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Menu Planning and Record Book For
Day Care Homes
Bureau of Child Care Food Programs 4052 Bald Cypress Way, Bin #A-17 Tallahassee, Florida 32399-1727
Website: www.floridahealth.gov/ccfp/
Phone: 850.245.4323
Fax: 850.414.1622
October 2017
1
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;
(2) fax: (202) 690-7442; or
(3) email: [email protected].
This institution is an equal opportunity provider.
2
Introduction
significant goal of the Child Care Food Program (CCFP) is to safely serve nutritious breakfasts, lunches, and snacks that meet meal pattern requirements and are appetizing to children. The meal pattern requirements ensure well-balanced meals that supply the kinds and amounts of food that children require to help meet their nutrient and energy needs.
This book provides Nutrition Resources, Menu Planning Tips, the new CCFP Meal Patterns for Infants and Children, and additional food component requirements. Also included in this book are Menu Planning Worksheets for infants and children and Meal Count and Attendance Worksheets. Menu Planning Worksheets are for planning and documenting healthy meals and snacks served to infants and children. Meal Count and Attendance Worksheets are for recording children in attendance and the number and type of meals served to each child for reimbursement. As a child care professional, you contribute to a child’s learning and development in many ways. One of those ways is showing young children how to make better food choices for a healthy future, by providing nutritious meals and introducing children to a variety of foods.
3
Table of Contents
Page
Resources 5
Menu Planning Tips 6
Choosing Healthy Options 7 – 8
Fruit and Vegetable Sources of Vitamins A and C 9 – 13
Child Meal Pattern Requirements 14 – 16
Creditable and Non-Creditable Grain/Bread Foods; Revised Exhibit A 17 – 18
Infant Meal Pattern Requirements 19 – 20
Infant Feeding Form 21
Is Your Facility Breastfeeding Friendly? 22 – 23
Special Needs Meals 24
Creditable Milks and Approved Milk Substitutes 25
Medical Statement 26
Instructions for Completing Menu Planning Worksheets 27
Sample Menu Planning Worksheets (Child, Infant) 28 – 29
Standard Infant Menu 30
Blank Menu Planning Worksheets (Child, Infant) 31 – 32
Instructions for Completing Meal Count and Attendance Worksheets 33
Sample Meal Count and Attendance Worksheet 34 – 35
Blank Meal Count and Attendance Worksheets 36 – 37
4
Resources
Below are some references for your use in menu planning and educating children and parents about food and nutrition.
1. Internet Sites
The Child Care Food Program (CCFP) Web page: www.flhealth.gov/ccfp - click on “Nutrition and Menu Planning”, for infant/child meal pattern training modules, meal patterns, special needs meals, infant feeding form, WIC cereal lists, Farm to Preschool and other resources.
Kids Eat Right: www.eatright.org/kids
Let’s Move!:Child Care https://healthykidshealthyfuture.org/
Center for Nutrition Policy and Promotion: www.cnpp.usda.gov
Nutrition and Wellness Tips for Young Children: www.fns.usda.gov/tn/nutrition-and-wellness-tips-young-children-provider-handbook-child-and-adult-care-food-program
Food and Nutrition Information Center: http://fnic.nal.usda.gov/
Institute of Child Nutrition: www.theICN.org
USDA Food and Nutrition Service, Child and Adult Care Food Programs: www.fns.usda.gov/cacfp/child-and-adult-care-food-program
USDA Healthy Meals Resource System Team Nutrition Wellness Resources: http://healthymeals.nal.usda.gov/cacfp-wellness-resources-child-care-providers
Farm to Preschool: www.fns.usda.gov/farmtoschool/farm-preschool
Florida Seasonal Crops: www.freshfromflorida.com/Divisions-Offices/Marketing-and-Development/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season
2. Healthy Meals Resources A variety of resources are available on the following topics from the Healthy Meals Resource System, Food and Nutrition Information Center, National Agricultural Library, 10301 Baltimore Avenue, Room 108, Beltsville, MD 20705-235, or website listed above:
Nutrition
Physical Activity
Electronic Media Use/Screen Time
Wellness Policy Resources
Community connections
Resources in Spanish
3. Institute of Child Nutrition (ICN) A variety of resources and training opportunities are available on the following topics from ICN, The University of Mississippi, P.O. Box 1848, 6 Jeanette Phillips Drive, University, MS, 38677, phone: (800) 321-3054, email: [email protected], or website listed above:
Menu Planning
Nutrition
Pre-K/Preschool Education
Food Safety
5
Menu Planning Tips
The nutritional value of meals and their compliance with federal program requirements depends on careful menu planning. Serving nutritious meals and snacks provides children the energy for active lives, and keeps them healthy and fit. The child care setting is an excellent opportunity to make mealtimes pleasant. Just like motor and other developmental skills, proper eating skills are developed early. Children can learn healthy eating habits when they are young. Providing nutrition education during mealtime or at play can help build healthy habits for life. Below are some tips for basic menu planning:
Determine the ages of the children you will serve and the required meal pattern components.
Schedule a quiet time to plan menus. Collect menu resources.
Plan menus in advance, at least the week before they are to be used.
Study current menus and determine your menu planning goals:
Have your kitchen and storage capabilities been considered?
Are new vegetables and fruits introduced weekly?
Do your menus have enough variety?
Have cultural preferences of the children been considered?
Do your menus follow the Dietary Guidelines for Americans? (See Center for Nutrition Policy and Promotion link at: www.cnpp.usda.gov/dietary-guidelines)
Select the main entrees for the week, for breakfast, lunch, and/or supper.
Select the other menu items:
Vegetables
Fruits
Breads and Cereals
Take advantage of fruits and vegetables in season. Include salads for lunch or supper. (See Florida Department of Agriculture and Consumer Services’ link at: www.freshfromflorida.com/Divisions-Offices/Marketing-and-Development/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season
Add beverages; be sure to include the required amount of milk. For healthy 1 year olds unflavored whole milk is required. For healthy children age 2 and older, unflavored lowfat (1%) or unflavored fat-free (skim) milk is required.
Plan snacks last to balance your meals.
Make sure you are meeting the nutritional needs of the children. Include good sources of:
Vitamin A at least twice a week
Vitamin C daily
Iron daily
Finally evaluate for:
Variety
Taste
Color
Texture
Child Appeal (see Creating a Healthy Nutrition Environment for Children at the CCFP website)
6
Ch
oo
sin
g H
ea
lth
y O
pti
on
s:
Ve
ge
tab
les,
Fru
its,
Wh
ole
Gra
ins,
an
d L
ea
n P
rote
ins
Va
ry Y
ou
r V
eg
eta
ble
s
Want to
add
mo
re c
olo
r, c
run
ch
, a
nd
fla
vo
r to
yo
ur
me
nu
s?
O
ffe
rin
g a
wid
e v
arie
ty o
f ve
ge
tab
les p
rovid
es a
qu
ick a
nd
ea
sy w
ay t
o m
ake m
ea
ls a
nd
sn
acks p
op w
ith
eye
a
ppe
al an
d n
utr
itio
na
l b
enefits
.
Off
er
a w
ide
va
rie
ty o
f c
olo
rfu
l, a
pp
ea
lin
g v
eg
eta
ble
s e
ve
ry d
ay.
Inclu
de
se
rvin
gs f
rom
ea
ch
of
the
se
gro
up
s o
ve
r a
we
ek:
Dark
gre
en
: lik
e b
rocco
li, s
pin
ach
, ka
le,
an
d o
the
r d
ark
le
afy
gre
en
s
Ora
nge
: lik
e a
co
rn a
nd
butt
ern
ut
squ
ash
, ca
rrots
, sw
ee
t p
ota
toe
s, an
d
pu
mp
kin
S
tarc
hy:
lik
e c
orn
, gre
en
pe
as, gre
en
lim
a b
ea
ns, a
nd p
ota
toe
s
Oth
ers
: lik
e c
au
liflo
wer,
ce
lery
, ca
bb
age
, to
ma
toe
s,
an
d g
ree
n b
ea
ns
Have
ta
ste
te
sts
an
d o
ffe
r sam
ple
s to
en
cou
rage
ch
ildre
n to
try
diffe
ren
t ve
ge
tab
les.
Pre
pa
re a
nd
se
rve
ve
ge
tab
les
fo
r m
ea
ls a
nd
sn
ack
s i
n c
rea
tive
wa
ys
.
Se
rve
fre
sh
, ra
w v
ege
tab
les w
ith
a lo
w-f
at
dre
ssin
g o
r d
ip a
s a
cru
nch
y s
na
ck.
Bu
y c
an
ned
ve
ge
tab
les la
be
led
“n
o s
alt a
dded
” o
r ch
oo
se
lo
we
r so
diu
m
pro
du
cts
. U
se
he
rbs o
r n
o-s
alt s
pic
e m
ixe
s t
o b
oo
st flavo
r.
Use
fro
ze
n m
ixe
d v
ege
tab
les fo
r ea
sy-t
o-p
rep
are
stir-
frie
s.
Ad
d s
hre
dde
d c
arr
ots
or
zu
cch
ini in
to m
ea
tloaf
or
ca
sse
role
s to
bo
ost
nu
trie
nts
.
En
co
ura
ge
ch
ildre
n to
try
co
lorf
ul, ta
sty
se
ason
al ve
ge
tab
les b
y o
ffe
ring t
he
m in
sm
all,
ea
sy-t
o-e
at
shap
es:
slic
ed
zu
cch
ini an
d y
ello
w s
qu
ash
sticks, b
rocco
li o
r ca
ulif
low
er
“tre
es”,
gre
en
an
d r
ed
pe
pp
er
rings.
Ja
zz U
p Y
ou
r M
en
u w
ith
Fru
its
B
eca
use
fru
its a
re c
olo
rfu
l a
nd n
atu
rally
sw
ee
t, t
he
y h
ave
bu
ilt-in k
id a
ppe
al. T
he
y g
ive
yo
u a
qu
ick a
nd e
asy w
ay t
o b
oo
st
the
nu
tritio
na
l b
enefits
of m
ea
ls a
nd
sn
acks.
Off
er
a w
ide
va
rie
ty o
f c
olo
rfu
l, t
em
pti
ng
fru
its
eve
ry d
ay.
Cho
ose g
oo
d s
ou
rces o
f vita
min
C e
ve
ry d
ay,
su
ch
as o
ran
ge
s,
gra
pefr
uit,
ca
nta
lou
pe
, pe
ach
es, p
ea
rs, a
nd p
ine
app
le.
Se
lect
go
od
sou
rces o
f vita
min
A a
t le
ast
twic
e a
we
ek,
su
ch
as a
prico
ts, m
elo
ns,
plu
ms, a
nd
ma
ngo
.
Se
lect fr
uit c
an
ned
in
10
0 p
erc
en
t fr
uit ju
ice o
r w
ate
r, r
ath
er
tha
n s
yru
p.
Se
rve
fre
sh
fru
its in
sea
so
n to
sa
ve
mon
ey.
Pre
pa
re a
nd
se
rve
fru
its f
or
me
als
an
d s
na
cks
in
cre
ati
ve
wa
ys
.
Ad
d c
an
ne
d c
rush
ed
pin
eap
ple
or
ma
nda
rin
ora
nge
s t
o s
ala
ds o
r co
lesla
w.
Ble
nd
fro
ze
n f
ruit lik
e p
ea
che
s o
r be
rrie
s w
ith
fa
t-fr
ee
or
low
-fa
t m
ilk fo
r a
fru
it
sm
ooth
ie a
t b
rea
kfa
st o
r sn
ack.
Use
app
lesa
uce
as a
fa
t-fr
ee
su
bstitu
te fo
r som
e o
f th
e o
il w
he
n b
akin
g c
oo
kie
s
an
d q
uic
k b
rea
ds.
Cut
up f
ruits,
like f
resh
ap
ple
s a
nd
ora
nge
s,
to m
ake
them
kid
-frie
nd
ly a
nd
ea
sy
to e
at.
Off
er
ba
ke
d a
pp
les, fr
uit c
ob
ble
r, o
r fr
uit s
ala
d a
s a
de
sse
rt tre
at.
7
Se
rve
Mo
re W
ho
le-G
rain
s
Whole
gra
ins c
onta
in f
ibe
r, v
ita
min
s, m
ine
rals
, a
nd
an
tio
xid
an
ts th
at re
fine
d, e
nriche
d g
rain
p
rod
ucts
don
’t h
ave
. T
he
y c
on
tain
the
en
tire
gra
in k
ern
el –
th
e b
ran,
ge
rm a
nd
en
do
sp
erm
.
Kn
ow
wh
at
to lo
ok
fo
r o
n t
he
pro
du
ct
ing
red
ien
ts lis
t (n
ot
the p
rod
uc
t n
am
e)
to
ide
nti
fy w
ho
le g
rain
s.
The
wo
rd “
wh
ole
” lis
ted
befo
re a
gra
in –
wh
ole
co
rn,
wh
ole
oa
t flou
r, w
ho
le r
ye
flo
ur.
The
wo
rds “
be
rrie
s”
and
“gro
ats
” –
oa
t gro
ats
, w
he
at
be
rrie
s, b
uckw
he
at
gro
ats
.
Oth
er
wh
ole
gra
in p
rodu
cts
tha
t d
o n
ot u
se
the
wo
rd “
wh
ole
” in
th
eir d
escrip
tio
n a
re r
olle
d
oa
ts, o
atm
ea
l, b
row
n r
ice
, b
row
n r
ice
flo
ur,
and
wild
ric
e.
