[Federal Register Volume 61, Number 130 (Friday, July 5, 1996)]
[Proposed Rules]
[Pages 35152-35157]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 96-16992]
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Proposed Rules
Federal Register
________________________________________________________________________
This section of the FEDERAL REGISTER contains notices to the public of
the proposed issuance of rules and regulations. The purpose of these
notices is to give interested persons an opportunity to participate in
the rule making prior to the adoption of the final rules.
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Federal Register / Vol. 61, No. 130 / Friday, July 5, 1996 / Proposed
Rules
[[Page 35152]]
DEPARTMENT OF AGRICULTURE
Food and Consumer Service
7 CFR Parts 210, 220, 225 and 226
RIN 0584-AC15
National School Lunch Program, School Breakfast Program, Child
and Adult Care Food Program and Summer Food Service Program for
Children: Meat Alternates Used in the Child Nutrition Programs
AGENCY: Food and Consumer Service, USDA.
ACTION: Proposed rule.
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SUMMARY: The Food and Consumer Service of the Department of Agriculture
is proposing to amend regulations concerning the meal pattern
requirements for the National School Lunch Program (NSLP), School
Breakfast Program (SBP), Summer Food Service Program (SFSP) and Child
and Adult Care Food Program (CACFP) to allow yogurt to be credited as a
meat alternate for all meals. Currently, yogurt may only be credited as
a meat alternate for the supplement (snack) meal patterns of the SFSP
and CACFP. Under this proposal, four ounces of yogurt would satisfy one
ounce of the meat/meat alternate requirement for breakfasts and lunches
served under any of the Child Nutrition Programs. This proposal
responds to numerous recommendations for additional meat alternates and
provides local food service operations with greater flexibility in
planning and preparing meals using low-fat meat alternates.
DATES: To be assured of consideration, comments must be postmarked on
or before August 19, 1996.
ADDRESSES: Comments may be mailed to Robert M. Eadie, Chief, Policy and
Program Development Branch, Child Nutrition Division, Food and Consumer
Service, USDA, 3101 Park Center Drive, Alexandria, Virginia 22302.
FOR FURTHER INFORMATION CONTACT: Robert M. Eadie or Charles Heise at
the above address or by telephone at 703-305-2620.
SUPPLEMENTARY INFORMATION:
Executive Order 12866
This proposed rule has been determined to be not significant for
purposes of Executive Order 12866 and therefore has not been reviewed
by the Office of Management and Budget.
Regulatory Flexibility Act
This proposed rule has been reviewed with regard to the
requirements of the Regulatory Flexibility Act (5 U.S.C. 601 through
612). The Administrator of the Food and Consumer Service (FCS) has
certified that this rule will not have a significant economic impact on
a substantial number of small entities. This rule provides greater
flexibility to schools, institutions and homes participating in the
NSLP, SBP, SFSP and CACFP rather than imposing more restrictive
requirements upon them. The overall types and frequency of service of
foods used in the meals served in these four programs would not be
significantly affected by this rule. Currently, yogurt may be served as
an additional, uncredited food which is used to complement meal pattern
requirements to meet regional and ethnic food preferences and as a meat
alternate only in the supplement meal patterns of the CACFP and the
SFSP.
Catalog of Federal Assistance
The NSLP, SBP, SFSP and the CACFP are listed in the Catalog of
Federal Domestic Assistance under Nos. 10.555, 10.553, 10.559 and
10.558, respectively, and are subject to the provisions of Executive
Order 12372, which requires intergovernmental consultation with State
and local officials. (7 CFR Part 3015, Subpart V and final rule-related
notice at 48 Federal Register (FR) 29112, June 24, 1983.)
