How To Eat For Free

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1 Uited States Departmet of Agriculture Creditig Hadbook for the Child ad Adult Care Food Program

2 The U.S Departmet of Agriculture prohibits discrimiatio agaist its customers, employees, ad applicats for employmet o the bases of race, color, atioal origi, age, disability, se, geder idetity, religio, reprisal, ad where applicable, political beliefs, marital status, familial or paretal status, seual orietatio, or all or part of a idividual s icome is derived from ay public assistace program, or protected geetic iformatio i employmet or i ay program or activity coducted or fuded by the Departmet. (Not all prohibited bases will apply to all programs ad/or employmet activities.) If you wish to file a Civil Rights program complait of discrimiatio, complete the USDA Program Discrimiatio Complait Form, foud olie at or at ay USDA offce, or call (866) to request the form. You may also write a letter cotaiig all of the iformatio requested i the form. Sed your completed complait form or letter to us by mail at U.S. Departmet of Agriculture, Director, Offce of Adjudicatio, 1400 Idepedece Aveue, S.W., Washigto, D.C , by fa (202) or at program.itake@usda.gov. Idividuals who are deaf, hard of hearig or have speech disabilities may cotact USDA through the Federal Relay Service at (800) ; or (800) (Spaish). USDA is a equal opportuity provider ad employer.

3 Ackowledgmets The origial publicatio Creditig Foods for the Child ad Adult Care Food Programs was published by the Nutritio ad Techical Services, Food ad Nutritio Service (FNS), USDA, Moutai Plais Regio ad was updated by the FNS Mid-Atlatic Regio ad FNS Headquarters. We wish to ackowledge the followig idividuals for their cotributios: Colorado Departmet of Health; Beth Wetherbee (retired) of the Delaware Departmet of Public Istructio; Carol Fettweis ad Carol Loomis of the Marylad Departmet of Public Istructio; Molly Wood, Gloria Cuigham, ad Robi Ziegler of the Marylad Departmet of Educatio; Joyce Soroka ad Susa Still of the Pesylvaia Departmet of Educatio; Lucy Gerlad R.D. of the Fairfa, Virgiia, Couty Departmet of Family Services; Elizabeth Hery of the Price William Couty, Virgiia, Couty Social Services; Ja McCullough of the Fairfa, Virgiia, Couty Departmet of Family Services; Kare Mello of the Fairfa, Virgiia, Couty Offce of Admiistratio for Huma Services; Debra Moore, R.D., from Places ad Programs for Childre; Elle Aderso of the Food ad Drug Admiistratio, Offce of Food Labelig; Marlee Stei ad Michele Bouchard (o loger with FNS) of the FNS Mid-Atlatic Regioal Offce; ad Melissa Magee of the FNS Moutai Plais Regioal Offce. We also wish to thak Doa Blum as well as the Nutritio Promotio ad Techical Assistace Brach, especially Soya Bares, at FNS headquarters. 1

4 Table of Cotets Itroductio... 4 CACFP Meal Patters Milk Meat/Meat Alterates Vegetables/Fruits Grais/Breads Creditig Combiatio Foods Creditig Commercial, Froze, or Caed Products

5 Table of Cotets Creditig Popular Foods Geeral Guidace for Meu Plaig Suggestios for Preparig Preschool Childre for Meals Served i HealthierUS Schools Ways To Ecourage Childre To Have Positive Attitudes Toward Food Safety ad Saitatio Tips Sample Product Formulatio Statemet

