Fruits and Vegetables Know How in Daily Meal PlanningFruits and Vegetables Know How in Daily Meal...

Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov

Fruits and Vegetables Know How in

Daily Meal Planning

http://www.decal.ga.gov/

Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 2

At the end of this mini-tutorial, institutions and sponsors will be able to:

Understand the importance of offering a greater variety of fruits and vegetables, particularly fresh fruits and vegetables in daily menus.

Understand the updated CACFP meal pattern requirements related to the fruit and vegetable components.

Incorporate new fruit and vegetable recipes and ideas.



The Child and Adult Care Food Program (CACFP) is a program under the U.S. Department of Agriculture’s Food and Nutrition Service (FNS) whose mission is to alleviate hunger and to safeguard the health and nutritional well being of the Nation through the administration of nutrition education and domestic food assistance programs.



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

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or (3) email: [email protected]

This institution is an equal opportunity provider.


http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf

http://www.ascr.usda.gov/complaint_filing_cust.html


Centers and day care homes offering meals through the Child and Adult Care Food Program (CACFP) play a critical role in supporting the wellness, health, and development of children, older adults, and chronically impaired disabled persons through the provision of nutritious foods.

Child care providers, in particular, have a powerful opportunity to instill healthy habits in young children that serve as a foundation for healthy choices in life.



Through the Healthy, Hunger-Free Kids Act, USDA made the first major changes in the CACFP meals and snacks that will help ensure children and adults have access to healthy, balanced meals and snacks throughout the day.

Under the updated CACFP nutrition standards, meals and snacks served will include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated fat.

These updates align with the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and with other Child Nutrition Programs.



These improvements are expected to enhance the quality of meals served in CACFP to help young children learn healthy eating habits early on in their lives and improve the wellness of adult participants.



Five food components

Offer the minimum serving sizes for a reimbursable meal



A food grouped in a certain category according to the CACFP meal pattern. There are 5 components:

1Grains2Meat/Meat alternates3Fruits4Vegetables5Milk

The fruit and vegetable component is now 2 separate components.



Milk

Vegetable, fruit, or both

Grain



Lunch or Supper(Select five food components)

Milk

Meat/Meat Alternate

Vegetable

Fruit

Grain



Milk

Meat/Meat Alternate

Vegetable

Fruit

Grain



Shift in Habits

Diets high in added sugars,

saturated fats, & sodium

75% of Americans’ diets

are low in vegetables, fruit,

& dairy

1 in 3 children are overweight

or obese



Focus on increasing nutritious foods, while reducing added sugar and solid fats…



Most do not eat enough vegetables & fruits

Often are prepared with added salt, sugar, solid fat, & refined starch

Separates vegetable & fruit component into two components

Limits the serving of juice to once per day



Breakfast: 1 food component

Lunch & Supper: 2 food components

Snack: Optional

2 food components

The updated meal pattern requirements separate the vegetable and fruit component into two components at lunch, supper, and snack. One fruit and one vegetable must be served during lunch and supper meals, and a reimbursable snack may consist of vegetable and a fruit.

Vegetables and fruit are still a combined component at breakfast meals. This means vegetables, fruits, or a combination of both may be served at breakfast to meet the fruit and vegetable component.



Lunch & Supper: A vegetable may be used to meet the entire fruit component

Must be at least the same serving size as the fruit component it replaced

For example, during lunch, a serving of broccoli and a serving of carrots would be a reimbursable meal. This means a lunch or dinner can include a vegetable and fruit, or two vegetables. However, two fruits are no longer creditable in the updated meal pattern requirements. Also, the vegetable substitute must be at least the same serving size as the fruit component it replaced.



Two Vegetable Types

Must offer two different types of vegetables

i.e., two servings of carrots would not credit

Selecting based on vegetable sub-groups is not required

Refer to the Fruits and Vegetables Components handout for a sample menu, reflecting the separation of the fruit and vegetable component.



Great source of essential nutrients

Lacks dietary fiber

May be served at one meal or snack per day

Fact: If you should serve fruit or vegetable juice at more than one meal, including the snack meal, the meal with the lowest reimbursement rate containing juice would be disallowed.



Credit as a fruit component or a vegetable component

Contributes to the food component with the highest ingredient

Fruit component: if it has more fruits than vegetables

Vegetable component: if it has more vegetables than fruits

For example, if the juice blend or puree contains more fruits than vegetables, the beverage would contribute to the fruit component. If it has more vegetables than fruit, it would contribute to the vegetable component.



