Child Nutrition Today Preview

Child Nutrition
Today
For the Child and Adult Food Care Program Community

Preview

Child Nutrition Today

With this preview issue of our new magazine, we applaud the Board Members
entire child nutrition community for the amazing work each and
every one of you do every day! We have pulled together some of VICE PRESIDENT
the best resources you can use to continue running your quality Senta Hester, CMP, CCNP
CACFP program. Founder & Executive Director
Our Daily Bread of Tennessee
We invite you to visit us online at www.cacfp.org/ Knoxville, Tennessee

childnutritiontoday for additional resources, to apply for a TREASURER
Kati Wagner, CMP, CCNP
scholarship to the 2018 National Child Nutrition Conference, President, Wildwood CACFP
Centennial, Colorado
to download activity sheets, and share your story with us for the
SECRETARY
PRESIDENT - Vicki Lipscomb, CMP CACFP Quality Childcare Grant. Be sure to subscribe to our email Debra Ghia
President, Child Nutrition Programs list to get resources delivered regularly to your mailbox. Vice President CACFP, Lehigh Valley
Children’s Centers
Charlotte, North Carolina Join us in sharing our community story during CACFP Week! Allentown, Pennsylvania

We’ll have parent letters, children’s activity sheets, and sample press releases to send to your local IMMEDIATE PAST PRESIDENT
Blake Stanford, CMP
newspaper available online. Imagine if all 115,000 child care home providers and 62,000 child care President, SW Human
Development Services
centers participating in the CACFP all contacted their local newspapers and television stations? Austin, Texas

Together, we can shine a bright light on your work, your commitment to raising healthy children, and Rhonda Kobylecky, CMP
Director of Food Services
tell the country why the food program matters to over 4 million children. Acelero Learning
Las Vegas, Nevada
As always, your feedback is welcome! We’d love to Best Regards,
hear from you as we work together to ensure access
to healthy foods for children across the country.

Who is the National CACFP Sponsors Association? Melissa Moore, CCNP
Program Director of Food Access
Since 1986 the National CACFP Sponsor Association (NCA) has been the leading national Family League of Baltimore
organization for sponsors who administer the USDA Child and Adult Care Food Program (CACFP). Baltimore, Maryland
We provide education and support to the entire CACFP community.
Robin Paul, CMP, CCNP
A national platform for the Child and Adult Care Food Program community, we promise to continue CEO, Mid Michigan
Child Care Centers
to uphold our mission, bringing members information on legislation, regulation, and advocacy issues; Freeland, Michigan

shared resources among the entire CACFP community, Annetta Rutland, CMP
Strategic Director, Quality
“We believe that healthy and engaging, informative annual conferences–offering Programs, 4C for Children
eating starts early and that the largest CACFP networking and training opportunities Cincinnati, Ohio
every child deserves access to in the nation.
Pat Siergiey, CMP, CCNP
nutritious food year round.” In the last five years, while our focus remains on serving Program Coordinator
Capstone Community Action
children and adults in traditional CACFP channels, we Barre, Vermont

have increased our emphasis on serving the needs of

children in afterschool programs through CACFP. We

also offer a home for the Summer Food Service Program

community at our national professional development

conference.

To further that mission, we have established the National Find us online
Child Nutrition Foundation, a charitable arm to develop @ cacfp.org/childnutritiontoday
nutrition education materials, offer grant programs,
and provide professional development and scholarship Sign up to get eNews and updates
opportunities for the child nutrition community. delivered directly to your inbox.

Over 4,000,000 Children Served Through CACFP 512.850.8278 [email protected]
cacfp.org :: 2 :: Preview 2017

Preview

Inside...

4│New Meal Patterns
Begin Oct. 1, 2017

6│Grow Healthy Kids
Just Add Water

7│Grain-Based Desserts
Graham Crackers Return

8 9│- Top Five Tips Sesame Street
For Picky Eaters The Big Idea

10│CACFP Creditable Recipe CACFP is an Indicator of Quality Child Care
Chicken Ratatouille
One of the most important lessons a child will learn is healthy eating habits.
11│CACFP Week Children learn these habits in a childcare home, center, or afterschool
Save the Dates :: March 11-18, 2018 program which recognizes the importance of participating in the Child and
Adult Care Food Program as a way to help children grow and develop to
13│Sample Menu Cycle their fullest potential. With guidance from the USDA Dietary Guidelines
CACFP Creditable and Meal Patterns, caregivers work to establish and encourage healthy
eating habits. Receiving nutritious meals early in life, as well as being
14│Provider Spotlight MyPlate physically active, is critical to the establishment of positive lifelong habits.
Meet Joy Parks Kids’ Place
cacfp.org :: 3 :: Preview 2017
15│CACFP Certification
Child Nutrition Professional

New Begins October 1, 2017

Meal In April 2016, the United States Department of
Pattern Agriculture (USDA) published the final rule for the
Reminders Child and Adult Care Food Program (CACFP) Meal
Pattern Revisions Related to the Healthy, Hunger-
Free Kids Act of 2010.

