Download to read offline
Uploaded byNevada Agriculture
CACFP webinar 051617
This document provides information on the updated CACFP meal pattern requirements for children ages 3-5. It discusses the changes to the requirements for breakfast, lunch, and snack, including requiring at least one whole grain per day, limiting sugar in cereals and yogurt, and separating fruits and vegetables at meals. It also provides guidance on menu planning and resources for implementing the updated meal patterns, which must be in place by October 1, 2017.
More Related Content
Similar to CACFP webinar 051617
More from Nevada Agriculture
CACFP webinar 051617
- 1. agri.nv.gov CACFP Meal Pattern RoseWolterbeek School Nutrition Services Specialist May 16th, 2017 Professional Standard Learning Codes=1100 Menu Planning/1110 USDA Nutrition Requirements
- 2. agri.nv.gov Outline • Today’s WebinarInformation here – Goal of today’s webinar is to provide training & technical assistance on the CACFP meal pattern changes – Target group 3-5 year olds receiving meal benefits on NSLP sites (K-12) – Reimbursed through NSLP meals in CNP
- 3. agri.nv.gov CACFP Definition: Childand Adult Care Feeding Program USDA funded program for healthy breakfast, lunches, snacks and suppers for infants, children, & adults What is CACFP?
- 4. agri.nv.gov CACFP Meal Pattern •Source for nutritious meals & snacks – Infants, children, & adults • No major meal pattern revisions until April 2016 – Healthy, Hunger-Free Kids Act of 2010
- 5. agri.nv.gov Shift in Habits Dietshigh in added sugars, saturated fats, & sodium 75% of Americans’ diets are low in vegetables, fruit, & dairy 1 in 3 children are overweight or obese
- 6. agri.nv.gov Purpose of theMeal Pattern • Align the CACFP meal patterns with the Dietary Guidelines for Americans (DGA) • Address the current health status of children & adults • Enhance the nutritional quality of meals & snacks • Help children develop healthy eating habits • Safeguard the wellness of adult participants
- 7. agri.nv.gov “All CACFP/NSLP sponsors mustimplement updated meal pattern requirements by October 1, 2017*” * Early start implementation is allowable Timetable of the Meal Pattern
- 8. agri.nv.gov CACFP Child MealPattern • Updated Meal Pattern – For NSLP program operators, Pre- kindergarten age/grade group – Ages 3-5 years on K-12 school sites – Breakfast, Lunch & Snack
- 9. agri.nv.gov Updated Meal Pattern •3-5 Year olds-Same age/grade group for this webinar • Vegetable (V) & Fruits (F)-Separate components at lunch, supper & snack • Juice may fulfill the entire V or F component at only one meal or snack per day
- 10. agri.nv.gov Updated Meal Pattern •Grains-at least one serving of grains per day must be Whole Grain Rich • Grain based desserts are not creditable
- 11. agri.nv.gov Updated Meal Pattern •Breakfast cereals must contain no more than 6 grams of sugar per dry ounce
- 12. agri.nv.gov Updated Meal Pattern •Meat/meat alternates may be used to meet the entire grain component at breakfast no more than three times per week • Tofu & soy yogurt are creditable meat alternates
- 13. agri.nv.gov Updated Meal Pattern •Yogurt must contain no more than 23 grams of sugar per 6 ounces
- 14. agri.nv.gov Three steps: • Step1: 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 Label Reading Example
- 15. agri.nv.gov Updated Meal Pattern •Milk-must serve unflavored low-fat (1%) or unflavored fat-free (skim) milk to children 2-5 years • Deep fat fried foods that are prepared on site are not creditable
- 16. agri.nv.gov Water • Water mustbe made available to children at all times Updated Meal Pattern
- 17. agri.nv.gov Special Diets • Adietary accommodation may need to be in place for children with dietary restrictions. Please call NDA for more information if this applies to your schools.
- 18.
- 19.
- 20. agri.nv.gov CACFP Breakfast Component Ages3-5 years Additional Information: Milk ¾ cup Unflavored Low fat (1%) or fat-free (skim) Vegetable, Fruit, or both ½ cup Full strength juice is allowable at one meal per day Grains ½ ounce equivalency Cereals must not contain more than 6 grams of sugar per ounce; WGR requirement: one serving per day minimum
- 21. agri.nv.gov CACFP Breakfast Breakfast • FluidMilk at least 6 ounces – Unflavored low fat (1%) or unflavored fat free (skim) for children 2-5 years • Vegetables, Fruits or both at least 1/2 cup – Pasteurized full strength juice at one meal per day, including snack
- 22. agri.nv.gov CACFP Breakfast • Grainsat least 0.5 oz equiv. (1/2 slice) – Cereal, cereal grain, and/or pasta= ¼ cup – Flakes or rounds=1/2 cup – Puffed cereal=3/4 cup – Granola=1/8 cup • One serving per day must be Whole Grain Rich • Grain based desserts no longer count toward the creditable grain component
- 23. agri.nv.gov Breakfast cereal – Mustcontain no more than 6 grams of sugar per ounce – Do a calculation – Need label
- 24. agri.nv.gov • Choose breakfastcereal from ANY WIC Approved cereal list – Meets the sugar limits for CACFP – All WIC approved breakfast cereals contains no more than 6 grams of sugar per dry oz • Federal Website: – http://www.fns.usda.gov/wic/wic-contacts Breakfast cereal
- 25.
