Understanding Common Terms in CACFP Meal Patterns
Explore common terms related to CACFP meal patterns, including meal pattern definitions, food components, minimum serving sizes, and creditable foods. Learn how these terms play a crucial role in meeting the program's requirements and providing nutritious meals for participants.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. Download presentation by click this link. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
E N D
Presentation Transcript
Common Terms in the CACFP CACFP CACFP iTrain Simple Lesson Plan Simple Lesson Plan iTrain
Introduction Introduction Trainer and Participants Introductions
Common Terms in the CACFP Common Terms in the CACFP What are some terms you've heard connected with the CACFP meal patterns?
Overview Overview
Lesson Objective Lesson Objective Define common CACFP meal pattern terms for meeting the program s requirements.
Meal Pattern Meal Pattern How would you define meal pattern?
Meal Pattern Meal Pattern Specific chart with food components and minimum serving sizes for different age groups Must be followed to receive reimbursements for meals and snacks Varies for breakfast, lunch, supper, and snacks
Food Components Food Components Fluid Milk Vegetables Fruits Grains Meats/Meat Alternatives
Minimum Serving Sizes Minimum Serving Sizes Minimum serving sizes for each food component at each meal and snack Least amount of food required must be served to be reimbursed
Minimum Serving Sizes Minimum Serving Sizes What two things make up the CACFP meal pattern?
Creditable Foods Creditable Foods Foods that meet special CACFP requirements for a reimbursable meal The USDA Food Buying Guide provides more details on creditable foods Use the FBG to select the right foods in the appropriate amounts
Creditable Foods Creditable Foods What is an example of a creditable food?
Common Grains Component Terms Common Grains Component Terms Refined Grains Fortified Grains Whole Grains Whole Grain-Rich Grain-Based Desserts
Refined Grains Refined Grains Processed to remove the bran and germ Not creditable in the CACFP because of the removed nutrients
Enriched Grains Enriched Grains Goes through a process that adds nutrients to a refined grain product Creditable in the CACFP because they are more nutritious than refined grains
Fortified Grains Fortified Grains Processed to add vitamins and minerals that were not originally in the food
Whole Grains Whole Grains Consist of the entire cereal grain seed or kernel, nutrient-rich bran, and germ layers Good source of fiber and provide nutrients not available in enriched grains
Whole Grain Whole Grain- -Rich Rich At least one serving of grains to be whole grain-rich Whole grain-rich foods contain: 100% whole grains At least 50% whole grains, any remaining grains are enriched
Grain Grain- -Based Desserts Based Desserts Added sugar Not creditable for CACFP meals and snacks
Grain Grain- -Based Desserts Based Desserts Doughnuts Breakfast Bars Fruit Turnovers Brownies Granola bars Cakes Sweet Rolls Cereal Toaster pastries Cookies
Family Style Meal Service Family Style Meal Service Highly encouraged in the CACFP Minimum serving amount must be offered All food components must be on the table when children sit to eat Children serve themselves from common food platters with assistance from adults
Activity Activity Match the Terms to the Scenario
Conclusion Conclusion
Lesson Conclusion Lesson Conclusion Common terms used in the CACFP helps to understand the requirements of the meal pattern charts Understanding the differences in the grains food component provides a greater understanding of the CACFP meal pattern requirements
Activity Activity Speed Action Planning
Thank You! Thank You! The University of Mississippi The University of Mississippi School of Applied Sciences School of Applied Sciences www.theicn.org www.theicn.org 800 helpdesk@theicn.org helpdesk@theicn.org 800- -321 321- -3054 3054 Follow ICN on Social Media! Follow ICN on Social Media! Logo Pinterest Logo Logo Logo Facebook Twitter Instagram @ichildnutrition instagram.com/theicn pinterest.com/theicn facebook.com/ichildnutrition
