Child and Adult Care Food Program CACFP Meal

Child and Adult Care Food Program (CACFP) Meal Pattern and Service Requirements Adult Care Component

Menu Planning Longer Cycle menus are recommended for adult day care centers (i. e. 4 -5 weeks or longer) • To more easily plan a variety of entries throughout the cycle • To more effectively alternate different foods rich in vital nutrients throughout each week • To incorporate standardized recipes for assuring better quality and consistency of the end product • To control costs more effectively

The CACFP Meal Pattern • Creditable foods are those foods that may be counted toward meeting the food component requirements for a reimbursable meal. • Non-creditable or other foods cannot be counted toward the meal pattern. • A meal is reimbursable if it contains creditable foods for each of the required food components in the amounts required by the meal pattern.

Food Components of the CACFP Meal Pattern • Milk component • Fruit/Vegetable component • Meat/meat alternate component • Bread/grain component

The Milk Component • Fluid milk must be fat-free (skim) or low-fat (1%) milk. • It may be flavored or unflavored. • Milk may never be credited when cooked in cereals, puddings, or other foods. *Includes low-fat & non-fat forms of lactose reduced, lactose free, buttermilk or acidified milk.

The Milk Component • Whole milk and reduced-fat (2%) milk may not be served as part of a reimbursable meal. • Whole or 2% milk may only be served to a client if this modification is the result of a special dietary need that is documented by the client’s health care provider. • We will review the documentation required for special dietary needs more in depth later in this presentation.

The Fruit/Vegetable Component • Whole Fruits • Whole Vegetables • Vegetable soups • Full strength (100%) Juice *Potatoes are a vegetable

The Fruit/Vegetable Component • Cooked dry beans or peas may be counted as a vegetable or as a meat alternative, but not as both in the same meal. • Small amounts (less than 1/8 cup) of F/V’s, used as garnishes, may not be counted toward the F/V requirement. • F/V dishes that contain more than one F/V, such as fruit cocktail, mixed fruit or mixed vegetables, may be credited toward only one of the two required components for lunch and supper. • Home canned products are not creditable.

Meat/Meat Alternate Component Meat Poultry Seafood Lean meat (ground beef, pork loin, roasts) Cheese Eggs Yogurt Meat Alternate Cooked dry beans or peas Nuts and seeds* Peanut butter or other nut/seed butters Alternate protein products

Meat/Meat Alternate Component Food Amount M/MA Yogurt 4 oz serving (½ cup) 1 oz Nut or Seed Butters 2 Tablespoons 1 oz Cheese Food, Cheese Spread, Cottage Cheese, Ricotta Cheese 2 oz serving 1 oz Natural Cheese Pasteurized Process Cheese 1 oz serving 1 oz Imitation Cheese, Cheese Product Velveeta, Powdered Cheese NOT CREDITABLE Cheese Sauce REQUIRES CHILD NUTRITION LABEL

Meat/Meal Alternate Component Creditable nut or seed butters • Almond, cashew, peanut butter, reduced fat peanut butter, sesame seed, soy nut, sunflower seed • Nut spread is non-creditable, like Nutella™ • 2 Tbsp of nut or seed butters provide 1 oz M/MA.

Meat/Meat Alternate Component Non-creditable Meat Items • • • Beef jerky Summer sausage Pepperoni Bacon Other shelf-stable dried meat, poultry, or seafood snacks including smoked snack sticks made with beef and chicken, other jerky items such as turkey jerky and salmon jerky, and similar items made in nugget form.

The Bread/Grain Component Creditable grain items: Must be whole-grain, enriched, or fortified • • Bread, Bagels, biscuits, pitas, tortillas, taco shells Crackers, pretzels, rice cakes • Cornbread, pancakes, waffles • Muffins, toaster pastries, granola bars • French toast, grain fruit bars • Cooked cereal grains such as rice, grits, farina, kasha, oats, or bulgur • Pasta such as macaroni, spaghetti, etc. • Ready-to-eat breakfast cereal • Potatoes are not a grain, they are a vegetable!

