It’s Enrollment Renewal Time!

The due date for Enrollment Renewal Reports (ERR) is quickly approaching. ALL ERR’s are due in the Modesto office by August 15, 2016. If you have not submitted your ERR, your children’s enrollments will expire on August 31st. To continue receiving reimbursement for meals served to the children in your care, we MUST have a current ERR on file. Remember, a completed copy of the ERR must also be retained in the home as part of your record retention requirements.

Kindergarten Letters

School is starting again, and that means a whole new batch of kindergarteners. If you have children in care that are starting kindergarten this year 2016/17, please be sure to submit “Kindergarten Letters” with your Enrollment Renewal Report. Kindergarten letters document the enrollment of the child in kindergarten, and the time of day they attend school. The kindergarten letter supports your ability to claim up to one child (enrolled and attending) kindergarten as a “school age” child in your capacity. This information assists FRAMAX in processing your claim and ensuring you are reimbursed correctly for meals claimed. For more details on how this works, visit www.framax.net to find our Licensing Capacity Regulation handout (available in English & Spanish). You can also send Kindergarten Letters with a child’s web enrollment or with your scan claim. If you did not submit a Kindergarten Letter with your ERR, or at the time of enrollment, please be sure to send one as soon as possible so we can update the child’s school information.

Back-2-School Calendars

Now is a good time to update your child calendars. As a web provider, you have the luxury of managing these child calendars yourself. Schools normally distribute calendars to their students, including dates that the school will be closed or closed early for minimum days. Use these calendars to update your school-aged children’s calendars in Minute Menu. This way all “school-out” days are entered ahead of time, making it that much easier for you to record your daily meals and attendance. Scan providers can work with their Field Representative and FRAMAX office, to manage their children’s calendars ahead of time. Scan providers can also fill out “school-out” dates on Claim

Information Forms (CIF’s) and submit to the Modesto office.

IN THIS ISSUE

ERR Reminder……...………………... Page 1 Kindergarten Letters…………………. Page 1 Back-2-School Calendars…………… Page 1 Claim Due Dates……………………... Page 2 Provider Recognition………………… Page 2 Prevent Heat Stroke Tragedies……... Page 3 Harvest of the Month - Green Beans Page 4 La Cosecha del Mes - Ejotes……….. Page 5 Menu for a Day……………………….. Page 6 Drowning Prevention………………… Page 7 Packing a Safe Picnic………………... Page 7 Build Healthy Mealtime Habits……… Page 8

August 2016 FRAMAX Child Care Food Program Page #1 Volume 2016-8 715 G Street, Modesto, CA 95354 Email: support@framax.net Modesto Office: (209) 578-4792 or (800) 755-4792 Fresno Office: (559) 275-6838 or (888) FRA-MAXX

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!!!Claim Due Dates!!!

Claims must be turned into FRAMAX offices on the first working day of the month, after the month of the claim. FRAMAX will consider the claim to be ON-TIME if: 1) It is personally delivered and received in our office no later than 5 PM on the 5th calendar day of the month or 2) It is postmarked on or before the 5th calendar day of the month and delivered to our offices by the US Postal Service on or before the 9th calendar day of the month. THERE ARE NO EXCEPTIONS TO THIS POLICY. YOU ARE RESPONSIBLE FOR SUBMITTING YOUR CLAIM ON TIME.

The DEADLINE date for all Late “scannable” claims is the last working day of the month following the claim month. The late claim must be postmarked by that date or delivered to our office by that day. LATE CLAIMS ARE ONLY ACCEPTED FROM PROVIDERS WITH UNUSUAL CIRCUMSTANCES OR HARDSHIPS. We cannot reimburse for any claims received after this date. If you are not submitting a claim for the month submit a ZERO MEAL COUNT on your Claim Information Form.

Provider Recognition

Our Field Representatives would like to acknowledge the following providers for their excellent work noted during their monthly review.

Amanda Fannin - Sacramento Gloria Diaz - Patterson Mona McCray - Marysville Tanya Martinez - Fresno Angella Thorne - Sonora Odaiva Centeno - Madera Mireya Martinez - Terra Bella Tiffany Barber - Fresno

We know that there are many providers that have exceptional practices in their operation of the CACFP. It is only possible, however, to recognize a few each month.

