How To
Crediting Guidance for CACFP Meal Components
The resources below provide guidance on meeting the crediting requirements for the five meal components of the CACFP meal patterns for children. Visit the "Documents/Forms" section for guidance on the requirements for crediting commercial processed products, crediting foods made from scratch, and crediting documentation.
Milk | Meats/Meat Alternates | Vegetables | Fruits | Grains
Milk Component
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). Training on the milk component is available in Bite Size Module 4: Milk Component.
- Fat content: The CACFP meal patterns require unflavored whole milk for age 1 and unflavored low-fat milk or unflavored fat-free milk for ages 2-4. Flavored low-fat or fat-free milk may be served to ages 6 and older but the USDA’s CACFP best practices recommend serving only unflavored milk.
- Serving size: The minimum creditable amount for all ages is the full meal pattern serving, with an exception for milk in smoothies.
- Milk in smoothies: The minimum creditable amount of milk in a smoothie is ¼ cup. CACFP facilities must have a recipe or PFS to document the type and amount of milk in the smoothie serving. Refer to the CSDE's Crediting Smoothies in the CACFP.
- Milk substitutes for children without a disability: CACFP facilities 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 with the appropriate fat content for each age group; 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. Refer to the CSDE's Allowable Fluid Milk Substitutes for Non-disability Reasons for Children in the CACFP.
- State beverage statute: Milk and nondairy milk substitutes in CACFP child care centers operating in public schools must also meet the state beverage requirements of Section 10-221q of the Connecticut General Statutes. 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.
General Crediting Guidance for Milk
- Crediting Fluid Milk in the Child Nutrition Programs Tip Sheet (USDA)
- CSDE Training: Bite Size Module 4: Milk Component ("Related Resources" section of CSDE's Meal Patterns for CACFP Child Care Programs webpage)
- Food Buying Guide Section 5 Milk: Overview of Crediting Requirements for the Milk Component (USDA) and Yield Table for Milk (USDA)
- Serving Milk in the CACFP (USDA webpage)
- USDA Memo SP 18-2018 and CACFP 13-2018: Child Nutrition Programs Flexibilities for School Year 2018-2019
Milk in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
Milk Substitutes
- Allowable Fluid Milk Substitutes for Non-disability Reasons for Children in the CACFP (CSDE)
- Identifying Products that Meet the USDA’s Nutrition Standards for Fluid Milk Substitutes in the CACFP (CSDE)
- USDA Memo SP 07-2010, CACFP 04-2010, and SFSP 05-2010: Questions and Answers: Fluid Milk Substitutions
- USDA Memo CACFP 17-2016: Nutrition Requirements for Fluid Milk and Fluid Milk Substitutions in the CACFP, Q&As
Meats/Meat Alternates (MMA) Component
The MMA component includes fresh and frozen meats (e.g., lean beef, pork, poultry, fish, and shellfish), processed meats (e.g., chicken nuggets, deli meats, and fish sticks), canned meats (e.g., chicken, tuna, and salmon), and meat alternates (e.g., eggs, cheese, yogurt, nuts and seeds and their butters, legumes (cooked dry beans and peas), tofu, and tempeh). Beans, peas, and lentils credit as either MMA or vegetables but one serving cannot credit as both components in the same meal or snack. The USDA’s CACFP best practices recommend limiting processed meats to no more than one serving per week; and serving only lean meats, nuts, and legumes. Training on the MMA component is available in Bite Size Module 5: Meats/Meat Alternates Component
- Serving size: MMA are measured in ounce equivalents (oz eq). The minimum creditable amount is ¼ oz eq.
- Required quantities for 1 oz eq: The required quantities depend on the type of meat or meat alternate and refer to the edible portion of cooked lean meat, poultry, or fish (i.e., without bone, breading, binders, fillers, extenders, liquids, or other ingredients). A 1-ounce serving of the MMA component equals 1 oz eq of cooked lean meat, poultry, or fish; 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).
- Crediting MMA at breakfast: The MMA component is optional at breakfast. MMA may be offered as a substitute for grains up to three times per week.
- Main dish requirement for lunch: The MMA component at lunch must be served in a main dish, or in a main dish and only one other food item.
