Making Changes One Bite at a tiMe · 2017. 4. 15. · Providers Choice, Inc. Making Changes One Bite at a tiMe 5 CaCfP required training Around the room you will find answers to the

Providers ChoiCeFood Program Training 2017

Making Changes One Bite at a tiMe:

new Meal Patterns

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.

USDA Child and Adult Care Food Program SponsorP.O. Box 390813, Minneapolis, MN 55439-0813

952-944-7010; Toll free 800-356-5983www.providerschoice.com

e-mail: [email protected]

inCOMe eligiBility guidelinesProviders with household income at or below these guidelines are eligible for the higher reimbursement rates (Tier I) and may claim their own children. The guidelines listed below also apply to child care families of Tier II providers.

CACFP Family Size and Income Guidelines(Effective July 1, 2016– June 30, 2017)

Household Size Yearly Monthly Weekly1 $21,978 $1,832 $4232 29,637 2,470 5703 37,296 3,108 7184 44,955 3,747 8655 52,614 4,385 1,0126 60,273 5,023 1,1607 67,951 5,663 1,3078 75,647 6,304 1,455For each additionalFamily member add $7,696 $642 $148

If you believe your family qualifies complete the Provider Household Income Statement and submit the form along with any required documentation to the Providers Choice office. The completed application must reach the office no later than the last business day of the month in which you wish to receive Tier I rates or begin claiming your own children.

Contact the Providers Choice office at 800-356-5983 or 952-944-7010 (Metro) with questions or to request a provider application or application forms for your child care families.

Claim 2 meals and 1 snack OR 2 snacks and 1 meal per child, per day

Reimbursement Rates 7/1/16 - 6/30/17 Tier I Tier IIBreakfast $1.31 $ .48Lunch $2.46 $1.49Snack $ .73 $ .20

Providers Choice, Inc. Making Changes One Bite at a tiMe 3

taBle Of COntents

resOurCes

Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Nine Areas of Civil Rights Compliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4CACFP Required Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5New Meal Pattern - Infant Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6New Meal Pattern - Child Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Grains (Whole Grain-Rich, Breakfast Cereal Sugar Limit) . . . . . . . . . . . . . . . . . . . . . . . . . .8Meat/Meat Alternate (MMA at Breakfast, Yogurt Sugar Limit) . . . . . . . . . . . . . . . . . . . . .9Vegetable Best Practices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover

• Nutrition Standards for CACFP Meals and Snacks http://www.fns.usda.gov/cacfp/meals-and-snacksWant more details about the New Meal Patterns? The USDA CACFP website has links to the updated meal patterns, summary sheets, as well as the complete Final Rule for the New Meal Patterns.

• Child and Adult Care Food Program: Using the Updated Meal Patterns to Lower Costs http://www.fns.usda.gov/sites/default/files/cn/CostComparison_CACFPMealPattern_OnePager.pdfWondering how the New Meal Patterns will effect your wallet? This handout provides tips and ideas to lower your food cost while following these new guidelines. Also included are resources for staying on budget.

• Snacks That Count: Recipes for Nutritious Snacks https://texashistory.unt.edu/ark:/67531/metapth542032/m2/1/high_res_d/txca-0690.pdfThis resource is great for snack ideas as well as for activites and guidelines for involving children in helping to prepare snack. All recipes are also credited for the CACFP.

• Providers Choice is on Facebook https://www.facebook.com/ProvidersChoice/Follow us on Facebook for weekly tips and updates! Post questions and read responses to your questions along with questions from other providers.


nine areas Of Civil rights COMPlianCe fOr faMily day Care hOMe PrOviders

Child and Adult Care Food Program (CACFP) family child care providers must be annually trained on the Nine Areas of Civil Rights Compliance. The goals of civil rights guidelines in CACFP are:

• Equal treatment for all applicants and participants.• Knowledge of rights and responsibilities.• Elimination of illegal barriers that prevent or deter people from receiving benefits.• Dignity and respect for all.

1. Collection and use of data:• Ask parents to complete racial/ethnic data

for each enrolled child.• If parent refuses, record for parent, based

on your perception.• Keep confidential.

2. Effective public notification systems:• Inform potentially eligible and current

participants of benefits of CACFP. • Provide appropriate information in

alternative formats for persons with disabilities (contact Providers Choice for assistance).

