Child and Adult Care Food Program Aligning Dietary Guidance for All (2011) / Chapter Skim
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Appendix E: Current CACFP Meal Patterns
Appendix E: Current CACFP Meal Patterns
Pages 213-222
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E Current CACFP Meal Patterns LIST OF TABLES • TABLE E-1 Current Infant Meal Pattern for Breakfast • TABLE E-2 Current Infant Meal Pattern for Lunch or Supper • TABLE E-3 Current Infant Meal Pattern for Snack • TABLE E-4 Current Child Meal Pattern for Breakfast • TABLE E-5 Current Child Meal Pattern for Lunch or Supper • TABLE E-6 Current Child Meal Pattern for Snack • TABLE E-7 Current Adult Meal Pattern for Breakfast • TABLE E-8 Current Adult Meal Pattern for Lunch • TABLE E-9 Current Adult Meal Pattern for Supper • TABLE E-10 Current Adult Meal Pattern for Snack 213
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cFor some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry. dA serving of this component is required when the infant is developmentally ready to ac cept it.
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eA serving of this component is required when the infant is developmentally ready to accept it. A serving of this component must be made from whole grain or enriched meal or flour.
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eA serving consists of the edible portion of cooked lean meat, poultry, or fish. fOne-half of an egg equals 1 oz eq of meat alternate.
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bFruit or vegetable juice must be full-strength. cBreads and grains must be made from whole grain or enriched meal or flour.
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bFruit or vegetable juice must be full-strength. cBreads and grains must be made from whole grain or enriched meal or flour.
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cFruit or vegetable juice must be 100% juice. dBreads and grains must be made from whole grain or enriched meal or flour.
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cFruit or vegetable juice must be full-strength. dBreads and grains must be made from whole grain or enriched meal or flour.
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aFruit or vegetable juice must be full-strength. bBreads and grains must be made from whole grain or enriched meal or flour.
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