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2013 CACFP Nutrition Training. Meal Planning. 2014 Regions. http://fns.dpi.wi.gov/fns_cacfpmap. 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. Menu.
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2013 CACFP Nutrition Training Meal Planning
2014 Regions http://fns.dpi.wi.gov/fns_cacfpmap
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
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
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
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.
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.
Menus in Folder Additional Sample Cycle CACFP menus http://www.nfsmi.org/ResourceOverview.aspx?ID=196
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=
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
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
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
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
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
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
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
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
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
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
Meal Requirement Calculations Guidance Memo 9: http://fns.dpi.wi.gov/fns_centermemos
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
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
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
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”
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
Ground Beef Tomato Sauce Mixed Fruit Spaghetti Noodles 1% Meat/Meat Alternate 54.5 oz 5 lbs (raw) 7 13 9 5 Whole
Grain/Bread • Calculate the total amount of cooked pasta needed using Meal Pattern Requirements
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
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
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.
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
Food Buying Guide Calculator Tomato Sauce
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
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
Food Buying Guide Calculator Mixed Fruit
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
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
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”
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
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
Flow Chart for Determining G/B CreditabilityFBG p. 3-7 Questions A–E will determine the creditability of most purchased G/B products
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