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Crediting Foods in School Nutrition Programs

Milk

The crediting guidance and resources below include the changes to the NSLP, SBP, and ASP meal patterns required by the USDA final rule, Child Nutrition Programs: Meal Patterns Consistent with the 2020-2025 Dietary Guidelines for Americans. For more information, visit the "Upcoming Meal Pattern Changes" section of the CSDE's Meal Patterns for Grades K-12 in School Nutrition Programs webpage.

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).


Allowable Types of Milk  |   Serving Requirements  |   Crediting Guidance  |   Smoothies
Milk Substitutes  |   Milk Variety Exemption for RCCIs


Allowable Types of Milk

The meal patterns for grades K-12 allow low-fat (1%) and fat-free milk, either unflavored or flavored. The preschool meal patterns require unflavored whole milk for age 1 and unflavored low-fat milk or unflavored fat-free milk for ages 2-5. Flavored milk does not credit in the preschool meal patterns. 

  • Limit for added sugars for grades K-12 (NSLP, SBP, and ASP): Effective July 1, 2025, flavored milk cannot exceed 10 grams of added sugars per 8 fluid ounces. Flavored milk sold as a competitive food in middle and high schools cannot exceed 15 grams of added sugars per 12 fluid ounces.
  • State beverage statute for public schools: In addition to the meal pattern requirements, 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 available for sale to students on school premises, as part of and separately from reimbursable meals and ASP snacks. A list of products that comply with the federal and state requirements is available in list 16 (milk) and list 17 (nondairy milk substitutes) on the CSDE's List of Acceptable Foods and Beverages webpage. 

Serving Requirements

  • Milk variety for grades K-12: 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 preschool meal patterns or to the ASP or SMP.
  • Serving size: The minimum creditable amount is the full meal pattern serving, with an exception for milk in smoothies.
  • Milk coolers: Milk coolers cannot contain any other beverages than milk. SFAs cannot promote or offer water, juice, or any other beverage as an alternative selection to fluid milk throughout the food service area. 

Crediting Guidance

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.

Milk Substitutes for Non-disability Reasons

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-free/reduced milk; and 2) fluid milk substitutes (plant-based beverages) that meet the USDA’s nutrition standards for fluid milk substitutes, such as certain brands of soy milk. Fluid milk substitutes require a written request from the parent/guardian, state licensed healthcare professional, or registered dietitian that identifies the reason for the milk substitute.

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.