CACFP Meal Pattern Requirements for Children 1-12 Years Old

1. CACFP Meal Pattern Requirements for Children 1-12 Years Old Welcome to the webcast training on the Child and Adult Care Food Program or (CACFP) meal pattern requirements for children 1-12 years old. All agencies participating in the CACFP must purchase and provide meals to the children enrolled in their care. After viewing this webcast, we recommend you watch the webcast about production records, CN labels and the Food Buying Guide. Welcome to the webcast training on the Child and Adult Care Food Program or (CACFP) meal pattern requirements for children 1-12 years old. All agencies participating in the CACFP must purchase and provide meals to the children enrolled in their care. After viewing this webcast, we recommend you watch the webcast about production records, CN labels and the Food Buying Guide.

2. Before We Begin Print a copy of Guidance Memorandum #12C via the links provided in this webcast CACFP Meal Pattern Requirements If you would prefer to see just the PowerPoint (PP) slide in order to make the image larger, simply click inside the PP slide and the PP slide will take up the entire computer screen. You may need to scroll down to see the bottom of the screen. When you want to go back to the standard set-up you can click on the �close� box on the upper right corner of the slide. 2 To help you best understand the content of this webcast, I recommend you print a copy of the CACFP Meal Pattern requirements found in GM #12C to reference throughout the presentation. You can download and print a copy from the links provided in this webcast. If you would prefer to see just the PowerPoint (PP) slide in order to make the image larger, simply click inside the PP slide and the PP slide will take up the entire computer screen. When in this view, you may need to scroll down to see the bottom of the screen. When you want to go back to the standard set-up you can click on the �close� box on the upper right corner of the slide. To help you best understand the content of this webcast, I recommend you print a copy of the CACFP Meal Pattern requirements found in GM #12C to reference throughout the presentation. You can download and print a copy from the links provided in this webcast. If you would prefer to see just the PowerPoint (PP) slide in order to make the image larger, simply click inside the PP slide and the PP slide will take up the entire computer screen. When in this view, you may need to scroll down to see the bottom of the screen. When you want to go back to the standard set-up you can click on the �close� box on the upper right corner of the slide.

3. Purpose of this webcast The meal pattern and serving sizes for different age groups Creditable and non-creditable meals Medical substitutions The purpose of this webcast is to explain the CACFP meal pattern for children 1-12 years old and the serving sizes for the 3 different age groups. We will also give examples of creditable and non-creditable meals and discuss what to do when children have special medical or dietary needs.The purpose of this webcast is to explain the CACFP meal pattern for children 1-12 years old and the serving sizes for the 3 different age groups. We will also give examples of creditable and non-creditable meals and discuss what to do when children have special medical or dietary needs.

4. The CACFP Meal Pattern Creditable foods are those foods that may be counted toward meeting the requirements for a reimbursable meal. Non-creditable or other foods are not creditable toward the meal pattern. A meal is reimbursable if it contains foods in amounts required by the meal pattern for the specific age group. One goal of the Child and Adult Care Food Program is to improve the health and nutrition of children in the Program. The Program also promotes good eating habits and nutrition education. Creditable foods are those foods that may be counted toward meeting the requirements for a reimbursable meal. Non-creditable or other foods are not creditable toward the meal pattern. Non-creditable foods do not meet the requirements for any component in the meal pattern. However, non-creditable foods may supply calories which help meet the energy needs of participants and may contribute additional protein, vitamins and minerals. They can be used to supplement the required meal components, to improve acceptability and to satisfy appetites. � USDA reimburses child care centers participating in the CACFP for the meals served, not for individual foods. A meal is reimbursable if it contains foods in amounts required by the meal pattern for the specific age group. Meals that contain foods in addition to all components specified in the meal pattern are also reimbursable. One goal of the Child and Adult Care Food Program is to improve the health and nutrition of children in the Program. The Program also promotes good eating habits and nutrition education. Creditable foods are those foods that may be counted toward meeting the requirements for a reimbursable meal. Non-creditable or other foods are not creditable toward the meal pattern. Non-creditable foods do not meet the requirements for any component in the meal pattern. However, non-creditable foods may supply calories which help meet the energy needs of participants and may contribute additional protein, vitamins and minerals. They can be used to supplement the required meal components, to improve acceptability and to satisfy appetites. � USDA reimburses child care centers participating in the CACFP for the meals served, not for individual foods. A meal is reimbursable if it contains foods in amounts required by the meal pattern for the specific age group. Meals that contain foods in addition to all components specified in the meal pattern are also reimbursable.

