RFP 00002753 - Exhibit B Minimum Food Requirements.pdf

EXHIBIT B: MINIMUM FOOD SPECIFICATIONS

To be completed by Sponsor. ODE does not approve, evaluate or endorse specifications. Examples may include the following listed below.

Meat/Seafood – All meats, meat products, poultry products, and fish must be government inspected.

• Beef, lamb, and veal shall be USDA Grade Choice or better.

• Pork shall be U.S. No.1 or U.S. No. 2

• Poultry shall be U.S. Government Grade A

• Seafood to be top grade, frozen fish – must be a nationally distributed brand, packed under continuous inspection of the USDA

Dairy Products – All dairy products must be government-inspected.

• Fresh eggs, USDA Grade A or equivalent, 100 percent candled

• Frozen eggs, USDA – inspected

• Milk, pasteurized Grade A

Fruits and Vegetables

• Fresh fruits and vegetables selected according to written specifications for freshness, quality, and color – U.S. Grade A Fancy

• Canned fruits and vegetables selected to requirements – U.S. Grade A Choice or Fancy (fruit to be packed in light syrup or natural juices)

• Frozen fruits and vegetables shall be U.S. Grade A Choice or better

Baked Products

• Bread, rolls, cookies, pies, cakes, and puddings either prepared or baked on premises or purchased on a quality level commensurate with meeting USDA breakfast and lunch requirements, as applicable

Staple Groceries

• Staple groceries to be a quality level commensurate with previously listed standards

At a minimum, any proposed menu plans must comply with the Final Rule Nutrition Standards in the National School Lunch and School Breakfast Programs (see Exhibit A for meal pattern requirements).

Attachment B (continued…): MINIMUM FOOD SPECIFICATIONS

Exhibit A: Meal Pattern Requirements

Breakfast Meal Pattern Lunch Meal Pattern Grades K-

5a Grades 6-

8a Grades 9-

12a Grades K-5 Grades 6-8 Grades 9-12

Meal Pattern Amount of Foodb Per Week (Minimum Per Day) Fruits (cups)c,d 5 (1)e 5 (1)e 5 (1)e 2½ (½) 2½ (½) 5 (1)

Vegetables (cups)c,d 0 0 0 3¾ (¾) 3¾ (¾) 5 (1)

Dark greenf 0 0 0 ½ ½ ½

Red/orangef 0 0 0 ¾ ¾ 1¼

Beans/peas (legumes)f 0 0 0 ½ ½ ½

Starchyf 0 0 0 ½ ½ ½

Otherf,g 0 0 0 ½ ½ ¾

Additional vegetable to reach totalh 0 0 0 1 1 1½

Grains (oz eq)i 7-10 (1)j 8-10 (1)j 9-10 (1)j 8-9 (1) 8-10 (1) 10-12 (2)

Meats/meat alternates (oz

eq) 0k 0k 0k 8-10 (1) 9-10 (1) 10-12 (2)

Fluid milk (cups)l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories (kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850

Saturated fat (% of total calories)n,o < 10 < 10 < 10 < 10 < 10 < 10

Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740

Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

a In the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-2013 only, schools may continue to use the meal pattern for grades K-12 (see § 220.23).

b Food items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup. c One quarter-cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must be 100 percent full-strength. d For breakfast, vegetables may be substituted for fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange, beans and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii).

e The fruit quantity requirement for the SBP (5 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014-2015). f Larger amounts of these vegetables may be served. g This category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “Other vegetables” requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in §210.10(c)(2)(iii).

h Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.

i At least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-2013), and in the SBP beginning July 1, 2013 (SY 2013-2014). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-15).

j In the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-2014). k There is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-2014), schools may substitute 1 oz eq of meat/meat alternate for 1 oz eq of grains after the minimum daily grains requirement is met.

l Fluid milk must be low fat (1 percent milk fat or less, unflavored) or fat free (unflavored or flavored). m The average daily amount of calories for a 5-day school week must be within the range (at least the minimum and no more than the maximum values). n

Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not allowed.

o In the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-2014). p Final sodium specifications are to be reached by SY 2022-2023 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-2015 and 2017-2018. See required intermediate specifications in § 210.10(f)(3) for lunches and § 220.8(f)(3) for breakfasts.

