CACFP Questions & Answers
New Meal pattern requirements
Milk
Flavored milk
What is the best way to serve flavored milk without singling out children under age 6?
The best practice would be to serve plain milk for all children. This helps create consistency for all children in care.
Why is flavored milk allowed for children who are six years old or older?
Flavored milk is not allowed at the younger age group to promote healthy habits, which are often defined by two years of age. USDA decided to allow flavored milk for older children to encourage milk consumption, which has been associated with increased nutrient intakes of calcium, folate, and iron.
The best practice would be to serve plain milk for all children. This helps create consistency for all children in care.
Why is flavored milk allowed for children who are six years old or older?
Flavored milk is not allowed at the younger age group to promote healthy habits, which are often defined by two years of age. USDA decided to allow flavored milk for older children to encourage milk consumption, which has been associated with increased nutrient intakes of calcium, folate, and iron.
Menu Documentation
Can abbreviations, such as FF for Fat Free, be used on menus?
Yes. Abbreviations may be used as long as it is clear and legible.
Does the menu need to document all milk substitutes, such as soy milk, for children who have a Milk Substitution Form or a Medical Statement on file?
Yes.
When serving milk, will Family Day Care Home providers need to list all the children’s names on a menu since they are serving children of different age groups?
USDA will be releasing guidance on this.
Yes. Abbreviations may be used as long as it is clear and legible.
Does the menu need to document all milk substitutes, such as soy milk, for children who have a Milk Substitution Form or a Medical Statement on file?
Yes.
When serving milk, will Family Day Care Home providers need to list all the children’s names on a menu since they are serving children of different age groups?
USDA will be releasing guidance on this.
Non-Dairy Milk Substitution
Are milk substitutes, such as soy milk, still creditable for families who request a vegan diet for their child? How about almond milk if the child is allergic to milk and soy?
Yes, milk substitutes are still creditable as long as the participant has a completed Milk Substitute form on file. Milk substitutions must be nutritionally equivalent to cow’s milk and must meet the nutritional standards outlines in 7 CFR 226.20(g)(3). ODE CNP has a webpage dedicated to Special Dietary Needs that includes a list of approved non-dairy beverage substitutes. At this time, only the specific soy milk brands listed on the Special Dietary Needs webpage are nutritionally equivalent to cow’s milk. There are no almond milks which are nutritionally equivalent to cow’s milk. To serve a fully reimbursable meal to a participant receiving almond milk, the participant would need to have a completed Medical Statement for Participants with Disabilities on file.
If serving lactose-free milk for a one year old participant, must it be whole milk?
Yes. Lactose-free milk is a type of creditable cow’s milk and if served to a participant, must be served according to the appropriate milk type for the participant’s age group. In this case, for a participant who is one year old, the milk type required is whole milk.
Is vanilla soy milk considered flavored milk?
Yes. Flavored soy milk is considered a flavored milk and would not be considered a creditable milk if served to participants five years old and under.
Yes, milk substitutes are still creditable as long as the participant has a completed Milk Substitute form on file. Milk substitutions must be nutritionally equivalent to cow’s milk and must meet the nutritional standards outlines in 7 CFR 226.20(g)(3). ODE CNP has a webpage dedicated to Special Dietary Needs that includes a list of approved non-dairy beverage substitutes. At this time, only the specific soy milk brands listed on the Special Dietary Needs webpage are nutritionally equivalent to cow’s milk. There are no almond milks which are nutritionally equivalent to cow’s milk. To serve a fully reimbursable meal to a participant receiving almond milk, the participant would need to have a completed Medical Statement for Participants with Disabilities on file.
If serving lactose-free milk for a one year old participant, must it be whole milk?
Yes. Lactose-free milk is a type of creditable cow’s milk and if served to a participant, must be served according to the appropriate milk type for the participant’s age group. In this case, for a participant who is one year old, the milk type required is whole milk.
Is vanilla soy milk considered flavored milk?
Yes. Flavored soy milk is considered a flavored milk and would not be considered a creditable milk if served to participants five years old and under.
other
For snacks, is milk required to be included in the two components that are served?
Milk does not have to be served at every snack. Two of the five components must be served at snack. If milk is served, it needs to be served in the correct portion size for the age group in the right milk type (non-fat, 1%, whole).
Is there still a one month period to transition children ages 12-13 months from formula or breast milk to whole milk?
Yes. For one month, children 12 to 13 months of age may be served infant formula to help wean them off infant formula and on to cow's milk. Breast milk is allowed for children of any age.
For family style meal service, can sites place both a pitcher of water and a pitcher of milk on the table at meal times? Can teachers allow children to choose which one to serve themselves?
This is a change from previous policy. Sponsors are now required to make sure all food items that are part of a creditable meal are placed on the table before claiming meals in family-style meal service. In addition, water should be made available to children throughout the day. Because of these changes, water and milk may be offered together on the table in family style meal service. However, water is not required to be served alongside the meal. Site staff should make sure children are offered milk during the meal service, and the water is not displacing milk.
Milk does not have to be served at every snack. Two of the five components must be served at snack. If milk is served, it needs to be served in the correct portion size for the age group in the right milk type (non-fat, 1%, whole).
Is there still a one month period to transition children ages 12-13 months from formula or breast milk to whole milk?
Yes. For one month, children 12 to 13 months of age may be served infant formula to help wean them off infant formula and on to cow's milk. Breast milk is allowed for children of any age.
For family style meal service, can sites place both a pitcher of water and a pitcher of milk on the table at meal times? Can teachers allow children to choose which one to serve themselves?
This is a change from previous policy. Sponsors are now required to make sure all food items that are part of a creditable meal are placed on the table before claiming meals in family-style meal service. In addition, water should be made available to children throughout the day. Because of these changes, water and milk may be offered together on the table in family style meal service. However, water is not required to be served alongside the meal. Site staff should make sure children are offered milk during the meal service, and the water is not displacing milk.
Milk Flyer
Breads & Grains
WHOLE GRAIN-RICH
How will centers and day care homes identify whole grain-rich foods?
Centers and day care homes can identify whole grain-rich foods using one of several methods. First, if a whole grain is listed as the first ingredient on the product’s ingredient list or second after water, then the product meets the whole grain-rich criteria. Second, a center or day care home can work with a manufacturer to get the proper manufacturing documentation demonstrating that whole grains are the primary grain ingredient by weight. For foods prepared by a CACFP center or day care home, a recipe can be used to determine that whole grains are the primary grain ingredient by weight. Additionally, centers and day care homes can look for one of the following FDA approved whole-grain health claims on its packaging: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers” or “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.” In recognizing that whole grain-rich products are not always easy to identify, FNS is developing training worksheets in English and Spanish to help CACFP centers and day care homes identify whole grain-rich foods. Additionally, USDA’s Team Nutrition developed the Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program that includes tips on how to include more 100% whole-grain foods on menus (http://www.fns.usda.gov/sites/default/files/whole_grains.pdf). Foods that contain 100% whole grains meet the whole grain-rich criteria.
Can centers and day care homes use the Whole Grain Stamp (from the Whole Grain Council) to determine if a grain product meets the whole grain-rich criteria?
No. While the Whole Grain Stamp provides useful information on the amount of whole grains a product contains, the product must still be evaluated against the whole grain-rich criteria outlined in this memorandum. Products that display the Whole Grain Stamp contain at least 8 grams of whole grain per serving. However, they may also contain some non-enriched refined flour which does not meet the grains criteria for Child Nutrition Programs. Therefore, just because a product has 8 grams of whole grains, does not mean the product meets the whole grain-rich criteria.
Do grain products have to be 100% whole grain to meet the whole grain-rich requirement?
No, grain products do not need to be 100% whole grain to meet the whole grain-rich criteria. However, grain products that contain 100% whole grain do meet the whole grain-rich criteria. Attachment 2 CACFP 02-2016 Page 2 of 6 Whole grain-rich foods contain at least 50% whole grains and the remaining grains, if any, must be enriched. For child and adult meals and snacks, centers and day care homes must serve at least one whole grain-rich food per day. Requiring that at least one grain served per day be whole grain-rich, instead of 100% whole grain, gives centers and day care homes flexibility in choosing what grains they serve while still offering the nutritional benefits of whole grains. This flexibility will make it easier for centers and day care homes to find grain products that meet the updated meal pattern requirements.
Are fully cooked grain products, such as pasta, whose ingredient list has water as the first ingredient and a whole grain as the second ingredient, considered whole grain-rich?
Yes, a grain product is considered whole grain-rich if water is listed as the first ingredient and a whole grain is listed as the second ingredient on the ingredient list.
Can wheat bread, rolls, and buns labeled as “100% whole wheat” be used to meet the whole grain-rich requirement?
Yes, grain products that are specifically labeled as “whole wheat bread,” “entire wheat bread,” “whole wheat rolls,” “entire wheat rolls,” “whole wheat buns” and “entire wheat buns” are 100% whole wheat and are easily identifiable as meeting the whole grain-rich requirement. These products will not have any refined grains listed in the ingredient statement. Please note that foods with the label “whole grain” do not necessarily meet the whole grain-rich criteria.
In a recipe for bread, would ingredients listed as 2 cups of whole-wheat flour and 2 cups of enriched white flour meet the whole grain-rich requirement? Yes, as long as there are no other grain ingredients in the food, a food that contains 2 cups of whole-wheat flour and 2 cups of enriched white flour would meet the whole grain-rich requirement. This is because it contains at least 50% whole grains and the remaining grains in the food are enriched.
Do centers and day care homes have the discretion to choose which meals will include a whole grain-rich grain?
Yes, centers and day care homes may choose to serve a whole grain-rich item at any meal or snack as long as one grain per day over the course of all the meals and snacks served that day is whole grain-rich. For example, a center may serve a whole grain-rich cereal at breakfast one day and a whole grain-rich pasta at lunch the next day. This will help expose participants to a variety of whole grains and the wide range of vitamins and minerals whole grains provide.
Centers and day care homes can identify whole grain-rich foods using one of several methods. First, if a whole grain is listed as the first ingredient on the product’s ingredient list or second after water, then the product meets the whole grain-rich criteria. Second, a center or day care home can work with a manufacturer to get the proper manufacturing documentation demonstrating that whole grains are the primary grain ingredient by weight. For foods prepared by a CACFP center or day care home, a recipe can be used to determine that whole grains are the primary grain ingredient by weight. Additionally, centers and day care homes can look for one of the following FDA approved whole-grain health claims on its packaging: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers” or “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.” In recognizing that whole grain-rich products are not always easy to identify, FNS is developing training worksheets in English and Spanish to help CACFP centers and day care homes identify whole grain-rich foods. Additionally, USDA’s Team Nutrition developed the Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program that includes tips on how to include more 100% whole-grain foods on menus (http://www.fns.usda.gov/sites/default/files/whole_grains.pdf). Foods that contain 100% whole grains meet the whole grain-rich criteria.
Can centers and day care homes use the Whole Grain Stamp (from the Whole Grain Council) to determine if a grain product meets the whole grain-rich criteria?
No. While the Whole Grain Stamp provides useful information on the amount of whole grains a product contains, the product must still be evaluated against the whole grain-rich criteria outlined in this memorandum. Products that display the Whole Grain Stamp contain at least 8 grams of whole grain per serving. However, they may also contain some non-enriched refined flour which does not meet the grains criteria for Child Nutrition Programs. Therefore, just because a product has 8 grams of whole grains, does not mean the product meets the whole grain-rich criteria.
Do grain products have to be 100% whole grain to meet the whole grain-rich requirement?
No, grain products do not need to be 100% whole grain to meet the whole grain-rich criteria. However, grain products that contain 100% whole grain do meet the whole grain-rich criteria. Attachment 2 CACFP 02-2016 Page 2 of 6 Whole grain-rich foods contain at least 50% whole grains and the remaining grains, if any, must be enriched. For child and adult meals and snacks, centers and day care homes must serve at least one whole grain-rich food per day. Requiring that at least one grain served per day be whole grain-rich, instead of 100% whole grain, gives centers and day care homes flexibility in choosing what grains they serve while still offering the nutritional benefits of whole grains. This flexibility will make it easier for centers and day care homes to find grain products that meet the updated meal pattern requirements.
Are fully cooked grain products, such as pasta, whose ingredient list has water as the first ingredient and a whole grain as the second ingredient, considered whole grain-rich?