The
fo
llow
ing a
re n
ot w
ho
le g
rain
s:
flo
ur,
wh
ite
flo
ur,
wh
eat flou
r, a
ll-p
urp
ose
flo
ur,
u
nb
lea
ch
ed
flo
ur,
bro
ma
ted f
lou
r, e
nrich
ed
bro
mate
d f
lou
r, e
nriche
d f
lou
r, e
nrich
ed
u
nb
lea
ch
ed
flo
ur,
in
sta
ntize
d f
lou
r, s
elf-r
isin
g f
lou
r, s
elf-r
isin
g w
he
at flou
r, e
nrich
ed
se
lf-
risin
g f
lou
r, b
rea
d f
lou
r, c
ake
flo
ur,
du
rum
flo
ur,
grits
, co
rn g
rits
, h
om
iny g
rits
, fa
rin
a,
se
mo
lina
, d
ege
rmin
ate
d c
orn
mea
l, e
nrich
ed r
ice
, rice
flo
ur,
co
usco
us.
Aim
to
ha
ve
at
lea
st
ha
lf o
f th
e g
rain
s y
ou
se
rve
be
wh
ole
gra
ins
.
Su
bstitu
te w
ho
le-g
rain
pro
du
cts
fo
r re
fin
ed
-gra
in p
rod
ucts
. F
or
exam
ple
, se
rve
10
0%
w
ho
le w
he
at
bre
ad f
or
wh
ite
bre
ad
or
bro
wn
ric
e in
ste
ad
of
wh
ite
ric
e.
Intr
odu
ce
wh
ole
gra
ins in
pop
ula
r p
rod
ucts
lik
e p
izza
cru
st,
bre
ad
s, ro
lls,
ham
bu
rge
r b
un
s, a
nd
pa
sta
.
Mo
dify r
ecip
es to
in
clu
de
mo
re w
ho
le g
rain
s. F
or
exa
mp
le,
rep
lace
1/3
to
1/2
of
the
flo
ur
in y
ou
r fa
vo
rite
ro
ll re
cip
e w
ith
wh
ole
wh
ea
t flo
ur.
Se
rve
wh
ole
gra
in c
ere
als
fo
r b
rea
kfa
st.
Ad
d w
ho
le g
rain
s to
mix
ed
dis
he
s,
su
ch
as b
arle
y in
ve
ge
tab
le s
ou
p o
r b
ulg
ur
wh
ea
t in
ca
sse
role
s.
Le
an
To
wa
rd L
ow
-Fat
Pro
tein
s
Pro
tein
s c
an
co
me
fro
m a
nim
als
– m
ea
t, p
oultry
, se
afo
od
, a
nd
eggs –
as w
ell
as f
rom
pla
nts
–
be
an
s,
pe
as, so
y,
nu
ts,
and
see
ds. I
nclu
de
a v
arie
ty e
ach
we
ek.
Ea
t a
va
rie
ty o
f p
rote
in f
oo
ds.
Exp
erim
en
t w
ith
ma
in d
ishe
s m
ad
e w
ith
bea
ns o
r p
ea
s,
eggs,
so
y,
or
se
afo
od
.
Se
lect
lea
ne
r cu
ts o
f m
ea
t. C
hoo
se
cu
ts w
ith
th
e w
ord
s “
rou
nd
” a
nd
“lo
in”
in t
he
nam
e f
or
the
lea
ne
st
cuts
.
Try
gri
lling,
bro
iling,
roa
stin
g,
or
ba
kin
g t
o a
vo
id a
dd
ing e
xtr
a f
ats
to m
ea
ts. A
vo
id
bre
ad
ing m
eat
an
d p
ou
ltry
to
o.
Ma
ke
hea
lth
y s
and
wic
he
s f
rom
tu
rkey s
lices,
roa
st
be
ef,
ca
nn
ed
tuna
, o
r pe
an
ut b
utte
r,
rath
er
tha
n d
eli
mea
ts w
hic
h a
re h
igh
in
fat
an
d s
od
ium
.
Try
se
rvin
g a
me
atl
ess
me
al
at
leas
t o
nce
a w
ee
k.
Use p
re-c
oo
ke
d c
an
ned
bea
ns to
sa
ve
tim
e a
nd
mo
ne
y w
he
n p
rep
aring c
asse
role
s,
ste
ws a
nd
sid
e d
ishe
s.
Com
bin
e t
wo
diffe
ren
t ty
pe
s o
f be
an
s,
su
ch
as k
idn
ey a
nd p
into
be
an
s,
to m
ake
mea
tle
ss
ch
ili m
ore
inte
restin
g.
Warm
up w
inte
r m
enus b
y s
erv
ing s
plit
pe
a, le
ntil, m
ine
str
on
e, o
r w
hite
be
an s
oup
s.
Sp
ruce
up
sa
lad
s b
y a
dd
ing g
arb
an
zo
bea
ns, re
d k
idne
y b
ean
s,
bla
ck b
ean
s, o
r a
m
ixtu
re o
f a
ll th
ree.
Pu
ree
ga
rba
nzo
bea
ns t
o m
ake a
gre
at-
tasting h
um
mu
s d
ip to
se
rve
with
fre
sh
ve
ge
tab
les o
r w
ho
le w
he
at cra
cke
rs fo
r sn
ack.
8
Fru
it a
nd V
egeta
ble
Sourc
es o
f
Vitam
ins A
and C
The
fo
llow
ing c
ha
rts lis
t fr
uits a
nd
ve
ge
tab
les th
at m
ee
t th
e r
equ
ire
me
nt
to s
erv
e g
oo
d s
ou
rce
s
of
vita
min
s A
an
d C
in
th
e c
hild
me
al p
atte
rn.
Item
s lis
ted
in
the
Go
od
co
lum
n p
rovid
e a
t le
ast
10
-24
% o
f th
e R
eco
mm
en
ded
Die
tary
A
llow
an
ce
(R
DA
) fo
r ch
ildre
n a
ge
s 1
-5.
Item
s lis
ted
in
the
Be
tte
r co
lum
n p
rovid
e a
t le
ast
25
-39
% o
f th
e R
DA
fo
r ch
ildre
n a
ge
s 1
-5.
Item
s lis
ted
in
the
Be
st co
lum
n p
rovid
e 4
0%
or
mo
re o
f th
e R
DA
fo
r ch
ildre
n a
ge
s 1
-5.
Item
s w
ith
an
* a
ppe
ar
on
bo
th t
he
vita
min
A a
nd
C c
ha
rts. B
e s
ure
to
se
rve
th
e a
pp
rop
ria
te
am
ou
nts
. F
or
exa
mp
le,
if y
ou
use f
roze
n,
cooke
d b
rocco
li, y
ou
wo
uld
ha
ve
to
se
rve
at
lea
st
½
cu
p to
me
et th
e m
inim
um
re
qu
irem
ent fo
r b
oth
vita
min
s A
and
C.
Ho
we
ve
r, if
yo
u u
se
fre
sh
b
rocco
li, y
ou
wo
uld
on
ly h
ave
to
se
rve
¼ c
up
.
The
sha
ded
spa
ce
s ind
icate
th
at
the
re a
re n
o e
asily
mea
su
rab
le ite
ms t
ha
t fit
into
tha
t cate
go
ry.
VIT
AM
IN A
(In
clu
de
at
lea
st
twic
e a
we
ek)
FR
UIT
G
OO
D
(10-2
4%
of
RD
A)
BE
TT
ER
(25-3
9%
of
RD
A)
BE
ST
(40%
or
mo
re o
f R
DA
)
Ap
ricot*
2
me
diu
m, fr
esh
7 h
alv
es,
dried
¼ c
up,
ca
nn
ed
½ c
up,
ca
nn
ed
Ca
nta
loup
e*
¼
cu
p, fr
esh
½ c
up, fr
esh
Ch
err
ies, re
d s
our*
½
cu
p,
ca
nn
ed
Gra
pefr
uit*
½
me
diu
m, fr
esh,
p
ink o
r re
d
Ma
nd
arin
Ora
ng
es*
½ c
up,
ca
nn
ed
Ma
ng
o*
½ m
ediu
m, fr
esh
½ c
up, fr
esh
Me
lon B
alls
* ½
cu
p, fr
esh
or
fro
ze
n
Ne
cta
rin
e*
2 m
ediu
m, fr
esh
Pa
pa
ya
* 1
sm
all,
fre
sh
½ c
up, fr
esh
Plu
m*
½ c
up,
ca
nn
ed
Pe
ach
3 h
alv
es,
dried
Ta
ng
erin
e*
2 m
ediu
m, fr
esh
Wate
rme
lon*
1 c
up
, fr
esh
9
VIT
AM
IN A
(In
clu
de
at
lea
st
twic
e a
we
ek)
VE
GG
IE
GO
OD
(10-2
4%
of
RD
A)
BE
TT
ER
(25-3
9%
of
RD
A)
BE
ST
(40%
or
mo
re o
f R
DA
)
Bro
ccoli*
¼
cu
p, fr
esh
, co
oke
d
½ c
up, fr
oze
n, co
oke
d
Ca
bb
ag
e, C
hin
ese
(Bok C
hoy)
¼ c
up, fr
esh
, co
oke
d
Ca
rro
ts*
¼ c
up,
all
form
s
4 b
ab
y c
arr
ots
Gre
en
s,
Co
llard
*
¼
cu
p, fr
esh
or
fro
ze
n,
co
oke
d
Gre
en
s,
Mu
sta
rd*
¼
cu
p,
co
oke
d
Gre
en
s, T
urn
ip*
¼ c
up, fr
esh
or
fro
ze
n,
co
oke
d
Ka
le*
¼ c
up, fr
esh
or
fro
ze
n,
co
oke
d
Mix
ed V
eg
eta
ble
s*
¼ c
up, fr
oze
n, co
oke
d
¼
cu
p,
ca
nn
ed
, co
oke
d
Pe
as, G
reen*
¼
cu
p, fr
oze
n, co
oke
d
¾ c
up,
ca
nn
ed
, co
oke
d
Pe
as &
Ca
rro
ts*
¼ c
up, fr
oze
n o
r ca
nn
ed
, co
oke
d
Pla
nta
in*
½ m
ediu
m, fr
esh, ra
w
¾ c
up, fr
esh
, co
oke
d
Pe
pp
er,
Re
d*
¼ c
up, fr
esh
, ra
w o
r co
oke
d
½ c
up, fr
esh
, ra
w o
r co
oke
d
Pu
mpkin
*
¼
cu
p, fr
esh
or
ca
nn
ed
Ro
ma
ine L
ettu
ce
¼ c
up, fr
esh
, ra
w
½ c
up, fr
esh
, ra
w
Sp
inach
* ½
cu
p, fr
esh
, ra
w
¼
cu
p, fr
esh
, fr
oze
n o
r ca
nn
ed
, co
oke
d
Sq
uash,
Butt
ern
ut*
or
Win
ter*
¼
cu
p, fr
esh
or
fro
ze
n,
co
oke
d
Sw
eet
Po
tato
*
¼
me
diu
m, fr
esh,
co
oke
d
¼ c
up,
ca
nn
ed
Tom
ato
* ¾
cu
p, fr
esh
, ra
w
6 c
he
rry t
om
ato
es, fr
esh
Tom
ato
Pa
ste
* ¼
cu
p,
ca
nn
ed
Tom
ato
Pu
ree
* ¼
cu
p,
ca
nn
ed
10
V
ITA
MIN
C
(In
clu
de
da
ily)
FR
UIT
G
OO
D
(10-2
4%
of
RD
A)
BE
TT
ER
(25-3
9%
of
RD
A)
BE
ST
(40%
or
mo
re o
f R
DA
)
Ap
ple
½
me
diu
m, fr
esh
1 m
ediu
m, fr
esh
Ap
ricots
* ¼
cu
p,
ca
nn
ed
1 m
ediu
m, fr
esh
Avo
cad
o
¼ c
up, fr
esh
Banana
¼ m
ediu
m, fr
esh
¾ m
ediu
m, fr
esh
Bla
ckb
err
ies
¼
cu
p, fr
esh
½ c
up, fr
esh
Blu
eb
err
ies
¼ c
up, fr
esh
1 c
up
, fr
oze
n
½ c
up, fr
esh
Ca
nta
loup
e*
¼ c
up, fr
esh
Ch
err
ies, re
d s
we
et
6 c
he
rrie
s, fr
esh
Ch
err
ies, re
d s
our*
½
cu
p,
ca
nn
ed
Fru
it C
ockta
il ½
cu
p,
ca
nn
ed
Gra
pefr
uit*
¼ m
ediu
m, fr
esh
¼ c
up,
ca
nn
ed
Gu
ava
¼ m
ediu
m, fr
esh
Ho
ne
yd
ew
¼ c
up, fr
esh
Kiw
i
¼
me
diu
m, fr
esh
Ma
nd
arin
Ora
ng
es*
¼ c
up,
ca
nn
ed
Ma
ng
o*
¼ m
ediu
m, fr
esh
¼ c
up, fr
esh
Me
lon B
alls
*
¼ c
up, fr
oze
n
¼
cu
p, fr
esh
Ne
cta
rine
*
1 m
ediu
m, fr
esh
Ora
ng
e
¼ m
ediu
m, fr
esh
¼ c
up, fr
esh
Pa
pa
ya
*
¼ c
up, fr
esh
Pe
ach
½ m
ediu
m, fr
esh
½ c
up,
ca
nn
ed
1 m
ediu
m, fr
esh
¼ c
up, fr
oze
n
Pe
ar
½ m
ediu
m, fr
esh
¾ c
up,
ca
nn
ed
1 m
ediu
m, fr
esh
Pin
ea
pp
le
¼ c
up,
ca
nn
ed
¼
cu
p, fr
esh
Plu
m*
½ c
up,
ca
nn
ed
or
ste
we
d
1 m
ediu
m, fr
esh
Ra
spb
err
ies
¼
cu
p, fr
esh
½ c
up, fr
esh
¼ c
up, fr
oze
n