• Use other languages and graphics as needed.

3. Complaint procedures:• Complaints may be filed on the basis of: race,

color, national origin, age, sex or disability. • Never discourage individuals from filing

complaints or voicing allegations of discrimination.

• To file a complaint refer to the USDA Non-discrimination and Complaint Procedure as outlined on page 2.

4. Compliance review techniques:• Providers Choice will ensure all participants

have received training on the Nine Areas of Civil Rights Compliance.

5. Resolution of noncompliance:• Stop inappropriate actions.• Failure/refusal can result in termination

from CACFP.

6. Reasonable accommodation of people with disabilities:• Supply food substitutions as required by

program regulation.• Follow the Department of Human Services

(DHS) and the Americans with Disabilities Act (ADA) requirements for other accommo-dations to ensure access for all.

7. Language assistance:• People with limited English proficiency (LEP)

need to be served in familiar languages.• Outreach in other languages is important.• How language assistance is provided de-

pends on number and proportion of LEP persons served, frequency of contact, na-ture of services, and available resources.

• Do not use children as interpreters.• Interpreters may be volunteers but must

respect confidentiality and understand in-terpreter ethics.

• View the Limited English Proficiency website for resources. (http://www.lep.gov/)

8. Conflict resolution:• Remain calm.• Explain situation.• Get help, especially if you feel threatened.• Use alternative dispute resolution tech-

niques, such as mediation, when necessary.

9. Customer service:• Be patient. • Be polite. • Avoid sarcasm. • Don’t be afraid to apologize. • “Treat others the way they want to be

treated (or at least be aware of what that is).”

USDA Nondiscrimination StatementThe USDA Nondiscrimination Statement can be found on the inside front cover of this booklet.


CaCfP required training

Around the room you will find answers to the questions in the left column. As you find the answer, record the letter and answer next to the question that it belongs to.

questiOn answer

1. Providers are required to offer the Food Program to all children, including ________.

2. Menu and meal counts need to be recorded daily by _________.

3. Menu and meal count records need to be available for review and kept in the childcare ________.

4. PCI Field Representatives record menus and children observed during a meal service. The provider’s menu and meal count must _______ what the Field Representative records on their home visit.

5. Completed child enrollments must be received in the PCI office for new children by the _______ business day of the month in which the child begins care.

6. Children claimed for a meal service must participate by _______ and having food available at the table.

7. _______ must be available to the children throughout the day in childcare.

8. Complete a “Not Home or Closed” form on the PCI website, e-mail or ______ your Field Representative if you are closed or plan to be away from your childcare during a meal service.

9. Provider’s reimbursement (Tier 1 or Tier 2) is based on geographic location, provider ______ or the ______ of the families’ you serve.

10. USDA prohibits discrimination. Complaints may be filed on the basis of race, ______, national origin, age, sex or disability.

11. ______ parents to complete racial/ethnic data for each enrolled child on the child enrollment form.

12. A 3-5 year old needs a ______ cup total of fruits and vegetables at lunch/dinner.


new Meal Pattern - infant Meals

Breastfeeding/Expressed Breastmilk ● Providers will continue to be reimbursed for serving infants breastmilk (no age limit) ● Providers can receive reimbursement for meals when a mother breastfeeds on site Infant Age Groups Reduced From Three to Two ● 0 to 5 months ● 6 to 11 months

Only Breastmilk and/or Formula to Infants 0 through 5 months*

Solid Foods Introduced as Developmentally Appropriate (6-11 months)* ● A fruit or vegetable (or both!) is required at snack* ● No juice* ● No cheese food or cheese spread (natural cheeses are OK)* ● Whole eggs and yogurt (must follow sugar limit, page 9) are creditable and OK to serve to infants* ● Ready to eat cereals (must follow sugar limits, page 8) are creditable at snack (ex. cheerios, kix, rice krispies)*

nOtes:

* OK to start NOW!

effeCtive OCtOBer 1, 2017


new Meal Pattern - Child Meals

Fruits/ Vegetables ● Separate fruit and vegetable components at lunch/dinner and snack - Lunch/Dinner: two vegetables OR a fruit and a vegetable* (two fruits will no longer be reimbursable) - Snack: a fruit and a vegetable can be served as both components ● Juice is limited to once per day*

