~~ United States
~l_-l..ll1 Department of
~ Agriculture
Food and
Nutrition
Service
Mid-Atlantic
Region
Special Nutrition
Programs
Child Care Food
Program
Crediting Foods in the
Child Care Food Program
U.S. DEPOSITORY
PROPERTY OF THE LIBRARY
MAY 0 7 1990
University of North Carolina
at Greensboro
SE
CREDITING FOOI:S
rn THE
CHilD CARE FOOD P.R<X;RAM
Mid-Atlantic Region
Fcx:xi and Nutrition Service, USDA
Orild care Fcx:xi Program Unit
Special Nutrition Programs
June 1988
All meals served to children under the Child care Fcx:xi Program are served at
no separate charge regardless of race, color, sex, age, handicap or national
origin. '!here is no discrimination in admissions policy, meal service or the
use of facilities. Any corrplaints of discrimination should be submitted in
writing to the Secretary of Agriculture, Washington, D.C. 20250.
Acknowledgements
The original publication Crediting Foods in the Child care Food Program was
published by Nutrition and Technical Services, Food and Nutrition Service,
USDA., Mountain Plains Region, 2420 West 26th Avenue, Suite 430 D, Denver,
Colorado 80211.
'!his modification was prepared by Bernard Brachfeld, Ph.D. and Lucy Mao,
R.D., with editorial assistance from Ursula Abrams and Torn Leverich. The
State agencies administering the CCFP in the Mid-Atlantic Region provided
invaluable recorrnnendations that contributed significantly to the development
of this publication. SUggestions were also provided by the following
Virginia CCFP family day care home sponsoring organizations: Fairfax County
Office for Children, Tidewater Child care Association, and The Planning
Council.
This publication was typed by Gail Magee and Patrice Thomas. The cover for
this publication was designed by Marian Wig.
'.mBI.E OF CXHl'ENl'S
Introduction 1
Definitions andjor Explanations 2
Olild care Food Program Meal Pattern 01arts 5
Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
MeatjMeat Alternates
Vegetables/Fruits
BreadjBread Alternates
10
15
22
IIrlex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
1
INI'ROOOCriON
The goal of the Child care Food Program ( CCFP) is to improve the health and
nutrition of the nation's children while promoting the development of· good
eating habits and nutrition education. 'Ihe Food Buying Guide for Child
Nutrition Programs, Food and Nutrition Service Program Aid Number 1331, is the
principal tool to detennine the contribution foods make toward the meal
requirements, whether foods are produced on site or purchased corrunercially.
This resource has been prepared to provide additional infontlCltion on
creditable foods in child care centers, outside-school-hours care centers, and
family day care homes.
Creditable foods are those foods that may be counted toward meeting the
requirements for a rellnbursable meal. Foods are detennined to be creditable
based on the following factors: (1) nutrient content; (2) customary function
in a meal; (3) whether they meet regulations governing the Child Nutrition
Programs (on quantity requirements andjor by definition); (4) whether they
meet Flli\'s Standards of Identity; (5) whether they meet the USDA's standards
for meat and meat products; and (6) agreement with administrative policy
decisions on the crediting of particular foods.
Noncreditable or "other" foods are those that are not creditable because they
do not meet the above criteria. "other" foods do not meet the requirements
for any components in the meal patterns. Noncreditable foods may supply
calories which help meet the energy needs of growing boys and girls and may
contribute additional protein, vi tarnins, and minerals. They can be used to
supplement the required meal components to improve acceptability, and to
satisfy the children's appetites.
USil'\ rellnburses child care centers and family day care horne sponsors
participating in the CCFP for the meals served, not for individual foods. A
meal is rellnbursable if it contains those foods in the amounts outlined in the
CCFP meal patterns. Therefore, a meal may be made up of both creditable foods
and noncreditable foods.
nils publication is not designed to provide guidance concerning the CCFP
infant meal patterns. For inforT!lCltion in this area, or any questions
concerning this handbook, please contact your State agency or family day care
horne sponsoring organization.
'!HE LISI'S OF CREDITABlE AND NON CREDITABlE FOOOO IN THIS
RJBLICATION ARE Nar ALL INCIDSIVE. '!HE FUBLICATION INCI.DDFS
ONLY '!HOSE FOOOO AOCJU1' WHICR WE HAVE RECEIVED INQUIRIES OR
HAVE NorED AS BEING CREDITED INCORRECI'LY.
2
DEFINITIONS AND/OR EXPLANATIONS
1. Child Nutrition (CN) label
CN label:
Is a voll.Blt:acy Federal labeling program for the Child
Nutrition Programs.
Provides a warrenty for CN labeled products.
Allows manufacturers to state a product's contribution to the
meal pattern requirements on their labels.
How to identify a CN label:
A CN label will always contain the following infonnation:
'Ihe CN logo which is a distinct border.
'Ihe meal pattern contribution statement.
A 6-digit product identification number.
USDA/ENS authorization.
'Ihe month and year of approval.
SAMPlE lABEL:
-----------------eN------------------:
000000
'Ihis 5.00 oz. - Pizza with Ground
Beef and Vegetable Protein Product
provides 2. oo oz. equivalent
meat/meat alternate, 1/2 cup serv-
CN ing of vegetable, and 1-1/2 serv- CN
ings of bread alternate for the
Child Nutrition Meal Pattern
Requirement. (Use of this logo
and statement authorized by the
Food and Nutrition Service, USI:l'\
05-84.)
--------·--------~CN----------- -----
For a detailed explanation on Child Nutrition (CN) labeling, see the Food and
Nutrition Service Regulations for the Child care Food Program, Part 226,
Appendix c.
3
Definitions andjor Explanations
2. "Fast food" restaurants are specialized in the rapid preparation and
service of food (as hamburger or fried chicken). "Fast Food" is creditable
(limited to special occasions) if it meets the program meal pattern
requirements, and if it is approved by the State agency. Some State agencies,
with the approval of USili\, do not allow reimbursement for meals obtained at
fast food restaurants.
3. Fish - home caught - not creditable l.U'lder the Cllild care Food Program.
can be a safety hazard because of the danger of pollution and contamination.
4. Galle - e.g. Venison, Squirrel, Rabbit, etc. - For safety reasons not
creditable l.U'lder the Cllild care Food Program unless inspected and approved by
either the state Agency or the Federal Authority. Use of these items is not
recorranended because of the potential health hazard.
5. liciie cani'Ed foods - For safety, home canned foods are not allowed in meals
reimbursed l.U'lder the Cllild care Food Program. Because clostriditnn botulinum
is dangerous, it can produce an extremely potent toxin in the canned food.
