Manual Appendices A D

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1 . Food Buying Guide for Child Nutrition Programs Instructor Manual Manual Appendices A D Manual Appendix A Worksheets for Reproduction and Use Manual Appendix B Converting Decimals to a Measurable Manual Appendix C Alternate Protein Products (APP) Manual Appendix D Relevant Web Sites Manual Appendices A D

2 Manual Appendix A Food Buying Guide for Child Nutrition Programs Instructor Manual Appendix A Worksheets for Reproduction and Use Guide to Worksheets This appendix may be found in the participant workbook on page 1 of Workbook Appendix A. Situation Use Page Number in Instructor Manual Appendix A Determine the amount of food to purchase and prepare for a specific number of servings of a specific food product with a specific serving size. Calculate the amount of food needed, AP, from a weight or measure of the food, RTC/RTS. Method 1, Using FBG Yield Data Table, Column 3, Servings per, or Method 2, Using FBG Yield Data Table, Column 5, s for 100 Servings Method 3, Purpose 1, Using FBG Yield Data Table, Column 6, Additional Information Page 5 Page 6 Page Number in Participant Workbook Appendix A Page 3 Page 4 Instructor Manual Examples Pages I-67, I-69, I-82, I-85, I-87 I-90, I-95, 1-19, 1-23, 5-9 Pages I-71, I-73, I-92, I-93, I-95, 1-20, 1-22, 1-24, 5-10 Page 7 Page 5 Pages I-98, 2-15 Participant Workbook Examples Pages I-50, I-53, I-67 I-72, I-75, 1-14, 1-16, 1-18, 5-8 Pages I-51, I-55, I-73- I-75, 1-15, 1-17, 1-19, 5-9 Pages I-77, 2-12 Instructor Manual 1

3 Worksheets for Reproduction and Use (continued) Situation Use Page Number in Instructor Manual Appendix A Calculate the number of servings of a specific size that a purchase unit of food, RTC/RTS will yield. Method 3, Purpose 2, FBG Yield Data Table, Column 6, and Additional Steps to Determine Servings per Pound Page Number in Participant Workbook Appendix A Instructor Manual Examples Page 7 Page 5 Pages I-101 I-102, Participant Workbook Examples Pages I-80 I-81, Convert multiple serving sizes. Serving Size Conversion for Multiple Serving Sizes Page 8 Page 6 Pages I-82, I-92, I-93, 1-21, 1-22 Pages I-67, I-73, I-74, 1-16, 1-17 Convert serving sizes that are different from those identified in the FBG yield data table, Column 4. Serving Size Conversion for Different Serving Sizes Page 8 Page 6 Pages I-85, I-87 I-90, 1-23, 1-24 Pages I-68 I-72, 1-18, 1-19 Perform a cost comparison between two or more food products or two or more forms of one food product. Cost Comparison Page 9 Page 7 Pages I-105, 1-25, 2-18 Pages I-82, 1-20, Food Buying Guide for Child Nutrition Programs Instructor Manual

4 Manual Appendix A Worksheets for Reproduction and Use (continued) Situation Use Page Number in Instructor Manual Appendix A Credit a vegetable or fruit concentrate. Determine crediting for a G/B food product based on the grain content of a serving. Credit a recipe to the meal pattern requirements using FBG yield data. Credit a recipe to the meal patterns components using FBG yield data table, Column 6. Crediting Concentrates Calculating Grains/ Breads Contribution Credit a recipe using FBG Appendix A and FBG Yield Data Crediting a Recipe Using FBG Appendix B and FBG Yield Data Table, Column 6, Additional Information Page Number in Participant Workbook Appendix A Instructor Manual Examples Participant Workbook Examples Page 10 Page 8 Page 2-10 Page 2-11 Page 11 Page 9 Page 3-16 Page 3-12 Page 12 Page 10 Pages 6-5, 6-12 Page 13 Page 11 Pages 6-16, 6-18 Pages 6-12, 6-14 Pages 6-16, 6-17 Instructor Manual 3

