Meal Pattern Update Spring 2017 Hawaii Child Care Nutrition Program (HCCNP) Nutrition Education for Wellness Program (NEW) UH Manoa – CTAHR – Cooperative Extension Service Disclaimers…
The content covered in today’s workshop is based on HCCNP’s interpretation of the updated meal standards for the Child and Adult Care Food Program (CACFP) published in the Federal Register in April of 2016.
If you or your center is currently participating with or considering enrolling with the USDA CACFP, please follow their rules and regulations.
Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes. Agenda
Child Care Licensing Nutrition Requirements Goals, background of meal pattern changes Important dates Required changes Assess your menus Menu reviews with HCCNP Resources Hawaii Administrative Rules Title 17, Chapter 891.1 & 892.1
http://humanservices.hawaii.gov/bessd/child-care-program/child-care-licensing/child-care-regulations/
Child care center or Home provider serving food
Hawaii Child Care OR Nutrition OR Program Child & Adult Care Registered Food Program Dietitian/Nutrition Consultant Goals of new meal patterns
Align with the most current Dietary Guidelines for Americans, as required by the Healthy Hunger-Free Kids Act of 2010 More whole grains Greater variety of fruits & veggies Reduced added sugars & solid fats Improve consistency with WIC program and other child nutrition programs Background of new meal patterns
Changes based on: Dietary Guidelines for Americans National Academy of Medicine American Academy of Pediatrics Stakeholder input CACFP institutions & facilities input Cost & practical considerations
Important dates
June 24, 2016: new rule effective October 1, 2017: compliance required Milk
OLD Requirements NEW Requirements Purpose No limit/restriction • Only unflavored whole milk ↓ added for flavored milk to children 1 year old sugars • Only unflavored 1% or skim milk to children 2-5 years • Fat Free flavored milk allowed for children 6 years and older Non-Dairy Beverages Nutrient Per cup Must be nutritionally Calcium 276 mg equivalent to milk Protein 8 g Note from physician Vitamin A 500 IU or parent/guardian Vitamin D 100 IU Magnesium 24 mg Phosphorus 222 mg Potassium 349 mg Riboflavin 0.44 mg Vitamin B-12 1.1 mcg “Approved” Non-Dairy Beverages
Brand Size Flavor Fridge or Shelf stable 8th Continent Half- • Original Fridge Soymilk gallon • Vanilla Pacific Ultra Quart • Plain Shelf-stable Soy • Vanilla Silk Soymilk Half- • Original Fridge gallon
This list is not exhaustive. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes.
Fruit & Vegetable Component
OLD NEW Purpose Requirements Requirements 1 combined 2 separate F & V • Promote F & V F & V components for • Better align with NSLP component Lunch/Supper and Snacks 2 diff F/V for 2 vegetables can • Encourage V consumption lunch/supper be served for • Allows for flexibility Lunch/Supper F = fruits V = vegetables Fruit & Vegetable Component
Portion requirements OLD NEW for children 3-5 years Lunch/Supper • ½ cup F/V • ¼ cup V • ¼ cup F Snack • ½ cup F/V • ½ cup V • ½ cup F
F = fruits V = vegetables Test your knowledge…
Does this snack meet the new requirements for a child 5 years old?
½ cup broccoli ½ cup applesauce Water
Test your knowledge…
Does this snack meet the new requirements for a child 5 years old?
½ cup broccoli YES! ½ cup applesauce Water
5 Different Forms of Fruits & Vegetables
1) ______2) ______3) ______4) ______5) ______5 Different Forms of Fruits & Vegetables
1) ______fresh 2) ______frozen 3) ______canned 4) ______dried 5) ______*100% juice (no added sugar)
*not “whole” 100% Juice (Fruit or Vegetable)
OLD NEW Purpose Requirements Requirements No limit Limits to 1 Help ↑ “whole” serving per day F & V Whole Grain Kernel
Bran: fiber, B vitamins, trace minerals
Endosperm: Carbohydrates, protein
Germ: Antioxidants, vitamin E, B vitamins
“Whole Grain Resource for the National School Lunch and School Breakfast Programs” www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf Whole Grains Refined Grains Enriched Grains • Has all 3 parts of • Grains which have • Refined grains the seed: (1) bran, been milled to that have the B (2) germ & (3) remove the bran & vitamins (thiamin, endosperm germ riboflavin, niacin, folic acid) & iron • Can be cracked, • Finer texture & added crushed or flaked, longer shelf life but it must still than whole grains have all 3 parts of the seed in the • Lacks dietary same proportions fiber, iron & many as they exist in the B vitamins intact grain
http://wholegrainscouncil.org/whole-grains-101/whats-whole-grain-refined-grain Grains
OLD NEW Purpose Requirements Requirements All grains must be At least 1 serving • Help ↑ whole predominantly of grains must be grain “whole grain,” “whole grain- • Help ↓ refined “enriched” rich” per day grain and/or “fortified” (when grains are served) “WHOLE-GRAIN RICH” foods contain either:
100% whole At least 50% whole grain grains & the remaining grains are enriched OR
≥ 50% Identifying Whole Grain-Rich foods*
“100% Whole Grain” FDA WG health claim on label Product ingredient lists a whole grain first (only exception is water) & remaining grains are enriched
WG = whole grain *www.fns.usda.gov/sites/default/files/cacfp/CACFP02-2017os.pdf 100% Whole Grain
“100% whole grain” 100% Whole Grain Council stamp
http://wholegrainscouncil.org/whole-grain-stamp FDA WG Health Claim on Label
1) Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.” OR 2) Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol, may help reduce the risk of heart disease.”
