83_FR_7173 83 FR 7139 - Food Crediting in Child Nutrition Programs: Request for Information; Extension of Comment Period

83 FR 7139 - Food Crediting in Child Nutrition Programs: Request for Information; Extension of Comment Period

DEPARTMENT OF AGRICULTURE
Food and Nutrition Service

Federal Register Volume 83, Issue 34 (February 20, 2018)

Page Range7139-7142
FR Document2018-03376

The National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program, and Summer Food Service Program (Child Nutrition Programs), which are administered by the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS), play a critical role in ensuring that America's children have access to the nutritious food they need to learn and succeed in the classroom, afterschool, and during the summer. It is FNS' responsibility to establish and support the meal patterns and nutrition standards (collectively referred to as meal patterns) in the Child Nutrition Programs that advance the goals of providing nutritious and satisfying meals to a broad population of children. At the same time, FNS works to simplify the menu planning process for Program operators to promote the efficient use of Program funds and provide a wide variety of food choices to menu planners and children. In order to claim Federal reimbursement, Child Nutrition Program operators must serve meals and snacks that meet the minimum meal pattern requirements of the respective Program. Crediting is the process designed by FNS to specify how individual food items contribute to the Child Nutrition Programs' meal patterns. Several factors impact how food products can credit toward reimbursable meals, such as volume, weight, and overall nutrient profile. The purpose of this Request for Information is to help FNS gather feedback from a wide variety of stakeholders on how FNS' crediting system can best address today's evolving food and nutrition environment, as well as to offer first-rate customer service to those operating and benefitting from the Child Nutrition Programs. FNS welcomes comments from all interested stakeholders. While FNS is interested in your general comments about the crediting process, FNS also invites comments on the crediting of several specific food products. FNS is especially interested in understanding both the possible benefits and any negative impacts associated with potential changes to how certain foods may or may not credit. FNS is extending the comment period to provide additional time for interested parties to review this Request for Information.

Federal Register, Volume 83 Issue 34 (Tuesday, February 20, 2018) 
[Federal Register Volume 83, Number 34 (Tuesday, February 20, 2018)]
[Notices]
[Pages 7139-7142]
From the Federal Register Online  [www.thefederalregister.org]
[FR Doc No: 2018-03376]



[[Page 7139]]

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DEPARTMENT OF AGRICULTURE

Food and Nutrition Service

[FNS-2017-0044]


Food Crediting in Child Nutrition Programs: Request for 
Information; Extension of Comment Period

AGENCY: Food and Nutrition Service (FNS), USDA.

ACTION: Notice; Extension of Comment Period.

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SUMMARY: The National School Lunch Program, School Breakfast Program, 
Child and Adult Care Food Program, and Summer Food Service Program 
(Child Nutrition Programs), which are administered by the United States 
Department of Agriculture (USDA), Food and Nutrition Service (FNS), 
play a critical role in ensuring that America's children have access to 
the nutritious food they need to learn and succeed in the classroom, 
afterschool, and during the summer. It is FNS' responsibility to 
establish and support the meal patterns and nutrition standards 
(collectively referred to as meal patterns) in the Child Nutrition 
Programs that advance the goals of providing nutritious and satisfying 
meals to a broad population of children. At the same time, FNS works to 
simplify the menu planning process for Program operators to promote the 
efficient use of Program funds and provide a wide variety of food 
choices to menu planners and children.
    In order to claim Federal reimbursement, Child Nutrition Program 
operators must serve meals and snacks that meet the minimum meal 
pattern requirements of the respective Program. Crediting is the 
process designed by FNS to specify how individual food items contribute 
to the Child Nutrition Programs' meal patterns. Several factors impact 
how food products can credit toward reimbursable meals, such as volume, 
weight, and overall nutrient profile.
    The purpose of this Request for Information is to help FNS gather 
feedback from a wide variety of stakeholders on how FNS' crediting 
system can best address today's evolving food and nutrition 
environment, as well as to offer first-rate customer service to those 
operating and benefitting from the Child Nutrition Programs. FNS 
welcomes comments from all interested stakeholders. While FNS is 
interested in your general comments about the crediting process, FNS 
also invites comments on the crediting of several specific food 
products. FNS is especially interested in understanding both the 
possible benefits and any negative impacts associated with potential 
changes to how certain foods may or may not credit.
    FNS is extending the comment period to provide additional time for 
interested parties to review this Request for Information.

DATES: The comment period for the Request for Information that was 
published on December 14, 2017 (82 FR 58792) has been extended from 
February 12, 2018 to April 23, 2018. To be assured of consideration, 
comments must be received on or before April 23, 2018.

ADDRESSES: 
    Preferred method: Submit information through the Federal 
eRulemaking Portal at http://www.regulations.gov. Follow the online 
instructions for submissions.
    Mail: Submissions should be addressed to School Programs Branch, 
Policy and Program Development Division, Food and Nutrition Service, 
3101 Park Center Drive, 12th floor, Alexandria, Virginia 22302.
    All comments submitted in response to this notice will be included 
in the record and will be made available to the public at http://www.regulations.gov. Please be advised that the substance of the 
comments and the identity of the individuals or entities commenting 
will be subject to public disclosure.

FOR FURTHER INFORMATION CONTACT:  Tina Namian, Branch Chief, Policy and 
Program Development, Child Nutrition Programs, Food and Nutrition 
Service at (703) 305-2590.

