"Childhood overweight and obesity affect 22.8 percent of U.S. preschoolers and 8.1 percent of infants and toddlers.2 Early childhood has been identified as a critical period for the prevention of obesity and the development of protective behaviors such as healthy dietary and physical activity patterns."

This review from the Robert Woods Johnson Woods Foundation gives a "comprehensive overview of changes to obesity-prevention policies and evidence-based guidance that have occurred over the past five years and a review of the impact that these policy, systems, and environmental interventions have had in the ECE setting on promoting a healthy diet, adequate physical activity, and reduced screen time." Included in the review are: the Child and Adult Care Food Program, Head Start, Child Care and Development Block Grant, State Child Care Licensing Standards, Quality Rating and Improvement Standards, Key Changes to Policies & Evidence-Based Guidance Designed to Impact the ECE Setting and Evidenced-Based Guidance.

​Worth the read, take a look.  For even more research go to HER

Healthy Eating Research Building Evidence to Prevent Childhood Obesity​

Please join us as we welcome Margaret Mc Donald to the National CACFP Forum board. Margaret brings to the board many years of experience within all phases of CACFP and Child Care.  We very much look forward to the insights and new ideas she will provide in her new role, especially given the changes in the Child and Adult Care Food Program and Child Care this year and in the near future.  The National CACFP Forum board is very excited for this opportunity to work with such a talented colleague as Margaret. 

Margaret is currently the Executive Director of  Clarendon Early Education Services, Inc. in Lawrence, MA and is responsible for directing all aspects of operations and programming for a non-profit child care organization providing child care services to income eligible families across the state of Massachusetts via state and federally funded financial assistance. Clarendon Early Education Services, Inc. employs 30+ FTE and oversees child care operations for approximately 700 children daily.  Clarendon Early Education Services, Inc. is a sponsor of the USDA Child and Adult Care Food Program for 500+ licensed Family Child Care Providers in Massachusetts providing nutritious meals to children and monitoring health, safety, education and program quality. 

Margaret will be at the National CACFP Leadership Conference February 25-27, 2018 in Washington D.C. , please take a moment to say hi and introduce yourself to Margaret. 

Look for more about Margaret McDonald in future editions of Voices and CACFP News to Use.  Interested in participating and/or supporting more in the National CACFP Forum, contact us.

​Linking Research to Policy: Implementation of the New CACFP Meal Pattern​
​
Consider this your not to be missed session: ​Join us at the CACFP Leadership Conference for the review that will move all of CACFP forward together during transition.

The new CACFP meal pattern went into effect on October 1, 2017. Providers have one year to work toward successfully implementing the new meal pattern before enforcement will begin on October 1, 2018. Researchers across the country have been conducting baseline assessments and surveying providers to understand the key barriers and facilitators to successful implementation. This panel will present the findings of this research, representing a variety of geographical perspectives and provider types (centers, FCCHs, and licensed exempt), and discuss the implications of their findings on successful policy implementation and training and technical assistance needs going forward.

CACFP Moving Forward Together
Transition. Transformation. Triumphant!
 Last Day to Take Advantage of the Early Bird Registration Rate

Check out the new CACFP Preconferences added (included in conference registration):
Successfully Meeting the New CACFP Nutrition Standards: Selecting, Purchasing, and Accessing Affordable Healthy Foods for CACFP Child Care and Afterschool Programs
Join USDA, CACFP programs, sponsors and administrators, advocates, food bankers, grocery stores, food policy experts, and others for this interactive convening.  This is an opportunity to learn, explore and discuss: 

• USDA food procurement rules, nutrition standards, and resources;
• The education and training needed to facilitate programs’ and providers’ success in selecting foods consistent with the new nutrition standards (e.g. whole grains, low sugar cereals, and yogurt) and the increased emphasis on fruit and vegetables;
• How stores can better serve CACFP programs and providers as the new standards take effect;
• Ensuring access to affordable fruits and vegetables, whole grains, and other healthy foods needed for CACFP in low-income communities;
• Technological innovation including web-based and App CACFP tools; and
• Best practices for integrating language and culture, and addressing literacy and education.

