Child and Adult Care Food Program New Meal Pattern
|
|
- Julian Henry
- 5 years ago
- Views:
Transcription
1 Child and Adult Care Food Program New Meal Pattern Fiscal Year 2017 Best Practices In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C ; (2) fax: (202) ; or (3) program.intake@usda.gov. This institution is an equal opportunity provider. 2 and Secondary Education 1
2 You ve got mail! 3 We used to be able to serve almond milk in the center but now due to all of the allergies is there any other thoughts on what we can serve that will be to count for the meal to be credited? 4 and Secondary Education 2
3 5 Fluid Milk Alternatives Lactose free Parent Note Medical statement Medical Condition Medical statement Disability Soy milk (nutritionally equivalent to cow s milk) Fat Free Rice Milk Almond Milk 6 and Secondary Education 3
4 I have a child with severe food allergies to cow's milk and products containing it. She is not yet 2, so she is to receive whole milk, however due to her allergy, she only consumes soy milk. I do not think whole soy milk exists, is it okay to serve her regular, unflavored soy milk? 7 I am trying to locate the medical statement for food provisions/substitutions in the document library that was mentioned but am having a bit of trouble. 8 and Secondary Education 4
5 I operate a public school afterschool program. The nurses have a master list of children with food allergies. Is this acceptable documentation? 9 Linked here If parents have preferences (not allergies or limitations) and we honor it is there documentation that we have to have on file to include them in the counts (we currently do not)? 10 and Secondary Education 5
6 If a child with a food allergy brings in his own food for snack, does it have to be the correct portion size as well as contain both (not one) food groups to be reimbursable? 11 Can our location create a procedure to have all children serve themselves two of the meal components family style, the rest can be put on the plate by a teacher or adult (as long as it is the proper portion)? If an adult serves If a child serves Minimum portion must be given in the first offering Child can take any portion they want Ex: 6oz of milk must be given to the child at the beginning of the meal Ex: Child can pour themselves 2 oz and not take any more 12 and Secondary Education 6
7 Real life Family Style Turkey Broccoli Bake Adult can serve each child the minimum portion size of these 3 meal components: Meat, Vegetable, Grain Child can serve themselves any portion of the fruit and fluid milk Child can only refuse to accept ONE item 13 I wanted to ensure that I understand the new rules correctly. Now, there only needs to be one teacher with food on their plate eating with the students (and if they will not eat the food, they at least model the plate made)? 14 and Secondary Education 7
8 Is it acceptable for a child to use a water bottle from home? What do you think about artificial/dyes coloring in foods?? 15 Game Plan / Agenda Fruits and Vegetables Grains Meat / Meat Alternate Fluid Milk Additional Best Practices Local food Pre-fried foods Added sugar Meal plan implementation 16 and Secondary Education 8
9 By the end of this hour You will be able to identify best practice goals and next steps in meal plan implementation 17 What does Best Practice mean? A method or technique that has consistently shown to produce the best results These are encouraged practices but not required as part of CACFP operation 18 and Secondary Education 9
10 Fruits and Vegetables Serve a fruit or vegetable at snack Serve a variety of whole fruits 19 Fruits and Vegetables Provide at least one serving of dark green vegetables, red and orange vegetables, beans and peas, starchy vegetables, and other vegetables weekly Examples of vegetable subgroups 20 and Secondary Education 10
11 Grains Serve at least two servings of whole grain rich grains daily 21 Meat and Meat Alternates Serve only lean meats nuts and legumes Recipe Limit serving processed meats to not more than once a week 22 Recipe and Secondary Education 11
12 Meat and Meat Alternates Serve only natural cheeses and choose low fat or reduced fat cheeses Avoid Cheese products, Choose Natural Cheese 23 Fluid Milk Serve only unflavored milk If flavored milk is served select a brand with no more than 22 grams of sugar per 8 fluid ounces 24 and Secondary Education 12
13 Lunch / Supper Mediterranean Quinoa Salad ½ C Whole Grain Recipe Here page Additional Best Practices Incorporate seasonal and locally produced foods into meals Farm to pre-school 26 and Secondary Education 13
