Child Nutrition Programs: Transitional Standards for Milk, Whole Grains, and Sodium; Correction, 47331-47332 [2022-16466]
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47331
Rules and Regulations
Federal Register
Vol. 87, No. 148
Wednesday, August 3, 2022
This section of the FEDERAL REGISTER
contains regulatory documents having general
applicability and legal effect, most of which
are keyed to and codified in the Code of
Federal Regulations, which is published under
50 titles pursuant to 44 U.S.C. 1510.
The Code of Federal Regulations is sold by
the Superintendent of Documents.
DEPARTMENT OF AGRICULTURE
Food and Nutrition Service
7 CFR Part 210, 215, 220, and 226
RIN 0584–AE81
Child Nutrition Programs: Transitional
Standards for Milk, Whole Grains, and
Sodium; Correction
Food and Nutrition Service
(FNS), USDA.
AGENCY:
ACTION:
Final rule; technical corrections.
The Food and Nutrition
Service (FNS) is correcting a final rule
with request for comments that
appeared in the Federal Register on
February 7, 2022 and published in the
Code of Federal Regulations (CFR) on
July 1, 2022. The rule established Child
Nutrition Program transitional standards
for milk, whole grains, and sodium for
school years 2022–23 and 2023–24.
DATES: This correction is effective on
July 1, 2022.
FOR FURTHER INFORMATION CONTACT: Tina
Namian, Director, School Meals Policy
Division—4th Floor, Food and Nutrition
Service, 1320 Braddock Place,
Alexandria, VA 22314; telephone: 703–
305–2590.
SUPPLEMENTARY INFORMATION: In FR Doc.
2022–02327, starting on page 7005 in
SUMMARY:
the Federal Register of Monday,
February 7, 2022, the following
corrections are made:
§ 210.10
[Corrected]
1. At 7 CFR 210.10(c), the Table 1 To
Paragraph (C) Introductory Text—Lunch
Meal Pattern is corrected to read as
follows:
■
Lunch meal pattern
Grades K–5
Grades 6–8
Grades 9–12
Amount of Food a per Week
(minimum per day)
Food components
Fruits (cups) b ...............................................................................................................................
Vegetables (cups) b ......................................................................................................................
Dark green c ..........................................................................................................................
Red/Orange c ........................................................................................................................
Beans and peas (legumes) c ................................................................................................
Starchy c ................................................................................................................................
Other c d ................................................................................................................................
Additional Vegetables to Reach Total e .......................................................................................
Grains (oz eq) f ............................................................................................................................
Meats/Meat Alternates (oz eq) ....................................................................................................
Fluid milk (cups) g ........................................................................................................................
21⁄2 (1⁄2)
33⁄4 (3⁄4)
1⁄2
3⁄4
1⁄2
1⁄2
1⁄2
1
8–9 (1)
8–10 (1)
5 (1)
21⁄2 (1⁄2)
33⁄4 (3⁄4)
1⁄2
3⁄4
1⁄2
1⁄2
1⁄2
1
8–10 (1)
9–10 (1)
5 (1)
5 (1)
5 (1)
1⁄2
11⁄4
1⁄2
1⁄2
3⁄4
11⁄2
10–12 (2)
10–12 (2)
5 (1)
600–700
<10
≤1,360
≤1,225
750–850
<10
≤1,420
≤1,280
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-max calories (kcal) h .............................................................................................................
Saturated fat (% of total calories) h .............................................................................................
Sodium Interim Target 1 (mg) h ...................................................................................................
Sodium Interim Target 1A (mg) h i ...............................................................................................
Trans fat h ....................................................................................................................................
550–650
<10
≤1,230
≤1,110
Nutrition label or manufacturer specifications
must indicate zero grams of trans fat per serving.
a Food
items included in each group and subgroup and amount equivalents. Minimum creditable serving is 1⁄8 cup.
quarter-cup of dried fruit counts as 1⁄2 cup of fruit; 1 cup of leafy greens counts as 1⁄2 cup of vegetables. No more than half of the fruit or
vegetable offerings may be in the form of juice. All juice must be 100% full-strength.
c Larger amounts of these vegetables may be served.
d This category consists of ‘‘Other vegetables’’ as defined in paragraph (c)(2)(iii)(E) of this section. For the purposes of the NSLP, the ‘‘Other
vegetables’’ requirement may be met with any additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in paragraph (c)(2)(iii) of this section.
e Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.
f At least 80 percent of grains offered weekly (by ounce equivalents) must meet the whole grain-rich criteria specified in FNS guidance, and the
remaining grain items offered must be enriched.
g All fluid milk must be fat-free (skim) or low-fat (1 percent fat or less). Milk may be unflavored or flavored, provided that unflavored milk is offered at each meal service.
h Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent are not allowed.
i Sodium Interim Target 1A must be met no later than July 1, 2023 (SY 2023–2024).
