Meal Pattern Requirements for CACFP Child Care Programs

1 Meal Pattern Requirements for CACFP Child Care Programs October 1, 2021, through September 30, 2022. Connecticut State Department of Education Project Director Susan S. Fiore, , , Nutrition Education Coordinator In accordance with Federal civil rights law and The Connecticut State Department of Department of Agriculture (USDA) civil rights Education is committed to a policy of regulations and policies, the USDA, its Agencies, equal opportunity/affirmative action offices, and employees, and institutions participating for all qualified persons. The in or administering USDA Programs are prohibited Connecticut Department of from discriminating based on race, color, national Education does not discriminate in origin, sex, disability, age, or reprisal or retaliation for any employment practice, education prior civil rights activity in any program or activity program, or educational activity on conducted or funded by USDA. the basis of age, ancestry, color, criminal record (in state employment Persons with disabilities who require alternative and licensing), gender identity or means of communication for program information expression, genetic information, ( Braille, large print, audiotape, American Sign intellectual disability, learning Language, etc.)

2 , should contact the Agency (State or disability, marital status, mental local) where they applied for benefits. Individuals disability (past or present), national who are deaf, hard of hearing or have speech origin, physical disability (including disabilities may contact USDA through the Federal blindness), race, religious creed, Relay Service at (800) 877-8339. Additionally, retaliation for previously opposed program information may be made available in discrimination or coercion, sex languages other than English. (pregnancy or sexual harassment), sexual orientation, veteran status or To file a program complaint of discrimination, workplace hazards to reproductive complete the USDA Program Discrimination systems, unless there is a bona fide Complaint Form, (AD-3027) found online at: How to occupational qualification excluding File a Complaint, and at any USDA office, or write a persons in any of the aforementioned letter addressed to USDA and provide in the letter all protected classes.

3 Of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Inquiries regarding the Connecticut Submit your completed form or letter to USDA by: State Department of Education's nondiscrimination policies should be (1) mail: Department of Agriculture directed to: Levy Gillespie, Equal Office of the Assistant Secretary for Civil Employment Opportunity Rights Director/Americans with Disabilities 1400 Independence Avenue, SW Coordinator (ADA), Connecticut State Washington, 20250-9410; Department of Education, 450. (2) fax: (202) 690-7442; or Columbus Boulevard, Suite 505, (3) email: Hartford, CT 06103, 860-807-2071, This institution is an equal opportunity provider. 2 Meal Pattern Requirements for CACFP Child Care Programs Connecticut State Department of Education November 2021. Contents About This xi USDA COVID-19 Waivers for the CACFP .. xii CSDE Contact Information .. xiii Abbreviations and Acronyms .. xiv 1 CACFP Meal Patterns for Children.

4 1. Age Groups .. 2. Reimbursable meals .. 2. Food components and food items .. 2. Additional foods .. 3. CACFP Meal Patterns for Children .. 4. Table 1-2. CACFP breakfast meal Pattern for children .. 5. Table 1-3. CACFP lunch and supper meal Pattern for children .. 8. Table 1-4. CACFP snack meal Pattern for children .. 12. Overview of CACFP Meal Pattern 16. 16. Lunch and supper .. 17. Snack .. 18. Meal Pattern documentation .. 19. Meal Modifications for Children with Special Dietary Needs .. 21. Children with a disability .. 21. Children without a disability .. 21. Choking Prevention for Young 22. Foods that are choking risks .. 22. Table 1-5. Common foods that may cause choking .. 22. Safe preparation and serving techniques to reduce choking risks .. 23. Menu Planning Resources .. 24. Meal Pattern Flexibilities during COVID-19 .. 26. 2 Menu Records .. 27. Table 2-1. Documentation for CACFP meal Pattern compliance .. 27. CACFP Menus .. 28. Menu forms .. 28. Using cycle menus .. 29.

5 Meal Pattern Requirements for CACFP Child Care Programs Connecticut State Department of Education November 2021 iii Sample CACFP menus .. 29. Production 30. Table 2-2. Information to include on production records .. 31. Sample production records .. 32. Guidance for completing production records .. 32. Volume versus weight .. 33. Resources for production records .. 34. Standardized Recipes .. 35. Benefits of standardized recipes .. 35. Information to include on standardized recipes .. 36. Vendor-prepared foods .. 36. Resources for standardized recipes .. 37. Crediting Documentation for Commercial Products .. 38. Table 2-3. Comparison of CN labels and PFS forms .. 39. Child Nutrition (CN) Labels .. 40. Table 2-4. Sample CN label .. 40. Resources for CN labels .. 41. Product Formulation Statements .. 42. USDA's PFS forms for the CACFP .. 43. Resources for PFS forms .. 43. Nutrition 44. Determining crediting information .. 44. Making meal modifications .. 45. Determining Food Yields and Crediting.

