From the Trainer s Tablet: Lessons for Family/Home Child Care Providers Grains and Breads - What is a Serving? OA TS

Transcription

1 OA TS National Food Service Management Institute The University of Mississippi Spring 2003

2 Table of Contents Purpose 3 Objectives 3 Time 3 Definitions 3 Materials 4 Trainer s Tips 5 Icebreaker 5 Activities 5 Evaluation Techniques 6 General Coaching Tips 7 References 7 Content Outline with Trainer s Tidbits 9 Pretest and Handouts 18 Posttest 30 Test Keys 31 Transparencies Not Numbered Regulations may vary from state to state; please check with state agency for the most current information and regulations before presenting this material. 2

3 Purpose: To put the CACFP serving sizes of grains/breads into practice. Objectives: The child care provider will leave the workshop with a practical guide of the serving sizes for the items they most commonly serve. Time: 45 Minutes Definitions: CACFP Child and Adult Care Food Program. CACFP Serving Sizes portions designed to meet needs of specific age groups. Creditable Foods foods that meet the nutrient requirements for CACFP. Enriched Grains grains with key nutrients added to equal those in whole-grain products. Whole-Grain Products foods made with whole grains, not refined grains. 3

4 Materials: Weights of Commercially Prepared Grains/Breads poster USDA Chart of Creditable Grains/Breads Food Products for Icebreaker: Cereal O s Small crackers (animal, oyster, fish) Granola bar Plain cookie Tortillas Additional Products for Icebreaker: Paper products Labels or food packages Food Products for Creativity Section: Tortillas Peanut butter Refried beans Jelly Cheese Small crackers Additional Products for Creativity Section: Aluminum Foil Paper Products Iron Straws Variety Award (large V printed on name tag or printed on button or certificate) Creativity Award (large C printed on name tag or printed on button or certificate) Scale to show different weights of grains/breads Food containers or labels for Coaching Tip, page 10 Blank transparencies or flip chart and markers Handouts: 1. Icebreaker/Pretest 2. Group Activity Worksheet 3. Weights of Commercially Prepared Grains/Breads for the Child Nutrition Programs 4. Portion Sizes of Grains/Breads in CACFP 5. Creative Uses of Grains/Breads 6. Posttest Test and Activity Keys Transparencies 1-32 Overhead projector 4

5 Trainer s Tips: Find out something about your audience before the program. Use examples that apply to your audience. Don t plan to reuse any food samples for a later program. Think about food safety if you plan to allow participants to taste products used in activities. Icebreaker: Select five grain/bread products typically served in participants facilities. Prepare five plates of grain/bread products in different portion sizes. Label each plate with the name of the food item. Ask providers to guess the serving size, identify the correct age group corresponding to the serving size on the plate, and record information on the pretest. Use Handout 1. Discuss the correct answers using Test Key. Activities: Group Activity: Variety. Ask participants to make a list of examples of grains/breads normally served for CACFP snacks. Use Handout 2. Ask participants to compare their list of grains/breads to lists prepared by other participants and determine who has the most grain/bread products listed. Discuss the reasons for variety. On a flip chart or transparency, make a master list of the grains/breads served most often by participants. Variety Award Present the Variety Award to the participant who has the most variety on their list of normally served grains/breads. Group Activity: Categories of Grains and Breads. Using the participants list of grains/breads developed in Group Activity: Variety, ask participants to determine the category for each of the foods. Use Handout 3 as a guide. Group Activity: Portion Sizes of Grains and Breads. Using the participants list of grains/breads developed in Group Activity: Variety, ask participants to determine the portion sizes by age group for each of the food products. 5

6 Activities (cont.): Group Activity: Getting Creative. Ask participants to share one grain/bread item served in the most creative way. Record ideas on flip chart, or transparency. Ask participants to select the most creative suggestion. Creativity Award Present the Creativity Award to the participant selected by the group with the most creative use of grains/breads. Group Activity: Creative Uses of Grains and Breads. Make a creative snack using grains/breads. Example: Lay tortillas flat on foil, add refried beans and cheese. Flip foil (fold in half) and heat with regular iron and serve. See Handout 5 for complete directions. Note: You can also use peanut butter and jelly. Evaluation Techniques: Use the following to assess participant knowledge: Pretest and icebreaker are combined. Use Handout 1. Discuss the correct answers using Test Key. Group activities apply knowledge. Posttest used to assess knowledge. Use Handout 6. Discuss the correct answers using Test Key. Use scale to show different weights. 6

