Documents/Forms
The crediting guidance below applies to the CACFP meal patterns for children in child care centers and family day care homes.
General Crediting Guidance |
Crediting Commercial Processed Products
Crediting Foods Made from Scratch |
Crediting Guidance for the Meal Pattern Components
CSDE Crediting Worksheets
General Crediting Guidance for CACFP Child Care Programs
- CACFP Meal Patterns for Children (CSDE)
- CACFP Training Tools (USDA)
- Crediting Handbook for the Child and Adult Care Food Program (USDA)
- Crediting Summary Charts for the CACFP Meal Patterns for Children (CSDE)
- Crediting Updates for Child Nutrition Programs: Be in the Know! Webinar Series (USDA)
- Food Buying Guide
- Meal Pattern Requirements for CACFP Child Care Programs (CSDE)
- Menu Planning for Child Nutrition Programs (CSDE)
- Noncreditable Foods in CACFP Child Care Programs (CSDE)
- Nutrition Standards for CACFP Meals and Snacks (USDA)
- Resources for the CACFP Meal Patterns (CSDE): Resources and websites to assist sponsors with meeting the CACFP meal pattern and crediting requirements
- USDA Memo CACFP 08-2017: Questions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program
Crediting Commercial Processed Products in CACFP Child Care Programs
CACFP facilities must obtain appropriate documentation to indicate that commercial products credit toward the CACFP meal patterns. For example, to credit a commercial breaded chicken patty as the meat/meat alternates component for ages 3-5 at lunch, the manufacturer’s documentation must indicate that one serving of the product contains 1½ ounces of cooked chicken. Allowable documentation includes:
- the original Child Nutrition (CN) label from the product carton or a photocopy or photograph of the CN label shown attached to the original product carton; or
- a product formulation statement (PFS) signed by an official of the manufacturer stating the amount of each meal pattern component contained in one serving of the product.
These are the only acceptable records for documenting a commercial product’s contribution to the CACFP meal patterns. Without this documentation, commercial products cannot credit toward the CACFP meal patterns.
- Child Nutrition (CN) Labels
- Overview: Using Child Nutrition (CN) Labels in the CACFP (CSDE)
- CN Authorized Manufacturers and Labels (USDA)
- CN Labeling Program (USDA)
- USDA Memo SP 11-2015v2, CACFP 10-2015 and SFSP 13-2015: CN Labels Copied with a Watermark Acceptable Documentation
- USDA Memo SP 27-2015, CACFP 09-2015 and SFSP 12-2015: Administrative Review Process Regarding the Child Nutrition (CN) Label, Watermarked CN Label and Manufacturer's Product Formulation Statement
- Training on CN labels
- FBG Module 3: Product Formulation Statements (PFS) (ICN): Addresses CN labels and PFS
- Manufacturer's Product Formulation Statement: Is it Acceptable? (ICN and USDA)
- Product Formulation Statements
- Overview: Using Product Formulation Statements in the CACFP (CSDE)
- Tips for Evaluating a Manufacturer's PFS (USDA)
- When Commercial Grain Products Require a Product Formulation Statement to Credit in the CACFP (CSDE)
- Training on PFS
- FBG Module 3: Product Formulation Statements (PFS) (ICN): Addresses CN labels and PFS
- Manufacturer's Product Formulation Statement: Is it Acceptable? (ICN and USDA)
- USDA PFS for the CACFP (available on USDA’s Food Manufacturers/Industry webpage)
- Grains: Product Formulation Statement for Documenting Grains in the Child Nutrition Programs (USDA)
- Completed Sample: Grains (USDA)
- Meat/Meat Alternates: Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products in Child Nutrition Programs (USDA)
- Vegetables/Fruits: Product Formulation Statement for Documenting Vegetables and Fruits in the Child and Adult Care Food Program, Summer Food Service Program, and NSLP Afterschool Snacks (USDA
- Completed Sample: Vegetables
- Completed Sample: Fruits
- Grains: Product Formulation Statement for Documenting Grains in the Child Nutrition Programs (USDA)
- Documentation for Processed Foods
- Accepting Processed Product Documentation in the CACFP (CSDE)
- CSDE Operational Memo No. 7A-16, 9C-16 and 9H-16: Requirements for Documenting CACFP Meal Pattern Contribution of Processed Foods
- CSDE Operational Memo No.10C-10 and 10H-10: Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements
- Food Buying Guide for Child Nutrition Programs (USDA)
- USDA Memo CACFP 17-2017: Documenting Meals in the Child and Adult Care Food Program
- USDA Memo TA-2010 (v.3): Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements
- Yield Study Form for Child Nutrition Programs (CSDE)
Crediting Foods Made from Scratch in CACFP Child Care Programs
To credit foods made from scratch toward the CACFP meal patterns, CACFP facilities must maintain recipes that document the crediting information per serving. For example, to credit macaroni and cheese as the meat/meat alternates component and grains component for ages 3-5 at lunch, the CACFP facility’s recipe must indicate that each serving contains 1½ ounces of cheese and ¼ cup of whole grain-rich or enriched pasta. The CSDE strongly encourages the use of standardized recipes to ensure that menus provide the correct CACFP food components and servings.
