cacfp meal pattern and food service l.
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CACFP Meal Pattern and Food Service
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  1. CACFP Meal Pattern and Food Service

  2. Division of Responsibilities • Provide variety of nutritious foods • Offer meals and snacks at regular times • Set a good example Caregiver’s jobs:

  3. Division of Responsibilities • Decide what to eat • Decide how much to eat Participant’s jobs: Almost all children learn to like almost all foods in time

  4. What If a Participant Is Allergic? • Must serve the required food unless you have a statement signed by a recognized medical authority. p. 116-117

  5. Important Words • Crediting • Food Component • Serving Size • Reimbursable Does it count and how? The food groups The minimum amount of food required A meal with all the requirements p. 118

  6. Four Food Components • Milk • Fruit/Vegetable • Meat/Meat Alternate • Grains/Bread p. 119

  7. MILK • Must be fluid milk • Milk can be flavored • Milk may not be credited for snacks when juice is served as the only other component • Milk may never be credited when cooked in cereals, puddings or other foods • Whole milk is recommended for ages 1-2 • Reduced fat milk is recommended for ages 3 and up p. 119

  8. What Counts as Milk? • Does Chocolate milk count as milk? • Does Yohoo count as milk? • Does cheese count as milk? • Do eggs count as milk? • Does yogurt count as milk? • Does Pudding count as milk? Yes NO NO - Meat NO - Meat NO - Meat NO

  9. Fruits and Vegetables • 100% juice • punch usually means less than 100% juice • Do not write punch on production record • Less than 1/8 cup does not count as anything • Combination f/v count as one item • Salad • Fruit Cocktail • Peas & Carrots • What about stew? • May count as meat (if enough) & one vegetable p. 119

  10. Does it Count as a F/V? Potato Potato Chip Corn Corn Chip Macaroni and Cheese Rice Pickle Kool-Aid Yes No, not creditable Yes No, credited as bread No, bread/meat No, bread Yes No, not creditable

  11. Meat/Meat Alternates • Lean Meat • Poultry • Fish • Cheese • Eggs • Yogurt • Cooked dry beans or peas • Peanut butter or other nut/seed butters • Nuts or seeds p. 114

  12. Meat and Meat Alternates Amount required is referring to the lean, edible portion. Less than 1/4 ounce of cooked lean meat or equivalent doesn’t count. p. 119

  13. Grains/Breads Must be Whole-Grain or Enriched • Bread • Biscuit, roll or muffin • Cereal grains, such as rice, grits, or bulgur • Pasta such as macaroni, noodles, etc. Serve the customary function of bread in a meal p. 119

  14. CACFP Meal Pattern Requirements Meals: Breakfast, Lunch/Supper, Snack Age Groups: 1-2, 3-5, 6-12, adults p. 114

  15. Breakfast: 3 components • Milk • Juice or Fruit or Vegetable • Bread or Bread Alternate including cold dry or hot cooked cereal p. 114

  16. Breakfast p. 114

  17. Quiz-Breakfast Scrambled Eggs Link Sausage Whole Wheat Toast Milk No Missing Fruit/Vegetable

  18. Lunch-Child • Milk • Meat or meat alternate: • meat,poultry or fish • cheese • eggs • cooked dry beans/peas • peanut butter • Bread/bread alternate (enriched or whole grain) • Vegetables/Fruits (2 or more) 4 components 5 items p. 114

  19. p. 114

  20. Supper • Same as lunch for children p. 114

  21. Snack • Milk • Meat or meat alternate • Vegetables/Fruits • Bread/bread alternate p. 114

  22. Snack 2 or more of the following: p. 114

  23. Child p. 122

  24. Common Crediting Mistakes • Rice – Is credited as a bread. • Canned ravioli or other canned pasta dishes – Only the bread portion is creditable. The filling and sauce are considered “other” foods unless a CN label or product identification sheet is obtained from the Manufacturer. p. 120

