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) 877-8339. 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: http://www.ascr.usda.gov/complaint_filing_cust.html, 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) 632-9992. 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. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. This institution is an equal opportunity provider. 2 and Secondary Education 1
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
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
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
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
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
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
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
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
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
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
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
Lunch / Supper Mediterranean Quinoa Salad ½ C Whole Grain Recipe Here page 12 25 Additional Best Practices Incorporate seasonal and locally produced foods into meals Farm to pre-school 26 and Secondary Education 13
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
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
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
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 33 6. 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
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, 2017 6. 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
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
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 email notifying you of how many trainings you have been confirmed in attendance If you have attended all 4 you will receive an email 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
Questions? 41 and Secondary Education 21