- Food Buying Guide
- Portion Control
- Basics at a Glance: Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity (ICN)
- No Time to Train: How Foods Are Portioned (ICN)
- No Time to Train: Portioning Matters (ICN)
- On the Road to Professional Food Preparation eLearning: Portion Control (ICN)
- Standardized Recipes
- Basic Culinary Math for School Nutrition Professionals (ICN)
- Basics at a Glance: Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity (ICN)
- Grab and Go Lesson: Benefits for Using Standardized Recipes in the CACFP (ICN)
- Manager’s Corner: Standardized Recipes (ICN)
- Measuring Success with Standardized Recipes (ICN)
- No Time to Train: Identifying the Parts of a USDA Quantity Recipe (ICN)
- On the Road to Professional Food Preparation eLearning: Recipe Adjustments (ICN)
- Recipe Analysis Workbook (USDA's Food Buying Guide): Develops standardized recipes with meal pattern contribution per serving (users must create a free account)
- Recipes for Child Nutrition Programs (CSDE's Menu Planning for Child Nutrition Programs webpage)
- Standardized Recipe Form for the CACFP (CSDE)
- What’s Standard about Standardized Recipes? (SNA)
- Why Use Standardized Recipes? Fact Sheet (ICN)
- Weights and Measures
Crediting Guidance for the Meal Pattern Components
for CACFP Child Care Programs
The resources below provide guidance on meeting the crediting requirements for the five CACFP food components: milk; meat/meat alternates; vegetables; fruits; and grains.
Milk | Meat/Meat Alternates | Vegetables | Fruits | Grains
Milk Component for CACFP Child Care Programs
Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the Food and Drug Administration (FDA). The CACFP meal patterns require unflavored whole milk for age 1; and unflavored low-fat milk or unflavored fat-free milk for ages 2 and older. Flavored fat-free milk maybe served to ages 6 and older, however the CACFP Best Practices recommends serving only unflavored milk.
Note: The 2017 revisions to the CACFP meal patterns allowed fat-free flavored milk for ages 6 and older. In 2018, the USDA issued the final rule, Child Nutrition Programs: Flexibilities for Milk, Whole Grains, and Sodium Requirements (83 FR 63775). This final rule allowed flavored milk to also be low-fat. However, a decision in April 2020 by the U.S. District Court for the District of Maryland cancelled this final rule. As a result, flavored milk for ages 6 and older must be fat free until the USDA issues additional guidance.
CACFP facilities have the option to offer one or more allowable fluid milk substitutes for children without a disability. The two allowable types of milk substitutes include 1) lactose-reduced or lactose-free milk with the appropriate fat content for each age group; and 2) nondairy milk substitutes that meet the USDA’s nutrition standards for fluid milk substitutes, such as certain brands of soy milk. This substitution requires a written request from the parent or guardian indicating the medical or other special dietary need that restricts the child’s diet and requires the milk substitute. For more information, refer to the CSDE's resource, Allowable Milk Substitutes for Children without Disabilities in CACFP Child Care Programs .
CACFP child care centers operating in public schools must also meet the state beverage requirements for milk and nondairy milk substitutes under Section 10-221q of the Connecticut General Statutes. For a list of products that comply with the federal and state requirements, refer to list 16 (milk) and list 17 (nondairy milk substitutes) on the CSDE's List of Acceptable Foods and Beverages webpage.
