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Child and Adult Care Food Program Summer 2008 Nutrition Training Production Records Food Buying Guide Production Records Using the Food Buying Guide Production Records Used to ensure that enough food will be prepared to meet the minimum portion size requirements

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Child and Adult Care Food Program


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child and adult care food program

Child and Adult Care Food Program

Summer 2008

Nutrition Training

Production Records

Food Buying Guide

production records

Production Records

Using the Food Buying Guide

production records3
Production Records
  • Used to ensure that enough food will be prepared to meet the minimum portion size requirements
  • Used to determine what and how much food to order and purchase
  • Will serve as reference for staff who may substitute in the kitchen for meal preparation
  • Used to account for quantities prepared that demonstrate compliance with the meal pattern requirements
production records4
Production Records
  • Estimate how many children (by age group) and adults usually eat at each meal. These numbers are used to calculate how much of each meal component is needed
  • Use your menu to write in each component that will be served for the meal
production records5
Production Records
  • If it is a homemade combination item, write in all the individual components
    • (spaghetti w/meat sauce: m/ma-Ground Beef, g/b-Spaghetti Noodles)
  • If it is a store-bought combination item (chicken nuggets, fish sticks, etc.) a Child Nutrition (CN) Label or a Product Analysis Sheet is needed
  • Indicate if raw or precooked (meats), frozen, canned, fresh
slide6

Fish Sticks

Hamburger

Tomato Sauce

Carrots

Peaches

Mixed Fruit

Spaghetti Noodles

1%

1%

2/2/08

J. Jones

(raw)

(15 oz can)

7

13

9

5

(#10 can, drained)

(uncooked)

Entrée-spaghetti w/meat sauce

(CN Label)

(fresh, baby)

7

13

9

5

(29 oz can, drained)

Breading

(see fish sticks)

slide7
Calculate total amount of meat/meat alternate (ground beef, raw) needed using Meal Pattern Requirements
food buying guide page 1 15
Food Buying Guide page 1-15
  • Locate the food in the Food Buying Guide in the form you intend to purchase (Column 1), then locate the form of the food you intend to serve (Column 4).
  • Refer to (Column 2) to find the purchase unit. Refer to (Column 3 & 4) for the number of servings & serving size you will get per purchase unit.
  • Divide the number of servings needed by the number of servings you will get per purchase unit.
  • 54.5 oz ÷ 11.2 oz = 4.87 lb
  • Round up to 5 lbs = Amount of raw ground beef to prepare
slide9

Fish Sticks

Hamburger

Tomato Sauce

Carrots

Peaches

Mixed Fruit

Spaghetti Noodles

1%

1%

2/2/08

J. Jones

5 lbs

(raw)

(15 oz can)

7

13

9

5

(#10 can, drained)

(uncooked)

(Entrée-spaghetti w/meat sauce)

(CN Label)

(fresh, baby)

7

13

9

5

(29 oz can, drained)

Breading

(see fish sticks)

food buying guide page 3 28
Food Buying Guide page 3-28
  • Divide the number of servings needed by the number of servings you will get per purchase unit.
  • 12 cups ÷ 5 ¼ cups = 2.29 lbs
  • Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare
slide12

Fish Sticks

Hamburger

Carrots

Tomato Sauce

Mixed Fruit

Peaches

Spaghetti Noodles

1%

1%

2/2/08

J. Jones

5 lbs

(raw)

(15 oz can)

7

13

9

5

(#10 can, drained)

3 lbs

(uncooked)

(Entrée- spaghetti w/meat sauce)

(CN Label)

(fresh, baby)

7

13

9

5

(29 oz can, drained)

Breading

(see fish sticks)

slide13
Calculate total amount of fruit/vegetable needed using Meal Pattern Requirements

Remember: need to serve at least 2 different fruits and/or vegetables.

Need to serve: at least a total of 19 cups of both the tomato sauce and mixed fruit.

food buying guide page 2 84
Food Buying Guide page 2-84
  • Convert ‘Servings per Purchase Unit’ from ¼ cups to cups:
    • 6.85 ¼ cups ÷ 4 = 1.71 cups
  • Divide the number of servings needed by the number of servings you will get per purchase unit.
  • 10 cups ÷ 1.71 cups = 5.85 (15 oz cans)
  • Round up to 6 = # of 15 oz cans of tomato sauce to prepare
food buying guide page 2 40
Food Buying Guide page 2-40
  • Divide the number of servings needed by the number of servings you will get per purchase unit.
  • 9 cups ÷ 9 ¼ cups = .97 No 10 cans
  • Round up to 1 No 10 can = # of cans of mixed fruit to prepare
slide16

Hamburger

Fish Sticks

Tomato Sauce

Carrots

Mixed Fruit

Peaches

Spaghetti Noodles

1%

1%

2/2/08

J. Jones

(raw)

