menu planning and record book for day care homes · as a child care professional, you contribute to...
TRANSCRIPT
Menu Planning and Record Book For
Day Care Homes
Bureau of Child Care Food Programs 4052 Bald Cypress Way, Bin #A-17 Tallahassee, Florida 32399-1727
Website: www.floridahealth.gov/ccfp/ Phone: 850.245.4323
Fax: 850.414.1622 October 2016
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected].
This institution is an equal opportunity provider.
3
Introduction
significant goal of the Child Care Food Program (CCFP) is to safely serve nutritious breakfasts, lunches, and snacks that meet meal pattern requirements and are appetizing to children. The meal pattern requirements ensure well-balanced meals that supply the kinds and amounts of food that children require to help meet their nutrient and energy needs.
This book provides Nutrition Resources, Menu Planning Tips, the new CCFP Meal Patterns for Infants and Children, and additional food component requirements. Also included in this book are Menu Planning Worksheets for infants and children and Meal Count and Attendance Worksheets. Menu Planning Worksheets are for planning and documenting healthy meals and snacks served to infants and children. Meal Count and Attendance Worksheets are for recording children in attendance and the number and type of meals served to each child for reimbursement. As a child care professional, you contribute to a child’s learning and development in many ways. One of those ways is showing young children how to make better food choices for a healthy future, by providing nutritious meals and introducing children to a variety of foods.
4
Table of Contents Page Resources 5 Menu Planning Tips 6 Choosing Healthy Options 7 – 8 Fruit and Vegetable Sources of Vitamins A and C 9 – 13 Child Meal Pattern Requirements 14 – 16 Creditable and Non-Creditable Grain/Bread Foods; Revised Exhibit A 17 – 18 Infant Meal Pattern Requirements 19 – 20 Infant Feeding Form 21 Is Your Facility Breastfeeding Friendly? 22 – 23 Special Needs Meals 24 Creditable Milks and Approved Milk Substitutes 25 Medical Statement 26 Instructions for Completing Menu Planning Worksheets 27 Sample Menu Planning Worksheets (Child, Infant) 28 – 29 Standard Infant Menu 30 Blank Menu Planning Worksheets (Child, Infant) 31 – 32 Instructions for Completing Meal Count and Attendance Worksheets 33 Sample Meal Count and Attendance Worksheet 34 – 35 Blank Meal Count and Attendance Worksheets 36 – 37
5
Resources
Below are some references for your use in menu planning and educating children and parents about food and nutrition. 1. Internet Sites
The Child Care Food Program (CCFP) Web page: www.flhealth.gov/ccfp - click on “Nutrition and Menu Planning”, “New Meal Patterns and Resources” for: new infant/child meal pattern training modules, meal patterns, special needs meals, infant feeding form, WIC cereal lists, and other resources.
Kids Eat Right: www.eatright.org/kids Let’s Move!: www.letsmove.gov/child-care-providers Center for Nutrition Policy and Promotion: www.cnpp.usda.gov Nutrition and Wellness Tips for Young Children: www.fns.usda.gov/tn/nutrition-and-wellness-tips-young-children-provider-handbook-child-and-adult-care-food-program Food and Nutrition Information Center: http://fnic.nal.usda.gov/ Institute of Child Nutrition: www.theICN.org USDA Food and Nutrition Service, Child and Adult Care Food Programs: www.fns.usda.gov/cacfp/child-and-adult-care-food-program USDA Healthy Meals Resource System Team Nutrition Wellness Resources: http://healthymeals.nal.usda.gov/cacfp-wellness-resources-child-care-providers Farm to Preschool: www.fns.usda.gov/farmtoschool/farm-preschool Florida Seasonal Crops: www.freshfromflorida.com/Divisions-Offices/Marketing-and-Development/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season
2. Healthy Meals Resources A variety of resources are available on the following topics from the Healthy Meals Resource System, Food and Nutrition Information Center, National Agricultural Library, 10301 Baltimore Avenue, Room 108, Beltsville, MD 20705-235, or website listed above: Nutrition Physical Activity Electronic Media Use/Screen Time Wellness Policy Resources Community connections Resources in Spanish
3. Institute of Child Nutrition (ICN)
A variety of resources and training opportunities are available on the following topics from ICN, The University of Mississippi, P.O. Box 1848, 6 Jeanette Phillips Drive, University, MS, 38677, phone: (800) 321-3054, email: [email protected], or website listed above: Menu Planning Nutrition Pre-K/Preschool Education Food Safety
6
Menu Planning Tips The nutritional value of meals and their compliance with federal program requirements depends on careful menu planning. Serving nutritious meals and snacks provides children the energy for active lives, and keeps them healthy and fit. The child care setting is an excellent opportunity to make mealtimes pleasant. Just like motor and other developmental skills, proper eating skills are developed early. Children can learn healthy eating habits when they are young. Providing nutrition education during mealtime or at play can help build healthy habits for life. Below are some tips for basic menu planning: Determine the ages of the children you will serve and the required meal pattern components. Schedule a quiet time to plan menus. Collect menu resources. Plan menus in advance, at least the week before they are to be used. Study current menus and determine your menu planning goals:
Have your kitchen and storage capabilities been considered? Are new vegetables and fruits introduced weekly? Do your menus have enough variety? Have cultural preferences of the children been considered?
Do your menus follow the Dietary Guidelines for Americans? (See Center for Nutrition Policy and Promotion link at: www.cnpp.usda.gov/dietary-guidelines) Select the main entrees for the week, for breakfast, lunch, and/or supper. Select the other menu items:
Vegetables Fruits Breads and Cereals
Take advantage of fruits and vegetables in season. Include salads for lunch or supper. (See Florida Department of Agriculture and Consumer Services’ link at: www.freshfromflorida.com/Divisions-Offices/Marketing-and-Development/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season
Add beverages; be sure to include the required amount of milk. For healthy 1 year olds unflavored whole milk is required. For healthy children age 2 and older, unflavored lowfat (1%) or unflavored fat-free (skim) milk is required.
Plan snacks last to balance your meals. Make sure you are meeting the nutritional needs of the children. Include good sources of:
Vitamin A at least twice a week Vitamin C daily Iron daily
Finally evaluate for: Variety Taste Color Texture Child Appeal (see Creating a Healthy Nutrition Environment for Children at the CCFP website)
7
Cho
osin
g H
ealth
y O
ptio
ns:
Vege
tabl
es, F
ruits
, Who
le G
rain
s, a
nd L
ean
Prot
eins
Vary
You
r Veg
etab
les
Wan
t to
add
mor
e co
lor,
crun
ch, a
nd fl
avor
to y
our m
enus
? O
fferin
g a
wid
e va
riety
of
vege
tabl
es p
rovi
des
a qu
ick
and
easy
way
to m
ake
mea
ls a
nd s
nack
s po
p w
ith e
ye
appe
al a
nd n
utrit
iona
l ben
efits
.
Offe
r a w
ide
varie
ty o
f col
orfu
l, ap
peal
ing
vege
tabl
es e
very
day
.
Incl
ude
serv
ings
from
eac
h of
thes
e gr
oups
ove
r a w
eek:
D
ark
gree
n: l
ike
broc
coli,
spi
nach
, kal
e, a
nd o
ther
dar
k le
afy
gree
ns
Ora
nge:
lik
e ac
orn
and
butte
rnut
squ
ash,
car
rots
, sw
eet p
otat
oes,
and
pu
mpk
in
Star
chy:
lik
e co
rn, g
reen
pea
s, g
reen
lim
a be
ans,
and
pot
atoe
s
O
ther
s: l
ike
caul
iflow
er, c
eler
y, c
abba
ge, t
omat
oes,
and
gre
en b
eans
Hav
e ta
ste
test
s an
d of
fer s
ampl
es to
enc
oura
ge c
hild
ren
to tr
y di
ffere
nt
vege
tabl
es.
Pr
epar
e an
d se
rve
vege
tabl
es fo
r mea
ls a
nd s
nack
s in
cre
ativ
e w
ays.
Serv
e fre
sh, r
aw v
eget
able
s w
ith a
low
-fat d
ress
ing
or d
ip a
s a
crun
chy
snac
k.
Bu
y ca
nned
veg
etab
les
labe
led
“no
salt
adde
d” o
r cho
ose
low
er s
odiu
m
prod
ucts
. U
se h
erbs
or n
o-sa
lt sp
ice
mix
es to
boo
st fl
avor
.
Use
froz
en m
ixed
veg
etab
les
for e
asy-
to-p
repa
re s
tir-fr
ies.
Add
shre
dded
car
rots
or z
ucch
ini i
nto
mea
tloaf
or c
asse
role
s to
boo
st n
utrie
nts.
Enco
urag
e ch
ildre
n to
try
colo
rful,
tast
y se
ason
al v
eget
able
s by
offe
ring
them
in
smal
l, ea
sy-to
-eat
sha
pes:
slic
ed z
ucch
ini a
nd y
ello
w s
quas
h st
icks
, bro
ccol
i or
caul
iflow
er “t
rees
”, gr
een
and
red
pepp
er ri
ngs.
Ja
zz U
p Yo
ur M
enu
with
Fru
its
Beca
use
fruits
are
col
orfu
l and
nat
ural
ly s
wee
t, th
ey h
ave
built
-in k
id a
ppea
l. T
hey
give
yo
u a
quic
k an
d ea
sy w
ay to
boo
st th
e nu
tritio
nal b
enef
its o
f mea
ls a
nd s
nack
s.
O
ffer a
wid
e va
riety
of c
olor
ful,
tem
ptin
g fr
uits
eve
ry d
ay.
C
hoos
e go
od s
ourc
es o
f vita
min
C e
very
day
, suc
h as
ora
nges
, gra
pefru
it,
cant
alou
pe, p
each
es, p
ears
, and
pin
eapp
le.
Se
lect
goo
d so
urce
s of
vita
min
A a
t lea
st tw
ice
a w
eek,
suc
h as
apr
icot
s, m
elon
s,
plum
s, a
nd m
ango
.
Sele
ct fr
uit c
anne
d in
100
per
cent
frui
t jui
ce o
r wat
er, r
athe
r tha
n sy
rup.
Serv
e fre
sh fr
uits
in s
easo
n to
sav
e m
oney
.
Prep
are
and
serv
e fr
uits
for m
eals
and
sna
cks
in c
reat
ive
way
s.
Ad
d ca
nned
cru
shed
pin
eapp
le o
r man
darin
ora
nges
to s
alad
s or
col
esla
w.
Bl
end
froze
n fru
it lik
e pe
ache
s or
ber
ries
with
fat-f
ree
or lo
w-fa
t milk
for a
frui
t sm
ooth
ie a
t bre
akfa
st o
r sna
ck.
U
se a
pple
sauc
e as
a fa
t-fre
e su
bstit
ute
for s
ome
of th
e oi
l whe
n ba
king
coo
kies
an
d qu
ick
brea
ds.
C
ut u
p fru
its, l
ike
fresh
app
les
and
oran
ges,
to m
ake
them
kid
-frie
ndly
and
eas
y to
eat
.
Offe
r bak
ed a
pple
s, fr
uit c
obbl
er, o
r fru
it sa
lad
as a
des
sert
treat
.
8
Serv
e M
ore
Who
le-G
rain
s W
hole
gra
ins
cont
ain
fiber
, vita
min
s, m
iner
als,
and
ant
ioxi
dant
s th
at re
fined
, enr
iche
d gr
ain
prod
ucts
don
’t ha
ve.
They
con
tain
the
entir
e gr
ain
kern
el –
the
bran
, ger
m a
nd e
ndos
perm
.
Kno
w w
hat t
o lo
ok fo
r on
the
prod
uct i
ngre
dien
ts li
st (n
ot th
e pr
oduc
t nam
e) to
id
entif
y w
hole
gra
ins.
The
wor
d “w
hole
” lis
ted
befo
re a
gra
in –
who
le c
orn,
who
le o
at fl
our,
who
le ry
e flo
ur.
Th
e w
ords
“ber
ries”
and
“gro
ats”
– o
at g
roat
s, w
heat
ber
ries,
buc
kwhe
at g
roat
s.
O
ther
who
le g
rain
pro
duct
s th
at d
o no
t use
the
wor
d “w
hole
” in
thei
r des
crip
tion
are
rolle
d oa
ts, o
atm
eal,
brow
n ric
e, b
row
n ric
e flo
ur, a
nd w
ild ri
ce.
Th
e fo
llow
ing
are
not w
hole
gra
ins:
flo
ur, w
hite
flou
r, w
heat
flou
r, al
l-pur
pose
flou
r, un
blea
ched
flou
r, br
omat
ed fl
our,
enric
hed
brom
ated
flou
r, en
riche
d flo
ur, e
nric
hed
unbl
each
ed fl
our,
inst
antiz
ed fl
our,
self-
risin
g flo
ur, s
elf-r
isin
g w
heat
flou
r, en
riche
d se
lf-ris
ing
flour
, bre
ad fl
our,
cake
flou
r, du
rum
flou
r, gr
its, c
orn
grits
, hom
iny
grits
, far
ina,
se
mol
ina,
deg
erm
inat
ed c
orn
mea
l, en
riche
d ric
e, ri
ce fl
our,
cous
cous
.
Aim
to h
ave
at le
ast h
alf o
f the
gra
ins
you
serv
e be
who
le g
rain
s.
Su
bstit
ute
who
le-g
rain
pro
duct
s fo
r ref
ined
-gra
in p
rodu
cts.
