YOU’RE THERE FOR THEM. WE’RE HERE FOR YOU! Visit cacfp.org for hundreds of free resources: » Menu Templates » Meal Pattern Guidance » Nutrition Education » CACFP Creditable Recipes » Sample Menus » Virtual Training » On-Demand Webinars The National CACFP Sponsors Association supports those who feed over 4.5 million children and adults daily through the Child and Adult Care Food Program. Want to know what it’s like to be a member? Get an access code for a FREE copy of one of our toolkits with a year’s worth of materials. Look Inside! Sign up for our eNews to get free CACFP resources sent directly to your inbox! Pro tip: Add [email protected] to your safe senders list!
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Let people know who you are. Get your CACFP Professional Certification. » Professional Credibility » Competitive Advantage » Recognition of Expertise » Commitment to Profession For over thirty years, our association has been elevating the professional standards of our community. Get recognized for your experience, your continuing pursuit of knowledge, and your willingness to go above and beyond for those you serve through the food program. You may already qualify for your certification! Need Continuing Education? Free Toolkit! Get 12 months of activity pages, motivation moments and parent provider connections from our Imagination Station collection - completely free. Access at cacfp.org/toolkit-for-free Password: SneakPeek23 cacfp.org/certification Parent Provider Connections - February 2022 cacfp.org CACFP is an indicator of quality child care. This institution is an equal opportunity provider. July cacfp.org CACFP is an indicator of quality care. This institution is an equal opportunity provider. Learn It We do not all have large spaces for beautiful outdoor gardens, but we can all try a small indoor garden. This can be done and the children in your care will be enthusiastic assistants. You can do a small hydroponic system or even just use a couple of small pots. Choose an area that will get about 8 hours of light and use a quality organic potting soil for your seeds. Then choose your plants. Lettuce, carrots, spinach, beets, scallions, tomatoes, and hot peppers all tend to do well inside. Teach the children as you prepare the garden and allow them to be involved as much as possible. Play It Horse’s Tail The teacher will start the game by placing a streamer on the back of their clothing. In a designated safe area, the children will run and try to steal the teacher’s tail. The child that steals it will place the tail on the back of their own clothing and become the horse. Read It Plants Feed Me by Lizzy Rockwell Grandma Lena’s Big Ol’ Turnip by Denia Lewis Hester Green Green: A Community Gardening Story by Marie Lamba At the Farmer’s Market/En el mercado by Anna W. Bardaus B is for Buckaroo: A Cowboy Alphabet by Louise Doak Whitney and Gleaves Whitney Cowboy Camp by Tammi Sauer Celebrate My Hopi Corn by Anita Poleahla The Brave Cowboy by Joan Walsh Anglund Eat It Cowboy Corn Salsa 3 cups corn 1 red pepper, diced 2 large tomatoes, diced 2 garlic cloves, minced Mix corn, pepper, tomatoes and garlic together. You can add cilantro or even jalapeno peppers. Sprinkle with lime juice to keep fresh for longer. Give each child ½ cup of salsa and serve with 14 grams whole grain tortilla chips Create It Lasso the Letter L Using the Letter L template or construction paper with the Letter L, have children use twine to glue and trace the letter. When they are done tracing, they can tie twine knots to make lassos and glue to their letter L. Squeezing glue, tracing and tying twine are all great ways to practice fine motor skills. Laugh About It Where do cowboys eat lunch? The CALF-eteria! HA HA! Apply today!