This is the first major revision of the CACFP meal
patterns since the program’s inception in 1968 and
will require meals and snacks provided through
the CACFP to better reflect the Dietary Guidelines
for Americans and the nutritional issues facing
young children and adults today. These changes
are a meaningful first step in improving CACFP
participants’ access to nutritious foods.

INFANTS BREAKFAST MEAL PATTERNS - Serve Milk, Grains*, Vegetables or Fruit

► Vegetable or fruit, or both, required to be served at * Meat and meat alternates may be served in place of the entire
snack for infants 6 through 11 months old. grains component at breakfast a maximum of three times per week.

► Juice or cheese food or cheese spread are no AGES 1-2 AGES 3-5 AGES 6-12 & 13-18 ADULTS
longer allowed to be served.
Previous Updated Previous Updated Previous Updated Previous Updated
► Allows ready-to-eat cereals at snack.
MILK 1/2 cup 1/2 cup 3/4 cup 3/4 cup 1 cup 1 cup 1 cup 1 cup
CHILDREN
VEGETABLES, 1/4 cup 1/4 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup
► The combined fruit and vegetable component is FRUIT OR BOTH
now a separate vegetable component and a
separate fruit component. GRAINS 1/2 serving 1/2 oz eq 1/2 serving 1/2 oz eq 1 serving 1 oz eq 2 servings 2 oz eq

► At least one serving of grains per day must be oz eq = ounce equivalents
whole grain-rich.
LUNCH & SUPPER MEAL PATTERNS - Serve all 5 components
► Grain-based desserts no longer count towards the
grain component (sweet crackers allowed). AGES 1-2 AGES 3-5 AGES 6-12 & 13-18 ADULTS

► Meat and meat alternates may be served in place Previous Updated Previous Updated Previous Updated Previous Updated
of the entire grains component at breakfast a
maximum of three times per week. MILK 1/2 cup 1/2 cup 3/4 cup 3/4 cup 1 cup 1 cup 1 cup 1 cup*

► Yogurt must contain no more than 23 grams of MEAT & MEAT 1 oz 1 oz 1 1/2 oz 1 1/2 oz 2 oz 2 oz 2 oz 2 oz
sugar per 6 ounces. ALTERNATES

► Unflavored whole milk must be served to 1 year VEGETABLES 1/4 cup 1/8 cup 1/2 cup 1/4 cup 3/4 cup 1/2 cup 1 cup 1/2 cup
olds; unflavored low-fat or fat-free milk must be FRUIT 1/8 cup 1/4 cup 1/4 cup 1/2 cup
served to children 2 through 5 years old; and
unflavored low-fat, unflavored fat-free, or flavored GRAINS 1/2 serving 1/2 oz eq 1/2 serving 1/2 oz eq 1 serving 1 oz eq 2 servings 2 oz eq
fat-free milk must be served to children 6 years old
and older and adults. * A serving of milk is not required at supper meals for adults. oz eq = ounce equivalents

► Non-dairy milk substitutes that are nutritionally SNACK MEAL PATTERNS - Select 2 of the 5 components
equivalent to milk may be served in place of milk
to children or adults with medical or special dietary AGES 1-2 AGES 3-5 AGES 6-12 & 13-18 ADULTS
needs.
Previous Updated Previous Updated Previous Updated Previous Updated
► Breakfast cereals must contain no more than
6 grams of sugar per dry ounce. MILK 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 cup 1 cup 1 cup 1 cup

► Frying is not allowed as a way of preparing foods MEAT & MEAT 1/2 oz 1/2 oz 1/2 oz 1/2 oz 1 oz 1 oz 1 oz 1 oz
on-site. ALTERNATES

