UPDATED CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERNS: CHILD AND ADULT MEALS

USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy, balanced meals throughout the day. Under the updated child and adult meal patterns, meals served will include a greater variety of vegetables and fruit, more whole grains, and less added and saturated . The changes made to the meal patterns are based on the Dietary Guidelines for Americans, scientific recommendations from the National Academy of Medicine, and stakeholder input. CACFP centers and day care homes must comply with the updated meal patterns by October 1, 2017.

Updated Child and Adult Meal Patterns

Greater Variety of Vegetables and Fruits • The combined fruit and vegetable component is now a separate vegetable component and a separate fruit component; and • Juice is limited to once per day.

More Whole Grains • At least one serving of grains per day must be whole grain-rich; • Grain-based desserts no longer count towards the grain component; and • Ounce equivalents (oz eq) are used to determine the amount of creditable grains (starting October 1, 2019).

More Protein Options • Meat and meat alternates may be served in place of the entire grains component at breakfast a maximum of three times per week; and • Tofu counts as a meat alternate.

Age Appropriate Meals • A new age group to address the needs of older children 13 through 18 years old.

Less Added Sugar

• Yogurt must contain no more than 23 grams of sugar per 6 ounces; and • Breakfast cereals must contain no more than 6 grams of sugar per dry ounce. UU Child Care Food Program Meal Pattern for Children

The Child Care Food Program (CCFP) provides aid to child care institutions and family day care homes for the provision of nutritious foods that contribute to the wellness, healthy growth, and development of young children. Child care providers must ensure that each meal served to children contains, at a minimum, each of the food components in the amounts indicated for the appropriate age group as stated in the CCFP Meal Pattern for Children.

Age Group and Serving Size: Child Meal Pattern 1 Food Components: 1 and 2 3 – 5 6 – 18 year olds: year olds: year olds: Milk2

Fluid milk 4 fluid ounces 6 fluid ounces 8 fluid ounces 3 Vegetables, fruits, or portions of both

Vegetable(s) and/or fruit(s) 1/4 cup 1/2 cup 1/2 cup

Grains/Breads*5,6,7 *whole grain, whole grain-rich, enriched

Breakfast Bread 1/2 slice 1/2 slice 1 slice

(3 components) (3 components) Bread product such as biscuit, roll, muffin 1/2 serving 1/2 serving 1 serving Cooked breakfast cereal8, cereal grain, and/or pasta 1/4 cup 1/4 cup 1/2 cup Ready-to-eat breakfast cereal (dry, cold)8 1/4 cup 1/3 cup 3/4 cup

Milk2

Fluid milk 4 fluid ounces 6 fluid ounces 8 fluid ounces Meat and Meat Alternates

Lean meat, poultry, or fish10 1 oz. 1 1/2 oz. 2 oz. Tofu, soy products, or alternate protein products11 1 oz. 1 1/2 oz. 2 oz. Cheese 1 oz. 1 1/2 oz. 2 oz. Large egg 1/2 egg 3/4 egg 1 egg Cooked dry beans or peas 1/4 cup 3/8 cup 1/2 cup Peanut butter or soynut butter or other nut/seed butters 2 Tbsp. 3 Tbsp. 4 Tbsp. Yogurt, plain or flavored, unsweetened or sweetened12 4 oz. or 1/2 cup 6 oz. or 3/4 cup 8 oz. or 1 cup Peanuts, soynuts, tree nuts, or seeds9 1/2 oz. = 50% 3/4 oz. = 50% 1 oz. = 50%

Vegetables3,4

Vegetables 1/8 cup 1/4 cup 1/2 cup (5 components) (5 components)

Lunch/Supper Fruits3,4

Fruits 1/8 cup 1/4 cup 1/4 cup Grains/Breads*5,7 *whole grain, whole grain-rich, enriched

Bread 1/2 slice 1/2 slice 1 slice Bread product such as biscuit, roll, muffin 1/2 serving 1/2 serving 1 serving Cooked breakfast cereal8, cereal grain, and/or pasta 1/4 cup 1/4 cup 1/2 cup

Note: Milk must be served with each breakfast, lunch and supper meal. Between a child’s first and second birthday, whole milk is required. After the child’s second birthday, it is required that lowfat or fat-free milk be served. Flavored milk cannot be served to children less than 6 years of age.

