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Child and Adult Care Food Program Aligning Dietary Guidance for All (2011) / Chapter Skim
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Appendix D: Critical Issues for Consideration by the Committee to Review Child and Adult Care Food Program Meal Requirements, as Submitted by the U.S. Department of Agriculture
Pages 207-212

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From page 207...
... , there is no legislative or regulatory requirement that meals served in CACFP meet specific Recommended Dietary Allowance or Dietary Reference Intake levels. Instead, the program uses a food-based menu planning approach, which establishes minimum portions of food components according to the meal type (i.e.
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From page 208...
... We request that the committee recommend age groupings that can be successfully implemented via the various operational styles in CACFP and that also reflect the appropriate nutritional needs for relevant stages of growth and development in children and adolescents as well as among disabled and elderly adults. The following list includes particular areas of concern in the current meal pattern that we would like IOM to address:
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From page 209...
... This is especially important when establishing component and portion size requirements for various age groupings in the infant meal pattern. FNS encourages the committee to consider factors such as the different ages at which infants begin eating solid foods, the pace and order of introducing various foods, the changing texture of foods as feeding skills develop, and potentially inappropriate food selections by providers.
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From page 210...
... FNS wishes to establish requirements to ensure that the participants served by CACFP have access to adequate amounts of these recommended food groups. Current CACFP regulations require that minimum servings of fruits and/or vegetables, fluid milk and whole grain or enriched sources of grains/breads be offered at each meal (breakfast, lunch and supper)
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From page 211...
... Cheese and yogurt may be used in the meal as meat alternates, but are not allowed to count toward the milk requirement. Adult care facilities are allowed to implement Offer Versus Serve meal services; providers have indicated that some participants do not like fluid milk and would prefer cheese or yogurt as a source of the critical calcium, potassium and vitamin D required in their diets.
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Key Terms

  • adult care
  • fluid milk
  • fns encourages
  • age groupings
  • elderly adults

  • child care
  • current cacfp
  • current meal
  • meals served
  • meal type

  • regulations require
  • menu planning
  • food components
  • care facilities
  • various operational

  • infant meal
  • day care
  • cacfp meal
  • establishes minimum
  • meal services

  • meal patterns
  • planning approach
  • cacfp regulations
  • provide recommendations
  • care service

  • committee recommend
  • unlike nslp
  • functionally disabled
  • food service
  • recommend age


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