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Child and Adult Care Food Program: Aligning Dietary Guidance for All (2011)

Chapter: Appendix E: Current CACFP Meal Patterns

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Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

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

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-1 Current Infant Meal Pattern for Breakfast

Food Components

Birth through 3 Months

4–7 Months

8–11 Months

Formulaa or breast milkb,c (fl oz)

4–6

4–8

6–8

Infant cereala (T)

 

0–3d

2–4

Fruit or vegetable or both (T)

 

 

1–4

NOTE: fl oz = fluid ounce; T = tablespoon.

aInfant formula and dry cereal must be iron-fortified.

bBreast milk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.

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 accept it.

SOURCE: Adapted from USDA/FNS, 2010.

TABLE E-2 Current Infant Meal Pattern for Lunch or Supper

Food Components

Birth through 3 Months

4–7 Months

8–11 Months

Formulaa or breast milkb,c (fl oz)

4–6

4–8

6–8

Infant cereala (T)

 

0–3d

2–4

Fruit or vegetable or both (T)

 

0–3d

1–4e

Meat/meat alternated

 

 

 

Meat, fish, poultry, egg yolk, cooked dry beans or peas (T)

 

 

1–4e

Cheese (oz)

 

 

½–2e

Cottage cheese (oz, volume)

 

 

1–4e

Cheese food or cheese spread (oz, weight)

 

 

1–4e

NOTE: fl oz = fluid ounce; oz = ounce; T = tablespoon.

aInfant formula and dry cereal must be iron-fortified.

bBreastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.

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 accept it.

eMenu for infants ages 8–11 months may include infant cereal and/or a meat/meat alternate.

SOURCE: Adapted from USDA/FNS, 2010.

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-3 Current Infant Meal Pattern for Snack

Food Components

Birth through 3 Months

4–7 Months

8–11 Months

Formulaa or breast milkb,c (fl oz)

4–6

4–6

2–4d

Bread/grain

 

 

 

Breade (svg)

 

 

0–½

Crackerse (number)

 

 

0–2

NOTE: fl oz = fluid ounce; svg = serving; T = tablespoon.

aInfant formula and dry cereal must be iron-fortified.

bBreastmilk or formula, or portions of both, may be served; however, it is recommended that breast milk be served in place of formula from birth through 11 months.

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.

dInfants ages 8–11 months may be served full-strength fruit juice in place of formula or breast milk.

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.

SOURCE: Adapted from USDA/FNS, 2010.

TABLE E-4 Current Child Meal Pattern for Breakfast

Food Components

1–2 Years

3–5 Years

6–12 Yearsa

1 Milk (c)

½

¾

1

1 Fruit/vegetable

 

 

 

Juice,b fruit, and/or vegetable (c)

¼

½

½

1 Grain/breadc

 

 

 

Bread (slice)

½

½

1

Cornbread, biscuit, roll, or muffin (svg)

½

½

1

Cold dry cereal (c)

¼

¾

Hot cooked cereal (c)

¼

¼

½

Pasta, noodles, or grains (c)

¼

¼

½

NOTE: c = cup; svg = serving.

aChildren ages 12 years and older may be served larger portions based on their greater needs. They may not be served less than the minimum quantities listed in this column.

bFruit or vegetable juice must be full-strength.

cBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified.

SOURCE: Adapted from USDA/FNS, 2010.

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-5 Current Child Meal Pattern for Lunch or Supper

Food Components

1–2 Years

3–5 Years

6–12 Yearsa

1 Milk (c)

½

¾

1

2 Fruits/vegetablesb

 

 

 

Juice,c fruit, and/or vegetable (c)

¼

½

¾

1 Grain/breadd

 

 

 

Bread (slice)

½

½

1

Cornbread, biscuit, roll, or muffin (svg)

½

½

1

Cold dry cereal (c)

¼

¾

Hot cooked cereal (c)

¼

¼

½

Pasta, noodles, or grains (c)

¼

¼

½

1 Meat or meat alternate

 

 

 

Meat, poultry, or fishe (oz)

1

2

Alternate protein product (oz)

1

2

Cheese (oz)

1

2

Eggf

½

¾

1

Cooked dry beans or peas (c)

¼

½

Peanut or other nut or seed butter (T)

2

3

4

Nuts and/or seedsg (oz)

½

¾

1

Yogurth (oz)

4

6

8

NOTE: c = cup; oz = ounce; svg = serving; T = tablespoon.

aChildren ages 12 years and older may be served larger portions based on their greater needs. They may not be served less than the minimum quantities listed in this column.

bAmounts equal total amount of fruit and/or vegetable served. Serve two different fruits and/or vegetables to equal these amounts.

cFruit or vegetable juice must be full-strength.

dBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified.

