[Federal Register Volume 85, Number 227 (Tuesday, November 24, 2020)]
[Rules and Regulations]
[Pages 74847-74852]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2020-25760]



 ========================================================================
 Rules and Regulations
                                                 Federal Register
 ________________________________________________________________________
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 This section of the FEDERAL REGISTER contains regulatory documents 
 having general applicability and legal effect, most of which are keyed 
 to and codified in the Code of Federal Regulations, which is published 
 under 50 titles pursuant to 44 U.S.C. 1510.
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  Federal Register / Vol. 85, No. 227 / Tuesday, November 24, 2020 / 
Rules and Regulations  

[[Page 74847]]



DEPARTMENT OF AGRICULTURE

Food and Nutrition Service

7 CFR Parts 210, 215, 220, and 226

[FNS-2020-0037]
RIN 0584-AE84


Child Nutrition Programs: Rescission of Milk, Whole Grains, and 
Sodium Flexibilities: Notice of Vacatur

AGENCY: Food and Nutrition Service (FNS), USDA.

ACTION: Final rule.

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

SUMMARY: This final rule removes from the Code of Federal Regulations 
the final rule published on December 12, 2018, titled, ``Child 
Nutrition Programs: Flexibilities for Milk, Whole Grains, and Sodium 
Requirements.'' This action responds to a decision of the U.S. District 
Court for the District of Maryland that vacated the rule.

DATES: The action is effective November 24, 2020. However, the court 
order had legal effect immediately upon its filing on April 13, 2020.

FOR FURTHER INFORMATION CONTACT: Tina Namian, Chief, School Programs 
Branch, Policy and Program Development Division, Food and Nutrition 
Service, telephone: 703-305-2590.

SUPPLEMENTARY INFORMATION: On December 12, 2018, the Food and Nutrition 
Service (FNS) published a final rule titled, ``Child Nutrition 
Programs: Flexibilities for Milk, Whole Grains, and Sodium 
Requirements,'' (2018 Final Rule) (83 FR 63775). The 2018 Final Rule 
codified three menu planning flexibilities, with some extensions, 
temporarily established by the interim final rule of the same title 
published November 30, 2017, (82 FR 56703). First, the 2018 Final Rule 
broadened the milk options in the National School Lunch Program and 
School Breakfast Program by allowing local operators to permanently 
offer flavored, low-fat milk. For consistency across nutrition 
programs, it also allowed flavored, low-fat milk in the Special Milk 
Program for Children and in the Child and Adult Care Food Program for 
participants ages 6 and older. Second, the 2018 Final Rule allowed for 
half of the weekly grains in the school lunch and breakfast menus to be 
whole grain-rich, thus ending the need for an exemption process to 
serve enriched grains. Third, it provided schools in the lunch and 
breakfast programs more time for gradual sodium reduction by retaining 
Sodium Target 1 through the end of school year (SY) 2023-2024, 
continuing to Target 2 in SY 2024-2025, and eliminating the Final 
Target that would have gone into effect in SY 2022-2023. By codifying 
those flexibilities, USDA acknowledged the persistent menu planning 
challenges experienced by some schools, and affirmed its commitment to 
giving schools more control over food service decisions and greater 
ability to offer wholesome and appealing meals that reflect local 
preferences.
    In an April 13, 2020, decision in the Center for Science in the 
Public Interest et al., v. Sonny Perdue, Secretary, et al., No. 8:19-
cv-01004-GLS (D. Md. 2019), the U.S. District Court for the District of 
Maryland found a procedural error with the promulgation of the 2018 
Final Rule, and therefore, vacated the regulation.
    This rule is not subject to the requirement to provide notice and 
an opportunity for public comment because it falls under the good cause 
exception at 5 U.S.C. 553(b)(B). The good cause exception is satisfied 
when notice and comment is ``impracticable, unnecessary, or contrary to 
the public interest.'' Id. This rule is an administrative step that 
implements the court's order vacating the 2018 Final Rule. 
Additionally, because this rule implements a court order already in 
effect, FNS has good cause to waive the 30-day effective date under 5 
U.S.C. 553(d).

List of Subjects

7 CFR Part 210

    Grant programs--education, Grant programs--health, Infants and 
children, Nutrition, Penalties, Reporting and recordkeeping 
requirements, School breakfast and lunch programs, Surplus agricultural 
commodities.

