Documents/Forms
The crediting guidance below applies to the CACFP adult meal patterns for adult day care centers.
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 Adult Day Care Centers
Food Buying Guide | Meal Patterns and Crediting | Portion Control | Weights/Measures
Food Buying Guide for Child Nutrition Programs (FBG)
- Food Buying Guide for Child Nutrition Programs (USDA webpage)
- Grab and Go Lesson: Food Buying Guide Calculator (Institute of Child Nutrition)
- Training on FBG
- Food Buying Guide for Child Nutrition Programs: Training Resources (USDA webpage)
- FBG Training Modules (Institute of Child Nutrition)
- Exhibit A Grains Tool to the Rescue! (USDA webinar)
- Food Buying Guide Goes Digital (USDA webinar)
- How to Maximize the Exhibit A Grains Tool (USDA webinar)
- Navigating the Food Buying Guide Calculator (USDA webinar)
Meal Patterns and Crediting
- CACFP Training Tools (USDA webpage)
- Crediting Handbook for the Child and Adult Care Food Program (USDA)
- Crediting Summary Charts for the CACFP Adult Meal Patterns (CSDE)
- Crediting Updates for Child Nutrition Programs: Be in the Know! Webinar Series (USDA webpage)
- Meal Patterns for CACFP Adult Day Care Centers (CSDE webpage)
- Menu Planning for Child Nutrition Programs (CSDE webpage)
- Noncreditable Foods in CACFP Adult Day Care Centers (CSDE)
- Nutrition Standards for CACFP Meals and Snacks (USDA webpage)
- Resources for the CACFP Meal Patterns (CSDE)
- Serving Snacks in the CACFP (USDA webpage)
- USDA Memo CACFP 08-2017: Questions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program
- USDA Memo SP 08-2019, CACFP 02-2019, and SFSP 02-2019: Update of Food Crediting in the Child Nutrition Programs
- Using the Nutrition Facts Label in the CACFP (USDA)
Portion Control
- Basics at a Glance Poster e (Institute of Child Nutrition): Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity
- No Time to Train: How Foods Are Portioned (Institute of Child Nutrition)
- No Time to Train: Portioning Matters (Institute of Child Nutrition)
- On the Road to Professional Food Preparation eLearning: Portion Control (Institute of Child Nutrition)
Weights and Measures
- Weights and Measures (Institute of Child Nutrition)
- On the Road to Professional Food Preparation eLearning: Weights and Measures (Institute of Child Nutrition)
Crediting Commercial Processed Products in CACFP Adult Day Care Centers
Adult day care centers 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 the serving 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 meal pattern contribution. Without this documentation, commercial products cannot credit toward the CACFP meal patterns.
CN Labels | Product Formulation Statements | Documentation for Processed Foods
Child Nutrition (CN) Labels
- Authorized Manufacturers and Labels (USDA webpage)
- Child Nutrition (CN) Labeling Manual (USDA)
- CN Labeling Program (USDA webpage)
- Using Child Nutrition (CN) Labels in the CACFP (CSDE)
- 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) (Institute of Child Nutrition): Addresses CN labels and PFS
- Manufacturer's Product Formulation Statement: Is it Acceptable? (Institute of Child Nutrition and USDA)
- Slides for Manufacturer's Product Formulation Statement: Is it Acceptable? (Institute of Child Nutrition and USDA)
- What’s in a Meal Module 6: Meal Pattern Documentation (CSDE's Meal Pattern Training for School Nutrition Programs webpage)
Product Formulation Statements
- Tips for Evaluating a Manufacturer's Product Formulation Statement (USDA)
- Using Product Formulation Statements 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? (Institute of Child Nutrition and USDA)
- Slides for Manufacturer's Product Formulation Statement: Is it Acceptable? (Institute of Child Nutrition and USDA)
- USDA PFS for the CACFP: USDA’s CN Labeling and PFS Guidance for Food Manufacturers/Industry webpage
- Grains: Product Formulation Statement for Documenting Grains in the Child Nutrition Programs (USDA)
- Completed Sample PFS: Product Formulation Statement for Documenting Grains in the Child Nutrition Programs (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 PFS: Vegetables (USDA)
- Completed Sample PFS: Fruits (USDA)
- What’s in a Meal Module 6: Meal Pattern Documentation (CSDE's Meal Pattern Training for School Nutrition Programs webpage)
- Grains: Product Formulation Statement for Documenting Grains in the Child Nutrition Programs (USDA)
Required 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 webpage)
- USDA Memo TA-2010 (v.3): Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements
- When Commercial Grain Products Require a Product Formulation Statement to Credit in the School Nutrition Programs (CSDE)
- Yield Study Form for Child Nutrition Programs (CSDE)
Crediting Foods Made from Scratch in CACFP Adult Day Care Centers
Foods made from scratch require a recipe (preferably standardized) that documents the CACFP meal pattern crediting information per serving. For example, to credit macaroni and cheese as 2 ounces of the meat/meat alternates component and 2 ounce equivalents of the grains component, the CACFP facility's recipe must indicate that each serving contains 2 ounces of cheese and 1 cup of whole-grain or enriched pasta. Use standardized recipes to ensure accurate crediting information.