14 Additional Best Practices Incorporate seasonal and locally produced foods into meals Massachusetts Farm to School Project 27 Lunch/Supper Baked Potato Bar >2 oz Meat 2 C vegetable Recipe Here 28 and Secondary Education 14
15 Additional Best Practices Limit serving pre-purchased pre-fried foods to no more than one serving per week Instead try these recipe ideas: Oven baked sweet potato fries Oven baked chicken nuggets 29 Additional Best Practices Avoid serving non-creditable foods that are sources of added sugars. Sweet toppings: Mix-in ingredients in yogurts: 30 and Secondary Education 15
16 Additional Best Practices Avoid serving non-creditable foods that are sources of added sugars. Sugar sweetened beverages: 31 Which Best Practice will you strive for? Type the best practice you would like to strive for in your CACFP center, SFA, or FDC sponsorship into the chat box and share with the group! 32 and Secondary Education 16
17 1. Serve a fruit or vegetable at snack 2. Serve a variety of whole fruits. Provide at least one serving of dark green vegetables, red and orange vegetables, beans and peas, starchy vegetables, and other vegetables weekly 3. Serve at least two servings of whole grain rich grains daily 4. Serve only lean meats nuts and legumes 5. Limit serving processed meats to not more than once a week Serve only natural cheeses and choose low fat or reduced fat cheeses 7. Serve only unflavored milk. If flavored milk is served select a brand with no more than 22 grams of sugar per 8 fluid ounces 8. Incorporate seasonal and locally produced foods into meals 9. Limit serving pre-purchased pre-fried foods to no more than one serving per week 10. Avoid serving non-creditable foods that are sources of added sugars. 34 and Secondary Education 17
18 After today 1. Understand the meal pattern 2. Communicate with and involve others 3. Develop a plan: Ask questions Discuss purchasing options with your vendor Perform taste tests of new recipes Develop a 3 week cycle menu to get you started Menu planning resources 4. Train your staff 5. Implement on October 1, Evaluate Remember: you can t start the WHOLE meal pattern until 10/1/17 but there are changes you can make today! Linked here is a list 35 Taste test new products & recipes Want to select a new whole grain cracker to replace graham crackers at snack? But you re afraid that the kids won t like it? Let them choose! 36 and Secondary Education 18
19 Taste test new products & recipes Want to replace a food you currently fry with a baked version? But you are not sure how the recipe will come out? Get feedback from the kids! Use this as part of your classroom activities Root vegetable learning activities 37 Taste test new products & recipes 38 and Secondary Education 19
20 What happens on October 1 st? The new meal pattern must be implemented in full. If your meals do not meet the new regulations they are not reimbursable. 39 Certificate of participation Today I will send you an notifying you of how many trainings you have been confirmed in attendance If you have attended all 4 you will receive an with a survey similar to this: Complete the survey, at the end you will be able to print your own certificate of participation File with your CACFP records. 40 and Secondary Education 20
21 Questions? 41 and Secondary Education 21
National School Lunch Program. Illinois State Board of Education Nutrition and Wellness Division
National School Lunch Program Illinois State Board of Education Nutrition and Wellness Division Meal Patterns are Food Based Lunch is Composed of 5 Meal Components 1. Fruit 2. Vegetable 3. Grain 4. Meats/Meat
More informationSchool Breakfast Meal Pattern Requirements
School Breakfast Meal Pattern Requirements Nuts and Bolts of School Nutrition Programs Framingham State University August 3, 2017 Presented by: Linda Fischer, M.Ed., RD, LDN Lisa Jackson, MS, RD, LDN Non-Discrimination
More informationSchool Breakfast Meal Pattern Requirements
School Breakfast Meal Pattern Requirements Nuts and Bolts of School Nutrition Programs Framingham State University August 4, 2016 Presented by: Linda Fischer, M.Ed., RD, LDN Julianna Valcour, M.Ed., RD
More informationBreakfast Reimbursable Meals: Who Knew?
Breakfast Reimbursable Meals: Who Knew? Nuts and Bolts August 3, 218 Presented by: Doreen Iovanna, M.Ed., LDN, DT USDA Non-Discrimination Statement In accordance with Federal civil rights law and U.S.
More informationObjective. Review USDA s Smart Snacks in Schools and the impact on Fulton County Schools.