7 CFR Part 215

    Food assistance programs, Grant programs--education, Grant 
program--health, Infants and children, Milk, Reporting and 
recordkeeping requirements.

7 CFR Part 220

    Grant programs--education, Grant programs--health, Infants and 
children, Nutrition, Reporting and recordkeeping requirements, School 
breakfast and lunch programs.

7 CFR Part 226

    Accounting, Aged, Day care, Food assistance programs, Grant 
programs, Grant programs--health, American Indians, Individuals with 
disabilities, Infants and children, Intergovernmental relations, Loan 
programs, Reporting and recordkeeping requirements, Surplus 
agricultural commodities.

    Accordingly, 7 CFR parts 210, 215, 220, and 226 are amended as 
follows:

PART 210--NATIONAL SCHOOL LUNCH PROGRAM

0
1. The authority citation for part 210 continues to read as follows:

    Authority:  42 U.S.C. 1751-1760, 1779.


0
2. In Sec.  210.10, revise the table in paragraph (c) introductory text 
and paragraphs (c)(2(iv)(B), (d)(l)(i), and (f)(3) to read as follows:


Sec.  210.10   Meal requirements for lunches and requirements for 
afterschool snacks.

* * * * *
    (c) * * *

[[Page 74848]]



----------------------------------------------------------------------------------------------------------------
                                                                                Lunch meal pattern
                         Food components                         -----------------------------------------------
                                                                    Grades K-5      Grades 6-8      Grades 9-12
----------------------------------------------------------------------------------------------------------------
                                                                    Amount of food a per week (minimum per day)
----------------------------------------------------------------------------------------------------------------
Fruits (cups) b.................................................  2\1/2\ (\1/2\)  2\1/2\ (\1/2\)           5 (1)
Vegetables (cups) b.............................................  3\3/4\ (\3/4\)  3\3/4\ (\3/4\)           5 (1)
    Dark green c................................................           \1/2\           \1/2\           \1/2\
    Red/Orange c................................................           \3/4\           \3/4\          1\1/4\
    Beans and peas (legumes) c..................................           \1/2\           \1/2\           \1/2\
    Starchy c...................................................           \1/2\           \1/2\           \1/2\
    Other c d...................................................           \1/2\           \1/2\           \3/4\
Additional Vegetables to Reach Total e..........................               1               1          1\1/2\
Grains (oz eq) f................................................         8-9 (1)        8-10 (1)       10-12 (2)
Meats/Meat Alternates (oz eq)...................................        8-10 (1)        9-10 (1)       10-12 (2)
Fluid milk (cups) g.............................................           5 (1)           5 (1)           5 (1)
----------------------------------------------------------------------------------------------------------------
                    Other Specifications: Daily Amount Based on the Average for a 5-Day Week
----------------------------------------------------------------------------------------------------------------
Min-max calories (kcal) h.......................................         550-650         600-700         750-850
Saturated fat (% of total calories) h...........................             <10             <10             <10
Sodium (mg) h i.................................................           <=640           <=710           <=740
                                                                 -----------------------------------------------
Trans fat h.....................................................  Nutrition label or manufacturer specifications
                                                                     must indicate zero grams of trans fat per
                                                                                     serving.
----------------------------------------------------------------------------------------------------------------
a Food items included in each group and subgroup and amount equivalents. Minimum creditable serving is \1/8\
  cup.
b One quarter-cup of dried fruit counts as \1/2\ cup of fruit; 1 cup of leafy greens counts as \1/2\ cup of
  vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must
  be 100% full-strength.
c Larger amounts of these vegetables may be served.
d This category consists of ``Other vegetables'' as defined in paragraph (c)(2)(iii)(E) of this section. For the
  purposes of the NSLP, the ``Other vegetables'' requirement may be met with any additional amounts from the
  dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in paragraph (c)(2)(iii) of
  this section.
e Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.
f All grains offered weekly must be whole grain-rich.
g All fluid milk must be low-fat (1 percent fat or less, unflavored) or fat-free (unflavored or flavored).
h The average daily calories for a 5-day school week menu must be within the range (at least the minimum and no
  more than the maximum values). Discretionary sources of calories (solid fats and added sugars) may be added to
  the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Foods of
  minimal nutritional value and fluid milk with fat content greater than 1 percent are not allowed.
i Final sodium targets (shown) must be met no later than July 1, 2022 (SY 2022-2023). The second intermediate
  target must be met no later than SY 2017-2018. See required intermediate specifications in Sec.
  210.10(f)(3).

