Program BasicsProgram BasicsChild Care & Head Start ProgramsChild Care & Head Start Programs
Child and Adult Care Food Program(CACFP)
Fall 2012 for FY 20131
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The goal of the CACFP is to improve the health and nutrition of children while promoting the development of good eating habits and the furtherance of nutrition education in an approved child care, adult care or afterschool program.
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Food Program Basics
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Health Safety & SanitationMeal Pattern RequirementsMeal Components Creditable FoodsMeal ServiceMenu PlanningCycle Menus ResourcesServing Infants
Health Safety & SanitationState of Alaska Dept. of Environmental Conservation (DEC)
Municipality of Anchorage (Muni)
Food Worker CardsCertified Food Protection Manager (CFPM) – typically 8 hour class
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Food Safety – issues foundGlove use ThermometersFood storage & FIFOSanitizing Solution
http://www.eed.state.ak.us/tls/cnp/foodsafety.html
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Food Safety
Calibrate Thermometers
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Safe Refrigerator Storage
DEC Stickershttp://dec.alaska.gov/eh/fss/Food/stickers.htm
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Cooking Temperatures
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Meal Pattern RequirementsThe goal is to serve nutritious, appetizing
meals that meet meal pattern requirementsMeal pattern requirements assure well-
balanced meals that supply the kinds and amounts of foods that children need to help meet nutrient and energy needs
Meal patterns establish minimum portions of meal components that must be served in order for the sponsor to receive reimbursement for each meal.
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Meal Pattern RequirementsBreakfast must contain these
components:
MilkFruit/VegetableBread or Bread Alternate or Grain
(can include other items such as eggs-extras)
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Meal Pattern RequirementsLunch or Dinner must contain
these components:
MilkFruit/Vegetable (2 or more kinds)Bread/Bread Alternate/GrainMeat/Meat Alternate
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Meal Pattern RequirementsSnack (supplement) must contain
from two of these component groups:
MilkFruit/Vegetable Bread/Bread Alternate/GrainMeat/Meat Alternate
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Meal Pattern RequirementsThe CACFP meal pattern must be followed
for meals to be reimbursable.
The quantities listed on the meal pattern represent the minimum amount that must be served.
Larger amounts may be served to accommodate the needs of all children
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Meal Components
MilkMeat/Meat AlternateFruit and VegetableGrains / Breads
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About Milk
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Fresh, fluid and pasteurizedPowdered milk may be served if fresh milk is
unavailable – use within 24 hoursWhole milk for children 1 year up to 2 years old
If serving lower fat milk to this age range: not enough fat, iron, Vit E and D
They need the essential fatty acids for growthToo much protein, sodium, potassium & chloride
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Non-fat or 1% milk for children 2 and up NEW Requirement this year
Contain vital nutrients including calcium, potassium, vitamin D, and protein
Help maintain bone massProvide little or no saturated fat
2 Years of age and over
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Creditable as Milk
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Nonfat & 1% milk for 2 years plusWhole milk for 1-2 years
Following milks in appropriate fat content:Flavored milkMilkshakes containing minimum req.
servings (need a recipe)Lactose-reduced milk is creditableAcidified milk (Kefir, Acidophilus)Fortified & pasteurized goat milk –
Take this off your list – NOT CREDITABLE!
