Crediting Foods for CACFP Reimbursement
CACFP regulations: crediting grains/breads
- Breakfast, lunch and supper must contain grains/breads servings in the amounts specified for older adults. For specific guidelines, refer to the CACFP Meal Pattern for Adults chart in this section.
- For snacks, a grains/breads item may count as 1 of the 2 components. For specific guidelines, refer to the CACFP Meal Pattern for Adults chart in this section.
- The following grains/breads products may be credited:
- Whole grain, bran, germ or enriched grains/breads products
- Products made with whole grain, bran, germ, and/or enriched flour
- Cereals that are whole grain, bran, germ, enriched, or fortified
- Enriched products that meet the Food and Drug Administration's Standards of Identity for enriched bread, macaroni and noodle products, rice, cornmeal or corn grits. The grains/breads item must contain enriched flour, bran, germ and/or whole-grain as specified on the label or according to the recipe or must be enriched in preparation or processing and labeled "enriched."
- A creditable item must serve the customary function of bread in a meal. At lunch or supper, it must accompany the main dish (such as dinner rolls), or be a recognizable integral part of the main dish (such as taco shells, potpie crust or spaghetti).
- There are 9 groups of grains/breads items, listed in the following chart. Each group’s required weight is based on the key nutrients in 1 slice of bread (25 g or 0.9 oz) or an equal amount (14.75 g) of whole-grain, bran, germ or enriched flour. Within each group, all items have approximately the same nutrient and grain content in each serving. Items with fillings, toppings, or frostings require larger serving sizes to meet minimum grain content. The chart classifies products by groups and credits them according to product weights based on FNS Instruction 783-1, Rev 2.
- For homemade products, you can determine serving sizes based on the grains and/or cereal content, following the steps in Tips for Crediting Foods in this section.
- For dessert-type items, serve no more than 2 of these items as a snack each week. Examples of dessert-type items are in the chart in this section.
- For more information on crediting grains/breads, contact your state agency.
Grains/Breads for Adult Nutrition Programs
Group A |
|
1/4 serving = 5 g (0.2 oz.) 1/2 serving = 10 g (0.4 oz.) |
3/4 serving = 15 g (0.5 oz.) 1 serving = 20 g (0.7 oz.) |
| Breading type coating Bread sticks, hard Chow mein noodles |
Crackers, saltines Crackers, snack Croutons |
Pretzels, hard Stuffing, dry |
Group B |
|
1/4 serving = 6 g (0.2 oz.) 1/2 serving = 13 g (0.5 oz.) |
3/4 serving = 19 g (0.7 oz.) 1 serving = 25 g (0.9 oz.) |
| Bagels Batter type coating Biscuits Breads, white Breads, wheat Breads, whole-wheat Breads, French Breads, Italian Buns, hamburger Buns, hot dog |
Crackers, graham (all shapes) Crackers, animal Egg roll skins English muffins Pita bread, white Pita bread, wheat Pita bread, whole-wheat Pizza crust Pretzels, soft |
Rolls, potato Rolls, white Rolls, wheat Rolls, whole-wheat Tortillas, corn Tortillas, wheat Tortilla chips, corn Tortilla chips, wheat Taco shells |
Group C |
|
1/4 serving = 8 g (0.3 oz.) 1/2 serving = 16 g (0.6 oz.) |
3/4 serving = 23 g (0.8 oz.) 1 serving = 31 g (1.1 oz.) |
| Cookies, plain Cornbread Corn muffins Croissants |
Pancakes, purchased Pie crust, dessert pies Pie crust, fruit turnovers |
Pie crust, meat Pie crust, meat alternate Waffles, purchased |
Group
D |
|
1/4 serving = 13 g (0.5 oz.) 1/2 serving = 25 g (0.9 oz.) |
3/4 serving = 38 g (1.3 oz.) 1 serving = 50 g (1.8 oz.) |
| Doughnuts, cake, unfrosted Doughnuts, yeast, unfrosted |
Granola bars, plain Muffins (except corn muffins) |
Sweet roll, unfrosted Toaster pastry, unfrosted |
Group
E |
|
1/4 serving = 16 g (0.6 oz.) 1/2 serving = 31 g (1.1 oz.) |
3/4 serving = 47 g (1.7 oz.) 1 serving = 63 g (2.2 oz.) |