1 Objective Review USDA s Smart Snacks in Schools and the impact on Fulton County Schools. 2 Smart Snacks in School Healthy, Hunger-Free Kids Act of 2010 New USDA regulations for ALL foods and beverages
More informationFOOD PRODUCTION RECORDS
FOOD PRODUCTION RECORDS NATIONAL SCHOOL LUNCH PROGRAM APPENDIX Class Purpose This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out
More informationSlide 1 School Breakfast Program Meal Pattern
Slide 1 School Breakfast Program Meal Pattern Welcome to school breakfast meal pattern training hosted by Oregon Department of Education Child Nutrition Program. USDA issued a memo in May of 2014, regarding
More informationNavigating Nutrition Standards for All Foods Sold in Schools. An Overview of Requirements
Navigating Nutrition Standards for All Foods Sold in Schools An Overview of Requirements Acknowledgment Statement: You understand and acknowledge that: The training you are about to take does not cover
More informationHow Does Your Food Measure Up?
Focus on Food Issue 2 How Does Your Food Measure Up? In this issue Now Serving Nutrition Facts Label What s up with those labels on the front of packages? Handy Portion Size Estimates Page 2 Page 2 Page
More informationWelcome to April Afternoon Tea!
Welcome to April Afternoon Tea! Log in to do list: Sign in with your first and last name Listening as a group? Type your organizations name and all group members into the chat box In order to receive a
More informationWhole Grains in the School Meal Programs
Whole Grains in the School Meal Programs August 2, 2018 Denise Courtney & Sally Teixeira Non- Discrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA)
More informationNavigating Nutrition Standards for All Foods Sold in Schools. An Overview of Requirements
Navigating Nutrition Standards for All Foods Sold in Schools An Overview of Requirements Acknowledgment Statement: You understand and acknowledge that: The training you are about to take does not cover
More informationSources: Massachusetts Department of Elementary & Secondary Education United States Department of Agriculture
Sources: Massachusetts Department of Elementary & Secondary Education United States Department of Agriculture What happens on October 1, 2017? New CACFP Meal Patterns are in effect and are to be followed.
More informationOhio SNAP-Ed Adult & Teen Programs What s Your Pattern?
Page 1 Ohio SNAP-Ed Adult & Teen Programs What s Your Pattern? Task Topic: Task Title: Teaching Message(s): Resources: MyPlate What s Your Pattern? Use MyPlate to make healthy food choices with a limited
More informationHEALTHY, HUNGER FREE KIDS ACT of 2010 OVERVIEW. OVERVIEW Cont d. 3/30/2012. #34350 Webinar Part 1
HEALTHY, HUNGER FREE KIDS ACT of 2010 #34350 Webinar Part 1 OVERVIEW Background Law Requirements New Meal Pattern Implementation Timeline General Provisions Meal Components Dietary Specifications OVERVIEW
More informationMilk Component for Breakfast and Lunch Meal Pattern
Slide 1 Milk Component Welcome to the Milk component training brought to you by Oregon Department of Education Child Nutrition Program. Oregon Department of Education Child Nutrition Programs Slide 2 Milk
More informationHow Do They Compare? Child Nutrition Programs Meal Pattern Requirements
How Do They Compare? Child Nutrition Programs s *Please note: This chart only addresses meals served to children age 1 year and older as well as adults. It does not address the infant meal pattern requirements
More informationMarch/April 2018 Food Services Newsletter. What s on the Menu?
March/April 2018 Food Services Newsletter What s on the Menu? HS Lunch Menu MS Lunch Menu Elementary Lunch Menu Article written by Annaliessa Visco Coordinated Program in Dietetics Framingham State University
More informationAT- RISK AFTERSCHOOL CARE CENTERS FOR SCHOOL FOOD AUTHORITIES. Child and Adult Care Food Program (CACFP)
AT- RISK AFTERSCHOOL CARE CENTERS FOR SCHOOL FOOD AUTHORITIES Child and Adult Care Food Program (CACFP) Acknowledgment Statement You understand and acknowledge that: the training you are about to take
More informationSlide 1. Welcome to a short training on the USDA Child Nutrition Labeling Program. This is what is most commonly referred
Slide 1 C H I L D N U T R I T I O N USDA Child Nutrition (CN) Labeling Program Welcome to a short training on the USDA Child Nutrition Labeling Program. This is what is most commonly referred to as a CN
More informationWelcome to the Smart Snack training hosted by Oregon Department of Education Child Nutrition Program. Slide 1
Slide 1 SMART Snack: Nutrition Standards for All Foods Sold in School Implementation date: July 1, 2014 Welcome to the Smart Snack training hosted by Oregon Department of Education Child Nutrition Program.
More informationHow Do They Compare? Child Nutrition Programs Meal Pattern Requirements
How Do They Compare? *Please note: This chart only addresses meals served to children age 1 year and older as well as adults. It does not address the infant meal pattern s in the Program (CACFP) and National
More informationSlide 1. Slide 2. 2 clicks each reg comes up separately.
Slide 1 PRODUCTION RECORDS FOR SCHOOL NUTRITION PROGRAMS Good recordkeeping is part of any successful food service operation! Why are production records a good idea and important to maintain? Good recordkeeping
More informationCHILD AND ADULT MEALS
UPDATED CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS: CHILD AND ADULT MEALS USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy, balanced meals throughout
More informationGrain Component. for Lunch Meal Pattern
Slide 1 Grain Component www.ode.state.or.us/go/snptraining This training will give an overview of the Grain requirements to meet the Meal Pattern for national school lunch and school breakfast programs.
More informationSchool Nutrition Education Program. Developing Menus USDA Professional Standards Code
Developing Menus USDA Professional Standards Code 1110-1150 - 1170 Lesson Objectives Where to start when it comes to developing menus. Understand how to follow the guidelines. Know who your audience is.
More informationAsk USDA: Meal Pattern Questions & Answers
Ask USDA: Meal Pattern Questions & Answers Angela Kline Director, Policy & Program Development, Child Nutrition Programs, FNS Laura Carroll Nutritionist, Community Meal Programs, Child Nutrition Programs,
More informationLaramie County School District 1 Mar 1, 2019 thru Mar 29, 2019
Laramie County School District Mar, 9 thru Mar 9, 9 Page Generated on: /8/9 8:: AM Fri - //9 ENT Munchable w/ Goldfish VEG Cold Corn / cup FRT Fresh Assorted: / cup MILK - % White EACH / Cup 8 8 9 8 7
More informationWelcome everyone! This training will cover Section 2 of the new Administrative Review process, Nutritional Quality and Meal Pattern.
Slide 1 Nutritional Monitoring Quality Area: and Performance Meal Pattern Standard 2 Administrative Review Critical Areas General Areas Performance Standard I Performance Standard II Meal Components &
More informationAgape Charter Schools Carter G. Woodson Public Charter School & W.E.B. DuBois Public Charter School Wellness Policy on Physical Activity and Nutrition
Agape Charter Schools Carter G. Woodson Public Charter School & W.E.B. DuBois Public Charter School Wellness Policy on Physical Activity and Nutrition The Agape Charter Schools are environments that promote
More informationNew Healthier CACFP Meal Standards: What You Need to Know. May 9, 2016
New Healthier CACFP Meal Standards: What You Need to Know May 9, 2016 Need for Good Nutrition in Child Care & Afterschool 2 High rates of food insecurity in families with children High prevalence of overweight
More informationAll of our menu items are oven baked or steamed. Fryers were removed from all high schools by the beginning of school year 2013-
The Metropolitan Nashville Public Schools Nutrition Services Department participates in the National School Lunch and Breakfast Programs. Menus are planned to be consistent with the nutrition standards
More informationOregon Department of Education
December 14, 2016 Oregon Department of Education Kate Brown, Governor Office of Student Services 255 Capitol St NE, Salem, OR 97310 Voice: 503-947-5600 Fax: 503-378-5156 TO: RE: Sponsors of the Child and
More informationTHE NEW MEAL PATTERNS & SCHOOL BREAKFAST PROGRAM Region One Education Service Center
THE NEW MEAL PATTERNS & SCHOOL BREAKFAST PROGRAM Acknowledgement Statement You understand and acknowledge that the training you are about to receive does not cover the entire scope of the program; and
More informationNEW CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS
7/7/2017 2017 CACFP State Conference 1 NEW CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS USDA Food & Nutrition Service Child Nutrition Programs 7/7/2017 2017 CACFP State Conference 2 Agenda Infant meal
More informationMetro-Nashville Public Schools. Nutrition Services
Metro-Nashville Public Schools Nutrition Services At the present time our School Nutrition Services department plans menus that are consistent with the New Meal Pattern set in place by the United Sates
