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1

Everyone watching this presentation MUST be registered in the Training Calendar in the CACFP system. You have until 8pm TONIGHT to do so to receive credit for this training. If anyone is watching with you, please type the name in the chat. No CECPD is given for this class

(You must log-in to your CACFP account)

https://cnp.sde.ok.gov/CACFP

Child and Adult Care Food Program (CACFP) Meal Pattern Requirements Workshop

Fiscal Year 2021

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Consultants’ Territories

►Get to know your consultant ►Call Consultant for technical assistance ►Call State Office with questions

at 405-521-3327

►CACFP@sde.ok.gov

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https://cnp.sde.ok.gov/CACFP

• USDA Website
• Food Buying

Guide/Crediting Handbook

• Training

Calendar

• Resource Library
• USDA Memos
• Training Manual
• Interactive

Forms

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Record Keeping

All forms must be maintained DAILY, by month, at each site for any institution participating in the CACFP

ALL RECORDS MUST BE KEPT ON SITE AT THE LOCATION APPROVED ON THE INSTITUTION’S APPLICATION

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P-38

FEDERAL FISCAL YEAR

OCTOBER 1 – SEPTEMBER 30

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State Auditor Documents

If you are up for review, we will need copies of ALL paperwork, receipts, documents, etc. for the month of the CACFP review including documents from the day of the meal observation – enrollment forms, attendance, etc. YES! A COPY OF EVERYTHING

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Donated Products

• Donated food and milk can no

longer be served as part of a reimbursable meal

• Donated items can be served
• nly as an EXTRA

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MEAL PATTERN REQUIREMENTS

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Meal Patterns

Breakfast, Lunch/Supper, and Snacks

• Must follow the minimum meal pattern

for each meal service

• Five food components in CACFP Meal

Pattern

• Offer the minimum serving size for a

reimbursable meal

• Training must cover meal patterns

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Age Groups

• 1-2 years old
• 3-5 years old
• 6-12 years old
• 13-18 years old (At Risk)
• Adults in Adult Day Care

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Breakfast

Three Components

• Milk
• Vegetable, fruit or both
• Grain
• -Meat served in place of grain

three times per week

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P-120 & 331

Example of Meat for Grain

Serving m/ma in place of grains:

• 1 oz of m/ma credits as 1 serving of

grains Menu Example:

• Cheese Omelet (Credits as the m/ma)
• Fruit
• Milk

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Breakfast Meal Pattern

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P-120

Adult Day Care - Breakfast

P- 331

Lunch/Supper

Five Components

• Milk
• Vegetable
• Fruit
• Grain
• Meat/Meat Alternative
• -All five components must be served for a

reimbursable meal to be claimed

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P-121 & 332

Lunch/Supper Meal Patterns

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P-121

Adult Day Care - Lunch/Supper

P- 332

Snacks

Only TWO out of the five components must be served.

• Milk
• Grain
• Meat/Meat Alternate
• Fruit
• Vegetable

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P-122 & 333

Snack Meal Patterns

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P-122

Adult Day Care - Snack

P- 333

Meal Patterns for At-Risk

Child and Adult Care Food Program (CACFP) OR

Schools only:

National School Lunch Program(NSLP) meal patterns

ATR-37

Team Nutrition

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Team Nutrition Website for handouts and information for CACFP Meal Patterns and more go to: https://www.fns.usda.gov/tn

COMPONENTS

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1 year:

• Unflavored Whole Milk

2-5 years:

• Unflavored fat-free ( skim) milk
• Unflavored low fat (1%) milk

6-12, 13-18 years, & Adults:

• Unflavored fat-free (skim) or low fat (1%)
• Flavored fat-free (skim) milk

P-123

Transition Period for 1 year olds

►One-month transition period is

allowable

• Switch from whole milk to low-fat or

fat-free milk

• Children 24 months to 25 months may

be served

• Whole or reduced-fat (2%) milk

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P-211 #8 (Q&A)