SUPPLEMENTARY INFORMATION: 

I. Background

Child Nutrition Programs' Nutrition Standards

    One of the United States Department of Agriculture (USDA), Food and 
Nutrition Service's (FNS) highest priorities is to ensure that 
participants in the National School Lunch Program (NSLP), School 
Breakfast Program (SBP), Child and Adult Care Food Program (CACFP), and 
Summer Food Service Program (SFSP) (collectively referred to as the 
Child Nutrition Programs) receive wholesome, nutritious, and tasty 
meals. The Richard B. Russell National School Lunch Act (NSLA) and the 
Child Nutrition Act of 1966 (CNA) authorize FNS to establish meal 
patterns and nutrition standards (collectively referred to as meal 
patterns) for the Child Nutrition Programs. The NSLA requires FNS to 
develop meal patterns that are consistent with the recommendations of 
the most recent Dietary Guidelines for Americans (Dietary Guidelines) 
and current nutrition research.
    The Child Nutrition Programs' meal patterns establish the foods and 
minimum serving sizes that must be served for a meal or snack to be 
reimbursable. The meal patterns are currently based on food groups 
(components), not individual nutrients. A reimbursable meal or snack 
includes a certain amount (or combination) of vegetables, fruits, fluid 
milk, grains, and meats or meat alternates (e.g., protein foods, such 
as chicken, and dairy foods, such as yogurt). Each Child Nutrition 
Program has individualized meal patterns for the various age and grade 
groups that participate in the Program. The meal patterns were created 
to enable children to be self-sufficient by providing the adequate and 
consistent levels of foods and nutrients children need to learn and 
grow, as well as help children build healthy habits that can last a 
lifetime.

Crediting Methodology

    Crediting is the process established by FNS to determine how 
individual foods contribute to the Child Nutrition Programs' meal 
patterns. A food is considered creditable when it meets the minimum 
standards that count toward a reimbursable meal or snack. Generally, 
this means foods are grouped into categories of similar foods which are 
credited in a similar way.
    The main focus of FNS' crediting system is to provide simple 
information that allows Child Nutrition Program operators to (1) easily 
plan menus with foods and quantities that meet the meal patterns, and 
(2) offer foods in a way that encourages healthy habits and teaches 
children how to build balanced meals. Crediting information is conveyed 
through resources such as FNS' Food Buying Guide for Child Nutrition 
Programs and other technical assistance materials.
    A number of factors impact how foods credit toward a reimbursable 
meal. It is critical that crediting decisions be made on the fullest 
range of factors possible to ensure transparency and consistency in the 
crediting process. The overall nutrient profile of a food is a primary 
consideration. Foods in each food component are based on a range of 
nutrients instead of an individual food's nutrient profile. For 
example, foods in the meats/meat alternates component are grouped based 
on a collection of nutrients that include protein, B vitamins, 
selenium, choline, phosphorus, zinc, and copper. Therefore, different 
varieties of meat (e.g., lean beef versus turkey) are not currently 
evaluated separately based on their protein content. The volume or 
weight of the food is also an important

[[Page 7140]]

factor in making crediting determinations. All meats/meat alternates 
and grains are credited in ounces equivalencies. Fruits, vegetables, 
and fluid milk are credited based on volume served.
    In addition, foods that credit toward a reimbursable meal in the 
Child Nutrition Programs sometimes have a Federal standard of identity. 
Standards of identity are established by the U.S. Food and Drug 
Administration (FDA) and the USDA Food Safety and Inspection Service 
(FSIS). They are mandatory requirements that determine what a food must 
contain to be marketed under a certain name. For example, for a product 
to be labeled peanut butter, it must meet the standard of identity 
requirements that specify the amount and type of ingredients that may 
be included. Standards of identity assist FNS in crediting because they 
provide a common standard under which specific foods are made. This 
allows FNS to set crediting policy with confidence that products from 
all manufacturers will have the same characteristics and, thus, make a 
consistent contribution to the meal patterns. There are some products 
on the commercial market that do not have an FDA or FSIS standard of 
identity, but have industry-defined standards. FNS first considers 
Federal standards of identity when making crediting decisions. When a 
Federal standard of identity does not exist, then FNS may use industry 
standards for production to better understand the manufacturing 
process.
    FNS also considers the customary use of a product. For example, 
some foods are typically consumed as a snack food and have not been 
considered appropriate for including as part of a meal in the Child 
Nutrition Programs. Therefore, they are currently not creditable. This 
is discussed more in section II. Questions and Answers. Finally, FNS 
considers the role of the Child Nutrition Program in teaching children 
healthy eating habits when making crediting decisions.

Purpose and Scope

    FNS' objective in issuing this Request for Information is to 
receive input from a broad spectrum of stakeholders to assist FNS in 
making informed decisions on how FNS' crediting system can best address 
today's evolving food and nutrition environment, ensure children have 
access to the nutrition they need, and offer excellent customer service 
to those operating and benefitting from the Child Nutrition Programs. 
It is important that FNS' crediting system balances the nutritional 
needs of the Child Nutrition Programs' participants, as recommended by 
the Dietary Guidelines, and the need to offer flexibility and a wide 
range of choices. FNS recognizes that new or reformulated food products 
are regularly entering the food market. These new or reformulated food 
products can offer more choices to menu planners and children.
    FNS is especially interested in understanding both the possible 
benefits and any negative impacts associated with potential changes to 
how certain foods may or may not credit. As such, FNS is seeking 
feedback from all interested stakeholders on the questions listed 
below. Some questions address specific foods due to a high volume of 
interest in those products. However, FNS is open to feedback about the 
creditability of other food products as well (see Questions 20-25) and 
crediting process in general. Additionally, while all comments are 
welcome, FNS is particularly interested in comments that are consistent 
with the current statutory framework for the Child Nutrition Programs.