5 Worksheets for Reproduction and Use (continued) Situation Use Page Number in Instructor Manual Appendix A Determine the purchase units needed for a planned serving size that is different from the serving size represented in FBG yield data table, Column 4. However, this works only with foods that are listed in the FBG with a 1/4-c serving size. Shortcut for determining the amount of food needed when foods are listed in the FBG with a 1/4-c serving size and different serving size is used. Page Number in Participant Workbook Appendix A Instructor Manual Examples Participant Workbook Examples Page 14 Page 12 Page I-107 Page I-83 4 Food Buying Guide for Child Nutrition Programs Instructor Manual

6 Manual Appendix A Menu and Food Production Plan or Converted Servings Method 1, Using FBG Yield Data Table, Column 3, Servings per Calculate the amount of food to purchase and/or prepare. Food Buying Guide Divide Round Up A B C D Number of Servings Needed Servings per, FBG Yield Data Table, Column 3 s Needed Calculation: A B = C To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable Instructor Manual 5

7 Menu and Food Production Plan or Converted Servings Method 2, Using FBG Yield Data Table, Column 5, s for 100 Servings Calculate the amount of food to purchase and/or prepare. Food Buying Guide Multiply/Divide Round Up A B C D Number of Servings Needed s for 100 Servings, FBG Yield Data Table, Column 5 s Needed Calculation: A x B 100 = C To Ensure Enough Food Is Available, Always Round Up to Nearest Measurable 6 Food Buying Guide for Child Nutrition Programs Instructor Manual

8 Manual Appendix A Menu and Food Production Plan A Purpose 1: Amount of the food, RTC/RTS, called for in the recipe Method 3, Using FBG Yield Data Table, Column 6, Additional Information Or Purpose 2: Yield of the weight or measure of a specific quantity of food, RTC/RTS And The yield per single purchase unit Food Buying Guide B FBG yield data table, Column 6, indicates the RTC/RTS yield of a purchase unit of the AP food. Divide C AP equivalent Calculation is used for both purposes: A B = C Round Up or Continue to Additional Steps D Purpose 1: When determining the quantity of a food, AP, to buy for a specific amount of the food, EP, called for in the recipe, round up. Or Purpose 2: When determining the yield of a specific quantity of food, RTC/RTS, do not round up. And Continue to additional steps to determine the yield per purchase unit. Additional Steps to Determine Servings per Pound Column D From Method 3 Food Buying Guide Multiply E Answer From Method 3, Column D F Servings per, FBG Yield Data Table, Column 3 G Total Servings per, Weight or Measure of food, RTC/RTS Calculation Step 1: Multiply E x F = G Divide H Servings per Calculation Step 2: Divide G A = H Instructor Manual 7

9 Serving Size Conversion for Multiple Serving Sizes Grade Servings Needed x Serving = Total Needed Size x = x = x = When the serving sizes are in ounces, the total number of servings needed has been converted and this number is used in Column A of Method 1 or 2. When the serving sizes are in fractions of a cup, one additional step is needed. Divide the total number of cups by the serving size from column 4 of the FBG to get the total number of servings needed. This number is used in Column A of Method 1 or 2. Additional Step for Cups: = Total Serving Total Number Size from Number of Cups FBG of Column 4 Servings Serving Size Conversion for a Needed Serving Size That Is Different From the Serving Size in the FBG Yield Data Table, Column 4 Menu and Food Production Plan A Serving Size Needed Food Buying Guide B Serving Size, FBG Yield Data Table, Column 4 Divide C Factor Calculation: A B = C Menu and Food Production Plan D Number of Servings Needed Multiply E Converted Number of Servings Needed Calculation: C x D = E 8 Food Buying Guide for Child Nutrition Programs Instructor Manual

10 Manual Appendix A Cost Comparison Menu and Food Production Plan Food Buying Guide Divide Multiply A Food and Form, AP B Cost/lb C s for 100 Servings, FBG Yield Data Table, Column 5 D s for One Serving Calculation Step 1: Divide C 100 = D E Cost of One Serving Calculation Step 2: Multiply B x D = E This is the same as moving the decimal point two places to the left. Instructor Manual 9

