Menus meal patterns and foods used in the child and adult care food program cacfp
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Menus, Meal Patterns, and Foods Used in the Child and Adult Care Food Program (CACFP). New Applicant and Annual Training. A Proud Sponsoring Organization of the Child and Adult Care Food Program . What’s in a Meal?. Meal Patterns

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Menus, Meal Patterns, and Foods Used in the Child and Adult Care Food Program (CACFP)

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Menus meal patterns and foods used in the child and adult care food program cacfp

Menus, Meal Patterns, and FoodsUsed in the Child and Adult Care Food Program (CACFP)

New Applicant and Annual Training

A Proud Sponsoring Organization of the Child and Adult Care Food Program


What s in a meal

What’s in a Meal?

Meal Patterns

A meal pattern is a set of food components, food items, and minimum quantities required for breakfast, lunch, supper or snack for a specific age group of children.

Meal Components

Depending on the meal served, meal components will be made up of 2 or more of the following:

  • Milk

  • Meat and Meat Alternates

  • Vegetables and Fruits

  • Grains and Breads


Age groups for cacfp meal patterns

Age Groups for CACFP Meal Patterns

  • An important step in planning and preparing meals through the CACFP is determining the age group (or groups) you will be serving and selecting the correct meal pattern for these children.

  • The age groups are designed to reflect the differing nutritional needs of children.

  • For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups:

    • Ages 1 through 2 years

    • Ages 3 through 5 years

    • Ages 6 through 12 years


Breakfast meal components all components must be served as a unit

Breakfast Meal ComponentsAll components must be served as a unit

  • The milk requirement is met with fluid milk only.

  • Fruit or vegetable juice must be full-strength.

  • Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.


Lunch supper meal components all components must be served as a unit

Lunch/Supper Meal Components All components must be served as a unit

  • Fruit or vegetable juice must be full-strength.

  • Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

  • Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.

  • Meat serving requirements are edible portions


Am pm snack components all components must be served as a unit

AM/PM Snack ComponentsAll components must be served as a unit

  • Fruit or vegetable juice must be full-strength.  Juice cannot be served when milk is the only other snack component.

  • Yogurt counts as a meat/meat alternate – NOT milk


Milk guidelines must be fluid

Milk GuidelinesMust be Fluid

8 oz

6 oz

4 oz

“Make sure your serving cup size is large enough for the required amount for each age group.”


Meal components overview

Meal Components Overview

  • Serve two or more kinds of vegetable(s) and/or fruit(s). Full-strength (100%) vegetable or fruit juice may only be used for half of the requirement.

  • Grain/Breads must be whole-grain or enriched

  • Meat serving requirements are edible portions

  • Yogurt counts as a meat/meat alternate – NOT milk.

  • The milk requirement is met with fluid milk only.

  • Fruit or vegetable juice must be full-strength.  Juice cannot be served when milk is the only other snack component


Grains breads all must be whole grain or enriched

Grains/BreadsAll must be Whole-grain or Enriched

 Creditable Grains / Breads

 Non-Creditable

Buns

Rolls

Rice

Biscuits

Muffins

Pasta

Noodles

Cereal

Cornbread

Corn/cornmeal chips (*must use whole grain or enriched flours*)

Potatoes

Tater tots

Hash browns

French fries

Chicken/meat breading

Ice cream cones

Popcorn

Non Creditable foods are those foods that do not count toward meeting meal pattern requirements.


Vegetables fruits fruit or vegetable juice must be full strength

Vegetables/FruitsFruit or vegetable juice must be full-strength

 Creditable Vegetables & Fruits

 Non-Creditable

100% Juice Blends

Baked Beans

Dried Fruit ¼ cup per serving

Fruit Cobblers/pies

Onion Rings

Pickles

Spaghetti Sauce or Tomato Sauce must serve at least 1/8 cup

Gelatin w/ at least 1/8 cup of fruit per serving

Apple Butter

Jams and Jelly

Cake containing fruit or vegetables

Corn chips (not classified as Vegetable)

Fruit “Drinks”

Ketchup

Lemon pie filling

Lemonade

Cranberry cocktail

Pop tart filling

Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements.


Meat meat alternates

Meat/Meat Alternates

 Creditable Meat/Meat Alt.

 Non-Creditable

Meat, Poultry or Fish

Eggs

Cheese, Cheese foods & spreads

Beans

Yogurt

Corn dogs

Nuts & Seeds w/ a 4 to 8 oz serving (depending on age) 1 oz Shelled peanuts is about 35 pieces (for lunch and supper no more than 50% of the requirement may be met with nuts or seeds)

Hot Dogs

Peanut butter (it is suggested that peanut butter be served in combination with another M/MA since the required portion size (2Tbsp) may be to large)

Bacon

Potted meat

Cream cheese & Powdered/Imitation cheese

Commercial Pizza

Canned or frozen: Beef-a-Roni, Raviolis & Pot pies

Pepperoni

Tofu

Soy Burgers*

Soy Hot Dogs*

* Alternate protein products (APP) must have CN labeling & should be documented at the center. All documentation MUST be submitted to sponsor*

Chicken Noodle Soup

Egg whites/substitutes

Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements.


