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AN INTRODUCTION TO THE BENEFITS AND REQUIREMENTS

PATRICIA EARLE M.A.T.

*THE CHILD CARE FOOD PROGRAM

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*Florida Child Care Food Program Home Page

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*BASIC FACTS ABOUT THE CCFP

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* WHAT SHOULD CHILDREN BE EATING?

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Core Nutrition MessagesThe USDA Food and Nutrition Service has released a set of 16 nutrition education messages to support and enhance nutrition education targeting low-income mothers and children. The messages are designed to increase consumption of fruits, vegetables and low-fat milk products and foster child feeding practices that support the development of healthy eating habits.Seven of the 16 core messages are designed for mothers of preschoolers, which can be easily adapted to the childcare setting. These messages address: role modeling of eating fruits and vegetables, cooking and eating together, letting kids serve themselves, and offering new foods.

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Role Modeling MessagesThese messages encourage mothers to set a good example by eating fruits and vegetablesthemselves. Children are more likely to eat new foods when they see a parent eating them.1. They learn from watching you. Eat fruits and veggies and your kids will too.2. They take their lead from you. Eat fruits and veggies and your kids will too.

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Cooking and Eating Together MessagesFamilies that eat together tend to have more healthful diets. Family meals may have a morepositive effect on children’s diets when the meal is prepared at home.1. Cook together. Eat together. Talk together. Make mealtime a family time.2. Make meals and memories together. It’s a lesson they’ll use for life.

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Division of Responsibility MessagesThese messages are based on the separation of parent and child feeding roles where the parentdecides what, when, and where foods are offered and the child decides whether and how muchto eat.1. Let them learn by serving themselves.Let your kids serve themselves at dinner. Teach them to takesmall amounts at first. Tell them they can get more if they arehungry.2. Sometimes new foods take time.Kids don’t always take to new food right away. Offer newfruits and veggies many times. Give them a taste at first andbe patient with them.3. Patience works better than pressure.Offer your children new foods. Then, let them choose howmuch to eat. Kids are more likely to enjoy a food when eatingit is their own choice. It also helps them to be independent.

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For more information about the core messages and a copy of theresource guide “Maximizing the Message: Helping Moms and Kids Make Healthier FoodChoices”, visit the FNS web site at:http://www.fns.usda.gov/fns/corenutritionmessages/default.htmBureau of Childcare Food Programs, Florida Department of Healthwww.doh.

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MyPyramid.gov - Inside the Pyramid.

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*SHARE INFORMATION

WITH FAMILIES

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*WHAT DO I FEED THE KIDS AT MY

CENTER?

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*WHAT ABOUT BABIES?

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*HOW DO I GET INTO THE

PROGRAM?

*Schedule of Prospective Contractor Training

* If you are a child care center interested in being a contractor on the CCFP, you must attend a Prospective Contractor Training class to start the process.

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*The Prospective Contractor Training schedule for the new fiscal year is not finalized yet but will be by the end of July. The next training workshop for new contractors will occur sometime in mid-August. Please call Fadonia Reed at 850.245.4323 if you’d like to be on our mailing list to receive the new schedule.

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*TYPES OF CONTRACTS

INDEPENDENT SINGLE

SITEMULT

I-SITESPONSORED

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*INDEPENDENT

*One site

*Direct contract with DOH/CCFP

*Direct monitoring by CCFP

*All reimbursement goes to the center

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*MULTI-SITE

*Sites are affiliated, usually the same owner

*One direct contract

*Owner responsible for some monitoring

*All reimbursement goes to owner

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*SPONSORED

*Contract with sponsor, not DOH/CCFP

*Sponsor is monitored by DOH/CCFP

*Sponsor monitors sites

*Sponsor provides training

*Sponsor retain 15% of reimbursement

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*CATERING?

*Contract with registered caterer

*Choose a menu provided by CCFP

*Training provided by CCFP

*Pay caterer with reimbursement finds

*Reimbursement may not cover all costs

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*COOK ON SITE?

*Approved kitchen

*Approved menus

*More control and freshness

*May be less costly but not always

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*YOUR QUESTIONS