► Ounce equivalents (oz eq) are used to determine VEGETABLES 1/2 cup 1/2 cup 1/2 cup 1/2 cup 3/4 cup 3/4 cup 1/2 cup 1/2 cup
the amount of creditable grains (starting FRUIT 1/2 cup 1/2 cup 1 serving 3/4 cup 1/2 cup
October 1, 2019).
GRAINS 1/2 serving 1/2 oz eq 1/2 serving 1/2 oz eq 1 oz eq 1 serving 1 oz eq
► Tofu counts as a meat alternate.
► Juice is limited to once per day. oz eq = ounce equivalents

cacfp.org :: 4 :: Preview 2017

USDA New Meal Pattern Posters

New Meal Patterns

Begin October 1st, 2017

According to the USDA, since the inception of CACFP, the most involved and have shown a fierce commitment to providing
prevalent nutrition-related health problems among participants have ample time to train everyone on proper implementation of the
shifted from malnutrition to overconsumption, including calories, new regulations. We appreciate the attentiveness the USDA Food
saturated fats, added sugar, and sodium. Vulnerable populations also and Nutrition Service has shown to State Agencies, sponsoring
tend to under consume fiber and other essential nutrients. organizations, and providers in acknowledging the difficulties some
may have in implementation of the new meal patterns.
The new CACFP meal patterns are the building blocks for teaching To counter the difficulties anyone may have, technical assistance
healthy eating habits to children and adults who are in care facilities. must be offered during the first year of meal pattern implementation
By increasing the serving size of fruits, vegetables and whole grains, instead of punitive action. Meals cannot be disallowed as long as
this allows more options to provide healthier meals served to young providers are acting in good faith. However, as currently required,
children and adults. Cost and practicality were also taken into fiscal action will be taken if a meal is missing one or more required
consideration with the updated standards. CACFP providers should food components.
actually save money while implementing the new, healthier meal Check with your Sponsor for additional information.
patterns.
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The new meal patterns strengthen the nutrition providers can
offer by addressing the dietary needs of all individuals as well as
serving increasingly diverse and culturally appropriate foods. USDA
understands that major transitions can be difficult for everyone

Just Add Water

Kids love to play and making sure children get enough
drinking water throughout the day can be a challenge.
Getting your kids to stop for a sip may seem impossible
but it is essential. Now, as part of the New Meal Patterns,
CACFP providers and centers/afterschool programs are
required to make water available throughout the day and
to offer water during meals and snacks. Why? It helps the
body grow! Water hydrates the body, cushions muscles
and joints, and is used to transport nutrients, carry waste
away from cells, and assist in regulating body temperature.

For years, providers have requested parents bring a child-
sized refillable water bottle for their child to have on hand
for when he or she would ask for it. Some providers and
centers even installed drinking fountains. Having water
readily available during the day helps to make sure kids
are receiving adequate drinking water. However, that isn’t
enough. What about the kids who can’t ask or are simply
too busy to remember to ask? Drinking plenty of water
is important to the health of all children. This rule makes
hydration easier to achieve and ultimately makes our
children healthier.

So, take a water break. Teach children to drink water
often. Remind them that if they feel thirsty, they are
probably already dehydrated. Establishing this healthy
habit early is important, so keep your water pitcher full
throughout the day and on the table during meals and at
snack time.

4 Helpful Tips to get kids to drink more water Ice Painting

Provide pitchers of water on each table during all meal times. Fill ice trays, keeping the water level below
the top of the tray. Add a different drop
Have parents bring a child-sized refillable water bottle for their of food coloring to each ice cube section
child. Allow children to carry it with them throughout the day when before freezing as normal. When it’s warm
appropriate. outside, have your children use their new
frozen paints to blend colors and paint a
Take water breaks during outdoor play and require each child to at least picture while the ice melts. Try painting on
take a couple sips of water. white fabric for high contrast.

Create a lesson plan on the importance of drinking water. Use books, SIX-13
posters and other visual aides to help make the connection. YEAR OLDS

How much water should kids drink a day? 6-8 8oz. glasses*

ONE & TWO THREE-FIVE
YEAR OLDS YEAR OLDS

1-2 8oz. glasses* 3-5 8oz. glasses*

cacfp.org :: 6 :: Preview 2017

Grain-Based Desserts

Graham crackers Policy Summary
are back!
One important revision to the meal pattern standards is the disallowance of grain-based
desserts. Realizing the significant burden placed on providers if they had to calculate
sugar, saturated fats, and other nutritional components of each grain item they served
to conclude if the item was allowable or not, USDA instead created categories to define
grain-based desserts.