6 Itroductio The goal of the Child ad Adult Care Food Program (CACFP) is to improve the health ad utritio of childre ad adults i the program, while promotig the developmet of good eatig habits through utritio educatio. The Food Buyig Guide for Child Nutritio Programs (FBG) is the pricipal tool with which to determie the cotributio that foods make toward meal requiremets regardless if foods are produced o site or purchased commercially. This hadbook is a supplemetary resource with additioal iformatio o creditable foods i child ad adult care ceters, outside-school-hours care ceters, ad family day care homes. Sice the previous updates, there have bee a umber of chages i products, a wider variety of foods used i our programs, ad advaces i the areas of huma utritio ad food service. Additioally, the Dietary Guidelies for Americas 2010 emphasize the importace of choosig foods that are lower i saturated fats ad tras fats, eatig utriet dese foods, ad icorporatig more fruits, vegetables, ad whole grais ito our diets. We ecourage meu plaers to follow these priciples whe plaig Child ad Adult Care Food Program meus. This book is a compaio to the Food Buyig Guide for Child Nutritio Programs (FBG). It does ot replace the Food Buyig Guide. Therefore, as a remider, whe usig the 2001 Food Buyig Guide, please esure that your copy icludes the FY 2003 pe ad ik chages or replacemet pages. If you do ot have these chages, please cotact your FNS Regioal Office or State agecy for these updates. The revised editio ad the replacemet pages may also be dowloaded at t/foodbuyig-guide-child-utritio-programs. Please be aware that some sectios of the FBG have bee revised for school meal programs. These revised sectios should ot be used for child care settigs. This publicatio does ot iclude guidace cocerig CACFP ifat meal patters or feedig. For iformatio o ifat feedig, please cotact your State agecy (SA) or family day care home sposorig orgaizatio. The ifat meal patters may be viewed at: The lists of creditable ad ocreditable foods i this publicatio are ot all-iclusive. This publicatio icludes oly those foods that are commoly served i child care programs ad foods we have received iquiries about or have oted as beig credited icorrectly. 4

7 Itroductio The followig terms are used throughout this hadbook: Creditable foods: Foods that may be couted toward meetig the meal patter requiremets for a reimbursable meal. They are or they cotai creditable foods as listed i the FBG; They are i compliace with regulatios goverig the Child Nutritio Programs (i quatity requiremets ad/or by defiitio); They are i compliace with the U.S. Food ad Drug Admiistratio s (FDA) Stadards of Idetity; They are i compliace with USDA s stadards for meat ad meat products (if applicable); ad They are i compliace with admiistrative policy decisios o the creditig of popular foods. Nocreditable foods: Foods that do ot cout toward meetig meal patter requiremets because they do ot meet criteria. Nevertheless, ocreditable foods ofte supply additioal utriets ad calories that help meet the eergy ad utritioal eeds of participats. For eample, the service of a protei-rich food (such as eggs) at breakfast is ot required but it cotributes additioal utriets, improves the acceptability of meals, ad satisfies appetites. The Uited States Departmet of Agriculture (USDA) reimburses child ad adult care ceters, family day care home sposors, at-risk after school sack programs, ad homeless shelters participatig i the CACFP for the meals served to youg childre or adult erollees, ot for idividual foods. A meal is reimbursable if it cotais those creditable foods i the amouts outlied i the CACFP meal patters. 5

8 Defiitios ad Eplaatios Alterate Protei Products (APP) Food igrediets that may be used to substitute i part or i full for meat, poultry, or seafood. These products must meet the requiremets for Alterate Foods for Meals, Appedi A of the Code of Federal Regulatios (CFR) Book 7, Part 226. These products do ot iclude tofu, surimi, seita, or tempeh. Before usig APP products ad claimig the meals for reimbursemet, cotact your Food ad Nutritio Service (FNS) Regioal Offce ad/or State agecy. Please see page 21 ad the questios ad aswers i the meat/meat alterate sectio. Child Nutritio (CN) Label A volutary compoet of the Federal labelig program for the Child Nutritio Programs. Provides a warraty for CN-labeled products for auditig purposes if the product is used accordig to maufacturer s directios as prited o the approved CN label. Allows maufacturers to state a product s cotributio to the meal patter requiremets o their labels. What products are eligible for CN labels? Mai dish products that cotribute at least ½ ouce to the meat/meat alterate compoet of the meal patter requiremets. Eamples iclude, but are ot limited to, beef patties, cheese or meat pizzas, meat or cheese ad bea burritos, egg rolls, breaded fish, ad chicke portios. Juice ad juice products cotaiig at least 50% full-stregth juice by volume. This icludes such products as froze juice drik bars ad sherbet. 100% juice products are NOT eligible for a CN label. Sice 100% juice credits 1 fluid ouce per 1 fluid ouce, there is o eed for a CN label. How to idetify a CN label: A CN label will always cotai the followig iformatio: The CN logo, which is a distict border. The meal patter cotributio statemet. A uique si-digit product idetificatio umber (assiged by the USDA Agricultural Marketig Service) appearig i the upper right had corer of the CN logo. The USDA/FNS authorizatio statemet. The moth ad year of the origial FNS Fial Approval appearig at the ed of the authorizatio statemet. The remaiig required label features: product ame, ispectio leged, igrediet statemet, maufacturer s ame, sigature/address lie ad et weight. Note: The CN umber o the followig sample label is ot a actual CN umber. A valid CN label will ever have XXXXXX as a CN umber. 6

