Documents/Forms
Crediting Guidance for the Meal Pattern
Components for School Nutrition Programs:
Grades K-12
This webpage provides guidance for crediting foods and beverages in 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. Guidance and resources are provided for each of the five meal pattern components (milk, meat/meat alternates, vegetables, fruits, and grains).
Note: The meal patterns for preschoolers (ages 1-4) have some different crediting requirements. For more information, refer to the CSDE's resource, 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
The milk component requires fluid milk. 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 low-fat (1%) and fat-free milk, either unflavored or flavored. For detailed guidance on the milk component, review the CSDE's What’s in a Meal training module, Module 7: Milk Component.
Crediting Considerations for Milk
- Milk variety: School food authorities (SFAs) must offer a variety of milk (at least two different choices of fat content or flavor) at lunch and breakfast. At least one choice must be unflavored milk. The milk variety requirement does not apply to the ASP or SMP.
- Serving size: The minimum creditable amount for all grades and meals is the full 1-cup serving, with an exception for milk in smoothies.
- Milk in smoothies: The minimum creditable amount of milk in a smoothie is ¼ cup. SFAs must have a standardized recipe or product formulation statement (PFS) to document the type and amount of milk in the smoothie serving. For more information, refer to the CSDE's resource, Crediting Smoothies for Grades K-12 in the NSLP and SBP.
- Milk substitutes for children without a disability: SFAs may choose to offer one or more allowable fluid milk substitutes for children without a disability. The two allowable types of milk substitutes include 1) lactose-reduced or lactose-free milk; and 2) nondairy milk substitutes that meet the USDA’s nutrition standards for fluid milk substitutes, such as certain brands of soy milk. Nondairy milk substitutes require a written request from the parent or guardian indicating the medical or other special dietary need that restricts the child’s diet and requires the milk substitute. For more information, refer to the CSDE's resource, Allowable Milk Substitutes for Children without Disabilities in School Nutrition Programs.
- State beverage statute: Milk and nondairy milk substitutes in public schools must also meet the state beverage requirements of Section 10-221q of the Connecticut General Statutes. The state beverage statute applies to all beverages sold on school premises as part of and separately from reimbursable meals and ASP snacks. For a list of products that comply with the federal and state requirements, refer to list 16 (milk) and list 17 (nondairy milk substitutes) on the CSDE's List of Acceptable Foods and Beverages webpage.
Resources for Milk
- Food Buying Guide (Section 5: Milk)
- General Crediting Guidance for Milk
- Comparison of Meal Pattern Requirements for the Milk Component in School Nutrition Programs (CSDE)
- Crediting Fluid Milk in the Child Nutrition Programs Tip Sheet (USDA)
- 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)
- Training module: What’s in a Meal Module 7: Milk Component (CSDE)
- 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
- Milk in Smoothies
- Crediting Smoothies for Grades K-12 in the NSLP and SBP (CSDE)
- Offering Smoothies as Part of Reimbursable School Meals Grades K-12 (USDA)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
- Milk Substitutes
- Allowable Milk Substitutes for Children without Disabilities in School Nutrition Programs (CSDE)
- CSDE Operational Memorandum No. 09-11: USDA Requirements for Milk Substitutes for Nondisabled Students
- 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 meat/meat alternates (MMA) component includes fresh and frozen meats (such as lean beef, pork, poultry, fish, and shellfish), processed meats (such as chicken nuggets, deli meats, and fish sticks), canned meats (such as chicken, tuna, and salmon), and meat alternates (such as eggs, cheese, yogurt, nuts and seeds and their butters, beans and peas (legumes), tofu, and tempeh). Legumes (cooked dry beans and peas) credit as either MMA or vegetables but one serving cannot credit as both components in the same meal. For detailed guidance on the MMA component, review the CSDE's What’s in a Meal training module, Module 8: Meat/Meat Alternates Component.