7 General Coaching Tips: Be prepared to answer questions your participants may have about grains/breads. What is a serving? Is there a difference between the serving size on the label and the CACFP serving? Do all age groups receive the same serving? How do you convert grams of food to everyday portions? Plan activities that work within your setting. Groups: ALWAYS do an icebreaker. Select activities. Remember that groups usually like to discuss and work together. Games are great ways to reinforce new concepts. One-on-one instruction: Be prepared to provide direction and assistance to complete activities. Use content from group activities in one-on-one discussions. References: Fromer, J. & Berman, C. (1997). Meals without squeals: Child care feeding guide and cookbook (2 nd ed.). Palo Alto, CA: Bull Publishing Company. National Food Service Management Institute. (2001). Weights of commercially prepared grains/breads for the child nutrition programs. [Poster]. University, MS. New Hampshire Department of Education. (1999). A guide to crediting foods in the Child and Adult Care Food Program (Revised ed.). Concord, NH: Author. United States Department of Agriculture. (1994). What s in a meal? Chicago, IL: Food and Consumer Services. 7

8 References (cont.): United States Department of Agriculture. (1999). Child care recipes: Food for health and fun. Washington, DC:USDA. United States Department of Agriculture. (2002). Building blocks for fun and healthy meals: A menu planner for the Child and Adult Care Food Program. Washington, DC: USDA. United States Department of Agriculture, Food and Nutrition Service. (2001, November). Food buying guide for child nutrition programs. Retrieved October 18, 2002 from 8

9 Content Outline 1. Icebreaker Handout 1: Icebreaker/Pretest Transparency 1 2. Grains A. Role of diet in children Transparency 2 B. Nutrients Transparency 2 C. Variety Handout 2: Group Activity Worksheet Transparency 3 Trainer s Tidbits 1. See Icebreaker/Pretest. Use Handout 1. Discuss the correct answers using Test Key. 2. Grains A. Grains are sources of carbohydrates for energy. B. They contain B vitamins such as riboflavin, niacin, thiamin, and other B vitamins as well as fiber. No single bread/grain food has all the nutrients needed each day. C. Variety is important in the diet. Complete Group Activity: Variety. Make a list of grains/breads normally served. Use Handout 2. Note: You will use the information you gather in this activity again. Make a master list of grains/breads normally served from Group Activity: Variety on a flip chart or overhead transparency. Present the Variety Award. 9

10 Content Outline 3. Creditable Grains/Breads A. Criteria Transparency 4 Trainer s Tidbits 3. Creditable grains/breads are whole-grain products or enriched products that have approximately the same nutrients as wholegrain products. A. Foods must meet ALL 3 criteria: 1. Made with enriched or whole-grain flour or fortified 2. The label must indicate that the product is enriched or whole-grain; made from enriched or whole-grain meal or flour, bran and/or germ. 3. Provided in quantities specified. 10

11 Content Outline 3. Creditable Grains/Breads (cont.) B. Serving Sizes of Creditable Foods Handout 2: Group Activity Worksheet Handout 3: Weights of Commercially Prepared Grains/Breads Products in CACFP Serving Sizes Handout 4: Portion Sizes of Grains/Breads in CACFP Transparencies Breads 2. Biscuits, bagels, rolls, tortillas, muffins, and crackers 3. Cereal grains (cooked) such as rice, bulgur, oatmeal, corn grits, wheat, or couscous 4. Ready-to-eat (RTE) cereals 5. Cereals or bread products that are used as an ingredient in another menu item such as crispy rice treats, oatmeal cookies, or breading on fish or poultry 6. Macaroni or noodle products (cooked) 7. Sweet foods such as toaster pastries, coffee cake, doughnuts, sweet rolls, cookies, cakes, or formulated grainfruit products 8. Pie crust 9. Non-sweet snack products such as hard pretzels, hard breadsticks, and chips. Trainer s Tidbits 3. Creditable Grains/Breads (cont.) B. What is a serving? Discuss the CACFP serving sizes for each group. Review the types of foods that qualify as creditable grains/bread using transparencies Group Activity: Categories of Grains and Breads. Use Handouts 3-4 to show how these foods are grouped by USDA. Note that USDA groups foods by weight. Some foods are in more than one group. For example, a plain cookie is in Group C while a cookie with nuts is in Group E. Coaching Tip: If you are working with a very small group or just one provider, print transparencies on paper and use as a handout or use actual food containers with labels. Group Activity: Portion Sizes of Grains and Breads. Mark portion sizes by age group for bread/grain products on the list of grains/breads from Group Activity: Variety. Use Handout 2. 11

