4 Times for At-Risk CACFP Meals CACFP Meal Pattern Requirments4/08Times for At-Risk CACFP MealsAt-Risk Snack—anytime after the school day ends, and anytime on weekends and holidays during the school year.At-Risk Supper—anytime after the school day ends, and anytime on weekends and holidays during the school year.**Must have 2 1/2 hours in between start times of the snack and supper if offering bothHave class offer some time examples from their operations. Make suggestions/adjustments, as needed.Waivers are available
5 Earn Reimbursement for Meals & Snacks Maximum of:1 At-Risk Snack and1 At-Risk Supperper day for each participantNote: May always serve more meals or seconds, but reimbursement is limited to number of meals/snacks maximums for each program.
6 Reimbursable MealsMust fulfill requirements of USDA Meal Patterns for the age group being served
7 Food Crediting Standard Reference Tool CACFP Meal Pattern Requirments4/08Food Crediting Standard Reference ToolOfficial reference manual to determine the number of servings of meal pattern components in foods as purchasedODE uses to determine creditable amount of meal pattern component foods in recipesMove this to the front of the food section
8 CACFP Meal Pattern Children 1-2 years 3-5 years 6-12 years Children use the 6-12 age group
9 CACFP Meal Patterns for Children CACFP Meal Pattern Requirments4/08CACFP Meal Patterns for Children1 - 2 years3 - 5 yearsyearsWho has seen the chart before?What ages are in some of the operations?-Ask for someone who serves by age/class(es) that do not cross age groups-Ask for someone who serves by age/class(es) that do cross age groups(Handout)
10 What are Meal Patterns? Child & Adult Meal Patterns: Made up of four components:Fluid MilkMeat/Meat AlternatesGrains/BreadsVegetables/Fruits
11 Meal Patterns cont’dMinimum portion sizes are required for each age group
12 ACTIVITY: CACFP Meal Patterns CACFP Meal Pattern Requirments4/08ACTIVITY: CACFP Meal PatternsReview CACFP Meal Patterns for Children in “Big Red,” Chapter 8, pg. 8.7We are serving 3-year-olds applesauce, PBJ and milk. (Write on flipchart/white board)*What would be the serving of each for snack?*What would be the serving of each for supper?Now, we have your students. Tell me the age and what serving for each.“(Find the portion size for…..???”)
13 What Are Creditable Foods? CACFP Meal Pattern Requirments4/08What Are Creditable Foods?CACFPManual"Big Red"Foods that may be counted toward meeting meal pattern requirementsBig Red, Chapter 8Non-Credible Foods List Exhibit 23.26See the salmon-colored handout, “Non-creditable Foods”Take a minute and look down the lists. What questions do you have?Why is potato not a creditable Bread/Grain?(Handout)
14 Component: Grains/Breads Required component for Supper MealsMay be one of tworequiredcomponentsfor Snacks
15 Component: Grains/Breads Accompaniment to meal(rolls, crackers, etc.)Integral part of main dish(pizza, spaghetti, sandwich, etc.)Side dish(rice, noodles, etc.)
17 Food Rules: Grains/Breads CACFP Meal Pattern Requirments4/08Food Rules: Grains/BreadsSome items may only be served for SnacksToaster PastriesCoffee CakeGranola BarsDoughnutsFruit TurnoversGrain Fruit BarsSweet RollsCookiesBrowniesCakesDessert PiesWhy would you want to limit the service of these items on your menus?No more than twice per week for Snacks
18 “Easy to Use” Grains and Breads Chart CACFPManual"Big Red"(Refer to Handout in Packet)
19 ACTIVITY: Find the serving size 1. How many saltine crackers would you serve with a bowl of chili in a reimbursable Supper for 6-18 year olds?2. What is the serving size for noodles for year olds for Supper?3. How many graham crackers would you serve an 8 year old for a reimbursable Snack?
20 Component: Meat/Meat Alternates Required for Supper MealsOptional for SnacksMeats: Meat, Poultry or FishMeat Alternates: Cooked dry beans/peas/lentilsCheeseCottage CheeseEggsNuts & SeedsPeanut ButterYogurtAlternate Protein Products (APP)
21 Food Rules: Meat/Meat Alternates Serving sizes are based on cooked leanmeat without bones.Cooked dry beans/peas/lentils mayfulfill the M/MA componentrequirement OR the vegetable/fruitcomponent requirement, but not bothcomponents in the same meal.Nuts or seeds may fulfill only ½ ofM/MA serving size requirement.
22 Alternate Protein Products (APP’s) CACFP Meal Pattern Requirments4/08Alternate Protein Products (APP’s)Definition: Commercially produced non-meat items that can be credited as Meat/Meat AlternatesCurrently: Short list of approved productslisted Big Red, Exhibit 23.1Future: ODE will add products asmanufacturers submit qualifying informationGo to 23.1 in Big Red(Refer to Exhibit 23.1)
23 Non-Creditable Meat/Meat Alternates Game meats, home-slaughtered meat, and non-commercially caught fish are not allowed.Bacon is not creditable.Canned cheese sauce or powdered cheese sauce mix are not creditable.Cream cheese is not creditable.(Refer to Exhibit 23.26)
24 Component: Vegetables/Fruits Required for Supper mealsMay be one of tworequiredcomponentsfor Snacks
25 Food Rules: Vegetables/Fruits Two different servings of vegetables and/or fruits and/or 100% juice required for Supper meals.Mixed fruits or vegetables (fruit cocktail, peas & carrots, etc) count as one item.
