Child and Adult Care Food Program Aligning Dietary Guidance for All (2011) / Chapter Skim
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7 Recommendations for Meal Requirements
7 Recommendations for Meal Requirements
Pages 113-136
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From page 113... ...
Then the chapter provides detailed information about recommended meal patterns for the different age groups and the proposed food specifications. RECOMMENDED MEAL REQUIREMENTS In order to bring the Meal Requirements into alignment with the best available dietary guidance and to improve consistency with the requirements of other U.S.
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Meal Requirement Recommendation 2: For all children age 1 year and older and for adults, USDA should adopt Meal Requirements that increase the variety of fruits and vegetables, increase the proportion of whole grains, and decrease the content of solid fats, added sugars, trans fats, and sodium (shown in Tables 7-2 through 7-8)
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From page 115... ...
For adults, the recommended meal patterns are more consistent with guidance in the publication Nutrition Service Providers Guide for Older Adults (HHS/AoA, 2006)
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From page 116... ...
The current CACFP monitoring and reimbursement structure would need to be modified to allow for this new option. RECOMMENDED MEAL AND SNACK PATTERNS The meal and snack patterns developed by the committee are essential parts of the recommended Meal Requirements.
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aSee Table 7-8 for food specifications. Specifications address topics such as the added ingre dients that are allowed in the infant foods.
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bSee Appendix Table H-1 for a listing of foods by MyPyramid food group and subgroup. See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality.
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Each of the recommended regular snacks would provide approximately cNon-starchy vegetables may be substituted for fruit at breakfast. Non-starchy vegetables in clude all vegetables in Appendix Table H-1 except those listed in the starchy vegetable subgroup.
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See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality. Specifications address topics such as the type of milk, forms of fruit, and fat content of meats.
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See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality. Specifications address topics such as the type of milk, forms of fruit, and fat content of meats.
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Enhanced snack In the recommended snack patterns for children, the committee included an option for participants ages 5 years and older. In reviewing the pattern of snacks commonly served to CACFP participants, it was clear that the afternoon snacks were much more common than morning snacks.
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See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality. Specifications address topics such as the type of milk, forms of fruit, and fat content of meats.
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From page 124... ...
See Table 7-8 for applicable food specifications to control calories, reduce sodium, and ensure diet quality. Specifications address topics such as the type of milk, forms of fruit, and fat content of meats.
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From page 125... ...
The provider may process foods to the proper consistency using fresh, frozen, or canned fruits and vegetables that contain no added sugars, starches, salt, or fats. Baby food meats Infants, 6–11 Single major ingredient, commercial baby food meat; months without added sugars, starches, vegetables, or salt (i.e., sodium)
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From page 126... ...
Examples of grain products foods that are high in solid fats and added sugars and that are commonly served in CACFP include pancakes and waffles served with syrup, muffins and quick breads, sweet rolls, croissants, toaster pastries, donuts, flour tortillas, granola/cereal bars, cookies, brownies, cake, and pie.
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From page 127... ...
For children, requests for soy beverage and other milk substitutes must be processed consistent with USDA procedures. Meatd and meat alternates Red meats Children and Fresh or plain frozen lean beef, pork, lamb, venison, and poultry adults chicken, turkey, other poultry: broiled, roasted, braised, stewed, stir fried in mixed dishes with nonstick spray or vegetable oil.
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From page 128... ...
and with no added salt or sugars; only if measures are adults taken to avoid choking hazard Yogurt Children and See entry under "Milk and alternatives" above. adults Healthy fats and oils Oils Children and Moderate amounts of unsaturated vegetable oils such adults as canola oil, corn oil, olive oil, peanut oil, safflower, sunflower oil Soft Children and Moderate amounts of soft vegetable oil table spreads, margarine adults labeled as containing zero grams of trans fat NOTES: CACFP 5 Child and Adult Care Food Program; FDA 5 Food and Drug Administration; FNS 5 Food and Nutrition Service; g 5 grams; IU 5 International Units; mg 5 milligrams; mo 5 months; oz 5 ounce; USDA 5 U.S.
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From page 129... ...
TRANSLATING MEAL REQUIREMENTS INTO MENUS The committee's recommended Meal Requirements comprise the meal patterns in Tables 7-1 through 7-4 and Table 7-6 together with the proposed food specifications in Table 7-8. Table 7-3 provides one possible method for showing how a daily meal pattern can accurately reflect the weekly pattern.
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From page 130... ...
be included in menus, the committee named the food items so that readers could easily see how the menus correspond to the menu pattern. COMPARISON BETWEEN CURRENT AND RECOMMENDED MEAL REQUIREMENTS The recommended Meal Requirements continue to contain valuable features of the current meal requirements, such as focusing on food groups, specifying minimum amounts of foods to be provided at meals and snacks, and not allowing foods such as soft drinks and candy to qualify for reimbursement.
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From page 131... ...
The revisions bring the recommended Meal Requirements in closer alignment with (1) current dietary guidance, (2)
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From page 132... ...
Flavored milk must be nonfat and is allowed only for at-risk afterschool programsa and adults. For children over 2 years of age and adults, nonfat or low-fat yogurt may be used as a substitute for milk or as a meat alternate no more than once per day.
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Food specifications limit some sources of sodium. NOTES: DRI 5 Dietary Reference Intake; mo 5 months; SoFAS 5 solid fats and added sugars.
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SUMMARY The recommended Meal Requirements encompass (1) daily and weekly meal patterns for breakfast, lunch and supper, and snacks appropriate for the age groups served by CACFP and (2)
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2008. Food Buying Guide for Child Nutrition Programs.
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