More informationCACFP Update Tina Namian Laura Carroll Child Nutrition Programs Food and Nutrition Service U.S. Department of Agriculture
CACFP Update 2015 Tina Namian Laura Carroll Child Nutrition Programs Food and Nutrition Service U.S. Department of Agriculture Strategic Priorities Strategic Priority 1 Help Americans Eat Smart and Maintain
More informationUSDA s New Meal Pattern in Schools. Bill Wagoner & Natalie Partridge U.S. Department of Agriculture Food and Nutrition Service July 2013
USDA s New Meal Pattern in Schools Bill Wagoner & Natalie Partridge U.S. Department of Agriculture Food and Nutrition Service July 2013 2 School Meal Pattern Implementation Overview of meal pattern Food
More informationProtein Power For Healthy Eating
Protein Power For Healthy Eating What is Protein? Protein is: An essential nutrient. Used to build things in our bodies such as muscle. Made up of 20 amino acids, or building blocks. 9 of the 20 amino
More informationHealthy Hunger Free Kids Act of 2010
Healthy Hunger Free Kids Act of 2010 Meal Pattern regulations: Introduced 2012 Updated Lunch Meal Patterns & Nutrition Standards to align them with the Dietary Guidelines for Americans 1 Final Rule Requirement
More informationNutrients of Concern. Growing Strong and Healthy. In this issue. Different Bodies, Different Needs. Did you know? Focus on Food Issue 5
Focus on Food Issue 5 Nutrients of Concern In this issue Age is Not Just a Number Why Are We Concerned About Nutrients? Try this Recipe for Veg-Out Chilean Stew! Snack Attack! Page 2 Page 3 Page 4 Page
More informationBuilding Blocks. for Fun and Healthy Meals. A Menu Planner for the Child and Adult Care Food Program
Building Blocks for Fun and Healthy Meals A Menu Planner for the Child and Adult Care Food Program The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities
More informationCHILD AND ADULT MEALS
UPDATED CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS: CHILD AND ADULT MEALS USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy, balanced meals throughout
More informationFACT SHEET. The Five W s of the New Nutrition Standards. What? Who? When? Why? Where?
FACT SHEET The Five W s of the New Nutrition Standards What? Who? When? Why? Where? On July 1, 2012, new federal nutrition standards took effect and meals served through the National School Program and
More informationHealthy Hunger Free Kids Act 2010: Nutrition Standards
Healthy Hunger Free Kids Act 2010: Nutrition Standards NEW MEAL PATTERN REQUIREMENTS Department of Education, Division of Food Nutrition Summer 2012 WELCOME With Every Change Comes Opportunity Questions
More informationSection 4 Reimbursable Meals
Section 4 Section 4 Cornerstone of the Program The serving of meals that meet requirements is the cornerstone of the CACFP program. All meals served by your providers must meet specific criteria regarding
More informationTaking the Mystery Out of TEFAP. Rosie Krueger Child Nutrition Programs Vermont Agency of Education. Diversity & Inclusion
Taking the Mystery Out of TEFAP Rosie Krueger Child Nutrition Programs Vermont Agency of Education Today we will learn: What USDA Foods are What TEFAP is How Vermont s USDA Foods for TEFAP are selected
More informationBreakfast Meal Pattern Participant s Workbook
Breakfast Meal Pattern Participant s Workbook PROJECT COORDINATOR Theresa Stretch, MS, RD, CP-FS EXECUTIVE DIRECTOR Katie Wilson, PhD, SNS National Food Service Management Institute The University of Mississippi
More informationNew Provisions. New Provisions Five Meal Pattern Components Fruit Must be offered daily Vegetable Offer subgroups weekly
Healthy, Hunger-Free Kids Act of 2010 New Meal Pattern School Year 2012-2013 Linda St. Clair, MS, RD, LD, CDE West Virginia Department of Education Office of Child Nutrition Ensure students are offered
More information$0.06 CERTIFICATION 3 E S OF HEALTHY LIVING EDUCATION, EXERCISE AND EATING RIGHT. National School Lunch Program (NSLP)
$0.06 CERTIFICATION 3 E S OF HEALTHY LIVING EDUCATION, EXERCISE AND EATING RIGHT National School Lunch Program (NSLP) Objectives The learner will Recognize the purpose of certification Identify certification
More informationLevel 1 MyPyramid Lessons for Grades 1 and 2 Teamnutrition.usda.gov