Str
aw
berr
ies
¼ c
up, fr
esh
or
fro
ze
n
Ta
ng
erin
e*
½ m
ediu
m, fr
esh
Wate
rme
lon*
¼ c
up, fr
esh
½ c
up, fr
esh
1 c
up
, fr
esh
11
VIT
AM
IN C
(In
clu
de
da
ily)
VE
GG
IE
GO
OD
(10-2
4%
of
RD
A)
BE
TT
ER
(25-3
9%
of
RD
A)
BE
ST
(40%
or
mo
re o
f R
DA
)
Asp
ara
gu
s
3 s
pe
ars
, fr
esh
, co
oke
d
2 s
pe
ars
, ca
nn
ed
or
fro
ze
n
¼ c
up, fr
oze
n
Bro
ccoli*
¼
cu
p,
all
form
s
Bru
ssels
Sp
routs
¼
cu
p, fr
esh
or
fro
ze
n,
co
oke
d
Ca
bb
ag
e, a
ll ty
pes
¼
cup, fr
esh
, ra
w
¼ c
up, fr
esh
, co
oke
d
Ca
rro
ts*
½ c
up, fr
esh
, ra
w o
r co
oke
d
¾ c
up, fr
oze
n o
r ca
nn
ed
9 b
ab
y c
arr
ots
Ca
ulif
low
er
¼ c
up,
all
form
s
Ce
lery
¾
cu
p, fr
esh
, ra
w
Co
rn
¼ c
up,
ca
nn
ed
, co
oke
d
½ c
up, fr
esh
, co
oke
d
¾ c
up, fr
oze
n, co
oke
d
Cu
cum
ber
¾ c
up, fr
esh
, ra
w
Gre
en B
ean
s
¼ c
up, fr
esh
, co
oke
d
½ c
up, fr
oze
n, co
oke
d
¾ c
up,
ca
nn
ed
, co
oke
d
Gre
en
s,
Co
llard
*
¼ c
up, fr
esh
, co
oke
d
¼ c
up, fr
oze
n, co
oke
d
Gre
en
s,
Mu
sta
rd*
¼
cu
p, fr
esh
, co
oke
d
Gre
en
s, T
urn
ip*
¼
cu
p, fr
oze
n, co
oke
d
¼ c
up, fr
esh
, co
oke
d
Ka
le*
¼
cu
p, fr
oze
n, co
oke
d
¼ c
up, fr
esh
, co
oke
d
Ko
hlra
bi
¼ c
up,
co
oke
d
Lim
a B
ean
s
¼ c
up, fr
oze
n
Mix
ed V
eg
eta
ble
s*
½ c
up,
ca
nn
ed
or
fro
ze
n,
co
oke
d
Okra
¼
cu
p, fr
oze
n, co
oke
d
¼ c
up, fr
esh
, co
oke
d
Pe
as &
Ca
rro
ts*
¼ c
up,
ca
nn
ed
or
fro
ze
n,
co
oke
d
½ c
up,
ca
nn
ed
or
fro
ze
n,
co
oke
d
Pe
as, G
reen*
¼ c
up, fr
oze
n
½ c
up,
ca
nn
ed
Pe
as,
Sn
ow
¼ c
up, fr
oze
n, co
oke
d
¼ c
up, fr
esh
, co
oke
d
12
V
ITA
MIN
C, c
on
tin
ue
d
(In
clu
de
da
ily)
VE
GG
IE
GO
OD
(10-2
4%
of
RD
A)
BE
TT
ER
(25-3
9%
of
RD
A)
BE
ST
(40%
or
mo
re o
f R
DA
)
Pe
pp
ers
, a
ll co
lors
*
¼
cu
p,
all
form
s
Pla
nta
in*
¼ c
up, fr
esh
, co
oke
d
¼ c
up, fr
esh
, ra
w
Po
tato
¼ m
ediu
m,
co
oke
d
¼ c
up, m
ashe
d (
from
flakes)
Pu
mpkin
* ¼
cu
p, fr
esh
or
ca
nn
ed
Rh
ub
arb
½
cu
p, fr
oze
n, co
oke
d
Ru
tab
ag
a
¼
cu
p, fr
esh
, co
oke
d
½ c
up, fr
esh
, co
oke
d
Sp
inach
*
¼ c
up, fr
esh
, co
oke
d
½ c
up, fr
esh
, ra
w
¾ c
up, fr
oze
n, co
oke
d
¼ c
up,
ca
nn
ed
Sq
uash, W
inte
r*
or
Sum
mer
¼ c
up, fr
esh
, co
oke
d o
r ra
w
Sq
uash,
Butt
ern
ut*
¼
cu
p, fr
esh
, co
oke
d
½ c
up, fr
oze
n, co
oke
d
½
cu
p, fr
esh
, co
oke
d
Sw
ee
t P
ota
to*
¼ m
ediu
m,
co
oke
d
½ m
ediu
m,
co
oke
d
¼ c
up,
ca
nn
ed
Tom
atillo
1
me
diu
m, fr
esh
Tom
ato
, C
ann
ed
¼ c
up,
ca
nn
ed
or
ste
we
d
Tom
ato
* ¼
cu
p, fr
esh
, ra
w
5
ch
err
y t
om
ato
es
Tom
ato
Pa
ste
*
⅛ c
up,
ca
nn
ed
¼ c
up,
ca
nn
ed
Tom
ato
Pu
ree
*
¼ c
up,
ca
nn
ed
Tu
rnip
s
¼ c
up, fr
esh
, co
oke
d
Ya
m
¼ m
ediu
m,
co
oke
d
½ m
ediu
m,
co
oke
d
13
Child
Care
Food P
rogra
m M
eal Patt
ern
for
Child
ren
The C
hild
Care
Food P
rogra
m (
CCFP)
pro
vid
es
aid
to c
hild
care
inst
itutions
and f
am
ily d
ay c
are
hom
es
for
the p
rovis
ion
of nutr
itio
us
foods
that
contr
ibute
to t
he w
elln
ess
, healthy g
row
th, and d
evelo
pm
ent
of
young c
hild
ren.
Ch
ild
ca
re p
rovid
ers
mu
st
en
su
re t
ha
t e
ach
me
al
se
rve
d t
o c
hil
dre
n c
on
tain
s,
at
a m
inim
um
, e
ach
of
the
foo
d c
om
po
ne
nts
in
th
e a
mo
un
ts i
nd
ica
ted
fo
r th
e a
pp
rop
ria
te a
ge
gro
up
as s
tate
d i
n t
he
CC
FP
Me
al
Pa
tte
rn f
or
Ch
ild
ren
.
Ch
ild
Meal P
att
ern
F
oo
d C
om
po
nen
ts:
Ag
e G
rou
p a
nd
Serv
ing
Siz
e:
1 a
nd
2
year
old
s:
3 –
5
year
old
s:
6 –
18
1
year
old
s:
Breakfast
(3 components)
Milk
2
Flu
id m
ilk
4 f
luid
ou
nces
6 f
luid
ou
nces
8 f
luid
ou
nces
Veg
eta
ble
s, fr
uit
s, o
r p
ort
ion
s o
f b
oth
3
Vegeta
ble
(s)
and
/or
fruit(s
)
1/4
cup
1/2
cup
1/2
cup
Gra
ins*5
,6,7
*whole
gra
in,
whole
gra
in-r
ich,
enriched
Bre
ad
Bre
ad p
roduct such a
s b
iscuit, ro
ll, m
uff
in
Cooked b
reakfa
st cere
al8
, cere
al gra
in, an
d/o
r pasta
R
eady-t
o-e
at b
reakfa
st cere
al (d
ry, cold
)8
*Meat
and m
eat altern
ate
s m
ay b
e u
sed to m
eet th
e e
ntire
gra
ins
requirem
ent a m
axim
um
of th
ree tim
es a
week.6
1/2
slic
e
1/2
serv
ing
1/4
cup
1/4
cup
*½ o
z.
(op
tion
al)
1/2
slic
e
1/2
serv
ing
1/4
cup
1/3
cup
*½ o
z.
(op
tion
al)
1 s
lice
1 s
erv
ing
1/2
cup
3/4
cup
*1 o
z.
(op
tion
al)
Lunch/Supper (5 components)
Milk
2
Flu
id m
ilk
4 f
luid
ou
nces
6 f
luid
ou
nces
8 f
luid
ou
nces
Meat
an
d M
eat
Alt
ern
ate
s
Lean
me
at,
po
ultry
, o
r fish
10
Tofu
, soy p
roducts
, or
altern
ate
pro
tein
pro
ducts
11
Cheese
Larg
e e
gg
C
ooked d
ry b
ea
ns o
r peas
Peanu
t butt
er
or
soynut b
utte
r or
oth
er
nut/seed b
utte
rs
Yogurt
, pla
in o
r flavore
d, unsw
eete
ned o
r sw
eete
ned
12
Peanu
ts, soynuts
, tr
ee
nuts
, or
seeds
9
1 o
z.
1 o
z.
1 o
z.
1/2
eg
g
1/4
cup
2 T
bsp.
4 o
z. or
1/2
cup
1/2
oz. =
50%
1 1
/2 o
z.
1 1
/2 o
z.
1 1
/2 o
z.
3/4
eg
g
3/8
cup
3 T
bsp.
6 o
z. or
3/4
cup
3/4
oz. =
50%
2 o
z.
2 o
z.
2 o
z.
1 e
gg
1/2
cup
4 T
bsp.
8 o
z. or
1 c
up
1 o
z. =
50%
Veg
eta
ble
s3
,4
Vegeta
ble
s
1/8
cup
1/4
cup
1/2
cup
Fru
its
3,4
Fru
its
1/8
cup
1/4
cup
1/4
cup
Gra
ins*5
,7
*whole
gra
in,
whole
gra
in-r
ich,
enriched
Bre
ad
Bre
ad p
roduct such a
s b
iscuit, ro
ll, m
uff
in
Cooked b
reakfa
st cere
al8
, cere
al gra
in, an
d/o
r pa
sta
1/2
slic
e
1/2
serv
ing
1/4
cup
1/2
slic
e
1/2
serv
ing
1/4
cup
1 s
lice
1 s
erv
ing
1/2
cup
Snack13
(Select 2 different components)
Milk
2
Flu
id m
ilk
4 f
luid
ou
nces
4 f
luid
ou
nces
8 f
luid
ou
nces
Meat a
nd M
eat A
ltern
ate
s
Lean
meat, p
oultry
or
fish
10
Tofu
, soy p
roducts
, or
altern
ate
pro
tein
pro
ducts
11
Cheese
Larg
e e
gg
C
ooked d
ry b
ea
ns o
r peas
Peanu
t butt
er
or
soynut b
utte
r or
oth
er
nut/seed b
utte
rs
Yogurt
, pla
in o
r flavore
d, unsw
eete
ned o
r sw
eete
ned
12
Peanu
ts o
r soynuts
or
tree n
uts
or
seeds
1/2
oz.
1/2
oz.
1/2
oz.
1/2
eg
g
1/8
cup
1 T
bsp.
2 o
z. or
1/4
cup
1/2
oz.
1/2
oz.
1/2
oz.
1/2
oz.
1/2
eg
g
1/8
cup
1 T
bsp.
2 o
z. or
1/4
cup
1/2
oz.
1 o
z.
1 o
z.
1 o
z.
1/2
eg
g
1/4
cup
2 T
bsp.
4 o
z. or
1/2
cup
1 o
z.
Veg
eta
ble
s3
Vegeta
ble
s
1/2
cu
p
1/2
cup
3/4
cup
Fru
its
3
Fru
its
1/2
cup
1/2
cup
3/4
cup
Gra
ins* 5
,7
*whole
gra
in,
whole
gra
in-r
ich,
enriched
Bre
ad
Bre
ad p
roduct such a
s b
iscuit, ro
ll, m
uff
in
Cooked b
reakfa
st cere
al8
, cere
al gra
in, an
d/o
r pasta
R
eady-t
o-e
at b
reakfa
st cere
al (d
ry, cold
)8
1/2
slic
e
1/2
serv
ing
1/4
cup
1/4
cup
1/2
slic
e
1/2
serv
ing
1/4
cup
1/3
cup
1 s
lice
1 s
erv
ing
1/2
cup
3/4
cup
Up
da
ted
Octo
be
r 2
01
7 -
See E
nd
no
tes a
nd
co
nti
nu
ed
req
uir
em
en
ts o
n f
ollo
win
g p
ag
es
N
ote
: M
ilk m
ust
be s
erv
ed w
ith e
ach
bre
akfa
st, lu
nch
and s
upper
meal. B
etw
een a
child
’s first
and
seco
nd b
irth
day, w
hole
milk
is
required. Aft
er
the c
hild
’s s
eco
nd b
irth
day, it is
required t
hat
low
fat
or
fat-
free m
ilk b
e s
erv
ed. Fla
vore
d m
ilk c
annot
be s
erv
ed t
o c
hild
ren less
than 6
years
of age.
Convers
ions:
1/2
cup =
4 f
l. o
z.
1 p
int
= 2
cups
3/4
cup =
6 f
l. o
z.
1 q
uart
= 2
pin
ts =
4 c
ups
1 c
up =
8 f
l. o
z.
1 g
allo
n =
4 q
uart
s =
16 c
ups
14
Child Care Food Program Meal Pattern for Children
Endnotes
1. Larger portion sizes than specified may need to be served to children 13 through 18 years old to meet their nutritional needs.
