1. Program Basics Child Care & Head Start Programs Child and Adult Care Food Program (CACFP) Fall 2012 for FY 2013
This is a required for new programs, or new administrators or key food service staff of existing programs.
It is a refresher with some new information for returning programs or experienced administrators and food service staff.

2. The goal of the CACFP is to improve the health and nutrition of children while promoting the development of good eating habits and the furtherance of nutrition education in an approved child care, adult care or afterschool program. 2 2

3. Food Program Basics Health Safety & Sanitation
Meal Pattern Requirements
Meal Components
Creditable Foods
Meal Service
Menu Planning
Cycle Menus
Resources
Serving Infants 3

4. Health Safety & Sanitation
State of Alaska Dept. of Environmental Conservation (DEC)
Municipality of Anchorage (Muni)
Food Worker Cards
Certified Food Protection Manager (CFPM) – typically 8 hour class

6. Food Safety – issues found
Glove use
Thermometers
Food storage & FIFO
Sanitizing Solution
odsafety.html

7. Calibrate Thermometers
Food Safety
Calibrate Thermometers

8. Safe Refrigerator Storage

9. DEC Stickers
rs.htm

10. Cooking Temperatures

11. Meal Pattern Requirements
The goal is to serve nutritious, appetizing meals that meet meal pattern requirements
Meal pattern requirements assure well-balanced meals that supply the kinds and amounts of foods that children need to help meet nutrient and energy needs
Meal patterns establish minimum portions of meal components that must be served in order for the sponsor to receive reimbursement for each meal.
Now we’ll go into details of each meal. 11

12. Meal Pattern Requirements
Breakfast must contain these components:
Milk
Fruit/Vegetable
Bread or Bread Alternate or Grain
(can include other items such as eggs-extras)
Must contain one from each of these component groups.
May contain more components but they are “extras”. 12

14. Meal Pattern Requirements
Lunch or Dinner must contain these components:
Milk
Fruit/Vegetable (2 or more kinds)
Bread/Bread Alternate/Grain
Meat/Meat Alternate
5 Food items 14

15. Need 5 Components:
2 servings of fruit/veg to equal the total amount of
¼ cup for 1-2 yr. olds;
½ cup for 3-5 yr. olds;
¾ cup for 6-12 yr. olds 15 15

16. Meal Pattern Requirements
Snack (supplement) must contain from two of these component groups:
Milk
Fruit/Vegetable
Bread/Bread Alternate/Grain
Meat/Meat Alternate
Please do not have milk at every snack – we’d rather see cheese and crackers vs. milk and crackers 16

17. 17 One serving from each of any two groups.
Cookies allowed as Bread alternate/grain but no more than 2 times a week and still need to be made with whole grain or enriched flour.
Cannot have milk and juice at same snack and cannot have fruit smoothies for the only item (2 components do not qualify in fruit smoothies – since both are in the drinkable state at point of consumption). 17 17

18. Meal Pattern Requirements
The CACFP meal pattern must be followed for meals to be reimbursable.
The quantities listed on the meal pattern represent the minimum amount that must be served.
Larger amounts may be served to accommodate the needs of all children
We’ll talk about special needs during allergy portion ….. 18

19. Meal Components Milk Meat/Meat Alternate Fruit and Vegetable
Grains / Breads
These are the four meal components. We’ll go into each in more depth. 19

20. About Milk Fresh, fluid and pasteurized
Powdered milk may be served if fresh milk is unavailable – use within 24 hours
Whole milk for children 1 year up to 2 years old
If serving lower fat milk to this age range:
not enough fat, iron, Vit E and D
They need the essential fatty acids for growth
Too much protein, sodium, potassium & chloride
Brain development
Low fat milk- not enough fat (linoleic acid), iron, Vit E and C. Contain too much protein, sodium, potassium and choloride for infants.
Powdered Milk: Reconstitute so it tastes good – colder the better – flavoring it sometimes
May reconstitute night ahead – must be used within 24 hours (DEC requirement) – date when made 20 20

21. 2 Years of age and over
Non-fat or 1% milk for children 2 and up
NEW Requirement this year
Contain vital nutrients including calcium, potassium, vitamin D, and protein
Help maintain bone mass
Provide little or no saturated fat
May 11, USDA Policy Memo

22. Creditable as Milk Nonfat & 1% milk for 2 years plus
Whole milk for 1-2 years
Following milks in appropriate fat content:
Flavored milk
Milkshakes containing minimum req. servings (need a recipe)
Lactose-reduced milk is creditable
Acidified milk (Kefir, Acidophilus)
Fortified & pasteurized goat milk –
Take this off your list – NOT CREDITABLE!
Encouraged to use milk in cooking – but can’t claim.
Cocoa made with milk is creditable.
Breast milk is creditable if center staff feeds infant. If mom comes in and feeds infant breast milk the center cannot claim that meal. 22 22

