Nevada Department of Agriculture, Food & Nutrition Division (NDA)

Nevada Department of Agriculture, Food & Nutrition Division (NDA)

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Nevada Department of Agriculture Food and Nutrition Division

WHAT IS CACFP?WHAT IS CACFP?

Child and Adult Care Food Program (CACFP) Federal program, reimbursing us for the meals

we provide. They have specific rules and requirements that

we are required to meet. The purpose of the CACFP is to provide meal

reimbursement for serving nutritious meals and snacks to eligible participants in child care centers, day care homes, Head Start programs, afterschool programs, emergency homeless shelters and adult day care centers.

Title VI of the Civil Rights Act of 1964 prohibits recipients of Federal financial assistance from discriminating against or otherwise excluding individuals on the basis of race, color, national origin, sex, age, or disability in any of their activities.• Your facility has a procedure in place for Civil

Rights complaints. Ask your supervisor where the Civil Rights Complaint form & log are kept.

• The “And Justice for All Poster” must be posted in an area easily viewed by parents and caregivers.

• Classrooms must take and record daily attendance.

• Meal counts must be taken and recorded during the meal, called “Point of Service”.

• Teachers are responsible to complete this form correctly & ensure the meal count & attendance are accurate (attendance may be greater), or there are notes to explain the differences.

• A child is included in the meal count if they sit at the table & are offered the meal. They can choose whether or not to eat. If they do not come to the table, do not count them. Write “refused to come to the table”.

• A child who arrives at the center during the approved meal time, and is offered breakfast with all components (bread item, milk, fruit or veggie) can be counted.

Day of Month Breakfast Lunch PM Snack Daily Attendance

1 21 23 23 23

2 24 25 25 25

3 19 21 21 23

4 25 26 25 26

5 20 22 22 22

6 22 24 23 24

7 23 25 25 25

8 25 25 23 25

9 21 23 23 24

Name of Child Monday Tuesday Wednesday Ab B L PM Ab B L PM Ab B L PM 1. Bobby x x x x x x x

2. Cindy x x x x x x x x x

Key: B = BreakfastL = LunchPM = Afternoon snackAb = Absent the entire day

This means:Meals are served in a family style setting where

foods are placed on the table in serving dishes and childrenserve themselves, with assistance from the teacher, as necessary. A sufficient amount of prepared food must be placed on

each table to provide the full required portions of each of the food components, for all children at the table and to accommodate the supervising adult (teacher). A teacher must be sitting with the children and modeling healthy eating behavior.

(Continued next slide.)

Every child should initially be offered and encouraged to take the full portion of each meal component, required for his or her age group.

If a child initially refuses a component or does not take the full portion size, required for his or her age, the teacher is responsible for actively encouraging the child to at least take a trial portion (try it), or offering a second helping of the food component during the course of the meal.

Meals can be served Restaurant Style &/or Combination Style (Restaurant and Family Style).

Restaurant Style Service is when food items (the required amount) are served onto the child’s plate & cup or the child receives the meal pre-plated.

Combination Style Service includes one or more food items (the required amount) served onto the child’s plate &/or cup, along with children serving themselves other items as they are able to (Family Style Service).

Provide at least the minimum amounts of food of each component and portion size on the table, or on each plate, at all meals. Children may be served a bigger portion than the minimum required.

• Teachers make sure all required items and amounts are received in their class.

• Teachers are to use a measuring cup (1/8 cup, ¼ cup, ½ cup) to ensure children are served at least the minimum portion required.

• Drinking water must be made available to children throughout the day, including at meal times. A drinking fountain or pitcher of water with cups, located in the dining room or classroom meets this requirement.

• The Food Chart on the next slide, gives an overview of required items and amounts.

• Children who have a “Medical Statement to Request Special Meals” form on file can be offered alternative items (that are creditable on the CACFP) and still be counted on the meal count form.