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Not Creditable as Milk
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Whole or 2% milk for 2 years and aboveSoy milk without medical or parent statement
Medical statement or parent statement needed (only 3 brands of soy milk are creditable)
CreamRice or coconut milkNon-pasteurized milkMilk incorporated into recipesAlmond milk & other nut milkGoat’s milk Evaporated milkYogurt or cheese (meat alternate)
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Milk Substitutions Medical Statement or Statement from
Religious Authority or Statement from Parent with reason Substitution must meet nutritional
requirements of milk (next slide)
Only three options are creditable Pacific Ultra Soy Milk, 8th Continent Soy Milk, or Pearl Smart Soy Milk
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Milk SubstitutionsNutrient Milk Substitute Nutrition
StandardsUnit RDI % Daily Value
2,000 kcal/day
Calcium 276 Mg 1000 mg 27.6%
Protein 8 G 50 g 16%
Vitamin A 500 IU 5000 IU 10%
Vitamin D 100 IU 400 IU 25%
Magnesium 24 Mg 400 mg 6%
Phosphorus 222 Mg 1000 mg 22.2%
Potassium 349 Mg 3500 mg 10%
Riboflavin .44 Mg 1.7 mg 25.9%
Vitamin B12 1.1 Mcg 6 mcg 18.3%
Pacific Ultra Soy Milk, 8th Continent Soy Milk, or Pearl Smart Soy Milk
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About Meat/Meat Alternates
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Nuts and seeds may only fulfill ½ of the meat requirement
Peanut butter sandwiches usually do not have enough to be creditable – need another meat/meat alt on menu
Lunchmeats w/no by-products, cereal, or extenders
Cottage or ricotta cheese need more (2 oz cottage cheese = 1 oz meat/meat alt)
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Creditable as Meat / Meat Alternate
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Poultry, fish, or lean meatStart focusing on LEAN meat products
Cheese, cheese sauces, and cheese substitutes
EggsCooked dry beans or peasNut butters (peanut) or seed buttersPeanuts, soy nuts, tree nuts or seeds Yogurt: plain, sweetened, or flavored
4 oz. yogurt = 1 oz. meat/meat alternateGoGurt is creditable but size of 2.25 oz. pkg . = ½ oz. equivalent (1-5 yr. old snack-OK)Look at sugar content
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Not Creditable as Meat/Meat Alternate
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Imitation cheese or cheese products i.e. Velveeta is not creditable
Cream CheeseTofuDrinkable yogurt, frozen yogurt barsBaconFormulated (processed) meat products with
no product specifications or CN labelsWild game and traditional foods that are
disallowed by Alaska Department of Environmental Conservation (DEC)
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Traditional Foods
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What can be used: Fresh or Frozen Fish Fresh of Frozen game such as reindeer,
caribou, beaver, whale, moose, ducks and birds
The cook or other authorized person must decide if food is safe to prepare
Must be labeled with name of food, date received, and source of food (Traditional foods packet available with all
necessary information and forms)
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Traditional Foods
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What cannot be used:Wild mushroomsBivalve shellfish such as clams or musselsFox meat & organsBear or walrus meatPolar bear liverFermented meat & seafood (stink eggs,
fermented beaver tail, fermented flipper, etc)Non-commercial smoked fish products
Young children are at higher risk for food borne illnesses
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Are you making soup?
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Most commercial soups do not provide enough meat/meat alternate per serving to receive credit
Commercially prepared canned bean, and canned pea soups where ½ cup serving = ¼ cup cooked beans (1 oz. equivalent meat alternate)
Condensed or ready-to-serve (canned or frozen) vegetable or vegetable w/meat or poultry takes 1 cup reconstituted to yield ¼ cup of vegetables
Better idea – make your own w/USDA recipe
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Fruits & Vegetables
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Juice (100%)may only be creditable at breakfast or snack
2 forms of the same fruit or vegetable may not be served at a meal
Minimum serving 1/8 cup of fruit to qualify towards the component
Fruits/vegetables served as a combination item are creditable as only one servingpeas & carrots, fruit cocktail, pizza toppings
Potential Changes for Fruit/Vegetable ComponentLunch and Supper:Fruit and Two (2) Different Vegetables
Number of dark green and orange vegetables per week
Number of starchy vegetables per week
Limits on Juice
Encouraging FruitsOffer a variety of fruits
Have you tried new fruits lately??Select fruit canned in 100% juice or water
If in syrup may be an allergy issueLimit juice; provide no more than 4 oz. per
dayChoose 100% juice
Labels are deceiving100% vs. 100% Vitamin C
Benefits of VegetablesVegetables are:Rich in key nutrients such as calcium,
potassium, fiber, magnesium, and vitamin E
Associated with a decreased risk of chronic diseases
Low in calories, fat, sugar, and sodiumFresh/Frozen = BESTCanned usually have more sodium & sugar
Encouraging Vegetables
Offer a variety of vegetables, especially dark green and orange vegetables
Buy canned vegetables with no added saltAvoid frying vegetables and find new ways