Start mapping out your conference schedule now with the draft conference agenda (pdf).

Register here by January 5, 2018 to receive the conference early bird registration rate of
$350.  Scholarships will be available.
 
Questions: Please contact Geri Henchy (ghenchy@frac.org) or Susana Reza, President
National CACFP Forum (susanareza@elpasohumanservices.org)
 
The CACFP Leadership Conference is held in conjunction with the National Anti-Hunger
Policy Conference, February 25 - 27, 2018, in Washington, D.C.

Co-sponsored by Feeding America and the Food Research & Action Center in cooperation with the National CACFP Forum

MORNING SESSION 10:00am - 3:30pm

Successfully Meeting the New CACFP Nutrition Standards: Selecting, Purchasing, and Accessing Affordable Healthy Foods for CACFP Child Care and Afterschool Programs

Join USDA, CACFP programs, sponsors and administrators, advocates, food banks, grocery stores, food policy experts, and others for this interactive convening. This is an opportunity to learn, explore, and discuss:

USDA food procurement rules, nutrition standards, and resources; the education and training needed to facilitate programs’ and providers’ success in selecting foods consistent with the new nutrition standards (e.g., whole grains, low-sugar cereals, and yogurt) and the increased emphasis on fruit and vegetables; how stores can better serve CACFP programs and providers as the new standards take effect; ways to ensure access to affordable fruits and vegetables, whole grains, and other healthy foods needed for CACFP in low-income communities; technological innovations, including web-based CACFP tools; and addressing language, culture, and literacy in training plans and materials.
 Register Now for  10:00am - 3:30pm Saturday, February 24; Omni Shoreham Hotel

Join USDA, CACFP programs, sponsors and administrators, advocates, food bankers, grocery stores, food policy experts, and others for this interactive convening.  This is an opportunity to learn, explore and discuss: 

• USDA food procurement rules, nutrition standards, and resources;
• The education and training needed to facilitate programs’ and providers’ success in selecting foods consistent with the new nutrition standards (e.g. whole grains, low sugar cereals, and yogurt) and the increased emphasis on fruit and vegetables;
• How stores can better serve CACFP programs and providers as the new standards take effect;
• Ensuring access to affordable fruits and vegetables, whole grains, and other healthy foods needed for CACFP in low-income communities;
• Technological innovation including web-based and App CACFP tools; and
• Best practices for integrating language and culture, and addressing literacy and education.


• AFTERNOON SESSION 4:00pm - 6:00pm

Leveraging Federal Nutrition Resources to Respond to Disasters
4:00pm - 6:00pm Saturday, February 24; Omni Shoreham Hotel

This special session will offer interactive roundtables anchored by experts who have helped get SNAP, Disaster SNAP, school meals, summer nutrition, WIC and TEFAP resources to households and communities hit by disasters.  Most federal nutrition programs are structured to respond to increases in need whether due to economic downturns and natural disasters.  Attendees will hear lessons learned from Hurricanes Harvey, Irma and Maria as well as from disasters of more modest scope.  Attendees will rotate among tables for 3 rounds of 30 minutes each. The session aims to give advocates, service providers and others the information need to best aid their communities.

No extra charge for Pre Conference Sessions
​
Conference Information and Registration    
or contact: Questions: Please contact Geri Henchy (ghenchy@frac.org) or Susana Reza, President National CACFP Forum (susanareza@elpasohumanservices.org)

Start mapping out your conference schedule now with the draft conference agenda (pdf).

Register here by January 5, 2018 to receive the conference early bird registration rate of
$350.  Scholarships will be available.
 
Questions: Please contact Geri Henchy (ghenchy@frac.org) or Susana Reza, President
National CACFP Forum (susanareza@elpasohumanservices.org)
 
The CACFP Leadership Conference is held in conjunction with the National Anti-Hunger
Policy Conference, February 25 - 27, 2018, in Washington, D.C.

