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Sample Snack Menus for CACFP Adult Day Care Centers

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Sample Snack Menus for CACFP Adult Day Care Centers Child and Adult Care Food Program (CACFP) Sample Snack Menus for CACFP Adult Day Care Centers These sample snack menus for CACFP adult day care centers reflect the meal pattern requirements of the U.S. Department of Agriculture’s (USDA) final rule, Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010. The CACFP adult snack meal pattern requires any two of the five meal pattern components, which include 1 cup of milk (unflavored low-fat (1%), unflavored fat-free, or flavored fat-free); 1 ounce of meat/meat alternates, ½ cup of vegetables, ½ cup of fruits, and 1 ounce equivalent (oz eq) of grains. Only one of the two components may be a creditable beverage, such as milk or juice. For information on the CACFP adult meal patterns, refer to the Connecticut State Department of Education’s (CSDE) handout, CACFP Meal Patterns for Adults, the CSDE’s guide, Meal Pattern Requirements for CACFP Adult Day Care Centers, and visit the CSDE’s Meal Patterns for CACFP Adult Care Centers and Crediting Foods in CACFP Adult Day Care Centers webpages. The types of foods purchased and the recipes and preparation techniques used by the CACFP facility will determine whether local menus meet the CACFP adult meal patterns and the CSDE’s recommended nutrition standards for adult meals. Use the USDA’s Food Buying Guide for Child Nutrition 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 foods served in CACFP menus. A standardized recipe must be on file to document the meal pattern compliance of foods made on site in the adult day care center. For more information on crediting documentation, refer to the CSDE’s handouts, Accepting Processed Product Documentation in the CACFP, Using Child Nutrition (CN) Labels in the CACFP, and Using Product Formulation Statements in the CACFP. For more information on standardized recipes, refer to the CSDE’s Standardized Recipe Form for the CACFP and section 2 of the CSDE’s guide, Meal Pattern Requirements for CACFP Adult Day Care Centers. 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 = whole grain-rich oz = ounce MMA = meat/meat alternates substitute for grains 1 Tbsp = tablespoon oz eq = ounce equivalent Refer to page 7 for menu planning notes. For information on noncreditable foods, refer to the CSDE’s resource, Noncreditable Foods in CACFP Adult Day Care Centers. 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 Adult Meal Patterns. Connecticut State Department of Education Revised August 2021 Page 1 of 8 Sample Snack Menus for CACFP Adult Day Care Centers Monday Tuesday Wednesday Thursday Friday M Low-fat milk (1 c) 1 cup MMA Low-fat Greek yogurt Ham (½ oz) and cheese 1 oz (½ c) 3 (½ oz) 4 roll-up G Enriched blueberry muffin Whole-grain crackers Whole-corn tortilla Whole-grain roll 1 oz eq (2 oz) 1 (1 oz) 1 WGR (1 oz) 1 WGR (1 oz) 1 WGR V Carrot sticks (½ c) ½ cup Week 1 Week F Orange wedges (½ c) Blueberries (½ c) Cantaloupe chunks (½ c) ½ cup A Shredded lettuce (⅛ c) 5 Low-fat dip (1 Tbsp) Mustard (1 tsp) or low-fat O Water 2 Water 2 Water 2 Water 3 mayonnaise (1 tsp) M 1 cup Yogurt and fruit parfait: MMA Hummus 4 (¼ c chickpeas) Low-fat cheese stick (1 oz) Peanut butter (2 Tbsp) Low-fat vanilla yogurt 1 oz and carrot pita (½ c) 3 G Whole-wheat pita half 1 Enriched pretzels (1 oz) 1 1 oz eq (1 oz) WGR Tossed salad: Lettuce V Cucumber slices (¼ c) (½ cup) 5 with tomatoes Week 2 Week ½ cup Carrot slices (¼ c) and cucumbers (¼ c) F Apple slices (½ c) Sliced strawberries (½ c) Papaya cubes (½ c) ½ cup Enriched croutons Whole-grain granola A Shredded carrots (⅛ c) (¼ oz) 1 (2 Tbsp) 1 WGR Low-fat dressing (1 Tbsp) Low-fat dip (1 Tbsp) O Water 2 Water 2 Water 2 Water 2 Water 2 Connecticut State Department of Education Revised August 2021 Page 2 of 8 Sample Snack Menus for CACFP Adult Day Care Centers Monday Tuesday Wednesday Thursday Friday M Fat-free milk (1 c) 1 cup Tortilla wrap with refried MMA Low-fat cottage cheese beans (⅛ c) and 1 oz (½ c) shredded cheese (½ oz) G Soft whole-grain pretzel Whole-grain tortilla 1 oz eq (1 oz) 1 WGR (1 oz) 1 WGR V Carrot-pineapple-raisin Raw cauliflower bites (½ Week 3 Week ½ cup salad (½ c carrots) c) F Canned apricots in juice Sliced red grapes (½ c) Orange juice (½ c) 6 ½ cup (½ c) 6 A Cheese cubes (½ oz) Diced tomato (⅛ c) Crushed pineapple (⅛ cup) Low-fat dip (1 oz) O Water 2 Water 2 Water 2 Raisins (2 tsp) 8 Water 2 M Low-fat milk (1 c) 1 cup Ants on a log: peanut Pasta veggie salad: MMA Part-skim Mozzarella butter low-fat cheese cubes 1 oz cheese stick (1 oz) (2 Tbsp) (1 oz) G Whole-grain flaked cereal Enriched rotini pasta Enriched cornbread 7 1 1 1 oz eq (1 c) WGR (½ c) (2½ oz) 4 V Carrot sticks (¼ c) ½ cup Celery sticks (¼ c) Week Week F Orange-pineapple juice Red grapes (½ c) Sliced peaches (½ c) Sliced kiwi (½ c) ½ cup (½ c) 6 Chopped veggies: carrots, A Raisins (1 Tbsp) 8 broccoli, and tomatoes (¼ c) O Water 2 Water 2 Water 2 Connecticut State Department of Education Revised August 2021 Page 3 of 8 Sample Snack Menus for CACFP Adult Day Care Centers Monday Tuesday Wednesday Thursday Friday M 1 cup MMA Low-fat cottage cheese Fruit and yogurt smoothie: Peanut butter (2 Tbsp) 1 oz (¼ c) 3 Yogurt (½ c) 3 Trail mix with whole-grain G Whole-grain puffed cereal cereal (½ c) 7 WGR, Enriched pretzel sticks 1 oz eq (1¼ c) 7 WGR enriched pretzels (½ oz) 1, (1 oz) 1 peanuts, and dried fruit V Week 5 Week Carrot sticks (½ c) ½ cup F Pureed mango (¼ c) and Apple juice (½ c) 6 Green grapes (½ c) ½ cup strawberries (¼ c) 6 Crushed pineapple in juice Peanuts (1 Tbsp) A (⅛ c) 6 Dried fruit (1 Tbsp) 8 O Water 2 Water 2 Water 2 Water 2 M Fat-free milk (1 c) Low-fat milk (1 c) 1 cup MMA Low-fat Greek yogurt (½ Peanut butter (2 Tbsp) Tuna salad (1 oz tuna) 4 1 oz c) 3 G Enriched hard bread sticks Whole-grain granola cereal Whole-wheat bagel Whole-grain crackers 1 oz eq (1 oz) 1 (¼ c) 7 WGR (1 oz) 1 WGR (1 oz) 1 WGR V Jicama sticks (½ c) ½ cup Week 6 Week Fruit salad: oranges, F bananas, sliced grapes, ½ cup pineapple (½ c) Sliced cherry tomatoes A (¼ c) Low-fat dip (2 Tbsp) O Water 2 Water 2 Water 2 Connecticut State Department of Education Revised August 2021 Page 4 of 8 Sample Snack Menus for CACFP Adult Day Care Centers Monday Tuesday Wednesday Thursday Friday M Low-fat milk (1 c) 1 cup MMA Cheddar cheese cubes Shredded low-fat cheese Berry peach yogurt parfait: Hummus (¼ c chickpeas) 4 1 oz (1 oz) 4 (1 oz) 4 Low-fat yogurt (½ c) 3 Enriched pumpkin G Whole-wheat pita half cranberry muffin (2 oz) 1 1 oz eq (1 oz) 1 WGR WGR Garden salad: lettuce V (½ c) 5, tomatoes, ½ cup cucumbers, carrots (¼ c) Week 7 Week F Seasonal berries (¼ c) Watermelon chunks (½ c) ½ cup Diced peaches (¼ c) A Shredded carrots (⅛ c) Low-fat Italian dressing Crumbled graham crackers O Water 2 Water 2 (1 Tbsp) (1 Tbsp) Water 2 Water 2 M 1 cup MMA Pita bread triangles: Chicken salad 1 oz low-fat cheese (1 oz) 4 (1 oz chicken) 3 G Whole-wheat pita bread Whole-grain roll (1 oz) 1 Strawberry shortcake: Whole-wheat pita pocket 1 1 1 1 oz eq (1 oz) WGR WGR Enriched biscuit (1 oz) half (1 oz) WGR V Marinated cucumber- Roasted chickpeas (½ c) ½ cup tomato salad (½ c) Week 8 Week F Pineapple chunks (½ c) Sliced strawberries (½ c) ½ cup Shredded lettuce (⅛ c) 5 A Veggie salsa (¼ c) Diced tomato (⅛ c) Whipped cream (2 Tbsp) 3 O Water 2 Water 2 Water 2 Water 2 Water 3 Connecticut State Department of Education Revised August 2021 Page 5 of 8 Sample Snack Menus for CACFP Adult Day Care Centers Monday Tuesday Wednesday Thursday Friday M Fat-free milk (1 c) 1 cup MMA Herbed cottage cheese 1 oz (¼ c) 4 G Whole-grain bagel Whole-grain puffed cereal Enriched pretzels (1 oz) 1 1 oz eq (1 oz) 1 WGR (1¼ c) 7 WGR V Marinated three-bean Celery sticks and Carrot sticks (½ c) ½ cup salad (½ c) cucumber slices (½ c) Week 9 Week F Pineapple juice (½ c) 6 Sliced kiwi (½ c) ½ cup Whole-grain crackers A (½ oz) 1 WGR Light cream cheese O (½ Tbsp) Water 2 Water 2 Almond butter (1 Tbsp) Water 2 Water 2 M Low-fat milk (1 c) 1 cup MMA Hard-boiled egg (½ large) Peanut butter (2 Tbsp) 1 oz G Whole-grain roll Whole-corn tortilla chips Whole-wheat bagel 1 1 1 1 oz eq (1 oz) WGR (1 oz) WGR (1 oz) WGR V Carrot sticks (½ c) ½ cup Week 10 Week F Banana (½ c) Cantaloupe chunks (½ c) Apple slices (½ c) ½ cup A Mango salsa (¼ cup) O Water 2 Water 2 Water 2 Water 2 Connecticut State Department of Education Revised August 2021 Page 6 of 8 Sample Snack Menus for CACFP Adult Day Care Centers Menu planning notes 1 To credit as the grains component, a whole grain, enriched grain, bran, or germ must be the first ingredient or the greatest ingredient by weight.
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