CACFP Meal Pattern Requirements Training

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3 CACFP Meal Pattern Requirements Training Participant s Workbook PROJECT COORDINATOR Lutina Cochran, MS, PDS ACTING EXECUTIVE DIRECTOR Aleshia Hall-Campbell, PhD, MPH

4 Institute of Child Nutrition The University of Mississippi The Institute of Child Nutrition was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the Institute of Child Nutrition is to improve the operation of child nutrition programs through research, education and training, and information dissemination. MISSION The mission of the Institute of Child Nutrition is to provide information and services that promote the continuous improvement of child nutrition programs. VISION The vision of the Institute of Child Nutrition is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs. This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with Institute of Child Nutrition at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC or call (202) (voice and TDD). USDA is an equal opportunity provider and employer. 2017, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold. Suggested Reference Citation: Institute of Child Nutrition. (2017). CACFP meal pattern requirements training. University, MS: Author. The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact helpdesk@theicn.org. Last updated April 9, 2017 ii

5 INTRODUCTION Table of Contents Introduction... 1 Training-at-a-Glance... 5 CACFP in the Last 30 Years Dietary Guidelines for Americans Overarching Themes... 8 Pre-Assessment... 9 Lesson 1: Infant Meal Pattern Requirements Lesson 2: Child and Adult Meal Pattern Requirements Lesson 3: Child and Adult Meal Service Lesson 4: Optional Best Practices Post-Assessment Appendix Training Resources Key Terms References iii

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7 INTRODUCTION Introduction Purpose of This Training The CACFP Meal Pattern Requirements Training is based on the updated Child and Adult Care Food Program (CACFP) meal pattern requirements, published on April 25, This training provides participants with the knowledge, skills, and resources for implementing the updated requirements in their CACFP setting. While this course cannot teach participants everything they need to know about the CACFP meal pattern requirements, it will provide the foundational knowledge and skills needed to successfully implement the updated meal pattern requirements. Training Overview This training consists of an introduction lesson and four core-content lessons. Each lesson provides information on different parts of the updated meal pattern requirements. Specifically, the first three core-content lessons, Infant Meal Pattern Requirements, Child and Adult Meal Pattern Requirements, and Child and Adult Meal Service, provide essential information, primarily through lecture, activities, and group discussion. The last lesson, Optional Best Practices, features information and strategies for implementing the CACFP s optional meal pattern best practices. Participants will have the opportunity to discuss the updated meal pattern requirements and potential measures for implementing the information in their setting. 1

8 INTRODUCTION Target Audience This training is designed specifically for individuals operating a CACFP. Target audiences may include, but are not limited to, the following program types: Child Care Centers Family Child Care Homes Adult Day Care Centers At-Risk Afterschool Programs Emergency Shelters Affiliates, such as sponsoring organizations and State agencies, may also find this training useful when managing or assisting these program types. Training Objectives Given a presentation, workbook, group discussion, and activities, participants should be able to implement the updated meal pattern requirements. More specifically, at the end of this training, participants should be able to accomplish the following: Summarize at least two advantages for the age groups in the updated infant meal pattern requirements. Identify at least two ways that the updated meal patterns support breastfeeding. State three strategies for supporting developmental readiness for infants in child care settings. Explain at least four new requirements for serving solid foods that are more nutritious to infants. 2

9 INTRODUCTION Recognize three key changes to the child and adult meal pattern requirements. Recall at least two milk component requirements for each age group. Summarize at least three requirements for the meat and meat alternates component for child and adult meals. List at least three requirements for the vegetable component and fruit component for child and adult meals. Explain at least three requirements for the grains component for child and adult meals. List at least four cooking methods for preparing nutritious meals. Summarize two types of meal services for serving meals in the CACFP. Identify a minimum of five CACFP best practices to further improve the nutritional quality of meals. List three strategies for implementing a minimum of two CACFP best practices. Functional Area and Competencies The core competencies, knowledge, and skills, represented in Functional Area #5: Nutrition and Meal Management, in the Institute of Child Nutrition s Competencies, Knowledge, and Skills for Child Care Providers in CACFP Operations, establishes the foundation for providing nutritious meals to all CACFP participants as well as creating an environment supportive to learning healthy eating behaviors. Therefore, this training focuses on the following competencies: Competency 5.1: Assures appropriate implementation of meal planning, food purchasing, and meal management that meets CACFP meal pattern requirements. 3

10 INTRODUCTION Competency 5.3: Develops procedures to collaborate with CACFP stakeholders to ensure goals for healthy eating and menu planning are met. Source: Institute of Child Nutrition. (2015). Competencies, knowledge and skills for child care providers in CACFP operations. Retrieved from Ground Rules The following statements are ground rules and expectations for this training. Be a team player. Be respectful of everyone. Share ideas with the class. Be on time for all sessions. Stand up when your mind goes on vacation. Always ask for clarification if you do not understand. Turn your mind on and your electronic devices to silent or off. 4

11 INTRODUCTION Training-at-a-Glance Time Training Introduction Topic 20 minutes Introduction to CACFP Meal Pattern Requirements Purpose of Update Training Overview Pre-Assessment LESSON 1: Infant Meal Pattern Requirements 110 minutes Lesson Overview Previous vs Updated Infant Meal Patterns Infant Age Groups Breastmilk and Formula Solid Foods and Developmental Readiness Food Components LESSON 2: Child and Adult Meal Pattern Requirements 140 minutes Lesson Overview Previous vs Updated Child and Adult Meal Pattern Requirements Fluid Milk Component Meat and Meat Alternates Component Vegetables and Fruits Component(s) Grains Component LESSON 3: Children and Adult Meal Service 110 minutes Lesson Overview Preparation Methods Meal Services Aligning Practices with Meal Patterns LESSON 4: Optional Best Practices 60 minutes Lesson Overview Best Practices Strategies for Implementation Training Summary Post-Assessment Total Time: 470 minutes (8 hours) 5

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13 INTRODUCTION CACFP in the Last 30 Years Since 1968, the Child and Adult Care Food Program (CACFP) has been one of the most rewarding federally funded programs available. In fact, it serves nutritious meals and snacks to over 4 million children and nearly 120,000 adults each day as part of the care received in facilities operating this program. Not only has it provided nutritious meals, but this program has also contributed to the overall health and wellness of young children and adults. However, the nutritional needs and the eating habits of children and adults are quite different today from those when the program first started. According to the Dietary Guidelines for Americans (DGA), the overall health status of this country has shifted from deficiencies in essential nutrients, such as a lack of vitamins A and C, to chronic diseases, such as hypertension, heart disease, type 2 diabetes, and even some forms of cancer. In addition, there has been a shift in eating habits. The DGA reports many Americans are eating diets high in added sugars, saturated fats, and sodium. In addition, about 75% of Americans diets are low in vegetables, fruits, and dairy. Last, about one in three children are overweight or obese, which is often due to poor eating habits and lack of physical activity. Because of these shifts, Congress called for United States Department of Agriculture to review and revise the CACFP meal pattern requirement to better align with the DGA and to address the current health status of children and adults. Following this call to action, USDA published the new nutritional standards featuring the updated meal pattern requirements on Monday, April 25, The updated meal pattern requirements are expected to enhance the overall nutritional quality of meals and snacks served in CACFP settings. Additionally, these improvements are projected to help young children develop healthy eating habits early and safeguard the overall wellness of adult participants. CACFP operators must implement the updated meal patterns by October 1,

14 INTRODUCTION Dietary Guidelines for Americans Overarching Themes Follow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. Limit calories from added sugars and saturated fats and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns. Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities. 8

15 PRE-ASSESSMENT Pre-Assessment Non-Name Identifier Instructions: Place an easy to remember, non-name identifier (such as a word, phrase, or symbol) in the space provided at the top of each page. Then, read each question carefully and select the best answer. 1. The revised CACFP meal patterns include. a. a greater variety of fruits and vegetables b. additional whole grains and protein options c. less added sugar d. All of the above 2. During the breakfast meal, CACFP operators must serve a meat/meat alternate in place of the entire grain component five times per week. True or False? a. True b. False 3. Grain-based desserts count toward the grain requirement for meals and snacks served to adult participants only. True or False? a. True b. False 4. Flavored milk is prohibited for the following age groups, except. a. infants b. 3-5 years c years d. 1-2 years 9

16 PRE-ASSESSMENT Non-Name Identifier 5. How many times can a CACFP operator serve juice to children and adults in a single day? a. 3 times per day b. 1 time per day c. 0 times per day d. 4 times per day 6. Yogurt must contain no more than grams of sugar per ounces. a. 20 grams, 4 ounces b. 23 grams, 1 ounce c. 23 grams, 6 ounces d. 26 grams, 6 ounces 7. The child and adult meal patterns require a minimum of component(s) for all snacks. a. two b. three c. one d. four 8. Breakfast cereals must contain no more than grams of sugar per dry ounce. a. three b. five c. six d. thirteen 9. Tofu and soy yogurt may credit as a meat alternate in meals served to children and adults. True or False? a. True b. False 10

17 PRE-ASSESSMENT Non-Name Identifier 10. Each day, at least serving(s) of grains must be whole grainrich. a. one b. three c. zero d. two 11. Yogurt credits as a fluid milk substitution for children age 3-5 years old. True or False? a. True b. False 12. Which frying method is no longer allowed as an approved method for preparing meals on-site in CACFP settings? a. Pan-frying b. Deep-fat frying c. Stir-frying d. All of the above 13. The infant meal pattern requirements allow ready-to-eat cereals to be served during. a. Breakfast b. Lunch c. Snack d. None of the above 14. Family style meal service is now required in all child and adult care settings. True or False? a. True b. False 15. Offer water to children. a. throughout the day b. when they appear dehydrated c. only during lunch d. only during snack 11

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19 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Lesson 1: Infant Meal Pattern Requirements Summaries of the Updated Meal Standards: Infant Infant Meal Pattern: Breakfast Infant Meal Pattern: Lunch and Supper Infant Meal Pattern: Snack Previous vs. Updated Infant Meal Pattern Requirements Creditable Infant Formula Discussion Highlights: Pair and Share Developmental Readiness Apply in Three Nutrition Facts Label Yogurt and Sugar Guide Yogurt - Is it Creditable? Key Points to Remember

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21 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Summaries of the Updated Meal Standards: Infant USDA recently revised the CACFP meal pattern requirements to ensure infants, children, and adults have access to healthy, balanced meals throughout the day. The changes to the infant meal pattern requirements support breastfeeding and the consumption of vegetables and fruits without added sugars. In addition, these changes are based on the scientific recommendations from the National Academy of Medicine, the American Academy of Pediatrics and stakeholder s input. CACFP centers and family child care homes must comply with the updated meal pattern requirements by October 1, Encourage and support breastfeeding In addition to serving expressed breastmilk provided by a parent or guardian, providers may also receive reimbursement for meals when a breastfeeding mother comes to the child care setting and directly breastfeeds her infant. Only breastmilk and infant formula are served to infants, birth through the end of 5 months, as developmentally appropriate. Developmentally appropriate meals There are now two age groups, instead of three: birth through the end of 5 months and 6 months through the end of 11 months. Solid foods are gradually introduced around 6 months, as developmentally appropriate. More nutritious meals The updated meal pattern requirements: Requires a vegetable or fruit, or both, to be served at snack for infants 6 through 11 months No longer allows juice, or cheese food or cheese spread to be served Allows ready-to-eat cereals for snack only Adapted Source: USDA, (2016). Updated Child and Adult Care Food Program Meal Patterns: Infant Meals. Retrieved from 15

22 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Infant Meal Pattern: Breakfast Birth through 5 months 4-6 fluid ounces breastmilk 1 or formula 2 6 through 11 months 6-8 fluid ounces breastmilk 1 or formula 2 ; and 0-4 tablespoons infant cereal 2,3, meat, fish, poultry, whole egg, cooked dry beans, or cooked dry peas; or 0-2 ounces of cheese; or 0-4 ounces (volume) or cottage cheese; or 0-4 ounces or ½ cup of yogurt 4 ; or a combination of the above 5 ; and 0-2 tablespoons vegetable or fruit or a combination of both 5,6 1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breastmilk may be offered, with additional breastmilk offered at a later time if the infant will consume more. 2 Infant formula and dry infant cereal must be iron-fortified. 3 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 5 A serving of this component is required when the infant is developmentally ready to accept it. 6 Fruit and vegetable juices must not be served. 16

23 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Infant Meal Pattern: Lunch and Supper Birth through 5 months 4-6 fluid ounces breastmilk 1 or formula 2 6 through 11 months 6-8 fluid ounces breastmilk 1 or formula 2 ; and 0-4 tablespoons infant cereal 2,3, meat, fish, poultry, whole egg, cooked dry beans, or cooked dry peas; or 0-2 ounces of cheese; or 0-4 ounces (volume) or cottage cheese; or 0-4 ounces or ½ cup of yogurt 4 ; or a combination of the above 5 ; and 0-2 tablespoons vegetable or fruit or a combination of both 5,6 1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breastmilk may be offered, with additional breastmilk offered at a later time if the infant will consume more. 2 Infant formula and dry infant cereal must be iron-fortified. 3 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 4 Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 5 A serving of this component is required when the infant is developmentally ready to accept it. 6 Fruit and vegetable juices must not be served. 17

