Child and Adult Care Food Program

1. Child and Adult Care Food Program Summer 2008 Nutrition Training Menu Exercise Meal Service Types Vendor Agreements

2. Menu Exercise

3. ABC DAY CARE SAMPLE MENUAugust 20XX - BREAKFAST *don’t serve to children <1yr Jam-not creditable- need F/V Need Milk Need F/V Need F/V Need milk & g/b Need Milk Need F/V Need G/B

4. ABC DAY CARE SAMPLE MENUAugust 20xx - Lunch Need Milk Need F/V Need Milk *Need CN Label Need Milk *not creditable as m/ma *Need CN Label *Need CN Label *additional m/ma may be needed Need G/B *not creditable *combination of 3 components Need G/B *Need CN Label

5. ABC DAY CARE SAMPLE MENUAugust 20xx - SNACK 2 oz (1/4 c) serving = 1 oz of meat Ice cream is not creditable the fruit in the yogurt is not creditable pudding is not creditable-need another component both components are F/V (not creditable) both F/V-Need another component Both components count as a g/b need another component popcorn not creditable Jell-O not creditable

6. Meal Service Types

7. Meal Service Six Principles for Feeding Young Children • Adults set the feeding environment • Adults should eat with children • Adults choose what is served and how it is served • Children choose how much to eat • Children need a variety of foods • Children should serve themselves

8. Meal Service • Family style – Food is in bowls on the table and is passed to each child so they can help themselves • Unitized/Pre-plated – All food components are dished onto children’s plates prior to the meal service. • Buffet/Cafeteria style – foods are placed in serving dishes on one table or counter and children move along serving themselves from what’s offered.

9. Meal Service • Family style – Recommended style for meal service • Unitized/Pre-plated – contains all the required meal components in the required quantities (quantities being age-specific) • Buffet/Cafeteria style – must be treated like unitized meals.

10. Advantages of Family Style Meal Service • Children identify new foods, tastes • They choose the amount of food • Children feel more in control • They practice good table manners and new skills • Increases their self-esteem

11. Advantages of Family Style Meal Service • Teachers should eat with the children at meal times • Teachers act as role models • Teachers and children should talk about the foods served (where they come from, sensory characteristics, why they are healthful)

12. Disadvantages of Family Style Dining • Children may take too big of servings • Sanitation issues • It may get messy • The skill level of children varies • Takes a lot of time

13. Family Style Meal Service Tips • Allow children to serve themselves small portions • Model good food safety practices • Expect children to clean up their own spills, but don’t make a fuss about it • Keep the conversation at the table light.

14. Vendor Agreements

15. Vendor Agreements ~ meeting documentation requirementsGM 13C • Executing a vendor agreement for purchasing meals does not excludeyour agency from the responsibility of insuring that CACFP regulations are met when meals are provided. Guidance Memorandum 13C The child care institution has the responsibility of insuring that CACFP regulations are met when meals are provided by an outside source. The vendor is responsible for maintaining production records showing the quantity of food prepared for the children and delivery records showing amounts of food supplied daily in accordance with the negotiated agreement and the requirements listed in Guidance Memorandum 9C: Recordkeeping Requirements for the Child and Adult Care Food Program, Part C.

16. Vendor Agreements ~ meeting documentation requirementsGM 13CThe CACFP Vendor Agreement The vendor is responsible to maintain documentation for the quantities provided for each meal for verification of meeting the portion size requirements.

17. Vendor Agreements ~ meeting documentation requirementsGM 13C • During a program review by DPI consultants, agencies that purchase meals from an outside source must be prepared to show how they monitor the delivered meals to ensure they are receiving the required quantities of food from the vendor. • Vendors may provide documentation of quantities provided in the form of a production record or daily delivery/packing slip.

18. Vendor Agreements ~ meeting documentation requirementsGM 13C • Your agency must assure that the vendor is maintaining the required quantity documentation that can verify at least the minimum quantity requirements are being met. • Routinely examining vendor’s production records, requesting CN label information or comparable manufacturer’s information for commercially prepared combination items like chicken nuggets and fish sticks, verifying size and number of portions received. • Commercially prepared combination items: We recommend that if the vendor has cycle menus, request for CN label information on all items within the cycle menus. Otherwise request it for items served during a selected period of time.

19. Vendor Agreements ~ meeting documentation requirementsGM 13C • Ideally, the vendor will supply the required quantity information, including CN label information when applicable, on daily records, such as on the delivery/packing slip.