| Cookies with nuts Cookies with raisins Cookies with chocolate pieces Cookies with fruit purees Doughnuts, cake, frosted |
Doughnuts, cake, glazed Doughnuts, yeast, frosted Doughnuts, yeast, glazed French toast Grain fruit bars Granola bars with nuts |
Granola bars with raisins Granola bars with chocolate pieces Granola bars with fruit Sweet rolls, frosted Toaster pastry, frosted |
Group
F |
|
1/4 serving = 19 g (0.7 oz.) 1/2 serving = 38 g (1.3 oz.) |
3/4 serving = 56 g (2 oz.) 1 serving = 75 g (2.7 oz.) |
| Cake, plain, unfrosted | Coffee Cake |
Group
G |
|
1/4 serving = 29 g (1 oz.) 1/2 serving = 58 g (2 oz.) |
3/4 serving = 86 g (3 oz.) 1 serving = 115 g (4 oz.) |
| Brownies, plain | Cake, all varieties, frosted |
Group
H |
|
| 1/4 serving = 2 Tbsp. cooked or 6 g (0.2 oz)
dry 1/2 serving = 1/4 cup cooked or 13 g (0.5 oz) dry |
3/4 serving = 3/8 cup cooked or 19 g (0.7 oz)
dry 1 serving = 1/2 cup cooked or 25 g (0.9 oz) dry |
| Barley Breakfast cereals, cooked Bulgur (cracked wheat) |
Macaroni, all shapes Noodles, all varieties Pasta, all shapes |
Ravioli, noodle only Rice, enriched brown Rice, enriched white |
Group
I |
|
| 1/4 serving = 1/4 cup or 0.3 oz(whichever is less) 1/2 serving = 1/3 cup or 0.5 oz(whichever is less) |
1 serving = 3/4 cup or 1 oz(whichever is less) |
| Ready-to-eat breakfast cereal (cold, dry) |
Grains/Breads |
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Creditable? |
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| Food Item | Yes | No | Comments | Nutrition Information |
| Bagels | X | Group B | Bagels are relatively low in fat and high in complex carbohydrates. Enriched bagels contain significant amounts of thiamin, riboflavin, iron, and niacin. Whole-grain varieties are good sources of fiber. | |
| Banana bread | X | See: quick bread. | ||
| Bagel chips | X | See: chips. | ||
| Barley | X | Group H | ||
| Batter-type coating | X | Batters may be credited (as Group B) when served as a part of the main dish of the meal. Crediting is based on the amount of whole-grain, bran, germ, and/or enriched meal or flour in the recipe. It may be difficult to determine the amount of batter on products. It is recommended that another bread item be served with the meal. | Foods with a batter-type coating may be high in fat. | |
| Biscuits | X | Homemade biscuits
may be credited based on the amount of whole grain, bran, germ,
and/or enriched meal or flour in the recipe. For commercial biscuits, use Group B. |
Biscuits may be high in fat. | |
| Boston brown bread | X | See: quick bread. | ||
| Bread pudding | X | Bread pudding may be credited for a snack only, based on the amount of whole grain, bran, germ, or enriched bread in a serving. | Serve no more than 2 dessert type items as a snack each week. | |
| Breads (white, rye, whole wheat, pumpernickel, seven grain, Italian, Roman meal, French, etc.) | X | Breads may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or four in the recipe.
For commercial breads, use Group B. |
Breads are excellent sources of complex carbohydrates and fiber, along with thiamin, riboflavin, niacin, and iron. Breads are usually low in fat. | |
| Bread Sticks, hard | X | Group A | ||
| Bread Stuffing / dressing, dry | X | Homemade stuffing may be credited based on the amount of bread in the recipe. For commercial stuffing made from croutons or quick stuffing mixes, use Group A. | Bread stuffing may be high in fat depending on the recipe. | |
| Breading | X | Breading may be credited when served as a part of the main dish of a meal. Crediting is based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe. It may be difficult to determine the amount of breading on products. It is recommended that another bread item be served with the meal. For commercial breading, use Group A. | ||
| Brownies, plain | X | Plain brownies may be credited for snack only, based on the amount of whole-grain, bran, germ and/or enriched meal and flour in the recipe.