11 Crediting Concentrates Menu and Food Production Plan A Food and Form, AP Food Buying Guide B, FBG Yield Data Table, Column 2 Menu and Food Production Plan C Total Quantity Called for in the Recipe Written as a Decimal Food Buying Guide D Servings per, EP, FBG Yield Data Table, Column 3 Multiply E Total Yield in Servings Calculation: C x D = E 10 Food Buying Guide for Child Nutrition Programs Instructor Manual

12 Manual Appendix A Calculate Grains/Breads Contribution From a Recipe for the Types of Food Products in Groups A G, Using Grams of Creditable Grains Recipe Name: Recipe Number: Yield: Recipe FBG Page 3-12 Add 1. List each enriched or whole-grain meal and/or flour, bran, and/or germ ingredient in the recipe. 2. Fill in the quantity (cups, pounds, kilograms, ounces, grams, etc.) of each creditable grain ingredient listed in Column Convert the amount of each creditable grain ingredient in the recipe to grams. If you do not know the weight per cup of the grain you are using, refer to the third bullet on FBG page lb = g 1 oz = g 4. Add the grams from each grain ingredient to determine the total grams of enriched or whole-grain meal and/or flour, bran, and/or germ (creditable grains) in the recipe. Total Grams of Creditable Grains 5. Divide the total grams of creditable grains in the recipe by the number of portions in the recipe to determine the number of grams of creditable grains per portion. = grams of creditable grain per portion 6. Divide the number of grams of creditable grains per portion (from Step 5) by grams (reference amount of creditable grains in one serving of G/B) to determine the number of servings of G/B = servings of G/B 7. Round down to the nearest 1/4-G/B serving. rounded down to servings of G/B. Instructor Manual 11

13 Recipe Analysis 12 Food Buying Guide for Child Nutrition Programs Instructor Manual

14 Manual Appendix A FBG Appendix B: Using Column 6 for Recipe Analysis STEP 1: Calculate the number of purchase units of the food product AP you will need to obtain the required amount of the food product, RTC/RTS. Recipe A Quantity Needed, food, RTC/RTS in s FBG Column 6 B AP Yield From FBG Yield Data Table, Column 6 Divide C Calculation: A B = C STEP 2: Calculate the total number of 1/4-c servings you will obtain from the recipe. FBG Column 4 FBG Column 3 Multiply D Serving Size for the Appropriate Form of the Food As Served in FBG Yield Data Table, Column 4 E Servings per, EP in FBG Yield Data Table, Column 3 F Calculation: C x E = F STEP 3: Calculate the creditable vegetable/fruit servings in one portion. Recipe G Portions Yielded by Recipe Divide Round Down Determine serving size based on information below. H Calculation: F G = H I Round Down J Note: For V/F only, in (H & I) the answer is in units of 1/4 c. The answer will not always come out as one 1/4-c serving of V/F contribution per portion. Therefore, after you round down, an answer of 2.00 = 1/2-c serving of V/F contribution 1.50 = 3/8-c serving of V/F contribution 1.00 = 1/4-c serving of V/F contribution 0.50 = 1/8-c serving of V/F contribution Instructor Manual 13

15 Shortcut to Determining the s Needed for a Planned Serving Size That Is Different From the Serving Size Represented in FBG Yield Data Table, Column 4 Menu and Food Production Plan If Your Planned Serving Size Is Food Buying Guide A s for 100 1/4-c Servings From FBG Yield Data Table, Column 5 1/8 c x This chart is an alternate method for determining the purchase units needed. This shortcut may be used in place of Methods 1 and 2 and the serving size conversion worksheet for different serving sizes, but only when the 1/4-c serving is listed in the FBG column 4. Therefore it is most useful in determining the amounts of V/F to purchase and/or prepare. 1. Select the size of the serving you are offering on the chart. 2. Place the number from FBG column 5 for 1/4-c serving of the food you are calculating in column A. 3. Multiply by the factor indicated in column B. 4 Equals purchase units needed for 100 1/4-c servings in column C. 5. Multiply by the number of servings needed in column D. 6. Equals purchase units needed for 100 servings of planned serving size. x B Factor 0.5 = C units needed for 100 1/4-c servings A x B = C x D Number of servings needed = x = = units needed for 100 servings of planned serving size C x D = E 100 (round up to ensure enough food is available) 1/3 c x 3/8 c x 1/2 c x = x = = x = = x = 14 Food Buying Guide for Child Nutrition Programs Instructor Manual