Whole Grains ● At least one serving of grains per day must be whole grain-rich* (see page 8 for more information) ● Grain-based desserts are no longer creditable* (ex- granola bars, cereal bars, breakfast bars, pop tarts/ toaster pastry, donuts, sweet rolls, cakes, cookies, brownies, graham crackers, animal crackers, coffee cake, pies, cobblers, turnovers) ● Breakfast cereals must contain no more than 6 grams of sugar/dry oz* (see page 8 for more information)

Meat/Meat Alternate ● Meat/meat alternate may replace the grain component at breakfast a maximum of three times per week* (See page 9 for more information) ● Tofu is a creditable meat alternate* ● Yogurt must contain no more then 23 grams of sugar/6 oz* (See page 9 for more information)

Milk ● 1 year olds: whole, unflavored milk* ● 2 - 5 year olds: Low-fat (1%) or fat-free (skim), unflavored milk* ● 6 - 12 year olds: Low-fat (1%) or fat-free (skim), unflavored milk or fat-free (skim) flavored milk* ● Non-dairy milk substitutes that are nutitionally equivalent to cow’s milk may be served in place of milk (some soy milk)*

Additional Changes ● Deep fat frying is not allowed as a method to prepare food (sautéing is OK)*

nOtes:

* OK to start NOW!

effeCtive OCtOBer 1, 2017


grains

whOle grain-riChAt least one serving of grains per day must be whole grain-rich.

Examples: Whole wheat bread, whole grain cereal, whole grain pasta, whole grain crackers, oatmeal, brown rice, quinoa

Determining whole grain-rich on a food lablel:

Example: 1. Serving size 28 grams, Sugar 1 grams 2. 1 gram / 28 grams 3. = 0.036 (Creditable)

Breakfast Cereal sugar liMitBreakfast cereals must contain no more than 6 grams of sugar per dry ounce (no more than 21.2 grams sugar per 100 grams of dry ounce cereal).

To calculate the sugar content per dry ounce. • First, find the serving size in grams and the grams in sugars.• Next, divide the total sugars by the serving size in grams. • If the answer is: Equal to or less than 0.21 - Creditable Greater than 0.21 - NOT Creditable

-OR-

A whole grain is the first ingredient on the product’s ingredient list

(or second after water). All other grains listed must be

whole grain or enriched.● Examples of whole grain ingredients: whole wheat flour, brown rice, wild rice, oatmeal, bulgur, quinoa.● In mixed dishes (pizza, burritos, etc.), A whole grain is the first grain ingredient listed

The product includes one of the following health claims:

● “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.”● “Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.”

nOtes:

The WIC* shopping guide provides a list of some approved cereals: http://www.health.state.mn.us/wic/vendor/fpchng/shopguide.pdf

*Special Supplemental Nutrition Program for Women, Infants and Children


Yogurt must contain no more than 23 grams of sugar/6 oz. How to calculate creditable yogurt.

Less than 3.83 gm/ oz - Creditablegreater than 3.83 gm/ oz - Not Creditable

1. Divide the grams of sugar by the serving size (in oz).2. This will be the grams of sugar per ounce.

-OR-

yOgurt sugar liMit

Meat/Meat alternates

Meat/Meat alternate at BreakfastMay be served in place of a grain no more than three times per week.

1-5 year olds: 1/2 slice of bread = 1/2 serving grain = 0.5 oz MMA6-12 year olds: 1 slice of bread = 1 serving grain = 1 oz MMA

Possible meat/meat alternates at breakfast: • 1/4 cup yogurt (no more than 23 grams sugar per 6 oz) • 1/2 egg • 0.5 oz cheese • 1/4 cup cottage cheese • 1 Tablespoon peanut butter • 1/8 cup beans • 0.5 oz meat, poultry or fish

nOtes:

Yogurt Sugar LimitsServing Size Sugar Limits2.25 ounces 0-8 grams3.5 ounces 0-13 grams4 ounces 0-15 grams6 ounces 0-23 grams8 ounces 0-30 grams

Example: 1. 30 grams sugar / 8 oz serving size 2. 3.75 grams per oz. (Creditable)


Instructions: Place an “X” by the vegetables you serve on a regular basisCircle three vegetables you will add to your upcoming menu.