For commercial brownies, use Group G. |
Serve no more than 2 dessert type items as a snack each week. | |
| Brownies, frosted or with fillers such as cream cheese, nuts, etc. | X | |||
| Bulgur | X | Group H | ||
| Buns, hamburger and hot dog | X | Homemade buns may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial buns, use Group B. |
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| Cake | X | Homemade cake may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe. For commercial cake, unfrosted, use Group F. For commercial cake, frosted, use Group G. | Serve no more than 2 dessert type items as a snack each week. | |
| Caramel corn | X | Popcorn does not meet the definition of grains/breads. | Popcorn is a good source of fiber. | |
| Carrot bread | X | See: quick bread. | ||
| Cereal bars | X | See: granola bars . | Serve no more than 2 dessert type items as a snack each week. | |
| Cereal, cooked | X | Group H | ||
| Cereal, dry | X | Group I | ||
| Cheese puffs | X | See: chips. | Cheese puffs may be high in fat and salt. | |
| Chips | X | Chips made from whole-grain, bran, germ and/or enriched meal or flour are creditable using Group B. | Chips may be high in fat and salt. | |
| Chow mein noodles | X | Group A | ||
| Cinnamon roll | X | See: sweet rolls. | These rolls may be high in fat and sugar.
Serve no more than 2 dessert type items as a snack each week. |
|
| Cobbler, fruit | X | The bread portion of the cobbler is creditable for snack only, based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
See: fruit / vegetable section for additional crediting information. |
Serve no more than 2 dessert type items as a snack each week. | |
| Coffee cake | X | Homemade coffee cake is creditable
for breakfast/snack only, based on the amount of wholegrain, bran,
germ and/or enriched meal or flour in the recipe. Commercial coffee cake may be credited using Group F. |
Serve no more than 2 dessert type items as a snack each week. | |
| Cookies | X | Homemade cookies may be credited for snack only, based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial cookies, plain, use Group C. For commercial cookies with nuts, raisins, chocolate pieces, peanut butter, fillings and/or fruit purees, use Group E. |
Serve no more than 2 dessert type items as a snack each week. | |
| Corn | X | See: fruits / vegetables section. | Corn is considered a vegetable. | |
| Cornbread | X | Homemade cornbread may
be credited based on the amount of whole-grain and/or enriched
meal or flour in the recipe. For commercial cornbread, use Group C. |
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| Corn chips | X | See: chips. | ||
| Corn dog batter | X | See: batter-type coating. | ||
| Corn meal | X | If corn meal is used in
a recipe: 1 serving = 14.75 g |
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| Corn muffin | X | Homemade corn muffins may be credited based on the amount of whole-grain and/or enriched meal or flour in the recipe.
For commercial corn muffins, use Group C. |
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| Couscous | X | See: pasta. | ||
| Crackers | X | For saltine or snack crackers, use Group A.
For graham or animal crackers, use Group B. |
Some crackers are high in fat and/or salt. They should be served in moderation. | |
| Cream puff shells | X | Homemade cream puff shells may be credited for snack only based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial cream puff shells, use Group D. For commercial filled cream puffs, use Group E. |
Cream puffs and traditional custard or cream fillings are high in fat.
Serve no more than 2 dessert type items as a snack each week. |
|
| Crepes | X | Homemade crepes may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial crepes, use Group C. |
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| Crisp | X | The grains/breads portion of the crisp is creditable for snack only, based on the amount of cereal and/or whole-grain, bran, germ and/or enriched meal or flour in the recipe.
See: fruit / vegetable section for additional crediting information. |
Serve no more than 2 dessert type items as a snack each week. | |
| Croissants | X | Group C | Croissants may be high in fat. | |
| Croutons | X | Group A | ||
| Cupcakes | X | See: cake. | Serve no more than 2 dessert type items as a snack each week. | |
| Danish pastry | X | See: sweet rolls. | Serve no more than 2 dessert type items as a snack each week. | |
| Doughnuts | X | Homemade doughnuts are creditable for breakfast/snack only based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial doughnuts, unfrosted, use Group D. For commercial doughnuts, frosted, glazed and/or filled, use Group E. |
Doughnuts may be high in fat and sugar.
