National Child & Adult Care Food Program (CACFP) Housekeeping Restroom locations Breaks Ground Rules Be respectful of everyone
Share ideas with the class Stand up when your mind goes on vacation Always ask questions for clarification Turn your mind on & your electronic devices on off/silent AGENDA Nutrition Standards for CACFP Civil Rights Training
Meal Pattern Review Menu Planning Demonstration Monitoring KidKare Presentation Cornell University Nutrition Standards for CACFP USDA provides guidance, resources, best practices, and training for CACFP day care homes to support them in
providing healthy, balanced meals and snacks to the children and adults they serve. Civil Rights Training Meal Pattern Review Activity Infants Children
Activity Meal Pattern food for a Healthy Community 8 Infants Two age groups instead of three: 0-5 months and 6-11 months Only breastmilk or formula is served through 5 months, solid foods are
gradually introduced as appropriate starting at 6 months INFANTS SHOULD BE FED ON DEMAND A vegetable or fruit or both is required to be served at snacks as developmentally ready starting around 6 months Infant Developmental Readiness for Solid Food Cheese and cottage cheese are allowable, cheese food and spreads are not. Ready to eat cereals are allowable for snacks around 6 months of age as developmentally appropriate, but must meet sugar requirement (no more than 6 grams sugar per dry ounce). NO CEREAL IN THE BOTTLE
9 Children Vegetables and fruits are now separate components at lunch/supper and snack, vegetables and fruits are combined at breakfast. Juice (100%, pasteurized) is limited to once per day. Eat at least one whole grain-rich serving per day across all eating occasions. Ounce equivalents are used to determine the amount of creditable grains (October 1, 2019).
Grain based deserts are no longer allowed. Meat/Meat alternatives may be served in place of the grain requirement at breakfast no more than three times/week. Tofu (firm) counts as a meat alternate Served breakfast cereals and yogurts within required sugar limits (cereal are no more than 6 grams per dry ounce and yogurt no more than 23 grams per 6 ounce). 10 Shop Talk
Biggest Concerns regarding New Meal Patterns How can we help? 11 Menu Planning Menu Planning Healthy Habits Serving Sizes
Understanding Labels Menu Planning Variety: Some recipes may be childrens favorites, while others may cause more push-back, which is okay. You may need to adjust the recipes according to taste preferences and food availability. In order to meet the guidelines, choose fruits, vegetables, spices and lean meats/meat alternates to add to or replace other ingredients. Nutritional value: Recipes were created in alignment with the Dietary Guidelines for Americans 2010. They do not exceed 35% of calories from fat or 7% of calories from saturated fat per
serving. Grain products have no more than 25% of calories from sugar per serving. Nutrition labels: The nutrition labels are based on one 3- to 5-year-old serving that satisfies the meal requirements for each meal/snack Whole grains: It is recommended to serve a whole grain product at least once per day. Water: Water should be available at all times throughout the day. Encourage children to drink water during play, at snacks and as a second beverage option after serving milk at meals. Note: Water cannot be substituted for milk at meals. Water is not a creditable food item 13
Menu Planning Thoughtful menus planning will ensure healthy, balanced and nutritious meals. The USDA has outlined the five basic steps of careful menu planning. Strive for Balance Contrast on the plate to make meals more appealing Think about COLOR Emphasize Variety
Consider Eye Appeal 14 Serving Size 1 oz cup
1/8 cup or 2tb cup 15 Whats Cooking - DEMO Air fryers work by circulating super-hot air mixed with tiny droplets of oil.
The hot air plus oil combo helps quickly crisp up whatever youre cooking and gives it a nice golden-brown color. This reaction is why foods that are browned often taste better, and its one of the reasons air fryers are so useful. 16 Monitoring 5 Day Reconciliation
Recordkeeping and Organization 5 Day Reconciliation To provide basic assurance of the integrity of claims for reimbursement, sponsors are required to compare information contained on enrollment documents with data on attendance and meal counts: 1. Are enrollment and attendance records current and accurate? 2. Are meal counts consistent with attendance for all meals? 3. Does attendance ever exceed enrollment?
If the data show unusual patterns or inconsistencies, the monitor must try to determine the reasons for the discrepancies and take additional steps to decide corrective action and whether any meals should be disallowed or an over claim should be established. 18 Record Keeping and Organization Required FDC/GFDC Records: Federal regulation 7 CFR 226.18(e) states the
types of records that FDC/GFDC providers must keep. This includes: Child enrollment forms, updated annually Daily attendance records Daily meal count records (the number of meals served to enrolled children by the type of meal) Daily menu records Required Retention Period: Federal regulation 7 CFR 226.10(d) states the records must be retained for three years after the submission of the last claim for the current Federal Fiscal Year (October 1 through September 30).
19 Record Keeping and Organization The format for record retention can include either of the following as long as the records can be retrieved for review upon request: Hard copy of forms Electronic copy, but must be easily retrievable
FDC/GFDC providers must keep all records to support the current month, and the previous 12 months of operation at day care home site. FDC/GFDC providers may store the remaining 2 years of records offsite, but they must be accessible within a reasonable amount of time. If no off-site storage is used, the FDC/GFDC must keep all 3 years of records at the day care home site. 20
Networking and Resources 22 Questions? Comments Concerns
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