Program Basics Child Care & Head Start Programs Program Basics Child Care & Head Start Programs Child and Adult Care Food Program (CACFP) Fall 2012 for

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<ul><li>Slide 1</li></ul><p>Program Basics Child Care &amp; Head Start Programs Program Basics Child Care &amp; Head Start Programs Child and Adult Care Food Program (CACFP) Fall 2012 for FY 2013 1 Slide 2 2 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. 2 Slide 3 3 Food Program Basics 3 Health Safety &amp; Sanitation Meal Pattern Requirements Meal Components Creditable Foods Meal Service Menu Planning Cycle Menus Resources Serving Infants Slide 4 Health Safety &amp; Sanitation State of Alaska Dept. of Environmental Conservation (DEC) Municipality of Anchorage (Muni) Food Worker Cards Certified Food Protection Manager (CFPM) typically 8 hour class 4 Slide 5 5 Slide 6 Food Safety issues found Glove use Thermometers Food storage &amp; FIFO Sanitizing Solution http://www.eed.state.ak.us/tls/cnp/fo odsafety.html 6 Slide 7 Food Safety Calibrate Thermometers 7 Slide 8 8 Safe Refrigerator Storage Slide 9 DEC Stickers http://dec.alaska.gov/eh/fss/Food/sticke rs.htm 9 Slide 10 Cooking Temperatures 10 Slide 11 11 Meal Pattern Requirements The goal is to serve nutritious, appetizing meals that meet meal pattern requirements Meal 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. Slide 12 12 Meal Pattern Requirements Breakfast must contain these components: Milk Fruit/Vegetable Bread or Bread Alternate or Grain (can include other items such as eggs-extras) Slide 13 13 Slide 14 14 Meal Pattern Requirements Lunch or Dinner must contain these components: Milk Fruit/Vegetable (2 or more kinds) Bread/Bread Alternate/Grain Meat/Meat Alternate Slide 15 15 Slide 16 16 Meal Pattern Requirements Snack (supplement) must contain from two of these component groups: Milk Fruit/Vegetable Bread/Bread Alternate/Grain Meat/Meat Alternate Slide 17 17 Slide 18 18 Meal Pattern Requirements The 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 Slide 19 19 Meal Components Milk Meat/Meat Alternate Fruit and Vegetable Grains / Breads Slide 20 20 About Milk 20 Fresh, fluid and pasteurized Powdered milk may be served if fresh milk is unavailable use within 24 hours Whole 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 growth Too much protein, sodium, potassium &amp; chloride Slide 21 21 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 mass Provide little or no saturated fat 2 Years of age and over Slide 22 22 Creditable as Milk 22 Nonfat &amp; 1% milk for 2 years plus Whole milk for 1-2 years Following milks in appropriate fat content: Flavored milk Milkshakes containing minimum req. servings (need a recipe) Lactose-reduced milk is creditable Acidified milk (Kefir, Acidophilus) Fortified &amp; pasteurized goat milk Take this off your list NOT CREDITABLE! Slide 23 23 Not Creditable as Milk 23 Whole or 2% milk for 2 years and above Soy milk without medical or parent statement Medical statement or parent statement needed (only 3 brands of soy milk are creditable) Cream Rice or coconut milk Non-pasteurized milk Milk incorporated into recipes Almond milk &amp; other nut milk Goats milk Evaporated milk Yogurt or cheese (meat alternate) Slide 24 24 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, 8 th Continent Soy Milk, or Pearl Smart Soy Milk Slide 25 25 Milk Substitutions NutrientMilk Substitute Nutrition Standards UnitRDI% Daily Value 2,000 kcal/day Calcium276Mg1000 mg27.6% Protein8G50 g16% Vitamin A500IU5000 IU10% Vitamin D100IU400 IU25% Magnesium24Mg400 mg6% Phosphorus222Mg1000 mg22.2% Potassium349Mg3500 mg10% Riboflavin.44Mg1.7 mg25.9% Vitamin B121.1Mcg6 mcg18.3% Pacific Ultra Soy Milk, 8 th Continent Soy Milk, or Pearl Smart Soy Milk Slide 26 26 About Meat/Meat Alternates 26 Nuts and seeds may only fulfill 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) Slide 27 27 Creditable as Meat / Meat Alternate 27 Poultry, fish, or lean meat Start focusing on LEAN meat products Cheese, cheese sauces, and cheese substitutes Eggs Cooked dry beans or peas Nut butters (peanut) or seed butters Peanuts, soy nuts, tree nuts or seeds Yogurt: plain, sweetened, or flavored 4 oz. yogurt = 1 oz. meat/meat alternate GoGurt is creditable but size of 2.25 oz. pkg. = oz. equivalent (1-5 yr. old snack-OK) Look at sugar content Slide 28 28 Not Creditable as Meat/Meat Alternate 28 Imitation cheese or cheese products i.e. Velveeta is not creditable Cream Cheese Tofu Drinkable yogurt, frozen yogurt bars Bacon Formulated (processed) meat products with no product specifications or CN labels Wild game and traditional foods that are disallowed by Alaska Department of Environmental Conservation (DEC) Slide 29 29 Traditional Foods 29 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) Slide 30 30 Traditional Foods 30 What cannot be used: Wild mushrooms Bivalve shellfish such as clams or mussels Fox meat &amp; organs Bear or walrus meat Polar bear liver Fermented meat &amp; seafood (stink eggs, fermented beaver tail, fermented flipper, etc) Non-commercial smoked fish products Young children are at higher risk for food borne illnesses Slide 31 31 Slide 32 32 Are you making soup? 32 Most commercial soups do not provide enough meat/meat alternate per serving to receive credit Commercially prepared canned bean, and canned pea soups where cup serving = 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 cup of vegetables Better idea make your own w/USDA recipe Slide 33 33 Fruits &amp; Vegetables 33 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 serving peas &amp; carrots, fruit cocktail, pizza toppings Slide 34 Potential Changes for Fruit/Vegetable Component Lunch 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 Slide 35 Encouraging Fruits Offer 