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Child and Adult Care Program (CACFP)

Sample Cold and for CACFP Child Care Centers and Homes

These sample lunch and supper menus for CACFP child care centers, family day care homes, emergency shelters, and at-risk afterschool care centers reflect the pattern requirements of the U.S. Department of ’s (USDA) final rule, Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, -Free Kids Act of 2010. Serving sizes are for ages 3-5 and can be adjusted for other ages.

The CACFP lunch and supper meal pattern for ages 3-5 requires ¾ cup of unflavored low- (1%) or fat-free , 1½ ounces of /meat alternates, ¼ cup of , ¼ cup of , and ½ ounce equivalent (oz eq) of grains. Vegetables can substitute for the entire fruits component at any lunch or supper. For information on the CACFP meal patterns, refer to the CACFP Meal Patterns for Children, the Connecticut State Department of Education’s (CSDE) guide, Meal Pattern Requirements for CACFP Child Care Programs, and visit the CSDE’s Meal Patterns for CACFP Child Care Programs and Crediting in CACFP Child Care Programs webpages.

The typse of foods purchased and the recipes and preparation techniques used by the CACFP facility will determine whether local menus meet the CACFP meal patterns. CACFP facilities should use the USDA’s Food Buying Guide for Child Programs to determine the amount of purchased food that meets the required serving for each meal pattern component. A Child Nutrition (CN) label or manufacturer’s production formulation statement (PFS) must be on file to document the meal pattern contribution of all commercial processed foods served in CACFP menus. A recipe must be on file to document the meal pattern compliance of foods made on site. For more information on crediting documentation, refer to the CSDE’s , Accepting Processed Product Documentation in the CACFP, Using Child Nutrition (CN) Labels in the CACFP, and Using Product Formulation Statements in the CACFP; and visit the “Crediting Commercial Processed Products” section and “Crediting Foods Prepared on Site” of the CSDE’s Crediting Foods in CACFP Child Care Programs webpage.

Abbreviations M = milk component A = additional creditable food (not full serving) c = cup G = grains component O = other food (noncreditable) tsp = teaspoon FV = vegetables and fruits component WGR = -rich oz = ounce MMA = meat/meat alternates substitute for grains 1 Tbsp = tablespoon oz eq = ounce equivalent

Refer to page 4 for planning notes. For information on noncreditable foods, refer to the CSDE’s , Noncreditable Foods in CACFP Child Care Programs. For a list of resources with guidance on meeting the CACFP meal pattern and crediting requirements, refer to the CSDE’s resource, Resources for the CACFP Meal Patterns. For a summary of the crediting requirements for each component, refer to the CSDE’s Crediting Summary Charts for the CACFP Meal Patterns for Children. Connecticut State Department of Education  Revised August 2021  Page 1 of 6

Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes

Monday oz Wednesday Thursday Friday M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Ham (1 ¼ oz) MMA Shaved roast (1½ oz) 1 Low-fat cottage Pastrami (1 oz) 1 and Swiss with hard- with low-fat cheese 1½ oz Sandwich (⅜ cup c) cheese (½ oz) sandwich boiled egg (½ large) 1 (¼ oz) 1 G Whole- Whole-wheat roll Enriched cinnamon bread Enriched rye bread Whole-grain roll (½ oz) 2

½ oz eq (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 (½ oz) 2 WGR V (¼ c) 3 and Marinated salad Baby spinach (¼ c) 3 sticks (¼ c) Coleslaw (¼ c vegetables) Week 1 Week ¼ cup (¼ c) (¼ c) Shredded (⅛ c) salad: , oranges, Waldorf salad: apples (⅛ c), F Red salad sections (¼ c) grapes, pineapple, banana grapes (⅛ c), raisins Cantaloupe wedges (¼ c) ¼ cup (¼ c potatoes) 4 (¼ c) (1 tsp) 5, celery (1 tsp) Mustard (1 tsp) or Ketchup or mustard O Mustard (1 tsp) Low-fat dressing (1 Tbsp) low-fat mayonnaise (1 tsp) (½ Tbsp) M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Low-fat (¾ c) 5 MMA Hummus veggie salad with apricots: Turkey salad (1½ oz turkey) 1 salad wrap: Banana bread with 1½ oz pocket (⅜ c chickpeas) chicken (1½ oz) 1 on roll tuna (1½ oz) 1 butter (2 tsp) and raisins

G Whole-grain pita Enriched banana bread Whole-grain crackers Whole-grain roll Whole-grain tortilla ½ oz eq (½ oz) 2 WGR (1 oz) 2 (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR

Week 2 Week V Shredded carrots (⅛ c) Cucumber slices (¼ c) tomatoes and Carrot sticks (¼ c) Red pepper strips (¼ c) ¼ cup Shredded lettuce (⅛ c) 3 Shredded lettuce (¼ c) 3 zucchini sticks (¼ c) Sliced peaches in juice (¼ c) F Diced dried apricots (⅛ c) 5 Sliced cucumbers (¼ c) 4 7 Red slices (¼ c) Apricots in juice (¼ c) 7 ¼ cup Fresh pear slices (⅛ c) Raisins (2 tsp) 7 O Low-fat ranch dip (1 Tbsp) Low-fat dressing (½ Tbsp)

