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Program Basics Child Care & Head Start Programs Program Basics Child Care & Head Start Programs Child and Adult Care Food Program (CACFP) Fall 2012 for.

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Presentation on theme: "Program Basics Child Care & Head Start Programs Program Basics Child Care & Head Start Programs Child and Adult Care Food Program (CACFP) Fall 2012 for."— Presentation transcript:

1 Program Basics Child Care & Head Start Programs Program Basics Child Care & Head Start Programs Child and Adult Care Food Program (CACFP) Fall 2012 for FY

2 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

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

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 4

5 5

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

7 Food Safety Calibrate Thermometers 7

8 8 Safe Refrigerator Storage

9 DEC Stickers rs.htm 9

10 Cooking Temperatures 10

11 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.

12 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)

13 13

14 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

15 15

16 16 Meal Pattern Requirements Snack (supplement) must contain from two of these component groups: Milk Fruit/Vegetable Bread/Bread Alternate/Grain Meat/Meat Alternate

17 17

18 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

19 19 Meal Components Milk Meat/Meat Alternate Fruit and Vegetable Grains / Breads

20 20 About Milk 20 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

21 21 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 2 Years of age and over

22 22 Creditable as Milk 22 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!

23 23 Not Creditable as Milk 23 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 Goats milk Evaporated milk Yogurt or cheese (meat alternate)

24 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, 8 th Continent Soy Milk, or Pearl Smart Soy Milk

25 25 Milk Substitutions NutrientMilk Substitute Nutrition Standards UnitRDI% Daily Value 2,000 kcal/day Calcium276Mg1000 mg27.6% Protein8G50 g16% Vitamin A500IU5000 IU10% Vitamin D100IU400 IU25% Magnesium24Mg400 mg6% Phosphorus222Mg1000 mg22.2% Potassium349Mg3500 mg10% Riboflavin.44Mg1.7 mg25.9% Vitamin B121.1Mcg6 mcg18.3% Pacific Ultra Soy Milk, 8 th Continent Soy Milk, or Pearl Smart Soy Milk

26 26 About Meat/Meat Alternates 26 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)

27 27 Creditable as Meat / Meat Alternate 27 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

28 28 Not Creditable as Meat/Meat Alternate 28 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)

29 29 Traditional Foods 29 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)

30 30 Traditional Foods 30 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

31 31

32 32 Are you making soup? 32 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

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 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 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 High in sodium Snack = ½ cup required – about 16 black olives Raisins High in sugar Snack = ½ cup required

39 39 Creditable as Fruits & Vegetables 39 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

40 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

41 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

42 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

43 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

44 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 – 1 st ingredient = sugar) Items made from flours that are not enriched

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

46 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

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

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 48

49 49 Meal Service 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

50 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

51 51 Family Style Dining Age Appropriate Serving Serving Utensils Lakeshore: Teaching Young Children to Serve Themselves in Group Settings

52 52 Meal Service Only claim first meals Parent participation – dont 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

53 53 Meal Count Must be done at time of service (not when theyre 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

54 54 Meal Count Sheet when serving more than allowable meals Make sure to count adult meals – but dont claim them!

55 55 Meal Count Tally Sheet Only need to count how many meals – not by child

56 56 Menu Planning 56 Five basic menu planning principles… 1.Strive for balance 2.Emphasize variety 3.Add contrast 4.Think about color 5.Consider eye appeal

57 57 Special Considerations 57 Regional food preferences Holidays and other special occasions Climate and seasons Product availability

58 58 Consider: 58 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 healthy menu options Menu Planning

59 59 Menu Planning 59 Collect menu resources Recipes Nutrition Information Calendar Food production records Inventory

60 60 Menu Planning 60 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

61 61 Menu Planning 61 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

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

63 63 Menu Planning 63 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 Serve foods containing iron as often as possible

64 64 Menu Planning 64 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

65 65 Menu Activity

66 66 Cycle Menu Option 66 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

67 67 Cycle Menu Option 67 National Food Service Management Institute (NFSMI) Sample Cycle Menus ew.aspx?ID=196

68 68 Cycle Menu Option 68 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

69 69 Combination Foods 69 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 Label your cycle menu with HM

70 70 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

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 71

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 72

73 73

74 74 Combination Foods 74 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

75 75 Menu Planning 75 Use USDA Recipes when possible

76 76 Example of a standardized Recipe

77 77 Example of Yield

78 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

79 79 Recipe Analysis Worksheet available on state of Alaska website

80 80 Recipe Analysis Instructions 80 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.

81 81 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

82 82 Feeding Infants 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

83 83 Feeding Infants 83 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.

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

85 85 Resources

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

87 87 MUNI: onment/FSS/Pages/fssfood.aspx Food Safety & Sanitation Web addresses DEC: s/sanstaff.htm

88 88 USDA WEB Resources 88 ces/childcare_recipes.html ces/childcare_recipes.html

89 89 Nibbles for Health 89

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

91 91 Building Blocks for Fun and Healthy Meals 91

92 92 Food Buying Guide for Child Nutrition Programs 92

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

94 94 Production Records Option 94 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

95 95 PRODUCTION RECORDS 95 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

96 96 PRODUCTION RECORD CALCULATIONS 96 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

97 97 PRODUCTION RECORD CALCULATIONS 97 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

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

99 99 Production Records In Use 99

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

101 101 Production Records In Use 101

102 102 Production Records In Use 102

103 103 Production Records In Use 103

104 104 Production Records In Use 104

105 For More Information Ann-Marie Martin CACFP Program Specialist (907) Veronica Lietz Education Assistant (907)

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

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