National School Lunch Program, School Breakfast Program, Summer Food Service Program for Children and Child and Adult Care Food Program: Meat Alternates Used in the Child Nutrition Programs

SUMMARY: The Food and Consumer Service of the Department of Agriculture

(Department) is amending the regulations governing the meal pattern

requirements for the National School Lunch Program (NSLP), the School

Breakfast Program (SBP), the Child and Adult Care Food Program (CACFP)

and the Summer Food Service Program for Children (SFSP) to allow yogurt

to be credited as a meat alternate for all meals. Formerly, yogurt

could be credited as a meat alternate only for the supplement (snack)

meal patterns of the Child Nutrition Programs. Under this final rule,

four ounces of yogurt satisfies one ounce of the meat/meat alternate

requirement for breakfasts, lunches and suppers served under any of the

Child Nutrition Programs. This final rule responds to numerous

recommendations for additional meat alternates and provides local food

service operations with greater flexibility in planning and preparing

meals using lowfat meat alternates.

EFFECTIVE DATE: April 7, 1997.

FOR FURTHER INFORMATION CONTACT: Mr. Robert M. Eadie, Chief, Policy and

Program Development Branch, Child Nutrition Division, Food and Consumer

Service, USDA, 3101 Park Center Drive, Alexandria, Virginia 22302; by

telephone (703) 305-2620.

SUPPLEMENTARY INFORMATION:

Executive Order 12866

This final rule has been determined to be not significant for

purposes of Executive Order 12866 and, therefore, has not been reviewed

by the Office of Management and Budget.

Regulatory Flexibility Act

This final rule has been reviewed with regard to the requirements

of the Regulatory Flexibility Act (5 U.S.C. 601 through 612). The

Administrator of the Food and Consumer Service (FCS) has certified that

this rule will not have a significant economic impact on a substantial

number of small entities. This rule provides greater flexibility to

schools, institutions and homes participating in the NSLP, SBP, CACFP

and SFSP rather than imposing more restrictive requirements upon them.

The overall types and frequency of service of foods used in the meals

served in these programs will not be significantly affected by this

rule, and thus, this rule will not have a significant economic impact.

Catalog of Federal Assistance

The NSLP, SBP, SFSP and CACFP are listed in the Catalog of Federal

Domestic Assistance under Nos. 10.555, 10.553, 10.559 and 10.558,

respectively, and are subject to the provisions of Executive Order

12372, which requires intergovernmental consultation with State and

local officials. (7 CFR part 3015, subpart V and final rule-related

notice at 48 (FR) 29112, June 24, 1983.)

Executive Order 12988

This final rule has been reviewed under Executive Order 12988,

Civil Justice Reform. This final rule is intended to have preemptive

effect with respect to any State or local laws, regulations or policies

which conflict with its provisions or which would otherwise impede its

full implementation. This final rule is not intended to have

retroactive effect unless so specified in the Effective Date section of

this preamble. Prior to any judicial challenge to the provisions of

this final rule or the application of the provisions, all applicable

administrative procedures must be exhausted. In the NSLP and SBP, the

administrative procedures are set forth under the following

regulations: (1) School food authority appeals of State agency findings

as a result of an administrative review must follow State agency

hearing procedures as established pursuant to 7 CFR 210.18(q) and

220.14(e); (2) school food authority appeals of FCS findings as a

result of an administrative review must follow FCS hearing procedures

as established pursuant to 7 CFR 210.30(d)(3) and 220.14(g); and (3)

State agency appeals of State Administrative Expense fund sanctions (7

CFR 235.11(b)) must follow the FCS Administrative Review Process as

established pursuant to 7 CFR 235.11(f). In the SFSP, (1) Program

sponsors and food service management companies must follow State agency

hearing procedures issued pursuant to 7 CFR 225.13; and (2) disputes

involving procurement by State agencies and sponsors must follow

administrative appeal procedures to the extent required by 7 CFR 225.17

and 7 CFR part 3015. In the CACFP, (1) institution appeal procedures

are set forth in 7 CFR 226.6(k); and (2) disputes involving procurement

by State agencies and institutions must follow administrative appeal

procedures to the extent required by 7 CFR 226.22 and 7 CFR part 3015.