*Foods with these health claims have at least 51% of total ingredients by weight as whole grain ingredients. www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutriti on/ucm064919.htm WG health claim label
Multi- Grain Cereal Which product is a “Whole-Grain”?
1) Wheat flour 1) ______2) Whole corn flour 2) ______3) Organic ground corn 3) ______4) Instant oatmeal 4) ______5) Enriched white rice 5) ______Which product is a “Whole-Grain”?
1) Wheat flour 1) ______NO 2) Whole corn flour 2) ______YES! 3) Organic ground corn 3) ______NO 4) Instant oatmeal 4) ______YES! 5) Enriched white rice 5) ______NO Examples of Whole Grain Ingredients
Amaranth Teff Brown rice Triticale Buckwheat Wheatberries (whole wheat kernel) Bulgur (cracked wheat) Whole barley (hulled, hull-less) Groats (oat kernel) Whole corn Millet Whole rye Oatmeal (steel cut, instant, rolled) Whole wheat Popcorn* Whole white wheat Quinoa Wild rice Sorghum
Adapted from the Dietary Guidelines for Americans, 2010; page 75 *Potential choking hazard for young children; non-creditable grain Be WARY of these terms!
Bran Multi-grain Germ Organic Corn grits Rice flour Degerminated corn Stoneground meal Farina Ingredients: long grain brown rice, soybean oil, whole grain soft Crackers white wheat, red beans, sea salt, red bell pepper powder, sugar, red bean powder, maltodextrin, tomato powder, torula yeast, onion powder, citric acid, natural flavor (contains celery), garlic powder, paprika extract (color). WHOLE-GRAIN RICH? Ingredients: (1) long grain brown rice, soybean oil, (2) whole grain soft Crackers white wheat, red beans, sea salt, red bell pepper powder, sugar, red bean powder, maltodextrin, tomato powder, torula yeast, onion powder, citric acid, natural flavor (contains celery), garlic powder, paprika extract (color). WHOLE-GRAIN RICH? YES! Ingredients: English Muffin Whole wheat flour, water, sugar, wheat gluten, yeast, rice flour, white corn masa flour (processed with lime), soybean oil, honey, salt, cornmeal, preservatives (calcium propionate, potassium sorbate), monoglycerides, calcium sulfate, soy lecithin.
WHOLE-GRAIN RICH? Ingredients: English Muffin (1) Whole wheat flour, water, sugar, (2) wheat gluten, yeast, (3)rice flour, (4) white corn masa flour (processed with lime), soybean oil, honey, salt, (5) cornmeal, preservatives (calcium propionate, potassium sorbate), monoglycerides, calcium sulfate, soy lecithin.
WHOLE-GRAIN RICH? NO Ingredients: Whole wheat flour, enriched wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, Baked folic acid), vegetable oils (canola and/or sunflower), cheddar cheese Fish ([cultured milk, salt, enzymes], Crackers annatto), salt, contains 2% or less of: yeast extract, natural flavor, paprika, spices (celery), baking soda, monocalcium phosphate, dehydrated onions, annatto extract for color. WHOLE-GRAIN RICH? Ingredients: (1)Whole wheat flour,(2) enriched wheat flour (flour, niacin, reduced iron, thiamin mononitrate, riboflavin, Baked folic acid), vegetable oils (canola and/or sunflower), cheddar cheese Fish ([cultured milk, salt, enzymes], Crackers annatto), salt, contains 2% or less of: yeast extract, natural flavor, paprika, spices (celery), baking soda, monocalcium phosphate, dehydrated onions, annatto extract for color. WHOLE-GRAIN RICH? YES! Example of AM and PM snacks
AM Snack PM Snack ½ cup 1% milk ½ cup steamed ½ cup sliced sweet potato pineapple 5 “100% Whole Grain” crackers Grain-Based Desserts OLD NEW Purpose Requirements Requirements Allowed Not allowed ↓ added sugars and saturated fats
Cakes, brownies, donuts, sweet rolls, pie crusts (desserts, cobblers, fruit turnovers, meat), cookies, toaster pastries, sweet crackers (animal, graham), bars (granola, cereal, breakfast), vanilla wafers What can I replace my animal and graham crackers with?
