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Menus, Meal Patterns, and Foods Used in the Child and Adult Care Food Program (CACFP) New Applicant and Annual Training A Proud Sponsoring Organization of the Child and Adult Care Food Program What’s in a Meal? Meal Patterns A meal pattern is a set of food components, food items, and minimum quantities required for breakfast, lunch, supper or snack for a specific age group of children. Meal Components Depending on the meal served, meal components will be made up of 2 or more of the following: Milk Meat and Meat Alternates Vegetables and Fruits Grains and Breads Age Groups for CACFP Meal Patterns An important step in planning and preparing meals through the CACFP is determining the age group (or groups) you will be serving and selecting the correct meal pattern for these children. The age groups are designed to reflect the differing nutritional needs of children. For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups: Ages 1 through 2 years Ages 3 through 5 years Ages 6 through 12 years Child Meal Pattern Breakfast Select All Three Components for a Reimbursable Meal Ages 1-2 Ages 3-5 Ages 6-121 1 milk fluid milk 1/2 cup 3/4 cup 1 cup 1 fruit/vegetable juice, fruit and/or vegetable 1/4 cup 1/2 cup 1/2 cup 1/2 slice 1/2 slice 1 slice 1/2 serving 1/2 serving 1 serving cold dry cereal or 1/4 cup 1/3 cup 3/4 cup hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup pasta or noodles or grains 1/4 cup 1/4 cup 1/2 cup Food Components 1 grains/bread bread or cornbread or biscuit or roll or muffin Breakfast Meal Components All components must be served as a unit Bread or Bread alternate, 1 Milk, 1 Juice, Fruit or Veggie, 1 •The milk requirement is met with fluid milk only. •Fruit or vegetable juice must be full-strength. •Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be wholegrain or enriched or fortified. Child Meal Pattern Lunch or Supper •Food Components Ages 1-2 Ages 3-5 Ages 6-121 1/2 cup 3/4 cup 1 cup •juice, fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup 1 milk •fluid milk 2 fruits/vegetables 1 grains/bread •bread or •cornbread or biscuit or roll or muffin or 1/2 slice 1/2 slice 1 slice 1/2 serving 1/2 serving 1 serving •cold dry cereal or 1/4 cup 1/3 cup 3/4 cup •hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup •pasta or noodles or grains 1/4 cup 1/4 cup 1/2 cup •meat or poultry or fish or 1 ounce 1 1/2 ounces 2 ounces •cheese or 1 ounce 1 1/2 ounces 2 ounces •egg or 1/2 egg 3/4 egg 1 egg 3/8 cup 1/2 cup 3 Tbsp. 4 Tbsp. 3/4 ounce 1 ounce 6 ounces 8 ounces •1 meat/meat alternate •cooked dry beans or peas or 1/4 cup •peanut or other nut or seed butters or 2 Tbsp. •nuts and/or seeds or 1/2 ounce •yogurt 4 ounces Lunch/Supper Meal Components All components must be served as a unit bread/bread alternate, 1 Vegetables/ Fruits, 2 Milk, 1 Meat/Meat alternate, 1 •Fruit or vegetable juice must be full-strength. •Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified. •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. •Meat serving requirements are edible portions Child Meal Pattern Snack Select Two of the Four Components for a Reimbursable Snack Food Components Ages 1-2 Ages 3-5 Ages 6-121 1/2 cup 1/2 cup 1 cup •juice, fruit and/or vegetable 1/2 cup 1/2 cup 3/4 cup 1 grains/bread 1/2 slice 1/2 slice 1 slice •bread or 1/2 serving 1/2 serving 1 serving •cold dry cereal or 1/4 cup 1/4 cup 1/2 cup •hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup •meat or poultry or fish or 1/2 ounce 1/2 ounce 1 ounce •cheese or 1/2 ounce 1/2 ounce 1 ounce •egg or •peanut or other nut or seed butters or 1/2 egg 1/2 egg 1/2 egg 1/8 cup 1/8 cup 1/4 cup •nuts and/or seeds or 1 Tbsp. 1 Tbsp. 2 Tbsp. •yogurt 1/2 ounce 1/2 ounce 1 ounce 1 milk •fluid milk 1 fruit/vegetable 1 meat/meat alternate AM/PM Snack Components All components must be served as a unit Select 2 out of 4 components Bread or Bread alternate Meat or Meat alternate Milk Juice or Fruit or Veggie •Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component. •Yogurt counts as a meat/meat alternate – NOT milk Milk Guidelines Must be Fluid Effective October 1, 2011 12-24 Months Breakfast 4 oz Whole or 2% Lunch/ Supper 4 oz Whole or 2% Snack 4 oz Whole or 2% 24 + Months Breakfast 4 oz Skim or 