The unit of measures for the meat/meat alternate component is "oz equivalent". To be CN labeled, a serving of a product must provide a minimum of 0.50-ounce equivalent meat/meat alternate and credit must be expressed in 0.25-ounce increments. Any of the following can contribute to the meat/meat alternate component of the child nutrition meal pattern requirements: lean meat, poultry, fish, cheese, eggs, cooked dry beans and peas, peanut butter, or any of these combinations. Vegetable protein products, cheese alternate products, and enriched macaroni with fortified protein when made and used according to USDA regulations may also be used to meet part of the meat/meat alternate component.

Additional information on use, approved products, etc., is available from the Nutrition and Technical Services Division, FNS, USDA, 3101 Park Center Drive, Room 602, Alexandria, VA 22302.

Determine the total ounces equivalent meat in a serving of a product by following these four steps:

Step 1: Determine which allowable meat/meat alternates are in the product being labeled.
Step 2: Calculate the ounce equivalent meat/meat alternates in each category. Procedures are on the following pages.
Step 3: Total the ounce equivalent meat/meat alternates calculated under each category.
Step 4: Round down to the nearest 0.25-ounce equivalent meat/meat alternate.


CALCULATING THE CONTRIBUTION OF MEAT

1. Multiply the raw serving size by the percentage of meat in the raw formula:
          oz raw meat/serving x % raw meat = oz raw meat/serving
2. Multiply the ounce raw meat/serving by the cooking yield as stated in the FBG.
          oz raw meat/serving x FBG cooking yield = oz equivalent meat/serving

CALCULATING THE CONTRIBUTION OF MEAT AND VPP

1. Determine the total percentage of raw meat mixture by adding the following values:
          % raw meat + % dry VPP + % liquid (allowed for full hydration) = % raw meat mixture

2. Check the percentage of fully hydrated VPP replacing the raw meat in the meat mixture (VPP replacement in excess of 30 percent will not be credited toward the meal pattern requirement):
          % dry VPP + % liquid (allowed for fully hydration / % raw meat mixture x 100 = % hydrated VPP

3. Multiply the raw serving size by the percentage of total meat mixture to obtain the available raw meat/meat alternate per serving:

          raw serving size x % total meat mixture = oz raw meat/meat alternate/serving

4. Multiply the ounce raw meat/meat alternate per serving by the cooking yield as stated in the FBG:
          oz raw meat/meat alternate x FBG cooking yield = oz equivalent meat/meat alternate/serving

CALCULATING THE CONTRIBUTION OF DRY BEANS OR PEAS

1. Multiply the raw serving size by the percentage of dry beans or peas in the raw formula:
          oz raw serving x % dry beans = oz dry beans/serving

2. Convert the ounce dry beans/serving to pound dry beans/serving by dividing by 16 ounces/pound:
          oz dry beans/serving / 16 oz/lb = lb dry beans/serving

3. Multiply the pound dry beans/serving by the number of 1/4-cup servings per purchase unit (1 pound as purchased = 24.90 1/4-cup servings cooked dried pinto beans) - interpolated from the FBG. One-fourth cup cooked dry beans = 1.00 ounce equivalent meat alternate lb dry beans/serving x 1/4-cup servings/lb = 1/4-cup serving cooked dry beans/serving or oz equivalent meat alternate/serving

Note: Cooking dried beans or peas may count as a meat alternate or a vegetable but not as both components in the same product.


CALCULATING THE CONTRIBUTION OF CHEESE/CHEESE ALTERNATES

1. Multiply the raw serving size by the percentage of cheese (or cheese mixture) to determine the ounce of cheese per serving:
          oz raw serving x % cheese = oz cheese/serving or oz equivalent meat alternate/serving

Note: Cheese and FNS-approved cheese alternate products are calculated based on a 100-percent yield. Cottage cheese, ricotta cheese, and cheese foods are calculated based on a 50-percent yield.

CALCULATING THE CONTRIBUTION OF DRIED WHOLE EGGS

1. Multiply the serving size by the percentage of dried whole eggs in the formula to obtain the ounces of available dried whole eggs:
          oz raw serving x % dried whole eggs = oz dried whole eggs/serving

2. Convert ounce dried whole eggs/serving to pound dried whole eggs/serving by dividing by 16 ounces/pound oz dried whole eggs/serving / 16 oz/lb = lb dried whole eggs/serving

3. Multiply the pound dried whole eggs/serving by the servings per pound as found in the FBG (1 pound dried whole eggs = 32 large eggs or 64 ounces equivalent meat):
          lb dried whole eggs/serving x 64 = oz equivalent meat alternate/serving

CALCULATING THE CONTRIBUTION OF COOKED TOPPINGS, FILLINGS, AND BULK PRODUCTS CONTAINING MEAT AND VPP

1. Determine the total percentage of raw meat mixture by adding the following values:
          % raw meat + % dry VPP + % liquid (allowed for fully hydration) = % raw meat mixture

2. Check the percentage of fully hydrated VPP replacing the raw meat mixture (VPP replacement in excess of 30 percent will not be credited toward the meal pattern requirement):
          % dry VPP + % liquid (allowed for fully hydration) / % raw meat mixture x 100 = % hydrated VPP

3. Determine the ounce raw topping by dividing the following:
          1 lb (16 oz) cooked topping / manufacturer's cooking yield = oz raw topping

4. Multiply the ounce raw topping by the percent raw meat mixture:
          oz raw topping x % raw meat mixture = oz raw meat/meat alternate/lb topping

5. Multiply the ounce raw meat/meat alternate/pound topping by the cooking yield as stated in the FBG:
          oz raw meat/meat alternate/lb topping x FBG cooking yield = oz equivalent meat/meat alternate/lb cooked topping.