For
exa
mpl
e, s
erve
100
%
who
le w
heat
bre
ad fo
r whi
te b
read
or b
row
n ric
e in
stea
d of
whi
te ri
ce.
In
trodu
ce w
hole
gra
ins
in p
opul
ar p
rodu
cts
like
pizz
a cr
ust,
brea
ds, r
olls
, ham
burg
er
buns
, and
pas
ta.
M
odify
reci
pes
to in
clud
e m
ore
who
le g
rain
s. F
or e
xam
ple,
repl
ace
1/3
to 1
/2 o
f the
flou
r in
you
r fav
orite
roll
reci
pe w
ith w
hole
whe
at fl
our.
Se
rve
who
le g
rain
cer
eals
for b
reak
fast
.
Add
who
le g
rain
s to
mix
ed d
ishe
s, s
uch
as b
arle
y in
veg
etab
le s
oup
or b
ulgu
r whe
at in
ca
sser
oles
. Le
an T
owar
d Lo
w-F
at P
rote
ins
Prot
eins
can
com
e fro
m a
nim
als
– m
eat,
poul
try, s
eafo
od, a
nd e
ggs
– as
wel
l as
from
pla
nts
– be
ans,
pea
s, s
oy, n
uts,
and
see
ds.
Incl
ude
a va
riety
eac
h w
eek.
Eat a
var
iety
of p
rote
in fo
ods.
Expe
rimen
t with
mai
n di
shes
mad
e w
ith b
eans
or p
eas,
egg
s, s
oy, o
r sea
food
.
Sele
ct le
aner
cut
s of
mea
t. C
hoos
e cu
ts w
ith th
e w
ords
“rou
nd” a
nd “l
oin”
in th
e na
me
for
the
lean
est c
uts.
Try
grilli
ng, b
roilin
g, ro
astin
g, o
r bak
ing
to a
void
add
ing
extra
fats
to m
eats
. Av
oid
brea
ding
mea
t and
pou
ltry
too.
Mak
e he
alth
y sa
ndw
iche
s fro
m tu
rkey
slic
es, r
oast
bee
f, ca
nned
tuna
, or p
eanu
t but
ter,
rath
er th
an d
eli m
eats
whi
ch a
re h
igh
in fa
t and
sod
ium
.
Try
serv
ing
a m
eatle
ss m
eal a
t lea
st o
nce
a w
eek.
Use
pre
-coo
ked
cann
ed b
eans
to s
ave
time
and
mon
ey w
hen
prep
arin
g ca
sser
oles
, st
ews
and
side
dis
hes.
Com
bine
two
diffe
rent
type
s of
bea
ns, s
uch
as k
idne
y an
d pi
nto
bean
s, to
mak
e m
eatle
ss
chili
mor
e in
tere
stin
g.
W
arm
up
win
ter m
enus
by
serv
ing
split
pea
, len
til, m
ines
trone
, or w
hite
bea
n so
ups.
Spru
ce u
p sa
lads
by
addi
ng g
arba
nzo
bean
s, re
d ki
dney
bea
ns, b
lack
bea
ns, o
r a
mix
ture
of a
ll th
ree.
Pure
e ga
rban
zo b
eans
to m
ake
a gr
eat-t
astin
g hu
mm
us d
ip to
ser
ve w
ith fr
esh
vege
tabl
es o
r who
le w
heat
cra
cker
s fo
r sna
ck.
9
Frui
t and
Veg
etab
le S
ourc
es o
f Vi
tam
ins
A an
d C
The
follo
win
g ch
arts
list
frui
ts a
nd v
eget
able
s th
at m
eet t
he re
quire
men
t to
serv
e go
od s
ourc
es
of v
itam
ins
A an
d C
in th
e ch
ild m
eal p
atte
rn.
Item
s lis
ted
in th
e G
ood
colu
mn
prov
ide
at le
ast 1
0-24
% o
f the
Rec
omm
ende
d D
ieta
ry
Allo
wan
ce (R
DA)
for c
hild
ren
ages
1-5
.
Item
s lis
ted
in th
e Be
tter c
olum
n pr
ovid
e at
leas
t 25-
39%
of t
he R
DA
for c
hild
ren
ages
1-5
.
Item
s lis
ted
in th
e Be
st c
olum
n pr
ovid
e 40
% o
r mor
e of
the
RD
A fo
r chi
ldre
n ag
es 1
-5.
Ite
ms
with
an
* app
ear o
n bo
th th
e vi
tam
in A
and
C c
harts
. Be
sur
e to
ser
ve th
e ap
prop
riate
am
ount
s. F
or e
xam
ple,
if y
ou u
se fr
ozen
, coo
ked
broc
coli,
you
wou
ld h
ave
to s
erve
at l
east
½
cup
to m
eet t
he m
inim
um re
quire
men
t for
bot
h vi
tam
ins
A an
d C
. H
owev
er, i
f you
use
fres
h br
occo
li, y
ou w
ould
onl
y ha
ve to
ser
ve ¼
cup
. Th
e sh
aded
spa
ces
indi
cate
that
ther
e ar
e no
eas
ily m
easu
rabl
e ite
ms
that
fit i
nto
that
cat
egor
y.
VITA
MIN
A
(In
clud
e at
leas
t tw
ice
a w
eek)
FRU
IT
GO
OD
(1
0-24
% o
f RD
A)
BET
TER
(2
5-39
% o
f RD
A)
BES
T (4
0% o
r mor
e of
RD
A)
Apric
ot*
2 m
ediu
m, f
resh
7
halv
es, d
ried
¼ c
up, c
anne
d ½
cup
, can
ned
Can
talo
upe*
¼
cup
, fre
sh
½ c
up, f
resh
Che
rries
, red
sou
r*
½ c
up, c
anne
d
Gra
pefru
it*
½ m
ediu
m, f
resh
, pi
nk o
r red
Man
darin
Ora
nges
* ½
cup
, can
ned
Man
go*
½ m
ediu
m, f
resh
½
cup
, fre
sh
Mel
on B
alls
* ½
cup
, fre
sh o
r fro
zen
Nec
tarin
e*
2 m
ediu
m, f
resh
Papa
ya*
1 sm
all,
fresh
½
cup
, fre
sh
Plum
* ½
cup
, can
ned
Peac
h 3
halv
es, d
ried
Tang
erin
e*
2 m
ediu
m, f
resh
Wat
erm
elon
* 1
cup,
fres
h
10
VITA
MIN
A
(In
clud
e at
leas
t tw
ice
a w
eek)
VEG
GIE
G
OO
D
(10-
24%
of R
DA)
B
ETTE
R
(25-
39%
of R
DA)
B
EST
(40%
or m
ore
of R
DA)
Broc
coli*
¼
cup
, fre
sh, c
ooke
d ½
cup
, fro
zen,
coo
ked
Cab
bage
, Chi
nese
(B
ok C
hoy)
¼
cup
, fre
sh, c
ooke
d
Car
rots
*
¼
cup
, all
form
s 4
baby
car
rots
Gre
ens,
Col
lard
*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Gre
ens,
Mus
tard
*
¼ c
up, c
ooke
d
Gre
ens,
Tur
nip*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Kale
*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Mix
ed V
eget
able
s*
¼ c
up, f
roze
n, c
ooke
d
¼ c
up, c
anne
d, c
ooke
d
Peas
, Gre
en*
¼ c
up, f
roze
n, c
ooke
d ¾
cup
, can
ned,
coo
ked
Peas
& C
arro
ts*
¼ c
up, f
roze
n or
ca
nned
, coo
ked
Plan
tain
* ½
med
ium
, fre
sh, r
aw
¾ c
up, f
resh
, coo
ked
Pepp
er, R
ed*
¼ c
up, f
resh
, raw
or
cook
ed
½ c
up, f
resh
, raw
or
cook
ed
Pum
pkin
*
¼
cup
, fre
sh o
r can
ned
Rom
aine
Let
tuce
¼
cup
, fre
sh, r
aw
½ c
up, f
resh
, raw
Spin
ach*
½
cup
, fre
sh, r
aw
¼
cup
, fre
sh, f
roze
n or
ca
nned
, coo
ked
Squa
sh, B
utte
rnut
* or
Win
ter*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Swee
t Pot
ato*
¼
med
ium
, fre
sh,
cook
ed
¼ c
up, c
anne
d
Tom
ato*
¾
cup
, fre
sh, r
aw
6 ch
erry
tom
atoe
s, fr
esh
Tom
ato
Past
e*
¼ c
up, c
anne
d
Tom
ato
Pure
e*
¼ c
up, c
anne
d
11
VI
TAM
IN C
(Incl
ude
daily
)
FRU
IT
GO
OD
(1
0-24
% o
f RD
A)
BET
TER
(2
5-39
% o
f RD
A)
BES
T (4
0% o
r mor
e of
RD
A)
Appl
e ½
med
ium
, fre
sh
1 m
ediu
m, f
resh
Apric
ots*
¼
cup
, can
ned
1 m
ediu
m, f
resh
Avoc
ado
¼ c
up, f
resh
Bana
na
¼ m
ediu
m, f
resh
¾
med
ium
, fre
sh
Blac
kber
ries
¼
cup
, fre
sh
½ c
up, f
resh
Blue
berri
es
¼ c
up, f
resh
1
cup,
froz
en
½ c
up, f
resh
Can
talo
upe*
¼
cup
, fre
sh
Che
rries
, red
sw
eet
6 ch
errie
s, fr
esh
Che
rries
, red
sou
r*
½ c
up, c
anne
d
Frui
t Coc
ktai
l ½
cup
, can
ned
Gra
pefru
it*
¼ m
ediu
m, f
resh
¼
cup
, can
ned
Gua
va
¼ m
ediu
m, f
resh
Hon
eyde
w
¼
cup
, fre
sh
Kiw
i
¼
med
ium
, fre
sh
Man
darin
Ora
nges
*
¼
cup
, can
ned
Man
go*
¼ m
ediu
m, f
resh
¼
cup
, fre
sh
Mel
on B
alls
* ¼
cup
, fro
zen
¼
cup
, fre
sh
Nec
tarin
e*
1
med
ium
, fre
sh
Ora
nge
¼ m
ediu
m, f
resh
¼
cup
, fre
sh
Papa
ya*
¼ c
up, f
resh
Peac
h ½
med
ium
, fre
sh
½ c
up, c
anne
d 1
med
ium
, fre
sh
¼ c
up, f
roze
n
Pear
½
med
ium
, fre
sh
¾ c
up, c
anne
d 1
med
ium
, fre
sh
Pine
appl
e ¼
cup
, can
ned
¼
cup
, fre
sh
Plum
* ½
cup
, can
ned
or
stew
ed
1 m
ediu
m, f
resh
Ras
pber
ries
¼
cup
, fre
sh
½ c
up, f
resh
¼
cup
, fro
zen
Stra
wbe
rries
¼
cup
, fre
sh o
r fro
zen
Tang
erin
e*
½ m
ediu
m, f
resh
Wat
erm
elon
* ¼
cup
, fre
sh
½ c
up, f
resh
1
cup,
fres
h
12
VITA
MIN
C
(In
clud
e da
ily)
VEG
GIE
G
OO
D
(10-
24%
of R
DA)
B
ETTE
R
(25-
39%
of R
DA)
B
EST
(40%
or m
ore
of R
DA)
Aspa
ragu
s 3
spea
rs, f
resh
, coo
ked
2 sp
ears
, can
ned
or
froze
n ¼
cup
, fro
zen
Broc
coli*
¼
cup
, all
form
s
Brus
sels
Spr
outs
¼
cup
, fre
sh o
r fro
zen,
co
oked
Cab
bage
, all
type
s
¼ c
up, f
resh
, raw
¼
cup
, fre
sh, c
ooke
d
Car
rots
*
½ c
up, f
resh
, raw
or
cook
ed
¾ c
up, f
roze
n or
can
ned
9 ba
by c
arro
ts
Cau
liflo
wer
¼
cup
, all
form
s
Cel
ery
¾ c
up, f
resh
, raw
Cor
n ¼
cup
, can
ned,
coo
ked
½ c
up, f
resh
, coo
ked
¾ c
up, f
roze
n, c
ooke
d
Cuc
umbe
r ¾
cup
, fre
sh, r
aw
Gre
en B
eans
¼
cup
, fre
sh, c
ooke
d ½
cup
, fro
zen,
coo
ked
¾ c
up, c
anne
d, c
ooke
d
Gre
ens,
Col
lard
*
¼ c
up, f
resh
, coo
ked
¼ c
up, f
roze
n, c
ooke
d
Gre
ens,
Mus
tard
*
¼ c
up, f
resh
, coo
ked
Gre
ens,
Tur
nip*
¼ c
up, f
roze
n, c
ooke
d ¼
cup
, fre
sh, c
ooke
d
Kale
*
¼ c
up, f
roze
n, c
ooke
d ¼
cup
, fre
sh, c
ooke
d
Kohl
rabi
¼
cup
, coo
ked
Lim
a Be
ans
¼ c
up, f
roze
n
Mix
ed V
eget
able
s*
½ c
up, c
anne
d or
froz
en,
cook
ed
Okr
a ¼
cup
, fro
zen,
coo
ked
¼ c
up, f
resh
, coo
ked
Peas
& C
arro
ts*
¼ c
up, c
anne
d or
froz
en,
cook
ed
½ c
up, c
anne
d or
froz
en,
cook
ed
Peas
, Gre
en*
¼ c
up, f
roze
n ½
cup
, can
ned
Peas
, Sno
w
¼
cup
, fro
zen,
coo
ked
¼ c
up, f
resh
, coo
ked
13
VI
TAM
IN C
, con
tinue
d (In
clud
e da
ily)
VEG
GIE
G
OO
D
(10-
24%
of R
DA)
B
ETTE
R
(25-
39%
of R
DA)
B
EST
(40%
or m
ore
of R
DA)
Pe
pper
s, a
ll co
lors
*
¼
cup
, all
form
s
Plan
tain
* ¼
cup
, fre
sh, c
ooke
d ¼
cup
, fre
sh, r
aw
Pota
to
¼ m
ediu
m, c
ooke
d ¼
cup
, mas
hed
(from
fla
kes)
Pum
pkin
* ¼
cup
, fre
sh o
r can
ned
Rhu
barb
½
cup
, fro
zen,
coo
ked
Rut
abag
a
¼ c
up, f
resh
, coo
ked
½ c
up, f
resh
, coo
ked
Spin
ach*
¼
cup
, fre
sh, c
ooke
d ½
cup
, fre
sh, r
aw
¾ c
up, f
roze
n, c
ooke
d ¼
cup
, can
ned
Squa
sh, W
inte
r*
or S
umm
er
¼ c
up, f
resh
, coo
ked
or
raw
Squa
sh, B
utte
rnut
* ¼
cup
, fre
sh, c
ooke
d ½
cup
, fro
zen,
coo
ked
½
cup
, fre
sh, c
ooke
d
Swee
t Pot
ato*
¼
med
ium
, coo
ked
½ m
ediu
m, c
ooke
d ¼
cup
, can
ned
Tom
atillo
1
med
ium
, fre
sh
Tom
ato,
Can
ned
¼
cup
, can
ned
or s
tew
ed
Tom
ato*
¼
cup
, fre
sh, r
aw
5
cher
ry to
mat
oes
Tom
ato
Past
e*
⅛
cup
, can
ned
¼ c
up, c
anne
d
Tom
ato
Pure
e*
¼
cup
, can
ned
Turn
ips
¼ c
up, f
resh
, coo
ked
Yam
¼
med
ium
, coo
ked
½ m
ediu
m, c
ooke
d
Child
Car
e Fo
od P
rogr
am M
eal P
atte
rn fo
r Chi
ldre
n 14 Th
e Ch
ild C
are
Food
Pro
gram
(CCF
P) p
rovid
es a
id to
chi
ld c
are
inst
itutio
ns a
nd fa
mily
day
car
e ho
mes
for t
he p
rovis
ion
of n
utrit
ious
food
s th
at c
ontri
bute
to th
e w
elln
ess,
hea
lthy
grow
th, a
nd d
evel
opm
ent o
f you
ng c
hild
ren.