When the final meal pattern was published, sweet crackers (including graham and
animal crackers) were included under grain-based desserts. Numerous stakeholders
voiced the challenge of disallowing sweet crackers due to their shelf-stable nature,
appetizing, and low-cost characteristics.

Graham and animal crackers are allowable
components in the New Meal Pattern.

Because of these reasons and the lack of opportunity to provide feedback about sweet
crackers before the final rule was published, the USDA has now excluded sweet crackers
(including graham and animal crackers) from the grain-based dessert category in the
New Meal Patterns. However, you are encouraged to serve these on a limited basis due
to their higher sugar content than other grain-based products.

Please keep in mind that you are allowed to serve grain-based desserts as an additional, non-reimbursable item. Furthermore, as a best practice,
you are encouraged to save both non-reimbursable grain-based desserts and sweet crackers for special occasions and celebrations.

WHY IT MATTERS

Ask any young child if they like animal and graham crackers and their response will certainly be an enthusiastic yes. Many providers in rural areas
as well as those participating in the Afterschool component of the CACFP serve them as shelf-stable snacks with a reasonably low sugar content
that the children in their care will enjoy.

Your voice matters. We must always advocate for the children in our programs, strive to provide them the most nutritious meals within our
means, and work alongside all levels of program administration to operate our programs with the greatest integrity possible.

Join our CACFPPolicyLink for up-to-date policy information & news @ cacfp.org/childnutritiontoday

Wet Sponge, Infants
Hot Potato
Under the New Meal Patterns, providers are
On a hot summer day, have your children sit asked to encourage and support breastfeeding.
in a circle passing a wet sponge from person Providers may receive reimbursement for meals
to person while the music plays. When the when a breastfeeding mother comes to the child
music stops, the child left with the sponge care center or home and directly breastfeeds her
can either squeeze it over their head, or if infant. Only breastmilk and infant formula may
another is willing, over someone else’s head. be served to infants 0 through 5 month olds.
Soak it again, turn on the music, and resume. Additionally, under the New Meal Patterns there
Repeat until the kids are drenched and cooled are two infant age groups, instead of three:
off. Then, take a drinking water break! 0 through 5 month olds and 6 through 11 month
olds with solid foods gradually introduced around
6 months of age, as developmentally appropriate.

* Based on one 8oz. glass per year of age until 8 years old. CACFP is an indicator of quality child care.
cacfp.org :: 7 :: Preview 2017

for Picky Eaters

Every kid is a picky eater at some point or another. It’s not
only a challenge for parents at home but it’s also a struggle
for child care providers. While we can’t promise your
kids will be jumping at the chance to try brussel sprouts
or liver and onions, we can offer some strategies that may
help.

1Try & try again. Introducing new foods takes a
lot of patience with picky eaters. Don’t try to force it.
Implement the, “one bite to be polite” rule. It’s okay for
children to not like certain foods but they won’t know
unless they try it first. They just might surprise themselves
and find a new favorite.

2 Get them involved. Children are more likely to
try something they are involved in creating. Have
your kids help with the meal planning. Create new, fun
names for classic dishes such as Monster Meatloaf. Then
have them help with meal preparation. Give each child
a job that is age appropriate such as washing vegetables,
cutting fruit with plastic knives or stirring noodles.

3 Explain the why. Talk to picky eaters as you offer healthy choices. Ask them, “Why are you eating carrots?” Teaching children about the
food they’re eating and where it came from, encourages them to try it.

4 Ask parents for help. Parents know their children best. Ask them what their children’s favorite foods are and what tricks may work at
home? Working together, you can conquer the walls of a picky eater. Give parents a copy of your weekly menu to help them avoid serving
the same dish at home.

5 Make it fun. Mealtime should be a fun and engaging experience. Add color to foods. Who doesn’t like to eat green eggs and ham on
Dr. Seuss Day? Cut sandwiches into shapes, make up imaginative names for fruits and vegetables, and introduce different ways to eat food,
like using chopsticks.

