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Nutrition Resource Manual:

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Crediting Foods for CACFP Reimbursement

tips for crediting recipes

Determining Whether a Recipe Can Be Credited

To qualify to be credited, a recipe must list specific information about its ingredients. For example, a recipe should state:

• 1 15-oz. can of fruit cocktail Not 1 can of fruit cocktail
• 3 cups cooked rice Not 3 cups rice
• ½ cup finely chopped onions Not 1 small onion

Abbreviations Used in Recipes

tsp or t = Teaspoon Tbsp or T = Tablespoon c = Cup oz = Ounce fl oz = Fluid ounce lb or # = Pound

pt = Pint qt = Quart gal = Gallon wt = Weight No. = Number pkg = Package

° F = Degrees Fahrenheit g = Gram mg = Milligram L = Liter mL = Milliliter

Measures and Equivalents Used in Recipes

1 T = 3 tsp 4 T = ¼ cup 8 T = ½ cup 16 T = 1 cup 1 oz = 28.3 g 4 oz = ¼  lb 8 oz = ½  lb 12 oz = ¾  lb 16 oz = 1 lb

1 lb = 454 g 2 c = 1 pt 4 c = 1 qt 8 c = 1/2 gal 1 pt = 2 c 2 pt = 1 qt 2 qt = ½ gal 4 qt = 1 gal

Weights of 1 Cup of Commonly Used Ingredients

The use of company or product names does not imply approval or endorsement of products by the USDA. Product names are listed only for clarification.

See below for directions for converting weights to a fraction of a cup.

Food Item (1 cup)	Type	Weight of 1 cup (grams)
Barley	Uncooked Cooked	195 162
Breadcrumbs	Fine, dry Soft	107 43
Bulgur	Uncooked Cooked	140 182
Cereals	All-bran Bran buds Cheerios Corn chex Corn flakes, crushed Corn flakes, whole Puffed rice Rice chex Rice krispies Wheaties	61 75 28 29 80 29 13 33 27 32
Cornmeal, enriched, uncooked	Yellow, degerminated Yellow, stone-ground	151 132
Cracker crumbs	Graham Snack, round	84 80
Flour, cake	Unsifted, dipped Unsifted, spooned Sifted, spooned	119 111 99
Flour, rice, brown	Unsifted, spooned	158
Flour, rice, white	Unsifted, spooned	149
Flour, rye, dark	Unstirred, spooned Stirred, spooned	128 127
Flour, rye, light	Unstirred, spooned Stirred, spooned	101 88
Flour, wheat, all-purpose	Unsifted, dipped Unsifted, spooned Sifted, spooned	143 126 116
Flour, wheat, bread	Unsifted, dipped Unsifted, spooned Sifted, spooned	136 123 117
Flour, wheat, self-rising	Unsifted, dipped Unsifted, spooned Sifted, spooned	130 127 106
Flour, whole-wheat	Stirred, spooned	120
Wheat germ	Spooned	115
Wheat bran*	Untoasted Toasted	60 84
Oat bran*	Raw Cooked	93 220
Oats, rolled, quick	Uncooked Ground	73 109
Oats, rolled, regular	Uncooked	75

Source: * Pennington, Jean A.T. Food Values of Portions Commonly Used, 16th Edition, 1994.

Converting Weights to a Fraction of a Cup

If the recipe involves a fraction of a cup of any of the ingredients shown in the table above and on the preceding page, use the conversions listed below to convert the weights to a fraction of a cup.

To find the weight of:	Multiply the weight of 1 cup by:
1/8 cup	0.12
1/4 cup	0.25
1/3 cup	0.33
1/2 cup	0.50
2/3 cup	0.66
3/4 cup	0.75

Determining the Number of Grains/Breads Servings in a Recipe

Use this information to help select recipes for foods that meet CACFP meal pattern requirements. One serving of grains/breads must contain 14.75 grams of whole-grain meal, bran, germ, or enriched flour, or 25 grams of whole-grain cereals.

