MANDATORY 4 HOUR TRAINING FY 2023 For CENTERS and HOMES

1. N U T R I T I O N , I N C .
F Y 2 0 2 3
M A N D A T O R Y 4 -
H O U R T R A I N I N G
JUNE 2023

2. A G E N D A : C E N T E R S , M I N I S T R I E S & F A M I L Y
D A Y C A R E H O M E S
• Meal Patterns and Menus
Infants and Non-Infants
Choking Hazards (PBJ)
• Menus & Supporting Documentation
CN, PFS, Standardized Recipes
• Disabilities
• Special Dietary Needs
• Food Safety
• Sanitation
• Record Keeping
• WIC & Building For The Future
• Claim Submission
• Tiering Determination (FDCH)
• Monitoring
• Non-Profit Status (Centers & Ministries).
• Resources

3. Meal Patterns
&
Menus

7. M E N U S
Centers-Ministries: Menus Production Records (MPR) with all food measurements will become your new posted menus. They must be
dated and posted in the kitchen and, also where parents can see them.
Family Daycare Homes: Menus must be posted in kitchen and also where parents can see them. *New FDCH Menu requirements coming
soon.
• Menus must always be maintained at the facility.
• Menus must be specific; Banana Muffin NOT Muffin, Saltine Crackers NOT Crackers.
• Make sure to always measure or weigh the foods using the appropriate measuring tools: Liquid measuring cup for milk, juices and soup,
dry measuring cups for batch foods such as veg and fruits or pasta, a food scale to weigh meats and cheeses, measuring spoons for
infant foods and nut butters, etc.
• Needed supporting documentation must be noted on the Menus. i.e. WG for whole grain rich items, CN, PFS, for processed or
combination purchased foods and HM for Homemade that need recipes.
• Substitutions must be noted on Menu before meal service and in software shortly thereafter.
• Do not record any foods (extras) on your menus that you cannot provide complete documentation for. If you record Whole Wheat Toast
AND Link Sausage on a breakfast menu, for example, you must have documentation for both the bread and the sausage. You may SERVE
the extras, just don’t put on the menus if you have no documentation.
• All components must be served at the same time.

8. I N D I V I D U A L
I N F A N T
F E E D I N G
R E C O R D S
• All infants must be offered the meal
program.
• Each infant in your care must have
their meals documented with an
Individual Infant Feeding Record.
• The Feeding Record must be
completed after each feeding at the
point of service (POS).

9. The meal pattern at the top of the feeding record shows the requirements and serving sizes for the
components needed for the infant according to his or her age.
For Infants 6-11 months of age, all feedings require 3 components (When developmentally ready).
All require Breastmilk or Iron Fortified Formula, a vegetable or a fruit or combination of both.
Breakfast, Lunch and Supper additionally require Iron fortified Infant Cereal, or a protein as shown
above.
Snack requires Breastmilk or Iron Fortified Formula, a vegetable or a fruit or combination of both AND
bread, crackers Iron Fortified Infant Cereal or ready-to-eat cereal such as Cheerios. The ready-to-eat
cereal must meet the sugar requirements.
Snack is the only feeding that allows breads, crackers or ready-to-eat cereals.

10. • Complete top section making sure to record
the week’s start date and the formula name
or breastmilk if it is offered.
• Record date above each day of the
week.
• Feeding Record is to be completed at
the point of service after feeding the
baby.
• In Food Item box write the specific
foods served.
• In Serving Size box, write the amount
you OFFERED to the child, NOT how
much the child consumed.
Formula
Inf. Rice Cer
Green Beans
7 oz
3 T
1 T
Formula
Animal Crackers
Squash
3 oz
5 pc.
2T
Formula
Inf. Chicken
Bananas
6 oz
4 T
1 T
June 26 June 27
June 26 – June 30, 2023
Susie’s Super Care
Susie Shoemaker
Sudie Price
Oct. 20, 2
Gerber Good Start with Iron

11. F L U I D M I L K
For children who are between 12 and 23 months old
( 1 year), only Vitamin D whole milk is to be served.
For children who are 2 years old and over, only low fat (1% ) OR
fat free (skim) milk may be served
Breastmilk is considered an allowable fluid milk substitute for
children of any age if a mother chooses to breastfeed her child
past one year of age.
Flavored milk must be low fat (1%) or fat free (skim) and may
only be served to children 6 years of age or older.
*Note For a child transitioning between age 1 year to 2 years,
the child may be given 2% reduced fat milk for the one-month
period between 23 months and 24 months.