Breast Milk Past Age One

• May be served as a fluid milk to children of

any age

• If the minimum serving size required by the

age group is not met with breast milk, it may be served with other milk types to meet the quantity requirements Example: A mother brings ¼ cup for 1 year

• ld, provider would supply ¼ cup whole

unflavored milk for a total of ½ cup serving

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Yogurt as a Substitute for Milk

Adult Day Cares ONLY

• Once per day, 6 oz (¾ cup) of yogurt

may be served in place of 8 oz fluid milk

• Yogurt must contain no more than 23

grams of total sugars per 6 oz

• Credits for only one food component

in a single meal

P-123

Milk Substitutions

• An institution may allow parents to request

a milk substitution

• Offering milk substitutions is at the
• ption and cost of the institution

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P-123

Milk Substitutions Request

• Reason for the request
• Completed form signed by parent
• Nutrient requirements:

Calcium 276 mg Magnesium 24 mg Protein 8 g Potassium 349 mg Vitamin A 500 IU Phosphorus 222 mg Vitamin D 100 IU Riboflavin 0.44 mg Vitamin B-12 1.1 mg These milk substitutions are at the

• ption & expense of the facility.

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P-129

Milk Substitutions (cont.)

Medical statement required when a disability requires a non-dairy beverage that is not nutritionally equivalent to cow’s milk…”

Example: Almond or Coconut milk

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P-123

Medical Statement

• Required for participants who are unable to

consume certain foods

• Must be signed by a recognized medical

authority

• Should include recommended alternate foods
• Cannot claim meals lacking required

components/quantities unless meal is supported by medical statement

• May make nonmedical substitutions with

documentation (does NOT include milk)

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P-192-193

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• 1-2 year olds – 4 oz. (1/2 cup)
• 3-5 year olds – 6 oz. (3/4 cup)
• 6 through Adults – 8 oz. (1 cup)

Grains Component

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Whole Grains per Day

• At least 1 serving of grains per day

must be whole grain-rich

• If a center/At-Risk only serves one meal,

the grain must be whole grain-rich

• All other grains must be made with

enriched or whole grain meal or flour, or bran or germ

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P-151-160

Determining Whole Grain Rich (WGR) Products

• WIC-Approved Whole Grain Food
• The first ingredient is listed as “Whole”.
• The first ingredient can be “water” as long as

the second ingredient is a “whole” grain.

• FDA Whole Grain Health Claim
• Proper documentation from a manufacturer or

a standardized recipe

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WIC-Approved Whole Grain Food List

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Whole Grains

• Whole Wheat
• Entire Wheat
• Rye Berries
• Cracked Wheat
• Crushed Wheat
• Whole corn
• Whole Durum
• Whole Grain

Specialty

• Quinoa
• Brown Rice
• Wild Rice
• Oatmeal
• Oat Groats
• Bulgar
• Graham
• Sorghum

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P-159

Whole Grain Health Claim

“Diets rich in whole grain foods & other plant

foods & low in total fat, saturated fat, & cholesterol may reduce the risk of heart disease & some cancers.” OR “Diets rich in whole grain foods & other plant foods, & low in saturated fat & cholesterol, may help reduce the risk of heart disease.”

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P-156

White Whole-Wheat Breadsticks

Ingredients: WHOLE-WHEAT FLOUR, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrite, enzyme, riboflavin, folic acid), graham flour, sugar, wheat gluten.

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Is it Whole Grain Rich?