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 issue Limit juice; provide no more than 4 oz. per day Choose 100% juice Labels are deceiving 100% vs. 100% Vitamin C Slide 36 Benefits of Vegetables Vegetables 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 sodium Fresh/Frozen = BEST Canned usually have more sodium &amp; sugar Slide 37 Encouraging Vegetables Offer a variety of vegetables, especially dark green and orange vegetables Buy canned vegetables with no added salt Avoid frying vegetables and find new ways to prepare them Use herbs and spices instead of butter, margarine, and/or salt to add flavor Slide 38 Items to be limited Olives and pickles High in sodium Snack = cup required about 16 black olives Raisins High in sugar Snack = cup required Slide 39 39 Creditable as Fruits &amp; Vegetables 39 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 Slide 40 40 Not Creditable as Fruits and Vegetables Catsup/chili sauce, pickle relish Chips &amp; Sticks (banana, potato) Coconut Commercial pizza or spaghetti sauce without specifications Canned hominy Fruit in yogurt (unless you add the fruit) Jelly, jam, and preserves Juice drinks Poptart fillings Popsickles (unless 100% fruit) Popcorn Slide 41 41 Grain/Bread Important dietary sources of iron, fiber, vitamins, minerals, antioxidants Moving towards more Whole Grains Refined 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 Slide 42 42 Grain/Bread Whole and enriched grain is the first ingredient Whole-grain or enriched meal or flour when baking or cooking If Cereal whole grain, enriched, or fortified Bran and germ same as enriched or whole grain Bread: must have first ingredient as whole grain, enriched, or fortified. Cornmeal must be labeled as whole corn or enriched Slide 43 43 Creditable as Grain/Bread Breads Biscuits, bagels, muffins, tortillas, rolls, and crackers Cooked cereal grains (i.e. rice, bulgur, oatmeal, corn grits) Ready to eat breakfast cereal (enriched) Cooked macaroni/noodle products Non-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 Slide 44 44 Not Creditable as Grain/Bread Potatoes or corn (vegetables) Ice cream cones Nut or seed meals and flours Tapioca Potato chips Popcorn or caramel corn Muffins if first ingredient is not enriched grain (Costco muffins 1 st ingredient = sugar) Items made from flours that are not enriched Slide 45 What are Whole Grains? Entire cereal grain seed or kernel Slide 46 46 Recognizing Whole Grains The word whole listed before the type of grain Some grains have standard of identity Cracked wheat, crushed wheat, graham flour The term berries or groats indicate a whole, unrefined grain Rye berries or buckwheat groats Rolled oats, oatmeal, brown rice, brown rice flour, and wild rice are whole grains Slide 47 Encouraging Whole Grains Make 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 Slide 48 How many meals per day? Centers may claim reimbursement for a maximum of: 2 meals and 1 snack daily 2 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 48 Slide 49 49 Meal Service All components served at the same time Dont save items such as fruit Pre-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 Slide 50 50 Family Style Dining Adults model for children Children must be sitting at the table to be counted as having been offered the meal All foods are offered to the children All components served at the same time Encourage children to try all foods Encourage children to serve themselves Children allowed to have second helpings Enough food needs to be placed on the table for minimum portions for whole group Slide 51 51 Family Style Dining Age Appropriate Serving Serving Utensils Lakeshore: http://www.lakeshorelearning.com/search/results.jsp Teaching Young Children to Serve Themselves in Group Settings Slide 52 52 Meal Service Only claim first meals Parent participation dont claim their meals but document all adult meals Meal 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 Slide 53 53 Meal Count Must be done at time of service (not when theyre finished and taking a nap) Count children &amp; 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 Slide 54 54 Meal Count Sheet when serving more than allowable meals Make sure to count adult meals but dont claim them! Slide 55 55 Meal Count Tally Sheet Only need to count how many meals not by child Slide 56 56 Menu Planning 56 Five basic menu planning principles 1.Strive for balance 2.Emphasize variety 3.Add contrast 4.Think about color 5.Consider eye appeal Slide 57 57 Special Considerations 57 Regional food preferences Holidays and other special occasions Climate and seasons Product availability Slide 58 58 Consider: 58 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 Slide 59 59 Menu Planning 59 Collect menu resources Recipes Nutrition Information Calendar Food production records Inventory Slide 60 60 Menu Planning 60 Serve foods high in Vitamin A, C, and Iron Best Practice: Vitamin A foods at least twice a week Vitamin C at least daily Iron as often as possible Slide 61 61 Menu Planning 61 Sample of Vitamin A foods: Asparagus- Apricots Broccoli- Cantaloupe Carrots- Cherries Kale- Plums Peas- Egg Yolk Sweet Potatoes- Strawberries Serve Vitamin A foods twice a week Slide 62 62 Menu Planning 62 Sample of Vitamin C foods: Asparagus- Cantaloupe Broccoli- Grapefruit Cabbage- Oranges Cauliflower- Raspberries Peppers- Strawberries Spinach Serve Vitamin C foods daily Slide 63 63 Menu Planning 63 Sample of food containing Iron: Asparagus - Apricots Beans (lima, green)- Cherries (canned) Peas - Dried Fruits Squash- Dried Beans &amp; Peas Sweet Potatoes- Eggs Vegetable Juice- Meat, turkey, tuna Dark, green leafy: beet greens, chard, collards, kale, mustard greens, parsley, spinach, turnip greens Serve foods containing iron as often as possible Slide 64 64 Menu Planning 64 Increase whole grains Increase...</p>