FCS INSTRUCTION 783-1
REV. 2
EXHIBIT A

GRAINS/BREADS FOR THE FOOD-BASED MENU PLANNING ALTERNATIVES
IN THE CHILD NUTRITION PROGRAMS 1

GROUP A

MINIMUM SERVING SIZE FOR GROUP A
  • Bread type coating
  • Bread sticks (hard)
  • Chow mein noodles
  • Crackers (saltines and snack crackers)
  • Croutons
  • Pretzels (hard)
  • Stuffing (dry) Note: weights apply to bread in stuffing
 1 serving = 20 gm or 0.7 oz

¾ serving = 15 gm or 0.5 oz

½ serving = 10 gm or 0.4 oz

¼ serving = 5 gm or 0.2 oz

GROUP B

MINIMUM SERVING SIZE FOR GROUP B
  • Bagels
  • Batter type coating
  • Biscuits
  • Breads (white, wheat, whole wheat, French, Italian)
  • Buns (hamburger and hotdog)
  • Crackers (graham crackers – all shapes, animal crackers)
  • Egg roll skins
  • English muffins
  • Pita bread (white, wheat, whole wheat)
  • Pizza crust
  • Pretzels (soft)
  • Rolls (white, wheat, whole wheat, potato)
  • Tortillas (wheat or corn)
  • Tortilla chips (wheat or corn)
  • Taco shells
 1 serving = 25 gm or 0.9 oz

¾ serving = 19 gm or 0.7 oz

½ serving = 13 gm or 0.5 oz

¼ serving = 6 gm or 0.2 oz

GROUP C

MINIMUM SERVING SIZE FOR GROUP C
  • Cookies 2 (plain)
  • Cornbread
  • Corn muffins
  • Croissants
  • Pancakes
  • Pie crust (dessert pies 2, fruit turnovers 3, and meat/meat alternate pies)
  • Waffles
 1 serving = 31 gm or 1.1 oz

¾ serving = 23 gm or 0.8 oz

½ serving = 16 gm or 0.6 oz

¼ serving = 8 gm or 0.3 oz

1 Some of the following foods, or their accompaniments may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them.

2 Allowed only for desserts under the enhanced food-based menu planning alternative specified in §210.10 and supplements (snacks) served under the NSLP, SFSP, and CACFP.

3 Allowed for desserts under the enhanced food-based menu planning alternative specified in §210.10 and supplements (snacks) served under the NSLP, SFSP, and CACFP, and for breakfasts served under the SBP, SFSP and CACFP.

GROUP D

MINIMUM SERVING SIZE FOR GROUP D
  • Doughnuts 3 (cake and yeast raised, unfrosted)
  • Granola bars 3 (plain)
  • Muffins (all, except corn)
  • Sweet roll 3 (unfrosted)
  • Toaster pastry 3 (unfrosted)
 1 serving = 50 gm or 1.8 oz

¾ serving = 38 gm or 1.3 oz

½ serving = 25 gm or 0.9 oz

¼ serving = 13 gm or 0.5 oz

GROUP E

MINIMUM SERVING SIZE FOR GROUP E
  • Cookies 2 (with nuts, raisins, chocolate pieces and/or fruit purees)
  • Doughnuts 3 (cake and yeast raised, frosted or glazed)
  • French toast
  • Grain fruit bars 3
  • Granola bars 3 (with nuts, raisins, chocolate pieces and/or fruit)
  • Sweet rolls 3 (frosted)
  • Toaster pastry 3 (frosted)
 1 serving = 63 gm or 2.2 oz

¾ serving = 47 gm or 1.7 oz

½ serving = 31 gm or 1.1 oz

¼ serving = 16 gm or 0.6 oz

GROUP F

MINIMUM SERVING SIZE FOR GROUP F
  • Cake 2 (plain, unfrosted)
  • Coffee cake 3
1 serving = 75 gm or 2.7 oz

¾ serving = 56 gm or 2.0 oz

½ serving = 38 gm or 1.3 oz

¼ serving = 19 gm or 0.7 oz

GROUP G

MINIMUM SERVING SIZE FOR GROUP G
  • Brownies 2 (plain)
  • Cake 2 (all varieties, frosted)
 1 serving = 115 gm or 4.0 oz

¾ serving = 86 gm or 3.0 oz

½ serving = 58 gm or 2.0 oz

¼ serving = 29 gm or 1.0 oz

GROUP H

MINIMUM SERVING SIZE FOR GROUP H
  • Barley
  • Breakfast cereals (cooked) 4
  • Bulgur or cracked wheat
  • Macaroni (all shapes)
  • Noodles (all varieties)
  • Pasta (all shapes)
  • Ravioli (noodle only)
  • Rice (enriched white or brown)
 1 serving = ½ cup cooked (or 25 gm dry)

GROUP I

MINIMUM SERVING SIZE FOR GROUP I
  • Ready to eat breakfast cereal (cold, dry) 4
1 serving = ¾ cup or 1.0 oz. whichever is less

4 Refer to program regulations for the appropriate serving size for supplements served to children ages 1 through 5 in the NSLP; breakfasts served under the SBP; and meals served to children ages 1 through 5 and adult participants in the CACFP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast.