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Menu Planning and Record Book For
Day Care Homes
Bureau of Child Care Food Programs 4052 Bald Cypress Way, Bin #A-17 Tallahassee, Florida 32399-1727
Website: www.floridahealth.gov/ccfp/ Phone: 850.245.4323
Fax: 850.414.1622 July 2015
The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html , or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected] . Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish). USDA is an equal opportunity provider and employer.
3
Introduction
significant goal of the Child Care Food Program (CCFP) is to safely serve nutritious breakfasts, lunches, and snacks that meet meal pattern requirements and are appetizing to children. The meal pattern requirements ensure well-balanced meals that supply the kinds and amounts of food that children require to help meet their nutrient and energy needs.
This book provides Nutrition Resources, Menu Planning Tips, CCFP Meal Patterns for Infants and Children, and additional food component requirements. Also included in this book are Menu Planning Worksheets for infants and children and Meal Count and Attendance Worksheets. Menu Planning Worksheets are for planning and documenting healthy meals and snacks served to infants and children. Meal Count and Attendance Worksheets are for recording children in attendance and the number and type of meals served to each child for reimbursement. As a child care professional, you contribute to a child’s learning and development in many ways. One of those ways is showing young children how to make better food choices for a healthy future, by providing nutritious meals and introducing children to a variety of foods.
4
Table of Contents Page Resources 5 Menu Planning Tips 6 Choosing Healthy Options 7 – 8 Fruit and Vegetable Sources of Vitamins A and C 9 – 13 Child Meal Pattern Requirements 14 – 16 Sweet vs. Non-Sweet Creditable Grain/Bread Foods 17 Infant Meal Pattern Requirements 18 – 19 Infant Feeding Form 20 Is Your Facility Breastfeeding Friendly? 21 – 22 Special Needs Meals 23 Creditable Milks and Approved Milk Substitutes 24 – 25 Medical Statement 26 Instructions for Completing Menu Planning Worksheets 27 Sample Menu Planning Worksheets (Child, Infant) 28 – 29 Standard Infant Menu 30 Blank Menu Planning Worksheets (Child, Infant) 31 – 32 Instructions for Completing Meal Count and Attendance Worksheets 33 Sample Meal Count and Attendance Worksheet 34 – 35 Blank Meal Count and Attendance Worksheets 36 – 37
5
Resources
Below are some references for your use in menu planning and educating children and parents about food and nutrition. 1. Internet Sites
♦ The Child Care Food Program (CCFP) Web page: www.flhealth.gov/ccfp (items are available for download on topics including infants, children, food safety, special dietary needs, and other nutrition education resources).
♦ Kids Eat Right: www.eatright.org/kids ♦ Let’s Move!: www.letsmove.gov/child-care-providers ♦ Center for Nutrition Policy and Promotion: www.cnpp.usda.gov ♦ Nutrition and Wellness Tips for Young Children: www.fns.usda.gov/tn/nutrition-and-wellness-tips-young-children-provider-handbook-child-and-adult-care-food-program ♦ Food and Nutrition Information Center: http://fnic.nal.usda.gov/ ♦ National Food Service Management Institute: www.nfsmi.org ♦ USDA Food and Nutrition Service, Child and Adult Care Food Programs: www.fns.usda.gov/cacfp/child-and-adult-care-food-program ♦ USDA Healthy Meals Resource System Team Nutrition Wellness Resources: http://healthymeals.nal.usda.gov/cacfp-wellness-resources-child-care-providers ♦ Farm to Preschool: www.fns.usda.gov/farmtoschool/farm-preschool ♦ Florida Seasonal Crops: www.freshfromflorida.com/Divisions-Offices/Marketing-and-Development/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season
2. Healthy Meals Resources A variety of resources are available on the following topics from the Healthy Meals Resource System, Food and Nutrition Information Center, National Agricultural Library, 10301 Baltimore Avenue, Room 108, Beltsville, MD 20705-235, or website listed above: ♦ Nutrition ♦ Physical Activity ♦ Electronic Media Use/Screen Time ♦ Wellness Policy Resources ♦ Community connections ♦ Resources in Spanish
3. National Food Service Management Institute (NFSMI)
A variety of resources and training opportunities are available on the following topics from NFSMI, The University of Mississippi, P.O. Box 1848, 6 Jeanette Phillips Drive, University, MS, 38677, phone: (800) 321-3054, or website listed above: ♦ Menu Planning ♦ Nutrition ♦ Pre-K/Preschool Education ♦ Food Safety
6
Menu Planning Tips The nutritional value of meals and their compliance with federal program requirements depends on careful menu planning. Serving nutritious meals and snacks provides children the energy for active lives, and keeps them healthy and fit. The child care setting is an excellent opportunity to make mealtimes pleasant. Just like motor and other developmental skills, proper eating skills are developed early. Children can learn healthy eating habits when they are young. Providing nutrition education during mealtime or at play can help build healthy habits for life. Below are some tips for basic menu planning: Determine the ages of the children you will serve and the required meal pattern components. Schedule a quiet time to plan menus. Collect menu resources. Plan menus in advance, at least the week before they are to be used. Study current menus and determine your menu planning goals:
• Have your kitchen and storage capabilities been considered? • Are new vegetables and fruits introduced weekly? • Do your menus have enough variety? • Have cultural preferences of the children been considered? • Do your menus follow the Dietary Guidelines for Americans? (See Center for Nutrition Policy and Promotion link at: www.cnpp.usda.gov/dgas2010-policydocument.htm)
Select the main entrees for the week, for breakfast, lunch, and/or supper. Select the other menu items:
• Vegetables • Fruits • Breads and Cereals
Take advantage of fruits and vegetables in season. Include salads for lunch or supper. (See Florida Department of Agriculture and Consumer Services’ link at: www.freshfromflorida.com/Divisions-Offices/Marketing-and-Development/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season
Add beverages; be sure to include the required amount of milk. For healthy children age 2 and older, lowfat (1%) or fat-free (skim) milk is required. Plan snacks last to balance your meals. Make sure you are meeting the nutritional needs of the children. Include good sources of:
• Vitamin A at least twice a week • Vitamin C daily • Iron daily
Finally evaluate for: • Variety • Taste • Color • Texture • Child Appeal (see Creating a Healthy Nutrition Environment for Children at the CCFP website)
7
Cho
osin
g H
ealth
y O
ptio
ns:
Vege
tabl
es, F
ruits
, Who
le G
rain
s, a
nd L
ean
Prot
eins
Vary
You
r Veg
etab
les
Wan
t to
add
mor
e co
lor,
crun
ch, a
nd fl
avor
to y
our m
enus
? O
fferin
g a
wid
e va
riety
of
vege
tabl
es p
rovi
des
a qu
ick
and
easy
way
to m
ake
mea
ls a
nd s
nack
s po
p w
ith e
ye
appe
al a
nd n
utrit
iona
l ben
efits
. •
Offe
r a w
ide
varie
ty o
f col
orfu
l, ap
peal
ing
vege
tabl
es e
very
day
.
Incl
ude
serv
ings
from
eac
h of
thes
e gr
oups
ove
r a w
eek:
D
ark
gree
n: l
ike
broc
coli,
spi
nach
, kal
e, a
nd o
ther
dar
k le
afy
gree
ns
Ora
nge:
lik
e ac
orn
and
butte
rnut
squ
ash,
car
rots
, sw
eet p
otat
oes,
and
pu
mpk
in
Sta
rchy
: lik
e co
rn, g
reen
pea
s, g
reen
lim
a be
ans,
and
pot
atoe
s
O
ther
s: l
ike
caul
iflow
er, c
eler
y, c
abba
ge, t
omat
oes,
and
gre
en b
eans
Hav
e ta
ste
test
s an
d of
fer s
ampl
es to
enc
oura
ge c
hild
ren
to tr
y di
ffere
nt
vege
tabl
es.
• Pr
epar
e an
d se
rve
vege
tabl
es fo
r mea
ls a
nd s
nack
s in
cre
ativ
e w
ays.
Ser
ve fr
esh,
raw
veg
etab
les
with
a lo
w-fa
t dre
ssin
g or
dip
as
a cr
unch
y sn
ack.
Buy
can
ned
vege
tabl
es la
bele
d “n
o sa
lt ad
ded”
or c
hoos
e lo
wer
sod
ium
pr
oduc
ts.
Use
her
bs o
r no-
salt
spic
e m
ixes
to b
oost
flav
or.
U
se fr
ozen
mix
ed v
eget
able
s fo
r eas
y-to
-pre
pare
stir
-frie
s.
A
dd s
hred
ded
carro
ts o
r zuc
chin
i int
o m
eatlo
af o
r cas
sero
les
to b
oost
nut
rient
s.
E
ncou
rage
chi
ldre
n to
try
colo
rful,
tast
y se
ason
al v
eget
able
s by
offe
ring
them
in
smal
l, ea
sy-to
-eat
sha
pes:
slic
ed z
ucch
ini a
nd y
ello
w s
quas
h st
icks
, bro
ccol
i or
caul
iflow
er “t
rees
”, gr
een
and
red
pepp
er ri
ngs.
Ja
zz U
p Yo
ur M
enu
with
Fru
its
Bec
ause
frui
ts a
re c
olor
ful a
nd n
atur
ally
sw
eet,
they
hav
e bu
ilt-in
kid
app
eal.
The
y gi
ve
you
a qu
ick
and
easy
way
to b
oost
the
nutri
tiona
l ben
efits
of m
eals
and
sna
cks.
•
Offe
r a w
ide
varie
ty o
f col
orfu
l, te
mpt
ing
frui
ts e
very
day
.
Cho
ose
good
sou
rces
of v
itam
in C
eve
ry d
ay, s
uch
as o
rang
es, g
rape
fruit,
ca
ntal
oupe
, pea
ches
, pea
rs, a
nd p
inea
pple
.
Sel
ect g
ood
sour
ces
of v
itam
in A
at l
east
twic
e a
wee
k, s
uch
as a
pric
ots,
mel
ons,
pl
ums,
and
man
go.
S
elec
t fru
it ca
nned
in 1
00 p
erce
nt fr
uit j
uice
or w
ater
, rat
her t
han
syru
p.
S
erve
fres
h fru
its in
sea
son
to s
ave
mon
ey.
• Pr
epar
e an
d se
rve
frui
ts fo
r mea
ls a
nd s
nack
s in
cre
ativ
e w
ays.
Add
can
ned
crus
hed
pine
appl
e or
man
darin
ora
nges
to s
alad
s or
col
esla
w.
B
lend
froz
en fr
uit l
ike
peac
hes
or b
errie
s w
ith fa
t-fre
e or
low
-fat m
ilk fo
r a fr
uit
smoo
thie
at b
reak
fast
or s
nack
.
Use
app
lesa
uce
as a
fat-f
ree
subs
titut
e fo
r som
e of
the
oil w
hen
baki
ng c
ooki
es
and
quic
k br
eads
.
Cut
up
fruits
, lik
e fre
sh a
pple
s an
d or
ange
s, to
mak
e th
em k
id-fr
iend
ly a
nd e
asy
to e
at.
O
ffer b
aked
app
les,
frui
t cob
bler
, or f
ruit
sala
d as
a d
esse
rt tre
at.
8
Serv
e M
ore
Who
le-G
rain
s W
hole
gra
ins
cont
ain
fiber
, vita
min
s, m
iner
als,
and
ant
ioxi
dant
s th
at re
fined
, enr
iche
d gr
ain
prod
ucts
don
’t ha
ve.
They
con
tain
the
entir
e gr
ain
kern
el –
the
bran
, ger
m a
nd e
ndos
perm
. •
Kno
w w
hat t
o lo
ok fo
r on
the
prod
uct i
ngre
dien
ts li
st (n
ot th
e pr
oduc
t nam
e) to
id
entif
y w
hole
gra
ins.
•
The
wor
d “w
hole
” lis
ted
befo
re a
gra
in –
who
le c
orn,
who
le o
at fl
our,
who
le ry
e flo
ur.
• Th
e w
ords
“ber
ries”
and
“gro
ats”
– o
at g
roat
s, w
heat
ber
ries,
buc
kwhe
at g
roat
s.
• O
ther
who
le g
rain
pro
duct
s th
at d
o no
t use
the
wor
d “w
hole
” in
thei
r des
crip
tion
are
rolle
d oa
ts, o
atm
eal,
brow
n ric
e, b
row
n ric
e flo
ur, a
nd w
ild ri
ce.
• Th
e fo
llow
ing
are
not w
hole
gra
ins:
flo
ur, w
hite
flou
r, w
heat
flou
r, al
l-pur
pose
flou
r, un
blea
ched
flou
r, br
omat
ed fl
our,
enric
hed
brom
ated
flou
r, en
riche
d flo
ur, e
nric
hed
unbl
each
ed fl
our,
inst
antiz
ed fl
our,
self-
risin
g flo
ur, s
elf-r
isin
g w
heat
flou
r, en
riche
d se
lf-ris
ing
flour
, bre
ad fl
our,
cake
flou
r, du
rum
flou
r, gr
its, c
orn
grits
, hom
iny
grits
, far
ina,
se
mol
ina,
deg
erm
inat
ed c
orn
mea
l, en
riche
d ric
e, ri
ce fl
our,
cous
cous
. •
Aim
to h
ave
at le
ast h
alf o
f the
gra
ins
you
serv
e be
who
le g
rain
s.
S
ubst
itute
who
le-g
rain
pro
duct
s fo
r ref
ined
-gra
in p
rodu
cts.
For
exa
mpl
e, s
erve
100
%
who
le w
heat
bre
ad fo
r whi
te b
read
or b
row
n ric
e in
stea
d of
whi
te ri
ce.
In
trodu
ce w
hole
gra
ins
in p
opul
ar p
rodu
cts
like
pizz
a cr
ust,
brea
ds, r
olls
, ham
burg
er
buns
, and
pas
ta.
M
odify
reci
pes
to in
clud
e m
ore
who
le g
rain
s. F
or e
xam
ple,
repl
ace
1/3
to 1
/2 o
f the
flou
r in
you
r fav
orite
roll
reci
pe w
ith w
hole
whe
at fl
our.
