Child and Adult Care Food Program (CACFP) New Meal Patterns (NMP)
|
|
- Dwain Hugh Harmon
- 5 years ago
- Views:
Transcription
1 Child and Adult Care Food Program (CACFP) New Meal Patterns (NMP) CALIFORNIA DEPARTMENT OF EDUCATION NUTRITION SERVICES DIVISION TRAINING NOVEMBER 2017
2 Audience Learning Objectives Identify at least two reasons why the Child and Adult Care Food Program (CACFP) nutrition standards have been updated Demonstrate an understanding of the new CACFP meal pattern requirements Identify at least two resources available for the new CACFP meal patterns
3 What is the CACFP? The Department of Education, Nutrition Services Division, manages the CACFP on behalf of the USDA The CACFP began as the Child Care Food Program in 1968 The CACFP provides reimbursement for healthy meals and snacks served to children and adults
4 Who can operate the CACFP? Child Care Centers Child Care Homes At-risk Afterschool Care Centers Emergency Shelters Adult Day Care Centers
5 What are the Basic Requirements? Operators must: Complete annual training Serve food that meets the CACFP Meal Pattern Keep records of: o Food that is served o Meal counts o Attendance o Program costs
6 Benefits of the CACFP Have more money to spend on other parts of their program Provide more nutritious meals and snacks to participants Receive training on the program and meal pattern Submit claims and applications online Promote healthy eating habits and physical activity
7 Why new Nutrition Standards? The Final Rule for the CACFP New Meal Patterns (NMP)* aligns with the Dietary Guidelines for Americans, as required by the Healthy Hunger-Free Kids Act of 2010 Changes based on science-based recommendations from National Academy of Medicine, and American Academy of Pediatrics The NMP went into effect October 1, 2017 *7 CFR, Parts 210, 215, 220, 226. Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy Hunger-free Kids Act of 2010.
8 Why New Nutrition Standards? (continued) Changes reflect current nutrition advice: Increase vegetable and fruit offerings More whole grain-rich offerings Less added sugar and fat More protein options Supports breastfeeding!
9 Infant Meal Pattern
10 Ac#vity: Current vs. New 1. Work with a partner 2. Review the old versus new meal pa?ern chart 3. Note the differences
11 Infant Meal Pattern Two age groups: 0 through 5 months and 6 through 11 months Same meal pattern for breakfast, lunch, and supper Snack has its own meal pattern
12 Birth Through Five Months Breastmilk is the optimal source of nutrients Breastmilk or iron fortified infant formula is the only meal component required Minimum serving size is 4-6 fluid ounces for breakfast, lunch/supper and snack
13 Breastmilk and Breastfeeding Meal and/or snack reimbursement is allowed when: A parent or guardian supplies expressed breastmilk A mother breas;eeds her infant on-site An infant regularly consumes less than the meal pa?ern minimum of breastmilk
14 Six through Eleven Months Meal Components Breakfast, lunch, and supper Breastmilk or iron-forafied infant formula and Infant cereal, meat/meat alternate, or a combinaaon of both OR Vegetable or fruit, or a combinaaon of both Snack Breastmilk or iron-forafied formula and Grains OR Vegetable or fruit, or a combinaaon of both
15 Six through Eleven Months Meals Food components beginning with zero are op#onal Recognizes that all infants are not ready at 6 months Allows for gradual introducaon of solid foods Some infants may eat certain foods one week/day, but not the next Meals and snacks consistent with eaang habits should not be disallowed Agencies should always consult with parents/guardians first before serving solid foods Yogurt creditable as a meat alternate USDA Policy Memo CACFP Feeding Infants
16 Six through Eleven Months Snack A vegetable or fruit must be served at snack to infants consuming solids Fruit juice no longer allowed Ready to eat cereals allowed only at snack Only cereals with 6 grams of sugar or less are creditable
17 Optional Written Statement For starang solids: Consider requesang a wri?en statement from parents or guardians outlining when and which solid foods to serve Allows agencies to follow the preferences of parents/guardians
18 Providing Food Components Parents/guardians may provide only one creditable food component for a reimbursable meal e.g., parent-provided breastmilk is one component Child care providers must provide remaining components
19 Infant New Meal Pattern
