Nutrition TrainingArrowhead Head Start 2020-2021 School Year

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MEAL PATTERNSBreakfast, Lunch, Snack

Updated Meal Patterns 3-2020

https://fns-prod.azureedge.net/sites/default/files/resource-files/FNS_Crediting_Handbook.pdf

CHILD MEAL PATTERN:(Select all three components for a reimbursable meal)Food Components and Food Items Ages 3-51. Milk 6 fl oz 2. Vegetables, fruits, or portions of both ½ cup 3. Grains (oz eq)Whole grain-rich or enriched bread ½ slice Whole grain-rich or enriched bread product, such as biscuit, roll or muffin ½ servingWhole grain-rich, enriched or fortified cooked breakfast cereal,cereal grain, and/or pasta ¼ cup Whole grain-rich, enriched or fortified ready-to-eat breakfast cereal (dry, cold) Flakes or rounds ½ cup Puffed cereal ¾ cup Granola ⅛ cup

CHILD MEAL PATTERN:(Select all five components for a reimbursable meal) Food Components and Food Items Ages 3-51. Fluid Milk 6 fl oz.2. Meat/meat alternates Lean meat, poultry, or fish 1 ½ oz. Tofu, soy product, or alternate protein products 1 ½ oz. Cheese 1 ½ oz. Large egg ¾ egg Cooked dry beans or peas 3/8 cup Peanut butter, or other nut/seed butters 3 tbspYogurt 6 oz. or ¾ cup The following may be used to meet no more than 50% of the requirement:Peanuts, soy nuts, tree nuts, or seeds, as listed in program guidance, or an equivalent quantity of any combination of the above meat/meat alternates (1 ounce of nuts/seeds = 1 ounce of cooked lean meat, poultry, or fish) ¾ ounce = 50%

3. Vegetables ¼ cup 4. Fruits ¼ cup 5. Grains (oz eq)Whole grain-rich or enriched bread ½ slice Whole grain-rich or enriched bread product, such as biscuit, roll or muffin ½ serving Whole grain-rich, enriched or fortified cooked breakfast cereal, cereal grain, and/or pasta ¼ cup

CHILD MEAL PATTERN:(Select two of the five components for a reimbursable snack)Food Components and Food Items Ages 3-5 1. Fluid Milk 4 fluid oz.2. Meat/meat alternates Lean meat, poultry, or fish ½ oz. Tofu, soy product, or alternate protein products ½ oz. Cheese ½ oz. Large egg ½ eggCooked dry beans or peas ⅛ cup Peanut butter or soy nut butter or other nut or seed butters 1 Tbsp Yogurt (plain or flavored unsweetened or sweetened) 2 oz. or ¼ cup Peanuts, soy nuts, tree nuts, or seeds ½ oz.3. Vegetables ½ cup 4. Fruits ½ cup 5. Grains (oz eq)Whole grain-rich or enriched bread ½ sliceWhole grain-rich or enriched bread product (biscuit, roll or muffin) ½ servingWhole grain-rich, enriched or fortified cooked breakfast cereal, cereal grain, and/or pasta ¼ cupWhole grain-rich, enriched or fortified ready-to-eat breakfast cereal (dry, cold)Flakes or rounds ½ cup Puffed cereal ¾ cupGranola ⅛ cup

Select 2 of the 5 components for a reimbursable snack!Only 1 of the 2 components can be a beverage.

REMEMBER that these are MINIMUMguidelines. Children can eat more if they are still hungry!

Guidelines to Remember:• Milk must be unflavored 1% or skim milk (unless Special Diet Statement).

• Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at 1 meal, including snack, per day.

• At least 1 serving per DAY must be whole grain-rich (51% or more of whole grain). Grain based desserts don’t count as whole grain-rich.

• Meat & meat alternates may be used to meet the entire grains requirement a maximum of 3x per week, (1 oz eq meat = 1 oz eq grains or 1 serving of grain).

• Breakfast cereals must contain no more than 6 grams of sugar per dry oz. (no more than 21.2 grams of sugar per 100 grams of dry cereal).

• Yogurt must contain no more than 23 grams of sugar per 6 oz.

• A vegetable may be used to meet the entire fruit requirement at 1 meal. When 2 vegetables are served at lunch, 2 different kinds of vegetables must be served.