16 Manual Appendix B Food Buying Guide for Child Nutrition Programs Instructor Manual Appendix B Converting Decimals to a Measurable When you calculate the amount of food to order or purchase, seldom will the number of purchase units needed result in an even whole number or a commonly used decimal such as exactly 0.25, 0.50, or The tables that follow will aid you in rounding decimals. Steps for Using the Charts and Tables 1. Once you have calculated the number of purchase units needed, look up the decimal in the center column labeled Range and identify the range into which the decimal falls. 2. Identify the correct purchase unit in the first column labeled. 3. The last column indicates the decimal equivalents in measurable units of common purchase units. 4. If the purchase unit is a can, the weight in ounces is listed in the FBG yield data table, Column 1. Insert the appropriate weight and do the calculation as demonstrated. Pie Charts and Tables Fraction = Decimal 1/4 = Pie Charts and Tables (continued) 1 Range Between round up to Measurable s for or 1/4 Measurable Pound x 16 oz = 4 oz 3 Gallon x 16 c = 4 c Quart x 4 c = 1 c Dozen x 12 ea = 3 ea Can x Wt in oz = oz Instructor Manual 1

17 Fraction = Decimal 1/8 = Range Between round up to Measurable s for or 1/8 Pound x 16 oz = 2 oz Gallon x 16 c = 2 c Quart x 4 c = 1/2 c Measurable Dozen x 12 ea = 1-1/2 ea Can x Wt in oz = oz 1/4 = Between round up to Measurable s for or 1/4 Pound x 16 oz = 4 oz Gallon x 16 c = 4 c Quart x 4 c = 1 c Dozen x 12 ea = 3 ea Can x Wt in oz Measurable = oz 1/3 = Between round up to Measurable s for or 1/3 Measurable Pound x 16 oz = 5-1/3 oz Gallon x 16 c = 5-1/3 c Quart x 4 c = 1-1/3 c Dozen x 12 ea = 4 ea Can x Wt in oz = oz 2 Food Buying Guide for Child Nutrition Programs Instructor Manual

18 Manual Appendix B Pie Charts and Tables (continued) Fraction = Decimal 3/8 = Range Between round up to Measurable s for or 3/8 Pound x 16 oz = 6 oz Gallon x 16 c = 6 c Measurable Quart x 4 c = 1-1/2 c Dozen x 12 ea = 4-1/2 ea Can x Wt in oz = oz 1/2 = Between round up to Measurable s for or 1/2 Pound x 16 oz = 8 oz Gallon x 16 c = 8 c Quart x 4 c = 2 c Dozen x 12 ea = 6 ea Can x Wt in oz Measurable = oz 5/8 = Between round up to Measurable s for or 5/8 Pound x 16 oz = 10 oz Gallon x 16 c = 10 c Measurable Quart x 4 c = 2-1/2 c Dozen x 12 ea = 7-1/2 ea Can x Wt in oz = oz Instructor Manual 3

19 Pie Charts and Tables (continued) Fraction = Decimal Range 2/3 = Between round up to Measurable s for =2/3 Measurable Pound x 16 oz = 10-2/3 oz Gallon x 16 c = 10-2/3 c Quart x 4 c = 2-2/3 c Dozen x 12 ea = 8 ea Can x Wt in oz = oz 3/4 = Between round up to Measurable s for or 3/4 Pound x 16 oz = 12 oz Gallon x 16 c = 12 c Quart x 4 c = 3 c Dozen x 12 ea = 9 ea Can x Wt in oz Measurable = oz 7/8 = Between round up to Measurable s for or 7/8 Pound x 16 oz = 14 oz Gallon x 16 c = 14 c Measurable Quart x 4 c = 3-1/2 c Dozen x 12 ea = 10-1/2 ea 4 Food Buying Guide for Child Nutrition Programs Instructor Manual

