PowerPoint Presentation€¦ · o A mother breastfeeds her child on-site •May be served in...

6/9/2017

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Child & Adult

Meal Pattern

Requirements

Food Charts – Meal PatternsChild Meal Pattern Adult Meal Pattern

Food Charts – Meal PatternsChild Meal Pattern Adult Meal Pattern

Child & Adult Meal Pattern Requirements Overview

• Wider varieties of protein options

• Greater varieties of vegetables and fruits

• More whole grains

• Less added sugar and saturated fat

Meals & Food

Components

• NEW! Five food components

• Offer the minimum serving sizes for a reimbursable meal

Breakfast

o Milk

o Vegetable, fruit, or both

o Grains

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Lunch or Supper

• Five food components:

o Milk

o Meat/Meat Alternates

o Vegetables

o Fruits

o Grains

Refer to:USDA Let’s

Comparehandout

Snack• Select two of the five food

components:

o Milk

o Meat/Meat Alternates

o Vegetables

o Fruits

o Grains

Age Groups

1-2 years

3-5 years

6-12 years

13-18 years

Adults

13 through 18 Years

“This age group is designed for

at-risk afterschool programs & emergency shelters only.”

Milk Component Overview

• Types of milko Whole

o Unflavoredo Flavored

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One Year Olds • Most 1 year olds need whole milk

o Higher fat content o Promotes healthy growth &

development

• NEW! Whole unflavored milk is

required at breakfast, lunch, & supper

o Optional at snack

• Serve 4 fl oz (½ cup) of

unflavored whole milk

Breastmilk Past Age One • May be served as a fluid milk to children of any age

• Reimbursable:o If a parent/guardian provides expressed breastmilko A mother breastfeeds her child on-site

• May be served in combination with other milk types for a reimbursable meal o i.e., mother brings ¼ cup for 1 year old, provider would

supply ¼ cup whole unflavored milk for a total of ½ cup serving

Transition Period

• One-month transition period is allowable o Switch from whole milk to low-fat or

fat-free milk

• Children 24 months to 25 months may be servedo Whole milk or reduced-fat milk

Two to Five Year

Olds

• Unflavored low-fat (1%) or fat-free (skim) cow’s milk

• Minimum serving sizes o 2 years – 4 fl oz or ½ cup o 3-5 years – 6 fl oz or ¾ cup

• NEW! Flavored milk is not reimbursable (includes non-dairy substitutes)

USDA Handout

6 year olds +

• Unflavored low-fat (1%) or skim milk

• Flavored fat-free (skim) milk

• Minimum serving sizes o 8 fl oz or 1 cup

• Flavored Milko Serve only fat-free flavored milko Add syrup or flavored milk powder to fat-free plain milk only

Adult Participants Only

• Once per day, 6 oz (¾ cup) of yogurt may be served in place of fluid milk

• May not be substituted for fluid milk for children of any age

• Yogurt must contain no more than 23 grams of total sugars per 6 oz

• Credits for only one food component in a single meal

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Milk Substitutions

“Medical statement required when

a disability requires a non-dairy beverage that is not nutritionally equivalent to cow’s milk…”

Handout – Milk Substitutions

Medical Statements

• Parent cannot request non-creditable milk

substituteo e.g. Silk vanilla soy milk, coconut milk, almond

milk

• MD, DO, APRN, PA specify what must be

omitted and what should be substituted

• Missing medical statement may result in

deductions

Water

• 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 o Cannot ask “do you want water or milk?”o May not be served in place of milk o May be offered alongside milk at meals

or at snack

QUESTIONS & ANSWERS

DOOR PRIZE TIME

Meat/Meat Alternates (M/MA)

Overview

• NEW! M/MA may be served in place of the

entire grains component at breakfast a maximum of three times per week

• NEW! Tofu credits as a meat alternate

• Yogurt, including soy yogurt, credits as a meat alternate

M/MA Meal Requirements

• Breakfast: May be served in place of the grains component a maximum of 3 times per week

• Increases variety on the menu

• Allows more flexibility when planning menus

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Crediting Guidelines

• Serving m/ma in place of grains: o 1 oz of m/ma credits as 1 serving of grains

E.g. 4 oz yogurt = 1 oz m/ma E.g. 1/2 egg = 1 oz m/ma

• Menu Example: o Cheese Omelet (credits as the m/ma) o Apple slices o Milk

Activity:M/MA

Options

Activity Sheet #1 Other M/MA

• Nuts & seeds

• Dry beans and peas

• Eggs

• Cheese

Tofu?