• First ingredient is a

whole grain

• Remaining grains in

the product are enriched & whole grain

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Homemade Breads/Grains

If you make your own bread items:

• 50% of the grain must be a Whole-

grain flour

• 50% of the grain can be enriched, all-

purpose flour

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Breakfast Cereal/ Grain-based Desserts

• Breakfast cereals must contain no

more than 6 grams of sugar per dry

• z
• Grain-based desserts are no longer

credit towards the grain component

• Types: Ready-to-eat, instant, &

regular hot cereal

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P-151-153

Approved Breakfast Cereal

Use WIC Approved Breakfast Cereals List http://www.womeninfantschildrenoff ice.com/oklahoma-wic-food-list- wf35

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List of SOME Grain-Based Desserts

• Breakfast bars
• Brownies
• Cakes
• Cereal bars
• Cookies
• Doughnuts
• Granola bars
• Sweet piecrusts
• Sweet rolls
• Toaster pastries

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P-162-163

Grain-Based Dessert

• Some foods are not easily identified as

grain-based dessert i.e., a cookie is labeled “breakfast round”

• Ask the question:

─Is this food thought of as a dessert?

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Grain-Based Desserts & Special Occasions

►Annual festival, birthday celebrations, end-of-

year bash, or other special events

• Should use discretion when serving non-

reimbursable foods/beverages

►May be served as an additional item only ►The items served must be put in the non

reimbursable section of the Food-Purchasing form

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P-168

Reviews and Whole Grain-Rich Foods

• Review menus, labels, & product

information

• When a whole grain-rich food is not

served: The meal or snack containing a grain with the lowest reimbursement will be disallowed

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P-156

Meat/Meat Alternates (M/MA)

• M/MA may be served in place of the

entire grains component at breakfast a maximum of three times per week

• Tofu credits as a meat alternate
• Yogurt, including soy yogurt, credits as a

meat alternate

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P-130

Yogurt

• Use commercial yogurt products only
• Soy yogurt is a dairy-free option
• 4 oz credits as 1 oz of meat alternate
• Yogurt may be used as a meat

alternate or milk substitute (Adult Day

ONLY)

• Must contain no more than 23 grams
• f total sugars per 6 oz
• Applies to all age groups

P-130-132

Yogurt Meets Requirements?

Serving Size

• Number of servings

in a package

• Unit: ounces, cups,

per container, etc. Sugars or Total Sugars

• Amount per serving
• Means the same

thing

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Yogurt and Sugar Guide

Yogurt Sugar Limits Serving Size (Ounces) Serving Size (Grams) Sugar Limits 2.25 ounces 64 grams 0-9 grams 3.5 ounces 99 grams 0-13 grams 4 ounces 113 grams 0-15 grams 5.3 ounces 150 grams 0-20 grams 6 ounces 170 grams 0-23 grams 8 ounces 227 grams 0-31 grams

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P-132

Vegetable & Fruit Components

• Vegetables & fruits are two separate

components, except at breakfast

• Limits the serving of juice to once per

day, due to lack of fiber in juice

• A vegetable could replace the

fruit component at lunch/supper

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P-140

Fruit or Vegetable Juice

►Pasteurized, full strength, 100% juice ►Juice blends & purees

• Contributes to the food component (fruit
• r vegetable) that is most prominent

►Juice can only be served once per day.

If served more the meal with the lowest reimbursement will be disallowed.

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P-140-141

Providing Food Components

• Parents/guardians may provide only one

creditable food component for a reimbursable meal

• i.e., provide breastmilk = 1 component
• Child care providers must provide the

remaining components

• This is not considered a donation. The

component given is ONLY for the child(ren)

• f the family providing the food item.

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P-196

Water

Must be offered and made available throughout the day to children and adults

Mealtimes: Water is not a part of a reimbursable meal

• May not be served in place of

milk

• May be offered alongside milk at

meals or at snack

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P-10

CREDITING INFORMATION

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Fruit & Vegetable Crediting

• 1 cup of raw leafy greens

= ½ cup vegetable

• ¼ cup of dried fruit

= ½ cup of fruit

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Meat Alternates

►Nuts & Seeds

• Peanut butter 2T

=1oz

►Eggs

• 1 large=2 oz
• ½ large=1 oz

►Dry beans & peas

• ¼ cup=1 oz
• ¾ cup=1.5 oz

►Yogurt

• 4 oz=1 oz

►Natural Cheese

• 1 oz=1 oz

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Non-Creditable Yogurt Products

