Welcome to April Afternoon Tea! - CCFP Roundtable...

4/13/2017

Massachusetts Department of Elementary and Secondary Education 1

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Massachusetts Department of Elementary and Secondary Education

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Child and Adult Care Food Program New Meal Pattern Fiscal Year 2017 – Creditable Foods

mailto:[email protected]

4/13/2017



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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, disability, age, 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: [email protected]. This institution is an equal opportunity provider.

You’ve got mail!


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http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf

http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf

http://www.ascr.usda.gov/complaint_filing_cust.html

mailto:[email protected]

4/13/2017


Can boxed frozen pancakes and waffles be served for breakfast?


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Can you supply a list of credible snacks? A lot of the snacks we are currently serving will not be applicable based on the new meal pattern.

I wanted to know what would be some good components to serve for snack and breakfast. Here at our center, families supply lunch for their own children; we don’t have any heavy volumes of cooking unless classrooms (only 5) wish to do a cooking project pertaining to their curriculum.

Would you be able to suggest an alternative to graham crackers since they do not count as a grain component?


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Would you be able to confirm for me when the new Meal Patterns go into effect; October 1, 2017 or being Fiscal year was everything supposed to be in place October 1, 2016? A majority of new regulations are being implemented, just need to work out some more things with our school age programs. Thank you very much.

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When I signed up for this, I didn't realize this was a multi-week training. I will be on the road next week, is it possible to participate remotely?


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When will ESE training power-points be available for sponsors to use?

4/13/2017


Serve fruit as oppose to sweet grains at snack


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Serve more seasonal and local

farm fruits and vegetables

Serve foods from a

variety of cultures

Offer 3 different vegetable

subgroups over the course of a

week

We will need to serve more whole

grains

Decrease teachers

eating food in front of

children that children are

unable to eat

Cut back on processed

foods

Game Plan / Agenda


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Meal Components

Meal Pattern

Crediting Fruit

Vegetables

Meat / Meat Alternate Tofu & Yogurt

Grains Whole Grains, breakfast cereals, grain based desserts

Meal Ideas

Top 10 Changes

Homework / Test your knowledge!

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You will be able to…


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Select foods that are creditable in reimbursable meals served to children ages 1-18 as part of the Child and Adult Care Food Program

Background terms


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Meal Component: One of the food groups that comprise a reimbursable meal.

Food item: A specific food offered within the meal components comprising the reimbursable meal.

Creditable: Food items that may be counted toward meeting the meal pattern requirements for a reimbursable meal

Reimbursable meal: A meal that meets the minimum meal pattern requirements and eligible for reimbursement when served in the CACFP

4/13/2017


Fruit Vegetable Grain Meat / Meat Alternate

Fluid Milk

Meal Components


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Fruit & Vegetable

Required Meal Components


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Meal type Fruit Veg Grain Meat Milk

Breakfast

Lunch / Dinner

Snack

3 x week limit

Or

Pick 2

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Presently, at snack a fruit and a vegetable count as being from the same component. With the changes, will a fruit and a vegetable be considered two different components?

Fruits


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Whole Sliced Pureed Dried 100% Juice

Easier for children to eat

Reduce food waste

Can be done in the classroom

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1/8 cup / 2 TBS minimum per serving

100% dried fruit is creditable

“snack chips” not creditable

100% juice

Fruit is listed as 1st ingredient

Comprise the entire fruit component

Only once per day

Fruits

USDA Food Buying Guide - Fruits and Vegetables


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What are the guidelines for serving fruit cups or applesauce? Are these allowed? Or are we allowed to just serve fresh fruits?

http://www.fns.usda.gov/sites/default/files/FBG_Section_2-VegFruits_2.pdf




https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/applesauce



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Fruits and Vegetables


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100% Juice is only creditable at one meal or snack per day

Meal Food items served

Breakfast 100% Orange juice, Cheerios, Fat free unflavored milk

Lunch 100% Apple Juice, Chicken noodle soup, Whole grain crackers, side salad, Fat free unflavored milk

Snack 100% V8 Juice, Whole grain crackers


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I am a public school afterschool program- We serve only an afternoon snack. I serve juice once a week. Do I need to coordinate this menu with the school day breakfasts and lunches?

