part 1: program basics for new child care programs part 1: program basics for new child care...
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Part 1: Program BasicsPart 1: Program Basicsfor New Child Care Programsfor New Child Care Programs
Child and Adult Care Food Program(CACFP)May 2010
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What is CACFP?Created in 1968 as Special Food Service Program for Children (SFSPFC)initially to primarily serve low income families
3 year trial runReauthorized in 1972 for 3 yearsEstablished Child Care Food Program in 1975 (CCFP)
Added Adults to the Program in 1987 (CACFP)
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Who is eligible to participate?
Child care centersHeadstart facilitiesPreschool facilitiesAdult care centersHomeless sheltersAfterschool snack programsFamily day care homes
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Additional eligibilityFor profit centers must maintain an attendance of 25% or greater children who are eligible for Pass I, II, or III Daycare Assistance
Child and adult care programs must be nonresidentialRCCI’s participate under NSLP
Homeless program must be residential
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Reimbursement RatesJuly 2009 – June 2010
Centers
Above ReducedFreeScale Price
Breakfast $0.38 $2.03$2.33
Lunch/Supper $0.41 $3.95$4.35
Snack $0.10 $0.59$1.19
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Reimbursement RatesJuly 2009 – June 2010
At-Risk Snack Programs
Snack paid at free rate $1.19
At-Risk snack is available for afternoon programs offering educational or
enrichment activities to program in school areas with 50% or more
children qualify for free or reduced price meals
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Reimbursement RatesRates determined by Free and Reduced
price applicationIncome eligibleCategorically eligible
Food Stamps, TANF, ATAP, Head StartCenters use rate percentageAnnual survey attendance to establish
rates for fiscal yearAllows centers to count total number of
children rather then count by approval type
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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 Snack1 snack daily
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2-Part Training
Part 1- Food Program Basics
Part 2- Administrative Requirements
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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.
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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.
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Food Program Basics
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Health Safety & SanitationMeal Pattern RequirementsMeal Components Creditable FoodsMeal ServiceMenu PlanningCycle Menus ResourcesProduction Records
Health Safety & Sanitation
State of Alaska Dept. of Environmental Conservation (DEC)
Food Worker Cards (free – online)Certified Food Protection Manager (CFPM) – typically 8 hour class
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Health Safety & Sanitation
DEC Requirements
One Certified Food Protection Manager (CFPM) will be required to be on staff
One CFPM can represent all locations for multi-site programs if……
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Health Safety & Sanitation
Municipality of Anchorage (Muni) Requirements
Food Worker Cards ($ - in person)
Certified Food Protection Manager Typically 8 hour classMuni or CHAR in Anchorage
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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 RequirementsFor a breakfast to be a reimbursable meal
it must contain these components:
Milk Fruit/Vegetable Bread or Bread Alternate or Grain
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Food Chart
CHILDREN AGES 1-12 1-2 3-5 6-12
One serving from each food group
Fluid Milk
Fruit or vegetableJuice (only if milk is beverage)Bread or Bread Alternate
½ cup
¼ cup
½ slice
¾ cup
½ cup
½ slice
1 cup
½ cup
1 slice
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Breakfast
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Meal Pattern RequirementsFor a lunch to be a reimbursable meal it
must contain these components:
Milk Fruit/Vegetable (2 or more kinds) Bread/Bread Alternate/Grain Meat/Meat Alternate
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Food ChartCHILDREN AGES 1-12 1-2 3-5 6-12
One serving from each component (2 Fruits and/or Veg)
Fluid MilkMeat or poultry or fishCheese orEgg orCooked dry beans/peas or Peanut, nut or seed butter,or Nuts and/or seeds Fruits and/or vegetables (2 or more)Bread or bread alternate
½ cup1 oz1 oz1¼ cup2 T½ oz¼ cup total½ slice
¾ cup1 ½ oz1 ½ oz13/8 cup3 T¾ oz½ cup total½ slice
1 cup2 oz2 oz1½ cup4 T1 ounce¾ cup total1 slice
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Lunch and Dinner
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Meal Pattern RequirementsFor a snack (supplement) to be a
reimbursable meal it must contain two of these components:
Milk Fruit/Vegetable Bread/Bread Alternate/Grain Meat/Meat Alternate
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Food Chart
CHILDREN AGES 1-12 1-2 3-5 6-12
one serving from each of any two groups
Fluid MilkJuice, fruit or vegetableMeat or meat alternateBread or bread alternate
½ cup½ cup
½ oz
½ slice
½ cup½ cup
½ oz
½ slice
1 cup¾ cup
1 oz
1 slice
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Snack
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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 VegetableGrain or Bread
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About Milk
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Fresh, fluid and pasteurizedPowdered milk may be served if fresh milk is
unavailable (only in Alaska)Whole milk for children age 1-2Lower fat milk for children 2 and up Milk and juice should not be served as a
beverage at the same meal
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Creditable as Milk
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Nonfat milkLowfat milkWhole milkFlavored milkButtermilkMilkshakes containing minimum req. servingsLactose-reduced milk is creditableAcidified milk (Kefir, Acidophilus)Breast milk is creditable for infants
(infant=0-11 months)Fortified goat milk (Do not need a medical statement)
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Not Creditable as Milk
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Soy, rice, or coconut milk (unless a medical statement is on file)
CreamYogurt (meat alternate)Non-pasteurized milk (raw milk)Milk incorporated into recipesAlmond milk & other nut milkNon-fortified goat’s milkNon-dairy creamersCheese (meat alternate)
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About Meat/Meat Alternates
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Nuts and seeds fulfill ½ of the meat requirement
Watch out for peanut butter sandwiches, you may not have enough to be creditable
Cottage or ricotta cheese must be doubled to meet the requirement (2 oz cott.cheese = 1 oz meat/meat alt)
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Creditable as Meat / Meat Alternate
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Poultry, fish, or lean meatCheese, cheese sauces made with cheese,
and cheese substitutesEggsCooked 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 alternateAn equivalent quantity of any combination
of the above meat/meat alternate (as long as each type contributes at least .25 oz of meat/meat alternate)
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Not Creditable as Meat/Meat Alternates
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Imitation cheese or cheese products i.e. Velveeta is not creditable
Cream CheeseTofuDrinkable yogurt, frozen yogurt barsCommercial pot piesLunchmeats/frankfurters with cereals, extenders,
or by-productsFormulated (processed) meat products with no
product specifications or CN labelsWild game and traditional foods that are
disallowed by Alaska Dept. 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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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 mealApplesauce and apples
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
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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 Thiamin Niacin Riboflavin Fiber
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Grain/BreadWhole-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 cerealCooked 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)Canned hominyIce cream conesNut or seed meals and floursTapiocaPotato chipsPopcorn or caramel cornItems made from flours that are not
enriched
Check Labels!
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Potential Problem Area - Soup
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Where does soup fit in?Commercial soups are questionableHomemade soup may be creditable Meat and/or vegetables Document components
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Potential Problem Area - Soup
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Soups - CommercialMost 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
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Children with DisabilitiesIf a child is disabled
Must have medical statement on file w/substitution from medical authority
Center does not have a choice about accommodating – they must provide substitution
Substitution must be within the same component group to be creditable
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Children with Allergies If a child has documented allergies
Must have medical statement on file w/substitution from medical authority
Center has a choice about accommodating If center chooses not to accommodate they cannot
claim that child’s meals If center chooses to accommodate they or the parent
can provide the substitution (Center must provide at least one component of a meal to be able to claim for reimbursement)
Substitution must be within the same component group to be creditable
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Meal Service2 meals and 1 snack can be claimed per childAll 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 mealsMeal Times
Stick to your scheduled meal times Submit changes to CNS 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)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
Count by child – cross off extra meals that will not be counted
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Meal Count Tally Sheet
Only need to count how many meals – not by child
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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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Feeding Infants
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Infant Feeding Selection form must be on file for each infant (see sample in packet)
Parent OptionsSupply breast milkDecline the offered formula Decline age appropriate solid food Supply an alternate iron-fortified infant
formula Supply alternate age appropriate solid food
Parent may supply part of infant meals – center must provide at least one component (if infant is eating solid foods or meal pattern dictates more than breast milk or formula)
Fed on demand
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Feeding Infants
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Fed on demand
If parent comes into center and breastfeeds, and no other meal components are served the center may not claim the mealNo labor and no food provided by center
If parent comes into center and breastfeeds, and the center provides and serves other required meal components, the center may claim the meal
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Infant Meal Pattern - Breakfast
0-3 Months 4-7 Months 8-11 Months
4-6 fluid ounces iron-fortified formula or breast milk
4-8 fluid ounces iron-fortified formula or breast milk0-3 tbsp iron-fortified infant cereal when developmentally ready
6-8 fluid ounces iron-fortified formula or breast milkAND 2-4 tbsp iron-fortified infant cerealAND 1-4 tbsp fruit and/or vegetable
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Infant Meal Pattern - Snack
0-3 Months 4-7 Months 8-11 Months
4-6 fluid ounces iron-fortified formula or breast milk
4-6 fluid ounces iron-fortified formula or breast milk
2-4 fluid ounces iron-fortified formula or breast milk or 100% fruit juice½ slice bread or 0-2 crackers (made from whole grain or enriched flour) when developmentally ready
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Infant Meal Pattern - Lunch/Supper0-3 months
4-7 months 8-11 months
4-6 fluid ounces iron-fortified formula or breast milk
4-8 fluid ounces iron-fortified formula or breast milk
0-3 tbsp iron-fortified infant cereal when dev. ready
0-3- tbsp fruit and/or vegetable when dev. ready
6-8 fluid ounces iron-fortified formula or breast milkAND 1-4 tbsp fruit and/or vegetableAND 2-4 tbsp iron-fortified infant cereal AND/OR 1-4 tbsp meat, fish, poultry, egg yolk, or cooked dry beans or peas;Or ½ -2 oz cheese;Or 1-4 oz (volume) cottage cheese;Or 1-4 oz (weight) cheese food, or cheese spread
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Infant Meals
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CerealOnly iron-fortified infant cerealCheerios and other “non-infant”
cereals (dry or cooked) can not be claimed
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Infant Meal Pattern
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Infant Foods You can Claim
Breast Milk Iron-Fortified Infant Formulas (Milk-based or Soy-Based)“Follow-up” iron Fortified Infant Formulas
(For infants 6-months or older)Iron-Fortified Infant CerealsCommercial strained, Junior or instant baby food 100% fruit, vegetables or meat100% Fruit JuicesAge-appropriate table foods that meet the CACFP Infant Meal Pattern
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Infant Meal Pattern
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Infant Foods You May Not Claim
Infant Formulas without iron (including low-iron infant formulas)Milk (Whole, 2%, 1% and non-fat or skim)Flavored milkNon-infant cereal (except as extra finger foods)Vegetable and meat combination dinners Jarred infant cerealsStrained, junior and instant cereals with fruitInfant desserts, cobblers, pudding, etc.Commercial baby foods that are NOT 100% fruit, vegetables or meat
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Infant Meals
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Record KeepingMenu or Production records Accurate meal countsMedical Statement for substitutions
Infant Meal Pattern & Recordkeeping manualIf you have infants please contact CNS for infant
materials
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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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Menu Planning
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Schedule time to plan menus.
• Think about changes you want to make• Collect menu resources• Select the main dish & then include other menu items to compliment• Include items high in vitamin A, C, and Iron
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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 changes you want to make
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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Select the main dish first
Include food items that complement the main dish
Plan to use plenty of vegetables, fruits, and grains.
Keep in mind that children like to eat many vegetables raw as well as cooked.
Introduce new foods, starting with small amounts.
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Menu Planning
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Serve foods high in Vitamin A, C, and Iron
Vitamin A foods 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 (canned) - 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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Cycle Menu Option or
Production Records
All Centers must maintain Daily Production records or use the Cycle
Menu Option
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Cycle Menu Option
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Advantages of cycle menus?
Variety
Food costs can be lower
Less time spent daily on menu planning
Flexible Seasonal foods Special occasions Holiday meals
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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 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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Cycle Menu Option
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A substitute list should be maintained This helps a “fill-in or substitute” cook Food items already on the menu do not need to be
on the Substitution list If a food item is not on the menu already but may be
used for substitutions, it should be listed on the substitution list
Substitutions should be entered on working menu to reflect foods served
Combination foods must have recipe on file with yields
Yields = size of serving and how much of each component is in each serving
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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/yieldsProduction RecordLabel 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
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Combination Foods
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Combination foods at lunch and supper should only have 2 components that will be claimed
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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USDA Recipes from National Food Service Management Institute (NFMSI)
Highly RecommendedUpdated within last 2 yearsOn-line at
www.nfsmi.org - click on resources link
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USDA Recipes from NFSMI
http://www.nfsmi.org/Templates/TemplateDivision.aspx?qs=cElEPTI=
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USDA Recipes from NFSMI
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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 or Substitution List
Analyze the recipe to document creditable food components
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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Production Records Option
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Production records must be kept for all meals claimed for reimbursement.
Why?
They document that all components were served and the right quantities were prepared to meet the meal pattern.
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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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RESOURCES AVAILABLE
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USDA WEB Resources
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http://teamnutrition.usda.gov/Resources/childcare_recipes.html
http://healthymeals.nal.usda.gov/
http://www.fns.usda.gov/TN/Resources/childcare_recipes.html
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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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http://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
106 http://teamnutrition.usda.gov/Resources/foodbuyingguide.html
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Resources
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SIMPLIFIED BUYING GUIDE
For Child Care Food Programs
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Resources
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CHILD AND ADULT CARE FOOD PROGRAM
CREDITING FOODS
IN CACFP
Alaska RevisionFebruary 2007
Part 1: Program BasicsPart 1: Program BasicsChild and Adult Care Food Program
for new programsMay 2010
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