Child nutrition programs guidance manual

              Arizona Department of Education
Tom Horne, Superintendent of Public Instruction
Section
1.1 - Introduction to Child Nutrition Programs
 Mission Statement
 Legislation
 Child Nutrition Act
 Understanding Free and Reduced-price Policy
1.2 - Overview of Child Nutrition Programs
 National School Lunch Program
 School Breakfast Program
 After School Snack Program
 Special Milk Program
 Summer Food Service Program
 Team Nutrition
 Child and Adult Care Food Program
 Food Distribution Program
1.3 - Promotional Activities
 National Nutrition Month
 Team Nutrition Days
 Arizona Agriculture Day
 Arizona School Food Service Association
1.4 - Acronyms and Definitions
2.1 - Application for Child Nutrition Program Participation
 Non-profit Food Service
 Free and Reduced-price Policy Statement
 Sponsor Applications and Site Applications
 Meal Counting and Point of Service
 Criteria for Eligibility for After School Care Program
3.1 - Menu Planning Overview
 Nutritional Standards
 Menu Planning Approaches
 Nutritional Compliance
 Nutritional Goals
o Traditional Menu Pattern Goals
o Enhanced Menu Pattern Goals
o Nutrient Analysis Menu Pattern Goals
3.2 - Food Based Menu Planning Approach
 Traditional Meal Pattern
 Enhanced Meal Pattern
 Creditable Food Requirements
 Non-Creditable Foods
 Production and Menu Records
 Menu Substitutions
 Offer vs. Serve
3.3 - Nutrient Based Menu Planning Approach
 Nutrient Standard Menu Planning
 Assisted Nutrient Standard Menu Planning
 Menu Planning Requirements
 Nutrient Analysis Requirements
 Production and Menu Records
 Menu Substitutions
 Offer vs. Serve
3.5 - Alternate Menu Planning Approach
 Infant Meal Pattern
3.6 - Food of Minimal Nutritional Values
 Competitive Foods
3.7 - Arizona Nutrition Standards
 Standards
 Portion Sizes
 Guidelines and Classification for K-8
 Resources
3.8 - Other Meal Service Requirements
 Point of Service
 Designated Hours
 Reimbursable Vending
 Denial of Meals
 Meal Consumption
 Field Trips
 Family Style Service
 Leftover Foods
 Salad Bar Food Safety
3.9 - Other Meal Patterns
 Infant Meal Pattern
4.1 - Reimbursement Policy
 Age Requirement
 Preschool and Day Care Program
 After School Snack Program
 Non-School Days
 Visiting Students
 GED Programs
 Second Meals
5.1 - Free and Reduced-Price Policy
 Introduction to Free and Reduced-Price Policy
 Basic Requirements
 Policy Statement
 Public (Media) Release
 Notice to Households (Parent Letter)
 Foreign Language Translation
5.2 - Free and Reduced-Price Process Best Practice
5.3 - Free and Reduced-Price Reimbursement
5.4 - Household application Collection Procedures
 Benefits Prior to Processing Certification
 Household application Processing Time Frame
5.5 - Eligibility Criteria
 Categorically Eligible
 Income Eligible
 Citizenship
5.6 – Complete Household application
 Case Number Eligible
 Income Eligible
 Foster Children‘s Eligibility
 Migrant, Homeless, and Runaway Child Eligibility
5.7 - Determining Household Size
 Child Classification
 Family Members Living Apart
5.8 – Determining Household Income
 Projected Income for Seasonal Workers and Other
 Income for the Self-Employed
 Income from Wages and Self-Employment
 Military Benefits
 Income Exclusions
5.9 – Household application Approval or Denial
 Categorical Eligibility
 Temporary Approval
5.10 – Households that Fail to Apply
5.11 – Children Residing in Homeless Shelters
5.12 – Notification of the Eligibility Determination
 Eligibility Changes
5.13 - Appeals
5.14 - Record-Keeping
5.15 - Electronically Scanned and Stored Household applications
 Computer Generated Rosters
5.16 - Multi-use Household applications
 LEA and AHCCCS Agreement
 Sharing Information with Medicaid/KidsCare/AHCCCS
 Medicaid/KidsCare/AHCCCS Screener
 Disclosure of Protected Information
 Parental Notification about Eligibility Disclosure
 Agreements of Understanding
 Other Disclosures that Require Parental Consent
 Consent Statement Requirements
 Requirements for Disclosure of Social Security Numbers
 Penalties for Improper Disclosure
5.17 - Categorically Eligible Programs
 Head Start
 Even Start
5.18 - Direct Certification
5.19 - Verification
5.20 - Meal Count System
 Point of Service
 Medium of Exchange/Avoiding Overt Identification
 Daily Reporting
 Accountability Requirements
5.21 - Special Assistance
6.1- Residential Child Care Institute (RCCI)
 Qualifications of the Institute
 Residential Students
 Statement of Facts
 Master List / Enrollment Household applications
• Day Students
• Daily Report / Edit Check Example
7.1- Budgets
• Meal Pricing for Students
• Meal Pricing for Adults
• School District Employees
• A-la-carte
• Labor Costs
• Food Service Staffing Guidelines
• Costing out a School Meal Example
• Pricing of a School Meal
• Comparison of Staffing to Guidelines
• Food Sales Tax
8.1 - Cash Management and Accounts
• Cash Controls
• Clearing Accounts
• Revolving Accounts
• Change Fund Account
• Ticket Sales
• Ticket Refunds / Credit Accounts
 Lost and Stolen Tickets
• Cash for Reduced-Price Meals in Serving Line
• Bad Debts
 Charges for Meals
• Daily Cash Count Example
• Food Service Cash Reconciliation
9.1 - Reimbursement
• Reimbursement Rates
• Reimbursement Claims
• Due Dates
• Combined Claims
 Revised Claims
• Checking the Reimbursement Claim
 Attendance Factor
10.1- Food Service Annual Financial Report Requirement
• Value of USDA Foods
• Meals Served
• Snacks / A-la-carte / Catering
• State Match
 Net Cash Resources
 Monitoring of Net Cash Resources
 Computing Excess Cash
 Eliminating Excess Cash
 Indirect Costs
 Direct Costs
 Indirect Cost Rate
 Restricted ICR
 Unrestricted ICR
 Indirect Cost in Food Service
 Computation of Indirect Cost
 Net Cash Resources Worksheet
 Sources of Indirect Cost Base Exhibit
11.1- Procurement Requirements
 Procurement Cost Threshold
 Procurement Code of Standards
 General Procurement Procedures
 Types of Procurement
 Purchasing Methods
 Food Purchased for Food Service Programs
 Food Purchased for Personal Use
 Procurement Policy Code of Standards Exhibit
 Buy American Provision
12.1 USDA Foods Program
 Legislative Authority
 USDA Foods Programs
 Food Distribution System
 USDA Food Categories
 Food Distribution on the Internet
 USDA Foods Allocation
 Planned Usage Request Survey
 Entitlement
 Commercial Distribution
 Method of Delivery or Pickup
 Ordering Procedure
 Receiving Responsibility
 Payment to Warehouse
 Excess Storage
 USDA Foods Processing
 Donated Food Processing Programs
 Use of USDA Foods
 Use and Storage of USDA Foods
 Communication
13.1 Catering Contracts
14.1 Inter-Governmental Agreement
15.1 Food Service Management Company Procurement
16.1 Civil Rights Compliance
 Filing Discrimination Complaints
17.1 Local Wellness Policy
18.1 School Food Safety Inspections
19.1 Hazard Analysis and Critical Control Points
20.1 Audits
21.1 Program Reviews
 School Meals Initiative (SMI)
 Coordinated Review Effort (CRE)
 Additional Administrative Review (AAR)
 National School Lunch Administrative Review Appeal Procedure
22.1 Recordkeeping Requirements
23.1 Program Resources
 CNP Guidance Materials
 CNP Training Workshops
 Professional Development
 Nutrition Education Resources
24.1 Glossary
25.1 Exhibits
In Accordance with Federal law and U.S. Department of Agriculture policy, this institution is
prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.
Persons with disabilities who require alternate means for communication of program information
(Braille, large print, audiotape, etc.) should contact USDA‘s TARGET Center at (202) 720-2600
(voice and TDD).
To file a complaint on discrimination, write USDA, Director, Office of Civil Rights, Room 326-W,
Whitten Building, 14th and Independence Avenue, SW, Washington, D.C., 20250-9410 or call (202)
720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.
Introduction
Mission
Legislation
Child
Nutrition Act
Child Nutrition Programs Introduction
This manual serves as a source of information to acquaint sponsors with the
Child Nutrition Programs (CNP) and to provide current information on
program policies and procedures that will assist in operating a successful
program.
MISSION OF THE ARIZONA SCHOOL HEALTH AND
NUTRITION PROGRAMS
To assist schools and organizations to improve the nutrition and well-being
of students so that they can achieve their full potential.
Arizona Department of Education
Academic Achievement Division
School Health and Nutrition Programs
Physical Address
2005 North Central, 3rd Floor
Phoenix, AZ 85004
Mailing Address
1535 West Jefferson, Bin # 7
Phoenix, AZ 85007
Telephone: (602) 542-8700
Hot line: 1-800-352-4558
Fax: (602) 542-3818
(602) 542-1531
National School Lunch Act Public Law 396, the National School Lunch
Act, was passed on June 4, 1946. It established school food service as an
integral part of the U.S. educational system. In September 1947, the
Arizona Legislature passed Bill No. 92, Chapter 98, which established the
School Lunch Program in Arizona. In 1966, the provisions of Section 4
authorized payments to each state to initiate, maintain, or expand Non-
Profit Breakfast Programs in schools.
The objectives of the National School Lunch Act are:
 To safeguard the health and well-being of the nation's children by
establishing good food habits and providing adequate food for the
children.
 To utilize the food resources of the country to the best advantage.
 To provide educational methods and resources for accomplishing
these objectives.
On October 11, 1966, President Lyndon B. Johnson signed the Child
Nutrition Act. In Section 2 of the Act, Declaration of Purpose, Congress
stated:
"In recognition of the demonstrated relationship between food and good
nutrition and the capacity of children to develop and learn, based on years
of cumulative successful experience under the National School Lunch
Program with its significant contribution in the field of applied research, it
is hereby declared to be the policy of Congress that these efforts shall be
extended, expanded and strengthened under the authority of the Secretary of
Agriculture as a measure to safeguard the health and well-being of the
nation's children and to encourage the domestic consumption of agricultural
and other foods, by assisting states through grants-in-aid and other means to
meet more effectively the nutritional needs of children."
In addition, this Act provided the following: the start of the School
Breakfast Program; the extension of the benefits of all school feeding
programs to include preschool children in programs operated as part of the
school system; and the expansion of the Special Milk Program to non-profit
nursery schools, childcare centers, settlement houses, summer camps and
other non-profit institutions devoted to the care and training of children and
not participating in a Federal meal service program.
The National School Lunch, School Breakfast, and Special Milk Program
fall under the Richard B. Russell National School Lunch Act (NSLA). The
NSLA was signed into law by President Harry Truman on June, 4th 1946
and provided federal funds and USDA Foods to school lunch and milk
programs in response to the diet-related health problems seen in American
men attempting to join the military during World War II. The current
regulations regarding NSLA and its qualifying programs are found in the
Code of Federal Regulations.
The Code of Federal Regulations is a codification of the general and
permanent rules published in the Federal Register by the Executive
departments and agencies of the Federal Government. The Code is divided
into 50 titles, which represent broad areas subject to Federal regulations.
Each title is divided into chapters, which are divided into parts covering
specific regulatory areas.
Title 7 of the Code of Federal Regulations is composed of fifteen volumes,
which are subsequently broken into parts. The Food and Nutrition Service
current regulations are in the volume containing parts 210-299.
Congress reauthorizes the Child Nutrition Programs under 7 CFR, Section
210-299 every four to five years. Reauthorization is the continuation or
subsequent authorization of a Federal grant program by Congress. The
statute reauthorizing a program may include one or more, often significant,
changes to the original or previously authorized statute.
Overview of
the Child
Nutrition
Programs
CN #10-11
CN #10-11
The Arizona Department of Education is the State Agency that has been
designated to administer the Program in schools as specified in 7 CFR
210.3. As the designated State Agency, Arizona Department of Education
has the authority to enforce the applicable Federal regulations.
National School Lunch Program
The primary purpose of the National School Lunch Program (NSLP) is to
serve school children meals of optimum nutritional value at a minimum cost
to the child. This is accomplished by providing a daily meal that meets one
third of the Recommended Dietary Allowances (RDA). Snacks may also be
served to children participating in after-school or extended day education or
enrichment programs. Sponsors, also known as Local Education Agencies
(LEAs), that choose to take part in the NSLP get cash subsidies and donated
USDA Foods from the United States Department of Agriculture (USDA).
Meals are reimbursed according to the eligibility of the students
participating in the program. Public schools, private non-profit schools,
residential childcare institutions, juvenile correctional institutions and
boarding schools may participate in the NSLP.
School Breakfast Program
Nutritious morning meals can be provided for all children in schools and
residential child care facilities participating in the program. Those students
eligible for free or reduced-price lunch are also eligible for free and
reduced-price breakfast.
After School Snack Program
The National School Lunch Program (NSLP) offers cash reimbursement to
help schools serve snacks to children in after school or some extended
school day activities aimed at promoting the health and well being of
children and youth in our communities. A school must provide children
with regularly scheduled activities in an organized, structured and
supervised environment; include educational or enrichment activities (e.g.,
mentoring or tutoring programs). Competitive interscholastic sports teams
are not an eligible after school program. The programs must meet State or
local licensing requirements, if available, or State or local health and safety
standards. All programs that meet the eligibility requirements can
participate in the National School Lunch Program and receive USDA
reimbursement for after school snacks.
Special Milk Program
The Special Milk Program is designed to encourage the consumption of
milk by children. This program makes milk available to children in non-profit
schools (except schools participating in the National School Lunch
Program), non-profit preschools, childcare centers, settlement houses,
summer camps, and split-session kindergarten programs conducted in
schools which do not provide access to the regular meal service for these
children.
Summer Food Service Program
In 1968 the Summer Food Service Program (SFSP) was established to
provide meals to children during the summer months and during periods
when area schools are closed for vacation. This program continues the
availability of lunch as well as breakfast or snacks for children.