Co-sponsored by Feeding America and the Food Research & Action Center in cooperation with the National CACFP Forum
​

It's often said that change is the only constant in life. It's inevitable, yet we seem to be predisposed to resist change because of the risk associated with it or maybe the amount of time and energy associated with it.  Defined; change is the process of causing a function, practice, or thing to become different somehow compared to what it is at present or what it was in the past. Or to alter; to make different, the act or instance of making or becoming different.  In CACFP this month change came in many forms.

Change in CACFP Leadership

The National CACFP Forum Board announced Samantha Marshall as the new Executive Director. With a Master's degree in English Literature from Cal State University Long Beach, Ms. Marshall has been working with the Child and Adult Care Food Program (CACFP) community for 11 years. Spending most of that time advocating for the program, understanding the needs of the participants on the program and voicing those needs to stakeholders.  If her name looks for familiar, for the last seven years she has been busy researching and writing resources for the child care field for the website ChildCareInfo.com. Samantha has advised on various workgroups about the needs of family child care providers, ranging from USDA's FNS CACFP Stakeholder group to Nemours Project HOPE National Advisory Council.  The proud mother of two also served on the board of directors of the National Association for Family Child Care for two years and co-founded the national non-profit T&L Foundation to strengthen quality child care through health and wellness initiatives providing mini-grants to family child care providers and sponsors participating on the CACFP.  Join us in welcoming Samantha to the Forum.  You may reach her at smarshall@cacfpforum.com.

Sonja Carvalho started in CACFP as a child care provider, an Administrative Manager, at Catholic Charities Maine for 22 years was recently elected as the new Vice President of the National CACFP Forum Board. Sonja has been on the National CACFP Forum Board for over six years and is Conference Co Chair of the National CACFP Leadership Conference. One of her favorite things to do besides CACFP is to spend time with her two sons and grandson. Join us in congratulating her at scarvalho@cacfpforum.org.

It was also announced that Senta Hester is the new President and Kati Wagner, Vice President of the National CACFP Sponsor Association. Congratulations!

Change in the CACFP Meal Pattern
October 1, 2017 has come and gone, that means the new CACFP Meal Patterns were implemented, it was official. Everyone was using the new meal patterns. There were changes in the CACFP Meal Patterns which meant that there were changes in;  what was creditable in a meal, what was purchased, the age groups, what was served, old recipes/new recipes, how they were eaten, how the meals were recorded, how they were monitored and the processes.  In some cases perhaps, there may have been a few moments; once or twice anyway that someone in CACFP was not extremely happy with change. Yes, change is constant and inevitable and sometimes it’s ok to say change is just plain HARD to do and that it will be fine. 

Change in Venue
Lucky for many of us a couple of weeks after the start of the implementation the Child Care Food Program Roundtable Conference was held. The timing could not have been better attendees were able to talk to each other, state agencies and USDA about concerns and clarification with the implementation of the changes. Happily, some were able to get answers to many of questions that were already coming up. By the end of conference, thanks to sessions such as the USDA Town Hall Q&A, attendees were feeling better about change especially when they had a moment to look around them.  A change in venue brought everyone to Squaw Valley in the fall for a conference with a serene retreat like feel to it. Many left renewed and ready for change.

                                  Sow seeds of change to help the children grow healthy and we shall all reap a harvest.
                                          With every change brings a new opportunity, just don't forget to look for it.

CACFP Forum Spotlight on Robert Jones, Director of Government Programs, Archdiocese of Philadelphia
 
There are few things that panic me more than a personal bio request.  It is easy to do a professional one, which I will share in a moment.  Personal, however, leads me down the path of self-examination and the inevitable conclusion that I am an incredibly boring person.  Then there is the picture request…could I get away with photo-shopping my head on someone else’s body or perhaps a different head on my body…or just go in with a completely different person and hope that no one looks too closely?  This time around is especially difficult since I am next in line after Greg Scott, former NFL star.  My closest brush with the big leagues was third grade flag football and, even then, they stuck me on the girls’ team…two games into the season, I was so roughed up that I was forced into early retirement.