Menus meal patterns and foods used in the child and adult care food program cacfp

Homemade & Enhanced Foods“Some Non-creditable foods can become creditable when prepared at center using sufficient quantities and component(s) or enhanced with the appropriate component(s) per serving.”

Examples of Enhanced Foods:

  • Frozen Pizza + Cheese or Meat topping = 1 serving G/B & 1 serving M/MA

  • Can Raviolis + Meat balls = 1 serving G/B & 1 serving M/MA

    Examples of Homemade Foods:

  • Commercial Chicken Potpie = Non-creditable

    (Do not contain adequate amounts of meat)

  • Homed Chick Potpie = Creditable

    (Made at center the potpie can be credited, if there is sufficient meat/meat alternate per serving)

    *indicate Homemade Foods on Menu by writing (H.M.) next to Homemade item(s)*


Other non creditable foods

Other Non-Creditable Foods

  • Potato Chips

  • Pudding

  • Ice Cream

  • Candy

  • Soft Drinks

  • Bacon Bits

  • Barbecue Sauce

  • Butter/Margarine

  • Coconut

  • Kool Aide

  • Salad Dressing

Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements.


Remember that

Remember That…

  • Fruit Cocktail, Mixed Vegetables, and Tossed Salad count as only one V/F serving.

  • Cooked Dry Beans and Peas May be counted either as a vegetable or as a meat alternate but not as both in the same meal.

  • Potatoes are a vegetable and credit as a V/F (not as G/B)


When in doubt measure it out

When in Doubt Measure it OUT!

  • Always check the nutritional information label

  • If there is no nutritional information label available, measure the item using measuring cups

  • Here are some easy comparisons to help you figure out servings:

  • 1.5 oz cheese = 3 stacked dice

  • 1 oz of process cheese = 1 pre packaged slice or 1 string cheese

  • 1 cup of cereal = 2 hands cupped together

  • 2 Tbsp of Peanut butter = golf ball

  • 1 oz of lunch meat = Compact Disc


Menus

Menus

  • Must be dated and posted in plain view

  • Kept up to date with any substitutions or changes


Menus meal patterns and foods used in the child and adult care food program cacfp

Infant Meal Pattern

A Proud Sponsoring Organization of the Child and Adult Care Food Program


Infant meal pattern by age

Infant Meal Pattern by Age

  • Birth through 3 months

  • 4 months through 7 months

  • 8 months through 11 months


Lunch infant meal patterns

LUNCH INFANT MEAL PATTERNS

6 WEEKS TO 3 MONTHS

A child care center may claim reimbursement for infants 6 weeks to 3 months regardless of who provides the formula or breast milk (parent or child care center).


Federal regulations cfr 226 20 b

FEDERAL REGULATIONSCFR 226.20 (b)

**For infants 4 through 7 months of age, solid foods are optional and should be introduced ONLY if the infant is developmentally ready**

“An infant’s development does not always match the infant’s chronological age. By offering a range of portion sizes and optional foods, the infant meal pattern acknowledges that infants grow at different rates, and that some infants will be developmentally ready for solid foods earlier, or later, than others. Some food items, such as fruits, vegetables, and cereals, are listed as options in the infant meal pattern to take into account an infant’s readiness to accept these foods”.


Lunch infant meal patterns1

LUNCH INFANT MEAL PATTERNS

8 MONTHS TO 11 MONTHS

The infant MUST be offered:

Formula or breast milk, and

Infant cereal and/or meat-meat alternate, and Fruit and/or vegetable


Menus meal patterns and foods used in the child and adult care food program cacfp

1 Infant formula and dry infant cereal must be iron-fortified.2 Breast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.4 A serving of this component is required when the infant is developmentally ready to accept it.


Menus meal patterns and foods used in the child and adult care food program cacfp

1 Infant formula and dry infant cereal must be iron-fortified.2 Breast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.4 A serving of this component is required when the infant is developmentally ready to accept it.


Menus meal patterns and foods used in the child and adult care food program cacfp

1Infant formula and dry infant cereal must be iron-fortified.2 Breast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.4 A serving of this component is required when the infant is developmentally ready to accept it.5 Fruit juice must be full-strength.6 A serving of this component must be made from whole-grain or enriched meal or flour.


Infant feeding requirements

INFANT FEEDING REQUIREMENTS

  • Centers MUST maintain infant menus

  • Centers MUST provide an approved formula with iron, and an infant cereal fortified with iron


Important points when feeding infants

Important Points When Feeding Infants

  • Make USDA-approved infant formula available at your center, even if parents bring their own

  • Must have an Infant Formula Choice Form for each infant under one year to notify parents that they have the option of using center’s formula

  • Infant formula and dry infant cereal must be iron-fortified

  • Provide at least one component of the meal pattern

  • Fruit juice must be full strength and pasteurized

  • Bread/grains must be made with whole-grain or enriched flour


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