S
erve
who
le g
rain
cer
eals
for b
reak
fast
.
Add
who
le g
rain
s to
mix
ed d
ishe
s, s
uch
as b
arle
y in
veg
etab
le s
oup
or b
ulgu
r whe
at in
ca
sser
oles
. Le
an T
owar
d Lo
w-F
at P
rote
ins
Pro
tein
s ca
n co
me
from
ani
mal
s –
mea
t, po
ultry
, sea
food
, and
egg
s –
as w
ell a
s fro
m p
lant
s –
bean
s, p
eas,
soy
, nut
s, a
nd s
eeds
. In
clud
e a
varie
ty e
ach
wee
k.
• Ea
t a v
arie
ty o
f pro
tein
food
s.
E
xper
imen
t with
mai
n di
shes
mad
e w
ith b
eans
or p
eas,
egg
s, s
oy, o
r sea
food
.
Sel
ect l
eane
r cut
s of
mea
t. C
hoos
e cu
ts w
ith th
e w
ords
“rou
nd” a
nd “l
oin”
in th
e na
me
for
the
lean
est c
uts.
Try
grill
ing,
bro
iling,
roas
ting,
or b
akin
g to
avo
id a
ddin
g ex
tra fa
ts to
mea
ts.
Avo
id
brea
ding
mea
t and
pou
ltry
too.
Mak
e he
alth
y sa
ndw
iche
s fro
m tu
rkey
slic
es, r
oast
bee
f, ca
nned
tuna
, or p
eanu
t but
ter,
rath
er th
an d
eli m
eats
whi
ch a
re h
igh
in fa
t and
sod
ium
. •
Try
serv
ing
a m
eatle
ss m
eal a
t lea
st o
nce
a w
eek.
Use
pre
-coo
ked
cann
ed b
eans
to s
ave
time
and
mon
ey w
hen
prep
arin
g ca
sser
oles
, st
ews
and
side
dis
hes.
Com
bine
two
diffe
rent
type
s of
bea
ns, s
uch
as k
idne
y an
d pi
nto
bean
s, to
mak
e m
eatle
ss
chili
mor
e in
tere
stin
g.
W
arm
up
win
ter m
enus
by
serv
ing
split
pea
, len
til, m
ines
trone
, or w
hite
bea
n so
ups.
Spr
uce
up s
alad
s by
add
ing
garb
anzo
bea
ns, r
ed k
idne
y be
ans,
bla
ck b
eans
, or a
m
ixtu
re o
f all
thre
e.
P
uree
gar
banz
o be
ans
to m
ake
a gr
eat-t
astin
g hu
mm
us d
ip to
ser
ve w
ith fr
esh
vege
tabl
es o
r who
le w
heat
cra
cker
s fo
r sna
ck.
9
Frui
t and
Veg
etab
le S
ourc
es o
f Vi
tam
ins
A an
d C
The
follo
win
g ch
arts
list
frui
ts a
nd v
eget
able
s th
at m
eet t
he re
quire
men
t to
serv
e go
od s
ourc
es
of v
itam
ins
A a
nd C
in th
e ch
ild m
eal p
atte
rn.
Item
s lis
ted
in th
e G
ood
colu
mn
prov
ide
at le
ast 1
0-24
% o
f the
Rec
omm
ende
d D
ieta
ry
Allo
wan
ce (R
DA
) for
chi
ldre
n ag
es 1
-5.
Ite
ms
liste
d in
the
Bette
r col
umn
prov
ide
at le
ast 2
5-39
% o
f the
RD
A fo
r chi
ldre
n ag
es 1
-5.
Ite
ms
liste
d in
the
Best
col
umn
prov
ide
40%
or m
ore
of th
e R
DA
for c
hild
ren
ages
1-5
.
Item
s w
ith a
n * a
ppea
r on
both
the
vita
min
A a
nd C
cha
rts.
Be
sure
to s
erve
the
appr
opria
te
amou
nts.
For
exa
mpl
e, if
you
use
froz
en, c
ooke
d br
occo
li, y
ou w
ould
hav
e to
ser
ve a
t lea
st ½
cu
p to
mee
t the
min
imum
requ
irem
ent f
or b
oth
vita
min
s A
and
C.
How
ever
, if y
ou u
se fr
esh
broc
coli,
you
wou
ld o
nly
have
to s
erve
¼ c
up.
The
shad
ed s
pace
s in
dica
te th
at th
ere
are
no e
asily
mea
sura
ble
item
s th
at fi
t int
o th
at c
ateg
ory.
VITA
MIN
A
(In
clud
e at
leas
t tw
ice
a w
eek)
FRU
IT
GO
OD
(1
0-24
% o
f RD
A)
BET
TER
(2
5-39
% o
f RD
A)
BES
T (4
0% o
r mor
e of
RD
A)
Apric
ot*
2 m
ediu
m, f
resh
7
halv
es, d
ried
¼ c
up, c
anne
d ½
cup
, can
ned
Can
talo
upe*
¼
cup
, fre
sh
½ c
up, f
resh
Che
rrie
s, re
d so
ur*
½ c
up, c
anne
d
Gra
pefru
it*
½ m
ediu
m, f
resh
, pi
nk o
r red
Man
darin
Ora
nges
* ½
cup
, can
ned
Man
go*
½ m
ediu
m, f
resh
½
cup
, fre
sh
Mel
on B
alls
* ½
cup
, fre
sh o
r fro
zen
Nec
tarin
e*
2 m
ediu
m, f
resh
Papa
ya*
1 sm
all,
fresh
½
cup
, fre
sh
Plum
* ½
cup
, can
ned
Peac
h 3
halv
es, d
ried
Tang
erin
e*
2 m
ediu
m, f
resh
Wat
erm
elon
* 1
cup,
fres
h
10
VITA
MIN
A
(In
clud
e at
leas
t tw
ice
a w
eek)
VEG
GIE
G
OO
D
(10-
24%
of R
DA)
B
ETTE
R
(25-
39%
of R
DA)
B
EST
(40%
or m
ore
of R
DA)
Broc
coli*
¼
cup
, fre
sh, c
ooke
d ½
cup
, fro
zen,
coo
ked
Cab
bage
, Chi
nese
(B
ok C
hoy)
¼
cup
, fre
sh, c
ooke
d
Car
rots
*
¼
cup
, all
form
s 4
baby
car
rots
Gre
ens,
Col
lard
*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Gre
ens,
Mus
tard
*
¼ c
up, c
ooke
d
Gre
ens,
Tur
nip*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Kale
*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Mix
ed V
eget
able
s*
¼ c
up, f
roze
n, c
ooke
d
¼ c
up, c
anne
d, c
ooke
d
Peas
, Gre
en*
¼ c
up, f
roze
n, c
ooke
d ¾
cup
, can
ned,
coo
ked
Peas
& C
arro
ts*
¼ c
up, f
roze
n or
ca
nned
, coo
ked
Plan
tain
* ½
med
ium
, fre
sh, r
aw
¾ c
up, f
resh
, coo
ked
Pepp
er, R
ed*
¼ c
up, f
resh
, raw
or
cook
ed
½ c
up, f
resh
, raw
or
cook
ed
Pum
pkin
*
¼
cup
, fre
sh o
r can
ned
Rom
aine
Let
tuce
¼
cup
, fre
sh, r
aw
½ c
up, f
resh
, raw
Spin
ach*
½
cup
, fre
sh, r
aw
¼
cup
, fre
sh, f
roze
n or
ca
nned
, coo
ked
Squa
sh, B
utte
rnut
* or
Win
ter*
¼
cup
, fre
sh o
r fro
zen,
co
oked
Swee
t Pot
ato*
¼
med
ium
, fre
sh,
cook
ed
¼ c
up, c
anne
d
Tom
ato*
¾
cup
, fre
sh, r
aw
6 ch
erry
tom
atoe
s, fr
esh
Tom
ato
Past
e*
¼ c
up, c
anne
d
Tom
ato
Pure
e*
¼ c
up, c
anne
d
11
VI
TAM
IN C
(Incl
ude
daily
)
FRU
IT
GO
OD
(1
0-24
% o
f RD
A)
BET
TER
(2
5-39
% o
f RD
A)
BES
T (4
0% o
r mor
e of
RD
A)
Appl
e ½
med
ium
, fre
sh
1 m
ediu
m, f
resh
Apric
ots*
¼
cup
, can
ned
1 m
ediu
m, f
resh
Avoc
ado
¼ c
up, f
resh
Bana
na
¼ m
ediu
m, f
resh
¾
med
ium
, fre
sh
Blac
kber
ries
¼
cup
, fre
sh
½ c
up, f
resh
Blue
berr
ies
¼ c
up, f
resh
1
cup,
froz
en
½ c
up, f
resh
Can
talo
upe*
¼
cup
, fre
sh
Che
rrie
s, re
d sw
eet
6 ch
errie
s, fr
esh
Che
rrie
s, re
d so
ur*
½ c
up, c
anne
d
Frui
t Coc
ktai
l ½
cup
, can
ned
Gra
pefru
it*
¼ m
ediu
m, f
resh
¼
cup
, can
ned
Gua
va
¼ m
ediu
m, f
resh
Hon
eyde
w
¼
cup
, fre
sh
Kiw
i
¼
med
ium
, fre
sh
Man
darin
Ora
nges
*
¼
cup
, can
ned
Man
go*
¼ m
ediu
m, f
resh
¼
cup
, fre
sh
Mel
on B
alls
*
¼ c
up, f
roze
n
¼ c
up, f
resh
Nec
tarin
e*
1
med
ium
, fre
sh
Ora
nge
¼ m
ediu
m, f
resh
¼
cup
, fre
sh
Papa
ya*
¼
cup
, fre
sh
Peac
h ½
med
ium
, fre
sh
½ c
up, c
anne
d 1
med
ium
, fre
sh
¼ c
up, f
roze
n
Pear
½
med
ium
, fre
sh
¾ c
up, c
anne
d 1
med
ium
, fre
sh
Pine
appl
e ¼
cup
, can
ned
¼
cup
, fre
sh
Plum
* ½
cup
, can
ned
or
stew
ed
1 m
ediu
m, f
resh
Ras
pber
ries
¼
cup
, fre
sh
½ c
up, f
resh
¼
cup
, fro
zen
Stra
wbe
rrie
s
¼
cup
, fre
sh o
r fro
zen
Tang
erin
e*
½ m
ediu
m, f
resh
Wat
erm
elon
* ¼
cup
, fre
sh
½ c
up, f
resh
1
cup,
fres
h
12
VITA
MIN
C
(In
clud
e da
ily)
VEG
GIE
G
OO
D
(10-
24%
of R
DA)
B
ETTE
R
(25-
39%
of R
DA)
B
EST
(40%
or m
ore
of R
DA)
Aspa
ragu
s 3
spea
rs, f
resh
, coo
ked
2 sp
ears
, can
ned
or
froze
n ¼
cup
, fro
zen
Broc
coli*
¼
cup
, all
form
s
Brus
sels
Spr
outs
¼
cup
, fre
sh o
r fro
zen,
co
oked
Cab
bage
, all
type
s
¼ c
up, f
resh
, raw
¼
cup
, fre
sh, c
ooke
d
Car
rots
*
½ c
up, f
resh
, raw
or
cook
ed
¾ c
up, f
roze
n or
can
ned
9 ba
by c
arro
ts
Cau
liflo
wer
¼
cup
, all
form
s
Cel
ery
¾ c
up, f
resh
, raw
Cor
n ¼
cup
, can
ned,
coo
ked
½ c
up, f
resh
, coo
ked
¾ c
up, f
roze
n, c
ooke
d
Cuc
umbe
r ¾
cup
, fre
sh, r
aw
Gre
en B
eans
¼
cup
, fre
sh, c
ooke
d ½
cup
, fro
zen,
coo
ked
¾ c
up, c
anne
d, c
ooke
d
Gre
ens,
Col
lard
*
¼ c
up, f
resh
, coo
ked
¼ c
up, f
roze
n, c
ooke
d
Gre
ens,
Mus
tard
*
¼ c
up, f
resh
, coo
ked
Gre
ens,
Tur
nip*
¼ c
up, f
roze
n, c
ooke
d ¼
cup
, fre
sh, c
ooke
d
Kale
*
¼ c
up, f
roze
n, c
ooke
d ¼
cup
, fre
sh, c
ooke
d
Kohl
rabi
¼
cup
, coo
ked
Lim
a Be
ans
¼ c
up, f
roze
n
Mix
ed V
eget
able
s*
½ c
up, c
anne
d or
froz
en,
cook
ed
Okr
a ¼
cup
, fro
zen,
coo
ked
¼ c
up, f
resh
, coo
ked
Peas
& C
arro
ts*
¼ c
up, c
anne
d or
froz
en,
cook
ed
½ c
up, c
anne
d or
froz
en,
cook
ed
Peas
, Gre
en*
¼ c
up, f
roze
n ½
cup
, can
ned
Peas
, Sno
w
¼
cup
, fro
zen,
coo
ked
¼ c
up, f
resh
, coo
ked
13
VI
TAM
IN C
, con
tinue
d (In
clud
e da
ily)
VEG
GIE
G
OO
D
(10-
24%
of R
DA)
B
ETTE
R
(25-
39%
of R
DA)
B
EST
(40%
or m
ore
of R
DA)
Pe
pper
s, a
ll co
lors
*
¼
cup
, all
form
s
Plan
tain
* ¼
cup
, fre
sh, c
ooke
d ¼
cup
, fre
sh, r
aw
Pota
to
¼ m
ediu
m, c
ooke
d ¼
cup
, mas
hed
(from
fla
kes)
Pum
pkin
* ¼
cup
, fre
sh o
r can
ned
Rhu
barb
½
cup
, fro
zen,
coo
ked
Rut
abag
a
¼ c
up, f
resh
, coo
ked
½ c
up, f
resh
, coo
ked
Spin
ach*
¼
cup
, fre
sh, c
ooke
d ½
cup
, fre
sh, r
aw
¾ c
up, f
roze
n, c
ooke
d ¼
cup
, can
ned
Squa
sh, W
inte
r*
or S
umm
er
¼ c
up, f
resh
, coo
ked
or
raw
Squa
sh, B
utte
rnut
* ¼
cup
, fre
sh, c
ooke
d ½
cup
, fro
zen,
coo
ked
½
cup
, fre
sh, c
ooke
d
Swee
t Pot
ato*
¼
med
ium
, coo
ked
½ m
ediu
m, c
ooke
d ¼
cup
, can
ned
Tom
atillo
1
med
ium
, fre
sh
Tom
ato,
Can
ned
¼
cup
, can
ned
or s
tew
ed
Tom
ato*
¼
cup
, fre
sh, r
aw
5
cher
ry to
mat
oes
Tom
ato
Past
e*
⅛
cup
, can
ned
¼ c
up, c
anne
d
Tom
ato
Pure
e*
¼
cup
, can
ned
Turn
ips
¼ c
up, f
resh
, coo
ked
Yam
¼
med
ium
, coo
ked
½ m
ediu
m, c
ooke
d
Child
Car
e Fo
od P
rogr
am M
eal P
atte
rn f
or C
hild
ren
14 Chi
ldre
n ag
e on
e an
d ol
der p
artic
ipat
ing
in th
e C
hild
Car
e Fo
od P
rogr
am m
ust b
e se
rved
at l
east
the
tota
l min
imum
am
ount
of f
ood
auth
oriz
ed p
er m
eal a
s st
ated
bel
ow in
ord
er to
qua
lify
for r
eim
burs
emen
t.
