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New Applicant and Annual Training Menus, Meal Patterns, and Foods Used in the Child and Adult Care Food Program (CACFP) A Proud Sponsoring Organization of the Child and Adult Care Food Program Slide 2 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 Components Depending on the meal served, meal components will be made up of 2 or more of the following: Milk Meat and Meat Alternates Vegetables and Fruits Grains and Breads Slide 3 Age Groups for CACFP Meal Patterns An 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 years Ages 3 through 5 years Ages 6 through 12 years Slide 4 Child Meal Pattern Breakfast Select All Three Components for a Reimbursable Meal Food ComponentsAges 1-2Ages 3-5Ages 6-12 1 1 milk fluid milk1/2 cup3/4 cup1 cup 1 fruit/vegetable juice, fruit and/or vegetable1/4 cup1/2 cup 1 grains/bread bread or cornbread or biscuit or roll or muffin cold dry cereal or hot cooked cereal or pasta or noodles or grains 1/2 slice 1/2 serving 1/4 cup 1/4 cup 1/4 cup 1/2 slice 1/2 serving 1/3 cup 1/4 cup 1/4 cup 1 slice 1 serving 3/4 cup 1/2 cup 1/2 cup Slide 5 Breakfast Meal Components All components must be served as a unit The 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. Slide 6 Child Meal Pattern Lunch or Supper Food ComponentsAges 1-2Ages 3-5Ages 6-12 1 1 milk 1/2 cup3/4 cup1 cup fluid milk 2 fruits/vegetables 1/4 cup1/2 cup3/4 cup juice, fruit and/or vegetable 1 grains/bread bread or1/2 slice 1 slice cornbread or biscuit or roll or muffin or1/2 serving 1 serving cold dry cereal or1/4 cup1/3 cup3/4 cup hot cooked cereal or1/4 cup 1/2 cup pasta or noodles or grains1/4 cup 1/2 cup 1 meat/meat alternate meat or poultry or fish or1 ounce1 1/2 ounces2 ounces cheese or1 ounce1 1/2 ounces2 ounces egg or1/2 egg3/4 egg1 egg cooked dry beans or peas or1/4 cup3/8 cup1/2 cup peanut or other nut or seed butters or2 Tbsp.3 Tbsp.4 Tbsp. nuts and/or seeds or 1/2 ounce3/4 ounce1 ounce yogurt 4 ounces6 ounces8 ounces Slide 7 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 Slide 8 Child Meal Pattern Snack Two Four Select Two of the Four Components for a Reimbursable Snack Food ComponentsAges 1-2Ages 3-5Ages 6-12 1 1 milk 1/2 cup 1 cup fluid milk 1 fruit/vegetable 1/2 cup 3/4 cup juice, fruit and/or vegetable 1 grains/bread1/2 slice 1 slice bread or1/2 serving 1 serving cold dry cereal or1/4 cup 1/2 cup hot cooked cereal or1/4 cup 1/2 cup 1 meat/meat alternate meat or poultry or fish or1/2 ounce 1 ounce cheese or1/2 ounce 1 ounce egg or1/2 egg peanut or other nut or seed butters or1/8 cup 1/4 cup nuts and/or seeds or1 Tbsp. 2 Tbsp. yogurt1/2 ounce 1 ounce Slide 9 AM/PM Snack Components All components must be served as a unit Fruit 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 Slide 10 Milk Guidelines Must be Fluid Effective October 1, 2011 12-24 Months Breakfast4 ozWhole or 2% Lunch/ Supper4 ozWhole or 2% Snack4 ozWhole or 2% 24 + Months Breakfast4 ozSkim or 1% Lunch/ Supper4 ozSkim or 1% Snack4 ozSkim or 1% 3-5 Years Breakfast6 ozSkim or 1% Lunch/ Supper6 ozSkim or 1% Snack4 ozSkim or 1% 6 + Years Breakfast8 ozSkim or 1% Lunch/ Supper8 ozSkim or 1% Snack8 ozSkim or 1% Make sure your serving cup size is large enough for the required amount for each age group. 4 oz 6 oz 8 oz Slide 11 Meal Components Overview Serve 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 enriched Meat serving requirements are edible portions Yogurt 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 Slide 12 Grains/Breads All 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. Buns Rolls Rice Biscuits Muffins Pasta Noodles Cereal Cornbread Corn/cornmeal chips (*must use whole grain or enriched flours*) Potatoes Tater tots Hash browns French fries Chicken/meat breading Ice cream cones Popcorn Slide 13 Vegetables/Fruits Fruit or vegetable juice must be full-strength Creditable Vegetables & Fruits Non-Creditable Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements. 