New CACFP Meal Pattern - PDF Free Download

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

Child and Adult Care Food Program USDA Child Nutrition Program Authorized by Congress every 5 years Bureau of Nutrition and Health Services Goals Financial subsidy for serving nutritious meals to children and adults in various care settings Promote lifelong healthy eating & physical activity habits

New CACFP Meal Pattern First major revision since 1968 Compliance with Dietary Guidelines for Americans required by regulations Developed with input: National Academy of Medicine American Academy of Pediatrics Stakeholder input Sensible, flexible, cost neutral, best for all

New CACFP Meal Pattern Awaited for many years (new school meal pattern 2012) Proposed January 2015 Comment period ended May 2015 Final announced - April 2016 Implement by October 1, 2017 USDA allowed early implementation Option 1 certain State-wide options Option 2 entire new meal pattern

Early Implementation Option 1 Iowa adopted all State-wide provisions Option 2 Iowa allowed organizations to choose State agency approval required 49 organizations approved (13%)

Full Implementation Deadline - 10/1/2017 Transition period 10/1/2017 to 9/30/2018 No penalties for non-compliance Fiscal action starts 10/1/2018

Revised Forms Meal Pattern Charts Handy Guide to Creditable Foods Reimbursable Foods for Infants Menu forms Food production records Site monitoring forms

https://www.fns.usda.gov/cacfp/meals-and-snacks

USDA CACFP Policy Memos https://www.fns.usda.gov/cacfp/policy

USDA Crediting Handbook for CACFP Will be updated https://www.fns.usda.gov/tn/creditinghandbook-child-and-adult-care-food-program

Department of Education Website https://www.educateiowa.gov (CACFP page)

CACFP Page https://www.educateiowa.gov

State CACFP Implementation Forms IowaCNP website https://cnp.ed.iowa.gov/cnp/ Download Forms Program participants Username and password required Access controlled by board or owner CACFP Administrative Manual Program participants Iowa CACFP Steps to Success Training Iowa Learning Online (enrollment key: centers) Being updated with new meal pattern, completed by Fall 2017 Upon Request from Bureau of Nutrition Bureau of Nutrition Services Robin.Holz@iowa.gov

New Child and Adult Meal Patterns Key Provisions Greater variety of vegetables & fruit More whole grains Less added sugar Less saturated fat More protein options Age appropriate meals

Greater variety of vegetables & fruits Separate vegetable and fruit components at lunch, supper and snack Used to be one component (fruit/veg) Two different veg can be served at lunch/supper Not two fruits at lunch/supper A fruit and vegetable can be served as a complete snack

Greater variety of vegetables & fruits: Limit juice to one serving per day Fruit or vegetable juice can be used as one of the components at lunch, supper or snack if not already served at another meal Juice can fulfill one entire component

More Whole Grains At least one serving of grains per day must be whole grain-rich Whole grain-rich = at least 50% whole grain Remaining ingredients enriched o Cereals can be fortified instead of enriched o Bran or germ are allowed ingredients

Bran and Germ Creditable. Credit as grain Doesn t count as a whole grain Allowable ingredient in whole grain-rich foods

Identifying Whole Grain-rich Foods Product label: 100% whole grain

Identifying Whole Grain-rich Foods Whole Grain Stamp May be whole grain-rich 100% Whole Grain = Whole Grain Rich Only use to identify 100% whole grain items

Whole Grain Stamp May be whole grain-rich Whole grain-rich Do not use to identify whole grain-rich items

Identifying Whole Grain-rich Foods Use ingredient labels List most predominant ingredient first Look for whole grain as first ingredient (or second, after water) Remaining grains are enriched, bran, or germ

Examples: Whole Grains Can be any whole grain: Barley Rice Wheat Corn Oats

Examples: Whole Grains These terms also identify whole grains: Brown rice Wild rice Oatmeal (rolled, quick and old fashioned) Bulgur Quinoa Graham flour Millet Triticale Teff Amaranth Buckwheat Sorghum Grain berries or groats

Examples: Not Whole Grains These ingredients are NOT whole grains: Wheat flour Bromated flour Farina Bran Germ Unbleached flour Degermed corn meal Organic wheat flour Durham Flour Pearled Barley Long-grain white rice These words do NOT signify whole grain-rich: Made with whole grain Contains whole grain Product Color Stone ground Multi-grain or seven-grain Organic

Mixed Dishes with Grains Examples: pizza, burritos, pasta entrées Center made dishes must have a recipe to document Amount of total grain Amount of whole grain (must be at least 50% of the total grain to be WGR) Commercially prepared mixed dishes, must have a CN label or PFS to document Serving size How it credits (meat, grain, vegetable, etc.) Grain component contribution (1 serving, ½ serving, etc.) If whole grain-rich (WG)

Mixed Dishes Example: CN Label

Mixed Dishes Example Product Formulation Statement

Old El Paso Fold n Go Chipotle Chicken

FDA-Approved Whole Grain Health Claim Low-fat claim: Diets rich in whole grain foods and other plant foods and low in total fat, saturated fats, and cholesterol, may help reduce the risk of heart disease and certain cancers. OR Moderate-fat claim: Diets rich in whole grain foods and other plant foods, and low in saturated fats and cholesterol, may help reduce the risk of heart disease.