Yes, a grain product is considered whole grain-rich if water is listed as the first ingredient and a whole grain is listed as the second ingredient on the ingredient list.
Can wheat bread, rolls, and buns labeled as “100% whole wheat” be used to meet the whole grain-rich requirement?
Yes, grain products that are specifically labeled as “whole wheat bread,” “entire wheat bread,” “whole wheat rolls,” “entire wheat rolls,” “whole wheat buns” and “entire wheat buns” are 100% whole wheat and are easily identifiable as meeting the whole grain-rich requirement. These products will not have any refined grains listed in the ingredient statement. Please note that foods with the label “whole grain” do not necessarily meet the whole grain-rich criteria.
In a recipe for bread, would ingredients listed as 2 cups of whole-wheat flour and 2 cups of enriched white flour meet the whole grain-rich requirement? Yes, as long as there are no other grain ingredients in the food, a food that contains 2 cups of whole-wheat flour and 2 cups of enriched white flour would meet the whole grain-rich requirement. This is because it contains at least 50% whole grains and the remaining grains in the food are enriched.
Do centers and day care homes have the discretion to choose which meals will include a whole grain-rich grain?
Yes, centers and day care homes may choose to serve a whole grain-rich item at any meal or snack as long as one grain per day over the course of all the meals and snacks served that day is whole grain-rich. For example, a center may serve a whole grain-rich cereal at breakfast one day and a whole grain-rich pasta at lunch the next day. This will help expose participants to a variety of whole grains and the wide range of vitamins and minerals whole grains provide.
GRAIN-BASED DESSERTS AND BREAKFAST CEREALS
Why are grain-based desserts no longer allowed to contribute to the grain component of a meal? The Dietary Guidelines for Americans (Dietary Guidelines) identify grain-based desserts as sources of added sugars and saturated fats and recommends Americans reduce their consumption of added sugars and saturated fats. The Healthy, Hunger-Free Kids Act of 2010 required USDA to revise the CACFP meal patterns to better align them with the Dietary Guidelines. Therefore, in order to be more consistent with the Dietary Guidelines, grain-based desserts cannot be counted towards the grain components in CACFP starting October 1, 2017.
Are there any criteria for identifying grain-based desserts?
In Exhibit A of this memorandum, foods are designated as grain-based desserts with a superscript 3 or 4. These foods are not eligible for reimbursement in the CACFP. There is not a specific amount of sugar, fat, or any other nutrient that qualifies a grain product as a dessert. The following items are designated as grain based desserts: cookies, sweet crackers (e.g. graham and animal crackers), sweet pie crusts, doughnuts, cereal bars, breakfast bars, granola bars, sweet rolls, toaster pastries, cake, and brownies. It is important to note that crackers and cookies do not have a standard of identity, so a food manufacturer may come up with fanciful names that could mislead the menu planner into serving a product that may not be allowed. For example, a cookie may be called a “breakfast round.” The menu planner should use common perceptions of the product as a way to determine if the product is a grain-based dessert. Menu planners should also be aware that even if a product is not labeled as a traditional dessert item, it may contain higher levels of sugar, fat, and sodium. Menu planners should use their discretion when serving these foods.
Are homemade granola bars or other homemade grain-based desserts allowed?
No, homemade and commercially prepared grain-based desserts cannot count towards the grain component in CACFP starting October 1, 2017. There are no exceptions to allow a grain-based dessert to count towards the grain component, including the place of preparation or the preparation method.
Are quick breads, such as banana breads and zucchini bread, still allowed?
Yes, quick breads are credited in the same group as muffins under Group D in Exhibit A, and both may continue to contribute towards the grain component.
Can centers and day care homes serve cake or another grain-based dessert for special celebrations, such as a birthday?
Centers and day care homes may choose to serve grain-based desserts, such as cakes or cookies, during celebrations or other special occasions as an additional food item that is not reimbursable. Attachment 2 CACFP 02-2016 Page 4 of 6 FNS recognizes that there may be times when a center or day care home would like to serve foods or beverages that are not reimbursable. FNS encourages centers and day care homes to use their discretion when serving non-reimbursable foods and beverages, which may be higher in added sugar, saturated fats, and sodium, to ensure children and adult participants’ nutritional needs are met.
If a center or day care home chooses to serve a grain-based dessert with fruit, can the fruit count towards the fruit requirement?
Yes, the fruit in the grain-based dessert can credit towards the fruit component. The grains portion of a grain-based dessert with fruit, such as pies, cobblers, or crisps, cannot count towards the grain component. Centers and day care homes should serve sweetened fruit in moderation to help reduce children and adults’ consumption of added sugars and help children develop a taste preference for unsweetened fruit.
Pancakes and waffles are not grain-based desserts according to Exhibit A. If syrup, honey, jam or another sweet topping is served with the pancakes or waffles, are they then considered grain-based desserts?
No, adding a sweet topping, such as syrup, to pancakes or waffles does not make them grain-based desserts and they can continue to be counted towards the grain component. However, FNS strongly encourages centers and day care homes to explore healthier alternatives for toppings, such as fruit or yogurt. Minimizing sweet toppings will help reduce children’s and adults’ consumption of added sugars. When sugars are added to foods and beverages to sweeten them, they add calories without contributing essential nutrients.
How does a center or day care home determine if a breakfast cereal has no more than 6 grams of sugar per dry ounce (21.2 grams of sugar per 100 grams)?
There are several ways a center or day care home can determine if a breakfast cereal is within the sugar limit. First, centers and day care homes can use any State agency’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) approved breakfast cereal list. Some stores also have labels on the shelves indicating which breakfast cereals are WIC-approved. All WIC-approved breakfast cereals contain no more than 6 grams of sugar per dry ounce (21.2 grams of sugar per 100 grams). Second, centers and day care homes may do some math to determine the sugar content of a breakfast cereal. Using the Nutrition Facts Label, the center or day care home may divide the amount of sugar per serving (listed towards the middle) by the serving size in grams (listed at the top). If the amount of sugar per serving divided by the serving size in grams is 0.212 or less, then the cereal is within the sugar limit and may be creditable in CACFP. Attachment 2 CACFP 02-2016 Page 5 of 6 For example, Cereal A’s Nutrition Facts Labels shows that the serving size is 55 grams and the amount of sugar per serving is 13 grams. Therefore, 13 grams (serving size) divided by 55 grams of sugar equals 0.236. Cereal A exceeds the sugar limit because 0.236 is greater than 0.212. FNS is developing an easy-to-use chart to further help CACFP centers and day care homes identify breakfast cereals within the sugar limit.
COMPLIANCE
When submitting menus for review, do centers and day care homes need to document which grain foods are whole grain-rich?
Yes, starting October 1, 2017, centers and day care homes must document when a food is whole grain-rich on their menu and may do this by using terms such as “whole grain-rich,” “whole wheat,” or simply listing a whole grain. For example, a menu may say: “peanut butter and jelly sandwich on whole grain-rich bread,” “whole wheat pasta and chicken,” or “brown rice and vegetables.” Common and usual names for whole grains that are helpful to know and can be used to identify whole grain-rich foods on menus are: • The word “whole” listed before a grain, such as “whole wheat” or “whole corn;” • The words “berries” and “groats” are used to designate a whole grain, such as “wheat berries” or “oat groats;” • Rolled oats and oatmeal (including old fashioned, quick cooking, and instant oatmeal); and • Other whole-grain foods that do not use the word “whole” in their description, such as brown rice, brown rice flour, wild rice, quinoa, millet, triticale, teff, amaranth, buckwheat, and sorghum. It is the responsibility of the State agency or sponsor, as applicable, when conducting reviews, to check labels and product information to ensure that the whole grain-rich items being served meet the whole grain-rich criteria presented in this memorandum
If a day care home serves breakfast and snack and a grain is served at both breakfast and snack, but neither of the grains are whole grain-rich, which meal is disallowed?
The snack would be disallowed. This is because the snack is the meal with the lowest reimbursement rate that contained a grain. Conversely, if a grain was not served at snack and the grain at breakfast is not whole grain-rich, then the breakfast meal would be disallowed. In that situation, the breakfast meal is the meal with the lowest reimbursement rate that contained a grain. Attachment 2 CACFP 02-2016 Page 6 of 6
If a different group of children are at lunch than at breakfast, do both meals have to contain a whole grain-rich grain?
No, the whole grain-rich requirement applies to the center or day care home, not to each child or adult participant. If a center or day care home serves breakfast and lunch and two different groups of children or adults are at each meal, only one meal must contain a whole grain-rich food. FNS strongly encourages centers and day care homes that have different groups of participants at each meal (such as one group of children at breakfast and a second group at lunch) to vary the meal in which a whole grain-rich grain is served. For example, whole grain-rich toast could be served at breakfast on Monday and brown rice could be served at lunch on Tuesday. This will help ensure that all participants are served whole grains and benefit from the important nutrients they provide.
If a program only serves snacks, would all the grains served at snack have to be whole grain-rich? Yes, if the snack includes a grain, such as crackers with apples, the grain must be whole grain-rich starting October 1, 2017. However, programs that only serve snack, such as an at-risk afterschool program, are not required to serve a grain at snack because it is not a required component at snack. A program may offer a reimbursable snack with a fruit and vegetable, milk and fruit, a meat alternate and vegetable, and so forth. Conversely, if a center or day care home only serves one meal (breakfast, lunch or supper) per day then the grain served at that meal must be whole grain-rich.
Yes, starting October 1, 2017, centers and day care homes must document when a food is whole grain-rich on their menu and may do this by using terms such as “whole grain-rich,” “whole wheat,” or simply listing a whole grain. For example, a menu may say: “peanut butter and jelly sandwich on whole grain-rich bread,” “whole wheat pasta and chicken,” or “brown rice and vegetables.” Common and usual names for whole grains that are helpful to know and can be used to identify whole grain-rich foods on menus are: • The word “whole” listed before a grain, such as “whole wheat” or “whole corn;” • The words “berries” and “groats” are used to designate a whole grain, such as “wheat berries” or “oat groats;” • Rolled oats and oatmeal (including old fashioned, quick cooking, and instant oatmeal); and • Other whole-grain foods that do not use the word “whole” in their description, such as brown rice, brown rice flour, wild rice, quinoa, millet, triticale, teff, amaranth, buckwheat, and sorghum. It is the responsibility of the State agency or sponsor, as applicable, when conducting reviews, to check labels and product information to ensure that the whole grain-rich items being served meet the whole grain-rich criteria presented in this memorandum
If a day care home serves breakfast and snack and a grain is served at both breakfast and snack, but neither of the grains are whole grain-rich, which meal is disallowed?
The snack would be disallowed. This is because the snack is the meal with the lowest reimbursement rate that contained a grain. Conversely, if a grain was not served at snack and the grain at breakfast is not whole grain-rich, then the breakfast meal would be disallowed. In that situation, the breakfast meal is the meal with the lowest reimbursement rate that contained a grain. Attachment 2 CACFP 02-2016 Page 6 of 6
If a different group of children are at lunch than at breakfast, do both meals have to contain a whole grain-rich grain?
No, the whole grain-rich requirement applies to the center or day care home, not to each child or adult participant. If a center or day care home serves breakfast and lunch and two different groups of children or adults are at each meal, only one meal must contain a whole grain-rich food. FNS strongly encourages centers and day care homes that have different groups of participants at each meal (such as one group of children at breakfast and a second group at lunch) to vary the meal in which a whole grain-rich grain is served. For example, whole grain-rich toast could be served at breakfast on Monday and brown rice could be served at lunch on Tuesday. This will help ensure that all participants are served whole grains and benefit from the important nutrients they provide.
If a program only serves snacks, would all the grains served at snack have to be whole grain-rich? Yes, if the snack includes a grain, such as crackers with apples, the grain must be whole grain-rich starting October 1, 2017. However, programs that only serve snack, such as an at-risk afterschool program, are not required to serve a grain at snack because it is not a required component at snack. A program may offer a reimbursable snack with a fruit and vegetable, milk and fruit, a meat alternate and vegetable, and so forth. Conversely, if a center or day care home only serves one meal (breakfast, lunch or supper) per day then the grain served at that meal must be whole grain-rich.