12 Content Outline 3. Creditable Grains/Breads (cont.) C. CACFP serving sizes vs. label serving sizes Transparencies 15 18: Cereal O s Trainer s Tidbits 3. Creditable Grains/Breads (cont.) C. CACFP serving sizes vs. label serving sizes. Discuss the differences between the serving listed on the package label and the CACFP serving size. Use transparencies of food labels to discuss the difference. Use scale to show how the weight of a grain/bread determines the number served. Transparency 15, the food label, states a serving size of Cereal O s is 1 cup. The 30 grams in the parentheses refers to the weight of the product. Transparency 16 illustrates a CACFP serving of Cereal O s by measured volume and by weight. Transparency 17 is designed to check the participants understanding. Emphasize that there is a difference between the serving sizes on a food label and a CACFP serving size. Transparency 18 provides the answer to the question asked in the previous transparency. 12

13 Content Outline 3. Creditable Grains/Breads (cont.) C. CACFP serving sizes vs. label serving sizes Transparencies 19 22: Granola Bar Trainer s Tidbits 3. Creditable Grains/Breads (cont.) C. CACFP serving sizes vs. label serving sizes Transparency 19, the food label, states a serving size of granola bar is 2 bars. The 42 grams in the parentheses refers to the weight of the product. Transparency 20 illustrates a CACFP serving of a granola bar by count and weight. Transparency 21 is designed to check the participants understanding. Emphasize that there is a difference between the serving sizes on a food label and a CACFP serving size. Transparency 22 provides the answer to the question asked in the previous transparency. 13

14 Content Outline 3. Creditable Grains/Breads (cont.) C. CACFP serving sizes vs. label serving sizes Transparencies 23-26: Small Crackers Trainer s Tidbits 3. Creditable Grains/Breads (cont.) C. CACFP serving sizes vs. label serving sizes Transparency 23, the food label, states a serving size of small crackers is 55 pieces. The 30 grams in the parentheses refers to the weight of the product. Transparency 24 illustrates a CACFP serving of small crackers by count and by weight. Transparency 25 is designed to check the participants understanding. Emphasize that there is a difference between the serving sizes on a food label and a CACFP serving size. Transparency 26 provides the answer to the question asked in the previous transparency. 14

15 Content Outline 3. Creditable Grains/Breads (cont.) C. CACFP serving sizes vs. label serving sizes Transparencies 27-30: Tortillas Trainer s Tidbits 3. Creditable Grains/Bread (cont.) C. CACFP serving sizes vs. label serving sizes Transparency 27, the food label, states a serving size of tortillas is 2. The 50 grams in the parentheses refers to the weight of the product. Transparency 28 illustrates a CACFP serving of tortillas by count and by weight. Transparency 29 is designed to check the participants understanding. Emphasize that there is a difference between the serving sizes on a food label and a CACFP serving size. Transparency 30 provides the answer to the question asked in the previous transparency. 15

16 Content Outline 4. Creativity A. Reasons for being creative Trainer s Tidbits 4. Creativity A. Creativity adds spice to everyone s life. CACFP participants may be encouraged to try a new food if it is offered in a different and creative way. Learning to eat new foods is one way to add variety to the diet. Group Activity: Getting Creative. Ask participants to share their most creative use of grains/breads. Make a list of these items on a flip chart or overhead transparency. Ask the group to select the most creative idea. Present the Creativity Award. Coaching Tip: If time is limited, ask participants to identify portion sizes for part of their list. Remember to include at least one food from each of groups A-I if possible. Be available to assist participants as needed. B. Outcomes of creativity Handout 5: Group Activity: Creative Uses of Grains and Breads B. Group Activity: Creative Uses of Grains and Breads. Make a creative snack for participants that could be used in CACFP. Some ideas include: Lay tortillas flat on foil, add refried beans and cheese. Flip foil (fold in half) and heat with clothes iron and serve. Note: you can also use peanut butter and jelly. Directions are provided on Handout 5. 16

17 Content Outline 4. Creativity (cont.) C. Ideas Handout 5: Group Activity: Creative Uses of Grains & Breads Transparency Check for understanding A. Review criteria for creditable foods B. Review food categories C. Review portion sizes D. Posttest Handout 6: Posttest Transparency 32 Trainer s Tidbits 4. Creativity (cont.) C. Ideas Coaching Tip: Encourage participants to record ideas they have learned at the workshop for creative use of grains/breads on Handout Review key points about grain/bread servings. Ask participants open-ended questions about key points. For example: Give one criteria for a creditable food. Are the serving sizes the same on food labels as the CACFP servings? Posttest. Use Handout 6. Review posttest answers. Answer any questions. 17