Connecticut State Department of Education  Revised August 2021  Page 2 of 6

Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes

Monday Tuesday Wednesday Thursday Friday M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup ’s salad: turkey (½ oz), Ham and veggie ham (½ oz) and cheese MMA Egg salad sandwich: salad: diced ham (1 oz) 1 Hummus and carrot pita Chicken (1 oz) and low-fat (¼ oz) 1 1½ oz egg (½ large) 1 and cheddar cheese cubes pocket (⅜ c chickpeas) cheese (½ oz) roll-up 1 Sliced hard-boiled egg (½ oz) (¼ large)

Enriched macaroni (⅛ c) 2 G Enriched pumpernickel roll Whole-wheat bread Whole-wheat pita half Whole-grain tortilla Whole-wheat roll (½ oz) 2 ½ oz eq (½ oz) 2 (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR WGR

Week 3 Week Salad greens (½ c) 3 with Chopped veggies: carrots, Sliced cucumbers (¼ c) V Carrot raisin salad (¼ c) Green pepper strips (⅛ c) tomatoes and carrots (⅛ broccoli and red peppers Chopped lettuce (⅛ c) 3 and ¼ cup Shredded lettuce (¼ c) 3 Shredded carrots (⅛c) c) (¼ c) tomato (⅛ c) F Mandarin orange segments Pineapple tidbits in juice Orange slices (¼ c) Mango chunks (¼ c) Red grapes (¼ c) ¼ cup (¼ c) (¼ c) 7 Low-fat Italian dressing Low-fat mayonnaise Low-fat mayonnaise O (1 Tbsp) (½ Tbsp) (½ Tbsp) M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup MMA Cold meatloaf sandwich Sliced turkey breast Low-fat cottage cheese (⅜ Cold sesame with Black -tomato-carrot 1½ oz (1½ oz meat) 1 (1½ oz) 1 c) diced chicken (1½ oz) 1 salad (⅜ c ) Whole-wheat bread G (½ oz) 2 WGR Whole-grain crackers Whole-wheat bagel Whole-grain roll 2

Enriched spaghetti (¼ c) ½ oz eq Pasta veggie salad: (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR enriched pasta (⅛ c) 2

Week 4 Week Chopped veggies: carrots, V Marinated green bean salad Red and green pepper Shredded carrots (⅛ c) tomato and broccoli (¼ Broccoli florets (¼ c) ¼ cup (¼ c) strips (¼ c) Diced tomatoes (⅛ c) c) F Crushed pineapple in juice Watermelon chunks (¼ c) Strawberries (¼ c) Sliced peaches (¼ c) Fresh pear (¼ c) ¼ cup (¼ c) 7 Ketchup or mustard (½ O Low-fat dressing (½ Tbsp) Tbsp) Connecticut State Department of Education  Revised August 2021  Page 3 of 6

Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes

Monday Tuesday Wednesday Thursday Friday M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Low-fat Greek yogurt MMA Cold -fried chicken Turkey (1½ oz) 1 avocado Red pepper hummus Egg salad sandwich: (½ c) 5 1½ oz (1½ oz chicken) 1 roll-up (⅜ c chickpeas) egg (1 large) 1 Peanut butter (2 Tbsp) G Enriched corn muffin Whole-grain cakes Whole-corn tortilla Whole-wheat roll Whole-grain bread ½ oz eq (1 oz) 2 (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR (½ oz) 2 WGR Baby spinach (¼ c) 3, Cucumber-tomato salad V Confetti coleslaw Week 5 Week Potato salad (¼ c) Marinated corn salad (¼ c) diced tomato (⅛ c), (¼ c) ¼ cup (¼ c vegetables) avocado (⅛ c) Shredded lettuce (¼ c) 3 Banana slices (⅛ c) F Three-bean salad (¼ c) 4 Applesauce (⅛c) Orange wedges (¼ c) Carrot sticks (¼ c) 4 Plums (¼ c) ¼ cup Raisins (½ Tbsp) 5

O M Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) Low-fat milk (¾ c) ¾ cup Marinated -carrot-ham Tuna pasta salad with MMA Sliced chicken breast Sliced ham (1 oz) 1 Low-fat Greek yogurt (¾ c) salad: (¼ c) and tomatoes, carrots and 1½ oz (1½ oz) 1 Sliced Swiss cheese (½ oz) 6 ham (1 oz) olives: tuna (1½ oz) 1 Enriched rotini pasta (⅛ c) G Whole-grain roll (½ oz) 2 Enriched marble bread Whole-grain crackers Enriched soft pretzel (½ 2 ½ oz eq WGR (½ oz) 2 (½ oz) 2 WGR oz) 2 Whole-wheat roll (½ oz) 2 WGR