- Food Buying Guide (Section 5: Milk)
- General Crediting Guidance for Milk
- Crediting Fluid Milk in the Child Nutrition Programs Tip Sheet (USDA)
- Serving Milk in the CACFP: Handouts, training slides, and webinars in English and Spanish (USDA)
- USDA Memo CACFP 17-2016: Nutrition Requirements for Fluid Milk and Fluid Milk Substitutions in the CACFP, Q&As
- USDA Memo SP 24-2020, CACFP 13-2020 and SFSP 13-2020: Questions and Answers for the Child Nutrition Programs during School Year 2020-21 – #5: refer to question 7 (supersedes USDA Memo SP 18-2018 and CACFP 13-2018: Child Nutrition Programs Flexibilities for School Year 2018-2019)
- Milk in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
- Milk Substitutes
- Allowable Milk Substitutes for Children without Disabilities in CACFP Child Care Programs (CSDE)
- USDA Memo SP 07-2010, CACFP 04-2010 and SFSP 05-2010: Questions and Answers: Fluid Milk Substitutions
Meat/Meat Alternates Component for CACFP Child Care Programs
The meat/meat alternates component includes fresh and frozen meats (such as lean beef, pork, poultry, fish, and shellfish), processed meats (such as chicken nuggets, deli meats, and fish sticks), canned meats (such as chicken, tuna, and salmon), and meat alternates (such as eggs, cheese, yogurt, nuts and seeds and their butters, beans and peas (legumes), tofu, and tempeh). The USDA’s CACFP Best Practices recommends limiting processed meats to no more than one serving per week; and serving only lean meats, nuts, and legumes.
The required servings for the meat/meat alternates component refer to the edible portion of cooked lean meat, poultry, or fish, e.g., lean meat without bone, breading, binders, fillers, or other ingredients. Different types of meats and meat alternates require different amounts to credit as 1 ounce of the meat/meat alternates component. A 1-ounce serving of the meat/meat alternates component equals 1 ounce of cooked lean meat, poultry, or fish (without binders, fillers, extenders, and liquids); 1 ounce of cheese (low-fat recommended); 2 ounces of cottage or ricotta cheese, cheese food/spread, or cheese substitute (low-fat recommended); ¼ cup of cooked beans and peas (legumes); ½ large egg; 2 tablespoons of nut or seed butters; 1 ounce of nuts or seeds; 1 ounce of commercial tofu (containing at least 5 grams of protein in 2.2 ounces); 1 ounce of tempeh; 3 ounces of surimi; ½ cup of yogurt or soy yogurt (containing no more than 3.83 grams of sugar per ounce); and 1 ounce of alternate protein products (APPs). Commercial processed products require a CN label or PFS to credit.
The minimum creditable amount is ¼ ounce. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other meat/meat alternates The meat/meat alternates component at lunch and supper must be served in a main dish, or in a main dish and only one other food item.
- Alternate Protein Products (APPs)
- Breakfast
- Serving Meat and Meat Alternates at Breakfast: Handouts, training slides, and webinars in English and Spanish (USDA)
- Commercial Products
- Crediting Commercial Meat/Meat Alternates in the CACFP (CSDE)
- Crediting Deli Meats in the CACFP (CSDE)
- USDA Memo SP 01-2016, SFSP 01-2016 and CACFP 01-2016: Procuring Local Meat, Poultry, Game, and Eggs for Child Nutrition Programs
- Dried Meats
- USDA Memo SP 21-2019, CACFP 08-2019 and SFSP 07-2019: Crediting Shelf-Stable, Dried and Semi-Dried Meat, Poultry, and Seafood Products in the Child Nutrition Programs
- USDA Webinar: Moving Forward: Update on Food Crediting in Child Nutrition Programs with Guidance for Dried Meat Products (April 24, 2019)
- Food Buying Guide (Section 1: Meat/Meat Alternates)
- General Crediting Guidance for Meat/Meat Alternates
- Serving Meats and Meat Alternates at Lunch and Supper in the USDA CACFP: Handouts in English and Spanish (USDA)
- Legumes
- Crediting Legumes in the CACFP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- More resources: refer to "Legumes (Beans/Peas)" in the CSDE'S Resource List for Menu Planning and Food Production in Child Nutrition Programs
- Nuts and Seeds
- Tempeh and Surimi
- USDA Memo SP 25-2019, CACFP 12-2019 and SFSP 11-2019: Crediting Tempeh in the Child Nutrition Programs
- USDA Memo SP 24-2019, CACFP 11-2019 and SFSP10-2019: Crediting Surimi Seafood in the Child Nutrition Programs
- USDA Webinar: Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi (May 8, 2019)
- Tofu and Tofu Products
- Crediting Tofu and Tofu Products in the CACFP (CSDE)
- USDA Memo SP 53-2016 and CACFP 21-2016: Crediting Tofu and Soy Yogurt Products in the School Meal Programs and the CACFP
- Yogurt
- Calculating Sugar Limits for Yogurt in the CACFP: Handouts in English and Spanish (USDA)
- Choose Yogurts that are Lower in Sugar: Handouts, training slides, and webinars in English and Spanish (USDA)
- Crediting Yogurt in the CACFP (CSDE)
Vegetables Component for CACFP Child Care Programs
The vegetables component includes fresh vegetables, frozen vegetables, canned vegetables, rehydrated dried vegetables (PFS required), and pasteurized 100 percent full-strength vegetable juice. Legumes (cooked dry beans and peas) credit as either vegetables or meat/meat alternates, but not both in the same meal.
All vegetables credit based on volume except raw leafy greens such as lettuce and spinach, which credit as half the volume served, e.g., 1 cup of leafy greens credits as ½ cup of the vegetables component.
The minimum creditable amount is ⅛ cup. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other vegetables.
Pasteurized full-strength juice credits as either the vegetables component or fruits component at only one meal or snack per day. Juice includes fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice.
The USDA’s CACFP Best Practices recommends serving whole fruits (fresh, frozen, canned, and dried) more often than juice; making at least one of the two required snack components a vegetable or fruit; and providing at least one serving per week of dark green vegetables, red and orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables (refer to Vegetable Subgroups in the CACFP).
- Food Buying Guide (Section 2: Vegetables)
- General Crediting Guidance for Vegetables
- Serving Vegetables in the CACFP (USDA)
- USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers
- Juice
- Crediting Juice in the CACFP (CSDE)
- Legumes
- Crediting Legumes in the CACFP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- More resources: refer to "Legumes (Beans/Peas)" in the CSDE'S Resource List for Menu Planning and Food Production in Child Nutrition Programs
- Soup
- Crediting Soup in the CACFP (CSDE)
- Vegetable Subgroups
- All about the Vegetable Group (USDA's Choose MyPlate)
- Vegetable Subgroups in the CACFP (CSDE)
- Vegetables in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
Fruits Component for CACFP Child Care Programs
The fruits component includes fresh fruit, frozen fruit, canned fruit, dried fruit, and pasteurized 100 percent full-strength fruit juice. Serve canned fruit in juice, water, or light syrup. The creditable serving of canned fruit in 100 percent juice may include the juice, but cannot include water or syrup. Fruits credit based on volume (cups), except dried fruits credit as twice the volume served, e.g., ¼ cup of raisins credits as ½ cup of the fruits component.
The minimum creditable amount is ⅛ cup. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other vegetables/fruits.
Pasteurized full-strength juice credits as either the vegetables component or fruits component at only one meal or snack per day. Juice includes fruit and vegetable juice, frozen pops made from 100 percent juice, pureed fruits and vegetables in smoothies, and juice from canned fruit in 100 percent juice. The USDA’s CACFP Best Practices recommends serving whole fruits (fresh, canned, dried, and frozen) more often than juice; and making at least one of the two required snack components a vegetable or fruit.
Vegetables may substitute for the fruits components at any lunch or supper, but the two servings must be different vegetables.