18 Handout 1: Icebreaker/Pretest Directions: Look at the serving portions of five different grains/breads served at CACFP. Estimate the portion size of each item. Identify the correct age group that corresponds to the portion on the plate. Item Estimated Portion Size Age Group Cereal O s Small Crackers Granola Bar Plain Cookie Tortilla 18

19 Handout 2: Group Activity Worksheet List the grains/breads you serve often in your CACFP snacks. Item Group Letter* Age 1-2 Serving Size Age 3-5 Serving Size Age 6-12 Serving Size *Use this column to identify which USDA grains/breads group the food item belongs to. 19

20 Handout 3: Weights of Commercially Prepared Grains/Breads for the Child Nutrition Programs Grains/Breads for the Food Based Menu Planning Alternatives in the Child Nutrition Programs 1 Group A Minimum Serving Size for Group A Bread-type coating 1 serving = 20 g or 0.7 oz Bread sticks (hard) ¾ serving = 15 g or 0.5 oz Chow mien noodles ½ serving = 10 g or 0.4 oz Crackers (saltine and snack crackers) ¼ serving = 5 g or 0.2 oz Croutons Pretzels (hard) Stuffing (dry) Note: weights apply to bread in stuffing Group B Bagels Batter-type coating Biscuits Breads (white, wheat, whole-wheat, French, Italian) Buns (hamburger and hot dog) Crackers (graham crackers all shapes, animal crackers) Egg roll skins English muffins Pita bread (white, wheat, whole-wheat) Pizza crust Pretzels (soft) Rolls (white, wheat, whole-wheat, potato) Tortillas (wheat or corn) Tortilla chips (wheat or corn) Taco shells Minimum Serving Size for Group B 1 serving = 25 g or 0.9 oz ¾ serving = 19 g or 0.7 oz ½ serving = 13 g or 0.5 oz ¼ serving = 6 g or 0.2 oz 1 Some of the following foods or their accompaniments may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them. 20

21 Handout 3 (cont.): Weights of Commercially Prepared Grains/Breads for the Child Nutrition Programs Grains/Breads for the Food Based Menu Planning Alternatives in the Child Nutrition Programs 1 Group C Minimum Serving Size for Group C Cookies 2 (plain) 1 serving = 31 g or 1.1 oz Cornbread ¾ serving = 23 g or 0.8 oz Corn muffins ½ serving = 16 g or 0.6 oz Croissants ¼ serving = 8 g or 0.3 oz Pancakes Pie crust (dessert pies 2, fruit turnovers 3, and meat/meat alternate pies) Waffles Group D Doughnuts 3 (cake and raised, unfrosted) Granola bars 3 (plain) Muffins (all, except corn) Sweet roll 3 (unfrosted) Toaster pastry 3 (unfrosted) Group E Cookies 2 (with nuts, raisins, chocolate pieces, and/or fruit purees) Doughnuts 3 (cake and yeast raised, frosted or glazed) French toast Grain fruit bars 3 Granola fruit bars 3 (with nuts, raisins, chocolate pieces, and/or fruit) Sweet rolls 3 (frosted) Toaster pastry 3 (frosted) Minimum Serving Size for Group D 1 serving = 50 g or 1.8 oz ¾ serving = 38 g or 1.3 oz ½ serving = 25 g or 0.9 oz ¼ serving = 13 g or 0.5 oz Minimum Serving Size for Group E 1 serving = 63 g or 2.2 oz ¾ serving = 47 g or 1.7 oz ½ serving = 31 g or 1.1 oz ¼ serving = 16 g or 0.6 oz 2 Allowed only for desserts under the enhanced Food Based menu planning alternative specified in and supplements (snacks) served under the NSLP, SFSP, and CACFP. 3 Allowed for desserts under the enhanced Food Based menu planning alternative specified in and supplements (snacks) served under the NSLP, SFSP, and CACFP, and for breakfasts served under the SBP, SFSP, and CACFP. 21