In the bottom boxes, make a list of child friendly ideas for serving vegetables in each category.Dark Green Vegetables

Red and OrangeVegetables

Starchy Vegetables

Dry Beans and Peas (Legumes)

Other Vegetables

Beet Greens

Bok Choy

Broccoli

Collard greens

Dark-green leafy lettuce

Kale

Mustard greens

Romaine lettuce

Spinach

Swiss chard

Turnip greens

Watercress

Acorn squash

Butternut squash

Carrots

Hubbard squash

Pumpkin

Red/orange peppers

Sweet potatoes

Tomatoes

Tomato juice (low sodium)

Cassava

Corn

Green peas

Green lima beans

Jicama

Parsnips

Plantains

Potatoes

Taro

Water chestnuts

Black beans

Black-eyed peas

Edamame

Garbanzo beans (chickpeas)

Great northern beans

Kidney beans

Lentils

Navy beans

Pinto beans

Soy beans

Split peas

White beans

Artichokes

Asparagus

Avocado

Bean Sprouts

Brussel Sprouts

Cabbage

Cauliflower

Celery

Crookneck squash

Cucumbers

Eggplant

Green beans

Green peppers

Iceberg lettuce

Mushrooms

Okra

Onions

Radishes

Rutabagas

Snow PeaSugar

Snap Peas

Turnips

Wax beans

Zucchini

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Ingredients:¾ cup quinoa, uncooked, rinsed1½ cups low-sodium vegetable broth2 tablespoons lemon juice¾ teaspoon garlic, minced3 tablespoons olive oil¾ cup red bell pepper, chopped2 tablespoons fresh parsley, chopped1/3 cup green onion, sliced thin¾ cup cherry tomatoes, halved2-15 oz cans white beans, rinsed and drained

(e.g. great northern)3 oz feta cheese, crumbled

Mediterranean quinOa

Directions:1. In a small saucepan, bring quinoa and broth to a boil. Cover and reduce to simmer. Cook 10-15 minutes or until all liquid is absorbed, let cool.

2. In a small bowl combine lemon juice, garlic and oil. Set aside.

3. Place cooled quinoa in a large bowl. Add vegetables, parsley, beans and feta.

4. Pour olive oil mixture overall quinoa and vegetables and mix well.

Yield: 6 cupsServing Size:

Toddler (1-2 years) 2/3 cup 0.5 oz grain/ 1 oz MMA

Preschool (3-5 years) 1 cup 1 oz grain/ 1.5 oz MMA

School Age (6-12 years) 1 1/3 cup 1 oz grain/ 2 oz MMA

Credit: Twist and Sprout Cookbook

Directions:

1. Preheat oven to 375 degrees. Line muffi

n pan with 6 greased foil cupcake

liners.

2. In a large bowl, m

ix together dry ingredients.

3. Make a w

ell in the center and add the remaining ingredients. Stir just until

m

oistened and spoon into cupcake liners.

4. Bake for 20-25 minutes.

Yield: 6 m

uffins

Serving Size: Toddler/ Preschool (1-5 years)

1/2 muffi

n0.5 oz grain

School Age (6-12 years)1 m

uffin

1 oz grain

Credit:

Twist and Sprout C

ookbook

Directions:

1. Preheat oven to 350 degrees.

2. Place bread slices on baking sheet. Brush tops with olive oil.

3. Bake until toasted, about 5 to 7 minutes.

4. While bread is toasting, com

bine tomatoes, basil, salt and pepper.

5. To serve, place 3 Tablspoons of tomato m

ixture on each slice.

Yield: 18 slices

Serving Size: Toddler/ Preschool (1-5 years)

3 slices1 oz grain/ ½

cup VEG

School Age (6-12 years)5 slices

1.5 oz grain/ ¾ cup VEG

Credit:

Twist and Sprout C

ookbook

providerschoice.com FPT17

providerschoice.comFPT17

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Documents

Making Changes One Bite at a tiMe · 2017. 4. 15. · Providers Choice, Inc. Making Changes One Bite at a tiMe 5 CaCfP required training Around the room you will find answers to the