Documents/Forms
Crediting Guidance for the
Meal Pattern Components
The crediting guidance below applies to the meal patterns for grades K-12 in the National School Lunch Program (NSLP), School Breakfast Program (SBP), and Seamless Summer Option (SSO) of the NSLP. These resources include information and guidance for school food authorities (SFAs) on the crediting requirements for each of the five food components: milk, meat/meat alternates, vegetables, fruits, and grains.
Note: Some foods have additional crediting restrictions for preschool menus because the meal patterns for preschoolers (ages 1-4) have different requirements. For more information, review the CSDE's document, Comparison of Meal Pattern Requirements for Preschoolers and Grades K-12 in the NSLP and SBP. For information on crediting foods in preschool meals, visit the CSDE's Meal Patterns for Preschoolers in School Nutrition Programs webpage.
Milk | Meat/Meat Alternates | Vegetables | Fruits | Grains
Milk Component for Grades K-12
Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the Food and Drug Administration (FDA). The meal patterns for grades K-12 allow unflavored low-fat (1%) milk, unflavored fat-free milk, and flavored fat-free milk. At lunch and breakfast, schools must offer a variety of milk (at least two different choices). At least one choice must be unflavored milk. The milk variety requirement does not apply to the ASP or SMP.
Note: In 2018, the USDA issued the final rule, Child Nutrition Programs: Flexibilities for Milk, Whole Grains, and Sodium Requirements (83 FR 63775), which allowed flavored low-fat milk in the CACFP adult meal patterns. On August 21, 2020, the USDA released information about a decision in April 2020 by the U.S. District Court for the District of Maryland that cancels this final rule. As a result, flavored milk must be fat-free during school year 2020-21. For more information, review question 7 in USDA Memo SP 24-2020, CACFP 13-2020 and SFSP 13-2020: Questions and Answers for the Child Nutrition Programs during School Year 2020-21 – #5.
All milk sold to students in public schools must also meet the state beverage requirements of Section 10-221q of the Connecticut General Statutes. This includes milk sold as part of reimbursable meals and ASP snacks, and milk sold to students separately from reimbursable meals. For a list of milk that complies with the federal and state requirements, review list 16 on the CSDE's List of Acceptable Foods and Beverages webpage.
- Milk Requirements
- Comparison of Meal Pattern Requirements for the Milk Component in School Nutrition Programs (CSDE)
- CSDE Operational Memorandum No. 06-19: Summary of Federal and State Milk Requirements for the NSLP, SBP, SSO of the NSLP, ASP of the NSLP, and Special Milk Program (SMP)
- USDA Memo SP 24-2020, CACFP 13-2020 and SFSP 13-2020: Questions and Answers for the Child Nutrition Programs during School Year 2020-21 – #5: review question 7 (supersedes USDA Memo SP 18-2018 and CACFP 13-2018: Child Nutrition Programs Flexibilities for School Year 2018-2019)
- USDA Memo SP 06-2007: Fluid Milk and Other Food Components/Menu Items in Reimbursable Lunches
- USDA Memo SP 39-2019: Clarification on the Milk and Water Requirements in the School Meal Programs
- Food Buying Guide (Section 5: Milk)
- Milk in Smoothies
- Crediting Smoothies for Grades K-12 in the NSLP and SBP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
- Milk Substitutes
- CSDE Operational Memorandum No. 09-11: USDA Requirements for Milk Substitutes for Nondisabled Students
- Milk Substitutes for Children with Disabilities in School Nutrition Programs (CSDE)
- USDA Memo SP 07-2010, CACFP 04-2010 and SFSP 05-2010: Questions and Answers: Fluid Milk Substitutions
- Milk Variety Exemption for Residential Child Care Institutions (RCCIs): RCCIs that are juvenile detention centers or correctional facilities may meet the milk variety requirement over the week, rather than daily, if there are potential legitimate safety concerns regarding offering different types of milk to students. For example, a RCCI may offer all students flavored fat-free milk on some days of the week and unflavored low-fat milk on other days. This provision also applies to any other RCCIs that can demonstrate operational limitations to separating the grade groups and can show legitimate safety concerns if students are served different portions. To implement this provision, the RCCI must submit a waiver request to the CSDE.
