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Menu Planning Guide for Preschoolers in the

National School Lunch Program and School Breakfast Program

Connecticut State Department of Education

Project Director: Susan S. Fiore, M.S., R.D., Nutrition Education Coordinator In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity. Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at: https://www.usda.gov/sites/default/files/ documents/ad-3027.pdf, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted to USDA by:

1. mail: U.S. Department of Agriculture

Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410; or

2. fax: (833) 256-1665 or (202) 690-7442; or

3. email: program.intake@usda.gov

This institution is an equal opportunity provider.

The Connecticut State Department of

Education is committed to a policy of

equal opportunity/affirmative action for all qualified persons. The

Connecticut Department of

Education does not discriminate in

any employment practice, education program, or educational activity on the basis of race; color; religious creed; age; sex; pregnancy; sexual orientation; workplace hazards to reproductive systems, gender identity or expression; marital status; national origin; ancestry; retaliation for previously opposed discrimination or coercion, intellectual disability; genetic information; learning disability; physical disability (including, but not limited to, blindness); mental disability (past/present history thereof); military or veteran status; status as a victim of domestic violence; or criminal record in state employment, unless there is a bona fide occupational qualification excluding persons in any of the aforementioned protected classes.

Inquiries regarding the Connecticut

nondiscrimination policies should be directed to: Attorney Louis Todisco,

Connecticut State Department of

Education, by mail 450 Columbus

Boulevard, Hartford, CT 06103-1841;

or by telephone 860-713-6594; or by email louis.todisco@ct.gov. Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 i

Contents

About this Guide .............................................................................................................. x

CSDE Contact Information ........................................................................................... xii

Abbreviations and Acronyms ........................................................................................ xiii

1 Preschool Meal Patterns ........................................................................................... 1

Age Groups ..................................................................................................................................... 2

Serving the Same Foods to Preschoolers and Grades K-12 .................................................... 2

Preschoolers and grades K-5 eating together in the NSLP and SBP .............................. 3

Preschoolers and grades K-12 eating together in the ASP ............................................... 3

Reimbursable Meals ....................................................................................................................... 4

Food components and food items ....................................................................................... 4

Table 1-1. Required components for the preschool meal patterns ................................. 4

Additional foods ...................................................................................................................... 5

Nutrition Standards ....................................................................................................................... 5

Offer versus Serve ......................................................................................................................... 5

Preschool Meal Patterns................................................................................................................ 5

Table 1-2. Preschool breakfast meal pattern ....................................................................... 6

Table 1-3. Preschool lunch meal pattern ............................................................................. 9

Table 1-4. Preschool snack meal pattern ........................................................................... 13

Overview of Preschool Meal Pattern Requirements .............................................................. 17

Breakfast ................................................................................................................................. 17

Lunch ...................................................................................................................................... 18

Snack ....................................................................................................................................... 19

Meal pattern documentation................................................................................................ 20

Meal Modifications for Children with Special Dietary Needs ............................................... 22

Children with a disability ...................................................................................................... 22

Children without a disability ................................................................................................ 22

Choking Prevention for Young Children ................................................................................. 23

Foods that are choking risks ................................................................................................ 23

Safe preparation and serving techniques to reduce choking risks .................................. 24

Menu Planning Resources .......................................................................................................... 25

Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 ii

2 Menu Records ........................................................................................................ 29

Table 2-1. Required documentation for preschool meal pattern compliance ..................... 29

Preschool Menus .......................................................................................................................... 30

Menu forms ............................................................................................................................ 30

Using cycle menus ................................................................................................................. 31

Sample preschool menus ...................................................................................................... 31

Production Records ..................................................................................................................... 32

Table 2-2. Information to include on production records ....................................... 33

Sample production records ........................................................................................... 33

Guidance for completing production records .................................................................. 34

Volume versus weight .......................................................................................................... 35

Administrative Review of production records .................................................................. 36

Resources for production records ...................................................................................... 36

Standardized Recipes ................................................................................................................... 37

Benefits of standardized recipes.......................................................................................... 37

Information to include on standardized recipes ............................................................... 38

Vendor-prepared foods ........................................................................................................ 38

Verifying meal pattern compliance of recipes from other sources ................................ 39

Resources for standardized recipes .................................................................................... 39

Crediting Documentation for Commercial Products ............................................................. 40