23. Not Creditable as Milk Whole or 2% milk for 2 years and above
Soy milk without medical or parent statement
Medical statement or parent statement needed (only 3 brands of soy milk are creditable)
Cream
Rice or coconut milk
Non-pasteurized milk
Milk incorporated into recipes
Almond milk & other nut milk
Goat’s milk
Evaporated milk
Yogurt or cheese (meat alternate)
Encouraged to use milk in cooking – but can’t claim.
Cocoa made with milk is creditable.
Breast milk is creditable if center staff feeds infant. If mom comes in and feeds infant breast milk the center cannot claim that meal. 23 23

24. Milk Substitutions
Medical Statement or Statement from Religious Authority or Statement from Parent with reason
Substitution must meet nutritional requirements of milk (next slide)
Only three options are creditable
Pacific Ultra Soy Milk,
8th Continent Soy Milk, or
Pearl Smart Soy Milk
Requirements listed in Alaska Bulletin June 9, 2011 24

25. Milk Substitutions
Nutrient
Milk Substitute Nutrition Standards
Unit
RDI
% Daily Value
2,000 kcal/day
Calcium
276 Mg
1000 mg
27.6%
Protein 8 G
50 g
16%
Vitamin A
500 IU
5000 IU
10%
Vitamin D
100
400 IU
25%
Magnesium 24
400 mg 6%
Phosphorus
222
22.2%
Potassium
349
3500 mg
Riboflavin
.44
1.7 mg
25.9%
Vitamin B12
1.1
Mcg
6 mcg
18.3%
Two Brands we’ve found:
Pacific Ultra Soy Milk
8th Continent soy Milk
Pacific Ultra Soy Milk, 8th Continent Soy Milk, or Pearl Smart Soy Milk 25

26. About Meat/Meat Alternates
Nuts and seeds may only fulfill
½ of the meat requirement
Peanut butter sandwiches usually do not have enough to be creditable – need another meat/meat alt on menu
Lunchmeats w/no by-products, cereal, or extenders
Cottage or ricotta cheese need more (2 oz cottage cheese = 1 oz meat/meat alt)
1 ounce edible portion as served.
cooked meat
peanut butter – sometimes not palatable on bread – too much p.b.
(idea: p.b. in small cup/plate and have sliced apples or celery to dip into p.b.)
Try making a peanut butter sandwich with the correct amount of peanut butter and bread …. Not palatable!
1 oz. meat alter = 2 T P.B. …. 3-6 yr. olds need 3 T P.B. for lunch on ½ slice bread!
Use lunch meats sparingly due to the sodium content. 26 26

27. Creditable as Meat / Meat Alternate
Poultry, fish, or lean meat
Start focusing on LEAN meat products
Cheese, cheese sauces, and cheese substitutes
Eggs
Cooked dry beans or peas
Nut butters (peanut) or seed butters
Peanuts, soy nuts, tree nuts or seeds
Yogurt: plain, sweetened, or flavored
4 oz. yogurt = 1 oz. meat/meat alternate
GoGurt is creditable but size of 2.25 oz. pkg .
= ½ oz. equivalent (1-5 yr. old snack-OK)
Look at sugar content
Edamame is not creditable as a meat – it is not a dry soy bean
The Blue “Simplified Food Buying Guide” has an error on page 4 …. It says that 8 oz. of yogurt = 1 oz. …. Should be 4 oz. of yogurt = 1 oz. 27 27

28. Not Creditable as Meat/Meat Alternate
Imitation cheese or cheese products
i.e. Velveeta is not creditable
Cream Cheese
Tofu
Drinkable yogurt, frozen yogurt bars
Bacon
Formulated (processed) meat products with no product specifications or CN labels
Wild game and traditional foods that are disallowed by Alaska Department of Environmental Conservation (DEC)
Remember three ways to ensure that a food is creditable,
Make it yourself using a standard recipe
It must have a CN label
Documented from manufacturer
Velveeta – not creditable – it is a cheese “product” 28 28

29. Traditional Foods What can be used:
Fresh or Frozen Fish
Fresh of Frozen game such as reindeer, caribou, beaver, whale, moose, ducks and birds
The cook or other authorized person must decide if food is safe to prepare
Must be labeled with name of food, date received, and source of food
(Traditional foods packet available with all necessary information and forms)
Only in Alaska –
The State of Alaska Department of Conservation Environmental Health has allowed these foods if guidelines are followed.
Guidelines in traditional foods packet
Game in Food Buying guide allowed:
Buffalo, goat, ostrich, venison FBG 29 29

