Federal Register, Volume 62 Issue 44 (Thursday, March 6, 1997)

[Federal Register Volume 62, Number 44 (Thursday, March 6, 1997)]
[Rules and Regulations]
[Pages 10187-10192]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 97-5537]

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Rules and Regulations
Federal Register
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Federal Register / Vol. 62, No. 44 / Thursday, March 6, 1997 / Rules
and Regulations

[[Page 10187]]

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, Summer
Food Service Program for Children and Child and Adult Care Food
Program: Meat Alternates Used in the Child Nutrition Programs

AGENCY: Food and Consumer Service, USDA.

ACTION: Final Rule.

-----------------------------------------------------------------------

SUMMARY: The Food and Consumer Service of the Department of Agriculture
(Department) is amending the regulations governing the meal pattern
requirements for the National School Lunch Program (NSLP), the School
Breakfast Program (SBP), the Child and Adult Care Food Program (CACFP)
and the Summer Food Service Program for Children (SFSP) to allow yogurt
to be credited as a meat alternate for all meals. Formerly, yogurt
could be credited as a meat alternate only for the supplement (snack)
meal patterns of the Child Nutrition Programs. Under this final rule,
four ounces of yogurt satisfies one ounce of the meat/meat alternate
requirement for breakfasts, lunches and suppers served under any of the
Child Nutrition Programs. This final rule responds to numerous
recommendations for additional meat alternates and provides local food
service operations with greater flexibility in planning and preparing
meals using lowfat meat alternates.

EFFECTIVE DATE: April 7, 1997.

FOR FURTHER INFORMATION CONTACT: Mr. Robert M. Eadie, Chief, Policy and
Program Development Branch, Child Nutrition Division, Food and Consumer
Service, USDA, 3101 Park Center Drive, Alexandria, Virginia 22302; by
telephone (703) 305-2620.

SUPPLEMENTARY INFORMATION:

Executive Order 12866

This final 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 final 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, CACFP
and SFSP rather than imposing more restrictive requirements upon them.
The overall types and frequency of service of foods used in the meals
served in these programs will not be significantly affected by this
rule, and thus, this rule will not have a significant economic impact.

Catalog of Federal Assistance

The NSLP, SBP, SFSP and 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 (FR) 29112, June 24, 1983.)

Executive Order 12988

This final rule has been reviewed under Executive Order 12988,
Civil Justice Reform. This final 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 final 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 final 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 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 210.30(d)(3) and 220.14(g); and (3)
State agency appeals of State Administrative Expense fund sanctions (7
CFR 235.11(b)) must follow the FCS Administrative Review Process as
established pursuant to 7 CFR 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 final rule does not contain reporting and recordkeeping
requirements subject to approval by the Office of Management and Budget
(OMB) under the Paperwork Reduction Act of 1995. 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

On July 5, 1996, the Department published a proposed rule to
authorize the crediting of yogurt as a meat/meat alternate for all
meals served under the NSLP, SBP, CACFP and SFSP (61 FR 35152-35157).
Under this proposal, local food services would have the option of
offering yogurt as a meat alternate with four ounces of yogurt equaling
one ounce of meat. The Department proposed the four-to-one ratio of
yogurt to meat in order to allow adequate levels of iron and niacin to
continue being provided. The proposal also stipulated that the
crediting change

[[Page 10188]]

