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The CACFP Meal Pattern — Transcript

by MSDE TV · 3,184 words · 482 segments · language en · Watch on YouTube

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0:00[Music]
0:18mealtime at a childcare center can be a
0:20combination of busy and fun of nutrition
0:24and learning whatever form it takes at
0:26your center it should be guided by the
0:28meal pattern guidelines set by the child
0:31and adult care food program CACFP the
0:35CACFP meal pattern applies to infants
0:37children and adults in this video we
0:41will be discussing the child meal
0:42pattern there are specified meal
0:45patterns for all of the child nutrition
0:47programs to make sure that the food's
0:50provided to any participants meet our
0:53goals of having balance and variety and
0:55help meet certain nutrition objectives
0:57the CACFP meal pattern is what I
1:02consider a friend it allows us to know
1:07exactly what we should be planning at
1:09each meal for our children sometimes
1:12that's to compensate for things that as
1:14Americans we typically don't get enough
1:16of and also for things that we might get
1:18too much of so the programs are an
1:21opportunity to kind of level that
1:22playing field and correct some of the
1:24the gaps that we have as a population
1:26the guidelines for the CACFP meal or
1:30consistent with the Dietary Guidelines
1:31for Americans which are science-based
1:34recommendations made by the USDA and the
1:37US Department of Health and Human
1:38Services there are five food components
1:42as part of a CACFP meal pattern the five
1:45components are milk vegetables fruits
1:49grains and meat and meal attorney these
1:52components differ only slightly from the
1:55sections of my plate in CACFP fluid milk
1:58is the only item in what my plate labels
2:00the dairy group the USDA considers high
2:03protein dairy foods such as yogurt and
2:06cheese to fall into the protein group
2:08which is referred to as meat/meat
2:10alternates this group also includes meat
2:13eggs nuts dry beans and peas and tofu so
2:19something to keep in mind is the
2:20youngest kids the ones participating in
2:22child care programs they might not
2:25recognize Oh quite a lot of the foods
2:28that you might put on your menu
2:29and all is not lost there because you
2:32have an opportunity to do some education
2:33and one of the things that we recommend
2:36is if you can use the MyPlate graphic
2:39the MyPlate gives like a visualizing
2:44that all that components you know
2:46because kids sometimes don't reckon
2:48because they're too little they don't
2:50recognize which component goes in which
2:53section of my play there are four meals
2:57which may be reimbursable under the
2:59CACFP they include breakfast lunch snack
3:02and supper specific food components must
3:06be served in order to make each of these
3:07meals reimbursable
3:10the breakfast meal pattern must consist
3:13of fluid milk vegetables or fruits or
3:17both and grains a meat meat alternative
3:22may substitute for the entire grain
3:23component a maximum of three times per
3:26week the lunch and supper meal pattern
3:29are the same and must include all five
3:32food components fluid milk vegetables
3:36fruits meat/meat alternate and grains
3:41also a second vegetable can be
3:44substituted for the fruit during lunch
3:45and supper
3:47the snack meal pattern must consist of
3:50two of the five components the menu
3:52planner gets to decide which components
3:54will be used there's no component that
3:56is required at snacks snacks may be
3:58served in the morning afternoon or
4:00evening a childcare agency can submit a
4:04claim for reimbursement for up to two
4:06snacks and one meal or two meals and one
4:08snack per child each day this can look a
4:11variety of different ways for example a
4:13center may choose to claim for breakfast
4:15a.m. snack lunch breakfast lunch p.m.
4:20snack a.m. snack lunch p.m. snack a.m.