Participation requires sites to draw their attendance from low-income areas.
Sponsors are limited to government agencies, public and private non-profit
schools, and private non-profit organizations or camps.
Team Nutrition
The goal of the Team Nutrition is to improve the health and education of
children by creating innovative public and private partnerships that promote
food choices for a healthful diet through the media, schools, families, and
the community. Team Nutrition is a combination of training and technical
assistance and nutrition education designed to help schools serve healthier
meals as well as motivate children to eat them. Schools that participate
receive materials to assist them in meeting the nutrition goals.
Grants may be available to schools, centers, and agencies on a competitive
basis to provide nutrition education programs and materials. Beneficiaries
of these grants are students from preschool through grade twelve as well as
food service staff.
Child and Adult Care Food Program
The Child and Adult Care Food Program (CACFP) was established in 1966
to provide meals and snacks to children in day-care centers, day-care
homes, settlement houses, recreation centers, and Head Start Programs. The
program provides financial assistance to private non-profit, public, and
proprietary organizations receiving Title XX assistance. Meal requirements
are similar to the NSLP with portion sizes adjusted for grade or age. As a
part of the Child and Adult Care Food Program, the Older American Act
Amendments of 1987 made reimbursable meals available to adult day-care
centers. To qualify for participation, the primary function of an adult day-care
center is to serve the needs of functionally impaired adults or persons
over 60 years old by offering care to individuals in a nonresidential adult
day-care center.
Food Distribution Program
The USDA established the Food Distribution Program to remove farm
surpluses from the market and to provide a variety of nutritious foods to
eligible recipient agencies. Sponsoring organizations eligible to participate
in the Food Distribution Program are:
 National School Lunch Program Sponsors
 Summer Food Service Program Sponsors
 Disaster Organizations
 Child and Adult Care Food Program Sponsors (receive cash in lieu
Promotional
Activities
of USDA Foods)
National School Lunch Week
A Joint Resolution of Congress established an annual National School
Lunch Week on October 9, 1962. By such resolution, the President is
requested to issue annually a proclamation calling on the people of the
United States to observe a week with appropriate ceremonies and activities.
National School Lunch Week is observed during the second week in
October. The American School Food Service Association (ASFSA)
annually issues menus for this week. Schools are encouraged to use these
menus to focus attention on the program and its benefits.
School Breakfast Week
The School Nutrition Association promotes School Breakfast Week to
• increase awareness of the nutritional value of breakfast,
• encourage support for the Breakfast Program, and
• increase participation in the Breakfast Program.
School Breakfast Week is celebrated annually the first week in March.
National Nutrition Month
The American Dietetic Association (ADA) sponsors National Nutrition
Month to enhance public knowledge about nutrition and health. This
program began in March 1973 as a week-long event and grew to include the
entire month of March in 1980 in response to increasing public interest in
nutrition. National Nutrition Month occurs annually during the month of
March.
The National Nutrition Month campaign supports the ADA‘s goal of
helping the public make informed food choices and establish sound eating
habits.
Team Nutrition Days
Team Nutrition Days is an exciting nationwide educational opportunity to
motivate students to take specific steps toward improving their health and
making the most of their educational opportunities. This project is designed
to strengthen ties among schools, families, communities, businesses, and
government agencies and to link the classroom and school meals programs
in communicating a yearly theme.
Arizona Agriculture Day
Arizona Agriculture Day is observed annually in the month of March. It
provides a special opportunity to acknowledge and salute the achievements
of people who work in agriculture in Arizona. This special tribute promotes
unity in the food and agricultural community and serves to educate the non-farm
public about the industry.
Arizona Agriculture Day can be used as a means to promote the use of
agricultural products grown in Arizona and/or used in the National School
Lunch Program. School Nutrition Association of Arizona provides
information on the observance and promotional ideas annually. Schools are
encouraged to work together with other agricultural organizations and clubs
to create an agricultural celebration in their community.
Acronyms:
AASBO
ACDA
ADA
ADE
ADP
AG
AG DAY
AMS
AZDA
BIA
CACFP
CIL
CNP
CRE
CTD
DA
DES
DF
DHS
EDP
EPDS
FD
FSMC
FNS
FNSRO
FSIS
FFY
GAO
IFB
IGA
K-12
LEA
NCP
NETP
NOA
NSLP
NSLW
OAG
OGC
OIG
OMB
PSA
RA
RCCI
RD
Definitions:
Arizona Association of School Business Officials
American Commodity Distribution Association
Average Daily Attendance (enrollment/operating days)
Arizona Department of Education
Average Daily Participation
Attorney General
Agriculture Day (celebrated in March)
Agricultural Marketing Service
Arizona Department of Agriculture
Bureau of Indian Affairs
Child and Adult Care Food Program
Cash in Lieu of USDA Foods
Child Nutrition Programs
Coordinated Review Effort
Data processing code which designates county, type, and district
Distributing Agency
Department of Economic Security
Donated Foods (also called USDA Foods)
Department of Health Services
Electronic Data Processing
End Product Data Schedule
Food Distribution
Food Service Management Company
Food and Nutrition Service (part of USDA)
Food and Nutrition Service Regional Office
Food Safety and Inspection Service
Federal Fiscal Year (Runs Oct.1 - September 30)
General Accounting Office
Invitation for Bid
Intergovernmental Agreement
Kindergarten through Grade 12
Local Education Agency
National Commodity Processing
Nutrition Education & Training Program
Notice of Arrival
National School Lunch Program
National School Lunch Week
Office of the Auditor General
Office of General Council
Office of the Inspector General
Office of Management & Budget
Public Service Announcement
Recipient Agency
Residential Child Care Institution
RDA
RFP
SA
SAE
SBP
SFSP
SMP
SNA
SNBP
SOC
SY
USDA
YAC
Registered Dietitian
Recommended Dietary Allowance
Request for Proposal
State Agency
State Administrative Expense
School Breakfast Program
Summer Food Service Program
Special Milk Program
School Nutrition Association
Severe Need Breakfast Program
State Option Contracts
School Year (July 1 to June 30)
United States Department of Agriculture
Youth Advisory Council
CNP
Participation
Non-profit
food service
7 CFR 210.14
7 CFR 210.10
CN 07-06
Application For CNP Participation
Participation in the National School Lunch Program, School Breakfast
Program and Special Milk Program requires completion of the following
items described below.
The Food Program Permanent Service Agreement is a legal contract
between the Arizona Department of Education and the Local Education
Agency (LEA) participating in the program. Reimbursement may only be
made to those LEAs who have a current agreement with the Arizona
Department of Education. Under the terms of the agreement, the LEA
agrees to:
 Maintain a non-profit food and/or milk service. Revenues received
by the non-profit school food service are to be used only for the
operation of such food service, in accordance with 7 CFR 210.14.
 Establish necessary rules and/or regulations to control the sale of
foods in competition with program meals.
 Promote activities to involve students and parents in the National
School Lunch Program and School Breakfast Program.
 Maintain a financial management system in accordance with
standards set forth by the Arizona Department of Education, School
Health and Nutrition Programs.
 Limit the net cash resources of the non-profit school food service to
an amount that does not exceed three months average expenditures.
 Price the meal as a unit, except in non-pricing programs where no
charge is made. Claim no more than one (1) lunch/breakfast/after
school care snack per child per day per meal service.
 Serve meals/milk which meet the requirements of the program, as
defined in 7 CFR 210.10.
 Maintain menus and daily production records which document each
meal‘s contribution to the meal pattern in accordance with the
requirements of that meal pattern, as specified in 7 CFR 210.10.
 Make meals/milk available at no cost or at a reduced-price to
children determined eligible to receive such benefits in accordance
with USDA guidelines.
 Count the number of free, reduced-price and paid reimbursable
meals served to eligible children at the point of service.
 Claim reimbursement only for meals/milk served to eligible
children.
 Review and analyze meal counts to ensure accuracy of the claims
for reimbursement.
 Submit claims within the time frame set forth by the Arizona
Department of Education, School Health and Nutrition Programs.
Claims shall be submitted within 60 days following the last day of
the claiming month.
Free and
Reduced-
Price Policy
Statement
Sponsor
Application
and Site
Application(s)
NOTE: In order to receive reimbursement in the month the claim is
submitted, claims must be received on or before the 10th day of the
month.
 Maintain files of currently approved/denied household applications
and Direct Certification match results.
 Make available for review or audit all accounts and records
pertaining to the School Nutrition Programs.
 Operate School Nutrition Programs in compliance with the Civil
Rights Act of 1964 as amended and not segregate children during
meal service on the basis of meal eligibility.
 Maintain proper sanitation and health standards in the storage,
preparation and service of food.
 Accept and use, in as large quantities as can be efficiently utilized,
donated food (USDA Foods) offered by the USDA.
This statement outlines regulations for determining children's eligibility for
free and reduced-price benefits in the National School Lunch Program,
School Breakfast Program and Special Milk Program. This policy statement
is considered a permanent document and shall apply to the program(s)
indicated on the most recent Food Program Service Agreement.
Local Education Agencies shall submit a sponsor application and site
application(s) via CNP Web at the beginning of each program year, prior to
serving meals. A site application must be submitted for each site the
sponsor is planning to operate in the current program year. A program year
is defined as July 1 through June 30. The sponsor application and site
application(s) must be approved by the Arizona Department of Education,
School Health and Nutrition Programs prior to beginning meal service and
prior to submitting a claim for reimbursement. On each site application, it is
required to put the first serving day as the beginning program date and the
last serving day as the end program date.
For the Parent Letter, Household application and Notification Letter LEAs
may download an approved prototype from the website. It is the
responsibility of the LEA to ensure that current program year‘s forms are
being utilized. LEAs that choose to use these prototype forms are not
required to submit copies of the Parent Letter, Household application, and
Notification Letter to ADE. However, if a LEA elects to develop their own
Parent Letter, Household application, and/or Notification Letter, or modify
the prototype document(s), all changes and/or modifications must be
approved by the Arizona Department of Education, School Health and
Nutrition Programs prior to distributing these documents to households. For
additional information, refer to section 4 on Free and Reduced-Price
Policy.
Meal
Counting and
Point of
Service
After School
Snack
Program
CN #10-11
Meal Count and Point of Service
Current procedures for meal counting and point of service must be indicated
on the CNP Web Sponsor application, Section 6, Meal Counting and Point
of Service. Any changes to the meal counting and/or point of service will
require that the LEA revise Section 6 to reflect such changes and submit a
new Sponsor application.
After School Snack Program Eligibility household application
Sites that meet the eligibility criteria and intend to operate the After School
Snack Program (see below) must complete Section 10, After School Snack
Program, on the site application.
CRITERIA FOR ELIGIBILITY FOR THE AFTER SCHOOL
SNACK PROGRAM
After School Snack Programs must be operated by a school that is eligible
to operate the NSLP. The purpose of this program must be to provide care
in after school settings or provide an extended school day. After School
Snack Programs must be organized to provide children with regularly
scheduled activities in a setting that is structured and supervised (―regularly
scheduled‖ does not mean that the program must occur daily).
Eligible programs must include education or enrichment activities in an
organized, structured and supervised environment. Any extracurricular
activities such as the school choir, debate team, drama society, et al. can
qualify to participate under this provision only if their basic purpose is to
provide after school care as defined above. It must be emphasized that
under no circumstances can athletic programs participating in
interscholastic sports be approved as after school care programs under this
provision (i.e. JV Basketball, Varsity Soccer, Swim Team, etc.).
Programs that include supervised athletic activity in conjunction with
education or enrichment activities may participate. Eligible programs must
be open to all students and must not limit membership for reasons other
than space or security considerations, or, where applicable, licensing
requirements.
Eligible Sites
The school, not another organization, must be fully responsible for the after
school snack program although the school does not have to use the school‘s
personnel or school facilities to qualify. The school must retain final
administrative and management responsibility for the program, including
the program site. Furthermore, the Local Education Agency providing site
oversight must enter into agreement with the State Agency and must
assume full responsibility for meeting all program requirements. The Local
Education Agency must have a review for each program two times a year.
The first review should be done during the first four weeks of the school year
that the program is in operation. Year round schools or year round residential
child care institutions should review the program during the first four weeks
of its initial year of operation, once more during its first year of operation, and
twice each year thereafter. The sponsor should keep the review forms on file.
An After School Snack Program Site Review form can be found on our
website. The school may then, if it wishes, arrange with another
organization to perform the day-to-day operations.
Residential Child Care Institutions (RCCI‘s) and boarding schools that
participate in the NSLP are eligible to operate the After School Snack
Program as long as the above criteria are met.
Menu
Planning
Overview
CFR 220.8 (a),
210.10 (b)
CN 13-08
Nutritional
Standards
CFR 220.8 (a),
210.10 (b)
CN 13-08
Menu
Planning
Approaches
The School Food Authority (SFA) must ensure that participating schools
provide nutritious and well-balanced meals to all the children they serve as
part of the National School Lunch and School Breakfast programs. Meals
should incorporate the following recommendations from the 1995 Dietary
Guidelines for Americans:
 Eat a variety of foods
 Limit total fat to 30 percent of total calories
 Limit saturated fat to less than 10 percent of total calories
 Choose a diet low in cholesterol
 Choose a diet with plenty of grain products, vegetables, and fruits
 Choose a diet moderate in salt and sodium
Arizona schools should also incorporate the following recommendations
from the 2005 Dietary Guidelines for Americans:
 Minimize trans fats in meals
Schools must offer meals that at a minimum meet the following:
 Breakfast: Provision of one-fourth of the Recommended Daily
Allowances (RDA) for protein, calcium, iron, vitamin A, vitamin C,
and energy allowances (calories) in the appropriate level for the
defined age/grade group
 Lunch: Provision of one-third of the Recommended Daily
Allowances (RDA) for protein, calcium, iron, vitamin A, vitamin C,
and energy allowances (calories) in the appropriate level for the
defined age/grade group
 All Meals: Provision of less than 30% of total calories from fat and
less than 10% of total calories from saturated fat
Arizona schools must also meet the following standards based on the 2005
Dietary Guidelines for Americans:
 Greater than 55% of total calories from carbohydrates
 Less than 2 mg per calorie for sodium
 Greater than 1g per 100 calories for fiber
 Less than 75 mg of cholesterol for breakfast
 Less than 100 mg of cholesterol for lunch
Schools may select either a Food Based menu planning approach or a
Nutrient Based menu planning approach. Each menu planning approach
follows an established meal pattern or nutrient analysis protocol that has
been designed to meet established nutritional guidelines for a defined
age/grade group. Since schools may serve age/grade groups that are
different than the standards, multiple age/grade groups may need to be used
when planning menus. The menu planning approaches and meal patterns
are as follows.