Standardized Recipes
- Basics at a Glance (Institute of Child Nutrition): Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity
- Manager’s Corner: Standardized Recipes (Institute of Child Nutrition)
- Measuring Success with Standardized Recipes (Institute of Child Nutrition)
- No Time to Train: Identifying the Parts of a USDA Quantity Recipe (Institute of Child Nutrition)
- 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)
- Section 2: Menu Records in CSDE's Guide to Meeting the Meal Pattern Requirements for CACFP Adult Day Care Centers
- Standardized Recipe Form for the CACFP (CSDE)
- Training on standardized recipes
- Basic Culinary Math for School Nutrition Professionals (Institute of Child Nutrition)
- On the Road to Professional Food Preparation eLearning: Recipe Adjustments (Institute of Child Nutrition)
- STAR Strategies for Utilizing Standardized Recipes (Institute of Child Nutrition)
- USDA Guide: USDA Recipe Standardization Guide for School Nutrition Programs (Institute of Child Nutrition)
- What’s Standard about Standardized Recipes? (School Nutrition Association)
- Why Use Standardized Recipes? Fact Sheet (Institute of Child Nutrition)
Crediting Guidance for the Meal Pattern Components
for CACFP Adult Day Care Centers
The resources below provide guidance on meeting the crediting requirements for the five CACFP meal pattern components.
Milk | Meat/Meat Alternates | Vegetables | Fruits | Grains
Milk Component for CACFP Adult Day Care Centers
The milk component requires fluid milk. 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).
- Fat content: The CACFP adult meal patterns allow low-fat (1%) milk and fat-free milk, either unflavored or flavored. The USDA’s CACFP Best Practices recommend serving only unflavored milk.
- Serving size: The minimum creditable amount is 1 cup, with an exception for milk in smoothies.
- Milk in smoothies: The minimum creditable amount of milk in a smoothie is ¼ cup. Adult day care centers must have a recipe or PFS to document the type and amount of milk in the smoothie serving. Refer to the CSDE's Crediting Smoothies in the CACFP
- Milk substitutes for participants without a disability: Adult day care centers may choose to offer one or more allowable fluid milk substitutes. The two allowable types of milk substitutes include 1) lactose-reduced or lactose-free milk; and 2) nondairy milk substitutes that meet the USDA’s nutrition standards for fluid milk substitutes, such as certain brands of soy milk. Nondairy milk substitutes require a written request from the participant or their guardian/caregiver indicating the medical or other special dietary need that restricts the participant's diet and requires the milk substitute. Refer to the CSDE's Allowable Milk Substitutes for Adults without Disabilities in CACFP Adult Day Care Centers
- Yogurt substitution for milk: Yogurt may substitute for the milk component at one meal per day. Six ounces (weight) or ¾ cup (volume) of yogurt credits as 8 fluid ounces of milk. Yogurt cannot credit as the milk component and meat/meat alternates component during the same meal. However, yogurt may be served in place of fluid milk at one meal, and as the meat/meat alternates component in another meal on the same day. The yogurt limit applies to the served meals, not what the participant selects or consumes. Yogurt must meet the sugar limit (no more than 3.83 grams of sugars per ounce).
