1. New Applicant and Annual Training
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

2. 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

3. 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

4. Child Meal Pattern Breakfast Select All Three Components for a Reimbursable Meal
Food Components
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 grains/bread    bread or cornbread or biscuit or roll or
muffin    cold dry cereal or    hot cooked cereal or    pasta or noodles or grains
1/2 slice 1/2 serving 1/4 cup 1/4 cup 1/4 cup
1/2 slice 1/2 serving 1/3 cup 1/4 cup 1/4 cup
1 slice 1 serving 3/4 cup 1/2 cup 1/2 cup

5. Breakfast Meal Components All components must be served as a unit
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 whole-grain or enriched or fortified.

6. Child Meal Pattern Lunch or Supper
Food Components
Ages 1-2
Ages 3-5
Ages 6-121
1 milk
1/2 cup
3/4 cup
1 cup
fluid milk
2 fruits/vegetables
1/4 cup
juice, fruit and/or vegetable
1 grains/bread
bread or
1/2 slice
1 slice
cornbread or biscuit or roll or muffin or
1/2 serving
1 serving
cold dry cereal or
1/3 cup
hot cooked cereal or
pasta or noodles or grains
1 meat/meat alternate
meat or poultry or fish or
1 ounce
1 1/2 ounces
2 ounces
cheese or
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 or
1/2 ounce
3/4 ounce
yogurt
4 ounces
6 ounces
8 ounces

7. Lunch/Supper Meal Components All components must be served as a unit
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

8. Select Two of the Four Components for a Reimbursable Snack
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 milk
1/2 cup
1 cup
fluid milk
1 fruit/vegetable
3/4 cup
juice, fruit and/or vegetable
1 grains/bread
1/2 slice
1 slice
bread or
1/2 serving
1 serving
cold dry cereal or
1/4 cup
hot cooked cereal or
1 meat/meat alternate
meat or poultry or fish or
1/2 ounce
1 ounce
cheese or
egg or
1/2 egg
peanut or other nut or seed butters or
1/8 cup
nuts and/or seeds or
1 Tbsp.
2 Tbsp.
yogurt

9. AM/PM Snack Components All components must be served as a unit
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

10. Milk Guidelines Must be Fluid
Effective October 1, 2011
12-24 Months
Breakfast
4 oz
Whole or 2%
Lunch/ Supper
Snack
24 + Months
Skim or 1%
3-5 Years
6 oz
6 + Years
8 oz
8 oz
6 oz
4 oz
“Make sure your serving cup size is large enough for the required amount for each age group.”

11. 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

12. Grains/Breads All must be Whole-grain or Enriched
 Creditable Grains / Breads
 Non-Creditable
Buns
Rolls
Rice
Biscuits
Muffins
Pasta
Noodles
Cereal
Cornbread
Corn/cornmeal chips (*must use whole grain or enriched flours*)
Potatoes
Tater tots
Hash browns
French fries
Chicken/meat breading
Ice cream cones
Popcorn
Non Creditable foods are those foods that do not count toward meeting meal pattern requirements.

13. Vegetables/Fruits Fruit or vegetable juice must be full-strength
 Creditable Vegetables & Fruits
 Non-Creditable
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
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
Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements.

14. Meat/Meat Alternates  Creditable Meat/Meat Alt.  Non-Creditable
Meat, Poultry or Fish
Eggs
Cheese, Cheese foods & spreads
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)
Bacon
Potted meat
Cream cheese & Powdered/Imitation 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
Non-Creditable Foods are those foods that do not count toward meeting meal pattern requirements.

15. 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)*

16. 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.

17. 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)

18. 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

19. Menus Must be dated and posted in plain view
Kept up to date with any substitutions or changes
Meal Pattern
Monday 10/31/11
Tuesday
11/1/11
Wednesday
11/2/11
Thursday
11/3/11
Friday
11/4/11
Breakfast
(1 Serving of each)
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
Lunch (1 Serving of each)
 Roll
Spaghetti
Sandwich Bread
Macaroni
Rice
3. Fruit/Vegetable
 Green Beans
Tossed Salad
Steamed Carrots
Peas
Mixed Veggies
4. Vegetable/Fruit
Sliced Apples
Strawberries
Mixed Fruit
5. Meat/Meat Alternate
 Fish Sticks
Meat sauce
Turkey & Cheese
Valveeta Cheese
 Chicken
Snack (2 of 4, only 1 liquid)
 Crackers
 Animal Crackers
 Nutri Grain Bar
 Oatmeal Cookie
3. Juice/Fruit/Vegetable (1 serving each)
 100% Apple Juice
 Apple Slices
4. Meat/Meat Alternate
 Cheese
 Yogurt
 Peanut butter

20. Infant Meal Pattern
A Proud Sponsoring Organization of the Child and Adult Care Food Program

21. Infant Meal Pattern by Age
Birth through 3 months
4 months through 7 months
8 months through 11 months

22. 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).

23. 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”.

24. 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

25. Infant Meal Pattern Breakfast
Birth through
3 Months
4 through
7 Months
8 through
11 Months
4-6 fluid ounces of formula1 or breastmilk2,3
4-8 fluid ounces of formula1 or breastmilk2,3; 
6-8 fluid ounces of formula1 or breastmilk2,3; and
0-3 tablespoons of infant cereal1,4  
2-4 tablespoons of infant cereal1; and
1-4 tablespoons of fruit or vegetable or both
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.

26. Infant Meal Pattern Lunch or Supper
Birth through 3 Months
4 through 7 Months
8 through 11 Months
4-6 fluid ounces of formula1 or breast milk2,3
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. 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.

27. Infant Meal Pattern Snack
Birth through 3 Months
4 through 7 Months
8 through 11 Months
4-6 fluid ounces of formula1 or breast milk2,3
2-4 fluid ounces of formula1 or breast milk2,3, or fruit juice5; and
0-½ bread4, 6 or
0-2 crackers4, 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.

28. INFANT FEEDING REQUIREMENTS
Centers MUST maintain infant menus
Centers MUST provide an approved formula with iron, and an infant cereal fortified with iron

29. 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