Crediting Foods In CACFP

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Crediting Foods inCACFP

AcknowledgmentsIn 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 oradministering USDA programs are prohibited fromdiscriminating based on race, color, national origin,sex, disability, age, or reprisal or retaliation forprior civil rights activity in any program oractivity conducted or funded by USDA. Personswith disabilities who require alternative means ofcommunication for program information (e.g. Braille,large print, audiotape, American Sign Language, etc.),should contact the Agency (State or local) wherethey applied for benefits. Individuals who are deaf,hard of hearing or have speech disabilities maycontact USDA through the Federal Relay Serviceat (800) 877-8339. Additionally, programinformation may be made available in languagesother than English. To file a program complaintof discrimination, complete the USDA ProgramDiscrimination Complaint Form, (AD-3027) foundonline at: http://www.ascr.usda.gov/complaintfiling cust.html, and at any USDA office, or write aletter addressed to USDA and provide in the letter allof the information requested in the form. To requesta copy of the complaint form, call (866) 632-9992.Submit your completed form or letter to USDA by:(1) mail: U.S. Department of AgricultureOffice of the Assistant Secretary for Civil Rights1400 Independence Avenue, SWWashington, D.C. 20250-9410;(2) fax: (202) 690-7442; or(3) email: program.intake@usda.gov.This institution is an equal opportunity provider.

Table of ContentsPurpose of this Guide.2Eat Well Play Hard.3Meal Pattern Requirements and Recommendations.4Child Nutrition (CN) Label at Alternates .31Infant Foods.39Water.47Appendix A: Sample Menus.49Appendix B: Recipe Analysis.50Appendix C: Meat Alternates for Vegetarian Menu Planning.51Appendix D: Choking Prevention.52Appendix E: Milk Substitutes.53Appendix F: How to Identify Whole Grains.54Index .55New York State Department of Health1

Purpose of this GuideCrediting Foods in CACFP is a guide to help youdetermine if a food counts toward the Child andAdult Care Food Program (CACFP) Meal Patternrequirements.Creditable foods are those that may be countedtoward meeting the requirements for a reimbursablemeal. Foods are creditable based on the following: nutrient content function of the food in a meal CACFP Meal Pattern requirements Food and Drug Administration and United StatesDepartment of Agriculture standards and policydecisionsNon-creditable foods are those that do not counttoward the meal pattern requirements. However,these foods may supply additional nutrients and addcolor, taste and texture to meals.A meal is reimbursable only if it contains creditablefoods for each required component in the amountsoutlined in the CACFP Meal Patterns.This guide has a section for each meal patterncomponent: milk vegetables/fruits grains/bread meat/meat alternatesTo help you make the healthiest choices for thechildren in your care, each food component list hasthree sections: Recommended – These are healthy food choicesthat meet CACFP Meal Pattern requirements.Serve these foods often. Not Recommended but Allowed – These are lesshealthy food choices that meet CACFP MealPattern requirements. Serve these foods onlyoccasionally. Not Allowed – These foods do not count towardCACFP Meal Pattern requirements.This guide does not include every food thatmay be served. For further information, check theUnited States Department of Agriculture's Food BuyingGuide for Child Nutrition Programs. It is available at thefollowing website: hild-nutrition-programs.This guide will help you decide how much food to prepareto meet CACFP Meal Pattern requirements.If you have any further questions, please call1-800-942-3858 or visit www.health.ny.gov/CACFP.Each section has answers to commonly askedquestions and a list of foods that are counted oroften questioned for that component.2Crediting Foods in CACFP