Instructions: Under Ingredients A (1), list any oatmeal, cornmeal, whole-grain bran, germ, or enriched flour used in the recipe. List the quantity of these ingredients under Quantity (1). Use the chart in this section to convert fractions to decimal values. Under Ingredients B (2), list any other dry, whole-grain cereal ingredients used in the recipe. List the quantity of these ingredients under Quantity (2). Use the chart in this section to convert fractions to decimal values. Use the chart Weights of 1 Cup of Commonly Used Ingredients from this section to determine the gram weight of each ingredient listed. Record this under Grams per Cup (3). Multiply the Quantity (1 and 2) by the Grams per Cup (3) to determine the Total Gram Weight (4) of the ingredients. Divide the Total Gram Weight (4) by the factor indicated to determine the Grains/Breads Contribution (5). Add all values under Grains/Breads Contribution (5) to determine the Total Grains/Breads Contribution (6). Divide the Total Grains/Breads Contributions (6) by the number of servings in the recipe to determine the Grains/Breads per Serving of Recipe. Round down to the nearest ¼ serving (7).

Ingredients-A	Quantity (in cups)	Grams per cup	Total Gram Weight		Grains/Breads Contribution
______(1)	______(1)	______(3)	______(4)	÷14.75=	______(5)
______(1)	______(1)	______(3)	______(4)	÷14.75=	______(5)
______(1)	______(1)	______(3)	______(4)	÷14.75=	______(5)
Ingredients-B	Quantity (in cups)	Grams per cup	Total Gram Weight		Grains/Breads Contribution
______(2)	______(2)	______(3)	______(4)	÷ 25=	______(5)
______(2)	______(2)	______(3)	______(4)	÷ 25=	______(5)
______(2)	______(2)	______(3)	______(4)	÷ 25=	______(5)
Total Grains/Breads Contribution					______(6)
÷ Total Number of Servings					______
Grains/Breads per Serving of Recipe					______(7)

Example: Oatmeal Raisin Cookies

Yield:	24 Cookies
Ingredients:	¾  cup sugar  2 Tbsp margarine 1 large egg 2 Tbsp low-fat milk ¼  cup applesauce	¾ cup all-purpose flour ¼  tsp cinnamon 1/8 tsp nutmeg 1 1/4 cups oatmeal, quick oats ½  cup raisins

Instructions: Under Ingredients A (1), list any oatmeal, cornmeal, whole-grain bran, germ, or enriched flour used in the recipe. List the quantity of these ingredients under Quantity (1). Use the chart in this section to convert fractions to decimal values. Under Ingredients B (2), list any other dry, whole-grain cereal ingredients used in the recipe. List the quantity of these ingredients under Quantity (2). Use the chart on page 3 in this section to convert fractions to decimal values. Use the chart Weights of 1 Cup of Commonly Used Ingredients from this section to determine the gram weight of each ingredient listed. Record this under Grams per Cup (3). Multiply the Quantity (1 and 2) by the Grams per Cup (3) to determine the Total Gram Weight (4) of the ingredients. Divide the Total Gram Weight (4) by the factor indicated to determine the Grains/Breads Contribution (5). Add all values under Grains / Breads Contribution (5) to determine the Total Grains/Breads Contribution (6). Divide the Total Grains / Breads Contributions (6) by the number of servings in the recipe to determine the Grains/Breads per Serving of Recipe. Round down to the nearest ¼ serving (7).

Ingredients-A	Quantity (in cups)	Grams per cup	Total Gram Weight		Grains/Breads Contribution
Flour (1)	0.75 cup (1)	126 (3)	94.5 (4)	÷  14.75  =	6.4 (5)
Oatmeal (1)	1.25 cups (1)	73 (3)	91.25 (4)	÷  14.75  =	6.2 (5)
_____(1)	_____(1)	_____(3)	____(4)	÷  14.75  =	______(5)
Ingredients-B	Quantity (in cups)	Grams per cup	Total Gram Weight		Grains/Breads Contribution
_____(2)	_____(2)	_____(3)	_____(4)	÷  25	______(5)
_____(2)	_____(2)	_____(3)	_____(4)	÷  25	______(5)
_____(2)	_____(2)	_____(3)	_____(4)	÷  25	______(5)
Total Grains/Breads Contribution					12.6 (6)
÷ Total Number of Servings					24 cookies
Grains/Breads per Serving of Recipe					0.5 or ½ grains (7)

Recipe Analysis Worksheet

Instructions:

1. List the ingredients in column 1, and the amount used in the recipe in column 2.
2. Find meats/meat alternates under Common Food Yields and Crediting Meat and Meat Alternates in this section. Convert the amount used in the recipe to the yield after preparation. Record the yield.
3. Find fruits/vegetables under Common Food Yields and Crediting Fruits and Vegetables in this section. Convert the amount used in the recipe to the yield in ½  cup servings. Record the yield.
4. Determine the yield of grains/breads servings by using the chart in Crediting Grains/Breads. Convert the amount used in the recipe to the yield in 1-slice bread equivalents. Record the yield.
5. Under Calculations, determine the number of 2-ounce meat/meat alternate servings for older adults by dividing the total by 2.
6. Round the total servings of fruits/vegetables and grains/breads down to the nearest whole number.