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.

gNuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.

hYogurt may be plain or flavored, sweetened or unsweetened.

SOURCE: Adapted from USDA/FNS, 2010.

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-6 Current Child Meal Pattern for Snack

Food Components

(Select 2 of 4 for a reimbursable snack)

1–2 Years

3–5 Years

6–12 Yearsa

1 Milk (c)

½

½

1

1 Fruit/vegetable

 

 

 

Juice,b fruit, and/or vegetable (c)

½

½

¾

1 Grain/breadc

 

 

 

Bread (slice)

½

½

1

Cornbread, biscuit, roll, or muffin (svg)

½

½

1

Cold dry cereal (c)

¼

¾

Hot cooked cereal (c)

¼

¼

½

Pasta, noodles, or grains (c)

¼

¼

½

1 Meat or meat alternate

 

 

 

Meat, poultry, or fishd (oz)

½

½

1

Alternate protein product (oz)

½

½

1

Cheese (oz)

½

½

1

Egge

½

½

½

Cooked dry beans or peas (c)

¼

Peanut or other nut or seed butter (T)

1

1

2

Nuts and/or seeds (oz)

½

½

1

Yogurtf (oz)

2

2

4

NOTE: c = cup; oz = ounce; svg = serving; T = tablespoon.

aChildren ages 12 years and older may be served larger portions based on their greater needs. They may not be served less than the minimum quantities listed in this column.

bFruit or vegetable juice must be full-strength.

cBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified.

dA serving consists of the edible portion of cooked lean meat, poultry, or fish.

eOne-half of an egg equals 1 oz eq of meat alternate.

fYogurt may be plain or flavored, sweetened or unsweetened.

SOURCE: Adapted from USDA/FNS, 2010.

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-7 Current Adult Meal Pattern for Breakfast

Food Componentsa

Total Amount Per Meal

1 Milk (c)

1

1 Fruit/vegetable

 

Juice,b fruit, and/or vegetable (c)

½

1 Grain/breadc

 

Bread (slice)

2

Cornbread, biscuit, roll, or muffin (svg)

2

Cold dry cereal (c)

Hot cooked cereal (c)

1

Pasta, noodles, or grains (c)

1

NOTE: c = cup; svg = serving.

aThe four food items consist of one serving of milk, one serving of vegetable and/or fruit, and two servings of bread or bread alternate (7 C.F.R. 266.20, 1994). Participants may decline one of the four food items.

bFruit or vegetable juice must be full-strength.

cBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified.

SOURCE: Adapted from USDA/FNS, 2010.

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-8 Current Adult Meal Pattern for Lunch

Food Componentsa

Total Amount Per Meal

1 Milk (c)

1

2 Fruits/vegetablesb

 

Juice,c fruit, and/or vegetable (c)

1

1 Grain/breadd

 

Bread (slice)

2

Cornbread, biscuit, roll, or muffin (svg)

2

Cold dry cereal (c)

Hot cooked cereal (c)

1

Pasta, noodles, or grains (c)

1

1 Meat or meat alternate

 

Meat, poultry, or fishe (oz)

2

Alternate protein product (oz)

2

Cheese (oz)

2

Eggf

1

Cooked dry beans or peas (c)

½

Peanut or other nut or seed butter (T)

4

Nuts and/or seedsg (oz)

1

Yogurth (oz)

8

NOTE: c = cup; oz = ounce; svg = serving; T = tablespoon.

aThe six food items consist of one serving of milk; two servings of vegetable and/or fruit; two servings (1 oz each) of bread or bread alternate; and one serving (2 oz) of meat or meat alternate (7 C.F.R. 266.20, 1994). Participants may decline two of the six food items offered.

bAmounts equal total amount of fruit and/or vegetable served. Serve two different fruits and/or vegetables to equal these amounts.

cFruit or vegetable juice must be 100% juice.

dBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain or enriched or fortified.

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.

gNuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.

hYogurt may be plain or flavored, sweetened or unsweetened.

SOURCE: Adapted from USDA/FNS, 2010.