5. Menus You may be reimbursed for a maximum of two meals (breakfast, lunch, or supper) and one snack per child per day or two snacks and one meal per child per day Daily, dated menus are required to be posted and kept on file for each month Substitutions must be recorded on the menus that are kept on file Meals and snacks given to the children to eat when they are not under the supervision of the center cannot be claimed for reimbursement The CACFP will reimburse a child care institution for a maximum of two meals (breakfast, lunch, or supper) and one snack per child per day or two snacks and one meal per child per day, served to enrolled children in child care institutions participating in the CACFP. Written, dated menus must be maintained for all meals served to children ages 1 through 12 and older participants served in emergency shelters and at-risk afterschool care centers. Menus are required to be posted and kept on file for each month. Any substitutions made must be recorded on the menus that are kept on file. In order to be claimed for reimbursement, meals and snacks must be offered to and consumed by the children while in the agency�s care, either on-site or during outings. Meals and snacks given to the children to eat when they are not under the supervision of the center cannot be claimed for reimbursement.The CACFP will reimburse a child care institution for a maximum of two meals (breakfast, lunch, or supper) and one snack per child per day or two snacks and one meal per child per day, served to enrolled children in child care institutions participating in the CACFP. Written, dated menus must be maintained for all meals served to children ages 1 through 12 and older participants served in emergency shelters and at-risk afterschool care centers. Menus are required to be posted and kept on file for each month. Any substitutions made must be recorded on the menus that are kept on file. In order to be claimed for reimbursement, meals and snacks must be offered to and consumed by the children while in the agency�s care, either on-site or during outings. Meals and snacks given to the children to eat when they are not under the supervision of the center cannot be claimed for reimbursement.

6. MILK Must be pasteurized, fluid milk Milk can be flavored or unflavored Whole milk is recommended for ages 1-2 Reduced fat, low-fat or skim milk is recommended for ages 3 and up Milk may never be credited when cooked in cereals, puddings, or other foods So, let�s first discuss the individual meal components of the CACFP meal pattern. The CACFP meal pattern requires fluid milk to be served for breakfast, lunch and supper. Additionally, fluid milk may be served as one of the meal pattern components for snacks. To be credited, milk must be pasteurized and meet state and local standards for fluid milk. Flavored or unflavored whole milk (for ages 1-2 years), reduced fat (2%) milk, low fat (1%) milk, skim (nonfat) milk or cultured buttermilk may be served. All milk should contain vitamins A and D at levels specified by the Food and Drug Administration. At breakfast, fluid milk can be served as a beverage, used on cereal, or used in part for each purpose. �Both lunch and supper must contain a serving of fluid milk as a beverage. �If milk is one of the two components served for a snack, it must be fluid milk as a beverage or used on cereal, or used in part for each purpose. Milk may not be credited for snacks when juice is served as the only other component. �Milk may never be credited when cooked in cereals, puddings, or other foods. So, let�s first discuss the individual meal components of the CACFP meal pattern. The CACFP meal pattern requires fluid milk to be served for breakfast, lunch and supper. Additionally, fluid milk may be served as one of the meal pattern components for snacks. To be credited, milk must be pasteurized and meet state and local standards for fluid milk. Flavored or unflavored whole milk (for ages 1-2 years), reduced fat (2%) milk, low fat (1%) milk, skim (nonfat) milk or cultured buttermilk may be served. All milk should contain vitamins A and D at levels specified by the Food and Drug Administration. At breakfast, fluid milk can be served as a beverage, used on cereal, or used in part for each purpose. �Both lunch and supper must contain a serving of fluid milk as a beverage. �If milk is one of the two components served for a snack, it must be fluid milk as a beverage or used on cereal, or used in part for each purpose. Milk may not be credited for snacks when juice is served as the only other component. �Milk may never be credited when cooked in cereals, puddings, or other foods.