Information Collection

This final rule does not contain reporting and recordkeeping

requirements subject to approval by the Office of Management and Budget

(OMB) under the Paperwork Reduction Act of 1995. The programs being

amended are approved by OMB under the following control numbers: NSLP,

0584-0006; SBP, 0584-0012; SFSP, 0584-0280; and CACFP, 0584-0055.

Background

On July 5, 1996, the Department published a proposed rule to

authorize the crediting of yogurt as a meat/meat alternate for all

meals served under the NSLP, SBP, CACFP and SFSP (61 FR 35152-35157).

Under this proposal, local food services would have the option of

offering yogurt as a meat alternate with four ounces of yogurt equaling

one ounce of meat. The Department proposed the four-to-one ratio of

yogurt to meat in order to allow adequate levels of iron and niacin to

continue being provided. The proposal also stipulated that the

crediting change

[[Page 10188]]

would apply only to commercially prepared products which meet the

definition and standard of identity for yogurt as established by the

Food and Drug Administration (FDA) for yogurt, low fat yogurt and

nonfat yogurt. (See 21 CFR 131.200, 131.203 and 131.206.) The proposal

would not apply to the yogurt found on or in noncommercial and/or

nonstandardized yogurt products, such as frozen yogurt, homemade

yogurt, yogurt flavored products, yogurt bars, yogurt covered fruits

and/or nuts or similar products. Finally, as a practical matter, the

Department noted that the proposed regulation would apply only to meals

planned and prepared using a food-based menu planning system, because

schools planning and preparing meals on the basis of nutrient analysis

do not have to observe specific component/quantity requirements and,

therefore, are not subject to crediting requirements. For a complete

discussion of the background to the proposed rule and the issues

surrounding its provisions, interested parties should refer to the

preamble of the proposal.

The Department issued the proposed rule as part of the School Meals

Initiative for Healthy Children, a comprehensive, integrated plan to

provide school children with varied, nutritious, healthful and

appealing meals. As the first step in the School Meals Initiative for

Healthy Children, the Department published a final rule on June 13,

1995, which established updated nutrition requirements for school

lunches and breakfasts and provided local food service professionals

with unprecedented flexibility to plan and prepare meals using a menu

planning system that best meets their needs (60 FR 31188). Beginning

July 1, 1996, schools are required to serve lunches that, over a week's

time, provide one-third of the Recommended Dietary Allowances (RDA) for

key nutrients and one-third of the calories needed by children of

different ages. School breakfasts must provide one-fourth of the RDA

for key nutrients and calories. In addition, school meals must comply

with the recommendations of the Dietary Guidelines for Americans,

including the limitations on calories from fat (no more than 30 percent

of total calories) and saturated fat (less than 10 percent of total

calories). The only exceptions to these standards are for schools that

have been authorized by the State agency to delay implementation for

not more than two years.

To achieve compliance with these requirements, school meal planners

may select one of four menu planning options. Schools may elect to use

Nutrient Standard Menu Planning, under which they conduct a nutrient

analysis of the foods being prepared and make adjustments as needed. A

second option is a variant of Nutrient Standard Menu Planning called

Assisted Nutrient Standard Menu Planning, under which the analysis and

subsequent development of recipes and menus are conducted by an outside

party. In addition, there are two food-based menu planning systems from

which to choose: The traditional meal pattern, consisting of the same

component and quantity requirements that were in effect on July 1,

1995, and the enhanced meal pattern, that is based on the traditional

pattern but has increased amounts of fruits/vegetables and grains/

breads.

Because local planners using nutrient analysis do not have to

satisfy specific component/quantity requirements or meet crediting

standards, they are able to select various lowfat and nonfat sources of

protein for their meals. To provide planners using food-based systems

with similar flexibility, State agencies and local food service

professionals requested the Department to reevaluate the use of yogurt

as a meat/meat alternate for these menu planning systems. They also

requested the Department to extend this consideration to the CACFP and

the SFSP. Based on this reevaluation, the Department issued the July 5,

1996, proposed rule.

During the official comment period, which ended on September 3,

1996, the Department received 2077 comments. The following groups

generated the greatest number of responses: general public (857), local

food service personnel (528), other local agency personnel (534) and

industry (90). Over 1900 of the comments supported the proposal,

generally on the grounds that it would provide greater flexibility for

local food services to reduce fat content. Some commenters also noted

that the crediting of yogurt would enhance the ability of local

planners to meet the nutrition needs of children who are lactose

intolerant or who are vegetarians. Commenters who disapproved of the

proposed rule essentially raised three objections. First, they voiced

concern that the Department was attempting to eliminate meat products

from meals served under the Child Nutrition Programs. Second, they

maintained that it would be inappropriate to use a dairy product as a

substitute for meat. Third, they noted that yogurt is inherently low in

iron and niacin, both of which are generally provided by the meat/meat

alternate. The remainder of this preamble discusses these issues.

