Child and Adult Care Food Program (CACFP) New Meal Patterns (NMP)

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!