20 Manual Appendix B Can x Wt in oz = oz Pie Charts and Tables (continued) Fraction = Decimal 8/8 = Range Between round up to whole number Measurable s for 1.00 or 1 Measurable Pound 1 x 16 oz = 16 oz Gallon 1 x 16 c = 16 c Quart 1 x 4 c = 4 c Dozen 1 x 12 ea = 12 ea Can 1 x Wt in oz = Wt in oz Fraction = Decimal 3/3 = Range Between round up to whole number Measurable s for 1.00 or 1 Pound 1 x 16 oz = 16 oz Gallon 1 x 16 c = 16 c Quart 1 x 4 c = 4 c Dozen 1 x 12 ea = 12 ea Can 1 x Wt in oz Measurable = Wt in oz Instructor Manual 5

21 Other s The purchase unit you are working with will not always be exactly a pound, gallon, quart, or dozen. For example, you are making 28 servings of a recipe that yields 50 servings; the recipe calls for one 12-oz package of cream cheese. The purchase unit is a 12-oz package, which is not one of the purchase units listed in the charts. How much cream cheese do you need? servings by 50 serving yield = x 12 oz = 6.72 oz of cream cheese 3. See the range column for the decimal 0.72 and covert the decimal to the correct fraction. You will find the decimal 0.72 is converted to 3/4. Therefore you need to weigh out 6-3/4 oz. Some examples follow, using as the factor, determine the amount of food needed: 12-ounce (oz) package or container* Use This oz Calculation x 12 oz = 8.82 oz See range column and convert to fraction. Answer: 8-7/8 oz 1 pint (pt) 2 cups (c) per pt x 2 c = 1.47 c See range column and convert to fraction. 13 fluid ounce (fl oz) * fl oz Answer: 2-1/2 c x 13 fl oz = fl oz See range column and convert to fraction ounce (oz)* oz Answer: 9-5/8 oz x 2.75 = oz See range column and convert to fraction. Answer: 2-1/8 * Any number of lb, oz, or fl oz may be used. oz 6 Food Buying Guide for Child Nutrition Programs Instructor Manual

22 Manual Append ix C Food Buying Guide for Child Nutrition Programs Instructor Manual Appendix C Alternate Protein Products (APP) Web Site The information contained in this appendix was secured from the Web site shown below: Note: Web site active 10/05. General 1. What is an APP? Please provide some examples of APPs. APP is the acronym for Alternate Protein Product. The term Alternate Protein Product is the name used by FNS to identify products meeting requirements set forth in Appendix A of the NSLP, SBP, SFSP, and the CACFP within the section entitled Alternate Protein Products. An APP is required 1) to be processed so that some portion of the non-protein constituents of the food is removed, 2) to have a biological quality at least 80% that of casein using the PDCAAS method, and 3) to contain at least 18% protein by weight when fully hydrated or formulated. These requirements are found in Appendix A to 7 CFR 210, 220, 225, and 226. Some examples of APPs include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolate and casein. Processed food items, such as a vegetarian burger or patty, may contain APPs but the entire item cannot be considered an APP as the food item contains other ingredients such as seasonings or breading. 2. Can school food authorities (SFAs) and institutions continue to use vegetable protein products (VPP) developed under the previous Appendix A? Yes. Please keep in mind that the VPP used in the Child Nutrition programs was especially fortified with iron and zinc. Due to concerns about excess fortification, we recommend that this specially fortified VPP continue to be limited to no more than 30% of a meat/meat alternate item. Instructor Manual 1