9 Defiitios ad Eplaatios Sample CN Logo: CN CN XXXXXX* Oe 5.00 oz. Pizza with Groud Beef ad Tetured Vegetable Protei provides 2.00 oz. equivalet meat/meat meat alterate, ½ cup vegetable ad 1 ½ servigs of bread alterate for The Child Nutritio Meal Patter Requiremets. (Use of this logo Ad statemet authorized by the Food ad Nutritio Service, USDA XX-XX**.) CN CN * CN idetificatio umber ** Moth ad Year of origial approval For ay CN-labeled product to be valid, the purchased product label must have the CN logo o it. A compay may have a legitimate CN label approval, but uless the product is produced uder ispectio followig all CN requiremets ad the CN logo is part of the prited label o the purchased product, it is ot a CN-labeled product ad is ot warrated by USDA. A valid CN logo will ever be a separate sticker. Pritig a fact sheet or maufacturer s statemet from a website does ot documet that the CN-labeled product was purchased. I additio, a fact sheet or other maufacturer documetatio is ever authorized to have the CN logo o it. Proper documetatio of a CN-labeled product is a actual label o the purchased product carto. For a detailed eplaatio of CN labelig Regulatios for the CACFP, see 7 CFR Part 226, Appedi C or the FBG for CN programs, Appedi C. Program iformatio is also available olie at: Child Nutritio Programs Programs fuded by the USDA which iclude: the Child ad Adult Care Food Program, the Natioal School Luch Program, the School Breakfast Program, the Special Milk Program, ad the Summer Food Service Program. Combiatio Food A sigle servig of a food item that cotais two or more of the required meal compoets. Commo eamples of combiatio foods are pizza ad chef salads. For more iformatio o creditig combiatio foods see page 61. Commercial Gelati Dessert Powdered or prepared gelati is cosidered a other food. The gelati itself is ot a creditable food item. Uder certai circumstaces the fruits, vegetables, or juices used i gelati products may be credited. For iformatio regardig the creditig of vegetable/fruit ad/or full-stregth 7

10 Defiitios ad Eplaatios juice/juice cocetrate added to gelati, see page 42. If you have participats who do ot eat meat, check the igrediet listigs sice some gelatis, but ot all, cotai aimal products. Compoet A food grouped i a certai category accordig to the CACFP meal patter. These categories are milk, meat/meat alterate, vegetable/fruit, ad grais/breads compoets. Fish Fish that has bee federally ispected is creditable toward the meat/meat alterate compoet. Home- or self-caught fish are ot creditable i the CACFP as they are ot ispected ad ca be a safety hazard due to possible pollutio ad cotamiatio. Food Baks Charitable orgaizatios that distribute food to those who caot purchase eough to avoid huger. The CACFP does ot have a policy regardig the use of food baks. If food baks are used, please check epiratio dates sice ofte foods are doated close to epiratio. Foods that have passed the epiratio date may ot be used i CACFP. Fuctioal Foods Foods formulated to provide additioal health ad utritioal beefits i additio to those occurrig aturally. Eamples iclude beverages with added igrediets claimig additioal eergy boosts. The CACFP does ot review these claims or does it determie the beefits of these products. Game (Veiso, Squirrel, Rabbit, etc.) Meat that is huted for food but ot ormally domesticated. For safety reasos, game is ot creditable uder the CACFP uless it is ispected ad approved by the appropriate State or Federal agecy. Durig hutig seaso, game may be ispected by the appropriate State or Federal agecy for doatio to food baks or soup kitches. I these circumstaces, groups such as Huters Agaist Huger doate their game ad USDA ispectors doate ispectio services. Home-Caed Foods Foods that are caed i the home or by istitutios that are ot uder federal ispectio. For safety reasos, home-caed foods are ot allowed i meals reimbursed uder the CACFP. Clostridium botulium is dagerous ad ca produce a deadly toi i caed food. This poiso ca be preset eve whe there is o evidece of spoilage. Hoey A sweeteer that must ot be give to, or used i foods for, childre uder 1 year of age, as it may cotai botulium spores. I additio, it is recommeded that cor syrup ad maple syrup ot be give to, or used i foods for, ifats sice studies regardig their safety for this age group are still icoclusive. 8