Breakfast ½ cup whole milk (12-24 mo.), then non-fat or 1% (2 & older)

¼ cup total vegetable(s) and/or fruit(s) Bread/Bread Alternative

½ slice bread OR ½ serving muffins, rolls, biscuits, etc OR ¼ cup cold dry cereal (1/3 oz.) OR ¼ cup cooked cereal grains OR ¼ cup cooked pasta or noodles

Breakfast ¾ cup non-fat or 1% fluid milk

½ cup total vegetable(s) and/or fruit(s) Bread/Bread Alternative

½ slice bread OR ½ serving muffins, rolls, biscuits, etc OR 1/3 cup cold dry cereal (1/2 oz.) OR ¼ cup cooked cereal grains OR ¼ cup cooked pasta or noodles

Breakfast 1 cup non-fat or 1% fluid milk

½ cup total vegetable(s) and/or fruit(s) Bread/Bread Alternative

1 slice bread OR 1 serving muffins, rolls, biscuits, etc OR 3/4 cup cold dry cereal (1 oz.) OR ½ cup cooked cereal grains OR ½ cup cooked pasta or noodles

• Lunch– ½ cup fluid whole milk (12-24 mo.), then non-fat or 1% (2

& older)– ¼ cup total vegetable (s) or fruit (s) (2 or more

total)– Bread/Bread Alternative (same as breakfast)– Meat/Meat Alternative

• 1 oz lean meat or poultry or fish OR• 1 oz alternative protein OR• 1 oz cheese OR• ½ egg OR• ¼ cup cooked dry beans or peas OR• 2 Tbsp. peanut butter or soynut butter OR• ½ oz Peanuts or Soynuts or seeds OR• 4 oz or ½ cup yogurt

• Lunch– ¾ cup non-fat or 1% fluid milk– ½ cup total vegetable (s) or fruit (s) (2 or more

total)– Bread/Bread Alternative (same as breakfast)– Meat/Meat Alternative

• 1 ½ oz lean meat or poultry or fish OR• 1 ½ oz alternative protein OR• 1 ½ oz cheese OR• 1 egg OR• 3/8 cup cooked dry beans or peas OR• 3 Tbsp. peanut butter or soynut butter OR• ¾ oz Peanuts or Soynuts or seeds OR• 6 oz or ¾ cup yogurt

• Lunch– 1 cup non-fat or 1% fluid milk– ¾ cup vegetable (s) or fruit (s) (2 or more total)– Bread/Bread Alternative (same as breakfast)– Meat/Meat Alternative

• 2 oz lean meat or poultry or fish OR• 2 oz alternative protein OR• 2 oz cheese OR• 1 egg OR• ½ cup cooked dry beans or peas OR• 4 Tbsp. peanut butter or soynut butter OR• 1 oz Peanuts or Soynuts or seeds OR• 8 oz or 1 cup yogurt

• Snack: any 2 of the following 4 components:– ½ cup whole fluid milk (12-24 mo.), then non-fat or 1%

(2 & older)

– ½ cup vegetable or fruit– Bread/Bread Alternative (same as breakfast)– Meat/Meat Alternative

• ½ oz lean meat or poultry or fish OR• ½ oz alternative protein OR• ½ oz cheese OR• ½ egg OR• 1/8 cup cooked dry beans or peas OR• 2 oz or ¼ cup yogurt

• Snack: any 2 of the following 4 components:– ½ cup non-fat or 1% fluid milk– ½ cup vegetable or fruit– Bread/Bread Alternative (same as breakfast)– Meat/Meat Alternative

• ½ oz lean meat or poultry or fish OR• ½ oz alternative protein OR• ½ oz cheese OR• ½ egg OR• 1/8 cup cooked dry beans or peas OR• 2 oz or ¼ cup yogurt

• Snack: any 2 of the following 4 components:– 1 cup non-fat or 1% fluid milk– ¾ cup vegetable or fruit– Bread/Bread Alternative (same as breakfast)– Meat/Meat Alternative

• 1 oz lean meat or poultry or fish OR • 1 oz alternative protein OR• 1 oz cheese OR• ½ egg OR• ¼ cup cooked dry beans or peas OR• 4 oz or ½ cup yogurt

Water must be made available throughout the day and during meal time (not for infants).

Offer water during snacks instead of milk or juice. Water can be available via a water fountain in the

classroom or a pitcher of water with cups in the classroom.