Kitchen Helpers Age Appropriate Tasks

2 YEAR OLDS 3 YEAR OLDS 4 YEAR OLDS

ü­scrub, wash & clean ü pour pre-measured liquids ü peel, mash, scrub fruit
vegetables & fruit into batter
& vegetables
ü carry unbreakable items ü knead dough ü crack open/beat eggs
to the table ü mix dry ingredients ü cut soft foods with plastic
ü spread butters or spreads
ü wash and tear lettuce ü serve food, clear table knife
ü set and clear table
& salad greens & care for trash ü measure dry ingredients
ü break bread into pieces ü­clean up after cooking

cacfp.org :: 8 :: Preview 2017

Every day, our providers make a difference by helping kids National Child
Nutrition Conference
and families grow smarter, stronger, and kinder. Organizations
like yours unite communities, foster families’ and kids’ resilience, CACFP Afterschool Summer Food
nurture their physical and mental health, and provide critical
early learning opportunities. You’re an important part of the RegistSrateeioyn’alOl npexent iyneagrS! oon,
“circle of care” that surrounds the families and kids who need it
most. Sesame Street in Communities was developed to support Hyatt Regency Riverwalk
you in this critical work. On the site you’ll find hundreds of San Antonio, Texas
bilingual multi-media tools to help kids and families enrich and
expand their knowledge during the early years of birth through April 19-21, 2018
six, a critical window for brain development.

the BIG idea

Fruits and vegetables come in bright, beautiful colors, and they’re
great for kids’ growing bodies.

Eat Colorful Fruits & Veggies

Rosita eats a rainbow every day.
You can too!

Draw pictures of fruits and vegetables. Use markers or crayons in
a rainbow of colors to draw and label favorite fruits and vegetables:
blue blueberries, green celery, orange carrots, red apples, yellow
squash, and so on.

How many can you think of? How many can you eat each day?
Display children’s work on the refrigerator!

For more resources, strategies & support for providers visit Need help getting to San Antonio?

The National Child Nutrition Foundation offers more than
$20,000 in scholarships for the CACFP community to attend
our conference. Scholarship covers
registration fees and hotel with $300
funds to go towards travel expenses.

App ly online @ cacfp.org /childnutritiontoday

Scholarsahviapislable!
cacfp.org :: 9 :: Preview 2017

Chicken Ratatouille

A CACFP Creditable recipe from the USDA, this is the perfect one- Bon appetit
dish lunch when the garden is in full swing. It is a traditional French
stew which is a delicious dish that can be served hot or cold. More Resources
INGREDIENTS
• 1/4 tablespoon Canola oil The Smarter Mealtimes Scorecard
• 12 1/2 ounces Boneless chicken breast, fresh, frozen or raw, 1/2” diced is a list of 20 simple, inexpensive
• 1/4 cup Zucchini, fresh, unpeeled, 1/2” diced strategies to promote healthy eating in
• 2/3 cup Eggplant, fresh, 1/2” diced half- or full-day programs that serve
• 1/3 cup Onions, fresh, 1/4” diced young children. These strategies are
• 1 cup Green peppers, fresh, 1/4” diced designed for childcare centers, Head
• 3 tablespoons Mushrooms, fresh, thinly sliced Start programs, and family homecare
• 1/4 teaspoon Salt, table settings.
• 3 cups Tomatoes, with juice, canned, diced, garlic, oregano, and basil
• 1 clove Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced) Download @ cacfp.org/childnutritiontoday
• 1/2 tablespoon Basil, dried
• 1/8 teaspoon Black pepper, ground
• 1 teaspoon Balsamic vinegar
• 1/2 teaspoon Lemon juice, fresh or bottled
• 1/2 tablespoon Parsley, fresh, minced

DIRECTIONS
1. Heat oil on medium-high in a medium skillet.
2. Add chicken and sauté on each side for about 3 minutes or until
lightly browned.
3. Add zucchini, eggplant, onion, green pepper, mushrooms, and salt.
Cook for an additional 5 minutes until onions are tender. Stir often.
4. Add diced canned tomatoes with juice, minced garlic, dried basil,
black pepper, and balsamic vinegar. Bring to a boil.
5. Reduce heat to medium and simmer for 10 minutes, or until
chicken is tender and juices from the tomatoes and vinegar
have reduced. Stir frequently. Chicken should reach an internal
temperature of 165 °F for at least 15 seconds.
6. Remove from heat and stir in lemon juice and parsley.
7. Serve 3/8 cup. Serve hot.
Critical Control Point: Hold for hot service at 140 °F.

CACFP Crediting Information
3/8 cup (No.10 scoop) provides 1 1/2 oz.
equivalent meat and 1/4 cup vegetable.