24 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Infant Meal Pattern: Snack Birth through 5 months 4-6 fluid ounces breastmilk 1 or formula 2 6 through 11 months 2-4 fluid ounces breastmilk 1 or formula 2 ; and 0-½ slice bread 3,4 ; or 0-2 crackers 3,4 ; or 0-4 tablespoons infant cereal 2,3,4 or Ready-to-eat breakfast cereal 3,4,5,6 ; and 0-2 tablespoons vegetable or fruit or a combination of both 6,7 1 Breastmilk or formula, or portions of both, must be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breastmilk per feeding, a serving of less than the minimum amount of breastmilk may be offered, with additional breastmilk offered at a later time if the infant will consume more. 2 Infant formula and dry infant cereal must be iron-fortified. 3 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 4 A serving of grains must be whole grain-rich, enriched meal, or enriched flour. 5 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 6 A serving of this component is required when the infant is developmentally ready to accept it. 7 Fruit and vegetable juices must not be served. 18

25 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Previous vs. Updated Infant Meal Pattern Requirements PREVIOUS UPDATED BREAKFAST 0-3 MONTHS 4-6 fl oz breastmilk or formula 4-7 MONTHS 4-8 fl oz breastmilk or formula; and 0-3 tbsp infant cereal 8-11 MONTHS 6-8 fl oz breastmilk or formula; and 2-4 tbsp infant cereal; and 1-4 tbsp vegetable, fruit or both 0-5 MONTHS 4-6 fl oz breastmilk or formula 6-11 MONTHS 6-8 fl oz breastmilk or formula; and 0-4 tbsp infant cereal, meat, fish, poultry, whole eggs, cooked dry beans or peas; or 0-2 oz cheese; or 0-4 oz (volume) cottage cheese; or 0-4 oz yogurt; or a combination*; and LUNCH OR SUPPER 4-6 fl oz breastmilk or formula 4-8 fl oz breastmilk or formula; and 0-3 tbsp infant cereal; and 0-3 tbsp vegetable, fruit or both 6-8 fl oz breastmilk or formula 2-4 tbsp infant cereal; and/or 1-4 tbsp meat, fish, poultry, egg yolk, cooked dry beans or peas; or ½ -2oz cheese; 4-6 fl oz breastmilk or formula 0-2 tbsp vegetable, fruit or both* 6-8 fl oz breast milk or formula; and 0-4 tbsp infant cereal, meat, fish, poultry, whole egg, cooked dry beans or peas; or 0-2 oz cheese; or or 0-4 oz (volume) cottage cheese; or 0-4 oz yogurt; or a combination*; and 0-2 tbsp vegetable, fruit or both* 19

26 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS PREVIOUS UPDATED LUNCH OR SUPPER (CONT.) 0-3 MONTHS 4-7 MONTHS 8-11 MONTHS or 1-4 oz (volume) cottage cheese; or 1-4 oz (weight) cheese food or cheese spread; or a combination; and 1-4 tbsp vegetable, fruit or both 0-5 MONTHS 6-11 MONTHS SNACK 4-6 fl oz breastmilk or formula 4-6 fl oz breastmilk or formula 2-4 fl oz breastmilk, formula, or fruit juice; and 0-½ bread slice or 0-2 crackers 4-6 fl oz breastmilk or formula 2-4 fl oz breastmilk or formula; and 0-½ bread slice; or 0-2 crackers; or 0-4 tbsp infant cereal or readyto-eat cereal*; and 0-2 tbsp vegetable, fruit or both* *Required when infant is developmentally ready. All serving sizes are minimum quantities of the food components that are required to be served. 20

27 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Creditable Infant Formula The Food and Drug Administration (FDA) regulates infant formulas marketed in the U.S. These formulas meet specific nutrient standards and safety requirements, making them creditable for reimbursement in the CACFP. However, a formula purchased outside of the U.S. is not likely to be regulated by the FDA, and therefore, not creditable in the CACFP. When selecting infant formula, it is important to choose those that meet the criteria for a reimbursable meal. Iron-fortified infant formula must: state Infant Formula with Iron or a similar statement on the front of the package. All iron-fortified infant formulas must have this type of statement on the package. list 1 milligram of iron per 100 calories on the Nutrition Facts Label. not be a Food and Drug Administration (FDA) Exempt Infant Formula. These types of formulas are specifically for infants who have inborn errors of metabolism, lower birth weight, or other special dietary needs. For additional information on feeding infants, refer to the CACFP Feeding Infants and Meal Pattern Requirements in the Child and Adult Care Food Program; Questions and Answers. You can find a link to this resource listed on the Training Resources handout in the Appendix of your Participant s Workbook. 21

28 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Discussion Highlights: Pair and Share Purpose: The purpose of this activity is to identify ways to apply the information discussed in this section in CACFP settings. Instructions: Use the space below to list any key points noted during your group s discussion. 22

29 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Developmental Readiness Developmental readiness for solid foods is one of the most important times for infants, parents, and guardians. However, when is an infant ready for solid foods? This question is very important because of the significance of the associated health challenges of introducing solid foods to infants too early. According the American Academy of Pediatrics (AAP), introducing solid foods to infants before they are ready increases an infant s risk of weight gain during the early years and being overweight later in life. In addition, when infants are not physically ready to accept solid foods, they are at a higher risk of choking because they have not developed the necessary skills for eating solid foods. Another major challenge of serving solid foods too early is infants may consume less breastmilk or iron-fortified formula and not get enough essential nutrients for proper growth and development. Therefore, it is important to introduce solid foods to infants around six months when they are developmentally ready to accept them. There is no single, direct signal to determine when an infant is developmentally ready to accept solid foods. An infants readiness depends on his or her rate of development. The AAP provides the following guidelines to help determine when an infant is developmentally ready to accept solid foods: The infant is able to sit in a high chair, feeding seat, or infant seat with good head control; The infant opens his or her mouth when food comes his or her way. He or she may watch others eat, reach for food, and seem eager to be fed; The infant can move food from a spoon into his or her throat; and The infant has doubled his or her birth weight. As an early childhood professional working in a Child and Adult Care Food Program (CACFP) setting, it is important to maintain constant communication with infants parents or guardians about when and what solid 23

30 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS foods should be served while the infant is in care. You may find it useful when talking to parents and guardians to use the AAP guidelines to help determine if an infant is developmentally ready to begin eating solid foods. Another great way to ensure you are meeting the needs of the infant is to request in writing when you should start serving solid foods to their infant. For additional information on developmental readiness, refer to the following resources: American Academy of Pediatrics Infant Food and Feeding CACFP :Feeding Infants and Meal Pattern Requirements in the Child and Adult Care Food Program; Questions and Answers Feeding Infants: A Guide for Use in the Child Nutrition Programs 24

31 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Apply in Three Purpose: The purpose of this activity is to identify the most important information from this section of the training and methods for applying it in a CACFP setting. Instructions: Write at least three things you learned about supporting developmental readiness and some ways in which you can apply this information in your CACFP setting. Once you have finished, find someone from a different group, and share your responses. 1. What did I learn? How can I apply it in my CACFP setting? 25

32 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS 2. What did I learn? How can I apply it in my CACFP setting? 3. What did I learn? How can I apply it in my CACFP setting? 26

33 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Nutrition Facts Label According to the Food and Drug Administration (FDA), the original Nutrition Facts Label is over 20 years old. As a result, the FDA updated the label to make certain consumers have access to more recent and accurate nutrition information about the foods they are eating. Also, the FDA expects the new label to make it easier for consumers to make better-informed choices when shopping. Manufacturers are required to update their packages to reflect the new label by July of Therefore, consumers may see the new label on food packages. Source: U.S. Food and Drug Administration (2016, August 3). Changes to the nutrition facts label. Retrieved from 27

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35 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Yogurt and Sugar Guide Requirement: Yogurt should contain no more than 23 grams of sugar per 6 ounces. Method #1 Example 1 - Serving size in Ounces Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the Label. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: 6 ounces Step 3: Find the amount for Sugars. It is below the Total Carbohydrate line. Write it here: 19 grams Step 4: Find the Serving Size (identified in Step 2) in the chart below. If the serving size is in ounces, use the Serving Size (Ounces) column. If it is not in ounces, use the Serving Size (Grams) column. Then, look in the column labeled Sugar Limit for the identified Serving Size. If the Sugars amount (identified in Step 3) is between the sugar limit, the yogurt is creditable. Serving Size (OUNCES) Serving Size (GRAMS) (Use when the serving size is not listed in ounces) 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 Is it creditable? Yes, this yogurt is creditable because it has a 6 ounce per Serving Size and 19 grams of sugar. Therefore, it does not exceed the sugar limit of 23 grams. 29

36 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Method #1 Example 2 - Serving size in Grams Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the Label. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: 170 grams Step 3: Find the amount for Sugars. It is below the Total Carbohydrate line. Write it here: 19 grams Step 4: Find the Serving Size (identified in Step 2) in the chart below. If the serving size is in ounces, use the Serving Size (Ounces) column. If it is not in ounces, use the Serving Size (Grams) column. Then, look in the column labeled Sugar Limit for the identified Serving Size. If the Sugars amount (identified in Step 3) is between the sugar limit, the yogurt is creditable. Serving Size (OUNCES) Serving Size (GRAMS) (Use when the serving size is not listed in ounces) 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 Is it creditable? Yes, this yogurt is creditable because it has 170 grams per Serving Size and 19 grams of sugar. Therefore, it does not exceed the sugar limit of 23 grams. 30

37 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Method #2 Example 1 - Serving Size in Ounces Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the yogurt. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: 4.5 ounces Step 3: Find the amount for Sugars. It is usually below the Total Carbohydrate line. Write it here: 16 grams Step 4: Divide the Sugars number by the Serving Size number. In this example, it would be: Sugars Serving Size = = 3.55 Step 5: If the Serving Size is in ounces and the answer identified in Step 4 is 3.83 or less, the yogurt is within the sugar limit. If the Serving Size is in grams and the answer identified in Step 4 is or less, the yogurt is within the sugar limit. Is it creditable? Yes, this yogurt is creditable because 3.55 is less than the 3.83 threshold for serving sizes in ounces. 31

38 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Method #2 Example 2 - Serving size in Grams Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the yogurt. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: 85 grams Step 3: Find the amount for Sugars. It is usually below the Total Carbohydrate line. Write it here: 19 grams Step 4: Divide the Sugars number by the Serving Size number. In this example, it would be: Sugars = 19 = Serving Size Step 5: If the Serving Size is in ounces and the answer identified in Step 4 is 3.83 or less, the yogurt is within the sugar limit. If the Serving Size is in grams and the answer identified in Step 4 is or less, the yogurt is within the sugar limit. Is it creditable? No, this yogurt is not creditable because 0.22 is higher than the threshold for serving sizes in grams. 32

39 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Yogurt - Is it Creditable? Purpose: The purpose of this activity is to determine if each yogurt meets the sugar limit requirements for the CACFP. Instructions: Review each label and then use method 1 or method 2 to determine if each yogurt contains no more than 23 grams of sugar per 6 ounces. Greek Yogurt with Banana Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the yogurt. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: Step 3: Find the amount for Sugars. Write it here: Step 4: Use the Yogurt Sugar Limits chart or calculate the total number of sugar per serving size to determine if the yogurt is within the limit. (Sugars) = (Serving Size) Is it creditable? 33

40 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Plain Yogurt Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the yogurt. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: Step 3: Find the amount for Sugars. Write it here: Step 4: Use the Yogurt Sugar Limits chart or calculate the total number of sugar per serving size to determine if the yogurt is within the limit. (Sugars) = (Serving Size) Is it creditable? Raspberry Yogurt Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the yogurt. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: Step 3: Find the amount for Sugars. Write it here: Step 4: Use the Yogurt Sugar Limits chart or calculate the total number of sugar per serving size to determine if the yogurt is within the limit. (Sugars) = (Serving Size) Is it creditable? 34

41 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Yogurt with Mixed Berry Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the yogurt. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: Step 3: Find the amount for Sugars. Write it here: Step 4: Use the Yogurt Sugar Limits chart or calculate the total number of sugar per serving size to determine if the yogurt is within the limit. (Sugars) = (Serving Size) Is it creditable? Strawberry Yogurt Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the yogurt. What is the serving size in ounces? If the serving size is not in ounces, what is the serving size in grams? Write it here: Step 3: Find the amount for Sugars. Write it here: Step 4: Use the Yogurt Sugar Limits chart or calculate the total number of sugar per serving size to determine if the yogurt is within the limit. (Sugars) = (Serving Size) Is it creditable? 35

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43 LESSON 1: INFANT MEAL PATTERN REQUIREMENTS Key Points to Remember Purpose: The purpose of this activity is to reflect on the information covered in this lesson and to list any key points needed for later use. Instructions: Think about the information covered in this lesson. List some key points you wish to remember for when you return to your facility. Key Point 1: Key Point 2: Key Point 3: Key Point 4: 37

