Sde_ crediting foods in school nutrition programs

The resources below provide guidance on determining whether foods and beverages credit toward the U.S. Mandarin orange juice recipe Department of Agriculture (USDA) meal patterns for school nutrition programs, including the National School Lunch Program (NSLP), School Breakfast Program (SBP), and Special Milk Program (SMP). Orange juice blender recipe For additional information, review the CSDE’s Menu Planning Guide for School Meals.

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). Orange juice recipe for kids Only low-fat (1%) unflavored milk and nonfat unflavored or flavored milk can be served. Carrot and orange juice recipe Schools must offer a variety (at least two different choices) of fat content and/or flavor of milk for both lunch and breakfast. Orange juice recipe at home All milk served in public schools must also meet the beverage requirements for milk under Section 10-221q of the Connecticut General Statutes.


Creditable fruits include fresh, frozen (with or without added sugar), canned, and dried. Apple orange juice recipe Canned fruits must be in light syrup, water, or 100 percent fruit juice. Orange juice smoothie recipe A serving of canned fruit may include the 100 percent juice in which the fruit is packed. Orange juice cake recipe All fruits credit based on volume except dried fruit credits as twice the volume served, e.g., ? cup of dried fruit counts as ? cup of fruit. Mango orange juice recipe To credit toward the fruits component, a menu item must provide a minimum of 1/8 cup of fruit. Watermelon and orange juice recipe The rest of the minimum daily serving must be met with additional fruits.

At lunch, the weekly amount of fruit juice cannot exceed half of the weekly fruit offerings. Orange juice in blender recipe At breakfast, the weekly amount of fruit juice together with vegetable juice (including fruit/vegetable juice blends) cannot exceed half of the weekly fruit offerings. Blended orange juice recipe The calculation of the total weekly amount of juice offered in school meals 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. Homemade orange juice recipe Canned fruit in light syrup or water does not count toward the weekly juice limit.

A serving of cooked vegetables must be drained. Orange juice juicer recipe Legumes (cooked dry beans and peas) credit as either vegetables or meat/meat alternates, but not both in the same meal. Fresh orange juice recipe blender All vegetables credit based on volume, except raw leafy greens credit as half the volume served (e.g., 1 cup of leafy greens credits as ? cup of vegetables). Pomegranate orange juice recipe Tomato paste and puree credit based on the volume as if reconstituted (see the USDA?s Food Buying Guide). Kiwi orange juice recipe To credit toward the vegetables component, a menu item must provide a minimum of 1/8 cup of vegetable. Lemon orange juice recipe The rest of the minimum daily serving must be met with additional vegetables.

At lunch, the weekly amount of vegetable juice cannot exceed half of the weekly vegetable offerings. Sour orange juice recipe 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. Carrot apple orange juice recipe In addition to 100 percent vegetable juice, the calculation of the total weekly amount of juice offered in school meals includes frozen juice pops made from 100 percent vegetable/fruit juice and pureed vegetables in fruit/vegetable smoothies.

All grains must be whole grain-rich (WGR). Orange juice recipe in mixer WGR products contain at least 50 percent whole grains, any other grain ingredients must be enriched, and the combined weight of noncreditable grains such as bran or modified food starch must be less than two percent (? ounce equivalent) of the product formula. Orange carrot ginger juice recipe To comply with this limit, noncreditable grains cannot exceed 3.99 grams per serving for groups A-G or 6.99 grams per serving for groups H and I of the USDA’s ounce equivalent chart. Orange juice cleanse recipe To credit toward the grains component, a menu item must provide a minimum of ? ounce equivalent of grains. Orange ginger juice recipe The rest of the minimum daily serving must be met with additional grains.

Creditable meat/meat alternates include cooked lean meat, poultry, or fish, cheese, beans and peas (legumes), eggs, nut and seed butters, nuts and seeds, commercial tofu, yogurt or soy yogurt, and alternate protein products (APPs). Margarita recipe with orange juice Legumes credit as either meat/meat alternates or vegetables, but not both in the same meal. Orange juice chicken recipe The serving size refers to the edible portion of cooked lean meat, poultry, or fish as served, e.g., cooked lean meat without bone, breading, or other ingredients. Orange wine recipe from juice To credit toward the meat/meat alternates component, a menu item must provide a minimum of ? ounce equivalent of meat/meat alternates. Orange carrot juice recipe The rest of the minimum daily serving must be met with additional meat/meat alternates. Orange pineapple juice recipe A 1-ounce equivalent of meat/meat alternates equals:

• 2 ounces of cottage or ricotta cheese (low-fat recommended);

• ? cup of cooked beans and peas (legumes), e.g., kidney beans, chick peas (garbanzo beans), lentils and split peas;

• 2 tablespoons of nut or seed butters, e.g., peanut butter, almond butter, cashew butter and sunflower seed butter;

• 1 ounce of nuts or seeds, e.g., almonds, Brazil nuts, cashews, filberts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, soynuts and walnuts;

• ? cup (2.2 ounces) of commercial tofu containing at least 5 grams of protein;

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