Teamnutrition.usda.gov Level 1 Lessons for Grades 1 and 2 United States Department of Agriculture Food and Nutrition Service FNS-384 September 2005 The U.S. Department of Agriculture (USDA) prohibits discrimination
More informationFood Component: Grains & Whole Grain-Rich. Objectives. Objectives 4/20/2012. Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY
Food Component: Grains & Whole Grain-Rich Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY 2012-2013 Review the following: Objectives Current vs. New Requirements for the grain food component
More informationTips for making healthy food choices
Tips for making healthy food choices A diabetic diet is all about balance and the choices you make. It works best when you eat a variety of foods in the right portions and at the same times each day. It
More informationAcknowledgement Statement. Food Component: Vegetables & Subgroups. Objectives: Objectives: 12/7/2012 NEW MEAL PATTERNS
Acknowledgement Statement Food Component: Vegetables & Subgroups g g p Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY 2012-2013 You understand and acknowledge that the training you are about
More informationNew Meal Patterns. Checotah Nutrition Program
New Meal Patterns Checotah Nutrition Program The Healthy, Hunger Free Kids Act takes several steps forward to ensure that lowincome children can participate in child nutrition program and receive the meals
More informationQuestion & Answer Review SP Kimberly Keller
Smart Snacks Interim Final Rule Question & Answer Review SP 23 2014 March20 20, 2014 Kimberly Keller Acknowledgement Statement You understand d and acknowledge the training gyou are about to receive does
More informationSchool Breakfast Meal Pattern Requirements
School Breakfast Meal Pattern Requirements Nuts and Bolts of School Nutrition Programs Framingham State University August 6, 2015 Presented by: Lisa Lao, M.S., RD, LDN Julianna Valcour, M.Ed., RD Linda
More informationFood and Nutrition Program Mandated Annual Training Components
Food and Nutrition Program Mandated Annual Training Components Learning Objectives 1. Review Program Meal Patterns 2. Review Meal Counts 3. Review Claims Submission 4. Review Claims Review Procedures 5.
More informationPre-Kindergarten (Pre-K) Meal Pattern For the School Nutrition Program (SNP) Operators
Pre-Kindergarten (Pre-K) Meal Pattern For the School Nutrition Program (SNP) Operators Contracting Entities (CEs) that operate the National School Lunch Program (NSLP) and/or the School Breakfast Program
More informationWelcome everyone and thank you for joining us for today s presentation on school nutrition standards.
Welcome everyone and thank you for joining us for today s presentation on school nutrition standards. We will discuss the USDA rules establishing nutrition standards for snack and meal standards as a part
More informationNEW SCHOOL LUNCH MEAL PATTERN
NEW SCHOOL LUNCH MEAL PATTERN OBJECTIVES Review required changes to the lunch meal pattern and nutrition standards Review implementation timelines Provide resources and suggestions to implement changes
More informationFinal Rule to Update School Lunches and Breakfasts. U.S. Department of Agriculture Food and Nutrition Service February 2012
Final Rule to Update School Lunches and Breakfasts U.S. Department of Agriculture Food and Nutrition Service February 2012 1 Overview Background Proposed Rule Major Changes New Meal Pattern Implementation
More informationPower of Protein After Surgery
Power of Protein After Surgery What is Protein? Protein is: An essential nutrient. Used to build things in our bodies such as muscle. Made up of 20 amino acids, or building blocks. 9 of the 20 amino acids
More informationWeek of November 1-2, 2018
Week of vember 1-2, 2018 Atlantic City 11/1/2018 11/2/2018 BBQ Baked Bean Steamed Green Beans Halal Chicken Cheese Steak WG Chicken Stir Fry w Brown Rice Cheeseburger on Patty on Patty Grilled Cheese and
More informationBuilding a Working Menu. Illinois State Board of Education-Nutrition and Wellness Division
Building a Working Menu Illinois State Board of Education-Nutrition and Wellness Division Building a Working Menu National School Lunch Program School Breakfast Program Agenda: Meal Pattern Requirements
More informationWhat s For Snack?: Workshop. Nutrition to Support Healthy Growth. Key Concepts. Early food attitudes turn into lifelong eating habits.