Ingredients	Amount Used in the Recipe	Meat / Meat Alternate (ounces)	Fruit / Vegetable (½ cup servings)	Grains / Breads (1 slice bread or equivalent)	Milk (Served as a beverage)
	Total
	Calculations
	Number of servings

It is recommended that recipes with foods from more than 2 food groups be credited for no more than 2 different meal components.

Example: Recipe Analysis for a “Chili Mac” Recipe

Instructions:

1. List the ingredients in column 1, and the amount used in the recipe in column 2.
2. Find meats/meat alternates under Common Food Yields and Crediting Meat and Meat Alternates in this section. Convert the amount used in the recipe to the yield after preparation. Record the yield.
3. Find fruits/vegetables under Common Food Yields and Crediting Fruits and Vegetables in this section. Convert the amount used in the recipe to the yield in ½ cup servings. Record the yield.
4. Determine the yield of grains/breads servings by using the chart in Crediting Grains/Breads. Convert the amount used in the recipe to the yield in 1-slice bread equivalents. Record the yield.
5. Under Calculations, determine the number of 2-ounce meat/meat alternate servings for older adults by dividing the total by 2.
6. Round the total servings of fruits/vegetables and grains/breads down to the nearest whole number.

Ingredients	Amount Used in the Recipe	Meat / Meat Alternate (ounces)	Fruit / Vegetable (½ cup servings)	Grains / Breads (1 slice bread or equivalent)	Milk (Served as a beverage)
Ground beef	1 pound	11.5 oz
Elbow macaroni	8 ounces dry wt.			8 oz ÷ 0.9 oz. = equivalent of 9 slices
Tomato sauce	2  8-ounce cans		3¼ servings
Grated cheese	1/2 cup = 8 Tbsp	If 6 Tbsp =1 oz, 8 Tbsp = 1.3 oz
Green pepper, chopped	1/4 cup		1/2 serving
Onion, chopped	1/4 cup		1/2 serving
	Total	13.8 oz	4½” servings (½” cup each)	9 servings (1 slice each)
	Calculations	13.8 ÷ 2 = 6.9
	Number of servings	7 servings (2 oz  each)	4  servings (1/2 cup each)	9 servings (1 slice each)

It is recommended that recipes with foods from more than 2 food groups be credited for no more than 2 different meal components.

Common Food Yields

The following are common ingredients used in recipes served in adult day care centers. Yields and servings correspond to required amounts for adults for lunch or supper. 

MEAT / MEAT ALTERNATES

Meat / Meat Alternate	Amount as Purchased	Yield After Preparation	Number of 2 oz. Servings or Equivalent
Beef, ground (no more than 26% fat)	1 pound	11.5 oz	5¾ servings
Cheese	1 pound	16 oz	8 servings
Cheese spread, processed cheese food	1 pound	16 oz (2 oz = 1 oz meat alt)	4 servings
Chicken, boneless	1 pound	11.2 oz	5½ servings
Chicken, with bone	1 pound	7.04 oz	3½ servings
Cottage cheese	1 cup	1 cup	2 servings (1/2 cup)
Dry beans	1 pound	5.9 cups	12 servings (1/2 cup)
Ham, boneless	1 pound	9.28 oz	4½ servings
Pork, ground (no more than 26% fat)	1 pound	11.5 oz	5¾ servings
Tuna	1  6.0 oz can	5.26 oz	2½ servings
Turkey, ground	1 pound	11.2 oz	5½ servings

GRAINS / BREADS

Grains / Breads	Amount Uncooked	Number of ½ cup servings
Egg noodles, uncooked	1 pound	20 servings, cooked
Elbow macaroni, uncooked	1 pound	19½ servings, cooked
Lasagna noodles, uncooked	1 pound	14 servings, cooked
Rice, white, enriched, uncooked	1 cup dry = 3.25 cups cooked	6½ servings, cooked
Rice, white, enriched, uncooked	1 pound dry = 7.5 cups cooked	15 servings, cooked
Spaghetti, uncooked	1 pound	10½ servings, cooked

