Food and Nutrition Programs

Allowable types of milk:
Continues to allow SFAs to offer fat-free and low-fat milk (flavored and unflavored).

Nutrition standard for fluid milk substitutes:
Updates the units for vitamin A and vitamin D requirements for fluid milk substitutes to align with the Food and Drug Administration (FDA) labeling requirements.

• For vitamin A, instead of 500 IUs, the unit requirement is now 150 mcg retinol activity equivalents (RAE) per 8 fluid ounces.
• For vitamin D, instead of 100 IUs, the unit requirement is now

2.5 mcg per 8 fluid ounces.

The amount of vitamin A and vitamin D required in fluid milk substitutes does not change; only the unit of measurement has changed to conform to FDA labeling requirements.

Flavored milk:
Establishes a new sugars limit for flavored milk: no more than 10 grams of added sugars per 8 fluid ounces.

Flavored milk sold as a competitive food in middle and high schools:
Establishes a new sugars limit for flavored milk sold as a competitive food in middle and high schools: no more than 15 grams of added sugars per 12 fluid ounces.

Terminology update for beans, peas, and lentils: Changes the previous references in the regulations for Child Nutrition Programs from "legumes (beans and peas)" to "beans, peas, and lentils."

Vegetables component and fruits component:
The previous vegetables/fruits component changes to two separate components (vegetables component and fruits component). The serving size for fruits and vegetables served as part of a snack is ¾ cup. Schools offering NSLP snacks may choose to serve any combination of at least two of the five components (milk, meats/meat alternates, vegetables, fruits, and/or grains).

Crediting raw leafy greens:Raw leafy greens (such as lettuce and spinach) credit as half the volume served, e.g., ½ cup of raw leafy greens credits as ¼ cup of the vegetables component.

Crediting dried fruits:
Dried fruits (such as raisins, dried apricots, and dried mixed fruits) credit as twice the volume served, e.g., ¼ cup of dried fruit credits as ½ cup of the fruits component.

Juice limit:
The NSLP weekly juice limit applies to ASP snacks. Juice cannot exceed half of the fruits and vegetables offered during the week. For example, if the snack menu offers 1 cup of fruits and vegetables during the week, juice cannot exceed ½ cup.

MMA servings:
The serving size changes from ounces to ounce equivalents (oz eq). The quantity of meat or meat alternate that credits as 1 ounce or 1 oz eq is the same.

Yogurt:
Establishes new sugar limit for yogurt: no more than 12 grams of added sugars per 6 ounces (2 grams of added sugars per ounce).

Grains component:
The previous grains/breads component name changes to the grains component.

Required quantities:
The required quantities change from grains/breads servings to grains ounce equivalents (oz eq).

WGR requirement:
The NSLP and SBP weekly whole grain-rich (WGR) requirement applies. At least 80 percent of the weekly grains offered at snack must be WGR, based on oz eq of offered grains.

WGR criteria:
The NSLP WGR criteria are used to identify WGR grains for ASP snacks.

Breakfast cereals:
Establishes new sugar limit for breakfast cereals: no more than 6 grams of added sugars per dry ounce.

Grain based desserts:
Grain based desserts do not credit as a grain component. Grain based desserts are outlined in red in "Exhibit A Grain requirements for Child Nutrition Programs "