Crediting Foods In the Child

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Crediting Foods In the Child Adult Care Food
Program

• Betty Sallee, SNS
• Program Consultant
• Child Adult Care Food Program

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Foods are determined to be creditable based
upon the following

• Nutrient content
• Customary function in a meal
• Compliance with regulations governing the Child
  Nutrition Programs
• Compliance with FDAs Standards of Identity
• Foods that are compliant with USDAs standards
  for meat and meat products and compliant with
  administrative policy.

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Non-Creditable Foods

• Foods that do not count toward meeting meal
  pattern requirements.
• They do not meet the criteria for creditable
  foods.

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CHECK NUTRITION LABELS
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Child Nutrition (CN) Label

• Is a voluntary Federal labeling program for the
  Child Nutrition programs.
• Provides a warranty for CN labeled products.
• Allows manufacturers to state a products
  contribution to the meal pattern requirements
  on their labels.

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To Identify a CN Label

• CN logo, which is a distinct border.
• Meal pattern contribution statement.
• Six digit product identification number.
• USDA/FNS authorization.
• Month and year of approval.

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MENU CHECKLIST(Abbreviated Version)

• Offer lots of fruits and vegetables (1st fresh,
  2nd frozen, and 3rd canned)
• Prepare foods in different ways.
• Introduce new foods gradually.

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MENU CHECKLIST (CONTINUED)

• Serve foods with a variety of colors, textures,
  shapes, flavors and temperatures.
• Serve foods lower in salt and lower in fat.
• Serve whole grains often.
• Serve milk that has the lowest fat possible and
  will still be enjoyed and consumed by the
  clients.

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CREDITING FOODS IN THE CACFP(Look up foods in
the booklet)

• MILK Revised 5/2006

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MEAT / MEAT ALTERNATE Revised 5/2006
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VEGETABLES AND FRUITS Revised 5/2006
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GRAIN/BREAD Revised 5/2006
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What is a Reimbursable Lunch?
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Meal orNo Meal
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Lets look at the rules of the game
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Lunch
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Lunch Meal
(1) Specific Meal Components
(2) Served in Specific Quantities

• Must Meet the Nutrient Standards

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Meal Pattern Guidance
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The four food components
(1) Milk
(2) Meat/Meat Alternate
(3) Vegetables/Fruits
(4) Grains/Breads
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The five food items
(1) Milk
(2) Meat/Meat Alternate
(3) Vegetables/Fruits
(4) Vegetables/Fruits
(5) Grains/Breads
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Required Minimum QuantitiesMilk
1-2 years 4 oz. per meal 3-5 years 6 oz. per
meal 6-12 years 8 oz. per meal Adult 8 oz. per
meal
Must offer Fluid Milk
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Required Minimum Quantities

• Meat/Meat Alternate
• 1-2 years 1 oz. per meal
• 3-5 years 1 1/2 oz. per meal
• 6-12 years 2 oz. per meal
• Adult 2 oz. per meal

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Required Minimum Quantities
Vegetables/Fruits - minimum total 1-2 years ¼
cup per meal 3-5 years ½ cup per meal 6-12
years ¾ cup per meal Adult 1 cup per meal
2 or More Servings Per Meal
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Required Minimum Quantities
Grains/Breads
1-2 years 1/2 serving per meal 3-5 years
1/2 serving per meal 6-12 years 1 serving
per meal Adults 2 servings per meal
Refer to Food Buying Guide to determine
serving size needed to equal one complete bread
serving.
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GRAINS BREADS A comparison

• Bread Group Menu Item Ounces in a
  serving Grams in Serving
• Group A Crackers 1 serving .7 oz. (20 grams)
• Group H Macaroni 1 serving ½ cup (25 grams)
• Group I Breakfast Cereal 1 serving ¾ cup
  (28 grams)
• cold, dry
• Group B Rolls 1 serving .9 oz. (25 grams)
• Group C Pancake 1 serving 1.1 oz. (31
  grams)
• Group D Pop Tart (plain) 1 serving 1.8 oz.
  (51 grams)
• Group E Cookie w/choc.
• chips, raisins etc. 1 serving 2.2 oz. (63
  grams)
• Group F Coffee Cake 1 serving 2.7 oz. (75
  grams)
• Group G Brownies (plain) 1 serving 4 oz. (115
  grams)

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Required Minimum Quantities
The five required food items for lunch are
(1) Fluid Milk
(2) Meat/Meat Alternate
(3) Vegetables/Fruits
(4) Vegetables/Fruits
(5) Grains/Breads
two different vegetables or one vegetable and
one fruit
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? Different ?
two different vegetables
NOT Mashed Potatoes and French Fries
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Can you identify whether or not a planned menu is
reimbursable by using the Food Chart?
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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YES
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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YES
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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YES
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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YES
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Meal or No Meal
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Was A Reimbursable Meal Planned?
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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REIMBURSABLE BREAKFAST
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Meal Structure for Breakfast Ages 1-12 Adult

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Menu Option
(1) Specific Meal Components
(2) Served in Specific Quantities
Based on Age

• Must Meet the Nutrient Standards

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Meal Pattern Guidance
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The three food components for breakfast are
COMPONENT ONE MILK COMPONENT TWO
JUICE/FRUIT/VEGETABLE COMPONENT THREE
GRAIN/BREAD


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COMPONENT ONE MILK

• 1-2 years ½ cup fluid milk (4 oz)
• 3-5 years 3/4 cup fluid milk (6 oz)
• 6-12 years 1 cup fluid milk (8 oz)
• Adult 1 cup fluid milk (8 oz)

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COMPONENT TWO JUICE/FRUIT/VEGETABLE

• 1-2 years ¼ cup juice/fruit/vegetable
• 3-5 years ½ cup juice/fruit/vegetable
• 6-12 years ½ cup juice/fruit/vegetable
• Adult ½ cup juice/fruit/vegetable

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COMPONENT THREE GRAINS/BREADS

• 1-2 years ½ serving grain/bread
• 3-5 years ½ serving grain/bread
• 6-12 years 1 serving grain/bread
• Adult 2 servings grain/bread

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Can you identify whether or not a planned menu is
reimbursable?
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Meal orNo Meal
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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YES
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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YES
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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Yes
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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No Meal
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NO
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Was A Reimbursable Meal Planned?
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Meal or No Meal
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Meal
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Yes
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ANYQUESTIONS?