08.25.17 Child Nutrition Today

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 Board Members
the entire child nutrition community for the amazing work
each and every one of you do day after day after day! We VICE PRESIDENT
have pulled together some of the best resources to share Senta Hester, CMP, CCNP
with you together with regulation information you can use Founder & Executive Director
to continue running your quality CACFP program. Our Daily Bread of Tennessee
Nashville, Tennessee
PRESIDENT - Vicki Lipscomb, CMP We invite you to visit us online at www.cacfp.org/
President, Child Nutrition Programs childnutritiontoday for additional resources, to apply TREASURER
Charlotte, North Carolina for a scholarship to the 2018 National Child Nutrition Kati Wagner, CMP, CCNP
Conference, to download activity sheets, and share your President, Wildwood CACFP
story with us for the CACFP Quality Childcare Grant. Be Centennial, Colorado
sure to subscribe to our email list to get resources delivered
regularly to your mailbox. SECRETARY
Debra Ghia
Join us in sharing our community story during CACFP Week! We’ll have parent letters, children’s Vice President, Lehigh Valley
Children’s Centers
activity sheets, and sample press releases to send to your local newspaper available online. Imagine Allentown, Pennsylvania

if all 115,000 child care home providers and 62,000 child care centers participating in the CACFP all IMMEDIATE PAST PRESIDENT
Blake Stanford, CMP
contacted their local newspapers and television stations? Together, we can shine a bright light on President, SW Human
Development Services
your work, your commitment to raising healthy children, and tell the country why the food program Austin, Texas

matters to over 4 million children. Best Regards, Rhonda Kobylecky, CMP
As always, your feedback is welcome! We’d love to Director of Food Services
Acelero Learning
hear from you as we work together to ensure access Las Vegas, Nevada

to healthy foods for children across the country. Melissa Moore, CCNP
Program Director of Food Access
Who is National CACFP Sponsors Association? Family League of Baltimore
Baltimore, Maryland
Since 1986 the National CACFP Sponsor Association (NCA) has been the leading national
organization for sponsors who administer the USDA Child and Adult Care Food Program (CACFP). Robin Paul, CMP, CCNP
We provide education and support to the CACFP community. CEO, Mid Michigan
Child Care Centers
A National Platform for the Child and Adult Care Food Program Community, we promise to continue Freeland, Michigan

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

children and adults in traditional CACFP channels, we Find us online
@ cacfp.org/childnutritiontoday
have also increased our emphasis on serving the needs of for more resources & information

children in afterschool programs through CACFP as well

as offering a home for the Summer Food Service Program

community at our national professional development

conference.

To further that mission, we have established the National
Child Nutrition Foundation, a charitable arm to develop
nutrition education materials, offer grant programs,
and provide professional development and scholarship
opportunities for the child nutrition community.

Over 4,000,000 Children Served Through CACFP
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Preview

Inside... CACFP is an Indicator of Quality Childcare

Policy Summary One of the most important lessons a child will learn is healthy eating habits.
Children learn these habits in a childcare home, center, or afterschool
4│ New Meal Patterns program which recognizes the importance of participating in the Child and
Begin Oct. 1, 2017 Adult Care Food Program as a way to help children grow and develop to
their fullest potential. With guidance from the USDA Dietary Guidelines
6│ Grow Healthy Kids and Meal Patterns, caregivers work to establish and encourage healthy
Just Add Water eating habits. Receiving nutritious meals early in life, as well as being
physically active, is critical to the establishment of positive lifelong habits.
7│ Grain-Based Desserts
Graham Crackers Return cacfp.org :: 3 :: Preview 2017

Community

8│ Top Five Tips
for Picky Eaters

9│ Save the Dates
CACFP Week :: March 11-17, 2018

10│ Healthy Recipe
Chicken Ratatoulli

13│ Sample Menu Cycle
Member Benefits

14│ Provider Spotlight
Member Benefits

New Begins October 1, 2017

Meal In April 2016, the U.S. Department of Agriculture
Pattern (USDA) published the final rule for the Child and
Reminders 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

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USDA New Meal Pattern Posters

New Meal Patterns

Begin October 1st, 2017

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

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 FNS

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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 and 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 to 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 Ice Painting

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

4. Create a lesson plan on the importance of drinking water. Use books,
posters and other visual aides to help make the connection.

How much water should kids drink a day?