2. For children age one – must be unflavored whole milk. For children two through five years – must be unflavored low-fat (1 percent) or unflavored fat-free (skim) milk. For children six years and older – must be unflavored low-fat (1 percent), unflavored fat-free (skim), or flavored fat-free (skim) milk.
3. Pasteurized full-strength juice may only be used to meet the vegetable or fruit requirement at one meal, including snack, per day.
4. A vegetable may be used to meet the entire fruit requirement. When two vegetables are served at lunch or supper, two different kinds of vegetables must be served.
5. At least one serving per day, across all eating occasions, must be 100% whole grain. Grain-based desserts do not count towards meeting the grains requirement.
6. At breakfast, meat and meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat and meat alternates is equal to one ounce equivalent of grains (one serving).
7. Beginning October 1, 2019, ounce equivalents are used to determine the quantity of creditable grains.
8. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21 grams sucrose and other sugars per 100 grams of dry cereal).
9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.
10. The serving size for lean meat, poultry, or fish is the edible portion as served.
11. Alternate protein products must meet the requirements in Appendix A to Part 226.
12. Yogurt must contain no more than 23 grams of total sugars per 6 ounces.
13. At snack, select two of the five components for a reimbursable snack. Only one of the two components may be a beverage.
**Please note that donated foods cannot be used to contribute to the meal pattern requirements.**
15
Child Care Food Program Meal Pattern for Children
Updated October 2017
CCFP Meal Pattern for Children (continued)
Child care providers have the unique opportunity to ensure healthy eating habits are developed early and promote wellness to all children in their care.
Fluid Milk:
After the child’s first birthday and prior to the second birthday, whole milk must be served.
After the child’s second birthday, lowfat (1%) or fat-free milk must be served.
Flavored milk is not allowed for children under the age of six. Children ages six and older may be served fat-free flavored milk.
The type(s) of milk served must be noted on the menu (fat content and if flavored).
Vegetable or fruit or juice:
Vegetable or fruit juice must be full-strength, pasteurized, and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of Vitamin C.
Fruit juice must not be served more than once a day.
One cup of leafy greens counts as ½ cup of vegetables.
Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable and/or fruit component.
At lunch and supper, one vegetable and one fruit or two different vegetables may be served (two fruits may not be served to meet this requirement).
Grains/breads:
Grain foods must be whole grain, enriched, or made from whole grain or enriched meal or flour. Bran and germ are counted as enriched or whole-grain meals or flours. Cornmeal, corn flour, plain corn tortillas/chips, and corn grits must be designated as whole or enriched to be creditable.
At least one serving per day, across all eating occasions, must be 100% whole grain. This must be noted on the menu (e.g. “whole grain bread” or “WG Bread”).
Only ready-to-eat breakfast cereals containing 6 grams (g) of sugar or less per dry ounce may be served (refer to the Florida WIC Approved Cereal List).
Prepackaged grain/bread products must have enriched flour or meal or whole grains as the first ingredient listed on the package.
Grain-based desserts (e.g. cookies, donuts, granola bars) do not count towards meeting the grains requirements.
Meat or meat alternate:
Commercially processed combination foods (convenience entrees – frozen or canned) must have a CN Label or manufacturer’s Product Formulation Statement stating the food component contribution to the meal pattern.
A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not as both components in the same meal.
Yogurt must not contain more than 23 g of total sugars per 6 ounces (15 g per 4 ounces or 3.8 g per ounce).
At breakfast, meat/meat alternates may be used to meet the entire grains requirement a maximum of three times a week. One ounce of meat/meat alternate is equal to one ounce equivalent of
grains (one serving).
16
17
Gra
ins
Re
qu
ire
men
t fo
r C
hil
d C
are
Fo
od
Pro
gra
m
Exh
ibit A
– G
rain
s R
eq
uire
me
nts
1, 2
GR
OU
P A
M
inim
um
Serv
ing
Siz
e f
or
GR
OU
P A
• B
read
typ
e c
oating
• B
read
sticks (
ha
rd)
• C
ho
w m
ein
noo
dle
s
• S
avo
ry C
rackers
(sa
ltin
es a
nd
sn
ack c
racke
rs)
• C
routo
ns
• P
retz
els
(h
ard
)
• S
tuff
ing (
dry
)
N
ote
: w
eig
hts
app
ly to
b
rea
d in
stu
ffin
g
1
serv
ing =
20 g
m o
r 0.7
oz
½
serv
ing =
10 g
m o
r 0.4
oz
GR
OU
P B
M
inim
um
Se
rvin
g S
ize f
or
GR
OU
P B
• A
nim
al cra
ckers
(pla
in)
• B
ag
els
• B
att
er
typ
e c
oating
• B
iscuits
• B
reads (
slic
ed
, F
rench
, Ita
lian)
• B
uns (
ha
mb
urg
er a
nd h
ot d
og)
• E
gg
roll
skin
s
• E
ng
lish
muff
ins
• G
raham
cra
ckers
(p
lain
)
• P
ita b
rea
d
• P
izza
cru
st
• P
retz
els
(so
ft)
• R
olls
• T
ort
illas
• T
ort
illa c
hip
s
• T
aco s
hells
1
serv
ing =
25 g
m o
r 0.9
oz
½
serv
ing =
13 g
m o
r 0.5
oz
GR
OU
P C
M
inim
um
Se
rvin
g S
ize f
or
GR
OU
P C
• C
orn
bre
ad
• C
orn
muff
ins
• C
rois
sants
• P
ancakes
• W
aff
les
1
serv
ing =
31 g
m o
r 1.1
oz
½
serv
ing =
16 g
m o
r 0.6
oz
GR
OU
P D
M
inim
um
Serv
ing
fo
r G
RO
UP
D
• M
uff
ins (
all,
exce
pt co
rn)
1
serv
ing =
50 g
m o
r 1.8
oz
½
serv
ing =
25 g
m o
r 0.9
oz
GR
OU
P E
M
inim
um
Serv
ing
fo
r G
RO
UP
E
• F
rench
toast
1
serv
ing =
63 g
m o
r 2.2
oz
½
serv
ing =
31 g
m o
r 1.1
oz
GR
OU
P F
/G
Min
imu
m S
erv
ing
fo
r G
RO
UP
F/G
Gra
in-b
ase
d d
essert
s a
re n
ot cre
ditab
le.
GR
OU
P H
M
inim
um
Serv
ing
fo
r G
RO
UP
H
• B
reakfa
st cere
als
(co
oke
d)3
• B
ulg
ur
or
cra
cked w
he
at
• C
ere
al G
rain
s (
ba
rle
y,
qu
inoa
, e
tc.)
• M
acaro
ni (
all
sh
ape
s)
• N
ood
les (
all
va
rie
tie
s)
• P
asta
(a
ll sh
ap
es)
• R
avio
li (n
oo
dle
on
ly)
• R
ice (
wh
ite
or
bro
wn
)
1
serv
ing =
½ c
up c
ooked o
r
1
oz
(28 g
) dry
GR
OU
P I
M
inim
um
Serv
ing
fo
r G
RO
UP
I
• R
ead
y to e
at bre
akfa
st cere
al (c
old
, dry
)3
1 s
erv
ing =
¾ c
up f
or
child
ren a
ges 6
-18
1 s
erv
ing =
⅓ c
up f
or
child
ren a
ges 3
-5
1 s
erv
ing =
¼ c
up f
or
child
ren a
ges 1
-2
1.
Th
e f
ollo
win
g fo
ods m
ust b
e w
ho
le g
rain
, w
ho
le g
rain
-ric
h,
or
en
rich
ed.
2.
So
me
of
the
follo
win
g f
oo
ds o
r th
eir
to
ppin
gs/e
xtr
as (
su
ch a
s c
ream
ch
eese
, syru
p,
etc
.) m
ay c
on
tain
mo
re s
uga
r, s
alt a
nd/o
r fa
t th
an
oth
ers
. T
his
sho
uld
be a
co
nsid
era
tio
n w
he
n d
ecid
ing h
ow
oft
en
to
se
rve
th
em
.
3.
Bre
akfa
st ce
rea
ls a
re tra
ditio
na
lly s
erv
ed a
s a
bre
akfa
st
item
bu
t m
ay b
e s
erv
ed
in
me
als
oth
er
than
bre
akfa
st.
Ce
rea
ls m
ust
co
nta
in n
o m
ore
th
an
6 g
ram
s o
f sug
ar
pe
r d
ry o
un
ce
and
must
be w
ho
le-g
rain
, w
ho
le g
rain
-ric
h, o
r en
rich
ed
or
fort
ifie
d c
ere
al.
Refe
r to
Flo
rid
a W
IC-A
pp
roved
Ce
rea
l L
ist.
No
te:
Co
rnm
ea
l a
nd
co
rn f
lou
r a
nd
pro
du
cts
us
ing
co
rnm
ea
l an
d c
orn
flo
ur
su
ch
as
are
pa
, to
rtilla
s, to
rtil
la c
hip
s, ta
co
sh
ell
s,
co
rnb
rea
d, a
nd
co
rn m
uff
ins m
us
t b
e w
ho
le-g
rain
, w
ho
le-g
rain
ric
h, o
r e
nri
ch
ed
. R
evis
ed J
uly
20
17
18
Child
Care
Food P
rogra
m M
eal Patt
ern
for
Infa
nts
U
pd
ate
d O
cto
be
r 2
01
7
The C
hild
Care
Food P
rogra
m (
CCFP)
pro
vid
es
aid
to c
hild
care
inst
itutions
and f
am
ily d
ay c
are
hom
es
for
the
pro
vis
ion o
f nutr
itio
us
foods
that
contr
ibute
to t
he w
elln
ess
, healthy g
row
th, and d
evelo
pm
ent
of young c
hild
ren. C
hild
care
pro
vid
ers
have a
pow
erf
ul opport
unity t
o d
em
onst
rate
healthy h
abits
at
an e
arly a
ge t
hat
can s
erv
e c
hild
ren
thro
ughout
life.
To c
om
ply
with C
CFP r
egula
tions,
the I
nfa
nt
Meal Patt
ern
lis
ts t
he a
mount
of fo
od t
o b
e o
ffere
d t
o c
hild
ren f
rom
birth
thro
ugh t
he 1
1th m
onth
(th
eir 1
st b
irth
day).
To
su
pp
ort
an
d e
nco
ura
ge
mo
ms w
ho
bre
astf
ee
d,
me
als
co
nta
inin
g b
rea
stm
ilk
ha
ve
dif
fere
nt
gu
ide
lin
es f
or
reim
bu
rse
me
nt
tha
n m
ea
ls c
on
tain
ing
fo
rmu
la.
Food
within
the m
eal patt
ern
should
be t
he t
extu
re a
nd c
onsi
stency
appro
pri
ate
for
the a
ge o
f th
e infa
nt
and m
ay b
e s
erv
ed
during a
span o
f tim
e c
onsi
stent
with t
he infa
nt’s
eating h
abits.
The infa
nt
meal m
ust
conta
in e
ach
of th
e f
ollo
win
g
com
ponents
in t
he a
mounts
indic
ate
d f
or
the a
ppro
priate
age g
roup in o
rder
to q
ualif
y f
or
reim
burs
em
ent.
Infa
nt
Me
al P
att
ern
F
oo
d C
om
po
nen
ts:
Ag
e G
rou
p a
nd
Serv
ing
Siz
e:
Bir
th –
5 m
on
ths:
6 –
11 m
on
ths:
Breakfast and
Lunch/Supper
Bre
astm
ilk1
or
form
ula
2
4-6
fl. o
z.
6-8
fl. o
z.
An
d o
ne
or
mo
re o
f th
e f
ollo
win
g:
*0
-4 T
bsp.
Infa
nt
cere
al2
,3,5, m
eat, f
ish, poultry
, w
hole
eg
g, cooked d
ry b
ea
ns/p
ea
s
Cheese
*0-2
oz.
Cottag
e c
heese
*0-4
oz. (v
olu
me
)
Yogurt
4
*0
-8 o
z. (I
cup)
An
d:
*0
-2 T
bsp.
Vegeta
ble
or
fruit, or
a c
om
bin
ation o
f both
7
Snack
Bre
astm
ilk1 o
r fo
rmula
2
4-6
fl. o
z.
2-4
fl. o
z.
An
d o
ne
or
mo
re o
f th
e f
ollo
win
g:
*0
-1/2
slic
e
Bre
ad
3,5
Cra
ckers
3,5
*0
-2
Infa
nt cere
al2
,3,5 o
r re
ady-t
o-e
at
cere
al3
,5,6
*0
-4 T
bsp.
An
d:
*0
-2 T
bsp.
Vegeta
ble
or
fruit, or
a c
om
bin
ation o
f both
7
*NO
TE
: A
SE
RV
ING
OF
TH
IS C
OM
PO
NE
NT
IS
RE
QU
IRE
D W
HE
N T
HE
IN
FA
NT
IS
D
EV
EL
OP
ME
NT
AL
LY
RE
AD
Y T
O A
CC
EP
T I
T.
En
dn
ote
s
1.
Bre
astm
ilk o
r fo
rmu
la o
r p
ort
ions o
f b
oth
, m
ust b
e s
erv
ed;
how
eve
r, it is
reco
mm
ende
d th
at
bre
astm
ilk b
e s
erv
ed in
pla
ce o
f fo
rmu
la fro
m b
irth
thro
ug
h 1
1 m
onth
s.
For
so
me
bre
astf
ed infa
nts
w
ho r
eg
ula
rly c
onsu
me le
ss t
han th
e m
inim
um
am
oun
t of
bre
astm
ilk p
er
feed
ing
, a
serv
ing
of
less
than
th
e m
inim
um
am
oun
t of
bre
astm
ilk m
ay b
e o
ffere
d, w
ith
ad
ditio
na
l b
rea
stm
ilk o
ffe
red a
t a la
ter
tim
e if th
e infa
nt
will
co
nsu
me
mo
re.