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45 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Lesson 2: Child and Adult Meal Pattern Requirements USDA Summaries of the Updated Meal Standards: Children and Adults Child Meal Pattern: Breakfast Child Meal Pattern: Lunch and Supper Child Meal Pattern: Snack Adult Meal Pattern: Breakfast Adult Meal Pattern: Lunch and Supper Adult Meal Pattern: Snack Previous vs. Updated Child and Adult Meal Pattern Requirements Fluid Milk Basics Milk Component Requirements Meat/Meat Alternates Basics Meat/Meat Alternates Options Sample CN Label Discussion Highlights: Incorporating Tofu Discussion Highlights: Meat/Meat Alternates Vegetable and Fruit Basics Fruits and Vegetables Components Apply in Three Grains Basics Grains Key Terms Whole Grain-Rich Criteria Checklist Identifying Whole Grains Whole Grain-Rich Examples Acceptable Forms of Documentation for Items that Meet Whole Grain-Rich Criteria Oven-Baked Three-Grain Pancakes Whole Grain-Rich Is it Creditable? Whole Grain Stamps Whole Grain-Rich Foods and Disallowed Meals

46 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Breakfast Cereal and Sugar Guide Breakfast Cereal Is it Creditable? Exhibit A: Grain Requirement for Child Nutrition Programs Replacing Grain-Based Desserts Correct the Standard Key Points to Remember

47 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS USDA Summaries of the Updated Meal Standards: Children and Adults USDA recently updated the CACFP meal pattern requirements to ensure children and adults have access to healthy, balanced meals throughout the day. Under the updated child and adult meal pattern requirements, meals served will include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated fat. The changes are based on the Dietary Guidelines for Americans, scientific recommendations from the National Academy of Medicine, and stakeholder input. CACFP settings must implement the updated meal pattern requirements by October 1, Making every sip count: Unflavored whole milk must be served to children 1 year old to the end of 23 months; unflavored low-fat (1%) or fat-free (skim) milk must be served to children 2 through 5 years old; and unflavored low-fat (1%), unflavored fat-free (skim), or flavored fat-free (skim) milk must be served to children 6 years old and older, and adults. Non-dairy milk substitutes that are nutritionally equivalent to cow s milk may be served to children or adults who cannot consume fluid milk due to non-disability special dietary needs. Yogurt may be served in place of milk once per day for adults only. More protein options: Meat or 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 credit as a meat alternate. Greater variety of vegetables and fruits: The combined vegetable and fruit component is now a separate vegetable component and a separate fruit component at lunch, supper, and snack. Pasteurized, 100% juice is limited to once per day. 41

48 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS More whole grains: At least one serving of grains per day must be whole grain-rich. Grain-based desserts no longer count toward the grains component. Starting October 1, 2019, ounce equivalents (oz eq) will be used to determine the amount of creditable grains. Age appropriate meals: A new age group was added to address the needs of older children 13 through 18 years old attending at-risk afterschool programs and utilizing emergency shelter services. Less added sugar: Yogurt must contain no more than 23 grams of sugar per 6 ounces. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce. Additional improvements: The option to use offer versus serve (a type of meal service) is extended to at-risk afterschool programs. Deep-fat frying is not allowed as a way of preparing foods on-site. Encourages adoption of best practices to further strengthen nutritional quality of meals served. Adapted Source: USDA, (2017, February 15). Updated Child and Adult Care Food Program Meal Patterns: Child and Adult Meals. Retrieved from 42

49 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Child Meal Pattern: Breakfast Food Components and Food Items 1 Fluid Milk 3 Ages fluid ounces Ages fluid ounces Ages fluid ounces Ages (at-risk afterschool programs and emergency shelters) 8 fluid ounces Vegetables, fruits, or ¼ cup ½ cup ½ cup ½ cup portions of both 4 Grains (oz eq) 5,6,7 Whole grain-rich ½ slice ½ slice 1 slice 1 slice or enriched bread Whole grain-rich or enriched bread product, such as biscuit, roll or muffin ½ serving ½ serving 1 serving 1 serving Whole grain-rich, enriched or ¼ cup ¼ cup ½ cup ½ cup fortified cooked breakfast cereal 8, cereal grain, and/or pasta Whole grain-rich, enriched or fortified ready-toeat breakfast cereal (dry, cold) 8,9 Flakes or rounds ½ cup ½ cup 1 cup 1 cup Puffed cereal ¾ cup ¾ cup 1 ¼ 1 ¼ cup cup Granola ⅛ cup ⅛ cup ¼ cup ¼ cup 1 Must serve all three components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants. 2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs. 3 Must be unflavored whole milk for children age one. Must be unflavored lowfat (1 percent) or unflavored fat-free (skim) milk for children two through five years old. Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six years old and older. 4 Pasteurized full-strength juice may only be used to meet the vegetable or fruit 43

50 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS requirement at one meal, including snack, per day. 5 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement. 6 Meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is equal to one ounce equivalent of grains. 7 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 8 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 9 Beginning October 1, 2019, the minimum serving size specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1-2; 1/3 cup for children ages 3-5; and ¾ cup for children ages

51 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Child Meal Pattern: Lunch and Supper Food Components and Food Items 1 Ages 1-2 Fluid Milk 3 4 fluid ounces Meat/meat alternates Lean meat, poultry, or fish 1 ounce Tofu, soy product, or alternate protein products 4 1 ounce Ages fluid ounces 1 ½ ounce 1 ½ ounce Ages fluid ounces Ages (at-risk afterschool programs and emergency shelters) 8 fluid ounces 2 ounces 2 ounces 2 ounces 2 ounces Cheese 1 1 ½ 2 ounces 2 ounces ounce ounce Large egg ½ ¾ 1 1 Cooked dry beans or peas ¼ cup ⅜ cup ½ cup ½ cup Peanut butter or soy nut butter or 2 tbsp 3 tbsp 4 tbsp 4 tbsp other nut or seed butters Yogurt, plain or flavored unsweetened or sweetened 5 The following may be used to meet no more than 50% of the requirement: Peanuts, soy nuts, tree nuts, or seeds, as listed in program guidance, or an equivalent quantity of any combination of the above meat/meat alternates (1 ounces of 4 ounces or ½ cup ½ ounce = 50% 6 ounces or ¾ cup ¾ ounce = 50% 8 ounces or 1 cup 1 ounce = 50% 8 ounces or 1 cup 1 ounce = 50% 45

52 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS nuts/seeds = 1 ounce of cooked lean meat, poultry, or fish) Vegetables 6 ⅛ cup ¼ cup ½ cup ½ cup Fruits 6,7 ⅛ cup ¼ cup ¼ cup ¼ cup Grains (oz eq) 8,9 Whole grain-rich or enriched bread ½ slice ½ slice 1 slice 1 slice Whole grain-rich or enriched bread product, such as biscuit, roll or muffin Whole grain-rich, enriched or fortified cooked breakfast cereal 10, cereal grain, and/or pasta ½ serving ½ serving 1 serving 1 serving ¼ cup ¼ cup ½ cup ½ cup 1 Must serve all five components for a reimbursable meal. Offer versus serve is an option for at-risk afterschool participants. 2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs. 3 Must be unflavored whole milk for children age one. Must be unflavored lowfat (1 percent) or unflavored fat-free (skim) milk for children two through five years old. Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six years old and older. 4 Alternate protein products must meet the requirements in Appendix A to Part Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 6 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 7 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served. 8 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains requirement. 9 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of the creditable grain. 10 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 46

53 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Child Meal Pattern: Snack Food Components and Food Items 1 Fluid Milk 3 Meat/meat alternates Lean meat, poultry, or fish Tofu, soy product, or alternate protein products 4 Cheese Ages fluid ounces ½ ounce ½ ounce Ages fluid ounces ½ ounce ½ ounce Ages fluid ounces Ages (at-risk afterschool programs and emergency shelters) 8 fluid ounces 1 ounce 1 ounce 1 ounce 1 ounce ½ ½ 1 ounce 1 ounce ounce ounce Large egg ½ ½ ½ ½ Cooked dry beans or ⅛ cup ⅛ cup ¼ cup ¼ cup peas Peanut butter or soy nut butter or other nut or seed butters 1 tbsp 1 tbsp 2 tbsp 2 tbsp Yogurt, plain or flavored unsweetened or sweetened 5 Peanuts, soy nuts, tree nuts, or seeds 2 ounces or ¼ cup ½ ounce 2 ounces or ¼ cup ½ ounce 4 ounces or ½ cup 1 ounce 4 ounces or ½ cup 1 ounce Vegetables 6 ½ cup ½ cup ¾ cup ¾ cup Fruits 6 ½ cup ½ cup ¾ cup ¾ cup Grains (oz eq) 7,8 Whole grainrich or enriched bread ½ slice ½ slice 1 slice 1 slice Whole grain-rich or enriched bread product, such as biscuit, roll or muffin ½ serving ½ serving 1 serving 1 serving 47

54 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Whole grainrich, enriched or fortified cooked breakfast cereal 9, cereal grain, and/or pasta ¼ cup ¼ cup ½ cup ½ cup Whole grainrich, enriched or fortified ready-to-eat breakfast cereal (dry, cold) 9,10 Flakes or rounds ½ cup ½ cup 1 cup 1 cup Puffed cereal ¾ cup ¾ cup 1 ¼ cup 1 ¼ cup Granola ⅛ cup ⅛ cup ¼ cup ¼ cup 1 Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage. 2 Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs. 3 Must be unflavored whole milk for children age one. Must be unflavored lowfat (1 percent) or unflavored fat-free (skim) milk for children two through five years old. Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk for children six years old and older. 4 Alternate protein products must meet the requirements in Appendix A to Part Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 6 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 7 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement. 8 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 9 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 10 Beginning October 1, 2019, the minimum serving sizes specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is ¼ cup for children ages 1-2; 1/3 cup for children ages 3-5; and ¾ cup for children ages

55 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Adult Meal Pattern: Breakfast Food Components and Food Items 1 Minimum Quantities Fluid Milk 2 8 fluid ounces Vegetables, fruits, or portions of both 3 ½ cup Grains (oz eq) 4,5,6 Whole grain-rich or enriched bread 2 slices Whole grain-rich or enriched bread 2 servings product, such as biscuit, roll or muffin Whole grain-rich, enriched or fortified 1 cup cooked breakfast cereal 7, cereal grain, and/or pasta Whole grain-rich, enriched or fortified ready-to-eat breakfast cereal (dry, cold) 7,8 Flakes or rounds 2 cups Puffed cereal 2 ½ cups Granola ½ cup 1 Must serve all three components for a reimbursable meal. Offer versus serve is an option for adult participants. 2 Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk. Six ounces (weight) or ¾ cup (volume) of yogurt may be used to meet the equivalent of 8 ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal. 3 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 4 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement. 5 Meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is equal to one ounce equivalent of grains. 6 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 7 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 8 Beginning October 1, 2019, the minimum serving size specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is 1 ½ cups for adults. 49

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57 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Adult Meal Pattern: Lunch and Supper Food Components and Food Items 1 Minimum Quantities Fluid Milk 2,3 8 fluid ounces Meat/meat alternates Lean meat, poultry, or fish 2 ounces Tofu, soy product, or alternate protein 2 ounces product 4 Cheese 2 ounces Large egg 1 Cooked dry beans or peas ½ cup Peanut butter or soy nut butter or another 4 tbsp nut or seed butter Yogurt, plain or flavored, sweetened or 8 ounces or 1 cup unsweetened 5 The following may be used to meet no more than 50% of the requirement: Peanuts, soy nuts, tree nuts, or seeds, as listed 1 ounce = 50% in program guidance, or an equivalent quantity of any combination of the above meat/meat alternates (1 ounces of nuts/seeds = 1 ounce of cooked lean meat, poultry, or fish) Vegetables 6 ½ cup Fruits 6,7 ½ cup Grains (oz eq) 8,9 Whole grain-rich or enriched bread 2 slices Whole grain-rich or enriched bread 2 servings product, such as biscuit, roll or muffin Whole grain-rich, enriched or 1 cup fortified cooked breakfast cereal 10, cereal grain, and/or pasta 1 Must serve all five components for a reimbursable meal. Offer versus serve is an option for adult participants. 2 Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk. Six ounces (weight) or ¾ cup (volume) of yogurt may be used to meet the equivalent of 8 ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal. 3 A serving of fluid milk is optional for suppers served to adult participants. 51

58 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS 4 Alternate protein products must meet the requirements in Appendix A to Part Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 6 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 7 A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served. 8 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards the grains requirement. 9 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of the creditable grain. 10 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 52

59 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Adult Meal Pattern: Snack Food Components and Food Items 1 Minimum Quantities Fluid Milk 2 8 fluid ounces Meat/meat alternates Lean meat, poultry, or fish 1 ounce Tofu, soy product, or alternate protein 1 ounce product 3 Cheese 1 ounce Large egg ½ Cooked dry beans or peas ¼ cup Peanut butter or soy nut butter or another 2 tbsp nut or seed butter Yogurt, plain or flavored, sweetened or 4 ounces or ½ cup unsweetened 4 Peanuts, soy nuts, tree nuts, or seeds 1 ounce Vegetables 5 ½ cup Fruits 5 ½ cup Grains (oz eq) 6,7 Whole grain-rich or enriched bread 1 slice Whole grain-rich or enriched bread 1 serving product, such as biscuit, roll or muffin Whole grain-rich, enriched or ½ cup fortified cooked breakfast cereal 8, cereal grain, and/or pasta Whole grain-rich, enriched or fortified ready-to-eat breakfast cereal (dry, cold) 8,9 Flakes or rounds 1 cup Puffed cereal 1 ¼ cup Granola ¼ cup 1 Select two of the five components for a reimbursable snack. Only one of the two components may be a beverage. 2 Must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk. Six ounces (weight) or ¾ cup (volume) of yogurt may be used to meet the equivalent of 8 ounces of fluid milk once per day when yogurt is not served as a meat alternate in the same meal. 3 Alternate protein products must meet the requirements in Appendix A to Part Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 53

