1. Meal Production 2011 CACFP Summer Training

2. 5 Components of Meal Production Meal Production Shopping & Inventory Menu Number and Ages of Children Served CACFP Meal Pattern Serving Requirements Production Records

3. Meal Production Shopping & Inventory Menu Number and Ages of Children Served CACFP Meal Pattern Serving Requirements Production Records

4. Menu types used by agencies: Cycle menu – set of menus designed with different items served each day during a cycle, which can run from one week to one month, or longer. Once the cycle is completed it is repeated Different menu every day Combination of both – Cycle menu for breakfast and/or snack – Different menu for lunch and/or supper

5. Meet the CACFP meal pattern You have a unique opportunity to expose children to foods they may not otherwise be getting at home Introduce healthy, nutritious foods

6. Start with main dish first (meat/meat alternate) then add grain/bread and fruits & vegetables that fit with main dish Sample Meat/MA menu for 5 week cycle

7. Serve more whole fruits and vegetables at breakfast and snack – Start Small: If you serve a fruit or vegetable at snack one time per week, increase to two times per week, then increase to three times per week, etc. Introduce a variety and make it healthy – Healthy and Homemade: Instead of fried or pre-fried vegetables, serve oven baked homemade potato or sweet potato wedges with skin intact – TASTY TUESDAYS : Offer new fruits or vegetables to the children and discuss the benefits of that food. Then begin to include this food into your menu

8. More whole grains – Make all grains at breakfast whole grains oatmeal, whole wheat pancakes or waffles, whole grain English muffins, whole wheat toast, whole grain breakfast cereal – Mix whole and refined grains, i.e. pasta, rice – Serve less refined grains foods at snack Less juice – Recommendation is 4-6 oz per day (both at home and at daycare) – Review how much juice is served on your menus

10. Same Color Color Variety

11. Meal Production Shopping & Inventory Menu Number and Ages of Children Served CACFP Meal Pattern Serving Requirements Production Records

12. Amount of food you will have to prepare – Meal Pattern Requirements Choking Hazards / Potential Food Allergies Adults – If food program adults eat meals/snacks prepared by the agency they MUST be added to the production numbers to assure that enough food is being prepared to serve all children and program adults Remember: Adult meals are not eligible for reimbursement

13. Meal Production Shopping & Inventory Menu Number and Ages of Children Served CACFP Meal Pattern Serving Requirements Production Records

14. For children ages 1 through 12 years old, the CACFP meal pattern is divided into these age groups: – Ages 1 through 2 years – Ages 3 through 5 years – Ages 6 through 12 years Does the meal pattern show minimum requirements? The meal pattern specifies minimum serving sizes for each meal component. You may serve more of each meal component, but to meet CACFP requirements, you must serve at least the minimum

15. CACFP Lunch/Supper Meal Pattern 1 ounce1 1/2 ounces2 ounces

16. Prepare, at a minimum, each of the components listed in at least the amounts indicated for the specific age group in order to qualify for reimbursement Serve, at a minimum, each of the components listed in at least the amounts indicated for the specific age group – Pre-plated, family style, cafeteria style, etc. – Educate staff on meal pattern serving requirements

17. STRETCH

18. Meal Production Shopping & Inventory Menu Number and Ages of Children Served CACFP Meal Pattern Serving Requirements Production Records

19. Worksheet to assure that enough food is prepared – meal pattern compliance – Production Records are intended to be completed ahead of meal production Shopping List - will help you determine how much food you need to purchase Reference for staff who may be filling in

20. Cycle menus = cycle production records Saves time because cycle production records only need to be created once and then recycled as long as menu or # of children served does not change Estimate the number of children you are preparing for When menus change production records need to change

21. Information needed for completing production records – Menu  – Number and ages of children served  – CACFP meal pattern serving requirements  – Production Record (PI-1488) (Guidance Memo 9) – Food Buying Guide – What’s In a Meal

22. Write Menu by Food Component Tomato Sauce Mixed Fruit Ground Beef Spaghetti Noodles Whole / 1% 7 13 9 5 # and ages of child- ren Amounts to Prepare? Use CACFP Meal Pattern Req.