Executive Order 12778
This proposed rule has been reviewed under Executive Order 12778,
Civil Justice Reform. This proposed rule is intended to have preemptive
effect with respect to any State or local laws, regulations or policies
which conflict with its provisions or which would otherwise impede its
full implementation. This proposed rule is not intended to have
retroactive effect unless so specified in the ``Effective Date''
section of this preamble. Prior to any judicial challenge to the
provisions of this proposed rule or the application of the provisions,
all applicable administrative procedures must be exhausted. In the NSLP
and SBP, the administrative procedures are set forth under the
following regulations: (1) school food authority appeals of State
agency findings as a result of an administrative review must follow
State agency hearing procedures as established pursuant to 7 CFR
Secs. 210.18(q) and 220.14(e); (2) school food authority appeals of FCS
findings as a result of an administrative review must follow FCS
hearing procedures as established pursuant to 7 CFR Secs. 210.30(d)(3)
and 220.14(g); and (3) State agency appeals of State Administrative
Expense fund sanctions (7 CFR Sec. 235.11(b)) must follow the FCS
Administrative Review Process as established pursuant to 7 CFR
Sec. 235.11(f). In the SFSP, (1) Program sponsors and food service
management companies must follow State agency hearing procedures issued
pursuant to 7 CFR 225.13; and (2) disputes involving procurement by
State agencies and sponsors must follow administrative appeal
procedures to the extent required by 7 CFR 225.17 and 7 CFR Part 3015.
In the CACFP, (1) institution appeal procedures are set forth in 7 CFR
226.6(k); and (2) disputes involving procurement by State agencies and
institutions must follow administrative appeal procedures to the extent
required by 7 CFR 226.22 and 7 CFR Part 3015.
Information Collection
This proposed rule contains no new information collection
requirements which are subject to review by the Office of Management
and Budget (OMB) under the Paperwork Reduction Act of 1980 (44 U.S.C.
Chapter 35). The programs being amended are approved by OMB under the
following control numbers: NSLP, 0584-0006; SBP, 0584-0012; SFSP, 0584-
0280; and CACFP, 0584-0055.
Background
Sections 9(a), 13(f) and 17(g) of the National School Lunch Act (42
U.S.C. 1758(a); 1761(f); and 1766(g) and Section 4(e)(1)(A) of the
Child Nutrition Act of 1966 (42 U.S.C. 1773(e)(1)(A)) require the
Secretary of Agriculture to set minimum nutritional requirements
[[Page 35153]]
for meals and supplements served in the Child Nutrition Programs. The
Department meets these requirements by requiring the use of menu
planning alternatives for lunches and breakfasts designed to enable
these meals, over time, to provide approximately one-third and one-
fourth of the Recommended Dietary Allowances (RDA) for key nutrients,
respectively. Although SFSP and CACFP meal patterns are not designed to
satisfy a particular percentage of daily required nutrients, the
program requirements are designed to provide nutritious and well-
balanced meals and supplements.
On June 13, 1995, the Department published a final rule (60 FR
31188) to update the nutrition standards for the school meals programs
and to provide local schools with a variety of menu planning systems to
choose from in meeting these standards. Under the School Meals
Initiative for Healthy Children, beginning in School Year 1996/1997,
school lunches must provide over a week's time one-third of the RDA for
key nutrients as well as one-third of the Recommended Energy Intake
(calories) needed by children (7 CFR 210.10(b)(1) and (2)). The meals
must also comply with the recommendations of the 1990 Dietary
Guidelines for Americans, including limits on calories from fat (no
more than 30 percent of total calories) and saturated fat (less than 10
percent of total calories) (42 U.S.C. 1758(f); 7 CFR 210.10(b)(3)).
Breakfasts must provide one-fourth of the RDA and calories and meet the
recommendations of the Dietary Guidelines (7 CFR 220.8(a)).
The updated regulations also provide school meal planners with
various menu planning options: Nutrient Standard Menu Planning
(NuMenus), Assisted Nutrient Standard Menu Planning (Assisted NuMenus)
and a food-based system. Subsequent to publication of the updated
regulation, section 2 of Public Law 104-149, the Healthy Meals for
Children Act, provided for additional food-based alternatives. The
Department will discuss the effects of this law when it issues guidance
for implementation.
Since NuMenus and Assisted NuMenus require that schools analyze the
nutrient content of meals rather than consider specific food
components, the crediting rules applicable to meal patterns are no
longer relevant for these meal planning options. As long as the
nutrition standards are achieved, meal planners have wide latitude in
determining the foods they will serve and the size of the portions.