1% Lunch/ Supper 4 oz Skim or 1% Snack 4 oz Skim or 1% 3-5 Years Breakfast 6 oz Skim or 1% Lunch/ Supper 6 oz Skim or 1% Snack 4 oz Skim or 1% 6 + Years Breakfast 8 oz Skim or 1% Lunch/ Supper 8 oz Skim or 1% Snack 8 oz Skim or 1% 8 oz 6 oz 4 oz “Make sure your serving cup size is large enough for the required amount for each age group.” Meal Components Overview Serve two or more kinds of vegetable(s) and/or fruit(s). Full-strength (100%) vegetable or fruit juice may only be used for half of the requirement. Grain/Breads must be whole-grain or enriched Meat serving requirements are edible portions Yogurt counts as a meat/meat alternate – NOT milk. The milk requirement is met with fluid milk only. Fruit or vegetable juice must be full-strength. Juice cannot be served when milk is the only other snack component Grains/Breads All must be Whole-grain or Enriched Creditable Grains / Breads Buns Rolls Rice Biscuits Muffins Pasta Noodles Cereal Cornbread Corn/cornmeal chips (*must use whole grain or enriched flours*) Non Creditable foods are those foods that do not count toward meeting meal pattern requirements. Non-Creditable Potatoes Tater tots Hash browns French fries Chicken/meat breading Ice cream cones Popcorn Vegetables/Fruits Fruit or vegetable juice must be full-strength Creditable Vegetables & Fruits 100% Juice Blends Baked Beans Dried Fruit ¼ cup per serving Fruit Cobblers/pies Onion Rings Pickles Spaghetti Sauce or Tomato Sauce must serve at least 1/8 cup Gelatin w/ at least 1/8 cup of fruit per serving Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements. Non-Creditable Apple Butter Jams and Jelly Cake containing fruit or vegetables Corn chips (not classified as Vegetable) Fruit “Drinks” Ketchup Lemon pie filling Lemonade Cranberry cocktail Pop tart filling Meat/Meat Alternates Creditable Meat/Meat Alt. Non-Creditable Meat, Poultry or Fish Bacon Eggs Potted meat Cheese, Cheese foods & spreads Cream cheese & Powdered/Imitation Beans Yogurt Corn dogs Nuts & Seeds w/ a 4 to 8 oz serving (depending on age) 1 oz Shelled peanuts is about 35 pieces (for lunch and supper no more than 50% of the requirement may be met with nuts or seeds) Hot Dogs Peanut butter (it is suggested that peanut butter be served in combination with another M/MA since the required portion size (2Tbsp) may be to large) Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements. cheese Commercial Pizza Canned or frozen: Beef-a-Roni, Raviolis & Pot pies Pepperoni Tofu Soy Burgers* Soy Hot Dogs* * Alternate protein products (APP) must have CN labeling & should be documented at the center. All documentation MUST be submitted to sponsor* Chicken Noodle Soup Egg whites/substitutes Homemade & Enhanced Foods “Some Non-creditable foods can become creditable when prepared at center using sufficient quantities and component(s) or enhanced with the appropriate component(s) per serving.” Examples of Enhanced Foods: Frozen Pizza + Cheese or Meat topping = 1 serving G/B & 1 serving M/MA Can Raviolis + Meat balls = 1 serving G/B & 1 serving M/MA Examples of Homemade Foods: Commercial Chicken Potpie = Non-creditable (Do not contain adequate amounts of meat) Homed Chick Potpie = Creditable (Made at center the potpie can be credited, if there is sufficient meat/meat alternate per serving) *indicate Homemade Foods on Menu by writing (H.M.) next to Homemade item(s)* Other Non-Creditable Foods Potato Chips Pudding Ice Cream Candy Soft Drinks Bacon Bits Barbecue Sauce Butter/Margarine Coconut Kool Aide Salad Dressing Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements. Remember That… Fruit Cocktail, Mixed Vegetables, and Tossed Salad count as only one V/F serving. Cooked Dry Beans and Peas May be counted either as a vegetable or as a meat alternate but not as both in the same meal. Potatoes are a vegetable and credit as a V/F (not as G/B) When in Doubt Measure it OUT! Always check the nutritional information label If there is no nutritional information label available, measure the item using measuring cups Here are some easy comparisons to help you figure out servings: 1.5 oz cheese = 3 stacked dice 1 oz of process cheese = 1 pre packaged slice or 1 string cheese 1 cup of cereal = 2 hands cupped together 2 Tbsp of Peanut butter = golf ball 1 oz of lunch meat = Compact Disc Menus •Must be dated and posted in plain view •Kept up to date with any substitutions or changes Monday 10/31/11 Tuesday 11/1/11 Wednesday 11/2/11 Thursday 11/3/11 Friday 11/4/11 1. Milk 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk 2. Bread/Bread Alternate Frosted Flakes Pancakes Muffins Apple Jacks Apple Flakes 3. Juice/Fruit/Vegetable Apple Sauce Orange Juice Peaches Grape Juice Fruit Cocktail 1. Milk 1% Milk 1% Milk 1% Milk 1% Milk 1% Milk 2. Bread/Bread Alternate Roll Spaghetti Sandwich Bread Macaroni Rice 3. Fruit/Vegetable Green Beans Tossed Salad Steamed Carrots Peas Mixed Veggies 4. Vegetable/Fruit Apple Sauce Sliced Apples Peaches Strawberries Mixed Fruit 5. Meat/Meat Alternate Fish Sticks Meat sauce Turkey & Cheese Valveeta Cheese Chicken Meal Pattern Breakfast (1 Serving of each) Lunch (1 Serving of each) Snack (2 of 4, only 1 liquid) 1% Milk 1. Milk 2. Bread/Bread Alternate Crackers Animal Crackers Nutri Grain Bar Oatmeal Cookie 3. Juice/Fruit/Vegetable 100% Apple Juice (1 serving each) 4. Meat/Meat Alternate Cheese Apple Slices Yogurt Peanut butter INFANT MEAL PATTERN A Proud Sponsoring Organization of the Child and Adult Care Food Program Infant Meal Pattern by Age Birth through 3 months 4 months through 7 months 8 months through 11 months LUNCH INFANT MEAL PATTERNS 6 WEEKS TO 3 MONTHS A child care center may claim reimbursement for infants 6 weeks to 3 months regardless of who provides the formula or breast milk (parent or child care center). FEDERAL REGULATIONS CFR 226.20 (b) **For infants 4 through 7 months of age, solid foods are optional and should be introduced ONLY if the infant is developmentally ready** “An infant’s development does not always match the infant’s chronological age. By offering a range of portion sizes and optional foods, the infant meal pattern acknowledges that infants grow at different rates, and that some infants will be developmentally ready for solid foods earlier, or later, than others. Some food items, such as fruits, vegetables, and cereals, are listed as options in the infant meal pattern to take into account an infant’s readiness to accept these foods”. LUNCH INFANT MEAL PATTERNS 8 MONTHS TO 11 MONTHS The infant MUST be offered: Formula or breast milk, and Infant cereal and/or meat-meat alternate, and Fruit and/or vegetable Infant Meal Pattern Breakfast Birth through 3 Months 4 through 7 Months 1 4-6 fluid ounces of formula or 2,3 breastmilk 1 8 through 11 Months 1 1 4-8 fluid ounces of formula or 6-8 fluid ounces of formula or 2,3 2,3 breastmilk ; breastmilk ; and 1,4 1 0-3 tablespoons of infant cereal 2-4 tablespoons of infant cereal ; and 1-4 tablespoons of fruit or vegetable or both Infant formula and dry infant cereal must be iron-fortified. 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. 2 Infant Meal Pattern Lunch or Supper Birth through 3 Months 4-6 fluid ounces of formula1 or breast milk2,3 4 through 7 Months 8 through 11 Months 4-8 fluid ounces of formula1 or breast milk2,3 6-8 fluid ounces of formula1 or breast milk2,3 0-3 tablespoons of infant cereal1,4 ; and 2-4 tablespoons of infant cereal1 ; and/or 0-3 tablespoons of fruit or vegetable or both4 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. 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. 2 Infant Meal Pattern Snack Birth through 3 Months 1 4-6 fluid ounces of formula or 2,3 breast milk 4 through 7 Months 1 4-6 fluid ounces of formula or 2,3 breast milk 8 through 11 Months 1 2-4 fluid ounces of formula or 2,3 5 breast milk , or fruit juice ; and 4, 6 0-½ bread 0-2 crackers or 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. INFANT FEEDING REQUIREMENTS Centers MUST maintain infant menus Centers MUST provide an approved formula with iron, and an infant cereal fortified with iron Important Points When Feeding Infants Make USDA-approved infant formula available at your center, even if parents bring their own Must have an Infant Formula Choice Form for each infant under one year to notify parents that they have the option of using center’s formula Infant formula and dry infant cereal must be iron-fortified Provide at least one component of the meal pattern Fruit juice must be full strength and pasteurized Bread/grains must be made with whole-grain or enriched flour