Attachment B (continued…): MINIMUM FOOD SPECIFICATIONS

Attachment B (continued…): MINIMUM FOOD SPECIFICATIONS Summer Food Service Program Meal Pattern

Food Components Breakfast Lunch or Supper

Snack1 (Choose two of the four) Milk

• Milk, fluid 1 cup (8 fl oz)2 1 cup (8 fl oz)3 1 cup (8 fl oz)2 Vegetables and/or Fruits

• Vegetable(s) and/or fruit(s), or full-strength vegetable or fruit juice

½ cup ¾ cup total4 ¾ cup

• An equivalent quantity of any combination of vegetables(s), fruit(s), and juice

½ cup (4 fl oz) ¾ cup (6 fl oz)

Grains and Breads5

• Bread 1 slice 1 slice 1 slice

• Cornbread, biscuits, rolls, muffins, etc. 1 serving 1 serving 1 serving

• Cold dry cereal ¾ cup or 1 oz6 ¾ cup or 1 oz6

• Cooked pasta or noodle product

½ cup ½ cup ½ cup

• Cooked cereal or cereal grains or anequivalent quantity of any combination of grains/breads

½ cup ½ cup ½ cup

Meat and Meat Alternates (Optional)

• Lean meat or poultry or fish or alternate protein product7

1 oz 2 oz 1 oz

• Cheese 1 oz 2 oz 1 oz

• Eggs ½ large egg 1 large egg ½ large egg

• Cooked dry beans or peas ¼ cup ½ cup ¼ cup

• Peanut butter or soynut butter or other nut or seed butters

2 tbsp 4 tbsp 2 tbsp

• Peanuts or soynuts or tree nuts or seeds, or yogurt, plain or sweetened and flavored

1 oz 1 oz= 50%8 1 oz

• An equivalent quantity of any combination of the above meat/meat alternates

4 oz or ½ cup 8 oz or 1 cup 4 oz or ½ cup

For the purpose of this table, a cup means a standard measuring cup.

Attachment B (continued…): MINIMUM FOOD SPECIFICATIONS CACFP Meal Pattern Requirements—Children (Age 1 through 12)i

1 Serve two food items. Each food item must be from a different food component. Juice may not be served when milk is served as the only other component.

2 Shall be served as a beverage, or on cereal, or use part of it for each purpose.

3 Shall be served as a beverage.

4 Serve two or more kinds of vegetable(s) and or fruit(s) or a combination of both. Full-strength vegetable or fruit juice may be counted to meet not more than one-half of this requirement.

5 All grain/bread items must be enriched or whole grain, made from enriched or whole-grain meal or flour, or if it is a cereal, the product must be whole-grain, enriched or fortified. Bran and germ are credited the same as enriched or whole grain meal or flour.

6 Either volume (cup) or weight (oz) whichever is less.

7 Must meet the requirements in Appendix A of the SFSP regulations.

8 No more than 50 percent of the requirement shall be met with nuts or seeds. Nuts or seeds shall be combined with another meat/meat alternate to fulfill the requirement. When determining combinations, 1 oz of nuts or seeds is equal to 1 oz of cooked lean meat, poultry, or fish.

The meal must contain, at a minimum, each of the components listed in at least the amounts indicated for the specific age group in order to qualify for reimbursement.

Age 1 and 2 Age 3 through 5 Age 6 through 12i

BREAKFAST

1. Milk, fluid j ½ cup ¾cup 1 cup

2. Juice a, fruit, or vegetable or ½ cup ½ cup ½ cup

Fruit(s) or vegetable(s) ¼ cup ½ cup ½ cup

3. Grains/Breads b:

Bread ½ slice ½ slice 1 slice Cornbread, biscuits, rolls, muffins, etc.b ½ serving ½ serving 1 serving Cereal:

Cold dry ¼ cup or 1/3 ozc 1/3cup or ½ ozc ¾ cup or 1 ozc Hot cooked ¼ cup total ¼ cup ½ cup

Cooked pasta or noodle products ¼ cup ¼ cup ½ cup

LUNCH OR SUPPER

1. Milk, fluid j ½ cup ¾ cup 1 cup

2. Meat or meat alternate:

Meat, poultry, fish, cheese 1 oz 1+½ oz 2 oz Alternate protein productsg 1 oz 1+½ oz 2 oz Yogurt, plain or flavored, unsweetened or sweetened 4 oz or ½ cup 6 oz or ¾ cup 8 oz or 1 cup Egg ½ egg ¾ egg 1 egg Cooked dry beans or peas ¼ cup 3/8 cup ½ cup Peanut butter or other nut or seed butter 2 Tbsp 3 Tbsp. 4 Tbsp Peanuts or soynuts or tree nuts or seeds ½ oz = 50%d ¾ oz = 50%d 1 oz = 50%d

3. Vegetable and/or fruit e (at least two) ¼ cup total ½ cup total ¾ cup total

4. Grains/Breadsb:

Bread ½ slice ½ slice 1 slice Cornbread, biscuits, rolls, muffins, etc.b ½ serving ½ serving 1 serving Cereal, hot cooked ¼ cup total ¼ cup ½ cup Cereal, cold, dry ¼ cup or 1/3 ozc 1/3 cup or ½ ozc ¾ cup or 1 ozc Cooked pasta or noodle products ¼ cup ¼ cup ½ cup

