Disclaimers. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes.

Transcription

1 Meal Pattern Update Spring 2017 Hawaii Child Care Nutrition Program (HCCNP) Nutrition Education for Wellness Program (NEW) UH Manoa CTAHR Cooperative Extension Service

2 Disclaimers The content covered in today s workshop is based on HCCNP s interpretation of the updated meal standards for the Child and Adult Care Food Program (CACFP) published in the Federal Register in April of If you or your center is currently participating with or considering enrolling with the USDA CACFP, please follow their rules and regulations. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes.

3 Agenda Child Care Licensing Nutrition Requirements Goals, background of meal pattern changes Important dates Required changes Assess your menus Menu reviews with HCCNP Resources

4 Hawaii Administrative Rules Title 17, Chapter &

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6 Child care center or Home provider serving food Hawaii Child Care Nutrition Program OR Child & Adult Care Food Program OR Registered Dietitian/Nutrition Consultant

7 Goals of new meal patterns Align with the most current Dietary Guidelines for Americans, as required by the Healthy Hunger-Free Kids Act of 2010 More whole grains Greater variety of fruits & veggies Reduced added sugars & solid fats Improve consistency with WIC program and other child nutrition programs

8 Background of new meal patterns Changes based on: Dietary Guidelines for Americans National Academy of Medicine American Academy of Pediatrics Stakeholder input CACFP institutions & facilities input Cost & practical considerations

9 Important dates June 24, 2016: new rule effective October 1, 2017: compliance required

10 Milk OLD Requirements NEW Requirements No limit/restriction for flavored milk Only unflavored whole milk to children 1 year old Purpose added sugars Only unflavored 1% or skim milk to children 2-5 years Fat Free flavored milk allowed for children 6 years and older

11 Non-Dairy Beverages Must be nutritionally equivalent to milk Note from physician or parent/guardian Nutrient Calcium Protein Vitamin A Vitamin D Magnesium Phosphorus Potassium Riboflavin Vitamin B-12 Per cup 276 mg 8 g 500 IU 100 IU 24 mg 222 mg 349 mg 0.44 mg 1.1 mcg

12 Approved Non-Dairy Beverages Brand Size Flavor Fridge or Shelf stable 8 th Continent Soymilk Original Vanilla Fridge Pacific Ultra Soy Quart Plain Vanilla Shelf-stable Silk Soymilk Halfgallon Halfgallon Original Fridge This list is not exhaustive. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes.

13 Fruit & Vegetable Component OLD Requirements 1 combined F & V component 2 diff F/V for lunch/supper F = fruits V = vegetables NEW Requirements 2 separate F & V components for Lunch/Supper and Snacks 2 vegetables can be served for Lunch/Supper Purpose Promote F & V Better align with NSLP Encourage V consumption Allows for flexibility

14 Fruit & Vegetable Component Portion requirements for children 3-5 years OLD NEW Lunch/Supper ½ cup F/V ¼ cup V ¼ cup F Snack ½ cup F/V ½ cup V ½ cup F F = fruits V = vegetables

15 Test your knowledge Does this snack meet the new requirements for a child 5 years old? ½ cup broccoli ½ cup applesauce Water

16 Test your knowledge Does this snack meet the new requirements for a child 5 years old? ½ cup broccoli ½ cup applesauce Water YES!

17 5 Different Forms of Fruits & Vegetables 1) 2) 3) 4) 5)

18 5 Different Forms of Fruits & Vegetables fresh 1) frozen canned 2) 3) dried *100% juice (no added sugar) 4) 5) *not whole

19 100% Juice (Fruit or Vegetable) OLD Requirements NEW Requirements No limit Limits to 1 serving per day Purpose Help whole F & V

20 Whole Grain Kernel Bran: fiber, B vitamins, trace minerals Endosperm: Carbohydrates, protein Germ: Antioxidants, vitamin E, B vitamins Whole Grain Resource for the National School Lunch and School Breakfast Programs

21 Whole Grains Refined Grains Enriched Grains Has all 3 parts of the seed: (1) bran, (2) germ & (3) endosperm Can be cracked, crushed or flaked, but it must still have all 3 parts of the seed in the same proportions as they exist in the intact grain Grains which have been milled to remove the bran & germ Finer texture & longer shelf life than whole grains Lacks dietary fiber, iron & many B vitamins Refined grains that have the B vitamins (thiamin, riboflavin, niacin, folic acid) & iron added