CFR 220.8 (c)(1),
210.10 (d)(1),
210.10 (l)(ii)
CFR 220.8 (c)(2),
210.10 (d)(2),
210.10 (l)(iii)
CFR 220.8 (a)(6),
210.10 (a)(3)
CFR 220.8 (b)(1),
210.10 (c)(1),
210.10 (c)(3)
Food Based Menu Planning Approach
The food based menu planning approach requires specific food group
components to be served in an established amount (at a minimum) that is
designed to meet the nutritional guidelines for the established age/grade
group. The four food group components established are meat/meat alternate
(M/MA), grain/bread (G/B), vegetable/fruit (V/F), and fluid milk. The
school food authority is not required to complete a nutrient analysis when
using a food based menu planning approach. The two food based meal
patterns are as follows:
 Traditional Meal Pattern
o Breakfast - established grade groups for preschool and K-12
o Lunch - established grade groups for preschool, K-3, 4-12,
and 7-12 (optional). Schools that are unable to serve
quantities based on grade groups may provide all students
quantities for the 4-12 grade group
 Enhanced Meal Pattern
o Breakfast - established grade groups for preschool, K-12,
and 7-12 (optional)
o Lunch - established grade groups for preschool, K-6, 7-12,
and K-3 (optional). Schools must use both the K-6 and 7-12
when more than one grade level falls outside of the grade
group range
Nutrient Based Menu Planning Approach
The nutrient based menu planning approach utilizes USDA approved
computer software to conduct a nutrient analysis of the menu served. The
menu planned is required to meet the nutritional standards for the
established age/grade groups when averaged over the school week. The
school food authority is required to maintain all nutrient analysis records to
demonstrate that meals meet nutritional standards. The Nutrient Standard
Menu Planning (NSMP) option involves the school food authority
completing the nutrient analysis. The Assisted Nutrient Standard Menu
Planning (ANSMP) option involves a nutrient analysis that has been
outsourced by the school food authority. Both options follow the same
nutritional guidelines and the age/grade groupings as follows:
 NSMP/ANSMP
o Breakfast - established grade groups for preschool, K-12, 7-
12 (optional) and age groups for 3-6, 7-10, 11-13, and 14
and older
o Lunch - established grade groups for preschool, K-6, 7-12,
K-3 (optional) and age groups for 3-6, 7-10, 11-13, and 14
and older.
o Schools may also develop a customized level of nutrients for
the age groups of students served
Nutritional
Compliance
CFR 210.19(a)(1)
CFR 210.10 (j)(3)
CN #01-08, 28-
09
No matter which menu planning approach a school food authority chooses,
menus must still meet nutritional standards when averaged over a school
week. Compliance to nutritional standards may be assessed as part of a
School Meal Initiative (SMI) Review or as part of the pre-approval process
for implementation of the nutrient based menu planning (NSMP, ANSMP)
approach. The SMI review involves an ADE on-site assessment and a
subsequent nutrient analysis (food based menu planning approach) or
validation of a school‘s nutrient analysis (NSMP, ANSMP). The pre-approval
process involves a validation of the school‘s nutrient analysis,
menu cycle, and recipes prior to implementation of the nutrient standard
menu planning approach.
For additional information on menu planning, nutritional standards, and
selecting the appropriate menu planning approach for your school, please
refer to the USDA‘s Menu Planner for Healthy School Meals (FNS
Instruction 303).
Calorie and Nutrient Levels for Traditional School Breakfast
Grade Group Preschool Grades K-12
Energy Allowances
(Calories)
388 554
Cholesterol (mg) < 75 < 75
*Sodium (mg) < 776 < 1108
*Fiber (g) > 3.88 > 5.54
Iron (mg) 2.5 3
Calcium (mg) 200 257
Vitamin A (RE) 113 197
Vitamin C (mg) 11 13
Protein (g) 5 10
*Carbohydrate (g) 53.35 76.18
*Total Fat (g) < 12.93 < 18.47
*Saturated Fat (g) < 4.31 < 6.16
Trans Fat (g) 0 0
* Nutrient Levels based on target energy allowance.
Calorie and Nutrient Levels for Traditional School Lunch
Grade Group Preschool Grades K-3 Grades 4-12 Grades 7-12
(optional)
Energy
Allowances
(Calories)
517 633 785 825
Cholesterol
(mg)
< 100 < 100 < 100 < 100
*Sodium (mg) < 1034 < 1266 < 1570 < 1650
*Fiber (g) > 5.17 > 6.33 > 7.85 > 8.25
Iron (mg) 3.3 3.3 4.2 4.5
Calcium (mg) 267 237 370 400
Vitamin A (RE) 150 200 285 300
Vitamin C (mg) 14 15 17 18
Protein (g) 7 9 15 16
*Carbohydrate
(g)
71.09 87.04 107.94 113.44
*Total Fat (g) < 17.23 < 21.1 < 26.17 < 27.5
*Saturated Fat
(g)
< 5.74 < 7.03 < 8.72 < 9.17
Trans Fat (g) 0 0 0 0
* Nutrient Levels based on target energy allowance.
Calorie and Nutrient Levels for Enhanced School Breakfast
Grade Group Preschool Grades K-12 Grades 7-12
(optional)
Energy Allowances
(Calories)
388 554 618
Cholesterol (mg) < 75 < 75 < 75
*Sodium (mg) < 776 < 1108 < 1236
*Fiber (g) > 3.88 > 5.54 > 6.18
Iron (mg) 2.5 3 3.4
Calcium (mg) 200 257 300
Vitamin A (RE) 113 197 225
Vitamin C (mg) 11 13 14
Protein (g) 5 10 12
*Carbohydrate (g) 53.35 76.18 84.98
*Total Fat (g) < 12.93 < 18.47 < 20.6
*Saturated Fat (g) < 4.31 < 6.16 < 6.87
Trans Fat (g) 0 0 0
* Nutrient Levels based on target energy allowance.
Calorie and Nutrient Levels for Enhanced School Lunch
Grade Group Preschool Grades K-6 Grades 7-12 Grades K-3
(optional)
Energy
Allowances
(Calories)
517 664 825 633
Cholesterol
(mg)
< 100 < 100 < 100 < 100
*Sodium (mg) < 1034 < 1328 < 1650 < 1266
*Fiber (g) > 5.17 > 6.64 > 8.25 > 6.33
Iron (mg) 3.3 3.5 4.5 3.3
Calcium (mg) 267 286 400 237
Vitamin A (RE) 150 224 300 200
Vitamin C (mg) 14 15 18 15
Protein (g) 7 10 16 9
*Carbohydrate
(g)
71.09 91.30 113.44 87.04
*Total Fat (g) < 17.23 < 22.13 < 27.5 < 21.1
*Saturated Fat
(g)
< 5.74 < 7.38 < 9.17 < 7.03
Trans Fat (g) 0 0 0 0
* Nutrient Levels based on target energy allowance.
Calorie and Nutrient Levels for Nutrient Standard School Breakfast
Grade Group Preschool Grades K-12 Grades 7-12
(optional)
Energy Allowances
(Calories)
388 554 618
Cholesterol (mg) < 75 < 75 < 75
*Sodium (mg) < 776 < 1108 < 1236
*Fiber (g) > 3.88 > 5.54 > 6.18
Iron (mg) 2.5 3 3.4
Calcium (mg) 200 257 300
Vitamin A (RE) 113 197 225
Vitamin C (mg) 11 13 14
Protein (g) 5 10 12
*Carbohydrate (g) 53.35 76.18 84.98
*Total Fat (g) < 12.93 < 18.47 < 20.6
*Saturated Fat (g) < 4.31 < 6.16 < 6.87
Trans Fat (g) 0 0 0
* Nutrient Levels based on target energy allowance.
Calorie and Nutrient Levels for Nutrient Standard School Breakfast
Age Group 3-6 7-10 11-13 14 and older
Energy
Allowances
(Calories)
419 500 588 625
Cholesterol
(mg)
< 75 < 75 < 75 < 75
*Sodium (mg) < 838 < 1000 < 1176 < 1250
*Fiber (g) > 4.19 > 5.00 > 5.88 > 6.25
Iron (mg) 2.5 2.5 3.4 3.4
Calcium (mg) 200 200 300 300
Vitamin A (RE) 119 175 225 225
Vitamin C (mg) 11 11.25 12.5 14.4
Protein (g) 5.5 7 11.25 12.5
*Carbohydrate
(g)
57.61 68.75 80.85 85.94
*Total Fat (g) < 13.97 < 16.67 < 19.60 < 20.83
*Saturated Fat
(g)
< 4.66 < 5.56 < 6.53 < 6.94
Trans Fat (g) 0 0 0 0
* Nutrient Levels based on target energy allowance.
Calorie and Nutrient Levels for Nutrient Standard School Lunch
Grade Group Preschool Grades K-6 Grades 7-12 Grades K-3
(optional)
Energy
Allowances
(Calories)
517 664 825 633
Cholesterol
(mg)
< 100 < 100 < 100 < 100
*Sodium (mg) < 1034 < 1328 < 1650 < 1266
*Fiber (g) > 5.17 > 6.64 > 8.25 > 6.33
Iron (mg) 3.3 3.5 4.5 3.3
Calcium (mg) 267 286 400 237
Vitamin A (RE) 150 224 300 200
Vitamin C (mg) 14 15 18 15
Protein (g) 7 10 16 9
*Carbohydrate
(g)
71.09 91.30 113.44 87.04
*Total Fat (g) < 17.23 < 22.13 < 27.5 < 21.1
*Saturated Fat
(g)
< 5.74 < 7.38 < 9.17 < 7.03
Trans Fat (g) 0 0 0 0
* Nutrient Levels based on target energy allowance.
Calorie and Nutrient Levels for Nutrient Standard School Lunch
Age Group 3-6 7-10 11-13 14 and older
Energy
Allowances
(Calories)
558 667 783 846
Cholesterol
(mg)
< 100 < 100 < 100 < 100
*Sodium (mg) < 1116 < 1334 < 1566 < 1692
*Fiber (g) > 5.58 > 6.67 > 7.83 > 8.46
Iron (mg) 3.3 3.3 4.5 4.5
Calcium (mg) 267 267 400 400
Vitamin A (RE) 158 233 300 300
Vitamin C (mg) 14.6 15 16.7 19.2
Protein (g) 7.3 9.3 15.0 16.7
*Carbohydrate
(g)
76.73 91.71 107.66 116.33
*Total Fat (g) < 18.60 < 22.23 < 26.10 < 28.20
*Saturated Fat
(g)
< 6.20 < 7.41 < 8.70 < 9.40
Trans Fat (g) 0 0 0 0
* Nutrient Levels based on target energy allowance.
Traditional
Meal Pattern
Traditional
Meal Pattern
Requirements
CFR 220.8 (g)(1)
210.10 (k)(1)
CFR 210.10
(k)(5)(ii)
CFR 210.10
(l)(2)(i)
CFR 210.10
(k)(3)
CFR 210.10
(k)(5)(i)
Since the traditional meal pattern was designed before the dietary guidelines
became a part of school meal requirements, this meal pattern does not have
any built in features that help with compliance to nutritional standards. For
this reason, extra focus should be placed on implementing the dietary
guidelines when utilizing the traditional meal pattern. The food group
component requirements for breakfast and lunch are as follows:
Daily Breakfast Requirements
 One serving from the fluid milk component
 One serving from the vegetable/fruit component
 Two servings from the meat/meat alternate and/or the grain/bread
components or a combination thereof
Daily Lunch Requirements
 One serving from the fluid milk component
 One serving from the meat/meat alternate component
 Two separate servings from two distinct sources of the
vegetable/fruit component
 One serving from the grain/bread component
Weekly Lunch Requirements
 Additional grain/bread servings in excess of the minimum daily
requirement
 The required minimum quantity of the meat/meat alternate
component may be offered as a weekly total with a one ounce
minimum daily serving size
Meat/Meat Alternate Requirements
 The quantity of the meat/meat alternate component must be a
verifiable (food buying guide or CN label) edible portion as served
 The meat/meat alternate component must be served in the main
dish/dishes and no more than one other food item
 Schools without a variety of daily main dish choices for the
meat/meat alternate component should not serve any one meat
alternate or one form of meat (for example: ground beef, diced,
pieces) more than three times in the same week
 Nuts/seeds may not be credited for more than one ounce during
breakfast and for more than 50% of the minimum requirement for
lunch
 Dry beans and peas may count as a vegetable/fruit or meat/meat
alternate, but not as both in the same meal
Grain/Bread Requirements
 All grains/breads must be enriched, whole grain, or made with
enriched or whole grain meal/flour
CFR 210.10
(K)(4)(i)
CFR 210.10
(m)(1)(i)
CFR 220.8 (g)(2)
210.10 (k)(1)
CN #11-11
Vegetable/Fruit Requirements
 At least two distinct sources of separate servings of vegetables
and/or fruits must be offered during lunch
 Full strength vegetable or fruit juice may be used to meet no more
than 1/2 of the total requirement for vegetables/fruits during lunch
 Cooked dry beans and peas may count as a vegetable/fruit or
meat/meat alternate, but not as both in the same meal
Milk Requirements
 Schools must offer fluid milk in a variety of fat contents during
lunch
Minimum Quantities for Reimbursable Meals
 At a minimum, schools must offer all food group components in the
quantities specified for breakfast (see Traditional Meal Pattern -
Breakfast)
 At a minimum, schools must offer all food group components in the
quantities specified for lunch (see Traditional Meal Pattern - Lunch)
Salad Bars
 Any fruit or vegetable item meeting the 1/8 cup minimum
requirement may count towards the fruit/vegetable component.
 Multiple food components can be served on a salad bar, but all foods
must be served in the minimum amounts as required by the meal
pattern.