• Raw leafy greens, credit half of the volume served. For example, a ½ cup raw leafy greens credits as a ¼ cup vegetable.

Dont Forget:• Non-dairy milk substitutes that are nutritionally equivalent to milk and may be

served in place of milk to children with medical or special dietary needs. *Remember to Complete a Special Diet Statement*

• List specific name/brand of cereals and yogurts on your menu to prove you are meeting sugar limit requirements. (ex.. Kix Plain or Kix Honey)

• Meal counts must be entered into the computer after children sit down to eat but before they finish the meal. *At Point of Service*

• Review vended menus every month in advance to make sure CACFP requirements are being met. Contact vendor if uncertain if whole grain-rich foods are being served.

• WIC has a mobile app called My Minnesota WIC which allows you to scan barcodes to see if items are WIC eligible. It also has an online shopping guide. Listed Below. https://www.health.state.mn.us/docs/people/wic/vendor/fpchng/shopguide.pdf

WHOLE GRAINS

Use WIC flyer to find whole grain-rich foods!Cereals

Whole Grain Rich Cereals have a W or a 5+ below the picture.

Tortillas, Bread, Pasta, Oats, Brown Rice

• All listed on WIC shopping guide will count as whole grain-rich!

Please reference this page if you are questioning if a food is considered whole grain-rich Or check out the great info on website listed below.

https://www.cacfp.org/files/2515/2450/4438/Indentifying_Whole_Grain-Rich_Guide.pdf

Most grain-based desserts DON’T count!NOT ALLOWED: Vanilla wafers, granola & cereal bars, toaster pastries, pop-tarts, donuts, sweet rolls, cakes, cookies and brownies.OK to serve: Animal crackers & Graham crackers.

These are NOT creditable!

These ARE creditable!

MILK• 6 fluid ounces required at breakfast & lunch• Unflavored fat-free (skim) milk• Unflavored low-fat (1%) milk• Lactose-free skim or 1% milk is fine per

parent request• No flavored milks, syrups, or powdered

flavoring allowed• Milk substitutions: Soy milk (Parent

Preference - Milk Substitution signed by parent)• Almond, Coconut, Rice milks, etc., not

supported by CACFP unless MEDICALLY NECESSARY and on a signed Special Diet Statement form.

Meat & Meat Alternates:

Required component at lunch An option for snack Can substitute for breakfast grain

maximum of 3x per week. ALLOWED: Cottage cheese, yogurt,

hard-boiled egg, tofu, lean meat, fish. Yogurt tubes cannot be served frozen. NOT ALLOWED: lunch meat, salami,

summer sausage, beef sticks, cheese product, imitation cheese, cheese whip.

Cream cheese not allowable but can be used as a “bonus” item.

Nuts & Seeds cannot count for more than ½ of requirement.

**Be cautious due to choking hazard!** Peanut butter cannot be used alone to

meet entire component for breakfast and lunch (2T = 1 oz.) and 3T is not a realistic serving for a 3-5 year old.

Links to Additional Training Resources

Identifying Whole Grain Rich = https://www.fns.usda.gov/tn/identifying-whole-grain-rich-foods-cacfp

Grain based desert = https://www.fns.usda.gov/tn/grain-based-desserts-cacfp

Oz Eq for Grains = https://www.fns.usda.gov/tn/using-ounce-equivalents-grains-cacfp

Milk = https://www.fns.usda.gov/tn/serving-milk-cacfp

Meat / Meat Alternates = https://www.fns.usda.gov/tn/serving-meats-and-meat-alternates-breakfast

Cereal Sugar Limits = https://www.fns.usda.gov/tn/calculating-sugar-limits-breakfast-cereals-cacfp

Yogurt Sugar Limits = https://www.fns.usda.gov/tn/calculating-sugar-limits-yogurt-cacfp

Go ahead and test yourself

WATERoWater must be offered

and made available to children throughout the day and whenever they ask for it.o“Available” at meals,

but not necessarily served as part of the meal.

Parents CANNOTprovide ANYfood or beverages for their child while at Head Start !*Per AEOA Policy*

SAFE FOOD PREPARATION

Ensure your fridge & freezer have working thermometers

& monitor temps daily: Refrigerator temp: 32-40

degreesFreezer temp: 0 degrees or

colder

Prepare sanitizing

& disinfecting

solutions daily

DANGER ZONE:

2 hours maximum!