6 46. Food Buying Guide for Child Nutrition Programs .. 46. Determining in-house product yields .. 47. Yield study procedures .. 47. 3 Meal Components .. 49. Creditable 49. Minimum creditable amounts .. 50. Requirement for visible components .. 51. Resources for creditable foods .. 51. Noncreditable Foods .. 53. Milk 55. Serving Size for Milk .. 55. Table 3-1. Required servings of the milk component .. 55. iv Meal Pattern Requirements for CACFP Child Care Programs Connecticut State Department of Education November 2021. Allowable Types of Milk .. 56. Change to flavored milk requirement .. 57. Waiver for flavored milk during COVID-19 .. 58. Additional Milk Requirements for Public Schools .. 58. Transitioning from Breastmilk or Infant Formula to Whole Milk .. 58. Breastmilk past age 1 .. 59. Transitioning from Whole Milk to Low-fat or Fat-free 59. Menu Documentation for Milk .. 59. Milk Substitutes for Children without Disabilities .. 60. USDA's nutrition standards for fluid milk substitutes.

7 60. Table 3-3. USDA's nutrition standards for fluid milk substitutes .. 61. Additional nondairy milk substitute Requirements for public 61. Lactose-free and lactose-reduced milk .. 62. Crediting Milk in Smoothies .. 62. Milk in Prepared Foods .. 63. Noncreditable Foods in the Milk Component .. 63. Keeping Milk Cold .. 64. Resources for Crediting Milk .. 65. Meat/Meat Alternates 67. Meat/Meat Alternates versus Protein .. 68. Serving Size for Meat/Meat Alternates .. 69. Table 3-4. Required servings of the meat/meat alternates component .. 69. Meeting the required meat/meat alternates servings .. 70. Main Dish Requirement for Lunch and Supper .. 71. Requirement for recognizable main dish .. 71. Meat/Meat Alternates at Breakfast .. 72. Crediting Alternate Protein Products (APPs) .. 72. Crediting Cheeses .. 73. Table 3-5. Meat/meat alternates contribution of cheeses .. 74. Crediting Deli Meats, Hot Dogs, and Sausage .. 75. Liquids, binders, and extenders .. 76. Table 3-6. Examples of binders and extenders.

8 76. Developing recipes for deli meats .. 77. Crediting Dried Meat, Poultry, and Seafood Products .. 78. Crediting Eggs .. 79. Crediting Legumes as Meat/Meat Alternates .. 80. Table 3-7. Meat/meat alternates contribution of cooked legumes .. 81. Crediting roasted or dried legumes as meat/meat alternates .. 81. Resources for legumes .. 82. Crediting Legume Flour Pasta Products as Meat/Meat 83. Meal Pattern Requirements for CACFP Child Care Programs Connecticut State Department of Education November 2021 v Table 3-8. Meat/meat alternates contribution of cooked 100 percent legume flour pasta products .. 83. Crediting Meat/Meat Alternates in Combination Entrees .. 84. Crediting Meat/Meat Alternates in Commercial 85. Crediting Nut and Seed Butters .. 86. Table 3-9. Meat/meat alternates contribution of nut and seed butters .. 86. Considerations for serving 87. Crediting Nuts and Seeds .. 87. Crediting Surimi 88. Table 3-10. Meat/meat alternates contribution of surimi seafood .. 88. Crediting Tempeh.

9 89. Crediting Tofu and Tofu Products .. 90. Crediting Yogurt and Soy 91. Serving size for yogurt .. 91. Table 3-11. Meat/meat alternates contribution of yogurt .. 91. Sugar limit for yogurt .. 91. Yogurt in smoothies .. 92. Noncreditable yogurt .. 92. Resources for crediting 92. Noncreditable Foods in the Meat/Meat Alternates Component .. 93. Resources for Crediting Meat/Meat Alternates .. 94. Vegetables 97. Serving Size for Vegetables .. 98. Table 3-12. Required servings of the vegetables component .. 98. Meeting the required vegetable servings .. 99. Substituting Vegetables for Fruits at Lunch and Supper .. 99. Crediting Canned Vegetables .. 99. Crediting Dried Vegetables .. 100. Determining rehydrated volume .. 100. Crediting Hominy as Vegetables .. 101. Crediting Legumes as Vegetables .. 101. Crediting roasted or dried legumes as vegetables .. 102. Crediting legumes in recipes as vegetables .. 102. Crediting Mixed Vegetables at Lunch and Supper .. 103. Crediting Pasta Products Made of Vegetable Flour.

10 104. Crediting vegetable flours as vegetables .. 104. Crediting vegetable flours from one vegetable subgroup .. 104. Crediting vegetable flours with other non-vegetable ingredients .. 105. Signage and staff training for vegetable flour pastas .. 105. Crediting Pureed Vegetables .. 106. vi Meal Pattern Requirements for CACFP Child Care Programs Connecticut State Department of Education November 2021. Crediting Raw Leafy Greens .. 107. Crediting Soups .. 107. Considerations for size of serving container .. 108. Crediting Vegetable and Fruit Mixtures .. 108. Crediting Vegetable 109. Crediting Vegetables in Combination Foods .. 109. Crediting Vegetables with Added Ingredients .. 110. Noncreditable Foods in the Vegetables Component .. 111. Resources for Crediting Vegetables .. 112. Fruits Component .. 115. Serving Size for Fruits .. 116. Table 3-13. Required servings of the fruits component .. 116. Meeting the required fruit servings .. 117. Crediting Canned 117. Crediting Coconut .. 118.