University of Massachusetts Amherst

It's MORE Than A Meal

 

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:

  1. 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.
  2. 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.
  3. 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).
  4. Multiply the Quantity (1 and 2) by the Grams per Cup (3) to determine the Total Gram Weight (4) of the ingredients.
  5. Divide the Total Gram Weight (4) by the factor indicated to determine the Grains/Breads Contribution (5).
  6. Add all values under Grains/Breads Contribution (5) to determine the Total Grains/Breads Contribution (6).
  7. 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:

  1. 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.
  2. 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.
  3. 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).
  4. Multiply the Quantity (1 and 2) by the Grams per Cup (3) to determine the Total Gram Weight (4) of the ingredients.
  5. Divide the Total Gram Weight (4) by the factor indicated to determine the Grains/Breads Contribution (5).
  6. Add all values under Grains / Breads Contribution (5) to determine the Total Grains/Breads Contribution (6).
  7. 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  

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.

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Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. Permission is hereby granted by the Massachusetts Department of Education to copy any or all parts of this document for non-commercial educational purposes. The Massachusetts Department of Education, an Affirmative Action employer, is committed to ensuring that all of its programs and facilities are accessible to all members of the public. We do not discriminate on the basis of age, color, disability, national origin, race, religion, sex, or sexual orientation.

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