Label all open containers, jars,

packages, etc. with date

*Items for specific child: label with child name, date prepared,

content, when to discard

APP: Is My Food

Safe?

Wash fruits & Veggies

before cutting &

eating

Sanitize equipment & surfaces between

use

STAFF & CHILDREN MUST WASH THEIR HANDS!!!

FAMILY- STYLE MEALSPlace enough food at each table to provide the required portion sizes of each

component.

Children are allowed to serve their own portions.

Encourage children to take the full planned portion.

Any components an adult puts on a child’s plate/cup must be the minimum required serving size. *Use serving utensils that provide correct portion sizes*

Also remember: During a normal year we would use this style, but during COVID we will pre-plate all foods. • Licensing requires program staff to be seated with children during meals & snack

times.

• Staff cannot eat different food in front of children.

• No hot beverages allowed where children are present.

• We do not pay for staff meals, except where taking a break away from children is impossible, such as a field trip.

Breakfast Lunch & Snack Menus

• Remember to use the correct Menu for the correct Meal. (ex.. Snack meals should not be listed on a lunch menu).

• Document the serving sizes of grains and meats/meat alternatives in both quantity and weight/volume (ounces or grams) on the menu. (Ex.. 1 meat patty = 1.5 oz eq or 1 slice grain =1/2 oz eq).

• Complete electronically or print and write by hand. You can also use the sample menus / templates available on the MDE CACFP site listed below. https://education.mn.gov/MDE/dse/FNS/prog/CACFPCen/ops/Menu/

• Send menus to the main office no more than 7 days after the end of each month.

• If you have questions on which foods are creditable or if you are planning the correct amount, call the Health Educator.

Cycle Menus:Develop menus for

4-6 weeksRepeat (cycle)

throughout the yearBenefits: Saves

planning, shopping time, and you know meal pattern is consistently met

Remember to use the correct Menu for the meal listed.

More tips!• Highlight which item on menu is

Whole Grain-Rich. Must have 1 item daily!• Label all open containers with current date.• Save labels with the ingredient list, for any

item you serve as the “whole grain or whole grain-rich” component.

• Save CN labels from any processed foods. (ex...chicken nuggets, fish sticks, hamburger patties, corn dogs, pizza)

• Save daily Food Production Sheets from all vendors. (ex.. INAC, School Lunches, Fast Food) Remember get prior approval before ordering any food from a Vendor.

• Place all these types of labels in the folder provided to you. Save at your site.

CN LABELSSave all CN Labels in folder provided to you. This is Needed for ALL MAIN DISH Entrees that contribute to the Meat/Meat Alternate component of the meal pattern. If a food doesn’t have a CN label or a Food Production Sheet,It is NOT creditable

with Child Nutrition programs!

Sample MENU TEMPLATES

LUNCH FIELD TRIP FOOD RECORD

NO Field Trips Allowed During

COVID Field Trips/Special Events: Plan for 1 whole grain-rich component for 1 of your meals.

Are we meeting all CACFP Meal Requirements

All field trips need to be prior approved

MUST be signed by one of the following if due to a disability: Licensed Physician (M.D.) Physician Assistant (P.A.) Advanced Practice Registered Nurse (A.P.R.N.) or

Certified Nurse Practitioner (C.N.P)

MUST be signed by one of the following if NO DISABILITYexists: Licensed Physician (M.D.) Physician Assistant (P.A.) Advanced Practice Registered Nurse (A.P.R.N.) Certified Nurse Practitioner (C.N.P) Registered Dietician Licensed Nutritionist Chiropractor

*A signature from a Parent/Legal Guardian is acceptable when a request is made for a fluid milk substitution for a child with special medical or dietary needs other than a disability.*

