppers Pinto beans Green lima beans Brussels sprouts Dark green leaf Sweet potatoes Refried beans Jicama Cabbage, green/red lettuce Tomatoes Soy beans Parsnips California blend Green or Red leaf Tomato juice Split peas Plantains (broccoli, cauliflower lettuce Yellow Yams White beans Taro & carrots) * Additional vegetables Kale Water chestnuts Cauliflower requirement will be Mesclun White potatoes Celery used for any vegetable Mustard greens White yams Cucumbers mixture in which the ratio Romaine lettuce Eggplant of the vegetable mixture is Spinach Garlic not clearly labeled or Turnip greens Green beans reported. Watercress Green bell peppers Iceburg lettuce Mushrooms Okra Olives Onions Radishes Snowpeas Squash, yellow Squash, spaghetti Tomatillos Turnips Wax beans Yellow bell peppers Zucchini

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9 HELPFUL FORMULAS When planning how much to prepare or purchase: # of Servings Needed Helper Sheets Factor = Amount of Purchased Units Needed Example: 450 Servings of Applesauce, #10 can 450 ½ c servings 23.8 ½ c servings / #10 can (Helper Sheets factor) = = 18.9 #10 cans needed (if a decimal, round up) 19 #10 cans needed When identifying how many servings you have on hand & check your math: # of Purchased Units On Hand X = Helper Sheets Factor # of Servings On Hand Example: Applesauce, #10 Can X = 20 #10 cans of Applesauce 23.8 ½ c servings / #10 can Helper sheets factor 476 ½ c servings (always round down, if a decimal)

10 Child Nutrition Program Acronyms Acronym Term Acronym Term CN Child Nutrition USDA United States Department of Agriculture CNP Child Nutrition Program TDA Texas Department of Agriculture NSLP National School Lunch Program CE Contracting Entity SBP School Breakfast Program ESC Education Service Center FBMP Food-Based Menu Planning HHFKA Healthy Hunger-Free Kids Act F Fruit IOM Institute of Medicine V Vegetable DGA Dietary Guidelines for Americans G Grain RDA Recommended Dietary Allowances M/MA Meat/Meat Alternate POS Point of Service OVS Offer Versus Serve SY School Year FDP Food Distribution Programs ARM Administrator s Reference Manual FBG Food Buying Guide SA State Agency g Grams oz Ounce eq Equivalent RCCI Residential Child Care Institute

11 ADJUSTING RECIPES TO THE DESIRED YIELD To adjust recipes to the desired yield (the number of servings needed) multiply each ingredient by the adjustment factor. To calculate the adjustment factor, divide the desired yield by the recipe yield (the number of servings the recipe makes). Adjustment Factor: Desired Yield divided by the Recipe Yield Example: Breakfast Parfait recipe makes 48 servings. Desired yield is 132 servings. 1. Adjustment factor = 132 divided by 48 = Multiply each ingredient in the recipe by the adjustment factor to determine the amount of each ingredient needed for the recipe. a. The recipe calls for 1 gallon + 2 qts yogurt 1 x 2.75 = 2.75 gallons + 2 x 2.75 = 5.5 qts 2.75 gallons qts, converts to 4 gallons + 2 cups b. The recipes calls for 12 lbs (weight) 12 x 2.75 = 33 lbs

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13 MEAT/MEAT ALTERNATE ITEM 1 oz. 1 1/2 oz. 2 oz. Beans, Great Northern, Dry, Canned, Heated, Drained #10 Can Beans, Great Northern, Dry, Whole, Cooked Pound Beans, Kidney, Dry, Canned, Heated, Drained #10 Can Beans, Kidney, Dry, Whole, Cooked Pound Beans, Pinto, Canned, Heated, Drained #10 Can Beans, Pinto, Dry, Cooked, Drained Pound Beans, Refried, Canned, Heated #10 Can Beans, Refried, Dehydrated, Cooked Pound Beef, Brisket, Fresh or Frozen, w/o Bone, 1/4" Trim Pound Beef, Brisket, Fresh or Frozen, w/o Bone, PFF Pound Beef, Chuck Roast, Fresh or Frozen, w/o Bone, PFF Pound Beef, Fajitas (Flank Steak), Fresh or Frozen, 1/4" Trim Pound Beef, Fajitas (Flank Steak), Fresh or Frozen, PFF Pound Beef, Fajitas (Plate), Inside Skirt Steak, Fresh or Frozen Pound Beef, Fajitas (plate), (Outside Skirt Steak, Fresh or Frozen Pound Beef, Ground, Fresh or Frozen, 10% Fat Pound Beef, Ground, Fresh or Frozen, 15% Fat Pound Beef, Ground, Fresh or Frozen, 20% Fat Pound Beef, Loin Steak, Fresh or Frozen, Bottom Sirloin, PFF Pound MEAT / MEAT ALTERNATES