* * * * *
    (2) * * *
    (iv) * * *
    (B) Daily and weekly servings. The grains component is based on 
minimum daily servings plus total servings over a 5-day school week. 
Schools serving lunch 6 or 7 days per week must increase the weekly 
grains quantity by approximately 20 percent (\1/5\) for each additional 
day. When schools operate less than 5 days per week, they may decrease 
the weekly quantity by approximately 20 percent (\1/5\) for each day 
less than 5. The servings for biscuits, rolls, muffins, and other 
grain/bread varieties are specified in FNS guidance. All grains offered 
weekly must meet the whole grain-rich criteria specified in FNS 
guidance.
* * * * *
    (d) * * *
    (1) * * *
    (i) Schools must offer students a variety (at least two different 
options) of fluid milk. All milk must be fat-free (skim) or low-fat (1 
percent fat or less). Milk with higher fat content is not allowed. Fat-
free fluid milk may be flavored or unflavored, and low-fat fluid milk 
must be unflavored. Low-fat or fat-free lactose-free and reduced-
lactose fluid milk may also be offered.
* * * * *
    (f) * * *
    (3) Sodium. School lunches offered to each age/grade group must 
meet, on average over the school week, the levels of sodium specified 
in the following table within the established deadlines:

------------------------------------------------------------------------
    National school lunch program          Sodium timeline & limits
------------------------------------------------------------------------
                                       Target 2: July     Final target:
           Age/grade group            1, 2017 (SY 2017- July 1, 2022 (SY
                                         2018) (mg)      2022-2023) (mg)
------------------------------------------------------------------------
K-5.................................             <=935             <=640
6-8.................................           <=1,035             <=710
9-12................................           <=1,080             <=740
------------------------------------------------------------------------

* * * * *


Sec.  210.11  [Amended]

0
3. In Sec.  210.11, paragraphs (m)(1)(ii), (m)(2)(ii), and (m)(3)(ii), 
are amended by removing the words ``or flavored'' each time they 
appear.

PART 215--SPECIAL MILK PROGRAM FOR CHILDREN

0
4. The authority citation for part 215 continues to read as follows:


[[Page 74849]]


    Authority:  42 U.S.C. 1772 and 1779.


0
5. In Sec.  215.7a, revise paragraph (a)(3) to read as follows:


Sec.  215.7a   Fluid milk and non-dairy milk substitute requirements.

    (a) * * *
    (3) Children 6 years old and older. Children 6 years old and older 
must be served unflavored low-fat (1 percent fat or less), unflavored 
fat-free (skim), or flavored fat-free (skim) milk.
* * * * *

PART 220--SCHOOL BREAKFAST PROGRAM

0
6. The authority citation for part 220 continues to read as follows:

    Authority:  42 U.S.C. 1773, 1779, unless otherwise noted.


0
7. In Sec.  220.8, revise the table in paragraph (c) introductory text 
and paragraphs (c)(2)(iv)(B), (d), and (f)(3) to read as follows:


Sec.  220.8   Meal requirements for breakfasts.