Eat Well Play HardCACFP encourages New York State child careprograms to get children and adults to Eat Well andPlay Hard by adopting these five strategies. As a childcare provider, you are a vital resource in reversingthese statistics. From the foods and beverages youchoose to serve, to the amount of time you allot forphysical activity, you have a tremendous influenceon the health and well-being of children in care.1. Increase physical activityappropriate for their age Provide opportunities for children to engage indaily active play. Children should play at least60 minutes per day. Encourage caregivers and parents to bephysically active with childrenMealtime Environment for ChildrenAn important part of promoting the health ofchildren is providing healthy food served in apleasant, enjoyable environment. Follow these tipsto promote good eating habits in children. Serve food family style, with children servingthemselves from common bowls and pitchers. Have adults sit with children and eat the samefood that the children are eating. Let children decide how much and what foodsthey wish to eat. Encourage, but do not force, children to trynew foods. F ocus on each other and the food you are alleating. Keep the TV turned off.Eat Well Play HardCACFP is concerned with the health of New YorkState children because: T he most common nutrition concern ischildhood obesity. I n New York State, 29% of low-incomepreschoolers and 34% of school-age childrenare overweight or obese. Children who remainoverweight through their teens are more likelyto be overweight as adults.2. Decrease screen time Turn off the TV, video tapes, DVDs andscreen games, tablets and phones No screen time for children under 2 years No screen time during meals and snacks3. Increase fat-free (skim) or low-fat (1%)dairy foodsfor children 2 years of age and older Offer fat-free (skim) or low-fat (1%) milk Select reduced-fat or part-skim cheeses Use low-fat dairy foods in cooking4. Increase the number of vegetablesand fruits served Choose vegetables or fruits for snacks Limit fruit juice to one serving per day Offer a variety of vegetables and fruits Provide fresh vegetables and fruits often Serve vegetables or fruits for breakfast Serve at least one vegetable at lunch and supper5. Increase the initiation and duration ofexclusive breastfeedingBecome a Breastfeeding-Friendly Child Care Centeror Breastfeeding-Friendly Day Care Home. ContactCACFP for information or visit our website atwww.health.ny.gov/CACFP. O verweight adults are at higher risk for diabetes,heart disease and other medical problems.New York State Department of Health3

Meal Pattern Requirements and RecommendationsFood GroupMilkREQUIREMENTSRECOMMENDATIONS Children 1-year-old: unflavored whole milk. Serve only unflavored milk to all participants. C hildren 2-18 years and adults: unflavoredlow-fat (1%) or unflavored fat-free(skim) milk. I f flavored milk is served to children 6 yearsand older, or adults, check the Nutrition FactsLabel to limit sugar to 22 grams or less per cup(8 ounces). F lavored milk served to children 6 years andolder and adults must be fat-free. T he menu must specify the type of milk served(i.e., whole, low-fat or 1%, and fat-free orskim) and if it is flavored.Vegetables/Fruits One vegetable and one fruit, or two differentvegetables must be served at lunch andsupper to children 1-year-old and olderand adults. Juice is limited to one serving per day forchildren 1-year-old and older and adults. Only 100% juice may be offered. Juice must not be served to infants beforeage 1. W hen developmentally ready, a vegetable orfruit, or both, must be served at meals andsnack for infants 6 months of age to theirfirst birthday.4 Serve a variety of vegetables and fruits. Serve vegetables and fruits as snacks. E ach week, provide at least one serving of darkgreen, red and orange vegetables. O ne or more servings of vegetables/fruits perday should be high in Vitamin C. T hree or more servings of vegetables/fruits perweek should be high in Vitamin A. T hree or more servings of vegetables/fruits perweek should be fresh.Crediting Foods in CACFP