Crediting rules continue to be necessary under any food-based systems,
however, to ensure that all components are available to children in
sufficient quantities to meet all of the nutrition standards. The
nutrition requirements and NuMenus and Assisted NuMenus options of the
School Meals Initiative for Healthy Children are not currently
applicable to meals and supplements served in the SFSP or CACFP.
Crediting of Yogurt
One long-standing crediting issue involves the appropriate use of
yogurt in the Child Nutrition Programs' meal patterns. In 1981 (46 FR
44452, September 4, 1981), in response to requests from program
participants (principally child care providers) and the food industry,
the Department proposed that yogurt be allowed, at local option, to
meet either the milk or meat/meat alternate requirement in the Child
Nutrition Programs. This proposed provision, which was included as part
of a larger proposed rulemaking dealing with crediting issues,
generated responses from over 1,000 commenters, many of whom were
concerned about sugar content, cost, acceptability and the lower iron
levels in yogurt relative to other meat alternates. Ultimately, the
Department decided to withdraw the entire proposed rulemaking (46 FR
48688, October 2, 1981).
The issue of yogurt resurfaced in 1985 when a proposed rule (50 FR
49933, December 6, 1985) to allow certain nuts and seeds (and any nut
or seed butter) to be credited as meat alternates also solicited
comments on crediting yogurt as a meat alternate. In part, the
Department requested comments on this program modification for a second
time due to findings that the use of yogurt as or in main dish items
was becoming increasingly popular in the diets of various segments of
the population. That proposal requested comments on recommendations to
permit plain or flavored yogurt, but not frozen yogurt. The Department
stated that frozen yogurt was most commonly used as a dessert and,
therefore, should not be allowed as a meat alternate (50 FR 49935).
The Department received 56 comments on this issue, 82 percent of
which were in favor of allowing yogurt as a meat alternate in meals
served in Child Nutrition Programs. However, while commenters were
generally in favor of yogurt, some expressed the opinion that only
``plain'' yogurt should be allowed. The consensus opinion was that
yogurt would be a nutritious addition to the meat alternates
(comparable to cheese and cottage cheese) and a good source of calcium
for lactose intolerant children while providing variety and flexibility
to meals.
The commenters who were against allowing yogurt as a meat alternate
were concerned about the nutritional equivalency of yogurt to meat
(especially for iron) and the prevalence of sweetened yogurt. Several
of these commenters suggested that yogurt might be more appropriate as
a supplement item. Also, some commenters mentioned that yogurt is
generally considered an alternative to milk as opposed to meat. The
Department concluded that the responses to the 1985 proposal did not
provide any new nutritional data or sufficient support for allowing
yogurt as a meat alternate, and the decision was made to continue
studying the issue.
The issue of yogurt's potential role in Child Nutrition Program
meal patterns was not revisited again until 1989 when final regulations
were published (54 FR 27151, June 28, 1989) to allow yogurt to be
credited as a meat alternate for supplements in the CACFP and the SFSP.
The Department limited the crediting of yogurt to snacks because of
findings that yogurt was less appropriate as a meat alternate in other
meals due to the sugar content of the majority of the yogurt products,
the likelihood of decreased fluid milk consumption when yogurt was
served in meals which required milk as a beverage, and yogurt's
inherently low iron content (54 FR 27152).
Since the 1989 rulemaking, the Department has continued to receive
requests from Program participants and the food industry to allow
yogurt as a creditable food for other meals. Most recently, the
Department received a number of comments on the proposed rules to
implement the School Meals Initiative for Healthy Children urging that
yogurt be authorized as a meat alternate in the food-based menu
planning systems. In response to these comments, the Department stated
in the preamble to the June 13, 1995, rule (60 FR 31206) that it would
consider a future rulemaking on the role of yogurt in the Child
Nutrition Programs.
Nutrition Issues
It is important to emphasize that yogurt made with lowfat milk can
offer a low fat, low cholesterol source of protein and carbohydrates,
while providing high levels of calcium, riboflavin and phosphorous.