This list is not exhaustive. Any mention of specific brands of products is not an endorsement and is meant strictly for educational purposes. Cereals – sugar limit
OLD NEW Purpose Requirements Requirements No sugar limit as Whole grain or ↓ added sugars long as cereal is enriched cereals whole grain or must contain ≤ 6 enriched grams sugar/dry ounce (28 grams)
Cold and hot cereals How do I know if my cereal meets the sugar limit?
1) Obtain the following from the product label: Weight of 1 serving (grams) of cereal Amount of sugar (grams) in 1 serving 2) Divide # grams of sugar # grams of 1 serving 3) If the answer is ≤ 0.212, then the cereal meets the sugar limit If the answer is > 0.212, then the cereal exceeds the sugar limit 1 serving = 55 grams
Wheat 10 grams sugar Biscuits 55 grams
= 0.1818181
0.181 ≤ 0.212
Yes, this cereal meets the sugar limit Grain Ounce Equivalents • Adopt the oz eq requirements in the NSLP and SBP • Use oz eq to determine the minimum serving sizes for the grains requirement • Compliance required October 1, 2019 1 ounce equivalent is equal to… Baked goods (breads, 16 grams creditable biscuits, bagels, etc.) grain Oatmeal, pasta, rice 28 grams dry ½ cup cooked
RTE cereal 28 grams • 1 cup flakes/rounds • 1¼ cup puffed • ¼ cup granola Meat at Breakfast
OLD NEW Requirements Purpose Requirements No requirement Allows meat/meat • Greater flexibility for meat alternate to substitute in menu planning for the entire grains • Sustain energy component at breakfast throughout day a max of 3 times per week Tofu OLD NEW Requirements Purpose Requirements Not creditable Allows tofu as meat alternate • Greater • *Must have 5 grams of flexibility with protein per 2.2 ounce menu planning serving • Allows for more (or 7 grams per 3 ounces) diverse cultural foods • *mostly firm, extra firm • Better serves • 2.2 oz tofu = 1 oz eq meat vegetarians Aligns with NSLP •
Soy yogurt
OLD NEW Requirements Purpose Requirements Not creditable Allows soy yogurt as • Greater flexibility meat alternate with menu planning • ½ cup (4 fluid ounces) • Allows for more = 1.0 oz eq meat alt diverse cultural foods • Better serves vegetarians • Aligns with NSLP
Yogurt Sugar Limit
OLD NEW Purpose Requirements Requirements No sugar limit Yogurt must have ↓ added sugars ≤ 23 grams of sugar per 6 ounces Yogurt Sugar Limit
Serving size Serving size Sugar (grams) (ounces) (grams) allowed per serving 1 28 4 2 57 8 2.25 64 9 4 113 15 5.3 150 20 6 170 23 8 227 31 Premade meats/meat alternates
Premade (ex. frozen) meats/meat alternates must be vetted with either a: USDA Child Nutrition label OR Product Formulation Statement from the manufacturer Helps to ensure premade foods provide enough creditable ingredients
USDA Child Nutrition Labeling Program: www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program Product Formulation Statement
www.fns.usda.gov/cnlabeling/food-manufacturersindustry Food Preparation - frying OLD NEW Requirements Purpose Requirements None Prohibits *frying as a way ↓ added fats of preparing food on-site
*Frying – deep-fat frying, cooking by submerging food in hot oil or other fat
Saute, pan-fry and stir-fry still allowed Water
Must be offered & available to children throughout day In review…
Compliance required October 1, 2017 New requirements aim to… More whole grains Greater variety of fruits & veggies Reduced added sugars & solid fats
Assess Your Menus
www.ctahr.hawaii.edu/new/hccnp/preschools.htm Review your menus with HCCNP
1) Send the following to HCCNP: Menu Review Request Form Copies of your menus List of portions of foods and beverages offered Brand names, flavors, types of milk, etc. Identify “Whole-Grain-Rich” foods on menu 2) HCCNP will work with you to ensure your menus are in compliance 3) Upon approving your menu, HCCNP will notify your licensing worker that your center has met all requirements HCCNP Contact Information
1955 East-West 1955 East-West Road, #306 Honolulu, Hawaii 96822 [email protected] Phone: (808) 956-4124 Fax: (808) 956-6457
www.ctahr.hawaii.edu/new/hccnp
Resources
Child and Adult Care Food Program (CACFP) Meal Patterns www.fns.usda.gov/cacfp/meals-and-snacks CACFP Policy Memos www.fns.usda.gov/cacfp/policy Whole Grains Council http://wholegrainscouncil.org/ Dietary Guidelines for Americans https://health.gov/DietaryGuidelines/ Nutrition Education for Wellness (NEW) Program www.ctahr.hawaii.edu/NEW/