General Crediting Guidance for Milk
- Crediting Fluid Milk in the Child Nutrition Programs Tip Sheet (USDA)
- Food Buying Guide Section 5 Milk: Overview of Crediting Requirements for the Milk Component (USDA) and Yield Table for Milk (USDA)
- Serving Milk in the CACFP (USDA webpage)
- 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 Adults without Disabilities in CACFP Adult Day Care Centers (CSDE)
- Determining if Nondairy Beverages Meet the USDA’s Nutrition Standards for Fluid Milk Substitutes in the CACFP (CSDE)
- USDA Memo SP 07-2010, CACFP 04-2010, and SFSP 05-2010: Questions and Answers: Fluid Milk Substitutions
- USDA Memo CACFP 17-2016: Nutrition Requirements for Fluid Milk and Fluid Milk Substitutions in the CACFP, Q&As
Meat/Meat Alternates (MMA) Component for CACFP Adult Day Care Centers
The meat/meat alternates (MMA) component includes fresh and frozen meats (e.g., lean beef, pork, poultry, fish, and shellfish), processed meats (e.g., chicken nuggets, deli meats, and fish sticks), canned meats (e.g., chicken, tuna, and salmon), and meat alternates (e.g., eggs, cheese, yogurt, nuts and seeds and their butters, legumes (cooked dry beans and peas), tofu, and tempeh). Legumes credit as either MMA or vegetables but one serving cannot credit as both components in the same meal or snack. 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.
- Serving size: MMA are measured in ounce equivalents (oz eq). The minimum creditable amount is ¼ oz eq.
- Required quantities for 1 oz eq: The required quantities depend on the type of meat or meat alternate and refer to the edible portion of cooked lean meat, poultry, or fish (i.e., without bone, breading, binders, fillers, extenders, liquids, or other ingredients). A 1-ounce serving of the MMA component equals 1 ounce of cooked lean meat, poultry, or fish; 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).
- Crediting MMA at breakfast: The MMA component is optional at breakfast. MMA may be offered as a substitute for grains up to three times per week.
- Main dish requirement for lunch: The MMA component at lunch must be served in a main dish, or in a main dish and only one other food item.
- Limit for nuts and seeds at lunch: Nuts and seeds cannot credit for more than half of the MMA component at lunch.
- Commerical processed products: Commercial processed products require a CN label or PFS to document their meal pattern contribution. Products without this documentation cannot credit in CACFP meals and snacks.
General Crediting Guidance for MMA
- Crediting Meats/Meat Alternates in the Child Nutrition Programs Tip Sheet (USDA)
- Food Buying Guide Section 1 Meat/Meat Alternates: Overview of Crediting Requirements for the Meat/Meat Alternates Component and Yield Table for Meat/Meat Alternates (USDA)
- Serving Meats and Meat Alternates at Lunch and Supper in the USDA CACFP USDA)
Alternate Protein Products (APPs)
- Questions and Answers on Alternate Protein Products (USDA)
- Requirements for Alternate Protein Products in the CACFP (CSDE)
Breakfast: Serving Meat and Meat Alternates at Breakfast (USDA webpage)
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)
Legumes
- Crediting Legumes in the CACFP (CSDE)
- "Legumes (Beans/Peas)" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
- USDA Memo SP 26-2019, CACFP 13-2019, and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
Nuts and Seeds: Crediting Nuts and Seeds in the CACFP (CSDE)
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 02-2024, CACFP 02-2024, and SFSP 02-2024: Revised: Crediting Tofu and Soy Yogurt Products in the School Meal Programs, CACFP, and SFSP
Yogurt and Soy Yogurt
- Calculating Sugar Limits for Yogurt in the CACFP (USDA)
- Choose Yogurts that are Lower in Sugar (USDA webpage)
- Crediting Yogurt in the CACFP (CSDE)
- USDA Memo SP 02-2024, CACFP 02-2024, and SFSP 02-2024: Revised: Crediting Tofu and Soy Yogurt Products in the School Meal Programs, CACFP, and SFSP
Vegetables Component for CACFP Adult Day Care Centers
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 MMA but one serving cannot credit as both components in the same meal or snack.
- Serving size: Vegetables are measured by volume (cups). Raw leafy greens such as lettuce and spinach 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.