In addition, the increasing popularity of yogurt (the per capita
consumption in the United States has increased over 100% during the
past decade) makes it an attractive addition to the meal
[[Page 35154]]
patterns for administrators and participants in the Child Nutrition
Programs. The addition of yogurt as a meat/meat alternate may increase
participation in programs and would certainly provide variety in the
meal patterns while providing another non-meat option. Yogurt is also
an excellent source of calcium for lactose intolerant individuals.
Yogurt with active cultures is one of the few calcium-rich foods that
is easily digested by most children. Finally, yogurt is an easy food to
serve in that no preparation is needed; it comes pre-packaged. There
are, however, several issues that need to be recognized.
Lower levels of some key nutrients--Yogurt is inherently low in two
essential nutrients, iron and niacin, generally provided by the meat/
meat alternate component. Yogurt, like other dairy products, is
nutritionally inferior to meat or bread in these nutrients.
Nevertheless, the Department recognizes that cheese and most of the
fish used as a meat/meat alternate in the NSLP are also not major
sources of iron. The crediting of an additional dairy product as a
meat/meat alternate in the meal pattern may further reduce the iron
level in the meals unless care is taken in menu planning or a nutrient
analysis performed.
While recognizing these deficiencies, the Department is proposing
that 4 ounces of flavored or unflavored yogurt be credited as 1 ounce
of meat alternate in the NSLP, SBP, SFSP and CACFP. For example, under
the enhanced food-based menu planning alternative (Sec. 210.10(k)),
schools could serve 8 ounces of yogurt to fulfill the total 2 ounce
meat/meat alternate requirement for children in grades 7-12 for lunch,
or they might wish to use a 4 ounce portion of yogurt (one-half the
meat/meat alternate requirement) served with a sandwich, hearty soup or
salad which would have to contain a 1 ounce equivalent portion of a
meat/meat alternate. For a school breakfast, 4 ounces of yogurt might
be served to fulfill the 1 ounce meat/meat alternate for grades K-12.
Used in these ways, yogurt could provide food service managers with
additional variety of foods in their menus that would reflect changing
food consumption habits and recognize the diversity of regional,
cultural and ethnic food preferences.
Consumption of fluid milk--The Department has some concerns about
the effects of yogurt service on fluid milk consumption. Fluid milk
consumption could decrease if both milk and yogurt are served in the
same meal. While another dairy food, cheese, has been allowed to be
credited as a meat alternate for years, it is more likely to be
consumed with fluid milk due to organoleptic differences. In a case
study: Yogurt Introduction in Michigan in Public Schools, published in
August 1991 by the Michigan Milk Producers Association, 120 students
were observed in order to assess the willingness of the students to
select and consume yogurt and the effects that choice would have on the
selection of other NSLP items. Fifty-three percent chose milk, 49
percent chose yogurt and only 2 percent chose both.
Cost--Cost is also a consideration for programs that might choose
to serve yogurt as a meat/meat alternate. In the Michigan study cited
above, one of the objectives was to assess the willingness of food
service directors to place yogurt on the menu as an alternate to milk.
School district participation was much lower than anticipated by the
research team. In the initial survey, 29 schools indicated a
willingness to be included in the study. After contact with each
school, only seven actually participated. The cost of serving yogurt
was the reason schools gave for their inability and refusal to
participate.
Conclusion
The Department wishes to stress that yogurt is being proposed as a
meat/meat alternate in response to numerous requests from food service
professionals and participants for increased flexibility in menu
planning and to meet regional and ethnic food preferences. There are
numerous products and formulations available in the yogurt market, and
some may be more appropriately utilized as a meat alternate than
others. The Department is aware that many of the yogurt products that
could satisfy the regulatory requirements as the meat/meat alternate
portion of the meal are actually more like dessert items. In proposing
this rule, the Department fully expects that schools and institutions
will exercise good judgment in the type of yogurt products selected.
Finally, this proposed rule applies only to commercially prepared
products which meet the Standard of Identity for yogurt as established
by the Food and Drug Administration in the Code of Federal Regulations
for yogurt, lowfat yogurt and nonfat yogurt, 21 CFR 131.200, 21 CFR
131.203 and 21 CFR 131.206, respectively. As in the 1989 final rule
permitting yogurt as a meat alternate for snacks in the SFSP and CACFP,
the Department's proposal does not apply to noncommercial and/or
nonstandardized yogurt products, such as frozen yogurt, homemade
yogurt, yogurt flavored products, yogurt bars, yogurt covered fruit
and/or nuts or similar products.