- CSDE Operational Memorandum No. 40-13: Extending Flexibility for Residential Child Care Institutions (RCCIs) in the National School Lunch Program (NSLP)
- CSDE Operational Memorandum No. 36-12: Residential Child Care Institutions Exception for Safety if Serving Multiple Age/Grade Groups
- Meal Pattern Exception Request Form for Residential Child Care Institutions (CSDE)
- USDA Memo SP 38-2012: Residential Child Care Institutions Exception for Safety if Serving Multiple Age/Grade Groups
Meat/Meat Alternates Component for Grades K-12
The required servings for the meat/meat alternates component refer to the edible portion of cooked lean meat, poultry, or fish, e.g., cooked lean meat without bone, breading, binders, fillers, or other ingredients. Different types of meat and meat alternates require different amounts to credit as 1 ounce of the meat/meat alternates component. A 1-ounce serving of the meat/meat alternates component equals 1 ounce equivalent of lean meat, poultry, or fish (without binders, fillers, extenders, and liquids); 1 ounce of cheese (low-fat recommended); 2 ounces of cottage or ricotta cheese, cheese food/spread, or cheese substitute (low-fat recommended); ¼ cup of cooked beans and peas (legumes); ½ large egg; 2 tablespoons of nut or seed butters; 1 ounce of nuts or seeds; 1 ounce of commercial tofu (containing at least 5 grams of protein in 2.2 ounces); 1 ounce of tempeh; 3 ounces of surimi; ½ cup of yogurt or soy yogurt (containing no more than 3.83 grams of sugar per ounce); and 1 ounce of alternate protein products (APPs). Legumes (cooked dry beans and peas) credit as either vegetables or meat/meat alternates, but not both in the same meal.
The minimum creditable amount is ¼ ounce. If a food item provides less than the full-required serving, the menu must include the additional amount from other meat/meat alternates The daily meat/meat alternates component at lunch must be served in a main dish, or in a main dish and only one other food item.
- Alternate Protein Products (APPs)
- Commercial Products
- Crediting Commercial Meat/Meat Alternate Products in the NSLP and SBP (CSDE)
- Crediting Deli Meats in the NSLP and SBP (CSDE)
- USDA Memo SP 01-2016: Procuring Local Meat, Poultry, Game, and Eggs for Child Nutrition Programs
- Dried Meats
- USDA Memo SP 21-2019, CACFP 08-2019 and SFSP 07-2019: Crediting Shelf-Stable, Dried and Semi-Dried Meat, Poultry, and Seafood Products in the Child Nutrition Programs
- USDA Webinar: Moving Forward: Update on Food Crediting in Child Nutrition Programs with Guidance for Dried Meat Products (April 24, 2019)
- Food Buying Guide (Section 1: Meat/Meat Alternates)
- Legumes
- Crediting Legumes in the NSLP and SBP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- Nuts and Seeds
- Tempeh and Surimi
- USDA Memo SP 25-2019, CACFP 12-2019 and SFSP 11-2019: Crediting Tempeh in the Child Nutrition Programs
- USDA Memo SP 24-2019, CACFP 11-2019 and SFSP 10-2019: Crediting Surimi Seafood in the Child Nutrition Programs
- USDA Webinar: Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi (May 8, 2019)
- Tofu and Tofu Products
- Crediting Tofu and Tofu Products in the NSLP and SBP
- USDA Memo SP 53-2016 and CACFP 21- 2016: Crediting Tofu and Soy Yogurt Products in the School Meal Programs and the CACFP
- Yogurt
Vegetables Component for Grades K-12
The vegetables component includes fresh, frozen, and canned vegetables; and pasteurized full-strength vegetable juice. A serving of cooked vegetables must be drained. Legumes (cooked dry beans and peas) credit as either vegetables or meat/meat alternates, but not both in the same meal. Vegetables can substitute for the fruits component at breakfast.
All vegetables credit based on volume, except raw leafy greens credit as half the volume served (e.g., 1 cup of leafy greens credits as ½ cup of vegetables). Tomato paste and puree credit based on the volume as if reconstituted (review the USDA’s Food Buying Guide).
The minimum creditable amount is ⅛ cup. If a food item provides less than the full-required serving, the menu must include the additional amount from other vegetables.
At lunch, the menu must comply with the weekly requirements for vegetable subgroups. The weekly amount of vegetable juice cannot exceed half of the weekly vegetable offerings. At breakfast, the weekly amount of fruit juice together with vegetable juice (including vegetable/fruit juice blends) cannot exceed half of the weekly fruit offerings. In addition to 100 percent vegetable juice, the calculation of the total weekly amount of juice offered at lunch and breakfast includes frozen juice pops made from 100 percent vegetable/fruit juice and pureed vegetables in fruit/vegetable smoothies. The USDA recommends serving whole fruits (fresh, frozen, canned, and dried) more often than juice.
- Compliance Issues
- CSDE Operational Memorandum No. 07-19: Compliance Issues with the Vegetables and Fruits Components for Grades K-12 in the NSLP and SBP
- Food Buying Guide (Section 2: Vegetables)
- Juice
- Legumes
- Crediting Legumes in the NSLP and SBP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- Portion Guide for Fresh Vegetables (Start with Half a Cup)
- Salad Bars
- Salad Bar Resources (CSDE's Menu Planning for Child Nutrition Programs webpage)
- USDA Memo SP 41-2019: Salad Bars in the NSLP
- Smoothies
- Crediting Smoothies for Grades K-12 in the NSLP and SBP (CSDE)
- USDA Memo SP 40-2019 CACFP 17-2019 SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
- Soup
- Vegetable Subgroups
- Vegetables at Breakfast
- Operational Memorandum No. 13-19: Substitution of Vegetables for the Fruits Component in the School Breakfast Program (SBP) for Grades K-12
- USDA Memo SP 16-2019: School Breakfast Program: Substitution of Vegetables for Fruit
Fruits Component for Grades K-12
The fruits component includes fresh, frozen, dried, and canned fruit (packed in water, full-strength juice, or light syrup); and pasteurized full-strength fruit juice). A serving of canned fruit may include the 100 percent juice in which the fruit is packed.