* * * * *
    (c) * * *

----------------------------------------------------------------------------------------------------------------
                                                                              Breakfast meal pattern
                         Food components                         -----------------------------------------------
                                                                    Grades K-5      Grades 6-8      Grades 9-12
----------------------------------------------------------------------------------------------------------------
                                                                   Amount of food \a\ per week (minimum per day)
----------------------------------------------------------------------------------------------------------------
Fruits (cups) \b\ \c\...........................................           5 (1)           5 (1)           5 (1)
Vegetables (cups) \b\ \c\.......................................               0               0               0
    Dark green..................................................               0               0               0
    Red/Orange..................................................               0               0               0
    Beans and peas (legumes)....................................               0               0               0
    Starchy.....................................................               0               0               0
    Other.......................................................               0               0               0
Grains (oz. eq.) \d\............................................        7-10 (1)        8-10 (1)        9-10 (1)
Meats/Meat Alternates (oz eq) \e\...............................               0               0               0
Fluid milk (cups) \f\...........................................           5 (1)           5 (1)           5 (1)
----------------------------------------------------------------------------------------------------------------
                    Other Specifications: Daily Amount Based on the Average for a 5-Day Week
----------------------------------------------------------------------------------------------------------------
Min-max calories (kcal) \g\ \h\.................................         350-500         400-550         450-600
Saturated fat (% of total calories) \h\.........................             <10             <10             <10
Sodium (mg) \h\ \i\.............................................           <=430           <=470           <=500
                                                                 -----------------------------------------------
Trans fat \h\...................................................  Nutrition label or manufacturer specifications
                                                                     must indicate zero grams of trans fat per
                                                                                     serving.
----------------------------------------------------------------------------------------------------------------
\a\ Food items included in each group and subgroup and amount equivalents. Minimum creditable serving is \1/8\
  cup.
\b\ One quarter cup of dried fruit counts as \1/2\ cup of fruit; 1 cup of leafy greens counts as \1/2\ cup of
  vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must
  be 100% full-strength.
\c\ Schools must offer 1 cup of fruit daily and 5 cups of fruit weekly. Vegetables may be substituted for
  fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange,
  beans and peas (legumes) or ``Other vegetables'' subgroups, as defined in Sec.   210.10(c)(2)(iii) of this
  chapter.
\d\ All grains offered weekly must be whole grain-rich as specified in FNS guidance. Schools may substitute 1
  oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met.
\e\ There is no meat/meat alternate requirement.
\f\ All fluid milk must be low-fat (1 percent fat or less, unflavored) or fat-free (unflavored or flavored).
\g\ The average daily calories for a 5-day school week menu must be within the range (at least the minimum and
  no more than the maximum values).
\h\ Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within
  the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and
  fluid milk with fat content greater than 1 percent milk fat are not allowed.
\i\ Final sodium targets (shown) must be met no later than July 1, 2022 (SY 2022-2023). The second intermediate
  target must be met no later than SY 2017-2018. See required intermediate specifications in Sec.   220.8(f)(3).

* * * * *
    (2) * * *
    (iv) * * *
    (B) Daily and weekly servings. The grains component is based on 
minimum daily servings plus total servings over a 5-day school week. 
Schools serving breakfast 6 or 7 days per week must increase the weekly 
grains quantity by approximately 20 percent (\1/5\) for each additional 
day. When schools operate less than 5 days per week, they may decrease 
the weekly quantity by approximately 20 percent (\1/5\) for each day 
less than 5. The servings for biscuits, rolls, muffins, and other 
grain/bread varieties are specified in FNS guidance. All grains offered 
weekly must meet the whole grain-rich criteria specified in FNS 
guidance.
* * * * *
    (d) Fluid milk requirement. Breakfast must include a serving of 
fluid milk as a beverage or on cereal or used in part for each purpose. 
Schools must offer students a variety (at least two different options) 
of fluid milk. All fluid milk must be fat-free (skim) or low-fat (1 
percent fat or less). Milk with higher fat content is not allowed. Fat-
free fluid milk may be flavored or unflavored, and low-fat fluid milk 
must be unflavored. Low-fat or fat-free lactose-free and reduced-
lactose fluid milk may also be offered. Schools must also comply with 
other applicable fluid milk requirements in Sec.  210.10(d)(1) through 
(4) of this chapter.
* * * * *
    (f) * * *
    (3) Sodium. School breakfasts offered to each age/grade group must 
meet, on average over the school week, the levels of sodium specified 
in the following table within the established deadlines:

[[Page 74850]]



------------------------------------------------------------------------
      School breakfast program             Sodium timeline & limits
------------------------------------------------------------------------
                                       Target 2: July     Final target:
           Age/grade group            1, 2017 (SY 2017- July 1, 2022 (SY
                                         2018) (mg)      2022-2023) (mg)
------------------------------------------------------------------------
K-5.................................             <=485             <=430
6-8.................................             <=535             <=470
9-12................................             <=570             <=500
------------------------------------------------------------------------

* * * * *

PART 226--CHILD AND ADULT CARE FOOD PROGRAM

0
8. The authority citation for part 226 continues to read as follows:

    Authority:  Secs. 9, 11, 14, 16, and 17, Richard B. Russell 
National School Lunch Act, as amended (42 U.S.C. 1758, 1759a, 1762a, 
1765 and 1766).