 Menu planners should determine a minimum portion size for
salad bar items that are reasonable; for example, a cup of lettuce
would be a reasonable amount that a child would consume but a cup
of radishes would not. The minimum portion size for salad bar items
should also be consistent with the meal pattern for the age/grade
group in a food-based menu (Traditional or Enhanced).
TRADITIONAL MEAL PATTERN - BREAKFAST
Minimum Required Quantities
Meal Component Ages 1-2 Ages 3-5 Grades K-12
Milk (fluid)
As a beverage, on cereal, or both
4 fluid oz.
6 fluid oz.
8 fluid oz.
Vegetables/Fruits
Fruit and/or vegetable; or
full-strength fruit juice or vegetable juice
1/4 cup
1/2 cup
1/2 cup
Offer one serving from each of the following two components or two servings from one of the following two
components
Grains/Breads1
Whole-grain or enriched bread
Whole-grain or enriched biscuit, roll,
muffin, etc.
Whole-grain, enriched or fortified cereal
1/2 slice
1/2 serving
1/4 cup or 1/3 oz.
1/2 slice
1/2 serving
1/3 cup or 1/2 oz.
1 slice
1 serving
3/4 cup or 1 oz.
Meats/Meat Alternates2
Lean meat, poultry, or fish
Alternate protein products3
Cheese
Large egg
Peanut butter or other nut/seed butters
Cooked dry beans and peas
Nuts and/or seeds4
Yogurt, plain or flavored, unsweetened or
sweetened
1/2 oz.
1/2 oz.
1/2 oz.
1/2 egg
1 Tbsp.
2 Tbsp.
1/2 oz.
2 oz. or 1/4 cup
1/2 oz.
1/2 oz.
1/2 oz.
1/2 egg
1 Tbsp.
2 Tbsp.
1/2 oz.
2 oz. or 1/4 cup
1 oz.
1/2 oz.
1 oz.
1/2 egg
2 Tbsp.
4 Tbsp.
1 oz.
4 oz. or 1/2 cup
1 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for
various types of
Grains/Breads
2 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents
for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of
processed foods
3 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates,
whey protein concentrates, whey protein isolate, and casein)
4No more than one ounce of nuts and/or seeds may be served in any one meal
TRADITIONAL MEAL PATTERN - LUNCH
Minimum Required Quantities
Grade Group Preschool K-3 4-12 7-12
Age Group 1-2 3-4 5-8 9 and older 12 and older
Meal Component Group I Group II Group III Group IV Group V
Milk (fluid)
As a beverage
6 fluid oz.
6 fluid oz.
8 fluid oz.
8 fluid oz.
8 fluid oz.
Meats/Meat Alternates1
Lean meat, poultry, or fish
Alternate protein product2
Cheese
Large egg
Cooked dry beans or peas
Peanut butter or other
nut/seed butters
Yogurt, plain or flavored,
unsweetened or sweetened
Nuts and/or seeds3
1 oz.
1 oz.
1 oz.
1/2 egg
1/4 cup
2 Tbsp.
4 oz. or 1/2
cup
1/2 oz. =
50%
1.5 oz.
1.5 oz.
1.5 oz.
3/4 egg
3/8 cup
3 Tbsp.
6 oz. or 3/4
cup
3/4 oz. =
50%
1.5 oz.
1.5 oz.
1.5 oz.
3/4 egg
3/8 cup
3 Tbsp.
6 oz. or 3/4
cup
3/4 oz. =
50%
2 oz.
2 oz.
2 oz.
1 egg
1/2 cup
4 Tbsp.
8 oz. or 1
cup
1 oz. =
50%
3 oz.
3 oz.
3 oz.
1.5 eggs
3/4 cup
6 Tbsp.
12 oz. or 1.5
cups
1.5 oz. =
50%
Vegetables/Fruits
Amount equal to or greater
than the amount specified
from two distinctly separate
sources (two separate menu
items) of fruits and
vegetables
1/2 cup
1/2 cup
1/2 cup
3/4 cup
3/4 cup
Grains/Breads4
Amount equal to or greater
than the daily and weekly
amounts specified from an
enriched or whole grain
product
1/2 serving
daily
5 servings
weekly
1 serving
daily
8 servings
weekly
1 serving
daily
8 servings
weekly
1 serving
daily
8 servings
weekly
1 serving
daily
10 servings
weekly
1 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents
for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of
processed foods
2 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates,
whey protein concentrates, whey protein isolate, and casein)
3 May be used to meet no more than 50% of the minimum requirement and must be used in combination with a
quantity of meat/meat alternate that meets the overall minimum requirement
4 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for
various types of Grains/Breads
Enhanced
Meal Pattern
Enhanced
Meal Pattern
Requirements
CFR 220.8 (g)(1)
210.10 (k)(1)
CFR 210.10
(k)(5)(ii)
CFR 210.10
(l)(2)(i)
CFR 210.10
(k)(3)
CFR 210.10
(k)(5)(i)
The enhanced meal pattern requires that specific food group components be
served in specific amounts (at a minimum) for the specified age/grade group
required. The enhanced meal pattern has been specifically designed to help
schools meet the nutritional standards by requiring additional amounts of
grain/bread and vegetable/fruit components.
Daily Breakfast Requirements
 One serving from the fluid milk component
 One serving from the vegetable/fruit component
 Two servings from the meat/meat alternate and/or the grain/bread
components or a combination thereof
Daily Lunch Requirements
 One serving from the fluid milk component
 One serving from the meat/meat alternate component
 Two separate servings from two distinct sources of the
vegetable/fruit component
 One serving from the grain/bread component
Weekly Lunch Requirements
 Additional grain/bread servings in excess of the minimum daily
requirement
 The required minimum quantity of the meat/meat alternate
component may be offered as a weekly total with a one ounce
minimum daily serving size
Meat/Meat Alternate Requirements
 The quantity of the meat/meat alternate component must be a
verifiable (food buying guide or CN label) edible portion as served
 The meat/meat alternate component must be served in the main
dish/dishes and no more than one other food item
 Schools without a variety of daily main dish choices for the
meat/meat alternate component should not serve any one meat
alternate or one form of meat (for example: ground beef, diced,
pieces) more than three times in the same week
 Nuts/seeds may not be credited for more than one ounce during
breakfast and for more than 50% of the minimum requirement for
lunch
 Dry beans and peas may count as a vegetable/fruit or meat/meat
alternate, but not as both in the same meal
Grain/Bread Requirements
 All grains/breads must be enriched, whole grain, or made with
enriched or whole grain meal/flour
CFR 210.10
(K)(4)(i)
CFR 210.10
(m)(1)(i)
CFR 220.8 (g)(3)
210.10 (k)(2)
CN #11-11
Vegetable/Fruit Requirements
 At least two separate servings of vegetables and/or fruits must be
offered during lunch
 Full strength vegetable or fruit juice may be used to meet no more
than 1/2 of the total requirement for vegetables/fruits during lunch
 Dry beans and peas may count as a vegetable/fruit or meat/meat
alternate, but not as both in the same meal
Milk Requirements
 Schools must offer fluid milk in a variety of fat contents during
lunch
Minimum Quantities for Reimbursable Meals
 At a minimum, schools must offer all food group components in the
quantities specified for breakfast (see Enhanced Meal Pattern -
Breakfast)
 At a minimum, schools must offer all food group components in the
quantities specified for lunch (see Enhanced Meal Pattern - Lunch)
Salad Bars
 Any fruit or vegetable item meeting the 1/8 cup minimum
requirement may count towards the fruit/vegetable component.
 Multiple food components can be served on a salad bar, but all foods
must be served in the minimum amounts as required by the meal
pattern.
 Menu planners should determine a minimum portion size for salad
bar items that are reasonable; for example, a cup of lettuce would be
a reasonable amount that a child would consume but a cup of
radishes would not. The minimum portion size for salad bar items
should also be consistent with the meal pattern for the age/grade
group in a food-based menu (Traditional or Enhanced).
ENHANCED MEAL PATTERN - BREAKFAST
Minimum Required Quantities
Meal Component Ages 1-2 Preschool K-12 7-12
Milk (fluid)
As a beverage, on cereal, or both
4 fluid oz.
6 fluid oz.
8 fluid oz.
8 fluid oz.
Vegetables/Fruits
Fruit and/or vegetable; or
full-strength fruit juice or vegetable
juice
1/4 cup
1/2 cup
1/2 cup
1/2 cup
Offer one serving from each of the following two components or two servings from one of the following two
components
Grains/Breads1
Whole-grain or enriched bread
Whole-grain or enriched biscuit, roll,
muffin, etc.
Whole-grain, enriched or fortified
cereal
1/2 slice
1/2 serving
1/4 cup or
1/3 oz.
1/2 slice
1/2 serving
1/4 cup or
1/3 oz.
1 slice
1 serving
3/4 cup or
1 oz.
1/2 slice
1/2 serving
1/4 cup or
1/3 oz.
plus 1
additional
serving
Meats/Meat Alternates2
Lean meat, poultry, or fish
Alternate protein products3
Cheese
Large egg
Peanut butter or other nut/seed
butters
Cooked dry beans and peas
Nuts and/or seeds4
Yogurt, plain or flavored,
unsweetened or sweetened
1/2 oz.
1/2 oz.
1/2 oz.
1/2 egg
1 Tbsp.
2 Tbsp.
1/2 oz.
2 oz. or
1/4 cup
1/2 oz.
1/2 oz.
1/2 oz.
1/2 egg
1 Tbsp.
2 Tbsp.
1/2 oz.
2 oz. or
1/4 cup
1 oz.
1 oz.
1 oz.
1/2 egg
2 Tbsp.
4 Tbsp.
1 oz.
4 oz. or
1/2 cup
1 oz.
1 oz.
1 oz.
1/2 egg
2 Tbsp.
4 Tbsp.
1 oz.
4 oz. or
1/2 cup
1 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for
various types of Grains/Breads
2 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents
for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of
processed foods
3 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates,
whey protein concentrates, whey protein isolate, and casein)
4No more than one ounce of nuts and/or seeds may be served in any one meal
ENHANCED MEAL PATTERN - LUNCH
Minimum Required Quantities
Meal Component Ages 1-2 Preschool K-6 7-12 K-3
Milk (fluid)
As a beverage
6 fluid oz.
6 fluid oz.
8 fluid oz.
8 fluid oz.
8 fluid oz.
Meats/Meat Alternates1
Lean meat, poultry, or fish
Alternate protein product2
Cheese
Large egg
Cooked dry beans or peas
Peanut butter or other
nut/seed butters
Yogurt, plain or flavored,
unsweetened or sweetened
Nuts and/or seeds3
1 oz.
1 oz.
1 oz.
1/2 egg
1/4 cup
2 Tbsp.
4 oz. or 1/2
cup
1/2 oz. =
50%
1.5 oz.
1.5 oz.
1.5 oz.
3/4 egg
3/8 cup
3 Tbsp.
6 oz. or 3/4
cup
3/4 oz. =
50%
2 oz.
2 oz.
2 oz.
1 egg
1/2 cup
4 Tbsp.
8 oz. or
1 cup
3/4 oz. =
50%
2 oz.
2 oz.
2 oz.
1 egg
1/2 cup
4 Tbsp.
8 oz. or 1
cup
1 oz. =
50%
1.5 oz.
1.5 oz.
1.5 oz.
3/4 egg
3/8 cup
3 Tbsp.
6 oz. or 3/4
cup
3/4 oz. =
50%
Vegetables/Fruits
Amount equal to or greater
than the amount specified
from two distinctly separate
sources (two separate menu
items) of fruits and
vegetables
1/2 cup
1/2 cup
3/4 cup
Plus extra 1/2
cup over a
week
1 cup
3/4 cup
Grains/Breads4
Amount equal to or greater
than the daily and weekly
amounts specified from an
enriched or whole grain
product
1/2 serving
daily
5 servings
weekly
1 serving
daily
8 servings
weekly
1 serving
daily
12 servings
weekly
1 serving
daily
15 servings
weekly
1 serving
daily
10 servings
weekly
1 Refer to the USDA Food Buying Guide for additional information on calculating required serving equivalents
for various types of Meats/Meat Alternates or refer to USDA approved CN label for serving equivalents of
processed foods
2 Must follow requirement for 7CFR Parts 210 and 220 Appendix A (ex. soy flour, soy isolate, soy concentrates,
whey protein concentrates, whey protein isolate, and casein)
3 May be used to meet no more than 50% of the minimum requirement and must be used in combination with a
quantity of meat/meat alternate that meets the overall minimum requirement
4 Refer to USDA Food Buying Guide for additional information on calculating required serving equivalents for
various types of Grains/Breads
Creditable
Food
Requirements
FNS 303
CFR
210.10(k)(5)(ii)
CFR 210 App. A
CFR 210 App. C
The food based menu planning approach requires that minimum amounts of
food group components (meat/meat alternate, grain/bread, vegetable/fruit,
and milk) be offered to students as part of a reimbursable meal. In order to
meet the program requirements for reimbursement, the contributions for
each food group component need to be determined.
The word(s) ―credit, creditable‖ is used to acknowledge that a particular
food item meets the requirements of at least one of the four required food
components. Only food items that can be verified as creditable can be
counted as meeting the meal pattern requirements. There are three resources
available to determine whether or not a food item is considered a creditable
food.
The first resource is the USDA Food Buying Guide for Child Nutrition
Programs (Program Aid 1331). The food buying guide allows school food
authorities to utilize a product‘s standard of identity and/or a standardized
recipe to determine the specific food component contribution that each food
item and/or recipe makes toward the meal pattern requirement. Contribution
guidelines are as follows:
Meat/Meat Alternate Requirements
 Determination of yields for calculating edible portions of meats
served
Vegetable/Fruit Requirements
 Determination of vegetable/fruit servings from vegetable and fruit
concentrates
Grain/Bread Requirements
 Criteria for determining acceptable grains/breads
 Determination of grain/bread servings based on amount of grains
used in a recipe or the serving size of the bread/grain served
The second resource available is Appendix A to CFR Part 210 which covers
Alternate Foods for Meals. This appendix covers the requirements for
enriched macaroni products with fortified protein and alternate protein
products.
Please refer to Appendix A in the Program Resource Section
The third resource available is the Child Nutrition (CN) Labeling Program.