- 26. agri.nv.gov CACFP Lunch Components Ages3-5 years Additional Information Milk ¾ cup Unflavored Low fat (1%) or fat-free (skim) Meat/meat alternate 1 ½ ounces Yogurt must contain no more than 23 grams sugar per 6 ounces Vegetables ¼ cup No vegetable sub group requirement (NSLP) Fruits ¼ cup Pasteurized full strength juice allowable at one meal per day Grains ½ ounce equivalent Grain based desserts not creditable
- 27. agri.nv.gov CACFP Lunch Lunch-Must serveall five for a reimbursable meal! • Milk • Meat & Meat Alternate • Vegetables • Fruits • Grains
- 28. agri.nv.gov CACFP Lunch • Milk –At least 6 Fluid Ounces – Unflavored low fat (1%) or unflavored fat- free (skim) for children 2-5 years old – No flavored milk allowed
- 29. agri.nv.gov CACFP Lunch • Meat& Meat Alternate at least 1 ½ ounces – Lean meat, poultry, fish, tofu, cheese – Large egg=3/4 – Peanut or soy nut butters=3 tbsp. – Cooked dry beans or peas=3/8 cup
- 30. agri.nv.gov Child Meal Pattern •Meat & Meat Alternate (cont) – Yogurt, plain or flavored, unsweetened or sweetened – At least 6 ounces or ¾ cup – Yogurt must contain no more than 23 grams of total sugar per 6 ounces
- 31. agri.nv.gov CACFP Lunch • Thefollowing may be used to meet no more than 50% of the requirement: – ¾ ounce=50% of the requirement – Peanuts, soy nuts, tree nuts, or seeds or an equivalent quantity of any combination of the above meat/meat alternate – (1 ounce of nuts/seeds=1 ounce of cooked lean meat, poultry or fish)
- 32. agri.nv.gov CACFP Lunch • NSLPlunch meal pattern is 1 ounce daily minimum for K-8 (8 ounce weekly for 5 day meal pattern) • So, your CACFP meal pattern is more protein based as a daily comparison
- 33. agri.nv.gov CACFP Lunch • Vegetablesat least 1/4 cup – A vegetable may be used to meet the entire fruit requirement – No vegetable sub group requirement – (Red/orange, dark green, legume, starch and other)
- 34. agri.nv.gov CACFP Lunch • Fruitsat least 1/4 cup – Pasteurized full strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
- 35. agri.nv.gov CACFP Lunch • Grains(ounce equivalents) – Whole grain rich or enriched bread – At least O.5 ounce equivalency – Whole grain rich, enriched or fortified cooked breakfast cereal, cereal grain and/or pasta at least 1/4 cup – Grain based desserts not creditable
- 36. agri.nv.gov Snack (Select two ofthe five food components) Milk Meat/Meat Alternate Vegetable Fruit Grain
- 37. agri.nv.gov CACFP Snack Components Ages3-5 Years Additional Information Milk* ½ cup Unflavored low fat (1%) or fat free (skim) Meat/meat alternate ½ ounce Vegetables* ½ cup Pasteurized full strength juice only Fruit* ½ cup Pasteurized full strength juice only Grains ½ ounce equivalent Grain based desserts not creditable * Only one of the two may be a beverage
- 38. agri.nv.gov CACFP Snack • Snack-Selecttwo of the five for a reimbursable snack! • Fluid Milk • Meat/meat alternate • Vegetables • Fruit • Grains
- 39. agri.nv.gov CACFP Snack • Snack-Selecttwo of the five for a reimbursable snack! • Fluid Milk*-1/2 cup • Meat/meat alternate-1/2 ounce • Vegetables*-1/2 cup • Fruit*-1/2 cup • Grains-1/2 ounce equivalents *Only one of the two components may be a beverage
- 40. agri.nv.gov Counting & Claiming •All pre-kindergarten (3-5 yr. old) reimbursable meals may be claimed under your NSLP claim • Rate is the same as the current year reimbursement by category (F/R/P) • Straight serve option in place; no “Offer versus Serve”
- 41. agri.nv.gov CACFP Meal Pattern •Food Based Menu plan takeaway: As compared to NSLP, no regulations on sodium, calories, saturated fats, trans fats, and/or vegetable subgroups
- 42. agri.nv.gov Best practice-NSLP menu •If using same K-12 menu, you only need a few changes: Breakfast: • Milk-Unflavored; okay to serve half pint (8 ounce) portion for ease • Whole Grain rich is allowable-minimum portion is 0.5 ounce equivalent; other grains must be enriched
- 43. agri.nv.gov Best practice-NSLP menu Breakfastcereal: • Cereals-no more than 6 grams of sugar per dry ounce • Meat and meat alternates may be served in place of the entire grains at breakfast three times per week; 1 ounce meat/meat alternate=1 ounce equiv. of grain
- 44. agri.nv.gov Best practice-NSLP menu •If using same K-12 menu, you only need a few changes: Lunch: • Milk-Unflavored low fat (1%) or fat free (skim); okay to serve half pint (8 ounce unit) for example • Look at the current meat/meat alternate portion size on current menu & adjust (1 ½ ounce min)
- 45. agri.nv.gov Best practice Lunch: • Vegetablesat least ¼ cup • Fruit at least ¼ cup • Yogurt-no more than 23 grams of sugar per 6 ounces
- 46. agri.nv.gov Best practice Lunch: • Grainbased desserts are not creditable towards the grain component • Whole grain rich is allowable- minimum portion is 0.5 ounce equivalent or use enriched
- 47. agri.nv.gov Best practice Snack: • Onlyone of the two snack components may be a beverage • For example, milk and juice (fruit or vegetable) not allowable. • Reminder NSLP snack is still two of the four components with larger portion sizes!