30. Traditional Foods What cannot be used: Wild mushrooms
Bivalve shellfish such as clams or mussels
Fox meat & organs
Bear or walrus meat
Polar bear liver
Fermented meat & seafood (stink eggs, fermented beaver tail, fermented flipper, etc)
Non-commercial smoked fish products
Young children are at higher
risk for food borne illnesses
Some traditional foods are hazardous and should not be served.
Young children are higher risk population for food born illnesses. 30 30

31. 31 Some traditional foods are hazardous and should not be served.
Young children are higher risk population for food born illnesses. 31 31

32. Are you making soup?
Most commercial soups do not provide enough meat/meat alternate per serving to receive credit
Commercially prepared canned bean, and canned pea soups where ½ cup serving = ¼ cup cooked beans (1 oz. equivalent meat alternate)
Condensed or ready-to-serve (canned or frozen) vegetable or vegetable w/meat or poultry takes 1 cup reconstituted to yield ¼ cup of vegetables
Better idea – make your own w/USDA recipe
8 oz. cup = ¼ cup vegetable component
Minimum serving amount for fruit/veg is 1/8 cup.
We look at soups closely on menus – most programs use it as an extra. 32 32

33. Fruits & Vegetables Juice (100%)
may only be creditable at breakfast or snack
2 forms of the same fruit or vegetable may not be served at a meal
Minimum serving 1/8 cup of fruit to qualify towards the component
Fruits/vegetables served as a combination item are creditable as only one serving
peas & carrots, fruit cocktail, pizza toppings
Juice must be 100% fruit or vegetable juice and may only be creditable at breakfast or snack
2 forms of the same fruit or vegetable may not be served at a meal (i.e. apple juice and apple sauce or tomatoes and tomato sauce)
Beans can be a vegetable or meat but not at the same meal
Fruits/vegetables give us most of our vitamin C, and a lot of vitamin A. Also good source of iron.
Add color/flavor/texture
F/V are a choice for snack but required for breakfast/lunch/supper
Fruit in yogurt creditable if provider puts it in, not manufacturer.
Minimum serving is 1/8 cup fruit to count toward creditable component.
i.e. 1-2 y.o.: 4 oz. yogurt = meat alt & 1/8 c. fruit added = 1/2 of fruit for Lunch
i.e. 3-5 y.o: 6 oz. yogurt = meat alt. & ¼ c. fruit added = ½ of fruit for Lunch
1/8 cup = 2 Tablespoons
¼ cup = 4 Tablespoons
½ cup = 8 Tablespoons
1 cup = 16 Tablespoons
Add the yogurt to the fruit – use the yogurt as a topping. 33 33

34. Potential Changes for Fruit/Vegetable Component
Lunch and Supper:
Fruit and Two (2) Different Vegetables
Number of dark green and orange vegetables per week
Number of starchy vegetables per week
Limits on Juice

35. Encouraging Fruits Offer a variety of fruits
Have you tried new fruits lately??
Select fruit canned in 100% juice or water
If in syrup may be an allergy issue
Limit juice; provide no more than 4 oz. per day
Choose 100% juice
Labels are deceiving
100% vs. 100% Vitamin C

36. Benefits of Vegetables
Vegetables are:
Rich in key nutrients such as calcium, potassium, fiber, magnesium, and vitamin E
Associated with a decreased risk of chronic diseases
Low in calories, fat, sugar, and sodium
Fresh/Frozen = BEST
Canned usually have more sodium & sugar

37. Encouraging Vegetables
Offer a variety of vegetables, especially dark green and orange vegetables
Buy canned vegetables with no added salt
Avoid frying vegetables and find new ways to prepare them
Use herbs and spices instead of butter, margarine, and/or salt to add flavor

38. Items to be limited Olives and pickles Raisins High in sodium
Snack = ½ cup required – about 16 black olives
Raisins
High in sugar
Snack = ½ cup required
Sodium: Dietary guidellines –
Adults – 2300 mg / day
Over 51 y.o mg / day
Children – 1200 mg
Average american 3400 mg

39. Creditable as Fruits & Vegetables
Fruit(s) and/or Vegetable(s)
Full strength vegetable or fruit juice (100%)
Dried Beans and peas
These may also be creditable as meat alternate, but not in the same meal
Discuss if program wants to dilute juice – must give child minimum quantity of 100% so they may need twice as much juice if it is diluted … this could be a problem. 39 39

