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Crediting Foods in CACFP Acknowledgments

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Crediting Foods in CACFP Acknowledgments Crediting Foods in CACFP Acknowledgments In accordance with Federal civil rights law and U.S. other than English. To file a program complaint Department of Agriculture (USDA) civil rights regu- of discrimination, complete the USDA Program lations and policies, the USDA, its Agencies, offices, Discrimination Complaint Form, (AD-3027) found and employees, and institutions participating in or online at: http://www.ascr.usda.gov/complaint_ administering USDA programs are prohibited from filing_cust.html, and at any USDA office, or write a discriminating based on race, color, national origin, letter addressed to USDA and provide in the letter all sex, disability, age, or reprisal or retaliation for of the information requested in the form. To request prior civil rights activity in any program or a copy of the complaint form, call (866) 632-9992. activity conducted or funded by USDA. Persons Submit your completed form or letter to USDA by: with disabilities who require alternative means of (1) mail: U.S. Department of Agriculture communication for program information (e.g. Braille, Office of the Assistant Secretary for Civil Rights large print, audiotape, American Sign Language, etc.), 1400 Independence Avenue, SW should contact the Agency (State or local) where Washington, D.C. 20250-9410; they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may (2) fax: (202) 690-7442; or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program (3) email: [email protected]. information may be made available in languages This institution is an equal opportunity provider. Table of Contents Purpose of this Guide .....................................................................................................................................................................2 Eat Well Play Hard ...........................................................................................................................................................................3 Meal Pattern Requirements and Recommendations ..............................................................................................................4 Child Nutrition (CN) Label ............................................................................................................................................................6 Milk .....................................................................................................................................................................................................7 Vegetables/Fruits ............................................................................................................................................................................13 Grains/Bread ....................................................................................................................................................................................21 Meat/Meat Alternates .................................................................................................................................................................31 Infant Foods ....................................................................................................................................................................................39 Water ................................................................................................................................................................................................47 Appendix A: Sample Menus ........................................................................................................................................................49 Appendix B: Recipe Analysis .......................................................................................................................................................50 Appendix C: Meat Alternates for Vegetarian Menu Planning ...........................................................................................51 Appendix D: Choking Prevention ...............................................................................................................................52 Appendix E: Milk Substitutes ......................................................................................................................................53 Appendix F: How to Identify Whole Grains ...............................................................................................................54 Index ............................................................................................................................................................................55 New York State Department of Health 1 Purpose of this Guide Crediting Foods in CACFP is a guide to help you To help you make the healthiest choices for the determine if a food counts toward the Child and children in your care, each food component list has Adult Care Food Program (CACFP) Meal Pattern three sections: requirements. • Recommended – These are healthy food choices Creditable foods are those that may be counted that meet CACFP Meal Pattern requirements. toward meeting the requirements for a reimbursable Serve these foods often. meal. Foods are creditable based on the following: • Not Recommended but Allowed – These are less • nutrient content healthy food choices that meet CACFP Meal Pattern requirements. Serve these foods only • function of the food in a meal occasionally. • CACFP Meal Pattern requirements • Not Allowed – These foods do not count toward • Food and Drug Administration and United States CACFP Meal Pattern requirements. Department of Agriculture standards and policy decisions This guide does not include every food that may be served. For further information, check the Non-creditable foods are those that do not count United States Department of Agriculture's Food Buying toward the meal pattern requirements. However, Guide for Child Nutrition Programs. It is available at the these foods may supply additional nutrients and add following website: http://www.fns.usda.gov/tn/ color, taste and texture to meals. food-buying-guide-for-child-nutrition-programs. A meal is reimbursable only if it contains creditable This guide will help you decide how much food to prepare foods for each required component in the amounts to meet CACFP Meal Pattern requirements. outlined in the CACFP Meal Patterns. If you have any further questions, please call This guide has a section for each meal pattern 1-800-942-3858 or visit www.health.ny.gov/CACFP. component: • milk • vegetables/fruits • grains/bread • meat/meat alternates Each section has answers to commonly asked questions and a list of foods that are counted or often questioned for that component. 2 Crediting Foods in CACFP Eat Well Play Hard CACFP encourages New York State child care programs to get children and adults to Eat Well and Play Hard by adopting these five strategies. As a child care provider, you are a vital resource in reversing these statistics. From the foods and beverages you choose to serve, to the amount of time you allot for physical activity, you have a tremendous influence on the health and well-being of children in care. 1. Increase physical activity appropriate for their age • Provide opportunities for children to engage in daily active play. Children should play at least 60 minutes per day. • Encourage caregivers and parents to be physically active with children 2. Decrease screen time • Turn off the TV, video tapes, DVDs and Mealtime Environment for Children screen games, tablets and phones An important part of promoting the health of • No screen time for children under 2 years children is providing healthy food served in a • No screen time during meals and snacks pleasant, enjoyable environment. Follow these tips to promote good eating habits in children. 3. Increase fat-free (skim) or low-fat (1%) • Serve food family style, with children serving dairy foods for children 2 years of age and older themselves from common bowls and pitchers. • Offer fat-free (skim) or low-fat (1%) milk • Have adults sit with children and eat the same food that the children are eating. • Select reduced-fat or part-skim cheeses • Let children decide how much and what foods • Use low-fat dairy foods in cooking they wish to eat. 4. Increase the number of vegetables • Encourage, but do not force, children to try and fruits served new foods. • Choose vegetables or fruits for snacks • Focus on each other and the food you are all eating. Keep the TV turned off. • Limit fruit juice to one serving per day • Offer a variety of vegetables and fruits Eat Well Play Hard • Provide fresh vegetables and fruits often CACFP is concerned with the health of New York • Serve vegetables or fruits for breakfast State children because: • Serve at least one vegetable at lunch and supper • The most common nutrition concern is 5. Increase the initiation and duration of childhood obesity. exclusive breastfeeding • In New York State, 29% of low-income preschoolers and 34% of school-age children Become a Breastfeeding-Friendly Child Care Center are overweight or obese. Children who remain or Breastfeeding-Friendly Day Care Home. Contact overweight through their teens are more likely CACFP for information or visit our website at to be overweight as adults. www.health.ny.gov/CACFP. • Overweight adults are at higher risk for diabetes, heart disease and other medical problems. New York State Department of Health 3 Meal Pattern Requirements
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