EFFECTIVE OCTOBER 1, 2017 THROUGH SEPTEMBER 30, 2019 Group E Minimum Serving Size for Group E French toast 1 serving = 63 grams or 2.2 oz. ¾ serving = 47 grams or 1.7 oz. ½ serving = 31 grams or 1.1 oz. ¼ serving = 16 grams or 0.6 oz. Group F Minimum Serving Size for Group F None (grain-based desserts do not credit) Group G Minimum Serving Size for Group G None (grain-based desserts do not credit) Group H Minimum Serving Size for Group H Barley 1 serving = ½ cup cooked Breakfast cereals, cooked 2 (or 25 grams or 0.9 oz. dry) Bulgur or cracked wheat ½ serving = ¼ cup cooked Cereal grains, e.g., barley, quinoa (or 13 grams or 0.5 oz. dry) 3 Macaroni, all shapes Noodles, all varieties Pasta, all shapes Ravioli, noodle only Rice, brown or enriched white Group I Minimum Serving Size for Group I Ready-to-eat breakfast cereals (cold dry) 1 serving = ¾ cup measure or 1 oz. weight, 2 Rice cakes whichever is less
EFFECTIVE OCTOBER 1, 2017 THROUGH SEPTEMBER 30, 2019 Group E Minimum Serving Size for Group E French toast 1 serving = 63 grams or 2.2 oz. ¾ serving = 47 grams or 1.7 oz. ½ serving = 31 grams or 1.1 oz. ¼ serving = 16 grams or 0.6 oz. Group F Minimum Serving Size for Group F None (grain-based desserts do not credit) Group G Minimum Serving Size for Group G None (grain-based desserts do not credit) Group H Minimum Serving Size for Group H Barley Breakfast cereals, cooked 2 Bulgur or cracked wheat Cereal grains, e.g., barley, quinoa 3 Macaroni, all shapes Noodles, all varieties Pasta, all shapes Ravioli, noodle only Rice, brown or enriched white 1 serving = ½ cup cooked (or 25 grams or 0.9 oz. dry) ½ serving = ¼ cup cooked (or 13 grams or 0.5 oz. dry) Group I Minimum Serving Size for Group I Ready-to-eat breakfast cereals (cold dry) 2 Rice cakes 1 serving = ¾ cup measure or 1 oz. weight, whichever is less
grain%20serving%20sizes%201.docx