12. R A W G R E E N L E A F Y
V E G E T A B L E S A N D S O U P
M E A S U R E M E N T S
• Raw green leafy vegetables such as those found
in salads do not measure the same as other
vegetables. They credit at half the volume
served. In other words, you would have to serve
twice as much to equal a normal serving size of
vegetable.
This must be noted on your menu!
• Soups do not measure the same as other
vegetables. It is best to use the Food Buying
Guide to determine the serving size for your
particular soup product. These serving sizes
must also be noted on your menus.
Make a free account to access all the features at
the link below.
• foodbuyingguide.fns.usda.gov/

13. P E A N U T B U T T E R & O T H E R C H O K I N G H A Z A R D S
• Peanut Butter is not recommended as the Meat/Meat Alternate for a Lunch or Supper
Meal. The Serving sizes required to meet the meal pattern are huge and unrealistic. 2
Tablespoons (1/8 cup) of peanut butter on half a slice of bread for 1-2 year olds is a
choking hazard. Even 4 T (1/4 cup) for 6+ year olds is difficult to chew and swallow.
Other foods to process into smaller pieces to avoid choking for children 4
years old or less:
• Whole round or tube-shaped foods such as grapes, cherry tomatoes, cherries, raw
carrots, sausages, and hot dogs.
• Cheese cubes or blocks. Grate or thinly slice cheese before serving.
• Dried fruit, popcorn, nuts and seeds, including breads, crackers, and cereals that
contain nuts and seeds.

14. MENUS & SUPPORTING
DOCUMENTATION
Packaging, CN Labels, Product Formulation Statements
(PFS), and Standardized Recipes (SR).

15. A L L S U P P O R T I N G D O C U M E N TAT I O N M U S T B E
C L E A R A N D E A S Y T O R E A D
• If the ingredients, Standardized recipes, CN labels, Product Formulation
Statements, or Nutrition Facts are not easily readable, then it will be counted as
if you do not have them.
• All pages of standardized recipes must be saved and produced when requested.
Recipes must not be altered.
• Any meals requiring documentation that are not so supported will be
disallowed.

16. M E N U I T E M S T H AT R E Q U I R E S U P P O R T I N G
D O C U M E N TAT I O N
• Processed Foods: Cheeses, franks, sausages, turkey bacon, etc.
Requires front label and side or back with Nutrition Facts AND Ingredients list to show there are no fillers and may
also require a CN label or a Product Formulation Statement for that exact product.
• Combination Meals: Any dish that has more than one component. These can be purchased or be Homemade
(see list below). Other examples are Chicken nuggets, corn dogs, fish sticks, breaded chicken patties, etc.
If purchased, must have CN label or a Product Formulation Statement for that exact product.
• Homemade Meals: Pot pies, macaroni and cheese, meatloaf, chicken or tuna salad, potato or macaroni salad,
scalloped or au gratin potatoes, Salisbury steak, lasagna, meat sauce or meatballs, pizza, etc.
Homemade combination meals must be prepared and documented with a Standardized Recipe showing how the
various components contribute to the meal pattern.

17. Whole Grain Rich Foods (WGR). Breads, Cereals, Crackers, etc.
will show Whole Grain as the first ingredient in the Ingredient
list on the product, or the 2nd ingredient after water. WGR
foods must be at least 50% whole grains.
Requires front label and side and/or back with
Nutrition Facts AND Ingredients list.
You must keep the above documentation either as the packaging
or you may print out very clear pictures of all sides of the
purchased product and file in your Whole Grain binder.
There are many other whole grain rich foods or ingredients
such as those listed here.
You must also keep documentation for whole
grain rich foods that you serve.

18. Check out the FNS Recipe Box. Make a free account to access all the features.
https://theicn.org/cnrb/
There are dozens of
standardized recipes for both
Family Daycare Homes and
Centers and Ministries.
New recipes are added
frequently.