Keep up the great work! We are proud of everyone.

You could be next.

!!!Ultimo dias de reclamo!!!

Reclamaciones deben de ser entregadas a las oficinas FRAMAX en el primer día laborable del mes después del mes de la reclamación. Sin embargo FRAMAX examinará la pretensión de ser A-TIEMPO si: 1) personalmente son entregadas y recibidas en nuestras oficinas no más tarde de las 5PM en el quinto día del calendario del mes o 2) que son matasellados

antes o el quinto día calendario entregado a nuestras oficinas por el US Postal Service en o antes del noveno día de calendario del mes. NO HAY EXCEPCIONES A ESTA POLÍTICA. USTED ES RESPONSABLE DE PRESENTAR SU RECLAMACIÓN A TIEMPO.

La fecha límite para todas las reclamaciones "escaneadas" es el último día del mes siguiente al mes

de la reclamación. La reclamación final debe ser matasellado de esa fecha o entregada a nuestras oficinas en ese día. SÓLO SE ACEPTAN RECLAMACIONES TARDÍAS DE PROVEEDORES CON CIRCUNSTANCIAS INUSUALES O CON DIFICULTADES. No reembolsaremos por cualquier reclamación recibida después de esta fecha. Si no va a enviar un reclamo para el mes presentar un “recuento de cero comida” en su Forma para Reclamar Información (CIF).

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FRAMAX would like to try something NEW for our monthly newsletter and it’s going to take the help of our Providers to make this idea work. We think it would be beneficial to our providers to have an article for Referrals needed (for those providers that need children in care), please contact the Modesto office at: (800)755-4792 or fax your information to: (800)578-9891. All FRAMAX needs is providers name, address, contact number, and the age range of children wanted in your care. FRAMAX will take this information and place it in our monthly newsletter, that way providers in the area that may be full or down sizing their childcare can pass the information along to the parents.

Working as a TEAM!!

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Harvest of the Month - Green Beans

Health and Nutrition Go Hand-in-Hand

Make half of your plate fruits and vegetables and be active every day. Drink water instead of sugary drinks. (Sugary drinks are the largest single source of added sugar in the American diet.) Doing these things may lower the risk of serious health problems like obesity, type 2 diabetes, heart disease, stroke, and some types of cancer.

A ½ cup of green beans is a good source* of vitamin C and vitamin K. A ½ cup of green beans is about 10 medium green beans. Vitamin C helps your body heal cuts and wounds and helps lower your risk of infection. Vitamin K helps stop cuts and scrapes from bleeding too much and starts the healing process. *Good sources provide 10-19% Daily Value.

Produce Tips

Try different types of green beans (e.g., string, snap, Chinese long beans).

Choose green beans with a bright green color. Make sure the beans are plump and firm with no damage or decay.

Place green beans in a plastic bag with small holes. Store in the refrigerator for up to five days.

Wash green beans and snap off (or cut) both ends before cooking.

Just the Facts

Ninety-five percent of the green bean crop in California is marketed as fresh and about five percent as processed.

Tulare, Orange, and San Luis Obispo counties are the largest green bean-producing areas in California.

Bush-type green beans are the predominant variety grown for commercial production in California.

Let’s Get Physical

At home: Practice stretching before bedtime. It may help your child relax.

With the family: Play an outdoor game with your family after dinner - like tag or soccer.

For more ideas, visit: www.cachampionsforchange.net

Healthy Serving Ideas

Sauté green beans with sliced bell peppers, chopped tomatoes, and chopped celery. Add a pinch of cayenne pepper for a spicy side dish.

Cook green beans and chopped leaves in boiling water for 5 minutes. Serve with chicken mole.

Boil green beans for three minutes. Then sauté with a small amount of oil and a handful of sliced almonds.