- Coconut
- USDA Memo SP 22-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs
- Food Buying Guide (Section 3: Fruits)
- Fruit in Smoothies
- Crediting Smoothies in the CACFP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
- General Crediting Guidance
- USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers
- Juice
- Crediting Juice in the CACFP (CSDE)
Grains Component for CACFP Child Care Programs
The grains component includes breads and bread products (such as biscuits, bagels, rolls, tortillas, and muffins), snack products (such as crackers, animal crackers, graham crackers, hard pretzels, tortilla chips, and popcorn), cereal grains (such as buckwheat, brown rice, bulgur, and quinoa), pasta, ready-to-eat (RTE) breakfast cereals, cooked breakfast cereals (such as oatmeal), bread products used as an ingredient in another menu item such as combination foods (e.g., breading on fish or poultry and pizza crust in pizza). Grain-based desserts cannot credit. Examples include cookies, piecrusts in sweet pies, doughnuts, cereal bars, granola bars, sweet rolls, pastries, toaster pastries, cake, and brownies. Sweet crackers such as graham crackers and animal crackers are not grain-based desserts. However, the CSDE recommends not serving sweet crackers more than twice per week between all meals and snacks.
Grain products and recipes must be made with creditable grains. Creditable grains for the CACFP meal patterns include whole grains, enriched grains, bran, and germ. Cooked and ready-to-eat (RTE) breakfast cereals must be whole grain, enriched, or fortified; and cannot contain more than 6 grams of sugar per dry ounce.
The minimum creditable amount is ¼ ounce equivalent. If a food item provides less than the full-required meal pattern serving, the CACFP menu must include the additional amount from other grains.
CACFP menus must include at least one whole grain-rich (WGR) serving per day, between all meals and snacks served to participants. The USDA’s CACFP Best Practices recommends at least two WGR servings per day. WGR foods for the CACFP contain at least 50 percent whole grains and the remaining grain ingredients are enriched, bran, or germ. A grain food meets the WGR criteria if a whole grain is the first ingredient (or second after water), and the next two grain ingredients (if any) are creditable grains. A combination food meets the WGR criteria if the first grain ingredient (or second after water) is a whole grain, and the next two grain ingredients (if any) are creditable grains.
- Creditable Grains
- Crediting Enriched Grains in the CACFP (CSDE)
- Crediting Whole Grains in the CACFP (CSDE)
- Crediting Worksheet for Commercial Grain Products: Child Care Worksheet 1: Crediting Commercial Grains in the CACFP (CSDE): Evaluates commercial grain products for compliance with the CACFP crediting requirements and WGR criteria, and the CSDE's recommended nutrition standards for child care, and determines the ounce equivalents per serving
- How to Identify Creditable Grains in the CACFP (CSDE)
- USDA Memo CACFP 09-2018: Grain Requirements in the CACFP: Q&As
- USDA Memo SP 34-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Child Nutrition Programs
- Using the WIC Food Lists to Identify Grains for the CACFP (USDA)
- Crediting Grain Recipes
- Crediting Worksheets for Grain Recipes: Evaluate grain recipes for compliance with the CACFP crediting requirements and WGR criteria, and the CSDE's recommended nutrition standards for child care, and determine the ounce equivalents per serving
- Determining Ounce Equivalents of Grains in CACFP Recipes: Handouts in English and Spanish (USDA)
- Is My Recipe Whole Grain-Rich in the CACFP?: Handouts in English and Spanish (USDA)
- Recipe Analysis Workbook (USDA's Food Buying Guide): Develops standardized recipes with meal pattern contribution per serving (users must create a free account)
- Cereals
- Calculating Sugar Limits for Breakfast Cereals in the CACFP: Handouts in English and Spanish (USDA)
- Choose Breakfast Cereals that are Lower in Sugar: Handouts, training slides, and webinars in English and Spanish (USDA)
- Crediting Breakfast Cereals in the CACFP (CSDE)
- Crediting Worksheets for Cereals (CSDE): Evaluate breakfast cereals for compliance with the CACFP crediting requirements and WGR criteria, and the CSDE's recommended nutrition standards for child care, and determine the ounce equivalents per serving
- Grain-based Desserts
- Grain-Based Desserts in the CACFP: Handouts, training slides, and webinars in English and Spanish (USDA)
- Mealtime Memo July 2020: Grain-Based Desserts (ICN)
- USDA Memo CACFP 16-2017: Grain-Based Desserts in the Child and Adult Care Food Program
- Food Buying Guide (Section 4: Grains)
- Ounce Equivalents
- CSDE Chart: Grain Ounce Equivalents for the CACFP (CSDE): Contains the Exhibit A requirements for ounce equivalents
- CACFP Grains Ounce Equivalents Resources (USDA webpage)
- Calculating Ounce Equivalents of Grains in the CACFP Handouts in English and Spanish (USDA)
- Calculation Methods for Grain Ounce Equivalents in the CACFP (CSDE)
- Crediting Single-Serving Packages of Grains in the CACFP: Handouts in English and Spanish (USDA)
- Crediting Worksheets 1-5: refer to CSDE Crediting Worksheets for CACFP Child Care Programs below
- Determining Ounce Equivalents of Grains in CACFP Recipes: Handouts in English and Spanish (USDA)
- Exhibit A: Refers to the USDA’s document, Exhibit A: Grain Requirements for Child Nutrition Programs, which includes grain servings and grain ounce equivalents.
