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Part 1: Program Basics for New Child Care Programs Part 1: Program Basics for New Child Care Programs Child and Adult Care Food Program (CACFP) May 2010.

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Presentation on theme: "Part 1: Program Basics for New Child Care Programs Part 1: Program Basics for New Child Care Programs Child and Adult Care Food Program (CACFP) May 2010."— Presentation transcript:

1 Part 1: Program Basics for New Child Care Programs Part 1: Program Basics for New Child Care Programs Child and Adult Care Food Program (CACFP) May

2 What is CACFP? Created in 1968 as Special Food Service Program for Children (SFSPFC) initially to primarily serve low income families 3 year trial run Reauthorized in 1972 for 3 years Established Child Care Food Program in 1975 (CCFP) Added Adults to the Program in 1987 (CACFP) 2

3 Who is eligible to participate? Child care centers Headstart facilities Preschool facilities Adult care centers Homeless shelters Afterschool snack programs Family day care homes 3

4 Additional eligibility For profit centers must maintain an attendance of 25% or greater children who are eligible for Pass I, II, or III Daycare Assistance Child and adult care programs must be nonresidential RCCIs participate under NSLP Homeless program must be residential 4

5 Reimbursement Rates July 2009 – June 2010 Centers AboveReducedFree ScalePrice Breakfast$0.38$2.03$2.33 Lunch/Supper$0.41$3.95$4.35 Snack$0.10$0.59$1.19 5

6 Reimbursement Rates July 2009 – June 2010 At-Risk Snack Programs Snack paid at free rate $1.19 At-Risk snack is available for afternoon programs offering educational or enrichment activities to program in school areas with 50% or more children qualify for free or reduced price meals 6

7 Reimbursement Rates Rates determined by Free and Reduced price application Income eligible Categorically eligible Food Stamps, TANF, ATAP, Head Start Centers use rate percentage Annual survey attendance to establish rates for fiscal year Allows centers to count total number of children rather then count by approval type 7

8 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 Snack 1 snack daily 8

9 2-Part Training Part 1- Food Program Basics Part 2- Administrative Requirements 9

10 10 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. 10

11 11 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. 11

12 12 Food Program Basics 12 Health Safety & Sanitation Meal Pattern Requirements Meal Components Creditable Foods Meal Service Menu Planning Cycle Menus Resources Production Records

13 Health Safety & Sanitation State of Alaska Dept. of Environmental Conservation (DEC) Food Worker Cards (free – online) Certified Food Protection Manager (CFPM) – typically 8 hour class 13

14 Health Safety & Sanitation DEC Requirements One Certified Food Protection Manager (CFPM) will be required to be on staff One CFPM can represent all locations for multi-site programs if…… 14

15 Health Safety & Sanitation Municipality of Anchorage (Muni) Requirements Food Worker Cards ($ - in person) Certified Food Protection Manager Typically 8 hour class Muni or CHAR in Anchorage 15

16 16 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.

17 17 Meal Pattern Requirements For a breakfast to be a reimbursable meal it must contain these components: Milk Fruit/Vegetable Bread or Bread Alternate or Grain

18 18 Food Chart CHILDREN AGES One serving from each food group Fluid Milk Fruit or vegetable Juice (only if milk is beverage) Bread or Bread Alternate ½ cup ¼ cup ½ slice ¾ cup ½ cup ½ slice 1 cup ½ cup 1 slice 18 Breakfast

19 19 Meal Pattern Requirements For a lunch to be a reimbursable meal it must contain these components: Milk Fruit/Vegetable (2 or more kinds) Bread/Bread Alternate/Grain Meat/Meat Alternate

20 20 Food Chart CHILDREN AGES One serving from each component (2 Fruits and/or Veg) Fluid Milk Meat or poultry or fish Cheese or Egg or Cooked dry beans/peas or Peanut, nut or seed butter, or Nuts and/or seeds Fruits and/or vegetables (2 or more) Bread or bread alternate ½ cup 1 oz 1 ¼ cup 2 T ½ oz ¼ cup total ½ slice ¾ cup 1 ½ oz 1 3/8 cup 3 T ¾ oz ½ cup total ½ slice 1 cup 2 oz 1 ½ cup 4 T 1 ounce ¾ cup total 1 slice 20 Lunch and Dinner

21 21 Meal Pattern Requirements For a snack (supplement) to be a reimbursable meal it must contain two of these components: Milk Fruit/Vegetable Bread/Bread Alternate/Grain Meat/Meat Alternate

22 22 Food Chart CHILDREN AGES one serving from each of any two groups Fluid Milk Juice, fruit or vegetable Meat or meat alternate Bread or bread alternate ½ cup ½ oz ½ slice ½ cup ½ oz ½ slice 1 cup ¾ cup 1 oz 1 slice 22 Snack