Conversions: ½ cup = 4 fl. oz. 1 pint = 2 cups ¾ cup = 6 fl. oz. 1 quart = 2 pints = 4 cups 1 cup = 8 fl. oz. 1 gallon = 4 quarts = 16 cups

Effective through September 30, 2019

N-050-06 CCFP Meal Pattern for Children (continued)

Age Group and Serving Size: Child Meal Pattern 1 Food Components: 1 and 2 3 – 5 6 – 18 year olds: year olds: year olds: Milk2

Fluid milk 4 fluid ounces 4 fluid ounces 8 fluid ounces Meat and Meat Alternates

Lean meat, poultry or fish10 1/2 oz. 1/2 oz. 1 oz. Tofu, soy products, or alternate protein products11 1/2 oz. 1/2 oz. 1 oz. Cheese 1/2 oz. 1/2 oz. 1 oz. Large egg 1/2 egg 1/2 egg 1/2 egg Cooked dry beans or peas 1/8 cup 1/8 cup 1/4 cup Peanut butter or soynut butter or other nut/seed butters 1 Tbsp. 1 Tbsp. 2 Tbsp. 12

Yogurt, plain or flavored, unsweetened or sweetened 2 oz. or 1/4 cup 2 oz. or 1/4 cup 4 oz. or 1/2 cup

13 Peanuts or soynuts or tree nuts or seeds 1/2 oz. 1/2 oz. 1 oz.

Vegetables3

Vegetables 1/2 cup 1/2 cup 3/4 cup Snack Fruits3

Fruits 1/2 cup 1/2 cup 3/4 cup Grains/Breads* 5,7 (Select 2 different components) *whole grain, whole grain-rich, enriched

Bread 1/2 slice 1/2 slice 1 slice Bread product such as biscuit, roll, muffin 1/2 serving 1/2 serving 1 serving Cooked breakfast cereal8, cereal grain, and/or pasta 1/4 cup 1/4 cup 1/2 cup Ready-to-eat breakfast cereal (dry, cold)8 1/4 cup 1/3 cup 3/4 cup

1. Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs. 2. Must be unflavored whole milk for children age one. Must be unflavored low‐fat (1 percent) or unflavored fat‐free (skim) milk for children two through five years old. Must be unflavored low‐fat (1 percent), unflavored fat‐free (skim), or flavored fat‐free (skim) milk for children six years old and older. 3. Pasteurized full‐strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 4. A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served. 5. At least one serving per day, across all eating occasions, must be 100% whole grain. Grain‐based desserts do not count towards meeting the grains requirement. 6. At breakfast, meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is equal to one ounce equivalent of grains (one serving). 7. Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 8. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other per 100 grams of dry cereal). 9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish. 10. The serving size for lean meat, poultry, or fish is the edible portion as served. 11. Alternate protein products must meet the requirements in Appendix A to Part 226. 12. Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 13. At snack, select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.

Effective through September 30, 2019 CCFP Meal Pattern for Children

Guidelines to Follow Child care providers have the unique opportunity to ensure healthy eating habits are developed early and promote wellness to all children in their care.

Fluid Milk:  After the child’s first birthday and prior to the second birthday, whole milk must be served.  After the child’s second birthday, lowfat (1%) or fat-free milk must be served.  Flavored milk is not allowed for children under the age of six. Children ages six and older may be served fat-free flavored milk.