0
9. In Sec.  226.20:
0
a. Revise paragraphs (a)(1)(iii) and (iv); and
0
b. Revise the tables to paragraphs (c)(1), (2), and (3).
    The revisions read as follows:


Sec.  226.20  Requirements for meals.

    (a) * * *
    (1) * * *
    (iii) Children 6 years old and older. Children 6 years old and 
older must be served unflavored low-fat (1 percent), unflavored fat-
free (skim), or flavored fat-free (skim) milk.
    (iv) Adults. Adults must be served unflavored low-fat (1 percent), 
unflavored fat-free (skim), or flavored fat-free (skim) milk. Six 
ounces (weight) or \3/4\ cup (volume) of yogurt may be used to fulfill 
the equivalent of 8 ounces of fluid milk once per day. Yogurt may be 
counted as either a fluid milk substitute or as a meat alternate, but 
not as both in the same meal.
* * * * *
    (c) * * *
    (1) * * *

                                                            Child and Adult Care Food Program
                                                                        Breakfast
                                               [Select the appropriate components for a reimbursable meal]
--------------------------------------------------------------------------------------------------------------------------------------------------------
                                                                                      Minimum quantities
                                    --------------------------------------------------------------------------------------------------------------------
                                                                                                             Ages 13-18 \2\ (at-
 Food components and food items \1\                                                                            risk afterschool
                                            Ages 1-2                Ages 3-5               Ages 6-12             programs and        Adult participants
                                                                                                             emergency  shelters)
--------------------------------------------------------------------------------------------------------------------------------------------------------
Fluid Milk \3\.....................  4 fluid ounces........  6 fluid ounces........  8 fluid ounces.......  8 fluid ounces.......  8 fluid ounces.
Vegetables, fruits, or portions of   \1/4\ cup.............  \1/2\ cup.............  \1/2\ cup............  \1/2\ cup............  \1/2\ cup.
 both \4\.
Grains (oz. eq.) \5\ \6\ \7\:
    Whole grain-rich or enriched     \1/2\ slice...........  \1/2\ slice...........  1 slice..............  1 slice..............  2 slices.
     bread.
    Whole grain-rich or enriched     \1/2\ serving.........  \1/2\ serving.........  1 serving............  1 serving............  2 servings.
     bread product, such as
     biscuit, roll, or muffin.
    Whole grain-rich, enriched, or   \1/4\ cup.............  \1/4\ cup.............  \1/2\ cup............  \1/2\ cup............  1 cup.
     fortified cooked breakfast
     cereal,\8\ cereal grain, and/
     or pasta.
    Whole grain-rich, enriched or
     fortified ready-to-eat
     breakfast cereal (dry, cold)
     \8\
        Flakes or rounds...........  \1/2\ cup.............  \1/2\ cup.............  1 cup................  1 cup................  2 cups.
        Puffed cereal..............  \3/4\ cup.............  \3/4\ cup.............  1 \1/4\ cup..........  1 \1/4\ cup..........  2 \1/2\ cup.
        Granola....................  \1/8\ cup.............  \1/8\ cup.............  \1/4\ cup............  \1/4\ cup............  \1/2\ cup.
--------------------------------------------------------------------------------------------------------------------------------------------------------
Endnotes:
\1\ Must serve all three components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants.
\2\ Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
\3\ Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for
  children two through five years old. Must be unflavored low-fat (1 percent fat or less), unflavored or flavored fat-free (skim) milk for children 6
  years old and older and adults. For adult participants, 6 ounces (weight) or \3/4\ cup (volume) of yogurt may be used to meet the equivalent of 8
  ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
\4\ Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
\5\ 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.
\6\ Meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is
  equal to one ounce equivalent of grains.
\7\ Beginning October 1, 2021, ounce equivalents are used to determine the quantity of creditable grains.
\8\ 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).