The CN labeling program is a voluntary program that warrants the meal
pattern contributions of nonspecific processed products. When used in
accordance with manufacturer‘s directions, products that bear a CN label
carry a warranty that assures a school food authority will not have an audit
claim filed for noncompliance with meal pattern requirements.
The food buying guide also contains information on foods that are not
Non-
Creditable
Foods
PA 1331, 1-2
CN 38-05
PA 1331, 1-2414
CFR 210.10
(k)(3)(iii)
PA 1331, 2-4
PA 1331, 2-4
CN 10-08
creditable under the food based menu planning approach. The following
foods are not creditable for both the traditional and enhanced meal patterns.
Meat/Meat Alternate
 Nonspecific processed products such as chicken nuggets, breaded
steak fingers, beef burritos, etc. may not be credited using the food
buying guide. Nonspecific processed products do not require a
minimum amount of meat by FSIS labeling standards of identity.
There is no general way to determine how much meat or poultry is
contained in these products, especially since each manufacturer has
its own formulation. For this reason these food items are not
creditable, unless the school food authority obtains a CN label for
the nonspecific processed products being used
 Cheese with the wording ―imitation‖ cheese and/or cheese
―product‖ are not creditable
 Yogurt is not creditable if it is a non-commercial and/or non
standardized yogurt product such as frozen yogurt, homemade
yogurt, yogurt flavored products, yogurt bars, yogurt covered fruit
and/or nuts, or a similar product
Vegetable/Fruit
 Snack type foods made from vegetables or fruits, such as potato
chips, banana chips, or popcorn
 Pickle relish, jam, or jelly
 Tomato catsup (ketchup) and chili sauce
 Home canned products
 Dehydrated vegetables used for seasoning
Grains/Breads (as a main ingredient)
 Bromated flour
 Corn grits
 De-germinated cornmeal
 Bolted cornmeal
 Durum flour
 Farina
 Flour
 Plain flour
 Self rising flour
 Semolina flour
 White flour
 Wheat flour
Non-
Creditable
Foods
(continued)
PA 1331, Sec. 5
CFR 210.10
(k)(3)(ii)
CFR 210.10
(k)(3)(iv)
Other Foods
 Butter, margarine
 Catsup (ketchup)
 Chili sauce
 Coconut
 Cream
 Cream cheese
 Egg product (egg whites, egg yolks)
 Surimi (fish)
 Frozen desserts
 Hominy
 Honey
 Jams, jellies, and preserves
 Milk, dried and evaporated
 Mustard
 Pickle relish
 Pig ears
 Pig feet
 Bacon
 Ham hocks
 Popcorn
 Potato chips
 Potato sticks
 Pudding
 Salad dressings
 Syrups
 Celery flakes
 Chives, flakes
Desserts
 The traditional meal pattern does not allow credit to be applied for
grains/breads that are included in dessert items
 The enhanced meal pattern allows credit for one grain/bread per day
from a dessert item
For additional information on determining food based menu contributions,
refer to the USDA Food Buying Guide (PA 1331).
Production
and Menu
Records
CFR 210.10
(a)(3),
220.8 (a)(6),
210.18
(g)(2)(iii),
210.19
(a)(1)(C)(iv),
210.10(i)(1)(ii)
CFR 210 App. C
(6)
Schools must keep production records and other applicable menu records
for the meals they produce. These records must show how the meals
contribute to the required food components (M/MA, V/F, G/B, and Fluid
Milk) every day. In addition, these records must show how the meals
contribute to the applicable nutrition standards for the selected age/grade
group. All records will be evaluated for compliance during the Coordinated
Review Effort (CRE) and the School Meals Initiative (SMI) reviews. There
are four key menu records that help document how meals contribute to the
meal pattern and applicable nutrition standards. These records are as
follows:
Nutrition facts labels
The nutrition facts label documents the nutrient values of a product for a
specified serving size. Federal regulations require that all commercially
prepared food products, which do not contain a standard of identity as
established by FSIS, have a nutrition facts label. School food authorities are
required to maintain nutrition facts labels for all food items served as part
of a reimbursable meal. A manufacturer‘s product specification that
contains all required nutrient values may also be used as documentation
Child Nutrition labels
A CN label carries a warranty that assures the school food authority that it
will not have an audit claim filed for noncompliance with meal pattern
requirements. School food authorities should maintain CN labels for all
nonspecific processed products that have contributed to the meal pattern.
Standardized Recipes
A standardized recipe is a recipe that was tested to provide an established
yield (based on USDA Food Buying Guide and/or manufacturer product
specifications), using the same ingredients for both measurement and
preparation methods. School food authorities are required to maintain
standardized recipes for all menu items that are comprised of more than 1
item in order to accurately document the nutrient content of the menu. This
includes recipe variations and theme bar recipes. Standardized recipes may
be either USDA recipes or any other local recipe that has been incorporated
in to the menu. It is recommended that local standardized recipes include
the following fields:
 Recipe name - a name that adequately describes the menu item
 Recipe number - a distinct number that differentiates recipe
variations for reference on production records
 Recipe category - category based on menu item (e.g. main dish) or
food component (e.g. grain/bread)
 Recipe contributions - the food component contribution(s) (M/MA,
V/F, G/B) for the recipe as served
 Ingredients - listing of ingredients and amounts used based on
Production
and Menu
Records
(continued)
CN 07-06
applicable weight or volume measurements
 Serving/portion Size - the amount of a single portion based on an
applicable weight or volume measure
 Recipe yield - the total amount of defined servings based on an
applicable weight or volume measurement
 Directions - any applicable directions related to the preparation,
equipment used, utensils used, safety precautions, etc.
 HACCP process category - applicable categorization for no cook,
same day, or complex food process
 HACCP instructions - applicable critical limits, food safety
procedures, and/or corrective actions required
For more information on USDA standardized recipes please refer to the
USDA Recipes for Schools Manual (FNS Instruction 395)
Production Records
Arizona schools operating the NSLP are required to maintain completed
production records for all reimbursable meals that are claimed. The
production record documents the foods used (as supported by Nutrition
Facts Labels) and the meal contributions/quantities (as supported by CN
labels and standardized recipes) for all meals that are claimed for
reimbursement. Separate daily production records for breakfast and lunch
must include the following fields:
 Meal Pattern and Age/Grade Group - the name of the meal pattern
used and the age/grade group(s) utilized
 Menu items - name of each menu item served (including non-creditable
foods, condiments, and substitutions)
 Recipe - name or number of each standardized recipe used for each
applicable menu item served
 Serving size - the planned serving size for each distinct age/grade
group under the respective meal pattern
 Planned servings for reimbursable meals - the total number of
servings planned for each distinct age/grade group under the
respective meal pattern
 Planned servings for non-reimbursable meals - the total number of
servings planned for adult (program and non-program) and a la carte
meals
 Total amount of food prepared/used - the actual (final) amount of
food that was prepared/used by menu item/recipe
 Reimbursable meals served - the total actual number of
reimbursable meals served (meal claimed for reimbursement) for
each distinct age/grade group
 Non-reimbursable meals served - the total actual number of non-reimbursable
meals served to adults or sold a la carte
 Leftovers - the total amount of food remaining of each menu item
Menu
Substitutions
CFR 220.8 (d)(1),
210.10 (g)(1)
Offer versus
Serve
CFR 210.10
(k)(6)
FNS 303
served
Inclusion of the following fields are recommended but not required on
production records:
 HACCP monitoring - final cooking, hot holding, and/or cold
holding temperature for potentially hazardous foods served
Un-approved Production and Menu Record Documentation
 Literature used by a company for advertising purposes may not be
used to support a menu‘s nutritional content and/or a menu‘s meal
pattern contribution
Menu Substitutions
All menu substitutions must meet the applicable food based meal pattern
requirements in order to qualify as a reimbursable meal. Case specific menu
substitutions may be allowed for the following reasons:
Special Dietary Needs
 Schools must make substitutions in meals for students who are
considered to have a disability that restricts their diet (refer to the
Special Dietary needs manual for documentation requirements)
 Schools may also make substitutions for students who do not have a
disability but who cannot consume the regular lunch due to other
special dietary needs
 Variations in the food component and meal pattern may be approved
by USDA FNS. Any variations must be nutritionally sound and
need to meet ethnic, religious, or economic needs
For complete guidance on menu substitutions please refer to the ADE
Special Dietary Needs Manual.
Offer versus Serve
Offer versus Serve (OVS) is a provision that allows students to decline a
certain number of food items offered as part of the reimbursable meal. Offer
vs. Serve can be implemented to help minimize plate waste and to allow for
an increased variety of foods to be offered. Offer vs. Serve does not impact
the requirements for the food based menu planning approach or the
traditional and enhanced meal patterns. School food authorities are still
required to plan a menu that meets the requirements of the meal pattern
selected.
Implementation of the OVS provision is required at lunch for students in
grades 9-12. The School Food Authority can choose whether or not to
implement OVS during lunch in grades K-8 and during breakfast for all
grade levels. The requirements for offer vs. serve are as follows:
Offer versus
Serve
Requirements
FNS 303
Breakfast – Component Based
 Students must be offered all four required items (one serving of
fluid milk, one serving of vegetable/fruit, and two servings selected
from meat/meat alternate and/or grain/bread) in an amount/portion
size that meets the minimum required for the age/grade group of the
respective meal pattern (Traditional or Enhanced)
 Students have the option of declining one of the four food
items/components
 For an OVS breakfast to qualify as reimbursable, the meal selected
by the student must contain a minimum of three components in at
least the minimum amount/portion size specified by the respective
meal pattern
 Double servings of grains/breads and meats/meat alternates may be
credited for up to two servings under the OVS requirement for a
reimbursable meal
 Double servings of the same food or servings in excess of the
minimum amount/portion required for milk and vegetables/fruits
may only be credited as one serving under the OVS requirement for
a reimbursable meal
Lunch – Component Based
 Students must be offered all five required items (one serving of fluid
milk, one serving of meat/meat alternate, one serving of grain/bread,
and two separate servings of vegetable/fruit) from the four food
components in an amount/portion size that meets the minimum
required for the age/grade group of the respective meal pattern
(Traditional or Enhanced)
 Students grades 9-12 may decline two of the five items/components
 Based on the decision of the school food authority, students in
grades K-8, have the option to decline one or two of the five
items/components
 For an OVS lunch to qualify as reimbursable, the meal selected by
the student must contain a minimum of three components in at least
the minimum amount/portion size specified by the respective meal
pattern
 Double servings of the same food item or servings in excess of the
minimum amount/portion required may only be credited as one
serving under the OVS requirement for a reimbursable meal
 If the required amount/portion of meat/meat alternate is provided in
two items, a student must take full servings of both items in order to
be credited as one serving under the OVS requirement for a
reimbursable meal
 One serving of vegetables/fruits may only be credited if the portion
size is a minimum of ¼ cup. Two servings of vegetables/fruits may
only be credited if the portion size is a minimum of ¾ cup from two
Offer versus
Serve
Requirements
(continued)
FNS 303
distinct sources.
 School food authorities serving grades 9-12 that utilize a pre-plated
system to provide meals may not be required to change their service
methods. Schools should consider pre-packaging as many portions
as possible to accommodate the offer versus serve provision
Breakfast and Lunch
 Menus should be planned to allow employees to identify the correct
combinations of food items/components that constitute a
reimbursable meal at the point of service
 The reimbursable meal is still required to be priced as a unit
regardless of the student‘s decision to take the minimum or
maximum amount of food items/components
 Students may take less than the minimum amount/portion size of
food specified for the allowable amount of declined items
 Food items/components taken in amounts/portion sizes and/or
combinations that are less than required for a reimbursable meal
may not be claimed for reimbursement and should be priced
accordingly (a la carte sales) by the SFA
For additional information on meal pattern requirements related to offer
versus serve, please refer to the USDA‘s Menu Planner for Healthy School
Meals (FNS Instruction 303). For more information on implementation of
offer vs. serve please refer to the USDA‘s Offer versus Serve Resource
Guide (FNS Instruction 265).
Nutrient
Standard
Menu
Planning
CFR 210.10
(i)(2)(i)
Assisted
Nutrient
Standard
Menu
Planning
CFR 210.10 (j)(1)
210.10 (i)(2)(i)
Nutrient
Based Menu
Planning
Requirements
CFR 210.10
(i)(1)(c)(2)
220.8 (e)(1)(ii)
CFR 210.10
(i)(2)(i)
220.8 (e)(2)(i)
FNS 303
Nutrient Standard Menu Planning
The nutrient standard menu planning option involves the SFA planning and
serving a menu that already meets nutritional standards for the specified
age/grade group served. The school food authority analyzes all menus
using USDA approved computer software to ensure that the planned menu
meets nutritional standards for calories, protein, calcium, iron, vitamin A,
vitamin C, sodium, cholesterol, fiber, total fat, saturated fat, and
carbohydrates when averaged over one week. The school food authority is
responsible for re-analyzing menus when new food products are utilized,
when recipes change, when student preferences change, and/or when menu
substitutions occur. The school food authority is also responsible for
maintaining menu nutrient analysis records that document that menus
planned meet the nutritional standards and are eligible for reimbursement.
Assisted Nutrient Standard Menu Planning
When a SFA is unable to complete all of the procedures required for
nutrient standard menu planning, they may choose to outsource the menu
development and nutrient analysis duties. These duties are commonly
outsourced to consultants, other school food authorities, and food service
management companies. In assisted nutrient standard menu planning the
consultant (designated outsource agent) analyzes all menus using a USDA
approved computer software to ensure that the planned menu meets
nutritional standards for calories, protein, calcium, iron, vitamin A, vitamin
C, sodium, cholesterol, fiber, total fat, saturated fat, and carbohydrates
when averaged over a week. The consultant is responsible for re-analyzing
menus when new food products are utilized, when recipes change, when
student preferences change, and/or when menu substitutions occur. The
school food authority is still responsible for maintaining menu nutrient
analysis records that document that menus planned meet the nutritional
standards and are eligible for reimbursement.
Menus planned using the nutrient based menu planning approaches must
meet the minimum levels for nutrients for the required age or grade groups
served and must meet the minimum established standards for menu
structure. School food authorities may utilize age or grade groups for the
majority of children if no more than one age or grade group falls outside of
the established range. Under nutrient standard menu planning school food
authorities may also customize nutrient and calorie levels (in accordance
with USDA approved methods) for the children they serve.