Ch
ild c
are
prov
ider
s m
ust e
nsur
e th
at e
ach
mea
l ser
ved
to c
hild
ren
cont
ains
, at a
min
imum
, eac
h of
the
food
com
pone
nts
in th
e am
ount
s in
dica
ted
for t
he a
ppro
pria
te a
ge g
roup
as
stat
ed in
the
CCFP
Mea
l Pa
tter
n fo
r Chi
ldre
n.
Chi
ld M
eal P
atte
rn
Food
Com
pone
nts:
Age
Gro
up a
nd S
ervi
ng S
ize:
1
and
2 ye
ar o
lds:
3
– 5
year
old
s:
6 –
181
year
old
s:
Breakfast
(3 components)
Milk
2
Flui
d m
ilk
4 flu
id o
unce
s
6 flu
id o
unce
s
8 flu
id o
unce
s
Vege
tabl
es, f
ruits
, or p
ortio
ns o
f bot
h3
Vege
tabl
e(s)
and
/or f
ruit(
s)
1/4
cup
1/2
cup
1/2
cup
Gra
ins/
Bre
ads*
5,6,
7
*who
le g
rain
, who
le g
rain
-rich
, enr
iche
d
Brea
d
Brea
d pr
oduc
t suc
h as
bis
cuit,
roll,
muf
fin
Coo
ked
brea
kfas
t cer
eal8 ,
cere
al g
rain
, and
/or p
asta
R
eady
-to-e
at b
reak
fast
cer
eal (
dry,
col
d)8
*Mea
t and
mea
t alte
rnat
es m
ay b
e us
ed to
mee
t the
ent
ire g
rain
s re
quire
men
t a m
axim
um o
f thr
ee ti
mes
a w
eek.
6
1/2
slic
e 1/
2 se
rvin
g 1/
4 cu
p 1/
4 cu
p
*½ o
z. (o
ptio
nal,
inst
ead
of, a
dditi
onal
)
1/2
slic
e 1/
2 se
rvin
g 1/
4 cu
p 1/
3 cu
p
*½ o
z. (o
ptio
nal,
inst
ead
of, a
dditi
onal
)
1 sl
ice
1 se
rvin
g 1/
2 cu
p 3/
4 cu
p
*1 o
z. (o
ptio
nal,
inst
ead
of, a
dditi
onal
)
Lunch/Supper (5 components)
Milk
2
Flui
d m
ilk
4 flu
id o
unce
s
6 flu
id o
unce
s
8 flu
id o
unce
s
Mea
t and
Mea
t Alte
rnat
es
Lean
mea
t, po
ultry
, or f
ish10
To
fu, s
oy p
rodu
cts,
or a
ltern
ate
prot
ein
prod
ucts
11
Che
ese
La
rge
egg
C
ooke
d dr
y be
ans
or p
eas
Pe
anut
but
ter o
r soy
nut b
utte
r or o
ther
nut
/see
d bu
tters
Yo
gurt,
pla
in o
r fla
vore
d, u
nsw
eete
ned
or s
wee
tene
d12
Pean
uts,
soy
nuts
, tre
e nu
ts, o
r see
ds9
1 oz
. 1
oz.
1 oz
. 1/
2 eg
g 1/
4 cu
p 2
Tbsp
. 4
oz. o
r 1/2
cup
1/
2 oz
. = 5
0%
1 1/
2 oz
. 1
1/2
oz.
1 1/
2 oz
. 3/
4 eg
g 3/
8 cu
p 3
Tbsp
. 6
oz. o
r 3/4
cup
3/
4 oz
. = 5
0%
2 oz
. 2
oz.
2 oz
. 1
egg
1/2
cup
4 Tb
sp.
8 oz
. or 1
cup
1
oz. =
50%
Vege
tabl
es3,
4 Ve
geta
bles
1/8
cup
1/4
cup
1/2
cup
Frui
ts3,
4 Fr
uits
1/8
cup
1/4
cup
1/4
cup
Gra
ins/
Bre
ads*
5,7
*who
le g
rain
, who
le g
rain
-rich
, enr
iche
d
Brea
d
Brea
d pr
oduc
t suc
h as
bis
cuit,
roll,
muf
fin
Coo
ked
brea
kfas
t cer
eal8 ,
cere
al g
rain
, and
/or p
asta
1/
2 sl
ice
1/2
serv
ing
1/4
cup
1/
2 sl
ice
1/2
serv
ing
1/4
cup
1
slic
e 1
serv
ing
1/2
cup
Snack13 (Select 2 different components)
Milk
2
Flui
d m
ilk
4 flu
id o
unce
s
4 flu
id o
unce
s
8 flu
id o
unce
s
Mea
t and
Mea
t Alte
rnat
es
Lean
mea
t, po
ultry
or f
ish10
To
fu, s
oy p
rodu
cts,
or a
ltern
ate
prot
ein
prod
ucts
11
Che
ese
La
rge
egg
C
ooke
d dr
y be
ans
or p
eas
Pe
anut
but
ter o
r soy
nut b
utte
r or o
ther
nut
/see
d bu
tters
Yo
gurt,
pla
in o
r fla
vore
d, u
nsw
eete
ned
or s
wee
tene
d12
Pean
uts
or s
oynu
ts o
r tre
e nu
ts o
r see
ds
1/2
oz.
1/2
oz.
1/2
oz.
1/2
egg
1/8
cup
1 Tb
sp.
2 oz
. or 1
/4 c
up
1/2
oz.
1/2
oz.
1/2
oz.
1/2
oz.
1/2
egg
1/8
cup
1 Tb
sp.
2 oz
. or 1
/4 c
up
1/2
oz.
1 oz
. 1
oz.
1 oz
. 1/
2 eg
g 1/
4 cu
p 2
Tbsp
. 4
oz. o
r 1/2
cup
1
oz.
Vege
tabl
es3
Vege
tabl
es
1/2
cup
1/2
cup
3/4
cup
Frui
ts3
Frui
ts
1/2
cup
1/2
cup
3/4
cup
Gra
ins/
Bre
ads*
5,7
*who
le g
rain
, who
le g
rain
-rich
, enr
iche
d Br
ead
Br
ead
prod
uct s
uch
as b
iscu
it, ro
ll, m
uffin
C
ooke
d br
eakf
ast c
erea
l8 , ce
real
gra
in, a
nd/o
r pas
ta
Rea
dy-to
-eat
bre
akfa
st c
erea
l (dr
y, c
old)
8
1/2
slic
e 1/
2 se
rvin
g 1/
4 cu
p 1/
4 cu
p
1/2
slic
e 1/
2 se
rvin
g 1/
4 cu
p 1/
3 cu
p
1 sl
ice
1 se
rvin
g 1/
2 cu
p 3/
4 cu
p
Revi
sed
Octo
ber 2
016
- See
En
dn
ote
s a
nd
co
nti
nu
ed
re
qu
ire
men
ts o
n f
ollo
win
g p
ag
es
N
ote:
Milk
mus
t be
serv
ed w
ith e
ach
brea
kfas
t, lu
nch
and
supp
er m
eal.
Betw
een
a ch
ild’s
first
and
se
cond
birt
hday
, who
le m
ilk is
requ
ired.
Afte
r the
chi
ld’s
seco
nd b
irthd
ay, i
t is
requ
ired
that
low
fat o
r fat
-fre
e m
ilk b
e se
rved
. Fla
vore
d m
ilk c
anno
t be
serv
ed to
chi
ldre
n le
ss th
an 6
yea
rs o
f age
. Co
nver
sions
:
1/2
cup
= 4
fl. o
z.
1 pi
nt =
2 c
ups
3/4
cup
= 6
fl. o
z.
1 qu
art =
2 p
ints
= 4
cup
s
1
cup
= 8
fl. o
z.
1
gallo
n =
4 qu
arts
= 1
6 cu
ps
Child Care Food Program Meal Pattern for Children
15
Endnotes 1. Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs. 2. For children age one – must be unflavored whole milk.
For children two through five years – must be unflavored low‐fat (1 percent) or unflavored fat‐free (skim) milk. For children six years and older – must be unflavored low‐fat (1 percent), unflavored fat‐free (skim), or flavored fat‐free (skim) milk.
3. Pasteurized full‐strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day. 4. A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of
vegetables must be served. 5. At least one serving per day, across all eating occasions, must be 100% whole grain. Grain‐based desserts do not count towards meeting the grains
requirement. 6. At breakfast, meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat
and meat alternates is equal to one ounce equivalent of grains (one serving). 7. Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains. 8. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other sugars per 100 grams of dry
cereal). 9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts or seeds must be combined
with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.
10. The serving size for lean meat, poultry, or fish is the edible portion as served. 11. Alternate protein products must meet the requirements in Appendix A to Part 226. 12. Yogurt must contain no more than 23 grams of total sugars per 6 ounces. 13. At snack, select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
**Please note that donated foods cannot be used to contribute to the meal pattern requirements.**
Child Care Food Program Meal Pattern for Children
16 Revised October 2016
CCFP Meal Pattern for Children (continued) Child care providers have the unique opportunity to ensure healthy eating habits are developed early and promote wellness to all children in their care. Fluid Milk:
After the child’s first birthday and prior to the second birthday, whole milk must be served. After the child’s second birthday, lowfat (1%) or fat-free milk must be served. Flavored milk is not allowed for children under the age of six. Children ages six and older may be served fat-free flavored milk.
Vegetable or fruit or juice: Vegetable or fruit juice must be full-strength, pasteurized, and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of Vitamin C.
Fruit juice must not be served more than once a day.
One cup of leafy greens counts as ½ cup of vegetables.
Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable and/or fruit component. At lunch and supper, one vegetable and one fruit or two different vegetables may be served (two fruits may not be served to meet this requirement).
Grains/breads:
Grain/bread food must be whole grain, enriched, or made from whole grain or enriched meal or flour. Bran and germ are counted as enriched or whole-grain meals or flours. Cornmeal, corn flour, plain corn tortillas/chips, and corn grits must be designated as whole or enriched to be creditable.
At least one serving per day, across all eating occasions, must be 100% whole grain. Only ready-to-eat breakfast cereals containing 6 grams (g) of sugar or less per dry ounce may be served (refer to the Florida WIC Approved Cereal List). Prepackaged grain/bread products must have enriched flour or meal or whole grains as the first ingredient listed on the package. Grain-based desserts (e.g. cookies, donuts, granola bars, and graham crackers) do not count towards meeting the grains requirements.
Meat or meat alternate:
Commercially processed combination foods (convenience entrees – frozen or canned) must have a CN Label or manufacturer’s Product Formulation Statement stating the food component contribution to the meal pattern.
A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not as both components in the same meal. Yogurt must not contain more than 23 g of total sugars per 6 ounces (15 g per 4 ounces or 3.8 g per ounce). At breakfast, meat/meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat/meat alternate is equal to one ounce equivalent of
grains (one serving).