FLYERS
| flowchart_for_determining_creditable_and_whole_grain.pdf |
| questions_and_answers.pdf |
| wic_food_list_2018_03.pdf |
Fruit & vegetables
What type of “whole” vegetable or fruit would be appropriate for infants aged 6 through 11 months?
It is essential for child care providers and parents or guardians to communicate regularly about the readiness of an infant to accept solid foods. Clear communication will help providers choose the specific foods to introduce and facilitate consistency between the home and child care setting during this period of rapid change. Once an infant is developmentally ready to accept solid foods, some examples of vegetables and fruit that can be served include:
• Commercially prepared baby food such as: green beans, green peas, squash, sweet potatoes, carrots, beets, spinach, applesauce, apricots, bananas, peaches, pears, and plums.
• Home-prepared vegetables (cooked and processed to the appropriate texture), such as: asparagus, avocado, broccoli, cabbage, cauliflower, green beans, green peas, kohlrabi, plantain, potatoes, summer or winter squash, and sweet potatoes.
• Home-prepared fruits (which can be mashed after peeling if ripe and soft) such as: apricots, bananas, cantaloupe, mango, melon, nectarines, papaya, peaches, pears, and plums.
The term “whole” refers to all fresh, frozen, canned, and dried fruits and vegetables, rather than juice. For infants consuming solid foods, these whole vegetables and fruits must be cooked and processed as needed to the appropriate texture for their developmental stage. More guidance is available in Feeding Infants: A Guide for Use in the Child Nutrition Programs (http://www.fns.usda.gov/tn/feeding-infants-guide-use-child-nutrition-programs).
Can two servings of broccoli be served at lunch to fulfill the vegetable component and fruit component?
No, two servings of broccoli to meet the vegetable component and fruit component would not be reimbursable under the updated lunch and supper child and adult meal patterns. While centers and day care homes may serve two servings of vegetables at lunch and supper, the two servings of vegetables must be different. This is designed to be consistent with the Dietary Guidelines recommendation that all Americans should consume a variety of vegetables.
The two servings of vegetables do not need to be from different subgroups (e.g., dark green vegetables, red and orange vegetables, starchy vegetables, beans and peas (legumes), or other vegetables). For example, a lunch or dinner with a serving of carrots and a serving of red peppers (both red and orange vegetables) would be allowable. Although serving vegetables from different subgroups is not a requirement in CACFP, offering a variety of vegetables can help improve the overall nutritional quality of the meals served to participants.
Is a tomato a fruit or vegetable? What about avocado?
Both tomatoes and avocados are considered vegetables. CACFP centers and day care homes can refer to the Food Buying Guide for School Meal Programs (http://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs), which provides a list of creditable vegetables and a list of creditable fruit. This guide is currently being revised to include CACFP and the Summer Food Service Program so that there will be one Food Buying Guide for all Child Nutrition Programs. While the Food Buying Guide provides a relatively comprehensive list of foods commonly served in Child Nutrition Programs, it does not include information on every possible vegetable or fruit that can be part of a reimbursable meal.
CACFP centers and day care homes may also reference ChooseMyPlate.gov to determine if a food is a vegetable or a fruit. The website includes a list of vegetables, including vegetable subgroups, and a list of fruits. CACFP centers and homes should work with their sponsor or State agency, as appropriate, when they have questions about the crediting of foods.
How do raw leafy greens contribute to the vegetable component? Similarly, how does dried fruit contribute to the fruit component?
One cup of leafy greens (e.g., lettuce, raw spinach, etc.) counts as ½ cup of vegetables and ¼ cup dried fruit counts as ½ cup of fruit under the updated CACFP meal patterns, which go into effect on October 1, 2017. This is consistent with the National School Lunch and School Breakfast Programs.
With separate vegetable and fruit components at lunch, supper, and snack in the updated CACFP meal patterns, how do food items that are mixtures of vegetables and fruit, such as a carrot-raisin salad, credit?
Food items that are mixtures of vegetables and fruits, such as a carrot-raisin salad, can only credit towards the vegetable component or the fruit component, not both, at lunch, supper, and snack. For a mixed food item to credit towards the vegetable component or fruit component, it must contain at least ⅛ cup vegetable or fruit per serving.
May food ingredients that are unrecognizable contribute to meal pattern requirements (for example, carrots pureed in a sauce for Macaroni and Cheese)?
Pureed vegetables or fruits may contribute to the CACFP meal pattern requirements as long as the dish also provides an adequate amount (⅛ cup) of recognizable, creditable fruits or vegetables. If the dish does not contain at least ⅛ cup of a recognizable component then the blended foods do not contribute to the meal requirements. Therefore, in the carrots and mac and cheese scenario, the pureed or mashed carrots can count towards the vegetable/fruit component if there is at least ⅛ cup of another recognizable vegetable or fruit in the dish. FNS requires an adequate amount of recognizable fruits or vegetables because meals served in the Child Nutrition Programs are a nutrition education opportunity to help children learn how to build a healthy plate. It is important for young children to be able to identify the components in a healthy meal.
How should vegetables, fruits, or other foods not listed in the Food Buying Guide be credited?
Foods not listed in the Food Buying Guide may be served in CACFP. If a food is served as part of a reimbursable meal, but not listed in the Food Buying Guide, the yield information of a similar food or in-house yield may be used to determine the contribution towards meal pattern requirements, with State agency approval. Instructions for developing yields are available in the introduction section of the Food Buying Guide, page I-3 (http://www.fns.usda.gov/sites/default/files/FBG_introduction_0.pdf). Additional information on how foods may contribute towards a reimbursable meal is available in memorandum TA 01-2015, Child Nutrition Programs and Traditional Foods (http://www.fns.usda.gov/sites/default/files/TA01-2015_Child_Nutrition_Programs_and_Traditional_Foods.pdf).
Can a 100 percent fruit and vegetable juice blend be served to fulfill both the vegetable component and the fruit component?
One hundred percent fruit and vegetables juice blends are allowable in CACFP, but they cannot fulfill both the vegetable component and fruit component in the same meal. Similar to the National School Lunch and School Breakfast Programs, a 100 percent fruit and vegetable blend may contribute to the fruit component when fruit juice or puree is the most prominent ingredient; and a 100 percent fruit and vegetable blend may contribute to the vegetable component when vegetable juice or puree is the most prominent ingredient. Keep in mind that fruit or vegetable juice may not be served to infants and may only be served once per day to children 1 year old and older and adults.
UPDATE: November 29, 2017
1. Is it required to serve two different vegetables or is it just best practice? Can you serve sunshine carrots that have two different colored carrots in a package and ¼ cup of fruit?
Serving two different vegetables is an option and is not required. Sponsors and providers are given the choice of serving one serving of fruits and one serving of vegetables or two servings of different types of vegetables at lunch and supper. Mixed colored carrots would only count as one type of vegetable, but if served with ¼ cup of fruit, it would meet the requirement of having one vegetable and one fruit component for either lunch or supper.
2. If you have a homemade vegetable mix, can this be credited as two different types of vegetables at lunch or supper?
Yes, homemade vegetable mixes, such as mixed broccoli and cauliflowers, can be credited as two different types of vegetables when served at lunch or supper as long as there is a recipe on file showing how each ingredient credits. In addition, the mix must contain at least 1/8 cup of each type of vegetable used for crediting and the vegetable that is being served in place of the fruit component must meet the minimum portion size of the fruit component it is replacing.
3. If I have a commercially purchased vegetable mix, such as frozen peas and carrots, would I need to have a product formulation statement that shows how much of each item is in the mix in order to count this vegetable mixture as two different vegetable components? Or can I have my cooks manually separate out the mix and credit this as two different vegetables?
Commercially purchased vegetable mixes must have a product formulation statement that indicates how much of each vegetable is present in the mix if you want to count the vegetable as two different vegetable components. Manually separating vegetable mixes in order to credit the mixes as two different vegetable components is not allowed due to the impracticality of separating out vegetable mixes and the high likelihood of inaccuracy in determining portion sizes for each component.
4. For family style meal service, if two vegetables are being served, do they need to be served in two different bowls or can they be served in the same bowl?
Two different vegetables may be served in the same bowl as long as there are menu records, production records, or recipes available that show portion size requirements for each vegetable is being met. For best practice, it is recommended that meal components are plated separately in family style service to allow for more flexibility of choice and the use of smaller serving bowls that can help younger participants better serve themselves.
5. How do you credit raw leafy greens? What if you cook the leafy greens? Can you give an example of how this changes the crediting?
One cup of raw leafy greens credit as ½ cup of vegetables. When cooked, the leafy greens credit for the volume that is served. So for example, a whole cup of raw spinach will credit as ½ cup of vegetables while ½ cup of cooked spinach will credit as ½ cup of vegetables.
6. Does vegetable soups, such as butternut squash or carrot soup, credit for the vegetable component? Soups such as butternut squash, carrot, pumpkin, or tomato soup can credit towards the vegetable component if adequate crediting information is available. For homemade soups, this would include recipes showing the amount of vegetables that are present in each serving. For commercially purchased soups, a CN label or a product formulation statement showing the amount of creditable vegetables would need to be on file. Ready-to-serve vegetable soups, such as minestrone, tomato, or all-vegetable soups can credit for ¼ cup of vegetables per 1 cup serving according to the Food Buying Guide.
7. Are dried fruits creditable?
Yes. ¼ cup of dried fruit can credit as ½ cup of fruits. For example, a serving of ¼ cup of raisins can credit for ½ cup of fruits at breakfast.
8. Are fruit cups creditable?
Fruit cups and fruit cocktails are generally creditable, however, packaged fruit mixes are often packed in water or syrup, making the amount of creditable fruit smaller than the package size. A sample fruit cup or can should be drained and measured to ensure that minimum portion sizes are being met.
9. There are some fruits and vegetables that are hard to categorize. How can I tell if they are fruits or vegetables? For example, are tomatoes and avocados fruits or vegetables?
For fruits and vegetables that are difficult to categorize, sponsors should use the Food Buying Guide to determine which component to credit. Based on the Food Buying Guide, both tomatoes and avocados are credited as vegetables.
10. Are French fries and tater tots considered vegetables?
Yes, French fries and tater tots would both be considered vegetables since they are both made from potatoes, which can be credited towards the vegetable component. Sponsors and providers should keep in mind that there is now a new restriction on deep-fat frying on site. While commercially made deep-fat-fried foods may be purchased and served, the items may not be reheated using a deep-fat fryer. As a best practice, it is recommended that commercially purchased pre-fried foods are limited to one serving per week.
11. Are corn and potatoes vegetables or grains? What about dry lentils and legumes?
Corn can credit as a vegetable when it is fresh, canned, or frozen in whole kernels. When corn is processed into corn flour, corn meal, or masa and made into items such as corn bread, grits, or tortillas, it credits as a grain. Potatoes can only credit as a vegetable. Dry lentils and legumes can credit as either a meat alternate or vegetable component only. To determine whether a food item is creditable and the component they credit for, sponsors and providers should consult the Food Buying Guide.
12. During the April 2017 trainings, we learned that juices can be credited as either a fruit or vegetable based on the number of fruits and vegetables in the juice. The juice is counted towards the component with more ingredients listed. What if there is an equal number of fruits and vegetables in the juice? When the number of fruits and vegetables are equal in a juice ingredients list, the component will be determined by the most prominent ingredient. The most prominent ingredient is the one that is listed first on an ingredients list. A 100% fruit and vegetable juice blend may be credited towards the fruit component when fruit juice or puree is the most prominent ingredient; similarly, the juice blend may be credited towards the vegetable component when vegetable juice or puree is the most prominent ingredient.
13. Could you explain how to credit juice in the fruits and vegetable components?
Juice will credit the same way as vegetables or fruits. Eight fluid ounces is equal to one cup. A four fluid ounce cup of apple juice will credit for ½ cup of the fruit component.
14. Does the once per day juice limit apply to each component, or does the once per day juice limit apply to both the fruit and vegetable components?
The once per day juice limit is inclusive of both the fruit and vegetable component. Sponsors and providers may only serve juice a maximum of once per day for all meal services across all meal components. Note that juices are no longer creditable under the infant meal pattern.
15. If juice is served through the National School Lunch (NSLP) program during the school day, does that juice count towards the once per day juice limit for the CACFP afterschool supper program at the same site?