Workshop 2 What s For Snack?: Nutrition to Support Healthy Growth Key Concepts Early food attitudes turn into lifelong eating habits. Obesity has lifelong consequences; getting the right amount of calories
More informationMIDDLETOWN TOWNSHIP PUBLIC SCHOOLS PO Box 4170, MIDDLETOWN, NJ (732) FAX (732)
MIDDLETOWN TOWNSHIP PUBLIC SCHOOLS PO Box 470, MIDDLETOWN, NJ 07748 (732) 67-3850 FAX (732) 29-035 www.middletownk2.org Dear Middletown Township School District Parent: The USDA has recently issued new
More informationAugust-September, Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
August-September, 2015 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Carbohydrates are an essential part of a healthy diet despite
More informationWelcome! Please check your audio connection to be sure your speakers are on and working properly.
Welcome! Please check your audio connection to be sure your speakers are on and working properly. Looking for presentation slides, resources, or a CEU form? Visit /webinar The New School Meal Patterns:
More informationPersonal Touch Food Service will ensure all consumers have access to varied and nutritious foods consistent with promoting health and wellness.
Nutrition Guidelines It is well accepted that consumer eating habits are greatly influenced by the types and quantities of foods made available to them. Personal Touch Food Service is committed to supporting
More informationSUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH. THE HEALTHY MENU (Including the MyPlate Information)
SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH THE HEALTHY MENU (Including the MyPlate Information) Training Program Specialists, LLC 9864 E. Grand River, Suite 110-320 Brighton, Michigan 48116 Phone:
More informationNew Meal Pattern Q & A s
New Meal Pattern Q & A s Grains: Q: For the whole grain rich requirements, the USDA says that whole grain rich products must meet the minimum portion size requirements for the grain component, but also
More informationPart I: Summary of New Regulations on Nutrition for Group Child Care Services
NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE Part I: Summary of New Regulations on Nutrition for Group Child Care Services Effective Date: January 1, 2007 Effective January 1, 2007, Article 47
More informationQUESTIONS AND ANSWERS
QUESTIONS AND ANSWERS I. WHOLE GRAIN-RICH 1. How will centers and day care homes identify whole grain-rich foods? Centers and day care homes can identify whole grain-rich foods using one of several methods.
More informationFinal Rule to Update Nutrition Standards in the School Nutrition Programs
Final Rule to Update Nutrition Standards in the School Nutrition Programs House Select Committee on Childhood Obesity February 15, 2012 Lynn Harvey, Ed.D., RD, LDN, FADA Section Chief, Child Nutrition
More informationTHE NEW MEAL PATTERNS & PROGRAM Region One Education Service Center
THE NEW MEAL PATTERNS & SCHOOL BREAKFAST PROGRAM Acknowledgement Statement You understand and acknowledge that the training you are about to receive does not cover the entire scope of the program; and
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationLesson 1: Getting the Most Nutrition From Your Food. Lesson Highlights. Getting Started: Objective
Lesson 1: Getting the Most Nutrition From Your Food Lesson Highlights Objective Students will: Review the content of MyPyramid for Kids, identifying food groups and important nutrition messages relating
More informationWelcome & Introduction Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 4 Lesson 2: Serve up Your Dairy and Protein Foods Educator Self-Assessment Supervisor
More informationNutrition Tips to Manage Your Diabetes
PATIENT EDUCATION patienteducation.osumc.edu As part of your diabetes treatment plan, it is important to eat healthy, stay active and maintain a healthy body weight. This can help keep your blood sugar
More informationUSDA Food and Nutrition Service 1
Strategies for Success Webinar Series 1 New USDA Recipes for Healthy Kids & CACFP Crediting Guide: Supporting Healthy Eating in Child Care January 14, 2014 2 Need for Healthy Eating in Child Care High
More informationAny potential fiscal action will be calculated once the corrective action responses have been received and approved.
Administrative Review Summary and Corrective Actions SFA Name: Prairie Du Rocher Community Cons School District 134 Administrative Review Conducted on: 12/9/2016 SFA Contact Name and Title: Evelyn Marquardt,
More informationGo NAP SACC Self-Assessment Instrument for Family Child Care
Go NAP SACC Self-Assessment Instrument for Family Child Care Date: Your Name: Child Care Program Name: Child Nutrition Go NAP SACC is based on a set of best practices that stem from the latest research
More informationGo NAP SACC Self-Assessment Instrument
Go NAP SACC Self-Assessment Instrument Date: Program Name: Enrollment ID#: Child Nutrition Go NAP SACC is based on a set of best practices that stem from the latest research and guidelines in the field.