23 23 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

24 24 Meal Components Milk Meat/Meat Alternate Fruit and Vegetable Grain or Bread

25 25 About Milk 25 Fresh, fluid and pasteurized Powdered milk may be served if fresh milk is unavailable (only in Alaska) Whole milk for children age 1-2 Lower fat milk for children 2 and up Milk and juice should not be served as a beverage at the same meal

26 26 Creditable as Milk 26 Nonfat milk Lowfat milk Whole milk Flavored milk Buttermilk Milkshakes containing minimum req. servings Lactose-reduced milk is creditable Acidified milk (Kefir, Acidophilus) Breast milk is creditable for infants (infant=0-11 months) Fortified goat milk (Do not need a medical statement)

27 27 Not Creditable as Milk 27 Soy, rice, or coconut milk (unless a medical statement is on file) Cream Yogurt (meat alternate) Non-pasteurized milk (raw milk) Milk incorporated into recipes Almond milk & other nut milk Non-fortified goats milk Non-dairy creamers Cheese (meat alternate)

28 28 About Meat/Meat Alternates 28 Nuts and seeds fulfill ½ of the meat requirement Watch out for peanut butter sandwiches, you may not have enough to be creditable Cottage or ricotta cheese must be doubled to meet the requirement (2 oz cott.cheese = 1 oz meat/meat alt)

29 29 Creditable as Meat / Meat Alternate 29 Poultry, fish, or lean meat Cheese, cheese sauces made with cheese, 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 An equivalent quantity of any combination of the above meat/meat alternate (as long as each type contributes at least.25 oz of meat/meat alternate)

30 30 Not Creditable as Meat/Meat Alternates 30 Imitation cheese or cheese products i.e. Velveeta is not creditable Cream Cheese Tofu Drinkable yogurt, frozen yogurt bars Commercial pot pies Lunchmeats/frankfurters with cereals, extenders, or by-products Formulated (processed) meat products with no product specifications or CN labels Wild game and traditional foods that are disallowed by Alaska Dept. of Environmental Conservation (DEC)

31 31 Traditional Foods 31 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)

32 32 Traditional Foods 32 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

33 33 Fruits & Vegetables 33 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 Applesauce and apples 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

34 34 Creditable as Fruits & Vegetables 34 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

35 35 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

36 36 Grain/Bread Important dietary sources of Iron Thiamin Niacin Riboflavin Fiber

37 37 Grain/Bread 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

38 38 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 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)

39 39 Not Creditable as Grain/Bread Potatoes or corn (vegetables) Canned hominy Ice cream cones Nut or seed meals and flours Tapioca Potato chips Popcorn or caramel corn Items made from flours that are not enriched Check Labels!

40 40 Potential Problem Area - Soup 40 Where does soup fit in? Commercial soups are questionable Homemade soup may be creditable Meat and/or vegetables Document components

41 41 Potential Problem Area - Soup 41 Soups - Commercial 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

42 42 Children with Disabilities If a child is disabled Must have medical statement on file w/substitution from medical authority Center does not have a choice about accommodating – they must provide substitution Substitution must be within the same component group to be creditable

43 43 Children with Allergies If a child has documented allergies Must have medical statement on file w/substitution from medical authority Center has a choice about accommodating If center chooses not to accommodate they cannot claim that childs meals If center chooses to accommodate they or the parent can provide the substitution (Center must provide at least one component of a meal to be able to claim for reimbursement) Substitution must be within the same component group to be creditable

44 44 Meal Service 2 meals and 1 snack can be claimed per child All components served at the same time Dont 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

45 45 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

46 46 Family Style Dining Age Appropriate Serving Serving Utensils Lakeshore: Teaching Young Children to Serve Themselves in Group Settings

47 47 Meal Service Only claim first meals Parent participation – dont claim their meals Meal Times Stick to your scheduled meal times Submit changes to CNS 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

48 48 Meal Count Must be done at time of service (not when theyre finished and taking a nap) 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

49 49 Meal Count Sheet when serving more than allowable meals Count by child – cross off extra meals that will not be counted

50 50 Meal Count Tally Sheet Only need to count how many meals – not by child

51 51 Feeding Infants 51 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

52 52 Feeding Infants 52 Center may not... have a policy to exclude infants from CACFP require parents to supply the infants 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.