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47332
§ 220.8
Federal Register / Vol. 87, No. 148 / Wednesday, August 3, 2022 / Rules and Regulations
[Corrected]
Text—Breakfast Meal Pattern is
corrected to read as follows:
2. On page 7007, in § 220.8(c), the
Table 1 to Paragraph (c) Introductory
■
Breakfast meal pattern
Grades K–5
Grades 6–8
Grades 9–12
Amount of Food a per Week
(minimum per day)
Food components
Fruits (cups) b c .............................................................................................................................
Vegetables (cups) b c ....................................................................................................................
Dark green ............................................................................................................................
Red/Orange ..........................................................................................................................
Beans and peas (legumes) ..................................................................................................
Starchy ..................................................................................................................................
Other .....................................................................................................................................
Grains (oz eq) d ............................................................................................................................
Meats/Meat Alternates (oz eq) e ..................................................................................................
Fluid milk (cups) f .........................................................................................................................
5 (1)
0
0
0
0
0
0
7–10 (1)
0
5 (1)
5 (1)
0
0
0
0
0
0
8–10 (1)
0
5 (1)
5 (1)
0
0
0
0
0
0
9–10 (2)
0
5 (1)
400–550
<10
≤600
450–600
<10
≤640
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-max calories (kcal) g h ...........................................................................................................
Saturated fat (% of total calories) h .............................................................................................
Sodium Target 1 (mg) h ...............................................................................................................
Trans fat h ....................................................................................................................................
350–500
<10
≤540
Nutrition label or manufacturer specifications
must indicate zero grams of trans fat per serving.
a Food
items included in each group and subgroup and amount equivalents. Minimum creditable serving is 1⁄8 cup.
cup of dried fruit counts as 1⁄2 cup of fruit; 1 cup of leafy greens counts as 1⁄2 cup of vegetables. No more than half of the fruit or
vegetable offerings may be in the form of juice. All juice must be 100% full-strength.
c Schools must offer 1 cup of fruit daily and 5 cups of fruit weekly. Vegetables may be substituted for fruits, but the first two cups per week of
any such substitution must be from the dark green, red/orange, beans/peas (legumes), or ‘‘Other vegetables’’ subgroups, as defined in
§ 210.10(c)(2)(iii) of this chapter.
d At least 80 percent of grains offered weekly must meet the whole grain-rich criteria specified in FNS guidance, and the remaining grain items
offered must be enriched. Schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met.
e There is no meat/meat alternate requirement.
f All fluid milk must be fat-free (skim) or low-fat (1 percent fat or less). Milk may be unflavored or flavored, provided that unflavored milk is offered at each meal service.
g The average daily calories for a 5-day school week must be within the range (at least the minimum and no more than the maximum values).
h Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within the specifications for calories,
saturated fat, trans fat, and sodium. Foods of minimal nutritional value and fluid milk with fat content greater than 1 percent milk fat are not
allowed.
b One-quarter
Cynthia Long,
Administrator, Food and Nutrition Service.
[FR Doc. 2022–16466 Filed 8–2–22; 8:45 am]
BILLING CODE 3410–30–P
DEPARTMENT OF TRANSPORTATION
Federal Aviation Administration
14 CFR Part 25
[Docket No. FAA–2021–1193; Special
Conditions No. 25–798–SC]
lotter on DSK11XQN23PROD with RULES1
Special Conditions: Dassault Aviation
Falcon Model 6X Airplane; Design
Speed Definition
This airplane will have a novel or
unusual design feature when compared
to the state of technology envisioned in
the airworthiness standards for
transport category airplanes. This design
feature is a high speed protection
system that limits nose-down pilot
authority at speeds above VC/MC. The
applicable airworthiness regulations do
not contain adequate or appropriate
safety standards for this design feature.
These special conditions contain the
additional safety standards that the
Administrator considers necessary to
establish a level of safety equivalent to
that established by the existing
airworthiness standards.
AGENCY:
Federal Aviation
Administration (FAA), DOT.
ACTION: Final special conditions; request
for comments.
DATES:
These special conditions are
issued for the Dassault Aviation
(Dassault) Model Falcon 6X Airplane.
ADDRESSES:
SUMMARY:
VerDate Sep<11>2014
17:44 Aug 02, 2022
Jkt 256001
This action is effective on
Dassault on August 3, 2022. Send
comments on or before September 19,
2022.