More CACFP Creditable recipes @ cacfp.org/childnutritiontoday

cacfp.org :: 10 :: Preview 2017

Creditable C e l e b ra t eSave-the-Date

snack ideas C A CWeFekP
March 11-17, 2018
that meet the New Meal Pattern guidelines.
Help spread the word that the Child and Adult Care Food Program
yum! serves over 4,000,000 children with healthy meals and snacks.
Awareness is the key to fighting hunger together.
ü Overnight Oatmeal & Milk
ü Build Your Own Bruschetta & Milk

ü Rainbow Veggies & Milk
ü Roasted Roots & Milk

ü Peanut Butter Crackers & Milk
ü Soft Boiled Egg, Toast Soldiers & Milk

great idea!

ü Fruit Salad & Milk
ü Fruit Smoothie

ü Pretzels & Guacamole Start planning soon
ü Baked Chips & Salsa Resources & Tools at
cacfp.org/cacfpweek
ü Cheese Quesadilla Quarters

ü Peanut Butter Pita Pocket can’t wait!

ü Strawberry Waffle Towers
ü Fruit S’mores

ü Peanut Butter Bananas
ü Yogurt Parfait

classic!

ü Tuna Wraps
ü Cucumber Yogurt Salad

ü Spinach-Berry Salad
ü Carrot-Pineapple Salad

More CACFP Creditable recipes
@ cacfp.org/childnutritiontoday

cacfp.org :: 11 :: Preview 2017

Become a Program Member

Benefits Includes: Today

>> Monthly NCA eNews Connection

>> Nutrition Calendar & Record Keeping System

>> 5-Lesson Training Module with worksheets & CEU’s

RePmaMNitnteedewarelnrs >> Parent Provider Connection Monthly Newsletters

www.cacfp.org >> Holiday & Seasonal Activity Newsletters
IN►F►AV►C1e1NJH►gAumeTil►IcltooTL►aSea►wnhbDAnoteslG►htedrRM►sclrrbecoeaaoYeErohariaemUnoalses►mNddfa-gternutebby.uak►iuapfnosila-lNfn►nikrnataetfanps►olt,edodavrmBsele-mafodanoFv►toeodrmucrtsO►oe-raruolafeeddeasedyrbraesdtuTuteeadmmierfokntaoJcorvnibdrisottufrgctfwouaeifchaesnyaruaiofamuixret,eshacignencssnmilncctrroemttidehadete-telotoocnsklafiqelrelqiurrafosumevksoviennuetnumdgfnereomtaeaopissleiurvcitgdranm,tteusoacaieoalrleellotoosbkenihtllsdfliasnsotosentnrsdaei.metpmsslwgnthamdtfmicbnodlriteottarceapruaheltsuaeeeu.rkrvbtdesbiatlomeyens.do(ceetrlcdoeatorrbsboeottdoeezsshciaueegnmamartendoarneharctyaersnsepnatq2faevadeaewtsomtin)teanlo2uttrrptnaoh-adpevaivsw3ulnfeetyrerreerrssaloa(reenngeodndrtsorutedatrwndotbnwufagistaatignsiomseuespmtnehmryehett.trp.aen1iwrihsrel5ondiklmckoteapharygiok.ywotemcaoelegofelnOeofrldartusoaaeiadahwnircusorrclieasgstglnteogfayiotnenrbdlaeotlbfcadphefoeror6laoeistdaemqnoorpmn;rs;gru-deesitaeur1abnrpissipvrnatrnc,neeoevae6tmo6hf2dniellsrctanv.e0ehtesdoeuihev-an1neusnrorogtglt9tvooinffrterdl(et)eueacaos.sctid.aeegdvwiuhn.mobstheigsall.roldieaeerlcwkrytrdeocc-pmnnomfrlaoaeema6cpwtreykpooddy-efonbresraryneesa.fta,enroastsnt-ulelfotaonrrewtlvcdeeeedd. )in
>> National CACFP Week Outreach Materials

>> NCA Member Badge & more!

Join NCA’s Program Membership today

We know that many members of the child nutrition community want access to high-
quality materials for their use as well as access to training, support, and the latest and
greatest crafts, recipes, and fun physical movement ideas. We can help!

Learn more on how a Program Membership is a must for any CACFP child care facility @ cacfp.org/childnutritiontoday

More tips & resources are available at cacfp.org like these CACFP Connections

Pass along some craft, activity,
and recipe ideas while you raise
awareness all year long about the
Child and Adult Care Food Program.
NCA has created activity newsletters
for members to share —connecting
CACFP to quality child care in
communities across the nation.

cacfp.org :: 12 :: Preview 2017

With the New Meal Patterns that go into effect October 1, 2017, we know it can be hard to determine which food
products are #cacfpcreditable. We aim to work with manufacturers to offer an online database of creditable products.
Stay tuned as we develop this resource for the entire CACFP Community including providers, centers, Head Start,
afterschool meal programs, sponsors, purchasing agents and manufacturers.