20 True or False INSTRUCTIONS: True = Stand up False = Sit down Unsure = Hands on Head STATEMENTS: #1: An infant must be fed solid foods at 6 months of age. False #2: The infant meal pattern requirements allow ready-to-eat cereals to be served during snack only. True
21 True or False INSTRUCTIONS: True = Stand up False = Sit down Unsure = Hands on Head STATEMENTS: #3: Yogurt must contain no more than 23 grams of sugar per 6 ounces. True #4: A whole egg is not creditable as a meat/meat alternate for infants. False
22 Child and Adult Meal Pa/ern
23 Ac#vity: Current vs. New 1. Work with a partner 2. Iden#fy three new items to the meal pa?ern
24 Breakfast Three required food components: 1. Milk 2. Vegetable, fruit, or both 3. Grains
25 Lunch and Supper Five required food components: 1. Milk 2. Meat/Meat Alternates 3. Vegetables 4. Fruits 5. Grains
26 Snack Two of the five food components must be offered: 1. Milk 2. Meat/Meat Alternates 3. Vegetables 4. Fruits 5. Grains
27 Age Groups 1-2 years 3-5 years 6-12 years years (New!) Adults
28 Fluid Milk Requirements Implementa#on Date EffecAve October 1, 2017 Requirement 2 years old and older: low-fat or fat-free milk 1 year olds: whole milk only Flavored milk: Prohibited for children zero through five years old. Must be fat-free when served to children six years old and older, and adults. Yogurt may be served in place of fluid milk for adults once per day. USDA Policy Memo CACFP NutriAon Requirements for Fluid Milk
29 Milk Requirements in the Child and Adult Care Food Program A video for Child Care Centers Are you in the MOOO-d to learn about milk? Laurie Pennings, MS, RD Kelley Knapp, MS, RD Nutrition Services Division October 2016
30 Water Must be Made Available Must be offered and made available throughout the day to children MealAmes: Water is not a part of a reimbursable meal May not be served in place of milk Offer at meals and snacks USDA Policy Memo CACFP
31 Meat and Meat Alternates at Breakfast Meat and meat alternates (M/MA) may be served in place of the entire grains component at breakfast a maximum of three times/week Menu Example: Cheese omelet (M/MA) Fruit Milk Tofu, soy yogurt and edamame creditable
32 Tofu as Meat Alternate Commercial tofu and soy products credit Tofu does not credit toward reimbursable meals for infants Forms: silken, sof, firm and extra firm Commercially prepared tofu: 1. Must be easily recognized as a meat subs#tute 2. Must meet protein requirement: 5 grams per 2.2 ounces by weight
33 Yogurt as a Meat Alternate Commercial yogurt products only Soy yogurt is a dairy-free opaon 4 ounces credits as one ounce meat alternate
34 Non-Creditable Yogurt Products Frozen yogurt Drinkable yogurt Homemade yogurt Yogurt flavored products Yogurt bars Yogurt-covered fruits and nuts Yogurt in commercially-prepared smoothies
35 Yogurt Sugar Limit Yogurt must contain no more than 23 grams of total sugar per 6 ounce serving Some brands have higher sugar content than others Applies to all age groups: Infants, children and adults
36 Fruit and Vegetables Component Separate components at lunch, supper, and snack Allows two vegetables at lunch and supper Does not allow serving only two fruits at lunch and supper Juice (fruit or vegetable) is limited to once per day
37 Grains Component Overview At least one serving of grains per day must be whole grain-rich Breakfast cereals must contain no more than 6 grams of sugar per dry ounce Grain-based desserts no longer credit toward a reimbursable meal Beginning October 1, 2019, ounce equivalents will be required to credit grains
38 Whole grain-rich foods* contain 100% whole grains; OR at least 50% whole grains and the remaining grains in the food are enriched. *USDA Policy Memo CACFP CFR (a)(4)(i)(A))
39 Whole Grain-Rich Foods in Meals At least one meal or snack include a whole grain-rich food If a child care center only serves one meal, the grain must be whole grain-rich
40 Primary Ingredients by Weight Read the list of ingredients: Cracked wheat or crushed wheat Whole-wheat flour Graham flour Brown Rice Rolled Oats Whole may be listed before grain INGREDIENTS: WHOLE WHEAT FLOUR, ENRICHED BLEACHED WHEAT FLOUR, [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SUGAR, WHEAT GLUTEN, SHORTENING (SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL BLEND), SALT, YEAST, CALCIUM SULFATE, ASCORBIC ACID, AZODICARBONAMIDE, CALCIUM PEROXIDE, ENZYMES, OAT FIBER, MONOGLYCERIDE, WHEAT BRAN, VINEGAR, CALCIUM PROPIONATE. CONTAINS: WHEAT
41 Ac#vity: Iden#fying Whole Grain-Rich Items
42 White Whole-Wheat BreadsBcks Ingredients: Whole-wheat flour, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), yeast, sugar, wheat gluten