23. M/MA Calculate total amount of meat/meat alternate (ground beef, raw) needed using Meal Pattern Requirements AgesEst. Meal Count M/MAAmt. Needed 1 & 27x1 oz=7 oz 3 – 513x1.5 oz=19.5 oz 6 - 129x2 oz=18 oz Adult5x2 oz=10 oz Total amount of m/ma needed for lunch: 54.5 oz

24. Cooked or Raw Ground Beef? Cooked

25. Food Buying Guide page 1-15 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information BEEF GROUND, fresh or frozen Beef, Ground, fresh or frozen Market Style no more than 30% fat Pound11.21 oz cooked lean meat9.01 lb AP = 0.70 lb cooked, drained, lean meat Pound7.461-1/2 oz cooked lean meat 13.5 Divide the number of servings needed by the number of servings you will get per purchase unit. 54.5 oz ÷ 11.2 oz = 4.87 lb Round up to 5 lbs = Amount of raw ground beef to prepare Locate the food in the Food Buying Guide in the form you intend to purchase (Column 1), then locate the form of the food you intend to serve (Column 4). Refer to (Column 2) to find the purchase unit. Refer to (Column 3 & 4) for the number of servings & serving size you will get per purchase unit.

26. M/MA Tomato Sauce Mixed Fruit Ground Beef Spaghetti Noodles Whole / 1% 5 lbs (raw)

27. Grain/Bread Calculate the total amount of grain/bread needed using Meal Pattern Requirements AgesEst. Meal Count G/BAmt. Needed 1 & 27x¼ cup=1 ¾ cups 3 – 513x¼ cup=3 ¼ cups 6 - 129x½ cup=4 ½ cups Adult5x½ cup=2 ½ cups Total amount of g/b needed for lunch: 12 cups

28. Food Buying Guide page 3-28 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information PASTA Pasta (Group H) Spaghetti Regular Dry Pound21.2¼ cup cooked al dente4.81 lb dry = about 3-1/4 cups dry spaghetti pieces Pound10.6½ cup cooked al dente9.51 lb dry = 2.37 lb (about 5-1/4 cups) al dente cooked pasta (boiled 8 minutes) Pound7.06¾ cup cooked al dente14.2 Divide the number of servings needed by the number of servings you will get per purchase unit. 12 cups ÷ 5 ¼ cups = 2.29 lbs Round up to 2 ½ or 3 lbs = Amount of raw spaghetti noodles to prepare

29. Tomato Sauce Mixed Fruit Ground Beef Spaghetti Noodles 1% 3 lbs 5 lbs (uncooked) (raw) Grain/Bread

30. Fruits and Vegetables Calculate total amount of fruit/vegetable needed using Meal Pattern Requirements AgesEst. Meal Count F/VAmt. Needed 1 & 27x¼ cup=1 ¾ cups 3 – 513x½ cup=6 ½ cups 6 - 129x¾ cup=6 ¾ cups Adult5x¾ cup=3 ¾ cups Total amount of f/v needed for lunch: 18.75 cups Remember: need to serve at least 2 different fruits and/or vegetables. Need to serve: at least a total of 19 cups of both the tomato sauce and mixed fruit.

31. Food Buying Guide page 2-84 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information TOMATO PRODUCTS Tomato Products, Canned Tomato Sauce No. 10 can (106 oz) 50.7¼ cup vegetable2.0 No. 300 can (15 oz) 6.85¼ cup vegetable14.6 Pound7.65¼ cup vegetable13.1 Convert ‘Servings per Purchase Unit’ from ¼ cups to cups: 6.85 ¼ cups = 1.71 cups Divide the number of servings needed by the number of servings you will get per purchase unit. 10 cups ÷ 1.71 cups = 5.85 (15 oz cans) Round up to 6 = # of 15 oz cans of tomato sauce to prepare

32. Food Buying Guide page 2-40 1 Food As Purchased, AP 2 Purchase Unit 3 Servings per Purchase Unit, EP 4 Serving Size per Meal Contribution 5 Purchase Units for 100 Servings 6 Additional Information FRUIT, MIXED Fruit, Mixed, canned Fruit Cocktail (peaches, pears, pineapple, grapes, cherries) No. 10 can (106 oz) 46.9¼ cup fruit and juice2.21 No. 10 can = about 69.0 oz (9-1/4 cups) drained fruit No. 2-1/2 can (29 oz) 12.8¼ cup fruit and juice7.91 No. 2-1/2 can = about 18.3 oz (2-3/8 cups) drained fruit No. 300 can (15 oz) 6.30¼ cup fruit and juice15.9 Divide the number of servings needed by the number of servings you will get per purchase unit. 9 cups ÷ 9 ¼ cups =.97 No 10 cans Round up to 1 No 10 can = # of cans of mixed fruit to prepare