Sample Cycle Menu How do we know if it’s creditable?

Here is a sample cycle menu to help you plan your calendar with creditable recipes that meet the New Meal Pattern guidelines.

Visit us @ cacfp.org/childnutritiontoday for full recipes, serving sizes and other CACFP creditable information.

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
DAY 1 Day 2 Day 3 Day 4 Day 5

Milk Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or
Fruit/Vegetable Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5)

BREAKFAST Mandarin Oranges Bananas Strawberries Hashbrowns Peaches

Grain/Meat+ Whole Grain Oatmeal Waffles Whole Grain Cereal Ham Steak Pancakes
Milk
Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or
Fruit / Vegetable* Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5)
Vegetable
Grain Honeydew Sliced Grapes Sliced Apples Cantaloupe Bell Pepper Slices

LUNCH Carrots Steamed Broccoli Spinach Jicama Baked Sweet Potato
Wedges

English Muffin Whole Grain Roll Spaghetti Whole Grain Brown Rice Whole Grain Bun

Meat/Meat Alternate Eggs Baked Turkey Breast Meatballs Baked Fish Hamburger
Milk -- -- --
Fruit Whole Milk (age 1) or Whole Milk (age 1) or --
Strawberry Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Mixed Berries

-- --

SNACK Vegetable -- Beets -- Refried Beans --

Grain Graham Cracker -- -- Tortilla --

Meat/Meat Alternate -- -- Peanut Butter -- Yogurt
with crackers

DAY 6 DAY 7 DAY 8 DAY 9 Day 10

Milk Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or
Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5)

BREAKFAST Fruit/Vegetable Raisins Applesauce Orange Slices Tomato Bananas

Grain/Meat+ Cereal Blueberry Muffin Cream of Wheat Eggs Whole Grain Cereal
Milk
Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or Whole Milk (age 1) or
Fruit / Vegetable* Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5) Low/Fat Free Milk (2-5)

Mixed Fruit Watermelon Cantaloupe Tangerines Green Beans

LUNCH Vegetable Cucumber Celery Sticks Roasted Cauliflower Yellow Squash Zucchini

Grain Bread Stick Whole Grain Rice Cakes Whole Grain Crackers Noodles Roll

Meat/Meat Alternate Yogurt Peanut Butter Cheese Stick Roast Beef Slices Grilled Chicken
-- -- --
Milk Whole Milk (age 1) or -- -- Whole Milk (age 1) or
Low/Fat Free Milk (2-5) Pineapple Low/Fat Free Milk (2-5)

Fruit -- Pears

SNACK Vegetable -- Carrots Snap Peas --
Grain Whole Grain Bagels -- -- Whole Grain Tortilla

Meat/Meat Alternate -- -- Tuna Wrap Cheese

+ Meat and meat alternates may be served in place of the entire grains component at breakfast a maximum of three times per week. cacfp.org :: 13 :: Preview 2017
* The fruit component at lunch may be substituted by an additional vegetable.

Every evening, Joy posts her menu on her menu board to
let parents know what their kids will be eating the next
day. After she says good-bye to the groups of kids she cares
for daily, she gets to work. Each evening she takes the time
to prepare and pre-cook the next day’s healthy menu. She
does this so that she can provide the most healthy options
for her children. Her assistant teacher, Grandma Barb,
takes pride in food projects with the children, such as
snapping green beans. She has also hired an assistant,
Miss Mary, who comes in daily to help her finish the meal
by adding fresh herbs from their garden.

“It is a challenge to serve fresh fruits and
vegetables because it takes more time to

cook and prepare them and they cost
more, but I know that is what is best for

the kids and so I am committed to it.”
Joy aims not only to serve a fresh fruit and vegetable at every meal, but also to serve new and different colored foods. She incorporates nutrition
education into her program as well. For example, prior to mealtime, Miss Mary uses food cards to teach the children about what they are about
to eat: “Today we are going to try something new - like a fresh avocado.” Joy strives to stay educated and is quick to complement her supportive
parents. “I love the CACFP because they mandate the nutrition, education and visits that help contribute to quality child care.”

- From Charlotte, NC, Joy has been a CACFP participant since 2006.