43 White Whole-Wheat BreadsBcks Yes, whole grain-rich First ingredient is a whole grain Remaining grains in the product are enriched Maintain a copy of the label on file
44 Wheat Tortilla Ingredients: Water, modified food starch, whole-wheat flour, wheat gluten, powdered cellulose, hydrogenated soybean oil, caramel color, wheat protein isolate (wheat gluten, lacac acid, sulfite), sodium bicarbonate, contains 1% or less of salt, cellulose gum, cornstarch, disalled monoglycerides
45 Wheat TorBlla Not whole grain-rich A whole grain is not the first ingredient by weight Modified food starch is a non-creditable grain
46 Breakfast Cereals Source of added sugar Types: ready-to-eat, instant and regular hot cereal No more than 6 grams of sugar per dry ounce
47 Grain-Based Desserts Source of added sugars and saturated fats Not creditable in CACFP meals and snacks
48 Clarification on Sweet Crackers Policy Memo CACFP (June 30, 2017) clarified that sweet crackers are not considered grain-based desserts and are therefore allowable grains! Graham Crackers Animal Crackers
49 List of Grain-Based Desserts* Breakfast bars Brownies Cakes Cereal bars Cookies Doughnuts Granola bars Sweet pie crusts Sweet rolls Toaster pastries *Food Buying Guide, Exhibit A: Grain Requirements in Child Nutri#on Programs Grain-based Desserts are all items with superscripts 3 and 4
50 Grain-Based Desserts and Special Occasions Annual festival, birthday celebrations, end-of-year bash, or other special events May be served as an additional item only
51 Changes to Other Child Nutrition Programs The Final Rule also revised the current National School Lunch and School Breakfast Program meal patterns for preschool aged children in a school setting! Goal is have one universal meal pattern for children birth through four years old
52 Child and Adult Meal Service Changes include: Elimination of on-site deep-fat frying Family style meal service updated guidance (CACFP ) Offer versus serve allowed in the At Risk Afterschool Meals program
53 Deep-Fat Frying May not be used to prepare meals on site May purchase from commercial manufacturer Pre-fried Flash-fried Par-fried Deep-fat fried May not deep-fat fry when reheating
54 Types of Meal Service in the CACFP Meal service impacts what participants will eat! Meal Service Types: Pre-plated meals Family Style Meal Service Offer Versus Serve Allowed in At-Risk Afterschool Program Not allowed for preschool meals and snacks
55 Transition Period for New Meal Pattern Transition Period*: (Oct 1, 2017-Sept 30, 2018) First year of NMP, State Agencies must provide technical assistance in lieu of fiscal action when violations related to the new meal pattern requirements occur. *USDA Policy Memo SP , CACFP
56 Child and Adult Meal Pattern
57 True or False INSTRUCTIONS: True = Stand up False = Sit down Unsure = Hands on Head STATEMENTS: #1: Grain-based desserts count toward the grain requirements for meals and snacks served to adult participants only. False #2: Juice is limited to once per day. True
58 Resources
59 USDA Food and Nutrition Services Resources Policy Guidance CACFP Meal Standards CACFP Meal Pa?ern Training Tools Team NutriAon
60 Date Policy Memo Number(s) Title SP42 CACFP Early ImplementaAon of the New Meal Pa?erns CACFP OpAonal Best PracAces to Improve CACFP Meal Pa?erns CACFP Fluid Milk and Fluid Milk SubsAtuAon Requirements in the CACFP CACFP Water Availability in the CACFP SP53 CACFP CrediAng Tofu and Soy Yogurt in Schools & CACFP CACFP Grain Requirements CACFP Offer versus Serve and Family Style Dining CACFP Infant Feeding (Revised) CACFP Q/A About the Updated Meal Pa?ern Requirements CACFP Fruit and Vegetable Requirements (Revised) SP30 CACFP TransiAon Period for Updated CACFP, Infant, Preschool Meal Pa?erns CACFP Grain-Based Desserts in the Child and Adult Care Food Program CACFP DocumenAng Meals in the Child and Adult Care Food Program SP Flexibility for Co-Mingled Preschool Meals: QuesAons and Answers
61 USDA Web Page Resources CACFP Meal Standards Web Page: h?p:// Team NutriAon CACFP Meal Pa?ern Training Tools Web Page: h?ps://
62 California Department of Education and Nutrition Services Division Resources 1, 2, 3 ways to get informa#on and resources on the CACFP New Meal Pa?erns (NMP), effec#ve October 1, 2017: 1. Navigate to the CDE Web page at: your quesaons to: NMP4CACFP@cde.ca.gov 3. Follow us on
63 Contact us! CDE New Meal Pa?ern Inbox: OR Elizabeth Moreno, MS, RD NutriAon EducaAon Consultant This ins#tu#on is an equal opportunity provider.
