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New Applicant and Annual Training

Menus, Meal Patterns, and FoodsUsed in the Child and Adult Care Food Program (CACFP)

A Proud Sponsoring Organization of the Child and Adult Care Food Program Whats in a Meal?Meal Patterns A meal pattern is a set of food components, food items, and minimum quantities required for breakfast, lunch, supper or snack for a specific age group of children.Meal ComponentsDepending on the meal served, meal components will be made up of 2 or more of the following: MilkMeat and Meat AlternatesVegetables and FruitsGrains and Breads

2Age Groups for CACFP Meal PatternsAn important step in planning and preparing meals through the CACFP is determining the age group (or groups) you will be serving and selecting the correct meal pattern for these children. The age groups are designed to reflect the differing nutritional needs of children.For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups:Ages 1 through 2 yearsAges 3 through 5 yearsAges 6 through 12 years

Child Meal PatternBreakfast

Select All Three Components for a Reimbursable MealFood ComponentsAges 1-2Ages 3-5Ages 6-1211 milk fluid milk1/2 cup3/4 cup1 cup1 fruit/vegetable juice, fruit and/or vegetable1/4 cup1/2 cup1/2 cup1 grains/bread bread or cornbread or biscuit or roll or muffin

cold dry cereal or

hot cooked cereal or

pasta or noodles or grains1/2 slice

1/2 serving

1/4 cup

1/4 cup

1/4 cup1/2 slice

1/2 serving

1/3 cup

1/4 cup

1/4 cup1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

Breakfast Meal ComponentsAll components must be served as a unitThe milk requirement is met with fluid milk only.Fruit or vegetable juice must be full-strength.Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

Child Meal Pattern Lunch or Supper

Food ComponentsAges 1-2Ages 3-5Ages 6-1211 milk1/2 cup3/4 cup1 cupfluid milk2 fruits/vegetables1/4 cup1/2 cup3/4 cupjuice, fruit and/or vegetable1 grains/breadbread or1/2 slice1/2 slice1 slicecornbread or biscuit or roll or muffin or1/2 serving1/2 serving1 servingcold dry cereal or1/4 cup1/3 cup3/4 cuphot cooked cereal or1/4 cup1/4 cup1/2 cuppasta or noodles or grains1/4 cup1/4 cup1/2 cup1 meat/meat alternatemeat or poultry or fish or1 ounce1 1/2 ounces2 ouncescheese or1 ounce1 1/2 ounces2 ouncesegg or1/2 egg3/4 egg1 eggcooked dry beans or peas or1/4 cup3/8 cup1/2 cuppeanut or other nut or seed butters or2 Tbsp.3 Tbsp.4 Tbsp.nuts and/or seeds or

1/2 ounce3/4 ounce1 ounceyogurt

4 ounces6 ounces8 ounces

Lunch/Supper Meal Components All components must be served as a unit Fruit or vegetable juice must be full-strength.Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.Meat serving requirements are edible portions

Child Meal PatternSnack

Select Two of the Four Components for a Reimbursable Snack

Food ComponentsAges 1-2Ages 3-5Ages 6-1211 milk1/2 cup1/2 cup1 cupfluid milk1 fruit/vegetable1/2 cup1/2 cup3/4 cupjuice, fruit and/or vegetable1 grains/bread1/2 slice1/2 slice1 slicebread or1/2 serving1/2 serving1 servingcold dry cereal or1/4 cup1/4 cup1/2 cuphot cooked cereal or1/4 cup1/4 cup1/2 cup1 meat/meat alternatemeat or poultry or fish or1/2 ounce1/2 ounce1 ouncecheese or1/2 ounce1/2 ounce1 ounceegg or1/2 egg1/2 egg1/2 eggpeanut or other nut or seed butters or1/8 cup1/8 cup1/4 cupnuts and/or seeds or1 Tbsp.1 Tbsp.2 Tbsp.yogurt1/2 ounce1/2 ounce1 ounce

AM/PM Snack Components All components must be served as a unitFruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component.Yogurt counts as a meat/meat alternate NOT milk

Milk GuidelinesMust be FluidEffective October 1, 2011 12-24 Months Breakfast4 ozWhole or 2%Lunch/ Supper4 ozWhole or 2%Snack 4 ozWhole or 2%24 + MonthsBreakfast4 ozSkim or 1%Lunch/ Supper4 ozSkim or 1%Snack 4 ozSkim or 1%3-5 Years Breakfast6 ozSkim or 1%Lunch/ Supper6 ozSkim or 1%Snack 4 ozSkim or 1%6 + Years Breakfast8 ozSkim or 1%Lunch/ Supper8 ozSkim or 1%Snack 8 ozSkim or 1%