14 MEAT/MEAT ALTERNATE ITEM 1 oz. 1 1/2 oz. 2 oz. Beef Products, Canned or Frozen, Beef Stew (3/4 c = 1 oz MMA) Pound Beef Products, Canned or Frozen, w/ BBQ Sauce (1/4 c = 1 oz MMA) Pound Beef Products, Chili Con Carne w/ Beans, (3/4 c = 1 oz MMA) Pound Beef Products, Chili Con Carne w/o Beans, (1/2 c = 1 oz MMA) Pound Beef, Rib, Ribeye, Fresh or Frozen, w/o Bone, PFF Pound Beef, Rump Roast, Fresh or Frozen Pound Beef, Stew Meat, Fresh or Frozen, w/o Bone, PFF Pound Cheese, American, Mozzarella, Cheddar Pound Cheese, Cottage or Ricotta 2 oz serving (1/4 c) = 1 oz MMA Pound Chicken, 8 piece, Frozen, Heated 1 breast OR 1 drumstick & 1 wing, OR 1 thigh w/ back = 2oz MMA Chicken, 8 piece, Frozen, Heated, Breaded 1 breast OR 1 drumstick & 1 wing, OR 1 thigh w/ back = 2oz MMA 40 lb box lb box 66 Chicken, Boneless, Fresh or Frozen, Tenders Pound Chicken, Boneless, Fresh or Frozen, w/ skin (in natural proportions) Pound Chicken, Cooked, Canned, Boned, Heated, Drained (1/8 c serving= 1 oz MMA) Pound Chicken, Cooked, Canned, Boned, Heated, Drained 50 oz can Chicken, Diced or Pulled, Cooked, Frozen Pound Chicken, Fresh or Frozen, Whole, w/ Neck-Giblets Pound Chicken, Fresh or Frozen, Whole, w/o Neck-Giblets Pound MEAT / MEAT ALTERNATES

15 MEAT/MEAT ALTERNATE ITEM 1 oz. 1 1/2 oz. 2 oz. Chicken Products, Canned or Frozen, Chicken Salad (1/2 c serving= 1.1 oz cooked MMA) Pound Eggs, Dried, Whole Eggs Pound Eggs, Frozen, Whole Eggs, Pasteurized Pound Eggs, in Shell, Fresh, Large, Whole Dozen Peanut / Almond / Sunflower Butter (2 Tbsp = 1 oz MMA) (including Reduced Fat) #10 Can #30 SC 97.5 #20 SC 65 Pork, Ground Fresh or Frozen, 20% Fat Pound Pork, Loin Chops, Fresh or Frozen, w/o bone, PFF Pound Pork, Loin Roast, Fresh or Frozen, w/o bone, PFF Pound #16 SC 48.8 Pork, Mild Cured, Canned, Ham, Heated (1.2 oz Ham w/ Water Added = 1 oz MMA) (1.8 oz Ham w/ Water Added = 1.5 oz MMA) (2.44 oz Ham w/ Water Added = 2 oz MMA) Pork, Mild Cured, Fully Cooked, Ham, Water Added Boiled w/o bone (1.22 oz Ham w/ Water Added = 1 oz MMA) (1.83 oz Ham w/ Water Added = 1.5 oz MMA) (2.44 oz Ham w/ Water Added = 2 oz MMA) Pound Pound Pork, Mild Cured, Fully Cooked, Ham, Water Added Boiled w/o Bone (1.22 oz Ham w/ Water Added = 1 oz MMA) (1.83 oz Ham w/ Water Added = 1.5 oz MMA) (2.44 oz Ham w/ Water Added = 2 oz MMA) Pound MEAT / MEAT ALTERNATES