2.
Infa
nt fo
rmu
la a
nd d
ry infa
nt
cere
al m
ust b
e iro
n-f
ort
ifie
d.
3.
Be
gin
nin
g O
cto
ber
1,
201
9,
oun
ce e
qu
iva
lents
are
use
d to
dete
rmin
e th
e q
uantity
of
cre
dita
ble
g
rain
s.
4.
Yo
gu
rt m
ust
co
nta
in n
o m
ore
th
an 2
3 g
ram
s o
f to
tal sug
ars
per
6 o
un
ces.
5.
A s
erv
ing
of g
rain
s m
ust b
e w
hole
gra
in, w
hole
-gra
in r
ich
, e
nrich
ed
me
al, o
r e
nrich
ed
flo
ur.
6.
Bre
akfa
st
cere
als
mu
st
co
nta
in n
o m
ore
th
an
6 g
ram
s o
f sug
ar
per
dry
ounce
(n
o m
ore
th
an 2
1 g
ram
s
of
su
cro
se a
nd
oth
er
sug
ars
per
100 g
ram
s o
f d
ry c
ere
al).
7.
Fru
it a
nd v
eg
eta
ble
ju
ices m
ust n
ot b
e s
erv
ed.
19
Child
Care
Food P
rogra
m M
eal Patt
ern
for
Infa
nts
U
pd
ate
d O
cto
be
r 2
01
7
G
uid
elin
es t
o F
ollo
w
Ch
ild c
are
pro
vid
ers
part
icip
atin
g in
th
e C
hild
Care
Fo
od P
rog
ram
(C
CF
P)
are
oblig
ate
d to
off
er
pro
gra
m
me
als
to
all
ch
ildre
n, in
clu
din
g infa
nts
, w
ho a
re e
nro
lled f
or
ch
ild c
are
. T
o e
nsu
re t
his
polic
y is m
et, c
hild
ca
re p
rovid
ers
must re
quire
pa
rents
to
co
mp
lete
th
e I
nfa
nt F
ee
din
g F
orm
(se
e s
am
ple
on
th
e fo
llow
ing
p
ag
e).
T
his
fo
rm c
an b
e d
ow
nlo
ad
ed
fro
m th
e C
CF
P W
eb
pag
e.
Infa
nt
Fo
rmu
la a
nd
/or
Bre
as
tmilk:
Bre
astm
ilk o
r iro
n-f
ort
ifie
d infa
nt fo
rmu
la,
or
port
ion
s o
f b
oth
, m
ust
be s
erv
ed t
o infa
nts
birth
th
roug
h
11 m
onth
s.
Bre
astm
ilk is r
eco
mm
end
ed
in p
lace o
f fo
rmu
la fro
m b
irth
th
roug
h 1
1 m
onth
s.
For
som
e infa
nts
wh
o r
eg
ula
rly c
onsu
me le
ss t
han
th
e m
inim
um
am
ount
of
bre
astm
ilk p
er
feed
ing
, a
se
rvin
g o
f le
ss t
han t
he m
inim
um
am
ou
nt of
bre
astm
ilk m
ay b
e o
ffere
d. A
dditio
na
l b
rea
stm
ilk m
ust b
e
off
ere
d a
t a la
ter
tim
e if th
e infa
nt w
ill c
onsu
me
mo
re.
Infa
nt fo
rmu
la m
ust b
e iro
n-f
ort
ifie
d. F
acili
tie
s m
ust
off
er
at
least tw
o infa
nt fo
rmu
las;
one
milk
-based
a
nd
on
e s
oy-b
ase
d. (
Refe
r to
th
e D
OH
Ap
pro
ve
d F
orm
ula
Lis
t o
n th
e C
CF
P w
ebsite
at
ww
w.f
lorida
he
alth
.go
v/c
cfp
/).
When
a p
are
nt
or
gu
ard
ian c
hoo
ses t
o p
rovid
e b
reastm
ilk o
r iro
n-f
ort
ifie
d infa
nt fo
rmu
la a
nd th
e infa
nt
is c
onsu
min
g s
olid
fo
od
s, th
e in
stitu
tion
or
facili
ty m
ust su
pp
ly a
ll o
the
r re
qu
ire
d m
eal co
mp
on
ents
in
o
rde
r fo
r th
e m
eal to
be r
eim
burs
able
.
Me
als
in
wh
ich
a m
oth
er
dire
ctly b
rea
stfe
ed
s h
er
infa
nt a
t th
e in
stitu
tio
n o
r fa
cili
ty a
re e
ligib
le fo
r re
imb
urs
em
ent.
Fru
its/v
eg
eta
ble
s:
Fru
it a
nd v
eg
eta
ble
ju
ices m
ust n
ot b
e s
erv
ed.
A v
eg
eta
ble
, fr
uit,
or
com
bin
atio
n o
f bo
th m
ust
be s
erv
ed a
t sn
ack to 6
-11 m
onth
old
de
ve
lopm
enta
lly
read
y in
fants
.
Gra
in/b
rea
d f
oo
ds
:
Gra
in/b
read
ite
ms (
bre
ad,
soft t
ort
illa
, cra
ckers
, te
eth
ing b
iscu
it, re
ad
y-t
o-e
at
cere
als
) m
ust
be w
hole
g
rain
, e
nrich
ed
, o
r m
ade fro
m w
hole
gra
in o
r e
nrich
ed
me
al or
flo
ur.
On
ly r
ead
y-t
o-e
at
bre
akfa
st
cere
als
co
nta
inin
g 6
gra
ms o
f sug
ar
or
less p
er
dry
oun
ce m
ay b
e s
erv
ed
(Refe
r to
th
e F
lorida
WIC
app
rove
d c
ere
al lis
t).
So
lid
fo
od
s:
Th
e g
radu
al in
tro
du
ctio
n o
f so
lid fo
od
s m
ay b
eg
in a
t 6 m
onth
s o
f ag
e, o
r b
efo
re o
r aft
er
6 m
onth
s o
f a
ge if
it is d
eve
lopm
enta
lly a
pp
rop
riate
fo
r th
e infa
nt
and in
accord
an
ce w
ith
US
DA
/FN
S g
uid
an
ce.
On
ce a
n infa
nt
is d
eve
lop
me
nta
lly r
ead
y t
o a
cce
pt
so
lid fo
od
s, th
e in
stitu
tio
n o
r fa
cili
ty is r
eq
uire
d to
off
er
them
to t
he infa
nt.
Mu
st
be o
f a
n a
ppro
pria
te t
extu
re a
nd
co
nsis
tency a
nd
sh
ou
ld o
nly
be in
tro
du
ced
aft
er
co
nsu
ltin
g w
ith
th
e infa
nt’s p
are
nt o
r g
uard
ian.
Pa
ren
ts o
r g
uard
ians s
ho
uld
req
uest in
writin
g w
hen
an
in
stitu
tion
or
facili
ty s
hou
ld s
tart
serv
ing
solid
fo
od
s to
th
eir infa
nt.
Ca
n b
e e
ith
er
hom
e-p
repa
red
bab
y f
oods o
r com
me
rcia
lly p
rep
are
d b
ab
y f
ood
s.
Infa
nt
cere
al m
ust b
e iro
n-f
ort
ifie
d, p
lain
, dry
.
Do
no
t se
rve
ho
ney o
r fo
od t
hat m
ay c
onta
in h
one
y t
o infa
nts
le
ss t
han o
ne
ye
ar
of
ag
e -
ho
ne
y m
ay
co
nta
in b
otu
linum
sp
ore
s,
wh
ich
ca
n b
e h
arm
ful to
infa
nts
.
20
Child
Care
Food P
rogra
m
SA
MP
LE
– I
nfa
nt
Fe
ed
ing
Fo
rm –
SA
MP
LE
Th
is c
hil
d c
are
fa
cil
ity p
art
icip
ate
s i
n t
he
Ch
ild
Ca
re F
oo
d P
rog
ram
(C
CFP
) a
nd
is r
eq
uir
ed
to
o
ffe
r in
fan
t fo
rmu
la a
nd
fo
od
to
yo
ur
ba
by.
The C
CFP p
rovid
es
reim
burs
em
ent
for
healthy m
eals
pro
vid
ed a
nd s
erv
ed t
o y
our
baby w
hile
in o
ur
care
. O
ur
child
care
sta
ff h
ave b
een t
rain
ed in infa
nt
feedin
g p
ract
ices
and o
ffer
age a
ppro
priate
foods
for
your
baby.
We w
elc
om
e b
reast
fed b
abie
s and s
upport
and e
nco
ura
ge m
om
s to
continue b
reast
feedin
g w
hen
retu
rnin
g t
o w
ork
or
school. For
form
ula
fed infa
nts
, w
e o
ffer
the iro
n-f
ort
ifie
d infa
nt
form
ula
s lis
ted
above t
o b
abie
s in
our
care
.
To q
ualif
y f
or
reim
burs
em
ent,
infa
nt
meals
and s
nack
s m
ust
incl
ude, at
a m
inim
um
, th
e f
ollo
win
g food
com
ponents
at
appro
priate
age a
nd d
evelo
pm
enta
l st
ages:
~
Bre
ast
milk
or
iron-f
ort
ifie
d infa
nt
form
ula
(or
a c
om
bin
ation o
f both
)
~
Iron-f
ort
ifie
d infa
nt
cere
al
~
A v
ariety
of
textu
re a
ppro
priate
vegeta
ble
s and f
ruits
such
as
sweet
pota
to, banana, and p
eas.
~
A v
ariety
of
textu
re a
ppro
priate
meat
and m
eat
altern
ate
s su
ch a
s ch
icken, yogurt
, and c
heese
~
Bre
ad, cr
ack
ers
, Flo
rida W
IC-a
ppro
ved r
eady-t
o-e
at
cold
cere
als
Ple
ase
be a
ware
this
child
care
faci
lity:
~
Will
off
er
all
food c
om
ponents
to e
ach
infa
nt
that
is d
evelo
pm
enta
lly r
eady t
o a
ccept
them
.
Pare
nts
do n
ot
have t
o b
ring in a
ny f
oods
for
their c
hild
ren.
~
Can f
eed s
olid
foods
to infa
nts
in a
bott
le o
nly
when a
medic
al st
ate
ment
is p
rovid
ed.
~
May r
equest
pare
nts
to s
upply
cle
an, sa
nitiz
ed a
nd labele
d b
ott
les
on a
daily
basi
s.
~
Requires
the p
are
nt
to label bott
les
of bre
ast
milk
or
form
ula
and c
onta
iners
of
food t
hat
they
pro
vid
e w
ith b
aby’s
nam
e, date
, and t
ime o
f bott
le o
r fo
od p
repara
tion.
Pa
ren
ts p
lea
se
co
mp
lete
th
e f
oll
ow
ing
:
Baby’s
full
nam
e:
_B
aby Lu
lu
_________________ D
ate
of
Birth
: __00/0
0/0
0_____
Ple
ase
ch
eck
th
is b
ox
if
yo
ur
bab
y is b
reastfe
d. P
lease
ch
eck if
yo
u p
lan t
o d
o o
ne
or
both
:
P
rovid
e p
um
ped b
rea
stm
ilk in
a b
ott
le
Vis
it fa
cili
ty t
o n
urs
e
I unders
tand t
hat
this
child
care
faci
lity w
ill s
upply
the a
bove iro
n-f
ort
ifie
d form
ula
s fo
r fo
rmula
-fed
infa
nts
up t
o 1
2 m
onth
s of
age a
nd infa
nt
cere
al and b
aby f
ood f
or
infa
nts
4 m
onth
s and o
lder,
acc
ord
ing t
o t
he C
CFP r
equirem
ents
.
*I
pre
fer
to s
upply
my o
wn f
orm
ula
(w
rite
in n
am
e o
f fo
rmula
): _
________________________
Th
is f
acil
ity h
as n
ot
req
ue
ste
d o
r re
qu
ire
d m
e t
o p
rovid
e in
fan
t fo
rmu
la o
r fo
od
.
Pare
nt
Sig
natu
re:
__B
aby Lu
lu
’s M
om
my_____________________ D
ate
: __10-1-17
____
Printe
d N
am
e o
f Pare
nt:
___Baby L
ulu
’s M
om
my______________________________
*Ple
ase
note
: Early H
ead S
tart
faci
litie
s pro
vid
e t
he b
rand o
f fo
rmula
you c
urr
ently g
ive y
our
infa
nt
as
well
as
all
age-a
ppro
priate
foods.
Revi
sed S
epte
mber
2016
Ch
ild
ca
re f
acil
ity:
Ple
ase
fil
l in
fa
cil
ity n
am
e a
nd
fo
rmu
las o
ffe
red
be
fore
dis
trib
uti
ng
to
pa
ren
ts.
Child
Care
Faci
lity N
am
e:
Ma
e W
rig
ht
*Form
ula
s off
ere
d a
t th
is f
aci
lity:
Milk
-base
d:
Soy-b
ase
d:
Ge
rbe
r G
oo
d S
tart
Ge
ntl
e
Ge
rbe
r G
oo
d S
tart
So
y
21
Is
Yo
ur
Facilit
y B
reastf
eed
ing
Fri
en
dly
?