19. Avoid Choosing Combination Meals In The Software For Your Menus
Example: Do not select Grilled Cheese. Instead choose the specific type of cheese as the Meat/Meat Alternate
component and the specific bread used for the grain option.
Make sure to weigh the cheese for the sandwich (or use the Nutrition Facts label that shows how much a slice
weighs) to ensure the children are given enough to meet the meal pattern.
A single slice of ANY of the cheeses is rarely enough to meet the meal pattern and it is not unusual that a serving
size for a 6 year old could require 3 ½ slices or more to equal a 2 oz. Meat/Meat Alternate serving size.
-----------------------------------
Example: Do not select Salisbury Steak. Instead choose ground beef. After forming and cooking the patties, weigh
them and place the correct serving size on the plates. You may then cover the patties with gravy.
-----------------------------------
Example: Do not select Spaghetti and Meat Sauce. Instead select ground beef as the meat component, spaghetti
as the grain. Then measure the correct serving of the spaghetti and place on the plate, then weigh the cooked beef
and place on the spaghetti on the plate. Then cover all with the tomato sauce.
In this way you will not need to provide documentation for combination or homemade meals.

20. P R O G R A M R E Q U I R E M E N T S F O R
D I S A B I L I T I E S & S P E C I A L
D I E T A R Y N E E D S .
• Each facility must make reasonable accommodations for
disabilities whether they are meal restrictions or other
disabilities.
• A meal restriction that does not meet the meal pattern
must be supported by a medical statement completed by a
physician, physician’s assistant or nurse practitioner.
• A meal restriction that is not a disability must meet the
meal pattern in order to be reimbursable.
• The statement must be complete.
• The statement must be kept on site with the child’s
paperwork and a copy must be given to sponsor.

21. SPECIAL DIETARY NEEDS AND
DISABILITIES
Medical
Disabilities
Parent
Preferences
Required
Documentation

23. Parent Preferences

24. MEDICAL STATEMENTS
Required Documentation

25. FOOD
SAFETY
• ServSafe Manager Certification
• Basic Food Safety
• Thermometers
• Safe Thawing Techniques
• Safe Food Temperatures
• Leftovers
• Storing Food on Floors

26. ServSafe food protection manager certification, or an
equivalent food manager's certification, is required for
ALL Licensed Centers. https://www.servsafe.com/ or
https://www.in.gov/health/food- protection/food-
protection-manager-certification/
FOOD SAFETY MANAGER’S CERTIFICATION
If you are not a Licensed Center, the certification is recommended,
but not required.

27. BASIC FOOD SAFETY

28. Thermometers must be located
inside every freezer and
refrigerator.
• Freezers must be kept at 0°F or
lower.
• Refrigerators must be kept
between 32°F and 40°F.

29. THAWING FROZEN FOODS
Refrigerator Thawing:
Cold Water Thawing:
Microwave Thawing:
Cooking Without Thawing:
When there is not enough time to thaw frozen foods, or you’re simply in a hurry, just
remember: it is safe to cook foods from the frozen state. The cooking will take
approximately 50% longer than the recommended time for fully thawed or fresh meat
and poultry.

30. SAFE FOOD TEMPERATURES
USE FOOD THERMOMETERS

31. • To Avoid Potentially Hazardous Ready-to-Eat Food contamination, packages opened during
meal prep must be promptly re-sealed or closed and properly stored to prevent spoilage or pest
infestation.
• Once foods or cartons of milk leave the kitchen they should be thrown out after service.
• Foods served that remain in the classroom after the meal service MUST be discarded.
LEFTOVERS

32. F O O D A N D N O N - F O O D S T O R A G E M U S T B E 6 ”
O F F F L O O R
• All food and non-food items must be stored 6” off the floor to
prevent the attraction of insects and rodents and to allow access for
cleaning and ventilation.
• Cases of water or cleaning goods such as paper towels or cleaning
supplies would count as non-food items.

33. SANITATION
• Cleaning & Sanitizing

34. To be done each morning:
• Prepare soapy water before each meal.
• Prepare sanitizer solution (bleach or quat)
• Test Sanitizer Strength
• Use test strips to measure the strength of
sanitizing solution each time you mix up a new
batch
• Date the sanitizing solution bottle.
How to Sanitize Using Bleach
• Use one Tablespoon bleach to 1 gallon of water
• Test strip will show dark at 200 ppm
• Do not exceed 200 ppm for food contact surfaces
• Sprayed surfaces must be wet for one minute before
wiping dry with a disposable towel
• Wet-wiped surfaces must be wet for two minutes before
wiping dry with a disposable towel.
CLEANING & SANITIZING PREPARATION