64 Questions?
65 Thank you for A/ending!
Going Crackers Over Grains!
Going Crackers Over Grains! California Department of Education Nutrition Services Division October 2017 Learning Objectives Identify creditable grains Define the terms whole grain and whole grain-rich
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 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 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 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 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 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 informationGrain-Based Desserts in the Child and Adult Care Food Program. State Directors Child Nutrition Programs All States
Food and Nutrition Service Park Office Center DATE: June 30, 2017 MEMO CODE: CACFP 16-2017 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain-Based Desserts in the Child and Adult Care Food
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 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 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 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 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 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 informationMANDATORY DISCUSSION TOPICS. Meal Patterns Meal Counts Claim Submission Review Procedures Record Keeping Reimbursement System
MANDATORY DISCUSSION TOPICS Meal Patterns Meal Counts Claim Submission Review Procedures Record Keeping Reimbursement System ADDITIONAL TOPICS FOR TONIGHT Whole Grain Clarification Licensing Renewal Process
More informationFresh Ideas. Fiscal Year 2018 Trimester 2. Crediting Grain Products on the Food Program: An Update (program meal patterns, recordkeeping)
1 Fiscal Year 2018 Trimester 2 Adults & Children s Alliance, 2021 East Hennepin Avenue, Ste. LL20, Minneapolis, MN 55413 On the Web at acainc.org E-mail cacfp@acainc.org Phone 651-481-9320 800-433-8108
More information2018 Mandatory Training
2018 Mandatory Training CACFP New Meal Pattern Instructions for Offline Users The 2018 mandatory training may be completed by self-study packet. After taking the course, complete the test and evaluation.
More informationSOURCE CITATION: 42 USC 1753(b)(3) and 1758(a)(4) and 7 CFR Parts 210 and 220
United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 DATE: April 26, 2012 MEMO CODE: SP 30-2012 SUBJECT: TO: Grain Requirements for the National
More informationCACFP Infant Meal Pattern Requirements
CACFP Infant Meal Pattern Requirements CYFD ECS FAMILY NUTRITION BUREAU TELEPHONE: (505) 841-4856 WEBSITE: WWW.NEWMEXICOKIDS.ORG Adapted from materials by the Institute of Child Nutrition, March 2017 Lesson
More informationWhat s for Breakfast?
What s for Breakfast? Healthy Hunger Free Kids Act Update for Breakfast Meal Pattern Requirements Adapted from Colorado Department of Education Summer Institute August 14, 2013 What s for Breakfast? Healthy
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 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 19, 2017 MEMO CODE: 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain Requirements in the Child and Adult Care Food Program; Questions
More informationWhole Grain Kernel Diagram
Whole Grain Kernel Diagram Bran is the outer layer and is rich in fiber, B vitamins, trace minerals and other healthpromoting substances called phytochemicals. The germ provides nourishment for the seed
More informationJuly 2013 U.S. Department of Agriculture Food and Nutrition Service
July 2013 U.S. Department of Agriculture Food and Nutrition Service Benefits of Breakfast Provides a morning meal for students that don t have the time or resources for a meal at home Provides food to
More informationUpdated CACFP Meal Pattern Requirements FAQs
Updated CACFP Meal Pattern Requirements FAQs Kansas State Department of Education Child Nutrition & Wellness Updated & New FAQS are highlighted and marked with a *** www.ksde.org www.kn-eat.org Purpose
More informationDisclaimers. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes.