60 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS 5 Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 6 At least one serving per day, across all eating occasions, must be whole grain-rich. Grain-based desserts do not count towards meeting the grains requirement. 7 Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 8 Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sucrose and other sugars per 100 grams of dry cereal). 9 Beginning October 1, 2019, the minimum serving sizes specified in this section for ready-to-eat breakfast cereals must be served. Until October 1, 2019, the minimum serving size for any type of ready-to-eat breakfast cereals is 1 ½ cups for adults. 54

61 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Previous vs. Updated Child and Adult Meal Pattern Requirements Breakfast Meals and Ages 1-2 Ages 3-5 Snacks Food Component 1 Previous Updated Previous Updated Milk ½ cup ½ cup ¾ cup ¾ cup Vegetables, ¼ cup ¼ cup ½ cup ½ cup fruit, or both Grains 2 ½ serving ½ oz eq 3 ½ serving ½ oz eq 3 Lunch and Supper Milk ½ cup ½ cup ¾ cup ¾ cup Meat and meat 1 oz 1 oz 1 ½ oz 1 ½ oz alternates Vegetables ⅛ cup ¼ cup ¼ cup ½ cup Fruit ⅛ cup ¼ cup Grains ½ serving ½ oz eq 3 ½ serving ½ oz eq 3 Snack 4 Milk ½ cup ½ cup ½ cup ½ cup Meat and meat ½ oz ½ oz ½ oz ½ oz alternates Vegetables ½ cup ½ cup ½ cup ½ cup Fruit ½ cup ½ cup Grains ½ serving ½ oz eq 3 ½ serving ½ oz eq 3 All serving sizes are minimum quantities of the food components that are required to be served. 2 Meat and meat alternates may be used to substitute the entire grains component a maximum of three times per week. 3 Oz eq = ounce equivalents 4 Select 2 of the 5 components for snack. 55

62 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Meals and Snacks Ages 6-12 & Adults Breakfast Food Component 1 Previous Updated Previous Updated Milk 1 cup 1 cup 1 cup 1 cup Vegetables, ½ cup ½ cup ½ cup ½ cup fruit, or both Grains 2 1 serving 1 oz eq 3 2 servings 2 oz eq 3 Lunch and Supper Milk 1 cup 1 cup 1 cup 1 cup 5 Meat and meat 2 oz 2 oz 2 oz 2 oz alternates Vegetables ½ cup ½ cup ¾ cup 1 cup Fruit ¼ cup ½ cup Grains 1 serving 1 oz eq 3 2 servings 2 oz eq 3 Snack 4 Milk 1 cup 1 cup 1 cup 1 cup Meat and meat 1 oz 1 oz 1 oz 1 oz alternates Vegetables ¾ cup ½ cup ¾ cup ½ cup Fruit ¾ cup ½ cup Grains 1 serving 1 oz eq 3 1 serving 1 oz eq 3 All serving sizes are minimum quantities of the food components that are required to be served 2 Meat and meat alternates may be used to substitute the entire grains component a maximum of three times per week 3 Oz eq = ounce equivalents 4 Select 2 of the 5 components for snack 5 A serving of milk is not required at supper meals for adults 56

63 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Fluid Milk Basics Ages and Milk Requirements Age 1 year: o Unflavored whole milk Ages 2-5 years: o Unflavored low-fat (1%) o Unflavored fat-free (skim) Ages 6 years and older, and adults o Unflavored low-fat (1%) o Unflavored fat-free (skim) o Flavored fat-free (skim) Adults (Only) o Yogurt may be served in place of fluid milk once per day. Yogurt may not be served as a substitute for fluid milk and as a meat alternate in the same meal. Updated Requirements Milk served to 1-year-old children must be unflavored whole milk. A one-month transition period is allowed to switch from whole milk to low-fat or fat-free milk when a child turns 2 years old. Meals served to children 24 months to 25 months old that contain whole milk or reduced-fat milk (2%) may be claimed for reimbursement. Flavored milk, including flavored non-dairy beverages, cannot be served to children 1 through 5 years old. Fat-free flavored milk may be served to children 6 years and older, and adults only. Flavored milk may be commercially prepared or flavored using syrup or flavored milk powders (includes flavored straws) using fat-free milk. Yogurt may be served in place of fluid milk for adults once per day. Non-Dairy Milk Substitute Non-dairy milk substitutes that are nutritionally equivalent to cow s milk, may be served to children or adults with special dietary needs. 57

64 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Non-dairy beverages must meet the nutritional standards found in cow s milk as outlined in 7 CFR (g)(3)*. You can find a link to this regulation in the resource Parents, guardians, adult participants, or a person on-behalf of the adult participant, may request in writing that a non-dairy milk substitute that meets the nutrition standards be served in place of milk. A medical statement signed by a State recognized medical authority is only required for non-dairy substitutions due to a disability that do not meet the nutritional standards of cow s milk as described in 7 CFR (g)(3)*. State Agencies, administering the CACFP, have the option to identify nondairy beverages that meet these requirements. Contact your State Agency to see if they maintain a list of creditable non-dairy beverages. *See Training Resources in the Appendix for a link to this resource. 58

65 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Milk Component Requirements Purpose: The purpose of this activity is to ensure participants understand the changes to the milk component. Instructions: Read the directions for Part 1 and Part 2 to complete this activity. Part 1: Milk Types and Ages Instructions: In the space provided, list the required milk for each age. Remember, there can be more than one option for each age group. Age Required Milk Type Age 2 Age 12 Age 1 Age 68 Age 5 Age 16 Age 3 59

66 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Part 2: Requirements for Milk Instructions: Read the following statements, and then determine if each statement is true or false. Statement True or False 1. Syrup (including zero calorie and sugar-free syrups) may be added to fat-free milk for children ages 5 years old and older and adults. 2. Milk served to 1-year-old children must be unflavored whole milk or unflavored fat-free milk. 3. Flavored milk, including flavored non-dairy beverages, cannot be served to children 1 through 3 years old only. 4. Yogurt may be served in place of fluid milk for children 13 years old and older, and adults once per day. 5. Flavored milk served to children 6 years old and older and adults must be fat-free. 60

67 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Meat/Meat Alternates Basics Meat Meat options include lean meat, poultry, or fish. The creditable quantity of meat/meat alternates must be the edible portion. Meat Alternates Meat alternates, such as cheese, eggs, yogurt, and nut butters, may be used to meet all or a portion of the meat/meat alternates component. Tofu and Soy Products Commercial tofu may be used to meet all or part of the meat/meat alternates component in accordance with FNS guidance. Non-commercial and non-standardized tofu and soy products are not creditable. Commercial tofu must be easily recognized as a meat substitute. For example, tofu sausage would credit as a meat substitute because it is easily recognized as a meat. However, tofu noodles would not credit as a meat substitute because it looks like a grain instead of a meat. Commercial tofu or soy products must contain 5 grams of protein per 2.2 ounces (1/4 cup) to equal 1 ounce of the meat/meat alternate. Yogurt Yogurt may be plain or flavored, unsweetened or sweetened. Yogurt must contain no more than 23 grams of total sugars per 6 ounces. Non-commercial or non-standardized yogurt products are not creditable food items. Some common examples include frozen yogurt, drinkable yogurt products, homemade yogurt, yogurt bars, and yogurt covered fruits or nuts. For adults, yogurt may be used as a meat alternate only when it is not being used to meet the milk component in the same meal. 61

68 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Beans and Peas (Legumes) Cooked dry beans and peas may be used to meet all or part of the meat/meat alternates component. Beans and peas include black beans, garbanzo beans, lentils, kidney beans, mature lima beans, navy beans, pinto beans, and split peas. Beans and peas may be credited as either a meat alternate or as a vegetable, but not as both in the same meal. Nuts, Seeds, and Nut Butters For lunch and supper, nuts and seeds may be used to meet half (½) of the meat/meat alternates component. They must be combined with other meat/meat alternates to meet the full requirement for a reimbursable meal. Nut and seed butter may be used to meet the entire meat/meat alternates requirement. Nut and seed meal or flour may be used only if they meet the requirements for alternate protein products. Acorns, chestnuts, and coconuts are non-creditable meat alternates because of their low protein and iron content. 62

69 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Meat/Meat Alternates Options Purpose: The purpose of this activity is to identify meat and meat alternates to determine current knowledge on the varied options for this food component. Instructions: Think about the meat and meat alternates you serve in your CACFP setting. Then, make a list of these items in the appropriate space below. Meats Meat Alternates 63

70 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Sample CN Label The Child Nutrition (CN) Label product will always contain the following information: The CN Label, which has a distinctive border The meal pattern contribution statement A unique 6-digit product identification number (assigned by FNS) appearing in the upper right hand corner of the CN logo The USDA/FNS authorization statement The month and year of final FNS approval appearing at the end of the authorization statement Remaining required label features: Product name Inspection legend Ingredients USDA statement Signature/address line Net weight 64

71 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Discussion Highlights: Incorporating Tofu Purpose: The purpose of this activity is to identify some ways you might locate tofu items and incorporate them on the menu. Instructions: Discuss some ways you might locate tofu items and incorporate them as meat substitutes on your menu(s). 65

72 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Discussion Highlights: Meat/Meat Alternates Purpose: The purpose of this activity is to identify ways to apply the information discussed in this section in CACFP settings. Instructions: Use the space below to list any key points noted during your group s discussion. 66

73 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Vegetable and Fruit Basics Vegetables Vegetables may be served fresh, frozen, canned, or as 100% pasteurized vegetable juice. Pasteurized, 100% vegetable juice (or fruit juice) may be served at only one meal, including snacks, per day. Cooked dry beans and peas may credit as either a vegetable or as a meat alternate, but not as both in the same meal. A vegetable may be used to meet the entire fruit requirement at lunch and supper. When two vegetables are served at lunch or supper, two different types of vegetables must be served. When crediting vegetables, they are credited based on volume, except 1 cup raw leafy greens credits as ½ cup vegetable. Fruits Fruits may be served fresh, frozen, canned, dried, or as 100% pasteurized fruit juice. Pasteurized, full-strength, 100% fruit juice (or vegetable juice) may be served at one meal, including snack meals, per day. When crediting fruits, they are credited based on volume, except ¼ cup of dried fruit counts as ½ cup of fruit. 67

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75 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Fruits and Vegetables Components Separation of Vegetable and Fruit Component The updated child and adult meal pattern requirements separates the vegetable and fruit component at lunch, supper, and snack. Separate vegetable and fruit components will help increase the variety of vegetables and fruits served and consumed by children and adults. This change means you can offer those in your care a serving of vegetables and a serving of fruit at lunch and supper. In addition, a snack with a vegetable and fruit, in the appropriate minimum serving sizes, is reimbursable. Two Vegetables at Lunch and Supper To increase flexibility in menu planning, you can choose to serve two vegetables at lunch and supper, rather than a serving of vegetables and a serving of fruit. This change means that the fruit component at lunch and supper may be substituted by a vegetable. When two vegetables are served at lunch or supper, they must be two different kinds of vegetables. Please note that vegetables do not need to be from different vegetable subgroups (e.g., dark green vegetables, red and orange vegetables, starchy vegetables, beans and peas (legumes), or other vegetables). See the table below for examples of reimbursable lunch or supper meals featuring a fruit and a vegetable, or two vegetables, in lieu of fruit. Ages 3-5 Years Required Component Fruit and Vegetable Two Vegetables Meat/Meat Alternate 1.5 oz. chicken salad 1.5 oz. chicken salad Vegetable ¼ cup green beans ¼ cup cauliflower Fruit ¼ cup diced peaches ¼ cup carrots Grain ½ whole wheat pita ½ whole wheat pita Milk ¾ cup unflavored, lowfat milk ¾ cup unflavored, lowfat milk 69

76 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Ages 6-12 Years Required Component Fruit and Vegetable Two Vegetables Meat/Meat Alternate 2 oz. chicken salad 2 oz. chicken salad Vegetable ½ cup broccoli ½ cup sweet potato Fruit ¼ cup apple slices ¼ cup zucchini Grain 1 whole wheat pita 1 whole wheat pita Milk 1 cup unflavored, lowfat milk 1 cup unflavored, low-fat milk Adapted Source: USDA Policy Memo: CACFP , Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers. Retrieved from 70

77 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Apply in Three Purpose: The purpose of this activity is to identify the most important information from this section of the training and methods for applying it in a CACFP setting. Instructions: Write at least three things you have learned about fruits and vegetables and some ways in which you can apply this information in your CACFP setting. Then, circle the one you plan to do first. Once you have finished, find someone from a different group and share your responses. 1. What did I learn? How can I apply it in my CACFP setting? 71

78 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS 2. What did I learn? How can I apply it in my CACFP setting? 3. What did I learn? How can I apply it in my CACFP setting? 72