4:25snack lunch supper let's discuss each
4:29component in more detail
4:32milk infants are fed breast milk or
4:35formula then beginning at age 1 children
4:38transition to full fat or whole
4:40pasteurized cow's milk milk which must
4:45be whole milk for anyone between the
4:48ages of 1 and 2 or skim fat-free 1% milk
4:52for anyone over the age of 2 in Maryland
4:56sugar sweetened beverages are prohibited
4:58in child care facilities so flavored
5:00milk is not allowable prior to the USDA
5:04meal pattern changes in 2017 Maryland
5:07actually initiated for some restrictions
5:10in terms of sugar sweetened beverages so
5:13before the USDA pattern change Maryland
5:16had already adjusted to having no
5:18flavored milk provided in childcare
5:20centers especially for children under 6
5:22some children or adults do not consume
5:25cow's milk this may be due to a
5:27disability or medical need if their milk
5:31substitute is nutritionally equivalent
5:32to cow's milk it may be served in place
5:35of cow's milk for instance there are
5:37many children with lactose intolerance
5:38most stores now carry lactose free cow's
5:41milk such as lactaid
5:43so really because lactose free milk is
5:47cow's milk there is no special
5:49documentation really necessary for
5:51providing lactate or other generic maybe
5:54store-brand lactose free milk
5:56as long as you were prided providing me
5:59appropriate percentage of fat for
6:02whatever age range that child falls into
6:04so again from age 1 to 2 that would be
6:06whole milk but anybody over age 2 should
6:09be getting either nonfat or 1% milk and
6:11all stores that we've been in lately
6:13have provided all the different fat
6:15levels from some brand of lactose free
6:17milk so that's a great thing it makes it
6:20easy to accommodate families that have
6:21that issue we have a lot of lactose
6:25intolerant which we serve soy milk and
6:29we get reimbursed with for the soy milk
6:31as well
6:32the USDA also considers certain brands
6:35of soy milk to be nutritionally
6:37equivalent to cow's milk remember as
6:40long as the substitution is
6:41nutritionally equivalent to cow's milk
6:44no documentation from the physician is
6:46needed though it's recommended to have a
6:48written request from the parents in
6:50order to accommodate this sort of
6:51substitution also the women infant and
6:55children WIC approved milk lists can be
6:58used in CACFP if the child requires a
7:02milk alternative that does not meet the
7:04USDA's nutritionally equivalent criteria
7:07a note from the physician must
7:09specifically request it none of the
7:12following are nutritionally equivalent
7:14to cow's milk rice milk almond milk
7:18coconut milk or hemp milk and would
7:22require a doctor's note
7:25providers are given the option to cover
7:27the cost of providing these substitutes
7:29or parents and guardians are responsible
7:31for providing this milk equivalent
7:33component for the child if the family's
7:35request is not related to a medical need
7:37but rather a lifestyle or cultural
7:40choice the center can encourage the
7:42family to accept a nutritionally
7:44equivalent milk in order to continue to
7:46be able to fulfill the meal pattern
7:48ultimately if the center and family
7:51cannot find a creditable milk
7:52alternative the child's meals may not be
7:55eligible for reimbursement next on the
7:58list meat and meat alternates this
8:02includes beef turkey chicken fish peanut
8:07butter yogurt cheese beans and tofu some
8:13best practices include one serving more
8:16lean meats including chicken fish and
8:18beans such as black beans pinto beans
8:21and eggs and to limit serving processed
8:25meats such as hot dogs and lunch meat to
8:27no more than one serving per week it's
8:30also important in terms of protein to
8:31get variety because again different cuts
8:34of meats different animal proteins might
8:37have different concentrations of
8:39nutrients then there are fruits this
8:43includes fresh frozen canned and dried
8:46fruits try to offer a variety throughout
8:49the week for dried fruit a 1/4 cup of
8:52dried fruit credits as 1/2 cup of fruit
8:55since dried fruit is dehydrated it has
8:58less water and a greater concentration
8:59of nutrients than other forms of fruit
9:02for example the required portion of
9:04fruit for a 3 to 5 year old at breakfast
9:07is 1/2 cup if the menu called for
9:09raisins the portion will be just 1/4 cup
9:13also 100% fruit juice can substitute for
9:17your fruit servings up to one time per
9:19day vegetables this includes fresh
9:23frozen and canned vegetables the variety
9:28of specific foods when you're talking
9:30about vegetables is important because
9:32different vegetables have different
9:34nutrient concentrations so one of the
9:36goals that we have for both schools and
9:38for
9:39care programs is ideally they're gonna
9:41provide a variety of maybe dark green
9:44vegetables and vegetables that fall
9:46under the red-orange category and beans
9:48and legumes because these things have
9:50some of the nutrients that we typically
9:53don't get enough of and the typical
9:54American diet the different vegetable
9:57subgroups each provide a unique blend of
9:59nutrients so menu should aim to serve
10:01vegetables from each subgroup throughout
10:03the week at your childcare facility we
10:07highly encourage centers to serve a
10:09fruit or vegetable during snack since