Meal Pattern Update Spring 2017 Hawaii Child Care Nutrition Program (HCCNP) Nutrition Education for Wellness Program (NEW) UH Manoa CTAHR Cooperative Extension Service Disclaimers The content covered in
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 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 information19802 G. H. Circle Waller, TX (936) (800) (936) fax
Effective: 8-1-16 RE: Product Analysis PRODUCT: Sgt. Pepperoni s 54% Whole Grain Breakfast Pizza with Sausage & Red Sauce WGR PRODUCT CODE #: SPBK66WR 1 each of the Sgt. Pepperoni s 54% Whole Grain Breakfast
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: April 04, 2018 MEMO CODE: CACFP 09-2018 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain Requirements in the Child and Adult Care Food Program;
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: April 04, 2018 MEMO CODE: CACFP 09-2018 3101 Park Center Drive Alexandria VA 22302 SUBJECT: TO: Grain Requirements in the Child and Adult Care Food Program;
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 informationUSDA Food and Nutrition Service Child Nutrition Division 2013
USDA Food and Nutrition Service Child Nutrition Division 2013 1 The School Nutrition Environment The health of today s school environment continues to improve. Students across the country are now offered
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 informationSOURCE CITATION: Sections , a, 220.8, 220.8a, , and
ACTION BY: Regional Directors Nutrition and Technical Services Special Nutrition Programs SOURCE CITATION: Sections 210.10, 210.10a, 220.8, 220.8a, 225.16, and 226.20 The Grains/Breads Requirement for
More informationIdentifying Whole Grain-Rich
Identifying Whole Grain-Rich Is as easy as One... Two... Three... One... Food is labeled as Whole Wheat. If the packaging has Whole Wheat anywhere on the package (not just Whole Grain), then look no further.
More informationALIGNING MENUS: 2010 DIETARY GUIDELINES FOR AMERICANS
ALIGNING MENUS: FOR AMERICANS Child and Adult Care Food Program Illinois State Board of Education Nutrition and Wellness Programs August 2013 ALIGNING MENUS WITH Institute of Medicine Recommendations:
More informationCHILD CARE MONITOR REPORT
CHILD CARE MONITOR REPORT Date of Visit: Type of Visit: (Check All That Apply) Name of Center: Announced Unannounced (as listed in PEARS) First 4-Week Follow-Up Center Address: Program(s) Reviewed: Child
More information19802 G. H. Circle Waller, TX (936) (800) (936) fax
Product Analysis Sheet/Product Formulation Statement for Meat/Meat Alternate (M/MA) Code No: AS54W Manufacturer: Alpha Foods Co. Case/Pack/Count/Portion size: 60 ct / 5.76 oz each I. Meat/Meat Alternate
More informationNew CACFP Meal Pattern
New CACFP Meal Pattern September 22, 2017 Bureau of Nutrition and Health Services Robin Holz, Lead Consultant - Centers Session Goals Introduce the new CACFP meal pattern Share resources Answer questions
More informationSection 4000 Managing the Program
Section 4000 Managing the Program Table of Contents 4100 Reimbursable Meals and Snacks 4110 Meal Service 4111 Planning of Meal Service 4112 Meal Pattern Requirements 4112.1 Meal Pattern Chart 4112.2 Fluid
More informationNutrition Facts. Amount Per Serving. Calories 310. Total Fat (g) 8. Saturated Fat (g) 3. Trans Fat (g) 0. Sodium (mg) 320. Carbohydrates.
