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6/9/2017
1
Child & Adult
Meal Pattern
Requirements
Food Charts – Meal PatternsChild Meal Pattern Adult Meal Pattern
Food Charts – Meal PatternsChild Meal Pattern Adult Meal Pattern
Child & Adult Meal Pattern Requirements Overview
• Wider varieties of protein options
• Greater varieties of vegetables and fruits
• More whole grains
• Less added sugar and saturated fat
Meals & Food
Components
• NEW! Five food components
• Offer the minimum serving sizes for a reimbursable meal
Breakfast
o Milk
o Vegetable, fruit, or both
o Grains
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Lunch or Supper
• Five food components:
o Milk
o Meat/Meat Alternates
o Vegetables
o Fruits
o Grains
Refer to:USDA Let’s
Comparehandout
Snack• Select two of the five food
components:
o Milk
o Meat/Meat Alternates
o Vegetables
o Fruits
o Grains
Age Groups
1-2 years
3-5 years
6-12 years
13-18 years
Adults
13 through 18 Years
“This age group is designed for
at-risk afterschool programs & emergency shelters only.”
Milk Component Overview
• Types of milko Whole
o Unflavoredo Flavored
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One Year Olds • Most 1 year olds need whole milk
o Higher fat content o Promotes healthy growth &
development
• NEW! Whole unflavored milk is
required at breakfast, lunch, & supper
o Optional at snack
• Serve 4 fl oz (½ cup) of
unflavored whole milk
Breastmilk Past Age One • May be served as a fluid milk to children of any age
• Reimbursable:o If a parent/guardian provides expressed breastmilko A mother breastfeeds her child on-site
• May be served in combination with other milk types for a reimbursable meal o i.e., mother brings ¼ cup for 1 year old, provider would
supply ¼ cup whole unflavored milk for a total of ½ cup serving
Transition Period
• One-month transition period is allowable o Switch from whole milk to low-fat or
fat-free milk
• Children 24 months to 25 months may be servedo Whole milk or reduced-fat milk
Two to Five Year
Olds
• Unflavored low-fat (1%) or fat-free (skim) cow’s milk
• Minimum serving sizes o 2 years – 4 fl oz or ½ cup o 3-5 years – 6 fl oz or ¾ cup
• NEW! Flavored milk is not reimbursable (includes non-dairy substitutes)
USDA Handout
6 year olds +
• Unflavored low-fat (1%) or skim milk
• Flavored fat-free (skim) milk
• Minimum serving sizes o 8 fl oz or 1 cup
• Flavored Milko Serve only fat-free flavored milko Add syrup or flavored milk powder to fat-free plain milk only
Adult Participants Only
• Once per day, 6 oz (¾ cup) of yogurt may be served in place of fluid milk
• May not be substituted for fluid milk for children of any age
• Yogurt must contain no more than 23 grams of total sugars per 6 oz
• Credits for only one food component in a single meal
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Milk Substitutions
“Medical statement required when
a disability requires a non-dairy beverage that is not nutritionally equivalent to cow’s milk…”
Handout – Milk Substitutions
Medical Statements
• Parent cannot request non-creditable milk
substituteo e.g. Silk vanilla soy milk, coconut milk, almond
milk
• MD, DO, APRN, PA specify what must be
omitted and what should be substituted
• Missing medical statement may result in
deductions
Water
• Drinking plenty of water is important
• Must be offered and made available throughout the day to children
• Mealtimes: Water is not a part of a reimbursable meal o Cannot ask “do you want water or milk?”o May not be served in place of milk o May be offered alongside milk at meals
or at snack
QUESTIONS & ANSWERS
DOOR PRIZE TIME
Meat/Meat Alternates (M/MA)
Overview
• NEW! M/MA may be served in place of the
entire grains component at breakfast a maximum of three times per week
• NEW! Tofu credits as a meat alternate
• Yogurt, including soy yogurt, credits as a meat alternate
M/MA Meal Requirements
• Breakfast: May be served in place of the grains component a maximum of 3 times per week
• Increases variety on the menu
• Allows more flexibility when planning menus
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Crediting Guidelines
• Serving m/ma in place of grains: o 1 oz of m/ma credits as 1 serving of grains
E.g. 4 oz yogurt = 1 oz m/ma E.g. 1/2 egg = 1 oz m/ma
• Menu Example: o Cheese Omelet (credits as the m/ma) o Apple slices o Milk
Activity:M/MA
Options
Activity Sheet #1 Other M/MA
• Nuts & seeds
• Dry beans and peas
• Eggs
• Cheese
Tofu?
Tofu
• Made of soybeans
• Great source of protein and iron
• Forms: Silken, soft, medium firm, firm, & extra firm
• Available in a variety of meat substitutes
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Using Tofu • Credit as a m/ma for child & adult
meals o Does not credit toward reimbursable
meals for infants
• Must be commercially prepared tofu & soy yogurt
• Must be easily recognized as meat substituteo Creditable: Tofu sausage, tofu
burgero Not creditable: Tofu noodles
Using Tofu (cont.)• Must meet protein requirement:
o 5 grams of protein per 2.2 ounces (¼ cup) by
weight
• Request a Child Nutrition Label or Product Formulation Statement
• Additional information coming soon!
• CACFP Memo 21-2016
Yogurt
• Great source of protein, but watch the sugar
• Must contain no more than 23 grams of total sugars per 6 ozo Applies to all age groups
• NEW! Yogurt & milk is a creditable snack
Key Terms
• Serving Sizeo Number of servings in a
packageo Unit: ounces, cups, per
container, etc.
• Sugars o Amount per serving
Example #1: Serving
Size in Ounces
• Step 1: Find the Nutrition Facts Label on the package
• Step 2: Identify the serving size: 6 oz
• Step 3: Find the amount for Sugars: 19 grams
Example #1: Serving Size in
Ounces (cont.)
Step 4: Find the Serving Size in the chart• Serving size: 6 oz• Total sugars: 19
grams
Yogurt Sugar Limits
Serving Size(Ounces)
Serving Size (Grams)
Sugar Limits
2.25 ounces 64 grams 0-9 grams
3.5 ounces 99 grams 0-13 grams
4 ounces 113 grams 0-15 grams
5.3 ounces 150 grams 0-20 grams
6 ounces 170 grams 0-23 grams
8 ounces 227 grams 0-31 grams
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Is it
Creditable?
Yes,
it is creditable –19 grams is between
0-23 sugar limit!
Yogurt: Method #2 Calculation
• Designed for serving sizes not listed on the chart
• Calculate the total amount of sugar per ounce or gram to determine if the yogurt item is within the threshold
o Serving Size in Ounces Threshold 23 ÷ 6 = 3.83
o Serving Size in Grams Threshold 23 ÷ 170 = 0.135
11g sugar ÷ 225 g=
0.0489
Is it
Creditable?
Yes,
it is creditable –
0.0489Is under 0.135
Grams Threshold!
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Activity:Is the
yogurt
creditable?
Yogurt – Sugar
Limit
Sugar Limits by
container size
Write down
selected options
Handouts
Using Yogurt
• Use commercial yogurt products only
• Soy yogurt is a dairy-free option
• 4 oz / ½ cup(volume) credits as 1 oz(weight) of meat alternate
• Adults only: o Yogurt may be used as a milk
substitute once daily
Non-Creditable Yogurt Products
• Frozen yogurt
• Drinkable yogurt
• Homemade yogurt
• Yogurt flavored products
• Yogurt bars
• Yogurt covered fruits & nuts
• Yogurt in commercially prepared smoothies
Questions: Meat/Meat
Alternates
Summary
QUESTIONS & ANSWERS
DOOR PRIZE TIME
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Vegetable & Fruit Overview
• Most do not eat enough vegetables & fruits
• Often are prepared with added salt, sugar, solid fat, & refined starch
• Separates vegetable & fruit component into two components
• Limits the serving of juice to once per day
Separation of Vegetables & Fruits
• Breakfast: 1 food component
• Lunch & Supper: 2 food components
• Snack: Optional o 2 food components
Increase Vegetable Consumption
• Lunch & Supper: A vegetable may be used to meet the entire fruit component
• Must be at least the same serving size as the fruit component it
replaced
Two Vegetable Types
• Must offer two different types of vegetableso i.e., two servings of carrots
would not credit; tator-tots &
mashed potatoes; French fries
& sweet potatoes
• Vegetable sub-groups not required, but best practice (e.g. greens, oranges, reds, purples)
Juice
• High sugar content
• Lacks dietary fiber
• May be on menu once dailyo If served for AM, cannot serve at
PM
• Fruits pureed for smoothie count as juice
Juice Blends & Purees• Credit as a fruit component or a
vegetable component
• Contributes to the food component with the highest ingredient o Fruit component: if it has more fruits
than vegetables
o Vegetable component: if it has more vegetables than fruits
• Made entirely of fruits/vegetables
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Crediting Fruits & Vegetables
• 1 c. leafy greens = ½ c. serving of veggieso Spinach, lettuce, kale
• ½ c. cooked greens = ½ c. veggieo Collard greens
• ¼ c. dried fruit = ½ c. serving of fruito Raisins, dried cranberries
Crediting Fruits & Vegetables
• Must be recognizable
• Cannot hide zucchini in a quick bread to count as a vegetable
Activity:Fruit/
Vegetables
Activity Sheet #1
Grains Component Grains Overview
• At least 1 serving of grains per day must be whole grain-rich
• Breakfast cereals must contain no more than 6 grams of sugar per dry oz
• Grain-based desserts no longer credit towards the grain component
• Use ounce equivalents (oz eq) to determine the amount of creditable grains starting October 1, 2019
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“Whole Grain-Rich foods
contains 100% whole grains, or at least 50% whole grains, & the remaining grains in the food are enriched…”
Key Terms
• Whole grains contain the bran,
germ, & the endosperm
• Refined grains are milledo Processed to remove the bran & germ
• Enriched grains undergo
processing where some nutrients are added back to the grain
Meals & Whole Grain-Rich Foods
• NEW! At least one meal or snack must include a whole grain-rich food
• If a child care center only serves breakfast, the grain must be whole grain-rich
• If they serve breakfast, lunch, & snack, choose which meal to serve the whole grain-rich food
Whole Grain-Rich Criteria
• Whole grains are the primary ingredient by weight
• Food package lists a FDA approved whole-grain health claims
Primary Ingredients by Weight
• Read the list of ingredients oCracked wheat or crushed wheat
oWhole-wheat flour
oGraham flour
oBromated whole-wheat flour
oWhole durum wheat flour
Whole Grains Common & Usual Names
• “Whole” listed before grain
• Rolled oats & oatmeal
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Non-Mixed Dishes Mixed DishesNon-Mixed Grain Foods
• Common examples: breads &
cereals
• First ingredient is a whole grain
• First ingredient is water & the second ingredient is a whole
grain
White Whole-Wheat Breadsticks
Ingredients: WHOLE-WHEAT FLOUR, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrite, enzyme, riboflavin, folic acid), graham flour, sugar, wheat gluten.
Is it Whole Grain-Rich? Is it Whole Grain-Rich?
• Yes, whole grain-rich
• First ingredient is a whole grain
• Remaining grains in the product are enriched
Multiple Grain Foods
When a whole grain is not listed as the first ingredient:
• Whole grain-rich if combined weight of whole grains is equal to or more than the weight of the other grains
• Example: a bread contains three grain ingredients: o ½ c. enriched wheat flour (50% of grain weight)o ¼ c. whole-wheat flour (25% of grain weight) o ¼ c. whole oats (25% of grain weight)
CN Label or
Product
Formulation Statement
Light Multigrain Bread
Ingredients: Water, ENRICHED WHEAT FLOUR [flour,
malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], WHOLE-WHEAT FLOUR, ROLLED OATS, sugar, wheat
gluten, yeast, soybean oil, salt, calcium propionate (preservative), monoglycerides, datem and/or sodium stearoyl lactylate, calcium sulfate, citric acid, calcium carbonate, soy lecithin, whey, nonfat milk.
Is it Whole Grain-Rich?
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Is it Whole Grain Rich?
• Maybe
• Grain ingredients: o Enriched flour, whole-wheat flour, & rolled oats
• May credit if more whole-wheat flour and rolled oats than enriched flour
• Requires a CN Label or Product Formulation Statement
Grains Prepared On-site Oven-Baked Three-Grain Pancakes
Ingredients Weight Measure
Enriched cornmeal flour 5 oz 1 cup
Whole wheat flour 5 oz 1 cup
Graham flour 5 oz 1 cup
1 c ≠ 8 oz by weight
Is it Whole Grain-Rich? Yes, it credits! Whole grains
exceeds the weight of the enriched flour…
5 oz Whole Wheat Flour &
5 oz Graham Flour
5 oz Enriched Cornmeal Flour
Mixed Dishes
• Examples: pizza, breakfast burrito
• Must read ingredient list to identify WGR (WG is primary ingredient by weight)
• CN Label, Product Formulation Statement or standardized recipe required to credit whole grain, M/MA
Whole Grain Health Claim
“Diets rich in whole grain foods & other plant foods & low in total fat, saturated fat, & cholesterol may reduce the risk of heart disease & some cancers.”
OR
“Diets rich in whole grain foods & other plant foods, & low in saturated fat & cholesterol, may help reduce the risk of heart disease.”