Week 6 Week Tossed salad greens (¼ c) 3 Shredded carrots (⅜c) V Shredded carrots (⅛ c) Julienned jicama sticks Carrot-raisin salad with tomatoes and Diced tomatoes (⅛ c) ¼ cup Red pepper strips (⅛ c) (¼ c) (¼ c carrots) carrots (⅛ c) Chopped black olives (⅛ c) F Fresh nectarine (¼ c) Broccoli florets (¼ c) 4 Watermelon (¼ c) Blueberries (¼ c) Honeydew melon (¼ c) ¼ cup Low-fat mayonnaise (½ Low-fat ranch dressing O Tbsp) (1 Tbsp)

Connecticut State Department of Education  Revised August 2021  Page 4 of 6

Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes

Menu planning notes 1 A serving of the meat/meat alternates component is the edible portion of cooked lean meat, poultry, or , e.g., cooked lean meat without bone, breading, binders, fillers, or other . The USDA’s CACFP Best Practices recommends serving only lean , nuts, and ; limiting processed meats to one serving per week; and serving only low-fat or reduced-fat natural cheese.. Commercial processed products require a CN label or PFS to credit. For more information, refer to the CSDE’s handouts, Using Product Formulation Statements in the CACFP, Crediting Commercial Meat/Meat Alternates in the CACFP and Crediting Deli Meats in the CACFP. For information on the meat/meat alternates component, visit the “Meat/Meat Alternates Component” section of the CSDE’s Crediting Foods in CACFP Child Care Programs webpage. 2 To credit as the grains component, a whole grain, enriched grain, bran, or germ must be the first or the greatest ingredient by weight. For information on identifying creditable grains, refer to the CSDE’s resources, How to Identify Creditable Grains in the CACFP, Crediting Whole Grains in the CACFP, and Crediting Enriched Grains in the CACFP, and visit the “Grains Component” section of the CSDE’s Crediting Foods in CACFP Child Care Programs webpage. At least one serving per day must be WGR. The USDA’s CACFP Best Practices recommends at least two servings of WGR grains per day. WGR foods for the CACFP contain at least 50 percent whole grains and the remaining grain ingredients are enriched, bran, or germ. For more information, refer to the CSDE’s resource, Whole Grain-rich Criteria for the CACFP, and visit the “Whole Grain-rich Requirement” section of the CSDE’s Crediting Foods in CACFP Child Care Programs webpage. Grain-based cannot credit. Examples include , piecrusts in sweet pies, doughnuts, bars, bars, sweet rolls, pastries, toaster pastries, cake, and brownies. Sweet crackers such as graham crackers and crackers are not grain-based desserts. However, the CSDE recommends not serving sweet crackers more than twice per week between all and . For more information, visit the USDA’s webpage, Grain-based Desserts in the CACFP. Grains must meet the required weights (groups A-E) or volumes (groups H-I) in Grain Ounce Equivalents for the CACFP, or provide the minimum creditable grains per serving. For more information, refer to the CSDE’s resource, Calculation Methods for Grains Ounce Equivalents for the CACFP, and visit the “ for Grains” section of the CSDE’s Crediting Foods in CACFP Child Care Programs webpage. 3 Raw leafy greens such as lettuce or spinach credit as half the volume served, e.g., ½ cup of raw leafy greens credits as ¼ cup of the vegetables component. 4 Vegetables may substitute for the entire fruits component at lunch and supper. If serving two vegetables, they must be two different kinds The USDA’s CACFP Best Practices recommends at least one serving per week of dark green vegetables, red and orange vegetables, beans and (legumes), starchy vegetables, and other vegetables. For more information, refer to the CSDE’s handout, Subgroups in the CACFP, and visit the “Vegetables Component” section of the CSDE’s Crediting Foods in CACFP Child Care Programs webpage. 5 Dried fruit credits as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of the fruits component. The minimum creditable amount for the fruits

component is ⅛ cup, which equals 1/16 cup or 1 tablespoon of dried fruit. Amounts less than 1 tablespoon of dried fruit do not credit. 6 Yogurt and soy yogurt cannot contain more than 23 grams of total per 6 ounces (no more than 3.83 grams per ounce). For more information, refer to the CSDE’s resource, Crediting Yogurt in the CACFP. 7 Pasteurized full-strength juice credits as either the vegetables component or fruits component at only one meal or per day. Juice includes fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. For more information, refer to the CSDE’s resources, Crediting Juice in the CACFP and Crediting Smoothies in the CACFP. The USDA’s CACFP Best Practices recommends serving whole fruits (fresh, frozen, canned, and dried) more often than juice.

Connecticut State Department of Education  Revised August 2021  Page 5 of 6

Sample Cold Lunch and Supper Menus for CACFP Child Care Centers and Homes

For more information on the CACFP meal patterns, review the CSDE’s guide, Meal Pattern Requirements for CACFP Child Care Programs, and visit the CSDE’s Meal Patterns for CACFP Child Care Programs and Crediting Foods in CACFP Child Care Programs webpages, or contact the CACFP staff in the CSDE’s Bureau of /Nutrition, Family Services and Adult Education, 450 Columbus Boulevard, Suite 504, Hartford, CT 06103-1841.

This document is available at https://portal.ct.gov/-/media/SDE/Nutrition/CACFP/MealPattern/ MenuLunchColdCACFP.pdf.

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Connecticut State Department of Education  Revised August 2021  Page 6 of 6