16 MEAT/MEAT ALTERNATE ITEM 1 oz. 1 1/2 oz. 2 oz. Pork, Mild Cured, Fully Cooked, Ham, Water Added Boiled w/o Bone (1.22 oz Ham w/ Water Added = 1 oz MMA) (1.83 oz Ham w/ Water Added = 1.5 oz MMA) (2.44 oz Ham w/ Water Added = 2 oz MMA) Pound Pork, Mild Cured, Ham, Canned, Heated, Lean Pound Pork, Sausage, Fresh or Frozen (Bulk, Link or Patty) Pound Pork, Sausage, Fresh, or Frozen, Italian style, Raw Pound Salmon, Canned, Heated 15-1/2 oz. can Salmon, Canned, Heated 64 oz. can Salmon, Heated 4 lb pouch Tofu, Commercial (w/ minimum of 5 gm protein / 2.2 oz weight) (1/4 cup or 2.2 oz weight = 1 oz MMA) Pound Tuna, Water Packed, Canned, Chunk Style, Drained 12 oz. can Tuna, Water Packed, Canned, Chunk Style, Drained 66-1/2 oz. can Tuna, Water Packed, Canned, Grated or Flake, Drained 60 oz. can Turkey, Boneless, Fresh or Frozen w/ Skin Pound Turkey, Cooked, Frozen, Diced or Pulled, w/o Skin Pound Turkey, Ground, Fresh or Frozen w/ Skin Pound Turkey Ham, Fully Cooked, Chilled or Frozen (1.4 oz = 1 oz MMA) (2.1 oz = 1.5 oz MMA) (2.8 oz = 2 oz MMA) Pound MEAT / MEAT ALTERNATES

17 MEAT/MEAT ALTERNATE ITEM 1 oz. 1 1/2 oz. 2 oz. Turkey Ham, Fully Cooked, Chilled or Frozen (15% added ingredients) (1.7 oz = 1 oz MMA) ( 2.6 oz = 1.5 oz MMA) (3.4 oz = 2 oz MMA) Pound Turkey Roast, Frozen, w/o Bone, USDA Food Only Pound Turkey, Whole, Fresh or Frozen, No Skin (Without Neck & Giblets) Pound Turkey, Whole, Fresh or Frozen, With Skin (With Neck & Giblets) Pound Yogurt, Fresh or Soy, Plain or Flavored, Sweetened or Unsweetened, Commercially Prepared (1/2 cup or 4 oz = 1oz MMA) (3/4 cup or 6 oz = 1.5 oz MMA) 32 oz Container MEAT / MEAT ALTERNATES

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19 GRAINS 1/4 CUP 1/2 CUP Cereal Grain, Oats Rolled, Instant, Dry, Cooked Pound Cereal Grain, Oats Rolled, Quick, Dry, Cooked Pound Cereal Grain, Oats Rolled, Regular, Dry, Cooked Pound Pasta, Elbow Macaroni, WW, Regular, Dry, Cooked Pound Pasta, Elbow Macaroni, WW-Enriched, Regular, Dry, Cooked Pound Pasta, Elbow, Brown Rice, Regular, Dry, Cooked Pound Pasta, Spaghetti, WW, Regular, Dry, Cooked Pound Rice, Brown, Instant, Dry Pound Rice, Brown, Long Grain, Dry Pound Rice, Brown, Long Grain, Parboiled Pound GRAINS

20 EXHIBIT A: GRAIN REQUIREMENT FOR CHILD NUTRITION PROGRAMS 1, 2 Group A Bread type coating Bread sticks (hard) Chow mein noodles Savory Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing. Group B Bagels Batter type coating Biscuits Breads (sliced white, whole wheat, French, Italian) Buns (hamburger and hot dog) Sweet Crackers 5 (graham crackers - all shapes, animal crackers) Egg roll skins English muffins Pita bread (white, whole wheat, whole grain-rich) Pizza crust Pretzels (soft) Rolls (white, whole wheat, whole grain-rich) Tortillas (wheat or corn) Tortilla chips (wheat or corn) Taco shells Oz Eq for Group A 1 oz eq = 22 gm or 0.8 oz 3/4 oz eq = 17 gm or 0.6 oz 1/2 oz eq = 11 gm or 0.4 oz 1/4 oz eq = 6 gm or 0.2 oz Oz Eq for Group B 1 oz eq = 28 gm or 1.0 oz 3/4 oz eq = 21 gm or 0.75 oz 1/2 oz eq = 14 gm or 0.5 oz 1/4 oz eq = 7 gm or 0.25 oz 1 In NSLP and SBP (grades K-12), all grains served must meet whole grain-rich criteria. 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 CACFP child and adult meal patterns, and NSLP/SBP preschool meals, at least one grain serving per day must meet whole grain rich criteria. 2 For NSLP and SBP (grades K-12) and NSLP/SBP preschool meals, grain quantities are determined using ounce equivalents (oz eq). All other Child Nutrition Programs determine grain quantities using grains/bread servings. 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. 5 Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in May count towards the grain component in SBP (grades K-12), CACFP, NSLP/SBP infant and preschool meals, and SFSP.