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23 Grains OLD Requirements All grains must be predominantly whole grain, enriched and/or fortified NEW Requirements At least 1 serving of grains must be whole grainrich per day (when grains are served) Purpose Help whole grain Help refined grain

24 WHOLE-GRAIN RICH foods contain either: 100% whole grain OR At least 50% whole grains & the remaining grains are enriched 50%

25 Identifying Whole Grain-Rich foods* 100% Whole Grain FDA WG health claim on label Product ingredient lists a whole grain first (only exception is water) & remaining grains are enriched WG = whole grain *

26 100% Whole Grain 100% whole grain 100% Whole Grain Council stamp

27 FDA WG Health Claim on Label 1) Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers. OR 2) Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol, may help reduce the risk of heart disease. *Foods with these health claims have at least 51% of total ingredients by weight as whole grain ingredients. on/ucm htm

28 WG health claim label Multi- Grain Cereal

29 Which product is a Whole-Grain? 1) Wheat flour 2) Whole corn flour 3) Organic ground corn 4) Instant oatmeal 5) Enriched white rice 1) 2) 3) 4) 5)

30 Which product is a Whole-Grain? 1) Wheat flour 2) Whole corn flour 3) Organic ground corn 4) Instant oatmeal 5) Enriched white rice NO 1) YES! 2) NO 3) 4) YES! 5) NO

31 Examples of Whole Grain Ingredients Amaranth Brown rice Buckwheat Bulgur (cracked wheat) Groats (oat kernel) Millet Teff Triticale Wheatberries (whole wheat kernel) Whole barley (hulled, hull-less) Whole corn Whole rye Oatmeal (steel cut, instant, rolled) Whole wheat Popcorn* Quinoa Sorghum Whole white wheat Wild rice Adapted from the Dietary Guidelines for Americans, 2010; page 75 *Potential choking hazard for young children; non-creditable grain

32 Be WARY of these terms! Bran Germ Corn grits Degerminated corn meal Farina Multi-grain Organic Rice flour Stoneground

33 Crackers Ingredients: long grain brown rice, soybean oil, whole grain soft white wheat, red beans, sea salt, red bell pepper powder, sugar, red bean powder, maltodextrin, tomato powder, torula yeast, onion powder, citric acid, natural flavor (contains celery), garlic powder, paprika extract (color). WHOLE-GRAIN RICH?

34 Crackers (1) Ingredients: long grain brown rice, soybean oil, (2) whole grain soft white wheat, red beans, sea salt, red bell pepper powder, sugar, red bean powder, maltodextrin, tomato powder, torula yeast, onion powder, citric acid, natural flavor (contains celery), garlic powder, paprika extract (color). WHOLE-GRAIN RICH? YES!

35 English Muffin Ingredients: Whole wheat flour, water, sugar, wheat gluten, yeast, rice flour, white corn masa flour (processed with lime), soybean oil, honey, salt, cornmeal, preservatives (calcium propionate, potassium sorbate), monoglycerides, calcium sulfate, soy lecithin. WHOLE-GRAIN RICH?

36 English Muffin (1) Ingredients: Whole wheat flour, water, sugar, (2) wheat gluten, yeast, rice flour, white corn masa flour (processed with lime), soybean oil, honey, salt, cornmeal, preservatives (calcium propionate, potassium sorbate), monoglycerides, calcium sulfate, soy lecithin. (3) (4) (5) WHOLE-GRAIN RICH? NO

37 Baked Fish Crackers Ingredients: Whole wheat flour, enriched wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), vegetable oils (canola and/or sunflower), cheddar cheese ([cultured milk, salt, enzymes], annatto), salt, contains 2% or less of: yeast extract, natural flavor, paprika, spices (celery), baking soda, monocalcium phosphate, dehydrated onions, annatto extract for color. WHOLE-GRAIN RICH?

38 Baked Fish Crackers Ingredients: Whole wheat flour, enriched wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), vegetable oils (canola and/or sunflower), cheddar cheese ([cultured milk, salt, enzymes], annatto), salt, contains 2% or less of: yeast extract, natural flavor, paprika, spices (celery), baking soda, monocalcium phosphate, dehydrated onions, annatto extract for color. (1) (2) WHOLE-GRAIN RICH? YES!