VEGETABLES

Vegetable	Amount Raw	Number of ½ cup servings
Broccoli, fresh or frozen	1 pound	4½ servings
Carrots	6 sticks (4” x ½”)*	1 serving
Celery, fresh (sliced)	1 pound , chopped 6 sticks (4” x ½”)*	6 servings 1 serving
Corn, canned, whole kernel (liquid packed, drained)	15¼ oz (No. 300 can) 106 oz (No. 10 can)	2½ servings 20 servings
Corn, frozen, whole kernel	1 pound	5½ servings
Cucumber, fresh	8 slices (1/8” thick)*	1 serving
Green beans, canned, cut, drained	14½ oz (No. 300 can)	2½ servings
Green beans, frozen, cut	1 pound	5½ servings
Kidney beans, canned	15½ oz (No. 300 can)	2½ servings
Lettuce, iceberg	1 piece (4¼” x 4¼”)*	1 serving
Peas, canned, drained	15¼ oz (No. 300 can)	2½ servings
Peas, frozen	1 pound	4½ servings
Potatoes, white, fresh	1 pound	4 servings
Potatoes, hash browns, frozen	1 pound	3½ servings
Potatoes, tater tots or rounds, frozen	1 pound	6 servings
Tomatoes, canned	14½ oz (No. 300 can)	3 servings
Tomatoes, cherry, fresh	6 cherry tomatoes*	1 serving
Tomatoes, fresh	1 pound, diced 4 slices (1/8” thick)*	5½ servings 4 servings
Tomato paste	12 oz (1 Tbsp = ¼ cup sauce)	10 servings
Tomato puree	16 oz (2 Tbsp = ¼ cup sauce)	7 servings
Tomato sauce	15 oz	3 servings
Tomato soup (condensed)	1 can (10 ¾ oz)	1 serving

*Numbers are approximate

FRUITS

Fruit	Amount Raw	Number of ½ cup servings
Apples, fresh	1 pound, raw, cored, peeled 1 pound, raw, cored, unpeeled	5½ servings 7 servings
Bananas, fresh	1 pound, sliced	3 servings
Blackberries, fresh	1 pound	5½ servings
Blackberries, frozen	1 pound, thawed, sugar added	4½ servings
Blueberries, fresh	1 pound	5½ servings
Blueberries, frozen	1 pound, thawed, unsweetened	5½ servings
Cantaloupe, fresh, cubed or diced	1 pound	2½ servings
Cherries, sweet, fresh	1 pound 14 cherries*	4 servings 1 serving
Cherries, frozen	1 pound	3½ servings (drained fruit)
Dates, dehydrated, pitted	1 pound	5½ servings
Grapes, fresh, seedless	1 pound 14 large grapes*	5 servings 1 serving
Melon, honeydew, fresh, cubed	1 pound	2 servings
Oranges, fresh, 138 count	1 pound 1 orange	3 servings 1 serving
Peaches, fresh	1 pound 1 peach	5½ servings 1 serving
Raisins	1 pound 1.3 oz – 1.5 oz package	6 servings ½ serving
Raspberries, fresh	1 pound	6 servings
Strawberries, fresh	1 pound	5 servings
Strawberries, frozen	1 pound	3½ servings
Watermelon, fresh	1 pound	3 servings

*Numbers are approximate

Sources: Adapted from U.S. Department of Agriculture, Midwest Region. What’s in a Meal? A Resource Manual for Providing Nutritious Meals in the Child and Adult Food Care Program, Fourth Edition, August 2003. Reproduced by the National Food Service Management Institute. The original sources cited in the 2003 edition of the USDA manual are as follows: (1) Food Buying Guide for Child Nutrition Programs, 2001; (2) Grains/Breads Instruction, FNS Instruction 783-1 Rev 2; and (3) Crediting Foods in the Child and Adult Care Food Program, USDA, Food and Nutrition Service, Mid-Atlantic Region, January 1998.

NOTE: The numbers of servings for each food have been re-calculated from those listed in the 2003 edition of the USDA manual to reflect CACFP serving sizes for adults. Because the numbers of servings in the 2003 edition of the USDA manual were rounded to the nearest whole number, the numbers listed in these tables are approximate values based on the data available.