- Commerical processed products: Commercial processed products require a CN label or PFS to document their meal pattern contribution. Products without this documentation cannot credit in CACFP meals and snacks.
General Crediting Guidance for MMA
- Crediting Meats/Meat Alternates in the Child Nutrition Programs Tip Sheet (USDA)
- CSDE Training: Bite Size Module 5: Meats/Meat Alternates Component ("Related Resources" section of CSDE's Meal Patterns for CACFP Child Care Programs webpage)
- Food Buying Guide Section 1 Meat/Meat Alternates: Overview of Crediting Requirements for the Meats/Meat Alternates Component and Yield Table for Meat/Meat Alternates (USDA)
- Serving Meats and Meat Alternates at Lunch and Supper in the USDA CACFP USDA)
Alternate Protein Products (APPs)
- Questions and Answers on Alternate Protein Products (USDA)
- Requirements for Alternate Protein Products in the CACFP (CSDE)
Beans, peas, and lentils
- "Beans, Peas, and Lentils" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
- Crediting Beans, Peas, and Lentils in the CACFP (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
Breakfast: Serving Meats and Meat Alternates at Breakfast (USDA webpage)
Commercial Products
- Crediting Commercial Meat/Meat Alternate Products in the CACFP (CSDE)
- Crediting Deli Meats in the CACFP (CSDE)
- USDA Memo SP 01-2016, SFSP 01-2016, and CACFP 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)
Nuts and Seeds: Crediting Nuts and Seeds in the CACFP (CSDE)
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 SFSP10-2019: 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 CACFP (CSDE)
- USDA Memo SP 02-2024, CACFP 02-2024, and SFSP 02-2024: Revised: Crediting Tofu and Soy Yogurt Products in the School Meal Programs, CACFP, and SFSP
Yogurt and Soy Yogurt
- Calculating Sugar Limits for Yogurt in the CACFP (USDA)
- Choose Yogurts that are Lower in Sugar (USDA webpage)
- Crediting Yogurt in the CACFP (CSDE)
- USDA Memo SP 02-2024, CACFP 02-2024, and SFSP 02-2024: Revised: Crediting Tofu and Soy Yogurt Products in the School Meal Programs, CACFP, and SFSP
- Change to sugars limit for yogurt effective with program year 2025-26: Effective October 1, 2025, the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans, changes the product-based limit for yogurt from total sugars to added sugars. Yogurt cannot exceed 12 grams of added sugars per 6 ounces (no more than 2 grams of added sugars per ounce).
Vegetables Component
The vegetables component includes fresh vegetables, frozen vegetables, canned vegetables, rehydrated dried vegetables (PFS required), and pasteurized 100 percent full-strength vegetable juice. Legumes (cooked dry beans and peas) credit as either vegetables or MMA but one serving cannot credit as both components in the same meal or snack. Training on the vegetables component is available in Bite Size Module 6: Vegetables Component.
- Serving size: Vegetables are measured by volume (cups). Raw leafy greens such as lettuce and spinach credit as half the volume served, e.g., 1 cup of leafy greens credits as ½ cup of the vegetables component. The minimum creditable amount is ⅛ cup.
- 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: Pasteurized full-strength juice credits as either the vegetables component or fruits component at only one meal or snack per day. Juice includes fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice.
- Best practices: The USDA’s CACFP best practices recommend serving whole fruits (fresh, frozen, canned, and dried) more often than juice; making at least one of the two required snack components a vegetable or fruit; and providing at least one serving per week of dark green vegetables, red and orange vegetables, beans, peas, and lentils, starchy vegetables, and other vegetables (refer to the CSDE's Vegetable Subgroups in the CACFP).