to prepare themUse herbs and spices instead of butter,
margarine, and/or salt to add flavor
Items to be limited
Olives and picklesHigh in sodiumSnack = ½ cup required – about 16 black
olives
RaisinsHigh in sugarSnack = ½ cup required
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Creditable as Fruits & Vegetables
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Fruit(s) and/or Vegetable(s)
Full strength vegetable or fruit juice (100%)
Dried Beans and peas These may also be creditable as meat alternate,
but not in the same meal
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Not Creditable asFruits and Vegetables
Catsup/chili sauce, pickle relishChips & Sticks (banana, potato)CoconutCommercial pizza or spaghetti sauce without
specificationsCanned hominyFruit in yogurt (unless you add the fruit)Jelly, jam, and preservesJuice drinksPoptart fillingsPopsickles (unless 100% fruit)Popcorn
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Grain/BreadImportant dietary sources of iron, fiber,
vitamins, minerals, antioxidantsMoving towards more Whole GrainsRefined grains
Milled to remove part or all of the bran and/or germ
Most are enriched to add back some of the iron, thiamine, niacin, and riboflavin that were lost
Enriched – also adds folic acid
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Grain/BreadWhole and enriched grain is the first ingredientWhole-grain or enriched meal or flour when
baking or cookingIf Cereal – whole grain, enriched, or fortifiedBran and germ – same as enriched or whole
grainBread: must have first ingredient as whole
grain, enriched, or fortified.Cornmeal must be labeled as whole corn or
enriched
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Creditable as Grain/BreadBreadsBiscuits, bagels, muffins, tortillas, rolls, and crackersCooked cereal grains (i.e. rice, bulgur, oatmeal,
corn grits)Ready to eat breakfast cereal (enriched)Cooked macaroni/noodle productsNon-sweet snacks (i.e. hard pretzels, breadsticks,
corn chips)Sweets (i.e. pastries, cookies, cakes, doughnuts,
granola bars) No more than 2 times a week
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Not Creditable as Grain/BreadPotatoes or corn (vegetables)Ice cream conesNut or seed meals and floursTapiocaPotato chipsPopcorn or caramel cornMuffins if first ingredient is not enriched grain
(Costco muffins – 1st ingredient = sugar)Items made from flours that are not enriched
What are Whole Grains?
Entire cereal grain
seed or kernel
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Recognizing Whole GrainsThe word “whole” listed before the type of
grainSome grains have standard of identity
Cracked wheat, crushed wheat, graham flourThe term “berries” or “groats” indicate a
whole, unrefined grainRye berries or buckwheat groats
Rolled oats, oatmeal, brown rice, brown rice flour, and wild rice are whole grains
Encouraging Whole GrainsMake at least half of the grains served
whole grain by making simple substitutions
Read food labels and learn how to identify whole grain products
Introduce one new whole grain product each week
How many meals per day?Centers may claim reimbursement for a maximum of:2 meals and 1 snack daily2 snacks and 1 meal daily
At-Risk Meals (during school year)1 snack and/or 1 supper daily after school
1 snack and/or 1 other meal daily on weekends/holidays during school year
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Meal ServiceAll components served at the same time
Don’t save items such as fruitPre-plated works for some programs
Must have minimum serving size on each plate (including minimum amount of milk served)
Have more food available for seconds, etc.Family style dining
Encouraged by USDA Family dining tips on the following slide
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Family Style DiningAdults model for children Children must be sitting at the table to be
counted as having been offered the mealAll foods are offered to the childrenAll components served at the same timeEncourage children to try all foodsEncourage children to serve themselvesChildren allowed to have second helpingsEnough food needs to be placed on the
table for minimum portions for whole group
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Family Style DiningAge Appropriate Serving Serving Utensils
Lakeshore: http://www.lakeshorelearning.com/search/results.jsp
Teaching Young Children to Serve Themselves in Group Settings
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Meal ServiceOnly claim first meals Parent participation – don’t claim their meals but
document all adult mealsMeal Times
Stick to your scheduled meal times Submit changes to CNP prior to instituting changes Children must be in attendance for at least 15 min. for
lunch/supper and 10 min. for breakfast/snacks in order to claim them for that meal
Common sense on meal time spacing Outside School Hours Care Centers have time
restrictions
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Meal CountMust be done at time of service (not when they’re
finished and taking a nap)Count children & adult meals (only claim children)If serving more than allowable meals during the day
Must track meals by child Meal Counts cannot be on Attendance Sheet
If serving the allowable meals or less during the day Can do simple meal count See examples
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Meal Count Sheet when serving more than allowable meals
Make sure to count adult meals – but don’t claim them!