No, the once per day juice limit does not cross over between NSLP and CACFP. Juices served through NSLP does not contribute to the CACFP juice limit.
16. Could a program that serves two different groups of children, such as a child care program that serves a morning class breakfast and lunch and an afternoon class lunch and PM snack, offer juice at both the breakfast and PM snack?
No, the once per day juice limit is per site and not per child. Juice may only be served at one meal service per day per site. If a site has different shifts for meals, then juice may be served at both shifts, but juice may not be served at two different meal services. Because breakfast and PM snack are different meal services, the juice may only be creditable at one of the meals.
17. Will smoothies containing yogurt and fresh fruit still be creditable? And if yes, how?
Yes, smoothies continue to be creditable towards the meal pattern depending on the ingredients and portion sizes used. A smoothie containing 4 ounces of yogurt and ½ cup of fresh fruit, the drink may credit towards the meat alternate and fruit components for a child in the 3-5 age range. Fruit that is pureed in a smoothie will credit as a juice and will be counted towards the once per day juice limit. For additional information on crediting smoothies, refer to the memo CACFP 05-2014 titled Smoothies Offered in Child Nutrition programs.
18. We serve a pureed tomato sauce with pasta, would this meet the recognizable vegetable requirement for crediting?
Yes, the tomato sauce would credit for the vegetable component. While pureed vegetables and fruits blended into dishes would need to have at least 1/8 cup of recognizable component per serving to contribute to the meal component, the tomato sauce, though pureed, would be visible and recognizable as a vegetable.
19. Would an adult participant who requires a pureed diet need to have a medical statement on file in order for their meals to be reimbursable?
Participants requiring pureed diets are recommended to have a medical statement on file, although this is not required. In these cases, the purpose of having a medical statement would be to help the sponsor provide the appropriate texture modifications for their participant. Pureed items for participants needing texture modifications are generally recognizable as the food component.
It is essential for child care providers and parents or guardians to communicate regularly about the readiness of an infant to accept solid foods. Clear communication will help providers choose the specific foods to introduce and facilitate consistency between the home and child care setting during this period of rapid change. Once an infant is developmentally ready to accept solid foods, some examples of vegetables and fruit that can be served include:
• Commercially prepared baby food such as: green beans, green peas, squash, sweet potatoes, carrots, beets, spinach, applesauce, apricots, bananas, peaches, pears, and plums.
• Home-prepared vegetables (cooked and processed to the appropriate texture), such as: asparagus, avocado, broccoli, cabbage, cauliflower, green beans, green peas, kohlrabi, plantain, potatoes, summer or winter squash, and sweet potatoes.
• Home-prepared fruits (which can be mashed after peeling if ripe and soft) such as: apricots, bananas, cantaloupe, mango, melon, nectarines, papaya, peaches, pears, and plums.
The term “whole” refers to all fresh, frozen, canned, and dried fruits and vegetables, rather than juice. For infants consuming solid foods, these whole vegetables and fruits must be cooked and processed as needed to the appropriate texture for their developmental stage. More guidance is available in Feeding Infants: A Guide for Use in the Child Nutrition Programs (http://www.fns.usda.gov/tn/feeding-infants-guide-use-child-nutrition-programs).
Can two servings of broccoli be served at lunch to fulfill the vegetable component and fruit component?
No, two servings of broccoli to meet the vegetable component and fruit component would not be reimbursable under the updated lunch and supper child and adult meal patterns. While centers and day care homes may serve two servings of vegetables at lunch and supper, the two servings of vegetables must be different. This is designed to be consistent with the Dietary Guidelines recommendation that all Americans should consume a variety of vegetables.
The two servings of vegetables do not need to be from different subgroups (e.g., dark green vegetables, red and orange vegetables, starchy vegetables, beans and peas (legumes), or other vegetables). For example, a lunch or dinner with a serving of carrots and a serving of red peppers (both red and orange vegetables) would be allowable. Although serving vegetables from different subgroups is not a requirement in CACFP, offering a variety of vegetables can help improve the overall nutritional quality of the meals served to participants.
Is a tomato a fruit or vegetable? What about avocado?
Both tomatoes and avocados are considered vegetables. CACFP centers and day care homes can refer to the Food Buying Guide for School Meal Programs (http://www.fns.usda.gov/tn/food-buying-guide-school-meal-programs), which provides a list of creditable vegetables and a list of creditable fruit. This guide is currently being revised to include CACFP and the Summer Food Service Program so that there will be one Food Buying Guide for all Child Nutrition Programs. While the Food Buying Guide provides a relatively comprehensive list of foods commonly served in Child Nutrition Programs, it does not include information on every possible vegetable or fruit that can be part of a reimbursable meal.
CACFP centers and day care homes may also reference ChooseMyPlate.gov to determine if a food is a vegetable or a fruit. The website includes a list of vegetables, including vegetable subgroups, and a list of fruits. CACFP centers and homes should work with their sponsor or State agency, as appropriate, when they have questions about the crediting of foods.
How do raw leafy greens contribute to the vegetable component? Similarly, how does dried fruit contribute to the fruit component?
One cup of leafy greens (e.g., lettuce, raw spinach, etc.) counts as ½ cup of vegetables and ¼ cup dried fruit counts as ½ cup of fruit under the updated CACFP meal patterns, which go into effect on October 1, 2017. This is consistent with the National School Lunch and School Breakfast Programs.
With separate vegetable and fruit components at lunch, supper, and snack in the updated CACFP meal patterns, how do food items that are mixtures of vegetables and fruit, such as a carrot-raisin salad, credit?
Food items that are mixtures of vegetables and fruits, such as a carrot-raisin salad, can only credit towards the vegetable component or the fruit component, not both, at lunch, supper, and snack. For a mixed food item to credit towards the vegetable component or fruit component, it must contain at least ⅛ cup vegetable or fruit per serving.
May food ingredients that are unrecognizable contribute to meal pattern requirements (for example, carrots pureed in a sauce for Macaroni and Cheese)?
Pureed vegetables or fruits may contribute to the CACFP meal pattern requirements as long as the dish also provides an adequate amount (⅛ cup) of recognizable, creditable fruits or vegetables. If the dish does not contain at least ⅛ cup of a recognizable component then the blended foods do not contribute to the meal requirements. Therefore, in the carrots and mac and cheese scenario, the pureed or mashed carrots can count towards the vegetable/fruit component if there is at least ⅛ cup of another recognizable vegetable or fruit in the dish. FNS requires an adequate amount of recognizable fruits or vegetables because meals served in the Child Nutrition Programs are a nutrition education opportunity to help children learn how to build a healthy plate. It is important for young children to be able to identify the components in a healthy meal.
How should vegetables, fruits, or other foods not listed in the Food Buying Guide be credited?
Foods not listed in the Food Buying Guide may be served in CACFP. If a food is served as part of a reimbursable meal, but not listed in the Food Buying Guide, the yield information of a similar food or in-house yield may be used to determine the contribution towards meal pattern requirements, with State agency approval. Instructions for developing yields are available in the introduction section of the Food Buying Guide, page I-3 (http://www.fns.usda.gov/sites/default/files/FBG_introduction_0.pdf). Additional information on how foods may contribute towards a reimbursable meal is available in memorandum TA 01-2015, Child Nutrition Programs and Traditional Foods (http://www.fns.usda.gov/sites/default/files/TA01-2015_Child_Nutrition_Programs_and_Traditional_Foods.pdf).
Can a 100 percent fruit and vegetable juice blend be served to fulfill both the vegetable component and the fruit component?
One hundred percent fruit and vegetables juice blends are allowable in CACFP, but they cannot fulfill both the vegetable component and fruit component in the same meal. Similar to the National School Lunch and School Breakfast Programs, a 100 percent fruit and vegetable blend may contribute to the fruit component when fruit juice or puree is the most prominent ingredient; and a 100 percent fruit and vegetable blend may contribute to the vegetable component when vegetable juice or puree is the most prominent ingredient. Keep in mind that fruit or vegetable juice may not be served to infants and may only be served once per day to children 1 year old and older and adults.
UPDATE: November 29, 2017
1. Is it required to serve two different vegetables or is it just best practice? Can you serve sunshine carrots that have two different colored carrots in a package and ¼ cup of fruit?
Serving two different vegetables is an option and is not required. Sponsors and providers are given the choice of serving one serving of fruits and one serving of vegetables or two servings of different types of vegetables at lunch and supper. Mixed colored carrots would only count as one type of vegetable, but if served with ¼ cup of fruit, it would meet the requirement of having one vegetable and one fruit component for either lunch or supper.
2. If you have a homemade vegetable mix, can this be credited as two different types of vegetables at lunch or supper?
Yes, homemade vegetable mixes, such as mixed broccoli and cauliflowers, can be credited as two different types of vegetables when served at lunch or supper as long as there is a recipe on file showing how each ingredient credits. In addition, the mix must contain at least 1/8 cup of each type of vegetable used for crediting and the vegetable that is being served in place of the fruit component must meet the minimum portion size of the fruit component it is replacing.
3. If I have a commercially purchased vegetable mix, such as frozen peas and carrots, would I need to have a product formulation statement that shows how much of each item is in the mix in order to count this vegetable mixture as two different vegetable components? Or can I have my cooks manually separate out the mix and credit this as two different vegetables?
Commercially purchased vegetable mixes must have a product formulation statement that indicates how much of each vegetable is present in the mix if you want to count the vegetable as two different vegetable components. Manually separating vegetable mixes in order to credit the mixes as two different vegetable components is not allowed due to the impracticality of separating out vegetable mixes and the high likelihood of inaccuracy in determining portion sizes for each component.
4. For family style meal service, if two vegetables are being served, do they need to be served in two different bowls or can they be served in the same bowl?
Two different vegetables may be served in the same bowl as long as there are menu records, production records, or recipes available that show portion size requirements for each vegetable is being met. For best practice, it is recommended that meal components are plated separately in family style service to allow for more flexibility of choice and the use of smaller serving bowls that can help younger participants better serve themselves.
5. How do you credit raw leafy greens? What if you cook the leafy greens? Can you give an example of how this changes the crediting?
One cup of raw leafy greens credit as ½ cup of vegetables. When cooked, the leafy greens credit for the volume that is served. So for example, a whole cup of raw spinach will credit as ½ cup of vegetables while ½ cup of cooked spinach will credit as ½ cup of vegetables.
6. Does vegetable soups, such as butternut squash or carrot soup, credit for the vegetable component? Soups such as butternut squash, carrot, pumpkin, or tomato soup can credit towards the vegetable component if adequate crediting information is available. For homemade soups, this would include recipes showing the amount of vegetables that are present in each serving. For commercially purchased soups, a CN label or a product formulation statement showing the amount of creditable vegetables would need to be on file. Ready-to-serve vegetable soups, such as minestrone, tomato, or all-vegetable soups can credit for ¼ cup of vegetables per 1 cup serving according to the Food Buying Guide.
7. Are dried fruits creditable?
Yes. ¼ cup of dried fruit can credit as ½ cup of fruits. For example, a serving of ¼ cup of raisins can credit for ½ cup of fruits at breakfast.
8. Are fruit cups creditable?
Fruit cups and fruit cocktails are generally creditable, however, packaged fruit mixes are often packed in water or syrup, making the amount of creditable fruit smaller than the package size. A sample fruit cup or can should be drained and measured to ensure that minimum portion sizes are being met.
9. There are some fruits and vegetables that are hard to categorize. How can I tell if they are fruits or vegetables? For example, are tomatoes and avocados fruits or vegetables?
For fruits and vegetables that are difficult to categorize, sponsors should use the Food Buying Guide to determine which component to credit. Based on the Food Buying Guide, both tomatoes and avocados are credited as vegetables.
10. Are French fries and tater tots considered vegetables?
Yes, French fries and tater tots would both be considered vegetables since they are both made from potatoes, which can be credited towards the vegetable component. Sponsors and providers should keep in mind that there is now a new restriction on deep-fat frying on site. While commercially made deep-fat-fried foods may be purchased and served, the items may not be reheated using a deep-fat fryer. As a best practice, it is recommended that commercially purchased pre-fried foods are limited to one serving per week.