36. CLEANING & SANITIZING
• All eating surfaces (tables & highchairs) must be washed with soap and water using a
cloth or single use towel before sanitizing.
• Stronger sanitizing solution is not better. It is TOXIC!
• Only use sanitizers that are approved for food contact surfaces
• Don't spray tables while children are seated at the tables or near the tables
• Eating surfaces should be cleaned and sanitized BEFORE the children are seated at the
table

37. RECORD KEEPING
• RECORDS REQUIREMENTS
• YOUR RESPONSIBILITIES
• ENROLLMENT OVERVIEW
• ENROLLMENT FORMS
• FREE & REDUCED PRICE MEAL APPLICATIONS
• ATTENDANCE AND MEAL COUNT
Block Claiming
Counting Staff Meals
• WIC & BUILDING FOR THE FUTURE FLYERS
• CLAIM SUBMISSION
• TIERING DETERMINATION FOR FDCH
• NON-PROFIT STATUS (Centers & Ministries only)
• RESOURCES

38. R E C O R D S R E Q U I R E M E N T S
• ALL FOOD PROGRAM DOCUMENTS MUST BE
KEPT FOR A PERIOD OF 3 YEARS, PLUS THE
CURRENT YEAR.
• THE CURRENT YEAR AND THE PREVIOUS YEAR’S
RECORDS MUST BE MAINTAINED ON SITE.
• THE OTHER TWO YEARS MAY BE KEPT OFF-SITE
BUT MUST BE EASILY ACCESSIBLE TO PRESENT TO
THE MONITOR OR AGENT WITHIN A REASONABLE
PERIOD OF TIME.
FOOD PROGRAM DOCUMENTS INCLUDE BUT ARE NOT
LIMITED TO THE FOLLOWING:
• Enrollment forms
• Medical Statements
• Parent Statements for special accommodations
• Attendance & Meal Count Sheets
• Menus
• Labels and documents to support the menus
• Infant Menus
• Infant Feeding Records
• Sign in and out sheets for overcapacity meals, weekend
meals or meals served on holidays
• Menu Production Records for Centers & Ministries

39. Y O U R R E S P O N S I B I L I T I E S
Please do the following as far in advance as possible:
• You must notify the office in advance of a move, a
telephone number change, or an email address
change
• You must notify the office any time you will not be
serving any meal at the scheduled time we have on
file for you (late, early, not at all).
• You must notify the office if you are going to be
closed.
• You must notify the office of any field trips noting
the day, time and exact location where the field trip
will take place. Field trips that include meal service
are eligible for review.
• You may not change your mealtimes without
approval.
• If you find that your schedule is not working for you,
please submit a Meal Schedule Change form and
wait for approval. We will be happy to send the form
to you and work with you so you can plan the best
schedule for your meals.

40. E N R O L L M E N T O V E R V I E W
• Centers & Ministries must have enrollments for all children under the age of 13 and should have
applications for rating.
• All Infants must be offered the program. You can’t NOT claim an infant in your care.
• Every child at daycare under the age of 13 years MUST be enrolled and have proper enrollment documents
and any needed supporting documentation such as Special Needs disability paperwork, Special Meals
statement, etc. on file at the site and given to sponsor.
• Once a child reaches the age of 13, unless he or she has documented special needs, the child must be
withdrawn from the program. Be aware of capacity issues once the child is over age if they remain at the
daycare. They WILL still be counted in your licensed capacity.

41. E N R O L L M E N T F O R M R E Q U I R E M E N T S F O R F A M I L Y
D A Y C A R E H O M E S ( F D C H ) F O R N E W E N R O L L E E S
All new applicants must have a handwritten
enrollment form completed by the parent or
guardian.
Have
All new applicants must have a Kidkare
enrollment report signed and dated by the
parent or guardian. Any forms not dated by
the parent or guardian will be returned to the
provider.
Have
The handwritten form can be dated before the
child starts. The Kidkare form (printed from the
Kidkare software) must be dated in the
enrollment month.
Be