Smart Snacks Product Calculator http://tools.healthiergeneration.org/calc/calculator/ Page 1 of 1 10/10/2014 Smart Snacks Product Calculator Results Nutrition Facts Serving Size 145.00 g Brand: Sgt. Pepperoni's
More informationNutrition Facts Serving Size 3.4oz (96g) Servings Per Container 1 Amount Per Serving Calories 280 Calories from Fat 90
Nutrition Facts Serving Size 3.4oz (96g) Servings Per Container 1 Amount Per Serving Calories 280 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g Polyunsaturated Fat 4.5g Monounsaturated
More informationId entifying Whole Grain-Rich
Id entifying Whole Grain-Rich Is as easy as One... Two... Three... One... Food is labeled as Whole Wheat. If the packaging has Whole Wheat anywhere on the package (not just Whole Grain), then look no further.
More informationEXHIBIT A: SCHOOL LUNCH AND BREAKFAST WHOLE GRAIN-RICH OUNCE EQUIVALENCY (OZ EQ) REQUIREMENTS FOR SCHOOL MEAL PROGRAMS 1, 2
EXHIIT : SCHOOL LUNCH ND REKFST WHOLE GRIN-RICH OUNCE EQUIVLENCY (OZ EQ) REQUIREMENTS FOR SCHOOL MEL PROGRMS 1, 2 GROUP OZ EQ FOR GROUP read type coating 1 oz eq = 22 gm or 0.8 oz read sticks (hard) 3/4
More informationPreferred Meal Systems, Inc. Product Specification Sheet. Item Name. Whole Wheat Bread. Brand: Preferred Meal Systems, Inc.
Item @wgwheat Whole Wheat Bread 1.00 (oz) 28.35 (g) 1.00 (oz) 28.35 (g) Consists of one 1oz slice of whole wheat bread 1.00 Dry Storage Whole Grain Ingredient suppliers and/or USDA 70.0 (KCAL) 3.7 (GM)
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 informationChild and Adult Care Food Program New Meal Pattern
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,
More informationChapter 2. Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control
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 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 informationGrocery Shopping Guidelines
Grocery Shopping Guidelines Here are some tips to help make your grocery shopping experience a healthy one. Do not shop when you are hungry. Have a snack (or meal) before grocery shopping to prevent impulse
More informationBoxed Macaroni and Cheese
Nutrition Lab Boxed Macaroni and Cheese Wild Rice Wild Rice Nutrition Info: Serving 2 ounces (1 cup), Servings per box 3, Calories 200, Calories from Fat 5, Total Fat 1%, Saturated Fat 0%, Trans Fat
More informationA Classic, now with MORE CHEESE!
Samples Type Serving Size # Of Servings In Sample Case Weight Frozen or Dry States or Regions Available The MAX Real Slice Extra Cheese Buffalo Chicken Pizza (77387-12619) Lunch, Ala carte 4.80 oz 8 servings
More informationSamples. Nutritional Information. Manufacturer & Contact Information. Delivery Information. Domino s Smart Slice (14 Whole Grain RFRS Pepperoni Pizza)
Domino s Smart Slice (14 Whole Grain RFRS Pepperoni Pizza) Samples Type Lunch Serving Size 1 slice (8 cut) # Of Servings In Sample NA # Of Servings Per Case NA Case Weight NA Frozen or Dry Fresh-from-the-oven
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 informationGrocery Shopping Tips
Grocery Shopping Tips Here are some tips to help make your grocery shopping experience a healthy one. Do not shop when you are hungry. Have a snack (or meal) before grocery shopping to prevent impulse
More informationNutrition Standards for Child Care: Effective October 1, 2017
Nutrition Standards for Child Care: Effective October 1, 2017 Maryland State Department of Education Division of Early Childhood Development Office of Child Care Division of School and Community Nutrition
More informationReduced Fat, Reduced Sodium Whole Grain Rich Mac & Cheese (Lg Elbow)
Powered by TCPDF (www.tcpdf.org) J.T.M. Food Group Pertinent Product Information (PPI) Reduced Fat, Reduced Sodium Whole Grain Rich Mac & Cheese (Lg Elbow) JTM Item Number: Nutritional Information: 5756
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 informationCACFP - Child Care Centers New Contracting Entity Training. Child Care CACFP. Reimbursable Meals. Chapter 6. Reimbursable Meals 6-1
Child Care CACFP Reimbursable Meals Chapter 6 Reimbursable Meals 6-1 Meal Reimbursements The following are requirements for Reimbursable Meals: Menus comply with the USDA Child Care Meal Patterns Menus