II. Questions

Factors To Determine Crediting

    FNS currently considers the following factors when making crediting 
decisions:
     Volume or weight of the food. All meats/meat alternates 
and grains are credited in ounces. Fruits, vegetables, and fluid milk 
are credited based on volume served. However, dried fruit credits at 
twice the volume served and raw, leafy greens credit as half the volume 
served. Additionally, tomato puree and tomato paste credit as if they 
were reconstituted, instead of as volume served.
    1. Is it appropriate to continue to credit foods based on the 
volume or weight served, with the few exceptions discussed above? Why 
or why not?
    2. What are the benefits and negative impacts of having different 
crediting values for different forms of vegetables and fruits?
     Overall nutrient profile. Foods in each component are 
based on a range of nutrients instead of an individual food's nutrient 
profile. For example, foods in the meats/meat alternates component are 
grouped based on a collection of nutrients that include protein, B 
vitamins, selenium, choline, phosphorus, zinc, copper, and vitamins D 
and E. Generally, FNS has not considered fortification in the 
creditability of foods.
    3. Should fortification play a role in determining if and how a 
food is credited in the Child Nutrition Programs? Why or why not?
    4. Is the presence of certain nutrients more important than other 
nutrients when determining if and how a food credits in the Child 
Nutrition Programs? Why or why not?
     Federal standards of identity and industry standards of 
production. Many creditable food products in the Child Nutrition 
Programs have Federal standards of identity or industry standards for 
production. Standards of identity assist FNS in crediting because they 
ensure food products with the same name have the same characteristics 
and, therefore, make a consistent contribution to the meal patterns.
    5. If a food product does not have a Federal standard of identity 
or industry standards for production, how could these food products 
credit in the Child Nutrition Programs? Please be as specific as 
possible.
     Customary use of the food product. Some foods are 
generally consumed as snacks and, therefore, have not been considered 
appropriate for service in the Child Nutrition Programs. In other 
cases, the volume of food required to meet the minimum serving size 
would be unreasonably large. In other cases, such products do credit. 
For example, tortillas and tortilla products, such as taco shells, may 
credit as a grain item in the Child Nutrition Programs because in 
certain cultures they are served as the grain component of a meal. 
(Please see below for more information about snack-type foods.)
    6. Is it appropriate to continue to consider the customary use of a 
product when determining how a food credits in the Child Nutrition 
Programs? Why or why not?
     The role of the Child Nutrition Program in teaching 
children healthy eating habits. Meals and snacks served in the Child 
Nutrition Programs act as a teaching tool for children by visually 
demonstrating how to build a healthy, balanced meal with the key food 
groups and amounts recommended by the Dietary Guidelines. For example, 
although pasta made from lentils has a standard of identity and may be 
used in all Child Nutrition Programs, in order for the pasta to credit 
as a vegetable, it must be served with another vegetable, such as 
broccoli or tomato sauce, to help children recognize the vegetable 
component. Likewise, lentil pasta can credit as a meat alternate if it 
is served with another meat/meat alternate, such as chicken or black 
beans.
    7. What role should such educational considerations play in 
determining the

[[Page 7141]]

creditability of a food in the Child Nutrition Programs?
    8. Are there other factors FNS should consider in determining how 
foods credit in the Child Nutrition Programs? Why or why not?
    9. Are there additional ways FNS can make the crediting process 
more simple, fair, or transparent? Please be as specific as possible.

Foods From the Meat/Meat Alternate Component

    Shelf-stable, Dried or Semi-dried Meat, Poultry, and Seafood 
Snacks, and Surimi: Currently, shelf stable, dried and semi-dried meat, 
poultry, and seafood products, such as beef jerky or summer sausage, 
(collectively referred to as dried meat/poultry/seafood snacks) 
currently do not credit towards the Child Nutrition Programs' meal 
patterns. These foods have a Federal standard of identity that varies 
widely, there is a wide variety of industry standards for production, 
and they are typically seen as snack-type foods. However, FNS 
understands these products may be appealing to some Child Nutrition 
Program operators because dried meat/poultry/seafood snacks are shelf 
stable, work well with alternative meal delivery methods, such as 
breakfast in the classroom and lunches for field trips, and provide 
more choices to menu planners and children. Similarly, surimi, which is 
whitefish that is processed to resemble more expensive seafood and 
labeled as ``imitation,'' such as imitation crab, does not credit 
towards the Child Nutrition Programs' meal patterns. Surimi lacks an 
FDA standard of identity and there is a wide variety of industry 
standards for production. Additionally, foods labeled as ``imitation'' 
may have significantly different nutrition profiles than the foods they 
are meant to replace. To assist reviewers in adequately compiling 
public feedback, please provide separate comments on dried meat/
poultry/seafood snacks, and imitation crab.
    10. Are Child Nutrition Program operators currently offering any of 
these foods as an extra item that does not contribute to the Child 
Nutrition Programs' meal patterns? If so, which ones?
    10a. If yes, how are they being served (e.g., as an extra component 
at snack) and how often?
    11. Should FNS allow any of these foods to contribute to the Child 
Nutrition Programs' meal patterns? Why or why not?
    12. If any of these foods are allowed to contribute to the Child 
Nutrition Programs' meal patterns, how should they be credited? Be as 
specific as possible, such as the volume or weight needed, or a 
specific nutrient content.
    12a. Is there an ingredient or processing method that would qualify 
or disqualify these products?
    13. If any of these foods are allowed to contribute to the Child 
Nutrition Programs' meal patterns, would Child Nutrition Program 
operators incorporate these foods into menus to meet the meats/meat 
alternates requirement? Why or why not?
    13a. If yes, how would they be served (e.g., at snack, as part of a 
reimbursable lunch)?
    14. If any of these foods are allowed to contribute to the Child 
Nutrition Programs' meal patterns, how would this impact the Child 
Nutrition Programs, including its participants and operators? What are 
the potential benefits and negative impacts?
    Yogurt: Yogurt may be used to meet all or part of the meats/meat 
alternates component. It may be plain or flavored, unsweetened or 
sweetened, traditional (non-strained or non-thickened) or Greek or 
Greek-style (high protein, strained or thickened). Four ounces (weight) 
or \1/2\ cup (volume) of traditional or high protein yogurt is credited 
as one ounce equivalent of meat alternate. This crediting was based on 
public comment (62 FR 10187, April 1997) and acknowledges the 
relatively low levels of iron and niacin in yogurt compared to other 
foods from the meats/meat alternates component. Since then, high 
protein yogurt has increased in popularity and availability. As such, 
FNS was asked to consider whether it would be beneficial to allow a 
lesser volume of high protein yogurt to credit toward the meat/meat 
alternate component compared to traditional yogurt. The rationale for 
this request was that high protein yogurt contains a higher level of 
protein per ounce versus traditional yogurt. Currently, crediting has 
not been based on an individual food's nutrient profile, or any one 
nutrient. That is, the contribution of a food towards the meat/meat 
alternate requirement is not based solely on the grams of protein. For 
example, different varieties of meat (e.g., lean beef versus turkey) 
are not evaluated separately based on their protein content.
    15. Are Child Nutrition Program operators currently offering high 
protein yogurt as part of a reimbursable meal?
    16. Should FNS create a separate crediting standard for high 
protein yogurt that is different than the crediting standard for 
traditional yogurt for the Child Nutrition Programs? Why or why not?
    17. If high protein yogurt is allowed to contribute differently to 
the Child Nutrition Programs' meal patterns than traditional yogurt, 
how should high protein yogurt be credited? Be as specific as possible, 
such as the volume or weight needed.
    17a. Is there an ingredient or processing method that could qualify 
or disqualify a particular yogurt from crediting in the Child Nutrition 
Programs (e.g., a particular thickening agent could disqualify a high 
protein yogurt)?
    18. If high protein yogurt is allowed to contribute differently to 
the Child Nutrition Programs' meal patterns than traditional yogurt, 
would Child Nutrition Program operators take advantage of using it to 
meet the meats/meat alternates requirement? Why or why not?
    18a. If yes, how would Child Nutrition Program operators serve it 
(e.g., at snack, as part of a reimbursable lunch)?
    19. If high protein yogurt is allowed to contribute differently to 
the Child Nutrition Programs' meal patterns than traditional yogurt, 
how would this impact the Child Nutrition Programs, including its 
participants and operators, as well as food manufacturers? What are the 
potential benefits and negative impacts?

