CHILD MEAL PATTERN Snack (Select two of the five components for a reimbursable snack) Food Components and Food Items1 Ages 1-2 Ages 3-5 Ages 6-12 Ages 13-182 (at-risk afterschool programs and emergency shelters) Fluid Milk3 4 fluid ounces 4 fluid ounces 8 fluid ounces 8 fluid ounces Meat/meat alternates Lean meat, poultry, or fish ½ ounce ½ ounce 1 ounce 1 ounce Tofu, soy product, or alternate protein products4 ½ ounce ½ ounce 1 1 ounce Cheese ½ ounce ½ ounce 1 ounce 1 ounce Large egg ½ ½ ½ ½ Cooked dry beans or peas ⅛ cup ⅛ cup ¼ cup ¼ cup Peanut butter or soy nut butter or nut or seed butters 1 tbsp 1 tbsp 2 tbsp 2 tbsp Yogurt, plain or flavored unsweetened or sweetened5 2 ounces or ¼ cup 2 ounces or ¼ cup 4 ounces or ½ cup 4 ounces or ½ cup
5 Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 6 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 7 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement. 8 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 9 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 10 Beginning October 1, 2019, the minimum serving specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1-2; 1/3 cup for children ages 3-5; and ¾ cup for children ages 6-12.
Appendix A - Alternate Protein Products What are the criteria for alternate protein products used in the Child and Adult Care Food Program? 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. through c of this appendix. 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. How are alternate protein products used in the Child and Adult Care Food Program? 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 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 hydrated form. The moisture content of the fully hydrated alternate protein