Looking for food program training? FIND Continuing Education Units (CEUs), including USDA training WATCH on-demand webinars on your schedule GET your Certificate of Training Visit cacfp.org/learning-center for over 100 hours of webinars Visit info.cacfp.org/calendar for upcoming virtual events Join us for Provider Day! Tune in on Zoom on Saturday, October 14 » Snack Attack: Elevate Your Snack Game » Tiny Tummies, Big Adventures: Understanding Infant Development » Little Chefs, Big Appetites » Tackling Inflation with Smart Budgeting » When Nurturers Can’t Say No » Creditable or Not? Family Day Care Home Edition Register at cacfp.org/provider-day
Discover Creditable Recipes We’re regularly adding new recipes for you that are easy, healthy, and most importantly, CACFP Creditable. Find them at cacfp.org/recipes-menus You get even more with the optional record-keeping system that comes with our calendar. Track monthly business expenses, income, attendance, payments and utilities, and work on your federal income tax. cacfp.org CACFP is an indicator of quality care. This institution is an equal opportunity provider. CACFP Daily Time Log This Daily Time Log can be used for Agencies claiming CACFP operational program/food preparation labor costs or administrative costs of staff that, on a daily basis,do not spend 100% of their time on food/CACFP-related duties. Labor costs for staff that spend 100% of their time on CACFP-related duties each day can be documented with regular time/payment records. • Have each staff person complete their own time log each day. Staff that perform both operation program labor and administrative labor need to complete a separate log for each. • Each staff member records the meal and/or CACFP-related activity and the time spent on that activity (round to the nearest 5 minutes) each day. • At the end of the month, tally total time worked onCACFP food-related activities. Turn in the completed log to the director. • Administration calculates the total claimable labor costs by completing the bottom section. • Keep Daily Time Log on file with other CACFP documents for 3 years plus the current year. DATE B = BREAKFAST AM = AM SNACK L = LUNCH PM = PM SNACK S = SUPPER E = EVENING SNACK DESCRIBE CACFP ACTIVITY ROUND TIME TO NEAREST 5 MINUTES DAILY TOTAL IN MINUTES WORKED ON CACFP BEGIN TIME END TIME 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 EMPLOYEE NAME POSITION CHECK ONE MONTH YEAR Program/Food Preparation Labor Administrative Labor Page 1 of 2 Recipe Ingredients Directions In a large skillet, combine chicken, salsa and green onions. Cook uncovered for 10 minutes over medium heat, stirring occasionally. Mix both cheeses together in a bowl. Brush one side of each tortilla with butter and place butter-side down on a lightly greased baking sheet. Spoon 1/4 cup of chicken mixture on half of each tortilla and sprinkle 1/4 cup cheese blend on top. Fold plain side of tortilla over mix. Bake at 375° F for 9-11 minutes or until crisp and golden brown. Cut in half for one serving. 1 cup (1/2 lb) shredded cooked chicken 1/2 cup salsa 1/3 cup green onions, sliced 8 ct. whole-wheat tortillas (6 inches) 1/4 cup butter, melted 1 cup shredded cheddar cheese 1 cup Monterey jack cheese Southwest Chicken Quesadillas Lunch/Supper Crediting: 16 servings ages 1-2 10 servings ages 3-5 8 servings ages 6-18 cacfp.org Crediting Recipes in the CACFP Tools needed: • This Crediting Recipe worksheet • Recipe (use the Southwest Chicken Quesadilla recipe for example) • CACFP Meal Pattern Reference Guide • Using Ounce Equivalents for Grains Worksheet • USDA Crediting Handbook/ USDA Food Buying Guide #1 List CACFP components in the recipe. Some ingredients may need to be combined. In the example recipe, the cheese and chicken combine for the meat/meat alternate. #2 Use the CACFP Meal Pattern Cards. Determine the number of servings required for each age group in each component. #3 Do the math. Divide amount of component by amount required in the Meal Pattern. Use the Ounce Equivalents worksheet to calculate grain component serving sizes. Use the Crediting Handbook or the Food Buying Guide to verify how much of an ingredient is needed to yield the required crediting amount. #4 Determine the number of servings. This is identified by the most limiting component, which is the ingredient that yields the fewest number of servings. In the example recipe, if it were being served to 3-5 year olds, the amount of grains would allow for 16 servings, but the meat/meat alternate component only allows for 10 servings. Therefore, the recipe yields 10 servings for ages 3-5. Component Ingredient Amount MP Requirement Per Age Group Servings Per Component Vegetable salsa & green onions (not enough to apply) Fruit none (most limiting component) Meat/Meat Alternate combined cheese, shredded chicken 2 cups/8 oz 1 cup/8 oz Ages 1-2 = 1 oz Ages 3-5 = 1.5 oz Ages 6-18 = 2 oz 16 servings 10 servings 8 servings Grain tortillas 8 count 16 servings 16 servings 8 servings cacfp.org CACFP is an indicator of quality care. This institution is an equal opportunity provider. Ages 1-2 = 1/2 oz eq Ages 3-5 = 1/2 oz eq Ages 6-18 = 1 oz eq Ages 1-2 = 1/8 cup Ages 3-5 = 1/4 cup Ages 6-18 = 1/2 cup Perfect for both center staff and family day care home providers, enjoy a collection of record-keeping materials, weekly menu templates and help on standardizing CACFP recipes at cacfp.org/cacfp-templates. Bonus for Members! It’s nice to have a community that is in your corner. The training materials are an absolute blessing. Elevate your program with free tools