These foods do not contribute to any of the meal components, nor make a reimbursable meal. They may be served as an “extra” to the meal pattern.

•Bacon

•Jello

•Potato chips and Popcorn

•Fruit roll-ups, Candy

•Beef jerky

•Grocery store pudding

•Ice cream

A “working menu” with portion sizes per age group, is kept in each kitchen.

Any substitutions to the approved menu are recorded daily on this by the food service staff. A “menu changes log” form may be used instead.

The kitchen has a list of any special diets needed for each classroom and makes appropriate substitutions.

Food service staff make sure to send the correct amounts and items to each class.

Formal production records are not required for CACFP, however a meal planning tool is advisable.

A meal planning tool could be a reference sheet of how many gallons of milk or how many cans of fruit to open, to serve the minimum portion required per meal. This comes in handy when the cook is out and another staff member has to prepare the meals.

If your attendance varies, a planning tool could be prepared for 50, 75, or 100 meals, etc.

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness

Handwashing is the #1 defense against food borne illness.

For more information, see National Food Service Management Institute, “Serving Safe Food in Child Care” and “Food Safety Basics” (2014), via the link below.

http://www.nfsmi.org/

• 1 gallon of milk will meet required serving size for twenty-one (3-5 y.o.) children.

• Each child must be served all food items and have available the minimum amounts required.

• Teachers are to encourage children to take the full minimum portion of each component at the start of the meal.

NAME: __________ MONTH/YEAR: ______

CHILD AND ADULT CARE FOOD PROGRAM

Date Oper. Labor CACFP

Non-CACFP hours

Total hours worked

1 2 6 8

2 2.5 5.5 8

3 1.5 6.5 8

This form is to be completed by employees who spend part of their day working on the Food Program (operating labor). These activities include cooking, serving meals/snacks and cleaning up afterward. Your employer can claim your labor as an expense to the program.

“Medical Statements to Request Special Meals” must be on file, for children receiving “reimbursable” special meals.

Breakfast, Lunch & Supper are only reimbursable, when served with cow’s milk, lactose-free cow’s milk or an approved brand of soy milk, which has comparable nutrients to cow’s milk. NV Dept of Agriculture (NDA) has a list of approved soy milks. The meal may not be claimed for reimbursement if served with almond milk, rice milk or a non-approved soy milk (Silk brand soy milk is not approved).

Point of Service Meal Counts: staff must do a head count (or by child’s name) at the time of the meal and record onto the meal count form. Reviewers will watch for this.

Once food leaves the kitchen, it is not to be reused! All food must be thrown in the trash including milk (this can be done in the kitchen).

Infants are divided into 3 age groups for their nutrition needs: birth–3 months, 4-7 months and 8-11 months.

Your center must offer 1 iron fortified formula to parents. Parents are to sign the “Infant Formula Offered Form”, where they accept this formula or bring their own or breast milk. Reviewers will look for these.

Infant menus are to posted in the nursery and nursery staff are to inform parents that you follow the CACFP meal pattern.

Infant meal records must be maintained 3 years + the current fiscal year. Reviewers will look for these.

8-11 month old infants are to be offered appropriate “table food” from the child menu, when developmentally ready and the parent has introduced those foods at home.

Infants eat “on demand”. Your center may claim 2 meals & 1 snack or 2 snacks & 1 meal, that they consume.

Meal times for infants may vary, because they choose when to eat the above meals and snacks.

Water is not recommended for infants birth – 1 year. Give additional formula or breast milk instead.

Are the meals below reimbursable? Why or

why not?

1. Breakfast for a 2 y.o. includes ½ cup whole milk and French Toast sticks. 2. Lunch for a 3 y.o. includes ¾ cup Silk brand soy milk, ¼ cup cooked

carrots, ¼ cup chopped orange slices, ½ slice whole grain bread and 1 ½ oz.

cheese. 3. Lunch for a 6 y.o. includes 1 cup 1% milk, ½ cup Spaghetti with Marinara

Sauce, ½ oz. garlic bread, ½ cup chopped cucumber salad, ¼ cup chopped

apple. 4. Snack for a 4 y.o. includes ½ cup juice and ½ sliced apple. 5. Snack for a 5 y.o. includes a soft bread stick and water.