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Meal Count Tally Sheet
Only need to count how many meals – not by child
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Menu Planning
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Five basic menu planning principles…
1. Strive for balance2. Emphasize variety3. Add contrast4. Think about color5. Consider eye appeal
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Special Considerations
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Regional food preferencesHolidays and other special occasionsClimate and seasonsProduct availability
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Consider:
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• CACFP meal pattern requirements• Variety• Servings of whole grains• Daily Vitamin C sources• Vitamin A sources (2x/week)• Serve some foods less often
Think about healthy menu options
Menu Planning
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Menu Planning
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Collect menu resources
RecipesNutrition InformationCalendarFood production recordsInventory
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Menu Planning
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Serve foods high in Vitamin A, C, and IronBest Practice:
Vitamin A foods at least twice a weekVitamin C at least dailyIron as often as possible
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Menu Planning
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Sample of Vitamin A foods:Asparagus - ApricotsBroccoli - CantaloupeCarrots - CherriesKale - PlumsPeas - Egg YolkSweet Potatoes - Strawberries
Serve Vitamin A foods twice a week
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Menu Planning
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Sample of Vitamin C foods:Asparagus - CantaloupeBroccoli - GrapefruitCabbage - OrangesCauliflower - RaspberriesPeppers - StrawberriesSpinach
Serve Vitamin C foods daily
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Menu Planning
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Sample of food containing Iron:Asparagus - ApricotsBeans (lima, green) - Cherries (canned)Peas - Dried FruitsSquash - Dried Beans & PeasSweet Potatoes - EggsVegetable Juice - Meat, turkey, tunaDark, green leafy: beet greens, chard,
collards, kale, mustard greens, parsley, spinach, turnip greens
Serve foods containing iron as often as possible
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Menu Planning
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Increase whole grainsIncrease fruits & vegetablesIncrease dry beans and peasIncrease fiberPromote fat-free & low-fat
1% fat milk for children > 2 y.o.Learn healthier ways to prepare food
less salt, less fat, less sugar
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Menu Activity
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Cycle Menu Option
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Menus planned for a period of time and repeated on a regular basis
• A cycle can be between 3 – 6 weeks
• May have 3-4 seasonal cycles
• Original kept on file –
• Working copy posted during time period and then kept on file
• Menu/Production Records still maintained for infants
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Cycle Menu Option
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National Food Service Management Institute (NFSMI)
• Sample Cycle Menus
http://www.nfsmi.org/ResourceOverview.aspx?ID=196
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Cycle Menu Option
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• Will the foods on the menu appeal to children and look good?
• Do your menus repeat any of the foods you have selected for other meals on that day?
• Do they encourage children to eat a variety of foods?
• Do they meet the CACFP requirements?
• Do they promote a healthy lifestyle?
•Have someone else evaluate
Evaluate your Cycle Menu
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Combination Foods
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Commercial foods require either:CN LabelManufacturer's analysisLabel your cycle menu with CN or MA
Homemade (HM) Standardized Recipe from USDACenter’s Recipe plus analysis/yieldsLabel your cycle menu with HM
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How do you identify a CN label?
A CN label will always contain the following:The CN logo, which is a distinct border;A 6-digit product identification number;USDA/FNS authorization; andThe month and year of approval.
A CN Label Example:
CN
CN
CN
CN
000000This 3.00 oz serving of raw beef patty provides whenCooked 2.00 oz equivalent meat for Child Nutrition MealPattern Requirements. (Use of this logo and statement Authorized by the Food and Nutrition Service, USDA 05-84.)
CN Label
NEW CN LabelingEligible Products
Main dish products contributing to meat/meat alternate component beef pattiescheese or meat pizzasmeat or cheese and bean burritosbreaded fish portions
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NEW CN LabelingLabel claims will now support the Final Rule and Meal Patterns for NSLP and SBP
Labels will identify whole grain-rich items in crediting statement (WGR Grains)
Products that include vegetable subgroups will identify those subgroups on the CN label
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Combination Foods
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Combination foods at lunch and supper Recipe & menu should indicate what
component(s) a food item is creditable Stew (meat, vegetable)Meatloaf (meat, grain)Taco (meat, grain)
For lunch/supper only 1 fruit/vegetable component can be represented in a combination food
Additional food items in the combination food will count as “extras”
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Menu Planning
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Use USDA Recipes when possible
www.fns.usda.gov/TN/Resources/childcare_recipes.html
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Example of a standardized Recipe
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Example of Yield
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What about your own recipes?Recipes should be on file when listed on Cycle
Menu
Analyze the recipe to document creditable food componentsUse the USDA Food Buying Guide
List portion sizes
Conversion of recipes for number of expected children in care Mealtime Memo for Child Care No. 5, 2008
See handout
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Recipe Analysis Worksheet available on state of Alaska website
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Recipe Analysis Instructions
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List all ingredients and the amount of each ingredient Use the Simplified Food Buying Guide or the Food
Buying Guide for Child Nutrition Programs. Record the yields (meat/meat alternate in ounces, fruit/vegetable in ¼ cup servings and bread/bread alternate in ½ slice bread or equivalent.