For more information, visit: http://harvestofthemonth.cdph.ca.gov/

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La Cosecha del Mes - Ejotes

La salud y la nutrición van mano a

mano

Haga que la mitad de su plato contenga frutas y verduras y manténgase activo todos los días. Tome agua en lugar de bebidas azucaradas. (Las bebidas azucaradas son la mayor fuente de azúcar agregada en la dieta americana). Si hace estas cosas podrá reducir su riesgo de padecer problemas serios de salud como obesidad, diabetes tipo 2, enfermedades del corazón y algunos tipos de cáncer.

Una ½ taza de ejotes son una fuente buena* de vitamina C y vitamina K. Una ½ taza de ejotes equivale aproximadamente a 10 ejotes medianos. La vitamina C ayuda al cuerpo a sanar heridas y cortadas y disminuye el riesgo de contraer infecciones. La vitamina K ayuda a detener el sangrado excesivo de cortadas y raspaduras e inicia el proceso de cicatrización. *Las fuentes buenas aportan 10-19% del valor diario.

Consejos Saludables

Escoja ejotes de color verde brillante. Asegúrese de que los ejotes estén llenitos, con una textura firme y que no estén dañados ni podridos.

Coloque los ejotes en una bolsa de plástico con agujeritos. Almacene la bolsa en el refrigerador hasta por cinco días.

Lave y corte los dos extremos de los ejotes antes de cocinarlos.

¡En sus Marcas, Listos…!

Después de cenar, salga con su familia a jugar un partido de fútbol o a los encantados.

Antes de ir a la cama hagan ejercicios de estiramiento. Esto puede ayudar a su hijo a relajarse.

Para más ideas, visite: www.campeonesdelcambio.net

Ideas saludables de preparación

Sofría ejotes con pimientos, tomates, apio y una pizca de pimienta de cayena y tendrá un platillo sabroso y picosito.

Hierva por 5 minutos ejotes y nopales picados y sírvalos con pollo y mole.

Hierva ejotes por 3 minutos. Luego sofríalos con un poco de aceite y un manojo de almendras rebanadas.

Agregue ejotes crudos tiernos a la ensalada.

Rocíe jugo de limón y otras especias sobre los ejotes cocidos al vapor.

Tenga ejotes lavados y cortados en el refrigerador como bocadillo rápido y saludable.

¡Los ejotes son nutritivos en todas sus formas! - frescos, enlatados o congelados. Consejo: Busque variedades enlatadas bajas en sodio.)

Para mas consejos y recetas, visite: http://harvestofthemonth.cdph.ca.gov/

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Oatmeal with Peanut Butter and Grapes (1) Ingredients: ½ cup oats, quick (old fashioned or steel cut), 2 Tbsp creamy natural peanut butter, 2 Tbsp milk, ½ cup red grapes (sliced) Directions:

Prepare the oats according to the package directions. Stir in the peanut butter. Drizzle the milk. Top with the grapes. Recipe adapted from: CCFP Roundtable’s Nutrition Edition, Issue 51

Dried Fruit and Almond Clusters (2) Ingredients: 2 cups sliced almonds (lightly toasted), 8 oz (1¼ cup) dried

fruit, mixed (golden raisins, cranberries, cherries, and blueberries), 2 egg whites, ¼ cup sugar Directions: Place a rack in the middle of the oven and

preheat oven to 300ºF. Line two baking sheets with parchment paper. In a medium sized bowl , mix the almonds with the dried fruit. Whisk the egg whites in a small bowl until frothy, add sugar and continue whisking until well combined. It should look like a loose paste. Pour egg mixture over the fruit/nut mixture and stir well. Spoon heaping tablespoons onto the prepares baking sheets. The ingredients will not stick together well, so push them together with the spoon, they’ll stick once baked. Place baking sheets in oven one at a time and bake 20-25 minutes. Let cool completely before removing from the pan. Recipe adapted from: CCFP Roundtable’s Nutrition Edition, Issue 43

Belly Button Salad (3) Ingredients: 16 ounces cheese tortellini (cooked and cooled), 2 cups white corn, 4 tomatoes (chopped), ½ cup black or green olives (sliced), ½ cup red onion (chopped), ½ cup fresh basil (chopped)*, ½ tsp garlic pepper seasoning*, 1 cup Italian dressing Directions: Combine all ingredients in a

large bowl. Chill and serve. *optional ingredients Recipe adapted from: CCFP Roundtable’s Nutrition Edition, Issue 52