Great source of essential nutrients i.e., fiber & vitamin C

Minimum serving size: 0-2 tbsp.

Required at all meals & snacks Serve vegetable, fruit, or a combination of both Increases consumption & allows for better acceptance later in life



Foods from all food components may be served around 6 months, when developmentally ready

Breakfast, Lunch, & Supper

Breastmilk or iron-fortified infant formula

Infant cereal, meat/meat alternates, or a combination of both

Vegetable or fruit, or a combination of both

Snack

Breastmilk or iron-fortified infant formula

Grains

Vegetable or fruit, or a combination of both



Food components beginning with “zero” Recognizes that all infants are not ready for solid foods at 6 months

By 7 or 8 months, infants should be consuming solid foods from all food groups



Recognizes eating habits may change

Some infants may eat certain foods one week/day, but not the next

Meals & snacks consistent with eating habits should not be disallowed



Lacks dietary fiber found in other forms of fruits & vegetables

No longer credits toward a reimbursable meal for infants

X



Activity:Fruits and

Vegetables!

Apply in Three



Drinking plenty of water is important

Must be offered and made available throughout the day to children

Mealtimes: Water is not a part of a reimbursable meal

May not be served in place of milk May be offered alongside milk at meals or at snack



Serve water to adults, when yogurt is served in place of milk.

Water must be made available to children at all times.



Incorporate seasonal & locally produced foods.

Limit servings of purchased pre-fried foods to no more than one serving per week.



Have negative effect on development & socialization

Rewards may lead to cavities & weight gain

Punishment may cause overeating

Not allowed in CACFP facilities



Covered the updated meal pattern focus on fruit and vegetable separation.

Emphasized the importance of fresh fruits and vegetables.

Outlined best practices for promoting good nutrition in CACFP.



Prep time: 20 minutesMakes: 25 or 50 ServingsThis tangy salad is delicious as a side dish or as a topping for tacos, chicken, or fish. Mangoes are a tropical stone fruit. In the United States, Florida is the largest producer of mangoes.

25

Servings50 Servings

Ingredients Weight Measure Weight Measure

Black beans, low-sodium,

canned, drained and

rinsed or black beans, dry,

cooked

6 lbs 3 qts 2 2/3 cups (1 1/2 No.

10 can)12 lbs

1 gallon 3 qts 1 1/3 cups

(2 3/4 No. 10 can)

Mango, canned, drained,

diced3 lb 2 oz 1 qt 2 1/4 cups 6 lb 4 oz 3 qts 1/2 cup

Tomato, fresh, 1/4" diced 1 lb 7 oz 3 1/8 cup 2 lb 14 oz 1 qt 2 1/4 cup

Canola oil 1/4 cup 1/2 cupApple cider vinegar 1/2 cup 1 cup

Oregano, dried 2 tsp 1 Tbsp 1 tsp

Black pepper, ground 1 tsp 2 tsp

Romaine lettuce, raw,

chopped1 lb 3 qts 1/2 cup 2 lbs 1 gallon 2 qts 1 cup



Directions

1. In a large bowl, mix together black beans, mango, and tomato to make a salad.

2. Prepare dressing: In a small bowl whisk together canola oil, apple cider vinegar, oregano, and pepper.

3. Toss black bean salad with dressing.

4. Cover and refrigerate. Chill for at least 2 hours to allow the flavors to fuse.

5. Serve 1 cup (8 oz spoodle) black bean salad over a 1/2 cup (4 oz spoodle) lettuce. Critical Control Point: Hold at 40 °F or lower.

Notes:

Tips for Soaking Dry Beans

1 lb. dry black beans = about 2 1/4 cups dry or 4 1/2 cups cooked beans.

Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

Quick-Soak Method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

Tips for Cooking Dry Beans

Once the beans have been soaked, add 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.

Critical Control Point: Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.

For a household recipe that yields 6 servings see: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/tropical-bean-salad.

Source: Team Nutrition: Adapted from a recipe by Learning Care Group.

https://whatscooking.fns.usda.gov/recipes/print/11349


https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/tropical-bean-salad

https://whatscooking.fns.usda.gov/recipes/print/11349


Helpful Resources

https://www.fns.usda.gov/tn/cacfp-meal-pattern-training-tools




CACFP Meal Pattern Requirements Training, Institute of Child Nutrition, April 9, 2017.Website: www.theicn.org


http://teamnutrition.usda.gov

https://www.fns.usda.gov/cacfp/meals-and-snacks


http://www.theicn.org/


http://teamnutrition.usda.gov/

https://www.fns.usda.gov/cacfp/meals-and-snacks

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