Chi
ld M
eal P
atte
rn
Food
Com
pone
nts:
Age
Gro
up a
nd S
ervi
ng S
ize:
1
and
2 ye
ar o
lds:
3
– 5
year
old
s:
6 –
121
year
old
s:
Breakfast (3 components)
Milk
11
Flui
d m
ilk
1/2
cup
3/4
cup
1 cu
p Ve
geta
bles
and
Fru
its10
Vege
tabl
es a
nd/o
r fru
its o
r
Full-
stre
ngth
veg
etab
le o
r fru
it ju
ice2
1/
4 cu
p
1/
2 cu
p
1/
2 cu
p G
rain
s/B
read
s3, 1
0
Brea
d or
C
ornb
read
, bis
cuits
, rol
ls, m
uffin
s, e
tc. o
r C
old
dry
cere
al4 o
r C
ooke
d ce
real
gra
ins
or
Coo
ked
past
a or
noo
dle
prod
ucts
1/
2 sl
ice
1/2
serv
ing
1/4
cup
or 1
/3 o
z.
1/4
cup
1/4
cup
1/
2 sl
ice
1/2
serv
ing
1/3
cup
or 1
/2 o
z.
1/4
cup
1/4
cup
1
slic
e 1
serv
ing
3/4
cup
or 1
oz.
1/
2 cu
p 1/
2 cu
p
Snack7
(Select 2 different components)
Milk
11
Flui
d m
ilk
1/2
cup
1/2
cup
1 cu
p
Vege
tabl
es a
nd F
ruits
10
Vege
tabl
e(s)
and
/or f
ruit(
s) o
r Fu
ll-st
reng
th v
eget
able
or f
ruit
juic
e2
1/
2 cu
p 1/
2 cu
p
1/
2 cu
p 1/
2 cu
p
3/
4 cu
p 3/
4 cu
p
Gra
ins/
Bre
ads3,
10
Brea
d or
C
ornb
read
, bis
cuits
, rol
ls, m
uffin
s, e
tc. o
r C
old
dry
cere
al4 o
r C
ooke
d ce
real
gra
ins
or
Coo
ked
past
a or
noo
dle
prod
ucts
1/
2 sl
ice
1/2
serv
ing
1/4
cup
or 1
/3 o
z.
1/4
cup
1/4
cup
1/
2 sl
ice
1/2
serv
ing
1/3
cup
or 1
/2 o
z.
1/4
cup
1/4
cup
1
slic
e 1
serv
ing
3/4
cup
or 1
oz.
1/
2 cu
p 1/
2 cu
p M
eat a
nd M
eat A
ltern
ates
10
Lean
mea
t or p
oultr
y or
fish
5 or
Alte
rnat
e pr
otei
n pr
oduc
ts6 o
r ch
eese
or
Egg
(larg
e) o
r C
ooke
d dr
y be
ans
or p
eas
or
Pean
ut b
utte
r or s
oynu
t but
ter o
r oth
er n
ut o
r se
ed b
utte
rs o
r Pe
anut
s or
soy
nuts
or t
ree
nuts
or s
eeds
or
Yogu
rt, p
lain
or f
lavo
red,
uns
wee
tene
d or
sw
eete
ned
1/
2 oz
. 1/
2 oz
. 1/
2 oz
. 1/
2 eg
g 1/
8 cu
p
1 Tb
sp.
1/2
oz.
2
oz. o
r 1/4
cup
1/
2 oz
. 1/
2 oz
. 1/
2 oz
. 1/
2 eg
g 1/
8 cu
p
1 Tb
sp.
1/2
oz.
2
oz. o
r 1/4
cup
1
oz.
1 oz
. 1
oz.
1/2
egg
1/4
cup
2
Tbsp
. 1
oz.
4
oz. o
r 1/2
cup
Lunch/Supper (4 components – 5 items)
Milk
11
Flui
d m
ilk
1/2
cup
3/4
cup
1 cu
p Ve
geta
bles
and
Fru
its8,
10
Vege
tabl
e(s)
and
/or f
ruit(
s), 2
or m
ore
1/4
cup
tota
l 1/
2 cu
p to
tal
3/4
cup
tota
l G
rain
s/B
read
s3, 1
0
Brea
d or
C
ornb
read
, bis
cuits
, rol
ls, m
uffin
s, e
tc. o
r C
ooke
d pa
sta
or n
oodl
e pr
oduc
ts o
r C
ooke
d ce
real
gra
ins
1/
2 sl
ice
1/2
serv
ing
1/4
cup
1/4
cup
1/
2 sl
ice
1/2
serv
ing
1/4
cup
1/4
cup
1
slic
e 1
serv
ing
1/2
cup
1/2
cup
Mea
t and
Mea
t Alte
rnat
es10
Lean
mea
t or p
oultr
y or
fish
5 or
Alte
rnat
e pr
otei
n pr
oduc
ts6 o
r ch
eese
or
Egg
(larg
e) o
r C
ooke
d dr
y be
ans
or p
eas
or
Pean
ut b
utte
r or s
oynu
t but
ter o
r oth
er n
ut/s
eed
butte
rs o
r Pe
anut
s or
soy
nuts
or t
ree
nuts
or s
eeds
9 or
Yogu
rt, p
lain
or f
lavo
red,
uns
wee
tene
d or
sw
eete
ned
1
oz.
1 oz
. 1
oz.
1/2
egg
1/4
cup
2
Tbsp
. 1/
2 oz
. = 5
0%
4
oz. o
r 1/2
cup
1
1/2
oz.
1 1/
2 oz
. 1
1/2
oz.
3/4
egg
3/8
cup
3
Tbsp
. 3/
4 oz
. = 5
0%
6
oz. o
r 3/4
cup
2
oz.
2 oz
. 2
oz.
1 eg
g 1/
2 cu
p
4 Tb
sp.
1 oz
. = 5
0%
8
oz. o
r 1 c
up
Se
e En
dnot
es a
nd A
dditi
onal
Foo
d C
ompo
nent
Req
uire
men
ts o
n fo
llow
ing
page
s
Not
e: M
ilk m
ust
be s
erve
d w
ith e
ach
brea
kfas
t, lu
nch
and
supp
er m
eal.
Bet
wee
n a
child
’s firs
t an
d se
cond
birt
hday
, se
rvin
g w
hole
milk
is s
tron
gly
reco
mm
ende
d. Af
ter
the
child
’s s
econ
d bi
rthd
ay, i
t is
re
quire
d th
at lo
wfa
t or
fat
-fre
e m
ilk b
e se
rved
. To
enc
oura
ge a
dequ
ate
calc
ium
inta
ke, l
owfa
t fla
vore
d m
ilk c
an b
e se
rved
. Co
nver
sion
s:
1/
2 cu
p =
4 f
l. oz
.
1 pi
nt =
2 c
ups
3/4
cup
= 6
fl.
oz.
1
quar
t =
2 p
ints
= 4
cup
s
1
cup
= 8
fl.
oz.
1
gallo
n =
4 q
uart
s =
16
cups
Child Care Food Program Meal Pattern for Children
15
Endnotes
1. Children age 12 and older may be served larger portion sizes based on the greater food needs of older boys and girls, but must be served the minimum quantities specified for children ages 6 – 12.
2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of vitamin C.
3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits, rolls, muffins, etc., must be made with whole grain or enriched meal or flour; cereal must be whole grain or enriched or fortified. Prepackaged grain/bread products must have enriched flour or meal or whole grain as the first ingredient.
4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.
5. The serving size for lean meat, poultry, or fish is the edible portion as served.
6. Alternate meat products must be equal to at least 80% of the protein quality of milk (casein) determined by the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight when fully hydrated or formulated.
7. At snack, select at least two different food components. Juice must not be served when milk is served as the only other component.
8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-strength vegetable or fruit juice must not be counted to meet more than one-half of this requirement.
9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.
10. Servings can be an equal amount of any combination of this component. Note: Less than 1/8 cup of fruit or vegetable is not creditable.
11. After the child’s first birthday and prior to the second birthday, serving whole milk is strongly recommended. After the child’s second birthday, it is required that lowfat or fat-free milk be served.
Child Care Food Program Meal Pattern for Children
16
Guidelines to Follow
Child care providers must ensure quality meals are served to children and that nutrition education is encouraged. When planning menus the following requirements must be met:
Fluid milk: After the child’s first birthday and prior to the second birthday, serving whole milk is strongly recommended. After the child’s second birthday, lowfat (1%) or fat-free milk must be served.
Vegetable or fruit or juice: Vegetable or fruit juice must be full-strength, pasteurized, and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of vitamin C. Fruit juice should not be served more than once a day. Fresh, frozen, or canned vegetables and/or fruits should be served at least twice a week on the breakfast menu and twice a week on the snack menu.
Please note: For those providers that claim two snacks and one meal, instead of two meals and one snack, fresh, frozen or canned vegetables and/or fruits should be served at least twice a week at each snack time.
Good vitamin A sources should be served a minimum of twice a week and must come from vegetables and fruits. Good vitamin C sources should be served daily and must come from vegetables and fruits or fruit juice. Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable/fruit component.
Grains/breads: Grain/bread food must be whole grain, enriched, or made from whole grain or enriched meal or flour. Bran and germ are counted as enriched or whole grain meals or flours.
Cornmeal, corn flour, and corn grits must be designated as whole or enriched to be creditable. Only ready-to-eat breakfast cereals containing 10 grams of sugar or less per serving as stated on the Nutrition Facts label should be served. Cereals with more than 10 grams of
sugar cannot be served as sweet grain/bread foods. Sweet grain/bread foods must be whole grain or made with enriched flour or meal and may be credited as a bread serving at breakfast and snack only. Prepackaged grain/bread
products must have enriched flour or meal or whole grains as the first ingredient listed on the package. No more than two sweet grain/bread breakfast items and no more than two sweet grain/bread snack items should be served per week (not to exceed four sweet items per week).
Please note: Regardless of how many different types of snacks you offer (i.e. morning snack, afternoon snack, and evening snack) your CCFP menu must not contain more than two sweet grain/bread snack items per week.
Meat or meat alternate: Commercially processed combination foods (convenience entrees – frozen or canned) must have a CN label or product formulation statement stating the food component contribution
to the meal pattern. A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not as both components in the same meal.
**Please note that donated foods cannot be used to contribute to the meal pattern requirements.**
17
Swee
t vs.
Non
-Sw
eet C
redi
tabl
e G
rain
/Bre
ad F
oods
Sw
eet g
rain
/bre
ad fo
ods
mus
t be
mad
e w
ith e
nric
hed
or w
hole
gra
in fl
our a
nd m
ay b
e cr
edite
d as
a b
read
se
rvin
g at
bre
akfa
st a
nd s
nack
onl
y. P
repa
ckag
ed g
rain
/bre
ad p
rodu
cts
mus
t hav
e en
riche
d flo
ur o
r mea
l or
who
le g
rain
s as
the
first
ingr
edie
nt li
sted
on
the
pack
age.
No
mor
e th
an tw
o sw
eet b
reak
fast
item
s an
d no
mor
e th
an tw
o sw
eet s
nack
item
s m
ay b
e se
rved
per
wee
k (n
ot to
exc
eed
four
sw
eet i
tem
s pe
r wee
k).