Elimination of Meat Products

The Department emphasizes that the proposed rule was not intended

as an endorsement of yogurt at the expense of meat products or other

meat alternates. On the contrary, the proposal simply provides local

food services with an additional option for meeting a variety of the

needs and tastes of children. In fact, the Department does not envision

any significant reduction in meat offerings given the traditional

popularity of meat products. Moreover, it should be noted that even

when yogurt is served, it would not necessarily replace meat entirely.

For example, a school might serve a four ounce portion of yogurt in

combination with a half sandwich, a cup of soup or salad containing a

one ounce or equivalent portion of meat/meat alternate. Finally, some

children who could benefit from this rule would not consume meat even

if there were no alternative, because they are vegetarians or otherwise

are not permitted to eat certain kinds of meat. For these reasons, the

Department does not believe that the meat industry will be adversely

affected by providing local food services with the option of serving

yogurt.

Inappropriate Substitution

The purpose of the meat/meat alternate component in food-based menu

planning systems is to ensure that an adequate source of protein is

available as part of the meal. This specific requirement is not

necessary in meal planning systems based on nutrient analysis because

protein is one of the nutrients automatically measured as the meal is

planned. However, the Department has long recognized that some non-meat

products can provide the protein and other nutrients normally supplied

by meat. Nuts and seeds as well as cheese/cheese alternates have been

available as meat alternates for years. The Department also notes that

yogurt is already credited as a meat alternate for snacks in the Child

Nutrition Programs. Finally, allowing yogurt as a meat alternate would

enable local food services to better serve children who, for religious

or other reasons, are unable to eat meat.

Inadequacy of Certain Key Nutrients

A number of commenters were concerned that yogurt is inherently low

in two key nutrients--iron and niacin--generally provided by the meat/

meat alternate component. The Department recognizes this shortcoming

and shares commenters' concern for the nutritional

[[Page 10189]]

adequacy of meals served to children. The nutritional contributions of

yogurt were carefully considered when the Department proposed to credit

yogurt at the ratio of four ounces of yogurt to one ounce of meat. The

Department notes, however, that children will continue to obtain key

nutrients from a variety of foods. For example, when averaged over a

week, other foods such as lean meats, beans, eggs and grains will be

able to supplement the nutrients available in yogurt. Moreover, meal

planners can also serve yogurt in combination with other foods. For

example, as noted above, a local meal planner could offer children four

ounces of yogurt along with a half sandwich, a cup of soup or salad.

Finally, in response to requests from the school food service and

nutrition advocacy communities, the Department intends to provide

guidance material to assist local meal planners.

Definition and Standard of Identity

In the proposed rule, the Department stipulated that, to be

credited, a yogurt product would have to meet the standard of identity

for yogurt established by the FDA. However, the current definition and

standard of identity includes yogurt products that contain no live

bacteria cultures because the extremely high temperatures at which the

products are processed to remove the tartness kill the bacteria. In

response, the National Yogurt Association has petitioned to FDA to have

yogurt products without live and active cultures excluded from the

definition and standard of identity of yogurt. A large number of

comments recommended that the Department follow the Association's

recommendation and stipulate in the final rule that only yogurt

containing live and active bacterial cultures be credited in the Child

Nutrition Programs.

The Department appreciates commenters' position on this issue.

However, the FDA is the Federal agency responsible for making decisions

about product definitions and standards of identity, and it would be

inappropriate for the Department to anticipate whether or not the FDA

will adopt the recommendation of the National Yogurt Association's

petition to exclude products which do not contain active live bacteria

cultures from the definition and standard of identity of yogurt. It

should also be noted that any amendments to the FDA definition and

standard of identity for yogurt will be automatically implemented in

the Child Nutrition Programs by virtue of the cross reference in this

regulation to the FDA regulations. Moreover, the Department will make

any other amendments as necessary. Finally, this final rule makes a

technical change to the proposed rule to change the phrase ``standard

of identity'' to read ``definition and standard of identity.''