Best to go with my professional role.  I serve as the Director of Government Programs for the Archdiocese of Philadelphia.  Our CACFP sponsorship includes child care centers, afterschool programs and emergency shelters across Philadelphia, Montgomery, Bucks, Delaware and Chester counties in Pennsylvania.  All approximately 300 sites that we partner with are unaffiliated.  This “unaffiliated” aspect of our sponsorship, though challenging, is particularly fulfilling.  We are blessed to collaborate with a broad range of providers and agencies—every denominational stripe, community organizations, for-profit entities, etc. 

Besides the administrative and financial support that we provide, our office also supplies meals to all the child care centers and afterschool programs that we sponsor.  We currently serve nearly 3 million meals annually.  I also have oversight responsibility for the Residential Child Care Institution component of the National School Lunch program.  I have been privileged to be involved in this work for slightly more than 20 years and have just past 55 million meals during my tenure with the Archdiocese of Philadelphia.  As I believe is true for each of this in this field, I still approach each day excited to work and committed to improving our sponsorship. 

What I would most like to share is how I see the work that I do as an extension of my faith.  Each child has been created in the image of God, and I believe that God’s heart brims with hopes and dreams for all.  Sadly, there are many obstacles that can readily interrupt a child’s potential development, not the least of which is economic hardship and the nutritional challenges that often accompany it. 

How do we respond?  We find an instructive answer in the Gospel of Matthew with the story of the feeding of the five thousand.  The disciples approached Jesus concerned that the people gathered were hungry and needed to eat.  They requested Jesus to “send the crowds away, so they can go the villages” for food.  Jesus replied, “They do not need to go away.  You give them something to eat.”  “We have here only five loaves of bread and two fish,” they answered.  “Bring them here to me,” Jesus said.  You know the rest of this powerful story.  We receive a clear insight into God’s expectation that we bring our resources and efforts to this work.  He will bless and multiply our impact, but we bear responsibility to reach out to meet the needs of those around us. 

Hence, the spiritual amplifies the physical, but does it also work the other way?  Of course, and we have another wonderful Gospel story to reference, this time from Luke.  Following His resurrection, Jesus “came up and walked along with” two of His followers as they were on the road to Emmaus, but they did not recognize Him.  After their journey, the followers invited Jesus to stay with them for the evening.  “When He was at the table with them, He took bread, gave thanks, broke it and began to give it to them.  Then their eyes were opened and they recognized Him.”  In the sharing of food, God came alive to them.  I believe that it is the same with our work.  My prayer is that as we invest our resources into bringing meals to children in need, that the organizations, communities and families that we partner with will see the heart of God in us and be drawn to accept and respond to His love.

We recognize the God-given value and potential of each of the little ones that we serve.  We bring our limited capabilities into action, God responds and creates outcomes that, again drawing from the Bible, are “immeasurably more than all we ask or imagine, according to His power that is at work within us.”  And, as we provide this needed food, God comes alive to those who witness His presence in our lives. 

As we consider this meshing of our efforts with God’s, it is very hard not to be excited about this work that we are privileged to do!

​Robert Jones
 
Mr. Robert S. Jones is currently a member of the National CACFP Forum Board. 

What were CACFP Child Care Providers talking about this week? Just what CACFP Sponsors are talking about; the CACFP Meal Patterns! For entire conversations with images, click here.

​  Question: Where do you get this menu template?

• My hubby made it for me
• And I'm assuming your on the food program did u know u only need to serve whole grain 1x a day?
• Yes, but I put what I have so that's why I have more than needed.
• We only have to serve 1 whole grain a day, so if you serve cheerios for breakfast you don't need another whole grain for that day.
• Yes I know but they love it
• And you don't have to serve milk for snacks jist breakfast, lunch and dinner. I serve water for snacks.
• My kiddos love milk. I don't mind serving it for snack time. They get plenty of water during the day. 🙂
• You have to serve milk if you only offer 1 component
• I always serve two components and no milk, unless I made cookies lol but no more of that.
• What does the 100% mean under the protein?
• It just means it's not the fake chicken or it has fillers.
• I love this template, is there anyway you can share it?