Meal Pattern Requirements and RecommendationsFood GroupGrains/BreadREQUIREMENTSRECOMMENDATIONS A t least one serving of grains per day must bewhole grain-rich. Provide at least two servings of whole grainsper day. B reakfast cereals cannot contain more than6 grams of sugar per ounce. A ll breads and cereals served should bewhole grain. G rain-based desserts no longer count towardthe grain component. B reakfast cereals may be served as a grain atsnack for infants 6 months of age to their firstbirthday.Meat/Meat Alternates Meat and meat alternates may be served inplace of the grains component at breakfast amaximum of three times per week. Tofu can be served as a meat alternate. Y ogurt can be plain, flavored, sweetened orunsweetened. Y ogurt cannot contain more than 23 grams ofsugar per 6 ounces. For infants 6 months of age to their firstbirthday, cheese, cottage cheese, yogurt, andwhole eggs are allowable meat alternates. Serve only lean meats, nuts, and legumes. M eat/meat alternates should be preparedwithout added fat. L imit serving processed meats (e.g., hot dogs,corn dogs, chicken nuggets, fried chicken,fish sticks, Vienna sausages, or deli meat)to no more than one serving per week. S erve only natural cheeses and choose low-fator reduced-fat varieties. C heese foods and cheese spreads arenot allowed.Other Drinking water must be offered to childrenthroughout the day and made available uponrequest. S upport mothers who choose to breastfeedtheir infants. Encourage mothers to supplybreast milk for their infants while in day care. Water is not counted as a component. O ffer a quiet, private area that is comfortableand sanitary for mothers who come to thecenter or day care home to breastfeed. Food and beverage must not be used as apunishment or reward. Frying food on-site is not allowed. I ncorporate seasonal and locallyproduced foods. Limit purchase of pre-fried foods to no morethan once per week. A void serving non-creditable foods that aresources of added sugars, such as sweettoppings (e.g., honey, jam, syrup), mix-iningredients sold with yogurt (e.g., honey,candy, or cookie pieces), and sugar sweetenedbeverages (e.g., fruit drinks or sodas).New York State Department of Health5

Child Nutrition (CN) LabelThis voluntary federal labeling program for theChild Nutrition Programs allows manufacturers tostate on the food label how the product contributesto meal pattern requirements. Products eligible forCN labels include commercially-prepared foods thatcontribute significantly to one or more mealcomponents. If served in the amount stated onthe label, all CN-labeled foods are creditable.How to identify a CN LabelA CN label will always contain the following: the CN logo which is a distinct border USDA/FNS authorization the month and year of approval the serving size required to meet mealpattern requirements.CN000000*This 5.00 oz. Pizza with Ground Beefand Vegetable Protein Product provides2.00 oz. equivalent meat/meat alternates,1/2 cup serving of vegetable and 1 1/2CN servings of bread alternate for the Child CNNutrition Meal Pattern Requirements.(Use of this logo and statementauthorized by the Food and NutritionService, USDA, 00/98**)CNFor a detailed explanation on CN Labeling, seethe Food and Nutrition Service (FNS) website:www.fns.usda.gov/cnd/cnlabeling.6Crediting Foods in CACFP

MilkMilk RequirementsTo be creditable, milk must be pasteurized and meetstate and local standards for fluid milk. All milkshould contain Vitamin A and Vitamin D at levelsspecified in FDA regulation 21 CFR 131.110. Milk isan excellent source of calcium, phosphorus, protein,Vitamin A and Vitamin D.Milk is not creditable when used in the preparationof products such as hot cereals, soups, puddings orother foods.If a child cannot consume fluid milk, parents orguardians may request, in writing, milk substitutes.The written request must identify the medical orother special dietary need that restricts the child’sdiet. Milk substitutes must be nutritionallyequivalent to milk and meet the nutritionalstandards for fortification of calcium, protein,Vitamin A, Vitamin D and other nutrientsto levels found in cow’s milk.At breakfast or snack, fluid milk canbe served as a beverage, on cereal or both.At lunch and supper, fluid milk mustbe served as a beverage.At snack, if fluid milk is served, juicecannot be counted as the other component.Two beverages cannot be served at one snack.Child Meal Pattern Requirements Fluid milk must be served for breakfast, lunchand supper. One-year-olds must be served whole milk. Children 2-18 years must be served fat-free(skim) or low-fat (1%) milk. Unflavored milk must be served to children 1-5years. If flavored milk is served to children 6 years oldand older, it must be fat-free (skim) milk. The menu must specify the type of milk servedand if it is flavored.New York State Department of HealthAdult Meal Pattern Requirements Fat-free (skim) or low-fat (1%) milk must beserved at least once per day at meal or snack.Six ounces (or ¾ cup) of yogurt may be servedin place of one cup of milk at other meals. Atsupper, neither milk nor yogurt are required. Yogurt cannot contain more than 23 grams ofsugar per 6 ounces. Unflavored milk is recommended. If flavoredmilk is served, it must be fat-free. The menu must specify the type of milk servedand if it is flavored.7

