Documentation: A week of menus. On the menus, please mark the deeply colored vegetables, whole grain foods, lean meats/meat alternatives, and juice so that it is easy for reviewers to count them up and see that you are meeting each of these best practices.
Best Practice Requirements: These menus should show that the program is meeting the basic requirements of CACFP (“the food program”) as well as these best practices:
- offers dark green, orange, red, or deep yellow vegetables one time per day or more
- offers high-fiber, whole grain foods two times per day or more
- offers high-fat meats less than one time per week or never
- offers children a 4–6 oz. serving* of 100% fruit juice two times per week or less
Application: On the application, you will verify that the menus show that the program is meeting the specified best practices.
What counts as dark green, orange, red, or deep yellow vegetables?
- Dark green: Iceberg lettuce does not count. Broccoli and leafy greens do (collards, kale, turnip greens, swiss chard, spinach, romaine lettuce, arugula).
- Orange/Deep Yellow: Carrots, orange peppers, butternut and acorn squash and pumpkin, yellow/orange beets, and sweet potatoes
- Red: Tomatoes, red peppers, beets
What counts as a high fiber, whole grain food? REACH uses the Go NAPSACC definition. High-fiber, whole grain foods include whole wheat bread, whole wheat crackers, oatmeal, brown rice, Cheerios, and whole grain pasta.
What counts lean or low fat meats or meat alternatives? REACH uses the Go NAPSACC definition. Lean or low-fat meats include skinless, baked or broiled chicken; baked or broiled fish; and ground beef or turkey that is at least 93% lean and cooked in a low-fat way. Low-fat meat alternatives include low-fat dairy foods; baked, poached, or boiled eggs; and dried beans.
We are always looking for new healthy recipes. Where can we find ideas? In the Child Nutrition section of the Go NAPSACC Tips & Materials library, look for great resources under Foods Provided.
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