Menus planned using the nutrient based menu planning approaches are
required to have a defined menu structure that is used in nutrient analysis
and that identifies reimbursable meals. The minimum requirements for
menu structure of breakfast and lunch are as follows:
Nutrient
Based Menu
Planning
Requirements
(continued)
CFR 210.10
(i)(2)(i)
220.8 (e)(2)(i)
FNS 303
CN #11-11
Nutrient
Analysis
Procedures
210.10 (i)(3)
220.8 (e)(3)
CN 10-07, 09-10
CFR 210.10 (i)(5)
CFR 220.8 (e)(5)
Minimum Breakfast Requirements for Reimbursable Meals
 Must include a minimum of three distinct menu items or foods that
include the following:
o Fluid milk
o Two side dishes in planned portion sizes defined by the
menu planner
 Additional menu items or foods in planned portion sizes defined by
the menu planner that are necessary to meet nutritional standards
 A variety of menu items may be planned and grouped together for
students to select (fluid milks, group 1 sides, group 2 sides)
Minimum Lunch Requirements for Reimbursable Meals
 Must include a minimum of three distinct menu items or foods that
include the following:
o Fluid milk
o An entrée in a planned portion size defined by the menu
planner
o One side dish in a planned portion size defined by the menu
planner
 Additional menu items or foods in planned portion sizes defined by
the menu planner that are necessary to meet nutritional standards
 A variety of menu items may be planned and grouped together for
students to select (fluid milks, entrees, sides)
Salad Bars
 Can be used to serve entrée or side salads so long as the menu
planner determines the minimum portion size in correlation with the
menu analysis. The LEA must make the student and the cashier
aware of what constitutes a minimum portion size and what may
count towards a reimbursable meal.
For more information on menu planning requirements and menu structure
please refer to the USDA Menu Planner for Healthy School Meals (FNS
Instruction 303)
School food authorities using nutrient based menu planning approaches
must conduct a nutrient analysis (utilizing USDA approved software) on all
menu items and foods offered as part of the reimbursable meal. This
includes all condiments and/or theme bars that are made available as part of
reimbursable meal service. The nutrient analysis is conducted for the
reimbursable meals served during the school week. The nutrient analysis
must include levels of calories, proteins, vitamin A, vitamin C, iron,
calcium, total fat, saturated fat, sodium, cholesterol, and dietary fiber. The
school food authority has the option of conducting the nutrient analysis by
the following methods:
Nutrient
Analysis
Procedures
(continued)
CN 08-05
CFR 210.10 (i)(5)
CFR 220.8 (e)(5)
CFR 210.10 (i)(7)
220.8 (e)(7)
CN #11-11
CFR 210.10
(i)(10)
220.8 (e)(10)
CFR 210.10
(i)(11)
220.8 (e)(11)
Site Based Analysis
 Separate analysis of breakfast and lunch menus for each individual
site based on the appropriate age/grade group(s) served
 Combined analysis of breakfast and lunch menus for each individual
site based on the appropriate age/grade group(s) served
District Based Analysis
 Separate analysis of the same breakfast and same lunch menu served
for multiple sites based on the appropriate age/grade group(s) served
 Combined analysis of the same breakfast and same lunch menu
served for multiple sites based on the appropriate age/grade group(s)
served
Salad Bar Analysis
 Schools that utilize nutrient-based menu planning should refer to
chapter 7 of Nutrient Analysis Protocols: How to Analyze Menus for
USDA’s School Meals Programs for the process of conducting a
nutrient analysis of salad bars.
Arizona schools are required to conduct a nutrient analysis using weighted
averages. Weighted averaging means that menu items offered more
frequently are weighted at a proportionately higher level than menu items
offered less frequently. Menu items and foods offered must be analyzed
based on the planned portion sizes and menu structure identified by the
menu planner.
Once nutrient analysis results are compared to the appropriate nutritional
goals and before the menu cycle is used again, the SFA may need to adjust
the menu to make sure that all nutrition standards are met. The school food
authority must also adjust future menu cycles to reflect actual production
and how often menu items are selected. Menus should be re-analyzed when
new food products are utilized, when recipes change, and/or when
substitutions occur.
School food authorities using the nutrient standard menu planning
approaches are expected to only make menu substitutions that occur due to
unforeseen circumstances. When substitutions are necessary schools should
try to substitute similar foods. If an unforeseen substitution occurs two
weeks or less before the planned menu is served a reanalysis is not required.
Any other substitutions require that a new nutrient analysis be conducted.
The school food authority is responsible for maintaining menu nutrient
analysis records. These records document that the menus served meet the
nutritional standards for the appropriate age/grade group. If an analysis
shows that menus are not meeting standards the SFA is required to take
Production
and Menu
Records
CFR 210.10
(a)(3),
220.8 (a)(6),
210.18 (g)(2)(iii),
210.19
(a)(1)(C)(iv),
210.10(i)(1)(ii)
CFR 101.9
action. Action may include making appropriate menu adjustments,
attending applicable training, and/or requesting technical assistance.
For additional information on nutrient analysis procedures please refer to
the USDA Nutrient Analysis Protocols.
Schools must keep production records and other applicable menu records
for the meals they produce. These records must show how the menu served
contributes to meeting the applicable nutrition standards for the selected
age/grade group. All records will be evaluated for compliance during the
Coordinated Review Effort (CRE) and the School Meals Initiative (SMI)
reviews. There are three key menu records that help document how meals
contribute to the nutrient based menu plan and applicable nutrition
standards. These records are as follows:
Nutrition facts labels
 The nutrition facts label documents the nutrient values of a product
for a specified serving size. Federal regulations require that all
commercially prepared food products, which do not contain a
standard of identity as established by FSIS, to have a nutrition facts
label. School food authorities should maintain nutrition facts labels
for all food items served as part of a reimbursable meal. A
manufacturer‘s product specification that contains all required
nutrient values may also be used as documentation
 In Arizona the child nutrition database may only be used for
nutritional content of foods that have a standard of identity
Standardized Recipes
 A standardized recipe is a recipe that was tested to provide an
established yield (based on USDA Food Buying Guide and/or
manufacturer product specifications) and quantity, using the same
ingredients for both measurement and preparation methods. SFAs
following the nutrient standard menu planning approaches are
required to develop and follow standardized recipes. This includes
recipe variations and theme bar recipes. Standardized recipes may
be either USDA recipes or any other local recipe that has been
incorporated in to the menu. It is recommended that local
standardized recipes include the following fields:
 Recipe name - a name that adequately describes the menu
item
 Recipe number - a distinct number that differentiates recipe
variations for reference on production records
 Recipe category - category based on menu item (entrée, side,
milk, condiment)
 Ingredients - listing of ingredients and amounts used based
on applicable weight or volume measurements
CN #11-11
Production
and Menu
Records
(continued)
CFR 210.10 (i)(8)
220.8 (e)(8)
CN 07-06
 Serving/portion Size - the amount of a single portion based
on an applicable weight or volume measure
 Recipe yield - the total amount of defined servings based on
an applicable weight or volume measurement
 Directions - any applicable directions related to preparation,
equipment used, utensils used, safety precautions, etc.
 HACCP process category - applicable categorization for
same day, no cook, or complex food process
 HACCP instructions - applicable critical limits, food safety
procedures, and/or corrective actions required
Standardized recipes for Salad Bars
 Should be constructed based on a typical day‘s usage of food items.
The menu planner must first determine the serving size, then
determine the amount of each food item/ingredient in the recipe by:
 Measuring the amount of each item/ingredient placed on the
salad bar on a typical day;
 Measuring the amount of each item/ingredient left over on
the salad bar at the end of meal service and;
 Subtracting the amount left over from the amount placed on
the salad bar for each item/ingredient to determine the
amount of each to enter for the recipe.
For more information on USDA standardized recipes please refer to the
USDA Recipes for Schools Manual (FNS Instruction 395)
Production Records
 Arizona schools are required to maintain completed production
records for all reimbursable meals that are claimed. The production
record documents the foods (as supported by Nutrition Fact Labels)
used and the food quantities (as supported by standardized recipes)
for all meals that are claimed for reimbursement. Separate daily
production records for breakfast and lunch must include the
following fields:
 Meal Pattern and Age/Grade Group - the name of the meal
pattern used and the age/grade group(s) utilized
 Menu items - name of each menu item served (including
non-creditable foods, condiments, and substitutions)
 Recipe - name or number of each standardized recipe used
for each applicable menu item served
 Serving size - the planned serving size for each distinct
age/grade group under the respective meal pattern
 Planned servings for reimbursable meals - the total number
of servings planned for each distinct age/grade group
 Planned servings for non-reimbursable meals - the total
Menu
Substitutions
CFR 220.8 (d)(1),
210.10 (g)(1)
Offer versus
Serve
number of servings planned for adult (program and non-program)
and a la carte meals
 Total amount of food prepared/used - the actual (final)
amount of food that was prepared/used by menu item/recipe
 Reimbursable meal served - the total actual number of
reimbursable meals served (meal claimed for
reimbursement) for each distinct age/grade group
 Non-reimbursable meals served - the total actual number of
non-reimbursable meals served to adults or sold a la carte
 Leftovers - the total amount of food remaining for each
menu item served
Inclusion of the following fields are recommended but not required on
production records:
 HACCP monitoring - final cooking, hot holding, and/or cold
holding temperature for potentially hazardous foods served
Un-approved Production and Menu Record Documentation
 Literature used by a company for advertising purposes may not be
used to support a menu‘s nutritional content
All menu substitutions must meet the applicable menu structure and
nutrient analysis requirements in order to qualify as a reimbursable meal.
Case specific menu substitutions may be allowed for the following reasons:
Special Dietary Needs
 Schools must make substitutions in meals for students who are
considered to have a disability which restricts their diet (refer to the
Special Dietary Needs Manual for required documentation)
 Schools may also make substitutions for students who do not have a
disability but who cannot consume the regular lunch due to other
special dietary needs
 Any variations must be nutritionally sound and need to meet ethnic,
religious, or economic needs
For complete guidance on menu substitutions please refer to the ADE
Special Dietary Needs Manual.
Offer versus Serve
Offer versus Serve (OVS) is a provision that allows students to decline a
certain number of food items offered as part of the reimbursable meal. Offer
vs. Serve is a provision that can be implemented to help minimize plate
waste and to allow for an increased variety of foods to be offered. Offer vs.
Serve does not impact the requirements for the nutrient based menu
CFR 210.10
(k)(6)
Offer versus
Serve
Requirements
FNS 303
FNS 303
planning approaches. SFAs are still required to plan a menu that meets the
menu structure and nutrient analysis requirements.
Implementation of the OVS provision is required at lunch for students in
grades 9-12. The SFA can choose whether or not to implement OVS during
lunch in grades K-8 and during breakfast for all grade levels. The
requirements for offer vs. serve are as follows:
Breakfast - Nutrient Standards
 Students must be offered all menu items (fluid milk, sides) planned
in portions defined and analyzed by the menu planner
 For an OVS breakfast to qualify as reimbursable, students may
decline a maximum of one food item from the total number (three or
more) of menu items offered
Lunch – Nutrient Standards
 Students must be offered all menu items (entrée, side, fluid milk)
planned in portions defined and analyzed by the menu planner
 Students are required to take a full portion of a planned entree
 For an OVS lunch to qualify as reimbursable, students may decline
a maximum of one other item (fluid milk or side) when three menu
items are offered
 For an OVS lunch to qualify as reimbursable, students may decline
a maximum of two other items (fluid milk or sides) when four or
more menu items are offered
Breakfast and Lunch
 Menu items counted for OVS must be taken in the full planned
portion size/combination defined and analyzed by the menu planner
 Menus should be planned to allow employees to identify the correct
number of food items that constitute a reimbursable meal at the
point of service
 Menu items planned as condiments are not considered when
identifying a reimbursable meal
 A second serving of the same menu item may not be counted
towards the total required items needed for a reimbursable meal
 The reimbursable meal is still required to be priced as a unit
regardless of the student‘s decision to take the minimum or
maximum amount of food items
 Students may take less than the minimum amount/portion size of
food specified for the declined items
 Food items taken in amounts/portion sizes and/or combinations that
Alternate
Menu
Planning
Approach
CFR 210.10 (l)(3)
CN 12-08
Infant Meal
Pattern
CFR 210.10
(o)(2)
CFR 220.8 (j)(4)
are less than required for a reimbursable meal may not be claimed
for reimbursement and should be priced accordingly (a la carte
sales) by the school food authority
For additional information on meal pattern requirements related to offer
versus serve, please refer to the USDA‘s Menu Planner for Healthy School
Meals (FNS Instruction 303). For more information on implementation of
offer vs. serve please refer to the USDA‘s Offer versus Serve Resource
Guide (FNS Instruction 265).
An alternate menu planning approach is a major change or an alternate
approach developed by a SFA and that differs from standard food based and
nutrient standard menu planning approaches. The alternate menu planning
approach must be available in writing and show how the appropriate
nutritional standards would be met.
Any SFA interested in utilizing an alternate menu planning approach must
obtain prior approval from the ADE. During the approval process
documentation will be requested to show how the approach will be
monitored to assure that all required nutritional standards are met.
Reimbursable meals served to infants as part of the National School Lunch
or Breakfast programs must meet the following meal pattern requirements.
Refer to CFR 210.10 for additional information on infant meal pattern
guidelines.
INFANT MEAL PATTERN
FOOD COMPONENTS AGES 0 – 3
MONTHS
AGES 4 – 7
MONTHS
AGES 8 MONTHS
– 11 MONTHS
Breakfast:
1 Iron-fortified infant formula or breast milk1 or fluid whole
milk
(to be served only to infants older than 8 months)
2. Iron-fortified, dry infant cereal
3. Fruit and/or vegetable of appropriate consistency2
4-6 FL. OZ.
4-8 FL. OZ.
0-3 TBSP.
(OPTIONAL)
6-8 FL. OZ.
2-4 TBSP.
1-4 TBSP.
Lunch/Supper:
1. Iron-fortified infant formula or breast milk1 or fluid whole
milk (to be served only to infants older than 8 months)
2. Iron-fortified, dry infant cereal and/or
Meat or poultry or fish or Egg yolk or cooked dry beans or
peas
Cheese or
Cottage cheese, cheese food or spread
3. Fruit and/or vegetable of appropriate consistency2
4-6 FL. OZ.