53 53 Feeding Infants 53 Infant Feeding Selection form must be on file for each infant (see sample in packet) Parent Options Supply breast milk Decline the offered formula Decline age appropriate solid food Supply an alternate iron-fortified infant formula Supply alternate age appropriate solid food Parent may supply part of infant meals – center must provide at least one component (if infant is eating solid foods or meal pattern dictates more than breast milk or formula) Fed on demand

54 54 Feeding Infants 54 Fed on demand If parent comes into center and breastfeeds, and no other meal components are served the center may not claim the meal No labor and no food provided by center If parent comes into center and breastfeeds, and the center provides and serves other required meal components, the center may claim the meal

55 55 Infant Meal Pattern - Breakfast 0-3 Months4-7 Months8-11 Months 4-6 fluid ounces iron-fortified formula or breast milk 4-8 fluid ounces iron-fortified formula or breast milk 0-3 tbsp iron- fortified infant cereal when developmentally ready 6-8 fluid ounces iron-fortified formula or breast milk AND 2-4 tbsp iron- fortified infant cereal AND 1-4 tbsp fruit and/or vegetable 55

56 56 Infant Meal Pattern - Snack 0-3 Months4-7 Months8-11 Months 4-6 fluid ounces iron-fortified formula or breast milk 2-4 fluid ounces iron- fortified formula or breast milk or 100% fruit juice ½ slice bread or 0-2 crackers (made from whole grain or enriched flour) when developmentally ready 56

57 57 Infant Meal Pattern - Lunch/Supper 0-3 months4-7 months8-11 months 4-6 fluid ounces iron- fortified formula or breast milk 4-8 fluid ounces iron- fortified formula or breast milk 0-3 tbsp iron-fortified infant cereal when dev. ready 0-3- tbsp fruit and/or vegetable when dev. ready 6-8 fluid ounces iron-fortified formula or breast milk AND 1-4 tbsp fruit and/or vegetable AND 2-4 tbsp iron-fortified infant cereal AND/OR 1-4 tbsp meat, fish, poultry, egg yolk, or cooked dry beans or peas; Or ½ -2 oz cheese; Or 1-4 oz (volume) cottage cheese; Or 1-4 oz (weight) cheese food, or cheese spread 57

58 58 Infant Meals 58 Cereal Only iron-fortified infant cereal Cheerios and other non-infant cereals (dry or cooked) can not be claimed

59 59 Infant Meal Pattern 59 Infant Foods You can Claim Breast Milk Iron-Fortified Infant Formulas (Milk-based or Soy-Based) Follow-up iron Fortified Infant Formulas (For infants 6-months or older) Iron-Fortified Infant Cereals Commercial strained, Junior or instant baby food 100% fruit, vegetables or meat 100% Fruit Juices Age-appropriate table foods that meet the CACFP Infant Meal Pattern

60 60 Infant Meal Pattern 60 Infant Foods You May Not Claim Infant Formulas without iron (including low-iron infant formulas) Milk (Whole, 2%, 1% and non-fat or skim) Flavored milk Non-infant cereal (except as extra finger foods) Vegetable and meat combination dinners Jarred infant cereals Strained, junior and instant cereals with fruit Infant desserts, cobblers, pudding, etc. Commercial baby foods that are NOT 100% fruit, vegetables or meat

61 61 Infant Meals 61 Record Keeping Menu or Production records Accurate meal counts Medical Statement for substitutions Infant Meal Pattern & Recordkeeping manual If you have infants please contact CNS for infant materials

62 62 Menu Planning 62 Five basic menu planning principles… 1.Strive for balance 2.Emphasize variety 3.Add contrast 4.Think about color 5.Consider eye appeal

63 63 Special Considerations 63 Regional food preferences Holidays and other special occasions Climate and seasons Product availability

64 64 Menu Planning 64 Schedule time to plan menus. Think about changes you want to make Collect menu resources Select the main dish & then include other menu items to compliment Include items high in vitamin A, C, and Iron

65 65 Consider: 65 CACFP meal pattern requirements Variety Servings of whole grains Daily Vitamin C sources Vitamin A sources (2x/week) Serve some foods less often Think about changes you want to make Menu Planning

66 66 Menu Planning 66 Collect menu resources Recipes Nutrition Information Calendar Food production records Inventory

67 67 Menu Planning 67 Select the main dish first Include food items that complement the main dish Plan to use plenty of vegetables, fruits, and grains. Keep in mind that children like to eat many vegetables raw as well as cooked. Introduce new foods, starting with small amounts.