ONE & TWO THREE-FIVE SIX-13
YEAR OLDS YEAR OLDS YEAR OLDS

1-2 8oz. glasses* 3-5 8oz. glasses* 6-8 8oz. glasses*

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Grain-Based Desserts

Policy Summary

Graham crackers One important revision to the meal pattern standards is the disallowance of grain-based
are back! 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 revision was published, sweet crackers (including graham
and animal crackers) remained consistent with the School Meal Programs designation
and were included under grain-based desserts. After the final ruling was published,
numerous stakeholders expressed 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 the aforementioned characteristics and the lack of opportunity to provide
feedback before the final rule was published, flexibility is needed. Sweet crackers
(including graham and animal crackers) have been excluded from the grain-based dessert category in the new meal patterns. Graham and animal
crackers are allowable components in the new meal pattern. 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 known-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.

As the USDA memo clarified, 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:https://groups.google.com/group/cacfppolicylink

Wet Sponge, Strawberry S’mores
Hot Potato
2 strawberries
On a hot summer day, have your children sit 1 graham cracker, broken in half
in a circle passing a wet sponge from person 2 tablespoons yogurt, low-fat vanilla
to person while the music plays. When the Layer the yogurt and strawberries in between the graham cracker.
music stops, the child left with the sponge Eat, enjoy, and repeat! Make any combination beery s’more you desire
can either squeeze it over their head, or if such as raspberries with lemon yogurt, blueberries with peach yogurt,
another is willing, over someone else’s head. or blackberries with plain yogurt.
Soak it again, turn on the music, and resume.
Repeat until the kids are drenched and cooled More CACFP Creditable recipes @ cacfp.org/childnutritiontoday
off. Then, take a drinking water break!

* 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
class 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 class 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 kid a job
that is age appropriate such as washing vegetables, cutting
fruit with plastic knifes, 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. Suess 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

4 YEAR OLDS 3 YEAR OLDS 2 YEAR OLDS

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

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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. Join them on their website, where San Antonio, Texas
you’ll find hundreds of bilingual multi-media tools to help kids
and families enrich and expand their knowledge during the April 19-21, 2018
early years of birth through 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 you can 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/conference

Scholarsahviapislable!
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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 Lunchrooms Scorecard
• 12 1/2 ounces Boneless chicken breast, fresh, frozen or raw, 1/2” diced contains 60 simple, no-cost or low-
• 1/4 cup Zucchini, fresh, unpeeled, 1/2” diced cost strategies that lunchrooms can
• 2/3 cup Eggplant, fresh, 1/2” diced use to increase participation, improve
• 1/3 cup Onions, fresh, 1/4” diced consumption of healthy food, and reduce
• 1 cup Green peppers, fresh, 1/4” diced food waste. The strategies are based on
• 3 tablespoons Mushrooms, fresh, thinly sliced research from the Cornell Center for Behavioral Economics in Child
• 1/4 teaspoon Salt, table Nutrition Programs and partners.
• 3 cups Tomatoes, with juice, canned, diced, garlic, oregano, and basil More resources availavle @ cacfp.org/childnutritiontoday
• 1 clove Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
• 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

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

snack ideas C A CWeFekP
March 11-18, 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 Make Your Own Mini-bagels & 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 Quesadillas 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 Spinach-Berry Salad
ü Carrot-Pineapple Salad

ü Tuna Wraps
ü Parmesan Tomatoes

More CACFP Creditable recipes
@ cacfp.org/childnutritiontoday

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Become a Program Member

Benefits Includes: Today

>> Monthly NCA eNews Connection

>> Nutrition Calendar & Record Keeping System

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

>> Parent Provider Connection Monthly Newsletters

>> Holiday & Seasonal Activity Newsletters

>> 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.

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

Here is a sample menu cycle 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 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk

BREAKFAST Fruit/Vegetable Mandarin Oranges Bananas Strawberries Hashbrowns Peaches

Grain/Meat* WG Overnight Oatmeal Waffles Whole Grain Cereal Ham Steak Pancakes

Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk

LUNCH Fruit / Vegetable Carrots Sliced Grapes Spinach Berry Salad Jicama Melon Salad Bell Pepper Slices
Vegetable* Coffee Cup Scramble Steamed Broccoli Spinach Berry Salad Jicama Melon Salad
Grain Whole Grain Roll Brown Rice *WGR Baked Sweet Potato
English Muffin Spaghetti Wedges