33. Tomato Sauce Mixed Fruit Ground Beef Spaghetti Noodles 1% 3 lbs 5 lbs (uncooked) (raw) 6 1 (15 oz cans) (#10 can, drained) Fruits and Vegetables

34. Milk Calculate total amount of milk needed using Meal Pattern Requirements AgesEst. Meal Count MilkAmt. Needed 1 & 27x½ cup=3 ½ cups 3 – 513x¾ cup=9 ¾ cups 6 - 129x1 cup=9 cups Adult5x1 cup=5 cups Total amount of milk needed for lunch: 27 ¼ cups Remember: Milk requirement for children age 1 is whole; milk requirement for children age 2 and older is skim or 1% 1 gallon = 16 cups or 32 (½) cups 2 gallons = 32 cups or 64 (½) cups

35. Tomato Sauce Mixed Fruit Ground Beef Spaghetti Noodles Whole & 1% 3 lbs 5 lbs (uncooked) (raw) 6 1 (15 oz cans) (#10 can, drained) 1 & 2 (gallons) Milk

36. CACFP Meal Planning Guide NFSMI Recipes for Childcare (http://www.nfsmi.org/) Accurately predict the number of servings Know the specific contribution to the meal pattern Increase employee confidence When you have a recipe you do not have to write out all of the components. Notate the recipe name and the number of servings on the production record. Keep the recipe on file.

37. When serving processed combination items: Required: – Child Nutrition (CN) Label – Product Analysis (PA) Sheet

38. There is no way to disassemble the product and weigh and measure the ingredients to determine the amount of M/MA, F/V and/or G/B that may be credited CN, PA: – provide this necessary information – states a product's contribution toward the CACFP meal pattern requirements Use these when creating production records so you know you are preparing and serving enough of the item to meet the requirements

39. Gorton’s 115 Crunchy Fish Sticks 065545 Three Fried Breaded Fish Sticks (0.54 oz each) provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05).

40. Product Analysis Sheet A combination food may also be credited when a product analysis sheet is on file. It must include a statement of the amount of cooked lean meat/meat alternate, bread/bread alternate and/or fruit/vegetable components in each serving of the food. This sheet must be signed by an official of the manufacturer (not a salesperson).

41. CN Label for Fish Sticks Meat/Meat Alternate (m/ma) – Requirements (from GM #12C) 1-2 year olds need 1 oz each 3-5 year olds need 1.5 oz each 6-12 year olds need 2 oz each adults–you would prepare 2 oz each 1 serving = 3 fish sticks = 0.50 oz m/ma serving and 0.50 grain/bread/serving 1-2 year olds: 1 oz  0.50 oz m/ma serving = 2 servings 3-5 year olds: 1.5 oz  0.50 oz m/ma serving = 3 servings 6-12 year olds: 2 oz  0.50 oz m/ma serving = 4 servings adults: 2 oz  0.50 oz m/ma serving = 4 servings 1-2 year olds: 3 fish sticks/serving x 2 servings = 6 fish sticks/child 3-5 year olds: 3 fish sticks/serving x 3 servings = 9 fish sticks/child 6-12 y.o’s: 3 fish sticks/serving x 4 servings = 12 fish sticks/child adults: 3 fish sticks/serving x 4 servings = 12 fish sticks/adult

42. CN Label for Fish Sticks 1-2 year olds: 7 children x 6 fish sticks each= 42 fish sticks 3-5 year olds: 13 children x 9 fish sticks each = 117 fish sticks 6-12 year olds: 9 children x 12 fish sticks each = 108 fish sticks adults: 5 adults x 12 fish sticks each= 60 fish sticks Total fish sticks needed to serve & purchase = 327 fish sticks 327 fish sticks/115 fish sticks per bag = 2.84 or 3 bags of fish sticks need to be purchased