1. Breakfast for a 2 y.o. includes ½ cup whole milk and French Toast sticks. (Missing a vegetable or fruit component.)

2. Lunch for a 3 y.o. includes ¾ cup Silk brand soy milk, ¼ cup cooked carrots, ¼ cup chopped orange slices, ½ slice whole grain bread and 1 ½ oz. cheese.

(Silk brand soy milk is not comparable to cow’s milk and is not reimbursable.)

3. Lunch for a 6 y.o. includes 1 cup 1% milk, ½ cup Spaghetti with Marinara Sauce,

½ oz. garlic bread, ½ cup chopped cucumber salad, ¼ cup chopped apple. (Missing a meat/meat alternate component.)

4. Snack for a 4 y.o. includes ½ cup juice and ½ sliced apple. (Snack must be from 2 different food components. Both of these are fruit.)

5. Snack for a 5 y.o. includes a soft bread stick and water. (Snack must provide 2 different components.)

Test yourself – answers will be on the last 2 screens.

(a) In the administrator’s office (b) In the staff bathroom (c) Inside the entrance to the facility

(lobby area) where parents/caregivers enter the center.

(d) In the kitchen

(a) At the end of the day (b) Whenever (c) Before the meal (d) At the “point of service”, during the

meal.

(a) They are sick and lying down in the corner of the room.

(b) They arrived an hour after the approved breakfast service time ended.

(c) The child sits at the table and is served a complete meal.

(d) The child is lactose intolerant and is served water as their only lunch beverage.

(a) Use measuring cups (b) “Eyeball” the right amount to serve (c) Ask the child how much they want (d) Use what the nutrition label calls

“one serving”

(a) Waiting until a child says they are thirsty

(b) A drinking fountain in the classroom.

(c) A pitcher of water with cups is available to children in the classroom.

(d) b and c

(a) Yes, this is what the child likes. (b) No, missing the vegetable and/or

fruit meal component. (c) No, a 22 month old should drink

non-fat milk. (d) Yes, this is a complete meal.

(a) Cow’s milk or an approved brand of soy milk

(b) Almond milk

(c) Silk brand soy milk

(d) Rice milk

(a) No, a 6 y.o. should receive whole milk.

(b) No, a meat/meat alternate component is missing from this meal.

(c) Yes, this is the children’s favorite meal.

(d) Yes, the 6 y.o. said he didn’t want any cheese or ground beef with the meal.

8. Lunch for a 6 y.o. includes 1 cup 1% milk, ½ cup spaghetti with marinara sauce, ½ oz. garlic bread, ½ cup cucumber salad, ¼ cup chopped apple. Is this meal reimbursable? Why or why not?

(a) Infants eat “on demand”. (b) Infants are to receive an iron fortified

formula or breast milk. (c) When developmentally ready, infants

are to be offered soft chopped table food from the child menu.

(d) Infants are to eat jar baby food until they reach 12 months of age, without being offered any finger food.

ANSWERS NEXT 2 SCREENS

1. (c) Inside the entrance to the facility (lobby area) where parents/caregivers enter the center.

2. (d) At the “point of service”, during the meal.

3. (c) The child sits at the table and is served a complete meal

4. (d) Use measuring cups 5. (d) b and c

6. (b) No, missing the vegetable and/or fruit meal component.

7. (a) Cow’s milk or an approved brand of soy milk

8. (b) No, a meat/meat alternate component is missing from this meal.

9. (d) Infants are to eat jar baby food until they reach 12 months of age, without being offered any finger food.

(optional) Ask your center director to contact NDA for any questions this presentation did not answer. 702-668-4585.To receive 4 Childcare Training Hours from Nevada Registry, go to the Survey Monkey link provided below, to take the post-test. You may need to copy & paste the link into your browser.Answer questions 1-9 (multiple choice). For question #10, type the information requested in the box. We will email you a certificate of completion and add your name to the log we send to NV Registry, of those who passed the post-test. Optional - question #11 asks for your feedback to evaluate the training.A passing score is 8 correct answers out of 9. https://www.surveymonkey.com/r/9ZTXHB3

revised 08/2015