1. Check to make sure the product has an approved CN label. 2. Determine the percentage of equivalent meat/meat alternate provided in the topping by dividing the ounce equivalent meat/meat alternate in 1 pound of topping (as stated on the CN label) by 16 ounces: oz equivalent meat/meat alternate in 1 lb topping / 16 oz x 100 = % equivalent meat/meat alternate 3. Multiply ounce cooked topping/serving by the percent equivalent meat/meat alternate: oz cooked topping/serving x % equivalent meat/meat alternate = oz equivalent meat/meat alternate serving PROCEDURES FOR DETERMINING SERVINGS OF BREAD/BREAD ALTERNATES The unit of measure for the bread/bread alternate component is "serving". In order to state bread credit on a CN label, the product must provide a minimum of 1/4 serving and credit must be expressed in 1/4-serving increments. In order to use a product as a bread alternate in the Child Nutrition Programs, the following two criteria must be met: 1. Product must be served as an accompaniment to or as an integral part of the main dish of the meal. 2. The whole grain or enriched flour or meal must be the primary ingredient by weight. Bread items are categorized into the following four groups: Group A - Breads, rolls, and quick breads Examples: Bagels, Pizza Crust, Rolls, Corn Bread Group B - Crackers and low-moisture breads Examples: Dry Bread Sticks, Taco Shells, Batters and Breaders, Melba Toast Group C - Miscellaneous items Examples: Pancakes, Waffles, Meat/meat alternate, Turnover Crust, Tortillas Group D - Pastas, cereal grains, and breakfast cereals Examples:Ravioli, Macaroni, Lasagna Noodles, Rice, Oatmeal Information on specific items in each group is available in Section 3 of the FBG. Determine the total number of bread servings in a product by following these steps: Step 1: Determine the group that applies to your product. Step 2: Determine the number of bread servings by dividing the ounces of bread/bread alternate in the product by the weight of a bread serving (in ounces). Consult the chart above or section 3 of the FBG for each group of bread/bread alternate. Step 3: Round down to the nearest 1/4 serving. PROCEDURES FOR DETERMINING VEGETABLE/FRUIT CREDIT The vegetable/fruit component is credited on a volume measure. The unit of measure used is "cup". In order to state vegetable/fruit credit on a CN label, the product must provide a minimum of 1/8 of a cup and credit must be expressed in increments of 1/8 of a cup. Determine the cup(s) of vegetable/fruit by following these four steps: Step 1: Identify the food items that can be credited toward the vegetable/fruit requirement. Describe the items so that they match a food item in the FBG, e.g., cabbage, fresh, cooked, shredded. (This information can be found in columns 1 and 4). Step 2: Calculate the contribution of each food item that can be counted. (Procedures for determining this step are on the following pages). Step 3: Add the contribution of each food item to get the total. Step 4: Round down to the nearest 1/8 of a cup. Shown below are the calculations for Step 2. 1. Multiply the serving size (in ounces) by the percent of the product that is creditable vegetable/fruit: serving size (oz) x % of creditable vegetable/fruit = creditable vegetable/fruit per serving 2. Divide the amount of creditable vegetable/fruit by 16 (16oz/lb): amount of creditable vegetable/fruit / 16 = No. of lb creditable vegetable/fruit per serving 3. Multiply the creditable vegetable/fruit per serving by the number of servings per pound unit. lb of vegetable/fruit per serving x No. of servings per lb unit = No. of 1/4 servings vegetable/fruit. |