43. CN Label for Fish Sticks Grain/Bread (g/b) - Requirements 1-2 year olds need ½ serving each 3-5 year olds need ½ serving each 6-12 year olds need 1 serving each adults– you would prepare 1 serving each 1 serving = 3 fish sticks = 0.50 oz meat/serving and 0.50 g/b serving 1-2 year olds: *2 servings x 0.50 = 1 g/b serving = *2 servings 3-5 year olds: *3 servings x 0.50 = 1.5 g/b serving = *3 servings 6-12 year olds: *4 servings x 0.50 = 2 g/b serving = *2 servings adults: *4 servings x 0.50 = 2 g/b serving = *2 servings * required servings of m/ma calculated * # of g/b servings you would be serving

44. Tomato Sauce Mixed Fruit Hamburger Spaghetti Noodles Whole/1% 7 13 9 5 2/2/08J. Jones (Entrée-spaghetti w/meat sauce) 7 13 9 5 Carrots Peaches Fish Sticks Whole / 1% (CN Label) 115 sticks/bag (#10 can, drained) (fresh, baby) (29 oz can, drained) (raw) 4 5 lbs 3 lbs 6 (15 oz can) (uncooked) Breading (see fish sticks) 345 sticks 3 bags 1/ 2 gals 3 cups 4 cans 1 /2 gals

45. Sample Cheat Sheet 1-2 year olds3-5 year olds6-12 year olds Entrees Chicken nuggets (name brand)3 each4 each5 each Fish Sticks (name brand)6912 Mini Corn Dogs (name brand)468 Snack Items, Grain/Breads Cheese Snack Crackers10 20 Graham Crackers3 crackers (3/4 sheet) 6 crackers (1 ½ sheets) Saltine Crackers336 Fruits and Vegetables Bananas, large (1/2 banana = ¼ cup) ¼ banana½ banana1 banana Grapes (Seedless) (7 large grapes = ¼ cup) 4 grapes7 grapes10 grapes

46. Weight versus Volume Dry Ounce versus Fluid Ounce Fluid Ounce (Measure of volume) – Amount of space required to hold something, measure with a measuring cup – 1 cup (1/2 pint) is ALWAYS 8 fluid ounces – 2 cups (1 pint) is ALWAYS 16 fluid ounces Dry Ounce (Measure of weight) – How heavy something is, generally determined by using a scale – 16 dry ounces = 1 pound; however, not always 2 measuring cups – Gram is also a dry weight, 1 oz = 28.35 grams

48. Weight versus Volume Dry Ounce versus Fluid Ounce Misunderstanding that 1 cup (8oz) of any ingredient always weighs 8 oz (1/2 pound) – This is true of water and liquids with the same density as water A pound of rolled oats is the same weight as a pound of water, but will take up a different volume of space because rolled oats are less dense than water – you require more oats

49. Meal Production Shopping & Inventory Menu Number and Ages of Children Served CACFP Meal Pattern Serving Requirements Production Records

51. Foods budgets – Depends on CACFP reimbursement – Depends on other sources of income Type of purchasing may vary – Large Vendor (i.e. Sysco, Reinhart) – Retail – Wholesale – No Control

52. Plan one big trip each month for bulk staples (wholesaler or other big box store) Make a list of items you do not have on hand but will need for meal production in the next week Check store flyers for ads and newspapers for coupons – Buy 1 – get 1 – Double coupon days – Some stores will price match – Stock up on sale items (this works really well for cycle menus because you know the items you will need in the future) – Store brands – ALWAYS COMPARE UNIT PRICING Watch the register at check-out

53. Meal Production

54. Have Fun! Meal time is one of the most exciting parts of the day for kids so you should have fun too! Prepare in advance to help save time – Cook a lot and freeze (ex. casseroles, burritos, homemade chicken nuggets, soups, etc.) – Prepare the evening before Scratch / homemade cooking may contain less fat, sodium, preservatives than store bought processed Any other ideas to share?

55. Questions or Comments? If you would like a copy of the Food Buying Guide: 1.Contact Barb Douglas, 608.267.9129, barbara.douglas@dpi.wi.govbarbara.douglas@dpi.wi.gov 2.http://www.fns.usda.gov/tn/resources/foodbuyingguide.htmlhttp://www.fns.usda.gov/tn/resources/foodbuyingguide.html