Whole Grain Health Claim
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Whole Grain Stamps Basic stamp
Does not meet whole grain-rich
criteria
100% Stamp
MAY MEET THE WHOLE GRAIN-RICH CRITERIA, BUT NEEDS
ADDITIONAL DOCUMENTATION
X
Menus & Whole Grain-Rich Foods
• Document whole grain-rich foods on menu & production records
• WG tortilla• Bread WG• Spaghetti noodles WG
• WG English muffins
Keep your product labels &
ingredient lists!
Activity:
Grains – Is it a whole
grain-rich?
Reviews & Whole Grain-Rich Foods
• NDE will review menus, labels, & product
information
• When a whole grain-rich food is not served:o The meal or snack containing a grain with the lowest
reimbursement will be disallowed
o E.g., no whole grain-rich food was served for breakfast,
lunch, or snack, the snack would be disallowed
QUESTIONS
DOOR PRIZE TIME Breakfast Cereals
• Source of added sugar
• Types: Ready-to-eat, granola, instant, & regular hot cereal
• NEW! Must contain no more than
6 grams of total sugar per dry oz
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Approved Breakfast Cereal
• Use WIC Approved
Breakfast Cereals List
Or
• Complete a Calculation
Handout
Use WIC Approved Breakfast Cereal Lists
• Choose breakfast cereal from WIC Approved cereal listo Meets the sugar limits for CACFP
o All WIC approved breakfast cereals contains no more
than 6 grams of sugar per dry oz
• Nebraska Website:
http://dhhs.ne.gov/publichealth/Documents/WIC_Approved_Food_List.pdf
Handout
Complete a Calculation
• Breakfast cereal must be within
the threshold of 0.212 or lesso Threshold formula: 21.2 ÷100g =
0.212g
• Steps o Find the Nutrition Facts Label
o Find the Serving Size: 28 grams
o Find the amount for Sugars: 1 gram
Complete a Calculation (cont.)
• Calculate the amount of sugar per oz𝑆𝑢𝑔𝑎𝑟𝑠
𝑆𝑒𝑟𝑣𝑖𝑛𝑔 𝑆𝑖𝑧𝑒=1
28= 0.036
• Threshold: 0.212 or less, the cereal is creditable
• Creditable: 0.036 is less than 0.212
Cereals
Sugar limits listed by serving sizes
Write down selected options
Handout
Activity:Breakfast
Cereal–Is it Creditable?
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Grain-Based Desserts
• Source of added sugars &
saturated fatso Increases risk of chronic illnesses
• Not creditable towards the grain component
Grain-Based Desserts (cont.)
• Some foods are not easily
identified as grain-based dessert o i.e., a cookie is labeled “breakfast
round”
o Does it look like a cookie, smell like a cookie, taste like a cookie?
• Ask the question: o Is this food thought of as a dessert?
Grain-Based Desserts - No Longer Creditable• Breakfast bars
• Brownies• Cakes• Cereal bars• Cookies• Sweet crackers
(graham & animal crackers)
• Doughnuts
• Granola bars• Sweet piecrusts• Sweet rolls • Toaster pastries
CACFP – Grain Chart
Handout
Grain-Based Desserts
& Special Occasions
• Annual festival, birthday celebrations, end-of-year
bash, or other special events
• May be served as an
additional item only
• Not allowable expense
Activity:Replacing
Grain-Based Desserts
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Activity Sheet #1 Production Records Requirements
Document the following specifics:
• Brand names for yogurt & cereals• Fat content for milk (all milk has Vitamin D)• Sugar content per serving size for yogurt &
cereals• Whole Grain = WG
• Number of meals planned for each age group
Sample
Production
Record Handout - Peach
Helpful Tips
• Plan your menus in advance (WG, juice)
• Once you find brands which meet the requirements stick with it!o Yogurto Cerealso Whole Graino Child Nutrition (CN) labeled products*
• Use the WIC cereal list
QUESTIONS
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Family Style Meal Service
Family style meals - minimum portions must be
available on the table, including milk
1 free lunch/supper ($3.16 per meal)= 1 gallon of milk
You’re being reimbursed to serve the milk so you MUST serve the milk with the meal
Activity:Correct the Standard
Early Implementation
•Effective July 1, 2017
•Deductions start October 1, 2017
QUESTIONS & ANSWERS
DOOR PRIZE TIME
Team Nutrition Modules
Christy Burger, MS
Team Nutrition Coordinator
Breakout Sessions
Infant (Kayte & Susanne)
Vendor (Lisa & Jane)
Adult Care (Sandy & Marla)