List of Subjects
7 CFR Part 210
Food assistance programs, National School Lunch Program, Commodity
School Program, Grants programs-social programs, Nutrition, Children,
Reporting and recordkeeping requirements, Surplus agricultural
commodities.
7 CFR Part 220
Food assistance programs, School Breakfast Program, Grants
programs-social programs, Nutrition, Children, Reporting and
recordkeeping requirements.
7 CFR Part 225
Food assistance programs, Grant programs--health, infants and
children, Reporting and Recordkeeping requirements.
7 CFR Part 226
Day care, Food assistance programs, Grant programs--health, infants
and children, Surplus agricultural commodities.
Accordingly, the Department proposes to amend 7 CFR Part 210, 220,
225 and 226 as follows:
PART 210--NATIONAL SCHOOL LUNCH PROGRAM
1. The authority citation for Part 210 continues to read as
follows:
Authority: 42 U.S.C. 1751-1760, 1779.
2. In Sec. 210.2 a new definition for Yogurt is added in
alphabetical order to read as follows:
Sec. 210.2 Definitions.
* * * * *
Yogurt means commercially prepared coagulated milk products
obtained by the fermentation of specific bacteria, that meet milk fat
or milk solid requirements and to which flavoring foods or ingredients
may be added. These products are covered by the Food and Drug
Administration's Standard of Identity for yogurt, lowfat yogurt, and
nonfat yogurt, 21 CFR 131.200, 21 CFR 131.203, 21 CFR 131.206,
respectively.
3. In Sec. 210.10
a. the meat or meat alternate section in the first column of the
table in paragraph (k)(2) is amended by adding a new entry for yogurt
after the entry for ``Peanut Butter or other nut or seed butters'';
b. new paragraph (k)(3)(iii) is added;
c. paragraph (n)(3)(iv) is amended by removing the words ``in the
snack only''
[[Page 35155]]
from the first sentence of footnote 4 in the ``Meal Supplement Chart
for Children''.
The additions read as follows:
Sec. 210.10 Nutrition standards for lunches and menu planning methods.
* * * * *
(k) Food-based menu planning. * * *
(2) Minimum quantities. * * *
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Minimum quantities required for Option for
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Meal component Ages 1-2 Preschool Grades K-6 Grades 7-12 Grades K-3
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* * * * * * *
Meat or Meat Alternate (quantity of
the edible portion as served). * *
*
Yogurt, plain or flavored, 4 oz. or \1/2\ cup.... 6 oz. or \3/4\ cup.... 8 oz. or 1 cup....... 8 oz. or 1 cup....... 6 oz. or \3/4\ cup.
unsweetened or sweetened.
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* * * * *
(3) * * *
(iii) Yogurt may be used to meet all or part of the meat/meat
alternate requirement. Yogurt served may be either plain or flavored,
unsweetened or sweetened. Noncommercial and/or nonstandardized yogurt
products, such as frozen yogurt, homemade yogurt, yogurt flavored
products, yogurt bars, yogurt covered fruit and/or nuts or similar
products shall not be credited. Four ounces (weight) or \1/2\ cup
(volume) of yogurt fulfills the equivalent of one ounce of the meat/
meat alternate requirement in the meal pattern.
* * * * *
4. In Sec. 210.10a:
a. the meat or meat alternate section in the first column of the
table in paragraph (c) is amended by adding a new entry for yogurt
after the entry for ``Peanut Butter or other nut or seed butters'';
b. new paragraph (d)(2)(iii) is added;
c. paragraph (j)(3) is amended by removing the words ``in the snack
only'' from the first sentence of footnote 4 in the ``Meal Supplement
Chart for Children.''
The additions read as follows:
Sec. 210.10a Lunch components and quantities for the meal pattern.