21 Group C Cookies 3 (plain - includes vanilla wafers) Cornbread Corn muffins Croissants Pancakes Pie crust (dessert pies 3, cobbler 3, fruit turnovers 4, and meat/meat alternate pies) Waffles Group D Doughnuts 4 (cake and yeast raised, unfrosted) Cereal bars, breakfast bars, granola bars 4 (plain) Muffins (all, except corn) Sweet roll 4 (unfrosted) Toaster pastry 4 (unfrosted) Group E Cereal bars, breakfast bars, granola bars 4 (with nuts, dried fruit, and/or chocolate pieces) Cookies 3 (with nuts, raisins, chocolate pieces and/or fruit purees) Doughnuts 4 (cake and yeast raised, frosted or glazed) French toast Sweet rolls 4 (frosted) Toaster pastry 4 (frosted) Oz Eq for Group C 1 oz eq = 34 gm or 1.2 oz 3/4 oz eq = 26 gm or 0.9 oz 1/2 oz eq = 17 gm or 0.6 oz 1/4 oz eq = 9 gm or 0.3 oz Oz Eq for Group D 1 oz eq = 55 gm or 2.0 oz 3/4 oz eq = 42 gm or 1.5 oz 1/2 oz eq = 28 gm or 1.0 oz 1/4 oz eq = 14 gm or 0.5 oz Oz Eq for Group E 1 oz eq = 69 gm or 2.4 oz 3/4 oz eq = 52 gm or 1.8 oz 1/2 oz eq = 35 gm or 1.2 oz 1/4 oz eq = 18 gm or 0.6 oz Group F Oz Eq for Group F Cake 3 (plain, unfrosted) 1 oz eq = 82 gm or 2.9 oz Coffee cake 4 3/4 oz eq = 62 gm or 2.2 oz 1/2 oz eq = 41 gm or 1.5 oz 1/4 oz eq = 21 gm or 0.7 oz 3 Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in and at snack service in SFSP. May not count towards the grain component in SBP (grades K-12). Considered a grain-based dessert and cannot count towards the grain component in CACFP or NSLP/SBP infant and preschool meals, as specified in (a)(4) and Allowable in NSLP (up to 2.0 oz eq grain-based dessert per week for grades K-12) as specified in May count towards the grain component in SBP (grades K-12) and at snack and breakfast meals in SFSP. Considered a grain-based dessert and cannot count towards the grain component in the CACFP and NSLP/SBP infant and preschool meals, as specified in (a)(4) and

22 Brownies 3 (plain) Cake 3 (all varieties, frosted) Group G Oz Eq for Group G 1 oz eq = 125 gm or 4.4 oz 3/4 oz eq = 94 gm or 3.3 oz 1/2 oz eq = 63 gm or 2.2 oz 1/4 oz eq = 32 gm or 1.1 oz Group H Oz Eq for Group H Cereal Grains (barley, quinoa, etc.) 1 oz eq = 1/2 cup cooked or 1 ounce (28 gm) dry Breakfast cereals (cooked) 6,7 Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown) Group I Oz Eq for Group I Ready to eat breakfast cereal (cold, dry) 6,7 1 oz eq = 1 cup or 1 ounce for flakes and rounds 1 oz eq = 1.25 cups or 1 ounce for puffed cereal 1 oz eq = 1/4 cup or 1 ounce for granola 3 Allowed in NSLP (up to 2.0 oz eq grain-based dessert per week in grades K-12) as specified in and at snack service in SFSP. May not count towards the grain component in SBP (grades K-12). Considered a grain-based dessert and cannot count towards the grain component in CACFP or NSLP/SBP infant and preschool meals, as specified in (a)(4) and Refer to program regulations for the appropriate serving size for supplements served to children aged 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. 7 In the NSLP and SBP, cereals must list a whole grain as the first ingredient and be fortified, or if the cereal is 100 percent whole grain, fortification is not required. For CACFP and SFSP, cereals must be whole-grain, enriched, or fortified; cereals served in CACFP and NSLP/SBP infant and preschool meals must contain no more than 6 grams of sugar per dry ounce.