40. Not Creditable as Fruits and Vegetables
Catsup/chili sauce, pickle relish
Chips & Sticks (banana, potato)
Coconut
Commercial pizza or spaghetti sauce without specifications
Canned hominy
Fruit in yogurt (unless you add the fruit)
Jelly, jam, and preserves
Juice drinks
Poptart fillings
Popsickles (unless 100% fruit)
Popcorn
Highlight Popcorn … this is a common mistake 40

41. Grain/Bread
Important dietary sources of iron, fiber, vitamins, minerals, antioxidants
Moving towards more Whole Grains
Refined grains
Milled to remove part or all of the bran and/or germ
Most are enriched to add back some of the iron, thiamine, niacin, and riboflavin that were lost
Enriched – also adds folic acid
Iron – most iron from meat, but whole grain bread is a source of iron
Fiber – Important for children - they do get constipated
They become listless, irritable, have a tummy ache 41

42. Grain/Bread Whole and enriched grain is the first ingredient
Whole-grain or enriched meal or flour when baking or cooking
If Cereal – whole grain, enriched, or fortified
Bran and germ – same as enriched or whole grain
Bread: must have first ingredient as whole grain, enriched, or fortified.
Cornmeal must be labeled as whole corn or enriched
Fry bread – ok if DEC approves kitchen for deep frying
See Grains/Breads List in Food Buying Guide for creditable items and minimum serving sizes
Page in Pink Crediting Foods booklet 42

43. Creditable as Grain/Bread
Breads
Biscuits, bagels, muffins, tortillas, rolls, and crackers
Cooked cereal grains (i.e. rice, bulgur, oatmeal, corn grits)
Ready to eat breakfast cereal (enriched)
Cooked macaroni/noodle products
Non-sweet snacks (i.e. hard pretzels, breadsticks, corn chips)
Sweets (i.e. pastries, cookies, cakes, doughnuts, granola bars)
No more than 2 times a week
Sweet foods (coffee cake, doughnuts, sweet rolls, toaster pastries, homemade muffins): breakfast - made with enriched or whole grain meal or flour.
HM muffins – if extra ingredients are heavier than the grain they are not creditable (berries, applesauce, carrots, raisins, etc.
Fry bread – ok if DEC approves kitchen for deep frying
Page in Pink Crediting Foods booklet 43

44. Not Creditable as Grain/Bread
Potatoes or corn (vegetables)
Ice cream cones
Nut or seed meals and flours
Tapioca
Potato chips
Popcorn or caramel corn
Muffins if first ingredient is not enriched grain (Costco muffins – 1st ingredient = sugar)
Items made from flours that are not enriched
Remember, potatoes are not considered a bread 44

45. Entire cereal grain seed or kernel
What are Whole Grains?
Entire cereal grain seed or kernel

46. Recognizing Whole Grains
The word “whole” listed before the type of grain
Some grains have standard of identity
Cracked wheat, crushed wheat, graham flour
The term “berries” or “groats” indicate a whole, unrefined grain
Rye berries or buckwheat groats
Rolled oats, oatmeal, brown rice, brown rice flour, and wild rice are whole grains
Remember, potatoes are not considered a bread 46

47. Encouraging Whole Grains
Make at least half of the grains served whole grain by making simple substitutions
Read food labels and learn how to identify whole grain products
Introduce one new whole grain product each week
These changes are coming… start preparing for these changes… b/c when they happen, the centerswill be calling YOU (sponsors) with questions, so you can assist them.
Be well-versed in these recommendations so you can provide TA

48. How many meals per day?
Centers may claim reimbursement for a maximum of:
2 meals and 1 snack daily
2 snacks and 1 meal daily
At-Risk Meals (during school year)
1 snack and/or 1 supper daily after school
1 snack and/or 1 other meal daily on weekends/holidays during school year

49. Meal Service All components served at the same time
Don’t save items such as fruit
Pre-plated works for some programs
Must have minimum serving size on each plate (including minimum amount of milk served)
Have more food available for seconds, etc.
Family style dining
Encouraged by USDA
Family dining tips on the following slide
The most: 2 meals/1 snack … although can claim 2 snacks and 1 meal. Programs that serve many meals (i.e. breakfast, am snack, lunch, pm snack, supper, evening snack) need to have a system in place to avoid overclaiming individual children. Have to keep track of who is eating what meal.
All components at the same time: Don’t save fruit as a reward for eating everything else.
Pre-plated: sometimes easier for large groups. More food waste sometimes.
Family style – on next slide 49

