Common use of Other Specifications Clause in Contracts

Other Specifications. Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850 Saturated fat (% of total calories)n,o < 10 < 10 < 10 < 10 < 10 < 10 Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740 Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. aIn the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-13 only, schools may continue to use the meal pattern for grades K-12 (see § 220.23). bFood items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup. cOne-quarter cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ 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. dFor breakfast, 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 and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii). eThe fruit quantity requirement for the SBP (5 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014-15). fLarger amounts of these vegetables may be served. gThis category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “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 §210.10(c)(2)(iii). xXxx vegetable subgroup may be offered to meet the total weekly vegetable requirement. iAt least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-13), and in the SBP beginning July 1, 2013 (SY 2013-14). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-15). jIn the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-14). kThere is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-14), schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met. lFluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored). mThe average daily amount of calories for a 5-day school week must be within the range (at least the minimum and no more than the maximum values). nDiscretionary 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. oIn the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-14). pFinal sodium specifications are to be reached by SY 2022-23 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-15 and 2017-18. See required intermediate specifications in § 210.10(f)(3) for lunches and § 220.8(f)(3) for breakfasts. Attachment D Independent Price Determination Certificate Both the School Food Authority (SFA) and the Vendor (Offerer) shall execute this Independent Price Determination Certificate. Name of Vendor XYZ's Great Meals for Schools Name of School Food Authority ABC School District

Other Specifications. Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850 Saturated fat (% of total calories)n,o < 10 < 10 < 10 < 10 < 10 < 10 Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740 Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. aIn the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-13 only, schools may continue to use the meal pattern for grades K-12 (see § 220.23). bFood items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup. cOne-quarter cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ 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. dFor breakfast, 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 and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii). eThe fruit quantity requirement for the SBP (5 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014-15). fLarger amounts of these vegetables may be served. gThis category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “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 §210.10(c)(2)(iii). xXxx vegetable subgroup may be offered to meet the total weekly vegetable requirement. iAt least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-13), and in the SBP beginning July 1, 2013 (SY 2013-14). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-15). jIn the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-14). kThere is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-14), schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met. lFluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored). mThe average daily amount of calories for a 5-day school week must be within the range (at least the minimum and no more than the maximum values). nDiscretionary 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. oIn the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-14). pFinal sodium specifications are to be reached by SY 2022-23 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-15 and 2017-18. See required intermediate specifications in § 210.10(f)(3) for lunches and § 220.8(f)(3) for breakfasts. Attachment D Independent Price Determination Certificate Both the School Food Authority (SFA) and the Vendor (Offerer) shall execute this Independent Price Determination Certificate. Name of Vendor XYZ's Great Meals for Schools Name of School Food Authority ABC School DistrictAuthority

Other Specifications. Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850 Saturated fat (% of total calories)n,o < 10 < 10 < 10 < 10 < 10 < 10 Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740 Trans T rans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. aIn the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-13 only, schools may continue to use the meal pattern for grades K-12 (see § 220.23). bFood items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup. cOne-quarter cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ 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. dFor breakfast, 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 and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii). eThe fruit quantity requirement for the SBP (5 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014-15). fLarger amounts of these vegetables may be served. gThis category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “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 §210.10(c)(2)(iii). xXxx vegetable subgroup may be offered to meet the total weekly vegetable requirement. iAt least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-13), and in the SBP beginning July 1, 2013 (SY 2013-14). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-15). jIn the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-14). kThere is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-14), schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met. lFluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored). mThe average daily amount of calories for a 5-day school week must be within the range (at least the minimum and no more than the maximum values). nDiscretionary 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. oIn the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-14). pFinal sodium specifications are to be reached by SY 2022-23 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-15 and 2017-18. See required intermediate specifications in § 210.10(f)(3) for lunches and § 220.8(f)(3) for breakfasts. Attachment D Independent Price Determination Certificate Both the School Food Authority (SFA) and the Vendor (Offerer) shall execute this Independent Price Determination Certificate. Name of Vendor XYZ's Great Meals for Schools Name of School Food Authority ABC School DistrictAcademy of Excellence

Other Specifications. Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850 Saturated fat (% of total calories)n,o < 10 < 10 < 10 < 10 < 10 < 10 Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740 Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. aIn the SBP, the above age-grade groups are required beginning July 1, 2013 (SY 2013-14). In SY 2012-13 only, schools may continue to use the meal pattern for grades K-12 (see § 220.23). bFood items included in each food group and subgroup and amount equivalents. Minimum creditable serving is ⅛ cup. cOne-quarter cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ 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. dFor breakfast, 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 and peas (legumes) or “Other vegetables” subgroups as defined in §210.10(c)(2)(iii). eThe fruit quantity requirement for the SBP (5 cups/week and a minimum of 1 cup/day) is effective July 1, 2014 (SY 2014-15). fLarger amounts of these vegetables may be served. gThis category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For the purposes of the NSLP, “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 §210.10(c)(2)(iii). xXxx vegetable subgroup may be offered to meet the total weekly vegetable requirement. iAt least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-13), and in the SBP beginning July 1, 2013 (SY 2013-14). All grains must be whole grain-rich in both the NSLP and the SBP beginning July 1, 2014 (SY 2014-15). jIn the SBP, the grain ranges must be offered beginning July 1, 2013 (SY 2013-14). kThere is no separate meat/meat alternate component in the SBP. Beginning July 1, 2013 (SY 2013-14), schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met. lFluid milk must be low-fat (1 percent milk fat or less, unflavored) or fat-free (unflavored or flavored). mThe average daily amount of calories for a 5-day school week must be within the range (at least the minimum and no more than the maximum values). nDiscretionary 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. oIn the SBP, calories and trans fat specifications take effect beginning July 1, 2013 (SY 2013-14). pFinal sodium specifications are to be reached by SY 2022-23 or July 1, 2022. Intermediate sodium specifications are established for SY 2014-15 and 2017-18. See required intermediate specifications in § 210.10(f)(3) for lunches and § 220.8(f)(3) for breakfasts. Attachment D Independent Price Determination Certificate Both the School Food Authority (SFA) and the Vendor (Offerer) shall execute this Independent Price Determination Certificate. Name of Vendor XYZ's Great Meals for Schools Name of School Food Authority ABC School District.