Som
e ex
ampl
es o
f sw
eet a
nd n
on-s
wee
t ite
ms
are
liste
d be
low
: Sw
eet I
tem
s N
on-S
wee
t Ite
ms
Brow
nies
C
ake
(all
varie
ties,
fros
ted
or u
nfro
sted
) C
erea
l Bar
s C
offe
e C
ake
C
ooki
es (a
ll ki
nds)
C
rack
ers
(flav
ored
or s
ugar
ed g
raha
m c
rack
ers,
iced
an
imal
cra
cker
s, s
wee
t san
dwic
h cr
acke
rs)
Dou
ghnu
ts
Fren
ch T
oast
with
pow
dere
d su
gar a
nd/o
r syr
up
Gra
in F
ruit
Bars
G
rano
la B
ars
Muf
fins/
Qui
ck b
read
s Pa
ncak
es w
ith s
yrup
Pi
e C
rust
(des
sert
pies
, fru
it tu
rnov
ers
and
mea
t/mea
t al
tern
ate
pies
) Sw
eet R
oll
Toas
ter P
astry
W
affle
s w
ith s
yrup
Bage
ls
Barle
y Ba
tter t
ype
coat
ing
Bisc
uits
Br
eakf
ast C
erea
ls (c
ooke
d)
Brea
ds (w
hite
, whe
at, w
hole
whe
at, F
renc
h, It
alia
n)
Brea
d St
icks
(har
d an
d so
ft)
Brea
d Ty
pe C
oatin
g Bu
lgur
or C
rack
ed W
heat
Bu
ns
Cho
w M
ein
Noo
dles
C
ornb
read
C
rois
sant
s
Cra
cker
s (s
altin
es, s
avor
y sn
ack
crac
kers
, pla
in
grah
am o
r pla
in a
nim
al c
rack
ers)
C
rout
ons
Egg
Rol
l Ski
ns, W
on T
on W
rapp
ers
Engl
ish
Muf
fins
Fren
ch T
oast
(pla
in)
Mac
aron
i (al
l sha
pes)
N
oodl
es (a
ll va
rietie
s)
Panc
akes
(pla
in)
Past
a (a
ll sh
apes
) Pi
ta B
read
(whi
te, w
heat
, who
le w
heat
) Pi
zza
Cru
st
Pret
zels
R
avio
li (n
oodl
e on
ly)
Ric
e (e
nric
hed
whi
te o
r bro
wn)
R
olls
(whi
te, w
heat
, who
le w
heat
, pot
ato)
St
uffin
g (d
ry)
Torti
llas
(whe
at, c
orn)
To
rtilla
Chi
ps (e
nric
hed,
who
le g
rain
) Ta
co S
hells
W
affle
s (p
lain
)
For a
ge a
ppro
pria
te s
ervi
ng s
izes
that
mee
t the
gra
in/b
read
requ
irem
ent,
refe
r to
A G
uide
to C
redi
ting
Food
s,
Exhi
bit A
--Gra
ins/
Brea
ds fo
r the
Foo
d Ba
sed
Alte
rnat
ives
on
the
Chi
ld N
utrit
ion
Prog
ram
s.
Plea
se re
mem
ber t
hat a
ccom
pani
men
ts to
thes
e fo
ods
may
con
tain
mor
e fa
t, su
gar,
or s
alt t
han
othe
rs.
This
sh
ould
be
a co
nsid
erat
ion
whe
n de
cidi
ng h
ow o
ften
to s
erve
them
.
Child
Car
e Fo
od P
rogr
am M
eal P
atte
rn f
or I
nfan
ts
18
To
com
ply
with
the
Chi
ld C
are
Food
Pro
gram
regu
latio
ns, t
he In
fant
Mea
l Pat
tern
list
s th
e am
ount
of f
ood
to
be o
ffere
d to
chi
ldre
n fro
m b
irth
thro
ugh
the
11th m
onth
. Br
east
milk
or i
ron-
forti
fied
infa
nt fo
rmul
a or
por
tions
of
bot
h m
ust b
e se
rved
for t
he e
ntire
firs
t yea
r. T
o su
ppor
t and
enc
oura
ge m
oms
who
bre
astfe
ed, m
eals
co
ntai
ning
bre
astm
ilk h
ave
diffe
rent
gui
delin
es fo
r rei
mbu
rsem
ent t
han
mea
ls c
onta
inin
g fo
rmul
a. F
ood
with
in th
e m
eal p
atte
rn s
houl
d be
the
text
ure
and
cons
iste
ncy
appr
opria
te fo
r the
age
of t
he in
fant
and
may
be
ser
ved
durin
g a
span
of t
ime
cons
iste
nt w
ith th
e in
fant
’s e
atin
g ha
bits
. The
dec
isio
n to
intro
duce
sol
id
food
s sh
ould
be
mad
e in
con
sulta
tion
with
the
child
’s p
aren
ts.
Prov
ider
s sh
ould
rece
ive
writ
ten
inst
ruct
ion
on in
trodu
ctio
n of
sol
id fo
ods
from
the
pare
nt o
r hea
lth c
are
prov
ider
. Th
e in
fant
mea
l mus
t con
tain
eac
h of
th
e fo
llow
ing
com
pone
nts
in th
e am
ount
s in
dica
ted
for t
he a
ppro
pria
te a
ge g
roup
in o
rder
to q
ualif
y fo
r re
imbu
rsem
ent.
Infa
nt M
eal P
atte
rn
Food
Com
pone
nts:
Age
Gro
up a
nd S
ervi
ng S
ize:
B
irth
– 3
mon
ths:
4
– 7
mon
ths:
8
– 11
m
onth
s:
Breakfast
Brea
stm
ilk1,
2 or
infa
nt fo
rmul
a3 4-
6 fl.
oz.
4-
8 fl.
oz.
6-
8 fl.
oz.
Vege
tabl
e an
d/or
frui
t
1-
4 Tb
sp.
Infa
nt c
erea
l3
*0-3
Tbs
p.
2-4
Tbsp
.
Snack
Brea
stm
ilk1,
2 o
r inf
ant f
orm
ula3
or:
4-6
fl. o
z.
4-6
fl. o
z.
2-4
fl. o
z.
or:
Full
stre
ngth
frui
t jui
ce
2-4
fl. o
z.
Brea
d4,or
C
rack
ers4
*0-1
/2 s
lice
*0-2
Lunch/Supper
Brea
stm
ilk1,
2 or
infa
nt fo
rmul
a3 an
d:
4-6
fl. o
z.
4-8
fl. o
z.
6-8
fl. o
z.
and:
Ve
geta
ble
and/
or fr
uit
*0
-3 T
bsp.
1-
4 Tb
sp.
In a
dditi
on fo
r 8-1
1 m
onth
s, y
ou m
ust c
hoos
e on
e or
mor
e of
the
follo
win
g:
Infa
nt c
erea
l3
*0-3
Tbs
p.
2-4
Tbsp
. M
eat,
fish,
pou
ltry,
egg
yol
k, o
r coo
ked
dry
bean
s or
pea
s
1-
4 Tb
sp.
Che
ese
½ -
2 oz
. (w
eigh
t) C
otta
ge c
hees
e
1-
4 oz
. (vo
lum
e)
Che
ese
food
or c
hees
e sp
read
1-
4 oz
. (w
eigh
t) *N
OTE
: A
SER
VIN
G O
F TH
IS C
OM
PON
ENT
IS R
EQU
IRED
ON
LY W
HEN
TH
E IN
FAN
T IS
D
EVEL
OPM
ENTA
LLY
REA
DY
TO A
CC
EPT
IT.
En
dnot
es
1.
Brea
stm
ilk o
r for
mul
a or
por
tions
of b
oth,
may
be
serv
ed, h
owev
er, i
t is
reco
mm
ende
d th
at b
reas
tmilk
be
serv
ed in
pla
ce o
f for
mul
a fro
m b
irth
thro
ugh
11 m
onth
s.
2.
For s
ome
brea
stfe
d in
fant
s w
ho re
gula
rly c
onsu
me
less
than
the
min
imum
am
ount
of b
reas
tmilk
per
fe
edin
g, a
ser
ving
of l
ess
than
the
min
imum
am
ount
of b
reas
tmilk
may
be
offe
red,
with
add
ition
al
brea
stm
ilk o
ffere
d if
the
infa
nt is
stil
l hun
gry.
3.
In
fant
form
ula
and
dry
infa
nt c
erea
l mus
t be
iron-
forti
fied.
4.
Br
ead
or c
rack
ers
mus
t be
mad
e fro
m w
hole
-gra
in o
r enr
iche
d m
eal o
r flo
ur.
Dar
ker s
hade
d ar
eas
are
not r
equi
red
for r
eim
burs
able
infa
nt m
eals
. Li
ghte
r sha
ded
area
s ar
e re
quire
d on
ly w
hen
the
infa
nt is
dev
elop
men
tally
read
y to
acc
ept.
Child
Car
e Fo
od P
rogr
am M
eal P
atte
rn f
or I
nfan
ts
19
G
uide
lines
to R
emem
ber
Chi
ld c
are
prov
ider
s pa
rtici
patin
g in
the
Chi
ld C
are
Food
Pro
gram
(CC
FP) a
re o
blig
ated
to o
ffer p
rogr
am
mea
ls to
all
child
ren,
incl
udin
g in
fant
s, w
ho a
re e
nrol
led
for c
hild
car
e. T
o en
sure
this
pol
icy
is m
et, c
hild
ca
re p
rovi
ders
mus
t req
uire
par
ents
to c
ompl
ete
the
Infa
nt F
eedi
ng F
orm
(see
sam
ple
on th
e fo
llow
ing
page
). T
his
form
can
be
dow
nloa
ded
from
the
CC
FP W
eb p
age.
Infa
nt F
orm
ula
and/
or B
reas
tmilk
: •
Brea
stm
ilk is
reco
mm
ende
d in
pla
ce o
f for
mul
a fro
m b
irth
thro
ugh
11 m
onth
s.
• It
is n
orm
al fo
r bre
astfe
d in
fant
s to
con
sum
e sm
alle
r am
ount
s of
bre
astm
ilk a
t a fe
edin
g, b
ut e
at m
ore
ofte
n th
roug
hout
the
day.
The
refo
re, i
t is
acce
ptab
le to
offe
r les
s th
an th
e m
inim
um a
mou
nt o
f br
east
milk
acc
ordi
ng to
the
infa
nt m
eal p
atte
rn.
Offe
r mor
e br
east
milk
if th
e in
fant
is s
till h
ungr
y.
• In
fant
form
ula
mus
t be
iron-
forti
fied.
Cow
’s m
ilk m
ust n
ot b
e us
ed fo
r inf
ants
less
than
one
yea
r of
age.
(R
efer
to th
e D
OH
App
rove
d Fo
rmul
a Li
st o
n th
e C
CFP
web
site
at w
ww
.flor
idah
ealth
.gov
/ccf
p/).
• M
eals
con
tain
ing
only
bre
astm
ilk (e
xpre
ssed
by
mot
her a
nd fe
d by
chi
ld c
are
prov
ider
), on
ly fo
rmul
a su
pplie
d by
eith
er th
e ch
ild c
are
prov
ider
or t
he p
aren
t, or
onl
y a
com
bina
tion
of b
reas
tmilk
and
iron
-fo
rtifie
d fo
rmul
a fo
r inf
ants
birt
h th
roug
h 7
mon
ths
who
are
not
dev
elop
men
tally
read
y fo
r sol
ids
are
reim
burs
able
.
• M
eals
ser
ved
to in
fant
s w
ho a
re d
evel
opm
enta
lly re
ady
for s
olid
s (4
thro
ugh
7 m
onth
s) m
ust i
nclu
de a
t le
ast o
ne fo
od it
em fu
rnis
hed
by th
e ch
ild c
are
prov
ider
to c
ount
as
a re
imbu
rsab
le m
eal.
• M
eals
ser
ved
to in
fant
s 8
thro
ugh
11 m
onth
s m
ust i
nclu
de a
t lea
st o
ne fo
od it
em fu
rnis
hed
by th
e ch
ild
care
pro
vide
r to
be re
imbu
rsab
le.
Frui
t jui
ce:
• Is
cre
dita
ble
only
at s
nack
for b
abie
s 8
mon
ths
and
olde
r (an
d ca
n be
ser
ved
inst
ead
of b
reas
tmilk
or
form
ula
at s
nack
).
• At
bre
akfa
st, l
unch
, and
sup
per -
can
not c
ount
as
the
vege
tabl
e or
frui
t com
pone
nt.
• M
ust b
e fu
ll-st
reng
th (1
00%
), pa
steu
rized
, reg
ular
or i
nfan
t fru
it ju
ice.
• M
ust b
e na
tura
lly h
igh
in, o
r for
tifie
d w
ith v
itam
in C
.
• M
ust b
e of
fere
d fro
m a
cup
– n
ot a
bot
tle.
• C
itrus
(ora
nge,
tang
erin
e, g
rape
fruit)
, pin
eapp
le, a
nd to
mat
o ju
ices
ser
ved
to b
abie
s be
fore
6 m
onth
s of
age
can
cau
se a
n al
lerg
ic re
actio
n (p
leas
e no
te to
mat
o an
d ot
her v
eget
able
juic
es a
re n
ot
cred
itabl
e).
Solid
food
s:
• Ar
e re
quire
d fo
r inf
ants
4 m
onth
s of
age
and
old
er w
ho a
re d
evel
opm
enta
lly re
ady
to a
ccep
t the
m.
• M
ust n
ot b
e gi
ven
to b
abie
s yo
unge
r tha
n 4
mon
ths
of a
ge u
nles
s re
quire
d an
d do
cum
ente
d by
a
doct
or.
• M
ust b
e of
an
appr
opria
te te
xtur
e an
d co
nsis
tenc
y an
d sh
ould
onl
y be
intro
duce
d af
ter c
onsu
lting
with
th
e in
fant
’s p
aren
t or g
uard
ian.
• C
an b
e ei
ther
hom
e-pr
epar
ed b
aby
food
s or
com
mer
cial
ly p
repa
red
baby
food
s.
• In
fant
cer
eal m
ust b
e iro
n-fo
rtifie
d, p
lain
, dry
.
• D
o no
t ser
ve h
oney
or f
ood
that
may
con
tain
hon
ey to
infa
nts
less
than
one
yea
r of a
ge -
hone
y m
ay
cont
ain
botu
linum
spo
res,
whi
ch c
an b
e ha
rmfu
l to
infa
nts.
20
Ch
ild C
are
Food
Pro
gram
SA
MPL
E –
Infa
nt
Feed
ing
Form
– S
AM
PLE
This
chi
ld c
are
faci
lity
part
icip
ates
in t
he
Chi
ld C
are
Food
Pro
gram
(C
CFP
) an
d is
req
uire
d to
of
fer
infa
nt
form
ula
an
d fo
od t
o yo
ur b
aby.
The
CCF
P pr
ovid
es r
eim
burs
emen
t fo
r he
alth
y m
eals
pr
ovid
ed a
nd s
erve
d to
you
r ba
by w
hile
in o
ur c
are.
O
ur c
hild
car
e st
aff
have
bee
n tr
aine
d in
infa
nt
feed
ing
prac
tices
and
offe
r ag
e ap
prop
riate
foo
ds f
or y
our
baby
.
We
wel
com
e br
east
fed
babi
es a
nd s
uppo
rt a
nd e
ncou
rage
mom
s to
con
tinue
bre
astf
eedi
ng w
hen
retu
rnin
g to
wor
k or
sch
ool.