'!his poison can be present in food when there is no evidence of spoilage.
6. liciie frozen foods - Are creditable l.U'lder the Child care Food Program if
approved by the State Agency.
7. liciie grown fi:esh foods - Are creditable l.U'lder the Child care Food Program
if approved by the State Agency.
8. Hc:lrEy should not be given to or used in foods for infants l.U'lder 1 year of
age because it can cause infant botulism.
9. Omnercial gelatin dessert (pc:JNder fo:nn or prepared) is considered as
"other food"; it is not a creditable food item.
10. Medical Exceptions - SUbstitutions may be made for medical reasons when
supported by a statement from a recognized medical authority. The statement
should specify the food or foods to be omitted from the child • s diet, and a
choice of foods that may be substituted. Refer to Federal Regulations 226. 20
(h) and FNS Instruction 783-2. '!his info:nnation may be obtained from your
state agency.
11. Product Specification Sheet (sometimes called a product analysis sheet) is
an info:nnation sheet obtained from the manufacturer with a detailed
explanation of what the product actually contains and the amount of each
ingredient in the product by weight. It nrust have an original signature of a
company official.
12. Seiv:in.J size or portion is described by the weight, measure, or m.nnber of
pieces or slices. '!he serving size specified in the meal patterns can be
credited toward meeting the meal pattern requirements.
4
13. st:.an::lanE of Identity - usm or F'IlZ\ standards for products set legal
requirements for content, preparation, and labeling before being manufactured
and sold in commerce. Standards of Identity set specific (and optional)
ingredients a food must contain when a product is to be labeled or identified
by a conunon product name.
For more detail and the latest infonration on the status of any of these
standards, contact the Food and Nutrition SeJ:vice Regional Office andjor State
Agency.
14. Vegetable Protein Products (VPP) are food components which may be used to
substitute, in part, for meat, poultry, or seafood. These products must
conform with the requirements for Alterna.te Foods for Meals -Appendix A, 7CFR
Parts 210, 225, 226.
A vegetable protein product is an al terna.te food which may be used to meet
part of the meatjmeat alterna.te requirement of the meal patterns for child
nutrition programs. However, before using these products and claiming the
meals for reimbursement, contact the Food and Nutrition Service Regional
Office andjor State Agency.
CliiiD CARE FOOD moGRl\M MEAL PA'ITERNS
'lhi.s chart lists the annm:ts ani types of food to be served
to children 1 year old ani older.
Milk
Juice or Fruit or Vegetable
Bread or Bread Alternate
including cereal, cold dry
or cereal, hot cooked
SNACK (SUPPI»!ENr)
Select 2 out of 4 components
Milk
Juice or Fruit or Vegetable
Meat or Meat Alternate
Bread or Bread Alternate
including cereal, cold dry
or cereal, hot cooked
IIJNal OR SUPPER
Milk
Meat or Poultl:y or Fish
or egg
or cheese
or cooked dry beans or peas
or peanut butter ani other
"butters"
nuts ani seeds
Vegetable anjjor Fruits
(2 or more total)
Bread or Bread Alternate
AGES 1 - 2
1/2 cup
1/4 cup
1/2 slice
1/4 cup or
1/3 ormce
1/4 cup
1/2 cup
1/2 cup
1/2 ounce
1/2 slice
1/4 cup or
1/3 ounce
1/4 cup
1/2 cup
1 ounce
1
1 ormce
1/4 cup
2 'lbsp.
1/2 ounce *
1/4 cup
1/2 slice
AGES 3 - 5
3/4 cup
1/2 cup
1/2 slice
1/3 cup or
1/2 ormce
1/4 cup
1/2 cup
1/2 cup
1/2 ormce
1/2 slice
1/3 cup or
1/2 ormce
1/4 cup
3/4 cup
1 1/2 ormces
1
1 1/2 ormces
3/8 cup
3 'Ibsp.
3 I 4 ormce *
1/2 cup
1/2 slice
I AGES 6 - 12
1 cup
1/2 cup
1 slice
3/4 cup or
1 ormce
1/2 cup
1 cup
3/4 cup
1 ormce
1 slice
3/4 cup or
1 ormce
1/2 cup
1 cup
2 ormces
1
2 ormces
1/2 cup
4 Tbsp.
1 ormce *
3/4 cup
1 slice
Milk includes whole milk, lowfat milk, skim milk, cultured buttermilk, or
flavored milk made from these types of fluid milk which meet State or local
starrlards.
Bread Alternate may also include an equivalent serving of items such as a roll,
biscuit, muffin, cooked enriched or whole-grain rice, macaroni, noodles, or other
pasta products.
* Nuts ani seeds may be credited towards meeting only 50% of the meatjmeat
alternate requiremant.
6
MilK
Child care Fcx::xi Program (CCFP) regulations require that, to be eligible for
cash reimbursement, each breakfast, lunch or supper must include fluid milk.
Fluid milk is one of the options for a snack.
"Milk" means pasteurized fluid types of unflavored or flavored 'Whole milk,
lowfat milk, skiln milk, or cultured buttennilk 'Which meet state and local
standards for such milk except that, in the meal pattern for infants ( 8 months
up to 1 year of age), ''milk" means unflavored 'Whole fluid milk or an
equivalent quantity of reconstituted evaporated milk 'Which meets such
standards. All milk should contain vitamins A and D at levels specified by
the Fcx::xi and Drug Administration and be consistent with state and local
standards for such milk.
At breakfast you must provide a saving of fluid milk as a beverage or use it
on cereal, or use it in part for each purpose. Both lunch and supper shall
contain a saving of fluid milk as a beverage. Refer to the CCFP meal pattern
for quantity requirements. If milk is one of the two corrpc>nents se:rved for a
snack, it must be fluid milk as a beverage or used on cereal, or used in part
for each purpose. However, milk may not be credited for snacks 'When juice is
saved as the other corrpc>nent. '!he snack must include at least one solid fcxxl
item.
FOOD
Milk, fluid
(unflavored or
flavored)
Acidified Milk
Buttennilk
Certified Raw
Milk
CUltured Milk
lactose Reduced
Milk
l.Dwfat Milk
Skim Milk
Soybean Milk
UHl' (Ul ta High
Tenq:>erature)
Milk
YES NO
X
X
X
X
X
X
X
X
X
X
Milk served as part of any meal or snack
for the purpose of reimbursement must be
fluid milk.
Acidified milk is a fluid milk produced by
souring fluid whole, lowfat, or skim milk
with an acidifying agent. Examples of
acidified milk are "acidified kefir milk"
arrl "acidified acidophilus milk".
Regulations require the use of pasteurized
milk.
