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- Material developed through USDA's Team Nutrition Training Grant

Summary:

A tool for managers, directors, and menu planners. The Seasonal Cycle Menu Toolkit is composed of four interconnected sections: 1. Printable six-week fall, winter and spring seasonal cycle menus with meal components 2. Menu planning and production records tools pre-populated for each seasonal cycle menu 3. USDA certification worksheets for

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The Association for Public Health Nutritionists (ASPHN) National Fruit & Vegetable Nutrition Council's CACFP Work Group developed a resource to help CACFP providers and others to more easily plan their menus to include fruit and vegetable-filled snacks with a month's worth of recipes. The goal was to bring awareness to

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Fun video outlining the requirement of the CACFP meal pattern for 1-18 year olds. Target audience CACFP operators.

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Fun video outlining the CACFP infant meal pattern requirements. Target audience CACFP operators.

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Set of 3 files CACFP operators serving infants can use to plan compliant menus. • Meal Pattern Requirements: lists minimum serving sizes by meal type and age range, key meal pattern reminders, and resource links. • Fillable Menu Planner: includes minimum portion sizes, reminders, and resource links. • Menu Checklist:

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The Heart-Healthy Meals in Early Childhood Guidebook is a step-by-step guide that walks through tips on how to reduce sodium in menus and recipes. The target audience is staff in early childhood education centers or day care settings. The link within the guidebook brings you to Cornell Cooperative Extension of

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This resource helps CACFP menu planners gain a better understanding of new creditable foods that were added to CACFP in 2019.

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A helpful resource for CACFP menu planners for determining how a smoothie credits towards specific food components.

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CACFP Grains Chart: Grain items must be whole grain or enriched or made with whole-grain or enriched meal and/or flour, bran, and/or germ. For meals and snacks served to children and adults, at least one serving of grains per day must be whole grain-rich. This chart is a guide for

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This colored chart contains details of the required components and serving sizes for breakfast, lunch & supper, and snack meal pattern for CACFP participants ages 1-18 years old.

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The CACFP Monthly Infant Menu helps providers keep track of the foods that were served to infants that participate in CACFP.

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Training Objectives include: Learn the definition of ounce equivalents Review the Meal Pattern for grains in the CACFP Confidently be able to use the Grains Measuring Chart to determine if grain products meet the minimum requirement for ounce equivalents for grains in the CACFP.

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This training will provide an overview and hands-on application regarding how to use the Crediting Handbook for the Child and Adult Care Food Program.

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Learning Objectives for CACFP Sponsors serving infant meals: Overview of the CACFP Meal Pattern Developmental Readiness for Complementary Feeding Identifying and Responding to Hunger and Fullness Cues Creating a Breastfeeding-Friendly Space Selecting, Storing, and Handling Infant Formula in a Child Care Site Bottle Feeding and Introducing a Cup Infant Feeding

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By the end of this class, participants will be able to understand why the CACFP Best Practices exist, identify resources to assist in implementing the CACFP Best Practices and consider applying for a Healthier CACFP Award.

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The GA Dept. of Early Care and Learning Nutrition Services Division teamed up with Chef Asata Reid for a five-part Healthy Cooking in the CACFP video series. Enjoy a culinary journey as Chef Asata shares practical tips and best practices to enhance CACFP meals. Topics include Knife Skills, CACFP Snacks,

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Target audience is CACFP state agency, institutions, sponsoring organizations, and facilities (centers and day care home providers). This training was developed to provide guidance to CACFP program operators on how to develop their menu planning skills, learn how to create and use cycle menus and practice working with the menu

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Milk substitutes served to participants without a disability must be nutritionally equivalent to cow’s milk and meet the nutritional standards for fortification of calcium, protein, vitamin A, vitamin D, and other nutrients found in cow’s milk.

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All organizations participating in the CACFP are responsible for maintaining a menu that meets meal pattern requirements. Give yourself peace of mind by completing this self assessment! If any boxes remain unchecked, menu changes are needed.

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Increase CACFP snack variety by selecting different components and foods for each snack, offering a 3rd component or extra of any creditable item, and choosing a name that excites your eaters!

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Variety is possible! CACFP sites can create unique menus without stovetops, ovens, or a full time cook! This list includes cold entrée ideas for lunch and dinner. Simply add sides and milk to each entrée as needed. Let's get creative!

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This 4-part training series was created for those responsible for maintaining a compliant CACFP menu. Organizations have the opportunity to assess their menu and supporting documentation to ensure compliance and strive to meet best practices

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The three-part Infant Training series from the Arizona Department of Education provides detailed information on the infant meal pattern and meal service, and everything you need to know about formula, breast milk, the introduction of solid foods, and infant feeding requirements. Disclaimer: Please note that some information shared in the

Summary:

Healthy Kansas Menus revised in 2019, include additional foods from dark green, red/orange, dry beans/peas subgroups ensuring greater variety of fresh fruits and vegetables offered. Updated menus are also lower in sodium meeting sodium Target 2.

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Target Audience: CACFP Organizations. Purpose: Review of crediting grains using the ounce equivalent serving sizes. Learning Objectives: Understanding Ounce Equivalents, know the available resources.