General Crediting Guidance for Vegetables
- Crediting Vegetables in Child Nutrition Programs Tip Sheet (USDA)
- CSDE Training: Bite Size Module 6: Vegetables Component ("Related Resources" section of CSDE's Meal Patterns for CACFP Child Care Programs webpage)
- Food Buying Guide Section 2 Vegetables: Overview of Crediting Requirements for the Vegetables Component and Yield Table for Vegetables (USDA)
- Serving Vegetables in the CACFP (USDA webpage)
- USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers
Beans, Peas, and Lentils
- "Beans, Peas, and Lentils" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
- Crediting Beans, Peas, and Lentils in the CACFP (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
Juice: Crediting Juice in the CACFP (CSDE)
Soups: Crediting Soups in the CACFP (CSDE)
Vegetable Subgroups: Vegetable Subgroups in the CACFP (CSDE)
Vegetables in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019, and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
Fruits Component
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. Training on the fruits component is available in Bite Size Module 5: Fruits Component
- Serving size: Fruits are measured by volume (cups). Dried fruits credit as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of the fruits component. The minimum creditable amount is ⅛ cup.
- Juice limit: Pasteurized full-strength juice credits as either the vegetables component or fruits component at only one meal or snack per day. Juice includes fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. The USDA’s CACFP best practices recommend serving whole fruits (fresh, canned, dried, and frozen) more often than juice; and making at least one of the two required snack components a vegetable or fruit.
- Vegetable substitutions at lunch: Vegetables may substitute for the fruits components at any lunch or supper, but the two servings must be different vegetables.
General Crediting Guidance for Fruits
- Crediting Fruits in the Child Nutrition Programs Tip Sheet (USDA)
- CSDE Training: Bite Size Module 5: Fruits Component ("Related Resources" section of CSDE's Meal Patterns for CACFP Child Care Programs webpage)
- Food Buying Guide Section 3 Fruits: Overview of Crediting Requirements for the Fruits Component and Yield Table for Fruits (USDA)
- Start with Half a Cup: Fresh Fruits Portioning Guide for Schools (CSDE's Menu Planning for Child Nutrition Programs webpage)
- USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers
Coconut: USDA Memo SP 22-2019, CACFP 15-2019, and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs
Fruit in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019, and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
Juice: Crediting Juice in the CACFP (CSDE)
Grains Component
The grains component includes whole grain-rich (WGR) and enriched breads and bread products (e.g., biscuits, bagels, rolls, tortillas, and muffins), snack products (e.g., crackers, animal crackers, graham crackers, hard pretzels, tortilla chips, and popcorn), cereal grains (e.g. buckwheat, brown rice, bulgur, and quinoa), pasta, ready-to-eat (RTE) breakfast cereals, cooked breakfast cereals like oatmeal), and 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). Training on the grains component is available in Bite Size Module 5: Fruits Component.
- Creditable grains: Grain products and recipes must be made with creditable grains (whole grains, enriched grains, bran, and germ). Cooked and ready-to-eat (RTE) breakfast cereals must be whole grain, enriched, or fortified, and cannot contain more than 6 grams of sugar per dry ounce.
- Serving size: Grains are measured in ounce equivalents (oz eq). The serving must meet the required weight (groups A-G) or volume (groups H-I) in the USDA’s Exhibit A chart (refer to the CSDE's Grain Ounce Equivalents for the CACFP) or provide the minimum creditable grains (refer to the CSDE's Calculation Methods for Grain Ounce Equivalents in the CACFP). The minimum creditable amount is ¼ ounce equivalent.
- WGR requirement: CACFP menus must include at least one WGR serving per day, between all meals and snacks served to children. The USDA’s CACFP Best Practices recommends at least two WGR servings per day. WGR foods for the CACFP contain at least 50 percent whole grains and the remaining grain ingredients are enriched, bran, or germ. A grain food meets the WGR criteria if a whole grain is the first ingredient (or second after water), and the next two grain ingredients (if any) are creditable grains. A combination food meets the WGR criteria if the first grain ingredient (or second after water) is a whole grain, and the next two grain ingredients (if any) are creditable grains.
- Grain-based desserts: Grain-based desserts do not credit in the CACFP meal patterns. Examples include cookies, piecrusts in sweet pies, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies. Sweet crackers such as graham crackers and animal crackers are not grain-based desserts. However, sweet crackers should be limited to no more than twice per week between all meals and snacks.