  25. Canned broth soups (such as chicken noodle) – These items are not creditable and are considered an “other” food in all meals and snacks. • Cranberry juice – Check the food label for percentage of juice. Often, Cranberry juice is 20-30% juice. If the juice is labeled as being 100% juice, you will need to save the label. p. 120

  26. Potatoes – Credit as a vegetable/fruit. • Potato Chips – Potato chips are not creditable; corn chips are credited as a bread/bread alternate. • Frozen yogurt – This item is not creditable and is considered an “other” food in all meals and snacks. p. 120

  27. Fruit-flavored canned punch – These items usually contain less than 50% fruit juice. They are not creditable and considered an “other” food in all meals and snacks. • Fruit-flavored powders – These items do not contain any fruit juice and are considered an “other” food in all meals and snacks p. 120

  28. Reimbursable Meal All parts of the meal pattern must be present in the appropriate amounts in order to receive payment for a meal. p. 118

  29. HELP! • Food Chart – page 114 • Crediting Guide – Red Cover • Food Buying Guide • Do I have enough worksheets • Child Nutrition Label (CN Label)

  30. p. 114

  31. How do I know that is Creditable (counts and where)? p. 118

  32. Crediting Guide • Used to determine how foods are credited in the CACFP • Does not include “normal” foods • Be sure to determine under which component the answer is referring • Read the whole entry before making your decision Crediting Guide

  33. Crediting Guide p. 26

  34. Crediting Guide p. 40

  35. Grain/Bread • Credited by the weight of the prepared item. • Use Exhibit A, page 35-36 of Crediting Guide. • Will need to purchase a small kitchen scale. Crediting Guide p. 22

  36. Crediting Guide p. 35

  37. Crediting Guide p. 36

  38. Food Buying Guide What counts where How much to cook We will bring to the On-Site Visit

  39. “Do I have enough” Worksheets Milk – Page 135

  40. One of the biggest reasons we take money back... Milk • Not serving enough • Not having receipts to show you purchased enough

  41. Milk • Make sure the cups you use are bigger than the required amount: • need 4 ounces, at least 6 ounce cup • need 6 ounces, at least 8 ounce cup • need 8 ounces, at least 10 ounce cup

  42. 8 Ounce Cartons • Why? • Convenience • Ease of Service • Assurance of enough • If you use: • Open and serve • Dispose of un-used portion p. 134

  43. 11 44 18 108 13 104 256 256 2 This center will serve 2 gallons at breakfast and lunch or 4 gallons a day p. 133

  44. We will cover the other worksheets at the follow-up workshop

  45. Child Nutrition Labels (CN Labels) • Used to determine quantity of meat in a processed meat item • Required in order to count meat in these items p. 136

  46. Processed meat items • Fish Sticks and Chicken Nuggets • Corn Dogs • Pizza • Mixed, pre-prepared items such as: • beef stew • ravioli p. 136

  47. All Processed Meat items MUST have: • Child Nutrition labelor • Manufacturers Product Analysis or Identification Sheet p. 136

  48. Child Nutrition Label, p. 136 CN This 4 oz. Serving of our fully cooked breaded chicken nuggets (consisting of eight nuggets) provides 2.00 oz. Equivalent meat and 1 serving bread alternate for the Child Nutrition Meal Pattern requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 07-84.) CN CN CN But, we need 1.5 ounces for most of our kids!! 8 nuggets provide 2 oz meat and 1 serving of bread

  49. Each patty provides 1.5 oz meat; very important! Weight of patty, not important Child Nutrition Label CN This 1.95 oz. Fully Cooked Beef Patty provides 1.5 oz. equivalent meat/meat alternate for the Child Nutrition Meal Pattern requirements. Use of this logo and statement authorized by the Food and Nutrition Service, USDA 05-84. CN CN CN

  50. Manufacturers Product Analysis or Identification Sheets • Check with supplier • Check label • toll free telephone number • address • Must be signed and dated by someone in the company. p. 136