would apply only to commercially prepared products which meet the
definition and standard of identity for yogurt as established by the
Food and Drug Administration (FDA) for yogurt, low fat yogurt and
nonfat yogurt. (See 21 CFR 131.200, 131.203 and 131.206.) The proposal
would not apply to the yogurt found on or in noncommercial and/or
nonstandardized yogurt products, such as frozen yogurt, homemade
yogurt, yogurt flavored products, yogurt bars, yogurt covered fruits
and/or nuts or similar products. Finally, as a practical matter, the
Department noted that the proposed regulation would apply only to meals
planned and prepared using a food-based menu planning system, because
schools planning and preparing meals on the basis of nutrient analysis
do not have to observe specific component/quantity requirements and,
therefore, are not subject to crediting requirements. For a complete
discussion of the background to the proposed rule and the issues
surrounding its provisions, interested parties should refer to the
preamble of the proposal.
The Department issued the proposed rule as part of the School Meals
Initiative for Healthy Children, a comprehensive, integrated plan to
provide school children with varied, nutritious, healthful and
appealing meals. As the first step in the School Meals Initiative for
Healthy Children, the Department published a final rule on June 13,
1995, which established updated nutrition requirements for school
lunches and breakfasts and provided local food service professionals
with unprecedented flexibility to plan and prepare meals using a menu
planning system that best meets their needs (60 FR 31188). Beginning
July 1, 1996, schools are required to serve lunches that, over a week's
time, provide one-third of the Recommended Dietary Allowances (RDA) for
key nutrients and one-third of the calories needed by children of
different ages. School breakfasts must provide one-fourth of the RDA
for key nutrients and calories. In addition, school meals must comply
with the recommendations of the Dietary Guidelines for Americans,
including the limitations on calories from fat (no more than 30 percent
of total calories) and saturated fat (less than 10 percent of total
calories). The only exceptions to these standards are for schools that
have been authorized by the State agency to delay implementation for
not more than two years.
To achieve compliance with these requirements, school meal planners
may select one of four menu planning options. Schools may elect to use
Nutrient Standard Menu Planning, under which they conduct a nutrient
analysis of the foods being prepared and make adjustments as needed. A
second option is a variant of Nutrient Standard Menu Planning called
Assisted Nutrient Standard Menu Planning, under which the analysis and
subsequent development of recipes and menus are conducted by an outside
party. In addition, there are two food-based menu planning systems from
which to choose: The traditional meal pattern, consisting of the same
component and quantity requirements that were in effect on July 1,
1995, and the enhanced meal pattern, that is based on the traditional
pattern but has increased amounts of fruits/vegetables and grains/
breads.
Because local planners using nutrient analysis do not have to
satisfy specific component/quantity requirements or meet crediting
standards, they are able to select various lowfat and nonfat sources of
protein for their meals. To provide planners using food-based systems
with similar flexibility, State agencies and local food service
professionals requested the Department to reevaluate the use of yogurt
as a meat/meat alternate for these menu planning systems. They also
requested the Department to extend this consideration to the CACFP and
the SFSP. Based on this reevaluation, the Department issued the July 5,
1996, proposed rule.
During the official comment period, which ended on September 3,
1996, the Department received 2077 comments. The following groups
generated the greatest number of responses: general public (857), local
food service personnel (528), other local agency personnel (534) and
industry (90). Over 1900 of the comments supported the proposal,
generally on the grounds that it would provide greater flexibility for
local food services to reduce fat content. Some commenters also noted
that the crediting of yogurt would enhance the ability of local
planners to meet the nutrition needs of children who are lactose
intolerant or who are vegetarians. Commenters who disapproved of the
proposed rule essentially raised three objections. First, they voiced
concern that the Department was attempting to eliminate meat products
from meals served under the Child Nutrition Programs. Second, they
maintained that it would be inappropriate to use a dairy product as a
substitute for meat. Third, they noted that yogurt is inherently low in
iron and niacin, both of which are generally provided by the meat/meat
alternate. The remainder of this preamble discusses these issues.

Elimination of Meat Products

The Department emphasizes that the proposed rule was not intended
as an endorsement of yogurt at the expense of meat products or other
meat alternates. On the contrary, the proposal simply provides local
food services with an additional option for meeting a variety of the
needs and tastes of children. In fact, the Department does not envision
any significant reduction in meat offerings given the traditional
popularity of meat products. Moreover, it should be noted that even
when yogurt is served, it would not necessarily replace meat entirely.
For example, a school might serve a four ounce portion of yogurt in
combination with a half sandwich, a cup of soup or salad containing a
one ounce or equivalent portion of meat/meat alternate. Finally, some
children who could benefit from this rule would not consume meat even
if there were no alternative, because they are vegetarians or otherwise
are not permitted to eat certain kinds of meat. For these reasons, the
Department does not believe that the meat industry will be adversely
affected by providing local food services with the option of serving
yogurt.