Serve no more than 2 dessert type items as a snack each week. |
|
| Dressing | X | See: bread stuffing. | ||
| Dumplings | X | See: batter-type coating. | ||
| Egg roll or wonton wrappers | X | Group B | ||
| English muffins | X | Group B | ||
| French bread | X | See: breads. | ||
| French toast | X | Homemade French toast may be credited based on the amount of whole-grain, bran, germ and/or enriched bread in the recipe.
For commercial French toast, use Group E. |
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| Fried bread | X | Fried bread may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe. | Fried bread is high in fat. | |
| Ginger bread | X | See: cake. | Serve no more than 2 dessert type items as a snack each week. | |
| Glorified rice | X | See: rice pudding. | Serve no more than 2 dessert type items as a snack each week. | |
Grain fruit bars/ fruit and cereal bars |
X | Grain fruit bars may be credited for breakfast/snack only, using Group E. | Serve no more than 2 dessert type items as a snack each week. | |
| Granola bars | X | Granola bars may be credited for breakfast/snack only based on the amount of cereal and/or whole-grain, bran, germ and/or enriched meal or flour in the recipe. For commercial granola bars, plain, use Group D. For commercial granola bars with nuts, raisins, chocolate pieces and/or fruit, use Group E. |
Granola bars may be high in sugar and fat. They can be a good source of fiber and complex carbohydrates. Serve no more than 2 dessert type items as a snack each week. | |
| Grits, corn, enriched | X | Corn grits must be enriched to be credited. If corn grits are served as a cooked cereal, use Group H. If corn grits are used in a recipe: 1 serving = 14.75 g |
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| Hominy | X | Hominy is not creditable. It is not made from the whole kernel of corn, and therefore does not meet the criteria for grains/breads. | ||
| Hush puppies | X | Homemade hush puppies may be credited based on the amount of cereal and/or whole-grain, bran, germ and/or enriched meal or flour in the recipe. For commercial hush puppies, use Group C. |
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| Ice cream cones | X | Ice cream cones may be credited for snack only. It may take 2 or 3 cones to equal 1 serving. Group A | Serve no more than 2 dessert type items as a snack each week. | |
| Lefsa | X | Lefsa is a unleavened bread made primarily of potatoes and flour. It is often rolled with butter, jams, brown sugar, or cinnamon and sugar. Lefsa is credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe. | ||
| Macaroni, all shapes | X | Macaroni must be whole-grain, bran, germ or enriched. Group H | ||
| Melba toast | X | Group A | ||
| Millet | X | Group H | ||
| Muffins | X | Homemade muffins may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial corn muffins, use Group C. For other muffins, use Group D. |
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| Nachos | X | See: chips. | ||
| Noodles | X | Noodles must be whole-grain, bran, germ or enriched. Group H | ||
| Nut or seed meal or flour | X | Nuts and seeds are not grains. There are no standards for enrichment. | ||
| Oat bran | X | If oat bran is used in a recipe: 1 serving = 14.75 g | ||
| Oatmeal | X | If oatmeal is served as a cooked cereal, use Group H. If oatmeal is used in a recipe: 1 serving = 14.75 g |
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| Pancakes | X | Homemade pancakes may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe. For commercial pancakes, use Group C. |
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| Party mix | X | Party mix may be credited based on the cereal content per serving. Group I |
Some party mixes are high in salt. | |
| Pasta, all shapes | X | Pasta must be whole-grain, bran, germ or enriched. Group H | ||
| Pie crust | X | Homemade pie crust in dessert pies, meat/meat alternate pies and turnovers may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial pie crust, use Group C. |
Pie crust may be high in fat. Dessert pies may be credited for snack only. Serve no more than 2 dessert type items as a snack each week. | |
| Pineapple-upside-down cake | X | Upside-down cakes may be credited for snack only, based on the whole-grain, bran, germ and/or enriched meal or flour in the recipe. Crediting by weight may be impractical. | Serve no more than 2 dessert type items as a snack each week. | |
| Pita bread | X | Group B | Pita bread is a good source of complex carbohydrates.