SNACK

1. Select two of the following four components:

2. Milk, fluid j ½ cup ½ cup 1 cup Juice a,f, fruit, or vegetable or ½ cup ½ cup ¾ cup Fruit(s) or vegetable(s) ½ cup ½ cup ¾ cup

3. Grains/Breadsb:

Bread ½ slice ½ slice 1 slice Cornbread, biscuits, rolls, muffins, etc.b ½ serving ½ serving 1 serving Cereal:

Cold dry ¼ cup or 1/3 ozc 1/3 cup or ½ ozc ¾ cup or 1 ozc Hot cooked ¼ cup ¼ cup ½ cup

4. Meat or meat alternate

Meat, poultry, fish, cheese ½ oz ½ oz 1 oz Alternate protein products g ½ oz 1/2 oz 1 oz Egg, large h ½ egg ½ egg ½ egg Cooked dry beans or peas 1/8 cup 1/8 cup ¼ cup Peanut butter or other nut or seed butter 1 Tbsp 1 Tbsp 2 Tbsp Peanuts or soynuts or tree nuts or seeds ½ oz ½ oz 1 oz Yogurt, plain or flavored, unsweetened or sweetened 2 oz or ¼ cup 2 oz or ¼ cup 4 oz or ½ cup a Must be full strength fruit or vegetable juice. b Bread, pasta or noodle products, and cereal grains shall be whole grain or enriched, cornbread, biscuits, rolls, muffins, etc., shall be made with whole grain or enriched meal or flour. c Either volume (cup) or weight (oz), whichever is less. d No more than 50 percent of the requirement shall be met with tree nuts or seeds. Tree nuts and seeds shall be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 oz of nuts or seeds is equal to 1 oz of cooked lean meat, poultry or fish. e Serve 2 or more kinds of vegetable(s) and/or fruit(s). Full strength vegetable or fruit juice may be counted to meet not more than one-half of this requirement. f Juice may not be served when milk is the only other component. g Alternate protein products may be used as acceptable meat alternates if they meet the requirements on the following page. h One-half egg meets the required minimum amount (one ounce or less) of meat alternate. i Youth ages 13 through 18 must be served minimum or larger portion sizes than those specified for ages 6 through 12.

a. Fluid milk must be fat free (skim) or low fat (1 percent) milk for children 2 years and older.

Attachment B (continued…): MINIMUM FOOD

SPECIFICATIONS Alternate Protein Products

A. What are the criteria for alternate protein products used in the CACFP?

1. An alternate protein product used in meals planned under the provisions in Sec. 226.20 must meet all of the criteria in this section.

2. An alternate protein product whether used alone or in combination with meat or meat alternate must meet the following criteria:

a. The alternate protein product must be processed so that some portion of the non-protein constituents of the food is removed. These alternate protein products must be safe and suitable edible products produced from plant or animal sources.

b. The biological quality of the protein in the alternate protein product must be at least 80 percent that of casein, determined by performing a Protein Digestibility Corrected Amino Acid Score (PDCAAS).

c. The alternate protein product must contain at least 18 percent protein by weight when fully hydrated or formulated. (“When hydrated or formulated” refers to a dry alternate protein product and the amount of water, fat, oil, colors, flavors, or any other substances which have been added).

d. Manufacturers supplying an alternate protein product to participating schools or institutions must provide documentation that the product meets the criteria in paragraphs A.2. a through c of this attachment.

e. Manufacturers should provide information on the percent protein contained in the dry alternate protein product and on an as prepared basis.

f. For an alternate protein product mix, manufacturers should provide information on:

(1) The amount by weight of dry alternate protein product in the package;

(2) Hydration instructions; and

(3) Instructions on how to combine the mix with meat or other meat alternates.

B. How are alternate protein products used in the CACFP?

1. Schools, institutions, and service institutions may use alternate protein products to fulfill all or part of the meat/meat alternate component discussed in Sec. 226.20.

2. The following terms and conditions apply:

a. The alternate protein product may be used alone or in combination with other food ingredients.

Examples of combination items are beef patties, beef crumbles, pizza topping, meat loaf, meat sauce, taco filling, burritos, and tuna salad.

b. Alternate protein products may be used in the dry form (nonhydrated), partially hydrated or fully hydrated form. The moisture content of the fully hydrated alternate protein product (if prepared from a dry concentrated form) must be such that the mixture will have a minimum of 18 percent protein by weight or equivalent amount for the dry or partially hydrated form (based on the level that would be provided if the product were fully hydrated).

C. How are commercially prepared products used in the CACFP?

Schools, institutions, and service institutions may use a commercially prepared meat or meat alternate product combined with alternate protein products or use a commercially prepared product that contains only alternate protein products.