Other Foods Not Currently Creditable

    In the past, FNS has chosen not to credit a small number of other 
foods in the Child Nutrition Programs because these foods do not meet 
the requirement for any food component in the Child Nutrition Programs' 
meal patterns. For various reasons this has occurred, including being 
considered snack-type foods, lacking a standard of identity, or because 
the volume of food required to meet the minimum serving size would be 
unreasonably large. For example, foods such as popcorn, vegetable chips 
(does not include chips made from grain such as tortilla chips), bacon, 
and tempeh are currently not creditable for the aforementioned reasons. 
A list of various foods that do not currently credit in the Child 
Nutrition Programs is available in FNS' Food Buying Guide for Child 
Nutrition Programs under ``Other Foods'' (see https://fns.usda.gov/sites/default/files/tn/fbg-section5-other.pdf). Comments on any foods 
currently not creditable in the Child Nutrition Programs are welcome, 
using the following questions as a guide.
    20. Are Child Nutrition Program operators currently offering any of 
these foods as an extra item that does not contribute to the Child 
Nutrition

[[Page 7142]]

Programs' meal patterns? If so, which ones?
    21. Should FNS allow any of these foods to contribute to the Child 
Nutrition Programs' meal patterns? Why or why not? If so, which ones?
    22. If any of these foods are allowed to contribute to the Child 
Nutrition Programs' meal patterns, how should they be credited? Be as 
specific as possible, such as the volume or weight needed, or a 
specific nutrient content.
    22a. Is there an ingredient, processing method, or nutrient 
standard (e.g., sodium content) that should qualify or disqualify any 
of these foods?
    23. If any of these foods are allowed to contribute to the Child 
Nutrition Programs' meal patterns, would Child Nutrition Program 
operators incorporate them into menus to meet the Child Nutrition 
Programs' meal patterns? Why or why not?
    23a. If yes, how would they be served (e.g., as part of a 
reimbursable snack)?
    24. If any of these foods are allowed to contribute to the Child 
Nutrition Programs' meal patterns, how would this impact the Child 
Nutrition Programs, including its participants and operators, as well 
as food manufacturers? What are the potential benefits and negative 
impacts?
    25. Are there additional products not mentioned in this request for 
information that are currently not creditable, but you would wish to 
provide comments on? Please be as specific as possible.
    FNS appreciates your thoughtful and responsive comments. FNS 
welcomes comments from all interested stakeholders and will consider 
all of them carefully. Your comments are essential to enabling FNS to 
provide first rate customer service to those we serve.

    Dated: February 13, 2018.
Brandon Lipps,
Administrator, Food and Nutrition Service.
[FR Doc. 2018-03376 Filed 2-16-18; 8:45 am]
 BILLING CODE 3410-30-P