Determine the number of 1.5 ounce meat/meat alternate for children 3-5 years olds by dividing the total by 1.5 or by 2 to find number of servings for 6-12 year olds.
Round the total for fruit/vegetables and bread/bread alternate down to the nearest whole number to find the number of servings.
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Ingredientsthat are being
claimed
Amount Meat/Meat
Alternate
(1 oz)
Fruit/Vegetable (1/4
cup)
Bread/Bread Alternate (1/2 slice bread or
equivalent)
Raw ground beef (no more than 25% fat)
3 lb. 4 oz.(1lb.=11.5 1 oz. serving)
3.25*11.5=37.37 servings
Cooked macaroni noodles or spaghetti
1 qt. 2 ¼ cup(6 ¼ cups)(¼ cup=1/2 bread)
6.25/.25=25 servings
Canned tomato paste
1 lb. 2 oz.(18 oz.)(16 oz=27.6 servings, 16/27.6=.578 per oz
18/.578=31 servings (1 T)
Total 37.37 oz. 31 25 servings
Calculations 37.37/1.5 = 25
Number of Servings(for children 3-5 yr. old)
25 - 1.5 oz. servings
31 ¼ c. servings(not claiming)
25 ¼ cup servings(= to ½ slice)
Recipe Analysis for Beef & Spaghetti Casserole
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Feeding Infants
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All infants under one year enrolled for care must be offered participation in the CACFP
The center must offerA minimum of one brand of iron fortified infant
formula and iron fortified infant cerealAge appropriate food items that meet meal
pattern
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Feeding Infants
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Center may not... have a policy to exclude infants from CACFP require parents to supply the infant’s meals
An infant under one year may not be served the regular CACFP Meal Pattern for children 1-12 years old without a medical statement.
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Serving Infants?
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Please make sure you attend our infant conference call training September 27th
Pre-registration required
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Resources
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NSLP: www.eed.state.ak.us/tls/cnp/NSLP.html
State of Alaska Department of Education & Early Development
Child Nutrition Program web addresses
CACFP: www.eed.state.ak.us/tls/cnp/CACFP.html
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MUNI: www.muni.org/Departments/health/environment/FSS/Pages/fssfood.aspx
Food Safety & Sanitation Web addresses
DEC: www.dec.state.ak.us/eh/fss/establishments/sanstaff.htm
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USDA WEB Resources
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http://teamnutrition.usda.gov/Resources/childcare_recipes.html
http://healthymeals.nal.usda.gov/
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Nibbles for Health
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http://teamnutrition.usda.gov/Resources/nibbles.html
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Child Care RecipesFood for Health & Fun
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www.fns.usda.gov/TN/Resources/childcare_recipes.html
www.teamnutrition.usda.gov/Resources/childcare_recipes.html
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Building Blocksfor Fun and Healthy Meals
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http://teamnutrition.usda.gov/Resources/buildingblocks.html
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Food Buying Guide for Child Nutrition Programs
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Questions?
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If using production records you may wish to stay for questions/answers
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Production Records Option
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Production records show all items in the meal and the amount of each item you are serving
Recipes are still required to back-up your production record
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PRODUCTION RECORDS
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What 5 items are required to be on every production record?
1. Date: Month, Day and Year2. Menu: Include all items served3. Items that meet the requirement for meal
pattern/reimbursement4. Meals: The number of child and adult meals
served5. Quantity: Total amount of food that was used
in preparing the item
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PRODUCTION RECORD CALCULATIONS
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For each food:
1. Determine the serving size needed to meet the requirement.
2. Determine the total number of servings you need.Record in column: Number of Units
3. Look up the purchase unit in the food-buying guide.Record in column: Purchase Unit
4. Look up the number of servings you get out of the purchase Unit. Record in column: Servings Per Purchase Unit
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PRODUCTION RECORD CALCULATIONS
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For each food:
5. Determine how many purchase units you need by:
Dividing the number of servings needed by the number of serving you will get from one purchase unit.
Number of UnitsServing Per Purchase Unit
Record in column: Food Amount Needed
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Production Records In Use
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Menu
HamburgersBunsGreen SaladCarrotsMilk
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Production Records In Use
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Production Records In Use
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Menu Planning:
25 children (10 children ages 1-2 & 15 children ages 3-5)
6 adults
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Production Records In Use
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Production Records In Use
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Production Records In Use
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Production Records In Use
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For More InformationAnn-Marie Martin
CACFP Program Specialist(907)465-8711
Veronica LietzEducation Assistant
(907) [email protected]
http://education.alaska.gov/tls/cnp/