Tofu

• Made of soybeans

• Great source of protein and iron

• Forms: Silken, soft, medium firm, firm, & extra firm

• Available in a variety of meat substitutes

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Using Tofu • Credit as a m/ma for child & adult

meals o Does not credit toward reimbursable

meals for infants

• Must be commercially prepared tofu & soy yogurt

• Must be easily recognized as meat substituteo Creditable: Tofu sausage, tofu

burgero Not creditable: Tofu noodles

Using Tofu (cont.)• Must meet protein requirement:

o 5 grams of protein per 2.2 ounces (¼ cup) by

weight

• Request a Child Nutrition Label or Product Formulation Statement

• Additional information coming soon!

• CACFP Memo 21-2016

Yogurt

• Great source of protein, but watch the sugar

• Must contain no more than 23 grams of total sugars per 6 ozo Applies to all age groups

• NEW! Yogurt & milk is a creditable snack

Key Terms

• Serving Sizeo Number of servings in a

packageo Unit: ounces, cups, per

container, etc.

• Sugars o Amount per serving

Example #1: Serving

Size in Ounces

• Step 1: Find the Nutrition Facts Label on the package

• Step 2: Identify the serving size: 6 oz

• Step 3: Find the amount for Sugars: 19 grams

Example #1: Serving Size in

Ounces (cont.)

Step 4: Find the Serving Size in the chart• Serving size: 6 oz• Total sugars: 19

grams

Yogurt Sugar Limits

Serving Size(Ounces)

Serving Size (Grams)

Sugar Limits

2.25 ounces 64 grams 0-9 grams


4 ounces 113 grams 0-15 grams




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Is it

Creditable?

Yes,

it is creditable –19 grams is between

0-23 sugar limit!

Yogurt: Method #2 Calculation

• Designed for serving sizes not listed on the chart

• Calculate the total amount of sugar per ounce or gram to determine if the yogurt item is within the threshold

o Serving Size in Ounces Threshold 23 ÷ 6 = 3.83

o Serving Size in Grams Threshold 23 ÷ 170 = 0.135

11g sugar ÷ 225 g=

0.0489

Is it

Creditable?

Yes,

it is creditable –

0.0489Is under 0.135

Grams Threshold!

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Activity:Is the

yogurt

creditable?

Yogurt – Sugar

Limit

Sugar Limits by

container size

Write down

selected options

Handouts

Using Yogurt

• Use commercial yogurt products only

• Soy yogurt is a dairy-free option

• 4 oz / ½ cup(volume) credits as 1 oz(weight) of meat alternate

• Adults only: o Yogurt may be used as a milk

substitute once daily

Non-Creditable Yogurt Products

• Frozen yogurt

• Drinkable yogurt

• Homemade yogurt

• Yogurt flavored products

• Yogurt bars

• Yogurt covered fruits & nuts

• Yogurt in commercially prepared smoothies

Questions: Meat/Meat

Alternates

Summary

QUESTIONS & ANSWERS

DOOR PRIZE TIME

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Vegetable & Fruit Overview

• 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

Separation of Vegetables & Fruits

• Breakfast: 1 food component

• Lunch & Supper: 2 food components

• Snack: Optional o 2 food components

Increase Vegetable Consumption

• 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

Two Vegetable Types

• Must offer two different types of vegetableso i.e., two servings of carrots

would not credit; tator-tots &

mashed potatoes; French fries

& sweet potatoes

• Vegetable sub-groups not required, but best practice (e.g. greens, oranges, reds, purples)

Juice

• High sugar content

• Lacks dietary fiber

• May be on menu once dailyo If served for AM, cannot serve at

PM

• Fruits pureed for smoothie count as juice

Juice Blends & Purees• Credit as a fruit component or a

vegetable component

• Contributes to the food component with the highest ingredient o Fruit component: if it has more fruits

than vegetables

o Vegetable component: if it has more vegetables than fruits

• Made entirely of fruits/vegetables

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Crediting Fruits & Vegetables