22 Handout 3 (cont.): Weights of Commercially Prepared Grains/Breads for the Child Nutrition Programs Grains/Breads for the Food Based Menu Planning Alternatives in the Child Nutrition Programs 1 Group F Minimum Serving Size for Group F Cake 2 (plain, unfrosted) 1 serving = 75 g or 2.7 oz Coffee cake 3 ¾ serving = 56 g or 2.0 oz ½ serving = 38 g or 1.3 oz ¼ serving = 19 g or 0.7 oz Group G Minimum Serving Size for Group G Brownies 2 (plain) 1 serving = 115 g or 4.0 oz Cake 2 (all varieties, frosted) ¾ serving = 86 g or 3.0 oz ½ serving = 58 g or 2.0 oz ¼ serving = 29 g or 1.0 oz Group H Barley Breakfast cereals (cooked) 4 Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown) Minimum Serving Size for Group H 1 serving = ½ cup cooked (or 25 g dry) Group I Minimum Serving Size for Group I Ready-to-eat breakfast cereal (cold dry) 4 1 serving = ¾ cup or 1 oz, whichever is less 2 Allowed only for desserts under the enhanced Food Based menu planning alternative specified in and supplements (snacks) served under the NSLP, SFSP, and CACFP. 3 Allowed for desserts under the enhanced Food Based menu planning alternative specified in and supplements (snacks) served under the NSLP, SFSP, and CACFP, and for breakfasts served under the SBP, SFSP, and CACFP. 4 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP; breakfasts served under the SBP; meals served to children ages 1 through 5 and adult participants in the CACFP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast. 22

23 Handout 4: Portion Sizes of Grains/Breads in CACFP Item ½ Serving 1 1 Serving 2 Bagels ¼ - ⅔ bagel* (min. wt. 13 g) ½ - 1 bagel* (min. wt. 25 g) Barley ¼ cup cooked ½ cup cooked Batter-type coating 13 g (0.5 oz) 25 g (0.9 oz) Biscuits 1 biscuit (13 g or biscuits oz) Bread sticks (hard) 2 small or 1 large 4 small or 2 large Bread sticks (soft) ½ stick* 1 stick* Bread stuffing (dry) ⅓ cup ⅔ cup Bread-type coating 10 g (0.4 oz) 20 g (0.7 g) Breads (white, wheat, raisin, ½ slice (min. wt. 13 g) 1 slice rye, whole-wheat, French, Italian) Breakfast cereals (cooked) ¼ cup cooked ½ cup cooked Breakfast cereals (dry, readyto-eat) ⅓ cup or 0.5 oz, whichever is less ¾ cup or 1 oz, whichever is less Brownies Snack only 1 brownie (2 x 2 ½ 2 brownies plain) Bulgur or cracked wheat ¼ cup cooked ¾ cup cooked Buns (hamburger, hot dog) ½ bun* 1 bun* Cake (all varieties, frosted) Snack only 1 piece (58g) 2 pieces Cake (plain, unfrosted) Snack only 1 piece (38 g) 2 pieces Cereal bars (i.e. Rice Krispie Snack only 1 bar (min. 31 g) 2 bars Treats, etc.) Cereal (cooked) ¼ cup cooked ½ cup cooked Cereal (dry, ready-to-eat) ⅓ cup or 0.5 oz, whichever is less ¾ cup or 1 oz, whichever is less Chow mein noodles ¼ cup ½ cup 1 One-half serving meets the meal pattern requirements for 1 through 5 year olds. 2 One serving meets the meal pattern requirements for 6 years old and up. *Portion rounded upward to allow a reasonable and satisfying amount to be served. This chart was developed as a tool to assist CACFP sponsors in serving correct portion sizes and must be used in conjunction with FNS Instruction 783-1, Revision 2. 23

24 Handout 4 (cont.): Portion Sizes of Grains/Breads in CACFP Item ½ Serving 1 1 Serving 2 Coffee Cake Breakfast or 1 piece (38 g) 2 pieces snack only Cookies (chips ahoy) 3 cookies 6 cookies Cookies (crème filled) Snack only 3 cookies 6 cookies Cookies (fig newtons) 3 cookies 5 cookies Cookies (ginger snaps) 3 cookies 5 cookies Cookies (sandwich cookie) 3 cookies 6 cookies Cookies (social tea) 3 cookies 7 cookies Cookies (with nuts, raisins, chocolate pieces, and/or fruit Snack only 1 3 cookie or 2 2 cookies 2 3 cookies 4 2 cookies purees) Cookies (vanilla wafers) Snack only 4 cookies 8 cookies Cookies (plain, about 2 ¼ ) Snack only 2 cookies 4 cookies Corn muffin ½ muffin (min. wt. 16 g) Corn grits or meal ¼ cup cooked ½ cup cooked Cornbread (2 ¼ x 1 ½ ) 1 piece 2 pieces Crackers (animal) 6 crackers 12 crackers Crackers (chicken in a biscuit) 5 crackers 10 crackers 1 muffin (min. wt. 31 g) Crackers (graham, 2 ½ x 5 ) 1 large cracker (2 squares) 2 large crackers (4 squares) Crackers (1 squares, i.e. 6 crackers 12 crackers wheat thins) Crackers (matzos) ½ large 1 large 1 One-half serving meets the meal pattern requirements for 1 through 5 year olds. 2 One serving meets the meal pattern requirements for 6 years old and up. *Portion rounded upward to allow a reasonable and satisfying amount to be served. This chart was developed as a tool to assist CACFP sponsors in serving correct portion sizes and must be used in conjunction with FNS Instruction 783-1, Revision 2. 24