50. Family Style Dining Adults model for children
Children must be sitting at the table to be counted as having been offered the meal
All foods are offered to the children
All components served at the same time
Encourage children to try all foods
Encourage children to serve themselves
Children allowed to have second helpings
Enough food needs to be placed on the table for minimum portions for whole group
Family style: small serving utensils, milk jugs, cups, etc. – empowers children. Staff take an active role in educating children on appropriate portions, passing food along and waiting until all children have their first helping before having seconds, and encourage trying new foods.
Helps children progress developmentally.
This may be the only time children learn manners – wait their turns and help others.
All components at the same time: Don’t save fruit as a reward for eating everything else. 50

51. Family Style Dining Age Appropriate Serving Serving Utensils
Lakeshore:
Teaching Young Children to Serve Themselves in Group Settings
Family style: small serving utensils, milk jugs, cups, etc. – empowers children. Staff take an active role in educating children on appropriate portions, passing food along and waiting until all children have their first helping before having seconds, and encourage trying new foods.
Helps children progress developmentally.
This may be the only time children learn manners – wait their turns and help others.
All components at the same time: Don’t save fruit as a reward for eating everything else.
Help-Yourself Pitchers - Set of 6 Kids practice serving themselves—with easy-pour pitchers sized just for them! 6 1/2" plastic pitchers have super-secure, snap-on tops with no-splash spouts for easy pouring. Set of 6; dishwasher-safe. Cup not included. Targets standards in these areas: • Following health-promoting routines • Becoming aware of routine healthy behaviors SJ212 •
$19.95 51

52. Meal Service Only claim first meals
Parent participation – don’t claim their meals but document all adult meals
Meal Times
Stick to your scheduled meal times
Submit changes to CNP prior to instituting changes
Children must be in attendance for at least 15 min. for lunch/supper and 10 min. for breakfast/snacks in order to claim them for that meal
Common sense on meal time spacing
Outside School Hours Care Centers have time restrictions
First meals: allowed to give seconds but only claim once.
Parents: encourage parents to join children for meals, but do not claim for those meals.
Meal Times: Stick to your scheduled meal times.
Summer Hours – let CNS know your schedule change a few weeks ahead of time.
If adding meals – let CNS know ahead of time
Common sense on spacing of meal times – not too close (food waste), not too far apart (hunger issues)
OSHCC:
3 hours must elapse betw beg. Of one meal service & the beg. Of another
Except that 4 hrs must elapse betw a lunch and supper when no snack is served
Supper must begin no later than 7 pm and end no later than 8 pm
Duration of meal service is limited to 2 hr/lunch & supper; 1 hr for other meals (225.19(b)(6)) 52

53. Meal Count
Must be done at time of service (not when they’re finished and taking a nap)
Count children & adult meals (only claim children)
If serving more than allowable meals during the day
Must track meals by child
Meal Counts cannot be on Attendance Sheet
If serving the allowable meals or less during the day
Can do simple meal count
See examples
3 meal count sheets – just examples
Next two slides have examples 53

54. Meal Count Sheet when serving more than allowable meals
Make sure to count adult meals – but don’t claim them!
3 meal count sheets – just examples 54

55. Meal Count Tally Sheet
3 meal count sheets – just examples
Only need to count how many meals – not by child 55

56. Menu Planning Five basic menu planning principles… Strive for balance
Emphasize variety
Add contrast
Think about color
Consider eye appeal
Mypyramid.gov 56

57. Special Considerations
Regional food preferences
Holidays and other special occasions
Climate and seasons
Product availability
Food preferences:
Consider the regional, cultural, and personal food preferences
Don’t be afraid to introduce new foods from time to time.
Include new foods and encourage children to try them.
Holidays and special occasions:
Plan festive meals and snacks for national holidays, center events, and special occasions like parents’ visiting days.
Climate or seasons:
Include more hot foods in cold weather, and more cold foods in warm
Product availability:
Use foods in season. Plan to serve plenty of fresh fruits and vegetables when they are plentiful, reasonably priced, and are at the peak of quality. 57

58. Menu Planning Think about healthy menu options Consider:
CACFP meal pattern requirements
Variety
Servings of whole grains
Daily Vitamin C sources
Vitamin A sources (2x/week)
Serve some foods less often
Take another look at what you have been serving:
Do menus meet CACFP meal pattern requirements?
Are you planning sufficient variety?
Do you need more servings of whole grains?
Do you have daily Vitamin C sources?
Do you have frequent Vitamin A sources (2x/week)?
Do you need to serve some foods less often? 58

59. Menu Planning Collect menu resources Recipes Nutrition Information
Calendar
Food production records
Inventory
Pull together a variety of menu resources.
For easy reference, have on hand copies of food production and inventory records.
Standardized recipes
Take a look at your inventory 59