For
for
mul
a fe
d in
fant
s, w
e of
fer
the
iron-
fort
ified
infa
nt f
orm
ulas
list
ed
abov
e to
bab
ies
in o
ur c
are.
To q
ualif
y fo
r re
imbu
rsem
ent,
infa
nt m
eals
and
sna
cks
mus
t in
clud
e, a
t a
min
imum
, the
fol
low
ing
food
co
mpo
nent
s at
app
ropr
iate
age
and
dev
elop
men
tal s
tage
s:
~ Br
east
milk
or
iron-
fort
ified
infa
nt f
orm
ula
(or
a co
mbi
natio
n of
bot
h)
~ Ir
on-f
ortif
ied
infa
nt c
erea
l ~
A va
riety
of
text
ure
appr
opria
te v
eget
able
s an
d fr
uits
~
A va
riety
of
text
ure
appr
opria
te m
eat
and
mea
t al
tern
ates
~
Brea
d or
cra
cker
s ~
100
perc
ent
frui
t ju
ice
Plea
se b
e aw
are
this
chi
ld c
are
faci
lity:
~
May
req
uest
par
ents
to
supp
ly c
lean
, san
itize
d an
d la
bele
d bo
ttle
s on
a d
aily
bas
is.
~ Re
quire
s th
e pa
rent
to
labe
l bot
tles
of b
reas
tmilk
or
form
ula
and
cont
aine
rs o
f foo
d th
at t
hey
prov
ide
with
bab
y’s
nam
e, d
ate,
and
tim
e of
bot
tle o
r fo
od p
repa
ratio
n.
~ Ca
n fe
ed s
olid
food
s to
infa
nts
youn
ger
than
4 m
onth
s of
age
onl
y w
hen
a m
edic
al s
tate
men
t is
pr
ovid
ed.
~ Ca
n fe
ed s
olid
food
s to
infa
nts
in a
bot
tle o
nly
whe
n a
med
ical
sta
tem
ent
is p
rovi
ded.
~
Can
offe
r 10
0 pe
rcen
t fr
uit
juic
e fr
om a
cup
– n
ot a
bot
tle.
Par
ents
ple
ase
com
plet
e th
e fo
llow
ing:
Baby
’s f
ull n
ame:
_B
aby
Lulu
____
____
____
____
_ D
ate
of B
irth:
__0
0/00
/00_
____
Plea
se c
heck
t
his
box
if y
our
baby
is b
reas
tfed
and
you
pla
n to
pro
vide
bre
astm
ilk.
I un
ders
tand
tha
t th
is c
hild
car
e fa
cilit
y w
ill s
uppl
y th
e ab
ove
iron-
fort
ified
form
ulas
for
for
mul
a-fe
d in
fant
s up
to
12 m
onth
s of
age
and
infa
nt c
erea
l and
bab
y fo
od f
or in
fant
s 4
mon
ths
and
olde
r,
acco
rdin
g to
the
CCF
P re
quire
men
ts.
*I p
refe
r to
sup
ply
my
own
form
ula
(writ
e in
nam
e of
for
mul
a):
____
____
____
____
____
____
_
This
fac
ility
has
not
req
ues
ted
or r
equi
red
me
to p
rovi
de in
fan
t fo
rmu
la o
r fo
od.
Pare
nt S
igna
ture
: __
Ba
by
Lulu
’s M
om
my_
____
____
____
____
____
Dat
e: _
_7-1
7-1
4__
__
Prin
ted
Nam
e of
Par
ent:
___
Baby
Lul
u’s
Mom
my_
____
____
____
____
____
____
____
_
*Ple
ase
note
: Ea
rly H
ead
Star
t fa
cilit
ies
prov
ide
the
bran
d of
for
mul
a yo
u cu
rren
tly g
ive
your
infa
nt a
s w
ell a
s al
l ag
e-ap
prop
riate
foo
ds.
Chi
ld c
are
faci
lity:
Ple
ase
fill
in f
acili
ty n
ame
and
form
ulas
off
ered
bef
ore
dist
ribu
ting
to
pare
nts.
Child
Car
e Fa
cilit
y N
ame:
M
ae W
righ
t *F
orm
ulas
off
ered
at
this
fac
ility
: M
ilk b
ased
:
Soy
base
d:
Ger
ber
(Nes
tle)
Goo
d St
art
Ger
ber
(Nes
tle)
Goo
d St
art
Soy
21
Is Y
our F
acili
ty B
reas
tfeed
ing
Frie
ndly
?
A fa
cilit
y th
at is
Bre
astfe
edin
g Fr
iend
ly:
• Pr
ovid
es a
n at
mos
pher
e th
at w
elco
mes
and
pro
mot
es b
reas
tfeed
ing
as a
nor
mal
met
hod
of fe
edin
g in
fant
s
• H
elps
mot
hers
con
tinue
to b
reas
tfeed
whe
n th
ey re
turn
to w
ork
or s
choo
l
• M
akes
bre
astfe
edin
g re
sour
ces
avai
labl
e to
par
ents
• Fe
eds
infa
nts
on c
ue a
nd c
oord
inat
es fe
edin
g tim
es w
ith p
aren
t's s
ched
ule
• Tr
ains
sta
ff so
they
are
abl
e to
sup
port
brea
stfe
edin
g pa
rent
s
• H
as a
writ
ten
brea
stfe
edin
g po
licy
If yo
u th
ink
your
cen
ter o
r hom
e is
Bre
astfe
edin
g Fr
iend
ly, c
ompl
ete
the
follo
win
g in
form
atio
n an
d th
e se
lf-as
sess
men
t on
the
back
. M
ail t
his
com
plet
ed fo
rm a
nd a
cop
y of
you
r bre
astfe
edin
g po
licy
to th
e ad
dres
s be
low
. Fac
ilitie
s th
at a
nsw
er “Y
es” t
o al
l six
sta
ndar
ds a
nd w
hose
pol
icy
supp
orts
br
east
feed
ing
will
be d
esig
nate
d as
a B
reas
tfeed
ing
Frie
ndly
Chi
ld C
are
Faci
lity.
Fac
ilitie
s w
ill be
aw
arde
d a
certi
ficat
e an
d w
indo
w c
ling
to d
ispl
ay a
t the
cen
ter o
r hom
e. T
he c
ertif
icat
e ex
pire
s af
ter 2
ye
ars
and
you
will
need
to c
ompl
ete
anot
her s
elf-a
sses
smen
t at t
hat t
ime.
If yo
ur fa
cilit
y is
not
read
y to
app
ly y
et a
nd y
ou w
ould
like
mor
e in
form
atio
n on
bec
omin
g a
Brea
stfe
edin
g Fr
iend
ly C
hild
Car
e Fa
cilit
y, c
onta
ct u
s at
the
addr
ess
belo
w.
CC
FP A
utho
rizat
ion
Num
ber:
____
____
____
__
Faci
lity
Nam
e: _
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
__
Spon
sor N
ame
(if a
pplic
able
): __
____
____
____
____
____
____
____
____
____
____
____
____
____
_
Faci
lity
Addr
ess:
___
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
___
City
: ___
____
____
____
____
____
____
____
____
____
_Sta
te: _
____
___Z
ip: _
____
____
____
____
_
Num
ber o
f inf
ants
(und
er 1
2 m
onth
s of
age
) cur
rent
ly in
car
e: _
____
___
Con
tact
Info
rmat
ion:
Kr
ista
Sch
oen
Flor
ida
Dep
artm
ent o
f Hea
lth
Bu
reau
of C
hild
Car
e Fo
od P
rogr
ams
40
52 B
ald
Cyp
ress
Way
, Bin
A-1
7 Ta
llaha
ssee
, FL
323
99
Phon
e: 8
50-2
45-4
323
F
AX: 8
50-4
14-1
622
E
-mai
l: kr
ista
.sch
oen@
flhea
lth.g
ov
22
Bre
astfe
edin
g Fr
iend
ly S
elf-A
sses
smen
t
1. O
ur fa
cilit
y pr
ovid
es a
n at
mos
pher
e th
at w
elco
mes
and
pro
mot
es b
reas
tfeed
ing.
Yes_
__ N
o___
The
faci
lity
enco
urag
es m
othe
rs to
vis
it an
d br
east
feed
dur
ing
the
day,
if th
eir s
ched
ules
pe
rmit.
Fac
ility
empl
oyee
s ar
e al
so e
ncou
rage
d to
bre
astfe
ed th
eir i
nfan
ts in
car
e. T
here
ar
e br
east
feed
ing
post
ers
on d
ispl
ay a
nd le
arni
ng/p
lay
mat
eria
ls th
at p
rom
ote
brea
stfe
edin
g (e
.g. b
ooks
that
con
tain
pic
ture
s of
bab
ies
or a
nim
als
nurs
ing)
.
2. O
ur fa
cilit
y he
lps
mot
hers
con
tinue
to b
reas
tfeed
thei
r bab
ies
whe
n th
ey re
turn
to
wor
k or
sch
ool.
Ye
s___
No_
__
Pare
nts
are
told
abo
ut th
e fa
cilit
y’s
polic
ies
and
serv
ices
rega
rdin
g br
east
feed
ing.
The
fa
cilit
y's
info
rmat
ion
pack
et fo
r new
fam
ilies
incl
udes
info
rmat
ion
on b
reas
tfeed
ing
that
is
not p
rovi
ded
by o
r pro
duce
d by
form
ula
com
pani
es. T
here
is a
qui
et c
omfo
rtabl
e pl
ace
that
mot
hers
can
feed
thei
r bab
ies
or e
xpre
ss b
reas
t milk
.
3. O
ur fa
cilit
y ha
s ac
cura
te w
ritte
n m
ater
ials
on
brea
stfe
edin
g to
pics
ava
ilabl
e fo
r al
l par
ents
.
Yes_
__ N
o___
Staf
f is
fam
iliar w
ith w
ritte
n m
ater
ials
and
ava
ilabl
e co
mm
unity
reso
urce
s (s
uppo
rt gr
oups
, La
Lech
e Le
ague
, lac
tatio
n co
nsul
tant
s, a
nd lo
cal W
IC a
genc
y) a
nd re
fers
m
oms
as a
ppro
pria
te.
4. O
ur fa
cilit
y fe
eds
infa
nts
on c
ue a
nd c
oord
inat
es fe
edin
g tim
es w
ith th
e m
othe
r’s
norm
al s
ched
ule.
Yes_
__ N
o___
Brea
stfe
d ba
bies
do
not r
ecei
ve fo
od o
r drin
k (o
ther
than
bre
ast m
ilk) u
nles
s in
dica
ted.
Pa
rent
s ar
e as
ked
wha
t the
y w
ant t
he fa
cilit
y to
do
if m
om w
ill be
late
and
thei
r bab
y is
hu
ngry
or t
he s
uppl
y of
bre
ast m
ilk is
gon
e.
5. O
ur fa
cilit
y tra
ins
all s
taff
so th
ey a
re a
ble
to s
uppo
rt br
east
feed
ing.
Ye
s___
No_
__
Faci
lity
staf
f con
vey
a po
sitiv
e at
titud
e th
at m
oms
can
retu
rn to
wor
k an
d co
ntin
ue to
br
east
feed
and
that
the
faci
lity
can
help
them
. Sta
ff is
trai
ned
abou
t the
ben
efits
and
no
rmal
cy o
f bre
astfe
edin
g; th
e pr
epar
atio
n, s
tora
ge, a
nd fe
edin
g of
bre
ast m
ilk; a
nd
reso
urce
s av
aila
ble
for s
taff
and
pare
nts.
6. O
ur fa
cilit
y ha
s a
writ
ten
polic
y th
at re
flect
s th
e fa
cilit
y’s
com
mitm
ent t
o br
east
feed
ing.
Yes
___
No_
__
Staf
f is
fam
iliar w
ith th
e po
licy
and
it is
ava
ilabl
e so
that
sta
ff ca
n re
fer t
o it.
Encl
osed
is a
cop
y of
our
faci
lity’
s B
reas
tfeed
ing
Polic
y.
Nam
e of
Fac
ility
Dire
ctor
: ___
____
____
____
____
____
____
__ S
igna
ture
: ___
____
____
____
____
____
_
Phon
e: _
____
____
____
____
____
____
____
E-m
ail:
____
____
____
____
____
____
____
____
____
____
_
23
Spec
ial N
eeds
Mea
ls in
the
CC
FP
For c
hild
ren
with
dis
abili
ties:
C
hild
car
e pr
ovid
ers
are
requ
ired
to p
rovi
de fo
od c
ompo
nent
sub
stitu
tions
for i
ndiv
idua
l chi
ldre
n w
ho h
ave
a di
sabi
lity.
A d
isab
ility
mea
ns a
ny p
erso
n w
ho h
as a
doc
umen
ted
phys
ical
or m
enta
l im
pairm
ent w
hich
sub
stan
tially
lim
its o
ne o
r mor
e m
ajor
life
act
iviti
es.
Exa
mpl
es o
f dis
abili
ties
may
incl
ude:
orth
oped
ic, v
isua
l, sp
eech
, and
hea
ring
impa
irmen
ts; c
ereb
ral p
alsy
; epi
leps
y; m
uscu
lar d
ystro
phy;
mul
tiple
scl
eros
is; c
ance
r; he
art d
isea
se; m
etab
olic
di
seas
es, s
uch
as d
iabe
tes
or p
heny
lket
onur
ia (P
KU);
and
food
ana
phyl
axis
(life
thre
aten
ing
food
alle
rgy)
. R
eadi
ng
food
labe
ls fo
r life
thre
aten
ing
food
alle
rgen
war
ning
s an
d in
gred
ient
s is
vita
l. M
eals
mus
t pro
vide
the
subs
titut
ions
or
mod
ifica
tions
to th
e m
eal p
atte
rns
as s
peci
fied
on th
e m
edic
al s
tate
men
t to
be re
imbu
rsab
le.
Wha
t is
requ
ired?
A
med
ical
sta
tem
ent i
s re
quire
d an
d m
ust i
nclu
de:
Chi
ld’s
dis
abilit
y an
d ho
w it
rest
ricts
the
diet
.