CUltured milk is a fluid milk prcx:luced by
adding selected microorganisms to fluid
whole, lowfat, or skim milk under
controlled conditions to produce a prcx:luct
with specific flavor andjor consistency.
Exarnples of cultured milk are "cultured
butteJ::milkll 1 "cultured kefir milk" 1 and
"cultured acidophil us milk".
lactose reduced milk is a fluid milk
m:xlified by the addition of lactase
enzymes. '!be lactose (milk sugar) in this
milk has been broken down into sinple
sugars. Children who cannot digest the
lactose in milk may benefit from a lactose
reduced milk.
May be used as a substitution because of
medical or other special dietary needs.
Medical needs must be supported by a
statement from a recognized medical
authority which includes reco~ed
alternate focrls (see section 226.20(h) of
the CCFP regulations).
UHl' is Grade A pasteurized milk that has
been heated to about 280° F for a few
secoms, then cooled arrl packaged. It can
be stored without refrigeration until
opened.
FOOD
Whole Milk
Cheese, all types
Chocolate (hot)
Cocoa
Cream
Cream Sauces
Cream Soups
CUstard
Eggnog' Connnercial
or Homemade
Evaporated Milk
Half am Half
Ice Cream
Ice Milk
Imitation Milk
Milkshakes
Pudding
Pudding Pops
YFS NO
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
8
Must be made with fluid milk; only the
fluid milk portion is creditable.
Must be made with fluid milk; only the
fluid milk portion is creditable.
Does not fit the definition of milk.
Does not fit the definition of milk.
Does not fit the definition of milk.
Does not fit the definition of milk.
Use of raw eggs presents a health hazard.
Does not fit the definition of milk, except
for infants 8 months up to 1 year of age.
Does not fit the definition of milk.
Does not fit the definition of milk.
Does not fit the definition of milk.
Does not fit the definition of milk.
May be used to meet the milk component of
lunches' suppers' am the supplemental food
seiVed in the child nutrition programs if
those milkshakes contain the mml.Tilllll1
required quantity of fluid milk per serving
appropriate for the age group being served.
Refer to FNS Instruction 783-7.
Does not fit the definition of milk.
Does not fit the definition of milk.
FOOD
Reconstituted Dry
Milk
Shert:>et
Sour Cream
Yogurt
YES NO
X
X
X
X
See Section 226.2 of the regulations
conceming the continuing unavailability of
milk.
Does not fit the definition of milk.
Does not fit the definition of milk.
Does not fit the definition of milk.
10
Child care Focxi Program (CCFP) regulations require that a lunch or supper
served nrust contain the amount of meat or meat alternates specified in the
meal pattern. You may use a serving of meat or meat alternates as one of the
two components of a snack.
Meat and meat alternates include lean meat, poultry or fish; or cheese; or- an
egg; or cooked dry beans or peas; or nuts and seeds and their butters (except
for acorn, chestnut and coconut); or an equivalent quantity of any combination
of these foods. 'lhese foods nrust be served in a main dish, or in a main dish
and one other item, to meet this requirement.
Please refer to the Focxi Buying Guide, PA-1331, pages 44-48, which lists
fresh, frozen and canned fonns of seafocxi conunonly used in the Child Nutrition
Programs. In general, the tenn "seafocxi" refers to all edible fonns of
aquatic animals.
Vegetable protein products may be counted as meeting part of the meat or meat
alternate requirement. However, before using these prcx:iucts and claiming the
meals for reimbursement, contact the Focxi and Nutrition Service Regional
Office andjor State Agency for information and assistance on the preparation,
serving, and crediting of these products.
Nuts and seeds may fulfill: (1) no more than one-half of the meatjmeat
alternate requirement for lunch/supper for all Child Nutrition Programs; and
(2) all of the meatjmeat alternate requirements for the supplemental focxi
(snack) for the Child care and SUnuner Programs.
To be counted toward meeting any part of the meatjmeat alternate requirement,
a menu item nrust provide a minimum of 1/4-ounce of cooked lean meat or
equivalent.
FOOD
Acorn
Bacon and Imitation
Bacon products
Baco-Bits
Beans, D1:y
Beef Jerky
Bologna
canadian Bacon
canned or Frozen:
Beef Stew
Orili Mac
Meat Stew
Pizza
Pot Pies
Ravioli
canned Pressed
Ilmcheon Meat
Clleese food and
Clleese spread
11
MFAT AND MFAT ~
YES NO
X
X
X
X
X
X
X
X
X
I1:M protein content.
Considered as fat.
See Food Buying Guide (li'ffi) page 40.
Beef jerky llli3.de with pure beef llli3.Y be
credited; 1-ounce dried jerky equals 1-
ounce lean cooked meat. We would advise
centers and homes against using beef jerky
due to its high salt (sodimn) content.
"All-meat" or poultry products that do not
contain by-products, cereal or extenders.
See li'ffi page 38.
1 lb. (16 oz.) will yield 11 1-oz. servings
of cooked meat. See li'ffi page 42.
Creditable only if ( 1) they are a Olild
Nutrition (CN) labeled product; or (2) you
have a product analysis sheet signed by an
official of the llli3.nufacturer (not a sales
person) , stating the amount of cooked lean
meatjmeat alternate per serving.
Must be all-meat with no binders, fillers,
by-products or extenders.
Two-ounce serving equals one-ounce meat
alternate. See li'ffi page 31.
Clleeses: Natural, X
Processed, Cottage
FOOD
Cllestnuts
Cllitterlings
Coconuts
Corndogs
Cream Clleese
Deviled Eggs
Eggs
Fishsticks
Frankfurters
Kidney
Liver
Neufchatel Cheese
Nuts
12
MEAT AND MEAT~
YES NO
X
X
X
X
X
X
X
X
X
X
X
X
X
I1:M protein content.
Considered as fat.
I1:M protein content.
'!he bread is credited like cornbread as a
bread/bread al temate; the frankfurter is
credited as a meatjmeat alternate (see Food
Buying Guide (FIG) pages 119 and 38
respectively.
Contains less protein and more fat than
other creditable cheeses. A serving size
that would provide an equivalent quantity
of protein would be excessive, especially
for preschool children.
Cooked only. Raw eggs are a health hazard.
Only the edible fish portion is creditable.
All-meat or poultry products that do not
contain by-products, cereal or extenders.
See FIG page 38.
Venison, Squirrel, Rabbit, etc: for safety
reasons not creditable uncler the CCFP
unless inspected and approved by either the
State agency or a Federal Authority. Use
of such items is not recommended due to the
potential health hazard.
Soft unripened cheese similar to cream
cheese but containing less fat and more
moisture.