MilkQuestions and Answers about MilkQ: Can milk used in puddings, saucesand soups count toward the milkrequirement? o. Milk used in the preparation of foods isA: Nnot creditable.Q: If a child cannot have milk, may I servesoy milk instead?Yes, soy milk may be served to children or adultsA: with medical or special dietary needs as long as itis nutritionally comparable to milk. Milk substitutesmust meet the standards listed in Appendix E,but they are not required to be low-fat or fat-freewhen served to children 2 years old andolder and adults. Parents or guardians mustrequest milk substitutes in writing (no medicalstatement is needed). However, a medicalstatement is required for milk substitutesthat do not meet the nutrition standardsoutlined in Appendix E. Lactose-reducedmilk does not require a written request fromparents or guardians.Q: Can milk be purchased directly froma farm?Q: Can smoothies be offered to meet themilk components? es. Milk used in smoothies may be creditedA: Ytoward the milk requirement when preparedby program operators. If yogurt is used, itmay be credited as a meat alternate (not as asubstitute for milk). If vegetables and fruits areused, they are credited as juice. Please notethat juice is limited to one serving per day forchildren 1-year-old and older and adults.Q: What type of milk must be used whenmaking smoothies? he type of milk used must be consistent with theA: Tage group being served.Q: How do store bought smoothies counttoward meal pattern requirements?Store bought smoothies may only be credited asA: juice toward the vegetable or fruit component.They cannot count toward the milk componentbecause it is impossible to determine the amountof milk used.Yes, as long as it is pasteurized fluid milk,A: which meets state and local health standards.Also, it must include vitamin A and vitamin Dlevels consistent with state and local standards.Q: Can flavored milk be served? es, but only fat-free (skim) flavored milk canA: Ybe served to adults and children 6 years andolder. If served, it is recommended that flavoredmilk contain 22 grams of sugar or less per cup(8 ounces).Q: Why is dry milk mixed with waternot creditable?USDA only allows use of dry milk in emergencyA: situations when the center is unable to obtaina supply of fluid milk on a continuing basis(7 CFR 226.20(f)).8Crediting Foods in CACFP

MilkRECOMMENDED AS MILKFood ItemCommentsAcidified MilkFor adults and children 2 years old and older, must be fat-free (skim) or low-fat (1%).Acidified milk is made by souring fluid milk with an acidifying agent. Examples: acidified kefirmilk and acidified acidophilus milk.Buttermilk, culturedFor adults and children 2 years old and older, must be fat-free (skim) or low-fat (1%).Must be cultured and meet state and local standards. See: Cultured Milk.Cultured MilkFor adults and children 2 years old and older, must be fat-free (skim) or low-fat (1%).Cultured milk is produced by adding selected micro-organisms to fluid milk under controlledconditions to produce a product with specific flavor and/or consistency. Examples: culturedbuttermilk, cultured kefir milk and cultured acidophilus milk.Fat-free Milk(Non-fat, Skim)Not creditable for children less than 2 years of age. See: Milk, fluid.Lactose-reduced Milk,Lactose-free MilkChildren or adults who cannot digest the lactose in milk may benefit from lactose-reduced orlactose-free milk. See: Milk, fluid.Low-fat Milk (1%)Not creditable for children under 2 years of age. See: Milk, fluid.Milk SubstitutesMilk Substitute

2 Crediting Foods in CACFP Crediting Foods in CACFP is a guide to help you determine if a food counts toward the Child and Adult Care Food Program (CACFP) Meal Pattern requirements. Creditable foods are those that may be counted toward meeting the requirements for a reimbursable

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