4-8 FL. OZ.
0-3 TBSP
(OPTIONAL).
0-3 TBSP.
(OPTIONAL)
6-8 FL. OZ.
2-4 TBSP.
1-4 TBSP.
½ -2 OZ
1-4 OZ.
1-4 TBSP.
Snack:
1. Iron-fortified infant formula, breast milk, fluid whole milk
(to be served only to infants older than 8 months), or full-strength
fruit juice
2. Crusty bread or crackers 3
4-6 FL. OZ.
4-6 FL. OZ.
2-4 FL. OZ.
0- ½ SLICE
0-2 (OPTIONAL)
1Meals containing only breast milk or formula provided by the infant‘s mother does not qualify for reimbursement.
However, meals containing breast milk or formula served to infants by guardian may be claimed for reimbursement
when at least the caregiver or school supplies one component of the infant‘s meal.
2Juice does not fulfill the fruit/vegetable requirement at breakfast, lunch or supper.
3Bread or crackers must be made from whole-grain or enriched meal or flour.
Foods of
Minimal
Nutritional
Value
CFR 210.11
(a)(2)
CFR 210 App.
B
CN 39-02, 11-
03, 34-05, 14-
07, 25-07, 17-
08, 12-10
A food of minimal nutritional value means:
 In the case of artificially sweetened food, a food which provides less
than five percent of the Reference Daily Intakes (RDI) for each of
eight specified nutrients per serving
 In the case of all other foods, a food which provide less than five
percent of the RDI for each of eight specified nutrients per serving
 The eight specified nutrients considered for RDI are as follows:
o Protein
o Vitamin A
o Vitamin C
o Niacin
o Riboflavin
o Thiamine
o Calcium
o Iron
Foods of minimal nutritional value are:
 Soda Water - Class of beverages made by absorbing carbon
dioxide in potable water. No product shall be excluded from this
definition because it contains artificial sweeteners or discrete
nutrients added to the food such as vitamins, minerals, and
proteins.
 Water Ices - As defined by 21CFR 135.160 Food and Drug
Administration Regulations. Water ices which contain fruit or
fruit juices are not included in this definition.
 Chewing Gum - Flavored products from natural or synthetic
gums and other ingredients which form an insoluble mass for
chewing.
 Certain Candies - Processed foods made predominantly from
sweeteners or artificial sweeteners with a variety of minor
ingredients which characterize the following types:
o Hard Candy - A product made predominantly from sugar
(sucrose) and corn syrup which may be flavored and
colored, is characterized by a hard, brittle texture, and
includes such items as sour balls, fruit balls, candy sticks,
lollipops, starlight mints, after dinner mints, sugar wafers,
rock candy, cinnamon candies, breath mints, jaw breakers
and cough drops.
o Jellies and Gums - A mixture of carbohydrates which are
combined to form a stable gelatinous system of jelly-like
character, and are generally flavored and colored, and
include gum drops, jelly beans, jellied and fruit-flavored
slices.
o Marshmallow Candies - An aerated confection composed
of sugar, corn syrup, invert sugar, 20% water and gelatin
or egg white to which flavors and colors may be added.
Competitive
Foods
CFR 210.11 (b)
o Fondant - A product consisting of microscopic sized
sugar crystals which are separated by a thin film of sugar
and/or invert sugar in solution such as candy corn, soft
mints.
o Licorice - A product made predominantly from sugar and
corn syrup which is flavored with an extract made from
the licorice root.
o Spun Candy - A product that is made from sugar that has
been boiled at high temperature and spun at a high speed
in a special machine.
o Candy Coated Popcorn - Popcorn which is coated with a
mixture made predominantly from sugar and corn syrup.
Through a formal petition process USDA has designated specific products
produced by specific vendors as exempt from consideration as a food of
minimal nutritional value. Please refer to the USDA website for a complete
list of foods and beverages that are no longer considered a food of minimal
nutritional value.
Sales and/or distribution of foods of minimal nutritional value are prohibited
in food service areas where reimbursable meals are served and/or eaten.
Foods of minimal nutritional value are considered restricted competitive
foods when offered where meals are served and/or eaten.
Sales of any other foods in food service areas where reimbursable meals are
served and/or eaten may be allowed at the discretion of the school food
authority provided that all income from the sale of such foods accrues to the
benefit of the non-profit food service account or an approved school/student
organization. All non reimbursable meals sold and not considered foods of
minimal nutritional value are considered non-restricted competitive foods
when offered where reimbursable meals are served and/or eaten.
Arizona
Nutrition
Standards
ARS 15-242
Arizona
Revised
Statute
15-242
Arizona
The Arizona Nutrition Standards (ANS) set nutrition and portion size
requirements for all foods and beverages sold or served outside of school
program meals during the normal school day (grades K-8). Standards were
developed in response to Arizona Revised Statute 15-242.
There are three sections to the Arizona Nutrition Standards:
 Section 1: Written Standards- This section defines the food and
beverage standards
 Section 2: Maximum Portion Sizes- This section details the
maximum portion sizes
 Section 3: Guidelines and Classifications- This section summarizes
the standards for popular food or beverage types and lists the
maximum portion sizes for the specific grade groups
ARS 15-242. Nutritional Standards
A. By July 1, 2006, the department shall develop minimum nutrition
standards that meet at least federal guidelines and regulations for foods and
beverages sold or served on the school grounds of elementary schools,
middle schools and junior high schools during the normal school day. These
nutrition standards may include portion sizes, minimum nutrient values and a
listing of contents. This subsection does not prohibit the department from
developing minimum nutrition standards that are more stringent than the
federal guidelines and regulations for foods and beverages sold or served on
school grounds during the normal school day.
B. All elementary schools, middle schools and junior high schools shall
participate in the national school lunch program as defined in Public Law
108-265 except that a school district with fewer than one hundred pupils that
is not currently participating in the national school lunch program may be
exempt from this subsection if the school district governing board determines
at a public meeting to not participate in the requirements of this subsection.
C. Food and beverages sold or served on the school grounds of elementary
schools, middle schools and junior high schools or at school sponsored
events of elementary schools, middle schools and junior high schools during
the normal school day shall meet the nutrition standards developed by the
department, including foods and beverages offered as any of the following:
1. A-la-carte items in the food service program.
2. Food and beverages sold in vending machines, snack bars and
meal period kiosks and at school stores.
D. Foods of minimal nutritional value as defined by 7 Code of Federal
Regulations sections 210.11(2) shall not be served or sold during the normal
school day on any elementary school, middle school or junior high school
campus.
E. Beginning on July 15, 2006, new contracts and renewal contracts for food
or beverages, or both, shall expressly prohibit the sale of sugared, carbonated
beverages and all other foods of minimal nutritional value as defined by 7
Code of Federal Regulations sections 210.11(2) on elementary school,
Revised
Statute
15-242
(continued)
Arizona
Nutrition
Standards –
Section 1
Arizona
middle school and junior high school campuses. The department may
approve, on or after the effective date of this section, a carbonated drink that
is determined by the department to meet or exceed the department‘s
minimum nutrition standards.
F. Parents, pupils and community members may review food and beverage
contracts to ensure that food and beverages sold on elementary school,
middle school and junior high school campuses provide nutritious sustenance
to pupils, promote good health, help students learn, provide energy and
model fit living for life.
G. School districts that offer instruction in grades nine through twelve may
adopt nutrition standards for high school campuses.
H. Nothing in this section shall be construed to:
1. Prohibit a school district from developing and adopting nutrition
standards that are more stringent than those developed pursuant to
this section.
2. Prohibit or limit the sale or distribution of any food or beverage
item through fund-raising activities of students, teachers or
educational groups when the items are intended for sale off the school
grounds.
3. Prohibit or limit the sale or distribution of any food or beverage
items to teachers, administrators or other adults in a faculty lounge or
under other circumstances where the sale or distribution is limited to
teachers, administrators or other adults.
Section 1: Written Standards
Food Standards:
 NSLP entrées sold a la carte:
o 40% or less of total calories from fat
o 10% or less of total calories from saturated and trans fatty
acids (combined)
o No more than 35% total sugar by weight
o Must contain at least 1g of fiber
o Maximum 400 calories per serving for entrée items sold as a
la carte
o Maximum 800mg of sodium for entrée items sold as a la carte
o Final preparation method cannot be deep-fat fried
 Non-NSLP entrées sold a la carte:
o 35% or less of total calories from fat
o 10% or less of total calories from saturated and trans fatty
acids (combined)
o No more than 35% total sugar by weight
o Must contain at least 1g of fiber
o Maximum 400 calories per serving for entrée items sold as a
la carte
o Maximum 800mg of sodium for entrée items sold as a la carte
o Final preparation method cannot be deep-fat fried
Nutrition
Standards –
Section 1
(continued)
Arizona
o No deep-fat fried chips or crackers
 All other items
o 35% or less of total calories from fat
o 10% or less of total calories from saturated and trans fatty
acids (combined)
o No more than 35% total sugar by weight
o Must contain at least 1 gram of fiber
o Maximum 300 calories per serving for all other items
o Maximum 600 mg of sodium for all other snack items
o Final preparation method cannot be deep-fat fried
o No deep-fat fried chips or crackers
Beverage Standards:
 Water
o May contain natural or non-caloric sweeteners
o Cannot contain caffeine or a caffeine derivative
 Juice
o Must contain 100% fruit and/or vegetable juice for
Elementary Schools*
o Must contain no less than 50% fruit and/or vegetable juice, no
sugar added, with nutrient values equal to 100% juice for
Middle and Junior High Schools*
 Fruit Smoothie (yogurt or ice based)
o Must contain 100% fruit juice for Elementary Schools*
o Must contain no less than 50% fruit juice for Middle and
Junior High Schools*
o Must not exceed 400 calories
 Milk and Alternatives
o Fat free, low fat (1% milk fat), and reduced fat milk (2% milk
fat)
o Reduced fat enriched rice, nut or soy milk
o Flavored milk may contain no more than 4 grams of sugar per
ounce
 Sports Drinks, Electrolyte-Replacement Drinks
o Only Middle and Junior High Schools may serve*
Specific Prohibited Foods and Beverages on Campus:
 Prohibited foods and cooking methods
o All deep-fat fried chips and crackers sold or served as a non
NSLP menu item
o Final preparation method cannot be deep-fat fried
 Prohibited beverages
o Fruit/Vegetable drinks containing less than 100% juice for
Elementary Schools and less than 50% juice for Middle and
Junior High Schools*
o Whole fat milk (4% milk fat); flavored or regular
Nutrition
Standards –
Section 1
(continued)
Arizona
o Caffeine/Energy drinks
o Sports drinks, Electrolyte-Replacement drinks for Elementary
Schools only*
o Carbonated beverages
*If a school has grades K-6 then they must follow the Elementary School
standards. If a school has grades K-8, then grades K-5 must follow the
Elementary School standards and grades 6-8 may follow the Middle/Junior
High School standards.
Exceptions to the Food Standards:
 35% or less of total calories from fat
o Cheese in any form may exceed total fat standard, however
must be in a reduced fat form
o Nuts and seeds may exceed total fat standard
 10% or less of total calories from saturated and trans fatty acids
(combined)
o Cheese in any form may exceed total saturated fat standard,
however must be in a reduced fat form
o Nuts and seeds may exceed total saturated fat standard
 No more than 35% total sugar by weight
o Dairy (solid) may exceed sugar by weight standard (does not
include fluid milk)
o Fruits and vegetables may exceed sugar by weight standard
 Must contain at least 1 gram of fiber
o Dairy is exempt from fiber standards
o Jerky is exempt from fiber standards
o Fruits and vegetables are exempt from fiber standards
 Maximum 400 calories per serving for entrée items sold as a la carte,
and a maximum of 300 calories per serving for all other items
o Fruit-based smoothies may contain up to 400 calories
Section 2: Maximum Portion Sizes
Nutrition
Standards –
Section 2
Arizona
Chips and other snacks Max Portion Size
Chips, crackers, popcorn 1.5 oz
Trail mix, nuts, seeds, jerky 2 oz
Juice Max Portion Size
100% juice for Elementary 8 oz (Elementary)
50% juice for Middle/Junior High 12 oz (Middle/Junior High)*
Baked Goods Max Portion Size
Cookies, brownies 2 oz
Muffins 3 oz
Fluid milk and alternatives Max Portion size
Fat free, 1% and 2% milk 12 oz
Enriched rice, nut or soy milk 12 oz
Fruit Smoothie Max Portion Size
Yogurt based 12 oz
Ice Based 12 oz
Dairy Products Max Portion Size
Low fat, non-frozen yogurt 8 oz
Frozen desserts, ice cream, pudding 3 oz
Cheese 2 oz
Entrée Max Portion Size
Cannot exceed the served portion size of the NSLP reimbursable meal
Isotonic Sports Drinks Max Portion Size
Sport/electrolyte-replacement
drinks 12 oz (Middle/Junior High)*
*If a school has grades K-6 then they must follow the Elementary School
standards. If a school has grades K-8, then grades K-5 must follow the
Elementary School standards and grades 6-8 may follow the Middle/Junior
High School standards.
Section 3: Guidelines and Classification for K-8
Nutrition
Standards –
Section 3
Arizona
Food Type Elementary (K-5) Junior High (6-8)
Chips and Crackers Food Standard:
Deep-fat fried chips
and crackers served as
a non-NSLP entrée or
an ala carte snack item
or exceed the nutrition
standards are
prohibited.
Portion Size: Cannot
exceed 1.5 oz
Food Standard:
Deep-fat fried chips
and crackers served as
a non-NSLP entrée or
an ala carte snack item
or exceed the nutrition
standards are
prohibited
Portion Size: Cannot
exceed 1.5 oz
French Fries and other
potato products
Food Standard: If a
food has the final
preparation method of
deep-fat frying, then
that food is prohibited.
Portion Size: Must
meet the Arizona
Nutrition Standards
Food Standard: If a
food has the final
preparation method of
deep-fat frying, then
that food is prohibited.
Portion Size: Must
meet the Arizona
Nutrition Standards
Baked Goods: Muffins,
Sweet Rolls, Donuts
and Pastries
Food Standard: All
muffins, sweet rolls,
donuts and pastries
must meet all nutrition
standards.
