Child and Adult Care Food Program

1. Child and Adult Care Food Program August 6, 2019

2. Meal Pattern • Meal components • Portion sizes • Menu planning • Accommodations • Recordkeeping

3. Breakfast

4. Breakfast • Must contain all three components • Milk, fruit, grain • Milk must be fat content according to age • Offer whole grain-rich items when possible • Offer a variety of fresh fruit, canned in 100% juice, or frozen fruit

5. Breakfast • Common breakfast findings: • Serving the wrong milk • Serving sweet grains • Portion sizes too small

6. Lunch/Supper

7. Lunch/Supper • Must contain all five components • Milk, fruit, vegetable, grain, meat/meat alternate • Milk must be fat content according to age • Offer whole grain-rich items when possible (at least one per day) • Offer a variety of fruit and vegetables • Can offer two vegetables instead of a fruit and a vegetable

8. Lunch/Supper • Common lunch findings: • Missing components • Using a starchy vegetable as a grain • Portion sizes too small • Serving the wrong type of milk

9. Snack

10. Snack • Must contain two components • Sweet grains are not allowed • Cannot serve milk and juice as the snack • Offer whole grain-rich items when possible • Offer water if beverage is not planned as part of the snack

11. Snack • Common snack findings • Sweet grains • Non-creditable food items as part of planned snack • Example- cream cheese • Inadequate portion sizes

12. Menu Planning Tips • Use DDOE template menus • Available on website • Fill in the blanks • Have meal pattern charts handy to check portion sizes • Ensure all food components are creditable • Introduce new foods • Taste tests or samples

13. Menu Planning Tips • Plan to include locally grown products when in season • Plant a garden and use the crop in meals • Think color! • Have a second person check for compliance

14. Accommodations • Documented disability requires accommodation • Must have a note on file from medical authority • States the disability, appropriate substitution or accommodation • With the medical note the meal is reimbursable even if it deviates from the required meal pattern • Parent requests for menu item substitutions are at the center’s discretion • Document in writing • Substitutions must be nutritionally equivalent to meal component.

15. Recordkeeping • Menus • Keep all on file for three years plus current year • Note any substitutions on posted menu for parents to be aware • Keep working copy of menu that notes any substitutions or menu changes • Often referred to as the “cooks menu” in the kitchen

16. Recordkeeping • Keep notes for medical or preference substitutions or accommodations on file • Document, document, document!