* * * * *
(c) Minimum required lunch quantities. * * *
School Lunch Pattern--Per Lunch Minimums
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Minimum quantities Recommended
---------------------------------------------------------------------------------------------------------------------------------- quantities: Group V,
Group 1, ages 1-2, Group II, ages 3-4 Group III, ages 5-8 Group IV, age 9 and 12 years and older (7-
Food components and food items (preschool) (Preschool) (K-3) older (4-12) 12)
--------------------------------------------------------------------------------------------------------------------------------------------------------
* * * * * * *
Meat or Meat Alternate (quantity of
the edible portion as served): * *
*
Yogurt, plain or flavored, 4 oz. or \1/2\ cup.... 6 oz. or \3/4\ cup.... 6 oz. or \3/4\ cup... 8 oz. or 1 cup....... 12 oz. or 1\1/2\ cup.
unsweetened or sweetened.
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* * * * *
(d) Lunch components. * * *
(2) Meat or meat alternate. * * *
(iii) Yogurt may be used to meet all or part of the meat/meat
alternate requirement. Yogurt served may be either plain or flavored,
unsweetened or sweetened. Noncommercial and/or nonstandardized yogurt
products, such as frozen yogurt, homemade yogurt, yogurt flavored
products, yogurt bars, yogurt covered fruit and/or nuts or similar
products shall not be credited. Four ounces (weight) or \1/2\ cup
(volume) of yogurt fulfills the equivalent of one ounce of the meat/
meat alternate requirement in the meal pattern.
* * * * *
PART 220--SCHOOL BREAKFAST PROGRAM
1. The authority citation for Part 220 continues to read as
follows:
Authority: 42 U.S.C. 1773, 1779, unless otherwise noted.
2. In Sec. 220.2 a new paragraph (bb) is added to read as follows:
Sec. 220.2 Definitions
* * * * *
(bb) Yogurt means commercially prepared coagulated milk products
obtained by the fermentation of specific bacteria, that meet milk fat
or milk solid requirements and to which flavoring foods or ingredients
may be added. These products are covered by the Food and Drug
Administration's Standard of Identity for yogurt, lowfat yogurt, and
nonfat yogurt, 21 CFR 131.200, 21 CFR 131.203, 21 CFR 131.206,
respectively.
3. In Sec. 220.8, the meat or meat alternate section in the first
column of the table in paragraph (g)(2) is amended by adding a new
entry for yogurt after the entry for ``Nut and/or seeds'' to read as
follows:
Sec. 220.8 Nutrition standards for breakfast and menu planning
alternatives.
* * * * *
(g) Food-based menu planning. * * *
(2) Minimum quantities. * * *
[[Page 35156]]
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Minimum Quantities Required For
--------------------------------------------------------------------------------------------- Option for grades
Meal component Ages 1-2 Preschool Grades K-12 7-12
----------------------------------------------------------------------------------------------------------------
* * * * * *
Meat or Meat Alternates * * *
Yogurt, plain or flavored, 2 oz. or \1/4\ cup 2 oz. or \1/4\ cup 4 oz. or \1/4\ cup 4 oz. or \1/2\
unsweetened or sweetened. cup.
----------------------------------------------------------------------------------------------------------------
* * * * *
4. In Sec. 220.8a, the meat or meat alternate section in the first
column of the table in paragraph (a)(2) is amended by adding a new
entry for yogurt after the entry for ``Nuts and/or seeds'' to read as
follows:
Sec. 220.8a Breakfast components and quantities for the meal pattern.
(a) * * *
(2) * * *
School Breakfast Pattern
[Required minimum serving sizes]
----------------------------------------------------------------------------------------------------------------
Food components/items Ages 1 and 2 Ages 3, 4, and 5 Grades K-12
----------------------------------------------------------------------------------------------------------------
* * * * * *
Meat/Meat Alternates: * * *
Yogurt, plain or flavored, 2 oz. or \1/4\ cup..... 2 oz. or \1/4\ cup..... 4 oz. or \1/2\ cup
unsweetened or sweetened.
----------------------------------------------------------------------------------------------------------------
* * * * *
PART 225--SUMMER FOOD SERVICE PROGRAM
1. The authority citation for Part 225 continues to read as
follows:
Authority: Sec. 9, 13 and 14, National School Lunch Act, as
amended (42 U.S.C. 1758, 1761 and 1762a).