Snapper Vera Cruz (4) Ingredients: SNAPPER 4 snapper fish fillets, 1 lime (juiced), 1 Tbsp olive oil, ¼ tsp pepper VERA CRUZ SAUCE 1 Tbsp olive oil, 1 onion (sliced), 15 oz can tomatoes (diced), ¼ cup green olives (pitted, sliced), ½ tsp jalapeno pepper (seeded and minced), 1 garlic clove (minced), 2 tsp capers (drained), 1 Tbsp Oregano, 1 tsp marjoram, 1 bay leaf Directions: Arrange the fish in a shallow oven proof dish. Combine lime juice, olive oil, and pepper. Brush dish with mixture. Marinate fish for 1-2 hours in refrigerator. Preheat oven to 350ºF. To make sauce, sauté onion in olive oil and cook until softened, about 5 minutes. Add tomatoes, olives, jalapeno, garlic, capers, and herbs. Cover and simmer about 5 minutes to blend flavors. Pour tomato mixture over the snapper, lifting the fillets to allow the sauce to flow underneath. Bake for 25 to 30 minutes or until the fish becomes flaky. Remove bay leaf. Recipe adapted from: CCFP Roundtable’s Nutrition Edition, Issue 43

FOOD FUNNY:

Q: What did the teddy bear

say when he was offered

dessert?

A: “No thanks, I’m stuffed!”

Page # 6 FOR A DAY

BREAKFAST

61 Oats (1)

22 Grapes (1)

7 Milk

AM SNACK

113 Almonds (2)

7 Milk

LUNCH

21 Chicken Breasts

68 Noodles (Cheese tortellini) (3)

207 (White corn, Olives, Toma-toes) Mixed Vegetables (3)

45 Tangerines

7 Milk

DINNER

34 Fish Fillets (4)

07 Croissants

207 Mixed Vegetables

02 Applesauce

7 Milk

National Nutrition Month / CC BY

Drowning Prevention

The most current information from the California Department of Public Health states that 60 children (ages five and under) died in 2013 due to drowning in pools and other water systems. This means, more than one child per week (per year) was lost due to a drowning. The survivors of near-drowning accidents have continued to increase, making the number of children living with severe disabilities (for the remainder of their lives) also increase. In 2015, the Department of Developmental Services (DDS) enrolled 47 new cases of near-drowning accidents in children. Near-drowning is one of the few developmental disabilities that is 100% preventable. Please remind families in your care to take steps to prevent a devastating incident from happening.

Drowning Prevention is most effective with a “layers of protection” approach:

NEVER leave a child alone near water, even for a few seconds.

A supervising adult should be close enough to touch the child under four years old near water

Keep a constant adult eye on young children

Many different collections of water can pose a drowning hazard such as ponds, spas, swimming pools, and natural water sites

Swimming pools should have fences, alarms, and drains that meet regulations

Pool gates should be self-latching, opening outward, with the latch out-of-reach for a child

Keep reaching and throwing aids near a swimming pool

All children should wear a personal floatation device while playing near bodies of water

Parents and child caregivers should know how to perform rescue techniques and strategies to respond in an emergency

If a child is missing, check the pool first

Water in California is precious and so are California’s children. Thank you for taking a part in Drowning Prevention this year!

Please read and print the attached Drowning Prevention poster in English and Spanish.

Article adapted from The Community Care Licensing Division’s Quarterly Update, Summer 2016 Edition

Packing a Safe Picnic

Now that the weather has warmed up, it is time to bring out those picnic baskets. Picnics are a fun way to eat and spend time together inside or out, in the backyard or at the park. Lets make sure we store our food in a safe manor. Getting sick is never fun, especially if it is something we can prevent like food borne illnesses.

Here are some tips when packing your picnic:

Bring water and soap to wash hands, surfaces, and cutting boards.

Bring a food thermometer. Use it to grill to safe internal temperature: 160ºF for burgers; a minimum internal temperature of 165ºF for chicken.

Store chilled foods in a cooler with ice or ice packs.

Store uncooked meat, poultry, or fish for grilling in a well-sealed container. Pack it in the bottom of the cooler so juices will not leak onto other foods.