Conclusion

For the reasons described above, the Department is adopting the

July 5, 1996, proposal without change. The Department emphasizes,

however, that it is aware that many of the yogurt products that could

satisfy the regulatory requirements as the meat/meat alternate

component of the meal are actually more like dessert items. The

Department continues to expect that schools and institutions will

exercise good judgment in selecting yogurt products for their meals.

The Department also notes that this crediting policy does not extend to

noncommercial and/or nonstandardized yogurt products, such as frozen

yogurt, homemade yogurt, yogurt flavored products, yogurt bars, yogurt

covering on fruit and/or nuts and similar products.

List of Subjects

7 CFR Part 210

Children, Commodity School Program, Food assistance programs,

Grants programs-social programs, National School Lunch Program,

Nutrition, Reporting and recordkeeping requirements, Surplus

agricultural commodities.

7 CFR Part 220

Children, Food assistance programs, Grants programs-social

programs, Nutrition, Reporting and recordkeeping requirements, School

Breakfast Program.

7 CFR Part 225

Food assistance programs, Grant programs--health, infants and

children, Reporting and Recordkeeping requirements.

7 CFR Part 226

Day care, Food assistance programs, Grant programs--health, infants

and children, Surplus agricultural commodities.

Accordingly, the Department is amending 7 CFR part 210, 220, 225

and 226 as follows:

PART 210--NATIONAL SCHOOL LUNCH PROGRAM

1. The authority citation for part 210 continues to read as

follows:

Authority: 42 U.S.C. 1751-1760, 1779.

2. In Sec. 210.2 a definition for Yogurt is added in alphabetical

order to read as follows:

Sec. 210.2 Definitions.

* * * * *

Yogurt means commercially prepared coagulated milk products

obtained by the fermentation of specific bacteria, that meet milk fat

or milk solid requirements and to which flavoring foods or ingredients

may be added. These products are covered by the Food and Drug

Administration's Definition and Standard of Identity for yogurt, lowfat

yogurt, and nonfat yogurt, 21 CFR 131.200, 21 CFR 131.203, and 21 CFR

131.206, respectively.

3. In Sec. 210.10:

a. The meat or meat alternate section in the first column of the

table in paragraph (k)(2) is amended by adding a new entry for yogurt

after the entry for ``Peanut butter or other nut or seed butters'';

b. New paragraph (k)(3)(iii) is added;

c. Paragraph (n)(3)(iv) is amended by removing the words ``in the

snack only'' from the first sentence of footnote 4 in the ``Meal

Supplement Chart for Children''.

The additions read as follows:

Sec. 210.10 Nutrition standards for lunches and menu planning methods.

* * * * *

(k) Food-based menu planning. * * *

(2) Minimum quantities. * * *

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Minimum quantities required for

------------------------------------------------------------------------------------------------------------------------------------------------------------------ Option for grades K-3

Meal component Ages 1-2 Preschool Grades K-6 Grades 7-12

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *

Meat or Meat Alternate (quantity

of the edible portion as

served). * * *

[[Page 10190]]

Yogurt, plain or flavored, 4 oz. or \1/2\ cup............ 6 oz. or \3/4\ cup............ 8 oz. or 1 cup................ 8 oz. or 1 cup................ 6 oz. or \3/4\ cup.

unsweetened or sweetened.

* * * * * * *

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * *

(3) * * *

(iii) Yogurt may be used to meet all or part of the meat/meat

alternate requirement. Yogurt served may be either plain or flavored,

unsweetened or sweetened. Noncommercial and/or nonstandardized yogurt

products, such as frozen yogurt, homemade yogurt, yogurt flavored

products, yogurt bars, yogurt covered fruit and/or nuts or similar

products shall not be credited. Four ounces (weight) or \1/2\ cup

(volume) of yogurt fulfills the equivalent of one ounce of the meat/

meat alternate requirement in the meal pattern.

* * * * *

4. In Sec. 210.10a:

a. the meat or meat alternate section in the first column of the

table in paragraph (c) is amended by adding a new entry for yogurt

after the entry for ``Peanut butter or other nut or seed butters'';

b. new paragraph (d)(2)(iii) is added;

c. paragraph (j)(3) is amended by removing the words ``in the snack

only'' from the first sentence of footnote 4 in the ``Meal Supplement

Chart for Children.''