4/13/2017


Vegetables


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Raw Cooked Mashed 100% Juice

Great snack for older kids but be certain to cut into small pieces for younger children

Try different dipping sauces to increase appeal

Vegetables


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When making a mixed dish ensure full vegetable portion is served

Add flavor to vegetables

100% juice

Vegetable listed as 1st ingredient

Comprise the entire vegetable component

USDA Food Buying Guide - Fruits and Vegetables





4/13/2017



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I was wondering why potatoes are considered to be in the vegetable category for CACFP instead of the grains and starches category. I find when I'm making my menus that I'm torn between these two. I know in the food pyramid potatoes are considered starches so why not for this?

Vegetables OR Meat Alternate


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Recipe

Beans (Black, Kidney, Chickpea, Pinto, etc)

Falafel, Hummus,

Peas (Green, Black-eyed, Split)

Lentils

= 1 oz Meat Alt

Beans = ¼ C Vegetable

https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs



https://www.pinterest.com/pin/180495897539319867/

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Meat – lean without bone


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Poultry

• Chicken, turkey, whole eggs

• Requires product info: Chicken nuggets, sausage and deli meat

Pork

• Loin, shoulder, spareribs, ground, ham

• Bacon is not creditable

Beef

• Ground beef, chuck, round, sirloin, flank

• Beef jerky is not creditable

Fish

• Haddock, salmon, tuna, shellfish

• Requires product info: Fish sticks, nuggets

Meat Alternates


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Nuts / Seeds

• Peanut, Almond, Cashew, Walnuts

• Sunflower, Tahini

Cheese

• All natural or processed cheeses (Cheddar, Swiss, American)

• Serving size doubled: Cottage, Ricotta, Cheese food/spread

Yogurt

• Whole, low fat and fat free are all creditable

• Limit on sugar per volume

Tofu

• Firm & Extra Firm with 5g of protein per 2.2 oz are creditable

• Requires product info: Processed foods made with tofu

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What is the specific sugar limit in yogurt?

Are you following “yogurt must have less than 23g of sugar?”

Which yogurts are considered low enough in sugar to serve?

Selecting a yogurt


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No more than 23g of sugar per 6oz

Refer to “Sugar Sense” for a list of creditable yogurts

Soy yogurt is now creditable

Yogurt = 1 oz Meat Alt

https://drive.google.com/file/d/0B6TiJqLQf0qeMXBnb3QxQVpHUnM/view?usp=sharing

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Selecting and Serving Tofu


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Selecting: 2.2oz (1/4 cup) of the tofu ingredient must contain at

least 5g of protein.

Processed tofu products like sausages /nuggets must be CN labeled

Serving: Firm tofu easily recognizable to children are creditable

(stir fries, miso soup)

Soft tofu in smoothies/baked desserts are NOT creditable

Recipe Here

Grains


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When a grain is served at least one serving of grains per day must be whole grain rich 100% whole grain

Blend of whole grain and enriched meal/grain where at least 50% is whole grain

More detailed guidance: Grain Requirements in CACFP

https://www.whatscooking.fns.usda.gov/recipes/myplate-cnpp/tofu-broccoli

http://www.fns.usda.gov/sites/default/files/cacfp/CACFP02-2017os.pdf

http://www.fns.usda.gov/sites/default/files/cacfp/CACFP02-2017os.pdf

4/13/2017



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If I serve apples and carrots for am snack am I required to serve a grain to be reimbursed?

NOTE: If a site only serves one snack in a day, and they choose to serve a grain item, such as crackers with apples, the grain item must be whole grain-rich.


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Are you following that cereal must have less than 6 g of sugar and is that what you mean by having to meet the MA WIC requirements? Where can we get the Mass WIC requirements that we are to be following?

