PROGRAM REQUIREMENTS Service Styles The two meal service styles that can be used in CACFP are pre-portioned and family style. Preportioned means that the minimal requirement (or more) of food for each required component is prepared by an adult and given to each child on a plate or tray. Family style meal service means that the food is placed on each table for each child to help him/herself. Children may then select the foods they want and the amount of each food they want. During your review, you must ensure that minimum portions (or more) of each required component for all children are available for the children at the table. During the meal, it is the responsibility of the provider to encourage each child to accept the full required portion for each food component of the meal pattern. For example, if a child does not want a food component, or does not want the full required portion of a meal component, the provider should offer the food component to the child again. If minimum portions are not available to each child, the meals would be disallowed [7 CFR 226.20(p) and FNS Instruction 783-9, Rev. 2]. Water Availability in the CACFP Throughout the day, including at meal times, water must be made available to children to drink upon their request, but does not have to be available for children to self-serve. While drinking water must be made available to children during meal times, it is not part of the reimbursable meal and may not be served in lieu of fluid milk. Section I Page 1
Basic Meal Requirements The child care food program meal requirements come from the four basic food groups. MILK (fluid only) PROTEIN FOODS (Meats and meat alternates) BREADS, CEREALS & GRAINS FRUITS & VEGETABLES The minimum meal requirements for the food program are set by the United States Department of Agriculture (USDA). (CACFP Meal Pattern) To be sure that your purchases will meet the basic minimum meal requirements for the food program, let s look at each food group and at the foods within each group which were chosen by the USDA to meet food program requirements. Milk Milk and dairy products help provide calcium and protein, which are important to growing bones. Fluid, not powdered milk products have been chosen by the USDA as the only food from the milk and dairy group which can be used to meet minimum food program requirements. In order to meet the milk requirement, only these milk products can be served to children over 1 year of age. Infants under one year have different meal requirements (refer to infant section). Children 2 years of age or older, who are enrolled in the Food Program, may only be served fat-free (skim) milk, also called non-fat milk, or low-fat (1%) milk. They may NOT be served reduced fat (2%) or whole milk. This applies to any type of fluid milk (lactose reduced milk, lactose free milk, buttermilk, or acidified milk) As before, liquid milk must be pasteurized and meet state and local standards Liquid milk must be served at breakfast, lunch and dinner (milk used in cooking, like in puddings, will not count toward the milk requirement). Breast milk or iron fortified infant formula must be served to infants under one year. Milk allergies for infants and older children must be verified by a physician s statement to the program. The doctor must recommend a substitute. Section I Page 2
BREAD AND ALTERNATE GROUP This group of foods has great variety. There are many choices available at the local market and many good recipes for providers who bake. The bread group provides mainly carbohydrates (good for energy), but also contributes protein, some minerals and vitamins. Try to make half your grains whole grains, substitute a whole-grain product for a refined-grain product. For example, eat 100% whole-wheat bread or bagels instead of white bread or bagels, or brown rice instead of white rice. Any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples. Grains are divided into two subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel the bran, germ, and endosperm. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases. Bread or an alternate must be served for breakfast, lunch and dinner Choices from the bread group must be made with enriched or whole grain flour. Look for terms enriched, whole wheat, enriched flour, stone ground wheat, medium or whole grain rye, on the package label. If enriched or whole grain flour is not the first ingredient listed on the ingredient label for bread, muffins, cookies, crackers and cereal items, then the product is not eligible for reimbursement. Remember, potatoes are a vegetable, not bread. If you aren t sure if something is in this group, don t guess. Check the list, if it s not there; call the office to be sure. No Credit For: Snack foods like potato chips, corn nuts, popcorn, etc. Remember to check the label: items made with flour must be made with enriched or whole wheat flour. Sweet snack foods may not be served as part of a snack more than twice a week and no more than (1) once a day. Section I Page 3
