2013 CACFP Nutrition Training

1. 2013 CACFP Nutrition Training Meal Planning

2. 2014 Regions http://fns.dpi.wi.gov/fns_cacfpmap

3. Agenda • Menu Planning • Production Records • Food Buying Guide • CN Labels • Creditable and Non-creditable foods • Purchasing Nutritious Foods on a Budget • Meal Service Techniques • Infant Feeding

4. Menu

5. Menu Planning • Cycle menus • Start with main dish first (meat/meat alternate) then add grain/bread and fruits & vegetables that fit with main dish Sample Meat/MA menu for 5 week cycle

6. Nutritional Quality of Menus • Serve more whole fruits and vegetables at breakfast and snack • Start Small: If you serve a fruit or vegetable at snack one time per week, increase to two times per week, then increase to three times per week, etc. • Serve less juice • Recommendation is 4-6 oz per day (both at home and at daycare) • Review how much juice is served on your menus

7. Nutritional Quality of Menus • Introduce a variety of healthy fruits and vegetables • Healthy and Homemade: Serve oven baked homemade potato or sweet potato wedges with skin intact, roasted or steamed vegetables, incorporate into other dishes (i.e. casseroles, homemade pizzas, salads, tacos, etc.) • Taste Test: Introduce new fruits and vegetables to children outside of meal time. Begin to include these into your menu.

8. Nutritional Quality of Menus • Serve more whole grains • At least half of the daily grains and breads should be whole grain • Make all grains at breakfast whole grains • Oatmeal, whole wheat pancakes or waffles, whole grain English muffins, whole wheat toast, whole grain breakfast cereal • Mix whole and refined grains to help children get used to new textures and flavors, (i.e. pasta, rice, bread, cereal) • Serve less refined grain foods at snack • crackers, cookies, pretzels, chips, etc.

9. Menus in Folder Additional Sample Cycle CACFP menus http://www.nfsmi.org/ResourceOverview.aspx?ID=196

10. Child Care Recipes Adjusting Recipes Handout 2 tacos provides the equivalent of 2 oz of cooked lean meat, ½ cup of vegetable, and the equivalent of 1 slice of bread. http://www.nfsmi.org/Templates/TemplateDefault.aspx?qs=cElEPTYzJmlzTWdyPXRydWU=

11. Number and Ages of Children Served

12. Number and Ages of Children Served • Amount of food you will have to prepare • Meal Pattern Requirements • Adults • If food program adults eat meals/snacks prepared by the agency they MUST be added to the production numbers to assure that enough food is being prepared to serve all children and program adults • Remember: You cannot claim adult meals for reimbursement

13. Number and Ages of Children Served For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups: • Ages 1 through 2 years • Ages 3 through 5 years • Ages 6 through 12 years

14. CACFP Meal Pattern Serving Requirements

15. CACFP Meal Pattern Chart • CACFP Meal pattern chart specifies minimum serving sizes for each meal component • Post and use the CACFP meal pattern chart when preparing meals • “Just knowing” how much food to make is not acceptable • Prepare, at a minimum, each of the components listed in at least the amounts indicated for the specific age group in order to qualify for reimbursement • Required because you are getting reimbursed federal dollars • Educate staff on meal pattern serving requirements

16. Guidance Memorandum #12C

17. Production Records

18. Production Records • Worksheet to assure that enough food is prepared – meal pattern compliance • Production Records are intended to be completed before meal production • Shopping List - will help you determine how much food you need to purchase • Reference for staff who may be filling in

19. Cycle Menus & Production Records • Save time planning menus • Purchasing becomes regular – becomes easier to project how much needs to be purchased, shopping takes less time • Recipes become familiar and staff become more efficient in producing them • When you have a recipe you do not have to write out all of the components. Notate the recipe name and the number of servings on the production record. Keep the recipe on file

20. Production Records • Cycle menus = cycle production records • Saves time because cycle production records only need to be created once and then recycled as long as menu or # of children served does not change • Estimate the number of children you are preparing for • When menus change, production records need to change

21. Production Records Information needed when completing production records • Menu  • Number and ages of children and adults to be served  • CACFP meal pattern serving size requirements  • Production Record (Guidance Memo 9) • Food Buying Guide (FBG) or FBG Calculator • What’s In a Meal Guidance Memorandum 9: http://fns.dpi.wi.gov/fns_centermemos

22. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% Production Records # and ages of child-ren 7 13 9 5 Whole Write Menu by Food Component

23. 1 Food Components Ages 1 - 2 Ages 3 - 5 Ages 6 - 12 1 milk fluid milk 1/2 cup 3/4 cup 1 cup 2 fruits/vegetables 2 juice, fruit and/or vegetable 1/4 cup 1/2 cup 3/4 cup 3 1 grains/bread bread or 1/2 slice 1/2 slice 1 slice cornbread or biscuit or roll or muffin or 1/2 serving 1/2 serving 1 serving cold dry cereal or 1/4 cup 1/3 cup 3/4 cup hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup pasta or noodles or grains 1/4 cup 1/4 cup 1/2 cup 1 meat/meat alternate meat or poultry or fish 1 ounce 1 1/2 ounces 2 ounces cheese or 1/2 egg 3/4 egg 1 egg egg or 1/4 cup 3/8 cup 1/2 cup cooked dry beans or peas or 2 Tbsp. 3 Tbsp. 4 Tbsp. peanut or other nut or seed butters or 5 nuts and/or seeds or 1/2 ounce 3/4 ounce 1 ounce 6 yogurt 4 ounces 6 ounces 8 ounces CACFP Lunch/Supper Meal Pattern 1 ounce 1 1/2 ounces 2 ounces