M
ajor
life
act
ivity
(s) a
ffect
ed b
y th
e di
sabi
lity.
Fo
od(s
) to
be o
mitt
ed a
nd th
e fo
od(s
) to
be s
ubst
itute
d.
Des
crip
tion
of a
ny re
quire
d te
xtur
al m
odifi
catio
n(s)
.
S
igna
ture
of a
lice
nsed
phy
sici
an.
Spo
nsor
s ar
e en
cour
aged
to c
onta
ct th
e nu
tritio
n se
ctio
n at
the
stat
e of
fice
or h
ave
the
child
car
e pr
ovid
er c
onta
ct
the
nutri
tion
sect
ion
for a
ssis
tanc
e w
ith d
isab
ilitie
s an
d di
etar
y re
stric
tions
.
For c
hild
ren
who
can
not d
rink
*flu
id m
ilk:
Chi
ld c
are
prov
ider
s or
par
ents
may
pro
vide
a n
on-d
airy
bev
erag
e (e
.g. s
oy m
ilk) t
hat i
s nu
tritio
nally
equ
ival
ent t
o th
e flu
id m
ilk c
ompo
nent
of t
he m
eal p
atte
rn fo
r chi
ldre
n w
ith m
ilk a
llerg
ies
(non
-life
thre
aten
ing)
or i
ntol
eran
ces.
For t
he m
eal t
o be
reim
burs
able
, the
bev
erag
e m
ust b
e lis
ted
on th
e cu
rrent
CC
FP A
ppro
ved
Milk
Sub
stitu
tion
List
fo
r Chi
ldre
n A
ges
1 an
d O
lder
on
our w
ebsi
te u
nder
Nut
ritio
n an
d M
enu
Plan
ning
/Spe
cial
Die
tary
Nee
ds a
t: w
ww
.flhe
alth
.gov
/ccf
p/
Wha
t is
requ
ired?
A
lette
r fro
m th
e pa
rent
/gua
rdia
n re
ques
ting
a nu
tritio
nally
equ
ival
ent m
ilk s
ubst
itute
(e.g
. soy
milk
) is
requ
ired
if no
med
ical
sta
tem
ent i
s on
file
. Th
e le
tter m
ust s
tate
the
med
ical
or s
peci
al d
ieta
ry c
ondi
tion
and
whe
ther
the
pare
nt/g
uard
ian
will
pro
vide
the
milk
sub
stitu
te o
r the
cen
ter.
If pa
rent
/gua
rdia
n pr
efer
s to
pro
vide
the
milk
sub
stitu
te, i
t mus
t be
in th
e or
igin
al c
onta
iner
and
labe
led
with
the
child
’s n
ame.
A
med
ical
sta
tem
ent i
s no
t req
uire
d, h
owev
er if
pro
vide
d, it
mus
t ide
ntify
the
med
ical
or s
peci
al d
ieta
ry
cond
ition
, the
nut
ritio
nally
equ
ival
ent m
ilk s
ubst
itute
, and
sig
natu
re o
f a re
cogn
ized
med
ical
aut
horit
y.
*Ple
ase
note
the
follo
win
g flu
id m
ilks
do n
ot re
quire
a p
aren
t or m
edic
al s
tate
men
t: C
ow o
r goa
t milk
; bre
astm
ilk;
lact
ose-
free
or la
ctos
e-re
duce
d m
ilk; U
HT
(Ultr
a H
igh
Tem
pera
ture
); ac
idifi
ed; c
ultu
red;
org
anic
milk
.
For c
hild
ren
with
spe
cial
die
tary
con
ditio
ns (n
ot in
clud
ing
disa
bilit
ies)
: C
hild
car
e pr
ovid
ers
are
enco
urag
ed b
ut n
ot re
quire
d to
pro
vide
food
com
pone
nt s
ubst
itutio
ns fo
r ind
ivid
ual c
hild
ren
who
do
not h
ave
a di
sabi
lity,
but
who
hav
e a
spec
ial m
edic
al o
r die
tary
nee
d. E
xam
ples
of m
edic
al o
r spe
cial
di
etar
y co
nditi
ons
may
incl
ude
food
alle
rgie
s (n
on-li
fe th
reat
enin
g) a
nd fo
od in
tole
ranc
es s
uch
as w
heat
, fis
h, m
ilk
prot
eins
and
egg
s. R
eadi
ng fo
od la
bels
for a
llerg
en w
arni
ngs
and
ingr
edie
nts
is v
ery
impo
rtant
.
Mea
ls w
ith s
ubst
itutio
ns th
at m
eet a
ll m
eal p
atte
rn re
quire
men
ts a
re re
imbu
rsab
le.
For e
xam
ple,
the
child
car
e pr
ovid
er c
an s
ubst
itute
chi
cken
for f
ish
or b
anan
as fo
r ora
nges
. A
med
ical
sta
tem
ent i
s no
t nee
ded
in th
is c
ase;
ho
wev
er a
par
ent n
ote
shou
ld b
e on
file
. W
hen
subs
titut
ions
are
mad
e an
d th
e m
eal p
atte
rn is
not
met
, a m
edic
al s
tate
men
t is
requ
ired.
In th
is s
ituat
ion,
the
med
ical
sta
tem
ent m
ust i
nclu
de th
e fo
llow
ing:
Wha
t is
requ
ired?
A
med
ical
sta
tem
ent i
s re
quire
d an
d m
ust i
nclu
de:
Iden
tific
atio
n of
the
med
ical
or s
peci
al d
ieta
ry c
ondi
tion
that
rest
ricts
the
child
’s d
iet.
Food
(s) t
o be
om
itted
and
the
food
(s) t
o be
sub
stitu
ted.
S
igna
ture
of a
reco
gniz
ed m
edic
al a
utho
rity
(suc
h as
: phy
sici
an, p
hysi
cian
’s a
ssis
tant
, nur
se p
ract
ition
er,
regi
ster
ed d
ietit
ian)
. S
pons
ors
are
enco
urag
ed to
con
tact
the
nutri
tion
sect
ion
at th
e st
ate
offic
e or
hav
e th
e ch
ild c
are
prov
ider
con
tact
th
e nu
tritio
n se
ctio
n fo
r ass
ista
nce
with
spe
cial
die
tary
con
ditio
ns.
For f
ood
subs
titut
ions
rela
ted
to re
ligio
us p
refe
renc
e or
veg
etar
iani
sm:
No
med
ical
sta
tem
ent i
s ne
eded
; a n
ote
from
the
pare
nt/g
uard
ian
shou
ld b
e on
file
. M
eals
with
sub
stitu
tions
that
m
eet a
ll fo
od c
ompo
nent
requ
irem
ents
of t
he m
eal p
atte
rn a
re re
imbu
rsab
le.
For e
xam
ple,
the
child
car
e pr
ovid
er
can
subs
titut
e m
eat a
ltern
ates
for a
chi
ld w
ho d
oes
not e
at m
eat.
Con
tact
the
stat
e of
fice
for a
ssis
tanc
e if
an e
ntire
fo
od c
ompo
nent
is e
limin
ated
from
a m
eal,
such
as
an in
stan
ce w
here
milk
can
not b
e se
rved
with
a m
eal c
onta
inin
g m
eat.
D
OH
-CC
FP R
evis
ed 1
2/20
13
24
Milk
Sub
stitu
tions
& C
redi
tabl
e M
ilks
In th
e Fl
orid
a C
hild
Car
e Fo
od P
rogr
am
For c
hild
ren
ages
1 a
nd o
lder
, CC
FP re
gula
tions
requ
ire th
at e
ach
child
’s b
reak
fast
, lun
ch, a
nd s
uppe
r mus
t in
clud
e flu
id m
ilk to
be
elig
ible
for r
eim
burs
emen
t. F
luid
milk
may
als
o be
ser
ved
as o
ne o
f the
two
com
pone
nts
of a
sna
ck.
Cre
dita
ble
fluid
milk
s in
clud
e br
east
milk
, as
wel
l as
past
euriz
ed fl
uid
type
s of
unf
lavo
red
or fl
avor
ed
cow
or g
oat m
ilk, l
acto
se-fr
ee o
r lac
tose
-red
uced
milk
, UH
T (U
ltra
Hig
h Te
mpe
ratu
re) m
ilk, a
cidi
fied
or
cultu
red
milk
, and
org
anic
milk
. Th
e H
ealth
y, H
unge
r-Fr
ee K
ids
Act (
HH
FKA)
of 2
010
allo
ws
the
subs
titut
ion
of n
on-d
airy
bev
erag
es th
at a
re
nutri
tiona
lly e
quiv
alen
t to
fluid
milk
for t
hose
chi
ldre
n w
ith s
peci
al d
ieta
ry c
ondi
tions
, oth
er th
an a
dis
abilit
y, w
ho
cann
ot d
rink
any
of th
e cr
edita
ble
milk
s ab
ove.
Non
-dai
ry m
ilk s
ubst
itute
s m
ust m
eet s
peci
fic n
utrit
iona
l st
anda
rds
as n
oted
on
page
2.
In a
dditi
on, t
he H
HFK
A al
low
s pa
rent
s or
gua
rdia
ns to
requ
est i
n w
ritin
g no
n-da
iry m
ilk s
ubst
itutio
ns w
ithou
t pr
ovid
ing
a m
edic
al s
tate
men
t. Th
e w
ritte
n re
ques
t mus
t ide
ntify
the
med
ical
or s
peci
al d
ieta
ry c
ondi
tion
that
re
stric
ts th
e di
et o
f the
chi
ld, s
uch
as m
ilk a
llerg
y or
veg
an d
iet.
Chi
ld c
are
prov
ider
s or
par
ents
may
pro
vide
the
non-
dairy
bev
erag
e. H
owev
er, i
n or
der f
or th
e m
eal t
o be
re
imbu
rsab
le, t
he n
on-d
airy
bev
erag
e m
ust b
e nu
tritio
nally
equ
ival
ent t
o flu
id m
ilk. T
he fo
llow
ing
non-
dairy
(s
oy-b
ased
) bev
erag
es m
eet r
equi
red
nutr
ition
al s
tand
ards
for a
ppro
ved
milk
sub
stitu
tions
:
• 8th
Con
tinen
t Soy
milk
Orig
inal
•
Soy
Dre
am E
nric
hed
Orig
inal
• 8th
Con
tinen
t Soy
milk
Van
illa
• S
oy D
ream
Enr
iche
d Va
nilla
• G
reat
Val
ue O
rigin
al S
oy M
ilk
• S
unric
h N
atur
als
All
Nat
ural
S
oym
ilk P
lain
•
Pac
ific
Ultr
a S
oy P
lain
• P
acifi
c U
ltra
Soy
Van
illa
• S
unric
h N
atur
als
All
Nat
ural
S
oym
ilk V
anilla
•
Silk
Orig
inal
Soy
milk
Ea
ch o
f the
com
pani
es li
sted
has
info
rmat
ion
rega
rdin
g pr
oduc
t ava
ilabi
lity
on th
eir w
ebsi
tes:
w
ww
.8th
cont
inen
t.com
/pro
duct
-find
er/
ww
w.w
alm
art.c
om/
ww
w.p
acifi
cfoo
ds.c
om/re
tail-
stor
es/
silk
.com
/whe
re-to
-buy
w
ww
.tast
ethe
drea
m.c
om/s
tore
_loc
ator
/ w
ww
.sun
rich.
com
/whe
re-to
-buy
.htm
l
Non
-dai
ry b
ever
ages
mus
t mee
t the
follo
win
g sp
ecifi
c nu
triti
onal
sta
ndar
ds fo
r the
fort
ifica
tion
of
prot
ein,
cal
cium
, vita
min
A, v
itam
in D
, mag
nesi
um, p
hosp
horu
s, p
otas
sium
, rib
ofla
vin,
and
vita
min
B12
to b
e co
nsid
ered
nut
ritio
nally
equ
ival
ent t
o m
ilk.
Nut
rient
R
equi
rem
ent P
er C
up
% o
f Ref
eren
ce D
aily
Inta
kes
Prot
ein
8 gr
ams
Cal
cium
27
6 m
g Ab
out 2
8%
1000
mg
x .2
8 =
280
mg
Vita
min
A
500
IU
10%
50
00 IU
x .1
0 =
500
IU
Vita
min
D
100
IU
25%
40
0 IU
x .2
5 =
100
IU
Mag
nesi
um
24 m
g 6%
40
0 m
g x
.06
= 24
mg
Phos
phor
us
222
mg
Abou
t 22%
10
00 m
g x
.22
= 22
0 m
g
Pota
ssiu
m
349
mg
Rib
ofla
vin
.44
mg
Abou
t 26%
1.
7 m
g x
.26
= .4
4 m
g
Vita
min
B12
1.
1mcg
Ab
out 1
8%
6 m
cg x
.18
= 1.
08 m
cg
If a
child
car
e pr
ovid
er h
as a
ny q
uest
ion
abou
t the
se o
r oth
er n
on-d
airy
bev
erag
es, p
leas
e co
ntac
t the
Sta
te
offic
e at
850
-245
-432
3 fo
r ass
ista
nce.
25
QU
ESTI
ON
S AN
D A
NSW
ERS
1.
Is a
chi
ld c
are
prov
ider
requ
ired
to p
rovi
de a
non
-dai
ry m
ilk s
ubst
itute
if it
is n
ot re
late
d to
a
med
ical
dis
abili
ty?
No.
It i
s at
the
child
car
e pr
ovid
er’s
dis
cret
ion
to p
rovi
de a
n ap
prov
ed n
on-d
airy
milk
sub
stitu
te if
it is
not
re
late
d to
a m
edic
al d
isab
ility.
2.
W
ill c
hild
car
e pr
ovid
ers
rece
ive
addi
tiona
l mea
l rei
mbu
rsem
ents
if th
ey p
rovi
de a
non
-dai
ry m
ilk
subs
titut
ion?
N
o. A
ll no
n-da
iry m
ilk s
ubst
itutio
ns a
re a
t the
exp
ense
of t
he c
hild
car
e pr
ovid
er a
nd/o
r the
chi
ld’s
par
ent o
r gu
ardi
an.
3.