23 General (continued) 3. Will the Food Buying Guide (FBG) be revised to include APP? The revised FBG will not contain yield information for APP because the FBG only provides yield information for whole foods, not ingredients. 4. How does FNS Instruction, , Variations in Meal Requirements for Religious Reasons: Seventh-Day Adventist Schools, Institutions, and Sponsors, fit in with the current Appendix A? This instruction lists how specific products are credited for the meat/meat alternate component. FNS Instruction permits Seventh-Day Adventist schools and institutions to use certain meat analogues to fulfill the meat/meat alternate component. The instruction identified a number of meat analogues that can be used to meet the nutritional needs of students within the dietary standards of the Seventh-Day Adventist schools and institutions. While some products listed in FNS Instruction contain APP, many of them do not. Therefore, the use of products/serving sizes listed in FNS Instruction is limited to Seventh-Day Adventist schools and institutions. Specific Products 1. Does tofu meet the criteria for APP in Appendix A? We researched tofu in the standard reference guide (U.S. Department of Agriculture, Agricultural Research Service, 1999; USDA Nutrient Database for Standard Reference, Release 13.) The information for tofu in this publication indicates that tofu does not meet the requirement in Appendix A that APP contain at least 18% protein by weight when fully hydrated or formulated. 2. Is soy milk an APP? No. It does not meet the requirements of an APP. In addition, a beverage is not considered a meat/meat alternate. 3. Can a food, such as dried beans, be considered an APP? No. Dried beans cannot be considered an APP; they are a whole food listed in the FBG and are already credited as such in the food-based menu planning approaches. 2 Food Buying Guide for Child Nutrition Programs Instructor Manual

24 Manual Appendix C Specific Products (continued) 4. Is soy yogurt creditable as a meat alternate (either as yogurt or as an APP)? Soy yogurt cannot be credited as yogurt because it does not meet the FNS definition of yogurt which is based on FDA s standard of identity. To be credited as an APP, soy yogurt would need to meet the requirements of Appendix A. Crediting 1. How will APP (specifically soy) be credited when no meat, poultry, or fish is used in combination in a processed product? Fully hydrated APP meeting the requirements in Appendix A is credited at a one to one ratio, except that the total meat/meat alternate credit cannot exceed the portion weight of the food item as served to the child. Use of the portion weight as served to the child is required under (k) (3). 2. How is APP credited when blended or combined with meat, etc.? If a blended product is used, the amount of the APP and the amount of meat, poultry or fish are credited separately. For the meat, poultry or fish, crediting is based on the yields in the FBG while fully hydrated APP is credited at a one to one ratio. The credit of each of the components is then added together and may be counted up to the portion weight of the product. In other words, the total meat/meat alternate credit may not exceed the portion weight of the product as served. 3. Can a food be fortified to meet the APP requirements? No, fortification cannot be used to meet the requirements for APP in Appendix A. 4. Can a processed product, such as a vegetarian patty, be evaluated as an APP or is each APP contained in the product evaluated separately? As mentioned in answer A.1., a processed food item is not considered as an APP; the ingredients in that food item that meet the Appendix A requirements are credited as APPs. These ingredients may include combinations of proteins that, when combined, meet the requirements of Appendix A. Instructor Manual 3

25 Crediting (continued) 5. Can an APP in a component other than the meat/meat alternate, such as soy protein in a grain/bread item, be credited as part of the meat alternate? Yes, but only if an APP is in the entree; for example soy protein in ravioli dough or pizza crust. The school must identify the APP and show through documentation from the manufacturer (1) that the APP meets the requirements in Appendix A and (2) the amount of APP that is credited toward meeting the meal pattern requirements of the food-based menu planning approaches of the Child Nutrition programs. 6. If a product (for example a pizza crust) contains both enriched flour and APP, how is its contribution to the meat/meat alternate component and the grain/bread component determined? If a crust contains APP that is credited towards the meat/meat alternate component, the entire weight of the crust cannot be counted towards the grains/bread component. The exact amount of the APP must be documented by the manufacturer in order to determine the credit for the meat/meat alternate component. In order to provide credit towards the grain/bread component, the manufacturer must document the amount (weight in grams) of the enriched or whole grain flour or meal, bran or wheat germ in the crust of one serving of the product to determine the contribution to meal pattern. Identification of Blended Products 1. Can a manufacturer request a Child Nutrition (CN) label for processed products containing APP? Yes. 2. The March 9, 2000 final regulation applied to all CN programs; the June 8, 2000 interim regulation on identification of products with more than 30% fully hydrated APP only applies to school programs. Why was this done? In the school programs regulations, there is already a reference to nutrition disclosure in 7 CFR (h) and (m). The agency felt it was appropriate to add a requirement to those sections regarding identification of blended APP products. Also, SFAs are more likely to publish menus or have other methods for communicating available foods in the school cafeteria. 4 Food Buying Guide for Child Nutrition Programs Instructor Manual