Table 2-3. Comparison of CN labels and PFS forms ...................................................... 41

Child Nutrition (CN) Labels................................................................................................ 42

Required information for CN labels ................................................................................... 42

Table 2-4. Sample CN label ................................................................................................. 43

Acceptable documentation .................................................................................................. 43

Resources for CN labels ....................................................................................................... 44

Product Formulation Statements ........................................................................................ 45

Required information for PFS forms ................................................................................. 45

Table 2-5. Sample PFS for a commercial meat/meat alternate product ....................... 46 .......................... 47

Resources for verifying accuracy of PFS forms ................................................................ 47

Buy American Requirement ....................................................................................................... 49

Resources for Buy American ............................................................................................... 49

Nutrition Information ................................................................................................................. 51

Determining crediting information..................................................................................... 51

Making meal modifications .................................................................................................. 53

Nutrition information for USDA Foods ........................................................................... 53

Nutrition disclosure for APPs ............................................................................................. 53

Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 iii

Determining Food Yields and Crediting .................................................................................. 54

Food Buying Guide for Child Nutrition Programs .......................................................... 54

Determining in-house product yields ................................................................................. 55

Yield study procedures ......................................................................................................... 56

3 Meal Components .................................................................................................. 57

Creditable Foods .......................................................................................................................... 57

Minimum creditable amounts .............................................................................................. 58

Requirement for visible components ................................................................................. 59

Resources for creditable foods ............................................................................................ 59

Noncreditable Foods ................................................................................................................... 61

Prohibited noncreditable foods ........................................................................................... 62

Milk Component .......................................................................................................................... 63

Serving Size for Milk ............................................................................................................. 63

Table 3-1. Required servings of the milk component ............................................... 63

Allowable Types of Milk ...................................................................................................... 63

Table 3-2. Allowable types of milk in the preschool meal patterns ........................ 64

Additional Milk Requirements for Public Schools ........................................................... 65

Transitioning from Breastmilk or Infant Formula to Whole Milk ................................ 65

Breastmilk past age 1 ..................................................................................................... 65

Transitioning from Whole Milk to Low-fat or Fat-free Milk ......................................... 66

Menu Documentation for Milk ........................................................................................... 66

Milk Substitutes for Children without Disabilities ........................................................... 67

............................................. 67

Table 3- ........................... 68

Additional nondairy milk substitute requirements for public schools .......................... 68

Lactose-free and lactose-reduced milk ............................................................................... 69

Crediting Milk in Smoothies ................................................................................................ 69

Milk in Prepared Foods ........................................................................................................ 70

Serving Milk from Coolers ................................................................................................... 70

Keeping Milk Cold ................................................................................................................ 70

Noncreditable Foods in the Milk Component ................................................................. 71

Resources for Crediting Milk ............................................................................................... 72

Meat/Meat Alternates Component ........................................................................................... 73

Meat/Meat Alternates versus Protein ................................................................................ 74

Serving Size for Meat/Meat Alternates .............................................................................. 75

Table 3-4. Required servings of the meat/meat alternates component ................. 75

Meeting the required meat/meat alternates servings ................................................ 76

Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 iv

Main Dish Requirement for Lunch .................................................................................... 77

Requirement for recognizable main dish .................................................................... 77

Meat/Meat Alternates at Breakfast ..................................................................................... 78

Crediting Alternate Protein Products (APPs) ................................................................... 79

Criteria for APPs ................................................................................................................... 79

Required documentation for APPs .................................................................................... 80

Crediting Cheeses .................................................................................................................. 81

Table 3-5. Meat/meat alternates contribution of cheeses ........................................ 81

Menu items that contain cheese ................................................................................... 82

Crediting Deli Meats, Hot Dogs, and Sausage .................................................................. 83

Liquids, binders, and extenders .................................................................................... 84

Table 3-6. Examples of binders and extenders ................................................... 84

Developing recipes for deli meats ................................................................................ 85

Crediting Dried Meat, Poultry, and Seafood Products .................................................... 85

Crediting Eggs ....................................................................................................................... 88

Menu items that contain eggs ....................................................................................... 88

Crediting Legumes as Meat/Meat Alternates ................................................................... 89

Table 3-7. Meat/meat alternates contribution of cooked legumes ......................... 90 Crediting roasted or dried legumes as meat/meat alternates ................................... 91