FUll meatjmeat al temate credit for snack
but no more than one-half credit for lunch
or supper. Be careful not to serve nuts to
children un:.:ier five years of age to avoid
choking.
FOOD
Oxtails
Peanut Butter
Peas, Dry
Pepperoni
Pig Feet
Pig Neck Bones
Pig Tails
Pimento Cheese
Pizza, homemade
Pizza, cammercially
Polish Sausage
Powdered cheese in
boxed macaroni
YES NO
X
X
X
X
X
X
X
X
X
X
X
X
Small amount of meat content.
See Food Buying Guide (FB:;) page 39. It is
suggested that peanut butter be served in
combination with another protein item,
since the required portion sizes for peanut
butter may not be acceptable to preschool
children.
see FB:; page 40.
All-meat or paul try products that do not
contain by-products, cereals or extenders.
See FB:; page 38 .
Small amount of meat content.
Small amount of meat content.
Small amount of meat content.
'IWo-oUnce serving equals one ounce of meat
or meat al ten"late. See cheese spread, FB:;,
page 31.
If the amounts of meat or meat alternate
ingredients are identified and documented.
Creditable only if (1) it is a Child
Nutrition (CN) labeled product; or (2) you
have a product analysis sheet signed by an
official of the manufacturer (not a sales
person), stating the amount of cooked lean
meatjmeat al ten"late per serving.
A cooked, snnked sausage containing not
m::>re than 30% fat, similar in cornposi tion
to frankfurters, knockwurst and similar
sausage products.
'!he :powdered cheese mix is not credited
toward any of the food CO!lpJnents. 'Ihe
macaroni, if enriched, can be credited as a
bread alten"late.
FOOD
Sausage
Scrapple
Seeds
Shellfish
Soups, homemade
containing: Meat,
fish, poultry or
other meat
alternate
Soups, commercially
prepared
Tofu
Tripe
Yogurt
YES NO
X
X
X
X
X
X
X
X
14
Please refer to the Focxi Buying Guide
(F'B3) , pages 38 arrl 42 for the various
types of sausages. Also refer to Meat and
Foul try Inspection Regulations, Standards
of Identity, Part 319, for specific named
sausage products.
Insufficient meat content.
Full meatjmeat alternate credit for snack
but no more than one-half credit for lunch
or supper. Be careful not to serve seeds
to children under five years of age to
avoid choking.
Must be fully cooked; only the edible fish
portion is creditable.
Creditable as a second source of meat or
meat alternate if minimum required amount
of 1/4 oz. per serving can be identified
arrl documented.
Insufficient meatjmeat alternate content
per serving.
Tofu is soybean curd. '!here is no Standard
of Identity for tofu. '!he product can vary
from one manufacturer to another.
A serving ( 8 oz. ) does not contain
sufficient protein to meet requirements.
15
A breakfast shall contain a servi.n:J of vegetable(s) or fru.it(s) or fullstrength
vegetable or fru.it juice, or an equivalent quantity of any
combination of these foods.
Both lunch and supper shall contain a servi.n:J of two or more vegetables or
fru.its, or a combination of both. F\lll-st:re.rY;Jth vegetable or fru.it juice may·
be counted to meet not more than one-half of this requirement.
In order to be creditable, a juice must contain a minimum of 50% fullstrength
juice; and then only the full-strength juice portion may be counted
to meet the fru.itjvegetable requirernent. Therefore, it is important to read
the product label. As a practical matter, we strongly recommend that only
full strength juices be used. If a less than full strength juice is used, the
volume of liquid that must be served to comply with meal pattern
requirements is generally excessive for preschool children.
Cooked dry beans or peas may be counted as a vegetable or as a meat alternate 1
but not as both in the same meal.
A servi.n:J of vegetable or fru.it may be credited as one component of the
required two components of a snack. However, juice may not be credited as one
of the components of a snack when milk is served as the only other component.
Vegetables and fru.its are credited as served. Small amounts (less than 1/8
cup) of vegetables and fru.i ts used for flavori.n:Js or as optional ingredients 1
such as garnishes, may not be counted to meet the vegetablejfru.it requirement.
These small amounts are generally not controlled, and it is hard to determine
the contribution to the meal.
Vegetables or fru.its served as a combination item, e.g. fru.it cocktail,
succotash, peas and carrots, mixed vegetables, etc. may be credited to. meet
only one of the two required components for lunch and supper.
All condiments and seasoni.n:Js are not creditable food items; they serve as
accessories to enhance the acceptability of the meal.
FOOD
Apple Cider
Apple Fritters
Aspic
Banana in Bread
Banana in Pudding
Barbeque Sauce
Bean Sprouts
Beverages
cake containing
Fnrit
carrot in Bread
Corn arips
Corn Synip
CranbenyJuice
Blen:l
CranbenyJuice
Cocktail
Drinks' Fnrit
Dry Spice Mixes
YES NO
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Must have at least 1/8 cup of apples per
serving.
See gelatin salads.
less than 1/8 cup per serving - may not be
counted to meet the vegetable/fruit
requirement.
less than 1/8 cup per serving - may not be
counted to meet the vegetable/fruit
requirement.
e.g. "ades", JUlce drinks, punches which
contain less than 50% full strength juice.
less than 1/8 cup per serving - may not be
counted to meet the vegetable/fruit
requirement.
No nutritional value; see the Food Buying
Guide (FIG) page 139.
Cranbeny juice (not cranberry cocktail) in
a blen:l with another 100% JUlce is
creditable; for example, cranberry juice
mixed with apple juice. 100% cranberry
juice is generally not conunercially
available and is not considered palatable.
Contains less than 50% full strength juice.
Contains less than 50% full strength juice.
FOOD
Figs in Fig Bar
Cookies
Frozen F:ruit Juice
Bars
Frozen F:ruit
Flavored Bars
F:ruit Cobblers
F:ruit crisps
F:ruit Drinks
F:ruit Juice Bases
F:ruit Flavored
canned ''Punch''
F:ruit Flavored
Powders
F:ruit Pies
F:ruit Pie Filling
F:ruit Sauces
YES NO
X
X
X
X
X
X
X
X
X
X
X
X
17
Amount too small to count toward
f:ruitjvegetable component.
Must contain a minimum of 50% full strength
juice. Only the juice portion may be
counted to meet the f:ruitjvegetable
requirement.
Do not contain enough, if any, fruit juice.
Must contain at least 1/8 cup of fruit per
seJ:Ving.
Must contain at least 1/8 cup of fruit per
seJ:Ving.
Contains less than 50% full strength fruit
juice.
Does not contain sufficient amout of fruit
per seJ:Ving.