[[Page 74851]]

    (2) * * *

                                                            Child and Adult Care Food Program
                                                                    Lunch and Supper
                                               [Select the appropriate components for a reimbursable meal]
--------------------------------------------------------------------------------------------------------------------------------------------------------
                                                                                      Minimum quantities
                                    --------------------------------------------------------------------------------------------------------------------
                                                                                                             Ages 13-18 \2\ (at-
 Food components and food items \1\                                                                            risk afterschool
                                            Ages 1-2                Ages 3-5               Ages 6-12             programs and        Adult participants
                                                                                                             emergency  shelters)
--------------------------------------------------------------------------------------------------------------------------------------------------------
Fluid Milk \3\.....................  4 fluid ounces........  6 fluid ounces........  8 fluid ounces.......  8 fluid ounces.......  8 fluid ounces. \4\
Meat/meat alternates (edible
 portion as served):
    Lean meat, poultry, or fish....  1 ounce...............  1 \1/2\ ounces........  2 ounces.............  2 ounces.............  2 ounces.
    Tofu, soy products, or           1 ounce...............  1 \1/2\ ounces........  2 ounces.............  2 ounces.............  2 ounces.
     alternate protein products \5\.
    Cheese.........................  1 ounce...............  1 \1/2\ ounces........  2 ounces.............  2 ounces.............  2 ounces.
    Large egg......................  \1/2\.................  \3/4\.................  1....................  1....................  1.
    Cooked dry beans or peas.......  \1/4\ cup.............  \3/8\ cup.............  \1/2\ cup............  \1/2\ cup............  \1/2\ cup.
    Peanut butter or soy nut butter  2 Tbsp................  3 Tbsp................  4 Tbsp...............  4 Tbsp...............  4 Tbsp.
     or other nut or seed butters.
    Yogurt, plain or flavored        4 ounces or \1/2\ cup.  6 ounces or \3/4\ cup.  8 ounces or 1 cup....  8 ounces or 1 cup....  8 ounces or 1 cup.
     unsweetened or sweetened \6\.
    The following may be used to
     meet no more than 50% of the
     requirement:
        Peanuts, soy nuts, tree      \1/2\ ounce = 50%.....  \3/4\ ounce = 50%.....  1 ounce = 50%........  1 ounce = 50%........  1 ounce = 50%.
         nuts, or seeds, as listed
         in program guidance, or an
         equivalent quantity of any
         combination of the above
         meat/meat alternates (1
         ounce of nuts/seeds = 1
         ounce of cooked lean meat,
         poultry, or fish).
Vegetables \7\.....................  \1/8\ cup.............  \1/4\ cup.............  \1/2\ cup............  \1/2\ cup............  \1/2\ cup.
Fruits \7\ \8\.....................  \1/8\ cup.............  \1/4\ cup.............  \1/4\ cup............  \1/4\ cup............  \1/2\ cup.
Grains (oz eq): \9\ \10\
    Whole grain-rich or enriched     \1/2\ slice...........  \1/2\ slice...........  1 slice..............  1 slice..............  2 slices.
     bread.
    Whole grain-rich or enriched     \1/2\ serving.........  \1/2\ serving.........  1 serving............  1 serving............  2 servings.
     bread product, such as
     biscuit, roll, or muffin.
    Whole grain-rich, enriched, or   \1/4\ cup.............  \1/4\ cup.............  \1/2\ cup............  \1/2\ cup............  1 cup.
     fortified cooked breakfast
     cereal,\11\ cereal grain, and/
     or pasta.
--------------------------------------------------------------------------------------------------------------------------------------------------------
Endnotes:
\1\ Must serve all five components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool and adult participants.
\2\ Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
\3\ Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for
  children two through five years old. Must be unflavored low-fat (1 percent fat or less) or unflavoredor flavored fat-free (skim) milk for children 6
  years old and older and adults. For adult participants, 6 ounces (weight) or \3/4\ cup (volume) of yogurt may be used to meet the equivalent of 8
  ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
\4\ A serving of fluid milk is optional for suppers served to adult participants.
\5\ Alternate protein products must meet the requirements in Appendix A to Part 226 of this chapter.
\6\ Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
\7\ Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
\8\ A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables
  must be served.
\9\ At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains
  requirement.
\10\ Beginning October 1, 2021, ounce equivalents are used to determine the quantity of the creditable grain.
\11\ 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).