Portion Size: Cannot
exceed 3 oz
Food Standard: All
muffins, sweet rolls,
donuts and pastries
must meet all nutrition
standards.
Portion Size: Cannot
exceed 3 oz
Baked Goods:
Cookies, Bars,
Brownies
Food Standard: All
cookies, bars and
brownies must meet all
nutrition standards.
Portion Size: Cannot
exceed 2 oz
Food Standard: All
cookies, bars and
brownies must meet all
nutrition standards.
Portion Size: Cannot
exceed 2 oz
Nuts and Seeds
Food Standard: All
nuts and seeds must
meet all nutrition
standards and are
exempt from the total
fat standard.
Portion Size: Cannot
exceed 2 oz
Food Standard: All
nuts and seeds must
meet all nutrition
standards and are
exempt from the total
fat standard.
Portion Size: Cannot
exceed 2 oz
Dairy Products Food Standards: All Food Standards: All
Nutrition
Standards –
Section 3
(continued)
Arizona
dairy products
(excluding fluid milk)
are exempt from the
fiber and sugar
standard. Cheese may
exceed total fat
standard, however
must be in a reduced
fat form.
Portion Size: Cheese
cannot exceed 2 oz,
non-frozen yogurt
cannot exceed 8 oz,
frozen desserts and
puddings cannot
exceed 3 oz, and
smoothie drinks cannot
exceed 12 oz
dairy products
(excluding fluid milk)
are exempt from the
fiber and sugar
standard. Cheese may
exceed total fat
standard, however
must be in a reduced
fat form.
Portion Size: Cheese
cannot exceed 2 oz,
non-frozen yogurt
cannot exceed 8 oz,
frozen desserts and
puddings cannot
exceed 3 oz, and
smoothie drinks cannot
exceed 12 oz
Candy Bars, Sports
Bars and similar
products
Foods Standards: All
candy bars and similar
products, including
energy/sports bars
must meet all
standards.
Portion Size: Must
meet the Arizona
Nutrition Standards
Foods Standards: All
candy bars and similar
products, including
energy/sports bars
must meet all
standards.
Portion Size: Must
meet the Arizona
Nutrition Standards
Beverage Type Elementary (K-5) Junior High (6-8)
Dairy: Fluid Milk
Beverage Standard:
Cannot exceed 2%
milk fat (fat free, low
fat (1%), and reduced
fat (2%) are within
standards). Flavored
milk cannot contain
more than 4 grams of
sugar per ounce.
Whole fat milk (4%) is
prohibited.
Portion Size: Cannot
exceed 12 oz
Beverage Standard:
Cannot exceed 2%
milk fat (fat free, 1%
and 2% are within
standards). Flavored
milk cannot contain
more than 4 grams of
sugar per ounce.
Whole fat milk (4%) is
prohibited.
Portion Size: Cannot
exceed 12 oz
Milk Alternative Beverage Standard: Beverage Standard:
Nutrition
Standards –
Section 3
(continued)
Arizona
All milk alternative
products must be in a
reduced fat form.
Portion Size: Cannot
exceed 12 oz
All milk alternative
products must be in a
reduced fat form.
Portion Size: Cannot
exceed 12 oz
Juice Beverage Standard:
Must contain 100%
fruit and/or vegetable
juice.
Portion Size: Cannot
exceed 8 oz
Beverage Standard:
Must contain at least
50% fruit and/or
vegetable juice, no
added sugar, with
nutrient values equal to
100% fruit juice.
Portion Size: Cannot
exceed 12 oz
Water Beverage Standard:
All water products,
including fitness water
may contain natural or
artificial sweeteners.
All products
containing caffeine are
prohibited.
Portion Size: No
portion size restriction
Beverage Standard:
All water products,
including fitness water
may contain natural or
artificial sweeteners.
All products
containing caffeine are
prohibited.
Portion Size: No
portion size restriction
Carbonated Beverages Beverage Standard:
All beverages
containing carbonation
are prohibited.
Beverage Standard:
All beverages
containing carbonation
are prohibited.
Isotonic Sports Drinks Beverage Standards:
All isotonic sports
drinks/electrolyte
replacement drinks are
prohibited.
Beverage Standards:
Isotonic sports
drinks/electrolyte
replacement drinks are
allowed to be served.
Portion Size: Cannot
exceed 12 oz
The Arizona Department of Education has developed the following resources
Nutrition
Standard
Resources
CN 49-06
to help support implementation of Arizona Nutrition Standards in schools:
 Arizona Nutrition Standards Calculator – this resource allows the
school food authority to enter data from a nutrition facts label in order
to help verify if the product meets the appropriate Arizona Nutrition
Standard
 Sugar by Weight Calculator – this resource allows the school food
authority to enter data from a standardized recipe in order to help
verify if the product meets the appropriate Arizona Nutrition
Standard
 Arizona Nutrition Standards Quick Guide – this resource provides a
brief overview of policy and each section of the Arizona Nutrition
Standards
Please refer to the Arizona Nutrition Standards webpage for access to all
resources and guidance related to Arizona Nutrition Standards.
Point of Service
CFR 210.2, 245.1(b)
Designated Meal
Hours
CFR 210.10 (f)(1), (f)(2)
Reimbursable
Vending
CN 27-07
The point of service is the point in the food service operation where a
determination can accurately be made that a reimbursable free,
reduced-price, or paid lunch has been served to an eligible student.
The school food authority must develop procedures that allow food
service employees to identify that all components/food items required
of the menu planning approach have been selected by the student at
the point of service. These procedures must also prevent overt
identification of a student‘s eligibility status at the point of service.
School food authorities are required to define all point of service
procedures in use on the online sponsor application that is submitted
annually.
Schools must offer lunches that meet the appropriate menu planning
requirements during designated lunch periods. Lunches must be
offered between 10:00 a.m. and 2:00 p.m. in order to be eligible for
reimbursement. Schools should provide lunch periods that are long
enough to give all students enough time to be served and to eat their
lunches.
Vending machines may be used to distribute reimbursable meals to
students. The following guidelines apply:
1. The area where vending machines dispense reimbursable
meals is considered an extension of the school food service
area. This area and vending machines must follow the current
NSLP and SBP regulations:
a. Menu planning requirements
b. Competitive food rules
c. Offer versus serve requirements
2. When utilizing vending machines to dispense meals, the LEA
must be able to ensure:
a. When a reimbursable meal has been selected by an
eligible student
b. That an eligible student may only receive one
reimbursable meal per meal service period (ensuring a
meal cannot be purchased from both the serving line
and the vending machine by the same student in the
same day)
c. Students‘ eligibility status (free, reduced, or paid) is
not overtly identified
d. The reimbursable meals offered are priced as a unit
3. Prior to the use of vending machines to dispense reimbursable
meals, the SFA must notify the ADE. The vending machine,
in all aspects, will be part of the administrative review.
Denial of Meals as
Disciplinary Action
Meal Consumption
Family Style Meal
Service
USDA policy prohibits the denial of meals as a disciplinary action
against any student who is enrolled in a school participating in the
National School Lunch Program, School Breakfast Program or the
Special Milk Program. Disciplinary action, which indirectly results in
the loss of meals, is allowable (e.g., a student is suspended for the day
from school). It is not allowable to discipline a student by withholding
meals, nor may disciplinary action directly result in the loss of meals
(e.g., a student is suspended from school only during the lunch period).
Denial of meal benefits as a disciplinary action is clearly contrary to the
intent and purpose of the programs and the policy of Congress as
expressed in the legislation.
When considering disciplinary action against any student, school
officials should ensure that such action is consistent with the above
policy. Any student attending school, who is not allowed to eat in the
cafeteria for disciplinary reasons, shall have a reimbursable meal made
available to them.
Program regulations clearly intend that meals reimbursed under the
Child Nutrition Programs are to be served and consumed on school or
school-related premises. It is not permissible to allow children to take
food away from the cafeteria to eat at a later time. School meals that
are given to children to take home (or elsewhere) are not reimbursable.
However, meals (sack lunches), such as those taken on school
supervised field trips, may be reimbursed if they meet the meal pattern
requirements and are served and consumed as part of a school related
function. These functions must be part of the curriculum and not
extracurricular events. Meals served off-site should be subject to
especially stringent sanitary and precautionary measures to avoid
contamination and spoilage.
The National School Lunch Program (NSLP) is intended to feed
children; it is therefore not permissible for parents to eat off of their
child‘s plate when visiting during meal service. Adults desiring a meal
are required to purchase one at a price established to cover the full cost
of the meal. Also, siblings who are not eligible for the NSLP may not
eat off an eligible student‘s plate.
Family style is a type of meal service that allows children to serve
themselves from common platters of food with assistance from
supervising adults setting the example. Family style meal service
encourages supervising adults to set a personal example and provide
educational activities that are centered on foods.
Family Style Meal
Service (continued)
Leftover Foods
Salad Bar Food
Safety
CN #11-11
Unlike cafeteria lines, unitized meals, and pre-set service, the family
style method affords some latitude in the size of initial servings because
replenishment is immediately available at each table. Even when a
complete family style service is not possible or practical, it may be
useful to offer a component or components in a family style manner
particularly when smaller children are being served or when a new food
item is being introduced. This latitude must be exercised in compliance
with the following practices, at a minimum:
1. Sufficient amount of prepared food must be placed on each
table to provide the full required portions of each of the food
components for all children at the table, and to accommodate
supervising adult(s) if they eat with the children
2. The family style meal service allows children to make choices
in selecting foods and the size of the initial servings. Children
should initially be offered the full required portion of each meal
component
3. During the course of the meal, it is the responsibility of the
supervising adults to actively encourage each child to accept
service of the full required portion for each food component of
the meal pattern
Sponsors are encouraged to contact their local health department for
possible restrictions before beginning family style meal service.
Sponsors may release leftover food from their breakfast and lunch
program to charitable non-profit organizations under the following
conditions:
1. Good meal production planning is followed to ensure that
one meal per child is prepared
2. The leftover food cannot be used in the school food service
program and would otherwise be thrown away
3. State and local health codes are followed
LEAs must implement food safety standards and best practices to
minimize the risk of food-borne illness among students. It is
important to control contamination from all sources and to
maintain proper food temperatures. For specific food safety
recommendations related to produce, please see the National
Food Service Management Institute‘s Best Practices: Handling
Fresh Produce in Schools fact sheet.
CN #11-11
Age Requirement
7CFR210.1
Preschool and Day
Care Programs
The NSF International (formerly the National Sanitation Foundation),
(NSF) is an independent, not-for-profit, non-governmental
organization that develops standards for foodservice equipment to
promote sanitation and to protect public health. The NSF
standards do not prohibit elementary schools from utilizing salad
bars, but provide two options when salad bars are provided in
meals offered to elementary school children (grades K-5):
1. All foods should be pre-wrapped when used at a self-service
bar;
2. Students may be served from an open salad bar with a solid
food shield barrier placed between the students and the food.
This option requires a server to portion the choices made by
the student and pass the portioned items over the food shield
to the student.
Reimbursement Policies
Age Requirement for Participation
The age requirement for participation in the National School Lunch
Program, School Breakfast Program and the Special Milk Program is
any person 21 chronological years of age or younger who is enrolled
in an institution or school. This applies to both regular and special
education students.
Parents, of any age, enrolled with their children in the family literacy
program Even Start, are eligible to participate in the NSLP and SBP
if they are enrolled in a General Equivalency Diploma Program
(GED) or a regular school completion program. In these instances,
meals may be claimed for parents, if the classes are held during the
day.
Preschool and Day Care Programs
Preschool and day care programs located on a school campus and
operated by the school are eligible to participate in the National
School Lunch and School Breakfast Programs. Preschool and day
care programs on school campuses that are not operated by the school
may not participate in the NSLP. However, they may enter into a
catering contract with the school to supply meals. Head Start
programs only need to be located on school campuses to be eligible.
Children attending the preschool program must be provided an
income household application or can be included on sibling
household applications. Meals served to these children must be
claimed in the appropriate category (free, reduced-price or paid) even
if there is no charge to the children. When the day care program is
After School Snack
Program
7CFR210.1
open but the school is closed, the meals are not reimbursable.
Snacks served during preschool and day care program hours are not
reimbursable under NSLP; the following options are available:
 Participate in the Child and Adult Care Food Program
(CACFP) rather than the NSLP. A sponsor may not
participate in both the CACFP and NSLP unless the
sponsor has an outside school hours care program that
participates in CACFP.
 The lunch meal may be split so 1 or 2 items are omitted from
the meal and served later as an afternoon snack. There is no
option to split breakfast items.
 Serve a snack without reimbursement.
If preschool and day care programs choose to participate in the
CACFP rather than the NSLP, the school may provide meals but
reimbursement would be claimed by the organization sponsoring the
CACFP.
After School Snack Program
Sponsors that administer after school programs or an have extended
school day that offer enrichment or educational programs may be
eligible to serve snacks for reimbursement. Sites located in areas
served by a school in which at least 50 percent of the enrolled
children are eligible for free and reduced-price meals are eligible to
receive reimbursement at the free rate for snacks served to all
children, regardless of each individual child‘s eligibility for free or
reduced-price lunches and breakfasts. Refer to section 2 for more
information on the after school snack program.
Sites which are not in areas served by a school in which at least 50
percent of the enrolled children are eligible for free or reduced-price
meals must count snacks and claim reimbursement by type (free,
reduced-price, and paid), and must have documentation of students
eligibility. Under no circumstances may a school charge children for
snacks claimed at the free reimbursement rate. Charges for reduced-price
snacks may not exceed 15 cents, as stipulated in program
regulations at 7 CFR section 210.9 (c) (4).
Snacks may only be served to children for reimbursement when
administering the NSLP and after their regular school day has ended.
Schools that have ―expanded learning time‖ may be eligible for the
After School Snack Program. These are schools that have added
significantly more school time for academic and enrichment
opportunity to improve student achievement. Schools that operate
more hours a day than the traditional school day may be eligible for
ASCS reimbursement if the school operates a school day that is at
least one hour longer than the minimum number of school day hours
required for the comparable grade levels by the local educational
agency (LEA) in which the school is located. This can be determined
Non-School Days
Visiting Students
by using the average length of the school day of surroun