A f
acil
ity t
hat
is B
rea
stf
eed
ing
Fri
en
dly
:
Pro
vid
es a
n a
tmo
sph
ere
th
at w
elc
om
es a
nd
pro
mo
tes b
reastfe
ed
ing
as a
norm
al m
eth
od
of fe
ed
ing infa
nts
He
lps m
oth
ers
co
ntin
ue
to
bre
astf
eed w
hen
th
ey r
etu
rn t
o w
ork
or
sch
oo
l
Ma
ke
s b
reastf
eed
ing
re
so
urc
es a
va
ilable
to
pare
nts
Fee
ds infa
nts
on c
ue a
nd
co
ord
inate
s fe
ed
ing t
ime
s w
ith
pa
rent's
sch
edu
le
Tra
ins s
taff
so t
hey a
re a
ble
to
su
pp
ort
bre
astfe
edin
g p
are
nts
Ha
s a
writt
en b
rea
stf
eed
ing p
olic
y
If y
ou
th
ink
yo
ur
cen
ter
or
ho
me
is
Bre
as
tfe
ed
ing
Fri
en
dly
, c
om
ple
te t
he f
oll
ow
ing
in
form
ati
on
an
d t
he
self
-ass
es
sm
en
t o
n t
he b
ac
k. M
ail
this
co
mp
lete
d f
orm
and
a c
opy o
f yo
ur
bre
astfe
ed
ing p
olic
y to
th
e
add
ress b
elo
w.
Facili
tie
s t
hat
answ
er
“Ye
s”
to a
ll six
sta
nd
ard
s a
nd w
hose
po
licy s
upp
ort
s b
rea
stf
ee
din
g w
ill b
e
desig
nate
d a
s a
Bre
astfee
din
g F
rie
nd
ly C
hild
Care
Fa
cili
ty.
Facili
tie
s w
ill b
e a
wa
rde
d a
cert
ific
ate
and
win
do
w
clin
g to
dis
pla
y a
t th
e c
en
ter
or
hom
e. T
he c
ert
ific
ate
exp
ire
s a
fter
2 y
ears
and
yo
u w
ill n
ee
d t
o c
om
ple
te
ano
the
r se
lf-a
sse
ssm
ent a
t th
at tim
e.
If y
our
facili
ty is n
ot re
ady t
o a
pp
ly y
et
and
yo
u w
ould
lik
e m
ore
info
rmatio
n o
n b
ecom
ing
a B
reastfe
ed
ing
Frien
dly
Ch
ild C
are
Fa
cili
ty,
co
nta
ct
us a
t th
e a
ddre
ss b
elo
w.
CC
FP
Au
tho
riza
tion
Num
ber:
___
__
__
__
__
__
_
Facili
ty N
am
e:
___
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
Sp
on
sor
Nam
e (
if a
pp
lica
ble
): _
__
__
__
__
__
__
___
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
_
Facili
ty A
ddre
ss:
___
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
_
City:
___
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
_S
tate
: _
__
__
__
_Z
ip:
___
__
__
__
__
__
__
__
_
Nu
mb
er
of
infa
nts
(u
nd
er
12 m
onth
s o
f ag
e)
curr
en
tly in
ca
re: _
__
__
__
_
Co
nta
ct
Info
rmati
on
:
Krista
Sch
oe
n
Flo
rida
Dep
art
me
nt of
He
alth
Bu
rea
u o
f C
hild
Care
Foo
d P
rog
ram
s
4
05
2 B
ald
Cyp
ress W
ay, B
in A
-17
Ta
llaha
ssee
, F
L 3
23
99
E-m
ail:
krista
.sch
oe
n@
flh
ea
lth
.go
v
Ph
on
e:
850
-245-4
32
3 F
AX
: 8
50
-414-1
622
22
Bre
as
tfe
ed
ing
Fri
en
dly
Self
-Ass
ess
me
nt
1
. O
ur
facili
ty p
rovid
es a
n a
tmo
sph
ere
th
at w
elc
om
es a
nd p
rom
ote
s b
reastf
eed
ing.
Ye
s__
_ N
o__
_
Th
e f
acili
ty e
nco
ura
ge
s m
oth
ers
to
vis
it a
nd b
reastf
eed d
uring
th
e d
ay,
if th
eir s
ch
ed
ule
s
perm
it.
Facili
ty e
mp
loye
es a
re a
lso
en
co
ura
ge
d to b
rea
stf
eed t
heir infa
nts
in
ca
re. T
here
are
bre
astfe
ed
ing p
oste
rs o
n d
isp
lay a
nd
lea
rnin
g/p
lay m
ate
ria
ls th
at p
rom
ote
bre
astfe
ed
ing (
e.g
.
boo
ks t
hat co
nta
in p
ictu
res o
f b
ab
ies o
r a
nim
als
nu
rsin
g).
2. O
ur
facili
ty h
elp
s m
oth
ers
co
ntin
ue
to
bre
astfe
ed
th
eir b
ab
ies w
hen t
hey r
etu
rn to
wo
rk o
r sch
oo
l.
Ye
s__
_ N
o__
_
Pa
ren
ts a
re t
old
ab
out th
e f
acili
ty’s
polic
ies a
nd
se
rvic
es r
eg
ard
ing
bre
astfe
ed
ing
. T
he fa
cili
ty's
info
rmatio
n p
acket fo
r n
ew
fam
ilie
s inclu
de
s info
rma
tion
on b
reastfe
ed
ing th
at is
not
pro
vid
ed
by o
r p
rod
uced b
y f
orm
ula
co
mp
an
ies. T
here
is a
qu
iet com
fort
able
pla
ce th
at m
oth
ers
ca
n
feed
th
eir b
ab
ies o
r e
xp
ress b
reast m
ilk.
3. O
ur
facili
ty h
as a
ccu
rate
writt
en m
ate
rials
on b
reastf
ee
din
g to
pic
s a
vaila
ble
fo
r
all
pare
nts
.
Y
es__
_ N
o__
_
Sta
ff is fa
mili
ar
with
writte
n m
ate
rials
and a
va
ilable
co
mm
unity r
eso
urc
es (
su
pp
ort
gro
up
s, L
a
Lech
e L
eag
ue, la
cta
tio
n c
onsu
lta
nts
, a
nd lo
cal W
IC a
ge
ncy)
and
refe
rs m
om
s a
s a
ppro
pria
te.
4. O
ur
facili
ty f
eed
s in
fants
on c
ue a
nd
co
ord
inate
s f
eed
ing tim
es w
ith
th
e m
oth
er’s
norm
al sch
ed
ule
.
Y
es__
_ N
o__
_
Bre
astfe
d b
ab
ies d
o n
ot re
ceiv
e f
ood
or
drin
k (
oth
er
than
bre
ast m
ilk)
unle
ss in
dic
ate
d.
Pa
ren
ts a
re a
ske
d w
hat
they w
ant
the f
acili
ty t
o d
o if
mom
will
be la
te a
nd
th
eir b
ab
y is h
ung
ry
or
the s
upp
ly o
f b
rea
st m
ilk is g
one.
5. O
ur
facili
ty tra
ins a
ll sta
ff s
o th
ey a
re a
ble
to s
up
po
rt b
rea
stf
eed
ing.
Ye
s__
_ N
o__
_
Facili
ty s
taff
co
nve
y a
po
sitiv
e a
ttitu
de
th
at m
om
s c
an r
etu
rn t
o w
ork
and
co
ntin
ue
to
bre
astfe
ed
an
d t
hat th
e fa
cili
ty c
an h
elp
th
em
. S
taff
is tra
ined
ab
out th
e b
en
efits
and n
orm
alc
y
of
bre
astfe
ed
ing
; th
e p
rep
ara
tion
, sto
rag
e,
and f
ee
din
g o
f bre
ast m
ilk;
and r
esourc
es a
va
ilable
for
sta
ff a
nd
pare
nts
.
6. O
ur
facili
ty h
as a
writte
n p
olic
y t
hat re
flects
th
e f
acili
ty’s
co
mm
itm
ent to
bre
astfe
ed
ing
. Y
es__
_ N
o__
_
Sta
ff is fa
mili
ar
with
th
e p
olic
y a
nd
it
is a
va
ilable
so
th
at
sta
ff c
an r
efe
r to
it.
En
clo
se
d is
a c
op
y o
f o
ur
facilit
y’s
Bre
astf
eed
ing
Po
lic
y.
Na
me
of
Facili
ty D
ire
cto
r: _
__
__
__
__
__
__
__
__
___
_______
__
Sig
natu
re: _
_______________________
Ph
on
e:
___
__
__
____
___
__
__
__
__
__
__
__
_ E
-ma
il: _
__
__________
___
__
__
__
__
__
__
__
__
__
__
__
__
_
23
Sp
ecia
l N
eed
s M
eals
in
th
e C
CF
P
Ch
ild
ren
wit
h d
isab
ilit
ies
:
Ch
ild c
are
pro
vid
ers
mu
st m
ake
re
aso
na
ble
mo
dific
ation
s t
o m
eals
to a
ccom
mo
date
dis
abili
tie
s
wh
ich
re
str
ict a
ch
ild’s
die
t.
A d
isa
bili
ty m
ean
s a
ny p
ers
on w
ho h
as a
physic
al o
r m
enta
l im
pairm
ent
wh
ich
su
bsta
ntially
lim
its o
ne
or
more
“m
ajo
r lif
e a
ctivitie
s.”
“M
ajo
r lif
e a
ctivitie
s”
inclu
de
ea
tin
g,
dig
estio
n, a
nd
fe
ed
ing s
kill
s.
A p
hysic
al o
r m
enta
l im
pairm
en
t d
oe
s n
ot
nee
d to
be life t
hre
ate
nin
g t
o c
onstitu
te a
dis
abili
ty.
Exa
mp
les o
f a d
isa
bili
ty m
ay in
clu
de
dia
be
tes, fo
od
alle
rgy/in
tole
ran
ce,
deve
lopm
enta
l d
ela
y,
or
autism
.
Mea
ls w
ith
su
bstitu
tion
s th
at m
eet a
ll m
eal p
atte
rn r
eq
uirem
ents
are
re
imbu
rsa
ble
. F
or
exa
mp
le,
the c
hild
ca
re p
rovid
er
ca
n s
ubstitu
te lacto
se
-fre
e m
ilk in p
lace o
f “r
eg
ula
r” c
ow
’s m
ilk
or
su
bstitu
te b
an
an
as f
or
ora
ng
es. A
me
dic
al sta
tem
en
t is
not
nee
de
d in
th
is c
ase; h
ow
eve
r, a
p
are
nt n
ote
sh
ou
ld b
e o
n f
ile.
When
su
bstitu
tio
ns a
re m
ade
an
d t
he m
eal p
attern
is n
ot m
et, a
me
dic
al sta
tem
ent
is r
eq
uire
d.
In th
is s
itu
atio
n, th
e m
edic
al sta
tem
ent m
ust
inclu
de t
he f
ollo
win
g:
De
scriptio
n o
f th
e c
hild
’s p
hysic
al o
r m
enta
l im
pairm
ent th
at re
str
icts
die
t.
An
exp
lana
tion
of
wh
at m
ust b
e d
on
e to
accom
mo
da
te t
he d
isa
bili
ty,
e.g
., lis
tin
g
food
(s)
to b
e o
mitte
d a
nd t
he f
ood(s
) to
be s
ubstitu
ted
or
any n
ece
ssary
ad
ap
tive
fe
ed
ing e
qu
ipm
ent.
Sig
natu
re o
f a lic
ense
d p
hysic
ian,
a p
hysic
ian’s
assis
tant (P
A),
or
an
ad
va
nce
d
reg
iste
red n
urs
e p
ractition
er
(AR
NP
).
A p
are
nt/g
uard
ian m
ay s
upp
ly o
ne
or
mo
re c
om
po
ne
nts
of th
e r
eim
burs
able
me
al a
s lo
ng
as t
he
institu
tio
n/fa
cili
ty p
rovid
es a
t le
ast o
ne
req
uire
d m
eal co
mp
on
ent.
Die
tary
pre
fere
nc
e:
Me
als
with
su
bstitu
tion
s th
at m
eet a
ll fo
od c
om
pon
en
t re
qu
ire
me
nts
of
the m
eal p
atte
rn a
re
reim
burs
able
. N
o m
edic
al sta
tem
ent
is n
eed
ed
; a
no
te fro
m t
he p
are
nt/g
ua
rdia
n s
hou
ld b
e o
n
file
. F
or
exa
mp
le, th
e c
hild
ca
re p
rovid
er
ca
n s
ubstitu
te m
eat a
lte
rnate
s f
or
a c
hild
wh
o d
oe
s n
ot
eat m
eat d
ue
to
re
ligio
us p
refe
ren
ce o
r ve
geta
rian
ism
.
Milk
su
bsti
tuti
on
s:
So
y m
ilk
Ch
ild c
are
pro
vid
ers
or
pa
ren
ts m
ay p
rovid
e a
non
-dairy b
eve
rag
e (
e.g
., s
oy m
ilk)
that
is
nutr
itio
na
lly e
qu
iva
lent
to t
he f
luid
milk
co
mp
on
ent of
the m
eal p
atte
rn.
For
the m
eal to
be
reim
burs
able
, th
e b
eve
rag
e m
ust
be lis
ted o
n th
e c
urr
ent
CC
FP
Ap
pro
ved
Milk
Su
bstitu
tion
Lis
t fo
r C
hild
ren
Ag
es 1
and
Old
er
on t
he C
CF
P w
ebsite
un
der
Nu
tritio
n a
nd M
enu
Pla
nn
ing
/Sp
ecia
l D
ieta
ry N
eed
s a
t: w
ww
.flh
ealth
.go
v/c
cfp
/
Th
e f
ollo
win
g m
ust
be m
ain
tain
ed
on
file
:
A le
tter
from
th
e p
are
nt/g
ua
rdia
n r
eq
uesting
a n
utr
itio
na
lly e
qu
iva
lent
milk
su
bstitu
te
(e.g
. so
y m
ilk)
is r
eq
uired
if
no m
edic
al sta
tem
ent is
on file
. T
he lett
er
must
sta
te
wh
eth
er
the p
are
nt/
gu
ard
ian o
r th
e c
en
ter
will
pro
vid
e t
he m
ilk s
ubstitu
te.