79 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Grains Basics Whole Grain-Rich Items At least one serving of grains per day must be whole grain-rich. Whole grain-rich foods are those that contain 100% whole grains, or at least 50% whole grains and the remaining grains in the food are enriched. Common and usual names for whole grains include: o whole listed before grain (e.g., whole wheat and whole corn), o berries or groats, and o rolled oats and oatmeal. Breakfast Cereals Breakfast cereals include ready-to-eat, instant, and regular hot cereals. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams of sucrose and other sugars per 100 grams of dry cereal). Grain-Based Desserts Grain-based desserts do not count toward the grain requirement. Grain-based desserts are identified in Exhibit A in the memorandum CACFP Grain Requirements in the Child and Adult Care Food Program; Questions and Answers Some common examples include the following items: o Cakes o Cookies o Sweet pie crusts o Doughnuts o Granola bars o Sweet rolls o Brownies 73

80 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Grains Key Terms FNS whole grain-rich criteria: Contains 100% whole grains, or at least 50% whole grains and the remaining grains in the food are enriched. Whole grains: Whole grains consist of the entire cereal grain seed or kernel. Kernel: The three parts of a kernel include the bran, the endosperm, and the germ. Bran: The bran is the outer layer of the kernel. The bran contains fiber, B vitamins, trace minerals and other health-promoting substances called phytochemicals. Endosperm: The endosperm is found in the inner layer of the kernel. The large, starchy endosperm of the grain kernel contains complex carbohydrates, protein, and smaller amounts of B vitamins. Germ: The germ is a small area found in the inner area of the kernel. The germ provides nourishment for the seed and contains B vitamins, vitamin E, trace minerals, healthy fats, antioxidants, and phytochemicals. Enriched Grains: Enriched is a process that adds nutrients back to a refined grain product. The nutrients that are usually added back in the process are iron and four B vitamins (thiamin, riboflavin, niacin, and folic acid). Refined Grains: Refined grains have been processed to remove the bran and germ, which removes dietary fiber, iron, and other nutrients. 74

81 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Whole Grain-Rich Criteria Checklist Purpose: The purpose of this checklist is to provide key steps for identifying whole grain-rich foods. Instructions: Use this step-by-step checklist to determine if a food product meets FNS whole grain-rich criteria: 1. Determine if the food contains at least 50 percent whole grains; and 2. If there are any remaining grains (e.g., the food is not 100% whole grain), use the ingredient list to determine the remaining grains are enriched. Step 1: Determine if the food contains at least 50 percent whole grains by ensuring the food meets at least one of the following: Whole grains are the primary ingredient by weight: Non-Mixed Dishes o Breads, cereals, and other non-mixed dishes: A whole grain is listed as the first ingredient on the product s ingredient list or second after water. Some examples of whole grain-rich ingredients are whole wheat, brown rice or wild rice, oatmeal, bulgur, whole-grain corn, and quinoa. When a whole grain is not listed as the first ingredient, the primary ingredient by weight may be whole grains if there are multiple wholegrain ingredients and the combined weight of those whole grains is more than the weight of the other ingredients. Multiple Ingredients Example A bread may be made with three grain ingredients: Enriched wheat flour (40% of grain weight) Whole-wheat flour (30% of grain weight) Whole oats (30% of grain weight) This bread could meet the whole grain-rich criteria with proper documentation from the manufacturer or a recipe, for foods prepared by a CACFP operator, because the combined weight of the two 75

82 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS whole-grain ingredients (whole wheat and whole oats) is greater (60%) than the enriched wheat flour (40%), even though the enriched wheat flour may be listed first on the ingredient list. All grains in the food that are not whole grain must be enriched (e.g., enriched flour). Mixed Dishes o Pizza, burritos, and other mixed dishes: A whole grain is the first grain ingredient listed on the product s ingredient list, or multiple whole grains are the primary grain ingredient by weight. Proper documentation from the manufacturer or a recipe, for foods prepared by a CACFP operator, is used as the basis for calculating whether the total weight of the whole-grain ingredients is higher than the total weight of the grain ingredients that are not whole grain. All grains in the food that are not whole grain must be enriched (e.g., enriched flour). The product includes one of the following Food and Drug Administration approved whole-grain health claims on the food products packaging: o Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers. OR o Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Step 2: If there are any remaining grains (e.g., the food is not 100% whole grain), use the ingredient list to determine the remaining grains are enriched. Adapted Source: USDA. (2016). CACFP Grain Requirements in the Child and Adult Care Food Program; Questions and Answers. Retrieved from 76

83 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Identifying Whole Grains Whole grains consist of the entire cereal grain seed or kernel. The kernel has three parts the bran, the germ, and the endosperm. Usually the kernel is cracked, crushed, or flaked during the milling process. If the finished product retains the same relative proportions of bran, germ, and endosperm as the original grain, it is considered a whole grain. When looking for whole grain-rich foods, there are some key terms to remember to ensure you purchase just what you need. The word whole listed before a grain, for example, whole corn. The words berries and groats are also used to designate whole grains, for example, wheat berries, or oat groats. Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal). Whole Grains Amaranth Cracked Wheat Crushed Wheat Whole Wheat Flour Graham Flour Entire-Wheat Flour Bromated Whole Wheat Flour Millet Flakes Whole Durum Wheat Flour Quinoa Brown Rice, Wild Rice Bulgur Whole Grain Barley Whole Specialty Grains Whole Wheat Pasta, such as Macaroni, Spaghetti, Vermicelli, or Whole Grain Noodles NON-Whole Grains All-Purpose Flour Bread Flour Bromated Flour Cake Flour Corn Grits Degerminated Corn Meal Durum Flour Enriched Flour Enriched Rice Enriched Self-Rising Flour Enriched Wheat Flour Farina Instantized Flour Long-Grain White Rice Pearled (also called pearl) Barley Phosphated Flour Rice Flour Self-Rising Flour 77

84 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Whole Grains Soba Noodles (with whole buckwheat flour as primary ingredient) NON-Whole Grains Self-Rising Wheat Flour Unbleached Flour White Flour 78

85 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Whole Grain-Rich Examples Purpose: The purpose of this activity is to review the steps for identifying whole grain-rich foods. Instructions: Review the examples with the instructor to determine which items meet FNS whole grain-rich criteria. White Whole-Wheat Breadsticks (Non-Mixed) 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. Is it whole grain-rich? Light Multigrain Bread (Non-Mixed) INGREDIENTS: WATER, ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WHOLE-WHEAT FLOUR, ROLLED OATS, SUGAR, WHEAT GLUTEN, YEAST, SOYBEAN OIL, SALT, CALCIUM PROPIONATE (PRESERVATIVE), MONOGLYCERIDES, DATEM AND/OR SODIUM STEAROYL LACTYLATE, CALCIUM SULFATE, CITRIC ACID, CALCIUM CARBONATE, SOY LECITHIN, WHEY, NONFAT MILK. Is it whole grain-rich? 79

86 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Acceptable Forms of Documentation for Items that Meet FNS Whole Grain-Rich Criteria In order to document that the grain items served meet FNS whole grain-rich criteria, maintain one or more of the following types of documentation on file: The ingredient s list from a product package that shows a whole grain as the primary ingredient by weight and any remaining grains are enriched. A copy of a food label displaying one of the FDA whole-grain health claims and the ingredient list from a product package shows any remaining grains are enriched. USDA-Authorized CN Labels for entree items that include grains. A customized product formulation statement on manufacturer letterhead. Sample product formulation templates for grain products can be seen on page 25 of this document and accessed through the CN Labeling website at: A recipe that includes the ingredients and ingredient amounts by weight and volume. USDA Foods Fact Sheet (applicable for USDA Foods indicated as meeting the whole grain-rich criteria. Please note that fact sheets must be accompanied by acceptable manufacturer documentation if it is not clear that the item meets whole grain-rich criteria). You can access the fact sheets at Check with your State Agency if you are unsure if a grain meets FNS whole grain-rich criteria, or if you have questions on what type of documentation is needed for documenting meal pattern requirements compliance. Adapted Source: USDA. (2016). USDA s Whole Grain Resource for the National School Lunch and School Breakfast Program. Retrieved from 80

87 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Oven-Baked Three-Grain Pancakes YIELD: VOLUME: 25 Servings: 2 lb 9 oz 25 Servings: 1 quart 1 cup (batter) 1 half-sheet pan 50 Servings: 5 lb 2 oz 50 Servings: 2 quarts 2 cups (batter) 2 half-sheet pans Ingredients Weight Measure Enriched cornmeal flour 5 oz 1 cup Whole wheat flour 5 oz 1 cup Graham flour 5 oz 1 cup Baking powder 2 tbsp Sugar 2 oz ¼ cup Salt 2 tsp Frozen whole eggs, or thawed 4 oz ½ cup Fresh large eggs 3 each Vegetable oil ¼ cup Low-fat 1% milk 3 cups Nutrients Per Serving Calories 98 Protein 3.90 g Carbohydrate g Total Fat 3.47 g Saturated Fat 0.73 g Cholesterol 20 mg Vitamin A 89 IU Vitamin C 0.3 mg Iron 1.26 mg Calcium 128 mg Sodium 295 mg Dietary Fiber 3.7 g Is this recipe whole grain-rich? 81

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89 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Whole Grain-Rich Is it Creditable? Purpose: The purpose of this activity is to ensure participants are able to read an ingredient s label to determine if a food item meets FNS whole grain-rich criteria. Instructions: Read each ingredient s statement to determine if the food item meets FNS whole grain-rich criteria. Then, list your response in the space provided. It is important to note that some items may need additional information to determine if they are whole grain-rich. For example, a CN Label or a product information statement from a manufacturer may be necessary for determining if a food item meets FNS whole grain-rich criteria. If you need additional information, list what you might need to determine if the food item meets FNS whole grain-rich criteria. French Bread Sticks INGREDIENTS: ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, POTASSIUM BROMATE), WATER, SALT, YEAST, DEXTROSE, SUGAR, SOY OIL, CORN STARCH, MONO-GIGLYCERIDES, SOY FLOUR, POTASSIUM BROMATE, ASCORBIC ACID, CYSTEINE, AND ENZYME. Is this product whole grain-rich? Garlic Bread INGREDIENTS: ALL-PURPOSE FLOUR, WATER, ENRICHED SEMOLINA (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINIE MONONIRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SALT, NATURAL FLAVOR (WHEAT), SOYBEAN OIL, MINCED GARLIC, WHEAT GLUTEN, CALCIUM SULFATE, ENZYMES (WHEAT), AND ASCORBIC ACID. Is this product whole grain-rich? 83

90 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS 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), YEAST, SUGAR, WHEAT GLUTEN. CONTAINS LESS THAT 2% OF THE FOLLOWING: SOYBEAN OIL, SALT, OAT FIBER, HONEY, SODIUM STEAROYL LACTYLATE, DATEM, ACESULFAME POTASSIUM, ASCORBIC ACID, ENZYME. MAY CONTAIN MILK, SOY, EGG AND SESAME. Is this product whole grain-rich? Cheese Pizza Crust INGREDIENTS: FLOUR BLEND [WHOLE WHEAT FLOUR, ENRICHED WHEAT FLOUR {BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID}], WATER, SOYBEAN OIL, DEXTROSE, BAKING POWDER, YEAST, SALT, AND DOUGH CONDITIONERS [WHEAT FLOUR, SALT, SOY OIL, ASCORBIC ACID], WHEAT GLUTEN. Is this product whole grain-rich? Ready-to-Eat Cereal INGREDIENTS: WHEAT FLOUR, SUGAR, BROWN RICE FLOUR, OATS, HONEY, CANOLA OIL, MALTODEXTRIN, SALT, CORN SYRUP, CINNAMON, BARLEY MALT SYRUP, BARLEY MALT EXTRACT, COLOR ADDED, SOY LECITHIN, ARTIFICIAL FLAVOR, BAKING SODA, TRISODIUM PHOSPHATE, VITAMIN E (MIXED TOCOPHEROLS) AND BHT ADDED TO PRESERVE FRESHNESS. Is this product whole grain-rich? 84

91 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Whole Grain Stamps Basic Stamp DOES NOT MEET FNS WHOLE GRAIN-RICH CRITERIA 100% Stamp MAY MEET FNS WHOLE GRAIN-RICH CRITERIA, BUT NEEDS ADDITIONAL DOCUMENTATION The Basic Stamp indicates that a The 100% Stamp (on the right) product contains a minimum of 8 indicates that all the grain grams of whole grains. However, ingredients in a product are whole food items labeled with the Basic grain and that the product does not Stamp may contain non-enriched contain refined grains. However, refined grains that are not enriched. products with the 100% Whole Therefore, just because a product Grain Stamp may also contain some has the Basic Stamp, does not mean non-creditable grains (such as bran it meets FNS whole grain-rich or germ), which do not meet the criteria. Operators must still look at grains criteria for Child Nutrition the list of ingredients to determine if Programs. Therefore, food items the product meets the whole grainrich criteria. may still meet FNS whole grain-rich with the 100% Whole Grain Stamp criteria, but operators will need to look at the list of ingredients to determine if the product contains non-creditable grains. Source: Whole Grains Council. (n.d.). The whole grain stamp: Helping consumers easily identify whole grains in stores & restaurants. 85