Meat and Meat Alternates (The Protein Group) Protein foods are important for children, since they help build and repair tissues; they are especially needed during the growing years. There are many ways to meet the protein requirement for the program. One is by serving meats, and another is by using meat alternates. Red meats are high in fats and are also one of the most expensive choices in this group. So when you think of protein choices, remember that poultry, cottage cheese and eggs are all less expensive and sources of high quality proteins. Since this group is so important, a serving is required for lunch and dinner meals. It is also a possible selection at snack time and an encouraged option food for breakfast meals. Types of food in the protein group include: red meats (all types) veal fish poultry dried beans or peas cottage cheese lamb hard cheese peanut butter yogurt Fruits and Vegetables Fruits and vegetables are an important part of any balanced diet. They contribute vitamins, some carbohydrates (quick energy) and fiber (roughage). Fruits and vegetables are a major source of vitamins. Vitamins are important since they help keep the skin healthy and smooth, help normal bone and tooth formation, maintain a healthy nervous system and help the body get energy from carbohydrates and fat. One of the best ways to get high quality vitamins is through fruits and vegetables; eaten in sufficient quantity and variety, there is no need for additional (and expensive) vitamin supplements. Fruits and vegetables are in plentiful supply year round. They are delightful and nutritious fresh, raw, canned or cooked. Fruits and/or vegetables must be served for breakfast, lunch and dinner. Juice is permitted as a choice at snacks or breakfast only. A maximum of one serving (4 to 6 ounces for 1 to 6 year olds*) of 100% juice will be allowed per day. All fruit and vegetable juices must be full strength (100% pure) juices; such as orange, apple, grapefruit, grape, and pineapple. If you are buying canned juices, Section I Page 4
check the label for the content of the juice. Frozen concentrates may be used if made according to the directions on the can. If a product says ade, aid, punch, drink, cocktail, beverage, or nectar it is not full strength juice and does not meet the program requirements. Just because an aid or punch says vitamin enriched does not mean it is nutritious-- these products are loaded with unnecessary sugars. COMMON MENU PROBLEMS A fruit/vegetable or juice must always be served at breakfast. Although sausage, eggs, cheese, etc., are good protein supplements, they cannot substitute for the fruit/vegetable/juice component. Write or bubble in the meat in your menus. For example, write the meat/meat alternate you served in your burritos, tacos, spaghetti, soups, etc. Being specific will help you. If it is not written, we will assume that it was not served. Bread or bread alternate is always served at breakfast, lunch and dinner. See the bread alternate list for ideas on what to serve. Potatoes are a vegetable. Rice, noodles, and spaghetti are bread alternates. Certain commercial or canned soups offer very little nutrition. Even the chunky types contain little meat. So, canned vegetable soups can only count towards meeting one component of the fruit/vegetable requirement when served in lunches or dinners. Processed foods: It is very difficult to determine the amount of bread, meat, fish, fruit or vegetable in commercially processed goods (i.e., pizza, chicken nuggets and fish sticks); therefore these food items are not eligible for reimbursement unless a product analysis sheet (Child Nutrition or CN Label) is approved and on file with the CCCC/CCFP. These CN Labels (analysis sheets) must be obtained by the manufacturer of the food item or from the product packaging if provided. Homemade items: some foods which do not qualify for the program if they are bought in a store (commercially prepared) do count if they are homemade. An example is macaroni and cheese or beef soups. If the identical meal or snack is served more then once in the same day, to the same children it will be disallowed Section I Page 5
EXTRAS THAT DO NOT COUNT None of the foods on this page meet minimum program requirements. These foods are in two groups. The first group makes a nourishing addition or extra for meals and snacks. They help meet children s nutritional needs, but do not qualify for reimbursement. Group one: water pudding ice cream wheat germ popcorn dips (sour cream, mayonnaise based) The second group is not a recommended extra. In fact, we suggest that you try to eliminate these items from your shopping list. These junk foods are expensive and are empty, non-nutritious calorie users. If your children fill up on these foods, they will be less likely to eat the other healthy foods you offer them. Group two: twinkies cream pies candy chocolate sugar Cheetos pork skins ding dings candy bars honey fruit pies soft drinks cracker jack syrups fiddle faddle jelly or jams packaged chips (like potato chips, banana chips, etc.) popsicles (if you make them with 100% juice they can count) and other items of this type.... Cookies - a special case: Plain cookies may only be counted as a bread item at snacks. They do not count at any other meal. Remember sweet foods may only be served once a day and no more than a total two times a week, this includes breakfast and snacks. Section I Page 6
Infant Participation All child care providers participating in a Child Nutrition Program (CNP) are required to offer at least one infant formula which meets the definition of infant formula according to State and Federal guidelines, unless breast milk is being provided by the infant's mother. If a parent or guardian declines the provider's offered formula and will furnish a formula that meets the CNP requirements for iron fortification and nutritional content, unless your doctor has prescribed a special formula. The parents must complete a formula declining form. If a doctor's prescribed formula does not meet the CNP requirements, you will need to have him/her complete the back of this form. Solid Foods for Infants Introducing Solids - Solid foods should not be introduced until the infant is four months of age or when the child s pediatrician advises the parent to start solid foods. Infant cereals, vegetables, fruits, and meats (often in that order) should be introduced gradually to infants aged four months and older. Be sure to work closely with the infant s parent in introducing new foods. Texture and Consistency The solids served should be appropriate for the child s age. The first solids introduced at four months should be strained. Gradually increase the texture and consistency of food as the infant grows older. Special diets The infant Meal Patterns show the required kinds and amount of foods which must be served in the Child and Adult Care Food Program. The only exception is when the infant is on a special, modified diet prescribed by a physician. In that case, a statement of the prescribed diet, signed by the physician, must be sent. Section I Page 7