What does WGR mean? Thanks for sharing. For your fish sticks what brand do you buy. Are you on the food program? I'm really trying to learn the new restrictions and changes here in CA.

• Gordon's fish sticks. I get them at Sam's Club.
• Bummer, we can't use those here in Cali they are my kids favorites. I hate these new changes it's ridiculous.
• Whaley Whole grain rich
• I was told last year not to serve fish sticks because they didn't have enough meat. Now she says this brand we can actually use because you can see the flaky fish on the inside. Fisher Boy fish sticks are not like that. My kiddos are going to be happy. They love fish sticks!
• These are the only ones besides home made we can serve.
• I've never seen those before. Where do you get them?
• Costco
• Oh that's why. We don't have one here. I wish we did though!! Lucky duck!
• I'm loving all the vegetarian meals I'm seeing today!
• i'm currently not on the food program but most likely will be soon. i'm going to have to get out my book and study to see how i can keep up with several vegan/vegetarian meals each week. i really am loving it.
• I didn't realize it but about 90% of my meals are vegetarian. Lol
• Are you on the food program …? Love books and cooks
• Every Wednesday we do a books and cooks snack! The children help mix the ingredients and I cook it up for them! Today's is curious George makes a pancake! We made whole wheat pancakes with sliced bananas on top! A great way for the children to practice safe cutting skills with plastic butter knifes.
• There is a book called Cook Me a Story where you can cook with the story.
• I need this!!! Thank you!
• Great idea!
• What other books have you done? I love this idea
• Bee-Bim-Bop (Make bee-bim-bop), If you give a dog a donut (Make baked donuts), Thunder Cake (make the thunder cake), Growing Vegetable Soup (Make veggie soup), Dragons love Tacos (Taco day!), Sweet Potato Pie (make sweet potato pie or bars), Peeny Butt...See More
• I’ve done related books and snacks BUT love the " books and cooks" name :)
• I loved this idea
• Love this..we do fun time with food related to letters or themes but I absolutely love this
• Love this idea!
• Awesome ideas!

Question:  Parents provide lunches at our center. Today this is what one kid had for lunch....2 juice boxes, popcorn, chips and wafer cookies.... her one parent is a doctor... I guess even doctors make poor choices. How frustrating to see, what do you think.

• Lol...i wonder if child helped too!
• Probably packed it themselves
• I would not let her have 2 juice boxes. And I would tell parents if a lunch comes like that again they will be charged $5 so you can make sure they get something healthy
• I would except I'm not the daycare owner so I can't exactly say that. It just makes me so sad to see.
• That's why provide food
• Some centers don't or can't...
• A lot of centers around here have the parents provide to save money.
• The problem is that when you start butting in about there lunches then parents tend to get mad. Does your center offer healthier options. Kinda the chance you take when parents provide.
• We do offer snacks but she NEVER eats anything. ANYTHING we attempt to provide.
• My assistant and I today had to do an emergency run to my sons school, his teacher put out a snack calendar and not one family has sent snack. After a quick grocery trip she's set for a week, I just couldn't let her buy all the snacks for her 24 students.
• My guess is the child packed it them self maybe the parent helped or an older sibling packed it. Educating the children on a healthy balanced lunch and reinforcing it by sending home some handouts on it may help but may not. I'm going to bet it won't always be that way and I always like to remind myself that parenting is really hard and maybe they had a rough morning and she let the kid have this win!
• I feel like that was a "choose your battles" type of morning. Are the kid's other lunches otherwise healthy?
• No. That's what she gets everyday sadly. She's a reallllly picky eater
• I had went to serving breakfast only in May, having parents provide lunch and afternoon snack. It's because of "lunches" like this that starting this Fri Sept 1st I am going back to the full food program. I can't stand to keep watching these kids in my care eating so horribly and knowing that they are going to go home and probably eat the same junk at home. If they can at least get a few good meals from me then it's worth the cost( even with subsidiary) and time in my opinion. I honestly had no idea about the lack of nutrition sense for children that most parents seem to have until this spring and summer.
• We all have those days. They either weren't fighting it, or let her pack it herself, or an older sibling helped her.
• Above she said that is what the lunch is everyday
• I have a child who literally only eats crackers.
• It's the end of the month, maybe that is all they had left for food at home. You never know
• Myplate.gov has free newsletters you can print. Give them to all the parents....
• Choose MyPlate
• ChooseMyPlate.gov provides practical information to individuals, health professionals, nutrition educators,…
• Maybe you should provide lunch for them. Maybe the mom was having a rough morning.
• Send a note! Tell them it's not appropriate lunch