Resources for legumes ................................................................................................... 91

Crediting Legume Flour Pasta Products as Meat/Meat Alternates ............................... 92

Table 3-8. Meat/meat alternates contribution of

cooked 100 percent legume flour pasta products ...................................................... 92

Crediting Meat/Meat Alternates in Combination Entrees ............................................. 93

Crediting Meat/Meat Alternates in Commercial Products ............................................. 94

Crediting Nuts and Seeds ..................................................................................................... 95

Limit for nuts and seeds at lunch ................................................................................. 96

Crediting nut and seed butters ............................................................................................ 96

Table 3-9. Meat/meat alternates contribution of nut and seed butters.................. 96

Serving size considerations ........................................................................................... 97

Nut, seed, and nut/seed butter ingredients in commercial products ............................ 97

Noncreditable nuts and seeds ....................................................................................... 97

Crediting Surimi Seafood ..................................................................................................... 98

Table 3-10. Meat/meat alternates contribution of surimi seafood ......................... 98

Crediting Tempeh ................................................................................................................. 99

Crediting Tofu and Tofu Products ................................................................................... 100

Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 v

Crediting Yogurt and Soy Yogurt ..................................................................................... 101

Serving size for yogurt ................................................................................................. 101

Table 3-11. Meat/meat alternates contribution of yogurt ............................... 101

Sugar limit for yogurt ................................................................................................... 101

Crediting fruits in yogurt .................................................................................................... 102

Crediting yogurt in smoothies .................................................................................... 102

Nutrition guidance ....................................................................................................... 102

Noncreditable yogurt ................................................................................................... 103

Resources for crediting yogurt ................................................................................... 103

Noncreditable Foods in the Meat/Meat Alternates Component ................................ 104

Resources for Crediting Meat/Meat Alternates .............................................................. 105

Vegetables Component ............................................................................................................. 107

Serving Size for Vegetables ................................................................................................ 108

Table 3-12. Required servings of the vegetables component ................................ 108

Meeting the required vegetable servings ................................................................... 109

Substituting Vegetables for Fruits at Lunch .................................................................... 109

Crediting Canned Vegetables ............................................................................................ 109

Crediting Dried Vegetables ................................................................................................ 110

Determining rehydrated volume ................................................................................ 110

Crediting Hominy as Vegetables ....................................................................................... 111

Crediting Legumes as Vegetables ..................................................................................... 111

Crediting roasted or dried legumes as vegetables .................................................... 112

Crediting legumes in recipes as vegetables ............................................................... 112

Crediting Mixed Vegetables at Lunch .............................................................................. 113

Crediting Pasta Products Made of Vegetable Flour ....................................................... 114

Crediting vegetable flours as vegetables .................................................................... 114

Crediting vegetable flours from one vegetable subgroup ....................................... 114 Crediting vegetable flours with other non-vegetable ingredients .......................... 115

Signage and staff training for vegetable flour pastas ............................................... 115

Crediting Pureed Vegetables .............................................................................................. 116

Unrecognizable pureed vegetables ............................................................................. 116

Pureed vegetables in smoothies.................................................................................. 116

Crediting Raw Leafy Greens .............................................................................................. 117

Crediting Vegetable and Fruit Mixtures ........................................................................... 117

Crediting Soups ................................................................................................................... 117

Considerations for serving size .................................................................................. 118

Considerations for container size ............................................................................... 118

Noncreditable soups .................................................................................................... 118

Crediting Vegetable Juice ................................................................................................... 119

Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 vi

Crediting Vegetables in Smoothies .......................................................................................... 119

Crediting Vegetables in Combination Foods .................................................................. 120

Crediting Vegetables with Added Ingredients ....................................................................... 121

Noncreditable Foods in the Vegetables Component .................................................... 122

Resources for Crediting Vegetables .................................................................................. 123

Fruits Component ...................................................................................................................... 125

Serving Size for Fruits ........................................................................................................ 126

Table 3-13. Required servings of the fruits component ......................................... 126

Meeting the required fruit servings ............................................................................ 126

Crediting Canned Fruits ..................................................................................................... 127

Crediting Coconut ............................................................................................................... 128

Crediting Dried Fruits ........................................................................................................ 128

Crediting Fresh Fruits ......................................................................................................... 129

