Final Rule: Updates to Meal Patterns in CACFP & SFSP

• Breakfast Cereals: Must contain no more than 6 grams of added sugars per dry ounce.
• Yogurt: Must contain no more than 12 grams of added sugars per 6 ounce.

• Defines a state licensed healthcare professional as an individual authorized to write medical prescriptions under state law.
• Regarding non-disability requests, makes clear in regulation that USDA encourages institutions and facilities to meet participants’ non-disability dietary preferences when planning and preparing CACFP meals.

• Clarifies that both state licensed healthcare professionals and registered dietitians may write medical statements to request meal modifications on behalf of participants with disabilities.

• Allows sponsors, institutions, and facilities serving primarily American Indian or Alaska Native participants to substitute vegetables to meet the grains requirement.
• Allows all sponsors, institutions, and facilities in Guam and Hawaii to substitute vegetables to meet the grains requirement.
• One-half cup of vegetables credits for one ounce equivalent of grains.

CACFP

SFSP

CACFP

SFSP

• Expands the geographic preference option to allow “locally grown,” “locally raised,” or “locally caught” as procurement specifications (e.g., a written description of the product or service that the vendor must meet to be considered responsive and responsible) for unprocessed or minimally processed food items.
• Continues to allow state agencies and program operators to adopt their own definition of “local” and does not prescribe a federal definition of “local” for the purpose of procuring local foods.

CACFP

SFSP

• Vitamin A – 150 mcg retinol activity equivalents (RAE)
• Vitamin D – 2.5 mcg

• Changes references to “dry beans and peas (legumes)” to “beans, peas, and lentils.”
• Changes references from “food components” to “meal components.

CACFP

SFSP

• Removes outdated language in the definition of “Functionally impaired adult.”
• Adds definition for “meal component.” Meal component means one of the food groups which comprise reimbursable meals. The meal components are: fruits, vegetables, grains, meats/meat alternates, and fluid milk.

Updates requirements for CACFP meals as follows:

• Revises certain endnotes for clarity and combines related footnotes to improve readability in meal pattern tables.
• Updates the meats/meat alternates row at 7 CFR 226.20(c), in meal pattern tables for children age 1 through 18 and adult participants, to use ounce equivalents and refer to meats/meat alternates sources generally, instead of listing specific foods within the category.