100% Juice Blends Baked Beans Dried Fruit cup per serving Fruit Cobblers/pies Onion Rings Pickles Spaghetti Sauce or Tomato Sauce must serve at least 1/8 cup Gelatin w/ at least 1/8 cup of fruit per serving Apple Butter Jams and Jelly Cake containing fruit or vegetables Corn chips (not classified as Vegetable) Fruit Drinks Ketchup Lemon pie filling Lemonade Cranberry cocktail Pop tart fill ing Slide 14 Meat/Meat Alternates Creditable Meat/Meat Alt. Non-Creditable Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements. Meat, Poultry or Fish Eggs Cheese, Cheese foods & spreads Beans Yogurt Corn dogs Nuts & 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 Dogs Peanut 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) Bacon Potted meat Cream cheese & Powdered/Imitation cheese Commercial Pizza Canned or frozen: Beef-a-Roni, Raviolis & Pot pies Pepperoni Tofu Soy 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 Soup Egg whites/substitutes Slide 15 Homemade & Enhanced Foods Some 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/MA Can 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)* Slide 16 Other Non-Creditable Foods Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements. Potato Chips Pudding Ice Cream Candy Soft Drinks Bacon Bits Barbecue Sauce Butter/Margarine Coconut Kool Aide Salad Dressing Slide 17 Remember That Fruit 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) Slide 18 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 cups Here are some easy comparisons to help you figure out servings: 1.5 oz cheese = 3 stacked dice 1 oz of process cheese = 1 pre packaged slice or 1 string cheese 1 cup of cereal = 2 hands cupped together 2 Tbsp of Peanut butter = golf ball 1 oz of lunch meat = Compact Disc Slide 19 Menus Meal Pattern Monday 10/31/11 Tuesday 11/1/11 Wednesday 11/2/11 Thursday 11/3/11 Friday 11/4/11 Breakfast (1 Serving of each) 1. Milk 1% Milk 2. Bread/Bread Alternate Frosted FlakesPancakes MuffinsApple JacksApple Flakes 3. Juice/Fruit/Vegetable Apple SauceOrange JuicePeachesGrape JuiceFruit Cocktail Lunch (1 Serving of each) 1. Milk 1% Milk 2. Bread/Bread Alternate RollSpaghettiSandwich BreadMacaroniRice 3. Fruit/Vegetable Green BeansTossed SaladSteamed CarrotsPeasMixed Veggies 4. Vegetable/Fruit Apple SauceSliced ApplesPeachesStrawberriesMixed Fruit 5. Meat/Meat Alternate Fish SticksMeat sauceTurkey & CheeseValveeta Cheese Chicken Snack (2 of 4, only 1 liquid) 1. Milk 1% Milk 2. Bread/Bread Alternate Crackers Animal Crackers Nutri Grain Bar Oatmeal Cookie 3. Juice/Fruit/Vegetable (1 serving each) 100% Apple Juice Apple Slices 4. Meat/Meat Alternate Cheese Yogurt Peanut butter Must be dated and posted in plain view Kept up to date with any substitutions or changes Slide 20 A Proud Sponsoring Organization of the Child and Adult Care Food Program INFANT MEAL PATTERN Slide 21 Infant Meal Pattern by Age Birth through 3 months 4 months through 7 months 8 months through 11 months Slide 22 LUNCH INFANT MEAL PATTERNS 6 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). Slide 23 FEDERAL REGULATIONS CFR 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. Slide 24 LUNCH INFANT MEAL PATTERNS 8 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 vegetable Slide 25 Infant Meal Pattern Breakfast Birth through 3 Months 4 through 7 Months 8 through 11 Months 4-6 fluid ounces of formula 1 or breastmilk 2,3 4-8 fluid ounces of formula 1 or breastmilk 2,3 ; 6-8 fluid ounces of formula 1 or breastmilk 2,3 ; and 0-3 tablespoons of infant cereal 1,4 2-4 tablespoons of infant cereal 1 ; and 1-4 tablespoons of fruit or vegetable or both 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. Slide 26 Infant Meal Pattern Lunch or Supper Birth through 3 Months 4 through 7 Months8 through 11 Months 4-6 fluid ounces of formula 1 or breast milk 2,3 4-8 fluid ounces of formula 1 or breast milk 2,3 6-8 fluid ounces of formula 1 or breast milk 2,3 0-3 tablespoons of infant cereal 1,4 ; and 2-4 tablespoons of infant cereal 1 ; and/or 0-3 tablespoons of fruit or vegetable or both 4 1-4 tablespoons of meat, fish, poultry, egg yolk, cooked dry beans or peas; or -2 ounces of cheese; or 1-4 ounces (volume) of cottage cheese; or 1-4 ounces (weight) of cheese food or cheese spread; and 1-4 tablespoons of fruit or vegetable or both 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. Slide 27 Infant Meal Pattern Snack Birth through 3 Months4 through 7 Months8 through 11 Months 4-6 fluid ounces of formula 1 or breast milk 2,3 2-4 fluid ounces of formula 1 or breast milk 2,3, or fruit juice 5 ; and 0- bread 4, 6 or 0-2 crackers 4, 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. Slide 28 INFANT FEEDING REQUIREMENTS Centers MUST maintain infant menus Centers MUST provide an approved formula with iron, and an infant cereal fortified with iron Slide 29 Important Points When Feeding Infants Make USDA-approved infant formula available at your center, even if parents bring their own Must have an Infant Formula Choice Form for each infant under one year to notify parents that they have the option of using centers formula Infant formula and dry infant cereal must be iron-fortified Provide at least one component of the meal pattern Fruit juice must be full strength and pasteurized Bread/grains must be made with whole-grain or enriched flour