    (3) * * *

[[Page 74852]]



                                                            Child and Adult Care Food Program
                                                                          Snack
                                               [Select two of the five components for a reimbursable meal]
--------------------------------------------------------------------------------------------------------------------------------------------------------
                                                                                      Minimum quantities
                                    --------------------------------------------------------------------------------------------------------------------
                                                                                                             Ages 13-18 \2\ (at-
 Food components and food items \1\                                                                            risk afterschool
                                            Ages 1-2                Ages 3-5               Ages 6-12             programs and        Adult participants
                                                                                                             emergency  shelters)
--------------------------------------------------------------------------------------------------------------------------------------------------------
Fluid Milk \3\.....................  4 fluid ounces........  6 fluid ounces........  8 fluid ounces.......  8 fluid ounces.......  8 fluid ounces.
Meat/meat alternates (edible
 portion as served):
    Lean meat, poultry, or fish....  \1/2\ ounce...........  \1/2\ ounce...........  1 ounce..............  1 ounce..............  1 ounce.
    Tofu, soy products, or           \1/2\ ounce...........  \1/2\ ounce...........  1 ounce..............  1 ounce..............  1 ounce.
     alternate protein products \4\.
    Cheese.........................  \1/2\ ounce...........  \1/2\ ounce...........  1 ounce..............  1 ounce..............  1 ounce.
    Large egg......................  \1/2\.................  \1/2\.................  \1/2\................  \1/2\................  \1/2\.
    Cooked dry beans or peas.......  \1/8\ cup.............  \1/8\ cup.............  \1/4\ cup............  \1/4\ cup............  \1/4\ cup.
    Peanut butter or soy nut butter  1 Tbsp................  1 Tbsp................  2 Tbsp...............  2 Tbsp...............  2 Tbsp.
     or other nut or seed butters.
    Yogurt, plain or flavored        2 ounces or \1/4\ cup.  2 ounces or \1/4\ cup.  4 ounces or \1/2\ cup  4 ounces or \1/2\ cup  4 ounces or \1/2\
     unsweetened or sweetened \5\.                                                                                                  cup.
    Peanuts, soy nuts, tree nuts,    \1/2\ ounce...........  \1/2\ ounce...........  1 ounce..............  1 ounce..............  1 ounce.
     or seeds.
Vegetables \6\.....................  \1/2\ cup.............  \1/2\ cup.............  \3/4\ cup............  \3/4\ cup............  \1/2\ cup.
Fruits \6\.........................  \1/2\ cup.............  \1/2\ cup.............  \3/4\ cup............  \3/4\ cup............  \1/2\ cup.
Grains (oz. eq.): \7\ \8\
    Whole grain-rich or enriched     \1/2\ slice...........  \1/2\ slice...........  1 slice..............  1 slice..............  1 slice.
     bread.
    Whole grain-rich or enriched     \1/2\ serving.........  \1/2\ serving.........  1 serving............  1 serving............  1 serving.
     bread product, such as
     biscuit, roll, or muffin.
    Whole grain-rich, enriched, or   \1/4\ cup.............  \1/4\ cup.............  \1/2\ cup............  \1/2\ cup............  \1/2\ cup.
     fortified cooked breakfast
     cereal,\9\ cereal grain, and/
     or pasta.
    Whole grain-rich, enriched, or
     fortified ready-to-eat
     breakfast cereal (dry, cold)
     \9\
        Flakes or rounds...........  \1/2\ cup.............  \1/2\ cup.............  1 cup................  1 cup................  1 cup.
        Puffed cereal..............  \3/4\ cup.............  \3/4\ cup.............  1 \1/4\ cup..........  1 \1/4\ cup..........  1 \1/4\ cup.
        Granola....................  \1/8\ cup.............  \1/8\ cup.............  \1/4\ cup............  \1/4\ cup............  \1/4\ cup.
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Endnotes:
\1\ Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
\2\ Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
\3\ Must be unflavored whole milk for children age one. Must be unflavored low-fat (1 percent fat or less) or unflavored fat-free (skim) milk for
  children two through five years old. Must be unflavored low-fat (1 percent fat or less) or unflavored or flavored fat-free (skim) milk for children 6
  years old and older and adults. For adult participants, 6 ounces (weight) or \3/4\ cup (volume) of yogurt may be used to meet the equivalent of 8
  ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal.
\4\ Alternate protein products must meet the requirements in Appendix A to part 226 of this chapter.
\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 the grains
  requirement.
\8\ Beginning October 1, 2021, ounce equivalents are used to determine the quantity of the 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).

* * * * *

Pamilyn Miller,
Administrator, Food and Nutrition Service.
[FR Doc. 2020-25760 Filed 11-23-20; 8:45 am]
BILLING CODE 3410-30-P