92 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Whole Grain-Rich Foods and Disallowed Meals Each day, one whole grain-rich food must be served. When whole grain-rich foods are not served in a given day, the meal (or snack) with the lowest reimbursement that contains a grain will be disallowed as illustrated in the examples below. Friday s Menu Breakfast Diced peaches Blueberry pancake Milk Lunch Macaroni and cheese Cornbread Okra Tropical fruit Milk Snack Cheddar cheese slices Crackers Water Tuesday s Menu Breakfast Banana slices Multi-grain waffle Milk Lunch Chicken stir-fry Broccoli Carrots White rice Milk Snack Yogurt Apple Slices Water Friday s menu does not contain a whole grain-rich food. Therefore, the Snack meal is disallowed because it is the meal with the lowest reimbursement that contains a grain. Tuesday s menu does not contain a whole grain-rich food, and a grain was not served during Snack. Therefore, the Breakfast meal is disallowed because it is the meal with the lowest reimbursement that contains a grain. 86

93 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Breakfast Cereal and Sugar Guide Requirement: Starting October 1, 2017, breakfast cereals served in CACFP must contain no more than 6 grams of sugar per dry ounce. Method #1: Use WIC Approved Breakfast Cereals List Use any State Agency s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) approved breakfast cereal list for creditable breakfast cereals. Similar to CACFP, all WIC approved breakfast cereals must contain no more than 6 grams of sugar per dry ounce (21.2 grams of sugar per 100 grams). You can find information on your WIC state agency by visiting the following website: Method #2: Calculate the total sugars per ounce Step 1: Find the Nutrition Facts Label on the package. Step 2: Find the Serving Size of the cereal. Write the number of grams(g) here: 28 grams Step 3: Find the amount for sugars. It is below the Total Carbohydrate line. Write it here: 1 gram Step 4: Divide the Sugars number by the Serving Size number. Sugars = 1 = Serving Size Step 5: If the number is or less, the cereal is below the sugar limit. Is it creditable? Yes, this cereal is creditable because is less than the threshold*, * Threshold Formula: =

94 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Breakfast Cereal Is it Creditable? Purpose: The purpose of this activity is to determine if each food item meets the breakfast cereal guidelines for the CACFP meal pattern. Instructions: Review each label and then calculate the sugar per dry ounce to determine if this product meets the CACFP meal pattern requirements. Multi-Color Rounds Step 1: Find the Nutrition Facts Label on the package. Step 2: Find the Serving Size of the cereal. Write the number of grams(g) here: (g). Step 3: Find the amount for Sugars. Write it here: Step 4: Divide the Sugars number by the Serving Size number. (Sugars) = (Serving Size) Step 5: If the number is or less, the cereal is below the sugar limit. Is it creditable? 88

95 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Honey Frosty O s Step 1: Find the Nutrition Facts Label on the package. Step 2: Find the Serving Size of the cereal. Write the number of grams (g) here: (g). Step 3: Find the amount for Sugars. Write it here: (g). Step 4: Divide the Sugars number by the Serving Size number. (SSSSSSSSSSSS) = (SSSSSSSSSSSSSS SSSSSSSS) Step 5: If the number is or less, the cereal is below the sugar limit. Is it creditable? Rice Puffs Step 1: Find the Nutrition Facts Label on the package. Step 2: Find the Serving Size of the cereal. Write the number of grams (g) here: (g). Step 3: Find the amount for Sugars. Write it here: (g). Step 4: Divide the Sugars number by the Serving Size number. (SSSSSSSSSSSS) = (SSSSSSSSSSSSSS SSSSSSSS) Step 5: If the number is or less, the cereal is below the sugar limit. Is it creditable? 89

96 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Champion Flakes Step 1: Find the Nutrition Facts Label on the package. Step 2: Find the Serving Size of the cereal. Write the number of grams (g) here: (g). Step 3: Find the amount for Sugars. Write it here: (g). Step 4: Divide the Sugars number by the Serving Size number. (SSSSSSSSSSSS) = (SSSSSSSSSSSSSS SSSSSSSS) Step 5: If the number is or less, the cereal is below the sugar limit. Is it creditable? 90

97 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Group A Exhibit A: Grain Requirement for Child Nutrition Programs 1,2 Bread type coating Bread sticks (hard) Chow mein noodles Savory Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing Group B Bagels Batter type coating Biscuits Breads (sliced white, whole wheat, French, Italian) Buns (hamburger and hot dog) Egg roll skins English muffins Pita bread (white, whole wheat, whole grain-rich) Pizza crust Pretzels (soft) Rolls (white, whole wheat, whole grain-rich) Tortillas (wheat or corn) Tortilla chips (wheat or corn) Taco shells Minimum Serving Size for Group A 1 serving = 20 gm or 0.7 oz 3/4 serving = 15 gm or 0.5 oz 1/2 serving = 10 gm or 0.4 oz 1/4 serving = 5 gm or 0.2 oz Minimum Serving Size for Group B 1 serving = 25 gm or 0.9 oz 3/4 serving = 19 gm or 0.7 oz 1/2 serving = 13 gm or 0.5 oz 1/4 serving = 6 gm or 0.2 oz Oz Eq for Group A 1 oz eq = 22 gm or 0.8 oz 3/4 oz eq = 17 gm or 0.6 oz 1/2 oz eq = 11 gm or 0.4 oz 1/4 oz eq = 6 gm or 0.2 oz Oz Eq for Group B 1 oz eq = 28 gm or 1.0 oz 3/4 oz eq = 21 gm or 0.75 oz 1/2 oz eq = 14 gm or 0.5 oz 1/4 oz eq = 7 gm or 0.25 oz 91

98 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Group C Cookies 3 (plain - includes vanilla wafers) Cornbread Corn muffins Croissants Pancakes Pie crust (dessert pies 3, cobbler 3, fruit turnovers 4, and meat/meat alternate pies) Waffles Group D Doughnuts 3 (cake and yeast raised, unfrosted) Cereal bars, breakfast bars, granola bars 4 (plain) Muffins (all, except corn) Sweet roll 4 (unfrosted) Toaster pastry 4 (unfrosted) Group E Cereal bars, breakfast bars, granola bars 4 (with nuts, dried fruit, and/or chocolate pieces) Cookies 3 (with nuts, raisins, chocolate pieces and/or fruit purees) Doughnuts 4 (cake and yeast raised, frosted or glazed) French toast Sweet rolls 4 (frosted) Toaster pastry 4 (frosted) Minimum Serving Size for Group C 1 serving = 31 gm or 1.1 oz 3/4 serving = 23 gm or 0.8 oz 1/2 serving = 16 gm or 0.6 oz 1/4 serving = 8 gm or 0.3 oz Minimum Serving Size for Group D 1 serving = 50 gm or 1.8 oz 3/4 serving = 38 gm or 1.3 oz 1/2 serving = 25 gm or 0.9 oz 1/4 serving = 13 gm or 0.5 oz Minimum Serving Size for Group E 1 serving = 63 gm or 2.2 oz 3/4 serving = 47 gm or 1.7 oz 1/2 serving = 31 gm or 1.1 oz 1/4 serving = 16 gm or 0.6 oz Oz Eq for Group C 1 oz eq = 34 gm or 1.2 oz 3/4 oz eq = 26 gm or 0.9 oz 1/2 oz eq = 17 gm or 0.6 oz 1/4 oz eq = 9 gm or 0.3 oz Oz Eq for Group D 1 oz eq = 55 gm or 2.0 oz 3/4 oz eq = 42 gm or 1.5 oz 1/2 oz eq = 28 gm or 1.0 oz 1/4 oz eq = 14 gm or 0.5 oz Oz Eq for Group E 1 oz eq = 69 gm or 2.4 oz 3/4 oz eq = 52 gm or 1.8 oz 1/2 oz eq = 35 gm or 1.2 oz 1/4 oz eq = 18 gm or 0.6 oz 92

99 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Group F (These items are only allowed under the NSLP and SBP) Cake 3 (plain, unfrosted) Coffee cake 4 Group G (These items are only allowed under the NSLP and SBP) Brownies 3 (plain) Cake 3 (all varieties, frosted) Group H Cereal Grains (barley, quinoa, etc.) Breakfast cereals (cooked) 5,6 Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown) Group I Ready to eat breakfast cereal (cold, dry) 5,6 Minimum Serving Size for Group F 1 serving = 75 gm or 2.7 oz 3/4 serving = 56 gm or 2 oz 1/2 serving = 38 gm or 1.3 oz 1/4 serving = 19 gm or 0.7 oz Minimum Serving Size for Group G 1 serving = 115 gm or 4 oz 3/4 serving = 86 gm or 3 oz 1/2 serving = 58 gm or 2 oz 1/4 serving= 29 gm or 1 oz Minimum Serving Size for Group H 1 serving = 1/2 cup cooked or 25 gm dry Minimum Serving Size for Group I 1 serving = 3/4 cup or 1 oz, whichever is less Oz Eq for Group F 1 oz eq = 82 gm or 2.9 oz 3/4 oz eq = 62 gm or 2.2 oz 1/2 oz eq = 41 gm or 1.5 oz 1/4 oz eq = 21 gm or 0.7 oz Oz Eq for Group G 1 oz eq = 125 gm or 4.4 oz 3/4 oz eq = 94 gm or 3.3 oz 1/2 oz eq = 63 gm or 2.2 oz 1/4 oz eq = 32 gm or 1.1 oz Oz Eq for Group H 1 oz eq = 1/2 cup cooked or 1 ounce (28 gm) dry Oz Eq for Group I 1 oz eq = 1 cup or 1 ounce for flakes and rounds 1 oz eq = 1.25 cups or 1 ounce for puffed cereal 93

100 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS 1 oz eq = 1/4 cup or 1 ounce for granola 1 Under the CACFP, the following foods are whole grain or enriched or made with enriched or whole-grain meal and/or flour, bran, and/or germ. For meals and snacks served to children and adults, at least one serving of grains per day in the CACFP must be whole grain-rich starting October 1, 2017.Under the NSLP and SBP, the following food quantities from Groups A-G, must contain at least 16 grams of whole grain or can be made with 8 grams of whole grain and 8 grams of enriched meal and/or enriched flour to be considered whole grain-rich. 2 Some of the following foods, or the accompaniments, may contain more sugar, salt, and/or fat than others. This should be considered when deciding how often to serve them. 3 Considered a grain-based dessert and cannot count towards the grain component at any meal served under the CACFP beginning October 1, 2017, as specified in (a)(4). Allowed only as dessert at lunch served under the NSLP as specified in Considered a grain-based dessert and cannot count towards the grain component at any meal served under the CACFP beginning October 1, 2017, as specified in (a)(4). Allowed for desserts at lunch served under the NSLP as specified in , and for breakfasts served under the SBP. 5 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP; breakfast served under the SBP; and meals served to children ages 1 through 5 and adult participants in the CACFP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast. 6 Under the CACFP, cereals must be whole grain, enriched, or fortified, and must contain no more than 6 grams of sugar per dry ounce. Under the NSLP and SBP, cereals must be whole grain, whole grain and enriched, or fortified. 94

101 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Replacing Grain-Based Desserts Purpose: The purpose of this activity is to identify nutritious options for replacing grain-based desserts. Instructions: Review each grain-based dessert. Then, identify some alternatives you might serve in place of the grain-based desserts. Grain-Based Desserts Alternatives Breakfast bars Brownies Cakes Cereal bars Cookies Doughnuts 95

102 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Grain-Based Desserts Alternatives Granola bars Sweet crackers (graham and animal crackers) Sweet piecrusts Sweet rolls Toaster pastries 96

103 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Correct the Standard Purpose: The purpose of this activity is to identify the updated meal pattern requirements for the child and adult meal patterns. Instructions: Read each meal standard carefully. Underline the incorrect information stated in each statement, and then write the correct information in the space provided below each statement. 1. Juice is limited to twice per day. 2. At least two servings of grains per day must be whole grain-rich for infant, child, and adult meals. 3. Only one grain-based dessert can count toward the grains component. 4. Meat alternates may be served in place of the entire grains component at snack a minimum of three times per week. 97

104 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS 5. Tofu may count toward the meat/meat alternate component when it is not easily recognized as a meat substitute. 6. Yogurt must contain no more than 13 grams of sugar per 6 ounces. 7. Breakfast cereals must contain no more than 1 gram of sugar per ounce. 8. Flavored fat-free milk can be served to children 2 years old and older, and adults. 9. Whole grain-rich foods contain at least 40% whole grains and the remaining grains in the food are refined and non-enriched. 10. Yogurt may be served in place of milk twice per day for children and adults. 98

105 LESSON 2: CHILD AND ADULT MEAL PATTERN REQUIREMENTS Key Points to Remember Purpose: The purpose of this activity is to reflect on the information covered in this lesson and to list any key points needed for later use. Instructions: Think about the information covered in this lesson. List some key points you wish to remember for when you return to your facility. Key Point 1: Key Point 2: Key Point 3: Key Point 4: 99

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107 LESSON 3: CHILD AND ADULT MEAL SERVICE Lesson 3: Child and Adult Meal Service Cooking Methods Updated Meal Pattern Requirements Checklist for Children and Adults Menu Review Discussion Highlights: Family Style Meal Service Aligning Practices Key Points to Remember