24. Ground Beef Tomato Sauce Mixed Fruit M/MACalculate total amount of meat/meat alternate (ground beef, raw) needed using CACFP Meal Pattern Requirements 54.5 oz

25. Meal Requirement Calculations Guidance Memo 9: http://fns.dpi.wi.gov/fns_centermemos

26. Cooked or Raw Ground Beef?

27. Food Buying Guide for Child Nutrition Programs United States Department of Agriculture (USDA) Food and Nutrition Service (FNS) http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

28. Food Buying Guide page 1-15 • Locate the food in the Food Buying Guide in the form you intend to purchase (Column 1), then locate the form of the food you intend to serve (Column 4). • Refer to (Column 2) to find the purchase unit. Refer to (Column 3 & 4) for the number of servings & serving size you will get per purchase unit. • Divide the number of servings required by the number of servings you will get per purchase unit. • 54.5 oz ÷ 11.2 oz = 4.87 lb • Round up to 5 lbs = Amount of raw ground beef to prepare http://www.fns.usda.gov/TN/Resources/foodbuyingguide.html

29. Food Buying Guide Calculator http://fbg.nfsmi.org/ • Electronic version of the FBG • You still need to calculate how much • you need, i.e. total ounces of meat • Helps determine total amounts of food • to purchase • Create a shopping list • Self tutorial on website

30. Food Buying Guide Calculator 1. Click on “Select Food Category.” Then choose the category you need: “Beef & Beef Products” 2. Scroll down until you find the item you’re looking for: “Beef, ground…no more than 30% fat”

31. Food Buying Guide Calculator Ground Beef Put in the serving size needed (oz) and the total number of ounces needed (54.5 rounded up to 55) Then click, “Add to List” 1 2 3 “Add More Items” 5 4

32. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% Meat/Meat Alternate 54.5 oz 5 lbs (raw) 7 13 9 5 Whole

33. Grain/Bread • Calculate the total amount of cooked pasta needed using Meal Pattern Requirements

34. Food Buying Guide page 3-28 • Divide the number of servings needed by the number of servings you will get per purchase unit. • 12 cups ÷ 5 ¼ cups = 2.29 lbs • Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare

35. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% Grain/Bread (raw) 54.5 oz 5 lbs 7 13 9 5 12 cups 3 lbs (uncooked) Whole

36. Fruits and Vegetables • Calculate total amount of fruit/vegetable needed using Meal Pattern Requirements Remember: need to serve at least 2 different fruits and/or vegetables. Need to serve: at least a total of 19 cups of both the tomato sauce and mixed fruit.

37. Food Buying Guide page 2-84 • Convert ‘Servings per Purchase Unit’ from ¼ cups to cups: • 6.85 - ¼ cups = 1.71 cups • Divide the number of servings needed by the number of servings you will get per purchase unit. • 10 cups ÷ 1.71 cups = 5.85 (15 oz cans) • Round up to 6 = # of 15 oz cans of tomato sauce to prepare

38. Food Buying Guide Calculator Tomato Sauce

39. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% Fruits and Vegetables 5 lbs (raw) 54.5 oz 10 cups 6 (15 oz cans) 7 13 9 5 3 lbs 12 cups (uncooked) Whole

40. Food Buying Guide page 2-40 • Divide the number of servings needed by the number of servings you will get per purchase unit. • 9 cups ÷ 9 ¼ cups = .97 No 10 cans • Round up to 1 No 10 can = # of cans of mixed fruit to prepare

41. Food Buying Guide Calculator Mixed Fruit

42. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% Fruits and Vegetables 5 lbs (raw) 54.5 oz 10 cups 6 (15 oz cans) 7 13 9 5 9 cups 1 #10 can (drained) 3 lbs 12 cups (uncooked) Whole

43. Milk • Calculate total amount of milk needed using Meal Pattern Requirements Milk requirement for children age 1 is whole Milk requirement for children age 2 and older is skim or 1% 1 gallon = 16 cups or 32 (½) cups 2 gallons = 32 cups or 64 (½) cups

44. Food Buying Guide Calculator 1% Milk Put in the serving size needed (cups) and the total number of cups needed (25 ¼ rounded up to 26) Then click, “Add to List”

45. Food Buying Guide Calculator

46. Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% (3 – 2 yr olds) Milk (raw) 54.5 oz 5 lbs 10 cups 6 (15 oz cans) 7 13 9 5 9 cups 1 #10 can (drained) 3 lbs 12 cups (uncooked) Whole (4 - 1 year olds) 1/2 gallon 2 cups 25 ¼ cups 2 gallons

47. Crediting Grains/Breads

48. Grains/Breads (G/B) • A grain/bread product is creditable when the primary grain ingredient is enriched or whole-grain • “Enriched” adds back what was lost during processing • “Fortified” adds something not originally present • Primary grain ingredient is the first listed grain ingredient in the ingredient statement

49. Flow Chart for Determining G/B CreditabilityFBG p. 3-7 Questions A–E will determine the creditability of most purchased G/B products

50. Determine Serving Sizes Once a product’s creditability is established, the next step is to determine the portion size necessary to credit as the targeted number of G/B servings