Whole Grain Bun

Meat/Meat Alternate Coffee Cup Scramble Baked Turkey Breast Meatballs Baked Beans Hamburger

Milk -- 1% or Fat-Free Milk 1% or Fat-Free Milk -- --

Fruit Strawberry S’mores -- -- -- Yogurt Parfait

SNACK Vegetable* -- Rainbow Veggies -- Black Bean Tostadas --

Grain Strawberry S’mores -- -- Black Bean Tostadas --

Meat/Meat Alternate -- -- Peanut Butter Stackers -- Yogurt Parfait

DAY 6 DAY 7 DAY 8 DAY 9 Day 10

Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk

BREAKFAST Fruit/Vegetable Choo-Choo Trail Mix Applesauce Orange Slices Tomato Omlet Bananas

Grain/Meat* Choo-Choo Trail Mix Blueberry Muffin Cream of Wheat Tomato Omlet Whole Grain Cereal

Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk 1% or Fat-Free Milk

Fruit / Vegetable Mixed Fruit Watermelon Canteloupe Tangerines Zucchini
Celery Sticks Roasted Cauliflower Green Beans
LUNCH Vegetable* Greek Yogurt Cucumber WG Rice Cakes Whole Grain Crackers Mac & Cheese
Salad Peanut Butter Noodles Makeover
Cheese Stick Roast Beef Slices
Grain WG Breadstick -- -- Whole Grain Roll
-- Mac & Cheese
Meat/Meat Alternate Greek Yogurt Cucumber Makeover
Salad
1% or Fat-Free Milk
Milk 1% or Fat-Free Milk

Fruit -- Tomato Fruit Gazpacho -- -- Pears

SNACK Vegetable* -- Tomato Fruit Gazpacho Snap Peas --
Grain --
Make Your Own WG -- WG Cheese Quesadilla
Mini Bagels Tuna Wrap Quarters

Meat/Meat Alternate -- -- Cheese Quesadilla
Quarters

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?

Become a CACFP Professional Today CACFP Child Nutrition Professional (CCNP)

You participate in CACFP. You work hard to provide quality childcare. Education / Experience - Child Care Home or Center enrolled in
You regularly participate in professional development and training. CACFP and/or CACFP Agency (Sponsor, Headstart, State)
You’ve earned the right to receive your CACFP Child Nutrition
Professional Certification! (16) Hours of Nutrition Training (3) Years
(16) Hours CEU Total with minimum of (3) experience
For thirty years, our association has been elevating the professional
standards of our community. Now we have the means to recognize hours in each of the Specialities 1-3 (1) Year
those who continually go above and beyond with true passion for the experience
program and what it means to millions of children. OR
Associates or Bachelors degree
Apply today to receive your CACFP Child Nutrition Professional (12) Hours in Specialty 1
certification. Get listed in our online directory of CACFP professionals, (4) Hours in Specialties 2 & 3
use our certification badge in your communications and materials, and
enhance your professional image and child care program. OR

FOR MORE INFORMATION ON THE SPECIALTIES AND Associates or Bachelors degree (1) Year
THE CERTIFICATION PROGRAM (16) Hours of Nurtition Training experience

email: [email protected]
or visit online at 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 “This just comes naturally to me. I love it and I enjoy
they truly love what they working hard, encouraging the children to be creative and
do each day and could not to continually create new ideas and opportunities so that
imagine doing anything
else. Darlene Abraham learning is fun.”
is fortunate to be one of
these lucky few. Since 2001, From Knoxville, TN, Janet has been a CACFP participant since 2008.
she has operated her own
home child care. Darlene
started in the profession simply because she loves children 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 medical field, Faith Alexander dropped “Some days can be difficult of course, but the next day
her children off at a home child care. Almost every day, she would the children come in with their sweet little faces and we
play with all the children and soon came to realize she was in the start a new day of fun together.”
wrong profession. Twenty-eight years ago, she created her own
home child care center. Today, she and her husband, Michael, work From Croswell, MI, Susan has been a CACFP participant through
together to create a family atmosphere and ‘one big happy family.’ Mid-Michigan Child Care since 1990

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 the little
students. They need to eat well and hugs we get every morning when they come in and the hugs
be healthy.”
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 through
Child Care Consultant’s Inc. of York Co. since 2011.

Visit us online
For more child nutrition community resources & tools
@ cacfp.org/childnutritiontoday

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

This insitution is an equal opportunity provider.