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109 LESSON 3: CHILD AND ADULT MEAL SERVICE Cooking Methods Roasting or Baking Roasting or baking involves cooking meat, poultry, fish, or vegetables in the oven without any liquid and no cover on the cooking vessel. When roasting or baking meat or poultry, remove all visible fat from poultry or beef. Add appropriate seasonings and flavorings to replace flavor lost when fat is removed. Since salt penetrates meat only about an inch and retards browning, most recipes suggest adding salt at the end of cooking. Do not add salt unless the recipe calls for it. If a meat thermometer is used, place it in the thickest part of the meat, away from bone or fat. Place in the cooking dish/pan. Do not cover, and do not add any liquid for meat or poultry. Place meat on a rack when appropriate so fat will drain and hot air can circulate on all sides. For meats, roast or bake following the recipe for the oven temperature until the food reaches the appropriate internal temperature (the temperature specified in the recipe). Remove from the oven and serve. For large pieces of meat, like a turkey or a large roast, allow the meat to sit in a warm place for about 15 minutes before carving or slicing. This makes the meat firmer, juicier, and easier to slice. Meats should be sliced across the grain. Hold cooked meat and poultry the correct way. If the meat or poultry will not be served immediately, it should be covered and kept in a warmer at the correct temperature or chilled in the refrigerator. Never hold a meat product at room temperature. 103

110 LESSON 3: CHILD AND ADULT MEAL SERVICE Sautéing Sautéing uses high heat and a small amount of fat to rapidly cook vegetables, meat, poultry, and fish. Searing and stir-frying are also sautéing techniques. Prepare the meat or poultry by making sure it is dry. If a marinade has been used, drain it thoroughly and pat the food dry. Food with a lot of moisture will steam rather than sauté. Add oil to the pan according to recipe. Measure the oil carefully. Heat the oil; add the meat, poultry, or fish. The meat, poultry, or fish pieces should be added to the pan in a single layer. If the pieces are touching, the product will steam, not sauté. Cook the meat by gently turning until browned on all sides and cooked evenly. Some recipes suggest that the cooked meat be removed from the pan and the remaining flavored juices be used to make a sauce. Follow the recipe. Sautéed meals should be cooked in batches just-in-time for service. Covering a sautéed food during holding causes it to steam, and the advantages of the sauté technique are lost. Serve immediately. Never hold a meat product at room temperature. 104

111 LESSON 3: CHILD AND ADULT MEAL SERVICE Braising and Stewing Braising and stewing are a combination of dry-heat and moist-heat cooking used for less tender cuts of meat. Braising is used for large cuts of meat. The same technique is called stewing when used for bite-sized pieces of meat, poultry, or fish. Trim fat and prepare meat according to the recipe. Sear the meat on all sides. Searing meat before braising or stewing adds color and flavor. Follow the recipe to use a small amount of oil or preferably, no oil. Brown the meat on all sides in a hot pan. For large pieces of meat, use a pan in the oven or a steam jacketed kettle. For smaller pieces, use a grill, or brown in a hot oven. Remove the meat from the pan and add any vegetables or seasonings called for in the recipe. Add the seared meat back to the cooking pan along with the liquid for cooking. Cover tightly and simmer until tender. Follow the recipe for the temperature and time for the equipment being used. Do not allow the liquid to boil. The size of the cut of meat and the kind of meat will also influence the cooking time. Braised or stewed meats are done when they are tender. Remove the meat from the cooking liquid. Some recipes suggest the cooking liquid be cooked an additional time to reduce the volume and concentrate the flavor. The cooking liquid may also be thickened with a roux. Hold cooked meat and poultry the correct way. If the meat, poultry, or fish will not be served immediately, it should be covered and kept in a warmer at the correct temperature or chilled in the refrigerator. 105

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113 LESSON 3: CHILD AND ADULT MEAL SERVICE Updated Meal Pattern Requirements Checklist for Children and Adults Juice is limited to once per day. A vegetable and fruit must be served during lunch and supper meals. The fruit component may be substituted for a vegetable at lunch and supper meals; when two vegetables are served, they are two different kinds of vegetables. At least one serving of grains per day must be whole grain-rich. Meat/meat alternates may replace the entire grains component at breakfast a maximum of three times per week. Yogurt may replace milk once per day for adults only. The appropriate type of milk is listed for each age group: o Age 1 year: Unflavored whole milk; o Ages 2-5 years: Unflavored low-fat or fat-free milk; and o Ages 6-18 years and Adults: Unflavored low-fat, unflavored fatfree, or flavored fat-free milk. No food items are deep-fat fried on-site. Breakfast cereals contain no more than 6 grams of sugar per dry ounce. Yogurt contains no more than 23 grams of sugar per 6 ounces. Tofu and soy yogurt may be served as a meat alternate. No grain-based desserts are included on the menu. Serving sizes are correct for each age group. 107

114 LESSON 3: CHILD AND ADULT MEAL SERVICE Menu Review Purpose: The purpose of this activity is to review the menu to determine which items need to be changed to meet the meal pattern requirements. Instructions: In your groups, choose between the menus for children or adults. Then, review the entire menu to determine the food items that do not contribute to a reimbursable meal based on the updated meal pattern requirements for children and adults. Upon completion, brainstorm other foods that could be substituted for the non-reimbursable items to make the menu reimbursable. 108

115 LESSON 3: CHILD AND ADULT MEALSERVICE Menu for Adults Monday Tuesday Wednesday Thursday Friday 1% milk 1% milk 1% milk 1% milk 1% milk Breakfast Berry Scones Wheat Biscuit 1% milk Sliced pears Strawberry pastry 1% milk Sliced bananas Cold cereal (frosted flakes) 1% milk Peach halves Oatmeal 1% milk Fruit juice English muffin 1% milk Lunch Snack Baked potato wedges Seedless grapes Multi-grain hamburger bun Lean beef patty 1% milk Blueberry muffin Turnip greens Mashed potatoes Mexican Cornbread Homemade fried chicken Whole milk with chocolate syrup Granola bar Broccoli Cinnamon apples Seven-grain biscuit Jasmine rice Sliced ham 1% milk Cinnamon multigrain toast Green beans Carrots Multi-grain roll Turkey 1% milk Graham crackers Fresh broccoli Steamed broccoli Whole wheat roll Fish filet Vegetable juice Strawberry yogurt 109

116 LESSON 3: CHILD AND ADULT MEAL SERVICE Breakfast Lunch Menu for Children Monday Tuesday Wednesday Thursday Friday Whole grain mini bagel Scrambled eggs 1% milk Cheese quesadilla Black beans Peach cobbler 1% flavored milk Multi-grain toast with all-fruit spread Yogurt with banana Mexican meat loaf Green beans Whole kernel corn Mexican Cornbread Fresh plum slices Blueberry donut 1% milk Oven-baked fish Strawberries Apple slices Brown rice 1% milk Apple slices Whole grain waffle 1% milk Homemade fried fish Tofu noodles Mixed fruit Roasted broccoli 1% milk Fresh banana slices Strawberry pastry 1% milk Black bean soup Carrot sticks Soft enriched bread stick 1% milk Snack 1% flavored milk Multi-grain crackers Water 1% milk Smoothie prepared with low-fat yogurt and strawberries Water Whole grain English muffin with melted cheddar cheese Water Apricot halves Brownies Water Fresh orange sections Yogurt Water 110

117 LESSON 3: CHILD AND ADULT MEAL SERVICE Discussion Highlights: Family Style Meal Service Purpose: The purpose of this activity is to identify ways to apply the information discussed in this section in CACFP settings. Instructions: Use the space below to list any key points noted during your group s discussion. 111

118 LESSON 3: CHILD AND ADULT MEAL SERVICE Aligning Practices Purpose: The purpose of this activity is to identify any potential challenges and potential solutions for serving meals that align with the updated meal patterns. Instructions: Think about the updated meal patterns and implementation. Then, answer the following questions. 1. What are you currently doing or planning to do to ensure your meals align with the updated meal pattern requirements? 2. (A) Did you face any challenges with implementing the updated meal pattern requirements? If so, how did you overcome them? (B) Do you anticipate any challenges with implementing the updated meal patterns requirements? What are you planning to do to address these challenges? 3. Are there any lessons learned you would like to share? 112

119 LESSON 3: CHILD AND ADULT MEAL SERVICE Key Points to Remember Purpose: The purpose of this activity is to reflect on the information covered in this lesson and to list any key points needed for later use. Instructions: Think about the information covered in this lesson. List some key points you wish to remember for when you return to your facility. Key Point 1: Key Point 2: Key Point 3: Key Point 4: 113

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121 LESSON 4: OPTIONAL BEST PRACTICES Lesson 4: Optional Best Practices Infant Training Vegetables Subgroups Discussion Highlights: Vegetables and Fruits Best Practices Tips for Incorporating Whole Grain-Rich Grains Tips for Offering More Nutritious Proteins Flavored Milk Does it Meet the Best Practice? CACFP Meal Pattern Requirements: Optional Best Practices Action Key Points to Remember

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123 LESSON 4: OPTIONAL BEST PRACTICES Infant Training Purpose: The purpose of this activity is to identify methods for supporting parents who choose to breastfeed in the child care setting. Instructions: Read the scenario below, and then follow the instructions for completing this activity. Scenario: Sandy is a child care director at Lakeland Cares. Each Tuesday, Sandy completes a 30-minute professional development training with her staff. For her next training, she would like to present information on how to better support mothers who wish to breastfeed their infants. Create a 1-3 minute script for Sandy to use when training her staff on some key ways to support mothers who wish to breastfeed in the child care setting. Sandy s Training Script: 117

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125 LESSON 4: OPTIONAL BEST PRACTICES Vegetables Subgroups Dark Green Vegetables Beet Greens Bok Choy Broccoli Chicory Collard Greens Dark Green Leafy Lettuce Kale Mustard Greens Parsley Romaine Lettuce Spinach Swiss Chard Turnip Greens Watercress Starchy Vegetables Cassava (Yuca) Corn Fresh Cowpeas, Field Peas, or Black-Eyed Peas (Not Dry) Green Peas Lima Beans, Canned, Fresh, or Frozen Jicama (Yam Bean) Parsnips Pigeon Peas Plantains Potato Products, White Taro (Malanga) Water Chestnuts Yautia (Tannier) Red/Orange Vegetables Acorn Squash Butternut Squash Carrots Cherry Peppers Hubbard Squash Pimentos Pumpkin Red/Orange Peppers Sweet Potatoes Tomatoes Beans/Peas (Legumes) Beans, Black, Kidney, Navy, Pink, Pinto, Red, White Black-Eyed Peas Mature, Dry Edamame Garbanzo Beans, Chickpeas Great Northern Beans Green Peas, Dry Lentils Lima Beans, Dry Soy Beans, Mature, Dry Split Peas 119

126 LESSON 4: OPTIONAL BEST PRACTICES Other Vegetables Asparagus Avocado Bamboo Shoots Bean, Green or Wax Bean Sprouts Beets Bell or Chili Peppers Breadfruit Brussels Sprouts Cabbage Cactus (Nopales) Cauliflower Celery Chayote (Mirliton) Chinese Snow Peas Cucumbers Eggplant Green Onions Iceberg (Head) Lettuce Kohlrabi Mushrooms Okra Onions Radishes Rutabagas Seaweed Sugar Snap Peas Tomatillos Turnips Zucchini 120

127 LESSON 4: OPTIONAL BEST PRACTICES Discussion Highlights: Vegetables and Fruits Best Practices Purpose: The purpose of this activity is to identify ways to apply the information discussed in this section in CACFP settings. Instructions: Use the space below to list any key points noted during your group s discussion. 121

128 LESSON 4: OPTIONAL BEST PRACTICES Tips for Incorporating Whole Grain-Rich Grains Sandwich (on whole wheat bread, pita, sandwich bun, or roll) Corn Bread (made with whole wheat cornmeal) Kangaroo Pocket (veggies and fillings in a whole wheat pita pocket) Veggie Roll-Up (veggies wrapped in a whole wheat tortilla with ranch dressing) Burrito or Quesadilla (using a whole wheat flour or whole-corn tortilla) Stir-Fry (with brown rice) Hot Pasta Meal (using whole wheat noodles) Pasta Salad (using whole wheat pasta) Mexican Brown Rice Salad Casserole (with wild rice) Soup, Chili, or Stew (with whole wheat macaroni or barley) Snack (featuring whole wheat crackers and cheese) Side Dish (featuring quinoa or whole wheat dinner roll) Breakfast (featuring oatmeal or whole grain ready-to-eat breakfast cereals, such as whole grain cereal flakes or muesli) Vegetarian Meal (featuring beans and brown rice) One Pot Meal (featuring barley, veggies, and beans or meat in a slow cooker) Adapted Source: USDA. (2013). Nutrition and wellness tips: Build a healthy plate with whole grains. Retrieved from 122

129 LESSON 4: OPTIONAL BEST PRACTICES Tips for Offering More Nutritious Proteins Go lean with protein The leanest beef cuts include round steaks and roasts (eye of round, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts. The leanest pork choices include pork loin, tenderloin, center loin, and ham. Choose lean ground beef. To be considered lean, the product has to be at least 90% lean 10% fat. Buy skinless chicken parts, or take off the skin before cooking. Boneless skinless chicken breasts and turkey cutlets are the leanest poultry choices. Choose lean turkey, roast beef, or ham for sandwiches instead of luncheon/deli meats with more fat, such as regular bologna or salami. Vary your protein choices Choose seafood at least twice a week as the meat/meat alternate in a meal. Look for seafood rich in omega-3 fatty acids, such as salmon, trout, and herring. Some ideas for incorporating seafood include the following options: o Salmon steak or filet o Salmon loaf o Grilled or baked trout o Canned tuna Choose beans, peas, or tofu as a main dish or part of a meal often. Some common examples might include the following foods: o Chili with kidney or pinto beans; o Stir-fried tofu; o Split pea, lentil, minestrone, or white bean soups; o Baked beans; o Black bean enchiladas; o Garbanzo or kidney beans on a chef s salad; o Rice and beans; o Falafel sandwiches on pita bread; 123