- Exhibit A Grains Tool (USDA's Food Buying Guide)
- Webinar: Exhibit A Grains Tool to the Rescue (USDA)
- Webinar: How to Maximize the Exhibit A Grains Tool (USDA)
- How to Use the Grain Ounce Equivalents Chart for the CACFP (CSDE)
- Using Ounce Equivalents for Grains in the CACFP (USDA)
- When Commercial Grain Products Require a Product Formulation Statement to Credit in the CACFP (CSDE)
- Popcorn
- USDA Memo SP 23-2019, CACFP 10-2019 and SFSP 9-2019: Crediting Popcorn in the Child Nutrition Programs
- Whole Grain-rich Requirement
- Guide to Meeting the Whole Grain-rich Requirement for the CACFP (CSDE)
- How to Spot Whole Grain-Rich Foods for the CACFP: Handouts in English and Spanish (USDA)
- Identifying Whole Grain-rich Foods for the CACFP: Handouts, training slides, and webinars in English and Spanish (USDA)
- Is My Recipe Whole Grain-Rich in the CACFP?: Handouts in English and Spanish (USDA)
- Guide to Meeting the Whole Grain-rich Requirement for the CACFP (CSDE)
- Whole Grains
- 10 Tips: Choosing Whole-Grain Foods: English and Spanish (USDA Choose MyPlate)
- 10 Tips: Make Half Your Grains Whole: English and Spanish (USDA Choose MyPlate)
- Adding Whole Grains to Your CACFP Menu: Handouts, training slides, and webinars in English and Spanish (USDA)
- Crediting Whole Grains in the CACFP (CSDE)
CSDE Crediting Worksheets for CACFP Child Care Programs
Worksheets 1-6 evaluate foods for compliance with the CACFP meal patterns for children. Worksheets 7-9 evaluate foods for compliance with the CSDE’s recommended nutrition standards for child care (Connecticut Child Care Nutrition Standards (CCCNS)), but not for compliance with the CACFP meal patterns for children.
The CSDE recommends that CACFP sponsors maintain completed crediting worksheets as electronic files in a folder on the computer, instead of printing copies. The CSDE’s CACFP staff will accept electronic copies as appropriate crediting documentation during the Administrative Review of the CACFP.
- Child Care Worksheet 1: Crediting Commercial Grains in the CACFP (CSDE)
- Child Care Worksheet 2: Crediting Ready-to-eat (RTE) Breakfast Cereals in the CACFP (CSDE)
- Child Care Worksheet 3: Crediting Cooked Breakfast Cereals in the CACFP (CSDE)
- Child Care Worksheet 4: Crediting Family-size Recipes for Grains in the CACFP (CSDE)
- Child Care Worksheet 5: Crediting Quantity Recipes for Grains in the CACFP (CSDE)
- Child Care Worksheet 6: Crediting Yogurt in the CACFP (CSDE)
- Child Care Worksheet 7: Evaluating Processed Fruits and Vegetables for Compliance with the Connecticut Child Care Nutrition Standards (CSDE)
- Child Care Worksheet 8: Evaluating Soups for Compliance with the Connecticut Child Care Nutrition Standards (CSDE)
- Child Care Worksheet 9: Evaluating Meat/Meat Alternates for Compliance with the Connecticut Child Care Nutrition Standards (CSDE)
- Child Care Worksheet 10: Nutrient Analysis of Recipes (CSDE)