11 Defiitios ad Eplaatios Medical Eceptios The FNS Istructio 783-2, Revisio 2 requires meu plaers to make substitutios for medical or dietary reasos for participats who are cosidered disabled as defied uder 7 CFR Part 226 whe supported by a statemet siged by a licesed physicia. It also permits substitutios for other participats who are ot disabled but are uable to cosume regular program meals because of medical or other special dietary eeds, whe supported by a statemet from a recogized medical authority. The medical statemet should specify the food or foods to be omitted from the participat s diet ad specify a choice of foods that may be substituted. More details may be obtaied from your State agecy or sposorig orgaizatio. Product Formulatio Statemet (Previously called a Product Aalysis Sheet) A iformatio sheet obtaied from the maufacturer with a detailed eplaatio of what the product actually cotais ad the amout of each igrediet by weight. We strogly recommed that it cotai the origial sigature of a authorized compay represetative, ot that of a sales represetative. A sample Product Formulatio Statemet for meat/meat alterate products ad review checklist has bee developed ad is provided o pages of this publicatio. Additioal product formulatio templates may be accessed olie at: fs.usda.gov/cd/clabelig/ foodmaufacturers.htm. Reimbursemet Moey received from the USDA for servig creditable meals ad sacks to eligible participats. Servig Size Described by the weight, measure, or umber of pieces or slices. The servig size specified i the meal patters ca be credited toward meetig the meal patter requiremets. Stadards of Idetity Govermet stadards for the cotet, preparatio, ad labelig of food before it is maufactured ad sold i commerce. Stadards of Idetity set specific ad optioal igrediets that a food must cotai whe a product is to be labeled or idetified by that product ame. Stadards for meat products are developed by the U.S. Departmet of Agriculture ad for other food products by the U.S. Food ad Drug Admiistratio (FDA). For more details ad the latest iformatio o the status of ay of these stadards, cotact the FNS Regioal Offce ad/or the State agecy. Whole Grais Idetified as foods i which whole grai is the primary igrediet by weight, i.e., whole grai is listed first o the igrediet statemet or the primary grai igrediet i a recipe or mied dish (pizza or burrito). Whole grais or the foods made from them cotai all the essetial parts; the bra, germ, edosperm, ad aturally occurrig utriets of the etire grai seed. Eriched ( white ) flour oly cotais the edosperm. If the first or heaviest grai igrediet is ot a whole grai but there are multiple whole-grai igrediets i the product, obtai a Product Formulatio Statemet or stadardized recipe showig that the total weight of whole grais is greater tha the total weight of refied grais. 9

