USDA MEAL PATTERN REQUIREMENTS
On October 1st, the USDA's new meal pattern requirements (MPR2) went into effect nationwide. These changes have been described as the most sweeping changes to the CACFP in decades. Over the past few months we have spent countless hours training our providers and getting you prepared for all the new changes. Below are some resources to help as we transition into MPR2.
COOKBOOKS, RECIPES, AND MENUS
Chic' Penne (25 - 50 Servings)
Learn how to cook healthy, delicious food on a budget! Chef Amy Riolo makes Chic’ Penne, a recipe from the What’s Cooking? USDA Mixing Bowl website featuring pasta, chicken, and broccoli in a creamy cheese sauce. Visit the What’s Cooking? site for more recipe ideas.
Chef Amy Riolo makes Eagle Pizza, a kid-friendly recipe from the What’s Cooking? USDA Mixing Bowl website that gives pizza a “Mexican makeover.” Visit the What’s Cooking? site for more recipe ideas. (whatscooking.fns.usda.gov)
Eagle Pizza (25 - 50 Servings)
Cookbook For Childcare Homes
The recipes in the cookbook feature foods both children and adults should consume more of: dark green and orange vegetables, dry beans and peas, and whole grains. All of these healthy recipes are low in total fat, saturated fat, sugar and sodium. With fun names like Porcupine Sliders, Smokin' Powerhouse Chili, and Squish Squash Lasagna, these kid-tested, kid-approved recipes are sure to please children and be an instant hit!
Healthier CACFP Menus
This cycle menu, provided courtesy of the Iowa Department of Education, are compliant to the new meal pattern requirements and have links to USDA approved recipes!
USDA GUIDEBOOKS AND REGULATIONS
Food Buying Guide
The Food Buying Guide for Child Nutrition Programs has all of the current information in one manual to help you and your purchasing agent 1) buy the right amount of food and the appropriate type of food for your program(s), and 2) determine the specific contribution each food makes toward the meal pattern requirements. You can print the entire manual, individual sections, or just updated pages to insert into your 2001 print copy.
The Food Buying Guide is being updated in phases to include resources for the new Nutrition Standards for School Meals. The Food Buying Guide for School Meal Programs includes an introduction, appendixes, and information on Meat/Meat Alternates, Vegetables/Fruits, Grains/Breads, Milk, and Other Foods.
This guide presents information on infant development, nutrition for infants, breastfeeding and formula feeding, preventing tooth decay, feeding solid foods, drinking from a cup, choking prevention, sanitary food preparation and safe food handling, commercially prepared and home-prepared baby food, and some of the Infant Meal Pattern requirements.
7th Code of Federal Regulations Part 226
The 7th Code of Federal Regulations Part 226 (7CFR Part 226) is the U.S. Federal Regulation that governs the CACFP.
FNS 796-2 rev 4
This instruction establishes program standards, principles, and guidelines for financial management of the Child and Adult Care Food Program.
TN Department Of Human Services Links
Visit the Tennessee Department of Human Services Child Care Services department. Child Care Care Services plans, implements, and coordinates activities and programs to ensure quality, accessibility and the health and safety of children in care. The Child and Adult Care Licensing section is responsible for monitoring child and adult care agencies to ensure the health and safety of the young children and vulnerable adults in care.
Excerpt from Karamu's 2017 annual CACFP training. This module focuses on non-discrimination and program integrity.
CACFP Reimbursement Process
Excerpt from Karamu's 2017 annual CACFP training. This module focuses on the CACFP reimbursement process.
CACFP Record Keeping Requirements
Excerpt from Karamu's 2017 annual CACFP training. This module focuses on the CACFP record keeping requirements.
USDA Training Videos
CACFP Halftime: Using the WIC Food List to Identify Creditable Foods in the CACFP
CACFP Halftime Webinar: Methods for Healthy Cooking
CACFP Halftime: Thirty on Thursdays - Serving Milk in the CACFP
2020 Annual CACFP Training Videos