2013 CACFP Nutrition Training

1. 2013 CACFP Nutrition Training Food Purchasing for Child Care Centers

2. What are your initial thoughts on purchasing nutritious foods? Do you think it costs too much to buy nutritious food?

3. Step back and look at the big picture • What role does meal time have in child care? • Not just “feeding kids” • Providing nutritious foods so children receive nutrients needed to properly grow (vitamins, minerals, fiber, low-fat protein) • Teach good life-long eating habits (making good food choices) • Providing opportunities to try new foods (exposing to foods they may not get at home)

4. Step back and look at the big picture • What role does the CACFP have in child care? • Improve quality of child care • Improve the diets of children by providing nutritious meals • Help children develop good eating habits and foster lifelong healthy eating and physical activity habits • CACFP provides financial supplement to purchase more nutritious foods

5. True value of meal time • Healthy, Happy Children outweigh the “extra” costs • Food Program Budget

6. Food budget is still important • Do not throw budget out window • Purchasing healthier foods may require a revision to the food program budget • Food purchase choices reflect the value placed on feeding children well and teaching them about healthy eating • May need to use more operating budget funds

7. Average Cost of CACFP Meal? The costs that go into preparing a meal per child (food, supplies, labor, etc.) may be, on average, the free rate of reimbursement* Your agency will have to use funds from other program accounts to supplement CACFP reimbursement No agency can make a profit off the CACFP * FY 2013 reimbursement rates

8. Do your menus meet nutrition recommendations? • CACFP meal pattern will be revised to bring CACFP meals and snacks into alignment with the 2010 Dietary Guidelines for Americans • USDA asked the Institute of Medicine (IOM) to review and recommend revisions to the CACFP meal pattern

9. IOM General Recommendations • More fruits and more vegetables • A greater variety of vegetables • More whole grain-rich foods, fewer refined grain foods • Milk choices limited to nonfat and low-fat; no flavored milk for younger children • Limiting foods high in solid fats and added sugars http://childcareinfo.com/Portals/3/Documents/CACFP%202010%20Detailed%20Information.pdf

10. How do your menus compare? • Start by assessing your current menus • Let’s complete the Menu Assessment in your folder to determine if your menus meet the best practices • Menu Assessment is from North Carolina’s CACFP and Division of Public Health and is a “cheat sheet” to help determine if your menus meet IOM best practice standards • These are not all current CACFP requirements but practices you may strive for to create a healthier nutrition environment

11. Budget Friendly Fruits and Vegetables • Fresh • Buy in season – taste better and cost less* • Purchase locally grown fresh, whole, raw fruits and vegetables and/or accept donations of such items • Intact fruits and vegetables, such as strawberries, whole carrots, radishes, and fresh market tomatoes. Vegetables cut during harvesting, such as lettuce, celery, broccoli, and cauliflower • Sources: Farms, farmer’s markets, produce auctions, community gardens, school gardens and home gardens • Get a receipt of some kind or write down all of the items purchased with the amount paid to document as a food cost * Seasonal Availability of Wisconsin Produce chart http://www.farmfreshsewi.org/pdf/produce_calendar.pdf

12. Home Gardens • It is okay to accept foods from home gardens • It is NOT okay to accept or provide home canned, distilled, pickled, smoked, etc. products because of health and safety reasons • NOTE: Any donations made to the center and used in the food program must be recorded/tracked so you have an inventory of foods used for meals

13. Find Local Sources • Farmers Market Search http://search.ams.usda.gov/farmersmarkets/ • Wisconsin Farm Fresh Atlas http://www.farmfreshatlas.org/

14. Budget Friendly Fruits and Vegetables • Canned • Fruit in water or its own juice and vegetables in no or low sodium water is best option • If fruit in syrup or regular sodium vegetables are less expensive, drain and rinse the fruit/vegetable prior to serving • Frozen • Choose frozen fruits unsweetened and vegetables without added sodium or fats (butter sauces, etc.) • Purchase in bulk when on sale, have long storage times

15. Budget Friendly Fruits and Vegetables • Canned, frozen or cooked dry beans, peas* and legumes are an inexpensive option • Use in a chili, bean salad, hummus, casserole • Buy whole potatoes rather than frozen French fries and make homemade potato wedges, mashed potatoes or potato salad • Buy whole fruit/vegetable and cut up yourself • Ex. Head of lettuce instead of lettuce in a bag • Whole carrots instead of bags of baby carrots * Does not include green peas, green lima beans and green string beans

16. More whole grain-rich foods, fewer refined grain foods • Buy regular rice, oatmeal, and grits instead of the instant and flavored types • Make homemade items (breads, muffins, cookies, etc.) with whole-wheat flour • Buy day-old bread or rolls—use them quickly, freeze them, or use them in recipes

17. Fat-free and low-fat milk; No flavored milk for younger children • Nonfat and low-fat milk are less expensive than whole and 2%

18. Milk Nutrition • Fat-free or low-fat milk provides the same nutrients with less total and saturated/solid fat • Because these milks have less fat, they also have fewer calories • While they are lower in fat and calories, they contain the same amount of important nutrients like protein, calcium and vitamin D Compare the nutrition in 1 cup of various forms of cow’s milk: http://www.nutritionnc.com/snp/pdf/kidsesmm/HealthyMenusToolkitFinal.pdf

19. Flavored Milk http://www.nutritionnc.com/snp/pdf/kidsesmm/HealthyMenusToolkitFinal.pdf

20. Limiting foods high in solid fats and added sugars • Limit meats high in solid fats: • Serve dry beans and peas, eggs, low-fat or non-fat yogurt, low-fat cottage cheese instead of high fat meats and processed meats • Watch out for convenience/processed products which may be higher in fat and sodium and are often more expensive than preparing homemade versions • Use low-fat cheese to make homemade pizza, quesadillas, grilled cheese

21. Limiting foods high in solid fats and added sugars • Limit foods with added sugars: • Unsweetened applesauce • Unsweetened cereals • Canned fruit in water; rinse canned fruit in juice/syrup • Plain yogurt and add fruit • Make homemade muffins, cookies, breads, etc. and reduce amount of sugar used; add vanilla, nutmeg or cinnamon to intensify sweetness • Use applesauce in place of oil

22. Saving Money on Infant Meals • Home-Prepared Baby Food • Refer to USDA Feeding Infants Guide, Chapter 12 http://www.fns.usda.gov/tn/resources/feeding_infants.pdffor information on: • Equipment needed • Tips for preparing food (the do’s and don'ts) • Cooking guidelines • Serving, storing and reheating

24. Save Money When Shopping • Where to Shop • Large “big box” stores, whole sale clubs generally less expensive • Vendor (Sysco, Dierks, US Foodservice, etc.) • Smaller grocery stores – best when items are on sale (shop ad) and/or when you have coupons to double •  What to Buy • Store brand is usually cheaper (look for products on lower or higher shelves, products at eye level generally cost more) • Use coupons if they help you get products at a lower cost than store brand • Processed convenience foods are generally more expensive than if you purchased the components and made homemade version (because someone else already done the prep work) • Buy frequently used ingredients in bulk and when on sale • Cycle menus are great for this because you always know what you will need in the coming weeks so when something you need goes on sale you can buy it knowing it will get used

25. The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.  (Not all prohibited bases will apply to all programs and/or employment activities.) • If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. • Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   • USDA is an equal opportunity provider and employer.