Vegetable or fruit or juice:  Vegetable or fruit juice must be full-strength, pasteurized, and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of Vitamin C.  Fruit juice must not be served more than once a day.  One cup of leafy greens counts as ½ cup of vegetables.  Fresh, frozen, or canned vegetables and/or fruits should be served at least twice a week on the breakfast menu and twice a week on the snack menu. Please note: For those centers that claim two snacks and one meal, instead of two meals and one snack, fresh, frozen, or canned vegetables and/or fruits should be served at least twice a week at each snack time.  Good vitamin A sources from vegetables and fruits should be served a minimum of two times a week.  Good vitamin C sources from vegetables and fruits or fruit juice should be served daily.  Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable and/or fruit component.  At lunch and supper, one vegetable and one fruit or two different vegetables may be served.

Grains/breads:  Grain/bread food must be whole grain, enriched, or made from whole grain or enriched meal or flour. Bran and germ are counted as enriched or whole-grain meals or flours. Cornmeal, corn flour, plain corn tortillas/chips, and corn grits must be designated as whole or enriched to be creditable.  At least one serving per day, across all eating occasions, must be 100% whole grain.  Only ready-to-eat and cooked breakfast cereals containing 6 grams (g) of sugar or less per dry ounce may be served (refer to the Florida WIC Approved Cereal List).  Prepackaged grain/bread products must have enriched flour or meal or whole grains as the first ingredient listed on the package.  Grain-based desserts (e.g. cookies, donuts, granola bars, and graham crackers) do not count towards meeting the grains requirements.

Meat or meat alternate:  Commercially processed combination foods (convenience entrees – frozen or canned) must have a CN Label or manufacturer’s Product Formulation Statement stating the food component contribution to the meal pattern.  A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not as both components in the same meal.  Yogurt must not contain more than 23 g of total sugars per 6 ounces (15 g per 4 ounces or 3.8 g per ounce).  At breakfast, meat/meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat/meat alternate is equal to one ounce equivalent of grains (one serving).

**Please note that donated foods cannot be used to contribute to the meal pattern requirements**

Effective through September 30, 2019

Florida WIC Foods, July 2016 Page 2 1 Breakfast Cereal Cereals with  contain 51% or more whole grain. GF = Gluten Free Highlighted cereals meet the 100% whole grain requirement. General Mills

n Cheerios n Cheerios+ n MultiGrain n Corn n Rice n Wheat n Wheaties n Total n Dora the n Berry Berry n Honey n Kix GF Ancient Grains CheeriosGF Chex GF Chex GF Chex Whole Grain Explorer Kix Kix Kellogg’s Malt-o-Meal

n n n n All Bran Corn Rice Frosted Mini-Wheats: Mini-Wheats n Corn Flakes n Crispy Rice GF n Scooters Complete Flakes Krispies n Original n Little Bites Unfrosted Wheat Flakes Post

n Malt-o-Meal Original n Farina Mills Original Hot Wheat Hot Wheat Farina n Alpha-Bits n Bran n Grape-Nuts n Grape-Nuts n Honey Nut Honey Bunches of Oats Flakes Flakes Shredded Whole Grain: Wheat n Honey n Vanilla Crunch Bunches Quaker n Frosted n Strawberry Cream Mini Spooners Mini Spooners

