October Update

October 1, 2021 starts the new grain requirements for CACFP.

Switching from serving sizes to ounce equivalents
Ounce equivalents (oz eq) are used to determine the amount of creditable grains.  At least one serving of grains per day must be whole grain rich (100% whole grain, or at least 50% whole grain, and the remaining grains are enriched).  Grain-based desserts no longer count towards the grain component. 
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Include a variety of whole grains 
Whole grains are good sources of fiber, B vitamins, and other essential nutrients. Eating a variety of whole grains can help to reduce the risk of obesity, as well as other chronic illnesses. One way to include a variety of whole grains is to replace all breads and breakfast cereals with whole grain versions. For your reference, this month we have included a grain crediting chart from MDE and a commonly served foods guide from DPI. You will also find the IFD meal pattern guide, and a chart with ideas of whole grains you can use on your menus and in your recipes. Also included is a chicken flatbread pizza recipe sure to please!
Chicken Flatbread Pizza Recipe
Flatbread varieties such as tortillas, pitas, and focaccia are very popular. The newcomer is naan, a thick, double-layered flatbread that can be served plain alongside curries, lentils, and other dishes, stuffed with various fillings, or topped with meats, vegetables, sauces, and more.

September Update

Ensuring children and adults have access to nutritious meals and snacks is the goal of all CACFP centers. We here at IFD aim to help in that goal!

Our Nutrition Services team keeps up with the current regulations and offers a list of products that comply with these regulations. We also offer a host of resources on our Nutritional portal to help you succeed.

Did you know that IFD has local produce? Using fresh fruits and vegetables during the fall season is a good way to introduce a new product to the kids. They are easy to get, have more flavor and are usually less expensive. You can find a full list of our local suppliers by clicking here.

Also be sure to check out this recipe for Stir-fry Fajita Chicken, Squash and Corn here. 

June Update

Rethink Your Drink!

Did you know that a child's body is made up of about 75% water and is the major component of most body parts! The function of water in our bodies for: 
  • Breathing
  • Sweating
  • Removing waste
  • Controlling body temperature
  • Restoring fluids lost through metabolism
  • Aiding in digestion
  • Keeping joints lubricated
  • Carrying nutrients to the places they are needed
What we offer our children to drink is vital to their health. Here are few tips: 
Water: The best beverage to drink and should be your first choice.
  • Have ready-to-go containers filled and ready to grab when leaving the house.
  • Use reusable water bottles to save money. Wash them daily.
  • Add sliced lemons, cucumbers, limes or mint to give water an added flavor boost.
  • Flavor water for toddlers with 100% juice (10 parts water to 1 part 100% juice).
  • Be an example to your kids by drinking water yourself.
Milk: Choose milk or milk alternatives (low fat, fat free, or fortified soy milk)
  • The nutrients in milk products (calcium, vitamin D and potassium) are vital for
    growth. They build and maintain healthy bones, teeth and muscle mass.
  • Older children and teens need 3 cups per day; children 4 – 8 years need 2 ½ cups
    per day and children 2-3 years need 2 cups per day.
Juice: Choose 100% juice.
  • ½ cup for children and up to 1 cup per day for older kids (maximum)
Smoothies: Choose those made with real fruit and contain natural sugar.
Sugary Drinks: Use in moderation or avoid altogether drinks such as pop, slushies, fruit drinks, vitamin-enhanced waters, flavored waters, energy drinks and sports drinks. 
  • Super-charged energy drinks often contain a lot of caffeine.
  • Flavored enhancer drops may contain sugar or sugar substitutes.

Always read the label to see what chemicals or sugars have been added. The least
recommended beverages are those with added sugar such as high fructose corn syrup,
fructose, honey, sugar, syrup, corn syrup, sucrose and dextrose.

What about when kids are physically active? 
Kids should take water breaks during sports, games, hot weather, or even when playing outside for long periods of time. For older children and teens there are times when a hydration drink with electrolytes and carbs may be a benefit, such as prolonged strenuous activities, long distance running, or high intensity activities like soccer or basketball. 

Energy drinks are targeted to kids. However, they may contain large amounts of sugar and caffeine. These additives can cause weight gain, headaches and difficulty sleeping. 

Water does a body good!
Apple/Coconut Hydration Drink
​Ingredients:
  • 3 cups coconut water
  • 1 cup 100% apple juice
  • 1 cup ice
  • 1/8 tsp sea salt
  • 1 tbsp raw honey
Directions:
Have the kids help assemble the ingredients. Put all ingredients in a blender
and mix until smooth. Enjoy immediately or store in the refrigerator for up to a week. 

First and foremost, follow your doctor's recommendations regarding beverages for your children. 

May Update

Spring and Summer; what an incredible time of year to introduce fresh fruits and vegetables in the kids’ diets!!
There are many to choose from including carrots, peas,  cantaloupe, green beans, berries, zucchini and summer squash! All chock full of vitamins and minerals and so many colors too. You can be the avenue where the kids can taste and experience new foods that they might not get at home.
 
This month we have the following: 
  1.  A handout you can post or print for your parents on Eating Heathier and having the kids get involved with the shopping, picking, and making of these luscious fruits and vegetables.
  2.  A great poster for your staff with many fruits and vegetables in each category.
  3.  Alphabet cards you can use for teaching with recipes! Be sure to check them all out.

April Update 

CACFP- Whole Grains VS Refined Grains
Active, growing children have high-energy needs, and a great source of energy is grains. Grains provide energy from complex carbohydrates. When children eat a balanced diet filled with whole-grains, the brain uses what it needs for energy and stores the remaining amount for later use. 
 