- Canned vegetables: The serving of canned vegetables must be drained.
- Dried vegetables: Dried vegetables (such as potato flakes and dried soup mix) credit based on their rehydrated volume and require a PFS. Dried vegetables used for seasonings do not credit.
- Juice limit: 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.
- Best practices: 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 the CSDE's Vegetable Subgroups in the CACFP).
General Crediting Guidance for Vegetables
- Crediting Vegetables in Child Nutrition Programs Tip Sheet (USDA)
- Food Buying Guide Section 2 Vegetables: Overview of Crediting Requirements for the Vegetables Component and Yield Table for Vegetables (USDA)
- Serving Vegetables in the CACFP (USDA webpage)
- 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)
- "Legumes (Beans/Peas)" in CSDE's Resource List for Menu Planning and Food Production in Child Nutrition Programs
- USDA Memo SP 26-2019, CACFP 13-2019, and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
Soup: Crediting Soup in the CACFP (CSDE)
Vegetable Subgroups: 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 Adult Day Care Centers
The fruits component includes fresh fruit, frozen fruit, canned fruit (packed in water, full-strength juice, or light syrup), dried fruit, and pasteurized 100 percent full-strength fruit juice. The creditable serving of canned fruit in 100 percent juice may include the juice but cannot include water or syrup.
- Serving size: Fruits are measured by volume (cups). 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.
- Juice limit: 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.
- Vegetable substitutions at lunch: Vegetables may substitute for the fruits components at any lunch, but the two servings must be different vegetables.
General Crediting Guidance for Fruits
- Crediting Fruits in the Child Nutrition Programs Tip Sheet (USDA)
- Food Buying Guide Section 3 Fruits: Overview of Crediting Requirements for the Fruits Component and Yield Table for Fruits (USDA)
- Start with Half a Cup: Fresh Fruits Portioning Guide for Schools (CSDE's Menu Planning for Child Nutrition Programs webpage)
- USDA Memo CACFP 09-2017: Vegetable and Fruit Requirements in the Child and Adult Care Food Program; Questions and Answers
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
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
Juice: Crediting Juice in the CACFP (CSDE)
Grains Component for CACFP Adult Day Care Centers
The grains component includes whole grain-rich (WGR) and enriched breads and bread products (e.g., biscuits, bagels, rolls, tortillas, and muffins), snack products (e.g., crackers, animal crackers, graham crackers, hard pretzels, tortilla chips, and popcorn), cereal grains (e.g. buckwheat, brown rice, bulgur, and quinoa), pasta, ready-to-eat (RTE) breakfast cereals, cooked breakfast cereals like oatmeal), and 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).
- Creditable grains: Grain products and recipes must be made with creditable grains (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.
- Serving size: Grains are measured in ounce equivalents (oz eq). The serving must meet the required weight (groups A-G) or volume (groups H-I) in the USDA’s Exhibit A chart (refer to the CSDE's Grain Ounce Equivalents for the CACFP) or provide the minimum creditable grains (refer to the CSDE's Calculation Methods for Grain Ounce Equivalents in the CACFP). The minimum creditable amount is ¼ ounce equivalent.
- WGR requirement: CACFP menus must include at least one WGR serving per day, between all meals and snacks served to children. 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.
- Grain-based desserts: Grain-based desserts do not credit in the CACFP adult meal patterns. 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, sweet crackers should be limited to no more than twice per week between all meals and snacks.