If a
pare
nt p
rovi
des
a cr
edita
ble
non-
dairy
milk
sub
stitu
te, c
an th
e ch
ild c
are
prov
ider
ser
ve it
and
st
ill re
ceiv
e re
imbu
rsem
ent?
Ye
s. I
f a p
aren
t pro
vide
s a
non-
dairy
milk
sub
stitu
te th
at m
eets
the
nutri
tiona
l sta
ndar
ds a
s ou
tline
d in
7 C
FR
210.
10(m
)(3) a
nd th
at h
as b
een
appr
oved
by
the
Stat
e ag
ency
, the
chi
ld c
are
prov
ider
may
ser
ve th
e no
n-da
iry
milk
sub
stitu
te a
nd s
till c
laim
reim
burs
emen
t for
the
mea
l. 4.
If
a pa
rent
can
requ
est a
non
-dai
ry m
ilk s
ubst
itute
that
is e
quiv
alen
t to
cow
’s m
ilk, c
an th
e pa
rent
al
so re
ques
t tha
t the
ir ch
ild b
e se
rved
who
le o
r red
uced
-fat (
2%) m
ilk?
No.
The
Act
requ
ires
that
milk
ser
ved
to c
hild
ren
in th
e C
hild
Car
e Fo
od P
rogr
am b
e al
igne
d w
ith th
e m
ost
rece
nt v
ersi
on o
f the
Die
tary
Gui
delin
es fo
r Am
eric
ans.
The
201
0 D
ieta
ry G
uide
lines
for A
mer
ican
s re
com
men
ds th
at p
erso
ns tw
o ye
ars
of a
ge a
nd o
lder
con
sum
e lo
w-fa
t (1%
) or f
at-fr
ee (s
kim
) milk
. Th
eref
ore,
an
y re
ques
t for
hig
her f
at m
ilk m
ust b
e m
ade
thro
ugh
a m
edic
al s
tate
men
t, be
rela
ted
to a
med
ical
dis
abilit
y,
and
pres
crib
ed b
y a
licen
sed
phys
icia
n.
5.
Wha
t if t
he p
aren
t agr
ees
to p
rovi
de th
e no
n-da
iry s
ubst
itute
, but
brin
gs in
one
that
doe
s no
t mee
t th
e U
SDA’
s nu
triti
onal
sta
ndar
ds; c
an th
e ch
ild c
are
prov
ider
ser
ve it
and
stil
l rec
eive
re
imbu
rsem
ent?
N
o. C
hild
car
e pr
ovid
ers
shou
ld in
form
par
ents
abo
ut th
e ty
pes
of c
redi
tabl
e no
n-da
iry m
ilk s
ubst
itute
s. I
f a
non-
dairy
milk
sub
stitu
te is
ser
ved
that
doe
s no
t mee
t the
nut
ritio
nal s
tand
ards
out
lined
in 7
CFR
210
.10(
m)(3
), th
en th
e m
eal i
s no
t rei
mbu
rsab
le.
6.
If a
cent
er p
urch
ases
and
ser
ves
a no
n-cr
edita
ble
soy
or ri
ce m
ilk to
a c
hild
in p
lace
of m
ilk a
t m
eals
, upo
n w
ritte
n re
ques
t of t
he p
aren
ts, w
ould
the
cent
er b
e al
low
ed to
cha
rge
the
cost
of t
he
soy/
rice
milk
as
an o
pera
tiona
l cos
t?
No.
FN
S In
stru
ctio
n 79
6-2,
Exh
ibit
B co
nsid
ers
the
cost
of f
oods
or m
eals
that
do
not m
eet C
CFP
sp
ecifi
catio
ns a
s un
allo
wab
le c
osts
. Th
e ce
nter
is e
ncou
rage
d to
see
if th
e pa
rent
wou
ld c
onsi
der o
ne o
f the
so
y m
ilks
on th
e St
ate’
s ap
prov
ed li
st s
o th
at th
e m
eals
cou
ld b
e re
imbu
rsed
. 7.
W
hen
subm
ittin
g m
enus
for r
evie
w, d
o ch
ild c
are
prov
ider
s ne
ed to
doc
umen
t the
type
of m
ilk th
at
they
ser
ve?
No.
Chi
ld c
are
prov
ider
s ar
e no
t req
uire
d to
doc
umen
t the
type
of m
ilk s
erve
d on
thei
r men
us. H
owev
er, i
t is
the
resp
onsi
bilit
y of
the
Stat
e or
spo
nsor
, as
appl
icab
le, t
o en
sure
that
the
corre
ct ty
pe o
f milk
is b
eing
ser
ved
whe
n co
nduc
ting
revi
ews.
8.
W
hat t
ype
of m
ilk m
ay o
ne-y
ear-
old
child
ren
be s
erve
d?
It is
stro
ngly
reco
mm
ende
d th
at c
hild
ren
12 th
roug
h 23
mon
ths
of a
ge b
e se
rved
who
le m
ilk.
The
milk
re
quire
men
ts fo
r chi
ldre
n on
e ye
ar o
f age
rem
ain
unch
ange
d at
this
tim
e.
9.
If on
e-ye
ar-o
ld a
nd tw
o-ye
ar-o
ld c
hild
ren
sit t
oget
her f
or th
e sa
me
mea
l, m
ust t
hey
be s
erve
d di
ffere
nt ty
pes
of m
ilk?
Yes.
Chi
ldre
n tw
o ye
ars
of a
ge a
nd o
lder
mus
t be
serv
ed lo
w-fa
t (1%
) or f
at-fr
ee (s
kim
) milk
and
it is
re
com
men
ded
that
chi
ldre
n on
e ye
ar o
f age
be
serv
ed w
hole
milk
. C
hild
car
e pr
ovid
ers
mus
t ens
ure
that
ch
ildre
n of
var
ious
age
s se
ated
at t
he s
ame
mea
l rec
eive
the
appr
opria
te ty
pe o
f milk
. 10
. Wha
t hap
pens
if a
chi
ld c
are
prov
ider
ser
ves
redu
ced-
fat (
2%) o
r who
le m
ilk to
chi
ldre
n ag
e tw
o an
d ol
der?
Ef
fect
ive
Oct
ober
1, 2
011,
mea
ls s
erve
d to
par
ticip
ants
two
year
s of
age
and
old
er th
at in
clud
e re
duce
d-fa
t (2
%) o
r who
le m
ilk a
re n
ot re
imbu
rsab
le a
nd m
ust b
e di
sallo
wed
. In
add
ition
, the
chi
ld c
are
prov
ider
sho
uld
subm
it a
corr
ectiv
e ac
tion
plan
and
the
Stat
e ag
ency
or s
pons
or s
houl
d fo
llow
-up
to e
nsur
e th
at it
has
bee
n su
cces
sful
ly im
plem
ente
d.
26
C
hild
’s N
ame:
_m
y na
me
is__
____
____
____
____
____
____
____
_
Dat
e: _
10-2
1-13
____
____
____
____
N
ame
and
Add
ress
of C
hild
Car
e C
ente
r: __
Eat W
right
Chi
ld C
are_
____
____
____
____
____
____
____
____
____
__
____
____
____
____
____
____
____
____
Vege
tabl
e W
ay F
L___
____
____
____
____
____
____
____
____
____
__
Dea
r Par
ent/G
uard
ian
and
Rec
ogni
zed
Med
ical
Aut
horit
y:
This
chi
ld c
are
cent
er p
artic
ipat
es in
the
Chi
ld C
are
Food
Pro
gram
(CC
FP) a
nd m
ust s
erve
mea
ls a
nd s
nack
s m
eetin
g th
e C
CFP
requ
irem
ents
. Fo
od s
ubst
itutio
ns m
ust b
e m
ade
for c
hild
ren
with
a p
hysi
cal o
r men
tal
disa
bilit
y w
hen
supp
orte
d by
a p
hysi
cian
’s s
tate
men
t. F
ood
subs
titut
ions
may
als
o be
mad
e fo
r chi
ldre
n w
ith
spec
ial d
ieta
ry c
ondi
tions
(unr
elat
ed to
a d
isab
ility
) whe
n su
ppor
ted
by a
sta
tem
ent s
igne
d by
a p
hysi
cian
, ph
ysic
ian’
s as
sist
ant,
nurs
e pr
actit
ione
r (AR
NP
), or
regi
ster
ed d
ietit
ian.
Whe
n su
ppor
ted
by th
is d
ocum
enta
tion,
th
e m
eal i
s no
t req
uire
d to
mee
t the
mea
l pat
tern
. P
leas
e re
turn
this
com
plet
ed fo
rm to
the
child
car
e ce
nter
. If
you
have
any
que
stio
ns, p
leas
e co
ntac
t me
at _
__12
3-45
6-78
90__
____
____
____
____
____
____
____
____
___.
Chi
ld C
are
Cen
ter P
hone
Num
ber
Sin
cere
ly: _
__M
ae W
right
____
____
____
____
____
____
____
____
____
____
____
_
Chi
ld C
are
Cen
ter D
irect
or
A re
cogn
ized
med
ical
aut
horit
y m
ust c
ompl
ete
the
follo
win
g in
form
atio
n.
1.
Doe
s th
e ch
ild id
entif
ied
abov
e ha
ve a
dis
abili
ty?
A d
isab
ility
is d
efin
ed a
s a
phys
ical
or m
enta
l im
pairm
ent
whi
ch s
ubst
antia
lly li
mits
one
or m
ore
maj
or li
fe a
ctiv
ities
.
Yes
If
yes:
a.
Sta
te a
nd d
escr
ibe
the
disa
bilit
y. _
____
____
____
____
____
____
____
____
____
____
____
____
_
b. H
ow d
oes
the
disa
bilit
y re
stric
t the
die
t? _
____
____
____
____
____
____
____
____
____
____
___
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
c. W
hat m
ajor
life
act
ivity
is a
ffect
ed?
____
____
____
____
____
____
____
____
____
____
____
____
No
If no
: Id
entif
y th
e m
edic
al c
ondi
tion
(unr
elat
ed to
a d
isab
ility
) tha
t res
trict
s th
e ch
ild’s
die
t.
____
__tr
ee n
ut a
llerg
y___
____
____
____
____
____
____
____
____
____
____
____
____
____
____
__
2.
List
any
food
(s) t
o be
om
itted
from
the
child
’s d
iet.
____
____
__al
l nut
s of
any
kin
d, n
ut b
utte
rs, n
ut o
ils__
____
____
____
____
____
____
____
____
____
____
___
3.
List
any
food
(s) t
o be
sub
stitu
ted.
__
____
____
____
___b
eans
, hum
mus
, veg
etab
le o
ils__
____
____
____
____
____
____
____
____
____
____
___
4.
Des
crib
e an
y te
xtur
al m
odifi
catio
n re
quire
d.
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
__
__
_10-
25-1
3___
____
____
____
____
_ S
igna
ture
of P
hysi
cian
or R
ecog
nize
d M
edic
al A
utho
rity
Dat
e (F
or a
dis
abili
ty, a
phy
sici
an m
ust s
ign)
____
___I
ma
Lean
____
____
____
____
____
____
____
____
___
__
555-
333-
4444
____
____
____
____
_ P
rinte
d N
ame
P
hone
Num
ber
Chi
ld C
are
Food
Pro
gram
M
edic
al S
tate
men
t for
Chi
ldre
n w
ith D
isab
ilitie
s an
d Sp
ecia
l Die
tary
Con
ditio
ns
***S
AM
PLE*
**
27
Instructions for Completing Menu Planning Worksheets
1. Complete top portion of worksheet: enter provider name; place a by appropriate age group(s) being served; and enter dates of menu week. 2. Enter the planned food components in the spaces provided. 3. Refer to Meal Pattern and Guidelines for Infants and Children when planning menus. 4. At the end of the month make a copy for your files and submit Menu Planning Worksheets to your sponsor. Special Note: The Standard Infant Menu may be used in lieu of weekly Menu Planning Worksheets for Infants – if allowed by your sponsor.
Menu Planning Worksheet for Children For each day of the week, write down the menus for the meal served.
Name of Child Care Provider __ Mae Wright Menu Planning Age Group(s): 1 & 2 3 - 5 6 - 12 Week of May 17-21_____ 20 10
Refer to Meal Pattern for Children for serving sizes when planning menus. When a drink is not specifically listed with a snack, water is recommended as a beverage. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR! 28
BR
EAK
FAST
Child meal pattern food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Vegetable/Fruit/Juice Strawberries Banana Grapes or Peaches Orange Juice Apple Juice
Grains/Breads Pancake Crispy Rice Cereal Cinnamon Raisin Bagel Toast Scrambled Egg (extra) Banana Bread
*MS
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate Vegetable/Fruit/Juice
Grains/Breads
LUN
CH
Milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk Whole & 1% milk
Meat/Meat Alternate Meatloaf Egg Salad Bean & Cheese Burrito Oven Fried Chicken Turkey Sub
Vegetable or Fruit Mashed Potatoes Celery Stick & Tomato Cubes Corn Sweet Potato Lettuce, Tomato, Pickle
Vegetable or Fruit Carrots Sliced Kiwi Shredded Lettuce &Sliced Tomato Apple Wedges Fruit Cocktail
Grains/Breads Roll Sandwich Bread Soft Tortilla Rice Hamburger Bun
*AS
(SN
AC
K) Select 2
Animal Crackers Assorted Crackers Oatmeal Cookie String Cheese Soft Pretzel
Milk
Meat/Meat Alternate
Whole & 1% Milk Applesauce Whole & 1% Milk Saltine Crackers Water Orange Wedges
Vegetable/Fruit/Juice
Grains/Breads
SUPP
ER Milk
Meat/Meat Alternate Vegetable or Fruit Vegetable or Fruit Grains/Breads
*ES
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate
Vegetable/Fruit/Juice
Grains/Breads
Menu Planning Worksheet for Infants For each day of the week, write down the menus for the meal served.