Enriched pita is a good source of thiamin, riboflavin, and iron. Whole wheat pita can be high in fiber. |
|
| Pizza crust | X | Homemade pizza crust may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
Commercial pizza crust may be credited using Group B. |
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| Pop Tarts | X | See: toaster pastry. | Serve no more than 2 dessert type items as a snack each week. | |
| Popcorn | X | Popcorn does not meet the general requirements for grains/breads. | ||
| Popovers | X | Homemade popovers may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
Commercial popovers may be credited using Group C. |
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| Potato chips or shoe string potatoes | X | Potato chips are not a grain-based chip and not creditable. | ||
| Potato pancakes | X | Potato pancakes contain a minimal quantity of flour. | ||
| Potatoes | X | See: fruits and vegetables. | Potatoes are a vegetable. | |
| Pound cake | X | See: cake. | Serve no more than 2 dessert type items as a snack each week | |
| Pretzel chips | X | See: pretzels, hard. | ||
| Pretzels, hard | X | Group A | ||
| Pretzels, soft | X | Soft pretzels may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe using Group B. | ||
| Puff pastry | X | Homemade puff pastry may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial puff pastry, use Group D. |
Puff pastry may be high in fat. | |
| Pumpernickel bread | X | See: breads. | ||
| Pumpkin bread | X | See: quick bread. | ||
| Quick bread | X | Homemade quick breads may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
Commercial quick breads may be credited using Group D. |
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| Quinoa | X | Quinoa is a cereal-like plant product. Group H | ||
| Raisin bread | X | See: breads. | ||
| Ravioli | X | The pasta in homemade ravioli is creditable based on the amount of whole-grain, bran, germ or enriched meal or flour in the recipe.
For commercial ravioli, use Group H. |
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| Rice, white or brown | X | Rice must be whole-grain or enriched. Group H | Rice is a good source of complex carbohydrates. | |
| Rice cakes | X | Rice cakes must be enriched or whole-grain. Rice cakes made from puffed rice may be credited based on the serving size for cereal. Group I | ||
| Rice cereal bars | X | Rice cereal bars may be credited based on the amount of cereal in a serving. Group I | Serve no more than 2 dessert type items as a snack each week. | |
| Rice pudding | X | Rice pudding may be credited for snack only based on the amount of whole-grain or enriched rice in a serving. | Serve no more than 2 dessert type items as a snack each week. | |
| Rolls, all varieties | X | See: breads. | ||
| Roman meal bread | X | See: breads. | ||
| Rye wafers | X | Group A | ||
| Scones | X | Homemade scones may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial scones, use Group E. |
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| Sopaipillas | X | Homemade sopaipillas may be credited for snack only based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial sopaipillas, use Group C. |
Serve no more than 2 dessert type items as a snack each week. | |
| Spoon bread | X | Spoon bread may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe. | ||
| Squash bread | X | See: quick bread | ||
| Stuffing, bread | X | See: bread stuffing. | ||
| Sweet rolls, sticky buns, cinnamon rolls, Danish pastries, caramel rolls | Homemade sweet rolls may be credited for breakfast/snack only based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial rolls, unfrosted, use Group D. For commercial rolls, frosted, use Group E. |
These rolls may be high in fat and sugar. Serve no more than 2 dessert type items as a snack each week. | ||
| Taco chips | X | See: chips. | ||
| Taco shells | X | Group B | ||
| Tapioca pudding | X | Tapioca is not a grain. | ||
| Toaster pastry | Toaster pastry may be credited for breakfast/snack only.
For unfrosted toaster pastry, use Group D. For frosted toaster pastry, use Group E. |
Serve no more than 2 dessert type items as a snack each week. | ||
| Tortilla chips, wheat or corn | See: chips | |||
| Tortillas, wheat or corn | Tortillas must contain whole-grain, bran, germ or enriched meal or flour. Group B | |||
| Turnovers | See: pie crust. | Turnovers may be high in fat. Serve no more than 2 dessert type items as a snack each week.- |
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| Waffles | Homemade waffles may be credited based on the amount of whole-grain, bran, germ and/or enriched meal or flour in the recipe.
For commercial waffles, use Group C. |
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| Wheat germ | If wheat germ is used in a recipe: 1 serving = 14.75 g | |||
| Wild rice | Group H | |||
| Zucchini bread | See: quick bread. | |||
| Zwieback | Group A | |||
