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Nevada Department of Agriculture, Food & Nutrition Division.

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Presentation on theme: "Nevada Department of Agriculture, Food & Nutrition Division."— Presentation transcript:

1 Nevada Department of Agriculture, Food & Nutrition Division

2  Child and Adult Care Food Program (CACFP)  Federal program, reimbursing us for the meals we provide.  They have specific rules and requirements that we are required to meet.  The purpose of the CACFP is to provide meal reimbursement for serving nutritious meals and snacks to eligible participants in child care centers, day care homes, Head Start programs, afterschool programs, emergency homeless shelters and adult day care centers.

3 Title VI of the Civil Rights Act of 1964 prohibits recipients of Federal financial assistance from discriminating against or otherwise excluding individuals on the basis of race, color, national origin, sex, age, or disability in any of their activities. Your facility has a procedure in place for Civil Rights complaints. Ask your supervisor where the Civil Rights Complaint form & log are kept. The “And Justice for All Poster” must be posted in an area easily viewed by parents and caregivers.

4 Classrooms must take and record Daily Attendance. Meal Counts must be taken and recorded during the meal, called “Point of Service”. Teachers make sure this form is filled out correctly & the meals & attendance match (or attendance may be greater), or there are notes to explain the differences.

5 A child is included in the meal count if they sit at the table & are offered the meal. They can choose whether or not to eat. If they do not come to the table, do not count them. Write “refused to come to the table”. A child who arrives at the center during the approved meal time, and is offered breakfast with all components (bread item, milk, fruit or veggie) can be counted.

6 Day of MonthBreakfastLunchPM SnackDaily Attendance

7  Name of ChildMondayTuesdayWednesday  Ab B L PM Ab B L PMAb B L PM  1. Bobby x x x x x x x  2. Cindy x x x x x x x x x  Key: B = Breakfast L = Lunch PM = Afternoon snack Ab = Absent the entire day

8 This means: All required food items are on the table. Meal times are a pleasant, nurturing experience for children, parents, and staff. Meals are served family style, with all children and a teacher eating together from the same menu (except for special diets). Children are actively involved in meal service including setting tables, serving themselves and choosing what food items and amounts they want, cleaning up, and conversing with other children and adults. Teachers sit with small groups of children, modeling healthy eating habits and a nurturing, unhurried mealtime routine. Adults are important models for children and therefore avoid behaviors, in front of children, that do not promote a healthy lifestyle.

9 Meals can be served Restaurant Style &/or Combination Style (Restaurant and Family Style).  Restaurant Style Service is when food items (the required amount) are served onto the child’s plate & cup or the child receives the meal pre-plated.  Combination Style Service includes one or more food items (the required amount) served onto the child’s plate &/or cup, along with children serving themselves other items as they are able to (Family Style Service).

10  Provide at least the minimum amounts of food of each component and portion size on the table, or on each plate, at all meals. Children may be served a bigger portion than the minimum required. Teachers make sure all required items and amounts are received in their class. Teachers are to use a measuring cup (1/8 cup, ¼ cup, ½ cup) to ensure children are served at least the minimum portion required.

11 Water is to be made available to children throughout the day and during meals. A drinking fountain or pitcher of water with cups meets this requirement. The Food Chart gives an overview of required items and amounts and is posted in the classrooms. Children who have a food substitution form on file can be offered alternative items (that are creditable on the CACFP) and still be counted on the meal count form.

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13 Breakfast  ½ cup whole milk (12-24 mo.), then non-fat or 1% (2 & older)  ¼ cup total vegetable(s) and/or fruit(s)  Bread/Bread Alternative  ½ slice bread OR  ½ serving muffins, rolls, biscuits, etc OR  ¼ cup cold dry cereal (1/3 oz.) OR  ¼ cup cooked cereal grains OR  ¼ cup cooked pasta or noodles

14 Breakfast  ¾ cup non-fat or 1% fluid milk  ½ cup total vegetable(s) and/or fruit(s)  Bread/Bread Alternative  ½ slice bread OR  ½ serving muffins, rolls, biscuits, etc OR  1/3 cup cold dry cereal (1/2 oz.) OR  ¼ cup cooked cereal grains OR  ¼ cup cooked pasta or noodles