17
Cred
itabl
e an
d N
on-C
redi
tabl
e G
rain
/Bre
ad F
oods
Grain‐based
dessert fo
ods w
ill not be cred
itable on
the Ch
ild Care Fo
od Program
beginning
Octob
er 1, 2
017. The
follo
wing chart lists c
reditable an
d no
n‐cred
itable grain ite
ms. N
on‐creditable grain ite
ms c
anno
t con
tribute towards a
reim
bursab
le m
eal, bu
t may be served
as a
n “extra” food
on occasio
n. C
reditable grain ite
ms m
ust b
e in th
e correct
portion for the
age group
served (refer to
Grains/Brea
ds‐‐E
xhibit A) and
must b
e who
le grain, enriche
d, or m
ade from
who
le grain or e
nriche
d mea
l or flour. Prep
ackaged prod
ucts m
ust h
ave who
le grain or e
nriche
d flo
ur or m
eal as the
first in
gred
ient. A
t lea
st one
serving pe
r day, across a
ll ea
ting occasio
ns, m
ust b
e 10
0% who
le grain.
Anim
al Crackers
Brow
nies
Cake (a
ll varie
ties, frosted or unfrosted
) Ce
real Bar/Treat
Cobb
ler/Fruit C
risp
Cook
ies (all kinds)
Doug
hnuts
Fig Ba
r Fruit T
urno
ver
Graha
m Crackers (all kinds)
Grain Fruit Ba
r Grano
la Bar (a
ll kind
s)
Hone
y Bu
n Oatmea
l (more than
6 grams o
f sug
ar per dry oun
ce)
Pastry
Popcorn
Pop Tart
Potato/Vegetab
le Chips (o
r puffs/straw
s/sticks)
Read
y‐to‐eat Cerea
l (more than
6 grams o
f sug
ar per dry oun
ce)
Swee
t Crackers
Swee
t Roll/S
ticky Bun
To
rtilla chips—
flavored2
Wafers (chocolate, van
illa)
Bagel/B
agel Chips
Bana
na Bread
(or o
ther fruit/vegetable breads)
Barle
y Ba
tter or B
read
Type Co
ating
Biscuits
Brea
d
Brea
d Sticks (h
ard or so
ft)
Bulgur or C
racked
Whe
at
Buns
Cornbread/Co
rn M
uffin
Croissan
ts
Crep
es
Crackers (savory snack crackers, p
lain, che
ese, peanu
t butter)
Crou
tons
Egg Ro
ll Skins, W
on Ton
Wrapp
ers
English
Muffin
Fren
ch Toa
st (slices or stic
ks)
Grits
Muffin
s/Quick Bread
Oatmeal (with
6 grams o
f sug
ar or less p
er dry oun
ce)
Pancakes
Pasta/Co
uscous/M
acaron
i/Noo
dles (a
ll shap
es)
Pita Bread
/Pita
Chips
Pizza Crust
Pretzels (hard or so
ft)
Quino
a Ra
violi
Read
y‐to‐eat Cerea
l (6 gram
s of sug
ar or less p
er dry oun
ce)
Rice
Rolls
Stuffin
g (dry)
Tortillas /A
repa
To
rtilla Ch
ips/Sh
ells—
unflavored2
Waffle
s
1. T
oppi
ngs
and
extra
s in
cludi
ng b
row
n su
gar,
butte
r, ch
ocol
ate
chip
s, c
ream
che
ese,
hon
ey, j
elly
, and
syr
up a
re a
co
ncen
trate
d so
urce
of e
mpt
y ca
lorie
s. T
hey
shou
ld b
e se
rved
in s
mal
l por
tions
and
use
d m
inim
ally.
2. T
ortil
la c
hips
with
a fl
avor
coa
ting
are
not c
redi
tabl
e. O
nly
plai
n to
rtilla
chi
ps m
ay b
e se
rved
.
Revised Octob
er 201
6
Non
‐creditable Food
s Cred
itable Food
s1
18
Gra
ins/
Bre
ads
Req
uire
men
t for
Chi
ld C
are
Food
Pro
gram
R
evis
ed E
xhib
it A
– G
rain
s/Br
eads
Req
uire
men
ts1,
2
G
RO
UP
A
Min
imum
Ser
ving
Siz
e fo
r GR
OU
P A
• Br
ead
type
coa
ting
• Br
ead
stic
ks (h
ard)
•
Cho
w m
ein
nood
les
• Sa
vory
Cra
cker
s (s
altin
es
and
snac
k cr
acke
rs)
• C
rout
ons
• Pr
etze
ls (h
ard)
•
Stuf
fing
(dry
)
Not
e: w
eigh
ts
appl
y to
bre
ad in
st
uffin
g.
1 se
rvin
g =
22 g
m o
r 0.8
oz
½ s
ervi
ng =
11
gm o
r 0.4
oz
GR
OU
P B
M
inim
um S
ervi
ng S
ize
for G
RO
UP
B
• Ba
gels
•
Batte
r typ
e co
atin
g •
Bisc
uits
•
Brea
ds (s
liced
, Fre
nch,
Ital
ian)
•
Buns
(ham
burg
er a
nd h
ot d
og)
• Eg
g ro
ll sk
ins
• En
glis
h m
uffin
s
• Pi
ta b
read
•
Pizz
a cr
ust
• Pr
etze
ls (s
oft)
• R
olls
•
Torti
llas
•
Torti
lla c
hips
•
Taco
she
lls
1 se
rvin
g =
28 g
m o
r 1.0
oz
½ s
ervi
ng =
14
gm o
r 0.5
oz
GR
OU
P C
M
inim
um S
ervi
ng S
ize
for G
RO
UP
C
• C
ornb
read
•
Cor
n m
uffin
s •
Cro
issa
nts
• Pa
ncak
es
• W
affle
s
1 se
rvin
g =
34 g
m o
r 1.2
oz
½ s
ervi
ng =
17
gm o
r 0.6
oz
GR
OU
P D
M
inim
um S
ervi
ng fo
r GR
OU
P D
• M
uffin
s (a
ll, e
xcep
t cor
n)
1 se
rvin
g =
55 g
m o
r 2.0
oz
½ s
ervi
ng =
28
gm o
r 1.0
oz
GR
OU
P E
Min
imum
Ser
ving
for G
RO
UP
E
• Fr
ench
toas
t 1
serv
ing
= 69
gm
or 2
.4 o
z ½
ser
ving
= 3
5 gm
or 1
.2 o
z
GR
OU
P F/
G
Min
imum
Ser
ving
for G
RO
UP
F/G
Gra
in-b
ased
des
serts
are
not
cre
dita
ble.
GR
OU
P H
M
inim
um S
ervi
ng fo
r GR
OU
P H
• C
erea
l Gra
ins
(bar
ley,
qu
inoa
, etc
) •
Brea
kfas
t cer
eals
(coo
ked)
3 •
Bulg
ur o
r cra
cked
whe
at
• M
acar
oni (
all s
hape
s)
• N
oodl
es (a
ll va
rietie
s)
• Pa
sta
(all
shap
es)
• R
avio
li (n
oodl
e on
ly)
• R
ice
(whi
te o
r bro
wn)
1 s
ervi
ng =
½ c
up c
ooke
d
or
1 o
unce
(28
g) d
ry
GR
OU
P I
Min
imum
Ser
ving
for G
RO
UP
I
• R
eady
to e
at b
reak
fast
cer
eal (
cold
, dry
)3
1 se
rvin
g =
¾ c
up fo
r chi
ldre
n ag
es 6
-18
1 se
rvin
g =
⅓ c
up fo
r chi
ldre
n ag
es 3
-5
1 se
rvin
g =
¼ c
up fo
r chi
ldre
n ag
es 1
-2
1.
The
follo
win
g fo
ods
mus
t be
who
le g
rain
, who
le g
rain
-rich
, or e
nric
hed.
2.
So
me
of th
e fo
llow
ing
food
s or
thei
r top
ping
s/ex
tras
(suc
h as
cre
am c
hees
e, s
yrup
, etc
.) m
ay c
onta
in m
ore
suga
r, sa
lt an
d/or
fat t
han
othe
rs.
This
sho
uld
be a
con
side
ratio
n w
hen
deci
ding
how
ofte
n to
ser
ve th
em.
3.
Brea
kfas
t cer
eals
are
trad
ition
ally
ser
ved
as a
bre
akfa
st it
em b
ut m
ay b
e se
rved
in m
eals
oth
er th
an b
reak
fast
. C
erea
ls m
ust c
onta
in n
o m
ore
than
6 g
ram
s of
sug
ar p
er d
ry o
unce
and
mus
t be
who
le-g
rain
, who
le g
rain
-rich
, or
enric
hed
or fo
rtifie
d ce
real
. R
efer
to F
lorid
a W
IC-A
ppro
ved
Cer
eal L
ist.
Not
e: C
ornm
eal a
nd c
orn
flour
and
pro
duct
s us
ing
corn
mea
l and
cor
n flo
ur s
uch
as a
repa
, tor
tilla
s, to
rtill
a ch
ips,
ta
co s
hells
, cor
nbre
ad, a
nd c
orn
muf
fins
mus
t be
who
le-g
rain
, who
le-g
rain
rich
, or e
nric
hed.
R
evis
ed O
ctob
er 2
016
Child
Car
e Fo
od P
rogr
am M
eal P
atte
rn fo
r Inf
ants
Rev
ised
Sep
tem
ber 2
016
19
Th
e Ch
ild C
are
Food
Pro
gram
(CCF
P) p
rovid
es a
id to
chi
ld c
are
inst
itutio
ns a
nd fa
mily
day
car
e ho
mes
for t
he p
rovis
ion
of n
utrit
ious
food
s th
at c
ontri
bute
to th
e w
elln
ess,
hea
lthy
grow
th, a
nd d
evel
opm
ent o
f you
ng c
hild
ren.
Chi
ld c
are
prov
ider
s ha
ve a
pow
erfu
l opp
ortu
nity
to d
emon
stra
te h
ealth
y ha
bits
at a
n ea
rly a
ge th
at c
an s
erve
chi
ldre
n th
roug
hout
lif
e.
To c
ompl
y w
ith C
CFP
regu
latio
ns, t
he In
fant
Mea
l Pat
tern
list
s th
e am
ount
of f
ood
to b
e of
fere
d to
chi
ldre
n fro
m b
irth
thro
ugh
the
11th m
onth
(the
ir 1st
birt
hday
). To
sup
port
and
enc
oura
ge m
oms
who
bre
astf
eed,
mea
ls
cont
aini
ng b
reas
tmilk
hav
e di
ffer
ent g
uide
lines
for r
eim
burs
emen
t tha
n m
eals
con
tain
ing
form
ula.
Foo
d w
ithin
the
mea
l pat
tern
sho
uld
be th
e te
xtur
e an
d co
nsist
ency
app
ropr
iate
for t
he a
ge o
f the
infa
nt a
nd m
ay b
e se
rved
du
ring
a sp
an o
f tim
e co
nsist
ent w
ith th
e in
fant
’s ea
ting
habi
ts. T
he in
fant
mea
l mus
t con
tain
eac
h of
the
follo
win
g co
mpo
nent
s in
the
amou
nts
indi
cate
d fo
r the
app
ropr
iate
age
gro
up in
ord
er to
qua
lify
for r
eim
burs
emen
t.
Infa
nt M
eal P
atte
rn
Food
Com
pone
nts:
A
ge G
roup
and
Ser
ving
Siz
e:
Birt
h –
5 m
onth
s:
6 –
11 m
onth
s:
Breakfast and Lunch/Supper
Brea
stm
ilk1 or
form
ula2
4-
6 fl.
oz.
6-
8 fl.
oz.
And
one
or m
ore
of th
e fo
llow
ing:
*0
-4 T
bsp.
In
fant
cer
eal2,
3,5 ,
mea
t, fis
h, p
oultr
y,
who
le e
gg, c
ooke
d dr
y be
ans/
peas
Che
ese
*0
-2 o
z.
Cot
tage
che
ese
*0
-4 o
z. (v
olum
e)
Yogu
rt4
*0-8
oz.
(I c
up)
And
:
*0-2
Tbs
p.
Vege
tabl
e or
frui
t, or
a c
ombi
natio
n of
bot
h7
Snack
Brea
stm
ilk1 o
r for
mul
a2 4-
6 fl.
oz.
2-
4 fl.
oz.
And
one
or m
ore
of th
e fo
llow
ing:
*0-1
/2 s
lice
Br
ead3,
5
Cra
cker
s3,5
*0
-2
Infa
nt c
erea
l2,3,
5 or r
eady
-to-e
at
cere
al3,
5,6
*0
-4 T
bsp.
And
:
*0-2
Tbs
p.
Vege
tabl
e or
frui
t, or
a c
ombi
natio
n of
bot
h7
*NO
TE
: A
SE
RV
ING
OF
TH
IS C
OM
PO
NE
NT
IS R
EQ
UIR
ED
WH
EN
TH
E I
NF
AN
T I
S
DE
VE
LO
PM
EN
TA
LL
Y R
EA
DY
TO
AC
CE
PT
IT
.
En
dnot
es
1.