Put grilled foods on a clean plate, not the plate used for uncooked foods. Disposable paper plates work great!

Keep coolers in the car as you drive, not in a hot trunk. At the picnic, keep them in shade under a tree or bench.

Return chilled foods to the cooler right after serving.

Discard leftover meat, chicken, fish, eggs, and foods made with them if left out for 1 hour or more in temperatures over 90ºF.

COOLER FOODS

Cooked and uncooked chicken, meat, shrimp, fish; hard-cooked eggs; deli meat

Salads that contain cut-up meats, vegetables, or fruits

Single-serve pudding

NO-CHILL FOODS

Whole fruit

Dried fruit

Tortillas, bagels, pocket bread, and buns (try to choose those with whole wheat listed as the first ingredient)

Nuts, peanut butter, unopened can meat

Article adapted from Nibbles Newsletter, Editiion 34

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Build Healthy Mealtime Habits 6 tips for preschoolers

Preschoolers love to copy what their parents do. They mimic your table manners, your willingness to try new foods, and your preferences. Take a break from the TV or phone and build healthy mealtime habits together.

1 make meals enjoyable Eat meals with your children whenever possible. Let them help you prepare the meal. Make

conversation about something that made them laugh. Keep mealtime upbeat and stress free.

2 keep things positive Talk about the color, feel, or flavor of foods so they sound appealing to your preschooler.

Discourage others from making negative comments about foods during meals.

3 develop taste buds When

preschoolers develop a taste for many foods, it’s easier to plan meals. Keep in mind that it may take a dozen tries for a child to accept a new food.

4 visit the market Shopping can teach your

preschooler about food and healthy eating—talk about where foods come from and how they grow.

5 let children practice serving themselves Include smaller cuts of fish or meat and offer small serving utensils so they get just enough

during meals. Encourage them to ask for more if they are still hungry.

6 help them know when they are full Encourage your child to stop eating when he or she is full rather than when the plate is clean.

When your child is not interested in the meal, excuse him or her from the table.

7 reward with attention, not treats Rewarding children with sweet desserts or snacks may encourage them to think that treats

are better than other foods. Comfort and reward with care and praise, not food.

Construir Hábitos de Comidas Saludables

6 consejos para niños preescolares

Los nonos prescolares imitan lo que los padres hacen. Imitan los modales que ven en la mesa, su

voluntad de tatar nuevos alimentos, y sus preferencias. Tomen un descanso de la televisión o el teléfono y construya hábitos de comida saludable.

1 hacer alimentos agradables

Coma alimentos con sus hijos cuando sea posible. Deje que sus hijos le ayuden a

preparar sus alimentos. Converse con sus hijos de algo que los agá reír. Mantenga el alimento divertido y sin estrés.

2 mantenga todo positivo Hable de colores, de sentir, o de sabores de los alimentos

para que se les antoje a los niños preescolares. No permita que otros comenten cosas negativas de comidas durante la hora de comida.

3 desarrolle gusto por probar Cuando los niños desarrollan el gusto de probar diferentes

comidas es mas fácil planear los alimentos. Tenga en cuenta que toma una docena de veces antes de que el niño acepte un nuevo alimento.

4 visita a la tienda

Al comprar puede ensañar acerca de comidas y como

comer saludable, hable de donde vienen las cosas que comemos y como se cultivan.

5 deje que los niños traten de servirse solos Incluya cortos pequeños de

pescado o carnes y deles utensilios pequeños para que tomen lo suficiente durante las comidas. Aliéntelos a que pidan mas si todavía tienen hambre después de que se terminaron lo del plato.

6 ayudeles a saber cuando ya están satisfechos Aliéntelos a dejar de comer cuando ya están

satisfechos y no cuando su plato ya esta limpio. Cuando al niño no le interese la comida, excúselo de la mesa.

7 premielos con atención no con comida Premiar a los niños con postres o bocadillos los va a poner a pensar que los postres o bocadillo

son mejores que los alimentos. Conforte y premie con cariño y palabras no con alimentos.

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Photo: Friends laughing by Zweirad-Industrie-Verband e.V. / CC BY