11. Are corn and potatoes vegetables or grains? What about dry lentils and legumes?
Corn can credit as a vegetable when it is fresh, canned, or frozen in whole kernels. When corn is processed into corn flour, corn meal, or masa and made into items such as corn bread, grits, or tortillas, it credits as a grain. Potatoes can only credit as a vegetable. Dry lentils and legumes can credit as either a meat alternate or vegetable component only. To determine whether a food item is creditable and the component they credit for, sponsors and providers should consult the Food Buying Guide.
12. During the April 2017 trainings, we learned that juices can be credited as either a fruit or vegetable based on the number of fruits and vegetables in the juice. The juice is counted towards the component with more ingredients listed. What if there is an equal number of fruits and vegetables in the juice? When the number of fruits and vegetables are equal in a juice ingredients list, the component will be determined by the most prominent ingredient. The most prominent ingredient is the one that is listed first on an ingredients list. A 100% fruit and vegetable juice blend may be credited towards the fruit component when fruit juice or puree is the most prominent ingredient; similarly, the juice blend may be credited towards the vegetable component when vegetable juice or puree is the most prominent ingredient.
13. Could you explain how to credit juice in the fruits and vegetable components?
Juice will credit the same way as vegetables or fruits. Eight fluid ounces is equal to one cup. A four fluid ounce cup of apple juice will credit for ½ cup of the fruit component.
14. Does the once per day juice limit apply to each component, or does the once per day juice limit apply to both the fruit and vegetable components?
The once per day juice limit is inclusive of both the fruit and vegetable component. Sponsors and providers may only serve juice a maximum of once per day for all meal services across all meal components. Note that juices are no longer creditable under the infant meal pattern.
15. If juice is served through the National School Lunch (NSLP) program during the school day, does that juice count towards the once per day juice limit for the CACFP afterschool supper program at the same site?
No, the once per day juice limit does not cross over between NSLP and CACFP. Juices served through NSLP does not contribute to the CACFP juice limit.
16. Could a program that serves two different groups of children, such as a child care program that serves a morning class breakfast and lunch and an afternoon class lunch and PM snack, offer juice at both the breakfast and PM snack?
No, the once per day juice limit is per site and not per child. Juice may only be served at one meal service per day per site. If a site has different shifts for meals, then juice may be served at both shifts, but juice may not be served at two different meal services. Because breakfast and PM snack are different meal services, the juice may only be creditable at one of the meals.
17. Will smoothies containing yogurt and fresh fruit still be creditable? And if yes, how?
Yes, smoothies continue to be creditable towards the meal pattern depending on the ingredients and portion sizes used. A smoothie containing 4 ounces of yogurt and ½ cup of fresh fruit, the drink may credit towards the meat alternate and fruit components for a child in the 3-5 age range. Fruit that is pureed in a smoothie will credit as a juice and will be counted towards the once per day juice limit. For additional information on crediting smoothies, refer to the memo CACFP 05-2014 titled Smoothies Offered in Child Nutrition programs.
18. We serve a pureed tomato sauce with pasta, would this meet the recognizable vegetable requirement for crediting?
Yes, the tomato sauce would credit for the vegetable component. While pureed vegetables and fruits blended into dishes would need to have at least 1/8 cup of recognizable component per serving to contribute to the meal component, the tomato sauce, though pureed, would be visible and recognizable as a vegetable.
19. Would an adult participant who requires a pureed diet need to have a medical statement on file in order for their meals to be reimbursable?
Participants requiring pureed diets are recommended to have a medical statement on file, although this is not required. In these cases, the purpose of having a medical statement would be to help the sponsor provide the appropriate texture modifications for their participant. Pureed items for participants needing texture modifications are generally recognizable as the food component.
Infant meal Pattern
General Questions
What does it mean to feed an infant in a way that is “consistent with the infant’s eating habits”? CACFP centers and day care homes must offer all infants in their care meals that comply with the infant meal pattern requirements (7 CFR 226.20(b)). However, infants do not eat on a strict schedule so it is best to watch the infant for hunger cues, and not the clock. Along with watching for hunger cues, child care providers should watch for satiety cues to know when the infant is full. If an infant does not consume all the food that is served to them at a meal or snack, the child care provider may safely store the remaining food and serve it at another time. As long as all the required food components are offered over the course of the day, the meals may be reimbursable. Infant meals must not be disallowed due solely to the fact that they are served outside of the established meal time periods.
May a parent donate extra formula or food received through the Special Supplemental Nutrition Program for Women, Infants, and Children’s (WIC) to his or her infant’s center or day care home? A parent may provide one meal component for their own infant or infants, such as infant formula received through WIC. However, parents or guardians cannot donate formula or food they receive through WIC to the center or day care home for general use. Parents or guardians with formula or food received through WIC that their child has not consumed should be referred back to their WIC program for guidance.
Why are parents or guardians no longer allowed to provide the majority of the meal components for infants in the updated infant meal patterns?
FNS made this change to help maintain the integrity of the CACFP. The previous infant meal pattern allows parents or guardians to supply all but one of the required components of a reimbursable meal. Under the updated infant meal patterns, starting October 1, 2017, parents or guardians may only supply one component of a reimbursable meal. FNS recognizes that infants have unique dietary needs and parents or guardians are often most in touch with their infant’s dietary preferences. However, this change will help ensure that centers and day care homes are not encouraging or requiring parents or guardians to supply the food in order to reduce costs.
What meal components can a parent or guardian provide for their infants?
Parents or guardians may choose to provide one of the meal components in the updated CACFP infant meal patterns, as long as this is in compliance with local health codes. A parent or guardian may choose to supply expressed breastmilk or a creditable infant formula or, even when the infant is only consuming breastmilk or infant formula. And, starting October 1, 2017, a mother may directly breastfeed her infant on-site and the meal will be reimbursable. CACFP 23-2016 Page 2 of 5 If an infant is developmentally ready to consume solid foods and the parent or guardian chooses to supply expressed breastmilk or a creditable infant formula or directly breastfeed on-site, then the center or day care home must provide all the other required meal components in order for the meal to be reimbursable. Alternatively, a parent or guardian may choose to provide a solid food component if the infant is developmentally ready to consume solid foods. In this situation, the center or day care home must supply all the other required meal components, including iron-fortified infant formula. State agencies and sponsoring organizations must ensure that the parent or guardian is truly choosing to provide the preferred component and that the center or day care home has not requested or required the parent or guardian to provide the components in order to complete the meal and reduce costs.
May a parent donate extra formula or food received through the Special Supplemental Nutrition Program for Women, Infants, and Children’s (WIC) to his or her infant’s center or day care home? A parent may provide one meal component for their own infant or infants, such as infant formula received through WIC. However, parents or guardians cannot donate formula or food they receive through WIC to the center or day care home for general use. Parents or guardians with formula or food received through WIC that their child has not consumed should be referred back to their WIC program for guidance.
Why are parents or guardians no longer allowed to provide the majority of the meal components for infants in the updated infant meal patterns?
FNS made this change to help maintain the integrity of the CACFP. The previous infant meal pattern allows parents or guardians to supply all but one of the required components of a reimbursable meal. Under the updated infant meal patterns, starting October 1, 2017, parents or guardians may only supply one component of a reimbursable meal. FNS recognizes that infants have unique dietary needs and parents or guardians are often most in touch with their infant’s dietary preferences. However, this change will help ensure that centers and day care homes are not encouraging or requiring parents or guardians to supply the food in order to reduce costs.
What meal components can a parent or guardian provide for their infants?
Parents or guardians may choose to provide one of the meal components in the updated CACFP infant meal patterns, as long as this is in compliance with local health codes. A parent or guardian may choose to supply expressed breastmilk or a creditable infant formula or, even when the infant is only consuming breastmilk or infant formula. And, starting October 1, 2017, a mother may directly breastfeed her infant on-site and the meal will be reimbursable. CACFP 23-2016 Page 2 of 5 If an infant is developmentally ready to consume solid foods and the parent or guardian chooses to supply expressed breastmilk or a creditable infant formula or directly breastfeed on-site, then the center or day care home must provide all the other required meal components in order for the meal to be reimbursable. Alternatively, a parent or guardian may choose to provide a solid food component if the infant is developmentally ready to consume solid foods. In this situation, the center or day care home must supply all the other required meal components, including iron-fortified infant formula. State agencies and sponsoring organizations must ensure that the parent or guardian is truly choosing to provide the preferred component and that the center or day care home has not requested or required the parent or guardian to provide the components in order to complete the meal and reduce costs.
BREASTMILK AND INFANT FORMULA
Do CACFP infant formulas have to be approved by the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)?
No, CACFP infant formulas do not have to be approved by WIC. WIC’s infant formula requirements vary slightly from CACFP’s, including a higher iron requirement (1.5 mg of iron per 100 calories). Therefore, some infant formulas that may be creditable in CACFP, such as infant formulas with 1 mg of iron per 100 calories, may not be eligible in WIC.
What is an “iron-fortified” infant formula?
There are currently two types of infant formula available in the United States, either “ironfortified” or “low-iron.” The Food and Drug Administration considers an infant formula to be “iron-fortified” if it has 1 milligram of iron or more per 100 kilocalories. A “low-iron” infant formula has less than 1 milligram of iron per 100 kilocalories. The American Academy of Pediatrics recommends formula-fed infants receive iron-fortified infant formula to prevent iron-deficiency anemia. 3. When an infant receives both breastmilk and formula, is the meal eligible for reimbursement? Yes. Meals served to infants younger than 12 months of age may contain iron-fortified infant formula, breastmilk (including expressed breastmilk and a mother directly breastfeeding onsite), or a combination of both.
How should meals where a mother directly breastfeeds her infant on-site be documented?
There is great flexibility on how to document a meal when a mother directly breastfeeds her infant on-site. For example, State agencies can update existing forms to document that a mother directly breastfeeds her infant on-site. FNS strongly emphasizes that State agencies should not undertake any new paperwork requirements to ensure compliance with the updated infant meal patterns to avoid adding necessary administrative burdens to CACFP operators. CACFP 23-2016 Page 3 of 5 5.
If an infant does not finish the required minimum serving size of expressed breastmilk or formula offered to him or her, is the meal still reimbursable?
Yes, as long as the infant is offered the minimum required serving size of expressed breastmilk or iron-fortified infant formula the meal is reimbursable. Infants do not eat on a strict schedule and should not be force fed. Infants need to be fed during a span of time that is consistent with the infant’s eating habits. Therefore, there may be times when an infant does not consume the entire serving size that is offered. In particular, some infants that are regularly breastfed may consume less than the minimum serving size of breastmilk per feeding. In these situations, infants may be offered less than the minimum serving size of breastmilk and additional breastmilk must be offered at a later time if the infant will consume more (7 CFR 226.20(b)(2)(ii)). This flexibility encourages breastfeeding practices and helps prevent wasting expressed breastmilk.
If a physician or State recognized medical authority prescribes whole cow’s milk as a substitute for breastmilk or infant formula for an infant younger than 12 months of age, is the meal reimbursable?
For children younger than 12 months of age, cow’s milk may be served as a substitute for breastmilk and/or infant formula, and be part of a reimbursable meal, if the substitution is supported by a medical statement signed by a licensed physician or a State recognized medical authority. A State recognized medical authority for this purpose is a State licensed health care professional who is authorized to write medical prescriptions under State law. The statement must explain the need for the substitution and must be kept on file by the center or day care home in order for the meal to be reimbursable. FNS recognizes that infants have unique dietary needs and that decisions concerning diet during the first year of life are for the infant’s health care provider and parents or guardians to make together.
If a mother breastfeeds her 13 month old, or older child at the center or day care home, is the meal reimbursable?
Yes, breastmilk is an allowable substitute for fluid milk for children of any age. Therefore, if a mother chooses to breastfeed her infant past 1 year of age she may breastfeed the child onsite or provide expressed breastmilk and the center or day care home may claim reimbursement for those meals.
Are meals served to children 12 months and older reimbursable if they contain infant formula? Yes, for a period of one month, when children are 12 to 13 months of age, meals that contain infant formula may be reimbursed to facilitate the weaning from infant formula to cow’s milk. While weaning, infants should be presented with both types of foods at the same meal service to gradually encourage acceptance of new food. Breastmilk continues to be considered an acceptable fluid milk substitute for children over 12 months of age. Meals containing infant formula that are served to children 13 months and older are reimbursable when it is supported by a medical statement signed by a licensed physician or a State recognized medical authority. CACFP 23-2016 Page 4 of 5 A State recognized medical authority for this purpose is a State licensed health care professional who is authorized to write medical prescriptions under State law. The statement must explain the need for the substitution and must be kept on file by the center or day care home.