Inappropriate Substitution

The purpose of the meat/meat alternate component in food-based menu
planning systems is to ensure that an adequate source of protein is
available as part of the meal. This specific requirement is not
necessary in meal planning systems based on nutrient analysis because
protein is one of the nutrients automatically measured as the meal is
planned. However, the Department has long recognized that some non-meat
products can provide the protein and other nutrients normally supplied
by meat. Nuts and seeds as well as cheese/cheese alternates have been
available as meat alternates for years. The Department also notes that
yogurt is already credited as a meat alternate for snacks in the Child
Nutrition Programs. Finally, allowing yogurt as a meat alternate would
enable local food services to better serve children who, for religious
or other reasons, are unable to eat meat.

Inadequacy of Certain Key Nutrients

A number of commenters were concerned that yogurt is inherently low
in two key nutrients--iron and niacin--generally provided by the meat/
meat alternate component. The Department recognizes this shortcoming
and shares commenters' concern for the nutritional

[[Page 10189]]

adequacy of meals served to children. The nutritional contributions of
yogurt were carefully considered when the Department proposed to credit
yogurt at the ratio of four ounces of yogurt to one ounce of meat. The
Department notes, however, that children will continue to obtain key
nutrients from a variety of foods. For example, when averaged over a
week, other foods such as lean meats, beans, eggs and grains will be
able to supplement the nutrients available in yogurt. Moreover, meal
planners can also serve yogurt in combination with other foods. For
example, as noted above, a local meal planner could offer children four
ounces of yogurt along with a half sandwich, a cup of soup or salad.
Finally, in response to requests from the school food service and
nutrition advocacy communities, the Department intends to provide
guidance material to assist local meal planners.

Definition and Standard of Identity

In the proposed rule, the Department stipulated that, to be
credited, a yogurt product would have to meet the standard of identity
for yogurt established by the FDA. However, the current definition and
standard of identity includes yogurt products that contain no live
bacteria cultures because the extremely high temperatures at which the
products are processed to remove the tartness kill the bacteria. In
response, the National Yogurt Association has petitioned to FDA to have
yogurt products without live and active cultures excluded from the
definition and standard of identity of yogurt. A large number of
comments recommended that the Department follow the Association's
recommendation and stipulate in the final rule that only yogurt
containing live and active bacterial cultures be credited in the Child
Nutrition Programs.
The Department appreciates commenters' position on this issue.
However, the FDA is the Federal agency responsible for making decisions
about product definitions and standards of identity, and it would be
inappropriate for the Department to anticipate whether or not the FDA
will adopt the recommendation of the National Yogurt Association's
petition to exclude products which do not contain active live bacteria
cultures from the definition and standard of identity of yogurt. It
should also be noted that any amendments to the FDA definition and
standard of identity for yogurt will be automatically implemented in
the Child Nutrition Programs by virtue of the cross reference in this
regulation to the FDA regulations. Moreover, the Department will make
any other amendments as necessary. Finally, this final rule makes a
technical change to the proposed rule to change the phrase ``standard
of identity'' to read ``definition and standard of identity.''

Conclusion

For the reasons described above, the Department is adopting the
July 5, 1996, proposal without change. The Department emphasizes,
however, that it is aware that many of the yogurt products that could
satisfy the regulatory requirements as the meat/meat alternate
component of the meal are actually more like dessert items. The
Department continues to expect that schools and institutions will
exercise good judgment in selecting yogurt products for their meals.
The Department also notes that this crediting policy does not extend to
noncommercial and/or nonstandardized yogurt products, such as frozen
yogurt, homemade yogurt, yogurt flavored products, yogurt bars, yogurt
covering on fruit and/or nuts and similar products.