Make sure your serving cup size is large enough for the required amount for each age group.4 oz6 oz8 ozMeal Components OverviewServe two or more kinds of vegetable(s) and/or fruit(s). Full-strength (100%) vegetable or fruit juice may only be used for half of the requirement.Grain/Breads must be whole-grain or enrichedMeat serving requirements are edible portionsYogurt counts as a meat/meat alternate NOT milk.The milk requirement is met with fluid milk only.Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component

Grains/BreadsAll must be Whole-grain or Enriched Creditable Grains / Breads Non-Creditable Non Creditable foods are those foods that do not count toward meeting meal pattern requirements.BunsRollsRiceBiscuitsMuffinsPastaNoodlesCerealCornbreadCorn/cornmeal chips (*must use whole grain or enriched flours*)

PotatoesTater totsHash brownsFrench friesChicken/meat breadingIce cream conesPopcorn

12Vegetables/Fruits Fruit or vegetable juice must be full-strength Creditable Vegetables & Fruits Non-CreditableNon-Creditable Foods are those foods that do not count toward meeting meal pattern requirements.100% Juice Blends Baked BeansDried Fruit cup per servingFruit Cobblers/piesOnion RingsPickles Spaghetti Sauce or Tomato Sauce must serve at least 1/8 cupGelatin w/ at least 1/8 cup of fruit per serving

Apple ButterJams and JellyCake containing fruit or vegetablesCorn chips (not classified as Vegetable)Fruit DrinksKetchupLemon pie fillingLemonadeCranberry cocktail Pop tart filling

Meat/Meat Alternates Creditable Meat/Meat Alt. Non-CreditableNon-Creditable Foods are those foods that do not count toward meeting meal pattern requirements. Meat, Poultry or FishEggsCheese, Cheese foods & spreadsBeansYogurtCorn dogsNuts & Seeds w/ a 4 to 8 oz serving (depending on age) 1 oz Shelled peanuts is about 35 pieces (for lunch and supper no more than 50% of the requirement may be met with nuts or seeds)Hot DogsPeanut butter (it is suggested that peanut butter be served in combination with another M/MA since the required portion size (2Tbsp) may be to large)

BaconPotted meatCream cheese & Powdered/Imitation cheeseCommercial PizzaCanned or frozen: Beef-a-Roni, Raviolis & Pot piesPepperoniTofuSoy Burgers*Soy Hot Dogs** Alternate protein products (APP) must have CN labeling & should be documented at the center. All documentation MUST be submitted to sponsor* Chicken Noodle SoupEgg whites/substitutes

Homemade & Enhanced FoodsSome Non-creditable foods can become creditable when prepared at center using sufficient quantities and component(s) or enhanced with the appropriate component(s) per serving.Examples of Enhanced Foods:

Frozen Pizza + Cheese or Meat topping = 1 serving G/B & 1 serving M/MACan Raviolis + Meat balls = 1 serving G/B & 1 serving M/MA

Examples of Homemade Foods:

Commercial Chicken Potpie = Non-creditable(Do not contain adequate amounts of meat) Homed Chick Potpie = Creditable (Made at center the potpie can be credited, if there is sufficient meat/meat alternate per serving)

*indicate Homemade Foods on Menu by writing (H.M.) next to Homemade item(s)*

Other Non-Creditable FoodsNon-Creditable Foods are those foods that do not count toward meeting meal pattern requirements.Potato ChipsPuddingIce CreamCandySoft DrinksBacon BitsBarbecue Sauce Butter/MargarineCoconutKool AideSalad Dressing

Remember ThatFruit Cocktail, Mixed Vegetables, and Tossed Salad count as only one V/F serving. Cooked Dry Beans and Peas May be counted either as a vegetable or as a meat alternate but not as both in the same meal. Potatoes are a vegetable and credit as a V/F (not as G/B)

When in Doubt Measure it OUT!Always check the nutritional information label If there is no nutritional information label available, measure the item using measuring cupsHere are some easy comparisons to help you figure out servings:

1.5 oz cheese = 3 stacked dice1 oz of process cheese = 1 pre packaged slice or 1 string cheese1 cup of cereal = 2 hands cupped together2 Tbsp of Peanut butter = golf ball1 oz of lunch meat = Compact Disc