If p
are
nt/g
uard
ian p
refe
rs t
o p
rovid
e t
he a
pp
rove
d s
oy m
ilk, it m
ust
be in
th
e o
rig
inal co
nta
iner
and
lab
ele
d w
ith
th
e c
hild
’s n
am
e.
All
oth
er
milk
su
bstitu
tes (
e.g
., a
lmo
nd
milk
, rice
milk
, co
conu
t m
ilk):
Th
ese m
ilks a
re n
ot n
utr
itio
na
lly e
qu
iva
lent
to f
luid
co
w’s
milk
and r
eq
uire
a m
edic
al sta
tem
ent.
S
pon
sors
and c
hild
ca
re fa
cili
tie
s a
re e
nco
ura
ge
d t
o c
onta
ct th
e n
utr
itio
n s
ection
at th
e s
tate
o
ffic
e a
t 8
50-2
45-4
323 for
assis
tance
with d
isa
bili
tie
s o
r d
ieta
ry p
refe
ren
ces.
Revis
ed
Ju
ly 2
017
24
Milk S
ub
sti
tuti
on
s &
Cre
dit
ab
le M
ilk
s
In t
he F
lori
da C
hild
Care
Fo
od
Pro
gra
m
For
ch
ildre
n a
ge
s 1
and
old
er,
CC
FP
reg
ula
tion
s r
eq
uire
th
at e
ach c
hild
’s b
reakfa
st, lu
nch
, a
nd
sup
pe
r m
ust
inclu
de
flu
id m
ilk to
be e
ligib
le f
or
reim
burs
em
ent. F
luid
milk
ma
y a
lso
be
se
rve
d a
s o
ne
of
the t
wo
co
mp
on
en
ts o
f a s
nack.
Cre
dit
ab
le f
luid
mil
ks in
clu
de
bre
astm
ilk
, a
s w
ell a
s p
as
teu
rize
d f
luid
typ
es
of
co
w o
r g
oa
t m
ilk
, la
cto
se-f
ree o
r la
cto
se
-re
du
ced
mil
k, U
HT
(U
ltra
Hig
h T
em
pera
ture
) m
ilk,
acid
ifie
d o
r c
ult
ure
d m
ilk,
an
d
org
an
ic m
ilk.
No
n-d
airy f
luid
milk
su
bstitu
tion
s m
ay b
e s
erv
ed w
hen
re
qu
este
d in
writin
g t
he b
y c
hild
’s p
are
nt o
r g
uard
ian.
Th
e w
ritt
en r
eq
uest m
ust id
en
tify
th
e m
edic
al or
sp
ecia
l d
ieta
ry c
ond
itio
n th
at re
str
icts
th
e d
iet of
the
ch
ild,
su
ch
as m
ilk a
llerg
y o
r ve
ga
n d
iet.
In
ord
er
for
the m
eal to
be r
eim
burs
able
, th
e n
on
-dairy b
eve
rag
e m
ust b
e
nutr
itio
na
lly e
qu
iva
lent
to f
luid
milk
. C
hild
ca
re p
rovid
ers
or
pare
nts
ma
y p
rovid
e t
he n
on
-dairy b
eve
rag
e.
Fo
r C
hild
ren
Ag
es
On
e t
hro
ug
h F
ive
Th
e f
oll
ow
ing
no
n-d
air
y (
so
y-b
as
ed
) b
eve
rag
es
me
et
req
uir
ed
nu
trit
ion
al
sta
nd
ard
s f
or
ap
pro
ve
d m
ilk
su
bsti
tuti
on
s:
8th
Con
tin
en
t S
oym
ilk O
rigin
al
Pa
cific
Ultra
So
y O
rigin
al
Gre
at
Va
lue S
oym
ilk U
ltra
-Pa
ste
urize
d
Silk
Origin
al S
oym
ilk
Kirkla
nd
Org
an
ic S
oym
ilk O
rigin
al
Wests
oy O
rga
nic
Plu
s P
lain
So
ym
ilk
F
or
Ch
ild
ren
Ag
es
Six
an
d o
lder
Th
e b
eve
rag
es l
iste
d a
bo
ve
an
d t
he o
ne
s b
elo
w m
eet
req
uir
ed
nu
trit
ion
al
sta
nd
ard
s f
or
ap
pro
ve
d m
ilk
su
bsti
tuti
on
s:
8th
Con
tin
en
t S
oym
ilk V
an
illa
Pa
cific
Ultra
So
y V
an
illa
Wests
oy o
rga
nic
Plu
s S
oym
ilk V
an
illa
Ea
ch
of
the c
om
pa
nie
s lis
ted
has
in
form
ati
on
re
gard
ing
pro
du
ct
ava
ila
bilit
y o
n t
heir
we
bs
ites
:
w
ww
.8th
co
ntine
nt.
com
/pro
du
ct-
fin
de
r/
ww
w.w
alm
art
.co
m/
w
ww
.co
stc
o.c
om
/ w
ww
.pacific
food
s.c
om
/reta
il-sto
res/
ww
w.s
ilk.c
om
/wh
ere
-to-b
uy
ww
w.w
ests
oym
ilk.c
om
/sto
re-lo
cato
r/
If a
ch
ild c
are
pro
vid
er
ha
s a
ny q
uestio
n a
bo
ut th
ese o
r o
ther
non
-dairy b
eve
rag
es, p
lease
co
nta
ct th
e S
tate
off
ice
at 8
50
-245-4
32
3 for
assis
tance
.
Revis
ed
Ju
ly 2
01
7
25
C
hild
’s N
am
e: _
__
__
___
__
__
__
___
___
___
___
___
__
__
__
___
_
D
ate
: _
__
__1
0/5
/201
7__
__
__
__
___
_
Nam
e a
nd
Ad
dre
ss o
f C
hild
Ca
re C
en
ter:
__
__
__
_ E
at
Rig
ht
Ch
ild
Ca
re_
____
__
__
___
___
___
___
___
__
__
__
___
__
___
___
___
___
___
___
__
__
__
___
___
_12
3 H
ea
lth
y L
an
e, V
eg
eta
ble
Way
, F
L 3
33
33_
___
___
___
____
__
__
___
De
ar
Pa
rent/G
uard
ian a
nd R
ecog
niz
ed M
ed
ica
l A
uth
ority
: C
hild
ca
re p
rovid
ers
mu
st m
ake
re
aso
na
ble
mo
dific
ation
s t
o m
eals
to a
ccom
mo
date
dis
abili
tie
s w
hic
h r
estr
ict
a
ch
ild’s
die
t. A
dis
abili
ty m
ean
s a
ny p
ers
on w
ho h
as a
ph
ysic
al o
r m
enta
l im
pairm
ent
wh
ich
su
bsta
ntially
lim
its
one
or
more
“m
ajo
r lif
e a
ctivitie
s.”
“M
ajo
r lif
e a
ctivitie
s”
inclu
de
ea
tin
g,
dig
estio
n,
and fe
ed
ing s
kill
s.
A p
hysic
al
or
me
nta
l im
pairm
ent
doe
s n
ot n
ee
d to
be life
th
reate
nin
g t
o c
onstitu
te a
dis
abili
ty.
Exa
mp
les o
f a
dis
abili
ty
ma
y in
clu
de
dia
be
tes, fo
od a
llerg
y/in
tole
rance
, de
ve
lopm
enta
l d
ela
y,
or
au
tism
.
When
su
bstitu
tio
ns a
re m
ade
an
d t
he m
eal p
attern
is n
ot m
et, a
me
dic
al sta
tem
ent
is r
eq
uire
d a
nd m
ust b
e
sig
ned
by a
physic
ian,
ph
ysic
ian
’s a
ssis
tant (P
A),
or
nurs
e p
ractitio
ne
r (A
RN
P).
P
lease
retu
rn t
his
co
mp
lete
d f
orm
to t
he c
hild
ca
re c
ente
r. If y
ou h
ave
an
y q
uestio
ns,
ple
ase c
onta
ct m
e a
t
__
_12
3-4
56
-789
0__
__
. S
ince
rely
, _
__
__
_ H
ea
lth
y H
ild
a__
__
___
Child
Ca
re C
en
ter
Pho
ne
Ch
ild C
are
Ce
nte
r D
ire
cto
r
A r
ec
og
niz
ed
me
dic
al
au
tho
rity
mu
st
co
mp
lete
th
e f
oll
ow
ing
in
form
ati
on
.
Sta
te a
nd
de
scrib
e th
e d
isa
bili
ty.
__
___
___
__
Alle
rgy
to
co
w a
nd
so
y m
ilk
___
____
__
__
___
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
___
Ho
w d
oe
s th
e d
isa
bili
ty r
estr
ict th
e d
iet?
__
___
___
_C
hild
ca
nn
ot
dri
nk
co
w a
nd
so
y m
ilk
__
__
__
___
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
___
Lis
t a
ny f
ood
(s)
to b
e o
mitte
d f
rom
th
e c
hild
’s d
iet.
__
___
___
_N
o c
ow
or
so
y m
ilk
__
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
___
_
Lis
t a
ny f
ood
(s)
to b
e s
ubstitu
ted
.
__
___
___
_A
lmo
nd
milk
__
__
__
___
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
___
De
scri
be
an
y te
xtu
ral m
odific
atio
n o
r ad
ap
tive
equ
ipm
en
t re
quir
ed
.
__
___
___
___
n/a
__
__
____
__
__
___
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
___
___
___
___
___
__
__
__
__
__
___
___
_ Im
a Lea
n, A
RN
P_
_
__
__
_
__
__
10
/8/2
01
7_
___
___
__
__
__
___
Sig
na
ture
of
Ph
ysic
ian
or
Re
co
gniz
ed
Me
dic
al A
uth
ority
D
ate
(Fo
r a
dis
abili
ty –
a p
hysic
ian
, P
A, o
r A
RN
P m
ust sig
n)
__
___
___
_Im
a L
ean
, A
RN
P_
___
___
___
___
___
___
__
__
__
___
555
-444
-33
33
___
__
__
__
___
_
Pri
nte
d N
am
e
P
hon
e N
um
be
r
Pa
ren
t m
us
t c
om
ple
te t
he f
oll
ow
ing
in
form
ati
on
.
Th
is fa
cili
ty h
as n
ot
req
ue
ste
d o
r re
qu
ire
d m
e t
o p
rovid
e s
pecia
l fo
od
fo
r m
y c
hild
.
Pa
ren
t S
ign
atu
re: _
__
____
__C
an
di A
pple
__
____
__
__
___
___
__
Da
te: _
__
_1
0/6
/20
17_
___
___
P
rin
ted
Nam
e o
f P
are
nt: _
__
___
Ca
nd
i A
pp
le_
___
__
__
__
___
___
__
Re
vis
ed 7
/20
17
I-
015-0
2
Ch
ild
Ca
re F
oo
d P
rog
ram
M
ed
ical S
tate
me
nt
for
Ch
ild
ren
wit
h D
isa
bilit
ies
26
Instructions for Completing Menu Planning Worksheets
1. Complete top portion of worksheet: enter provider name; place a by appropriate age group(s) being served; and enter dates of menu week. 2. Enter the planned food components in the spaces provided. 3. Refer to Meal Pattern and Guidelines for Infants and Children when planning menus. 4. At the end of the month make a copy for your files and submit Menu Planning Worksheets to your sponsor. Special Note: The Standard Infant Menu may be used in lieu of weekly Menu Planning Worksheets for Infants – if allowed by your sponsor.
27
Menu Planning Worksheet for Children For each day of the week, write down the menus for the meal served.
Name of Child Care Provider __ Mae Wright Menu Planning Age Group(s): 1 & 2 3 - 5 6 - 18 Week of May 17-21_____ 20 16
Refer to Meal Pattern for Children for serving sizes when planning menus. When a drink is not specifically listed with a snack, water is recommended as a beverage. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
BR
EA
KF
AS
T
Child meal pattern food components:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk
Vegetable/Fruit/Juice Strawberries Banana Grapes or Peaches Orange Slices Apple Juice
Grains Pancake Crispy Rice Cereal Cinnamon Raisin
Bagel Toast Banana Bread
Meat/Meat Alternate (optional)
Scrambled Egg (extra)
*MS
(S
NA
CK
) Select 2
Milk
Meat/Meat Alternate
Vegetable
Fruit/Juice
Grains
LU
NC
H
Milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk
Meat/Meat Alternate Meatloaf Egg Salad Bean & Cheese Burrito Oven Fried Chicken Turkey Sub
Vegetable Mashed Potatoes Celery Stick & Tomato
Cubes Corn Sweet Potato
Lettuce, Tomato, Pickle
Fruit or Vegetable Carrots Sliced Kiwi Shredded Lettuce &Sliced Tomato
Apple Wedges Fruit Cocktail
Grains Whole Wheat Roll Sandwich Bread Soft Tortilla Rice Hamburger Bun
*AS
(S
NA
CK
) Select 2
Cracker Rounds Cheese Crackers Celery and Peanut
Butter String Cheese Soft Pretzel
Milk
Meat/Meat Alternate
Vegetable
Whole & 1% Milk Applesauce Whole & 1% Milk Saltine Crackers
Water Orange Wedges
Fruit/Juice
Grains
SU
PP
ER
Milk
Meat/Meat Alternate
Vegetable or Fruit
Vegetable or Fruit
Grains
*ES
(S
NA
CK
) Select 2
Milk
Meat/Meat Alternate
Vegetable
Fruit/Juice
Grains
The type of milk (fat content and if flavored) must be noted (e.g. “plain 1% milk”). The daily whole grain serving must be noted (e.g. “WG bread”)
28
Menu Planning Worksheet for Infants For each day of the week, write down the menus for the meal served.