Deos not contain a minimum of 50% full
strength juice.
Does not fit the definition of fruit.
Must contain at least 1/8 cup of fruit per
seJ:Ving. Use of such items should be
minimized due to high sugar content.
If the predominant ingredient is fruit, it
will provide one-half credit; that is, 1/2
cup of f:ruit pie filling will provide 1/4
cup of f:ruit credit, unless otherwise
dOCl.llTei'lted. Use of such items should be
minimized due to high sugar content.
Only the f:ruit portion of the sauce.
Minilnum seJ:Ving of f:ruit must be 1/8 cup.
FOOD
Fruit Snacks
Gelatin Salads
with fruit andjor
vegetable
Gelatin Deserts
with fruit and/or
juice
Gravy Bases
Hominy
Honey
Ice Cream, Fruit
Flavors
Jam
Jelly
Juice Blems - All
Fruit
Ketchup
Lemonade
Maple syrup
Mayonnaise
Muffins with Fruit
Mustard
YES NO
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
18
For example, bars, roll-ups, wrinkles,
cakes, candy; do not contain sufficient
amount of fruit per serving.
Must contain at least 1/8 cup (2 Tbsp) of
vegetable, fruit or full strength fruit or
vegetable juice per serving. "Fruit
Flavored" gelatins are not creditable.
Must contain at least 1/8 cup (2 Tbsp) of
fruit or full strength juice per serving.
"Fruit Flavored" gelatins are not
creditable.
Considered as "other focx:l", see the Focx:l
Buying Guide (FBG), page 137; no
nutritional value other than minimal
amounts of fiber and starch.
Insufficient fruit content per serving.
Insufficient fruit content per serving.
'Ihese are combinations of full strength
juices.
Requires dilution beyond the 50 percent
limit for palatability.
less than 1/8 cup per serving - may not be
counted to meet the vegetable/fruit
requirerrent.
FOOD
Nectar - canned
apricots, pears,
peaches, etc.
Oil, Salad Oil
Olives
Onion Rings
Pickles
Pineapple Upside
lbwn cake
Pizza Sauce
Potato Orips
Popcorn
Preserves
Puddi.ng-s with
Fruit
Pllnpkin in Bread
Rice
Salad Dressing
Sherbet/Sorbets
YES NO
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
19
Does not cxmunonl y contain a minimum of 50%
full strength juice.
At least 1/8 cup :per serving. High salt
content should be noted.
If homemade, or if a product specification
is available.
At least 1/8 cup :per serving. High salt
content should be noted.
less than 1/8 cup :per serving - may not be
counted to meet the vegetable/fruit
requirement
Credited as tomato sauce if 1/8 cup (2
'lbsp) :per serving is provided.
No nutritional value; see the Food Buying
Guide (F'a:i), page 139.
No nutritional value; see F8G page 139.
Less than 1/8 cup :per serving - may not be
counted to meet the vegetable/fruit
requirement.
Less than 1/8 cup :per serving - may not be
counted to meet the vegetable/fruit
requirement.
Creditable as bread only, whole grain or
enriched.
FOOD
Soop:
Clam Chavder,
Minestrone, Split
Pea I Tomato 1
Tomato Rice,
Vegetable, Vegetable
Beef, Vegetable
Chicken
canned eorrlensed
( 1 part soup to
1 part water)
canned or Frozen
Ready-to-Serve
Dehydrated Soup
Mixes
Home made soups
Squash in Bread
Spaghetti sauce
Syrup (Fruit
Flavored)
Toaster Tarts with
Fruit
Tomato Sauce
YES NO
X
X
X
X
X
X
X
X
X
20
SEE BEI.L::M
1 cup reconstituted will yield about 1/4
cup vegetable, see the Fcxx:l Buying Guide
(Fffi) , page 114.
1 cup serving will yield 1/4 cup vegetable,
see Fffi page 114 •
'Ib credit vegetables in dehydrated soup
mixes:
-determine the volume measurement by
rehydrating the soup according to
manufacturer's directions. Heat, then
isolate the vegetable pieces and measure
the volume.
-Separate vegetable pieces from ncxx:lles,
rice, and etc. Keep records of the yield
data obtained. Volume measurements must be
recorded for each brand and type of soup.
Use quantities of vegetables in recipe to
calculate credit.
Less than 1/8 cup per serving - may not be
ca.mted to maet vegetable requirement.
Credited as tomato sauce if 1/8 cup (2
'Ibsp) per serving is provided.
Creditable as bread only, supplement and
breakfast only; insufficient fruit content.
FOOD
Vegetable Juice
Blends
Vegetable, chopped
Vinegar
Yogart with Fnrit
Zucchini in Bread
YES NO
X
X
X
X
X
21
Mixed, full strength vegetable juices.
SUch as celery, onions, in prepared dish
providing that at least 1/8 cup (2 'Ibsp)
per serving is supplied.
less than 1/8 cup per serving - may not be
cotmted to meet the fruit requirement.
less than 1/8 cup per serving - may not be
cotmted to meet the fruit requirement.
22
The meal patterns for breakfast, lunch or supper contain a bread or bread
alternate requirement in the amount specified for each age group. A bread or
bread alternate may also be served as one of the two components of a snack.
'Ihe Food Buying Guide, pages 116-127, Food an::l Nutrition Service Program Aid
Number 1331, is the best resource for assistin;J in detennining whether a bread
or bread alternate makes a contribution tcMard the meal pattern. Page 119,
creditable Breads an::l Bread Alternates for OW an::l their servin;J sizes in each
group, is reprcx:luced below.
Bread an::l bread alternates served in the Child care Food Program ( CCFP) must
meet the followin;J criteria to be creditable:
Must be whole-grain or enriched or made from whole-grain or
enriched meal or flour; or if it is a cereal, the prcxiuct must
be whole-grain, enriched, or fortified.
The primary ingredient by weight (as specified by the label or
accordin;J to the recipe) must be whole-grain andjor enriched
flour/meal; or the prcx:luct must be enriched in preparation or
processin;J an::l labeled "enriched".
If a cereal is fortified, the label must indicate it is
fortified.
Must be provided in quantities specified in the Regulations
an::l in minimum servin;J sizes as specified in program guidance.
Must serve the customary function of bread in a meal; for a
lunch or supper that means it must be served as an
accompaniment to, or a recognizable integral part of, the main
dish (not merely as an in;Jredient) .
It is illlportant to remember that the goal of CCFP is to do more than just
provide nutrients children need. 'Ihe CCFP also intrcxiuces young children to
many different types of foods an::l helps them to develop good eating habits.