25 Handout 4 (cont.): Portion Sizes of Grains/Breads in CACFP Item ½ Serving 1 1 Serving 2 Crackers (melba toast) 3 crackers 5 crackers Crackers (mini ritz) 10 crackers 18 crackers Crackers (oyster) ⅓ cup (30 crackers) ⅔ cup (60 crackers) Crackers (ritz) 4 crackers 7 crackers Crackers (rye krisp 1 x2 ) 5 crackers 10 crackers Crackers (saltines) 4 squares 8 squares Crackers (small cheeseflavored, 9 crackers 18 crackers i.e. cheez-its) Crackers (small fish-shaped) 24 fish 48 fish Crackers (snack: rounds, 4 crackers 8 crackers ovals, squares) Crackers (sociables) 5 crackers 10 crackers Crackers (stoned wheat) 4 crackers 8 crackers Crackers (townhouse) 3 crackers 6 crackers Crackers (triscuit) 4 crackers 7 crackers Crackers (vegetable thins) 4 crackers 8 crackers Crackers (wasa crisp bread) ⅔ large 1 ⅓ large Crackers (waverly wafers) 3 crackers 5 crackers Crackers (wheat thins) 5 crackers 10 crackers Crackers (wheatsworth 4 crackers 8 crackers stoneground) Croissants ½ croissant (min.wt. 16 g) 1 croissant (min. wt. 31 g) Croutons ⅓ cup (~7 croutons) ⅔ cup (~14 croutons) 1 One-half serving meets the meal pattern requirements for 1 through 5 year olds. 2 One serving meets the meal pattern requirements for 6 years old and up. *Portion rounded upward to allow a reasonable and satisfying amount to be served. This chart was developed as a tool to assist CACFP sponsors in serving correct portion sizes and must be used in conjunction with FNS Instruction 783-1, Revision 2. 25

26 Handout 4 (cont.): Portion Sizes of Grains/Breads in CACFP Item ½ Serving 1 1 Serving 2 Doughnuts (cake and yeast Breakfast or ½ doughnut 1 doughnut raised, frosted or glazed) snack only Doughnuts (cake and yeast Breakfast or ½ doughnut 1 doughnut raised, unfrosted) snack only Doughnuts (mini) Breakfast or 2 ½ mini doughnuts 5 mini doughnuts snack only Dumplings Min. wt. 16 g Min. wt. 31 g Egg roll skins 1 skin 2 skins English muffins ½ muffin* 1 muffin* French toast ½ slice 1 slice Fry bread Min. wt. 16 g Min. wt. 31 g Grain fruit bars Breakfast or 1 bar (min. wt. 31 g) 2 bars snack only Granola bars, plain Breakfast or 1 bar (min. wt. 25 g) 2 bars snack only Granola bars (with nuts, Breakfast or 1 bar (min. wt. 31 g) 2 bars raisins, chocolate pieces, and/or fruit) snack only Hush puppies (large) Min. wt. 16 g Min. wt. 31 g Macaroni, noodles, pasta (all ¼ cup cooked ½ cup cooked shapes) Melba toast 3 rounds or 3 slices 6 rounds or 6 slices Muffins (all except corn; regular size) ½ muffin (min. wt. 25 g) 1 muffin (min. wt. 50 g) Muffins (large, i.e. costcosized) ¼ large muffin ½ large muffin 1 One-half serving meets the meal pattern requirements for 1 through 5 year olds. 2 One serving meets the meal pattern requirements for 6 years old and up. *Portion rounded upward to allow a reasonable and satisfying amount to be served. This chart was developed as a tool to assist CACFP sponsors in serving correct portion sizes and must be used in conjunction with FNS Instruction 783-1, Revision 2. 26