• Frozen yogurt
• Drinkable yogurt
• Homemade yogurt
• Yogurt flavored products
• Yogurt bars
• Yogurt covered fruits & nuts
• Yogurt in commercially prepared

smoothies

Non-Creditable Cheese

Product packaging states:

• “Imitation cheese”
• “Cheese product”

Common items

• Cheese whips
• Cheese with pimento
• Cream cheese

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Creditable Lunch Meat

• Lunch meats are only creditable if they can be found

in the USDA Food Buying Guide (FBG) and the label

• n the package reads EXACTLY AS STATED in the

Food As Purchased (AP) column in the FBG or;

• A CN Label or;
• Product Formulation Statement (PFS) obtained from

the manufacturer

*If the lunch meat does not meet one of the criteria above, meals containing lunch meat may be disallowed during a review

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P-130

Creditable Lunch Meat - FBG

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wsxz

NOT A VEGETABLE

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These products DO NOT meet any requirements on the Food Program

Mixed Dishes

• Examples: pizza, breakfast burrito
• Whole grains primary grain ingredient

by weight

• Proper documentation or standardized

recipe is required if the first ingredient is not a whole grain

• CN Label or Product Formulation

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P-173

Food Crediting Information

• Product Formulation Statements
• CN Labels

‒CN Labels must be current and the exact product you are purchasing

https://www.fns.usda.gov/cn/labeling/usdaus dc-authorized-labels-and-manufacturers

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P-173-176

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Child Nutrition/CN Labels

• Original CN Label from the product

carton

• Photocopy of CN Label that is on the
• riginal product packaging
• Photograph of CN Label that is on the
• riginal packaging

MUST BE VISIBLE AND LEGIBLE

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P-174

Watermarked CN Labels

• A hard copy of CN Label copied with

watermark displaying the product name and CN number provided by the vendor

• An electronic copy of the CN label with a

watermark displaying the product name and CN number provided by the vendor PLUS

• Bill of Lading(invoice)

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P-174

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Sample Copy Not For Document Federal Meal Requirement

PRODUCT FORMULATION STATEMENT (PFS)

• Obtained from the manufacturer of the product
• Be on company’s letterhead
• Provide crediting information based on the

Food Buying Guide

• Contain a crediting statement
• Be signed and dated by a legally authorized

representative of the company/manufacturer

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P-174-175

Homemade Alternatives

Anything homemade does not need labels

• Pigs in a Blanket
• Bean Burritos with refried beans & cheese
• Chicken tenders with shake & bake or other

breading

• Pizza using biscuit dough, bagels, or pre-

made crust

• Pizza sticks – breadsticks with cheese &

marinara

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Deep-Fat Frying

May not be used to prepare meals

• n-site
• Includes central and satellite

kitchens

• Defined as food submerged in hot
• il or other fat

May purchase from commercial manufacturer

• Pre-fried
• Flash-fried
• Par-fried
• Deep-fat fried
• May not deep-fry when reheating

RECORD KEEPING

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Menus as Served Records

• List the number of children eating for each

age group

• List the total quantities served for each

component

• List the CN label number or recipe #
• Be sure to check “regular” and/or “at-risk”
• Check the WG box
• Indicate type of milk served

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P-182-183, 260

Documenting Components

Descriptions and amounts of food prepared for meal service must be documented on the Menus As Served Form in either:

• Cups
• Pounds or Ounces
• # of specific size cans

(Ex. 2 - #10 cans peaches)

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Menu as Served Records

►Menus listed on form ►If pre-filling out with menu items, must write in

quantities served in each component column

• Example: if you use the online Menus as

Served sheets and you type in each menu item, the amounts of products you served must be hand written in the columns.