CACFP Parent/Guardian Request for Fluid Milk Substitution Parents or Guardians may request in writing non-dairy milk substitutions for their children with special dietary needs without providing a medical statement. The non-dairy beverage offered must be nutritionally equivalent to milk and meet the nutritional standards set by the United States Department of Agriculture (USDA). There are several products available in Minnesota that meet the USDA regulations and they are listed below. No other non-dairy beverages (almond milk, cashew milk, coconut milk, flax milk, rice milk, Yo-J, etc.) are acceptable at this time (even with a Special Diet Statement signed by a recognized medical authority unless the child has a disability). Name of Child Care Provider: Arrowhead Head Start This child care provider or parent/guardian provides at least one of the approved soy (non-dairy) beverages (check one or more): 8th Continent Original SoymilkKikkomen – Pearl Organic Soymilk Smart Original Kirkland – Signature Organic Soymilk Plain Pacific Foods Ultra Soy OriginalSilk – Silk Original SoymilkSunOpta – Sunrich Naturals Original SoymilkWalmart – Great Value Original Soymilk

Family Information Name of Child: Site:________________________Identify why your child requires non-dairy milk substitute: _______________________________________________I request that my child is served the provided approved non-diary milk substitute(s) listed above at meals that require milk. Parent/Guardian Signature: Date:________________________

FLUID MILK SUBSTITUTION FORM:

Add a Slide Title - 1

Specify reason for food restriction: allergy, intolerance, parent preference.

Complete online template & send to Health Manager (electronic or hard copy is okay)

Update form as needed throughout the year. (Update Health Manager with any changes)

Only use THIS template-no post-its, index cards, etc.

Be sure this is posted in food prep/serve area. And names covered for privacy.

Purpose: Make sure food hasn’t fallen into the “DANGER ZONE”Main entrée of vended meal delivered

to site must be temped immediately upon arrival.Document temp on log form Print new sheets as neededSend completed sheets to Main Office

with your monthly menusIf hot item temps below 140 degrees,

contact vendor to determine whether you can microwave it to 165 degrees or if it should be replaced.Make sure Temp Logs get turned in

with Menus at the end of each month.

Site Budgets2020-2021 Budget Reminders

Tracy will email individual sites with updated information.

CACFP Training COMPLETE!

Child and Adult Care Food Program:

CIVIL RIGHTS TRAINING

What is a protected class?-A protected class refers to any person or group of people who have a characteristic for which discrimination is prohibited by law.

Protected classes in the CACFP include:

Race

Color

National origin

Age

Sex

Disability

1. Collection & Use of Racial/Ethnic Data2. Public Notification System3. Equal Access to Programs4. Reasonable Accommodation of persons with disabilities5. Reasonable accommodation-language assistance6. Complaint Procedures

Collection & Use of Racial & Ethnicity Data:Situation: A family does not want to identify their race or ethnic background on the Household Income Statement (or other form used by the Center to collect this data).

What should center staff do?

Answer: Staff should explain to families that identification is voluntary. Program applicants or participants are not required to furnish information on their race or ethnicity. When an applicant/participant does not provide this information the data collector must, through visual observation, record the information where possible.

Center staff can point out that the collection of this information is strictly for statistical reporting requirements and has no effect on the determination of their eligibility to receive program benefits. In some cases, having this knowledge increases the likelihood that a family will self-identify their race and ethnicity.

Inform potentially eligible persons, applicants, participants and grassroots organizations of the availability of CACFP.

Display the “AND JUSTICE FOR ALL” poster.

Include the nondiscrimination statement on all informational materials and websites that describe the CACFP.

EQUAL ACCESS

A center must provide equal access to CACFP benefits to all eligible participants regardless of race, color, national origin, sex, age or disability.

EQUAL ACCESSSituation: Children whose first language is Spanish are asked to sit together at a “Spanish-speaking” table.

Is this a civil rights problem?

Answer: Yes, segregating or separating children who share a particular characteristic into groups would be considered a civil rights issue and discrimination based on the protected class of national origin.

Note: Be careful of implied segregation, such as seating all boys or all girls at separate tables (i.e. an all boy table or all girl table). This is a questionable practice unless it’s done for disciplinary or other legitimate reasons.

Reasonable Accommodation for Persons with Disabilities

A center is required to provide food substitutions or modifications if:

A. A statement is on file that describes the participant’s disability (a disability defined in federal regulations) that prevents the participant from eating the regularly offered foods.

AND

B. The statement is signed by a licensed physician, physician assistant, or advanced practice registered nurse such as a certified nurse practitioner. education.state.mn.us

Complaint Procedures

• 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: program.intake@usda.gov.