27 Handout 4 (cont.): Portion Sizes of Grains/Breads in CACFP Item ½ Serving 1 1 Serving 2 Muffins (mini) 1 mini muffin 2 mini muffins Pancakes (medium) 1 ½ - 2 pancakes 3 4 pancakes Pie crust (from fruit turnovers) Breakfast or snack only ½ serving (min. wt. 16 g) 1 serving (min. wt. 31 g) Pie crust (from meat/meat ½ serving (min. wt. 1 serving (min. wt. 31 alternate pies) 16 g) Pie crust (from dessert pies) Snack only ½ serving (min. wt. 16 g) Pita/pocket bread ¼ medium ½ medium Pizza crust 1 serving 1 2 servings Pretzel chips 7 chips 14 chips g) 1 serving (min. wt. 31 g) Pretzels (hard: large & fat, i.e. ½ pretzel* 1 pretzel* Snyder s) Pretzels (hard: mini pretzel 7 mini pretzels 14 mini pretzels twists) Pretzels (hard: standard 4 pretzels 8 pretzels twists) Pretzels (hard: thin sticks) 17 sticks 34 sticks Pretzels (soft) ½ large pretzel* 1 large pretzel* Rice (enriched white or ¼ cup cooked ½ cup cooked brown) Rice cakes, large 1 cake 2 cakes Rice cakes, small 4 cakes 8 cakes Rolls (dinner-type) ½ roll 1 roll Rolls (sub sandwich-type) ⅓ roll* ⅔ 1 roll* 1 One-half serving meets the meal pattern requirements for 1 through 5 year olds. 2 One serving meets the meal pattern requirements for 6 years old and up. *Portion rounded upward to allow a reasonable and satisfying amount to be served. This chart was developed as a tool to assist CACFP sponsors in serving correct portion sizes and must be used in conjunction with FNS Instruction 783-1, Revision 2. 27

28 Handout 4 (cont.): Portion Sizes of Grains/Breads in CACFP Item ½ Serving 1 1 Serving 2 Sweet rolls (frosted, 2 x 2 Breakfast or 1 roll (at least 31 g)* 2 rolls* ½ ) snack only Sweet rolls (unfrosted, 2 x 2 Breakfast or 1 roll (at least 25 g) 2 rolls ½ ) snack only Taco shells 1 shell 2 shells Toaster pastry (frosted) Breakfast or ⅔ 1 pastry* 1 ½ - 2 pastries* snack only Toaster pastry (unfrosted) Breakfast or ⅔ pastry 1 pastry snack only Tortilla chips (round or large) 4 6 chips (or 9 mini rounds) 8 12 chips (or 18 mini rounds) Tortilla, wheat or corn ¼ tortilla ½ tortilla burrito size Tortillas, wheat or corn ½ tortilla 1 tortilla fajita size Tortilla, wheat or corn kid 1 tortilla 2 tortillas size Tortillas, wheat or corn soft ⅓ tortilla ⅔ tortilla taco size Wafers, vanilla Snack only 4 cookies 8 cookies Wafers, rye 2 wafers 4 wafers Waffles (frozen, square or ½ waffle* 1 waffle* round) Zwieback 2 pieces 4 pieces 1 One-half serving meets the meal pattern requirements for 1 through 5 year olds. 2 One serving meets the meal pattern requirements for 6 years old and up. *Portion rounded upward to allow a reasonable and satisfying amount to be served. This chart was developed as a tool to assist CACFP sponsors in serving correct portion sizes and must be used in conjunction with FNS Instruction 783-1, Revision 2. 28

29 Handout 5: Group Activity: Creative Uses of Grains and Breads Group Activity Activity Materials Method Creative Snacks Using Grains/Breads Foil, cut into 10 x 10 sizes Tortilla Refried beans Cheese Lay tortillas flat on foil, add refried beans and cheese to meet requirements. Flip foil (fold in half) and iron with a regular iron and serve. Note: you can also use Peanut Butter and Jelly. Going Fishing Goldfish Pretzel sticks Peanut butter Give each child the required amount of goldfish crackers and tablespoons of peanut butter. Let the child or adults put peanut butter on pretzel sticks and fish for crackers Notes on other creative ideas using grains/breads: 29

30 Handout 6: Posttest: Grains and Breads What is a Serving? Directions: Determine the amount of each grain/bread that would be required as a serving for lunch for each group of CACFP participants. Grains/Breads Products 1. Biscuit Amount Needed for 13 5 year olds Amount Needed for 8 3 year olds Amount Needed for 19 7 year olds 2. Saltine crackers 3. Cooked macaroni 30

31 Test Key: Pretest Directions: Answers will vary based on the portions prepared for the icebreaker by instructor. Item Estimated Portion Size Age Group Cereal O s Small Crackers Granola Bar Plain Cookie Tortilla 31