7. Meat/Meat Alternate Lean Meat Poultry Fish Cheese Eggs Yogurt (4 oz = 1 oz M/MA) Cooked dry beans or peas Peanut butter or other nut/seed butters 2 Tbsp of nut or seed butters contribute 1 oz M/MA. Nuts or seeds CACFP regulations require that all lunches and suppers contain a serving of meat or meat alternates as specified in the meal pattern. Meat or meat alternates may also be served as one of the two components of a snack. � Meat includes lean meat, poultry or fish. Meat alternates include cheese, eggs, yogurt, cooked dry beans or peas, and nuts and seeds and their butters (except for acorn, chestnut and coconut). These foods must be served in a main dish, or in a main dish and one other item. Here are some things to note: The minimum amount of the Meat/Meat Alternate that can count toward the meal pattern is 1/4 ounce. 2 Tbsp of nut or seed butters contribute 1 oz M/MA. And 4 oz of yogurt equals 1 oz M/MA. Nuts and seeds may fulfill no more than one-half of the meat/meat alternate requirement for lunch and supper. CACFP regulations require that all lunches and suppers contain a serving of meat or meat alternates as specified in the meal pattern. Meat or meat alternates may also be served as one of the two components of a snack. � Meat includes lean meat, poultry or fish. Meat alternates include cheese, eggs, yogurt, cooked dry beans or peas, and nuts and seeds and their butters (except for acorn, chestnut and coconut). These foods must be served in a main dish, or in a main dish and one other item. Here are some things to note: The minimum amount of the Meat/Meat Alternate that can count toward the meal pattern is 1/4 ounce. 2 Tbsp of nut or seed butters contribute 1 oz M/MA. And 4 oz of yogurt equals 1 oz M/MA. Nuts and seeds may fulfill no more than one-half of the meat/meat alternate requirement for lunch and supper.

8. Fruit/Vegetable Fruits Vegetable Full strength (100%) Juice CACFP regulations require that breakfast contain a serving of vegetable or fruit or full-strength vegetable or fruit juice, or an equivalent quantity of any combination of these foods. � Both lunch and supper must contain two separate servings of vegetables or fruits. Full-strength vegetable or fruit juice may be counted to meet not more than one-half of this requirement. � A serving of vegetable or fruit may be credited as one component of the required two components of a snack. As I previously stated, juice may not be credited as one of the components of a snack when milk is served as the only other component. ��CACFP regulations require that breakfast contain a serving of vegetable or fruit or full-strength vegetable or fruit juice, or an equivalent quantity of any combination of these foods. � Both lunch and supper must contain two separate servings of vegetables or fruits. Full-strength vegetable or fruit juice may be counted to meet not more than one-half of this requirement. � A serving of vegetable or fruit may be credited as one component of the required two components of a snack. As I previously stated, juice may not be credited as one of the components of a snack when milk is served as the only other component. ��

9. Fruit/Vegetable 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 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 vegetables and fruits, used as garnishes, may not be counted toward the vegetable/fruit requirement. � Fruit or vegetable dishes that contain more than one fruit or vegetable, 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 because of health and safety reasons. 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 vegetables and fruits, used as garnishes, may not be counted toward the vegetable/fruit requirement. � Fruit or vegetable dishes that contain more than one fruit or vegetable, 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 because of health and safety reasons.

10. Grains/Breads Must be Whole-Grain or Enriched Bread Biscuit, roll or muffin Cooked cereal grains, such as rice, grits, or bulgur Pasta such as macaroni, noodles, etc. No more than two dessert-type items be served as a snack each week CACFP regulations require that breakfast, lunch and supper contain a grain/bread serving in the amount specified for each age group served. A grain/bread item may also be served as one of the two components of a snack. Grains/breads may be credited when the products are whole-grain, bran, germ or enriched or made with whole-grain, bran, germ and/or enriched meal or flour. It is recommended that no more than two dessert-type items be served as a snack each week. Examples of dessert-type items can be found in the grains/breads chart in the What�s in A Meal. CACFP regulations require that breakfast, lunch and supper contain a grain/bread serving in the amount specified for each age group served. A grain/bread item may also be served as one of the two components of a snack. Grains/breads may be credited when the products are whole-grain, bran, germ or enriched or made with whole-grain, bran, germ and/or enriched meal or flour. It is recommended that no more than two dessert-type items be served as a snack each week. Examples of dessert-type items can be found in the grains/breads chart in the What�s in A Meal.

11. CACFP Meal Pattern Requirements Meals: Breakfast, Lunch/Supper, Snack Age Groups: 1-2, 3-5, 6-12 The meals that may be reimbursed on the CACFP are breakfast, lunch, supper and snacks. The CACFP meal pattern is divided into 3 different age groups for children ages 1-2 years old, 3-5 years old and 6-12 years old. Now let�s go over the meal pattern for each meal type.The meals that may be reimbursed on the CACFP are breakfast, lunch, supper and snacks. The CACFP meal pattern is divided into 3 different age groups for children ages 1-2 years old, 3-5 years old and 6-12 years old. Now let�s go over the meal pattern for each meal type.