List of Subjects

7 CFR Part 210

Children, Commodity School Program, Food assistance programs,
Grants programs-social programs, National School Lunch Program,
Nutrition, Reporting and recordkeeping requirements, Surplus
agricultural commodities.

7 CFR Part 220

Children, Food assistance programs, Grants programs-social
programs, Nutrition, Reporting and recordkeeping requirements, School
Breakfast Program.

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 is amending 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 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 Definition and Standard of Identity for yogurt, lowfat
yogurt, and nonfat yogurt, 21 CFR 131.200, 21 CFR 131.203, and 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'' 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. * * *

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Minimum quantities required for
------------------------------------------------------------------------------------------------------------------------------------------------------------------ Option for grades K-3
Meal component Ages 1-2 Preschool Grades K-6 Grades 7-12
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *
Meat or Meat Alternate (quantity
of the edible portion as
served). * * *

[[Page 10190]]

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.

* * * * * * *
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * *
(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
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Minimum quantities
------------------------------------------------------------------------------------------------------------------------------------------------------------------ Recommended quantities: group
Group IV, age 9 and older (4- V, 12 years and older (7-12)
Food components and food items Group I, age 1-2, (preschool) Group II, age 3-4 (preschool) Group III, age 5-8 (K-3) 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\.
unsweetened or sweetened..

(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 Definition and Standard of Identity for yogurt, lowfat
yogurt, and nonfat yogurt, 21 CFR 131.200, 21 CFR 131.203, and 21 CFR
131.206, respectively.
3. In Sec. 220.8, the meat or meat alternates 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. * * *

--------------------------------------------------------------------------------------------------------------------------------------------------------
Minimum quantities required for
----------------------------------------------------------------------------------------------------------------------------- Option for grades 7-12
Meal component Ages 1-2 Preschool Grades K-12
--------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *
Meat or Meat Alternates: * * *
Yogurt, plain or flavored, 2 oz. or \1/4\ cup........... 2 oz. or \1/4\ cup........... 4 oz. or \1/2\ cup........... 4 oz. or \1/2\ cup
unsweetened or sweetened.
--------------------------------------------------------------------------------------------------------------------------------------------------------

[[Page 10191]]

* * * * *
4. In Sec. 220.8a, the meat or meat alternates 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) (1) Food components. * * *
(2) Minimum required breakfast quantities. * * *

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: Secs. 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 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 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) Meal patterns. * * *
BREAKFAST
(1) * * *

------------------------------------------------------------------------
Food components Minimum amount
------------------------------------------------------------------------

* * * *
* * *
Meat and Meat Alternates (Optional) *
* * or
Yogurt, plain or flavored, 4 oz. or \1/2\ cup.
unsweetened or sweetened.
------------------------------------------------------------------------

* * * * *
LUNCH OR SUPPER
(2) * * *

------------------------------------------------------------------------
Food components Minimum amount
------------------------------------------------------------------------
Meat and Meat Alternates * * * or
Yogurt, plain or flavored, 8 oz. or 1 cup.
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 section in the first column of the
tables in paragraphs (c)(2) and (c)(3) are amended by adding 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) Meal patterns for children age one through 12 and adult
participants. * * *
LUNCH
(2) * * *

[[Page 10192]]

* * * * * * *
Meat and Meat Alternates * * *
or
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.
unsweetened or sweetened.

* * * * * * *
--------------------------------------------------------------------------------------------------------------------------------------------------------
\1\ The text is unchanged.

* * * * *
(3) * * *

SUPPER

--------------------------------------------------------------------------------------------------------------------------------------------------------
Food components Children ages 1 and 2 Children ages 3 through 5 Children ages 6 through 12 Adult participants
--------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *
Meat and Meat Alternates * * *
or.
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.
unsweetened or sweetened.

* * * * * * *
--------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * *
Dated: February 28, 1997.
William E. Ludwig,
Administrator, Food and Consumer Service.
[FR Doc. 97-5537 Filed 3-5-97; 8:45 am]
BILLING CODE 3410-30-P