• 1 c. leafy greens = ½ c. serving of veggieso Spinach, lettuce, kale

• ½ c. cooked greens = ½ c. veggieo Collard greens

• ¼ c. dried fruit = ½ c. serving of fruito Raisins, dried cranberries

Crediting Fruits & Vegetables

• Must be recognizable

• Cannot hide zucchini in a quick bread to count as a vegetable

Activity:Fruit/

Vegetables

Activity Sheet #1

Grains Component Grains Overview

• At least 1 serving of grains per day must be whole grain-rich

• Breakfast cereals must contain no more than 6 grams of sugar per dry oz

• Grain-based desserts no longer credit towards the grain component

• Use ounce equivalents (oz eq) to determine the amount of creditable grains starting October 1, 2019

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“Whole Grain-Rich foods

contains 100% whole grains, or at least 50% whole grains, & the remaining grains in the food are enriched…”

Key Terms

• Whole grains contain the bran,

germ, & the endosperm

• Refined grains are milledo Processed to remove the bran & germ

• Enriched grains undergo

processing where some nutrients are added back to the grain

Meals & Whole Grain-Rich Foods

• NEW! At least one meal or snack must include a whole grain-rich food

• If a child care center only serves breakfast, the grain must be whole grain-rich

• If they serve breakfast, lunch, & snack, choose which meal to serve the whole grain-rich food

Whole Grain-Rich Criteria

• Whole grains are the primary ingredient by weight

• Food package lists a FDA approved whole-grain health claims

Primary Ingredients by Weight

• Read the list of ingredients oCracked wheat or crushed wheat

oWhole-wheat flour

oGraham flour

oBromated whole-wheat flour

oWhole durum wheat flour

Whole Grains Common & Usual Names

• “Whole” listed before grain

• Rolled oats & oatmeal

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Non-Mixed Dishes Mixed DishesNon-Mixed Grain Foods

• Common examples: breads &

cereals

• First ingredient is a whole grain

• First ingredient is water & the second ingredient is a whole

grain

White Whole-Wheat Breadsticks

Ingredients: WHOLE-WHEAT FLOUR, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrite, enzyme, riboflavin, folic acid), graham flour, sugar, wheat gluten.

Is it Whole Grain-Rich? Is it Whole Grain-Rich?

• Yes, whole grain-rich

• First ingredient is a whole grain

• Remaining grains in the product are enriched

Multiple Grain Foods

When a whole grain is not listed as the first ingredient:

• Whole grain-rich if combined weight of whole grains is equal to or more than the weight of the other grains

• Example: a bread contains three grain ingredients: o ½ c. enriched wheat flour (50% of grain weight)o ¼ c. whole-wheat flour (25% of grain weight) o ¼ c. whole oats (25% of grain weight)

CN Label or

Product

Formulation Statement

Light Multigrain Bread

Ingredients: Water, ENRICHED WHEAT FLOUR [flour,

malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], WHOLE-WHEAT FLOUR, ROLLED OATS, sugar, wheat

gluten, yeast, soybean oil, salt, calcium propionate (preservative), monoglycerides, datem and/or sodium stearoyl lactylate, calcium sulfate, citric acid, calcium carbonate, soy lecithin, whey, nonfat milk.

Is it Whole Grain-Rich?

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Is it Whole Grain Rich?

• Maybe

• Grain ingredients: o Enriched flour, whole-wheat flour, & rolled oats

• May credit if more whole-wheat flour and rolled oats than enriched flour

• Requires a CN Label or Product Formulation Statement

Grains Prepared On-site Oven-Baked Three-Grain Pancakes

Ingredients Weight Measure

Enriched cornmeal flour 5 oz 1 cup

Whole wheat flour 5 oz 1 cup

Graham flour 5 oz 1 cup

1 c ≠ 8 oz by weight

Is it Whole Grain-Rich? Yes, it credits! Whole grains

exceeds the weight of the enriched flour…

5 oz Whole Wheat Flour &

5 oz Graham Flour

5 oz Enriched Cornmeal Flour

Mixed Dishes

• Examples: pizza, breakfast burrito

• Must read ingredient list to identify WGR (WG is primary ingredient by weight)

• CN Label, Product Formulation Statement or standardized recipe required to credit whole grain, M/MA

Whole Grain Health Claim

“Diets rich in whole grain foods & other plant foods & low in total fat, saturated fat, & cholesterol may reduce the risk of heart disease & some cancers.”

OR

“Diets rich in whole grain foods & other plant foods, & low in saturated fat & cholesterol, may help reduce the risk of heart disease.”