12. This is the meal pattern for breakfast. Each agency is required to provide milk, a fruit or vegetable and a grain/bread at breakfast. There are different serving sizes for each age group shown here. Please note that there are other categories listed on the meal pattern that are not listed on this slide� such as amounts for cereal and pasta. Please refer to the meal pattern chart that may be found in Guidance memorandum #12C. You may also print it from the link provided in this webcast.This is the meal pattern for breakfast. Each agency is required to provide milk, a fruit or vegetable and a grain/bread at breakfast. There are different serving sizes for each age group shown here. Please note that there are other categories listed on the meal pattern that are not listed on this slide� such as amounts for cereal and pasta. Please refer to the meal pattern chart that may be found in Guidance memorandum #12C. You may also print it from the link provided in this webcast.

13. Quiz-Breakfast # 1 Egg & Cheese Omelet Link Sausage Whole Wheat Toast Milk Now, let�s go over some examples to determine if the meals are creditable or not. The first example for breakfast is a cheese omelet, sausage, toast and milk. Is this breakfast creditable?Now, let�s go over some examples to determine if the meals are creditable or not. The first example for breakfast is a cheese omelet, sausage, toast and milk. Is this breakfast creditable?

14. Quiz-Breakfast # 1 Egg & Cheese Omelet Link Sausage Whole Wheat Toast Milk No, this breakfast is not creditable. It is missing a fruit or vegetable. Remember that a reimbursable breakfast must contain milk, a bread/grain and a fruit or vegetable. In this case, the omelet and sausage are meats and meat alternates and are considered extra components. They do not contribute towards the meal pattern requirements. No, this breakfast is not creditable. It is missing a fruit or vegetable. Remember that a reimbursable breakfast must contain milk, a bread/grain and a fruit or vegetable. In this case, the omelet and sausage are meats and meat alternates and are considered extra components. They do not contribute towards the meal pattern requirements.

15. Quiz-Breakfast # 2 English Muffin Orange Juice Milk In this second example, we have an English muffin, orange juice and milk. Is this breakfast reimbursable?In this second example, we have an English muffin, orange juice and milk. Is this breakfast reimbursable?

16. Quiz-Breakfast # 2 English Muffin Orange Juice Milk Yes, it contains the 3 required components (bread/grain, fruit/vegetable and milk). Yes, it contains the 3 required components (bread/grain, fruit/vegetable and milk).

17. Quiz-Breakfast # 3 Cinnamon Roll Cantaloupe Cubes Milk Is this breakfast reimbursable with a cinnamon roll, cantaloupe and milk?Is this breakfast reimbursable with a cinnamon roll, cantaloupe and milk?

18. Quiz-Breakfast # 3 Cinnamon Roll Cantaloupe Cubes Milk Again, yes it is because it contains the 3 required components (bread/grain, fruit/vegetable and milk). Again, yes it is because it contains the 3 required components (bread/grain, fruit/vegetable and milk).

19. This is the meal pattern for lunch and supper. You are required to provide milk, a meat or meat alternate, 2 fruits or vegetables and a grain/bread at lunch. Please note the different serving sizes for each age group shown here. Also, there are other categories listed on the meal pattern � such as amounts for yogurt, eggs, cooked dry beans or peas, nut butters and nuts, cereal and pasta. Please refer to the meal pattern chart in GM #12C.This is the meal pattern for lunch and supper. You are required to provide milk, a meat or meat alternate, 2 fruits or vegetables and a grain/bread at lunch. Please note the different serving sizes for each age group shown here. Also, there are other categories listed on the meal pattern � such as amounts for yogurt, eggs, cooked dry beans or peas, nut butters and nuts, cereal and pasta. Please refer to the meal pattern chart in GM #12C.

20. Quiz-Lunch #1 Roast Turkey Mashed Potatoes Steamed Broccoli Sliced Peaches Milk Now, let�s go over some examples for lunch. Is this lunch reimbursable with turkey, mashed potatoes, broccoli, peaches and milk?Now, let�s go over some examples for lunch. Is this lunch reimbursable with turkey, mashed potatoes, broccoli, peaches and milk?