10:11these food groups are under consumed by
10:13kids overall this is a great way to
10:15increase their intake of healthy foods
10:18the final component of the CACFP meal
10:21pattern is grains this includes bread
10:24pasta crackers rice hot and cold cereal
10:28at least one of your meals or snacks
10:30claim for reimbursement must use whole
10:33grain or a combination of whole grain
10:35rich products to fulfill the grain
10:37component when identifying whole grain
10:40rich products it's important to use MSDS
10:43whole grain component fact sheet which
10:46lists out the criteria for identifying
10:48whole grain rich products all
10:52grain-based desserts are not creditable
10:55in CACFP
10:56these include cookies brownies doughnuts
11:00cereal bars breakfast bars granola bars
11:03sweet rolls and toaster pastries
11:07sweet crackers such as graham crackers
11:09and animal crackers are still allowable
11:12for grains it's important to always look
11:15at the most current version of exhibit a
11:17for determining portion sizes and
11:19creditable grains this can be found in
11:23the Mars Resource Center also look at
11:26the most recent version of the crediting
11:28handbook or utilize USDA resources
11:30including team nutrition and utilize the
11:34Maryland authorized WIC food list it is
11:38always important to remember not all
11:40popular kid items are creditable under
11:42CACFP water must be available throughout
11:47the day to the children as they request
11:48it so if a child says I'm thirsty may I
11:51please have some water then it would
11:54have to be available to them the meal
11:56pattern for children has four different
11:58age groups 1 2 to 3 to 5 6 to 12 and 13
12:03to 18 for homeless shelters and at-risk
12:06after-school programs portion sizes
12:09differ across the age groups and during
12:11different meals served for example
12:13children's one to two years of age must
12:16be served 1/2 cup of fluid milk for
12:18breakfast lunch and supper and for
12:20children 3 to 5 years of age you serve
12:233/4 cup of milk during these meals
12:26another example would be that if you are
12:29serving yogurt as your meat alternate
12:31for lunch or supper your 1 to 2 year
12:33olds must be served
12:341/2 cup and 3 to 5 must be served 3/4 of
12:38a cup
12:39use the meal patterns or the MSDE menu
12:43template as a resource to ensure that
12:45the proper portion sizes are men you'd
12:47and served tips for ensuring proper
12:50portion sizes include using measuring
12:53spoons as serving utensils in the
12:55correct amount for each portion size the
12:57person responsible for ordering or
12:59shopping for food should understand the
13:01portion differences to ensure they buy
13:03an adequate amount for each child to be
13:05served at least the minimum portion size
13:08we recognize that it can be challenging
13:10to keep track of these age differences
13:12for instance multiple age groups which
13:14require different serving sizes may sit
13:16at the same table for the same meal MSDE
13:19has separate weekly menu planners for
13:22infants children and adults this weekly
13:25menu planner is helpful for
13:26participating agencies to plan their
13:28menus and make sure they serve all the
13:30right components and serving sizes for
13:33each age group for breakfast we are
13:36given a guide we are given a guide for
13:39lunch and for snack by having this guide
13:43it allows us to simply fill in the
13:46blanks now let's test your knowledge
13:48about CACFP reimbursable meals we are
13:53going to show you some sample plates and
13:55you have five seconds to evaluate
13:57whether the MIL or snack is reimbursable
13:59if it's not you will identify any
14:02missing components here is an example
14:05breakfast plate for a four-year-old
14:06child
14:12the answer is yes this mule is a
14:16complete reimbursable breakfast the mill
14:19includes milk pancakes as the grain and
14:22strawberries for the fruit now you try
14:26look at the breakfast plate
14:34the answer is no this is not a
14:37reimbursable meal the yogurt is a meat
14:40alternate and apple slices are the fruit
14:43the meal is missing milk remember a meat
14:47or meat alternate such as yogurt can
14:50substitute for your grain up to three
14:52times per week now let's test your
14:55knowledge about reimbursable snacks for
14:57three to five year olds
15:06the answer is no this is not a
15:09reimbursable snack this snack has fruit
15:12juice and a fresh fruit which are both
15:15from the same food component fruit the
15:18snack must contain two different CACFP
15:20food components one of these fruits
15:23should be changed to either a vegetable
15:25grain milk or meat meat alternate
15:30next took a look at this snack plate
15:40the answer is yes this is a reimbursable
15:44snack this plate has two CACFP food
15:47components the mandarin oranges as a
15:50fruit and the Wheat Thins are the grain
15:54now let's take a closer look at a
15:57reimbursable lunch or supper plates
16:04the answer is no this is not a
16:07reimbursable lunch or supper mill this
16:10plate has a milk chicken nuggets as the
16:12meat and two distinct servings of
16:14vegetables the mix peas and corn count
16:17is 1 and potatoes are the second this
16:20mill is missing the grain component
16:22remember that you can serve a fruit and
16:24a vegetable or two vegetables but not
16:28two fruits the breading of the chicken