Whole Grain Health Claim

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Whole Grain Stamps Basic stamp

Does not meet whole grain-rich

criteria

100% Stamp

MAY MEET THE WHOLE GRAIN-RICH CRITERIA, BUT NEEDS

ADDITIONAL DOCUMENTATION

X

Menus & Whole Grain-Rich Foods

• Document whole grain-rich foods on menu & production records

• WG tortilla• Bread WG• Spaghetti noodles WG

• WG English muffins

Keep your product labels &

ingredient lists!

Activity:

Grains – Is it a whole

grain-rich?

Reviews & Whole Grain-Rich Foods

• NDE will review menus, labels, & product

information

• When a whole grain-rich food is not served:o The meal or snack containing a grain with the lowest

reimbursement will be disallowed

o E.g., no whole grain-rich food was served for breakfast,

lunch, or snack, the snack would be disallowed

QUESTIONS

DOOR PRIZE TIME Breakfast Cereals

• Source of added sugar

• Types: Ready-to-eat, granola, instant, & regular hot cereal

• NEW! Must contain no more than

6 grams of total sugar per dry oz

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Approved Breakfast Cereal

• Use WIC Approved

Breakfast Cereals List

Or

• Complete a Calculation

Handout

Use WIC Approved Breakfast Cereal Lists

• Choose breakfast cereal from WIC Approved cereal listo Meets the sugar limits for CACFP

o All WIC approved breakfast cereals contains no more

than 6 grams of sugar per dry oz

• Nebraska Website:

http://dhhs.ne.gov/publichealth/Documents/WIC_Approved_Food_List.pdf

Handout

Complete a Calculation

• Breakfast cereal must be within

the threshold of 0.212 or lesso Threshold formula: 21.2 ÷100g =

0.212g

• Steps o Find the Nutrition Facts Label

o Find the Serving Size: 28 grams

o Find the amount for Sugars: 1 gram

Complete a Calculation (cont.)

• Calculate the amount of sugar per oz𝑆𝑢𝑔𝑎𝑟𝑠

𝑆𝑒𝑟𝑣𝑖𝑛𝑔 𝑆𝑖𝑧𝑒=1

28= 0.036

• Threshold: 0.212 or less, the cereal is creditable

• Creditable: 0.036 is less than 0.212

Cereals

Sugar limits listed by serving sizes

Write down selected options

Handout

Activity:Breakfast

Cereal–Is it Creditable?

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Grain-Based Desserts

• Source of added sugars &

saturated fatso Increases risk of chronic illnesses

• Not creditable towards the grain component

Grain-Based Desserts (cont.)

• Some foods are not easily

identified as grain-based dessert o i.e., a cookie is labeled “breakfast

round”

o Does it look like a cookie, smell like a cookie, taste like a cookie?

• Ask the question: o Is this food thought of as a dessert?

Grain-Based Desserts - No Longer Creditable• Breakfast bars

• Brownies• Cakes• Cereal bars• Cookies• Sweet crackers

(graham & animal crackers)

• Doughnuts

• Granola bars• Sweet piecrusts• Sweet rolls • Toaster pastries

CACFP – Grain Chart

Handout


& Special Occasions

• Annual festival, birthday celebrations, end-of-year

bash, or other special events

• May be served as an

additional item only

• Not allowable expense

Activity:Replacing


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Activity Sheet #1 Production Records Requirements

Document the following specifics:

• Brand names for yogurt & cereals• Fat content for milk (all milk has Vitamin D)• Sugar content per serving size for yogurt &

cereals• Whole Grain = WG

• Number of meals planned for each age group

Sample

Production

Record Handout - Peach

Helpful Tips

• Plan your menus in advance (WG, juice)

• Once you find brands which meet the requirements stick with it!o Yogurto Cerealso Whole Graino Child Nutrition (CN) labeled products*

• Use the WIC cereal list

QUESTIONS

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Family Style Meal Service

Family style meals - minimum portions must be

available on the table, including milk

1 free lunch/supper ($3.16 per meal)= 1 gallon of milk

You’re being reimbursed to serve the milk so you MUST serve the milk with the meal

Activity:Correct the Standard

Early Implementation

•Effective July 1, 2017

•Deductions start October 1, 2017

QUESTIONS & ANSWERS

DOOR PRIZE TIME

Team Nutrition Modules

Christy Burger, MS

Team Nutrition Coordinator

Breakout Sessions

Infant (Kayte & Susanne)

Vendor (Lisa & Jane)

Adult Care (Sandy & Marla)

PowerPoint Presentation€¦ · o A mother breastfeeds her child on-site •May be served in...

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