21. Quiz-Lunch #1 Roast Turkey Mashed Potatoes = vegetable Steamed Broccoli Sliced Peaches Milk No, this lunch is not reimbursable because it is missing a bread/grain. There are 3 fruits and vegetables served at this meal (mashed potatoes, broccoli and peaches). In the CACFP, potatoes count as a vegetable component.No, this lunch is not reimbursable because it is missing a bread/grain. There are 3 fruits and vegetables served at this meal (mashed potatoes, broccoli and peaches). In the CACFP, potatoes count as a vegetable component.

22. Quiz-Lunch #2 Hamburger Pizza Tossed Salad Apple Wedges Milk This lunch contains hamburger pizza (which is homemade), salad, apples and milk. Is it a reimbursable lunch?This lunch contains hamburger pizza (which is homemade), salad, apples and milk. Is it a reimbursable lunch?

23. Quiz-Lunch #2 Hamburger Pizza Tossed Salad Apple Wedges Milk Yes, this lunch is creditable. The hamburger pizza may count toward the meat component (with the hamburger) and the crust may count as the grain bread. There are also 2 fruits and vegetables served (apples and salad) along with milk.Yes, this lunch is creditable. The hamburger pizza may count toward the meat component (with the hamburger) and the crust may count as the grain bread. There are also 2 fruits and vegetables served (apples and salad) along with milk.

24. Quiz-Lunch #3 Turkey Roll-up Macaroni and Cheese Mixed Fruit Milk Is this lunch with a turkey roll-up, macaroni and cheese, mixed fruit and milk creditable?Is this lunch with a turkey roll-up, macaroni and cheese, mixed fruit and milk creditable?

25. Quiz-Lunch #3 Turkey Roll-up Macaroni and Cheese Mixed Fruit Milk No, it is not. It is missing a 2nd fruit or vegetable. Mixed fruit is the only fruit or vegetable served at this lunch.No, it is not. It is missing a 2nd fruit or vegetable. Mixed fruit is the only fruit or vegetable served at this lunch.

26. This is the meal pattern for snacks. A snack must contain an item from each of two different food components (fluid milk, juice or fruit or vegetable, meat or meat alternate, grains/breads). Please note the different serving sizes for each age group shown here. Again, there are other categories listed on the CACFP meal pattern.This is the meal pattern for snacks. A snack must contain an item from each of two different food components (fluid milk, juice or fruit or vegetable, meat or meat alternate, grains/breads). Please note the different serving sizes for each age group shown here. Again, there are other categories listed on the CACFP meal pattern.

27. Quiz-Snack #1 Apple Juice Carrots and Celery Now, let�s go over some examples for snack. Is this snack of apple juice with carrots and celery a creditable snack?Now, let�s go over some examples for snack. Is this snack of apple juice with carrots and celery a creditable snack?

28. Quiz-Snack #1 Apple Juice Carrots and Celery No. It is missing a 2nd component since both components are fruits and vegetables. You may want to substitute milk for the juice to make it a creditable snack.No. It is missing a 2nd component since both components are fruits and vegetables. You may want to substitute milk for the juice to make it a creditable snack.

29. Quiz-Snack #2 Frozen Juice Bars (100% juice) Milk Is this snack of frozen juice bars (which are 100% juice) and milk creditable?Is this snack of frozen juice bars (which are 100% juice) and milk creditable?

30. Quiz-Snack #2 Frozen Juice Bars (100% juice) Milk No, juice may not be served when milk is the only other component. If you wanted to serve the frozen juice bars, you may want to add a bread/grain component like muffins or granola bars or a meat or meat alternate like cheese sticks or yogurt.No, juice may not be served when milk is the only other component. If you wanted to serve the frozen juice bars, you may want to add a bread/grain component like muffins or granola bars or a meat or meat alternate like cheese sticks or yogurt.

31. Quiz-Snack #3 Vanilla Pudding Graham Crackers Milk Is this snack of pudding, graham crackers and milk creditable?Is this snack of pudding, graham crackers and milk creditable?

32. Quiz-Snack #3 Vanilla Pudding Graham Crackers Milk Yes it is. Even though pudding is not a creditable component, the graham crackers and milk make up a creditable snack. The pudding is an extra component.Yes it is. Even though pudding is not a creditable component, the graham crackers and milk make up a creditable snack. The pudding is an extra component.