Recursos Disponibles de Team Nutrition
en Español

Check it out Team Nutrition es una iniciativa del United States Department of
Agriculture (USDA), Food and Nutrition Service (FNS), que ayuda a los
Do you have a computer lab? Let your kids enjoy some Programas de Nutrición Infantil a través de adiestramiento/capacitación
screen time on a site that you know is safe and encourages y asistencia técnica para operadores del servicio de alimentos; educación
healthy eating habits. Choosemyplate.gov/kids has en nutrición para los niños y sus cuidadores, y apoya una alimentación
lots of resources including online gaming, activity sheets, saludable y actividad física en la escuela y en la comunidad.
videos and so much more.
Estos recursos de Team Nutrition están disponibles para escuelas e
cacfp.org :: 14 :: Preview 2017 instalaciones de cuidado de niños que participan en los Programas
de Nutrición Infantil. Para preguntas, o realizar un pedido, favor
comunicarse con Team Nutrition a través del correo electrónico
[email protected].

Receiving your CACFP Certification
shows your commitment to your
profession and your willingness
t o u p h o l d h i g h s ta n da r d s .

“The CCNP certification gives my sites the ability to HIP ACCO
recognize my competency and shows my commitment
not only to the CACFP, but to health and wellbeing of the
children in the program.”

- Amy Stang, Lorain, Ohio

LEADER S U NTABILITY

Are you a CACFP Professional?

You participate in CACFP. You work hard to provide quality child care. You regularly participate in professional development
& training. If you meet the following qualifications, you’ve earned the right to receive your CACFP Child Nutrition
Professional Certification!

Experience: 3 Years OR Experience: 1 Year Experience: 1 Year

Education: Education: Education:
• 16 Hours of Nutrition Training • Associates or Bachelors degree
• 16 Hours CEU Total w/ min. of 3 hours • Associates or Bachelors degree OR • 16 Hours of Nutrition Training

in each of the Specialties 1-3 • 12 Hours in Specialty 1
• 4 Hours in Specialties 2 & 3

Apply Today. Get listed in our online directory of CACFP professionals, use our certification badge in your communications and

materials, and enhance your professional image and child care program.

For thirty years, our association has been elevating the professional standards of our community. Now we have the means to recognize those who
continually go above and beyond with true passion for the program and what it means to millions of children.

To learn about the specialties and the certification program visit online @ cacfp.org/childnutritiontoday

CACFP is an indicator of quality child care.
cacfp.org :: 15 :: Preview 2017

Why we do what we do

Few people can say that they truly love “This just comes naturally to me. I love it and I enjoy
what they do each day and could not working hard, encouraging the children to be
imagine doing anything else. Darlene
Abraham is fortunate to be one of these creative and to continually create new ideas and
lucky few. Since 2001, she has operated her opportunities so that learning is fun.”
own home child care. Darlene started in the
profession simply because she loves children From Knoxville, TN, Janet has been a CACFP participant since 2008.
and wanted to be around them. Enjoying the
smallest of life’s milestones and striving to be
a positive influence on the children in her care keeps her going day to day.

While going to work in the “Some days can be difficult of course, but the next day the
medical field, Faith Alexander children come in with their sweet little faces and we start
dropped her children off at a home a new day of fun together.”
child care. Almost every day, she
would play with all the children From Croswell, MI, Susan has been a CACFP participant since 1990.
and soon came to realize she was
in the wrong profession. Twenty-
eight years ago, she created her
own home child care business. Today, she and her husband, Michael, work
together to create a family atmosphere and ‘one big happy family.’

These two child care providers from Baltimore, MD, share a story
common to care givers across the country – a story of commitment
and deep passion for raising children in a loving, healthy environment.
Darlene and Faith participate in the CACFP because they know providing
access to healthy foods for every child is an important and critical part of
growing healthy kids.

Tell us your story
@ cacfp.org/childnutritiontoday

We would love to feature
your program.

“We want what is best for our “We don’t do this for the accolades. We do this for
students. They need to eat well the little hugs we get every morning when they come in
and be healthy.”
and the hugs we get every evening when they go.”
From Knoxville, TN, Annoor Academy has
been a CACFP participant since 2016. From Mountville, PA, Wanetta has been a CACFP
participant since 2011.

Visit us online
Sign up to get eNews and updates delivered directly to your inbox.
Plus, find more child nutrition community resources & tools
@ cacfp.org/childnutritiontoday

A National Platform for the Child and Adult Food Care Program Community

This institution is an equal opportunity provider.