n Instant Grits n Instant Oatmeal n Life Oatmeal Squares: n Blueberry Mini Spooners Original Original Original n Brown Sugar n Cinnamon Any Store or Ralston Foods Brand of the following: B & G Foods n Bran Flakes n MultiGrain Tasteeos n Corn Crisps or Bites n MultiGrain Toasted Cereal n Corn Flakes n Nutty Nuggets n Crisp or Crispy Rice n Oat Cereal (square-shaped) n Crunchy Nuggets n Oat Squares/Oat Wise n Crunchy Oat Squares n Original Oat Crunch n Crunchy Wheat n Rice Crisps or Toasted Rice (no flakes) n Crunchy Wheat & Barley n Rice or Corn Biscuits/Squares n Cream of n Cream of n Cream of n Cream of n Frosted Shredded Wheat n Square-Shaped Rice or Corn Rice Rice Instant Wheat Wheat n Frosted Strawberry Shredded Wheat n Square-Shaped Wheat (Crema de GF Whole Instant n Frosted Strawberry Cream Shredded Wheat n Tasteeos Arroz) GF Grain Whole n Frosted Wheat n Toasted Corn Grain n Happy O’s n Toasted Multi-Grain Spins n Instant Grits Original n Toasted Whole-Grain Oat Spins n Instant Oatmeal Original or Regular n Toasted Oats or Crispy Oats This document has been edited for n Krunch Nutties n Toasted Rollin’ Oats use in the Florida Child Care Food n Live Life 100% Oat Cereal n Toasted Wheat n Lively Oats/Live It Up! n Wheat Biscuits/Squares/Crisps Program. n MultiGrain Flakes n Wheat & Crunchy n MultiGrain Medley n Wheat Flakes Creditable and Non-Creditable Grain/Bread Foods

Grain-based dessert foods will not be creditable on the Child Care Food Program beginning October 1, 2017. The following chart lists creditable and non-creditable grain items. Non-creditable grain items cannot contribute towards a reimbursable meal, but may be served as an “extra” food on occasion. Creditable grain items must be in the correct portion for the age group served (refer to Grains/Breads--Exhibit A) and must be whole grain, enriched, or made from whole grain or enriched meal or flour. Prepackaged products must have whole grain or enriched flour or meal as the first ingredient. At least one serving per day, across all eating occasions, must be 100% whole grain.

1 Non-creditable Foods Creditable Foods

Animal Crackers Bagel/Bagel Chips Brownies Banana Bread (or other fruit/vegetable breads) Cake (all varieties, frosted or unfrosted) Barley Cereal Bar/Treat Batter or Bread Type Coating Cobbler/Fruit Crisp Biscuits Cookies (all kinds) Bread Doughnuts Bread Sticks (hard or soft) Fig Bar Bulgur or Cracked Wheat Fruit Turnover Buns Graham Crackers (all kinds) Cornbread/Corn Muffin Grain Fruit Bar Croissants Granola Bar (all kinds) Crepes Honey Bun Crackers (savory snack crackers, plain, cheese, peanut butter) Oatmeal (more than 6 grams of sugar per dry ounce) Croutons Pastry Egg Roll Skins, Won Ton Wrappers Popcorn English Muffin Pop Tart French Toast (slices or sticks) Potato/Vegetable Chips (or puffs/straws/sticks) Grits Ready-to-eat Cereal (more than 6 grams of sugar per dry ounce) Muffins/Quick Bread Sweet Crackers Oatmeal (with 6 grams of sugar or less per dry ounce) Sweet Roll/Sticky Bun Pancakes Tortilla chips—flavored2 Pasta/Couscous/Macaroni/Noodles (all shapes) Wafers (chocolate, vanilla) Pita Bread /Pita Chips Pizza Crust Pretzels (hard or soft) Quinoa Ravioli Ready-to-eat Cereal (6 grams of sugar or less per dry ounce) Rice Rolls Stuffing (dry) Tortillas /Arepa Tortilla Chips/Shells—unflavored2 Waffles

1. Toppings and extras including brown sugar, butter, chocolate chips, cream cheese, honey, jelly, and syrup are a concentrated source of empty calories. They should be served in small portions and used minimally. 2. Tortilla chips with a flavor coating are not creditable. Only plain tortilla chips may be served.

Revised October 2016 No more cookies for snack!!!!!

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What does this mean for me?

This new meal pattern change means that sweet grains/breads are no longer creditable on the Child Care Food Program. Your snack choices will have to be changed to no longer contain sweets. These can be substituted with fruit, vegetables, non- sweet grains, and meat/meat alternates.

Refer to the Creditable and Non-Creditable Grain/Breads list for appropriate substitutions.

