1. 1 Section 1 ________ Child Nutrition Programs 1-1 Meat/Meat Alternates

2. 1-2 Minimum Serving Sizes for M/MA Are Indicated on Individual Program Food-Based Meal Patterns

3. 1-3 Regulations Specific to M/MA  For the NSLP and SFSP, enriched macaroni-type products with fortified protein may be counted as meeting part of the M/MA requirement.  For detailed information and instruction, contact your State agency.

4. 1-4 Regulations Specific to M/MA  The M/MA for the lunch or supper must be served in the main dish or in the main dish and one other menu item.  A serving of finished food must contribute a minimum of 0.25 oz of M/MA to credit.

5. 1-5 This Section Contains Yield Data for the Following:  Fresh and frozen meat, poultry, and fish  Dry beans and peas  Peanut and other nut and seed butters  Nuts  Cheese and cheese substitutes  Whole egg  Yogurt

6. 1-6 Regulations Specific to M/MA Dry beans and peas may be used as M/MA or V/F but not as both in the same meal.

7. 1-7 Regulations Specific to M/MA  1 oz of nuts or seeds contributes 1 oz M/MA.  Nuts and seeds may be used to contribute no more than 50% of the M/MA requirement.  2 Tbsp of nut or seed butters contribute 1 oz M/MA.  Nut and seed butters may be used to contribute 100% of the M/MA requirement.

8. 1-8 Yogurt  4 oz = 1 oz M/MA  Plain or flavored  Sweetened or unsweetened Note: Drinkable and frozen yogurts are not creditable. Yogurt may be used as a M/MA. Many schools have found this to be a refreshing and healthy option.

9. 1-9 Regulations Specific to M/MA When part of the entrée, alternate protein product (APP) may be credited in meeting all or part of the M/MA requirements for all Child Nutrition Programs. Contact your State agency for guidance. APP is not found in the FBG.

10. 1-10 Eggs, Fresh, Frozen, and Dried Whole The equivalent of one large egg contributes 2 oz M/MA to the meal patterns.

11. 1-11 Cheese Includes reduced fat, lowfat, nonfat, and lite versions of cheese, cheese food, and cheese spread Cheese   Natural and processed cheese   Cottage or ricotta   Grated Parmesan and Romano cheese   Cheese food   Cheese spread

12. 1-12 Cheese Substitutes  Include reduced fat, lowfat, nonfat, and lite versions of cheese substitutes, cheese food substitutes, and cheese spread substitutes  Must meet FDA Standard of Identity for substitute foods and be labeled as “________ Cheese Substitute”  May not be nutritionally inferior to the standardized cheese for which it is substituting Cheese Substitutes

13. 1-13 Imitation Cheese or Cheese Product Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food-based menu planning approaches and is not creditable towards meal pattern requirements. Imitation Cheese Cheese Products Imitation Cheese Cheese Products

14. 1-14 Standards of Identity   Products that have a Standard of Identity must meet the minimum requirements of that standard in order to carry the name of the product on the label.   A very limited number of meat and poultry food products used by schools in CNP have a Standard of Identity.   Products with a Standard of Identity may be listed in the FBG because they must contain a minimum amount of meat or poultry to meet the standard; therefore, the contribution of the product to the meal patterns is predictable.

15. 1-15 Standards of Identity Standards of Identity establish minimum requirements for a food product in order for that product to carry a particular name on the label. Standards of Identity ensure that the name on the label accurately describes the food product in the package!

16. 1-16 Food Safety and Inspection Service (FSIS) Title 9—Animals and Animal Products CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION: http://www.access.gpo.gov/nara/cfr/waisidx_02/ 9cfr319_02.html

17. 1-17 Examples of Meat and Poultry Food Products With a Standard of Identity Beef Goulash Beef StewFresh Pork Sausage Beef and Gravy Gravy and Beef Beef Salad Beef HashBeef and Dumplings With Gravy Chili con Carne Chicken Chili Fresh Italian Sausage Turkey Ham 15% Water Added Chili con Carne With Beans Gravy and Swiss Steak Beef With Natural Juices Corned Beef Hash Swiss Steak and Gravy BBQ Sauce With Beef Beef Taco Filling Chicken a La King

18. 1-18 Standard of Identity: Beef With Barbecue Sauce Sec. 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall contain not less than 50 percent meat of the species specified on the label, computed on the weight of the cooked and trimmed meat. Mechanically Separated (Species) may be used in accordance with Sec. 319.6. The weight of the cooked meat used in this calculation shall not exceed 70 percent of the uncooked weight of the meat. If uncooked meat is used in formulating the products, they shall contain at least 72 percent meat computed on the weight of the fresh uncooked meat. [51 FR 32059, Sept. 9, 1986]

19. 1-19 Standard of Identity: Chili con Carne “Chili con carne” shall contain not less than 40 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with Sec. 319.6. Head meat, cheek meat, and heart meat exclusive of the heart cap may be used to the extent of 25 percent of the meat ingredients under specific declaration on the label. The mixture may contain binders and extenders as provided in Sec. 318.7(c)(4) of this subchapter.

20. 1-20 Pizza Standard of Identity Does Not Ensure M/MA Contribution to Food-Based Meal Patterns Document the contribution of pizza and other such products by using  a Child Nutrition (CN) label or  a product analysis provided by the manufacturer documenting the contribution of a specific product to the M/MA component of the food- based meal patterns.

21. 1-21 It’s All Labeled Pizza! (

22. 1-22 Examples of Foods With No Standard of Identity or Non-Specific Foods RavioliChicken Rings Breakfast Pizza Turkey Fingers BurritoChicken Nuggets FajitasTurkey Patty Beef PattyChicken Patty Pork PattyTurkey Roll Chicken Fried Steak Chicken Sticks Pork Rib Shaped Patty Veal Patty

23. 1-23 A Ground Beef Patty by Any Other Name Is Not a Ground Beef Patty Ground Beef Patty (Hamburger) DOES NOT EQUAL Beef Patty With Soy Concentrate Soy Isolate Soy Flour Ground Fruit Ground Chicken

24. 1-24 Meat/Meat Alternates Related Definitions  Cooked Meat: lean meat without bone  Cooked Poultry: boneless meat and skin in natural proportions  Market Pack: foods available on the market

25. 1-25 Meat/Meat Alternates Related Definitions  IMPS (Institutional Meat Purchase Specifications): describes the exact definition of a product and product is certified  Like IMPS: meets IMPS description but product is not certified

26. 1-26 Finding the Needed IMPS Series #Series Name 100Fresh Beef 200Fresh Lamb and Mutton 300Fresh Veal and Calf 400Fresh Pork 500Cured and Smoked, Cooked Pork Products 600Cured, Dried, Smoked Beef Products 700Variety Meats and Edible By-Products 800Sausage Products 11Fresh Goat

27. 1-27 Select the Needed Series

28. 1-28 Select the Needed IMPS IMPS #113A, Used on FBG Page 1-14

29. 1-29 Meat/Meat Alternates Related Definitions PFF: Protein Fat Free Standards used by cured pork processors to reflect the presence of added ingredients, including water. Product names reflect minimum PFF.

30. 1-30 Name of Ham on the Label Indicates % of Protein, Which Determines the Yield Ham–Not in FBG Ham With Natural Juices–90% Yield Ham Water Added–82% Yield Ham and Water Product–Not in FBG Yield must be determined on each individual product.

31. 1-31 Review: Should you use Method 1or Method 2? Select the one that works better for you. You will get the correct answer using either Method 1 or Method 2.