The Bread/Grain Component

The Bread/Grain Component Snack Items Only • • Cookies Dessert pies Cake Brownies Snack or Breakfast Items Only • Fruit Turnovers • Doughnuts • Granola bars • Sweet rolls • Toaster pastries • Grain fruit bars • Coffee cake These items should only be served sparingly

Other Common Non-Creditable Foods • • • Popcorn Jelly/jam Pickle relish Ice cream Frozen yogurt Sherbet Pudding Fruit snacks Potato chips Banana chips • Lemonade • Cranberry juice cocktail • Cream cheese • Sour cream • Hominy • Jello • Whipped cream

Commercially Prepared Combination Items Commercially Prepared Combination items are not found in the Food Buying Guide because they do not have a standard of identity: • • • Breaded chicken nuggets, patties, tenders, popcorn chicken Breaded fish sticks, patties, shapes, nuggets Corn dogs & mini corn dogs Pizza Canned and frozen ravioli Any canned or frozen soup for the m/ma component, chili or chili mac Potato pancakes Breakfast bites Precooked lasagna, quesadillas, burritos, pot pies, etc Precooked Salisbury steak, meatballs, beef/pork crumbles, hamburger (which tend to have extenders and fillers such as soy protein added)

Commercially Prepared Combination Items Require either: • To be Child Nutrition (CN) labeled or • Your agency must obtain the product specification sheet • Ingredients cannot be separated to weigh and measure. • If you do not have this documentation for the food item, it is not creditable to the meal pattern and cannot be served as part of the meal.

CN Labels • You must retain a copy of the CN label or product formulation statement that shows the contribution information to the meal pattern, the product brand, and product code. • Each different product has different CN label information; you must obtain the CN label information for each product prior to planning to serve on the menu. • If you do not have the CN label information, you cannot guarantee it is creditable to the meal pattern & you cannot assure that the serving size requirements will be met.

The Breakfast Meal Pattern Component Serving Size Number of Servings Fluid Milk (skim or 1%) 1 cup 1 Vegetable(s) and/or fruit(s) or full-strength vegetable or fruit juice or any combination of vegetable(s), fruit(s), and juice ½ cup 1 Refer to B/G chart 2 Bread or grain item

The Lunch Meal Pattern Component Fluid Milk (skim or 1%) 12 different vegetable(s) and/or fruit(s) or full-strength vegetable or fruit juice or any combination of vegetable(s), fruit(s), and juice Bread or grain item 2 Meat/meat alternate item Serving Size Number of Servings 1 cup 1 1 cup in total (juice cannot count any more than ½ cup of total) 2 Refer to B/G chart 2 2 0 z (edible portion) 1

The Snack Meal Pattern Component Serving Size Number of Servings Fluid Milk (skim or 1%) 1 cup 1 Vegetable(s) and/or fruit(s) or full-strength vegetable or fruit juice or any combination of vegetable(s), fruit(s), and juice ½ cup 1 Refer to B/G chart 1 1 0 z 1 Bread or grain item Meat/meat alternate item (edible portion) Items from 2 of the 4 required components must be served

The Supper Meal Pattern Component Serving Size Number of Servings different vegetable(s) and/or fruit(s) or fullstrength vegetable or fruit juice or any combination of vegetable(s), fruit(s), and juice 1 cup total 2 12 Bread or grain 2 Meat/meat alternate (juice cannot count any more than ½ cup of total) Refer to B/G chart 2 2 0 z 1 (edible portion)

Special Dietary Needs Meals serving food substitutions to individuals for medical reasons can be claimed only when there is a written statement from a medical authority. • If completely omitting a required component, the written medical statement is required in order to claim the meal for reimbursement. The exception to this rule is for soy milk that is nutritionally equivalent to milk. • If substituting a food item with another within the same food component, a written medical statement is not required to claim the meals. • When making substitutions, try to serve items with the same nutritional value in lieu of the omitted food, i. e. if the item was a rich source of Vitamin C.

Medical Statement Flow Chart http: //dpi. wi. gov/sites/default/files/imce/community-nutrition/pdf/gm_12 a_msfc_adc. pdf

Questions? • Feel free to contact DPI at 608 -267 -9129 OR • Contact your assigned Consultant • Directory: http: //dpi. wi. gov/community-nutrition/directory

Non-Discrimination Statement (NDS) In accordance with Federal civil rights law and U. S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e. g. Braille, large print, audiotape, American Sign Language, etc. ), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877 -8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http: //www. ascr. usda. gov/complaint_filing_cust. html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632 -9992. Submit your completed form or letter to USDA by: (1) mail: U. S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D. C. 20250 -9410; (2) fax: (202) 690 -7442; or (3) email: program. intake@usda. gov.