More informationHealthy Hunger Free Kids Act HHFKA
Healthy Hunger Free Kids Act HHFKA MAIN NUTRITIONAL GOALS Increasing the availability of Fruits, Vegetables, Whole Grains and Fat-Free/Low Fat Milk Reduce Levels of Sodium Modify Calorie Requirements
More informationHOW TO USE THE HELPER SHEETS! Objectives
HOW TO USE THE HELPER SHEETS! Objectives Be able to define What are Helper Sheets? Explain what each column means in Helper Sheets booklet Identify at least three reasons to use Helper Sheets to complete
More informationQuestions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program
Food and Nutrition Service Park Office Center 3101 Park Center Drive Alexandria VA 22302 DATE: March 10, 2017 MEMO CODE: CACFP 08-2017 SUBJECT: TO: Questions and Answers on the Updated Meal Pattern Requirements
More informationSchool Breakfast Meal Pattern Requirements
School Breakfast Meal Pattern Requirements Orientation to the Massachusetts National School Lunch Program Operations Presented by: Linda Fischer, RD, LDN Framingham, MA August 13, 2014 Agenda Breakfast
More informationEssential Standard. 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness.
Essential Standard 8.NPA.1 Apply tools (Body Mass Index, Dietary Guidelines) to plan healthy nutrition and fitness. 8.NPA.1.3 Implement meal plans that are consistent with Dietary Guidelines. Warm Up Without
More informationGrain Requirements in the Child and Adult Care Food Program; Questions and Answers. State Directors Child Nutrition Programs All States
Food and Nutrition Service Park Office Center DATE: October 14, 2016 MEMO CODE: 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain Requirements in the Child and Adult Care Food Program; Questions
More informationMidnight to 30 Minutes after the. MUSD Wellness
MUSD Wellness Wellness Policy: From Midnight to 30 minutes after the bell, we make the healthy choice the easiest choice in school! When providing food to a group, new wellness standards mean more fruit
More informationArvin Union School District Wellness Policy
Arvin Union School District Wellness Policy 2-28-2011 Students BP5030 STUDENT WELLNESS PHYSICAL ACTIVITY AND NUTRITION The Arvin Union School District, in partnership with parents and the community, is
More informationLesson 6. MyPlate. Estimated Class Time Part A Q & A: 20 minutes Total Time: 20 minutes. Part B Poster Activity: 20 minutes Total Time: 20 minutes
Lesson 6 MyPlate Objectives Students will: recognize the importance of energy balance and moderation identify the food groups and other features of MyPlate, as well as foods within each group* create posters
More informationStep Up and Celebrate
Step Up and Celebrate Physical Activity Physical Activity Healthy Eating Goals Met Rewards Goals Met 1. 1. Handout 12-1 Healthy Eating Rewards 2. 2. 3. 3. 4. 4. 5. 5. 6. 6. Choose an appropriate reward
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationBreakfast: Bring it On!
Breakfast: Bring it On! U.S. Department of Agriculture Food and Nutrition Service December 2012 Overview Meal pattern overview & timeline Age/grade groups Meal pattern components Fruits (vegetables) Grains
More informationOrdering Nutritious & Indigenous Foods GUIDELINES & CHECKLIST
Ordering Nutritious & Indigenous Foods GUIDELINES & CHECKLIST Foreword The Ordering Nutritious and Indigenous Foods: Guidelines and Checklist were developed in an effort to normalize healthy and Indigenous
More informationNUTRITION EDUCATION LESSON CODE FG MyPyramid: Simple Steps for Healthy Living
\ NUTRITION EDUCATION LESSON CODE FG-000-06 MyPyramid: Simple Steps for Healthy Living LESSON DESCRIPTION In this video and activity lesson class participants will explore the different food groups in
More informationSimplified Nutrient Assessment for LUNCH- OPTIONAL ***Updated 9/2/2014***
Simplified Nutrient Assessment for LUNCH- OPTIONAL ***Updated 9/2/2014*** -SFAs have the option of choosing to use the FNS Simplified Nutrient Assessment (SNA) for certification (instead of a full nutrient
More informationSERVING MEALS WHICH MEET THE CACFP MEAL PATTERN REQUIREMENTS
SERVING MEALS WHICH MEET THE CACFP MEAL PATTERN REQUIREMENTS Meal requirements are determined by the USDA (United States Department of Agriculture) to meet the nutritional needs of the infant/child. Meals
More information