Send comments identified
by Docket No. FAA–2021–1193 using
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PO 00000
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comments electronically.
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Avenue SE, Room W12–140, West
Building Ground Floor, Washington, DC
20590–0001.
• Hand Delivery or Courier: Take
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Code of Federal Regulations (14 CFR)
11.35, the FAA will post all comments
received without change to https://
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]]>Agencies
[Federal Register Volume 87, Number 148 (Wednesday, August 3, 2022)]
[Rules and Regulations]
[Pages 47331-47332]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2022-16466]
========================================================================
Rules and Regulations
Federal Register
________________________________________________________________________
This section of the FEDERAL REGISTER contains regulatory documents
having general applicability and legal effect, most of which are keyed
to and codified in the Code of Federal Regulations, which is published
under 50 titles pursuant to 44 U.S.C. 1510.
The Code of Federal Regulations is sold by the Superintendent of Documents.
========================================================================
Federal Register / Vol. 87, No. 148 / Wednesday, August 3, 2022 /
Rules and Regulations
[[Page 47331]]
DEPARTMENT OF AGRICULTURE
Food and Nutrition Service
7 CFR Part 210, 215, 220, and 226
RIN 0584-AE81
Child Nutrition Programs: Transitional Standards for Milk, Whole
Grains, and Sodium; Correction
AGENCY: Food and Nutrition Service (FNS), USDA.
ACTION: Final rule; technical corrections.
-----------------------------------------------------------------------
SUMMARY: The Food and Nutrition Service (FNS) is correcting a final
rule with request for comments that appeared in the Federal Register on
February 7, 2022 and published in the Code of Federal Regulations (CFR)
on July 1, 2022. The rule established Child Nutrition Program
transitional standards for milk, whole grains, and sodium for school
years 2022-23 and 2023-24.
DATES: This correction is effective on July 1, 2022.
FOR FURTHER INFORMATION CONTACT: Tina Namian, Director, School Meals
Policy Division--4th Floor, Food and Nutrition Service, 1320 Braddock
Place, Alexandria, VA 22314; telephone: 703-305-2590.
SUPPLEMENTARY INFORMATION: In FR Doc. 2022-02327, starting on page 7005
in the Federal Register of Monday, February 7, 2022, the following
corrections are made:
Sec. 210.10 [Corrected]
0
1. At 7 CFR 210.10(c), the Table 1 To Paragraph (C) Introductory Text--
Lunch Meal Pattern is corrected to read as follows:
----------------------------------------------------------------------------------------------------------------
Lunch meal pattern
-----------------------------------------------
Grades K-5 Grades 6-8 Grades 9-12
----------------------------------------------------------------------------------------------------------------
Food components Amount of Food \a\ per Week
(minimum per day)
----------------------------------------------------------------------------------------------------------------
Fruits (cups) \b\............................................... 2\1/2\ (\1/2\) 2\1/2\ (\1/2\) 5 (1)
Vegetables (cups) \b\........................................... 3\3/4\ (\3/4\) 3\3/4\ (\3/ 5 (1)
4\)
Dark green \c\.............................................. \1/2\ \1/2\ \1/2\
Red/Orange \c\.............................................. \3/4\ \3/4\ 1\1/4\
Beans and peas (legumes) \c\................................ \1/2\ \1/2\ \1/2\
Starchy \c\................................................. \1/2\ \1/2\ \1/2\
Other \c d\................................................. \1/2\ \1/2\ \3/4\
Additional Vegetables to Reach Total \e\........................ 1 1 1\1/2\
Grains (oz eq) \f\.............................................. 8-9 (1) 8-10 (1) 10-12 (2)
Meats/Meat Alternates (oz eq)................................... 8-10 (1) 9-10 (1) 10-12 (2)
Fluid milk (cups) \g\........................................... 5 (1) 5 (1) 5 (1)
----------------------------------------------------------------------------------------------------------------
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
----------------------------------------------------------------------------------------------------------------
Min-max calories (kcal) \h\..................................... 550-650 600-700 750-850
Saturated fat (% of total calories) \h\......................... <10 <10 <10
Sodium Interim Target 1 (mg) \h\................................ <=1,230 <=1,360 <=1,420
Sodium Interim Target 1A (mg) \h i\............................. <=1,110 <=1,225 <=1,280
----------------------------------------------------------------------------------------------------------------
Trans fat \h\................................................... Nutrition label or manufacturer specifications
must indicate zero grams of trans fat per
serving.
----------------------------------------------------------------------------------------------------------------
\a\ Food items included in each group and subgroup and amount equivalents. Minimum creditable serving is \1/8\
cup.