All fruits credit based on volume except dried fruit, which credits as twice the volume served, e.g., ¼ cup of dried fruit credits as ½ cup of the fruits component. The minimum creditable amount is ⅛ cup. If a food item provides less than the full-required serving, the menu must include the additional amount from other fruits.
At lunch, the weekly amount of fruit juice cannot exceed half of the weekly fruit offerings. At breakfast, the weekly amount of fruit juice together with vegetable juice (including fruit/vegetable juice blends) cannot exceed half of the weekly fruit offerings. The calculation of the total weekly amount of juice offered at breakfast and lunch includes 100 percent fruit juice, frozen juice pops made from 100 percent juice, pureed fruits in fruit/vegetable smoothies, and juice from canned fruit served in 100 percent juice, unless the canned fruit is drained. Canned fruit in light syrup or water does not count toward the weekly juice limit.
- Coconut
- USDA Memo SP 34-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs
- Compliance Issues
- CSDE Operational Memorandum No. 07-19: Compliance Issues with the Vegetables and Fruits Components for Grades K-12 in the NSLP and SBP
- Food Buying Guide (Section 3: Fruits)
- Juice
- Portion Guide for Fresh Fruits (Start with Half a Cup)
- Smoothies
- Crediting Smoothies for Grades K-12 in the NSLP and SBP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
Grains Component for Grades K-12
In 2018, the USDA issued the final rule, Child Nutrition Programs: Flexibilities for Milk, Whole Grains, and Sodium Requirements (83 FR 63775), which allowed SFAs to offer enriched grains for up to half of all grains offered at lunch and breakfast. On August 21, 2020, the USDA released information about a decision in April 2020 by the U.S. District Court for the District of Maryland that cancels this final rule. As a result, all grain products and standardized recipes must be WGR to credit as the grains component during school year 2020-21. Products that contain only enriched grains (such as enriched crackers, enriched bread, enriched pasta, enriched farina, enriched white rice, and enriched corn grits) do not credit in school meals. For more information, review question 7 in USDA Memo SP 24-2020, CACFP 13-2020 and SFSP 13-2020: Questions and Answers for the Child Nutrition Programs during School Year 2020-21 – #5,
- Creditable Grains
- Comparison of Meal Pattern Requirements for the Grains Component in School Nutrition Programs (CSDE)
- Crediting Enriched Grains in the NSLP and SBP (CSDE)
- Crediting Whole Grains in the NSLP and SBP (CSDE)
- Food Buying Guide (Section 4: Grains)
- USDA Memo SP 34-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Child Nutrition Programs
- USDA Memo SP 26-2012: Formulated Grain Fruit Products
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- USDA Memo SP 30-2012: Grain Requirements for the National School Lunch Program and School Breakfast Program
- Breakfast Cereals
- Crediting Breakfast Cereals for Grades K-12 in the NSLP and SBP (CSDE)
- CSDE Operational Memo No. 22-12: Grain Requirements for the National School Lunch Program and School Breakfast Program
- Popcorn
- USDA Memo SP 23-2019, CACFP 10-2019 and SFSP 9-2019: Crediting Popcorn in the Child Nutrition Programs
- Serving Size
- Calculation Methods for Grain Ounce Equivalents for Grades K-12 in the NSLP and SBP (CSDE)
- Exhibit A: Refers to the USDA’s document, Exhibit A: Grain Requirements for Child Nutrition Programs, which includes grain servings and grain ounce equivalents.
- Exhibit A Grains Tool (USDA's Food Buying Guide)
- Webinar: Exhibit A Grains Tool to the Rescue (USDA)
- Webinar: How to Maximize the Exhibit A Grains Tool (USDA)
- Grain Ounce Equivalents for Grades K-12 in the NSLP and SBP (CSDE)
Contains the Exhibit A requirements for ounce equivalents
- Whole Grain-rich Requirement
- CSDE Guide: Meeting the Whole Grain-rich Requirement for the NSLP and SBP Meal Patterns for Grades K-12
- CSDE Operational Memo No. 22-14: Evaluating Products for Compliance with the WGR Criteria for School Nutrition Programs
- Tools for Schools: Serving Whole Grain-rich (USDA)
- Whole Grain Resource for the National School Lunch and School Breakfast Programs (USDA)