Method C-Grains Contribution-Using the Grams of Creditable Grains for grain products listed in Exhibit A
Recipe Name:
Recipe Number:
Servings per Recipe:
Serving Size:
Worksheet columns:
(a) Creditable Grain Ingredient
(b) Quantity of Ingredient
(c) Conversion Factor to Grams
(d) Total Grams Creditable Grains, column (b) multiplied by column (c)
(e) Total Grams Creditable Grains per Number of Servings, column (d) divided by Number of Servings
(f) Creditable Grains per Portion by Standard Amount (16g or 28g), column (e) divided by Standard Amount
Totals
Expected Meal Pattern Contribution (Grains-oz eq)
Make sure all units are the same. If the ingredient quantity is not in the preferred weight or volume, conversions will need to be made before the contribution can be calculated.
*Refer to Exhibit A: Grain Requirements for Child Nutrition Programs to determine which group the finished grain product is listed. Grain product listed in Exhibit A, Groups A-G use the standard of 16g creditable grains per oz eq and those listed in Groups H and I use the standard of 28g creditable grains per oz eq. For example, pancakes are listed in Group C; therefore, the standard amount of 16g should be selected to determine the grains contribution for the creditable ingredients.
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