Federal Register / Vol. 83, No. 34 / Tuesday, February 20, 2018 / Notices 7139 DEPARTMENT OF AGRICULTURE and any negative impacts associated The Child Nutrition Programs’ meal with potential changes to how certain patterns establish the foods and Food and Nutrition Service foods may or may not credit. minimum serving sizes that must be [FNS–2017–0044] FNS is extending the comment period served for a meal or snack to be to provide additional time for interested reimbursable. The meal patterns are Food Crediting in Child Nutrition parties to review this Request for currently based on food groups Programs: Request for Information; Information. (components), not individual nutrients. Extension of Comment Period DATES: The comment period for the A reimbursable meal or snack includes Request for Information that was a certain amount (or combination) of AGENCY: Food and Nutrition Service vegetables, fruits, fluid milk, grains, and (FNS), USDA. published on December 14, 2017 (82 FR 58792) has been extended from meats or meat alternates (e.g., protein ACTION: Notice; Extension of Comment foods, such as chicken, and dairy foods, February 12, 2018 to April 23, 2018. To Period. be assured of consideration, comments such as yogurt). Each Child Nutrition must be received on or before April 23, Program has individualized meal SUMMARY: The National School Lunch 2018. patterns for the various age and grade Program, School Breakfast Program, ADDRESSES: groups that participate in the Program. Child and Adult Care Food Program, Preferred method: Submit information The meal patterns were created to and Summer Food Service Program through the Federal eRulemaking Portal enable children to be self-sufficient by (Child Nutrition Programs), which are at http://www.regulations.gov. Follow providing the adequate and consistent administered by the United States levels of foods and nutrients children Department of Agriculture (USDA), the online instructions for submissions. Mail: Submissions should be need to learn and grow, as well as help Food and Nutrition Service (FNS), play children build healthy habits that can a critical role in ensuring that America’s addressed to School Programs Branch, Policy and Program Development last a lifetime. children have access to the nutritious food they need to learn and succeed in Division, Food and Nutrition Service, Crediting Methodology the classroom, afterschool, and during 3101 Park Center Drive, 12th floor, Alexandria, Virginia 22302. Crediting is the process established by the summer. It is FNS’ responsibility to FNS to determine how individual foods establish and support the meal patterns All comments submitted in response to this notice will be included in the contribute to the Child Nutrition and nutrition standards (collectively Programs’ meal patterns. A food is record and will be made available to the referred to as meal patterns) in the Child considered creditable when it meets the public at http://www.regulations.gov. Nutrition Programs that advance the minimum standards that count toward a Please be advised that the substance of goals of providing nutritious and reimbursable meal or snack. Generally, the comments and the identity of the satisfying meals to a broad population of this means foods are grouped into individuals or entities commenting will children. At the same time, FNS works categories of similar foods which are be subject to public disclosure. to simplify the menu planning process credited in a similar way. FOR FURTHER INFORMATION CONTACT: Tina for Program operators to promote the The main focus of FNS’ crediting efficient use of Program funds and Namian, Branch Chief, Policy and system is to provide simple information provide a wide variety of food choices Program Development, Child Nutrition that allows Child Nutrition Program to menu planners and children. Programs, Food and Nutrition Service at operators to (1) easily plan menus with In order to claim Federal (703) 305–2590. foods and quantities that meet the meal reimbursement, Child Nutrition SUPPLEMENTARY INFORMATION: patterns, and (2) offer foods in a way Program operators must serve meals and I. Background that encourages healthy habits and snacks that meet the minimum meal teaches children how to build balanced pattern requirements of the respective Child Nutrition Programs’ Nutrition meals. Crediting information is Program. Crediting is the process Standards conveyed through resources such as designed by FNS to specify how One of the United States Department FNS’ Food Buying Guide for Child individual food items contribute to the of Agriculture (USDA), Food and Nutrition Programs and other technical Child Nutrition Programs’ meal Nutrition Service’s (FNS) highest assistance materials. patterns. Several factors impact how priorities is to ensure that participants A number of factors impact how foods food products can credit toward in the National School Lunch Program credit toward a reimbursable meal. It is reimbursable meals, such as volume, (NSLP), School Breakfast Program critical that crediting decisions be made weight, and overall nutrient profile. (SBP), Child and Adult Care Food on the fullest range of factors possible The purpose of this Request for Program (CACFP), and Summer Food to ensure transparency and consistency Information is to help FNS gather Service Program (SFSP) (collectively in the crediting process. The overall feedback from a wide variety of referred to as the Child Nutrition nutrient profile of a food is a primary stakeholders on how FNS’ crediting Programs) receive wholesome, consideration. Foods in each food system can best address today’s nutritious, and tasty meals. The Richard component are based on a range of evolving food and nutrition B. Russell National School Lunch Act nutrients instead of an individual food’s environment, as well as to offer first-rate (NSLA) and the Child Nutrition Act of nutrient profile. For example, foods in customer service to those operating and 1966 (CNA) authorize FNS to establish the meats/meat alternates component benefitting from the Child Nutrition meal patterns and nutrition standards are grouped based on a collection of Programs. FNS welcomes comments (collectively referred to as meal nutrients that include protein, B sradovich on DSK3GMQ082PROD with NOTICES from all interested stakeholders. While patterns) for the Child Nutrition vitamins, selenium, choline, FNS is interested in your general Programs. The NSLA requires FNS to phosphorus, zinc, and copper. comments about the crediting process, develop meal patterns that are Therefore, different varieties of meat FNS also invites comments on the consistent with the recommendations of (e.g., lean beef versus turkey) are not crediting of several specific food the most recent Dietary Guidelines for currently evaluated separately based on products. 