Crediting Recipes in the CACFP

All homemade items must have a creditable CACFP recipe on file. By following these steps, you can credit CACFP recipes by analyzing their nutrient content and ensuring they meet the program’s requirements.

  • Step 1.) Name of recipe matching menu

    Provide a specific name for the recipe that corresponds to the menu item it represents. This ensures clarity and consistency when referencing the recipe in the CACFP records.

  • Step 2.) List all ingredients with weight or volume (ounces, cups, etc)

    Include a comprehensive list of all ingredients used in the recipe. Specify the weight or volume measurements for each ingredient, such as ounces, cups, or teaspoons. Accurate measurements are crucial for precise nutrient analysis.

  • Step 3.) List the form of each ingredient (shredded, raw, chopped, etc)

    Indicate the form or preparation method of each ingredient, such as shredded, raw, chopped, cooked, or canned. This detail is important as it can affect the nutritional composition and cooking instructions.

  • Step 4.) List the serving size of each age group served

    Determine the appropriate serving sizes for each age group the recipe is intended to serve. Consider the CACFP meal pattern requirements and age-specific portion guidelines when determining serving sizes for infants, children, or adults.

  • Step 5.) Yield (total # of servings the recipe makes)

    Calculate the total yield or the number of servings the recipe produces. This information helps in determining the nutrient content per serving and ensures accurate portioning and planning for the CACFP program.

  • Step 6.) List the meal component contribution.

    Identify and list the meal components provided by the recipe. CACFP meal components include fruits, vegetables, grains, meat/meat alternatives, and milk. Indicate which components are present in the recipe and specify the contribution of each component per serving.

Sample Recipes

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Crediting Recipes in the CACFP

Crediting Recipes in the Child and Adult Care Food Program (CACFP) provides comprehensive instructions on accurately calculating the contribution of each ingredient towards meeting the meal pattern requirements. It offers practical strategies to credit recipes, ensuring compliance and proper documentation for reimbursable meals served in child and adult care facilities.

Commonly Used Whole Grains

This handout provides several examples of popular whole grains as well as a few items that are commonly mistaken for whole grains. On the back of the handout, it describes the Rule of Three and lists whole grains, brans, germs, enriched grains, as well as non-creditable grains.

Using Ounce Equivalents for Grains in the Child and Adult Care Food Program

Grains are an important part of meals in the Child and Adult Care Food Program (CACFP). To make sure children and adults get enough grains at CACFP meals and snacks, required amounts for the grains component are listed in the meal pattern as ounce equivalents (oz. eq.). Ounce equivalents tell you the amount of grain in a portion of food.

Updated CACFP Meal Pattern (Infants)

The most up-to-date CACFP Meal Pattern requirements for infants (0-11 months.) CACFP centers and day care homes must comply with the updated meal patterns by October 1, 2017.

CACFP: Best Practices

USDA highly encourages centers and day care homes to implement these best practices in order to ensure children are getting the optimal benefit from the meals they receive

Identifying Whole Grain Rich Foods

Identifying whole grain-rich is as easy as one, two, three! This tool will show you how to quickly read a food label to determine whole grain rich content.

Grain-Based Desserts in the CACFP

Kids need the vitamins, minerals, and other nutrients in foods such as fruits, vegetables, whole grains, low-fat dairy, and lean protein foods.

Choosing Yogurts

Choose yogurts that are lower in added sugars. This tool will help you identity and purchase credible yogurts that meet maximum sugar content levels.

Calculating Sugar in Yogurts

Here are two ways to tell if a yogurt meets the sugar requirement.

Choosing Cereals

Choose breakfast cereals that are lower in added sugars. This tool will help you identity and purchase credible cereals that meet maximum sugar content levels.

Calculating Sugar in Cereals

Here are three ways to tell if a cereal meets the sugar limit.

Methods for Healthy Cooking

How a food is cooked can make a difference in how healthy it is. Try some of the cooking methods featured instead of deep-fat frying. Cooking with oils instead of butter or lard can be better for heart health.

Updated CACFP Meal Pattern (Children)

The most up-to-date CACFP Meal Pattern requirements for children ages 1-12. CACFP centers and day care homes must comply with the updated meal patterns by October 1, 2017.

Offer Versus Serve in the CACFP

This allows children and adults to decline some of the food offered in a reimbursable breakfast, lunch, or supper. This may not be used at snacks or in other CACFP settings. This can help reduce food waste and give children and adults more choices.

Serving Meat and Meat Alternates at Breakfast

Breakfasts includes milk, vegetables and/or fruits, and grains. You can also serve meat and/or meat alternates instead of grains at breakfast up to 3 times per week. Here’s how to include meat or meat alternates.

Serving Milk

This tool can be used to specify which milk type should be served to each age-group.

Serving Adult Participants in the USDA Child and Adult Care Food Program

This tool can be used to gain an undertanding of the Adult CACFP Meal Pattern Requirements.

Sirviendo a los participantes adultos en el Programa de Alimentos para el Cuidado de Niños y Adultos del USDA (Spanish)

This tool can be used to gain an undertanding of the Adult CACFP Meal Pattern Requirements.