Grains are divided into two groups: whole grains and refined grains. Whole grains
contain the entire grain kernel. This kernel or seed is made up of the following three parts bran, germ, endosperm. Whole grains are filled with essential nutrients that fuel the body. Refined grains, on the other hand, have been milled to remove the bran and germ. Milling gives grains a finer texture and extends their shelf life. It also removes up to 90% of the nutrients, such as iron, dietary fiber, and many B vitamins. Although most refined grains are enriched with iron, thiamin, niacin, and riboflavin, whole grains are naturally more nutritious.
 
The Child and Adult Care Food Program (CACFP) meal pattern requires that grains must be made from whole-grain or enriched meal or flour. At least one whole-grain must be whole-grain-rich each day in child care settings. At least one serving of grains must be 100% whole-grain, or at least 50% whole-grain and the remaining grains are enriched. The grain group includes many foods, such as whole-grain or enriched rice, cereal, pasta, breads, and bread products, such as waffles, muffins, and crackers.
 
Tips for Great Grain Choices
There are many options for selecting grains for good health. Keep these tips in mind as you choose grains for your child care setting.

​Make half of your grains whole-grain:
• Offer whole-grain bread products more often.
• Look for the words whole-grain, whole-wheat, brown rice, or other whole-grain terms in the ingredient listing on the product label.

Vary grain choices:
  • Rice, cereals, and pasta are popular grain foods with young children.
  • Add cooked barley to soup.
  • Mix brown rice and white rice in casseroles.
  • Make a mixed-grain pilaf with barley, wheat berries, and brown rice. Tip: Cook the grains in advance and freeze in recipe-size portions.
  • Try quinoa (keen-wah) cooked in a low-sodium chicken broth.
  • Use whole-wheat flour or whole-wheat pastry flour for part of the all-purpose flour in baked goods.
  • Use whole-wheat and white enriched elbow macaroni to make macaroni and cheese.
 
Reduce fat, salt, and sugar in grains:
Use whole-grain breads and serve plain or with a light spread of jelly or jam instead of margarine or butter.
  • Serve pasta, noodles, brown rice, and white rice cooked with a low-sodium broth or seasoned with mild herbs and spices. Avoid heavy sauces with lots of fat, such as cream sauce.
  • Choose low-fat, whole-grain crackers.
  • Sweeten oatmeal and other cooked cereals with dried fruit.
 
Below you will find a “Whole grains or refined grains” poster that you can use for your reference or print off for your parents.
  
References
Institute of Child Nutrition. (2019). CACFP meal pattern requirements training. University, MS: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (2017). CACFP 16-2017: Grain-Based Desserts in
the Child and Adult Care Food Program. https://www.fns.usda.gov/cacfp/grain-based-desserts-child-andadult-
care-food-program
U.S. Department of Agriculture, Food and Nutrition Service. (2020). Child and Adult Care Food Program (CACFP). www.fns.usda.gov/cacfp/child-and-adult-care-food-program
Grab and go lesson ICN Selecting Grains for Good Health Nutrition and Meal Management Nutrition Needs
Institute of Child Nutrition. (2014). Family child care fundamentals. University, MS: Author.
U.S. Department of Agriculture. (2015). Choose MyPlate. www.choosemyplate.gov/ten-tipschoosing-whole-grain-foods
© 2020, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences

March Update

Determining Ounce Equivalents of Grains in Child and Adult Care Food Program Recipes
​As you prepare to meet the new requirements for grains on Oct 1, 2021,  we have attached a USDA worksheet for you to use in scratch baking meal planning. We know many of you enjoy making special grain items for your kids.  This handout will help you:
      A.  Practice with a homemade grains worksheet
      B.  Show to weigh one serving of the grain item

Keep in mind that regulations require the following:

Serving Meals with WGR Foods
Each day, at least one meal or snack must include a whole grain rich food. If your program serves:
 One meal (breakfast, lunch or supper), the grain must be WGR.
 One snack, if one of the two components is a grain item, it must be WGR.
 More than one meal or snack (breakfast, lunch and snack), you may choose which meal to serve the WGR food.

All breakfast cereals must be whole grain, enriched or fortified & must contain no more than 6 grams of sugar per dry ounce.
 
Printing off the grains conversion chart and the worksheet will help you calculate those yummy baked items for your kids so you can have them on file. Also you can go to the websites listed to find further information.
​
TeamNutrition.USDA.gov
​foodbuyingguide.fns.usda.gov

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February Update

Calculating Ounce Equivalents
of Grains in the Child and
Adult Care Food Program
As you know, starting October 1, 2021 meal planners must use ounce equivalents to determine the amount of credible grain served as a part of a reimbursable meal or snack.

This month we have provided a USDA worksheet for you to use in your meal planning. It will help you:
  1. Use a grains measuring chart
  2. Use the food buying guide
  3. Use the calculation method
Please feel free to print off the handout and use as a guide when planning your menus. Visit the website listed below to find further information.

Food Buying Guide for Child Nutrition Program (FBG):​foodbuyingguide.fns.usda.gov

January Update

CACFP Crediting Single-Serving
​Packages of Grains
Using Ounce Equivalents for Grains
​Starting October 1, 2021 meal planners must use ounce equivalents to determine the amount of creditable grain served a part of a reimbursable meal or snack.
Stay ahead of the deadline and start working on your menus now calculating the change. Here are some resources from the USDA to help you get started.
 
These two pages from USDA will help you get started. They will go in depth with IW packages, actual pictures of pieces for size, weight in grams & ounces, reading labels, different age groups, and how to calculate the ounce equivalents for each grain item on your menus.
​
Here is the memo from USDA https://www.fns.usda.gov/cacfp/fr-092519
 
 
 

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