26 Manual Appendix C Identification of Blended Products (continued) 3. How can SFAs and institutions identify APPs that are ingredients in processed products? Manufacturers, who wish to have the APP in their product creditable as a meat alternate, must provide documentation that the APP meets the criteria set forth in the answer to question A.1. SFAs and institutions also need documentation from manufacturers regarding crediting; i.e., the amount of meat/meat alternate contributed by one serving of the product to the meal pattern requirements of the food-based menu planning approaches. Further, regulations issued by the Food Safety Inspection Service (FSIS) of USDA and by the Food and Drug Administration (FDA) of the Department of Health and Human Services require food manufacturers to list, by common name, the ingredients used in the formulation of processed food products on the label for that product. Information about the source or type of protein should be clearly indicated in the ingredient listing, such as whey protein concentrate or soy protein. 4. Should a manufacturer call an ingredient APP in a product? No, the regulations for the Child Nutrition programs do not require that the product label say Alternate Protein Product or APP. 5. What documentation is required for a CN label for products containing APP? A CN label should have APP documentation attached with the application that shows how the APP meets the regulation. This includes: A. Providing a statement that the APP meets the requirements found in Appendix A of 7 CFR 210, 220, 225, and 226. B. Showing that the product has been processed so that some portion of the non-protein constituents has been removed. C. Providing the Protein Digestibility Corrected Amino Acid Score (PDCAAS). The PDCAAS is required to be greater than 80% of casein and indicating how the PDCAAS was determined. D. Showing that the protein level is at least 18% by weight when fully hydrated or formulated. E. Providing the protein level of an APP on an as-is basis for the aspurchased product. Protein is often provided on a moisture free basis (mfb) which is not the information FNS requires. Manufacturers should note that for products that were VPP before the regulation was changed that FNS will accept the VPP label stating the product name, hydration ratio, and as-is protein level until December 31, After December 31, 2001, all the above information required for APP must be presented for approval. Instructor Manual 5

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28 Manual Appendix D Food Buying Guide for Child Nutrition Programs Instructor Manual Appendix D Relevant Web Sites FBG Appendix E will provide the instructor with many relevant Web sites if additional information on a particular topic is required. Below are listed some of those Web sites that may be of particular interest to the instructor. Animals and Animal Products. Food Safety and Inspection Service, Department of Agriculture. Definitions and Standards of Identity or Composition. 9 C.F.R.319 (2000) Code of Federal Regulations (Retrieve CFR by citation.) Dietary Guidelines for Americans First Choice: A Purchasing System Manual For School Food Service Food Buying Guide for Child Nutrition Programs (with pen and ink changes) Food Safety and Inspection Service (FSIS) A Menu Planner for Healthy School Meals: Publication number FNS National Dairy Council USDA, Agricultural Marketing Service. Federal Milk Marketing Orders USDA, Agricultural Marketing Service. Livestock and Seed Program Standardization Branch. Institutional Meat Specifications (IMPS) Instructor Manual 1

29 (continued) USDA, Agricultural Marketing Service. Quality Standards, Processed Fruits and Vegetables USDA Recipes for Child Nutrition Programs U.S. Food and Drug Administration (Search Cheese and Related Products. ) Note: All Web sites active 10/05. 2 Food Buying Guide for Child Nutrition Programs Instructor Manual