MenusMeal PatternMonday 10/31/11Tuesday 11/1/11Wednesday 11/2/11Thursday 11/3/11Friday 11/4/11Breakfast (1 Serving of each)1. Milk1% Milk1% Milk1% Milk1% Milk1% Milk2. Bread/Bread AlternateFrosted FlakesPancakesMuffinsApple JacksApple Flakes 3. Juice/Fruit/VegetableApple SauceOrange JuicePeachesGrape JuiceFruit CocktailLunch (1 Serving of each)1. Milk1% Milk1% Milk1% Milk1% Milk1% Milk2. Bread/Bread AlternateRollSpaghetti Sandwich BreadMacaroniRice3. Fruit/VegetableGreen BeansTossed SaladSteamed CarrotsPeasMixed Veggies4. Vegetable/Fruit Apple SauceSliced ApplesPeachesStrawberriesMixed Fruit5. Meat/Meat AlternateFish SticksMeat sauce Turkey & CheeseValveeta Cheese Chicken Snack (2 of 4, only 1 liquid)1. Milk1% Milk2. Bread/Bread AlternateCrackersAnimal Crackers Nutri Grain BarOatmeal Cookie 3. Juice/Fruit/Vegetable (1 serving each)100% Apple JuiceApple Slices 4. Meat/Meat AlternateCheese YogurtPeanut butter Must be dated and posted in plain viewKept up to date with any substitutions or changes

A Proud Sponsoring Organization of the Child and Adult Care Food Program Infant Meal Pattern

Infant Meal Pattern by AgeBirth through 3 months

4 months through 7 months

8 months through 11 monthsLUNCH INFANT MEAL PATTERNS6 WEEKS TO 3 MONTHS

A child care center may claim reimbursement for infants 6 weeks to 3 months regardless of who provides the formula or breast milk (parent or child care center).

FEDERAL REGULATIONSCFR 226.20 (b)**For infants 4 through 7 months of age, solid foods are optional and should be introduced ONLY if the infant is developmentally ready**

An infants development does not always match the infants chronological age. By offering a range of portion sizes and optional foods, the infant meal pattern acknowledges that infants grow at different rates, and that some infants will be developmentally ready for solid foods earlier, or later, than others. Some food items, such as fruits, vegetables, and cereals, are listed as options in the infant meal pattern to take into account an infants readiness to accept these foods.LUNCH INFANT MEAL PATTERNS8 MONTHS TO 11 MONTHS

The infant MUST be offered:Formula or breast milk, and Infant cereal and/or meat-meat alternate, and Fruit and/or vegetableInfant Meal PatternBreakfast

Birth through3 Months4 through7 Months8 through11 Months4-6 fluid ounces of formula1 or breastmilk2,3

4-8 fluid ounces of formula1 or breastmilk2,3;6-8 fluid ounces of formula1 or breastmilk2,3; and0-3 tablespoons of infant cereal1,4 2-4 tablespoons of infant cereal1; and1-4 tablespoons of fruit or vegetable or both1 Infant formula and dry infant cereal must be iron-fortified.2 Breast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.4 A serving of this component is required when the infant is developmentally ready to accept it.

Infant Meal PatternLunch or SupperBirth through 3 Months4 through 7 Months8 through 11 Months4-6 fluid ounces of formula1 or breast milk2,3

4-8 fluid ounces of formula1 or breast milk2,36-8 fluid ounces of formula1 or breast milk2,3 0-3 tablespoons of infant cereal1,4 ; and 2-4 tablespoons of infant cereal1 ; and/or0-3 tablespoons of fruit or vegetable or both4

1-4 tablespoons of meat, fish, poultry, egg yolk, cooked dry beans or peas; or

-2 ounces of cheese; or1-4 ounces (volume) of cottage cheese; or1-4 ounces (weight) of cheese food or cheese spread; and 1-4 tablespoons of fruit or vegetable or both1 Infant formula and dry infant cereal must be iron-fortified.2 Breast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.4 A serving of this component is required when the infant is developmentally ready to accept it.Infant Meal PatternSnackBirth through 3 Months

4 through 7 Months

8 through 11 Months

4-6 fluid ounces of formula1 or breast milk2,3 4-6 fluid ounces of formula1 or breast milk2,3 2-4 fluid ounces of formula1 or breast milk2,3, or fruit juice5; and0- bread4, 6 or0-2 crackers4, 6 1 Infant formula and dry infant cereal must be iron-fortified.2 Breast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry.4 A serving of this component is required when the infant is developmentally ready to accept it.5 Fruit juice must be full-strength.6 A serving of this component must be made from whole-grain or enriched meal or flour.

INFANT FEEDING REQUIREMENTSCenters MUST maintain infant menus

Centers MUST provide an approved formula with iron, and an infant cereal fortified with iron

Important Points When Feeding InfantsMake USDA-approved infant formula available at your center, even if parents bring their ownMust have an Infant Formula Choice Form for each infant under one year to notify parents that they have the option of using centers formulaInfant formula and dry infant cereal must be iron-fortifiedProvide at least one component of the meal patternFruit juice must be full strength and pasteurizedBread/grains must be made with whole-grain or enriched flour