Crediting Foods
The resources on this page provide information on what foods are creditable, by food group.
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Foods of Minimal Nutritional Value and Competitive Foods Rule
Rule on foods of minimal nutritional value and competitive foods that are prohibited from sale in the food service area during lunch and breakfast for the School Nutrition Programs. -
Child Nutrition (CN) Labels and Product Fact Sheets
Documentation of the contribution of manufactured food products to Child Nutrition Programs meal pattern requirements. -
Creditable/Non-creditable Foods for Child Nutrition Programs
Handout that lists creditable and non-creditable foods in United States Department of Agriculture Child Nutrition Programs. -
Exhibit A: School Lunch and Breakfast Whole Grain-Rich Ounce Equivalency (oz eq) Requirements for School Meal Programs
This bread/grain chart contains the equivalent minimum weights for a wide variety of purchased food items to meet the ounce=equivalent criteria. Program operators may use this chart instead of calculating the actual amount of grains in a product since it provides the equivalent minimum weights to provide one ounce=equivalent of grains. -
Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component
Memo on the "Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component" of the food based meal pattern for Child Nutrition Programs – December 2007 USDA Technical Assistance Memo. -
Crediting - Breakfast Cereals
“Determining Creditability of Breakfast Cereals for Child Nutrition Programs” – November 2006 USDA Technical Assistance Memo. -
Grains/Breads Component: Crediting Recipes
Instructions on how to credit recipes towards the grains/breads component based upon the amount of flour, cereal grains or ready to eat cereals used in the recipe for Child Nutrition Programs.