60. Menu Planning Serve foods high in Vitamin A, C, and Iron
Best Practice:
Vitamin A foods at least twice a week
Vitamin C at least daily
Iron as often as possible
Vitamin C – water soluble – body doesn’t store it
Iron – meat/fish/whole grain bread 60

61. Serve Vitamin A foods twice a week
Menu Planning
Sample of Vitamin A foods:
Asparagus - Apricots
Broccoli - Cantaloupe
Carrots - Cherries
Kale - Plums
Peas - Egg Yolk
Sweet Potatoes - Strawberries
Milk is fortified with vitamin A & D
Dark colored fruits/vegetables
Serve Vitamin A foods twice a week 61

62. Serve Vitamin C foods daily
Menu Planning
Sample of Vitamin C foods:
Asparagus - Cantaloupe
Broccoli - Grapefruit
Cabbage - Oranges
Cauliflower - Raspberries
Peppers - Strawberries
Spinach
Cruciferous vegetables
Serve Vitamin C foods daily 62

63. Serve foods containing iron as often as possible
Menu Planning
Sample of food containing Iron:
Asparagus - Apricots
Beans (lima, green) - Cherries (canned)
Peas - Dried Fruits
Squash - Dried Beans & Peas
Sweet Potatoes - Eggs
Vegetable Juice - Meat, turkey, tuna
Dark, green leafy: beet greens, chard, collards, kale, mustard greens, parsley, spinach, turnip greens
Asparagus meets all A, C, & Iron
Vitamin C helps to absorb iron
Getting iron from non-meat sources does better with vitamin C for absorption
Serve foods containing iron as often as possible 63

64. Menu Planning Increase whole grains Increase fruits & vegetables
Increase dry beans and peas
Increase fiber
Promote fat-free & low-fat
1% fat milk for children > 2 y.o.
Learn healthier ways to prepare food
less salt, less fat, less sugar
Milk is fortified with vitamin A & D
Dark colored fruits/vegetables 64

65. Menu Activity 65

66. Menus planned for a period of time
Cycle Menu Option
Menus planned for a period of time
and repeated on a regular basis
A cycle can be between 3 – 6 weeks
May have 3-4 seasonal cycles
Original kept on file –
Working copy posted during time
period and then kept on file
Menu/Production Records still
maintained for infants
If you determine that cycle menus will work for your child care facility, begin by selecting a timeframe for a cycle menu. 66 66

67. National Food Service Management Institute (NFSMI)
Cycle Menu Option
National Food Service Management Institute (NFSMI)
Sample Cycle Menus
If you determine that cycle menus will work for your child care facility, begin by selecting a timeframe for a cycle menu. 67 67

68. Cycle Menu Option Evaluate your Cycle Menu
Will the foods on the menu appeal to children and look good?
Do your menus repeat any of the foods you have selected for other meals on that day?
Do they encourage children to eat a variety of foods?
Do they meet the CACFP requirements?
Do they promote a healthy lifestyle?
Have someone else evaluate 68

69. Combination Foods Commercial foods require either: Homemade (HM)
CN Label
Manufacturer's analysis
Label your cycle menu with CN or MA
Homemade (HM)
Standardized Recipe from USDA
Center’s Recipe plus analysis/yields
Label your cycle menu with HM
Commercial combination foods must have CN label or manufacturer's analysis documenting creditable portion
This label identifies how the food meets the meal pattern.
Homemade combination foods can count toward meeting the meal pattern requirements as long as there is a recipe that can be checked for total ingredients.
Homemade items should be indicated with “HM” on your menus.
Recipes with yields must be on-site and available for review 69

70. How do you identify a CN label?
A CN Label Example: CN
This 3.00 oz serving of raw beef patty provides when
Cooked 2.00 oz equivalent meat for Child Nutrition Meal
Pattern Requirements. (Use of this logo and statement
Authorized by the Food and Nutrition Service, USDA )
000000 CN CN CN
Keep CN labels on file – we will check these for past month’s menus.
How do you identify a CN label?
A CN label will always contain the following:
The CN logo, which is a distinct border;
A 6-digit product identification number;
USDA/FNS authorization; and
The month and year of approval. 70

71. NEW CN Labeling Eligible Products
Main dish products contributing to meat/meat alternate component
beef patties
cheese or meat pizzas
meat or cheese and bean burritos
breaded fish portions
Eligible products include main dish items which contribute to the meat/meat alternate component. Examples include beef patties, cheese or meat pizzas, meat or cheese and bean burritos, egg rolls, and breaded fish portions.
Vegetables, grains, and fruits must be combined or pre-plated with meat or meat alternate in order to be eligible for CN Labeling.
Juice drinks and juice drink products with at least 50 percent full-strength juice by volume are also eligible. These products are now ineligible for school lunch and school breakfast, however they may be used for other programs at the present time.
To carry CN labels, eligible products must
Be produced under Federal inspection by USDA or USDC.
Manufacturers are not required to CN-label their products. So if a CN labeled product is desired, this must be clearly stated in the purchasing specifications.    