Br
east
milk
or f
orm
ula
or p
ortio
ns o
f bot
h, m
ust b
e se
rved
; how
ever
, it i
s re
com
men
ded
that
br
east
milk
be
serv
ed in
pla
ce o
f for
mul
a fro
m b
irth
thro
ugh
11 m
onth
s. F
or s
ome
brea
stfe
d in
fant
s w
ho re
gula
rly c
onsu
me
less
than
the
min
imum
am
ount
of b
reas
tmilk
per
feed
ing,
a s
ervi
ng o
f les
s th
an th
e m
inim
um a
mou
nt o
f bre
astm
ilk m
ay b
e of
fere
d, w
ith a
dditi
onal
bre
astm
ilk o
ffere
d at
a la
ter
time
if th
e in
fant
will
cons
ume
mor
e.
2.
Infa
nt fo
rmul
a an
d dr
y in
fant
cer
eal m
ust b
e iro
n-fo
rtifie
d.
3.
A se
rvin
g of
gra
ins
mus
t be
who
le g
rain
, who
le-g
rain
rich
, enr
iche
d m
eal,
or e
nric
hed
flour
. 4.
Be
ginn
ing
Oct
ober
1, 2
019,
oun
ce e
quiv
alen
ts a
re u
sed
to d
eter
min
e th
e qu
antit
y of
cre
dita
ble
grai
ns.
5.
Brea
kfas
t cer
eals
mus
t con
tain
no
mor
e th
an 6
gra
ms
of s
ugar
per
dry
oun
ce (n
o m
ore
than
21
gram
s of
suc
rose
and
oth
er s
ugar
s pe
r 100
gra
ms
of d
ry c
erea
l).
6.
Yogu
rt m
ust c
onta
in n
o m
ore
than
23
gram
s of
tota
l sug
ars
per 6
oun
ces.
7.
Fr
uit a
nd v
eget
able
juic
es m
ust n
ot b
e se
rved
.
Child
Car
e Fo
od P
rogr
am M
eal P
atte
rn fo
r Inf
ants
Revi
sed
Sept
embe
r 201
6
20
G
uide
lines
to F
ollo
w
Chi
ld c
are
prov
ider
s pa
rtici
patin
g in
the
Chi
ld C
are
Food
Pro
gram
(CC
FP) a
re o
blig
ated
to o
ffer p
rogr
am
mea
ls to
all
child
ren,
incl
udin
g in
fant
s, w
ho a
re e
nrol
led
for c
hild
car
e. T
o en
sure
this
pol
icy
is m
et, c
hild
ca
re p
rovi
ders
mus
t req
uire
par
ents
to c
ompl
ete
the
Infa
nt F
eedi
ng F
orm
(see
sam
ple
on th
e fo
llow
ing
page
). T
his
form
can
be
dow
nloa
ded
from
the
CC
FP W
eb p
age.
Infa
nt F
orm
ula
and/
or B
reas
tmilk
:
Brea
stm
ilk o
r iro
n-fo
rtifie
d in
fant
form
ula,
or p
ortio
ns o
f bot
h, m
ust b
e se
rved
to in
fant
s bi
rth th
roug
h 11
mon
ths.
Br
east
milk
is re
com
men
ded
in p
lace
of f
orm
ula
from
birt
h th
roug
h 11
mon
ths.
Fo
r som
e in
fant
s w
ho re
gula
rly c
onsu
me
less
than
the
min
imum
am
ount
of b
reas
tmilk
per
feed
ing,
a
serv
ing
of le
ss th
an th
e m
inim
um a
mou
nt o
f bre
astm
ilk m
ay b
e of
fere
d. A
dditi
onal
bre
astm
ilk m
ust b
e of
fere
d at
a la
ter t
ime
if th
e in
fant
will
cons
ume
mor
e.
In
fant
form
ula
mus
t be
iron-
forti
fied.
Fac
ilitie
s m
ust o
ffer a
t lea
st tw
o in
fant
form
ulas
; one
milk
-bas
ed
and
one
soy-
base
d. (
Ref
er to
the
DO
H A
ppro
ved
Form
ula
List
on
the
CC
FP w
ebsi
te a
t w
ww
.flor
idah
ealth
.gov
/ccf
p/).
W
hen
a pa
rent
or g
uard
ian
choo
ses
to p
rovi
de b
reas
tmilk
or i
ron-
forti
fied
infa
nt fo
rmul
a an
d th
e in
fant
is
con
sum
ing
solid
food
s, th
e in
stitu
tion
or fa
cilit
y m
ust s
uppl
y al
l oth
er re
quire
d m
eal c
ompo
nent
s in
or
der f
or th
e m
eal t
o be
reim
burs
able
.
M
eals
in w
hich
a m
othe
r dire
ctly
bre
astfe
eds
her i
nfan
t at t
he in
stitu
tion
or fa
cilit
y ar
e el
igib
le fo
r re
imbu
rsem
ent.
Frui
ts/v
eget
able
s:
Fr
uit a
nd v
eget
able
juic
es m
ust n
ot b
e se
rved
.
A
vege
tabl
e, fr
uit,
or c
ombi
natio
n of
bot
h m
ust b
e se
rved
at s
nack
to 6
-11
mon
th o
ld d
evel
opm
enta
lly
read
y in
fant
s.
Gra
in/b
read
food
s:
G
rain
/bre
ad it
ems
(bre
ad, s
oft t
ortil
la, c
rack
ers,
teet
hing
bis
cuit,
read
y-to
-eat
cer
eals
) mus
t be
who
le
grai
n, e
nric
hed,
or m
ade
from
who
le g
rain
or e
nric
hed
mea
l or f
lour
.
O
nly
read
y-to
-eat
bre
akfa
st c
erea
ls c
onta
inin
g 6
gram
s of
sug
ar o
r les
s pe
r dry
oun
ce m
ay b
e se
rved
(R
efer
to th
e Fl
orid
a W
IC a
ppro
ved
cere
al li
st).
Solid
food
s:
Th
e gr
adua
l int
rodu
ctio
n of
sol
id fo
ods
may
beg
in a
t 6 m
onth
s of
age
, or b
efor
e or
afte
r 6 m
onth
s of
ag
e if
it is
dev
elop
men
tally
app
ropr
iate
for t
he in
fant
and
in a
ccor
danc
e w
ith U
SDA/
FNS
guid
ance
.
O
nce
an in
fant
is d
evel
opm
enta
lly re
ady
to a
ccep
t sol
id fo
ods,
the
inst
itutio
n or
faci
lity
is re
quire
d to
of
fer t
hem
to th
e in
fant
.
M
ust b
e of
an
appr
opria
te te
xtur
e an
d co
nsis
tenc
y an
d sh
ould
onl
y be
intro
duce
d af
ter c
onsu
lting
with
th
e in
fant
’s p
aren
t or g
uard
ian.
Pa
rent
s or
gua
rdia
ns s
houl
d re
ques
t in
writ
ing
whe
n an
inst
itutio
n or
faci
lity
shou
ld s
tart
serv
ing
solid
fo
ods
to th
eir i
nfan
t.
C
an b
e ei
ther
hom
e-pr
epar
ed b
aby
food
s or
com
mer
cial
ly p
repa
red
baby
food
s.
In
fant
cer
eal m
ust b
e iro
n-fo
rtifie
d, p
lain
, dry
.
D
o no
t ser
ve h
oney
or f
ood
that
may
con
tain
hon
ey to
infa
nts
less
than
one
yea
r of a
ge -
hone
y m
ay
cont
ain
botu
linum
spo
res,
whi
ch c
an b
e ha
rmfu
l to
infa
nts.
21
Ch
ild C
are
Food
Pro
gram
SA
MPL
E –
Infa
nt F
eedi
ng F
orm
– S
AMPL
E
Th
is c
hild
car
e fa
cilit
y pa
rtic
ipat
es in
the
Child
Car
e Fo
od P
rogr
am (
CCFP
) an
d is
requ
ired
to
offe
r inf
ant f
orm
ula
and
food
to y
our b
aby.
The
CCF
P pr
ovid
es re
imbu
rsem
ent f
or h
ealth
y m
eals
prov
ided
and
ser
ved
to y
our b
aby
whi
le in
our
car
e. O
ur c
hild
car
e st
aff h
ave
been
trai
ned
in in
fant
fe
edin
g pr
actic
es a
nd o
ffer a
ge a
ppro
pria
te fo
ods
for y
our b
aby.
W
e w
elco
me
brea
stfe
d ba
bies
and
sup
port
and
enco
urag
e m
oms
to c
ontin
ue b
reas
tfeed
ing
whe
n re
turn
ing
to w
ork
or s
choo
l. F
or fo
rmul
a fe
d in
fant
s, w
e of
fer t
he ir
on-fo
rtifie
d in
fant
form
ulas
list
ed
abov
e to
bab
ies
in o
ur c
are.
To
qua
lify
for r
eim
burs
emen
t, in
fant
mea
ls an
d sn
acks
mus
t inc
lude
, at a
min
imum
, the
follo
win
g fo
od
com
pone
nts
at a
ppro
pria
te a
ge a
nd d
evel
opm
enta
l sta
ges:
~
Brea
stm
ilk o
r iro
n-fo
rtifie
d in
fant
form
ula
(or a
com
bina
tion
of b
oth)
~
Iron
-forti
fied
infa
nt c
erea
l ~
A va
riety
of t
extu
re a
ppro
pria
te v
eget
able
s an
d fru
its s
uch
as s
wee
t pot
ato,
ban
ana,
and
pea
s.
~ A
varie
ty o
f tex
ture
app
ropr
iate
mea
t and
mea
t alte
rnat
es s
uch
as c
hick
en, y
ogur
t, an
d ch
eese
~
Brea
d, c
rack
ers,
Flo
rida
WIC
-app
rove
d re
ady-
to-e
at c
old
cere
als
Plea
se b
e aw
are
this
child
car
e fa
cility
: ~
Will
offe
r all
food
com
pone
nts
to e
ach
infa
nt th
at is
dev
elop
men
tally
read
y to
acc
ept t
hem
. Pa
rent
s do
not
hav
e to
brin
g in
any
food
s fo
r the
ir ch
ildre
n.
~ Ca
n fe
ed s
olid
food
s to
infa
nts
in a
bot
tle o
nly
whe
n a
med
ical s
tate
men
t is
prov
ided
. ~
May
requ
est p
aren
ts to
sup
ply
clean
, san
itize
d an
d la
bele
d bo
ttles
on
a da
ily b
asis.
~
Requ
ires
the
pare
nt to
labe
l bot
tles
of b
reas
tmilk
or f
orm
ula
and
cont
aine
rs o
f foo
d th
at th
ey
prov
ide
with
bab
y’s n
ame,
dat
e, a
nd ti
me
of b
ottle
or f
ood
prep
arat
ion.
Pa
rent
s pl
ease
com
plet
e th
e fo
llow
ing:
Baby
’s fu
ll na
me:
_B
aby
Lulu
____
____
____
____
_ Da
te o
f Birt
h: _
_00/
00/0
0___
__
Plea
se c
heck
th
is b
ox
if y
our b
aby
is b
reas
tfed.
Ple
ase
chec
k if
you
plan
to d
o on
e or
bot
h:
Pro
vide
pum
ped
brea
stm
ilk in
a b
ottle
V
isit
faci
lity
to n
urse
I und
erst
and
that
this
child
car
e fa
cility
will
supp
ly th
e ab
ove
iron-
forti
fied
form
ulas
for f
orm
ula-
fed
infa
nts
up to
12
mon
ths
of a
ge a
nd in
fant
cer
eal a
nd b
aby
food
for i
nfan
ts 4
mon
ths
and
olde
r, ac
cord
ing
to th
e CC
FP re
quire
men
ts.
*I p
refe
r to
supp
ly m
y ow
n fo
rmul
a (w
rite
in n
ame
of fo
rmul
a): _
____
____
____
____
____
____
This
faci
lity
has
not r
eque
sted
or r
equi
red
me
to p
rovi
de in
fant
form
ula
or fo
od.
Pare
nt S
igna
ture
: __B
aby
Lulu
’s M
om
my_
____
____
____
____
____
Dat
e: _
_5-1
7-1
6__
__
Prin
ted
Nam
e of
Par
ent:
___B
aby
Lulu
’s M
omm
y___
____
____
____
____
____
____
___
*Ple
ase
note
: Ear
ly He
ad S
tart
facil
ities
pro
vide
the
bran
d of
form
ula
you
curre
ntly
give
you
r inf
ant a
s w
ell a
s al
l ag
e-ap
prop
riate
food
s.
Revis
ed S
epte
mbe
r 201
6
Child
car
e fa
cilit
y: P
leas
e fil
l in
faci
lity
nam
e an
d fo
rmul
as o
ffer
ed b
efor
e di
strib
utin
g to
par
ents
.
Child
Car
e Fa
cility
Nam
e:
Mae
Wrig
ht
*For
mul
as o
ffere
d at
this
facil
ity:
Milk
-bas
ed:
Soy-
base
d:
Gerb
er G
ood
Star
t
Gerb
er G
ood
Star
t Soy
22
Is Y
our F
acili
ty B
reas
tfeed
ing
Frie
ndly
?
