USDA Q & A on Yogurt Regulation

Q. Is "Go Gurt" considered a drinkable yogurt? Is "Go Gurt" creditable or non-creditable for the After School Snack Program?

A. Go Gurt is considered creditable by the 210.2 regs., "commercially prepared coagulated milk products obtained by fermentation of specific bacteria that meet milk fat solid requirements and to which flavoring foods or ingredients may be added. Yes, "Go Gurt" may be counted as a component for the After School Snack Program.

Note: "Go Gurt" may be counted as a meat/meat alternate in the food-based menu planning approaches under the National School Lunch and School Breakfast Programs or under the Child and Adult Care Food Program and Summer Food Service Program. It may be sold as an a la carte item, too. In addition, this item may be offered as part of a reimbursable lunch or breakfast in schools selecting the Nutrient Standard Menu Planning or Assisted Nutrient Standard Menu Planning options, but it may not be offered as a substitute for milk.

Source: E-mail from Debra Zuppe, Program Specialist, USDA's Midwest Regional Office, December 2002

Q. Is Danimals Drinkable Lowfat Yogurt creditable as a meat/meat alternate?

A. No, this product does not meet the definition of yogurt for the Child Nutrition Programs. Yogurt means commercially prepared coagulated milk products obtained by fermentation of specific bacteria, that meets milk fat or milk solid requirements and to which flavoring foods or ingredients may be added. These products are covered by Food and Drug Administration's Definition and Standard of Identity for yogurt, lowfat yogurt, and nonfat yogurt, 21 CFR 131.200, 21 CFR 131.203, and 21 CFR 131.206, respectively.

Because the definition requires that yogurt be "coagulated", drinkable yogurt does not meet the definition and cannot be credited as a meat/meat alternate in the food-based menu planning approaches under the National School Lunch and School Breakfast Programs or under the Child and Adult Care Food Program and the Summer Food Service Program.

Note: Drinkable yogurt may be sold as an a la carte item. In addition, this item may be offered as part of a reimbursable lunch or breakfast in schools selecting the Nutrient Standard Menu Planning or Assisted Nutrient Standard Menu Planning options, but it may not be offered as a substitute for milk.

Source: USDA Midwest Region's 4th Quarter FY 2000 Q & A, July-September 2000

Q. Since, under food-based menu planning systems, four ounces of yogurt are credited as meeting the equivalent of one ounce of meat/meat alternate, must yogurt be offered in four-ounce portions in order to be credited in the reimbursable meal?

A. No. Although yogurt is credited at a ratio of four ounces of yogurt to one ounce of meat, this does not mean that schools are limited to offering yogurt in four-ounce servings or eight-ounce servings. Meal planners may, at their discretion, vary the uses and portion sizes of yogurt in the reimbursable meal in a range from two ounces (credited as 1/4 of the meat/meat alternate) to 8 ounces (credited as fulfilling the total two-ounce meat/meat alternate requirement). Menu planners may, for example, use as little as two ounces of yogurt as an ingredient in an ethnic entree such as a "gyro", a fruit salad or other combination dish. Other menu options may range from serving a four-ounce portion of yogurt together with a half sandwich, a cup of soup or a salad containing a one-ounce or equivalent portion of meat/meat alternate, to offering six-ounce or eight-ounce servings of yogurt as a food item. However, in all instances under food-based menu planning systems, calculation of the crediting for yogurt will be based on the ratio of four ounces of yogurt to one ounce of meat/meat alternate equivalent.

Q. How are cups of commercially prepared yogurt containing fruit to be credited? Does the volume of fruit need to be subtracted from the total weight of the container?

A. Commercially prepared fruited and nonfruited yogurt products both receive full crediting toward the meat/meat alternate requirement, based on the portion size by weight/volume in the carton, e.g., four ounces of either fruited or nonfruited yogurt fulfill the equivalent of one ounce of the meat/meat alternate. It must be noted, however, that the fruit in commercial fruited yogurt products cannot be credited toward the fruit/vegetable component. The decision not to credit commercial fruited yogurt toward both the meat/meat alternate and the fruit/vegetable component is to be consistent with the fact that most of the fruit used in fruited yogurt is a jam or preserves. Fruit jams and preserves are not credited as fruit servings in the school meal programs. The noncrediting of fruited yogurts toward the fruit/vegetable component applies only to commercially prepared products.

Source: USDA's FNS Guidance, May 1997

For questions about this information, contact Julie A. Cox (608) 267-9206

Last updated on 5/9/2008 10:04:59 AM