33. Common Non-Creditable Food Items Popcorn Jelly/jam Ice cream Frozen yogurt Sherbet Pudding Soymilk Fruit snacks Lemonade Cranberry juice cocktail Velveeta� Cream cheese Sour cream Jello Following are some common food items that have raised questions about whether they are creditable or not. These items are NOT creditable on the CACFP meal pattern and may only be served as extras. They cannot count as a meal component. Please note that this list is not all-inclusive. These items are (read list).Following are some common food items that have raised questions about whether they are creditable or not. These items are NOT creditable on the CACFP meal pattern and may only be served as extras. They cannot count as a meal component. Please note that this list is not all-inclusive. These items are (read list).

34. Reminders Cheese food, cheese spread and cottage cheese are creditable 2 ounces = 1 ounce of meat/meat alternate Cheese products (Velveeta�) are not creditable Cheese sauce must have a CN label Macaroni and Cheese made with powdered cheese is not creditable as a meat/meat alternate Here are a few things to keep in mind when planning menus. Cheese foods and cheese spreads are creditable; however, 2 ounces equals 1 ounce of meat/meat alternate. This is also the case for cottage cheese. 2 ounces or � cup equals 1 ounce of meat alternate. Cheese products on the other hand are NOT creditable components in the CACFP meal pattern. Cheese product is a category name and is not standardized. Velveeta and some other cheese slices are considered cheese product. Be sure to check the label on the cheese slices. Some cheese slices might be creditable if they are a cheese food or natural cheese. But if the label says it is a cheese product, you may not serve it as a component of the meal pattern. Cheese sauce must have a CN label or product analysis sheet on file in order to credit the product as a meat alternate. Macaroni and Cheese made with powdered cheese is not creditable as a meat/meat alternate. The powdered cheese in commercial macaroni and cheese mixes cannot be credited toward the meat requirement. However, you may count the macaroni as a bread/grain component. Here are a few things to keep in mind when planning menus. Cheese foods and cheese spreads are creditable; however, 2 ounces equals 1 ounce of meat/meat alternate. This is also the case for cottage cheese. 2 ounces or � cup equals 1 ounce of meat alternate. Cheese products on the other hand are NOT creditable components in the CACFP meal pattern. Cheese product is a category name and is not standardized. Velveeta and some other cheese slices are considered cheese product. Be sure to check the label on the cheese slices. Some cheese slices might be creditable if they are a cheese food or natural cheese. But if the label says it is a cheese product, you may not serve it as a component of the meal pattern. Cheese sauce must have a CN label or product analysis sheet on file in order to credit the product as a meat alternate. Macaroni and Cheese made with powdered cheese is not creditable as a meat/meat alternate. The powdered cheese in commercial macaroni and cheese mixes cannot be credited toward the meat requirement. However, you may count the macaroni as a bread/grain component.

35. Medical Substitutions A center is required to provide food substitutions or make modifications in meals for children whose disabilities restrict their diets. A medical statement signed by a licensed physician must be on file. A center is required to provide food substitutions or make modifications in meals for children whose disabilities restrict their diets. A center must provide substitutions or make modifications for a child with a disability when that need is supported by a statement signed by a licensed physician. A center is required to provide food substitutions or make modifications in meals for children whose disabilities restrict their diets. A center must provide substitutions or make modifications for a child with a disability when that need is supported by a statement signed by a licensed physician.

36. Medical Substitutions The physician's statement must identify: the child's disability; an explanation of why the disability restricts the child's diet; the major life activity affected by the disability; the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted. The physician's statement must identify: the child's disability; an explanation of why the disability restricts the child's diet; the major life activity affected by the disability; the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted. � DPI has a prototype form entitled, Eating and Feeding Evaluation: Children with Special Needs, that may be used to obtain the required information from the physician. It also describes �disability� and �major life activity� in more detail. This form may be found in GM #12C. � The physician's statement must identify: the child's disability; an explanation of why the disability restricts the child's diet; the major life activity affected by the disability; the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted. � DPI has a prototype form entitled, Eating and Feeding Evaluation: Children with Special Needs, that may be used to obtain the required information from the physician. It also describes �disability� and �major life activity� in more detail. This form may be found in GM #12C. �

37. Medical Substitutions A center may provide food substitutions, at their discretion, for individual children who do not have a disability, but who are medically certified as having a special medical or dietary need. Food intolerances or allergies that do not have life-threatening reactions (anaphylactic reactions) A center may provide food substitutions, at their discretion, for individual children who do not have a disability, but who are medically certified as having a special medical or dietary need. Such determinations are only made on a case-by-case basis. This provision covers those children who have food intolerances or allergies but do not have life-threatening , or anaphylactic reactions, when exposed to the food(s) to which they have problems. � � A center may provide food substitutions, at their discretion, for individual children who do not have a disability, but who are medically certified as having a special medical or dietary need. Such determinations are only made on a case-by-case basis. This provision covers those children who have food intolerances or allergies but do not have life-threatening , or anaphylactic reactions, when exposed to the food(s) to which they have problems. � �

38. Medical Substitutions Information from a physician or recognized medical authority must be on file for any child with a restrictive diet that excludes a required component. This statement must indicate the food(s) to be omitted and foods that may be substituted in order to claim reimbursement for these meals. A completed medical statement or comparable information from a physician or recognized medical authority must be on file for any child with a restrictive diet that excludes a required component. This statement must indicate the food(s) to be omitted and foods that may be substituted in order to claim reimbursement for these meals. If a parent chooses to supply a particular item(s) for medical reasons and the signed statement is on file, the meal may still be claimed for reimbursement if the center supplies at least one required meal component. You may use the DPI prototype form entitled, Eating and Feeding Evaluation: Children with Special Needs. A completed medical statement or comparable information from a physician or recognized medical authority must be on file for any child with a restrictive diet that excludes a required component. This statement must indicate the food(s) to be omitted and foods that may be substituted in order to claim reimbursement for these meals. If a parent chooses to supply a particular item(s) for medical reasons and the signed statement is on file, the meal may still be claimed for reimbursement if the center supplies at least one required meal component. You may use the DPI prototype form entitled, Eating and Feeding Evaluation: Children with Special Needs.

39. Questions??? Feel free to contact DPI at 608-267-9129 OR Contact your assigned Consultant A Directory is posted at: http://dpi.wi.gov/fns/directory.html Scroll down to view the Community Nutrition Team Answer Poll Question (% Polls) If you have any questions, feel free to contact DPI at the number listed on this slide or contact your assigned Consultant. If you do not have your Consultant�s number, the directory for our team is located on this website. Scroll down to view the Community Nutrition Team�s Directory To help us improve future webcasts, please consider taking the available poll. It is located on the top left corner of the screen, above the �play� button and titled % Polls. You may click on this button to answer the poll we have available. After you answer the question you can see how others answered the questions by clicking on View Results. If you have any questions, feel free to contact DPI at the number listed on this slide or contact your assigned Consultant. If you do not have your Consultant�s number, the directory for our team is located on this website. Scroll down to view the Community Nutrition Team�s Directory To help us improve future webcasts, please consider taking the available poll. It is located on the top left corner of the screen, above the �play� button and titled % Polls. You may click on this button to answer the poll we have available. After you answer the question you can see how others answered the questions by clicking on View Results.

40. Training Opportunities New to your role in the CACFP? Desire a refresher as regulations change? Consider participating in a CACFP training session: www.dpi.wi.gov/fns Click on �Training� to review and register for a CACFP class If one is not available at this time, keep an eye out for future training opportunities We also mail out training brochures throughout the year and include upcoming training reminders in the CACFP quarterly Newsletter 40 Are you new to your role in the CACFP or just desire a refresher as regulations change? Consider participating in a CACFP training session. Go to the website listed on this slide and click on �Training� to review and register for a CACFP class If one is not available at this time, keep an eye out for future training opportunities. We also mail out training brochures throughout the year and include upcoming training reminders in the CACFP quarterly Newsletter. Are you new to your role in the CACFP or just desire a refresher as regulations change? Consider participating in a CACFP training session. Go to the website listed on this slide and click on �Training� to review and register for a CACFP class If one is not available at this time, keep an eye out for future training opportunities. We also mail out training brochures throughout the year and include upcoming training reminders in the CACFP quarterly Newsletter.

41. Thank you very much for watching this webcast on the CACFP meal pattern for children ages 1-12 years. Be sure to watch the webcast on how to complete the CACFP production records using the Food Buying Guide. Thank you! Thank you very much for watching this webcast on the CACFP meal pattern for children ages 1-12 years. Be sure to watch the webcast on how to complete the CACFP production records using the Food Buying Guide. Thank you!