A reimbursable snack in the SFSP and NSLP Afterschool Snack Service may contain a grains/breads component. Reimbursable breakfast and lunch meals offered for the SFSP must include food product(s) that contribute toward the grains/breads requirement. Please note that programs operating under seamless summer requirements must align with standards for the NSLP/SBP as identified in the following guidance. Child Nutrition operators for these programs may also choose to follow the guidance listed in Section 4. The ﬁrst ingredient must be whole grain corn or wheat.The information contained in this Appendix provides guidance on meeting the Meal Pattern Requirements for grains served in the Summer Food Service Program (SFSP) and NSLP Afterschool Snack Service. Soft whole corn tortillas or whole wheat tortillas.Ģ. States also have the option of allowing tortillas to be substituted for the bread allotment. Speciﬁc whole grains: brown rice, oats, bulgur, whole barley States have the option of allowing “other unprocessed whole grains” to be substituted for the bread allotment. low in saturated fat (no more than 1g saturated fat per RACC - the RACC for bread is 50g) it must meet all qualiﬁcations for the Whole Grain Health Claim (moderate fat version) RACCs (Reference Amounts Customarily Consumed) for cereals are as follows:ġ5 g RTE cereals weighing less than 20g per cup (e.g., puﬀed rice)ģ0 g RTE cereals weighing 20-42g per cup cereals that are more than 28% ﬁberĥ5 g RTE cereals weighing 43g or more per cup biscuit types Breads for WICĢ. bear quantitative trans fat labeling and contain no more than 0.5g trans fat per RACC moderate in total fat (no more than 6.5g total fat per RACC) low in cholesterol (no more than 20mg cholesterol per RACC) low in saturated fat (no more than 1g saturated fat per RACC) whole grain ingredients must comprise 51% or more of the weight of the product must meet all qualiﬁcations for the Whole Grain Health Claim (moderate fat version) must have no more than 21.2g of sugar per 100g (no more than 6g per dry oz)Ĥ. must have at least 28 mg of iron per 100gģ. a whole grain must be the ﬁrst ingredientĢ. (WIC participants are not generally free to buy any qualifying product they can only choose from a limited subset of speciﬁc approved products on each local WIC agency’s list.) Breakfast Cereals for WICġ. The federal government has established new guidelines for foods subsidized by the WIC program, and, as of Octowhole grains are included, for the ﬁrst time.įollowing on the heels of the new federal requirements, states have established lists of qualifying products.

Wic approved whole grains