More informationSANDWICH SUB COMB-HAM+TURK+CHZ
SANDWICH SUB COMB-HAM+TURK+CHZ Nutrition Facts Serving Size: SERVINGS Serving per Container: 1 Amount Per Serving Calories: 311 Calories from Fat 95 % Daily Value² Total Fat 10.6g 16% Saturated Fat 3.3g
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 information20ct 6 White Wheat Tortillas Product Code: 22530
Ingredients 20ct 6 White Wheat Tortillas Product Code: 22530 INGREDIENTS: WHOLE WHEAT FLOUR, WATER, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE,
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 informationNutrition Standards for Child Care: Effective October 1, 2017
Nutrition Standards for Child Care: Effective October 1, 2017 Maryland State Department of Education Division of Early Childhood Development Office of Child Care Division of School and Community Nutrition
More informationNUTRITION 101 & CLEAN EATING
NUTRITION 101 & CLEAN EATING Macro-Nutrients vs Micro-Nutrients NUTRIENTS Carbohydrates 4 Calories/gram Fiber Fats 9 Calories/gram Proteins 4 Calories/gram Alcohol: 7 calories/gram NUTRITION LABEL Required
More informationReading Food Labels A few questions before we start. Questions Continued. After this session, you will be able to:
A few questions before we start Reading Food Labels 1. A healthy food might have lots of: a) Cholesterol b) Sugar c) Fibre d) Saturated fat Questions Continued 2. Fibre is healthy because it: a) Helps
More informationThe Grains Requirements for the Nutrition Standards in the National School Lunch and School Breakfast Programs
The Grains Requirements for the Nutrition Standards in the National School Lunch and School Breakfast Programs Ann Hall, MRE, RD, LDN, CDE, CNSC Nutritionist USDA Department of Agriculture Food and Nutrition
More informationCHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
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 informationINGREDIENT STATEMENTS FOR ES FOODS BREAKFAST BREAKS 06/29/12
INGREDIENT STATEMENTS FOR ES FOODS BREAKFAST BREAKS 06/29/12 ESF 61101 Breakfast Breaks Cocoa Puffs Reduced Sugar: Cocoa Puffs Reduced Sugar: Whole Grain Corn, Sugar, Corn Meal, Corn Syrup, Cocoa Processed
More informationSection 4000 Managing the Program
Section 4000 Managing the Program Table of Contents 4100 Reimbursable Meals and Snacks 4110 Meal Service 4111 Planning of Meal Service 4112 Meal Pattern Requirements 4112.1 Meal Pattern Chart Infants 4112.2
More informationFood Component: Grains & Whole Grain-Rich. Acknowledgement Statement. Objectives 11/2/2012 PREVIOUSLY RECORDED 1
PREVIOUSLY RECORDED Food Component: Grains & Whole Grain-Rich Healthy, Hungry Free Kids Act of 2010 New Meal Patterns Lunch SY 2012-2013 Acknowledgement Statement You understand and acknowledge that the
More information824B / 823B / 825B / 826B / 827B - Brownie Gems
824B / 823B / 825B / 826B / 827B - Brownie Gems CHOCOLATE FUDGE BROWNIE 1.5 oz. INGREDIENTS: Sugar, Butter (Cream, Salt), Whole Eggs, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine
More informationCase Weight (lb.): 9.70
Breaded Beef Pattie Item #: 1404 Pieces Per Case: 40 Piece Size (oz.): 3.88 Case Weight (lb.): 9.70 Data Generated: 6/17/2016 Data Valid As Of: 5/20/2016 Description: Fully cooked beef with a golden flour
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 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 informationQuestions & Answers on the Final Rule, Nutrition Standards in the National School Lunch and School Breakfast Programs
United States Department of Agriculture Food and Nutrition Service DATE: February 23, 2012 MEMO CODE: SP 10-2012 - REVISED 3101 Park Center Drive Alexandria, VA 22302-1500 SUBJECT: TO: Questions & Answers
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 informationInstitutions Participating in the Child and Adult Care Food Program
Michael F. Easley, Governor North Carolina Department of Health and Human Services Division of Public Health Women s & Children s Health Section 1914 Mail Service Center Raleigh, North Carolina 27699-1914
More informationChild and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy,