72. NEW CN Labeling
Label claims will now support the Final Rule and Meal Patterns for NSLP and SBP
Labels will identify whole grain-rich items in crediting statement (WGR Grains)
Products that include vegetable subgroups will identify those subgroups on the CN label
The CN Labeling Program will fully support the Final Rule and new Meal Patterns for School Lunches and School Breakfasts by modifying crediting statements.
Labels will identify Whole grain-rich items, which will be noted as WGR Grains on the label.
And Products that include Vegetable subgroups will identify these in the CN crediting statement.

73. Here is an example of an ideal CN Labeled Product that demonstrates the changes to the crediting statements.
First, you would know that a CN Label is valid based on 4 integral components of the label.
1st you can see the product name. This is typically at the top of the label in very large letters.
2nd There is an ingredient statement which lists ingredients in order of predominance.
3rd there is a CN Logo. It should have a 6 digit identification number in the right upper corner. A CN number consisting of all zeros or all x’s should definitely be a red flag. The date should occur in the past, as it reflects the original approval date.
Last, you have the inspection legend. The legend here is distinctly for poultry products. It is a round shield with curved wording at the top. The establishment number is preceded by a “p.”
If one of these components is missing you are not looking at a valid CN label.
This sample product would meet vegetable subgroup criteria and whole grain-rich criteria.
The CN crediting statement reads:
Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 serving of WGR Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and 1/8 cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX/XX).

74. Combination Foods Combination foods at lunch and supper
Recipe & menu should indicate what component(s) a food item is creditable
Stew (meat, vegetable)
Meatloaf (meat, grain)
Taco (meat, grain)
For lunch/supper only 1 fruit/vegetable component can be represented in a combination food
Additional food items in the combination food will count as “extras”
A policy memo will be coming out soon with only 2 components allowed in a combination food. 74

75. Menu Planning Use USDA Recipes when possible
Use USDA Recipes if possible 75

76. Example of a standardized Recipe
Example of a USDa recipe – first page

77. Example of Yield
2nd page of USDA recipe

78. What about your own recipes?
Recipes should be on file when listed on Cycle Menu
Analyze the recipe to document creditable food components
Use the USDA Food Buying Guide
List portion sizes
Conversion of recipes for number of expected children in care
Mealtime Memo for Child Care No. 5, 2008
See handout
Analyze Recipe Worksheet and Conversion sheet on-line at State of Alaska, Child Nutrition Website under Forms.
Conversion sheet helps user multiple a recipe to serve more children.
Mealtime Memo No. 5, 2008 – Adjusting Recipes explains how to convert recipes

79. Recipe Analysis Worksheet available on state of Alaska website
Form available on-line at CNS Website … also in your packet

80. Recipe Analysis Instructions
List all ingredients and the amount of each ingredient
Use the Simplified Food Buying Guide or the Food Buying Guide for Child Nutrition Programs. Record the yields (meat/meat alternate in ounces, fruit/vegetable in ¼ cup servings and bread/bread alternate in ½ slice bread or equivalent.
Determine the number of 1.5 ounce meat/meat alternate for children 3-5 years olds by dividing the total by 1.5 or by 2 to find number of servings for 6-12 year olds.
Round the total for fruit/vegetables and bread/bread alternate down to the nearest whole number to find the number of servings. 80