A fa
cilit
y th
at is
Bre
astfe
edin
g Fr
iend
ly:
Pr
ovid
es a
n at
mos
pher
e th
at w
elco
mes
and
pro
mot
es b
reas
tfeed
ing
as a
nor
mal
met
hod
of fe
edin
g in
fant
s
H
elps
mot
hers
con
tinue
to b
reas
tfeed
whe
n th
ey re
turn
to w
ork
or s
choo
l
M
akes
bre
astfe
edin
g re
sour
ces
avai
labl
e to
par
ents
Fe
eds
infa
nts
on c
ue a
nd c
oord
inat
es fe
edin
g tim
es w
ith p
aren
t's s
ched
ule
Tr
ains
sta
ff so
they
are
abl
e to
sup
port
brea
stfe
edin
g pa
rent
s
H
as a
writ
ten
brea
stfe
edin
g po
licy
If yo
u th
ink
your
cen
ter o
r hom
e is
Bre
astfe
edin
g Fr
iend
ly, c
ompl
ete
the
follo
win
g in
form
atio
n an
d th
e se
lf-as
sess
men
t on
the
back
. M
ail t
his
com
plet
ed fo
rm a
nd a
cop
y of
you
r bre
astfe
edin
g po
licy
to th
e ad
dres
s be
low
. Fac
ilitie
s th
at a
nsw
er “Y
es” t
o al
l six
sta
ndar
ds a
nd w
hose
pol
icy
supp
orts
bre
astfe
edin
g w
ill be
de
sign
ated
as
a Br
east
feed
ing
Frie
ndly
Chi
ld C
are
Faci
lity.
Fac
ilitie
s w
ill be
aw
arde
d a
certi
ficat
e an
d w
indo
w
clin
g to
dis
play
at t
he c
ente
r or h
ome.
The
cer
tific
ate
expi
res
afte
r 2 y
ears
and
you
will
need
to c
ompl
ete
anot
her s
elf-a
sses
smen
t at t
hat t
ime.
If yo
ur fa
cilit
y is
not
read
y to
app
ly y
et a
nd y
ou w
ould
like
mor
e in
form
atio
n on
bec
omin
g a
Brea
stfe
edin
g Fr
iend
ly C
hild
Car
e Fa
cilit
y, c
onta
ct u
s at
the
addr
ess
belo
w.
CC
FP A
utho
rizat
ion
Num
ber:
____
____
____
__
Faci
lity
Nam
e: _
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
__
Spon
sor N
ame
(if a
pplic
able
): __
____
____
____
____
____
____
____
____
____
____
____
____
____
_
Faci
lity
Addr
ess:
___
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
___
City
: ___
____
____
____
____
____
____
____
____
____
_Sta
te: _
____
___Z
ip: _
____
____
____
____
_
Num
ber o
f inf
ants
(und
er 1
2 m
onth
s of
age
) cur
rent
ly in
car
e: _
____
___
Con
tact
Info
rmat
ion:
Kr
ista
Sch
oen
Flor
ida
Dep
artm
ent o
f Hea
lth
Bu
reau
of C
hild
Car
e Fo
od P
rogr
ams
40
52 B
ald
Cyp
ress
Way
, Bin
A-1
7 Ta
llaha
ssee
, FL
323
99
Phon
e: 8
50-2
45-4
323
F
AX: 8
50-4
14-1
622
E
-mai
l: kr
ista
.sch
oen@
flhea
lth.g
ov
23
Bre
astf
eed
ing
Fri
end
ly S
elf-
Ass
essm
ent
1.
Our
faci
lity
prov
ides
an
atm
osph
ere
that
wel
com
es a
nd p
rom
otes
bre
astfe
edin
g.
Ye
s___
No_
__
The
faci
lity
enco
urag
es m
othe
rs to
vis
it an
d br
east
feed
dur
ing
the
day,
if th
eir s
ched
ules
pe
rmit.
Fac
ility
empl
oyee
s ar
e al
so e
ncou
rage
d to
bre
astfe
ed th
eir i
nfan
ts in
car
e. T
here
are
br
east
feed
ing
post
ers
on d
ispl
ay a
nd le
arni
ng/p
lay
mat
eria
ls th
at p
rom
ote
brea
stfe
edin
g (e
.g.
book
s th
at c
onta
in p
ictu
res
of b
abie
s or
ani
mal
s nu
rsin
g).
2. O
ur fa
cilit
y he
lps
mot
hers
con
tinue
to b
reas
tfeed
thei
r bab
ies
whe
n th
ey re
turn
to
wor
k or
sch
ool.
Ye
s___
No_
__
Pare
nts
are
told
abo
ut th
e fa
cilit
y’s
polic
ies
and
serv
ices
rega
rdin
g br
east
feed
ing.
The
faci
lity'
s in
form
atio
n pa
cket
for n
ew fa
milie
s in
clud
es in
form
atio
n on
bre
astfe
edin
g th
at is
not
pro
vide
d by
or p
rodu
ced
by fo
rmul
a co
mpa
nies
. The
re is
a q
uiet
com
forta
ble
plac
e th
at m
othe
rs c
an
feed
thei
r bab
ies
or e
xpre
ss b
reas
t milk
.
3. O
ur fa
cilit
y ha
s ac
cura
te w
ritte
n m
ater
ials
on
brea
stfe
edin
g to
pics
ava
ilabl
e fo
r al
l par
ents
.
Yes_
__ N
o___
Staf
f is
fam
iliar w
ith w
ritte
n m
ater
ials
and
ava
ilabl
e co
mm
unity
reso
urce
s (s
uppo
rt gr
oups
, La
Lech
e Le
ague
, lac
tatio
n co
nsul
tant
s, a
nd lo
cal W
IC a
genc
y) a
nd re
fers
mom
s as
app
ropr
iate
.
4. O
ur fa
cilit
y fe
eds
infa
nts
on c
ue a
nd c
oord
inat
es fe
edin
g tim
es w
ith th
e m
othe
r’s
norm
al s
ched
ule.
Yes_
__ N
o___
Brea
stfe
d ba
bies
do
not r
ecei
ve fo
od o
r drin
k (o
ther
than
bre
ast m
ilk) u
nles
s in
dica
ted.
Pa
rent
s ar
e as
ked
wha
t the
y w
ant t
he fa
cilit
y to
do
if m
om w
ill be
late
and
thei
r bab
y is
hun
gry
or th
e su
pply
of b
reas
t milk
is g
one.
5. O
ur fa
cilit
y tra
ins
all s
taff
so th
ey a
re a
ble
to s
uppo
rt br
east
feed
ing.
Ye
s___
No_
__
Faci
lity
staf
f con
vey
a po
sitiv
e at
titud
e th
at m
oms
can
retu
rn to
wor
k an
d co
ntin
ue to
br
east
feed
and
that
the
faci
lity
can
help
them
. Sta
ff is
trai
ned
abou
t the
ben
efits
and
nor
mal
cy
of b
reas
tfeed
ing;
the
prep
arat
ion,
sto
rage
, and
feed
ing
of b
reas
t milk
; and
reso
urce
s av
aila
ble
for s
taff
and
pare
nts.
6. O
ur fa
cilit
y ha
s a
writ
ten
polic
y th
at re
flect
s th
e fa
cilit
y’s
com
mitm
ent t
o br
east
feed
ing.
Yes
___
No_
__
Staf
f is
fam
iliar w
ith th
e po
licy
and
it is
ava
ilabl
e so
that
sta
ff ca
n re
fer t
o it.
Encl
osed
is a
cop
y of
our
faci
lity’
s B
reas
tfeed
ing
Polic
y.
Nam
e of
Fac
ility
Dire
ctor
: ___
____
____
____
____
____
____
__ S
igna
ture
: ___
____
____
____
____
____
_
Phon
e: _
____
____
____
____
____
____
____
E-m
ail:
____
____
____
____
____
____
____
____
____
____
_
24
Spec
ial N
eeds
Mea
ls in
the
CC
FP
For c
hild
ren
with
dis
abili
ties:
C
hild
car
e pr
ovid
ers
are
requ
ired
to p
rovi
de fo
od c
ompo
nent
sub
stitu
tions
for i
ndiv
idua
l chi
ldre
n w
ho h
ave
a di
sabi
lity.
A d
isab
ility
mea
ns a
ny p
erso
n w
ho h
as a
doc
umen
ted
phys
ical
or m
enta
l im
pairm
ent w
hich
sub
stan
tially
lim
its o
ne o
r mor
e m
ajor
life
act
iviti
es.
Exam
ples
of d
isab
ilitie
s m
ay in
clud
e: o
rthop
edic
, vis
ual,
spee
ch, a
nd h
earin
g im
pairm
ents
; cer
ebra
l pal
sy; e
pile
psy;
mus
cula
r dys
troph
y; m
ultip
le s
cler
osis
; can
cer;
hear
t dis
ease
; met
abol
ic
dise
ases
, suc
h as
dia
bete
s or
phe
nylk
eton
uria
(PKU
); an
d fo
od a
naph
ylax
is (l
ife th
reat
enin
g fo
od a
llerg
y).
Rea
ding
fo
od la
bels
for l
ife th
reat
enin
g fo
od a
llerg
en w
arni
ngs
and
ingr
edie
nts
is v
ital.
Mea
ls m
ust p
rovi
de th
e su
bstit
utio
ns
or m
odifi
catio
ns to
the
mea
l pat
tern
s as
spe
cifie
d on
the
med
ical
sta
tem
ent t
o be
reim
burs
able
.
A pa
rent
/gua
rdia
n m
ay s
uppl
y on
e or
mor
e co
mpo
nent
s of
the
reim
burs
able
mea
l as
long
as
the
inst
itutio
n/fa
cilit
y pr
ovid
es a
t lea
st o
ne re
quire
d m
eal c
ompo
nent
.
Wha
t is
requ
ired?
A
med
ical
sta
tem
ent i
s re
quire
d an
d m
ust i
nclu
de:
Med
ical
nee
d fo
r sub
stitu
tion(
s).
Food
(s) t
o be
om
itted
and
the
food
(s) t
o be
sub
stitu
ted.
Sign
atur
e of
a li
cens
ed p
hysi
cian
, a p
hysi
cian
’s a
ssis
tant
(PA)
, or a
n ad
vanc
ed re
gist
ered
nur
se
prac
titio
ner (
ARN
P).
Spo
nsor
s ar
e en
cour
aged
to c
onta
ct th
e nu
tritio
n se
ctio
n at
the
stat
e of
fice
or h
ave
the
child
car
e pr
ovid
er c
onta
ct
the
nutri
tion
sect
ion
for a
ssis
tanc
e w
ith d
isab
ilitie
s an
d di
etar
y re
stric
tions
.
For c
hild
ren
who
can
not d
rink
*flu
id m
ilk:
Chi
ld c
are
prov
ider
s or
par
ents
may
pro
vide
a n
on-d
airy
bev
erag
e (e
.g. s
oy m
ilk) t
hat i
s nu
tritio
nally
equ
ival
ent t
o th
e flu
id m
ilk c
ompo
nent
of t
he m
eal p
atte
rn fo
r chi
ldre
n w
ith m
ilk a
llerg
ies
(non
-life
thre
aten
ing)
or i
ntol
eran
ces.
For t
he m
eal t
o be
reim
burs
able
, the
bev
erag
e m
ust b
e lis
ted
on th
e cu
rren
t CC
FP
Ap
pro
ved
Milk
S
ub
stit
uti
on
Lis
t fo
r C
hild
ren
Ag
es 1
an
d O
lder
on
our w
ebsi
te u
nder
Nut
ritio
n an
d M
enu
Plan
ning
/Spe
cial
D
ieta
ry N
eeds
at:
ww
w.fl
heal
th.g
ov/c
cfp/
Wha
t is
requ
ired?
A
lette
r fro
m th
e pa
rent
/gua
rdia
n re
ques
ting
a nu
tritio
nally
equ
ival
ent m
ilk s
ubst
itute
(e.g
. soy
milk
) is
requ
ired
if no
med
ical
sta
tem
ent i
s on
file
. Th
e le
tter m
ust s
tate
the
med
ical
or s
peci
al d
ieta
ry c
ondi
tion
and
whe
ther
the
pare
nt/g
uard
ian
will
prov
ide
the
milk
sub
stitu
te o
r the
cen
ter.
If pa
rent
/gua
rdia
n pr
efer
s to
pro
vide
the
milk
sub
stitu
te, i
t mus
t be
in th
e or
igin
al c
onta
iner
and
labe
led
with
the
child
’s n
ame.
A m
edic
al s
tate
men
t is
not r
equi
red,
how
ever
if p
rovi
ded,
it m
ust i
dent
ify th
e m
edic
al o
r spe
cial
die
tary
co
nditi
on, t
he n
utrit
iona
lly e
quiv
alen
t milk
sub
stitu
te, a
nd s
igna
ture
of a
reco
gniz
ed m
edic
al a
utho
rity.
*P
leas
e no
te th
e fo
llow
ing
fluid
milk
s do
not
requ
ire a
par
ent o
r med
ical
sta
tem
ent:
Cow
or g
oat m
ilk; b
reas
tmilk
; la
ctos
e-fre
e or
lact
ose-
redu
ced
milk
; UH
T (U
ltra
Hig
h Te
mpe
ratu
re);
acid
ified
; cul
ture
d; o
rgan
ic m
ilk.
For c
hild
ren
with
spe
cial
die
tary
con
ditio
ns (n
ot in
clud
ing
disa
bilit
ies)
: C
hild
car
e pr
ovid
ers
are
enco
urag
ed b
ut n
ot re
quire
d to
pro
vide
food
com
pone
nt s
ubst
itutio
ns fo
r ind
ivid
ual c
hild
ren
who
do
not h
ave
a di
sabi
lity,
but
who
hav
e a
spec
ial m
edic
al o
r die
tary
nee
d. E
xam
ples
of m
edic
al o
r spe
cial
di
etar
y co
nditi
ons
may
incl
ude
food
alle
rgie
s (n
on-li
fe th
reat
enin
g) a
nd fo
od in
tole
ranc
es s
uch
as w
heat
, fis
h, m
ilk
prot
eins
and
egg
s. R
eadi
ng fo
od la
bels
for a
llerg
en w
arni
ngs
and
ingr
edie
nts
is v
ery
impo
rtant
.