68 68 Menu Planning 68 Serve foods high in Vitamin A, C, and Iron Vitamin A foods twice a week Vitamin C at least daily Iron as often as possible

69 69 Menu Planning 69 Sample of Vitamin A foods: Asparagus- Apricots Broccoli- Cantaloupe Carrots- Cherries Kale- Plums Peas- Egg Yolk Sweet Potatoes- Strawberries Serve Vitamin A foods twice a week

70 70 Menu Planning 70 Sample of Vitamin C foods: Asparagus- Cantaloupe Broccoli- Grapefruit Cabbage- Oranges Cauliflower- Raspberries Peppers- Strawberries Spinach Serve Vitamin C foods daily

71 71 Menu Planning 71 Sample of food containing Iron: Asparagus (canned)- 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 Serve foods containing iron as often as possible

72 72 Cycle Menu Option or Production Records All Centers must maintain Daily Production records or use the Cycle Menu Option

73 73 Cycle Menu Option 73 Advantages of cycle menus? Variety Food costs can be lower Less time spent daily on menu planning Flexible Seasonal foods Special occasions Holiday meals

74 74 Cycle Menu Option 74 Menus planned for a period of time and repeated on a regular basis A cycle can be between 3 – 6 weeks May have 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

75 75 Cycle Menu Option 75 National Food Service Management Institute (NFSMI) Sample Cycle Menus ew.aspx?ID=196

76 76 Cycle Menu Option 76 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 Evaluate your Cycle Menu

77 77 Cycle Menu Option 77 A substitute list should be maintained This helps a fill-in or substitute cook Food items already on the menu do not need to be on the Substitution list If a food item is not on the menu already but may be used for substitutions, it should be listed on the substitution list Substitutions should be entered on working menu to reflect foods served Combination foods must have recipe on file with yields Yields = size of serving and how much of each component is in each serving

78 78 Combination Foods 78 Commercial foods require either: CN Label Manufacturer's analysis Label your cycle menu with CN or MA Homemade (HM) Standardized Recipe from USDA Centers Recipe plus analysis/yields Production Record Label your cycle menu with HM

79 79 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. 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 ) CN Label

80 80 Combination Foods 80 Combination foods at lunch and supper should only have 2 components that will be claimed 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

81 81 USDA Recipes from National Food Service Management Institute (NFMSI) Highly Recommended Updated within last 2 years On-line at - click on resources link

82 82 USDA Recipes from NFSMI

83 83 USDA Recipes from NFSMI

84 84 Example of a Standardized Recipe

85 85 Example of Yield

86 86 What about your own recipes? Recipes should be on file when listed on Cycle Menu or Substitution List Analyze the recipe to document creditable food components List portion sizes Conversion of recipes for number of expected children in care Mealtime Memo for Child Care No. 5, 2008 See handout

87 87 Recipe Analysis Worksheet available on state of Alaska website

88 88 Recipe Analysis Instructions 88 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.

89 89 Ingredients that are being claimed AmountMeat/Me at Alternat e (1 oz) Fruit/Vegetab le (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.= oz. serving) 3.25*11.5 = 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) Total37.37 oz.3125 servings Calculations37.37/1.5 = 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) Recipe Analysis for Beef & Spaghetti Casserole

90 90 Production Records Option 90 Production records must be kept for all meals claimed for reimbursement. Why? They document that all components were served and the right quantities were prepared to meet the meal pattern.

91 91 PRODUCTION RECORDS 91 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

92 92 PRODUCTION RECORD CALCULATIONS 92 For each food: 1.Determine the serving size needed to meet the requirement. 2.Determine the total number of servings you need. Record in column: Number of Units 3.Look up the purchase unit in the food-buying guide. Record in column: Purchase Unit 4.Look up the number of servings you get out of the purchase Unit. Record in column: Servings Per Purchase Unit

93 93 PRODUCTION RECORD CALCULATIONS 93 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

94 94 Production Records In Use 94 Menu Hamburgers Buns Green Salad Carrots Milk

95 95 Production Records In Use 95

96 96 Production Records In Use 96 Menu Planning: 25 children (10 children ages 1-2 & 15 children ages 3-5) 6 adults

97 97 Production Records In Use 97

98 98 Production Records In Use 98

99 99 Production Records In Use 99

100 100 Production Records In Use 100


102 102 USDA WEB Resources 102 ources/childcare_recipes.html ources/childcare_recipes.html urces/childcare_recipes.html

103 103 Nibbles for Health 103

104 104 Child Care Recipes Food for Health & Fun 104

105 105 Building Blocks for Fun and Healthy Meals 105

106 106 Food Buying Guide for Child Nutrition Programs 106

107 107 Resources 107 SIMPLIFIED BUYING GUIDE For Child Care Food Programs

108 108 Resources 108 CHILD AND ADULT CARE FOOD PROGRAM CREDITING FOODS IN CACFP Alaska Revision February 2007

109 Part 1: Program Basics Part 1: Program Basics Child and Adult Care Food Program for new programs May

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