As a participant in the CCFP, you should use sound judgement whenever
selectin;J foods to be served to young children.
23
Breads arrl Bread Alternates for <lri.l.d Nutrition Proqra1I5
(Serving sizes for children ages 6 up to 12)
GraJp A - Breads, Rolls, arrl ~ck Breads
1/4 serving = 7 grams ( o. 2 oz)
1/2 serving = 13 grams ( o. 5 oz)
3/4 serving= 19 grams (0.7 oz)
1 serving= 25 grams (0.9 oz)
Bagels
Biscuits
Boston Brown Bread
Breads, sliced, all
types (white, rye,
whole wheat, raisin,
quick breads, etc. )
Coffee cake (breakfast
and snack only)
Cornbread
Croissants
Doughnuts (Breakfast
and snack only)
Egg RolljWon Ton Wrappers
English Muffins
French, Vienna, or Italian
Bread
Muffins
Pizza Crust
Pretzels (soft)
GraJp B - Crackers arrl !Dw-M:>isblre Breads
Rolls and Buns
Stuffing, Bread
(weights apply
to the bread
in the stuffing)
SWeet Rolls and
SWeet Buns
(breakfast and
snack only)
syrian Bread (Pita)
1/4 serving = 5 grams (0.2 oz)
1/2 serving = 10 grams (0.4 oz)
3/4 serving = 15 grams (0.5 oz)
1 serving= 20 grams (0.7 oz)
Batter andjor Breading
Bread Sticks (dry)
Chow Mein Noodles
Graham Crackers
Matzo
Melba Toast
Rye Wafers
sal tine crackers
Soda crackers
GraJp C - M:i..scPJ 1 aneaJS Items
Taco Shells (whole,
pieces)
Toaster Pastries
(breakfast and
snack only)
Zwieback
1/4 serving = 8 grams ( o. 3 oz)
1/2 serving = 15 grams (0.5 oz)
3/4 serving = 22 grams (0.8 oz)
1 serving= 30 grams (1.1 oz)
D.nnplings
Hush Puppies
MeatjMeat Alternate
Pie Crust
MeatjMeat Al t.ernate
Turnover Crust
Pancakes
Sopapillas
SJxx>nbread
Tortillas
Waffles
Note: Cookies, granola bars, etc. (snack only) - 1/2 serving = 18 grams;
1 serving = 35 grams
24
Group D - Pastas, Cereal Grains, and Breakfast Cereals
1/4 serving = 1/8 cup cooked or 7 grams (0.2 oz) dry
1/2 serving = 1/4 cup cooked or 13 grams ( 0. 5 oz) dry
3/4 serving = 3/8 cup cooked or 19 grams (0. 7 oz) dry
1 serving = 1/2 cup cooked or 25 grams ( 0. 9 oz) dry
Barley
Breakfast Cereals*
cold dry or
cooked (breakfast
and snack only)
Bulgur
Corn Grits
lasagna Noodles
Macaroni, Spaghetti,
and assorted pasta
shapes
Noodles (egg)
Ravioli (pasta only)
Rice
* For the Olild care Food Program a serving of "cold dry" cereal is 3/4 cup
or 1 ounce, whichever is less (one-half serving is 1/3 cup or 1/2 ounce,
whichever is less), and a serving of "cooked" cereal is 1/2 cup (one-half
serving is 1/4 cup) •
Note: When any cereal grain is used as an ingredient in a bread or bread
al tenla.te, use the serving size given for the appropriate bread group. For
exarrple, a serving of oatmeal bread should weigh 25 grams (Group A). Some of
the above foods, or their acconpaniments, may contain more sugar, salt, and/ or
fat than others. Keep this in mind when considering hCM often to serve them.
(Food Buying Guide, January 1984, page 119)
FOOD YES NO
Bagels X
Banana Bread
Biscuits X
Boston Brown Bread X
Brownies X
cakes X
caramel Com X
carrot Bread
25
May be credited as acceptable bread
al ten'late if ( 1) the recipe shows the
primary ingredient by weight is whole grain
or enriched flour; and (2) it serves the
customary function of bread in a meal. A
serving for children 6 years and older must
have a minimum of 25 grams ( 0. 9 ounces) and
a serving for children under 6 years of age
must have a minimum weight of 13 grams ( o. 5
ounces) . '!his item is called "bread"
because it is baked in a loaf shaped pan.
'lhe recipe is usually a cake recipe. If 1
however 1 you bake this i tern yourself and
can demonstrate that it is a bread then
credit can be claimed. 'Ihi.s may only be
credited far suwlenerrt:s.
Does not fit the definition of bread.
Does not fit the definition of bread.
Does not fit the definition of bread.
May be credited as acceptable bread
al tenlate if ( 1) the recipe shows the
primary ingredient by weight is whole grain
or enriched flour; and ( 2) it serves the
customary function of bread in a meal. A
serving for children 6 years and older must
have a minimum of 25 grams ( 0. 9 ounces) and
a serving for children under 6 years of age
must have a minimum weight of 13 grams ( o. 5
ounces). '!his item is called "bread"
because it is baked in a loaf shaped pan.
'lhe recipe is usually a cake recipe. If 1
however, you bake this item yourself and
can demonstrate that it is a bread then
credit can be claimed. 'Ihi.s may only be
credited far suwlenerrt:s.
FOOD
Coffee cake
Cookies
Cornbread
Corn Orips
Cream Puff Shells
Crepes
croutons
CUpcakes
IX>ughnuts
English Muffins
French Bread
Fried Bread
YES NO
X
X
X
X
X
X
X
X
X
X
X
X
26
Breakfast am supplemental (snack) meal
only.
Snacks only. It is recommended that you
serve cookies as part of a snack no more
than twice a week because of the high sugar
content.
'!he cookie must be made of whole-grain or
enriched neal or flour as specified on the
label or according to the specific recipe
as the prilnary ingredient by weight.
'!he nu.ru.rnum weight of a service for
children urrler 6 years of age is 18 grams
(0.6 oz) am over 6 years is 35 grams (1.2
oz).
'!he above serving size does not include the
weight of cookie filling or frosting.
Considered as "other food"; see the Food
Buying Guide (Fa:;) , page 139.
Dessert pie crust, does not serve the
customary function of bread in a meal or
supplement.
For required serving size, see Group C,
FB:;, page 119 .
Made from enriched or whole grain bread,
see Group B, FB:;, page 119.
Dessert, does not serve the customary
function of bread in a neal or snack.
Breakfast am supplemental (snack) meal
only.
Enriched or whole grain flour or meal must
be the prilnary ingredient by weight in the
recipe.