23 DARK GREEN VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP 1 CUP Bok Choy, Fresh, Whole * Pound Broccoli, Fresh, Cooked, Spears, Untrimmed Pound Broccoli, Fresh, RAW, Florets Pound Broccoli, Fresh, RAW, Spear, Untrimmed Pound Broccoli, Frozen, Cooked & Chopped Pound Collard Greens, Fresh, Untrimmed, Cooked Pound Collard Greens, Frozen, Chopped/Whole, Cooked (Chopped or Whole Leaf, Cooked) Pound Kale, Fresh, Chopped, w/o Stems, Trimmed * Pound Lettuce, Dark Green Leafy * Pound Lettuce, Romaine * Pound Mustard Greens, Fresh, Trimmed, w/o Stems * Pound Mustard Greens, Frozen, Chopped Pound Salad Mix, Romaine/Spinach, with color, RTU * Pound Appx. 9 Salad Mix, Romaine/Spinach, w/out color, RTU * Pound Appx. 7 Spinach, Canned #10 Can Spinach, Fresh Leaves, RTU * Pound Spinach, Frozen, Chopped Pound Turnip Greens, Canned #10 Can Turnip Greens, Fresh, Untrimmed, Cooked * Pound Dark Green Vegetables * 1 cup of fresh green leafy vegetables credits as 1/2 cup in NSLP/SBP. EX: 1 cup Fresh Romaine credits as 1/2 cup vegetable.

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25 RED - ORANGE VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Carrots, Baby, RTU, RAW Pound Carrots, Fresh, Shredded, RTU, raw Pound Carrots, Frozen, Sliced, Cooked, Drained Pound Carrots, Sliced, Heated, Drained #10 Can Carrots, Sticks RTU, 1/2 X 4 in. Pound Peppers, Bell, Red or Orange, Diced Pound Peppers, Bell, Red or Orange, Strips Pound Pumpkin, Canned, Heated #10 Can Salsa, canned #10 Can Based on manufacturer s product information Squash, Acorn, Mashed, Cooked Pound Squash, Butternut, Cubed, Cooked Pound Squash, Butternut, Mashed, Cooked Pound Squash, Hubbard, Cubed, Cooked Pound Squash, Hubbard, Mashed, Cooked Pound Sweet Potatoes, Canned, Cut, Light Syrup, Heated #10 Can Sweet Potatoes, Canned, Mashed, Heated #10 Can Sweet Potatoes, Canned, Whole, Heated #10 Can Sweet Potato, Dehydrated, Flakes Pound Sweet Potato, Fresh, Whole, Baked Pound Sweet Potato, Fries Pound Based on manufacturer s product information Red-Orange Vegetables

26 RED - ORANGE VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Sweet Potatoes, Frozen, Mashed, Cooked Pound Sweet Potato, Tots Pound Based on manufacturer s product information Tomatoes, Canned, Diced, Heated #10 Can Tomatoes, Canned, Crushed, Heated #10 Can Tomatoes, Fresh, Cherry (3 Cherry Tomatoes = ¼ c) Tomatoes, Fresh, Cherry, Tomato Halves (6 Cherry Tomato Halves = ¼ c) Pound Pound Tomatoes, Fresh, Diced, RTU Pound Tomatoes, Fresh, Grape Pound Tomatoes, Fresh, Large, 2 1/2"- 2 3/4" Diameter (1/4 Large Tomato or 4 slices = 1/4 c Veg.) Pound Tomatoes, Fresh, Medium (5 slices = 1/4 c) Pound Tomato Paste (1 Tablespoon = ¼ cup Vegetable) #10 Can Tomato Sauce, Canned #10 Can Tomato, Spaghetti Sauce, Meatless #10 Can Tomatoes, Canned, Whole or Stewed, Heated, w/ Juice #10 Can Red-Orange Vegetables