General Crediting Guidance for Grains
- Child Care Worksheet 1: Crediting Commercial Grains in the CACFP (CSDE)
- Crediting Enriched Grains in the CACFP (CSDE)
- Crediting Grains in the Child Nutrition Programs Tip Sheets (USDA): Part 1: Creditable Grains in Child Nutrition Programs; Part 2: Identifying Grain Products that are Whole Grain-Rich; and Part 3: Program Requirements
- Crediting Whole Grains in the CACFP (CSDE)
- CSDE Training: Bite Size Module 5: Fruits Component ("Related Resources" section of CSDE's Meal Patterns for CACFP Child Care Programs webpage)
- Food Buying Guide Section 4 Grains: Overview of Crediting Requirements for the Grains Component and Yield Table for Grains (USDA)
- How to Identify Creditable Grains in the CACFP (CSDE)
- USDA Memo CACFP 09-2018: Grain Requirements in the CACFP: Q&As
- 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 34-2019, CACFP 15-2019, and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Child Nutrition Programs
- Using the WIC Food Lists to Identify Grains for the CACFP (USDA webpage)
Breakfast Cereals
- Calculating Sugar Limits for Breakfast Cereals in the CACFP (USDA webpage)
- Child Care Worksheet 2: Crediting Ready-to-eat (RTE) Breakfast Cereals in the CACFP (CSDE)
- Child Care Worksheet 3: Crediting Cooked Breakfast Cereals in the CACFP (CSDE)
- Choose Breakfast Cereals that are Lower in Sugar (USDA webpage)
- Crediting Breakfast Cereals in the CACFP (CSDE)
- Change to sugars limit for breakfast cereals effective with program year 2025-26: Effective October 1, 2025, the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans, changes the product-based limit for breakfast cereals from total sugars to added sugars. Breakfast cereals cannot exceed 6 grams of added sugars per dry ounce.
Crediting Grain Recipes
- Child Care Worksheet 4: Crediting Family-size Recipes for Grains in the CACFP (CSDE)
- Child Care Worksheet 5: Crediting Quantity Recipes for Grains in the CACFP (CSDE)
- Determining Ounce Equivalents of Grains in CACFP Recipes (USDA)
- How to Identify Creditable Grains in the CACFP (CSDE)
- Recipe Analysis Workbook (USDA's Food Buying Guide): Develops standardized recipes with meal pattern contribution per serving (users must create a free account)
Grain-based Desserts
- Grain-Based Desserts in the CACFP (USDA webpage)
- USDA Memo CACFP 16-2017: Grain-Based Desserts in the Child and Adult Care Food Program
Ounce Equivalents
- CACFP Grains Ounce Equivalents Resources (USDA webpage)
- Calculation Methods for Grain Ounce Equivalents in the CACFP (CSDE)
- Crediting Single-Serving Packages of Grains in the CACFP (USDA webpage)
- CSDE Crediting Worksheets 1-5: CSDE Crediting Worksheets for CACFP Child Care Programs
- CSDE Oz Eq Chart: Grain Ounce Equivalents for the CACFP (CSDE) Contains the Exhibit A requirements for ounce equivalents
- Determining Ounce Equivalents of Grains in CACFP Recipes (USDA)
- Exhibit A: Refers to USDA’s 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): Determines ounce equivalents of commercial products and the required amount to obtain a specific meal pattern contribution
- Exhibit A Grains Tool to the Rescue (USDA webinar)
- How to Maximize the Exhibit A Grains Tool (USDA webinar)
- How to Use the Grain Ounce Equivalents Chart for the CACFP (CSDE)
- Using Ounce Equivalents for Grains in the CACFP (USDA)
- When Commercial Grain Products Require a Product Formulation Statement to Credit in the CACFP (CSDE)
Popcorn: USDA Memo SP 23-2019, CACFP 10-2019, and SFSP 09-2019: Crediting Popcorn in the Child Nutrition Programs
Whole Grain-rich Requirement
- Guide to Meeting the Whole Grain-rich Requirement for the CACFP (CSDE)
- How to Spot Whole Grain-Rich Foods for the CACFP (USDA webpage)
- Identifying Whole Grain-rich Foods for the CACFP (USDA webpage)
- Is My Recipe Whole Grain-Rich in the CACFP? (USDA webpage)
- Tools for Schools: Serving Whole Grain-rich (USDA webpage)
Whole Grains
- Adding Whole Grains to Your CACFP Menu (USDA webpage)
- Crediting Whole Grains in the CACFP (CSDE)