16:30nuggets is too little to count as the
16:32grain requirement an additional grain
16:34would need to be added to this plate
16:36such as rice or bread
16:40let's move on to the next plate
16:46the answer is yes this is a reimbursable
16:50lunch or supper mill this plate as milk
16:54watermelon for fruit the stir-fry
16:57provides enough to meet both the meat
16:59and vegetable servings and then rice is
17:02the grain since you have mastered
17:05identifying reimbursable meals let's
17:07move on to another requirement in CACFP
17:10sugar limits the CACFP meal pattern
17:14recognizes that too much sugar in the
17:16diet can pose health problems as
17:19Americans we are over consuming sugar
17:23mostly added sugars that access sugar
17:26intake tracks along with higher rates of
17:29heart disease and also with you know
17:32obesity hypertension and diabetes too as
17:37a result of these concerns there are
17:39specific sugar requirements for yogurt
17:41and surreal we are going to have some
17:44limits imposed and yogurts which are
17:48kind of notoriously creeping up in their
17:51sugar content will be monitoring sugar
17:53intake and honestly it's not an
17:57oppressive level of sugar that will be
17:59the cutoff it still includes a wide
18:02variety of brands and flavors so there's
18:05still plenty of options and great tools
18:08from the USDA little cheat sheet so you
18:11don't have to do any math to figure out
18:12the limit yogurt must contain no more
18:15than 23 grams of sugar per 6 ounces this
18:19chart created by USDA allows you to
18:21evaluate yogurts based on the serving
18:23size noted on the nutrition fact panel
18:26in ounces or grams and then determine
18:29whether the sugar in the yogurt is
18:30within the required limits if the sugar
18:33content is too high the yogurt is not
18:35creditable and must not be served
18:39for example this yogurt serving size is
18:42one container which equals 150 grams and
18:45there are 16 grams of sugar now look at
18:49the USDA sugar in yogurt chart find the
18:52serving size in grams of the yogurt
18:54which is in column 2 this yogurt serving
18:57size is 150 grams
18:59look to the right-hand column which
19:01shows that sugars should not be more
19:03than 20 grams
19:05since this yogurt has 16 grams of sugar
19:09this yogurt would be creditable and may
19:11be served in your CACFP meals or snacks
19:16and the other item that we're monitoring
19:18sugar will be for breakfast cereal so
19:21breakfast cereal sugar limits have been
19:23in place for quite a while under the WIC
19:26program which is also a USDA child
19:28nutrition program and so fortunately the
19:31USDA has decided to make the the
19:33requirements for childcare consistent
19:36with the WIC requirements breakfast
19:38cereal served to infants children and
19:40adults must contain no more than 6 grams
19:43of sugar per dry ounce to see whether or
19:47not a cereal meets the sugar limits you
19:50need to look at the nutrition fact panel
19:52and you can use USDA's sugar limits in
19:55cereal chart for example this
19:57nutritional fact panel has 2 grams of
20:00sugar and the serving size is 27 grams
20:03now looking at the chart find the
20:06serving size of your product within the
20:08noted ranges look to the right and you
20:11will see that they can mean no more than
20:126 grams of sugar for the serving size
20:15range 26 to 30 grams this product meets
20:19the sugar limits and it would be a
20:21creditable cereal to serve in your CACFP
20:23meals or snacks with so many different
20:27rules and guidelines it is helpful for
20:30multiple people on staff to understand
20:32the meal patterns and their role
20:34regarding portions and/or point a
20:37service documentation if your agency has
20:40multiple sites CACFP staff training is
20:43required for single childcare sites it
20:46is a recommended practice once a year we
20:49have retreat week that's why we call
20:51instant rates one week we close the
20:54center does the only time we close a
20:55Center during the year and we have
20:59trainings for teachers and staff which
21:01we include the CACFP we explain them why
21:05we serve them these meals in these
21:07components I really do like the meal
21:09pattern it's easy for me to use it
21:13allows us to simply fill in the blanks
21:16now let's summarize participants in
21:20CACFP can be reimbursed for breakfast
21:23lunch snacks or supper an agency can
21:26claim up to two snacks in a meal or two
21:29meals and listen
21:30back for breakfast a provider must serve
21:34milk fruit or vegetable or both and
21:38grain a meat/meat alternate may
21:41substitute for the grain up to three
21:43times per week
21:45for lunch or supper a provider must
21:47serve each of the following milk meat
21:51meat alternate fruit vegetable and grain
21:56for am/pm snack a provider must serve
21:59any two of the five food components
22:04finally remember a whole grain or whole
22:07grain-rich product must be served at
22:09least one time per day in a meal or
22:11snack to learn more about whole grains
22:14and the requirements for whole grain
22:16rich products please review ms de's
22:19whole grain fact sheet thank you for
22:22taking the time to learn more about the
22:24CACFP meal pattern we wish you the best
22:27as you plan menus and meals that meet
22:30the CACFP meal pattern requirements
22:33[Music]

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