Could you supply a list of credible cereals?

Would a whole-grain, nut free type of granola count as a grain component to serve for snack ?

4/13/2017


Breakfast cereals


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No more than 6g of sugar per 1oz

Refer to

“Sugar Sense” for a list of creditable cereals

MA WIC cereals list

Grain based desserts


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NOT creditable

What is a “grain based dessert”?

Cookies, granola bars, grain fruit bars, toaster pastry, cake, pie crust, gram crackers and animal crackers

All grains with a “3” or “4” superscript on page 48 and 49 of the Crediting Handbook for CACFP

https://drive.google.com/file/d/0B6TiJqLQf0qeMXBnb3QxQVpHUnM/view?usp=sharing

http://www.mass.gov/eohhs/consumer/basic-needs/food/wic/participants/wic-food-list.html

http://www.fns.usda.gov/sites/default/files/CACFP_creditinghandbook.pdf

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Fluid Milk


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Age: 12-24 months Whole Milk Unflavored only

Age: 24 months - 5 years

1% or Skim/Fat free Milk

Unflavored only

Age: 6 -18 years

1% or Skim/Fat free Milk Unflavored

or

Skim/Fat Free Flavored

Fluid Milk Alternatives


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Fat Free

Parent Note Medical statement Medical Condition

Medical statement Disability

Lactose free

Soy milk (nutritionally equivalent to cow’s milk)

Rice Milk

Almond Milk

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Fluid Milk Alternatives


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Age: 12 Month old

Parents note requests fat free cows milk

Age: 4 year-old

Medical Statement states child need for soy milk due to a medical condition

Serve: Fat Free, Unflavored Soy milk

Age: 8 year-old

Medical Statement states child needs almond milk due to a disability

Serve: Fat free Chocolate Almond milk

Breakfast


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Sweet Potato Scramble

3 oz Meat

2.5 C Vegetable

Recipe Here page 24

https://www.whatscooking.fns.usda.gov/sites/default/files/featuredlinks/healthy_lunchtime_challenge_kids_state_dinner_cookbook_2015_1.pdf

4/13/2017


Lunch & Dinner


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Two Bean Chili

2 oz meat

1 C vegetable

Recipe on page 88

PM Snack


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Chicken Taco Tower

2 oz meat

1 serving of grain

Recipe Here page 47

https://www.whatscooking.fns.usda.gov/sites/default/files/featuredlinks/HarvestofRecipes.pdf

https://www.whatscooking.fns.usda.gov/sites/default/files/featuredlinks/healthy_lunchtime_challenge_kids_state_dinner_cookbook_2015_1.pdf

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1. There are now 5 meal components

2. Fruits and Vegetables are defined in Food Buying guide

3. 100% Juice can only be served once per day

4. Tofu can be credited as a meat alternate in cultural dishes

5. Yogurt is limited to 23g of sugar per 6oz


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6. Soy yogurt is now creditable

7. Continue using the traditional grain chart to portion grain components until further notice

8. At least one serving of grains per day must be whole grain rich

9. Fluid milk served to children under age 6 must be unflavored

10. Flavored fluid milk served to children over age 6 must be fat free

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Create one day’s menu, for the meals you serve. https://goo.gl/forms/5sIaUA7Q44JLmuZy2

Lets test your knowledge!


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https://goo.gl/forms/5sIaUA7Q44JLmuZy2

http://www.foodnme.com/what-food-am-i/

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Enter age between 1-18


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Drag and drop creditable foods to create a reimbursable meal onto your plate


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4/13/2017


Check out your assessment, look for your character to be colorful and your food group stats to be at the minimum requirement


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Serving Meals:

Serving different age groups

Frying onsite

Food as a punishment or reward

Water

Meal accommodations and food substitutions

Meal service adventure:

Family Style

Offer versus Serve

Thursday, April 20th 2:00pm - 3:30 pm

Welcome to April Afternoon Tea! - CCFP Roundtable...

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