May Update

Spring and Summer; what an incredible time of year to introduce fresh fruits and vegetables in the kids’ diets!!
From carrots, peas, cantaloupe, green beans, berries, zucchini to summer squash! So many to choose from, 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.

Eating Healthier Handout

Vegetable Subgroups

Alphabet Recipe Cards

CACFP Meal Pattern Guide 

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

Whole Grains or Refined Grains Poster

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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​

Download the Worksheet

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