12 Child ad Adult Care Food Program Meal Patters for Childre Breakfast Select All Three Compoets for a Reimbursable Meal Food Compoets Ages 1-2 Ages 3-5 Ages milk 2 fluid milk 1/2 cup 3/4 cup 1 cup 1 fruit/vegetable juice, 3 fruit ad/or vegetable 1/4 cup 1/2 cup 1/2 cup 1 grais/bread 4 bread or 1/2 slice 1/2 slice 1 slice corbread or biscuit or roll or muff or 1/2 servig 1/2 servig 1 servig cold dry cereal or 1/4 cup 1/3 cup 3/4 cup hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup pasta or oodles or grais 1/4 cup 1/4 cup 1/2 cup Luch or Supper Select All Four Compoets for a Reimbursable Meal Food Compoets Ages 1-2 Ages 3-5 Ages milk 2 fluid milk 1/2 cup 3/4 cup 1 cup 2 fruits/vegetables juice, 3 fruit ad/or vegetable 1/4 cup 1/2 cup 3/4 cup 1 grais/bread 4 bread or 1/2 slice 1/2 slice 1 slice corbread or biscuit or roll or muff or 1/2 servig 1/2 servig 1 servig cold dry cereal or 1/4 cup 1/3 cup 3/4 cup hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup pasta or oodles or grais 1/4 cup 1/4 cup 1/2 cup 1 meat/meat alterate meat or poultry or fish 5 or 1 oz. 1½ oz. 2 oz. cheese or 1 oz. 1½ oz. 2 oz. egg or 1/2 3/4 1 cooked dry beas or peas or 1/4 cup 3/8 cup 1/2 cup peaut or other ut or seed butters or 2 Tbsp. 3 Tbsp. 4 Tbsp. uts ad/or seeds 6 or 1/2 oz. 3/4 oz. 1 oz. yogurt 7 4 oz. 6 oz. 8 oz. 1 Childre age 12 ad older may be served larger portios based o their greater food eeds. They may ot be served less tha the miimum quatities listed i this colum. 2 Milk served must be low-fat (1%) or o-fat (skim) for participats age 2 ad older. 3 Fruit or vegetable juice must be full-stregth. 4 Breads ad grais must be made from whole-grai or eriched meal or flour. Cereal must be whole-grai or eriched or fortified. 5 A servig cosists of the edible portio of cooked lea meat or poultry or fish. 6 Nuts ad seeds may meet oly oe-half of the total meat/meat alterate servig ad must be combied with aother meat/ meat alterate to fulfill the luch or supper requiremet. 7 Yogurt may be plai or flavored, usweeteed or sweeteed. 10

13 Child ad Adult Care Food Program Meal Patters for Childre Sack Select Two of the Four Compoets for a Reimbursable Sack Food Compoets Ages 1-2 Ages 3-5 Ages milk 2 fluid milk 1/2 cup 1/2 cup 1 cup 1 fruit/vegetable juice, 3 fruit ad/or vegetable 1/2 cup 1/2 cup 3/4 cup 1 grais/bread 4 bread or 1/2 slice 1/2 slice 1 slice corbread or biscuit or roll or muff or 1/2 servig 1/2 servig 1 servig cold dry cereal or 1/4 cup 1/3 cup 3/4 cup hot cooked cereal or 1/4 cup 1/4 cup 1/2 cup pasta or oodles or grais 1/4 cup 1/4 cup 1/2 cup 1 meat/meat alterate meat or poultry or fish 5 or 1/2 oz. 1/2 oz. 1 oz. cheese or 1/2 oz. 1/2 oz. 1 oz. egg or 1/2 1/2 1/2 cooked dry beas or peas or 1/8 cup 1/8 cup 1/4 cup peaut or other ut or seed butters or 1 Tbsp. 1 Tbsp. 2 Tbsp. uts ad/or seeds 6 or 1/2 oz. 1/2 oz. 1 oz. yogurt 7 2 oz. 2 oz. 4 oz. 1 Childre age 12 ad older may be served larger portios based o their greater food eeds. They may ot be served less tha the miimum quatities listed i this colum. 2 Milk served must be low-fat (1%) or o-fat (skim) for participats age 2 ad older. 3 Fruit or vegetable juice must be full-stregth. 4 Breads ad grais must be made from whole-grai or eriched meal or flour. Cereal must be whole-grai or eriched or fortified. 5 A servig cosists of the edible portio of cooked lea meat or poultry or fish. 6 Nuts ad seeds may meet oly oe-half of the total meat/meat alterate servig ad must be combied with aother meat/ meat alterate to fulfill the luch or supper requiremet. 7 Yogurt may be plai or flavored, usweeteed or sweeteed. 11