A pa
rent
/gua
rdia
n m
ay s
uppl
y on
e co
mpo
nent
of t
he re
imbu
rsab
le m
eal a
s lo
ng a
s it
is c
redi
tabl
e an
d th
e in
stitu
tion/
faci
lity
prov
ides
all
othe
r req
uire
d m
eal c
ompo
nent
s.
Mea
ls w
ith s
ubst
itutio
ns th
at m
eet a
ll m
eal p
atte
rn re
quire
men
ts a
re re
imbu
rsab
le.
For e
xam
ple,
the
child
car
e pr
ovid
er c
an s
ubst
itute
chi
cken
for f
ish
or b
anan
as fo
r ora
nges
. A
med
ical
sta
tem
ent i
s no
t nee
ded
in th
is c
ase;
ho
wev
er a
par
ent n
ote
shou
ld b
e on
file
.
Whe
n su
bstit
utio
ns a
re m
ade
and
the
mea
l pat
tern
is n
ot m
et, a
med
ical
sta
tem
ent i
s re
quire
d. In
this
situ
atio
n, th
e m
edic
al s
tate
men
t mus
t inc
lude
the
follo
win
g:
Wha
t is
requ
ired?
A
med
ical
sta
tem
ent i
s re
quire
d an
d m
ust i
nclu
de:
Med
ical
nee
d fo
r sub
stitu
tion(
s).
Food
(s) t
o be
om
itted
and
the
food
(s) t
o be
sub
stitu
ted.
Sign
atur
e of
a re
cogn
ized
med
ical
aut
horit
y (s
uch
as: p
hysi
cian
, phy
sici
an’s
ass
ista
nt, n
urse
pra
ctiti
oner
, or
regi
ster
ed d
ietit
ian)
. S
pons
ors
are
enco
urag
ed to
con
tact
the
nutri
tion
sect
ion
at th
e st
ate
offic
e or
hav
e th
e ch
ild c
are
prov
ider
con
tact
th
e nu
tritio
n se
ctio
n fo
r ass
ista
nce
with
spe
cial
die
tary
con
ditio
ns.
For f
ood
subs
titut
ions
rela
ted
to re
ligio
us p
refe
renc
e or
veg
etar
iani
sm:
No
med
ical
sta
tem
ent i
s ne
eded
; a n
ote
from
the
pare
nt/g
uard
ian
shou
ld b
e on
file
. M
eals
with
sub
stitu
tions
that
m
eet a
ll fo
od c
ompo
nent
requ
irem
ents
of t
he m
eal p
atte
rn a
re re
imbu
rsab
le.
For e
xam
ple,
the
child
car
e pr
ovid
er
can
subs
titut
e m
eat a
ltern
ates
for a
chi
ld w
ho d
oes
not e
at m
eat.
Con
tact
the
stat
e of
fice
for a
ssis
tanc
e if
an e
ntire
fo
od c
ompo
nent
is e
limin
ated
from
a m
eal,
such
as
an in
stan
ce w
here
milk
can
not b
e se
rved
with
a m
eal c
onta
inin
g m
eat.
R
evis
ed S
ep
tem
ber
20
16
25
M
ilk S
ubst
itutio
ns &
Cre
dita
ble
Milk
s In
the
Flor
ida
Chi
ld C
are
Food
Pro
gram
For c
hild
ren
ages
1 a
nd o
lder
, CC
FP re
gula
tions
requ
ire th
at e
ach
child
’s b
reak
fast
, lun
ch, a
nd s
uppe
r mus
t in
clud
e flu
id m
ilk to
be
elig
ible
for r
eim
burs
emen
t. F
luid
milk
may
als
o be
ser
ved
as o
ne o
f the
two
com
pone
nts
of a
sna
ck.
Cre
dita
ble
fluid
milk
s in
clud
e br
east
milk
, as
wel
l as
past
euriz
ed fl
uid
type
s of
cow
or g
oat m
ilk,
lact
ose-
free
or l
acto
se-r
educ
ed m
ilk, U
HT
(Ultr
a H
igh
Tem
pera
ture
) milk
, aci
difie
d or
cul
ture
d m
ilk, a
nd
orga
nic
milk
. N
on-d
airy
flui
d m
ilk s
ubst
itutio
ns m
ay b
e se
rved
whe
n re
ques
ted
in w
ritin
g th
e by
chi
ld’s
par
ent o
r gua
rdia
n.
The
writ
ten
requ
est m
ust i
dent
ify th
e m
edic
al o
r spe
cial
die
tary
con
ditio
n th
at re
stric
ts th
e di
et o
f the
chi
ld, s
uch
as m
ilk a
llerg
y or
veg
an d
iet.
In o
rder
for t
he m
eal t
o be
reim
burs
able
, the
non
-dai
ry b
ever
age
mus
t be
nutri
tiona
lly e
quiv
alen
t to
fluid
milk
. Chi
ld c
are
prov
ider
s or
par
ents
may
pro
vide
the
non-
dairy
bev
erag
e.
For C
hild
ren
Age
s O
ne th
roug
h Fi
ve
The
follo
win
g no
n-da
iry (s
oy-b
ased
) bev
erag
es m
eet r
equi
red
nutr
ition
al s
tand
ards
for a
ppro
ved
milk
su
bstit
utio
ns:
8th
Con
tinen
t Soy
milk
Orig
inal
Paci
fic U
ltra
Soy
Orig
inal
Gre
at V
alue
Soy
milk
Ultr
a-Pa
steu
rized
Silk
Orig
inal
Soy
milk
Kirk
land
Org
anic
Soy
milk
Orig
inal
Wes
tsoy
Org
anic
Plu
s Pl
ain
Soym
ilk
Fo
r Chi
ldre
n A
ges
Six
and
olde
r
The
beve
rage
s lis
ted
abov
e an
d th
e on
es b
elow
mee
t req
uire
d nu
triti
onal
sta
ndar
ds fo
r app
rove
d m
ilk
subs
titut
ions
:
8th
Con
tinen
t Soy
milk
Van
illa
Pa
cific
Ultr
a So
y Va
nilla
Wes
tsoy
org
anic
Plu
s So
ymilk
Van
illa
Each
of t
he c
ompa
nies
list
ed h
as in
form
atio
n re
gard
ing
prod
uct a
vaila
bilit
y on
thei
r web
site
s:
w
ww
.8th
cont
inen
t.com
/pro
duct
-find
er/
ww
w.w
alm
art.c
om/
ww
w.c
ostc
o.co
m/
ww
w.p
acifi
cfoo
ds.c
om/re
tail-
stor
es/
ww
w.s
ilk.c
om/w
here
-to-b
uy
ww
w.w
ests
oym
ilk.c
om/s
tore
-loca
tor/
If a
child
car
e pr
ovid
er h
as a
ny q
uest
ion
abou
t the
se o
r oth
er n
on-d
airy
bev
erag
es, p
leas
e co
ntac
t the
Sta
te
offic
e at
850
-245
-432
3 fo
r ass
ista
nce.
Rev
ised
Sep
tem
ber 2
016
26
C
hild
’s N
ame:
_m
y n
ame
is__
____
____
____
____
____
____
____
_
Dat
e: _
10-2
1-1
5___
____
____
____
_ N
ame
and
Addr
ess
of C
hild
Car
e C
ente
r: __
Eat
Wri
gh
t C
hild
Car
e___
____
____
____
____
____
____
____
____
__
____
____
____
____
____
____
____
____
__V
eget
ab
le W
ay F
L__
____
____
____
____
____
____
____
____
____
___
Dea
r Par
ent/G
uard
ian
and
Rec
ogni
zed
Med
ical
Aut
horit
y:
This
chi
ld c
are
cent
er p
artic
ipat
es in
the
Chi
ld C
are
Food
Pro
gram
(CC
FP) a
nd m
ust s
erve
mea
ls a
nd s
nack
s m
eetin
g th
e C
CFP
requ
irem
ents
. Fo
od s
ubst
itutio
ns m
ust b
e m
ade
for c
hild
ren
with
a p
hysi
cal o
r men
tal
disa
bilit
y w
hen
supp
orte
d by
a p
hysi
cian
’s s
tate
men
t. F
ood
subs
titut
ions
may
als
o be
mad
e fo
r chi
ldre
n w
ith
spec
ial d
ieta
ry c
ondi
tions
(unr
elat
ed to
a d
isab
ility)
whe
n su
ppor
ted
by a
sta
tem
ent s
igne
d by
a p
hysi
cian
, ph
ysic
ian’
s as
sist
ant,
nurs
e pr
actit
ione
r (AR
NP)
, or r
egis
tere
d di
etiti
an.
Whe
n su
ppor
ted
by th
is d
ocum
enta
tion,
th
e m
eal i
s no
t req
uire
d to
mee
t the
mea
l pat
tern
. Pl
ease
retu
rn th
is c
ompl
eted
form
to th
e ch
ild c
are
cent
er.
If yo
u ha
ve a
ny q
uest
ions
, ple
ase
cont
act m
e at
___
123-
456-
789
0___
____
____
____
____
____
____
____
____
__.
C
hild
Car
e C
ente
r Pho
ne N
umbe
r Si
ncer
ely:
___
Ma
e W
rig
ht_
____
____
____
____
____
____
____
____
____
____
____
Chi
ld C
are
Cen
ter D
irect
or
A re
cogn
ized
med
ical
aut
horit
y m
ust c
ompl
ete
the
follo
win
g in
form
atio
n.
1.
Doe
s th
e ch
ild id
entif
ied
abov
e ha
ve a
dis
abilit
y? A
dis
abilit
y is
def
ined
as
a ph
ysic
al o
r men
tal i
mpa
irmen
t w
hich
sub
stan
tially
lim
its o
ne o
r mor
e m
ajor
life
act
iviti
es.
Yes
If
yes:
a.
Sta
te a
nd d
escr
ibe
the
disa
bilit
y. _
____
____
____
____
____
____
____
____
____
____
____
____
_
b. H
ow d
oes
the
disa
bilit
y re
stric
t the
die
t? _
____
____
____
____
____
____
____
____
____
____
___
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
c. W
hat m
ajor
life
act
ivity
is a
ffect
ed?
____
____
____
____
____
____
____
____
____
____
____
____
No
If no
: Id
entif
y th
e m
edic
al c
ondi
tion
(unr
elat
ed to
a d
isab
ility)
that
rest
ricts
the
child
’s d
iet.
__
____
tree
nu
t al
lerg
y___
____
____
____
____
____
____
____
____
____
____
____
____
____
____
__
2.
List
any
food
(s) t
o be
om
itted
from
the
child
’s d
iet.
____
____
__al
l n
uts
of
any
kin
d,
nu
t b
utt
ers,
nu
t o
ils__
____
____
____
____
____
____
____
____
____
____
___
3.
List
any
food
(s) t
o be
sub
stitu
ted.
__
____
____
____
___b
ea
ns,
hu
mm
us,
veg
etab
le o
ils__
____
____
____
____
____
____
____
____
____
____
___
4.
Des
crib
e an
y te
xtur
al m
odifi
catio
n re
quire
d.
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
__
__
_10-
25-
15__
____
____
____
____
__
Sign
atur
e of
Phy
sici
an o
r Rec
ogni
zed
Med
ical
Aut
horit
y
D
ate
(For
a d
isab
ility,
a p
hysi
cian
mus
t sig
n)
__
____
_Im
a L
ean
____
____
____
____
____
____
____
____
___
__
555-
333
-444
4___
____
____
____
__
Prin
ted
Nam
e
Phon
e N
umbe
r
Chi
ld C
are
Food
Pro
gram
M
edic
al S
tate
men
t for
Chi
ldre
n w
ith D
isab
ilitie
san
d Sp
ecia
l Die
tary
Con
ditio
ns
***S
AM
PL
E**
*
27
Instructions for Completing Menu Planning Worksheets
1. Complete top portion of worksheet: enter provider name; place a by appropriate age group(s) being served; and enter dates of menu week. 2. Enter the planned food components in the spaces provided. 3. Refer to Meal Pattern and Guidelines for Infants and Children when planning menus. 4. At the end of the month make a copy for your files and submit Menu Planning Worksheets to your sponsor. Special Note: The Standard Infant Menu may be used in lieu of weekly Menu Planning Worksheets for Infants – if allowed by your sponsor.
Menu Planning Worksheet for Children For each day of the week, write down the menus for the meal served.
Name of Child Care Provider __ Mae Wright Menu Planning Age Group(s): 1 & 2 3 - 5 6 - 18 Week of May 17-21_____ 20 16
Refer to Meal Pattern for Children for serving sizes when planning menus. When a drink is not specifically listed with a snack, water is recommended as a beverage. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR! 28
BR
EAK
FAST
Child meal pattern food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk
Vegetable/Fruit/Juice Strawberries Banana Grapes or Peaches Orange Slices Apple Juice
Grains/Breads Pancake Crispy Rice Cereal Cinnamon Raisin Bagel Toast Banana Bread
Meat/Meat Alternate Scrambled Egg (extra)
*MS
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate Vegetable Fruit/Juice Grains/Breads
LUN
CH
Milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk
Meat/Meat Alternate Meatloaf Egg Salad Bean & Cheese Burrito Oven Fried Chicken Turkey Sub
Vegetable Mashed Potatoes Celery Stick & Tomato
Cubes Corn Sweet Potato Lettuce, Tomato, Pickle
Fruit or Vegetable Carrots Sliced Kiwi Shredded Lettuce &Sliced Tomato
Apple Wedges Fruit Cocktail
Grains/Breads Whole Wheat Roll Sandwich Bread Soft Tortilla Rice Hamburger Bun
*AS
(SN
AC
K) Select 2
Cracker Rounds Cheese Crackers Celery and Peanut
Butter String Cheese Soft Pretzel
Milk
Meat/Meat Alternate Vegetable
Whole & 1% Milk Applesauce Whole & 1% Milk Saltine Crackers Water Orange Wedges
Fruit/Juice Grains/Breads
SUPP
ER Milk
Meat/Meat Alternate Vegetable or Fruit Vegetable or Fruit Grains/Breads
*ES
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate Vegetable Fruit/Juice Grains/Breads
Menu Planning Worksheet for Infants For each day of the week, write down the menus for the meal served.