27 BEANS/PEAS/LEGUMES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Beans, Black, Dry, Canned, Heated #10 Can Beans, Black, Dry, Whole, Cooked Pound Beans, Black-eyed Peas, Canned, Heated #10 Can Beans, Black-eyed Peas, Canned, Unheated #10 Can Beans, Baked in Sauce, Vegetarian, Heated #10 Can Beans, Baked, Sauce & Pork, Canned, Heated #10 Can Beans, Great Northern, Dry, Canned, Heated #10 Can Beans, Great Northern, Dry, Whole, Cooked Pound Beans, Kidney, Dry, Whole, Cooked Pound Beans, Kidney, Canned, Heated, Drained #10 Can Beans, Lima, Canned, Heated, Drained #10 Can Beans, Navy, Dry, Cooked Pound Beans, Pinto, Dry, Cooked Pound Beans, Pinto, Canned, Heated, Drained #10 Can Beans, Pinto, Canned, Unheated, Drained #10 Can Beans, Refried, Dehydrated, Cooked Pound Beans, Refried, Canned, Heated #10 Can Beans, Soy, Dry, Canned, Heated Pound Beans, Soy, Fresh, Shelled, Cooked (Edamame) Pound Beans, Soy, Fresh, Whole in Shell, Cooked (Edamame) Pound BEANS - PEAS - LEGUMES

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29 STARCHY VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Corn, Cream Style, Canned, Heated #10 Can Corn, Frozen, On the Cob, Cooked (3" Ear) Pound Corn, Frozen, On the Cob, Cooked, (5 1/4" Ear) Pound Corn, Frozen, Whole Kernel, Cooked/Unheated Pound Corn, Whole Kernel, Heated, Canned #10 Can Jicama (Yam Bean) Fresh, Peeled, Strips Pound Lentils, Dry, Cooked Pound Parsnips, Fresh, Cooked, Mashed Pound Peas, Black-eyed, Dry, Cooked Pound Peas, Black-eyed, Canned, Heated #10 Can Peas, Field, Canned with Snaps, Heated #10 Can Peas, Green, Frozen, Cooked, Drained Pound Peas, Green, Canned, Heated, Drained #10 Can Peas, Split, Dry, Cooked Pound Plantains, Fresh Ripe, Cooked, Sliced Pound Potatoes, Curley Fries, Frozen, 1/3 inch Pound Potatoes, Dehydrated, Diced, Reconstituted Pound Potatoes, Dehydrated, Flake or Granules Pound Potatoes, Dehydrated, Slices Pound Potatoes, Diced, Canned, Drained, Unheated #10 Can Potatoes, Diced, Frozen, Precooked, Pound STARCHY VEGETABLES

30 STARCHY VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Potatoes, Fries, Crinkle, Frozen, Ovenable Pound Potatoes, Fries, Frozen, Shoestring, Reg Moisture Pound Potatoes, Fries, Frozen, Shoestring, Low Moisture Pound Potatoes, Fries, Straight, Frozen, Ovenable Pound 14 7 Potatoes, Hashbrowns, Diced Pound Potatoes, Red, Whole, Cooked w/ Skin Pound Potatoes, Rounds, Frozen, (4 pcs = ¼ cup) Pound Potatoes, Russet, Baked w/ Skin 100 ct. (8 oz each) Pound Potatoes, Small Whole, Canned, Heated #10 Can Potatoes, Wedges, Frozen Pound Taro (Malanga), Peeled, Diced, Cooked Pound Water Chestnuts, Canned #10 Can Yucca (Cassava, Fresh, Peeled, Cooked, Chunk Pound STARCHY VEGETABLES