Here are some more substitution ideas:

 Seasonal fruits & Seasonal vegetables  Cheese/cheese sticks  Crackers (saltines, , , club, ritz)  Waffles/pancakes (without syrup)  Yogurt (under 23g of sugar per 6oz)  Bagels/Bagel Chips  Cereal (under 6g of sugar)  Cottage cheese  Chex mix  Tortilla chips (plain)  Rice cakes  Rolls/bread  Fruit Smoothie (½ c. fruit, ½ c. milk per child)  Trail Mix (cheerios, raisins, pretzels, sunflower seeds, pumpkin seeds)

 Hummus - Don’t make that face !

Present it as a dip, they might like it

100% Whole Grain Options

The new meal pattern requires that we serve one “100% whole grain” component per day.

“100% whole grain” products have a front of package statement that says “100% whole grain” or are foods that are always naturally whole grain.

A few things to consider when shopping for the children:

1) Choose foods that are always naturally whole grain. Some naturally whole grain items include oatmeal, brown rice, and wild rice. 2) Purchase items with “100% whole grain” or “100% whole wheat” on the package. 3) The word “whole” should be listed before each grain on the ingredient list. 4) Remember some labeling can be misleading. The following labels are usually NOT whole grain: “100% wheat”, “multi-grain”, “contains whole wheat”, “made with whole grains”, “made with whole wheat”, “bran”, “7 grains”. 5) The “Whole Grain Stamp” may be a good tool to help you easily identify whole grain products. Notice the stamp on the left says “100%” and the stamp on the right does not. To receive the “100%” stamp a product must both be made from 100% whole grain AND have 16g or more of whole grain per serving. Products with the basic stamp MAY be 100% whole grain and not have received the “100%” stamp due to having less than 16 grams of whole grain per serving. 6) Manufactures must pay for the right to use the whole grain stamp. For this reason many products that are 100% whole grain do not carry the stamp.

May be Always 100% 100% Whole Grain (see ingredient list or front

Whole Grain of package statement)

A few ideas to get you shopping!

Mission 100% Whole Barilla 100% Whole Wheat Fajita Tortillas Wheat Pasta

2

Original Sun Chips Wheat Thins Crackers Original

Cobblestone Bread Nabisco Wheat Thins Company 100% Toasted Chips Whole Grain Flatbread Rounds

Nature’s Own 100% Whole Grain Bread Pennsylvania Dutch 100% Whole Grain Wide Ribbon Noodles

Quaker Lightly Salted Uncle Ben’s Whole Rice Cakes Grain Instant Brown

Rice Fast and Natural Rice cakes can be served topped with fresh fruit or peanut butter for a tasty snack! Thomas’s 100% Pepperidge Farm Whole Wheat English 100% Whole Wheat Muffins Hamburger Buns

Thomas’s 100% Whole Wheat Bagels Nature’s Own 100%

Whole Wheat Hot Dog Buns

Nabisco Crackers Baked Whole Grain Wheat Reduced Fat

For ready-to-eat cereal options see highlighted cereals on the the WIC list! Yogurt must contain NO MORE THAN 3.84 grams of sugar per ounce.

Options:

1) Choose from the handful of low sugar yogurts available. 2) Fat free yogurt has more sugar than low fat. 3) Choose plain yogurt and add some fruit for sweetness and flavor. 4) Consider Greek yogurt which will generally fall within the sugar requirements. 5) It is a best practice NOT to choose yogurt that is low in sugar due to the use of artificial sweeteners such as aspartame, sucralose, Stevia, and Splenda.

4oz. cups cups 32 oz tubs

4oz cups 6 oz cups 32 oz tub 32 oz tub Available from Howard’s Wholesale *Please note that GoGurt is no longer creditable.

Menu Review Checklist

Use this checklist to ensure that all Child Care Food Program meal requirements are met. (All answers must be marked “Yes”)

Note: This checklist is based on the NEW Meal Pattern for Children. Self-prep facilities must be in full compliance by no later than October 1, 2017.

