Child and Adult Care Food Program (CACFP) - PowerPoint Presentation

Slide1

Child and Adult Care Food Program (CACFP)

The Meal Pattern

Child Care Component Slide2

Print Meal Pattern 1-18 Year Olds

Guidance Memorandum 12C:

http://dpi.wi.gov/community-nutrition/cacfp/child-care/memos

MEAL COMPONENTS

AGE GROUPSSlide3

Creditable & Non-Creditable Foods

Foods that may be counted toward meeting meal pattern requirements

A meal is reimbursable if it contains creditable foods in the amounts in the CACFP meal pattern

Foods that do not count toward meeting meal pattern requirements

May be served as extras

Creditable Foods

Non-Creditable FoodsSlide4

Common Non-Creditable Food Items

Grain-based desserts

Jelly/jam

Ice creamFrozen yogurtSherbetPuddingFruit snacksLemonadeCranberry juice cocktailVelveeta™Cream

cheese

Sour

cream

Jell-O

https://

www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs

Search for Food Buying Guide or Crediting HandbookSlide5

Breakfast

Component

Ages

1-2

Ages 3-5

Ages 6-18

Milk

½ cup

¾

cup

1 cup

Meat/Meat Alternate*

½ ounce

½ ounce

1 ounce

Fruit/Vegetable or both

¼ cup

½ cup

½ cup

Grains

½ serving

½ serving

1 serving

*

May replace the grain component

n

o

more than

three times per weekSlide6

Lunch/Supper

Component

Ages 1-2

Ages 3-5

Ages 6-18

Milk

½ cup

¾ cup

1 cup

Meat/Meat

Alternate

1 ounce

1 ½ ounces

2 ounces

Vegetable

1/8

cup

¼

cup

½ cup

Fruit 1/8 cup¼ cup¼ cup

Grains

½ serving

½ serving

1 serving Slide7

Snack

Component

Ages 1-2

Ages 3-5

Ages 6-18

Milk

½ cup

½

cup

1 cup

Meat/Meat

Alternate

½ ounce

½ ounce

1 ounce

Vegetable

½

cup

½ cup

¾ cup

Fruit

½ cup½ cup¾ cup

Grains

½ serving

½ serving

1 serving Slide8

Milk

CACFP Milk Requirements

Age 1

Whole, unflavored

Ages 2-5

Low-fat (1%) or Fat-free (skim), unflavored*

Ages 6 or older

Low-fat

(1%) or Fat-free (skim), unflavored*

Fat-free

, flavored

*Includes low-fat & non-fat forms of lactose-reduced,

lactose-free, buttermilk or acidified milk

Flavored syrup or powder can not be added for children 1-5 years oldSlide9

Milk

Only fluid milk is creditable

Breakfast / snack: Beverage, used on cereal or both

Snack: Not to be served when juice is the only other componentSlide10

Meat/Meat Alternate

Breakfast:

May

substitute

entire

grain component

max of 3 times per weekOne ounce M/MA credits as 1 serving of grainsLunch/ Supper:

Required component and must be served as part of the main dish, or in a main dish and one other item

Snack:

May

be served as one of

the two

required components Slide11

Meat/Meat Alternate

CACFP Meat/Meat Alternate

Requirements

Meat

Poultry

Seafood

Lean meat

(ground beef, pork loin, roasts)

Meat Alternate

Cheese

Eggs

Cooked

, dry beans or peas

Nuts and seeds*

Peanut butter or other Nut/seed butters

Yogurt

Tofu or soy product

Alternate protein products

*No more than one-half of the meat/meat alternate requirement for lunch and supperSlide12

Serving Amounts for Meat Alternates

Food

Amount

M/MA

Tofu

2.2

oz. serving (1/4 cup)

1 oz.

Yogurt

or S

oy

Yogurt

4 oz. serving

(1/2 cup)

1 oz.

Nut or Seed Butters

2 Tablespoons

1 oz.

Cheese Food, Cheese Spread, Cottage Cheese, Ricotta Cheese

2 oz. serving

1 oz.

Natural

Cheese, Pasteurized Processed Cheese

1 oz. serving1 oz.Imitation Cheese, Cheese Product, Velveeta, Powdered Cheese

NOT CREDITABLE

Cheese Sauce*

REQUIRES CHILD NUTRITION LABELSlide13

Yogurt Sugar Limits

Yogurts must

contain no more than 23 grams of total sugars per 6 ounces.

https://dpi.wi.gov/sites/default/files/imce/community-nutrition/pdf/yogurt_in_cacfp.pdf

Sugar Limits Chart

CalculationSlide14

Fruit/Vegetable

Fruit

Vegetable

100% Juice

Potatoes are a vegetable (baked, mashed, roasted, hash browns, French fries, tater tots)

At least one vegetable must be served at lunch and supper mealsSlide15

Fruit/Vegetable

Cooked dry beans or peas are a vegetable or a meat alternate, not both in the same meal

Fruit juice or vegetable juice can only be served once per day

Pureed fruits and vegetables served in a smoothie are considered juiceSlide16

Grains

Whole-Grain or

Enriched

Bread, biscuit, roll, muffin, crackers,

hot and cold cereal, rice, pasta, waffles, tortillas,

pancakesSlide17

Grains Chart

http

://dpi.wi.gov/sites/default/files/imce/community-nutrition/pdf/grain_bread_chart_cc.pdf

Slide18

Whole Grain-Rich (WGR)

At least one grain per day must be whole grain-rich

WGR foods contain 100% whole grains, or at least 50% whole grains, and the remaining grains in the food item are enriched

Refer to the Identifying Whole Grain Rich Foods PowerPoint for information on how to determine WGR foods Slide19

Whole Grain Rich

Identifying Whole Grains

(This is not an all-inclusive list)

Foods labeled with the words multi-grain, stone-ground, 100% wheat, seven-grain, or bran are usually not whole grainSlide20

Cereal Sugar Limits

Cereals must

contain no more than 6 grams of total sugars per

dry ouncehttps://dpi.wi.gov/sites/default/files/imce/community-nutrition/pdf/cacfp_cereals_meet_sugar_calc.pdf

WIC approved cereal list

Sugar Limits in Cereal Table

CalculationSlide21

Grain-Based Desserts

Grain-based desserts (GBD) are

NOT creditableStore-bought GBD:

-May not be easily identified as GBD “breakfast round” (cookie) “breakfast bar or flat” (granola bar)Homemade GBD:-NOT creditable - even if made with healthy ingredients or less sugarSlide22

Unallowable Costs

CACFP funds cannot be used to purchase non-creditable foods

Examples include:

Grain-based desserts

Cereals and yogurt above sugar limit

Food items with no CN label or product formulation statement

Other non-creditable food items (ice cream, pudding, bacon,

caramel popcorn, etc.)Slide23

Cooking Methods

Deep-fat frying is not allowed as a method of cooking foods on-site

Programs may continue to stir-fry, pan-fry and sauté foods

DEEP-FAT FRYING:Food is cooked by submerging in hot oil or other fat; in a deep-fat fryer or in a pan on the stoveSlide24

Non-Discrimination Statement (NDS)

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:  (1) Mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW

Washington, D.C. 20250-9410;  

(2) Fax: (202) 690-7442; or

(3) Email: program.intake@usda.gov This institution is an equal opportunity provider.