The additions read as follows:

Sec. 210.10a Lunch components and quantities for the meal pattern.

* * * * *

(c) Minimum required lunch quantities. * * *

School Lunch Pattern-Per Lunch Minimums

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Minimum quantities

------------------------------------------------------------------------------------------------------------------------------------------------------------------ Recommended quantities: group

Group IV, age 9 and older (4- V, 12 years and older (7-12)

Food components and food items Group I, age 1-2, (preschool) Group II, age 3-4 (preschool) Group III, age 5-8 (K-3) 12)

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *

Meat or Meat Alternate (quantity of

the edible portion as served): * *

*

Yogurt, plain or flavored, 4 oz. or \1/2\ cup............ 6 oz. or \3/4\ cup............ 6 oz. or \3/4\ cup........... 8 oz. or 1 cup............... 12 oz. or 1\1/2\.

unsweetened or sweetened..

* * * * * * *

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

(d) Lunch components. * * *

(2) Meat or meat alternate. * * *

(iii) Yogurt may be used to meet all or part of the meat/meat

alternate requirement. Yogurt served may be either plain or flavored,

unsweetened or sweetened. Noncommercial and/or nonstandardized yogurt

products, such as frozen yogurt, homemade yogurt, yogurt flavored

products, yogurt bars, yogurt covered fruit and/or nuts or similar

products shall not be credited. Four ounces (weight) or \1/2\ cup

(volume) of yogurt fulfills the equivalent of one ounce of the meat/

meat alternate requirement in the meal pattern.

* * * * *

PART 220--SCHOOL BREAKFAST PROGRAM

1. The authority citation for part 220 continues to read as

follows:

Authority: 42 U.S.C. 1773, 1779, unless otherwise noted.

2. In Sec. 220.2 a new paragraph (bb) is added to read as follows:

Sec. 220.2 Definitions

* * * * *

(bb) Yogurt means commercially prepared coagulated milk products

obtained by the fermentation of specific bacteria, that meet milk fat

or milk solid requirements and to which flavoring foods or ingredients

may be added. These products are covered by the Food and Drug

Administration's Definition and Standard of Identity for yogurt, lowfat

yogurt, and nonfat yogurt, 21 CFR 131.200, 21 CFR 131.203, and 21 CFR

131.206, respectively.

3. In Sec. 220.8, the meat or meat alternates section in the first

column of the table in paragraph (g)(2) is amended by adding a new

entry for yogurt after the entry for ``Nut and/or seeds'' to read as

follows:

Sec. 220.8 Nutrition standards for breakfast and menu planning

alternatives.

* * * * *

(g) Food-based menu planning. * * *

(2) Minimum quantities. * * *

--------------------------------------------------------------------------------------------------------------------------------------------------------

Minimum quantities required for

----------------------------------------------------------------------------------------------------------------------------- Option for grades 7-12

Meal component Ages 1-2 Preschool Grades K-12

--------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *

Meat or Meat Alternates: * * *

Yogurt, plain or flavored, 2 oz. or \1/4\ cup........... 2 oz. or \1/4\ cup........... 4 oz. or \1/2\ cup........... 4 oz. or \1/2\ cup

unsweetened or sweetened.

--------------------------------------------------------------------------------------------------------------------------------------------------------

[[Page 10191]]

* * * * *

4. In Sec. 220.8a, the meat or meat alternates section in the first

column of the table in paragraph (a)(2) is amended by adding a new

entry for yogurt after the entry for ``Nuts and/or seeds'' to read as

follows:

Sec. 220.8a Breakfast components and quantities for the meal pattern.

(a) (1) Food components. * * *

(2) Minimum required breakfast quantities. * * *

School Breakfast Pattern

[Required minimum serving sizes]

----------------------------------------------------------------------------------------------------------------

Food components/items Ages 1 and 2 Ages 3, 4, and 5 Grades K-12

----------------------------------------------------------------------------------------------------------------

* * * * * *

*

Meat/Meat Alternates: * * *

Yogurt, plain or flavored, 2 oz. or \1/4\ cup......... 2 oz. or \1/4\ cup........ 4 oz. or \1/2\ cup.

unsweetened or sweetened.

----------------------------------------------------------------------------------------------------------------

* * * * *

PART 225--SUMMER FOOD SERVICE PROGRAM

1. The authority citation for Part 225 continues to read as

follows:

Authority: Secs. 9, 13 and 14, National School Lunch Act, as

amended (42 U.S.C. 1758, 1761 and 1762a).