Infant Meal Pattern Breakfast Birth through 4 through 7 Months 3 Months 4-6 fluid ounces of formula 1 4-8 fluid ounces of formula 1 or breastmilk 2,3 or breastmilk 2,3 ; 0-3 tablespoons of infant cereal 1,4 8 through 11 Months 6-8 fluid ounces of formula 1 or breastmilk 2,3 ; and 2-4 tablespoons of infant cereal 1 ; and 1-4 tablespoons of fruit or vegetable or both 1 Infant formula and dry infant cereal must be iron-fortified. 2 Breastmilk or formula, or portions of both, may be served; however, it is recommended that breastmilk be served in place of formula from birth through 11 months. 3 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 if the infant is still hungry. 4 A serving of this component is required when the infant is developmentally ready to accept it. Infant Meal Pattern Lunch or Supper Birth through 4 through 7 Months 3 Months 4-6 fluid ounces of formula 1 4-8 fluid ounces of formula 1 or breast milk 2,3 or breast milk 2,3 ; 0-3 tablespoons of infant cereal 1,4 ; and 0-3 tablespoons of fruit or vegetable or both 4 8 through 11 Months 6-8 fluid ounces of formula 1 or breast milk 2,3 ; 2-4 tablespoons of infant cereal 1 ; and/or 1-4 tablespoons of meat, fish, poultry, egg yolk, cooked dry beans or peas; or ½-2 ounces of cheese; or 1-4 ounces (volume) of cottage cheese; or 1-4 ounces (weight) of cheese food or cheese spread; and 1-4 tablespoons of fruit or vegetable or both 1 Infant formula and dry infant cereal must be iron-fortified. 2 Breastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months. 3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry. 4 A serving of this component is required when the infant is developmentally ready to accept it. Section I Page 8
Infant Meal Pattern Snack Birth through 3 Months 4 through 7 Months 8 through 11 Months 4-6 fluid ounces of formula 1 4-6 fluid ounces of formula 1 2-4 fluid ounces of formula 1 or breast milk 2,3 or breast milk 2,3 or breast milk 2,3, or fruit juice 5 ; and 0-½ bread 4, 6 or 0-2 crackers 4, 6 1 Infant formula and dry infant cereal must be iron-fortified. 2 Breast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months. 3 For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry. 4 A serving of this component is required when the infant is developmentally ready to accept it. 5 Fruit juice must be full-strength. 6 A serving of this component must be made from whole-grain or enriched meal or flour. Child Meal Pattern Breakfast Select All Three Components for a Reimbursable Meal Food Components Ages 1-2 Ages 3-5 Ages 6-12 1 1 milk fluid milk 3/4 cup 1 cup 1 fruit/vegetable juice, 2 fruit and/or vegetable 1 grains/bread 3 bread or 1 slice cornbread or biscuit or roll or muffin or 1 serving cold dry cereal or 1/3 cup 3/4 cup hot cooked cereal or pasta or noodles or grains 1 Children age 12 and older may be served larger portions based on their greater food needs. They may not be served less than the minimum quantities listed in this column. 2 Fruit or vegetable juice must be full-strength. 3 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified. Section I Page 9
Child Meal Pattern Lunch or Supper Food Components Ages 1-2 Ages 3-5 Ages 6-12 1 1 milk fluid milk 3/4 cup 1 cup 2 fruits/vegetables juice, 2 fruit and/or vegetable 3/4 cup 1 grains/bread 3 bread or cornbread or biscuit or roll or muffin or 1 slice 1 serving cold dry cereal or 1/3 cup 3/4 cup hot cooked cereal or pasta or noodles or grains 1 meat/meat alternate meat or poultry or fish 4 or alternate protein product or 1 s 1 s 2 ounces 2 ounces cheese or 1 s 2 ounces egg or 1/2 egg 3/4 egg 1 egg cooked dry beans or peas or 3/8 cup peanut or other nut or seed butters or 2 Tbsp. 3 Tbsp. 4 Tbsp. nuts and/or seeds 5 or 3/4 ounce yogurt 6 4 ounces 6 ounces 8 ounces 1 Children age 12 and older may be served larger portions based on their greater food needs. They may not be served less than the minimum quantities listed in this column. 2 Fruit or vegetable juice must be full-strength. 3 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified. 4 A serving consists of the edible portion of cooked lean meat or poultry or fish. 5 Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement. 6 Yogurt may be plain or flavored, unsweetened or sweetened Section I Page 10
Child Meal Pattern Snack Select Two of the Four Components for a Reimbursable Snack Food Components Ages 1-2 Ages 3-5 Ages 6-12 1 1 milk fluid milk 1 cup 2 fruits/vegetables juice, 2 fruit and/or vegetable 3/4 cup 1 grains/bread 3 bread or cornbread or biscuit or roll or muffin or 1 slice 1 serving cold dry cereal or 1/3 cup 3/4 cup hot cooked cereal or pasta or noodles or grains 1 meat/meat alternate meat or poultry or fish 4 or alternate protein product or cheese or egg 5 or 1/2 egg 1/2 egg 1/2 egg cooked dry beans or peas or 1/8 cup 1/8 cup peanut or other nut or seed butters or nuts and/or seeds or yogurt 6 1 Tbsp. 2 ounces 1 Tbsp. 2 ounces 2 Tbsp. 4 ounces 1 Children age 12 and older may be served larger portions based on their greater food needs. They may not be served less than the minimum quantities listed in this column. 2 Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component. 3 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified. 4 A serving consists of the edible portion of cooked lean meat or poultry or fish. 5 One-half egg meets the required minimum amount (one ounce or less) of meat alternate. 6 Yogurt may be plain or flavored, unsweetened or sweetened. Section I Page 11