Key Points of the Grains/Breads Instruction

• Changes terminology from "bread/bread alternate" to "grains/breads" food component.
• One quarter (1/4) of a serving is the smallest amount allowable to be credited towards the grains/breads requirements.
• For schools and residential child care institutions, the rule requiring grains/breads to serve the customary function of bread in a meal is no longer in effect (meaning it does not have to be served as an accompaniment to or integral part of the main dish).
• The criteria for determining acceptable grains/breads no longer requires that enriched or whole grain flour be the primary ingredient by weight.
• Non-sweet snack products such as hard pretzels, hard bread sticks, and grain based chips made from enriched or whole grain flour or meal may now be credited at all meals and snacks.
• Tables providing minimum serving sizes by weight are expanded from four groups (A-D) to nine groups (A-I, see Exhibit A).
• Establishes a crediting equivalency of 14.75 grams for enriched or whole-grain flour, bran, germ or meal to yield one grains/breads serving, except that, for the types of products listed in Groups H and I of Exhibit A, the weights and volumes listed for these groups must be used.
• Grains to cook and serve as cereal or pasta, including rolled oats (oatmeal) and corn grits, use the Group H values of 25 grams dry (1/2 cup cooked) to yield one grains/breads serving. This same value is used when these grains are used as a recipe ingredient.
• Cereal may now be credited at all meals/snacks.
• Dessert products such as cookies, cakes, granola bars, grain fruit bars, brownies, toaster pastries, pies, turnovers, coffee cake, doughnuts, and sweet rolls may be served as a creditable dessert only in NSLP enhanced food based menu planning system and no more than one grains/breads serving per day may be a dessert.

Q & A on the Grains/Breads Instruction

1. Does this Instruction apply to all NSLP meal planning options?
   
   The Instruction applies to schools planning meals using the enhanced food based menu planning system and traditional meal pattern. It does not apply to Nutrient Standard Menu Planning (NuMenus) or Assisted NuMenus since crediting rules do not apply to these systems. At this time there is no information about whether this Instruction applies to the "any reasonable approach" option.
2. This new grains/breads requirement allows foods to be used which previously were not credited. It seems as if we are lowering our nutritional standards.
   
   The revised Instruction provides greater flexibility to Child Nutrition Programs by allowing more grain based products to be credited. However the serving must still provide a minimum amount of flour (14.75 grams/serving). In some cases the serving size needed to meet the 14.75 gram requirement will be unreasonable for the child being served. Menu planners need to consider the appropriateness of the serving size when planning menus.
3. What is the minimum amount of a grains/breads serving that could qualify as a Grains/Breads component under Offer versus Serve?
   
   One fourth of a serving is the minimum amount needed to count as a Grains/Breads component. The school still needs to offer at least one full serving daily.
4. Can snack products such as pretzels and grain-based chips be served at breakfast?
   
   While there is no official restriction on when these products may be served, it does not send a positive nutrition message so it is not advisable to serve these products at breakfast.
5. When a product label only provides a list of ingredients how does a menu planner determine whether a product meets the 14.75 gram minimum weight of enriched or whole grain flour, bran, germ or meal per serving?
   
   The menu planner cannot determine the content (and crediting value) of a product only using the ingredient label. For purchased products a serving size is determined using the weights in Exhibit A of the Instruction. Serving sizes can be determined using the 14.75 gram equivalent only when the enriched or whole grain flour, bran, germ or meal content of a product is known, as in a product prepared on site or when product specifications are available.
6. Under which group are corn grits, melba toast, rice cakes or dumplings classified?
   
   
   • Corn grits are in Group H - one serving equals 1/2 cup cooked or 25 grams (dry).
   • Melba toast is considered a dry cracker or hard bread which is Group A - one serving equals 20 grams or 0.7 ounce.
   • Rice cakes, which are made of puffed rice, are credited based on serving size for ready-to-eat breakfast cereal, Group I - one serving equals 3/4 cup or 1 ounce, whichever is less.
   • Dumplings vary widely in composition, check the recipe to evaluate ingredients used.
7. If a Child and Adult Care Food Program (CACFP) site receives vended meals from an NSLP site following the enhanced food based menu planning system, will such meals qualify for CACFP reimbursement if the grain/bread is a dessert?
   
   Under NSLP requirements, up to one grains/breads serving per day may be a dessert for grades kindergarten and above. This option is not available in NSLP for preschool or younger. When a CACFP site receives vended meals from an NSLP site, the meal is reimbursable as long as it conforms to NSLP requirements. CACFP sites always have the option of soliciting an agreement stating that grain-based desserts cannot be provided as the only Grains/Breads component or that no desserts can be provided as a part of the meal.
8. Are dessert items such as cookies, cakes, brownies, and sweet rolls creditable under the CACFP at snack time?
   
   Yes. However, since flour is not usually the predominant ingredient in these products a large serving would be needed. This may be impractical for young children. As always sweet snacks should not be served as a part of a snack more than twice a week.
9. Is there a limitation on how many times per week snack products such as pretzels and grain based chips may be served in the CACFP?
   
   No. However, keep in mind that these items are usually high in fat and salt.
10. How does the new Grains/Breads Instruction affect meal pattern requirements for infants?
    
    The Instruction presents no changes for the infant meal pattern.

For questions about this information, contact Julie A. Cox (608) 267-9206

Last updated on 2/25/2008 11:52:45 AM