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Calculating Servings

Calculating Number of Servings Required

• Determine number of children by age group
• For each component, multiply the number of

children in each age group by the minimum quantity requirement for the age group

• Total the age group quantities for each

component

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P-178-181, 257-259

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MAINTAIN LABELS

Nutrition Facts - Package - Ingredients

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CN LABELS

BREAKFAST CEREALS LUNCH MEAT

BASED ON FBG

WHOLE GRAINS YOGURT

Inventory

Monthly Record of Inventory:

‒Optional inventory of purchased

foods

‒End-of-Month Milk Inventory

Receipts MUST be available for Review purposes!

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P- 66-68, 253-254

Food Buying Guide

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https://www.fns.usd a.gov/tn/food- buying-guide-for- child-nutrition- programs

P-184-188

Whether Serving 10 OR 1000: The Concept is the Same!

• Will the meal meet requirements for the

appropriate CNP?

• How many servings will you get from a

specific quantity of food?

• What quantity of the raw product will

provide the amount of ready-to-cook food called for in a recipe?

• How much food will you need to buy?

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USDA Food Buying Guide App

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Search and locate yield information for foods typically served in child nutrition programs Compare yield information to determine the foods that best meet your program needs. Create a favorites list of food items! Email and print search results, food comparisons, and favorites list

CACFP Crediting Handbook

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SECTIONS OF THE FBG

►The FBG is divided into 7 sections and

an index. The sections are as follows:

• Introduction
• Meats/Meat Alternates
• Vegetables
• Fruits
• Grains
• Milk
• Other Foods
• Appendices A–F

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USDA STANDARDIZED RECIPES

Team Nutrition Kid-Friendly Recipes http://www.fns.usda.gov/tn/team- nutrition-recipes-and-cookbook-toolkit

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Food Related Issues That Can Cause an Overclaim

(This list is not all-inclusive)

• NOT serving one whole-grain rich item

per day

• Serving Juice more than once a day
• Serving lunch meat that does not meet

requirements

• Serving grain-based desserts

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Food Related Issues That Can Cause an Overclaim

(This list is not all-inclusive)

• Serving food items not found in the Food-

Buying Guide, do not have a CN label, or a Product Formulation Statement (PFS)

• Insufficient quantities served
• Quantities or Components not listed on

Menu as Served form

• No Meal Delivery Receipts when

Contracting meals

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MEAL SERVICE

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Types of Meal Serves

Pre-plated or Straight Serve meals

• All food components and the minimum

quantities must be on the plate when served Family Style

• Allows children & adults to serve themselves

from common serving bowls & platters of food

• Supervising adults may provide

assistance as needed

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Family Style Meal Guidelines

• Place enough food at each table to

provide the required portions

• Children & adults may take smaller

portions

• Actively encourage children & adults to

take the full serving

• If the food is refused, do not force
• Meals are reimbursable as long as all food

components are offered

100

Adult day care facilities & Schools participating in At-Risk ONLY

• Operators may serve food

pre-portioned or directly

• Participants may decline one
• r two of the food

components or items

• May not be used for snacks

Offer Versus Serve

Breakfast Offer vs. Serve

Four (4) food items must be offered:

• Milk
• Fruit/Vegetable
• Grains
• Meat/Meat Alternate OR an additional item

from the fruit/vegetable or grains component

• Three (3) food items must be taken

P-330

Lunch/Supper Offer vs. Serve

All five (5) components must be offered:

• Milk (Optional for Supper)
• Meat/Meat Alternate
• Vegetable
• Fruit
• Grain
• Three (3) food components must be taken

P-330

INSTITUTION

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Page 231

Original Documents

Page 349

ADULT

ANY QUESTIONS?

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Everyone watching this presentation must be registered in the Training Calendar. You have until 8pm TONIGHT to do so to receive credit for this training. No CECPD is given for this class

(You must log-in to your CACFP account)

https://cnp.sde.ok.gov/CACFP

**If your username is a phone number on this call, please send panelist your name in chat to receive credit.