15 Breakfast  1 cup non-fat or 1% fluid milk  ½ cup total vegetable(s) and/or fruit(s)  Bread/Bread Alternative  1 slice bread OR  1 serving muffins, rolls, biscuits, etc OR  3/4 cup cold dry cereal (1 oz.) OR  ½ cup cooked cereal grains OR  ½ cup cooked pasta or noodles

16 Lunch – ½ cup fluid whole milk (12-24 mo.), then non-fat or 1% (2 & older) – ¼ cup total vegetable (s) or fruit (s) (2 or more total) – Bread/Bread Alternative (same as breakfast) – Meat/Meat Alternative 1 oz lean meat or poultry or fish OR 1 oz alternative protein OR 1 oz cheese OR ½ egg OR ¼ cup cooked dry beans or peas OR 2 Tbsp. peanut butter or soynut butter OR ½ oz Peanuts or Soynuts or seeds OR 4 oz or ½ cup yogurt

17 Lunch – ¾ cup non-fat or 1% fluid milk – ½ cup total vegetable (s) or fruit (s) (2 or more total) – Bread/Bread Alternative (same as breakfast) – Meat/Meat Alternative 1 ½ oz lean meat or poultry or fish OR 1 ½ oz alternative protein OR 1 ½ oz cheese OR 1 egg OR 3/8 cup cooked dry beans or peas OR 3 Tbsp. peanut butter or soynut butter OR ¾ oz Peanuts or Soynuts or seeds OR 6 oz or ¾ cup yogurt

18 Lunch – 1 cup non-fat or 1% fluid milk – ¾ cup vegetable (s) or fruit (s) (2 or more total) – Bread/Bread Alternative (same as breakfast) – Meat/Meat Alternative 2 oz lean meat or poultry or fish OR 2 oz alternative protein OR 2 oz cheese OR 1 egg OR ½ cup cooked dry beans or peas OR 4 Tbsp. peanut butter or soynut butter OR 1 oz Peanuts or Soynuts or seeds OR 8 oz or 1 cup yogurt

19 Snack: any 2 of the following 4 components: – ½ cup whole fluid milk (12-24 mo.), then non-fat or 1% (2 & older) – ½ cup vegetable or fruit – Bread/Bread Alternative (same as breakfast) – Meat/Meat Alternative ½ oz lean meat or poultry or fish OR ½ oz alternative protein OR ½ oz cheese OR ½ egg OR 1/8 cup cooked dry beans or peas OR 2 oz or ¼ cup yogurt

20 Snack: any 2 of the following 4 components: – ½ cup non-fat or 1% fluid milk – ½ cup vegetable or fruit – Bread/Bread Alternative (same as breakfast) – Meat/Meat Alternative ½ oz lean meat or poultry or fish OR ½ oz alternative protein OR ½ oz cheese OR ½ egg OR 1/8 cup cooked dry beans or peas OR 2 oz or ¼ cup yogurt

21 Snack: any 2 of the following 4 components: – 1 cup non-fat or 1% fluid milk – ¾ cup vegetable or fruit – Bread/Bread Alternative (same as breakfast) – Meat/Meat Alternative 1 oz lean meat or poultry or fish OR 1 oz alternative protein OR 1 oz cheese OR ½ egg OR ¼ cup cooked dry beans or peas OR 4 oz or ½ cup yogurt

22  A “working menu” with portion sizes per age group, is kept in each kitchen.  Any substitutions to the approved menu are recorded daily on this by the food service staff. A “menu changes log” form may be used instead.  The kitchen has a list of any special diets needed for each classroom and makes appropriate substitutions.  Food service staff make sure to send the correct amounts and items to each class.

23  Formal production records are not required for CACFP, however a meal planning tool is advisable.  A meal planning tool could be a reference sheet of how many gallons of milk or how many cans of fruit to open, to serve the minimum portion required per meal. This comes in handy when the cook is out and another staff member has to prepare the meals.  If your attendance varies, a planning tool could be prepared for 50, 75, or 100 meals, etc.

24  Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness  See National Food Service Management Institute, “Serving Safe Food in Child Care” via the link below. 

25 1 Gallon of milk = 21 children 6 oz (3/4 cup) serving Each child must be served all food items and have available the minimum amounts required. Teachers are to encourage children to take the full minimum portion of each component at the start of the meal.