32 Test Key: Posttest: Grains and Breads What is a Serving? Directions: Determine the amount of each grain/bread that would be required as a serving for lunch for each group of CACFP participants. Grains/Breads Products Amount Needed for 13 5 year olds 1. Biscuit Amount needed for one 5 year old = ½ serving or 16 g Amount needed for 13 5 year olds = 6 ½ biscuits 2. Saltine crackers Amount needed for one 5 year old = ½ serving or 4 crackers or 10 g Amount needed for 13 5 year olds = 52 saltines 3. Cooked macaroni Amount needed for one 5 year old = ½ serving or ¼ cup Amount needed for 13 5 year olds = 3 ¼ cups cooked macaroni Amount Needed for 8 3 year olds Amount needed for one 3 year old = ½ serving or 16 g Amount needed for 8 3 year olds = 4 biscuits Amount needed for one 3 year old = ½ serving or 4 crackers or 10 g Amount needed for 8 3 year olds = 32 saltines Amount needed for one 3 year old = ½ serving or ¼ cup Amount needed for 8 3 year olds = 2 cups cooked macaroni Amount Needed for 19 7 year olds Amount needed for one 7 year old = 1 serving or 25 g Amount needed for 19 7 year olds = 19 biscuits Amount needed for one 7 year old = 1 serving or 8 crackers or 20 g Amount needed for 19 7 year olds = 152 saltines Amount needed for one 7 year old = 1 serving or ½ cup Amount needed for 19 7 year olds = 9 ½ cups cooked macaroni 32

33 Grains and Breads What is a Serving? Grains/Breads and You OATS Nutrients: Carbohydrates B vitamins Fiber 1 2 Who has the Most Variety on their List of Grains/Breads? Criteria for Creditable Grains/Breads Made with enriched or wholegrain flour or fortified. Label indicates the product is enriched or whole-grain; made from enriched or whole-grain meal or flour, bran and/or germ. Item provided in quantities specified. 3 4 Creditable Grains/Breads Breads Creditable Grains/Breads Biscuits, Bagels, Rolls, Tortillas, Muffins, and Crackers 5 6 National Food Service Management Institute Grains and Breads What is a Serving?

34 Creditable Grains/Breads Cooked cereal grains Creditable Grains/Breads Ready-to-Eat cereals 7 8 Creditable Grains/Breads Cereals or bread products that are used as an ingredient in another menu item Creditable Grains/Breads Cooked macaroni or noodle products 9 10 Creditable Grains/Breads Sweetened breads Creditable Grains/Breads Pie crust National Food Service Management Institute Grains and Breads What is a Serving?

35 Creditable Grains/Breads Non-sweet snack products How are grains and bread products grouped by USDA? USDA groups grains/breads by weight Grains/Breads What is a serving? Cereal O s Food Label Nutrition Facts Serving Size = 1 cup (30 g) Servings per container 10 Creditable Grains/Breads What is a CACFP serving? Cereal O s 1 Serving = ⅓ cup (0.5 oz) Creditable Grains/Breads Using this product, how much is a CACFP serving? Cereal O s 1 Serving =? cup Creditable Grains/Breads Using this product, how much is a CACFP serving? Cereal O s Key 1 Serving = ⅓ cup National Food Service Management Institute Grains and Breads What is a Serving?

36 Grains/Breads What is a serving? Granola Bar Food Label Nutrition Facts Serving Size = 2 bars (42 g) Servings per container 6 Creditable Grains/Breads What is a CACFP serving? Granola Bar 1 Serving = 2 bars (62 g) Creditable Grains/Breads Using this product, how much is a CACFP serving? Creditable Grains/Breads Using this product, how much is a CACFP serving? Granola Bar 1 Serving =? bar Granola Bar Key 1 Serving = 3 bars Grains/Breads What is a serving? Small Crackers Food Label Nutrition Facts Serving Size = 55 pieces (30 g) Servings per container 36 Creditable Grains/Breads What is a CACFP serving? Small Crackers 1 Serving = 48 crackers (20 g) National Food Service Management Institute Grains and Breads What is a Serving?

37 Creditable Grains/Breads Using this product, how much is a CACFP serving? Creditable Grains/Breads Using this product, how much is a CACFP serving? Small Crackers 1 Serving =? crackers Small Crackers Key 1 Serving = 37 crackers Grains/Breads What is a serving? Tortillas Food Label Nutrition Facts Serving Size = 2 tortillas (50 g) Servings per container 6 Creditable Grains/Breads What is a CACFP serving? Tortillas 1 Serving = 1 tortilla (25 g) Creditable Grains/Breads Using this product, how much is a CACFP serving? Creditable Grains/Breads Using this product, how much is a CACFP serving? Tortillas 1 Serving =? tortilla Tortillas Key 1 Serving = 1 tortilla National Food Service Management Institute Grains and Breads What is a Serving?

38 Who has a creative use of Grains/Breads? Child care providers make grains/breads fun and healthy for kids National Food Service Management Institute Grains and Breads What is a Serving?