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7140 Federal Register / Vol. 83, No. 34 / Tuesday, February 20, 2018 / Notices factor in making crediting nutritional needs of the Child Nutrition credited in the Child Nutrition determinations. All meats/meat Programs’ participants, as recommended Programs? Why or why not? alternates and grains are credited in by the Dietary Guidelines, and the need 4. Is the presence of certain nutrients ounces equivalencies. Fruits, vegetables, to offer flexibility and a wide range of more important than other nutrients and fluid milk are credited based on choices. FNS recognizes that new or when determining if and how a food volume served. reformulated food products are regularly credits in the Child Nutrition Programs? In addition, foods that credit toward entering the food market. These new or Why or why not? a reimbursable meal in the Child reformulated food products can offer • Federal standards of identity and Nutrition Programs sometimes have a more choices to menu planners and industry standards of production. Many Federal standard of identity. Standards children. creditable food products in the Child of identity are established by the U.S. FNS is especially interested in Nutrition Programs have Federal Food and Drug Administration (FDA) understanding both the possible benefits standards of identity or industry and the USDA Food Safety and and any negative impacts associated standards for production. Standards of Inspection Service (FSIS). They are with potential changes to how certain identity assist FNS in crediting because mandatory requirements that determine foods may or may not credit. As such, they ensure food products with the what a food must contain to be FNS is seeking feedback from all same name have the same marketed under a certain name. For interested stakeholders on the questions characteristics and, therefore, make a example, for a product to be labeled listed below. Some questions address consistent contribution to the meal peanut butter, it must meet the standard specific foods due to a high volume of patterns. of identity requirements that specify the interest in those products. However, 5. If a food product does not have a amount and type of ingredients that may FNS is open to feedback about the Federal standard of identity or industry be included. Standards of identity assist creditability of other food products as standards for production, how could FNS in crediting because they provide well (see Questions 20–25) and these food products credit in the Child a common standard under which crediting process in general. Nutrition Programs? Please be as specific foods are made. This allows Additionally, while all comments are specific as possible. FNS to set crediting policy with welcome, FNS is particularly interested • Customary use of the food product. confidence that products from all in comments that are consistent with Some foods are generally consumed as manufacturers will have the same the current statutory framework for the snacks and, therefore, have not been characteristics and, thus, make a Child Nutrition Programs. considered appropriate for service in the consistent contribution to the meal II. Questions Child Nutrition Programs. In other patterns. There are some products on cases, the volume of food required to the commercial market that do not have Factors To Determine Crediting meet the minimum serving size would an FDA or FSIS standard of identity, but FNS currently considers the following be unreasonably large. In other cases, have industry-defined standards. FNS factors when making crediting such products do credit. For example, first considers Federal standards of decisions: tortillas and tortilla products, such as identity when making crediting decisions. When a Federal standard of • Volume or weight of the food. All taco shells, may credit as a grain item meats/meat alternates and grains are in the Child Nutrition Programs because identity does not exist, then FNS may use industry standards for production to credited in ounces. Fruits, vegetables, in certain cultures they are served as the better understand the manufacturing and fluid milk are credited based on grain component of a meal. (Please see process. volume served. However, dried fruit below for more information about FNS also considers the customary use credits at twice the volume served and snack-type foods.) of a product. For example, some foods raw, leafy greens credit as half the 6. Is it appropriate to continue to are typically consumed as a snack food volume served. Additionally, tomato consider the customary use of a product and have not been considered puree and tomato paste credit as if they when determining how a food credits in appropriate for including as part of a were reconstituted, instead of as volume the Child Nutrition Programs? Why or meal in the Child Nutrition Programs. served. why not? Therefore, they are currently not 1. Is it appropriate to continue to • The role of the Child Nutrition creditable. This is discussed more in credit foods based on the volume or Program in teaching children healthy section II. Questions and Answers. weight served, with the few exceptions eating habits. Meals and snacks served Finally, FNS considers the role of the discussed above? Why or why not? in the Child Nutrition Programs act as Child Nutrition Program in teaching 2. What are the benefits and negative a teaching tool for children by visually children healthy eating habits when impacts of having different crediting demonstrating how to build a healthy, making crediting decisions. values for different forms of vegetables balanced meal with the key food groups and fruits? and amounts recommended by the Purpose and Scope • Overall nutrient profile. Foods in Dietary Guidelines. For example, FNS’ objective in issuing this Request each component are based on a range of although pasta made from lentils has a for Information is to receive input from nutrients instead of an individual food’s standard of identity and may be used in a broad spectrum of stakeholders to nutrient profile. For example, foods in all Child Nutrition Programs, in order assist FNS in making informed the meats/meat alternates component for the pasta to credit as a vegetable, it decisions on how FNS’ crediting system are grouped based on a collection of must be served with another vegetable, can best address today’s evolving food nutrients that include protein, B such as broccoli or tomato sauce, to help sradovich on DSK3GMQ082PROD with NOTICES and nutrition environment, ensure vitamins, selenium, choline, children recognize the vegetable children have access to the nutrition phosphorus, zinc, copper, and vitamins component. Likewise, lentil pasta can they need, and offer excellent customer D and E. Generally, FNS has not credit as a meat alternate if it is served service to those operating and considered fortification in the with another meat/meat alternate, such benefitting from the Child Nutrition creditability of foods. as chicken or black beans. Programs. It is important that FNS’ 3. Should fortification play a role in 7. What role should such educational crediting system balances the determining if and how a food is considerations play in determining the VerDate Sep<11>2014 17:55 Feb 16, 2018 Jkt 244001 PO 00000 Frm 00005 Fmt 4703 Sfmt 4703 E:\FR\FM\20FEN1.SGM 20FEN1