Crediting Considerations for MMA
- Serving size: MMA are measured in ounce equivalents (oz eq). The minimum creditable amount is ¼ oz eq. The required MMA quantities refer to the edible portion of cooked lean meat, poultry, or fish, e.g., lean meat without bone, breading, binders, fillers, or other ingredients.
- Required quantities for 1 oz eq: Different types of meats and meat alternates require different amounts to credit as 1 oz eq of the MMA component. A 1-oz eq serving of the MMA component equals 1 ounce of cooked 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 (must contain at least 5 grams of protein in 2.2 ounces); 1 ounce of tempeh; 3 ounces of surimi; ½ cup or 4 ounces of yogurt or soy yogurt; and 1 ounce of alternate protein products (APPs).
- Main dish requirement for lunch: The MMA component must be served in a main dish or in a main dish and one other food item.
- Limit for nuts and seeds at lunch: Nuts and seeds cannot credit for more than half of the MMA component.
- Commerical processed products: Commercial processed products require a Child Nutrition (CN) label or product formulation statement (PFS) to document their meal pattern contribution. Products without this documentation cannot credit in school meals.
- Crediting MMA substitutions at breakfast: The MMA component is optional at breakfast. MMA may be offered as a substitute for grains after offering at least 1 oz eq of grains: 1 oz eq of MMA credits as 1 oz eq of grains. MMA substitutions count toward the required weekly servings of the grains component and the weekly dietary specifications. For more information, refer to the USDA's Offering Meats and Meat Alternates at School Breakfast.
Resources for Meat/Meat Alternates
- Alternate Protein Products (APPs)
- Breakfast
- Offering Meats and Meat Alternates at School Breakfast: Grades K-12 (USDA)
- Meat/Meat Alternates at Breakfast (Section 3 of CSDE's Menu Planning Guide for School Meals for Grades K-12)
- 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 vegetables, frozen vegetables, canned vegetables, dried vegetables, and pasteurized 100 percent full-strength vegetable juice. Legumes (cooked dry beans and peas) credit as either vegetables or meat/meat alternates but one serving cannot credit as both components in the same meal. For detailed guidance on the vegetables component, review the CSDE's What’s in a Meal training module, Module 10: Vegetables Component.
Crediting Considerations for Vegetables
- Serving size: Vegetables are measured by volume (cups). The minimum creditable amount is ⅛ cup. All vegetables credit based on the volume served, except raw leafy greens such as lettuce and spinach. Raw leafy greens credit as half the volume served, e.g., 1 cup of leafy greens credits as ½ cup of the vegetables component.
- Canned vegetables: The serving of canned vegetables must be drained.
- Dried vegetables: Dried vegetables (such as potato flakes and dried soup mix) credit based on their rehydrated volume and require a PFS. Dried vegetables used for seasonings do not credit.
- Juice limit: 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. The calculation of the 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.
- Vegetable subgroup at lunch: The lunch meal pattern requires weekly servings of the five vegetable subgroups recommended by the Dietary Guidelines for Americans. These include dark green, red/orange, beans/peas (legumes), starchy, and other (refer to Vegetable Subgroups in the NSLP). SFAs may offer the vegetable subgroups in any order and amount throughout the week to total the minimum weekly requirements.
- Vegetable substitutions at breakfast: Vegetables and vegetable juice may substitute for the fruits component.
Resources for Vegetables
- Compliance Issues for Vegetables
- 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)
- Offering Smoothies as Part of Reimbursable School Meals Grades K-12 (USDA)
- USDA Memo SP 40-2019, CACFP 17-2019 and 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 fruit, frozen fruit, canned fruit (packed in water, full-strength juice, or light syrup), dried fruit, and pasteurized 100 percent full-strength fruit juice. The creditable serving of canned fruit in 100 percent juice may include the juice but cannot include water or syrup. For detailed guidance on the fruits component, review the CSDE's What’s in a Meal training module, Module 9: Fruits Component.
Crediting Considerations for Fruits
- Serving size: Fruits are measured by volume (cups). The minimum creditable amount is ⅛ cup. All fruits credit based on the volume served, except dried fruits. Dried fruits credit as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of the fruits component.