FOOD
Gingerbread
Granola Bars
Grits
Hard Thin Pretzels
Ice Cream cones
Ice Cream Sarrlwich
Wafers
Italian Bread
Muffins
Nachos
NOodles in Soup
Pasta
YES NO
X
X
X
X
X
X
X
X
X
X
27
May be credited as acceptable bread
al temate if ( 1) the recipe shows the
primary ingredient by weight is whole grain
or enriched flour; and ( 2) it serves the
customacy function of bread in a meal. A
serving for children 6 years and older must
have a mininrurn of 25 grams ( o. 9 ounces) and
a serving for children urrler 6 years of age
must have a mininrurn weight of 13 grams ( 0. 5
ounces) . '!his item is called "bread"
because it is baked in a loaf shaped pan.
'!he recipe is usually a cake recipe. If,
however, you bake this i tern yourself and
can demonstrate that it is a bread then
credit can be claimed. 'Ihis may only be
credited for supplements.
Creditable only as cookie, and only for
supplements; note that most conunercial
varieties contain insufficient weight to
meet requirements.
Must be whole grain or enriched.
No nutritional value; considered an "other
food".
One cone weighs about 3 grams which is
insufficient as a cookie serving size.
'!he wafers may be credited as a serving of
cookies if requirements for weight and
enrichment are met.
For example, corn, bran, blueberry.
Broken taco shells only, not the snack
chip; see tortilla chips.
Must be enriched and served in sufficient
quantity.
Must be enriched and served in sufficient
quantity.
FOOD
Pie Crust for
dessert items
Pie Crust (MeatjMeat
Alternate)
Pineapple Upside
Ibwn cake
Pita Bread
Popovers
Pound cake
Pretzel, Dutch Style
(Soft)
Pretzel, 'Ihin (hard)
Puff Pastry
YFS NO
X
X
X
X
X
X
X
X
X
Pumpernickel Bread X
28
SUch as cobblers and crips; does not serve
the customary function of bread in a meal
or snack.
If it is a recognizable, integral part of
the main dish, and served as an
accampani1nent to the main dish as in beef
or chicken pot pies.
'!his is a cake; does not serve the
customary function of bread in a meal.
As long as it is made with enriched or
whole grain meal or flour and serves the
customary function of bread in a meal.
Creditable as bread component only.
See the Fcx:xi Buying Guide (FEr;) , Group A,
page 119.
No nutritional value; considered an "other
fcx:xi".
As long as it is made with enriched or
whole grain flour and serves the customary
function of bread in a meal, served with a
meat or vegetable filling.
FOOD YES NO
Pumpkin Bread
Raisin Bread X
Rice X
Rice cakes X
Rice Pudding X
Rolls -All types X
Roman Meal Bread X
Rye Wafers X
Snack Type Crackers X
Soft Pretzels X
29
May be credited as acceptable bread
altel:nate if (1) the recipe shows the
primary ingredient by weight is whole grain
or enriched flour; and (2) it serves the
customary function of bread in a meal. A
serving for children 6 years and older must
have a minimum of 25 grams (0.9 ounces) and
a serving for children urrler 6 years of age
must have a minimum weight of 13 grams ( 0. 5
ounces). '!his item is called "bread"
because it is baked in a loaf shaped pan.
'!he recipe is usually a ·cake recipe. If,
however, you bake this item yourself and
can demonstrate that it is a bread then
credit can be claimed. 'Ihis may only be
credited for supplements.
Must be enriched or whole grain.
Refer to the Food Buying Guide (FB3), Group
B, page 119 for serving size. One cake
weighs approxlinately 9 grams. 'Therefore,
use 3 rice cakes per serving.
'!he rice used in rice pudding is creditable
for supplements (snacks)only.
For example, hard, parker house, dinner,
Kaiser, whole wheat, onion, hamburger, hot
dog, etc.
Refer to the FB3, Group B, page 119, for
serving size.
Refer to the FB3, Group B, page 119, for
serving size.
Refer to the FB3, Group A, page 119, for
serving size.
FOOD
Squash Bread
Stuffi.n;J, Bread
SWeet Rolls and Buns
Tapioca
Toaster Tarts
Tortilla Chips
Vanilla Wafers
Vienna Bread
Wheat Wafers
Wheat Genn
White Bread
Whole or Cracked
Wheat Bread
YES NO
X
X
X
X
X
X
X
X
X
X
X
30
May be credited as acceptable bread'
alternate if ( 1) the recipe shows the
primacy ingredient by weight is whole grain
or enriched flour; and ( 2) it serves the
customary function of bread in a meal. A
servi.n;J for children 6 years and older must
have a :mi.nllnum of 25 grams ( 0. 9 ounces) and
a servi.n;J for children under 6 years of age
must have a :mi.nllnum weight of 13 grams ( 0. 5
ounces). '!his item is called "bread"
because it is baked in a loaf shaped pan.
'!he recipe is usually a cake recipe. If,
however, you bake this item yourself and
can demonstrate that it is a bread then
credit can be claimed. 'Ibis may only be
credited for supplements.
Creditable for breakfast and supplemental
(snack) meals only.
Creditable for bread component only,
breakfast and supplemental meal only.
Tortilla chips are equivalent to taco
shells. 'Ihese are not snack type chips.
All tortilla chips must be enriched or
whole-grain.
These are cookies creditable for
supplements only; see the Food Buying
Guide (F'EG) , Group C, page 119.
See the F'B3, Group B, page 119.
FOOD
zucchini Bread
All other whole
grain or enriched
breads
YES NO
X
31
May be credited as acceptable bread
alternate if ( 1} the recipe shows t.he
primacy ingredient by weight is whole grain
or enriched flour; and (2) it serves the
cust.amacy function of bread in a meal. A
serving for children 6 years and older must
have a minimum of 25 grams (0.9 ounces) and
a serving for children under 6 years of age
must have a minimum weight of 13 grams ( 0. 5
ounces). '!his item is called "bread"
because it is baked in a loaf shaped pan.
'Ihe recipe is usually a cake recipe. If,
however, you bake this item yourself and
can demonstrate that it is a bread then
credit can be claimed. 'Ihis may only be
credited for supplements.
Acidified Milk .
Acorn
Ades
Apple Cider
Apple Fritters
Aspic
Baco-Bits
Bacon
Bagels
Banana Bread
Banana in Bread
Banana in Pudding
Barbeque Sauce
Barley
Batter an:vor Breading •
Bean Sprouts
Beans, Dry
Beef Jerky •
Beef Stew
Beverages
Biscuits
Bologna
Boston Brown Bread .
