menu planning: creating nutritious & reimbursable cacfp meals
TRANSCRIPT
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Menu Planning:Creating Nutritious & Reimbursable
CACFP Meals
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What makes a meal reimbursable?
CACFP Requirements:
U.S.D.A. meal pattern requirements
State Agency memos
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Reimbursable meals require documentation!!
Documentation:MenusChild Nutrition (CN) Labels / Product
Formulation Statements (PFS)Delivery tickets (if applicable)Receipts and invoicesPoint-of-Service meal counts
CN000000
One 5.00 oz Pizza with Ground Beef and Textured Vegetable Protein provides 2.00 oz equivalent meat/meat alternate,CN ½ cup serving of vegetable, and 1-1/2 servings of bread/ alternate CN for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 05-07.)
CN
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I have a Food Service Management Company to
take care of all of our meals. Why should I care?
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Resources for reimbursable meals
Resources available:CACFP Creditable Food GuideFood Buying GuideState Agency technical assistance memosSample menus
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Using the Food Buying Guide
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FBG: Section 1: Meat/Alternates
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FBG: Section 2: Vegetables/Fruits
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FBG: Section 3: Grains/Breads
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FBG: Section 4: Milk
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Putting It All Together!
Broccoli, Cranberries, Chicken, and Brown Rice
Toddler-approved lunch!
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Putting It All Together
I have 32 children ages 1-2 and 34 children ages 3-5. How do I make sure I’m buying enough food for all of them?
Use the Child Meal Pattern Chart and Food Buying Guide Calculator!
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Child Portion Sizes
1 – 2 year olds (32) 3 – 5 year olds (34)
Broccoli, Cranberries, Chicken, and Brown RiceBrown rice = FBG = 2.25 lbs to purchaseBroccoli = FBG = purchase 6.75 lbs (fresh untrimmed)Chicken = FBG = purchase 7.25 lbs (boneless tenderloins)Cranberries = FBG = purchase 2.50 lbs (dried)Milk = FBG = 3.00 gallons to purchase
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Menu/Meal Components:Portion Sizes
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Portion Sizes for Children
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Portion Sizing: Troubleshooting
Common problem areas with food components:
Meat/Meat Alternates
More meat
please!
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Portion Sizing: Troubleshooting
Fruits/Vegetables:
Canned to fresh/frozen - introduction of greater variety
How can I pay for these though?
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Choosing Affordable Fruits
Fruit Price Per Cup of Edible Fruit
Fresh Watermelon 17 ¢
Fresh Bananas 21 ¢
Fresh Apples 28 ¢
Fresh Navel Oranges 34 ¢
Fresh Pears 42 ¢
Canned / Jarred Applesauce 46 ¢
Fresh Honeydew Melon 45 ¢
Fresh Plums 48 ¢
Fresh Nectarines 49 ¢
Canned Pineapple 49 ¢
Source: U.S.D.A. Economic Research Services, 2011
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Choosing Affordable Vegetables
Vegetable Price Per Cup Edible VegetableCooked Dried Pinto Beans 13 ¢Cooked Dried Lentils 15 ¢Cooked Dried Great Northern (White) Beans 16 ¢Cooked Dried Black Beans 17 ¢Cooked Dried Navy Beans 17 ¢Cooked Fresh White Potatoes 19 ¢Cooked Red Kidney Beans 20 ¢Raw Carrots 25 ¢Cooked Fresh Cabbage 27 ¢Raw Cauliflower 31 ¢Cooked Fresh Carrots 32 ¢Raw Celery 33 ¢Canned Sliced Carrots 34 ¢Canned Cut Green Beans 34 ¢Frozen Cut Green Beans 37 ¢
Source: U.S.D.A. Economic Research Services, 2011
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Portion Sizing: Troubleshooting
Milk
Are you buying enough milk for all of your children?
Can use the Food Buying Guide – Section 4!
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Questions?