26 NAME: __________ MONTH/YEAR: ______CHILD AND ADULT CARE FOOD PROGRAM Date Oper. Labor CACFP Non- CACFP hours Total hours worked  This form is to be completed by employees who spend part of their day working on the Food Program (operating labor). These activities include cooking, serving meals/snacks and cleaning up afterward. Your employer can claim your labor as an expense to the program.

27  Medical Statements for Food Substitution are on file for children receiving special meals.  Breakfast and Lunch are only reimbursable when served with cow’s milk or soy milk which has comparable nutrients to cow’s milk. NV Dept of Agric. has a list of approved soy milks. The meal may not be claimed for reimbursement if served with almond milk, rice milk or a non-approved soy milk (Silk brand soy milk is not approved).  Point of Service Meal Counts: staff must do a head count (or by child’s name) at the time of the meal and record onto the meal count form. Reviewers will watch for this.  Once food leaves the kitchen, it is not to be reused! All food must be thrown in the trash including milk (this can be done in the kitchen).

28  Infants are divided into 3 age groups for their nutrition needs: birth – 3 months, 4-7 months and 8-11 month.  Your center must offer 1 iron fortified formula to parents. Parents are to sign the “Infant Formula Offered Form”, where they accept this formula or bring their own or breast milk. Reviewers will look for these.  Infant menus are to posted in the nursery and nursery staff are to inform parents you follow the CACFP meal pattern.  Infant meal records must be maintained 3 years + the current fiscal year. Reviewers will look for these.

29  8-11 month old infants are to be offered appropriate “table food” from the child menu, when developmentally ready and the parent is consulted.  Infants eat “on demand”. Your center may claim 2 meals & 1 snack or 2 snacks & 1 meal that they consume.  Meal times for infants may vary, because they choose when to eat the above meals and snacks.  Water is not recommended for infants birth – 1 year. Give additional formula or breast milk instead.

30   Are the meals below reimbursable? Why or why not?  1. Breakfast for a 2 y.o. includes ½ cup whole milk and French Toast sticks.  2. Lunch for a 3 y.o. includes ¾ cup Silk brand soy milk, ¼ cup cooked carrots, ¼  cup chopped orange slices, ½ slice whole grain bread and 1 ½ oz. cheese.  3. Lunch for a 6 y.o. includes 1 cup 1% milk, ½ cup Spaghetti with Marinara Sauce,  ½ oz. garlic bread, ½ cup chopped cucumber salad, ¼ cup chopped apple.  4. Snack for a 4 y.o. includes ½ cup juice and ½ sliced apple.  5. Snack for a 5 y.o. includes a soft bread stick and water.

31  1. Breakfast for a 2 y.o. includes ½ cup whole milk and French Toast sticks.  (Missing a vegetable or fruit component.)  2. Lunch for a 3 y.o. includes ¾ cup Silk brand soy milk, ¼ cup cooked carrots, ¼ cup chopped orange slices, ½ slice whole grain bread and 1 ½ oz. cheese.  (Silk brand soy milk is not comparable to cow’s milk and is not reimbursable.)  3. Lunch for a 6 y.o. includes 1 cup 1% milk, ½ cup Spaghetti with Marinara Sauce,  ½ oz. garlic bread, ½ cup chopped cucumber salad, ¼ cup chopped apple.  (Missing a meat/meat alternate component.)  4. Snack for a 4 y.o. includes ½ cup juice and ½ sliced apple.  (Snack must be from 2 different food components. Both of these are fruit.)  5. Snack for a 5 y.o. includes a soft bread stick and water.  (Snack must provide 2 different components.)

32  To receive 2 Child Care Training Hours from NV Registry, go to the Survey Monkey link provided below, to take the post-test. A passing score is 7 correct answers (out of 9). You may repeat the training and the test.  https://www.surveymonkey.com/s/x8335LH https://www.surveymonkey.com/s/x8335LH  Answer the 9 questions (multiple choice) and question #10 to give us your name, home address, personal home phone or cell phone #, sponsor name, title, address and your registry ID#. We will you a certificate of completion and add your name to our NV Registry log of those who completed the training.  (Optional) Please evaluate this training at the link below.  https://www.surveymonkey.com/s/XYSYGTN https://www.surveymonkey.com/s/XYSYGTN  (Optional) Ask your center director to contact the Nevada Department of Agriculture, Food and Nutrition Division for any questions this presentation did not answer  Thank you.  07/2014


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