1 oz. eq. = 1/2 cup cooked or 1 ounce (28 g) dry Cereal grains (barley, quinoa, etc.) Breakfast cereals (cooked)5, 6 Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown) GROUP I OZ EQ FOR GROUP I 1 oz. eq. = 1 cup or 1 ounce for flakes and rounds Ready to eat breakfast cereal (cold, dry) 5, 6 1 oz. eq. = 1.25 cups or 1 ounce for puffed cereal 1 oz. eq. = 1/4 cup or 1 ounce for granola 1 The following food quantities from Groups A-G must contain at least 16 grams of whole-grain or can be made with 8 grams of whole-grain and 8 grams of enriched meal and/or enriched flour to be considered whole grain-rich. 2 Some of the following grains may contain more sugar, salt and/or fat than others. This should be a consideration when deciding how often to serve them. 3 Allowed only as dessert at lunch as specified in §210.10. 4 Allowed for desserts at lunch as specified in §210.10 and for breakfasts served under the SBP. 5 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP and meals served to children ages 1 through 5 and adult participants in the Child and Adult Care Food Program. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast. 6 Cereals must be whole-grain or whole grain and enriched or fortified cereal.
Cereal grains (barley, quinoa, etc.) Breakfast cereals (cooked)5, 6 Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown) 1 oz. eq. = 1/2 cup cooked or 1 ounce (28 g) dry GROUP I OZ EQ FOR GROUP I Ready to eat breakfast cereal (cold, dry) 5, 6 1 oz. eq. = 1 cup or 1 ounce for flakes and rounds 1 oz. eq. = 1.25 cups or 1 ounce for puffed cereal 1 oz. eq. = 1/4 cup or 1 ounce for granola 1 The following food quantities from Groups A-G must contain at least 16 grams of whole-grain or can be made with 8 grams of whole-grain and 8 grams of enriched meal and/or enriched flour to be considered whole grain-rich. 2 Some of the following grains may contain more sugar, salt and/or fat than others. This should be a consideration when deciding how often to serve them. 3 Allowed only as dessert at lunch as specified in §210.10. 4 Allowed for desserts at lunch as specified in §210.10 and for breakfasts served under the SBP. 5 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP and meals served to children ages 1 through 5 and adult participants in the Child and Adult Care Food Program. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast. 6 Cereals must be whole-grain or whole grain and enriched or fortified cereal.
FDACS_Menu_Planning_Packet_for_NSLP_and_SBP.DOCX