26 Food Rules: Vegetables/Fruits Fresh, canned, or frozen fruits or vegetables may be served.Cooked vegetables are drained before measuring.Canned or frozen, thawed fruit is measured with it’s liquid.At least 1/8 cup (2 Tbsp) of vegetable or fruit must be served to count toward the meal pattern requirement.
27 Food Rules: Vegetable/Fruit Juices Juice may not fulfill more than half the V/F meal pattern requirement for Supper mealsJuices must be pasteurized.Juice cannot be served for Snacks when milk is the only other component served.
28 Non-Creditable Vegetables/Fruits CACFP Meal Pattern Requirments4/08Non-Creditable Vegetables/FruitsHome canned products are not creditable for health and safety reasons.It is impractical to serve only raisins or other dried fruit to meet the vegetable/fruit requirement.(Refer to Exhibit 23.26)Review this statement for allowance of minimum serving of dried fruits.
29 Component: Fluid Milk Required for Supper meals for children May be one of tworequired componentsfor Snacks
30 Component: Fluid MilkMust be pasteurized, fortified with A&D vitamins, meet State standards for fluid milk.Skim, 1%, 2% orwhole milk allowed.Flavored, lactose-reduced, buttermilk, and acidified milk allowed.
31 Non-Creditable MilkMilk may not be served for Snacks when juice is the only other component served.Milk used in recipes, cooked cereals, puddings, soups, etc. is not creditable.Raw (unpasteurized) milk is not allowed.(Refer to Exhibit 23.26)
32 How do you assure minimum portion sizes are served? Refer to the Easy to Use Grains & Breads Chart in your packetRefer to the USDA Food Buying Guide to determine how many portions are in a purchase unit
33 CACFP Meal Pattern Requirments 4/08Meal Service StylesRestaurant StyleFamily StyleCombination Restaurant/Family StyleCafeteria StyleHave class read the pages.(Refer to Big Red, Page 8.22)
34 Meal Service Styles, cont’d CACFP Meal Pattern Requirments4/08Meal Service Styles, cont’dRestaurant StyleAll components portioned and served together on plate/cup for individual participants.Who is serving Restaurant Style? Discuss
35 Meal Service Styles, cont’d CACFP Meal Pattern Requirments4/08Meal Service Styles, cont’dFamily StyleAll components are placed on table in communal serving dishes and participants serve themselves. Participants must be able to serve themselves with minimal help from supervising adults.Enough food must be on the table or “readily available” to give every participant and all adults eating at the table full portions of all meal components. This rule applies ONLY to Family Style Meal Service.Supervising adults must activelyencourage children to take fullservings of all components.Who is serving Family Style? Discuss
36 Meal Service Styles, cont’d CACFP Meal Pattern Requirments4/08Meal Service Styles, cont’dCombination Restaurant/Family StyleFull portions of some foods are served on each child’s plate/cup and some foods areplaced on the table in communal serving dishes.All foods must be served to participants at the same time – cannot serve child main dish and milk, then bring serving dishes with vegetable, fruit and bread to the table ten minutes later.Who will be using Combination Style service? Discuss
37 Meal Service Styles, cont’d CACFP Meal Pattern Requirments4/08Meal Service Styles, cont’dCafeteria StyleCommon in school settings where children select food from a cafeteria line.Also common in some adult day care programsParticipants must take at least the minimum required portion of all meal pattern components before leaving the line because no food is available at the dining table.Program staff must monitor the end of the line to insure reimbursable meals are taken.Who will be using Cafeteria Style? DiscussNo O vs S allowed in CACFP.
38 Meal Service Styles Restaurant Style Family Style All components portioned and served together on plate/cup for individual participants.Family StyleAll components are placed on table in communal serving dishes and participants serve themselves.Combination Restaurant/Family StyleFull portions of some items are served on plate to each participant with some foods placed on the table in communal serving dishes.Cafeteria StyleParticipants select food from a cafeteria line. No food is served at the dining table.
39 Meal CountsMeal counts must be taken and recorded at the “point-of-service”Point-of-service means when the participant has received a reimbursable meal in a cafeteria line, or when the participant is seated at the dining table with the complete meal set on the table
40 Meal CountsBoth the Actual Count method and Head Count method require a Point-of-service meal countParticipants who come to the table with the intention of eating and are served a reimbursable meal may be included in the meal count, even if they do not eat.
41 Meal Counts The following meal count methods are not acceptable: Counting the number of meals sent by the kitchenCounting the number of leftoversCounting trays or platesUsing attendance or “teachers’ memory”