\b\ One quarter-cup of dried fruit counts as \1/2\ cup of fruit; 1 cup of leafy greens counts as \1/2\ cup of
vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must
be 100% full-strength.
\c\ Larger amounts of these vegetables may be served.
\d\ This category consists of ``Other vegetables'' as defined in paragraph (c)(2)(iii)(E) of this section. For
the purposes of the NSLP, the ``Other vegetables'' requirement may be met with any additional amounts from the
dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in paragraph (c)(2)(iii) of
this section.
\e\ Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.
\f\ At least 80 percent of grains offered weekly (by ounce equivalents) must meet the whole grain-rich criteria
specified in FNS guidance, and the remaining grain items offered must be enriched.
\g\ All fluid milk must be fat-free (skim) or low-fat (1 percent fat or less). Milk may be unflavored or
flavored, provided that unflavored milk is offered at each meal service.
\h\ Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within
the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and
fluid milk with fat content greater than 1 percent are not allowed.
\i\ Sodium Interim Target 1A must be met no later than July 1, 2023 (SY 2023-2024).
[[Page 47332]]
Sec. 220.8 [Corrected]
0
2. On page 7007, in Sec. 220.8(c), the Table 1 to Paragraph (c)
Introductory Text--Breakfast Meal Pattern is corrected to read as
follows:
----------------------------------------------------------------------------------------------------------------
Breakfast meal pattern
-----------------------------------------------
Grades K-5 Grades 6-8 Grades 9-12
----------------------------------------------------------------------------------------------------------------
Food components Amount of Food \a\ per Week
(minimum per day)
----------------------------------------------------------------------------------------------------------------
Fruits (cups) \b\ \c\........................................... 5 (1) 5 (1) 5 (1)
Vegetables (cups) \b\ \c\....................................... 0 0 0
Dark green.................................................. 0 0 0
Red/Orange.................................................. 0 0 0
Beans and peas (legumes).................................... 0 0 0
Starchy..................................................... 0 0 0
Other....................................................... 0 0 0
Grains (oz eq) \d\.............................................. 7-10 (1) 8-10 (1) 9-10 (2)
Meats/Meat Alternates (oz eq) \e\............................... 0 0 0
Fluid milk (cups) \f\........................................... 5 (1) 5 (1) 5 (1)
----------------------------------------------------------------------------------------------------------------
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
----------------------------------------------------------------------------------------------------------------
Min-max calories (kcal) \g\ \h\................................. 350-500 400-550 450-600
Saturated fat (% of total calories) \h\......................... <10 <10 <10
Sodium Target 1 (mg) \h\........................................ <=540 <=600 <=640
----------------------------------------------------------------------------------------------------------------
Trans fat \h\................................................... Nutrition label or manufacturer specifications
must indicate zero grams of trans fat per
serving.
----------------------------------------------------------------------------------------------------------------
\a\ Food items included in each group and subgroup and amount equivalents. Minimum creditable serving is \1/8\
cup.
\b\ One-quarter cup of dried fruit counts as \1/2\ cup of fruit; 1 cup of leafy greens counts as \1/2\ cup of
vegetables. No more than half of the fruit or vegetable offerings may be in the form of juice. All juice must
be 100% full-strength.
\c\ Schools must offer 1 cup of fruit daily and 5 cups of fruit weekly. Vegetables may be substituted for
fruits, but the first two cups per week of any such substitution must be from the dark green, red/orange,
beans/peas (legumes), or ``Other vegetables'' subgroups, as defined in Sec. 210.10(c)(2)(iii) of this
chapter.
\d\ At least 80 percent of grains offered weekly must meet the whole grain-rich criteria specified in FNS
guidance, and the remaining grain items offered must be enriched. Schools may substitute 1 oz. eq. of meat/
meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met.
\e\ There is no meat/meat alternate requirement.
\f\ All fluid milk must be fat-free (skim) or low-fat (1 percent fat or less). Milk may be unflavored or
flavored, provided that unflavored milk is offered at each meal service.
\g\ The average daily calories for a 5-day school week must be within the range (at least the minimum and no
more than the maximum values).
\h\ Discretionary sources of calories (solid fats and added sugars) may be added to the meal pattern if within
the specifications for calories, saturated fat, trans fat, and sodium. Foods of minimal nutritional value and
fluid milk with fat content greater than 1 percent milk fat are not allowed.
Cynthia Long,
Administrator, Food and Nutrition Service.
[FR Doc. 2022-16466 Filed 8-2-22; 8:45 am]
BILLING CODE 3410-30-P