Federal Register / Vol. 83, No. 34 / Tuesday, February 20, 2018 / Notices 7141 creditability of a food in the Child they be credited? Be as specific as 17. If high protein yogurt is allowed Nutrition Programs? possible, such as the volume or weight to contribute differently to the Child 8. Are there other factors FNS should needed, or a specific nutrient content. Nutrition Programs’ meal patterns than consider in determining how foods 12a. Is there an ingredient or traditional yogurt, how should high credit in the Child Nutrition Programs? processing method that would qualify or protein yogurt be credited? Be as Why or why not? disqualify these products? specific as possible, such as the volume 9. Are there additional ways FNS can 13. If any of these foods are allowed or weight needed. make the crediting process more simple, to contribute to the Child Nutrition 17a. Is there an ingredient or fair, or transparent? Please be as specific Programs’ meal patterns, would Child processing method that could qualify or as possible. Nutrition Program operators incorporate disqualify a particular yogurt from Foods From the Meat/Meat Alternate these foods into menus to meet the crediting in the Child Nutrition Component meats/meat alternates requirement? Programs (e.g., a particular thickening Why or why not? agent could disqualify a high protein Shelf-stable, Dried or Semi-dried 13a. If yes, how would they be served yogurt)? Meat, Poultry, and Seafood Snacks, and (e.g., at snack, as part of a reimbursable 18. If high protein yogurt is allowed Surimi: Currently, shelf stable, dried and semi-dried meat, poultry, and lunch)? to contribute differently to the Child seafood products, such as beef jerky or 14. If any of these foods are allowed Nutrition Programs’ meal patterns than summer sausage, (collectively referred to contribute to the Child Nutrition traditional yogurt, would Child to as dried meat/poultry/seafood snacks) Programs’ meal patterns, how would Nutrition Program operators take currently do not credit towards the this impact the Child Nutrition advantage of using it to meet the meats/ Child Nutrition Programs’ meal Programs, including its participants and meat alternates requirement? Why or patterns. These foods have a Federal operators? What are the potential why not? standard of identity that varies widely, benefits and negative impacts? 18a. If yes, how would Child there is a wide variety of industry Yogurt: Yogurt may be used to meet Nutrition Program operators serve it standards for production, and they are all or part of the meats/meat alternates (e.g., at snack, as part of a reimbursable typically seen as snack-type foods. component. It may be plain or flavored, lunch)? However, FNS understands these unsweetened or sweetened, traditional 19. If high protein yogurt is allowed products may be appealing to some (non-strained or non-thickened) or to contribute differently to the Child Child Nutrition Program operators Greek or Greek-style (high protein, Nutrition Programs’ meal patterns than because dried meat/poultry/seafood strained or thickened). Four ounces traditional yogurt, how would this snacks are shelf stable, work well with (weight) or 1⁄2 cup (volume) of impact the Child Nutrition Programs, alternative meal delivery methods, such traditional or high protein yogurt is including its participants and operators, as breakfast in the classroom and credited as one ounce equivalent of as well as food manufacturers? What are lunches for field trips, and provide more meat alternate. This crediting was based the potential benefits and negative choices to menu planners and children. on public comment (62 FR 10187, April impacts? Similarly, surimi, which is whitefish 1997) and acknowledges the relatively Other Foods Not Currently Creditable that is processed to resemble more low levels of iron and niacin in yogurt expensive seafood and labeled as compared to other foods from the meats/ In the past, FNS has chosen not to ‘‘imitation,’’ such as imitation crab, does meat alternates component. Since then, credit a small number of other foods in not credit towards the Child Nutrition high protein yogurt has increased in the Child Nutrition Programs because Programs’ meal patterns. Surimi lacks popularity and availability. As such, these foods do not meet the requirement an FDA standard of identity and there FNS was asked to consider whether it for any food component in the Child is a wide variety of industry standards would be beneficial to allow a lesser Nutrition Programs’ meal patterns. For for production. Additionally, foods volume of high protein yogurt to credit various reasons this has occurred, labeled as ‘‘imitation’’ may have toward the meat/meat alternate including being considered snack-type significantly different nutrition profiles component compared to traditional foods, lacking a standard of identity, or than the foods they are meant to replace. yogurt. The rationale for this request because the volume of food required to To assist reviewers in adequately was that high protein yogurt contains a meet the minimum serving size would compiling public feedback, please higher level of protein per ounce versus be unreasonably large. For example, provide separate comments on dried traditional yogurt. Currently, crediting foods such as popcorn, vegetable chips meat/poultry/seafood snacks, and has not been based on an individual (does not include chips made from grain imitation crab. food’s nutrient profile, or any one such as tortilla chips), bacon, and 10. Are Child Nutrition Program nutrient. That is, the contribution of a tempeh are currently not creditable for operators currently offering any of these food towards the meat/meat alternate the aforementioned reasons. A list of foods as an extra item that does not requirement is not based solely on the various foods that do not currently contribute to the Child Nutrition grams of protein. For example, different credit in the Child Nutrition Programs is Programs’ meal patterns? If so, which varieties of meat (e.g., lean beef versus available in FNS’ Food Buying Guide for ones? turkey) are not evaluated separately Child Nutrition Programs under ‘‘Other 10a. If yes, how are they being served based on their protein content. Foods’’ (see https://fns.usda.gov/sites/ (e.g., as an extra component at snack) 15. Are Child Nutrition Program default/files/tn/fbg-section5-other.pdf). operators currently offering high protein Comments on any foods currently not sradovich on DSK3GMQ082PROD with NOTICES and how often? 11. Should FNS allow any of these yogurt as part of a reimbursable meal? creditable in the Child Nutrition foods to contribute to the Child 16. Should FNS create a separate Programs are welcome, using the Nutrition Programs’ meal patterns? Why crediting standard for high protein following questions as a guide. or why not? yogurt that is different than the 20. Are Child Nutrition Program 12. If any of these foods are allowed crediting standard for traditional yogurt operators currently offering any of these to contribute to the Child Nutrition for the Child Nutrition Programs? Why foods as an extra item that does not Programs’ meal patterns, how should or why not? contribute to the Child Nutrition VerDate Sep<11>2014 17:55 Feb 16, 2018 Jkt 244001 PO 00000 Frm 00006 Fmt 4703 Sfmt 4703 E:\FR\FM\20FEN1.SGM 20FEN1