14 Child ad Adult Care Food Program Meal Patters for Adults Breakfast Select All Three Compoets for a Reimbursable Meal 1 milk 1 1 cup fluid milk 1 fruit/vegetable 1/2 cup juice, 2 fruit ad/or vegetable 1 grais/bread 3 2 slices bread or 2 servigs corbread or biscuit or roll or muff or 1½ cups cold dry cereal or 1 cup hot cooked cereal or 1 cup pasta or oodles or grais Luch Select All Four Compoets for a Reimbursable Meal 1 milk 1 1 cup fluid milk 2 fruits/vegetables 1 cup juice, 2 fruit ad/or vegetable 1 grais/bread 3 2 slices bread or 2 servigs corbread or biscuit or roll or muff or 1½ cups cold dry cereal or 1 cup hot cooked cereal or 1 cup pasta or oodles or grais 1 meat/meat alterate 2 oz. lea meat or poultry or fish 4 or 2 oz. cheese or 1 egg or 1/2 cup cooked dry beas or peas or 4 Tbsp. peaut or other ut or seed butter or 1 oz. uts ad/or seeds 5 or 8 oz. yogurt 6 1 Milk served must be low-fat (1%) or o-fat (skim). 2 Fruit or vegetable juice must be full-stregth. 3 Breads ad grais must be made from whole-grai or eriched meal or flour. Cereal must be whole-grai or eriched or fortified. 4 A servig cosists of the edible portio of cooked lea meat or poultry or fish. 5 Nuts ad seeds may meet oly oe-half of the total meat/meat alterate servig ad must be combied with aother meat/meat alterate to fulfill the luch requiremet. 6 Yogurt may be plai or flavored, usweeteed or sweeteed. 12

15 Child ad Adult Care Food Program Meal Patters for Adults Sack Select Two of the Four Compoets for a Reimbursable Sack 1 milk 1 1 cup fluid milk 1 fruit/vegetable 1/2 cup juice, 2 fruit ad/or vegetable 1 grais/bread 3 1 slice bread or 1 servig corbread or biscuit or roll or muff or 3/4 cup cold dry cereal or 1/2 cup hot cooked cereal or 1/2 cup pasta or oodles or grais 1 meat/meat alterate 1 oz. lea meat or poultry or fish 4 or 1 oz. cheese or 1/2 egg or 1/4 cup cooked dry beas or peas or 2 Tbsp. peaut or other ut or seed butter or 1 oz. uts ad/or seeds or 4 oz. yogurt 5 1 Milk served must be low-fat (1%) or o-fat (skim). 2 Fruit or vegetable juice must be full-stregth. 3 Breads ad grais must be made from whole-grai or eriched meal or flour. Cereal must be whole-grai or eriched or fortified. 4 A servig cosists of the edible portio of cooked lea meat or poultry or fish. 5 Yogurt may be plai or flavored, usweeteed or sweeteed. Supper Select All Three Compoets for a Reimbursable Meal 2 fruits/vegetables 1 cup juice, 1 fruit ad/or vegetable 1 grais/bread 2 2 slices bread or 2 servigs corbread or biscuit or roll or muff or 1½ cups cold dry cereal or 1 cup hot cooked cereal or 1 cup pasta or oodles or grais 1 meat/meat alterate 2 oz. lea meat or poultry or fish 3 or 2 oz. cheese or 1 egg or 1/2 cup cooked dry beas or peas or 4 Tbsp. peaut or other ut or seed butter or 1 oz. uts ad/or seeds 4 or 8 oz. yogurt 5 1 Fruit or vegetable juice must be full-stregth. 2 Breads ad grais must be made from whole-grai or eriched meal or flour. Cereal must be whole-grai or eriched or fortified. 3 A servig cosists of the edible portio of cooked lea meat or poultry or fish. 4 Nuts ad seeds may meet oly oe-half of the total meat/meat alterate servig ad must be combied with aother meat/ meat alterate to fulfill the supper requiremet. 5 Yogurt may be plai or flavored, usweeteed or sweeteed. 13

16 Milk CACFP regulatios require that to be eligible for reimbursemet, each program participat s breakfast, luch, or supper must iclude fluid milk. Betwee the child s first ad secod birthday whole milk should be served. Lower fat milk should the be itroduced after the child s secod birthday. Oly formula or breast milk should be served to ifats. Milk refers to pasteurized fluid types such as uflavored or flavored whole milk, low-fat milk, fat-free (skim) milk, or cultured buttermilk that meet State ad local stadards for such milk. All milk should cotai Vitamis A ad D at levels specified by the Food ad Drug Admiistratio ad must be cosistet with State ad local stadards for such milk. Lactose-free ad lactosereduced milks may be offered as optios for program participats who are lactose-itolerat. For childre, the breakfast meal patter requires that a servig of fluid milk be served as a beverage or used o cereal, or used i part for each purpose. Both luch ad supper must cotai a servig of fluid milk as a beverage. Refer to the CACFP meal patter for the quatity requiremets by age. If milk is oe of the two compoets served for a sack, it must be fluid milk served as a beverage or used o cereal, or used i part for each purpose. For childre, milk may ot be credited for sacks whe juice is served as the other compoet. Milk is ot creditable whe used i cookig for such foods as cooked cereals, custards, puddigs, etc. Please ote that yogurt may ot be substituted as a milk servig i the CACFP meal patters. However, yogurt may credit toward the meat/meat alterate compoet. 14