Breakfast: Yes No

. 3 components: Fluid Milk, Vegetables and/or Fruits, Grains/Breads . Only ready-to-eat breakfast cereals containing 6 grams of sugar or less per dry ounce have been included on the menu (Refer to the Florida WIC-Approved Cereal List). . Meat/Meat alternates are used to meet entire grains requirement no more than three

times a week. Lunch/Supper: Yes No

. 5 components: Fluid Milk, Meat/Meat Alternates, Vegetables, Fruits, Grains/Breads

. One vegetable and one fruit or two different vegetables are served (two fruits may not

be served). Snack: Yes No

. 2 different components: Fluid Milk, Meat/Meat Alternates, Vegetables, Fruits, Grains/Breads Note: Juice must not be served when milk is the only other component. General Menu: Yes No

. Fruit juice does not appear on the menu more than once a day. . Only ready-to-eat breakfast cereals containing 6 grams of sugar or less per dry ounce have been included on the menu (Refer to the Florida WIC-Approved Cereal List). . At least one grain serving per day, across all eating occasions, is 100% whole grain.

. Grain-based desserts (e.g. granola bars, cookies, graham crackers) are not served

as part of a reimbursable meal. . Yogurt contains no more than 23 grams of total sugars per 6 ounces (15 g/4 oz or 3.8

g/oz).

. Children age one receive unflavored whole milk (unless breastfed).

. Children ages 2 through five receive unflavored lowfat (1%) or unflavored fat-free

(skim) milk.

. Flavored milk is not served to children under 6 years of age.

. Flavored milk served to children age 6 years and older is fat-free (skim).

. Commercially processed combination foods have a CN label or manufacturer’s

Product Formulation Statement (PFS) stating the food component contribution. *Please refer to Fruit and Vegetable Sources of Vitamins A and C found on the CCFP website and in A Guide to Crediting Foods. Note: Refer to Revised Exhibit A to ensure correct portions of grain/bread food items are served.

Revised October 2016 Menu Review Tips

Below are tips to assist in reviewing menus.

Breakfast: . A meat/meat alternate is not required at breakfast; however, meat/meat alternates may be used to meet entire grains requirement a maximum of three times a week. One ounce of meat/meat alternate is equal to one ounce equivalent of grains (one serving).

Lunch/Supper: . Combination main dish products – if purchased – must have a CN Label or manufacturer’s Product Formulation Statement (PFS) to show food component contribution.

. Combination main dish items – “made from scratch” – should have supporting documentation such as a recipe (preferably standardized) and/or *grocery receipts.

Note: combination dishes (i.e., products or recipes containing foods from more than one meal component) should only be credited for no more than two meal pattern components to ensure that children do not go hungry when a combination dish is disliked or not eaten. *Day care home providers are not required to maintain grocery receipts.

Snack: . Water must not appear on the menu as one of the two required components.

General Menu: . Pre-packaged grain/bread products must have enriched flour or meal or whole grains as the first ingredient listed on the package. . Grain-based desserts (e.g. granola bars, cookies, graham crackers) are not creditable. . Yogurt is a meat/meat alternate; it is not considered milk. A commercial fruit yogurt does not count as a fruit component. . Tofu is creditable as a meat/meat alternate. . Commercially prepared smoothies may only credit toward the fruit and/or vegetable component and require a PFS.

Best Practices (strongly recommended):

. Fresh, frozen, or canned vegetables and/or fruits should be served at least twice a week on the breakfast menu and twice a week on the snack menu. Please note: For those centers that claim two snacks and one meal, instead of two meals and one snack, fresh, frozen, or canned vegetables and/or fruits should be served at least twice a week at each snack time. . Good vitamin A sources from vegetables and fruits should be served a minimum of two times a week. . Good vitamin C sources from vegetables and fruits or fruit juice should be served daily.

Comments:

Revised October 2016