- Juice limit: 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 vegetable/fruit juice blends) cannot exceed half of the weekly fruit offerings. The calculation of the 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. The USDA recommends serving whole fruits (fresh, frozen, canned, and dried) more often than juice.
Resources for Fruits
- 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 for Fruits
- 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)
- Offering Smoothies as Part of Reimbursable School Meals Grades K-12 (USDA)
- 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
The grains component includes whole grain-rich (WGR) and enriched breads and bread products (such as biscuits, bagels, rolls, tortillas, and muffins), snack products (such as crackers, animal crackers, graham crackers, hard pretzels, tortilla chips, and popcorn), cereal grains (such as buckwheat, brown rice, bulgur, and quinoa), ready-to-eat (RTE) breakfast cereals, cooked breakfast cereals (such as oatmeal), bread products used as an ingredient in another menu item such as combination foods (e.g., breading on fish or poultry and pizza crust in pizza), pasta, and grain-based desserts (such as cookies, brownies, cakes, and granola bars). For detailed guidance on the grains component, review the CSDE's What’s in a Meal training modules, Module 11: Grains Component, Module 12: Whole Grain-rich (WGR) Requirement, and Module 13: Grain Ounce Equivalents.
Crediting Considerations for Grains
- Serving size: Grains are measured in ounce equivalents (oz eq). The minimum creditable amount is ¼ ounce equivalent. The serving must meet the required weight (groups A-G) or volume (groups H-I) in the USDA’s Exhibit A chart (refer to Grain Ounce Equivalents for Grades K-12 in the NSLP and SBP) or provide the minimum creditable grains (refer to Calculation Methods for Grain Ounce Equivalents for Grades K-12 in the NSLP and SBP).
- Grain-based desserts: At lunch, grain-based desserts cannot exceed 2 oz eq per week. The breakfast meal pattern does not require a weekly limit for grain-based desserts but restricts the types that are allowed. For more information, refer to Crediting Grain-based Desserts for Grades K-12 in the School Nutrition Programs.
- WGR requirement: Effective July 1, 2022, the USDA’s final rule, Transitional Standards for Milk, Whole Grains, and Sodium (87 FR 6984), requires that at least 80 percent of the weekly grains offered at lunch and breakfast must be WGR. A WGR food must meets two criteria: 1) the food is 100 percent whole grain or contains a blend of whole and enriched grains that is at least 50 percent whole grain; and 2) noncreditable grains cannot exceed 3.99 grams per portion for groups A-G or 6.99 grams per portion for groups H-I (refer to Meeting the Whole Grain-rich Requirement for the NSLP and SBP Meal Patterns for Grades K-12).
- Enriched grains: Enriched grains cannot exceed 20 percent of all grains offered during the week. The limit for noncreditable grains also applies to enriched grains. For more information, refer to Crediting Enriched Grains in the NSLP and SBP.
Resources for Grains
- 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
- When Commercial Grain Products Require a Product Formulation Statement to Credit in the School Nutrition Programs (CSDE)
- 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
- Grain-based Desserts
- Ounce Equivalents
- CSDE Chart: Grain Ounce Equivalents for Grades K-12 in the NSLP and SBP (CSDE)
Contains the Exhibit A requirements for ounce equivalents - 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)
- How to Use the Ounce Equivalents Chart for the NSLP and SBP (CSDE)
- CSDE Chart: Grain Ounce Equivalents for Grades K-12 in the NSLP and SBP (CSDE)
- Popcorn
- USDA Memo SP 23-2019, CACFP 10-2019 and SFSP 9-2019: Crediting Popcorn in the Child Nutrition Programs
- Whole Grain-rich Requirement
- Calculating Weekly WGR Percentage of School Menus (at least 80 percent of offered grains must be WGR)
- 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
- The Whole Grain Resource for the National School Lunch and Breakfast Programs (USDA)
- Tools for Schools: Serving Whole Grain-rich (USDA)