- 48.
- 49.
- 50. agri.nv.gov Menu planning bestpractice • For food production, look at quantities for portion sizes for this age/grade group • Most are smaller with exception of meat/meat alternate • Cost is a factor so consider minimum quantity with exception of milk, if serving half pints (8 ounces)
- 51. agri.nv.gov Menu planning bestpractice • Family style is allowable; common practice with age/grade group in preschool setting • Cafeteria service should be considered at an early time than kindergarten group • Straight serve option!
- 52.
- 53. agri.nv.gov Resources • www.agri.nv.gov • https://www.fns.usda.gov/cacfp/meals -and-snacks •https://www.fns.usda.gov/tn/cacfp- meal-pattern-training-tools • www.theicn.org/cacfpmp • Food buying guide is being updated!
- 54. agri.nv.gov CACFP Meal Pattern •Questions? • Professional Standard Learning Codes=1100 Menu Planning/1110 USDA Nutrition Requirements Thank you for attending today!
Editor's Notes
- #4 SAY: Welcome to the CAFCP Meal Patterns training. First, thank you for providing the Institute of Child Nutrition with the opportunity to provide you with the knowledge and skills for implementing the updated CACFP meal pattern requirements. NOTE TO INSTRUCTOR: If this training is not sponsored by the Institute of Child Nutrition, provide information regarding the hosting organization. DO: Introduce yourself and other special guests. Be sure to state your name, title/credentials, and your experience in child care, CACFP, and other child nutrition programs. Confirm participants have printed and signed their names on the sign-in sheet(s), and they have all necessary materials for this training (i.e. Participant’s Workbook, pens or pencils, and activity supplies).
- #6 SAY: In addition, there has been a shift in eating habits. The DGA reports many Americans are eating diets high in added sugars, saturated fats, and sodium. Also, about 75% of American’s diets are low in vegetables, fruits, and dairy. Lastly, about one in three children are overweight or obese, which is often due to poor eating habits and lack of physical activity. You can find this information on the CACFP in the Last 30 Years handout in your Participant’s Workbook.
- #8 SAY: The updated meal pattern requirements must be implemented by October 1, 2017, unless otherwise noted in the regulations. NOTE TO INSTRUCTOR: If your State is participating in early implementation of the updated meal pattern requirements, this is a good time to outline what is currently allowed. For example, you can list the additional allowances CACFP settings can implement right away, such as claiming reimbursement for meals when a mother breastfeeds on-site or allowing tofu to count as a meat alternate.
- #15 SAY: There are four steps to identifying if a yogurt meets the requirements using this method. First, find the Nutrition Facts Label on the package. We will use the label noted on the handout to illustrate how to use this method. Next, identify the serving size in ounces. Common sizes might include 2.25, 3.5, 4, 5.3, 6, or 8 ounces. The Serving Size for this yogurt item is 6 ounces. Then, find the amount for Sugars. It is below the “Total Carbohydrate” line. The amount for Sugars for this yogurt item is 19 grams.
- #17 SAY: Additionally, when serving yogurt in place of milk to adults, serve water as the beverage. It is important to note, water must be made available to children at all times.
- #20 DO: Encourage participants to look at the sugar limits chart to determine if the yogurt is within the sugar limit requirements. Then ask is this yogurt creditable?
- #25 SAY: The first method calls for you to use the State Agency’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) approved breakfast cereal list. Similar to the CACFP, all WIC approved breakfast cereals must contain no more than 6 grams of sugar per dry ounce (21.2 grams of sugar per 100 grams). Therefore, if you choose a breakfast cereal from any approved WIC cereal list, it will meet the sugar limit requirements for breakfast cereals. To locate WIC approved food lists for each state, visit the following website: http://bit.ly/2kYvsy8. However, it is important to note that WIC approved Yogurt does not meet the sugar requirements; therefore, you should not use it as a source for finding creditable yogurt items.
- #26 DO: To begin this lesson, advance to the next slide.
- #37 SAY: At snack, two of the following five food components are required: Milk Meat/Meat Alternate Vegetable Fruit Grain Any combination of two different food components will credit as a reimbursable meal.