Bread
Bread Alternates
Bread Sticks
Breakfast Cereals
Brownies
Bulgur •
Buns
Buttennilk •
cake containing fruit
cakes
canadian Bacon .
caramel Corn •
carrot Bread •
carrot in Bread
Certified Raw Milk •
Oleese .
Oleese focxi
Oleese spread
Olestnuts
Olild Nutrition (CN) label
Chili Mac
Olitterlings
Cl10colate (hot)
Chow Mein Noodles
Cocoa
Coconuts
Coffee cake
Cormnercial gelatin dessert •
Con:iiments
Cookies
32
INDEX
7
11
16
16
16
16
11
11
23, 25
25
16
16
16
24
23
16
11
11
11
16
23, 25
11
23, 25
22
22
23
24
25
24
23
7
16
25
11
25
25
16
7
8, 11
11
11
12
2
11
12
8
23
8
12
23, 26
3
15
23, 26
33
corn Chips 16, 26
Corn Grits 24
corn Syrup 16
CO:rnbread 23, 26
COrrrlogs 12
crackers 29
Cranberl:yJuice 16
Cream 8
Cream Clleese • 12
Cream Puff Shells 26
Cream Sauces 8
Cream Soups 8
Creditable foods 1
Crepes 26
Croissants 23
croutons 26
CUltured Milk 7
CUpcakes 26
CUstard 8
Deviled Eggs 12
IX>ughnuts 23, 26
Drinks, Fnli.t 16
Dl:y Spice Mixes 16
Thmlplings 23
Egg Roll 23
Eggnog 8
Eggs 12
English Muffins 23, 26
Evaporated Milk 8
Fast focxi 3
Fig Bar 17
Figs 17
Fish home caught 3
Fishsticks 12
Focxi Buying Guide 1
Frankfurters 12
French Bread • 26
Fried Bread 26
Frozen Fnrit Flavored Bars 17
Frozen Fnrit Juice Bars 17
Fnlit Cobblers 17
Fnlit Ccx:ktail 15
Fnli.t Crisps 17
Fnli.t Drinks 17
Fnli.t Flavored Powders 17
Fnlit Juice Bases 17
Fnli.t Pie Filling 17
Fnlit Pies 17
Fnli.t Sauces 17
Fnlit Snacks 18
Game • 3, 12
Garnishes 15
Gelatin Deserts 18
Gelatin Salads • 18
Gingerbread
Graham Crackers
Granola bars .
Gravy Bases
Grits
Half am Half
Hard 'Ihin Pretzels
Home canned foods
Home frozen foods
Home grown fresh foods
Hominy •
Honey
Hush Puppies
Ice Cream
Ice Cream Cones
Ice Cream Sarrlwich Wafers
Ice Cream, Fruit Flavored
Ice Milk •
Imitation Milk •
Italian Bread
Jam
Jelly
Juice Blends
Juice drinks
Ketchup
Kidney .
Lactose Reduced Milk •
Lasagna Noodles
lemonade •
Liver
I..cMfat Milk
I.llncheon Meat
Macaroni
Maple Syrup
Matzo
Mayonnaise •
Meat am Meat Alternates
Meat Stew
Medical Exceptions
Melba Toast
Milk.
Milk, fluid
Milkshakes
Mixed vegetables •
Muffins
Muffins with Fruit •
Mustard
Nachos
Nectar •
Neufchatel Clleese
Noncreditable or "other" foods
Noodles (egg}
Noodles in Soup
Nuts •
34
27
23
23, 27
18
27
8
27
3
3
3
18
3, 18
23
8
27
27
18
8
8
27
18
18
18
16
18
12
7
24
18
12
7
11
24
18
23
18
10
11
3
23
6
7
8
15
23, 27
18
18
27
19
12
1
24
27
12
•
Oil
Olives
Onion Rings
Oxtails
Pancakes
Pasta
Peanut Butter
Peas arrl carrots
Peas, Dry
Pepperoni
Pickles
Pie Crust
Pig Feet •
Pig Neck Bones
Pig Tails
Pimento Cheese
Pineapple Upsidedown cake
Pita Bread •
Pizza
Pizza Crust
Pizza Sauce
Polish Sausage
Popcorn
Popovers
Pot Pies
Potato Chips
Pound cake •
Pov.ti.ered cheese
Preserves
Pretzel, rutch Style (soft)
Pretzel, 'Ihin (hard)
Pretzels (soft)
Product Specification Sheet
Pudcii.rq
Pudcii.rq Pops
Pl..lddinJs with fruit
Puff Pastry
Pumpernickel Bread
PLnnpkin Bread
Pt.nnpkin in Bread
Punch
Rabbit .
Raisin Bread •
Ravioli
Reconstituted Dry Milk •
Rice •
Rice cakes
Rice Pudding •
Rolls
Roman Meal Bread •
Rye Wafers
Salad Dressing •
Salad Oil
Sal tine Crackers
35
19
19
19
13
23
24, 27
13
15
13
13
19
23, 28
13
13
13
13
19, 28
28
11, 13
23
19
13
19
28
11
19
28
13
19
28
28
23
3
8
8
19
28
28
29
19
16, 17
3
29
11, 24
9
191 241 29
29
29
23, 29
29
23, 29
19
19
23
36
Sausage 14
Scrapple • 14
Seasonings 15
Seeds 14
Se!:ving size 3
Shellfish 14
Sherbet 9, 19
Skiln Milk 7
Soda Crackers 23
Soft Pretzels 29
Sopapillas 23
Sorbets 19
Soup 14, 20
Sour Cream • 9
Soybean Milk • 7
Spaghetti 24
Spaghetti Sauce 20
Spoonbread • 23
Squash Bread • 30
Squash in Bread 20
Squirrel 3
Starrlards of Identity 4
Stuffing, Bread 23, 30
succotash 15
sweet Rolls 23, 30
Syrian Bread • 23
Syrup (Fruit flavored) 20
Taco Shells 23
Tapioca 30
Toaster Pastries 23
Toaster Tarts 20, 30
Tofu • 14
Tomato Sauce 20
Tortilla Chips 30
Tortillas 23
Tripe 14
TUmover Crust • 23
UHl' (Ulta High Temperature) Milk. 7
Vanilla Wafers 30
Vegetable Juice 21
Vegetable Protein Products 4
Vegetable, chopped • 21
Venison 3
Vienna Bread • 30
Vinegar 21
Waffles 23
Wheat Germ • 30
Wheat Wafers 30
White Bread 30
Whole Milk • 8
Whole or Cracked Wheat Bread 30
Won Ton Wrappers 23
Yogart with Fruit 21
Yogurt • 9, 14
•
Zucchini Bread
Zucchini in Bread
zwieback .
37
31
21
23