Name of Child Care Provider Mae Wright____ Menu Planning Age Group(s):_______0-3 4-7 8-11 Week of __ May 17-21 20 10
Refer to Meal Pattern for Infants for serving size and appropriate foods when planning menus. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
29
BR
EAK
FAST
Infant meal pattern food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Breastmilk/Formula Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Vegetable/Fruit Peaches Bananas Prunes Pears Applesauce
Cereal Rice or Oatmeal Rice or Oatmeal Rice or Oatmeal Rice or Oatmeal Rice or Oatmeal
*MS
(SN
AC
K) Breastmilk/Formula
Fruit Juice
Bread/Crackers
LUN
CH
Breastmilk/Formula Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Breastmilk/ Gerber Good Start
Cereal Oatmeal Oatmeal
Meat/Meat Alternate Strained Beef Cottage Cheese Strained Chicken Strained Turkey
Vegetable/Fruit Carrots Peas Squash Sweet Potato Green Beans
*AS
(SN
AC
K) Breastmilk/Formula Breastmilk/
Gerber Good Start or
Apple Juice Toast Strips
Breastmilk/ Gerber Good Start
or Pear Juice
Teething biscuit
Breastmilk/ Gerber Good Start
or White Grape Juice
Soft Pita Bread
Breastmilk/ Gerber Good Start
or Apple Juice Toast Strips
Breastmilk/ Gerber Good Start
or Apple Cherry Juice Low Salt Crackers
Fruit Juice
Bread/Crackers
SUPP
ER
Breastmilk/Formula
Cereal
Meat/Meat Alternate
Vegetable/Fruit
*ES
(SN
AC
K) Breastmilk/Formula
Fruit Juice
Bread/Crackers
30 Nam
e of
Chi
ld C
are
Prov
ider
:___
____
____
____
____
____
____
__
Stan
dard
Infa
nt M
enu
M
ilk-b
ased
iron
-forti
fied
infa
nt fo
rmul
a:__
____
____
____
____
____
____
___
Soy-
base
d iro
n-fo
rtifie
d in
fant
form
ula:
____
____
____
____
____
____
____
_
Not
e: B
reas
tmilk
offe
red
whe
n pr
ovid
ed b
y pa
rent
.
Birt
h to
3 M
onth
s
Bre
akfa
st, L
unch
or S
uppe
r, an
d Sn
ack:
M
ilk- o
r soy
-bas
ed ir
on-fo
rtifie
d in
fant
form
ula
4
to 7
Mon
ths
B
reak
fast
: M
ilk- o
r soy
-bas
ed ir
on-fo
rtifie
d in
fant
form
ula
For b
abie
s ea
ting
solid
food
s:
Iron-
forti
fied
infa
nt c
erea
l
Sn
ack:
M
ilk- o
r soy
-bas
ed ir
on-fo
rtifie
d in
fant
fo
rmul
a
Lu
nch
or S
uppe
r:
Milk
- or s
oy-b
ased
iron
-forti
fied
infa
nt fo
rmul
a Fo
r bab
ies
eatin
g so
lid fo
ods:
Iro
n-fo
rtifie
d in
fant
cer
eal
A va
riety
of p
uree
d ve
geta
bles
and
frui
ts:
•
Gre
en b
eans
•
Car
rots
•
Squa
sh
• Pe
as
• Po
tato
es
• S
wee
t Pot
atoe
s
• Ap
ples
auce
•
Pear
s •
Bana
nas
• Pe
ache
s •
Prun
es
8 to
11
Mon
ths
B
reak
fast
: M
ilk- o
r soy
-bas
ed ir
on-fo
rtifie
d in
fant
form
ula
Iron-
forti
fied
infa
nt c
erea
l A
varie
ty o
f fru
its a
nd v
eget
able
s of
an
ap
prop
riate
text
ure
and
cons
iste
ncy
Sn
ack:
M
ilk- o
r soy
-bas
ed ir
on-fo
rtifie
d in
fant
fo
rmul
a or
100
% F
ruit
Juic
e Fo
r bab
ies
eatin
g br
ead
prod
ucts
: Sm
all s
trips
or p
iece
s of
dry
bre
ad o
r toa
st
Smal
l pie
ces
of p
lain
low
sal
t cra
cker
s or
gr
aham
cr
acke
rs m
ade
with
out h
oney
Sm
all p
iece
s of
sof
t tor
tilla
or s
oft p
ita b
read
Te
ethi
ng b
iscu
its
Lunc
h or
Sup
per:
M
ilk- o
r soy
-bas
ed ir
on-fo
rtifie
d in
fant
form
ula
A va
riety
of v
eget
able
s an
d fru
its:
C
hoic
e of
infa
nt c
erea
l, m
eat o
r mea
t alte
rnat
es:
• G
reen
bea
ns
• C
arro
ts
• Sq
uash
•
Peas
•
Pota
toes
•
Sw
eet p
otat
oes
• As
sorte
d m
ixed
ve
geta
bles
• Ap
ples
auce
•
Pear
s •
Bana
nas
• Pe
ache
s •
Prun
es
• As
sorte
d m
ixed
frui
ts
• Va
riety
of m
eats
, pou
ltry
(coo
ked
plai
n or
from
jar)
• Fi
sh –
coo
ked
plai
n, b
onel
ess
• Eg
g yo
lk –
har
d co
oked
•
Dry
bea
ns a
nd p
eas
– co
oked
pla
in
• C
hees
e, re
gula
r pla
in –
slic
ed th
in
or th
in s
trips
•
Cot
tage
che
ese
Ef
fect
ive
Janu
ary
2003
Menu Planning Worksheet for Children For each day of the week, write down the menus for the meal served.
Name of Child Care Provider__________________________________ Menu Planning Age Group(s):_____1 & 2 _____3 - 5 _____6 - 12 Week of___________________________20______
Refer to Meal Pattern for Children for serving sizes when planning menus. When a drink is not specifically listed with a snack, water is recommended as a beverage. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR! 31
B
REA
KFA
ST Child meal pattern
food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Milk Vegetable/Fruit/Juice
Grains/Breads
*MS
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate Vegetable/Fruit/Juice
Grains/Breads
LUN
CH
Milk
Meat/Meat Alternate
Vegetable or Fruit
Vegetable or Fruit
Grains/Breads
*AS
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate
Vegetable/Fruit/Juice
Grains/Breads
SUPP
ER
Milk
Meat/Meat Alternate
Vegetable or Fruit
Vegetable or Fruit
Grains/Breads
*ES
(SN
AC
K) Select 2
Milk
Meat/Meat Alternate
Vegetable/Fruit/Juice
Grains/Breads
32
Menu Planning Worksheet for Infants For each day of the week, write down the menus for the meal served.
Name of Child Care Provider__________________________________ Menu Planning Age Group(s):____0-3 _____4-7 ____8-11 Week of____________________________20________
Refer to Meal Pattern for Infants for serving size and appropriate foods when planning menus. *MS = morning snack, *AS = afternoon snack, *ES = evening snack AT END OF MONTH SUBMIT WORKSHEET TO SPONSOR!
BR
EAK
FAST
Infant meal pattern food components: MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Breastmilk/Formula
Vegetable/Fruit
Cereal
*MS
(SN
AC
K) Breastmilk/Formula
Fruit Juice
Bread/Crackers
LUN
CH
Breastmilk/Formula
Cereal
Meat/Meat Alternate
Vegetable/Fruit
*AS
(SN
AC
K) Breastmilk/Formula
Fruit Juice
Bread/Crackers
SUPP
ER
Breastmilk/Formula
Cereal
Meat/Meat Alternate
Vegetable/Fruit
*ES
(SN
AC
K) Breastmilk/Formula
Fruit Juice
Bread/Crackers
5/2012 D-018-04
33
Instructions for Completing Meal Count and Attendance Worksheets Meal Count and Attendance Worksheets must be maintained monthly. Twenty-four blank sheets have been provided for your convenience. Reserve a blank copy in case you need to make additional copies before the end of the year. Completed Meal Count and Attendance Worksheet(s) must be sent to your sponsor. It is recommended that you make copies of Meal Count and Attendance Worksheets before mailing.
1. Complete the information (provider name, # of operating days, month, and year) at the top of each Meal Count and Attendance Worksheet.
2. Day care home providers must record meal counts by the end of the day.
3. You can be reimbursed for no more than 2 (two) meals and 1 (one) snack or 2 snacks and 1 meal per child per day. Bubble in appropriate meal type by each child’s name under date served. The meal type(s) you choose for reimbursement must be approved in advance by your sponsor.
4. The following information must be supplied: • Children’s first and last names • Enrolled date – is the first day the child is in attendance at the day care home and only has to be recorded on the count sheet the first month the child is enrolled
or re-enrolled • Withdrawn date – is the last day that a child is in attendance and should be recorded the month that the withdrawal occurs • Check () appropriate age(s) Inf (infant), PreK (pre-kindergarten), SA (school age) on each monthly Meal Count and Attendance Worksheet
5. If no meal count is submitted for reimbursement for a particular child for an entire calendar month, the provider or sponsor must withdraw the child as of the last day the child was in attendance.
6. The back side of the Meal Count and Attendance Worksheet should be used to list any children on a daily basis throughout the month that attended the day care home but were not claimed for a meal. For example, a child comes late and has missed breakfast, gets sick and is picked up before lunch. No meal was claimed but the child was in attendance for a couple of hours. This child’s name and the date would be listed on the back side of the Meal Count and Attendance Worksheet.
7. At the end of each month, subtotal the number of meals by type served to each child during the month in the “Subtotals by Child & Meal Type” column. Total the subtotals by meal type in that column to get the “Grand Total” for each meal type for the month at the bottom right-hand corner. Sponsor: Indicate the tier level of the home in the heading section; in a Tier II-Mixed home only, circle the tier level for each child. Subtotal the number of meals by type and tier level and write these amounts in the “Subtotals by Tier Level” section. Both of these subtotals (across and down) must equal the “Grand Total” amount – if not – recheck math across for each child and down for each day.
8. Before mailing in Meal Count and Attendance Worksheets to your sponsor, sign at the bottom, certifying the information is correct and make a copy for your records.
Name of Provider Mae Wright Meal Count and Attendance Worksheet (Must record by the end of the day)
(Sponsor Use Only: Circle Home Tier Level - Tier I Tier II-Hi Tier II-Lo Tier II-M ixed ) # Operating Days ____20_____ Month May 20 10_
34 I certify that to the best of my knowledge, this information is accurate in all respects. I also understand that deliberate misrepresentation of information may result in state or federal prosecution. Signature: Mae Wright______________ Date: _____June 1, 2010________
Child’s Full Name (Sponsor Only:
I f Tier II-M ixed, circle tier level for each child)
Meal Type 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Subtotals by
Child & Meal Type
Name: Child Tanesha Enrolled: 8/25/08 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_13___ MS_______
LU_14____ AS__13___
SU_______ ES_______
Name: Child Ben Enrolled: 1/2/07 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_17____ MS_______
LU_17__ AS_18____
SU_______ ES_______
Name: Child Timmy Enrolled: 12/4/06 Withdrawn: Age(s):___Inf__PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_17__ MS_______
LU_18____ AS_17____
SU_______ ES_______
Name: Baby Lulu Enrolled: 5/17/10 Withdrawn: Age(s):__Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_10____ MS_______
LU__10___ AS_10____
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Sponsor Use Only
Subtotals by Tier Level Total Tier I Meals Served: Total Tier II Low Rate Meals Served: Total Tier II High Rate Meals Served:
BR: _____________ BR: _____________ BR: _____________ Total: _________
MS: _____________ MS: _____________ MS: _____________ Total:__________
LU: _____________ LU: _____________ LU: _____________ Total:__________
AS: _____________ AS: _____________ AS: _____________ Total:__________
SU: _____________ SU: _____________ SU: _____________ Total:__________
ES: _____________ ES: _____________ ES: _____________ Total:_________
Grand Total: BR_57____
MS_______ LU_59____
AS_58____ SU_______
ES_______
Nam
e of
Pro
vide
r
___
____
____
____
____
____
____
____
____
____
__
M
onth
_
__
20
____
__
35
C
hild
ren
in A
ttend
ance
- N
ot R
ecei
ving
Any
Mea
ls
C
HIL
D’S
FU
LL N
AME
DAT
E
JON
ES, T
AN
ESH
A
5-7-
10
Name of Provider ____________________________________ Meal Count and Attendance Worksheet (Must record by the end of the day)
(Sponsor Use Only: Circle Home Tier Level - Tier I Tier II-Hi Tier II-Lo Tier II-M ixed ) Operating Days _____________ Month ___ 20 ______
I certify that to the best of my knowledge, this information is accurate in all respects. I also understand that deliberate misrepresentation of information may result in state or federal prosecution. Signature ________________________________________________ Date: ______________
36
Child’s Full Name (Sponsor Only:
I f Tier II-M ixed, circle tier level for each child)
Meal Type 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Subtotals by
Child & Meal Type
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Name: Enrolled: Withdrawn: Age(s):___Inf___PreK___SA Tier II-Lo, Tier II-Hi
BR MS LU AS SU ES
BR_______ MS_______
LU_______ AS_______
SU_______ ES_______
Sponsor Use Only
Subtotals by Tier Level Total Tier I Meals Served: Total Tier II Low Rate Meals Served: Total Tier II High Rate Meals Served:
BR: _____________ BR: _____________ BR: _____________ Total: _________
MS: _____________ MS: _____________ MS: _____________ Total:__________
LU: _____________ LU: _____________ LU: _____________ Total:__________
AS: _____________ AS: _____________ AS: _____________ Total:__________
SU: _____________ SU: _____________ SU: _____________ Total:__________
ES: _____________ ES: _____________ ES: _____________ Total:_________
Grand Total: BR_______
MS_______ LU_______
AS_______ SU_______
ES_______
N
ame
of P
rovi
der
_
____
____
____
____
____
____
____
____
____
____
_
Mon
th
___
20
__
____
37
C
hild
ren
in A
ttend
ance
- N
ot R
ecei
ving
Any
Mea
ls
C
HIL
D’S
FU
LL N
AME
DAT
E
Bureau of Child Care Food Programs 4052 Bald Cypress Way, Bin #A 17
Tallahassee, FL 32399-1727 Website: www.floridahealth.gov/ccfp/
Phone: 850. 245.4323 FAX: 850.414.1622
July 2015