This document is scheduled to be published in the Federal Register on 01/15/2015 and available online at http://federalregister.gov/a/2015-00446, and on FDsys.gov Billing Code: 3410-30-P DEPARTMENT OF
More informationYOUR LOGO AND CONTACT INFORMATION HERE FORWARD. Mondelēz International group
YOUR LOGO AND CONTACT INFORMATION HERE fs-snacks-desserts.com Mondelēz International group Letschatsnacks.com FORWARD Check our website for updated country of origin and nutritional information. KMO170135
More informationInfant Meal Pattern Requirements
Infant Meal Pattern Requirements A CACFP Meal Pattern Requirements Supplemental Training Instructor s Manual PROJECT COORDINATOR Lutina Cochran, MS, PDS EXECUTIVE DIRECTOR Aleshia Hall-Campbell, PhD, MPH
More informationPROVIDER ANNUAL TRAINING 2018
PROVIDER ANNUAL TRAINING 2018 REVIEW OF PROGRAM POLICIES Child & Adult Care Food Program (CACFP) regulations require Sponsors to provide training and review of Program Policies with Providers participating
More informationNutrition Facts. Cake and Danish Nutrition and Ingredient Information. Angel Food Cake
Cake and Danish Nutrition and Ingredient Information Nutrition Facts Serving size (g) Calories Calories from fat Total fat (g) Saturated Fat (g) Trans Fat (g) Chol (mg) Sodium (mg) Total Carb (g) Dietary
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 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 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 informationChicago Public Schools Policy Manual
Chicago Public Schools Policy Manual Title: HEALTHY SNACK AND BEVERAGE Section: 407.3 Board Report: 12-1114-PO1 Date Adopted: November 14, 2012 Policy: THE CHIEF EXECUTIVE OFFICER RECOMMENDS: That the
More informationWE BAKE TO DIFFER E. Wiley Road Schaumburg, IL FAX: PH:
BUNS 50100 Hamburger Buns (Retail) TYPE: Hamburger SHAPE: Round SLICED: Yes NET WEIGHT: 12 oz. PACKAGE WIDTH: 8 PACKAGE DEPTH: 8 PACKAGE HEIGHT: 3 PACKAGE UPC: 078296147082 CASE DIMENSIONS: 17.55 x 15.87
More informationUSDA Food and Nutrition Service Child Nutrition Division 2013
USDA Food and Nutrition Service Child Nutrition Division 2013 1 Proposed Rule Title: Nutrition Standards for All Foods Sold in School Published: Feb. 8, 2013 Comment period: Feb. 8 to April 9, 2013 2 Law
More informationUsing the Nutrition Facts Table to Make Heart Healthy Food Choices
Using the Table to Make Heart Healthy Food Choices Most packaged food products that you purchase contain a Table on the label. The Table lists information on nutrients that are found in the food product.
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 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 informationUSDA Food and Nutrition Service Child Nutrition Division 2013
USDA Food and Nutrition Service Child Nutrition Division 2013 1 The School Nutrition Environment Improving the nutritional profile of all foods sold in school is critical to: improving diet and overall
More informationAgenda. Warm up Food Label Guesses Nutrients table Food Label Lab. Homework: Finish lab and lab summary questions on Google Classroom
Warm Up 3/19-3/20 1. Write down everything you ate/drank yesterday. 2. Would you consider your answer to #1 healthy? 3. What are some healthy eating habits that you know of? Agenda Warm up Food Label Guesses
More informationMacaroni and Cheese Intermediate
Intermediate Nick, a 7 th grader, plays ball or soccer with neighbor kids whenever possible. After getting home from school and before supper is a popular time to hang out with his friends. His parents
More informationNutrition information provided on food labels. Understanding Nutrition Labelling to Make Informed Food Choices. Since 2005
Understanding Nutrition Labelling to Make Informed Food Choices Nutrition information provided on food labels Nutrition Facts Ingredient List INGREDIENTS: Whole wheat, wheat bran, sugar/glucose-fructose,
More informationBakery - Talerico-Martin
Bakery - Talerico-Martin Serving Size Calories NUTRITION GUIDE (Based on U.S. formulations as of date of posting) Almond Crescent 1 crescent 580 315 35.0 11 0 60 650 58 0 21 10 Apple Fritter I fritter
More information