Label Whole Grain-Rich Foods Menus WG next to whole grain-rich items Example: Dinner rolls (WG) Food Production Records Put a check mark next to whole grainrich items Keep labels

Review: How to Determine if Whole Grain-Rich At least one serving per day must be whole grain-rich (50% or more whole grains) Product label or stamp says 100% whole grain Ingredient label whole grain is first ingredient first ingredient after water FDA-Approved Health Claim Mixed Dishes must have: CN label or PFS (commercial) Recipe (homemade) Label whole grain-rich foods on menus (WG) Keep labels

QUESTIONS

Less Added Sugar

Sugar Less added sugar: Grain based desserts do not credit Breakfast cereals < 6 grams of sugar per dry ounce Milk must be unflavored (under 6 yrs of age) Yogurt < 23 grams of sugar per 6 ounces

Sugar Less added sugar: Grain based desserts do not credit Breakfast cereals < 6 grams of sugar per dry ounce Yogurt < 23 grams of sugar per 6 ounces Milk must be unflavored (under 6 yrs of age)

Grain-Based Desserts Examples: Cinnamon rolls Toaster pastries Cereal bars Granola bars Cookies, bars & brownies Cake Pie crust (sweet pies) Cobbler, crisp (grain portion)

Grain Options Wide variety of grain food items can still be served Grain items are placed in groups based on how much must be served to provide 16 grams of grain Grain Chart shows food items by group

New CACFP Grain Chart Ounce Equivalents

Not Grain-Based Desserts Sweet food allowed: Graham Crackers Muffins Quick Breads Fruit in pies, cobblers, and crisps Pancakes French Toast Jams and jellies, added Honey and syrup, added Sugar added to cereal, cinnamon toast, etc.

Grainbased desserts not included Sweet crackers listed

Ounce Equivalents New CACFP Grain Chart Ounce equivalents (oz. eq.) are used to determine the amount of creditable grain that must be served. Creditable grain = whole, enriched, or fortified grain, bran or germ in a food item New meal pattern: A full serving of grain provides 16 grams of creditable grain (formerly 14.75 gm)

Ounce Equivalents A full serving = one ounce equivalent One ounce equivalent is required as a serving for school agers and adults ½ ounce equivalent is required for 1-5 year olds Servings will be slightly larger than old Grain/Bread Chart Implement by 10/1/2019 May implement early without approval

Old Chart 14.75 gram servings Can use servings until 10/1/2019 Desserts on chart cannot be credited

New Chart 16 gm ounce equivalents Ounce Equivalents Can use now Grain-based desserts excluded Must use starting 10/1/2019

Ounce Equivalents New Chart Required serving sizes vary depending on the group.

Ounce Equivalents New Chart

New Chart Ounce Equivalents

Pasta, Grain and Cooked Cereals New Chart

Ready-to-Eat Cereals New Chart 1 cup 1 ¼ cups ¼ cup

Sugar Less added sugar: Grain based desserts do not credit Breakfast cereals < 6 grams of sugar per dry ounce Milk must be unflavored (under 6 yrs of age) Yogurt < 23 grams of sugar per 6 ounces

Resources to Identify Breakfast Cereals Meeting Sugar Limit WIC-approved cereal list Iowa List - Download Forms Department of Human Services website WICShopper free phone app - Google Play Store WIC label on grocery store shelves

WIC Cereal List

Nutrition Facts Label Calculation: Find serving size Find grams of sugar New Nutrition Fact Labels (2018) Lists Added Sugar Use Total Sugar Divide grams of sugar by serving size If the result is 0.212 or less, the cereal is creditable Example: 7/45=.155.155 is less than.212 This cereal meets sugar limit

Creditable Cereals Worksheet Download Forms Use Nutrition Facts label Performs instant calculation Determines if the cereal meets the sugar requirement

Creditable Cereals worksheet

Creditable Cereals Chart 19 is greater than 11 Does not meet sugar limits

USDA Team Nutrition New Meal Pattern Training Tool

USDA Team Nutrition New Meal Pattern Training Tool https://www.fns.usda.gov/tn/cacfp-meal-pattern-trainingtools?utm_medium=email&utm_source=govdelivery