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-9 Current Adult Meal Pattern for Supper

Food Componentsa

Total Amount Per Meal

2 Fruits/vegetablesb

 

Juice,c fruit, and/or vegetable (c)

1

1 Grain/breadd

 

Bread (slice)

2

Cornbread, biscuit, roll, or muffin (svg)

2

Cold dry cereal (c)

Hot cooked cereal (c)

1

Pasta, noodles, or grains (c)

1

1 Meat or meat alternate

 

Meat, poultry, or fishe (oz)

2

Alternate protein product (oz)

2

Cheese (oz)

2

Eggf

1

Cooked dry beans or peas (c)

½

Peanut or other nut or seed butter (T)

4

Nuts and/or seedsg (oz)

1

Yogurth (oz)

8

NOTE: c = cup; oz = ounce; svg = serving; T = tablespoon.

aThe five food items consist of two servings of vegetable and/or fruit, two servings (1 oz each) of bread or bread alternate, and one serving (2 oz) of meat or meat alternate (7 C.F.R. 266.20, 1994). Participants may decline two of the five food items offered.

bAmounts equal total amount of fruit and/or vegetable served. Serve two different fruits and/or vegetables to equal these amounts.

cFruit or vegetable juice must be full-strength.

dBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain or enriched or fortified.

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.

gNuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement.

hYogurt may be plain or flavored, sweetened or unsweetened.

SOURCE: Adapted from USDA/FNS, 2010.

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

TABLE E-10 Current Adult Meal Pattern for Snack

Food Components (Select 2 of 4 for a reimbursable snack)

Total Amount Per Meal

1 Milk (c)

1

1 Fruit/vegetable

 

Juice,a fruit, and/or vegetable (c)

½

1 Grain/breadb

 

Bread (slice)

1

Cornbread, biscuit, roll, or muffin (svg)

1

Cold dry cereal (c)

¾

Hot cooked cereal (c)

½

Pasta, noodles, or grains (c)

½

1 Meat or meat alternate

 

Meat, poultry, or fishc (oz)

1

Alternate protein product (oz)

1

Cheese (oz)

1

Eggd

½

Cooked dry beans or peas (c)

¼

Peanut or other nut or seed butter (T)

2

Nuts and/or seeds (oz)

1

Yogurte (oz)

4

NOTE: c = cup; oz = ounce; svg = serving; T = tablespoon.

aFruit or vegetable juice must be full-strength.

bBreads and grains must be made from whole grain or enriched meal or flour. Cereal must be whole grain, enriched, or fortified.

cA serving consists of the edible portion of cooked lean meat, poultry, or fish.

dOne-half of an egg equals 1 oz eq of meat alternate.

eYogurt may be plain or flavored, sweetened or unsweetened.

SOURCE: Adapted from USDA/FNS, 2010.

REFERENCE

USDA/FNS (U.S. Department of Agriculture/Food and Nutrition Service). 2010. Child & Adult Care Food Program Meal Patterns. http://www.fns.usda.gov/cnd/care/ProgramBasics/Meals/Meal_Patterns.htm (accessed March 24, 2010).

Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×

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Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
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Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 214
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 215
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 216
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 217
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 218
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 219
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 220
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 221
Suggested Citation:"Appendix E: Current CACFP Meal Patterns." Institute of Medicine. 2011. Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington, DC: The National Academies Press. doi: 10.17226/12959.
×
Page 222
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The Child and Adult Care Food Program (CACFP) is a federally-funded program designed to provide healthy meals and snacks to children and adults while receiving day care at participating family day care homes, traditional child care centers, afterschool facilities, adult care facilities, and emergency shelters. CACFP has the broadest scope of any of the U.S. Department of Agriculture (USDA) food program, serving more than 3 million children and 114,000 adults across the nation. To receive reimbursement for the foods served, participating programs must abide by requirements set by the USDA.

Child and Adult Care Food Program assesses the nutritional needs of the CACFP population based on Dietary Guidelines for Americans and the Dietary Reference Intakes (DRIs) and makes recommendations for revisions to the CACFP meal requirements. The book outlines meal requirements that include food specifications that could be used for specific meals and across a full day, covering all age groups from infants to older adults and meal patterns designed for use in a variety of settings, including in-home care and in large centers. By implementing these meal requirements, consumption of fruits, vegetables, and whole-grain rich foods will increase while consumption of solid fats, added sugars, and sodium will decrease. Not only will this address the high prevalence of childhood obesity, it will also help to achieve consistency with the standards and regulations of other USDA nutrition assistance programs, particularly the Supplemental Nutrition Program for Women, Infants, and Children (WIC), and the National School Lunch and School Breakfast programs.

Child and Adult Care Food Program makes practical recommendations that would bring CACFP meals and snacks into alignment with current dietary guidance. The book will serve as a vital resource for federal and state public health officials, care providers working in child and adult day care facilities, WIC agencies, officials working with the National School Lunch and School Breakfast programs, and other organizations serving at-risk populations.

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