Name of Child Care Provider Mae Wright____ Menu Planning Age Group(s):_______0-5 months 6-11 months Week of __ May 17-21 20 16
Refer to Meal Pattern for Infants for serving size and appropriate foods when planning menus. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
29
BR
EAK
FAST
Infant meal pattern food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Breastmilk/Formula Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Vegetable/Fruit Peaches Bananas Prunes Pears Applesauce
One or more of: Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Cereal, Meat, Egg,
Beans, Yogurt
*MS
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
LUN
CH
Breastmilk/Formula Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Vegetable/Fruit Carrots Peas Squash Sweet Potato Green Beans
One or more of: Strained Beef Beans and Egg Cottage Cheese Strained Chicken Strained Turkey Cereal, Meat, Egg,
Beans, Yogurt
*AS
(SN
AC
K) Breastmilk/Formula Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start
Vegetable/Fruit Sweet Potato Peaches Avocado & Pears Apple & Kale Banana
Cereal/Bread/Crackers Toast Strips Teething biscuit Soft Pita Bread Cheerios Low Salt Crackers
SUPP
ER Breastmilk/Formula
Vegetable/Fruit
One or more of: Cereal, Meat, Egg,
Beans, Yogurt
*ES
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
30 Nam
e of
Chi
ld C
are
Faci
lity:
____
____
____
____
____
____
____
_
Sta
ndar
d In
fant
Men
u
The
follo
win
g iro
n-fo
rtifie
d in
fant
form
ulas
are
offe
red
at th
is fa
cilit
y:
M
ilk-b
ased
: ___
____
____
____
____
___
Soy
-bas
ed: _
____
____
____
____
____
_
Not
e: B
reas
tmilk
offe
red
whe
n pr
ovid
ed b
y pa
rent
.
Birt
h to
5 M
onth
s
Bre
akfa
st, L
unch
/Sup
per,
and
Snac
k:
Brea
stm
ilk a
nd/o
r iro
n-fo
rtifie
d in
fant
form
ula
6 to
11
Mon
ths
Bre
akfa
st a
nd L
unch
/Sup
per:
Bre
astm
ilk a
nd/o
r iro
n-fo
rtifie
d in
fant
form
ula
*One
or m
ore
of th
e fo
llow
ing:
In
fant
cer
eal (
dry
infa
nt c
erea
l mix
ed w
ith b
reas
tmilk
and
/or f
orm
ula)
Var
iety
of m
eats
and
pou
ltry
(coo
ked
plai
n or
from
jar)
F
ish
(coo
ked
plai
n, b
onel
ess)
Who
le e
gg
C
ooke
d dr
y be
ans/
peas
(coo
ked
plai
n)
C
hees
e re
gula
r (pl
ain,
slic
ed th
in o
r thi
n tri
ps)
C
otta
ge c
hees
e
Yog
urt
*A
var
iety
of v
eget
able
s an
d/or
frui
ts:
Car
rots
A
pple
sauc
e
G
reen
Bea
ns
B
anan
as
Mix
ed v
eget
able
s
Mix
ed fr
uits
Pe
as
P
each
es
Pota
toes
/sw
eet p
otat
oes
Pear
s
Sq
uash
Snac
k:
Bre
astm
ilk a
nd/o
r iro
n-fo
rtifie
d in
fant
form
ula
*O
ne o
r mor
e of
the
follo
win
g:
B
read
(sm
all p
iece
s of
bre
ad o
r toa
st)
C
rack
ers
(sm
all p
iece
s of
uns
alte
d pl
ain
crac
kers
or t
eeth
ing
bisc
uits
)
I
nfan
t cer
eal (
dry
infa
nt c
erea
l mix
ed w
ith b
reas
tmilk
and
/or f
orm
ula
R
eady
-to-e
at c
erea
l (ex
: Che
erio
s, C
hex)
*A v
arie
ty o
f veg
etab
les
and/
or fr
uits
:
Car
rots
A
pple
sauc
e
G
reen
Bea
ns
B
anan
as
Mix
ed v
eget
able
s
Mix
ed fr
uits
Pe
as
P
each
es
Pota
toes
/sw
eet p
otat
oes
Pear
s
Sq
uash
*A
ser
ving
of t
his
com
pone
nt(s
) is
requ
ired
whe
n th
e in
fant
is d
evel
opm
enta
lly re
ad to
acc
ept i
t. N
ote:
Thi
s m
enu
is b
ased
on
the
NEW
Mea
l Pat
tern
for I
nfan
ts.
Rev
ised
Se
pte
mb
er 2
016
Menu Planning Worksheet for Children For each day of the week, write down the menus for the meal served.
Name of Child Care Provider__________________________________ Menu Planning Age Group(s):_____1 & 2 _____3 - 5 _____6 - 18 Week of___________________________20______
Refer to Meal Pattern for Children for serving sizes when planning menus. When a drink is not specifically listed with a snack, water is recommended as a beverage. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR! 31
B
REA
KFA
ST Child meal pattern
food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Milk Vegetable/Fruit/Juice
Grains/Breads
*MS
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate Vegetable Fruit/Juice
Grains/Breads
LUN
CH
Milk
Meat/Meat Alternate
Vegetable
Vegetable or Fruit
Grains/Breads
*AS
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate Vegetable Fruit/Juice Grains/Breads
SUPP
ER
Milk
Meat/Meat Alternate
Vegetable
Vegetable or Fruit
Grains/Breads
*ES
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate Vegetable Fruit/Juice Grains/Breads
32
Menu Planning Worksheet for Infants For each day of the week, write down the menus for the meal served.
Name of Child Care Provider__________________________________ Menu Planning Age Group(s):____ 0-5 months 6-11 months Week of_________________________20________
Refer to Meal Pattern for Infants for serving size and appropriate foods when planning menus. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
BR
EAK
FAST
Infant meal pattern food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Breastmilk/Formula
Vegetable/Fruit
One or more of: Cereal, Meat, Egg,
Beans, Yogurt
*MS
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
LUN
CH
Breastmilk/Formula
Vegetable/Fruit
One or more of: Cereal, Meat, Egg,
Beans, Yogurt
*AS
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
SUPP
ER Breastmilk/Formula
Vegetable/Fruit
One or more of: Cereal, Meat, Egg,
Beans, Yogurt
*ES
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
5/2012 D-018-04
33
Instructions for Completing Meal Count and Attendance Worksheets Meal Count and Attendance Worksheets must be maintained monthly. Twenty-four blank sheets have been provided for your convenience. Reserve a blank copy in case you need to make additional copies before the end of the year. Completed Meal Count and Attendance Worksheet(s) must be sent to your sponsor. It is recommended that you make copies of Meal Count and Attendance Worksheets before mailing. 1. Complete the information (provider name, # of operating days, month, and year) at the top of each Meal Count and Attendance Worksheet. 2. Day care home providers must record meal counts by the end of the day. 3. You can be reimbursed for no more than 2 (two) meals and 1 (one) snack or 2 snacks and 1 meal per child per day. Bubble in appropriate meal type by each child’s
name under date served. The meal type(s) you choose for reimbursement must be approved in advance by your sponsor. 4. The following information must be supplied:
Children’s first and last names Enrolled date – is the first day the child is in attendance at the day care home and only has to be recorded on the count sheet the first month the child is enrolled
or re-enrolled Withdrawn date – is the last day that a child is in attendance and should be recorded the month that the withdrawal occurs Check () appropriate age(s) Inf (infant), PreK (pre-kindergarten), SA (school age) on each monthly Meal Count and Attendance Worksheet
5. If no meal count is submitted for reimbursement for a particular child for an entire calendar month, the provider or sponsor must withdraw the child as of the last day the child was in attendance.
6. The back side of the Meal Count and Attendance Worksheet should be used to list any children on a daily basis throughout the month that attended the day care home but were not claimed for a meal. For example, a child comes late and has missed breakfast, gets sick and is picked up before lunch. No meal was claimed but the child was in attendance for a couple of hours. This child’s name and the date would be listed on the back side of the Meal Count and Attendance Worksheet.
7. At the end of each month, subtotal the number of meals by type served to each child during the month in the “Subtotals by Child & Meal Type” column. Total the subtotals by meal type in that column to get the “Grand Total” for each meal type for the month at the bottom right-hand corner. Sponsor: Indicate the tier level of the home in the heading section; in a Tier II-Mixed home only, circle the tier level for each child. Subtotal the number of meals by type and tier level and write these amounts in the “Subtotals by Tier Level” section. Both of these subtotals (across and down) must equal the “Grand Total” amount – if not – recheck math across for each child and down for each day.
8. Before mailing in Meal Count and Attendance Worksheets to your sponsor, sign at the bottom, certifying the information is correct and make a copy for your records.
Name of Provider Mae Wright Meal Count and Attendance Worksheet (Must record by the end of the day)
(Sponsor Use Only: Circle Home Tier Level - Tier I Tier II-Hi Tier II-Lo Tier II-Mixed) # Operating Days ____20_____ Month May 20 16_
34 I certify that to the best of my knowledge, this information is accurate in all respects. I also understand that deliberate misrepresentation of information may result in state or federal prosecution. Signature: Mae Wright______________ Date: _____June 1, 2016________
Child’s Full Name (Sponsor Only:
If Tier II-Mixed, circle tier level for each child)
Meal Type 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Subtotals by
Child & Meal Type
Name: Child Tanesha Enrolled: 8/25/12 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_13___ MS_______
LU_14____ AS__13___
SU_______ ES_______
Name: Child Ben Enrolled: 1/2/11 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_17____ MS_______
LU_17__ AS_18____
SU_______ ES_______
Name: Child Timmy Enrolled: 12/4/12 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_17__ MS_______
LU_18____ AS_17____
SU_______ ES_______
Name: Baby Lulu Enrolled: 2/17/16 Withdrawn: Age(s):__Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_10____ MS_______
LU__10___ AS_10____
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Sponsor Use Only
Subtotals by Tier Level Total Tier I Meals Served: Total Tier II Low Rate Meals Served: Total Tier II High Rate Meals Served:
BR: _____________BR: _____________BR: _____________Total: _________
MS: _____________MS: _____________MS: _____________Total:__________
LU: _____________LU: _____________LU: _____________Total:__________
AS: _____________AS: _____________AS: _____________Total:__________
SU: _____________ SU: _____________ SU: _____________ Total:__________
ES: _____________ ES: _____________ ES: _____________ Total:_________
Grand Total: BR_57____
MS_______ LU_59____
AS_58____ SU_______
ES_______
Nam
e of
Pro
vide
r
____
____
____
____
____
____
____
____
____
____
_
M
onth
_
__
20
____
__
35
C
hild
ren
in A
ttend
ance
- N
ot R
ecei
ving
Any
Mea
ls
C
HIL
D’S
FU
LL N
AM
E D
ATE
JON
ES, T
AN
ES
HA
5-
7-14
Name of Provider ____________________________________ Meal Count and Attendance Worksheet (Must record by the end of the day)
(Sponsor Use Only: Circle Home Tier Level - Tier I Tier II-Hi Tier II-Lo Tier II-Mixed ) Operating Days _____________ Month ___ 20 ______
I certify that to the best of my knowledge, this information is accurate in all respects. I also understand that deliberate misrepresentation of information may result in state or federal prosecution. Signature ________________________________________________ Date: ______________
36
Child’s Full Name (Sponsor Only:
If Tier II-Mixed, circle tier level for each child)
Meal Type 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Subtotals by
Child & Meal Type
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Sponsor Use Only
Subtotals by Tier Level Total Tier I Meals Served: Total Tier II Low Rate Meals Served: Total Tier II High Rate Meals Served:
BR: _____________BR: _____________BR: _____________Total: _________
MS: _____________MS: _____________MS: _____________Total:__________
LU: _____________LU: _____________LU: _____________Total:__________
AS: _____________AS: _____________AS: _____________Total:__________
SU: _____________ SU: _____________ SU: _____________ Total:__________
ES: _____________ ES: _____________ ES: _____________ Total:_________
Grand Total: BR_______
MS_______ LU_______
AS_______ SU_______
ES_______
N
ame
of P
rovi
der
__
____
____
____
____
____
____
____
____
____
____
M
onth
_
__
20
____
__
37
C
hild
ren
in A
ttend
ance
- N
ot R
ecei
ving
Any
Mea
ls
C
HIL
D’S
FU
LL N
AM
E D
ATE
Bureau of Child Care Food Programs 4052 Bald Cypress Way, Bin #A 17
Tallahassee, FL 32399-1727 Website: www.floridahealth.gov/ccfp/
Phone: 850.245.4323 FAX: 850.414.1622
October 2016