Menu Planning:Creating Nutritious & Reimbursable

CACFP Meals

What makes a meal reimbursable?

CACFP Requirements:

U.S.D.A. meal pattern requirements

State Agency memos

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

I have a Food Service Management Company to

take care of all of our meals. Why should I care?

Resources for reimbursable meals

Resources available:CACFP Creditable Food GuideFood Buying GuideState Agency technical assistance memosSample menus

Using the Food Buying Guide

FBG: Section 1: Meat/Alternates

FBG: Section 2: Vegetables/Fruits

FBG: Section 3: Grains/Breads

FBG: Section 4: Milk

FBG: Quick Calculations

http://fbg.nfsmi.org/

Putting It All Together!

Broccoli, Cranberries, Chicken, and Brown Rice

Toddler-approved lunch!

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!

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

Menu/Meal Components:Portion Sizes

Portion Sizes for Children

Portion Sizing: Troubleshooting

Common problem areas with food components:

Meat/Meat Alternates

More meat

please!

Portion Sizing: Troubleshooting

Fruits/Vegetables:

Canned to fresh/frozen - introduction of greater variety

How can I pay for these though?

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

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

Portion Sizing: Troubleshooting

Milk

Are you buying enough milk for all of your children?

Can use the Food Buying Guide – Section 4!

Questions?