39 Example of AM and PM snacks AM Snack ½ cup 1% milk ½ cup sliced pineapple PM Snack ½ cup steamed sweet potato 5 100% Whole Grain crackers

40 Grain-Based Desserts OLD Requirements NEW Requirements Purpose Allowed Not allowed added sugars and saturated fats Cakes, brownies, donuts, sweet rolls, pie crusts (desserts, cobblers, fruit turnovers, meat), cookies, toaster pastries, sweet crackers (animal, graham), bars (granola, cereal, breakfast), vanilla wafers

41 What can I replace my animal and graham crackers with? This list is not exhaustive. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes.

42 Cereals sugar limit OLD Requirements No sugar limit as long as cereal is whole grain or enriched NEW Requirements Whole grain or enriched cereals must contain 6 grams sugar/dry ounce (28 grams) Purpose added sugars Cold and hot cereals

43 How do I know if my cereal meets the sugar limit? 1) Obtain the following from the product label: Weight of 1 serving (grams) of cereal Amount of sugar (grams) in 1 serving 2) Divide # grams of sugar # grams of 1 serving 3) If the answer is 0.212, then the cereal meets the sugar limit If the answer is > 0.212, then the cereal exceeds the sugar limit

44 1 serving = 55 grams Wheat Biscuits 10 grams sugar 55 grams = Yes, this cereal meets the sugar limit

45 Grain Ounce Equivalents Adopt the oz eq requirements in the NSLP and SBP Use oz eq to determine the minimum serving sizes for the grains requirement Compliance required October 1, ounce equivalent is equal to Baked goods (breads, biscuits, bagels, etc.) 16 grams creditable grain Oatmeal, pasta, rice 28 grams dry ½ cup cooked RTE cereal 28 grams 1 cup flakes/rounds 1¼ cup puffed ¼ cup granola

46 Meat at Breakfast OLD Requirements No requirement for meat NEW Requirements Allows meat/meat alternate to substitute for the entire grains component at breakfast a max of 3 times per week Purpose Greater flexibility in menu planning Sustain energy throughout day

47 Tofu OLD NEW Requirements Requirements Not creditable Allows tofu as meat alternate *Must have 5 grams of protein per 2.2 ounce serving (or 7 grams per 3 ounces) *mostly firm, extra firm 2.2 oz tofu = 1 oz eq meat Purpose Greater flexibility with menu planning Allows for more diverse cultural foods Better serves vegetarians Aligns with NSLP

48 Soy yogurt OLD NEW Requirements Requirements Not creditable Allows soy yogurt as meat alternate ½ cup (4 fluid ounces) = 1.0 oz eq meat alt Purpose Greater flexibility with menu planning Allows for more diverse cultural foods Better serves vegetarians Aligns with NSLP

49 Yogurt Sugar Limit OLD Requirements No sugar limit NEW Requirements Yogurt must have 23 grams of sugar per 6 ounces Purpose added sugars

50 Yogurt Sugar Limit Serving size (ounces) Serving size (grams) Sugar (grams) allowed per serving

51 Premade meats/meat alternates Premade (ex. frozen) meats/meat alternates must be vetted with either a: USDA Child Nutrition label OR Product Formulation Statement from the manufacturer Helps to ensure premade foods provide enough creditable ingredients USDA Child Nutrition Labeling Program:

52 Product Formulation Statement

53 Food Preparation - frying OLD Requirements None NEW Requirements Prohibits *frying as a way of preparing food on-site Purpose added fats *Frying deep-fat frying, cooking by submerging food in hot oil or other fat Saute, pan-fry and stir-fry still allowed

54 Water Must be offered & available to children throughout day

55 In review Compliance required October 1, 2017 New requirements aim to More whole grains Greater variety of fruits & veggies Reduced added sugars & solid fats

56 Assess Your Menus

57 Review your menus with HCCNP 1) Send the following to HCCNP: Menu Review Request Form Copies of your menus List of portions of foods and beverages offered Brand names, flavors, types of milk, etc. Identify Whole-Grain-Rich foods on menu 2) HCCNP will work with you to ensure your menus are in compliance 3) Upon approving your menu, HCCNP will notify your licensing worker that your center has met all requirements

58 HCCNP Contact Information 1955 East-West 1955 East-West Road, #306 Honolulu, Hawaii Phone: (808) Fax: (808)

59 Resources Child and Adult Care Food Program (CACFP) Meal Patterns CACFP Policy Memos Whole Grains Council Dietary Guidelines for Americans Nutrition Education for Wellness (NEW) Program