Keep Cereal Labels on File

Less Sugar Less added sugar: Grain based desserts do not credit Breakfast cereals < 6 grams of sugar per dry ounce Milk must be unflavored (under 6 yrs of age) Yogurt < 23 grams of sugar per 6 ounces

New Child and Adult Meal Pattern Changes Milk: Unflavored whole only - 1 year olds Unflavored 1% or skim only - 2 through 5 year olds Unflavored 1% or skim or flavored skim - 6 year olds+ Non-dairy substitutes nutritionally equivalent to cow s milk may be served for medical or special dietary needs

Milk Substitutes Can be any fat level Served to Pre-K must be unflavored Served to 5 year olds in Kindergarten and children in co-mingled classrooms can be served flavored

Milk Substitutes Must be nutritionally equal to cow s milk Must be unflavored Does not have to be fat-free or low-fat Written request required Can be from parent Specify medical or other special dietary need Diet modification form is optional Served at option and expense of the center Parent may provide the substitute

Diet Modifications

Milk Record Type of Milk on Menus: Percent fat for age group If flavored for age group Substitutes Can be a footnote

Diet Modification Request Form Required if not equal to cow s milk Examples: Almond milk Rice milk Coconut milk Cashew Flax Hemp Oat May now make substitutes for nondisabilities Follow directions on form

QUESTIONS

Sugar Less added sugar: Grain based desserts do not credit Breakfast cereals < 6 grams of sugar per dry ounce Milk must be unflavored (under 6 yrs of age) Yogurt < 23 grams of sugar per 6 ounces

Yogurt < 23 grams of sugar per 6 oz. Greek or regular Flavored or unflavored Any percent fat

USDA Team Nutrition New Meal Pattern Training Tool https://www.fns.usda.gov/tn/cacfp-meal-pattern-trainingtools?utm_medium=email&utm_source=govdelivery

QUESTIONS

More Protein Options - Option 1 Meat and meat alternates may be served in place of the entire grains component at breakfast a maximum of three times per week Tofu and soy yogurt count as a meat alternates Does not credit for infants

Tofu and Soy Yogurt Allowed now under Option 1 but not required Must have > 5 gram protein per ounce Firm tofu usually meets requirements How much to serve: 2.2 oz. (1/4 cup) tofu= 1 oz. meat ½ cup soy yogurt = 1 oz. meat 3-5 year olds at lunch: ⅜ cup tofu ¾ cup yogurt

Age appropriate meals New age group for older children Children 13 through 18 years old No increased reimbursement No increased serving sizes yet

QUESTIONS

At-Risk Sites Offer versus serve allowable in At-Risk afterschool programs

Must take 3 Items at Lunch/Supper Not an option at snack

OVS at Breakfast Breakfast: Must offer 4 different items The 4 th item can be a fruit/veg, grain or meat/meat alternate Must take 3 different items If 4 th item is a grain, and the whole grainrich item is served breakfast, both items must be whole grain-rich

Additional Changes Schools must follow CACFP meal pattern for children 0-4 yr in school settings Offer versus serve is not an option for 0-4 yr Milk requirements extended to the Special Milk Program

School and CACFP Differences: CACFP requires smaller portion sizes 1.5 oz meat/meat alternate daily Fewer grains Can t count grain-based desserts as a component CACFP encourages family style Can t serve flavored milk to pre-k age 5 & under CACFP can t use offer versus serve

Milk 5 year olds In preschool must receive unflavored milk In Kindergarten can receive flavored skim Pre-K in Co-mingled school lunch rooms Can follow the school meal pattern and receive flavored milk

Additional Requirements Deep fat frying is not allowed as a way of preparing foods on-site Defined as cooking by being submerged in hot oil or fat Onsite includes central kitchen May purchase pre-fried items May be provided in vended meals

Additional Requirements Food and beverages may not be used for a reward or punishment Parent may provide one component for nondisability special dietary needs Parents may provide all but one component for disabilities

Additional Requirements Water available upon request & thru out day Offer water to young children

Water Have water tested regularly Allowable Cost Resources

Family Style Meal Requirements When using family style meal service: All items on table at beginning of meal In amount for each person seated to have full portion Pass food at least one time Asking if a component is wanted is not allowed Participant may decline to take component Resource: CACFP Wellness Module Meaningful Mealtimes (Iowa Learning Online)

Family Style Meal Recommendations Child-sized utensils and bowls for easy passing Pass food at least twice Adult should be seated at the table, assist and be a role model Address food safety concerns

QUESTIONS

New Infant Meal Pattern Developmentally appropriate meals: Two age groups, instead of three: o 0 through 5 month olds o 6 through 11 month olds Solid foods are gradually introduced around 6 months of age, as developmentally appropriate

New Infant Meal Pattern More nutritious meals: Requires vegetable or fruit, or both, at snack (6-11 mo) Juice not allowed Process cheese not allowed No need to delay introduction of allergens