Name of Child Care Provider Mae Wright____ Menu Planning Age Group(s):_______0-5 months 6-11 months Week of __ May 17-21 20 16
Refer to Meal Pattern for Infants for serving size and appropriate foods when planning menus. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
BR
EA
KF
AS
T
Infant meal pattern food components:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Breastmilk/Formula Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start
Vegetable/Fruit Peaches Bananas Prunes Pears Applesauce
One or more of: Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Rice Cereal or
Oatmeal Cereal, Meat, Egg,
Beans, Yogurt
*MS
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
LU
NC
H
Breastmilk/Formula Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start Breastmilk/
Gerber Good Start
Vegetable/Fruit Carrots Peas Squash Sweet Potato Green Beans
One or more of:
Strained Beef Beans and Egg Cottage Cheese Strained Chicken Strained Turkey Cereal, Meat, Egg, Beans, Yogurt
*AS
(SN
AC
K) Breastmilk/Formula
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Vegetable/Fruit Sweet Potato Peaches Avocado & Pears Apple & Kale Banana
Cereal/Bread/Crackers Toast Strips Teething biscuit Soft Pita Bread Cheerios Low Salt Crackers
SU
PP
ER
Breastmilk/Formula
Vegetable/Fruit
One or more of:
Cereal, Meat, Egg, Beans, Yogurt
*ES
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
29
Na
me
of
Ch
ild
Care
Fac
ilit
y:_
__
__
__
__
__
__
__
__
__
__
__
__
__
__
Sta
nd
ard
In
fa
nt M
en
u
Th
e f
ollo
win
g iro
n-f
ort
ifie
d infa
nt fo
rmu
las a
re o
ffere
d a
t th
is fa
cili
ty:
Milk
-base
d: _______
____
__
__
__
__
__
_
So
y-b
ase
d:
_________
__
____
__
__
__
_
N
ote
: B
reastm
ilk o
ffere
d w
hen p
rovid
ed b
y p
are
nt.
Bir
th t
o 5
Mo
nth
s
Bre
ak
fas
t, L
un
ch
/Su
pp
er,
an
d S
na
ck
:
Bre
astm
ilk a
nd
/or
iro
n-f
ort
ifie
d infa
nt fo
rmu
la
6 t
o 1
1 M
on
ths
Bre
ak
fas
t a
nd
Lu
nch
/Su
pp
er:
Bre
astm
ilk a
nd/o
r iro
n-f
ort
ifie
d infa
nt fo
rmu
la
*On
e o
r m
ore
of
the f
ollo
win
g:
Infa
nt cere
al (d
ry infa
nt cere
al m
ixed w
ith b
reastm
ilk a
nd/o
r fo
rmula
)
Vari
ety
of
meats
and p
oultry
(cooked p
lain
or
from
jar)
Fis
h (
cooked p
lain
, b
onele
ss)
W
hole
eg
g
Cooked d
ry b
eans/p
eas (
cooked p
lain
)
C
heese
regu
lar
(pla
in, slic
ed th
in o
r th
in tri
ps)
Cotta
ge c
heese
Yo
gurt
*A v
ariety
of
ve
ge
tab
les a
nd
/or
fru
its:
C
arr
ots
A
pp
lesauce
Gre
en B
eans
B
an
anas
Mix
ed v
eg
eta
ble
s
M
ixed f
ruits
Pe
as
P
each
es
Po
tato
es/s
weet
pota
toes
P
ears
Sq
uash
Sn
ac
k:
B
reastm
ilk a
nd
/or
iro
n-f
ort
ifie
d infa
nt fo
rmu
la
*O
ne o
r m
ore
of
the fo
llow
ing
:
Bre
ad (
sm
all
pie
ces o
f bre
ad o
r to
ast)
Cra
ckers
(sm
all
pie
ces o
f unsa
lte
d p
lain
cra
ckers
or
teeth
ing b
iscuits)
In
fant cere
al (d
ry infa
nt cere
al m
ixed w
ith b
reastm
ilk a
nd/o
r fo
rmula
Read
y-t
o-e
at cere
al (e
x: C
heeri
os, C
hex)
*A v
ariety
of
ve
ge
tab
les a
nd
/or
fru
its:
C
arr
ots
A
pp
lesauce
Gre
en B
eans
B
an
anas
Mix
ed v
eg
eta
ble
s
M
ixed f
ruits
Pe
as
P
each
es
Po
tato
es/s
weet
pota
toes
P
ears
Sq
uash
*A s
erv
ing o
f th
is c
om
pone
nt(
s)
is r
equir
ed w
he
n the
infa
nt is
develo
pm
enta
lly r
ead t
o a
ccept it.
30
Menu Planning Worksheet for Children For each day of the week, write down the menus for the meal served.
Name of Child Care Provider__________________________________ Menu Planning Age Group(s):_____1 & 2 _____3 - 5 _____6 - 18 Week of___________________________20______
Refer to Meal Pattern for Children for serving sizes when planning menus. When a drink is not specifically listed with a snack, water is recommended as a beverage. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
BR
EA
KF
AS
T
Child meal pattern food components:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Milk
Meat/Meat Alternate (optional)
Vegetable/Fruit/Juice
Grains
*MS
(S
NA
CK
) Select 2
Milk
Meat/Meat Alternate
Vegetable
Fruit/Juice
Grains
LU
NC
H
Milk
Meat/Meat Alternate
Vegetable
Vegetable or Fruit
Grains
*AS
(S
NA
CK
) Select 2
Milk
Meat/Meat Alternate
Vegetable
Fruit/Juice
Grains
SU
PP
ER
Milk
Meat/Meat Alternate
Vegetable
Vegetable or Fruit
Grains
*ES
(S
NA
CK
) Select 2
Milk
Meat/Meat Alternate
Vegetable
Fruit/Juice
Grains
The type of milk (fat content and if flavored) must be noted (e.g. “plain 1% milk”). The daily whole grain serving must be noted (e.g. “WG bread”)
31
Menu Planning Worksheet for Infants For each day of the week, write down the menus for the meal served.
Name of Child Care Provider__________________________________ Menu Planning Age Group(s):____ 0-5 months 6-11 months Week of_________________________20________
Refer to Meal Pattern for Infants for serving size and appropriate foods when planning menus. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
BR
EA
KF
AS
T
Infant meal pattern food components:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Breastmilk/Formula
Vegetable/Fruit
One or more of:
Cereal, Meat, Egg, Beans, Yogurt
*MS
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
LU
NC
H
Breastmilk/Formula
Vegetable/Fruit
One or more of:
Cereal, Meat, Egg, Beans, Yogurt
*AS
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
SU
PP
ER
Breastmilk/Formula
Vegetable/Fruit
One or more of:
Cereal, Meat, Egg, Beans, Yogurt
*ES
(SN
AC
K) Breastmilk/Formula
Vegetable/Fruit
Cereal/Bread/Crackers
32
5/2012 D-018-04
Instructions for Completing Meal Count and Attendance Worksheets
Meal Count and Attendance Worksheets must be maintained monthly. Twenty-four blank sheets have been provided for your convenience. Reserve a blank copy in case you need to make additional copies before the end of the year. Completed Meal Count and Attendance Worksheet(s) must be sent to your sponsor. It is recommended that you make copies of Meal Count and Attendance Worksheets before mailing.
1. Complete the information (provider name, # of operating days, month, and year) at the top of each Meal Count and Attendance Worksheet.
2. Day care home providers must record meal counts by the end of the day.
3. You can be reimbursed for no more than 2 (two) meals and 1 (one) snack or 2 snacks and 1 meal per child per day. Bubble in appropriate meal type by each child’s name under date served. The meal type(s) you choose for reimbursement must be approved in advance by your sponsor.
4. The following information must be supplied:
Children’s first and last names
Enrolled date – is the first day the child is in attendance at the day care home and only has to be recorded on the count sheet the first month the child is enrolled or re-enrolled
Withdrawn date – is the last day that a child is in attendance and should be recorded the month that the withdrawal occurs
Check () appropriate age(s) Inf (infant), PreK (pre-kindergarten), SA (school age) on each monthly Meal Count and Attendance Worksheet
5. If no meal count is submitted for reimbursement for a particular child for an entire calendar month, the provider or sponsor must withdraw the child as of the last day the child was in attendance.
6. The back side of the Meal Count and Attendance Worksheet should be used to list any children on a daily basis throughout the month that attended the day care home but were not claimed for a meal. For example, a child comes late and has missed breakfast, gets sick and is picked up before lunch. No meal was claimed but the child was in attendance for a couple of hours. This child’s name and the date would be listed on the back side of the Meal Count and Attendance Worksheet.
7. At the end of each month, subtotal the number of meals by type served to each child during the month in the “Subtotals by Child & Meal Type” column. Total the subtotals by meal type in that column to get the “Grand Total” for each meal type for the month at the bottom right-hand corner.
Sponsor: Indicate the tier level of the home in the heading section; in a Tier II-Mixed home only, circle the tier level for each child. Subtotal the number of meals by type and tier level and write these amounts in the “Subtotals by Tier Level” section. Both of these subtotals (across and down) must equal the “Grand Total” amount – if not – recheck math across for each child and down for each day.
8. Before mailing in Meal Count and Attendance Worksheets to your sponsor, sign at the bottom, certifying the information is correct and make a copy for your records.
33
Name of Provider Mae Wright Meal Count and Attendance Worksheet (Must record by the end of the day)
(Sponsor Use Only: Circle Home Tier Level - Tier I Tier II-Hi Tier II-Lo Tier II-Mixed) # Operating Days ____20_____ Month May 20 16_
I certify that to the best of my knowledge, this information is accurate in all respects. I also understand that deliberate misrepresentation of information may result in state or federal prosecution. Signature: Mae Wright______________ Date: _____June 1, 2016________
Child’s Full Name
(Sponsor Only: If Tier II-Mixed, circle tier
level for each child)
Meal Type
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Subtotals by
Child & Meal Type
Name: Child Tanesha Enrolled: 8/25/12 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_13___ MS_______
LU_14____ AS__13___
SU_______ ES_______
Name: Child Ben Enrolled: 1/2/11 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_17____ MS_______
LU_17__ AS_18____
SU_______ ES_______
Name: Child Timmy Enrolled: 12/4/12 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_17__ MS_______
LU_18____ AS_17____
SU_______ ES_______
Name: Baby Lulu Enrolled: 2/17/16 Withdrawn: Age(s):__Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_10____ MS_______
LU__10___ AS_10____
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______
MS_______ LU_______
AS_______ SU_______
ES_______
Sponsor Use Only
Subtotals by Tier Level Total Tier I Meals Served: Total Tier II Low Rate Meals Served: Total Tier II High Rate Meals Served:
BR: _____________ BR: _____________ BR: _____________ Total: _________
MS: _____________ MS: _____________ MS: _____________ Total:__________
LU: _____________ LU: _____________ LU: _____________ Total:__________
AS: _____________ AS: _____________ AS: _____________ Total:__________
SU: _____________ SU: _____________ SU: _____________ Total:__________
ES: _____________ ES: _____________ ES: _____________ Total:_________
Grand Total:
BR_57____
MS_______ LU_59____
AS_58____ SU_______
ES_______
34
Na
me
of
Pro
vid
er
_
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
M
on
th
_
__
2
0 _
__
__
_
C
hild
ren
in
Att
en
da
nce -
No
t R
eceiv
ing
An
y M
eals
CH
ILD
’S F
UL
L N
AM
E
DA
TE
JO
NE
S, T
AN
ES
HA
5
-7-1
4
35
Name of Provider ____________________________________ Meal Count and Attendance Worksheet (Must record by the end of the day)
(Sponsor Use Only: Circle Home Tier Level - Tier I Tier II-Hi Tier II-Lo Tier II-Mixed ) Operating Days _____________ Month ___ 20 ______
I certify that to the best of my knowledge, this information is accurate in all respects. I also understand that deliberate misrepresentation of information may result in state or federal prosecution. Signature ________________________________________________ Date: ______________
Child’s Full Name
(Sponsor Only: If Tier II-Mixed, circle tier
level for each child)
Meal Type
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Subtotals by
Child & Meal Type
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA
Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA
Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA
Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA
Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA
Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA
Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______
MS_______ LU_______
AS_______ SU_______
ES_______
Sponsor Use Only
Subtotals by Tier Level Total Tier I Meals Served: Total Tier II Low Rate Meals Served: Total Tier II High Rate Meals Served:
BR: _____________ BR: _____________ BR: _____________ Total: _________
MS: _____________ MS: _____________ MS: _____________ Total:__________
LU: _____________ LU: _____________ LU: _____________ Total:__________
AS: _____________ AS: _____________ AS: _____________ Total:__________
SU: _____________ SU: _____________ SU: _____________ Total:__________
ES: _____________ ES: _____________ ES: _____________ Total:_________
Grand Total:
BR_______
MS_______ LU_______
AS_______ SU_______
ES_______
36
Na
me
of
Pro
vid
er
_
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
_
M
on
th
_
__
2
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37
Bureau of Child Care Food Programs 4052 Bald Cypress Way, Bin #A 17
Tallahassee, FL 32399-1727
Website: www.floridahealth.gov/ccfp/
Phone: 850.245.4323
FAX: 850.414.1622
October 2017
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