130 LESSON 4: OPTIONAL BEST PRACTICES o Veggie burgers; and o Hummus (chickpeas spread) on pita bread. Choose unsalted nuts as a snack, on salads, or in main dishes. Some examples might include the following options: o Adding slivered almonds to steamed vegetables; o Adding toasted peanuts or cashews to a vegetable stir-fry instead of meat; and o Adding walnuts or pecans to a green salad instead of cheese or meat. Keep it safe to eat Separate raw, cooked, and ready-to-eat foods. Do not wash or rinse meat or poultry. Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item and before going on to the next one. Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator so juices do not drip onto other foods. Cook foods to a safe temperature to kill microorganisms. Use a meat thermometer, which measures the internal temperature of cooked meat and poultry, to make sure that the meat is cooked all the way through. Chill (refrigerate) perishable food promptly and defrost foods properly. Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours. Plan ahead to defrost foods. Never defrost food on the kitchen counter at room temperature. Thaw food by placing it in the refrigerator, submerging airtight packaged food in cold tap water (change water every 30 minutes), or defrosting on a plate in the microwave (only if cooking immediately after). Avoid raw or partially cooked eggs or foods containing raw eggs and raw or undercooked meat and poultry. Women, who may become pregnant, are pregnant, nursing mothers, and young children should avoid some types of fish and eat types lower in mercury. Call SAFEFOOD for more information. 124

131 LESSON 4: OPTIONAL BEST PRACTICES Flavored Milk Does it Meet the Best Practice? Best Practice: Serve only unflavored milk to all participants. If flavored milk is served to children 6 years old and older, or adults, serve flavored milk that contains no more than 22 grams of sugar per 8 fluid ounces. Steps for Calculating Total Sugars Step 1: Find the Nutrition Facts Label on the package. Step 2: Look at the Serving Size on the milk. Step 3: Find the amount for Sugars. Step 4: Divide the Sugars number by the Serving Size number. (SSSSSSSSSSSS) (SSSSSSSSSSSSSS SSSSSSSS) = Total Sugar Step 5: If the answer (Total Sugar number) is 2.75 or less, the milk is within the optional sugar limit. In the case that you are unable to find flavored milk with no more than 22 grams of sugar per 8 fluid ounces, choose the flavored milk with the lowest amount of sugar. 125

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133 LESSON 4: OPTIONAL BEST PRACTICES CACFP Meal Pattern Requirements: Optional Best Practices Infants Support mothers who choose to breastfeed their infants by encouraging them to supply breastmilk for their infants while in child care and offering a quiet, private area that is comfortable and sanitary for mothers who come to the center or family child care home to breastfeed. Vegetables and Fruits Make at least one of the two required components of snack a vegetable or a fruit. Serve a variety of fruits, and choose whole fruits (fresh, canned, frozen, or dried) more often than juice. Provide at least one serving each of dark green vegetables, red and orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables once per week. Grains Provide at least two servings of whole grain-rich grains per day. Meat/Meat Alternates Serve only lean meats, nuts, and legumes. Limit serving processed meats to no more than one serving per week. Serve only natural cheeses and choose low-fat or reduced-fat varieties. Milk Serve only unflavored milk to all participants. If flavored milk is served to children 6 years old and older, or adults, use the Nutrition Facts Label to select and serve flavored milk that contains no more than 22 grams of sugar per 8 fluid ounces, or the flavored milk with the lowest amount of sugar if flavored milk within this sugar limit is not available. 127

134 LESSON 4: OPTIONAL BEST PRACTICES Serve water as a beverage when serving yogurt in place of milk for adults. Additional Best Practices Incorporate seasonal and locally produced foods into meals. Limit serving purchased pre-fried foods to no more than one serving per week. Avoid serving non-creditable foods that are sources of added sugars, such as sweet toppings (e.g., honey, jam, syrup), mix-in ingredients sold with yogurt (e.g., honey, candy or cookie pieces), and sugarsweetened beverages (e.g., fruit drinks or sodas). In adult day care centers, offer and make water available to adults upon their request throughout the day. Adapted Source: USDA, (2016). Child and Adult Care Food Program: Best Practices. Retrieved from 128

135 LESSON 4: OPTIONAL BEST PRACTICES Action Purpose: The purpose of this activity is to identify strategies for implementing the best practices in CACFP settings. Instructions: Think about your program and the best practices covered in this lesson. What are three actions you can take to implement a minimum of two best practices, within one year from today? List those two best practices, the three actions you are planning to take to implement the best practice, and the date you wish to accomplish this plan. Best Practice: Action 1: Action 2: Action 3: 129

136 LESSON 4: OPTIONAL BEST PRACTICES Best Practice: Action 1: Action 2: Action 3: Completion Date: 130

137 LESSON 4: OPTIONAL BEST PRACTICES Key Points to Remember Purpose: The purpose of this activity is to reflect on the information covered in this lesson and to list any key points needed for later use. Instructions: Think about the information covered in this lesson. List some key points you wish to remember for when you return to your facility. Key Point 1: Key Point 2: Key Point 3: Key Point 4: 131

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139 POST-ASSESSMENT Post-Assessment Non-Name Identifier Instructions: Place the same non-name identifier used on the Pre- Assessment in the space provided at the top of each page. Then, read each question carefully and select the best answer. 1. The revised CACFP meal patterns include. a. a greater variety of fruits and vegetables b. additional whole grains and protein options c. less added sugar d. All of the above 2. During the breakfast meal, CACFP operators must serve a meat/meat alternate in place of the entire grain component five times per week. True or False? a. True b. False 3. Grain-based desserts count toward the grain requirement for meals and snacks served to adult participants only. True or False? a. True b. False 4. Flavored milk is prohibited for the following age groups, except. a. infants b. 3-5 years c years d. 1-2 years 5. How many times can a CACFP operator serve juice to children and adults in a single day? a. 3 times per day b. 1 time per day c. 0 times per day d. 4 times per day 133

140 POST-ASSESSMENT Non-Name Identifier 6. Yogurt must contain no more than grams of sugar per ounces. a. 20 grams, 4 ounces b. 23 grams, 1 ounce c. 23 grams, 6 ounces d. 26 grams, 6 ounces 7. The child and adult meal patterns require a minimum of component(s) for all snacks. a. two b. three c. one d. four 8. Breakfast cereals must contain no more than grams of sugar per dry ounce. a. three b. five c. six d. thirteen 9. Tofu and soy yogurt may credit as a meat alternate in meals served to children and adults. True or False? a. True b. False 10. Each day, at least serving(s) of grains must be whole grainrich. a. one b. three c. zero d. two 11. Yogurt credits as a fluid milk substitution for children age 3-5 years old. True or False? a. True b. False 134

141 POST-ASSESSMENT Non-Name Identifier 12. Which frying method is no longer allowed as an approved method for preparing meals on-site in CACFP settings? a. Pan-frying b. Deep-fat frying c. Stir-frying d. All of the above 13. The infant meal pattern requirements allow ready-to-eat cereals to be served during. a. Breakfast b. Lunch c. Snack d. None of the above 14. Family style meal service is now required in all child and adult care settings. True or False? a. True b. False 15. Offer water to children. a. throughout the day b. when they appear dehydrated c. only during lunch d. only during snack 135

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143 APPENDIX Appendix Training Resources Key Terms References

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145 APPENDIX Training Resources USDA Regulations and Policy Memos Title CACFP : Optional Best Practices to Further Improve Nutrition in the Child and Adult Care Food Program Meal Pattern Requirements CACFP : Nutrition Requirements for Fluid Milk and Fluid Milk Substitutions in the Child and Adult Care Food Program CACFP : Water Availability in the Child and Adult Care Food Program Resource Link CACFP : Feeding Infants and Meal Pattern Requirements in the Child and Adult Care Food Program; Questions and Answers CACFP : Vegetable and Fruit Requirement in the Child and Adult Care Food Program; Questions and Answers SP , CACFP : Crediting Tofu and Soy Yogurt Products in the School Meal Programs and the Child and Adult Care Food Program SP42 CACFP : Early Implementation of the Updated CACFP Meal Pattern Requirements and the Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of CFR (g)(3) 139

146 APPENDIX Resources Title FDA Exempt Infant Formula, refer to the Exempt Infant Formulas Marketed in the United States By Manufacturer and Category Feeding Infants: A Guide for Use in the Child Nutrition Programs Food Buying Guide for Child Nutrition Program Exhibit A Food Buying Guide for Child Nutrition Program Section 1-Meat/Meat Alternates Cheeses Healthy Meals Resource System ICN Education and Training Resources MyPlate Nutrition and Wellness Tips for Young Children Procuring Local Foods Team Nutrition Resource Library Ten Steps to Breastfeeding Friendly Child Care Centers Resource Kit Resource Link ICN ICN ICN ICN ICN 140

147 APPENDIX Key Terms Key Terms Dietary Guidelines for Americans Expressed milk Family style meal service Grain-based desserts Food components Meal pattern Definition The nation s trusted resource for evidencebased nutrition recommendations. This resource provides policy makers and professionals with the information they need to help the public make informed choices about their diets at home, school, work, and within their communities. Milk that is produced and expelled from the breast, bottled, and served to the infant. A type of meal service that allows children and adults to serve themselves from common platters of food with assistance of supervising adults. Grain-based desserts are those items in USDA s Food Buying Guide for Child Nutrition Programs that are denoted as desserts with superscripts 3 and 4. This definition of grain-based desserts includes cakes, cookies, sweet piecrusts, fruit turnovers, doughnuts, cereal, breakfast, and granola bars, toaster pastries, sweet rolls, sweet crackers, and brownies. Food categories that make up a reimbursable meal, including fluid milk, vegetables, fruits, grains, and meat/meat alternates. A specific template with meal components and minimum serving sizes for different age groups that must be followed in order for the meal to be reimbursed. The template is customized for breakfast, lunch, supper, and snacks. 141

148 APPENDIX Offer Versus Serve (OVS) Reimbursable meal Whole grain-rich OVS is a concept that applies to menu planning and the menu service. OVS allows participants to decline some of the food offered in a reimbursable breakfast, lunch or supper. OVS is not allowed for snacks and can only be used in at-risk afterschool programs and adult day care centers. Meals that meet all applicable meal pattern requirements. Foods that contain 100% whole grains, or at least 50% whole grains and any remaining grains are enriched. 142

149 APPENDIX References Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010, Final Rule. 81 Federal Register 79 (July 14, 2016). Pg Institute of Child Nutrition. (2015). Competencies, knowledge and skills for child care providers in CACFP operations. Retrieved from U.S. Department of Agriculture, (2013, June). Nutrition and wellness tips: Build a healthy plate with whole grains. Retrieved from: es/whole_grains.pdf. U.S. Department of Agriculture, (2017). Child and Adult Care Food Program meal pattern revision: Best practices. Retrieved from U.S. Department of Agriculture, (2017). NEW Child and Adult Care Food Program meal patterns child and adult meals nutrition standards for CACFP meals and snack. Retrieved from U.S. Department of Agriculture, (2017). NEW Child and Adult Care Food Program meal patterns: Infant meals. Retrieved from U.S. Department of Agriculture, (2017). Updated meal standards charts: Adults. Retrieved from U.S. Department of Agriculture, (2016, April 22). Updated meal standards charts: Children. Retrieved from tern.pdf U.S. Department of Agriculture, (2017). Updated meal standards charts: Infants. Retrieved from U.S. Department of Agriculture, (2016, January 21). ChooseMyPlate.gov: Tips to help you make wise choices from the protein foods group. Retrieved from 143

150 APPENDIX U.S. Department of Agriculture, (n.d.) 7 CFR (m)(3). Retrieved from title7-vol4-sec pdf U.S. Department of Agriculture. (2013). Guidance for management plans and budgets. Retrieved from 0Ha ndbook_sa.pdf U.S. Department of Agriculture. (2014). Crediting handbook for CACFP. Retrieved from pdf U.S. Department of Agriculture. (2016) Local foods and related activities in the child and adult care program. Retrieved from U.S. Department of Health and Human Services and U.S. Department of Agriculture Dietary Guidelines for Americans. 8th Edition. December Available at U.S. Food and Drug Administration (2016, August 3). Changes to the nutrition facts label. Retrieved from ancedocumentsregulatoryinformation/labelingnutrition/ucm h tm#images University of Oklahoma, K20 Center. (2016). Instructional strategies. Retrieved from 505bbe0 Whole Grains Council. (n.d.)the whole grain stamp: Helping consumers easily identify whole grains in stores & restaurants. Retrieved from ts00012-harriman-01-vol2.pdf Zepeda, S. (2008). Professional development: What works. Retrieved from: 144

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152 The University of Mississippi School of Applied Sciences