7142 Federal Register / Vol. 83, No. 34 / Tuesday, February 20, 2018 / Notices Programs’ meal patterns? If so, which and regulations of the U.S. Commission Break (10:15 a.m.–10:30 a.m.) ones? on Civil Rights (Commission) and the Panel 3: Voter Access 21. Should FNS allow any of these Federal Advisory Committee Act that Panel 4: Community Organizations foods to contribute to the Child the Alabama Advisory Committee Open Comment Period: (4:00–5:00 p.m.) Nutrition Programs’ meal patterns? Why (Committee) will hold a meeting on Closing Remarks (5:00 p.m.) or why not? If so, which ones? Thursday, February 22, 2018, from 9:00 Dated: February 13, 2018. 22. If any of these foods are allowed a.m. to 5:00 p.m. CST, for the purpose David Mussatt, to contribute to the Child Nutrition of hearing public testimony regarding Supervisory Chief, Regional Programs Unit. Programs’ meal patterns, how should civil rights and voter access in the state. [FR Doc. 2018–03282 Filed 2–16–18; 8:45 am] they be credited? Be as specific as DATES: The meeting will be held on BILLING CODE P possible, such as the volume or weight Thursday, February 22, 2018, from 9:00 needed, or a specific nutrient content. a.m. to 5:00 p.m. CST. 22a. Is there an ingredient, processing ADDRESSES: Connecting Life Center (Old method, or nutrient standard (e.g., DEPARTMENT OF COMMERCE Bellingham Center), 70 W Edmont sodium content) that should qualify or Avenue, Montgomery, AL 36105. Office of the Secretary disqualify any of these foods? FOR FURTHER INFORMATION CONTACT: 23. If any of these foods are allowed David Barreras, DFO, at dbarreras@ Estimates of the Voting Age to contribute to the Child Nutrition usccr.gov or 312–353–8311. Population for 2017 Programs’ meal patterns, would Child SUPPLEMENTARY INFORMATION: This AGENCY: Office of the Secretary, Nutrition Program operators incorporate meeting is free and open to the public. Commerce. them into menus to meet the Child Persons with disabilities requiring ACTION: General notice announcing Nutrition Programs’ meal patterns? Why reasonable accommodations should population estimates. or why not? contact the Midwest Regional Office 23a. If yes, how would they be served prior to the meeting to make appropriate SUMMARY: This notice announces the (e.g., as part of a reimbursable snack)? arrangements. Members of the public voting age population estimates as of 24. If any of these foods are allowed are invited to make statements during July 1, 2017 for each state and the to contribute to the Child Nutrition an open comment period. In addition, District of Columbia. We are providing Programs’ meal patterns, how would members of the public may submit this notice in accordance with the 1976 this impact the Child Nutrition written comments; the comments must amendment to the Federal Election Programs, including its participants and be received in the regional office no Campaign Act. operators, as well as food later than March 31, 2017. Written FOR FURTHER INFORMATION CONTACT: manufacturers? What are the potential comments may be mailed to the Karen Battle, Chief, Population benefits and negative impacts? Midwestern Regional Office, U.S. Division, U.S. Census Bureau, Room 25. Are there additional products not Commission on Civil Rights, 55 W. HQ–6H174, 4600 Silver Hill Road, mentioned in this request for Monroe St., Suite 410, Chicago, IL Washington, DC 20233. Phone: 301– information that are currently not 60615. They may also be faxed to the 763–2071. creditable, but you would wish to Commission at (312) 353–8324, or SUPPLEMENTARY INFORMATION: Under the provide comments on? Please be as emailed to David Barreras at dbarreras@ requirements of the 1976 amendment to specific as possible. usccr.gov. Persons who desire the Federal Election Campaign Act, FNS appreciates your thoughtful and additional information may contact the Title 52, United States Code, Section responsive comments. FNS welcomes Midwestern Regional Office at (312) 30116(e), I hereby give notice that the comments from all interested 353–8311. estimates of the voting age population stakeholders and will consider all of Records generated from this meeting for July 1, 2017 for each state and the them carefully. Your comments are may be inspected and reproduced at the District of Columbia are as shown in the essential to enabling FNS to provide Midwestern Regional Office, as they following table. first rate customer service to those we become available, both before and after serve. the meeting. Records of the meeting will ESTIMATES OF THE VOTING AGE POPU- Dated: February 13, 2018. be available via www.facadatabase.gov LATION FOR EACH STATE AND THE Brandon Lipps, under the Commission on Civil Rights, Administrator, Food and Nutrition Service. Alabama Advisory Committee link DISTRICT OF COLUMBIA: JULY 1, [FR Doc. 2018–03376 Filed 2–16–18; 8:45 am] (https://www.facadatabase.gov/ 2017 BILLING CODE 3410–30–P committee/committee.aspx?cid= Population 18 233&aid=17) Select ‘‘meeting details’’ Area and over and then ‘‘documents’’ to download. COMMISSION ON CIVIL RIGHTS Persons interested in the work of this United States ........................ 252,063,800 Committee are directed to the Alabama ................................ 3,779,274 Notice of Public Meeting of the Commission’s website, http:// Alaska ................................... 554,867 www.usccr.gov, or may contact the Arizona .................................. 5,382,780 Alabama Advisory Committee for a Midwestern Regional Office at the above Arkansas ............................... 2,298,739 Meeting To Hear Public Testimony California ............................... 30,476,517 Regarding Civil Rights and Voter email or street address. Colorado ............................... 4,345,321 sradovich on DSK3GMQ082PROD with NOTICES Accessibility in the State Agenda Connecticut ........................... 2,844,358 Delaware ............................... 757,455 AGENCY: U.S. Commission on Civil Opening Remarks and Introductions District of Columbia .............. 569,480 Rights. (9:00 a.m.–9:05 a.m.) Florida ................................... 16,782,417 ACTION: Announcement of meeting. Panel 1: Alabama Secretary of State John Georgia ................................. 7,914,681 Merrill (9:05 a.m.–9:30 a.m.) Hawaii ................................... 1,121,794 SUMMARY: Notice is hereby given, Panel 2: U.S. Representative Terri Idaho ..................................... 1,273,151 pursuant to the provisions of the rules Sewell (9:35 a.m.–10:15 a.m.) Illinois .................................... 9,904,838 VerDate Sep<11>2014 17:55 Feb 16, 2018 Jkt 244001 PO 00000 Frm 00007 Fmt 4703 Sfmt 4703 E:\FR\FM\20FEN1.SGM 20FEN1


Document Created: 2018-02-17 02:29:24
Document Modified: 2018-02-17 02:29:24
CategoryRegulatory Information
CollectionFederal Register
sudoc ClassAE 2.7:
GS 4.107:
AE 2.106:
PublisherOffice of the Federal Register, National Archives and Records Administration
SectionNotices
ActionNotice; Extension of Comment Period.
DatesThe comment period for the Request for Information that was published on December 14, 2017 (82 FR 58792) has been extended from February 12, 2018 to April 23, 2018. To be assured of consideration, comments must be received on or before April 23, 2018.
ContactTina Namian, Branch Chief, Policy and Program Development, Child Nutrition Programs, Food and Nutrition Service at (703) 305-2590.
FR Citation83 FR 7139 
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