Table 3-14. Meal pattern contribution of fresh fruits ............................................. 130

Crediting Frozen Fruits ...................................................................................................... 131

Crediting Fruits in Commercial Products ........................................................................ 132

Crediting Fruits in Grain-Based Desserts ........................................................................ 132

Crediting Fruits in Yogurt .................................................................................................. 133

Crediting Fruits with Added Ingredients ......................................................................... 133

Crediting Fruit Juice ............................................................................................................ 134

Juice concentrates ......................................................................................................... 134

Juice blends ................................................................................................................... 135

Frozen 100 percent juice products ............................................................................ 135

Apple cider .................................................................................................................... 135

Coconut water ............................................................................................................... 135

Juice ingredients ............................................................................................................ 136

Juice limit ....................................................................................................................... 136

Offering juice as an extra menu item ........................................................................ 137

Crediting Pureed Fruits ...................................................................................................... 138

Unrecognizable pureed fruits ..................................................................................... 138

Crediting Fruits in Smoothies............................................................................................ 139

Juice limit for smoothies ............................................................................................. 139

Crediting fruits in commercial smoothies ................................................................. 139

Mixed fruits and vegetables in smoothies ................................................................. 140

Crediting other components in smoothies ............................................................... 140

Required documentation for smoothies .......................................................................... 140

Noncreditable commercial smoothies ....................................................................... 141

Crediting considerations for smoothies .................................................................... 141

Noncreditable Foods in the Fruits Component ............................................................. 143

Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 vii

Resources for Crediting Fruits .......................................................................................... 143

Grains Component .................................................................................................................... 145

Overview of Crediting Requirements .............................................................................. 146

Grain-based Desserts .......................................................................................................... 146

Identifying grain-based desserts ................................................................................. 146

Foods that are not grain-based desserts .................................................................... 147

Serving grain-based desserts served as extra foods ................................................. 147

Resources for grain-based desserts ............................................................................ 148

Part A: Grain Crediting Requirements ............................................................................. 149

Creditable Grains .......................................................................................................... 149

Crediting Criteria for Commercial Grain Products ................................................. 150

Multiple creditable grains in commercial grain products ................................. 151

Crediting Criteria for Breakfast Cereals .................................................................... 152

Crediting Criteria for Commercial Combination Foods ........................................ 153 Separate grain portion in commercial combination foods .............................. 153 Multiple creditable grains in commercial combination foods ......................... 154 Crediting Criteria for Grain Foods Made from Scratch ......................................... 154 Crediting Corn Masa, Masa Harina, Corn Flour, and Cornmeal .......................... 155

Methods for identifying nixtamalized corn ........................................................ 155

Crediting Hominy as Grains ....................................................................................... 156

Crediting Popcorn ........................................................................................................ 157

Table 3-16. Grains contribution of popped popcorn ...................................... 157

Crediting considerations for popcorn ................................................................ 157

Noncreditable Foods in the Grains Component ..................................................... 158

Grain Crediting Worksheets ....................................................................................... 159

Resources for Crediting Grains .................................................................................. 159

Part B: WGR Requirement ................................................................................................ 161

Menu Planning Considerations .................................................................................. 161

Serving the same WGR foods to preschoolers and grades K-12 ................... 162

Overview of Rule of Three ......................................................................................... 163

Rule of Three WGR Criteria for Commercial Grain Products ............................. 164 Multiple whole grains in commercial grain products ....................................... 165 Rule of Three WGR Criteria for Cooked Breakfast Cereals .................................. 165

WGR Criteria for RTE Breakfast Cereals ................................................................ 166

Rule of Three WGR Criteria for Commercial Combination Foods ..................... 167 Separate grain portion in commercial combination foods .............................. 167 Multiple whole grains in commercial combination foods ............................... 168 Rule of Three WGR Criteria for Grain Foods Made from Scratch ..................... 168 Rule of Three WGR Criteria for Combination Foods Made from Scratch ........ 169

Required Documentation for Grains ........................................................................ 169

Menu Planning Guide for Preschoolers Connecticut State Department of Education March 2023 viii

Resources for WGR Criteria ....................................................................................... 171

Part C: Serving Size ............................................................................................................. 172

Table 3-17. Required servings of the grains component ........................................ 172

Meeting the Required Grain Servings ....................................................................... 172

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