If a parent supplies an infant formula that is not iron-fortified (“low-iron”), would service of this product require a medical statement to be creditable towards a reimbursable infant meal?
Infant formulas that are not iron-fortified are generally not reimbursable in the CACFP. However, infant formulas that are not iron-fortified may be creditable towards a reimbursable meal if the substitution is supported by a medical statement. The medical statement must explain the need for the substitution, indicate the recommended infant formula, and be signed by a licensed physician or a State recognized medical authority. A State recognized medical authority for this purpose is a State licensed health care professional who is authorized to write medical prescriptions under State law. The statement must be submitted and kept on file by the center or day care home.
No, CACFP infant formulas do not have to be approved by WIC. WIC’s infant formula requirements vary slightly from CACFP’s, including a higher iron requirement (1.5 mg of iron per 100 calories). Therefore, some infant formulas that may be creditable in CACFP, such as infant formulas with 1 mg of iron per 100 calories, may not be eligible in WIC.
What is an “iron-fortified” infant formula?
There are currently two types of infant formula available in the United States, either “ironfortified” or “low-iron.” The Food and Drug Administration considers an infant formula to be “iron-fortified” if it has 1 milligram of iron or more per 100 kilocalories. A “low-iron” infant formula has less than 1 milligram of iron per 100 kilocalories. The American Academy of Pediatrics recommends formula-fed infants receive iron-fortified infant formula to prevent iron-deficiency anemia. 3. When an infant receives both breastmilk and formula, is the meal eligible for reimbursement? Yes. Meals served to infants younger than 12 months of age may contain iron-fortified infant formula, breastmilk (including expressed breastmilk and a mother directly breastfeeding onsite), or a combination of both.
How should meals where a mother directly breastfeeds her infant on-site be documented?
There is great flexibility on how to document a meal when a mother directly breastfeeds her infant on-site. For example, State agencies can update existing forms to document that a mother directly breastfeeds her infant on-site. FNS strongly emphasizes that State agencies should not undertake any new paperwork requirements to ensure compliance with the updated infant meal patterns to avoid adding necessary administrative burdens to CACFP operators. CACFP 23-2016 Page 3 of 5 5.
If an infant does not finish the required minimum serving size of expressed breastmilk or formula offered to him or her, is the meal still reimbursable?
Yes, as long as the infant is offered the minimum required serving size of expressed breastmilk or iron-fortified infant formula the meal is reimbursable. Infants do not eat on a strict schedule and should not be force fed. Infants need to be fed during a span of time that is consistent with the infant’s eating habits. Therefore, there may be times when an infant does not consume the entire serving size that is offered. In particular, some infants that are regularly breastfed may consume less than the minimum serving size of breastmilk per feeding. In these situations, infants may be offered less than the minimum serving size of breastmilk and additional breastmilk must be offered at a later time if the infant will consume more (7 CFR 226.20(b)(2)(ii)). This flexibility encourages breastfeeding practices and helps prevent wasting expressed breastmilk.
If a physician or State recognized medical authority prescribes whole cow’s milk as a substitute for breastmilk or infant formula for an infant younger than 12 months of age, is the meal reimbursable?
For children younger than 12 months of age, cow’s milk may be served as a substitute for breastmilk and/or infant formula, and be part of a reimbursable meal, if the substitution is supported by a medical statement signed by a licensed physician or a State recognized medical authority. A State recognized medical authority for this purpose is a State licensed health care professional who is authorized to write medical prescriptions under State law. The statement must explain the need for the substitution and must be kept on file by the center or day care home in order for the meal to be reimbursable. FNS recognizes that infants have unique dietary needs and that decisions concerning diet during the first year of life are for the infant’s health care provider and parents or guardians to make together.
If a mother breastfeeds her 13 month old, or older child at the center or day care home, is the meal reimbursable?
Yes, breastmilk is an allowable substitute for fluid milk for children of any age. Therefore, if a mother chooses to breastfeed her infant past 1 year of age she may breastfeed the child onsite or provide expressed breastmilk and the center or day care home may claim reimbursement for those meals.
Are meals served to children 12 months and older reimbursable if they contain infant formula? Yes, for a period of one month, when children are 12 to 13 months of age, meals that contain infant formula may be reimbursed to facilitate the weaning from infant formula to cow’s milk. While weaning, infants should be presented with both types of foods at the same meal service to gradually encourage acceptance of new food. Breastmilk continues to be considered an acceptable fluid milk substitute for children over 12 months of age. Meals containing infant formula that are served to children 13 months and older are reimbursable when it is supported by a medical statement signed by a licensed physician or a State recognized medical authority. CACFP 23-2016 Page 4 of 5 A State recognized medical authority for this purpose is a State licensed health care professional who is authorized to write medical prescriptions under State law. The statement must explain the need for the substitution and must be kept on file by the center or day care home.
If a parent supplies an infant formula that is not iron-fortified (“low-iron”), would service of this product require a medical statement to be creditable towards a reimbursable infant meal?
Infant formulas that are not iron-fortified are generally not reimbursable in the CACFP. However, infant formulas that are not iron-fortified may be creditable towards a reimbursable meal if the substitution is supported by a medical statement. The medical statement must explain the need for the substitution, indicate the recommended infant formula, and be signed by a licensed physician or a State recognized medical authority. A State recognized medical authority for this purpose is a State licensed health care professional who is authorized to write medical prescriptions under State law. The statement must be submitted and kept on file by the center or day care home.
SOLID FOODS
Can solid foods be served to infants younger than 6 months of age?
Yes, meals containing solid foods are reimbursable when the infant is developmentally ready to accept them, including infants younger than 6 months of age. A written note from a parent or guardian stating his or her infant should be served solid foods is recommended as a best practice, but is not required. Infants develop at different rates meaning some infants may be ready to consume solid foods before 6 months of age and others may be ready after 6 months of age. Centers and day care homes are required to serve solid foods once an infant is ready to accept them. In general, infants should be consuming solid foods from all food groups (vegetables, fruits, grains, protein foods, and dairy) by 7 to 8 months of age.
Is there a whole grain-rich requirement for infants?
No, the requirement to serve at least one whole-grain rich food per day is only required under the CACFP children and adult meal patterns.
Is there a sugar limit for ready-to-eat cereals served to infants?
Yes, starting October 1, 2017 all breakfast cereals served in the CACFP must contain no more than 6 grams of sugar per dry ounce (21 grams of sugar per 100 grams of dry cereal). Breakfast cereals include ready-to-eat cereals, instant, and regular hot cereals.
Is yogurt creditable in the infant meal pattern?
Yes, starting October 1, 2017 yogurt is an allowable meat alternate for infants consuming solid foods. All yogurts served in the CACFP, including those served to infants, must contain no more than 23 grams of sugar per 6 ounces starting October 1, 2017. Yogurt is a good source of protein and the American Academy of Pediatrics recommends infants consume foods from all food groups to meet infants’ nutritional needs. CACFP 23-2016 Page 5 of 5 FNS is updating the Feeding Infants: A Guide for Child Nutrition Programs (http://www.fns.usda.gov/tn/feeding-infants-guide-use-child-nutrition-programs) to reflect the updated infant meal pattern requirements.
Are foods that are considered to be a major food allergen or foods that contain these major food allergens allowed for infant meals?
Foods that contain one or more of the eight major food allergens identified by the FDA (milk, egg, fish, shellfish, tree nuts, peanuts, wheat, and soybeans), and are appropriate for infants, are allowed and can be part of a reimbursable meal. The American Academy of Pediatrics recently concluded that there is no current convincing evidence that delaying the introduction of foods that are considered to be major food allergens has a significant positive effect on the development of food allergies. To align with scientific recommendations, FNS is allowing whole eggs to credit towards the meat alternate component of the updated infant meal patterns starting October 1, 2017. Under the updated infant meal pattern requirements, the whole egg (yolk and white) must be served to the infant in order to be creditable. Previously, only egg yolks were allowed due to concerns with developing food allergies when infants are exposed to the protein in egg whites. Even though most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, possibly life-threatening. With this in mind, it is good practice to check with parents or guardians of all infants to learn about any concerns of possible allergies and their preference on how solid foods are introduced.
Are commercially prepared mixed or combination infant foods (e.g., infant dinners with vegetables and chicken) reimbursable in the infant meal pattern?
Commercially prepared mixed or combination foods that contain more than one food component are not reimbursable in the infant meal pattern. It is extremely difficult to identify the required food components and prove that the amount of the food components in mixed infant foods meet the meal pattern requirements. For example, an infant dinner with vegetables and chicken is not reimbursable. However, infant foods with more than one vegetable or fruit may be reimbursable because vegetables and fruit are one component. Additionally, many commercially prepared mixed infant food products may have added sugar that may promote the development of tooth decay as well as provide few nutrients
Yes, meals containing solid foods are reimbursable when the infant is developmentally ready to accept them, including infants younger than 6 months of age. A written note from a parent or guardian stating his or her infant should be served solid foods is recommended as a best practice, but is not required. Infants develop at different rates meaning some infants may be ready to consume solid foods before 6 months of age and others may be ready after 6 months of age. Centers and day care homes are required to serve solid foods once an infant is ready to accept them. In general, infants should be consuming solid foods from all food groups (vegetables, fruits, grains, protein foods, and dairy) by 7 to 8 months of age.
Is there a whole grain-rich requirement for infants?
No, the requirement to serve at least one whole-grain rich food per day is only required under the CACFP children and adult meal patterns.
Is there a sugar limit for ready-to-eat cereals served to infants?
Yes, starting October 1, 2017 all breakfast cereals served in the CACFP must contain no more than 6 grams of sugar per dry ounce (21 grams of sugar per 100 grams of dry cereal). Breakfast cereals include ready-to-eat cereals, instant, and regular hot cereals.
Is yogurt creditable in the infant meal pattern?
Yes, starting October 1, 2017 yogurt is an allowable meat alternate for infants consuming solid foods. All yogurts served in the CACFP, including those served to infants, must contain no more than 23 grams of sugar per 6 ounces starting October 1, 2017. Yogurt is a good source of protein and the American Academy of Pediatrics recommends infants consume foods from all food groups to meet infants’ nutritional needs. CACFP 23-2016 Page 5 of 5 FNS is updating the Feeding Infants: A Guide for Child Nutrition Programs (http://www.fns.usda.gov/tn/feeding-infants-guide-use-child-nutrition-programs) to reflect the updated infant meal pattern requirements.
Are foods that are considered to be a major food allergen or foods that contain these major food allergens allowed for infant meals?
Foods that contain one or more of the eight major food allergens identified by the FDA (milk, egg, fish, shellfish, tree nuts, peanuts, wheat, and soybeans), and are appropriate for infants, are allowed and can be part of a reimbursable meal. The American Academy of Pediatrics recently concluded that there is no current convincing evidence that delaying the introduction of foods that are considered to be major food allergens has a significant positive effect on the development of food allergies. To align with scientific recommendations, FNS is allowing whole eggs to credit towards the meat alternate component of the updated infant meal patterns starting October 1, 2017. Under the updated infant meal pattern requirements, the whole egg (yolk and white) must be served to the infant in order to be creditable. Previously, only egg yolks were allowed due to concerns with developing food allergies when infants are exposed to the protein in egg whites. Even though most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, possibly life-threatening. With this in mind, it is good practice to check with parents or guardians of all infants to learn about any concerns of possible allergies and their preference on how solid foods are introduced.
Are commercially prepared mixed or combination infant foods (e.g., infant dinners with vegetables and chicken) reimbursable in the infant meal pattern?
Commercially prepared mixed or combination foods that contain more than one food component are not reimbursable in the infant meal pattern. It is extremely difficult to identify the required food components and prove that the amount of the food components in mixed infant foods meet the meal pattern requirements. For example, an infant dinner with vegetables and chicken is not reimbursable. However, infant foods with more than one vegetable or fruit may be reimbursable because vegetables and fruit are one component. Additionally, many commercially prepared mixed infant food products may have added sugar that may promote the development of tooth decay as well as provide few nutrients
meat & meat alternates
Breakfast
Meat is allowed to be served as a replacement for grain up to three times a week. Does this include weeks shorter than 5 days? Yes, serving meat/meat alternates (M/MA) in place of the entire grain component is allowed up to three times a week regardless of the number of days per week a program operates. As a reminder, one ounce of M/MA is equal to one ounce equivalent of grains.