81. Recipe Analysis for Beef & Spaghetti Casserole
Ingredients
that are being claimed
Amount
Meat/Meat Alternate
(1 oz)
Fruit/Vegetable (1/4 cup)
Bread/Bread Alternate
(1/2 slice bread or equivalent)
Raw ground beef (no more than 25% fat)
3 lb. 4 oz.
(1lb.=11.5
1 oz. serving)
3.25*11.5=
37.37 servings
Cooked macaroni noodles or spaghetti
1 qt. 2 ¼ cup
(6 ¼ cups)
(¼ cup=1/2 bread)
6.25/.25=
25 servings
Canned tomato paste
1 lb. 2 oz.
(18 oz.)
(16 oz=27.6 servings, 16/27.6=.578 per oz
18/.578=31 servings (1 T)
Total
37.37 oz. 31
Calculations
37.37/1.5 = 25
Number of Servings
(for children 3-5 yr. old)
oz. servings
31 ¼ c. servings
(not claiming)
25 ¼ cup servings
(= to ½ slice)
The recipe calls for: 3 lb. 4 oz beef. Look up servings in 1 lb. beef in Food Buying Guide. Multiply the servings in 1 lb. by 3.25 lbs. (11.5x3.25= oz. serving). This gives 1 oz. servings … if you need 1.5 oz. servings then divide the total servings by 1.5 oz. (37.37 / 1.5 = oz. servings).
The recipe calls for: 1 qt. 2 ½ c. pasta. This equals 6.25 cups. Divide this by ¼ cup servings to equal ½ slice bread. (6.25 divided by .25 = 25 ½ slice bread servings).
The recipe calls for 1 lb. 2 oz. canned tomato paste. Look up servings in 16 oz. tomato paste in Food Buying Guide. Divide 16 oz. by the servings to get amount of serving in each oz (16 / 27.6=.578). Divide18 oz. by the amount in each ounce 18 / .578 = T. servings).
You can claim any of the components (up to 2) so decide which 2 components you’ll be claiming on your menu. 81

82. All infants under one year enrolled for care must be offered participation in the CACFP
The center must offer
A minimum of one brand of iron fortified infant formula and iron fortified infant cereal
Age appropriate food items that meet meal pattern
Feeding Infants
In order to serve the nutritional needs of infants Centers caring for infants have
All infants under one year
enrolled for care must be offered participation in the CACFP.
The center must offer
A minimum of one brand of iron fortified infant formula
Food items as age appropriate for meal pattern
All infants under one year enrolled for care must be offered participation in the CACFP. 82 82

83. Feeding Infants Center may not...
have a policy to exclude infants from CACFP
require parents to supply the infant’s meals
An infant under one year may not be served the regular CACFP Meal Pattern for children years old without a medical statement. 
Center may not have a policy to exclude infants from the CACFP and/or require parents to supply the infant’s meals.
An infant under one year may not be served the regular CACFP Meal Pattern for children 1-12 years old without a medical statement.  83 83

84. Serving Infants?
Please make sure you attend our infant conference call training September 27th
Pre-registration required 84

85. Resources

86. State of Alaska Child Nutrition Program web addresses
Department of Education & Early Development
Child Nutrition Program web addresses
CACFP:
NSLP:

87. Food Safety & Sanitation
Web addresses
DEC:
MUNI:

88. USDA WEB Resources
ces/childcare_recipes.html 88

89. Nibbles for Health
Newsletters to use with your programs 89

90. Child Care Recipes Food for Health & Fun
childcare_recipes.html 90

91. Building Blocks for Fun and Healthy Meals 91

92. Food Buying Guide for Child Nutrition Programs92

93. Questions?
If using production records you may wish to stay for questions/answers 93

94. Production Records Option
Production records show all items in the meal and the amount of each item you are serving
Recipes are still required to back-up your production record 94

95. PRODUCTION RECORDS
What 5 items are required to be on every production record?
1. Date: Month, Day and Year
2. Menu: Include all items served
3. Items that meet the requirement for meal pattern/reimbursement
4. Meals: The number of child and adult meals served
5. Quantity: Total amount of food that was used in preparing the item 95

96. PRODUCTION RECORD CALCULATIONS
For each food:
Determine the serving size needed to meet the requirement.
Determine the total number of servings you need.
Record in column: Number of Units
Look up the purchase unit in the food-buying guide.
Record in column: Purchase Unit
Look up the number of servings you get out of the purchase Unit. Record in column: Servings Per Purchase Unit 96

97. PRODUCTION RECORD CALCULATIONS
For each food:
5. Determine how many purchase units you need by:
Dividing the number of servings needed by the number of serving you will get from one purchase unit.
Number of Units
Serving Per Purchase Unit
Record in column: Food Amount Needed 97

98. Production Records In Use
Menu Hamburgers Buns Green Salad Carrots Milk 98

99. Production Records In Use99

100. Production Records In Use
Menu Planning: 25 children (10 children ages 1-2 & 15 children ages 3-5) 6 adults
100

101. Production Records In Use
101

102. Production Records In Use
102

103. Production Records In Use
103

104. Production Records In Use
104

105. For More Information http://education.alaska.gov/tls/cnp/
Ann-Marie Martin CACFP Program Specialist (907)
Veronica Lietz
Education Assistant
(907)

106. CACFP Program Specialist
Ann-Marie Martin
CACFP Program Specialist
(907)
106