31 OTHER VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Artichokes, Canned, Bottoms, Drained #300 Can Artichokes, Canned, Hearts, Drained #300 Can Artichokes, Frozen, Hearts, Cooked, Drained Pound 10 5 Asparagus, Fresh, Cooked Pound Asparagus, Canned, Cuts & Tips, Heated #10 Can Asparagus, Canned, Spears #10 Can Asparagus, Frozen, Cuts & Tips Pound Asparagus, Frozen, Spears Pound Avocados, Fresh, Sliced, California, 48 ct. fresh, (3 sl = ¼) Pound Bean Sprouts, Fresh (Soybean) Pound Beans, Green, Canned, Cut, Drained, Heated #10 Can Beans, Green, Canned, French Style, Drained #10 Can Beans, Green, Fresh, Trimmed, Cooked Pound Beans, Green, Frozen, Cut, Cooked Pound Beans, Green, Frozen, French Style, Cooked Pound 12 6 Beans, Wax, Canned, Heated #10 Can Beans, Wax, Fresh, Whole, Cooked Pound Beets, Canned, Sliced, Heated, Drained #10 Can Brussels Sprouts, Frozen, RTU, Cooked Pound OTHER VEGETABLES

32 OTHER VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Cabbage, Fresh, Green, Untrimmed, Chopped Pound Cabbage, RAW, Shredded, Green, RTU Pound Cabbage, RAW, Shredded, Red, RTU Pound California Blend, Frozen, cooked and drained (broccoli, carrots and cauliflower) Pound Cauliflower, Fresh, Cooked, Drained, Florets Pound Cauliflower, Fresh, RAW, Florets Pound Cauliflower, Frozen, Florets Pound Celery, RAW, RTU, 1/2 x 4 (3 sticks = ¼ cup) Pound 14 7 Cucumbers, RAW, Peeled, Diced Pound Cucumbers, RAW, Unpeeled, Sliced Pound Eggplant, Fresh, Cooked, Cubed Pound Lettuce, Mixed Greens (equal amounts of Iceberg and Romaine w/ Shredded Carrots & Red Cabbage) Lettuce, Salad Mix (mostly Iceberg, some Romaine, w/ Shredded Carrot & Red Cabbage) Pound Pound Mushrooms, Canned, Drained #10 Can Mushrooms, Fresh, RAW, Sliced Pound Mushrooms, Frozen, Slices Pound Mushrooms, RAW, Sliced, RTU, (7 sl = ¼ c) Pound Okra, Fresh, Sliced, Cooked Pound Okra, Frozen, Cut Pound OTHER VEGETABLES

33 OTHER VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Onions, RAW, Chopped Pound Onions, RAW, Sliced Pound Peppers, Green, RAW, Diced Pound Squash, Yellow, Canned, Sliced #10 Can Squash, Yellow, Fresh, Cube, Cooked Pound Squash, Yellow, Fresh, Sliced, Cooked Pound Squash, Yellow, Frozen, Sliced, Cooked Pound Squash, Zucchini, Fresh, Cubed, Cooked Pound Squash, Zucchini, Fresh, Sliced, Cooked Pound Squash, Zucchini, Frozen, Sliced Pound Squash, Zucchini, RAW, Sticks (3 Sticks = ¼ cup) 1/2" X 3" Pound OTHER VEGETABLES

34 ADDITIONAL VEGETABLES VEGETABLE SUBGROUP 1/4 CUP 1/2 CUP Peas & Carrots, Canned, Heated #10 Can Peas & Carrots, Frozen, Cooked Pound Soup, Canned, Condensed (minestrone, tomato, vegetable) (1 cup = ¼ cup vegetable) 50 oz Can Succotash, Canned, (corn & green beans), Heated #10 Can Succotash, Frozen, (corn & green beans), Cooked Pound Vegetables, Mixed, Canned, 7 Vegetables, Heated #10 Can Vegetables, Mixed, Frozen, 7 Vegetables, Cooked Pound Vegetables, Mixed, Frozen, (carrots, corn, green beans), Cooked Pound ADDITIONAL VEGETABLES