17 Milk Food Acidified Milk, Kefir Milk, Acidophilus Milk Creditable Yes Maybe No Commets Acidified milk is a fluid milk produced by sourig fluid whole, low-fat, or fat-free (skim) milk with a acidifyig aget. Eamples of acidified milk are acidified, kefir milk ad acidified, acidophilus milk. Buttermilk Must be low-fat or fat-free for participats 2 years of age ad older. Oly commercially prepared buttermilk may be offered to program participats. Certified Raw Milk Regulatios require the use of pasteurized milk. Cultured Milk Cultured milk is a fluid milk produced by addig selected microorgaisms to fluid whole, low-fat, or fat- free (skim) milk uder cotrolled coditios to produce a product with a specific flavor ad/ or cosistecy. Eamples are cultured buttermilk, cultured kefir milk, ad cultured acidophilus milk. Oly commercially prepared buttermilk may be offered to program participats. Flavored Milks (chocolate, strawberry, etc.) Flavored milks must meet State ad local stadards for milk. Flavored milks may iclude flavorigs, colorig agets, ad sweeteers. Differet flavors may cotai differig levels of sweeteers. Goat s Milk Must meet State stadards i order to be credited. Lactose-Free Milk, Lactose-Reduced Milk Lactose-free ad lactose-reduced milks are fluid milks that have bee modified by the additio of lactase ezymes. The lactose (milk sugar) i this milk has bee broke dow ito simple sugars. Childre or adults who caot digest lactose may beefit from the use of lactose-free or lactose- reduced milk. Low-fat Milk, Reduced-fat Milks Milk, Fluid (uflavored) Fat-free Milk, Nofat Milk, Skim Milk Soy Beverages/ Driks Low-fat milk (1% fat) or fat-free milk should be served to participats 2 years of age ad older. The milk served as part of ay meal or sack for the purpose of reimbursemet must be fluid milk. Should be served to participats 2 years of age ad older. Soy driks ad beverages are ot fortified ad are ot utritioally equivalet to fluid milk. 15

18 Milk Food Soy or Soybea Milk, Fortified UHT (Ultra High Temperature) Milk or Shelf Stable Milk Creditable Yes Maybe No Commets Soybea milk may be served as a milk substitute because of medical or other special dietary eeds. See FNS Istructio Rev.2. Nodairy beverages offered as fluid milk substitutes must be utritioally equivalet to milk ad provide specific levels of calcium, protei, vitamis A ad D, magesium, phosphorus, potassium, riboflavi, ad vitami B-12. Use of this product must be requested by parets or supported by a statemet from a recogized medical authority that icludes recommeded alterate foods. UHT is a Grade A, pasteurized milk that has bee heated to about 280 F for a few secods the cooled ad packaged. It ca be stored without refrigeratio util opeed. Not all products are maufactured i the Uited States. Read labels to esure the Buy America Provisio is met. Whole Milk Oly serve to childre betwee 1 ad 2 years of age. See questio 7 o page 19. Dairy Products or Milk Substitutes: Almod Milk See etry for soy or soybea milk. Most commercial almod milks are ot utritioally equivalet to milk ad will ot meet requiremets. Cheese Cheese caot be credited toward the milk requiremet as it does ot meet the defiitio of milk. Cheese may be credited toward the meat/meat alterate requiremet. Cocoa (hot chocolate) Cocoa must be made with fluid milk; oly the fluid milk portio is creditable. Cream Cream does ot meet the defiitio of milk. Cream Sauces Cream sauces do ot meet the defiitio of milk. Cream Soups Cream soups do ot meet the defiitio of milk. Custard Custard does ot meet the defiitio of milk. Eggog, Commercial Commercially-made eggog is ot creditable. 16