Does this new allowance for substituting meat/meat alternates for grains at breakfast apply to the NSLP meal pattern as well? No, this new change only applies to the CACFP meal pattern. However, the NSLP meal pattern requires that operators follow the CACFP meal pattern for infants and preschool children.
Does this new allowance for substituting meat/meat alternates for grains at breakfast apply to the NSLP meal pattern as well? No, this new change only applies to the CACFP meal pattern. However, the NSLP meal pattern requires that operators follow the CACFP meal pattern for infants and preschool children.
Tofu
When does tofu become creditable in the menu pattern?
All new meal pattern regulations will take effect on October 1, 2017 unless sponsors are approved for early implementation.
Are we required to keep the label from tofu that was served? Yes. All tofu packaging and nutrition labels must be kept to verify that tofu served meets the 5 grams of protein per 2.2 ounces by weight requirement.
Can I buy open stock tofu from a grocery store? It has a nutrition label posted by the bin.
Yes, tofu can be purchased from grocery stores as long as it is commercially prepared. If the tofu is not pre-packaged, but is sold in open bins with a nutrition label on the bin, sponsor and provider staff must take a photo of the nutrition facts label or request a copy of the nutrition label from the grocer and file the nutrition facts label with other menu crediting documentation. In order to credit, tofu must meet the 5 grams of protein per 2.2 ounces by weight requirement. 2.2 ounces of tofu by weight will credit for 1 ounce of M/MA. 6. Why does tofu have to be recognizable as a meat/meat alternate?
Would tofu served as part of a macaroni and cheese dish be considered "easily identifiable"?
Tofu is required to be served in a recognizable form in order to help children learn how to build a healthy plate. Part of the goal of the new meal pattern is to help young children identify components of a healthy meal. When tofu is served as part of a combination dish, such as macaroni and cheese, tofu might be served as small blocks of baked tofu or blended into the cheese sauce. If tofu is served in small blocks, it would be considered recognizable and allowed. If the tofu is blended or mashed into a cheese sauce, it would not be considered recognizable and would not be allowed.
Are Child Nutrition (CN) labels required for tofu? Do soy sausage links need CN labels? Is soy bacon creditable?
No, CN labels are not required for commercially made tofu. However, as mentioned in Question 5, sponsors and providers should keep nutrition labels for tofu served. A CN label is required for soy links or sausages because they may have additional ingredient fillers and a CN label will be needed in order to determine if the soy product meets protein requirements. In cases where CN labels may not be available, a product formulation statement (PFS) may be requested from the manufacturer. Similarly, soy bacon would also need a CN label or PFS in order to verify that the soy product meets protein requirements. For more information on CN labels and product formulation statements (PFS), go to the CACFP Policy and Procedure Manual, Chapter 8: Meal Service Requirements.
Will there be a list of creditable brands of tofu in the future? How about a list of soy yogurt brands that would be creditable?
FNS and ODE CNP do not maintain a list of creditable tofu and soy yogurt products. At this time, there are no plans to develop a list of creditable tofu and soy yogurt products since commercial products change formulations and packaging too frequently to maintain an up-to-date list.
Are there USDA codes for the tofu recipes from the Participant Handbook provided at the CACFP new meal pattern trainings in April?
USDA standardized recipes that have been developed and credited for child care centers can be found on the USDA Recipes for Child Care webpage. In the USDA recipes, there are codes listed next to each recipe for easy identification (ex. D-18 for Stir Fry Chicken). There are no USDA codes for the tofu recipes in the Participant Handbook provided at the CACFP sponsor trainings in April (available as a link on our CACFP Training webpage) since the recipes included are not official USDA recipes. They were credited for CACFP use by the state of Wisconsin. USDA has two new recipes that incorporate tofu and includes crediting information. Both the Southwest Tofu Scramble and the Chinese Style Vegetables with Tofu recipes can be found on the What’s Cooking webpage.
All new meal pattern regulations will take effect on October 1, 2017 unless sponsors are approved for early implementation.
Are we required to keep the label from tofu that was served? Yes. All tofu packaging and nutrition labels must be kept to verify that tofu served meets the 5 grams of protein per 2.2 ounces by weight requirement.
Can I buy open stock tofu from a grocery store? It has a nutrition label posted by the bin.
Yes, tofu can be purchased from grocery stores as long as it is commercially prepared. If the tofu is not pre-packaged, but is sold in open bins with a nutrition label on the bin, sponsor and provider staff must take a photo of the nutrition facts label or request a copy of the nutrition label from the grocer and file the nutrition facts label with other menu crediting documentation. In order to credit, tofu must meet the 5 grams of protein per 2.2 ounces by weight requirement. 2.2 ounces of tofu by weight will credit for 1 ounce of M/MA. 6. Why does tofu have to be recognizable as a meat/meat alternate?
Would tofu served as part of a macaroni and cheese dish be considered "easily identifiable"?
Tofu is required to be served in a recognizable form in order to help children learn how to build a healthy plate. Part of the goal of the new meal pattern is to help young children identify components of a healthy meal. When tofu is served as part of a combination dish, such as macaroni and cheese, tofu might be served as small blocks of baked tofu or blended into the cheese sauce. If tofu is served in small blocks, it would be considered recognizable and allowed. If the tofu is blended or mashed into a cheese sauce, it would not be considered recognizable and would not be allowed.
Are Child Nutrition (CN) labels required for tofu? Do soy sausage links need CN labels? Is soy bacon creditable?
No, CN labels are not required for commercially made tofu. However, as mentioned in Question 5, sponsors and providers should keep nutrition labels for tofu served. A CN label is required for soy links or sausages because they may have additional ingredient fillers and a CN label will be needed in order to determine if the soy product meets protein requirements. In cases where CN labels may not be available, a product formulation statement (PFS) may be requested from the manufacturer. Similarly, soy bacon would also need a CN label or PFS in order to verify that the soy product meets protein requirements. For more information on CN labels and product formulation statements (PFS), go to the CACFP Policy and Procedure Manual, Chapter 8: Meal Service Requirements.
Will there be a list of creditable brands of tofu in the future? How about a list of soy yogurt brands that would be creditable?
FNS and ODE CNP do not maintain a list of creditable tofu and soy yogurt products. At this time, there are no plans to develop a list of creditable tofu and soy yogurt products since commercial products change formulations and packaging too frequently to maintain an up-to-date list.
Are there USDA codes for the tofu recipes from the Participant Handbook provided at the CACFP new meal pattern trainings in April?
USDA standardized recipes that have been developed and credited for child care centers can be found on the USDA Recipes for Child Care webpage. In the USDA recipes, there are codes listed next to each recipe for easy identification (ex. D-18 for Stir Fry Chicken). There are no USDA codes for the tofu recipes in the Participant Handbook provided at the CACFP sponsor trainings in April (available as a link on our CACFP Training webpage) since the recipes included are not official USDA recipes. They were credited for CACFP use by the state of Wisconsin. USDA has two new recipes that incorporate tofu and includes crediting information. Both the Southwest Tofu Scramble and the Chinese Style Vegetables with Tofu recipes can be found on the What’s Cooking webpage.
Yogurt
For yogurt nutrition label requirements, should the nutrition label from the container be saved? Or can we use the nutrition label we find online? Sponsors must keep the nutrition label from the container since nutrition labels found online might be for older products with different formulations. If it is not possible to save the original container, sponsors should make a photocopy of the nutrition label or take a clear and legible photograph of the nutrition label to save for your menu documentation. Different yogurt flavors and brands will have different product formulations, so sponsors should save a nutrition label for all brands and flavors of yogurt served. Yogurt nutrition labels must be saved in order to verify that yogurts are creditable under the sugar limit thresholds. The yogurt nutrition labels saved must match the brand and flavors listed on the working menu.
Should yogurt nutrition labels be kept on site or with the sponsor’s administrative office if it’s not in the same location? Nutrition labels for all food items that support creditable meal components must be kept with all menu documentation. This can be kept on site or with the administrative site as long as the documentation is available during an administrative review. Labels and menu documentation can also be kept electronically for ease of recordkeeping. Family Day Care Home Providers must keep menu documentation (i.e. nutrition facts labels, ingredient labels, CN labels, etc.) on file at their home.
Can yogurt be served as a snack component for preschool children? Yes, yogurt credits as a meat/meat alternate component at snack for preschool children. Yogurt cannot be credited as part of the fluid milk component for the child and infant meal patterns.
In the adult meal pattern, can yogurt be substituted for milk at all meals, or just one meal? In the adult meal pattern, yogurt can only be substituted for fluid milk for one meal per day. Yogurt may not be substituted for fluid milk at any meal or snack for the child and infant meal patterns.
How does yogurt credit as a meat alternate? How does it credit as a fluid milk substitute for adults? Four ounces of yogurt credits for 1 ounce serving of meat alternate. Per the CACFP memo 17-2016 sent out by ODE CNP on August 26, 2016, 6 ounces, or ¾ cup of yogurt credits for 1 serving of fluid milk (8 ounces) for adults only.
Is the sugar limit in yogurt referring to total sugar or added sugar? The sugar limit for yogurt is based on total sugar and not added sugar. Yogurts served to all age groups must be within the limit of 23 grams of total sugar per 6 ounces.
Are smoothies containing yogurt and fresh fruit still be creditable? And if yes, how? Yes, smoothies with yogurt and fruit will remain creditable for child and adult meal patterns as long as minimum portion sizes are met for the age group. The yogurt will credit for the meat/meat alternate component while the fruit will count towards the fruit component. Since the fruit is pureed for the smoothie, it will also count towards the once per day juice limit.
Is it allowable to mix a half serving of plain yogurt and a half serving of flavored yogurt together to cut the sugar content? No, per the USDA memo CACFP 08-2017 sent out by ODE CNP on March 16, 2017, CACFP operators may not mix non-creditable food items with creditable foods items in order to make a new food item creditable. This is because it would be difficult to calculate the exact sugar content of the mixed yogurt.
Can sponsors and providers add toppings such as chocolate chips or honey to yogurt? Would the yogurt still remain creditable even if the toppings raise the sugar content above the sugar limit? The yogurt sugar limit is based on the yogurt product alone. If the yogurt by itself meets the sugar limit, then it would be creditable. CACFP operators have the flexibility to serve non-reimbursable foods of their choosing, such as sweet toppings. However, FNS and ODE CNP encourages all operators to use their discretion when serving nonreimbursable foods and beverages, which may be higher in added sugar, solid fats, and sodium, to ensure children and adult participants’ nutritional needs are met. Operators may not use program funds to purchase non-creditable foods. Condiments, herbs and spices are the only exception to this rule. While condiments, herbs and spices cannot credit towards the meal pattern requirements, condiments served with creditable foods and herbs/spices used to prepare and enhance the flavor of meals may be purchased with non-profit food service account funds.
Is soy yogurt creditable for all participants or only for participants with a medical statement? Soy yogurt is creditable for the child and adult meal patterns but it is not creditable for the infant meal pattern. No medical statement is needed to serve soy yogurt in the child and adult meal patterns. Soy yogurts will need to follow the same sugar limits as regular yogurt.
There is a concern that some soy yogurt is non-vegan. Would yogurt made with coconut milk be reimbursable? How about rice milk yogurt? At this time, the only non-dairy yogurt that is allowed is soy yogurt. Coconut milk and rice milk yogurt are not creditable. While some soy yogurts may contain casein or whey, making the products non-vegan, there are multiple nationwide soy yogurt brands that are fully vegan. Sponsors and providers are encouraged to review nutrition labels and ingredient lists before purchasing new food items.
Should yogurt nutrition labels be kept on site or with the sponsor’s administrative office if it’s not in the same location? Nutrition labels for all food items that support creditable meal components must be kept with all menu documentation. This can be kept on site or with the administrative site as long as the documentation is available during an administrative review. Labels and menu documentation can also be kept electronically for ease of recordkeeping. Family Day Care Home Providers must keep menu documentation (i.e. nutrition facts labels, ingredient labels, CN labels, etc.) on file at their home.