New Allowances Option 1 Yogurt Whole eggs Ready-to-eat breakfast cereals

New Infant Meal Pattern-Option 1 Encourage and support breastfeeding: Reimbursement for meals where mother breastfeeds her infant at the center Breastmilk or infant formula only: 0-5 months

Parent Provided Foods Parents may provide only one component Parent provided components must meet meal pattern requirements

Breakfast, Lunch & Supper Snack No juice

Monthly Menu Forms

Identify components provided by parents with an X X

Identify components provided by parents with an X

Feeding Infants Guide Update New Title: Feeding Infants in the CACFP Last revised in 2001 Revised version: FY 2018 New research New meal pattern

Best Practices: Infants

Support Breastfeeding Mothers Contact your local WIC agency Staff training Ideas to make center breastfeeding friendly Resources for moms Pumps http://www.nutritionnc.com/breastfeeding/childcare.htm

QUESTIONS

Optional Best Practices Build on the new meal patterns Additional steps to improve the nutritional quality of the meals Reflect recommendations to further: Increase vegetables, fruits, and whole grains Reduce added sugars and saturated fats.

Best Practices: Meat and Meat Alternates

Dietary Guidelines Definition Processed meat and processed poultry All meat or poultry products preserved by smoking, curing, salting, and/or the addition of chemical preservatives. Processed meats and poultry include all types of meat or poultry sausages (bologna, frankfurters, luncheon meats and loaves, sandwich spreads, Viennas, chorizos, kielbasa, pepperoni, salami, and summer sausages), bacon, smoked or cured ham or pork shoulder, corned beef, pastrami, pig s feet, beef jerky, marinated chicken breasts, and smoked turkey products.

Natural Cheese Examples: Colby, Swiss, Cheddar, Monterey Jack, CoJack, Mozzarella

Read Labels Look at the name on the label: Cheese.

Read Labels Cheese.

Processed Cheese Examples: American Cheese, cheese food*, cheese spread*, cheese substitute* Concerns: salt, lower in protein Allowed for participants age one and older but not recommended Not allowed for infants *Must serve double portion

American Cheese American cheese.

American Cheese American cheese food Serve twice the amount

American Cheese American cheese spread Serve twice the amount

American Cheese American cheese substitute Serve twice the amount

Processed Cheese Not creditable: Examples: cheese product, imitation cheese, canned cheese, cheese dip, spreadable cheese, jarred cheese, powdered cheese, cream cheese

Not Creditable Read Labels Carefully!

Best Practices: Fluid Milk

Best Practices: Fruits & Vegetables

Download Forms

Legumes

Menu Ideas Chili (red or white) Refried Beans (side dish or dip) Hummus Ham and Beans Split pea soup Add to soups Baked beans Three bean salad

Best Practices: Grains

Best Practices

Best Practice Checklist website

Iowa CACFP Recommendations Bureau of Nutrition Include foods high in vitamin C daily Serve foods high in vitamin A three or more times per week Include fresh or frozen fruits and vegetables two or more times per week Provide two or more sources of iron daily Serve fish one or more times a week (including snack)

Center responsibility Train staff Implement requirements by 10/1/2017 Implement best practices and recommendations as able Monitor implementation Review form in Download Forms Center sponsors 1-3/year Independent 1/year

Monitoring

QUESTIONS

Resources IowaCNP secure website Download Forms CACFP Administrative Manual USDA CACFP New Meal Pattern page USDA CACFP Policy Iowa Learning Online Iowa CACFP Steps to Success Chapter 2 New Meal Pattern Best Practices Module Nutrition/CACFP page USDA s Team Nutrition website

Compliant Menus CACFP page 4-week cycle menu

Nutrition and Wellness Tips for Young Children http://www.fns.usda.gov/tn/nutrition-wellness-tips-youngchildren

Nutrition and Wellness Tips for Young Children

Food Buying Guide Food Buying Guide New foods sweet potato fries canned beans fruit purees Whole grain-rich information Web-based - create and save favorite food list - mobile friendly version - link to recipe analysis worksheet

Food Buying Interactive Online Tool First phase: Search and navigation features Comparison features for yield information Create and save favorite foods lists Interactive Product Formulation Statement Workbook Allows manufacturers to easily search and populate selected food items - calculate their product s contribution statement - generate a document that provides crediting information for CN Program Operators Next phases: Released for School Year 2017-2018 Interactive Recipe Analysis Workbook (RAW) Downloadable FBG FBG Mobile App! Start using the new Web-based Interactive Food Buying Guide athttps://foodbuyingguide.fns.usda.gov!

USDA Childcare Recipes ttps://www.fns.usda.gov/tn/cacfp-recipes?utm_medium=email&utm_source=govdelivery USDA Childcare Recipes

QUESTIONS