General Crediting Guidance for Grains
- Adult Center Worksheet 1: Crediting Commercial Grains in the CACFP
- Crediting Enriched Grains in the CACFP (CSDE)
- Crediting Grains in the Child Nutrition Programs Tip Sheets (USDA): Part 1: Creditable Grains in Child Nutrition Programs; Part 2: Identifying Grain Products that are Whole Grain-Rich; and Part 3: Program Requirements
- Crediting Whole Grains in the CACFP (CSDE)
- Food Buying Guide Section 4 Grains: Overview of Crediting Requirements for the Grains Component and Yield Table for Grains (USDA)
- How to Identify Creditable Grains in the CACFP (CSDE)
- USDA Memo CACFP 09-2018: Grain Requirements in the CACFP: Q&As
- USDA Memo SP 26-2019, CACFP 13-2019, and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- 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 webpage)
Breakfast Cereals
- Calculating Sugar Limits for Breakfast Cereals in the CACFP (USDA webpage)
- Adult Center Worksheet 2: Crediting Ready-to-eat (RTE) Breakfast Cereals in the CACFP (CSDE)
- Adult Center Worksheet 3: Crediting Cooked Breakfast Cereals in the CACFP (CSDE)
- Choose Breakfast Cereals that are Lower in Sugar (USDA webpage)
- Crediting Breakfast Cereals in the CACFP (CSDE)
Crediting Grain Recipes
- Adult Center Worksheet 4: Crediting Family-size Recipes for Grains in the CACFP (CSDE)
- Adult Center Worksheet 5: Crediting Quantity Recipes for Grains in the CACFP (CSDE)
- Determining Ounce Equivalents of Grains in CACFP Recipes (USDA)
- How to Identify Creditable Grains in the CACFP (CSDE)
- Recipe Analysis Workbook (USDA's Food Buying Guide): Develops standardized recipes with meal pattern contribution per serving (users must create a free account)
Grain-based Desserts
- Grain-Based Desserts in the CACFP (USDA webpage)
- USDA Memo CACFP 16-2017: Grain-Based Desserts in the Child and Adult Care Food Program
Ounce Equivalents
- CACFP Grains Ounce Equivalents Resources (USDA webpage)
- Calculation Methods for Grain Ounce Equivalents in the CACFP (CSDE)
- Crediting Single-Serving Packages of Grains in the CACFP (USDA webpage)
- CSDE Crediting Worksheets 1-5: CSDE Crediting Worksheets for CACFP Adult Day Care Centers
- CSDE Oz Eq Chart: Grain Ounce Equivalents for the CACFP (CSDE) Contains the Exhibit A requirements for ounce equivalents
- Determining Ounce Equivalents of Grains in CACFP Recipes (USDA)
- Exhibit A: Refers to USDA’s 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): Determines ounce equivalents of commercial products and the required amount to obtain a specific meal pattern contribution
- Exhibit A Grains Tool to the Rescue (USDA webinar)
- How to Maximize the Exhibit A Grains Tool (USDA webinar)
- 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 09-2019: 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 (USDA webpage)
- Identifying Whole Grain-rich Foods for the CACFP (USDA webpage)
- Is My Recipe Whole Grain-Rich in the CACFP? (USDA webpage)
- Tools for Schools: Serving Whole Grain-rich (USDA webpage)
Whole Grains
- Adding Whole Grains to Your CACFP Menu (USDA webpage)
- Crediting Whole Grains in the CACFP (CSDE)
CSDE Crediting Worksheets for CACFP Adult Day Care Centers
Worksheets 1-6 evaluate foods for compliance with the CACFP adult meal patterns. Worksheets 7-9 evaluate foods for compliance with the CSDE’s recommended nutrition standards for adult day care centers, but not for compliance with the CACFP adult meal patterns.
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.
- Adult Center Worksheet 1: Crediting Commercial Grains in the CACFP (CSDE)
- Adult Center Worksheet 2: Crediting Ready-to-eat (RTE) Breakfast Cereals in the CACFP (CSDE)
- Adult Center Worksheet 3: Crediting Cooked Breakfast Cereals in the CACFP (CSDE)
- Adult Center Worksheet 4: Crediting Family-size Recipes for Grains in the CACFP(CSDE)
- Adult Center Worksheet 5: Crediting Quantity Recipes for Grains in the CACFP (CSDE)
- Adult Center Worksheet 6: Crediting Yogurt in the CACFP (CSDE)
- Adult Center Worksheet 7: Evaluating Processed Fruits and Vegetables for Compliance with Connecticut's Recommended Nutrition Standards (CSDE)
- Adult Center Worksheet 8: Evaluating Soups for Compliance with Connecticut's Recommended Nutrition Standards (CSDE)
- Adult Center Worksheet 9: Evaluating Meat/Meat Alternates for Compliance with Connecticut's Recommended Nutrition Standards (CSDE)
- Adult Center Worksheet 10: Nutrient Analysis of Recipes (CSDE)