5 lbs

6

(15 oz cans)

7

13

9

5

1

(#10 cans, drained)

3 lbs

(uncooked)

2 gals

(Entrée-spaghetti w/meat sauce)

(CN Label)

(fresh, baby)

7

13

9

5

(29 oz can, drained)

Breading

(see fish sticks)

child nutrition cn label
Child Nutrition (CN) Label
  • The CN label states a product's contribution toward the CACFP meal pattern requirements.
  • When products are combinations of ingredients such as chicken nuggets, fish sticks or pizza purchased, there is no way to disassemble the product and weigh and measure the ingredients to determine the amount of M/MA, F/V and/or G/B that may be credited.
  • CN labels provide this necessary crediting information.
gorton s 115 crunchy fish sticks
Gorton’s 115 Crunchy Fish Sticks

065545

Three Fried Breaded Fish Sticks (0.54 oz each) provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05).

product analysis sheet
Product Analysis Sheet
  • A combination food may also be credited when a product analysis sheet is on file.
  • It must include a statement of the amount of cooked lean meat/meat alternate, bread/bread alternate and/or fruit/vegetable components in each serving of the food.
  • This sheet must be signed by an official of the manufacturer (not a salesperson).
cn label for fish sticks
CN Label for Fish Sticks

Meat/Meat Alternate (m/ma) – Requirements (from GM #12C)

1-2 year olds need 1 oz each

3-5 year olds need 1.5 oz each

6-12 year olds need 2 oz each

adults–you would prepare 2 oz each

1 serving = 3 fish sticks = 0.50 oz m/ma serving and 0.50 grain/bread/serving

1-2 year olds: 1 oz0.50 ozm/ma serving = 2 servings

3-5 year olds: 1.5 oz0.50 oz m/ma serving = 3 servings

6-12 year olds: 2 oz0.50 oz m/ma serving = 4 servings

adults: 2 oz0.50 oz m/ma serving = 4 servings

1-2 year olds: 3 fish sticks/serving x 2 servings = 6 fish sticks/child

3-5 year olds: 3 fish sticks/serving x 3 servings = 9 fish sticks/child

6-12 y.o’s: 3 fish sticks/serving x 4 servings = 12 fish sticks/child

adults: 3 fish sticks/serving x 4 servings = 12 fish sticks/adult

cn label for fish sticks21
CN Label for Fish Sticks

1-2 year olds: 7 children x 6 fish sticks each = 42 fish sticks

3-5 year olds: 13 children x 9 fish sticks each = 117 fish sticks

6-12 year olds: 9 children x 12 fish sticks each = 108 fish sticks

adults: 5 adults x 12 fish sticks each = 60 fish sticks

Total fish sticks needed to serve & purchase = 327 fish sticks

327 fish sticks/115 fish sticks per bag = 2.84 or

3 bags of fish sticks need to be purchased

cn label for fish sticks22
CN Label for Fish Sticks

Grain/Bread (g/b) - Requirements

1-2 year olds need ½ serving each

3-5 year olds need ½ serving each

6-12 year olds need 1 serving each

adults–you would prepare1 serving each

1 serving = 3 fish sticks = 0.50 oz meat/serving and 0.50 g/b serving

1-2 year olds: *2 servingsx0.50 = 1 g/b serving = *2 servings

3-5 year olds: *3 servingsx0.50 = 1.5 g/b serving =*3 servings

6-12 year olds: *4 servingsx0.50 = 2 g/b serving =*2 servings

adults: *4 servingsx0.50 = 2 g/b serving=*2 servings

*required servings of m/ma calculated

*# of g/b servings you would be serving

slide23

Hamburger

Fish Sticks

Tomato Sauce

Carrots

Mixed Fruit

Peaches

Spaghetti Noodles

1%

1%

2/2/08

J. Jones

(raw)

5 lbs

6

(15 oz can)

7

13

9

5

4

(#10 can, drained)

3 lbs

(uncooked)

2 gals

(Entrée-spaghetti w/meat sauce)

345 stix 3 bags

(CN Label)

(fresh, baby)

3 cups

7

13

9

5

4 cans

(29 oz can, drained)

Breading

(see fish sticks)

2 gals

non creditable food items
Non-Creditable Food Items

Reminders:

  • Imitation Cheese or Cheese Product: Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food-based menu planning approaches and is NOT creditable towards meal pattern requirements.
  • Velveeta: is considered a cheese product. It no longer abides by the standard of identity for processed cheese; therefore, it no longer counts as a meat/meat alternate item.
  • Cheese Sauce: Cheese sauce also needs a CN label or product analysis sheet in order to be credited toward the CACFP meal pattern.