42. E N R O L L M E N T F O R M S & A P P L I C AT I O N S F O R
C E N T E R S A N D M I N I S T R I E S F O R N E W E N R O L L E E S
ALL ENROLLMENT FORMS ARE PRINTED FROM
MINUTE MENU CX.
ENROLLMENT FORMS MAY BE COMPLETED BY
THE PARENT OR GUARDIAN OR HAVE SOME
INFORMATION PRE-ENTERED BY THE PROVIDER.
THE FORMS ARE PRINTED AND THE PARENT OR
GUARDIAN MUST SIGN AND DATE THE FORM IN
THE ENROLLMENT MONTH.
• APPLICATIONS, WHILE NOT STRICTLY REQUIRED, ARE
STRONGLY ENCOURAGED TO ENSURE ALL
POSSIBLEREIMBURSE- MENT IS AVAILABLE.
• ALL APPLICATIONS ARE PRINTED FROM MINUTE
MENU CX.
• THE PARENT OR GUARDIAN COMPLETES ALL FAMILY
AND INCOME INFORMATION.
• ALL APPLICATIONS ARE SIGNED AND DATED BY THE
PARENT OR GUARDIAN IN THE ENROLLMENT
MONTH.

43. E N R O L L M E N T F O R M S & A P P L I C AT I O N S
G E N E R A L I N F O R M AT I O N
• All enrollment forms are valid for 12 months and
must be renewed before they expire.
• FDCHome: Parents need not complete a new
handwritten form for enrollment renewal. They
only need a new Kidkare form.
• Free & Reduced Price Meal applications are valid
for one year from the enrollment month and must
be renewed before they expire.
• FDCHome providers who want to claim their own
children, must complete the Free & Reduced Price
Meal Application and must meet income
guidelines to qualify.
*Call Nutrition, Inc. for more information.

44. AT T E N D A N C E A N D M E A L C O U N T
• All attendance and meal count records must be
maintained at the facility.
• The Attendance and Meal Count sheets must be printed
from your software.
• ATTENDANCE MUST be taken daily on paper.
• Meal Counts MUST be recorded on paper at the point of
service.
• All Meal Counts must be recorded in your software
program weekly (no less than every 7 days).
• For Centers & Ministries, all STAFF meals eaten must
be recorded, both on paper and in your software
program. This is a requirement!
BLOCK CLAIMING
Great care must be taken when recording your meals both
on paper and in your software.
When meal counts are identical and have little change from
week to week, it is referred to as Block Claiming. When
seen, it can raise red flags. It may seem unusual that no
child is ever absent or late or ever leaves early.
If a sponsor detects block claiming, the sponsor should
conduct an unannounced review of the facility’s operation
to determine the validity of the meals.
Please, make an effort to carefully and accurately record
your meals.

45. W I C & B U I L D I N G F O R T H E F U T U R E F L Y E R S
A N D C L A I M S U B M I S S I O N I N F O R M A T I O N
W I C & B U I L D I N G F O R T H E F U T U R E
• Current WIC flyers must be distributed annually
to all families in your care
• WIC flyers must be posted in your facility
prominently where parents can see them.
• Building for the Future flyers must be posted
prominently in your facility where parents can
see them.
C L A I M S U B M I S S I O N
• All claims are to be submitted to the Sponsor by
the 3rd of each month.
• All supporting documentation for that claim is
due by the 3rd of each month.
• Any enrollment forms or other supporting
documentation submitted after that date may
be set aside and may not be counted on the
current claim.

46. TIERING DETERMINATION FOR FDCHomes
DOCUMENTATION

47. T I E R I N G D E T E R M I N AT I O N F O R F D C H O M E S
TIER I
• Tier I is equal to the higher per meal
reimbursement rate.
• Low-income areas and households
Determine if provider is in an area that is eligible
based on School Data or Census Data
• Verify which schools are assigned for provider's
address.
• Check free and reduced price data. If 50% or more
of students qualify for Free or Reduced price meals,
then the daycare home would be classified as Tier I
OR
Census Block Group or
Tract data can be used
• USDA Area
Eligibility Map
• FRAC map
• No Kid Hungry
Map

48. OR By Provider Income Application
• Complete application
• Submit verification of income
TIER I (con’t)
Provider's Own
Children who reside in the household of the provider
Only Tier I FDCHs
Provider's own children must qualify based on:
• Income Eligibility or Categorically eligible
• Other nonresident children must be eating the same meal(s)

49. TIER II:
Tier II is equal to the lower per meal
reimbursement rate
Tier II Mixed:
Some children are eligible for higher
reimbursement rate based on income
eligibility documentation
TIER II
• Location does not qualify for Tier I based on area eligibility
(census or school) or provider's income
• All enrolled children receive the lower reimbursement rate

50. TIER II MIXED
Location does not qualify for Tier I based
on area eligibility (census or school) or
provider's income.
Enrolled children's families can attempt to
qualify for higher reimbursement rate by
completing an application.