19 Milk Food Eggog, Homemade Creditable Yes Maybe No Commets Oly the fluid milk portio may be credited. Meat/meat alterate served i a beverage is ot creditable, therefore the egg compoet may ot cotribute to requiremets. Homemade eggog should be made from a cooked base that is brought to 160 F ad rapidly chilled to 40 F or below. Eggog made with ucooked eggs is ot creditable due to the risk of food bore illess. Please also ote that alcoholic beverages are ot suitable for program participats. Evaporated Milk Does ot meet the defiitio of milk. Froze Yogurt Froze yogurt does ot meet the defiitio of milk. Half ad Half Half ad half does ot meet the defiitio of milk. Ice Cream Ice cream does ot meet the defiitio of milk. Ice Milk Ice milk does ot meet the defiitio of milk. Imitatio Milk Imitatio milk does ot meet the defiitio of milk. Milkshakes May be used to meet the milk compoet of luches, suppers, ad sacks if they cotai the miimum quatity of fluid milk per servig for the appropriate age group. Commercial milk shake powders added to milk by the program operator are acceptable. Oly the volume of fluid milk is creditable. Refer to FNS Istructio 783-7, Rev ad questio 6 o page 19 of this publicatio. Puddig Puddig does ot meet the defiitio of milk. Puddig pops Puddig pops do ot meet the defiitio of milk. Recostituted Dry Milk Creditable uder certai coditios of limited fluid milk availability. See Sectios (e) ad (f) of the CACFP regulatios cocerig the availability of fluid milk. Rice Milk See ifo for soy or soybea milk. Most commercial rice milks are ot utritioally equivalet to milk ad do ot meet requiremets. Sherbet/Sorbet These products do ot meet the defiitio of milk. See the sectio o vegetables/fruits for creditig iformatio. Sweeteed Codesed Milk Sweeteed codesed milk does ot meet the defiitio of milk. Sour Cream Sour cream does ot meet the defiitio of milk. Yogurt Yogurt does ot meet the defiitio of milk. Please refer to the creditig of yogurt uder the meat/meat alterate compoet sectio. 17

20 Milk Questios ad Aswers About Milk 1. Why is recostituted dry milk ot creditable as fluid milk? Recostituted milk is ot icluded i the defiitio of milk i the Program Regulatios. It is ot possible to esure that the quatity of dry milk ad water used are adequate to provide the utritioal equivalecy of fluid milk. Recostituted milk may oly be used i a emergecy situatio where the availability of fluid milk has bee affected. This provisio is discussed i 7 CFR Part I additio, Part of the Regulatios also permits the ogoig use of dry milk oly whe the ceter is uable to obtai a supply of fluid milk o a cotiuig basis. I either of these situatios, cotact the Regioal Offce, State agecy, or the sposorig agecy as applicable for guidace prior to takig actio. 2. If a participat caot have milk, ca I be reimbursed for breakfast ad luch? Yes, you may be reimbursed if a child is uable to have milk for medical reasos or other special dietary eeds whe you obtai a writte medical statemet from a recogized medical authority or paret request statig that the participat should ot be served milk. A appropriate substitutio must be provided to the participat. Nodairy beverages offered as fluid milk substitutes must be utritioally equivalet to milk ad provide specific levels of calcium, protei, vitamis A ad D, magesium, phosphorus, potassium, riboflavi, ad vitami B If a participat caot drik milk for religious or ethical reasos, ca I be reimbursed for breakfast, luch, or supper? Childre who do ot cosume milk for religious reasos must be covered by a eemptio grated by the Natioal Offce. Meals for Jewish participats have bee grated a eemptio from the service of fluid milk for luches ad diers cotaiig meat or poultry uder FNS istructio Rev. 3. Please see this istructio for optios ad documetatio requiremets. The eemptio requested (FNS Istructio Rev. 1) for Seveth Day Advetist participats oly covers the use of alterate protei products to meet the meat/meat alterate requiremet. It is ot a eemptio from milk cosumptio. A eemptio is ot curretly i place to eempt Muslim participats from other meal patter requiremets. The religious eemptios cited above do ot eted to ethical reasos such as vegetaria ethical dietary practices. Meals served without milk for ethical reasos are ot reimbursable. 18