35 FRUIT Apples, Fresh, Small, Unpeeled, Count/Case (1/4 apple = ¼ cup Fruit) 1/4 CUP 1/2 CUP Pound Apples, Sliced, Canned #10 Can Apples, Sliced, Frozen Pound Applesauce, Canned #10 Can Apricots, Fresh, Medium (1 apricot = ¼ cup Fruit) Pound Apricots, Halves, Canned #10 Can Apricots, Halves, Frozen, Thawed & Drained Pound Apricots, Slices, Canned #10 Can Apricots, Sliced, Frozen, Thawed & Drained Pound Bananas, Fresh, Regular, Sliced, ct. Pound Bananas, Fresh, Regular, Raw, Unpeeled, ct, (1/2 banana = ¼ cup Fruit) Pound Blackberries, Fresh, RAW Pound Blackberries, Frozen, Whole, Cooked, Sugar Added Pound 8 4 Blueberries, Fresh, RAW Pound Blueberries, Frozen, Whole, Cooked, Sugar Added Pound Blueberries, Frozen, Whole, Thawed, Unsweetened Pound Cantaloupe, Fresh, Cubes, 15 ct. Pound Cantaloupe, Fresh, Cubes, 18 ct. Pound Cherries, Frozen, Red Tart, Thawed, Drained Pound Cherries, Red Tart, Canned #10 Can FRUITS

36 FRUIT 1/4 CUP 1/2 CUP Cranberry Relish or Sauce, Canned #10 Can Fruit Mix Cocktail, w/ Juice (Peaches, Pears, Pineapple, Grapes, Cherries) #10 Can Fruit, Mixed, Drained #10 Can Fruit, Mixed, w/ Juice #10 Can Grapefruit, Fresh, Peeled, ct (Large) (1/2 Grapefruit = ½ cup Fruit) Pound Grapes, Fresh, Seedless, w/o Stems Pound Grapes, Fresh, Seedless, w/ stems Pound Honeydew Melon, Fresh, Cubed Pound Kiwi, Fresh, Peeled, Chunks, (1 Kiwi = ¼ cup Fruit) Pound Orange, Fresh, 125 count, Unpeeled Pound Orange, Fresh, 138 count, Unpeeled Pound Orange, Fresh, Sections Pound Oranges, Mandarin, Canned, w/ Juice #10 Can Oranges, Mandarin, Canned, w/ Juice (drained) #10 Can Papaya, Fresh, Whole Pound Peach, Fresh, Medium (2-1/2" Diameter), 60 count, (1 Medium Peach, raw =2/3 cup Fruit) Peach, Fresh, Small (2-1/8" Diameter), 84 count, (1 Small Peach, raw = 3/8 up Fruit) Pound Pound Peach, Halves, w/ Juice, Canned #10 Can Peaches, Diced, w/ Juice, Canned #10 Can Peaches, Frozen, Sliced, Thawed & Drained Pound FRUITS

37 FRUIT 1/4 CUP 1/2 CUP Peaches, Sliced, w/ Juice, Canned #10 Can Pear, Fresh, Medium, 120 count (1 Medium Pear = ¾ cup Fruit) Pear, Fresh, Small, 150 count (1 Small Pear = ½ cup Fruit) Pound Pound Pears, Diced, w/ Juice, Canned #10 Can Pears, Halves, w/ Juice, Canned #10 Can Pears, Sliced, w/ Juice, Canned #10 Can Pineapple, Chunks, w/ Juice, Canned #10 Can Pineapple, Chunks, w/ Juice, Canned, (Drained) #10 Can Pineapple, Crushed, w/ Juice, Canned #10 Can Pineapple, Fresh, Cubed Pound Pineapple, Slices, w/ Juice, Canned #10 Can Pineapple, Tidbits, w/ Juice, Canned #10 Can Pineapple, Tidbits, w/ Juice, Canned, (drained) #10 Can Plums, Fresh, (Purple, Red or Black), Size 45 & 50 or 2 Diameter ( 1 Plum = ½ cup Fruit) Pound Pomegranate, Fresh, Fruit Kernels Pound Prunes (plums), Dried, Pitted, USDA Foods Pound Raisins, Seedless, ( oz pkg. = ¼ cup Fruit) Pound Raspberries, Frozen, Thawed w/ Juice Pound Strawberries, Fresh, Whole Pound Strawberries, Frozen, Sliced, Unsweetened, Thawed w/ Juice Pound FRUITS

38 FRUIT 1/4 CUP 1/2 CUP Tangerines, Fresh, 120 Count, Peeled, Sections (1 Tangerine = 3/8 cup Fruit) Pound Tangerines, Mandarin Oranges Pound Watermelon, Fresh, Cubed, w/o Rind Pound FRUITS

39 In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: 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) Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture (2) fax: (202) ; or Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C ; (3) program.intake@usda.gov. This institution is an equal opportunity provider. This product was funded by USDA.