51. MONITORING
• Why are Reviews Done?
• How many Reviews are done?
REVIEW REQUIREMENTS
• How are Reviews Scheduled?
a. For New Providers
b. For Existing Providers
c. For Corrective Action or
Follow-ups
• What do Monitors Look For?

52. W H Y A R E R E V I E W S
D O N E ?
Sponsors are required to conduct reviews of each
sponsored facility to determine how well each
facility is following the program requirements of the
CACFP.
The minimum number of reviews that will be done
of each sponsored site is 3 reviews per year.
The Sponsoring Organization may conduct more
than 3 per year if additional reviews are warranted.
H O W M A N Y R E V I E W S
A R E D O N E ?

53. H O W A R E
R E V I E W S
S C H E D U L E D ?
• A REVIEW MUST BE CONDUCTED WITHIN 4 (FOUR) WEEKS
OF PROGRAM APPROVAL FOR ALL NEW PROVIDERS OR
PROVIDERS WHO ARE RETURNING AFTER A 6 MONTH
LAPSE IN PROGRAM PARTICIPATION.
• EXISTING PROVIDERS MUST BE REVEIWED NO LESS THAN 3
TIMES ANNUALLY.
• PROVIDERS WHO ARE WORKING THROUGH A CORRECTIVE
ACTION, OR WHO MAY HAVE ISSUES THAT WERE FOUND BY
A MONITOR OR OTHER AGENT OF CACFP, MAY HAVE
MULTIPLE REVIEWS TO ENSURE THAT THE ISSUE HAS BEEN
CORRECTED.
• MORE THAN 6 MONTHS CANNOT ELAPSE BETWEEN
REVIEWS

54. W H AT D O M O N I T O R S
L O O K F O R ? • Valid Enrollments, Medical Statements & other paperwork
• Attendance and Meal Count Sheets
• Proper licensing
• Meal preparation observation which includes sanitation,
preparation by weighing and measuring of foods, and counting
of components served in pieces
• Posted Menus: both non-infant and infant
• Infant Documents
• All required documentation to support the menus including
Product packaging and labels, Child Nutrition (CN) labels,
Product Formulation statements (PFS), standardized Recipes
for homemade items, etc.
Monitors must assess all aspects of your
food program operation to ensure
compliance. All food program records
must be kept for a period of 3 years plus
the current year. They will check for
records, plus all the following and more.
• Sanitation
• Use of testing strips for sanitizing solution
• Food Safety including Fridge & Freezer temps
• All required postings

55. C E N T E R S & M I N I S T R I E S :
N O N - P R O F I T S TAT U S
1. Each month the reimbursement and expenses are gathered and recorded on a non-profit report sheet to
determine the Profit/Deficit .
2. A 3-month cumulative report is completed to determine the average expenses over the course of 3
months. This amount is divided by 3 (the 3 months average). This is the amount you are permitted to
keep in your account.
3. We then tally the amount you had left over after expenses for those 3 months. If the amount is greater
than your 3 month average of expenses, you are out of non-profit status and MUST spend the extra
money in your account on food program expenditures. (We recommend you buy better food).
4. A non-profit status report letter is then issued to each center to notify them of their standing concerning
their non-profit status.

56. N O N - P R O F I T S TAT U S ( C O N T I N U E D )
• If you are out of non-profit status,
the letter will tell you how much,
instructs you in ways to spend the
excessive funds and the time frame
given in which to spend the funds.
• If you are IN your non-profit status,
we encourage to keep it up.

57. RESOURCES
Here are some resources you should familiarize yourselves with.
The USDA’S standardized recipe box:
Child Nutrition Recipe Box – USDA Standardized Recipes (theicn.org) https://theicn.org/cnrb/
The Food Buying Guide
Create (usda.gov) https://foodbuyingguide.fns.usda.gov/
You should make a free account and start to look around and work in the Food Buying Guide. The state is now
expecting for it to be used in determining serving sizes of most foods.