2. In Sec. 225.16:

a. the Meat and Meat Alternates (Optional) section of the table in

paragraph (d)(1) is amended by adding a new entry for yogurt after the

entry for ``Peanut butter or an equivalent quantity of any combination

of meat/meat alternate'';

b. the Meat and Meat Alternates section of the table in paragraph

(d)(2) is amended by adding a new entry for yogurt after the entry for

``Peanuts or soynuts or tree nuts or seed''.

The additions read as follows:

Sec. 225.16 Meal service requirements.

* * * * *

(d) Meal patterns. * * *

BREAKFAST

(1) * * *

------------------------------------------------------------------------

Food components Minimum amount

------------------------------------------------------------------------

* * * *

* * *

Meat and Meat Alternates (Optional) *

* * or

Yogurt, plain or flavored, 4 oz. or \1/2\ cup.

unsweetened or sweetened.

------------------------------------------------------------------------

* * * * *

LUNCH OR SUPPER

(2) * * *

------------------------------------------------------------------------

Food components Minimum amount

------------------------------------------------------------------------

Meat and Meat Alternates * * * or

Yogurt, plain or flavored, 8 oz. or 1 cup.

unsweetened or sweetened.

* * * *

* * *

------------------------------------------------------------------------

* * * * *

PART 226--CHILD AND ADULT CARE FOOD PROGRAM

1. The authority citation for Part 226 continues to read as

follows:

Authority: Secs. 9, 11, 14, 16, and 17, National School Lunch

Act, as amended (42 U.S.C. 1758, 1759a, 1762a, 1765 and 1766).

2. In Sec. 226.20:

a. new paragraph (a)(2)(ii)(C) is added;

b. the Meat and Meat Alternates section in the first column of the

tables in paragraphs (c)(2) and (c)(3) are amended by adding a new

entry for yogurt after the entries for ``Peanuts or soynuts or tree

nuts or seeds'';

c. paragraph (d)(1) is amended by adding a semicolon and the words

``or 4 oz of yogurt;'' after the words ``peanut butter''.

The additions read as follows:

Sec. 226.20 Requirements for meals.

(a) * * *

(2) * * *

(ii) * * *

(C) Yogurt may be used to meet all or part of the meat/meat

alternate requirement. Yogurt served may be either plain or flavored,

unsweetened or sweetened. Noncommercial and/or nonstandardized yogurt

products, such as frozen yogurt, homemade yogurt, yogurt flavored

products, yogurt bars, yogurt covered fruit and/or nuts or similar

products shall not be credited. Four ounces (weight) or \1/2\ cup

(volume) of yogurt fulfills the equivalent of one ounce of the meat/

meat alternate requirement in the meal pattern.

* * * * *

(c) Meal patterns for children age one through 12 and adult

participants. * * *

LUNCH

(2) * * *

[[Page 10192]]

--------------------------------------------------------------------------------------------------------------------------------------------------------

Food components Age 1 and 2 Age 3 through 5 Age 6 through 12 \1\ Adult participants

--------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *

Meat and Meat Alternates * * *

or

Yogurt, plain or flavored, 4 oz. or \1/2\ cup........... 6 oz. or \3/4\ cup........... 8 oz. or 1 cup............... 8 oz. or 1 cup.

unsweetened or sweetened.

* * * * * * *

--------------------------------------------------------------------------------------------------------------------------------------------------------

\1\ The text is unchanged.

* * * * *

(3) * * *

SUPPER

--------------------------------------------------------------------------------------------------------------------------------------------------------

Food components Children ages 1 and 2 Children ages 3 through 5 Children ages 6 through 12 Adult participants

--------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * * * *

Meat and Meat Alternates * * *

or.

Yogurt, plain or flavored, 4 oz. or \1/2\ cup........... 6 oz. or \3/4\ cup........... 8 oz. or 1 cup............... 8 oz. or 1 cup.

unsweetened or sweetened.

* * * * * * *

--------------------------------------------------------------------------------------------------------------------------------------------------------

* * * * *

Dated: February 28, 1997.

William E. Ludwig,

Administrator, Food and Consumer Service.

[FR Doc. 97-5537 Filed 3-5-97; 8:45 am]

BILLING CODE 3410-30-P