2. In Sec. 225.16.
a. the Meat and Meat Alternates (Optional) section of the table in
paragraph (d)(1) is amended by adding the word ``or'' and a new entry
for yogurt after the entry for ``Peanut Butter or an equivalent
quantity of any combination of meat/meat alternate'';
b. the Meat and Meat Alternates section of the table in paragraph
(d)(2) is amended by adding the word ``or'' and a new entry for yogurt
after the entry for ``Peanuts or soynuts or tree nuts or seed''.
The additions read as follows:
Sec. 225.16 Meal service requirements.
* * * * *
(d) * * *
Breakfast
(1) * * *
------------------------------------------------------------------------
Food components Minimum amount
------------------------------------------------------------------------
* * * * *
Meat and Meat Alternates (Optional) * * 4 oz. or \1/2\ cup.
* or Yogurt, plain or flavored,
unsweetened or sweetened
------------------------------------------------------------------------
* * * * *
Lunch or Supper
(2) * * *
------------------------------------------------------------------------
Food components Minimum amount
------------------------------------------------------------------------
Meat and Meat Alternates * * * or 8 oz. or 1 cup.
Yogurt, plain or flavored, unsweetened
or sweetened.
* * * * *
------------------------------------------------------------------------
* * * * *
PART 226--CHILD AND ADULT CARE FOOD PROGRAM
1. The authority citation for Part 226 continues to read as
follows:
Authority: Secs. 9, 11, 14, 16, and 17, National School Lunch
Act, as amended (42 U.S.C. 1758, 1759a, 1762a, 1765 and 1766).
2. In Sec. 226.20:
a. new paragraph (a)(2)(ii)(C) is added;
b. the Meat and Meat Alternates sections in the first column of the
tables in paragraphs (c)(2) and (c)(3) are amended by adding the word
``or'' and a new entry for yogurt after the entries for ``Peanuts or
soynuts or tree nuts or seeds;''
c. paragraph (d)(1) is amended by adding a semicolon and the words
``or 4 oz of yogurt;'' after the words ``peanut butter''.
The additions read as follows:
Sec. 226.20 Requirements for meals.
(a) * * *
(2) * * *
(ii) * * *
(C) Yogurt may be used to meet all or part of the meat/meat
alternate requirement. Yogurt served may be either plain or flavored,
unsweetened or sweetened. Noncommercial and/or nonstandardized yogurt
products, such as frozen yogurt, homemade yogurt, yogurt flavored
products, yogurt bars, yogurt covered fruit and/or nuts or similar
products shall not be credited. Four ounces (weight) or 1/2 cup
(volume) of yogurt fulfills the equivalent of one ounce of the meat/
meat alternate requirement in the meal pattern.
* * * * *
(c) * * *
Lunch
(2) * * *
[[Page 35157]]
----------------------------------------------------------------------------------------------------------------
Age 6 through 12 Adult Participants
Food Components Age 1 and 2 Age 3 through 5 \1\ \9\
----------------------------------------------------------------------------------------------------------------
* * * * * *
Meat and Meat Alternates or 4 oz. or \1/2\ cup 6 oz. or \3/4\ cup 8 oz. or 1 cup.... 8 oz. or 1 cup.
Yogurt, plain or flavored,
unsweetened or sweetened
* * * * * *
*
----------------------------------------------------------------------------------------------------------------
* * * * *
(3) * * *
Supper
----------------------------------------------------------------------------------------------------------------
Children ages 1 Children ages 3 Children ages 6
Food components and 2 through 5 through 12 \1\ Adult participants
----------------------------------------------------------------------------------------------------------------
Meat and Meat Alternates or 4 oz. or \1/2\ cup 6 oz. or \3/4\ cup 8 oz. or 1 cup.... 8 oz. or 1 cup.
Yogurt, plain or flavored,
unsweetened or sweetened
* * * * * *
*
----------------------------------------------------------------------------------------------------------------
* * * * *
Dated: June 27, 1996.
William E. Ludwig,
Administrator, Food and Consumer Service.
[FR Doc. 96-16992 Filed 7-3-96; 8:45 am]
BILLING CODE 3410-30-P