Can yogurt be served as a snack component for preschool children? Yes, yogurt credits as a meat/meat alternate component at snack for preschool children. Yogurt cannot be credited as part of the fluid milk component for the child and infant meal patterns.
In the adult meal pattern, can yogurt be substituted for milk at all meals, or just one meal? In the adult meal pattern, yogurt can only be substituted for fluid milk for one meal per day. Yogurt may not be substituted for fluid milk at any meal or snack for the child and infant meal patterns.
How does yogurt credit as a meat alternate? How does it credit as a fluid milk substitute for adults? Four ounces of yogurt credits for 1 ounce serving of meat alternate. Per the CACFP memo 17-2016 sent out by ODE CNP on August 26, 2016, 6 ounces, or ¾ cup of yogurt credits for 1 serving of fluid milk (8 ounces) for adults only.
Is the sugar limit in yogurt referring to total sugar or added sugar? The sugar limit for yogurt is based on total sugar and not added sugar. Yogurts served to all age groups must be within the limit of 23 grams of total sugar per 6 ounces.
Are smoothies containing yogurt and fresh fruit still be creditable? And if yes, how? Yes, smoothies with yogurt and fruit will remain creditable for child and adult meal patterns as long as minimum portion sizes are met for the age group. The yogurt will credit for the meat/meat alternate component while the fruit will count towards the fruit component. Since the fruit is pureed for the smoothie, it will also count towards the once per day juice limit.
Is it allowable to mix a half serving of plain yogurt and a half serving of flavored yogurt together to cut the sugar content? No, per the USDA memo CACFP 08-2017 sent out by ODE CNP on March 16, 2017, CACFP operators may not mix non-creditable food items with creditable foods items in order to make a new food item creditable. This is because it would be difficult to calculate the exact sugar content of the mixed yogurt.
Can sponsors and providers add toppings such as chocolate chips or honey to yogurt? Would the yogurt still remain creditable even if the toppings raise the sugar content above the sugar limit? The yogurt sugar limit is based on the yogurt product alone. If the yogurt by itself meets the sugar limit, then it would be creditable. CACFP operators have the flexibility to serve non-reimbursable foods of their choosing, such as sweet toppings. However, FNS and ODE CNP encourages all operators to use their discretion when serving nonreimbursable foods and beverages, which may be higher in added sugar, solid fats, and sodium, to ensure children and adult participants’ nutritional needs are met. Operators may not use program funds to purchase non-creditable foods. Condiments, herbs and spices are the only exception to this rule. While condiments, herbs and spices cannot credit towards the meal pattern requirements, condiments served with creditable foods and herbs/spices used to prepare and enhance the flavor of meals may be purchased with non-profit food service account funds.
Is soy yogurt creditable for all participants or only for participants with a medical statement? Soy yogurt is creditable for the child and adult meal patterns but it is not creditable for the infant meal pattern. No medical statement is needed to serve soy yogurt in the child and adult meal patterns. Soy yogurts will need to follow the same sugar limits as regular yogurt.
There is a concern that some soy yogurt is non-vegan. Would yogurt made with coconut milk be reimbursable? How about rice milk yogurt? At this time, the only non-dairy yogurt that is allowed is soy yogurt. Coconut milk and rice milk yogurt are not creditable. While some soy yogurts may contain casein or whey, making the products non-vegan, there are multiple nationwide soy yogurt brands that are fully vegan. Sponsors and providers are encouraged to review nutrition labels and ingredient lists before purchasing new food items.
Other
Why can't we serve bacon? We are able to serve ham and sausage. Bacon is not creditable because of its high fat and low protein composition. In the CACFP Crediting Handbook, bacon is listed as a non-creditable food item. Bacon can be offered as a bonus item, but cannot be credited towards the meal pattern. Ham is a creditable product and crediting guidelines can be found in the current Food Buying Guide. Sausages may or may not credit as some sausages may contain non-meat fillers. Sausages, with the exception of fresh pork sausages which are included in the Food Buying Guide, must have a CN label or manufacturer's product analysis sheet on file in order to be credited.
If we can find CN labeled items with bacon, would the bacon be creditable? CACFP operators may use CN labeled items with bacon although bacon is typically not the product that credits for the M/MA component. Food products with bacon that is CN labeled can include turkey bacon and processed combination food items that include other meat and meat alternate products in addition to bacon. When using CN labeled items, sponsors and providers should ensure that portion sizes served meets the required portion size for the age group.
Is turkey bacon creditable? Turkey bacon is not creditable unless it has a CN label or a Product Formulation Statement (PFS). It is not listed in the current Food Buying Guide because it is a processed item and different manufacturers may have different product formulations. A CN label or a PFS of the turkey bacon served must be kept on file in order to use the product as a creditable item. Canadian bacon, which is creditable under the Food Buying Guide, may be an alternate option.
Where can I find processed food items with CN labels such as chicken tenders and corn dogs? Food distribution companies carry items with CN labels. In addition, warehouse stores and warehouse clubs that sell bulk and wholesale products sometime have CN labeled items. CACFP operators that purchase CN labeled items from warehouse stores and clubs must check to make sure that the product being purchased has a current CN label. Products may change and current CN labels for products served must be kept on file. On occasion, products that were previously CN labeled may end up without a CN label if the product is re-formulated. If CN labels are not available, sponsors or providers may ask vendors for a PFS instead. Refer to the link in answer #7 for more information on PFS. CACFP operators who are looking for creditable homemade recipe alternatives such as oven-baked chicken and chicken nuggets can find it on the USDA Recipes for Child Care webpage.
Are farm fresh eggs considered a creditable CACFP food item? Farm fresh eggs bought directly from a farm vendor may or may not come from a licensed egg seller who has been inspected by the Food Safety and Inspection Service (FSIS). Eggs that are inspected by FSIS will bear the USDA inspection mark. Using eggs that do not come from a licensed egg handler is not recommended in child or adult care centers since young children and the elderly often have weaker immune systems and are at an increased risk of food-borne illness, such as salmonella. Sponsors are advised to work with their local health officials to determine acceptable means for safe use and handling of eggs from a local farm or through donation. Sponsors should always use their best judgment in conducting safe food handling practices.
Can TVP (textured vegetable protein) count as a meat/meat alternative? Yes, as long as the product has either a CN Label or PFS indicating crediting amounts. TVP is a commercially processed soy product and protein content may vary based on processing.
Are non-dairy cheeses, such as cashew or soy based cheeses, creditable? Non-dairy cheeses are not creditable.
Is cottage cheese creditable as a meat/meat alternate? How about for infants? Yes. Cottage cheese is creditable for the infant, child, and adult meal patterns. The current Food Buying Guide credits cottage cheese for 1 ounce of meat/meat alternate for each 2 ounces of cottage cheese served. For infants 6-11 months, the serving size is 0-4 ounces of cottage cheese.
Do canned beans such as kidney beans qualify as a meat/meat alternate? Yes, canned beans such as kidney beans and black beans are listed as a meat alternate under the Food Buying Guide and can be a good source of protein. ¼ cup drained beans credit for 1 ounce of meat alternate. Note that canned green beans are only considered to be a vegetable and not a meat alternate.
At what age do you recommend introducing peanut butter to kids? Sponsors and providers should work with families and their medical providers on when to introduce peanut butter on a case by case basis. The American Association of Pediatrics (AAP) recently came out with updated recommendations for introducing peanut butter. For the highest risk infants, new recommendations suggest introducing peanut butter at four to six months while moderate risk infants should be introduced to peanut butter at approximately six months with family input. Children with low risk of peanut allergies can be introduced to the product freely. For peanut allergy risk guidelines and more information, refer to the AAP News & Journal article.
If the meat/meat alternate portion size required is 1.5 ounces, what is the amount of re-fried beans that is needed Refried beans credit in the same way as other beans in the Food Buying Guide for the meat/meat alternate component. For the 3-5 year old age group, which requires 1 ½ ounce meat/meat alternate, 3/8 cup of refried beans will be required for a full serving. Refer to the Child (Ages 1-18) Meal Pattern Chart for serving sizes.
If we can find CN labeled items with bacon, would the bacon be creditable? CACFP operators may use CN labeled items with bacon although bacon is typically not the product that credits for the M/MA component. Food products with bacon that is CN labeled can include turkey bacon and processed combination food items that include other meat and meat alternate products in addition to bacon. When using CN labeled items, sponsors and providers should ensure that portion sizes served meets the required portion size for the age group.
Is turkey bacon creditable? Turkey bacon is not creditable unless it has a CN label or a Product Formulation Statement (PFS). It is not listed in the current Food Buying Guide because it is a processed item and different manufacturers may have different product formulations. A CN label or a PFS of the turkey bacon served must be kept on file in order to use the product as a creditable item. Canadian bacon, which is creditable under the Food Buying Guide, may be an alternate option.
Where can I find processed food items with CN labels such as chicken tenders and corn dogs? Food distribution companies carry items with CN labels. In addition, warehouse stores and warehouse clubs that sell bulk and wholesale products sometime have CN labeled items. CACFP operators that purchase CN labeled items from warehouse stores and clubs must check to make sure that the product being purchased has a current CN label. Products may change and current CN labels for products served must be kept on file. On occasion, products that were previously CN labeled may end up without a CN label if the product is re-formulated. If CN labels are not available, sponsors or providers may ask vendors for a PFS instead. Refer to the link in answer #7 for more information on PFS. CACFP operators who are looking for creditable homemade recipe alternatives such as oven-baked chicken and chicken nuggets can find it on the USDA Recipes for Child Care webpage.
Are farm fresh eggs considered a creditable CACFP food item? Farm fresh eggs bought directly from a farm vendor may or may not come from a licensed egg seller who has been inspected by the Food Safety and Inspection Service (FSIS). Eggs that are inspected by FSIS will bear the USDA inspection mark. Using eggs that do not come from a licensed egg handler is not recommended in child or adult care centers since young children and the elderly often have weaker immune systems and are at an increased risk of food-borne illness, such as salmonella. Sponsors are advised to work with their local health officials to determine acceptable means for safe use and handling of eggs from a local farm or through donation. Sponsors should always use their best judgment in conducting safe food handling practices.
Can TVP (textured vegetable protein) count as a meat/meat alternative? Yes, as long as the product has either a CN Label or PFS indicating crediting amounts. TVP is a commercially processed soy product and protein content may vary based on processing.
Are non-dairy cheeses, such as cashew or soy based cheeses, creditable? Non-dairy cheeses are not creditable.
Is cottage cheese creditable as a meat/meat alternate? How about for infants? Yes. Cottage cheese is creditable for the infant, child, and adult meal patterns. The current Food Buying Guide credits cottage cheese for 1 ounce of meat/meat alternate for each 2 ounces of cottage cheese served. For infants 6-11 months, the serving size is 0-4 ounces of cottage cheese.
Do canned beans such as kidney beans qualify as a meat/meat alternate? Yes, canned beans such as kidney beans and black beans are listed as a meat alternate under the Food Buying Guide and can be a good source of protein. ¼ cup drained beans credit for 1 ounce of meat alternate. Note that canned green beans are only considered to be a vegetable and not a meat alternate.
At what age do you recommend introducing peanut butter to kids? Sponsors and providers should work with families and their medical providers on when to introduce peanut butter on a case by case basis. The American Association of Pediatrics (AAP) recently came out with updated recommendations for introducing peanut butter. For the highest risk infants, new recommendations suggest introducing peanut butter at four to six months while moderate risk infants should be introduced to peanut butter at approximately six months with family input. Children with low risk of peanut allergies can be introduced to the product freely. For peanut allergy risk guidelines and more information, refer to the AAP News & Journal article.
If the meat/meat alternate portion size required is 1.5 ounces, what is the amount of re-fried beans that is needed Refried beans credit in the same way as other beans in the Food Buying Guide for the meat/meat alternate component. For the 3-5 year old age group, which requires 1 ½ ounce meat/meat alternate, 3/8 cup of refried beans will be required for a full serving. Refer to the Child (Ages 1-18) Meal Pattern Chart for serving sizes.
CACFP Product Calculator
Reimbursement rates
Tiering Rates
July 1, 2019 - June 30, 2020
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Tier 1
Breakfast $1.33 Snack .74 Lunch/Dinner $2.49 |
Tier 2
Breakfast $0.48 Snack .20 Lunch/Dinner $1.50 |