Question: Ideas for a snack using applesauce please???? We've done applesauce with various kinds of crackers..... anything else go well together?

• I love apple sauce with pretzel bites. Or with a muffin
• String cheese
• Pancake or waffles cut into strips and they can dip it
• Oatmeal with applesauce mixed together for flavor
• My kids loved this!
• Cook it into apple roll ups
• Graham crackers
• I'd give carrot sticks too. Some of my kids like dipping veggies in apple sauce
• Use it in place of eggs in recipes
• Vanilla yogurt and applesauce, especially the cinnamon.
• My kids love applesauce on toast. Or to dip their toast in.
• Applesauce and graham crackers
• You can even layer them refrigerate and cut. On slices with cool whip...taste like apple pie
• Pancake with pb and applesauce
• Raisins
• Raisins in the Apple sauce. So good!
• At the daycare I worked at in TN, the kids used tgeir applesauce to dip their nuggets lol.
• Applesauce with granola on top is good. Used to get a cinnamon granola so it was like a healthy applecrisp but store stopped having it  other flavors work too though.
• What do you do if you serve lunch and they only eat the fruit and want seconds? Do you give it to them or tell them they have to eat the rest of their food? I made this today (recipe in comments and a way to use zucchini) and it is amazing my family loves it but 2 of kids wouldn't even try it. 72 responses Examples:
• Most popular response: No seconds until other foods are tried.
• We use the "2 bite club". It's from a book that we received from the food program. It works most of the time.
• I keep it simple and try not to give them foods they don’t like.
• We use TryDay from our food program.

Did anyone get this book, Healthy Families from the county?

• Packed full of useful recipes
• Just curious, what county/state are you from?
• Washington County , MN

These are the Yogurt Guidelines CACFP YOGURT.pdf  What flavor and brand of yogurt do you use?

• Look right? 12g sugar per 8 oz
• I am not a yogurt fan at all however I served this brand and vanilla a month ago, some got on my finger, I licked it off and OMG, it was good. I now throw a tablespoon in my fruit smoothies. Kids request seconds all the time
• My kids love it with blueberries or strawberries
• Question here about when we record yogurt on our menu.... do we need to keep proof of the kind of yogurt we are feeding? Kind of like if we are feeding store bought chicken nuggets....we have to keep the CN label for proof that it qualified.
• Good question! I don't know...I guess you could take a pic and print it out for reference
• Just sent an email to my food program to find out. 

Question: When serving chicken pot pie do you have to serve a gran and veggies/fruits with it or is it ok on its own? I am prepping my meal plan for this month that is food program friendly because I will be signing up soon.

• Chicken pot pie,Crust, chicken, mixed veggies
• You would still add a fruit!
• I wasn't sure. I have never served pot pie but I wanna give me kiddos new stuff to eat
• I think combined dishes (pot pie, lasagna, etc.) can only count as two components. Pot pie would probably be grain (crust) & vegetable. The thinking is that if a child doesn't like pot pie, he has two other components to consume.
• You don’t have to serve a fruit and veggie, can be 2 veggies. Just not 2 fruits. So you could put the 2 veggies in the pot pie. And i think the not more than 2 components combined is only some states rules, because I don't have that rule.
• The new standards say you have to serve a fruit and a vegetable at lunch and dinner
• I'm pretty sure you can only count 1 veggie then you serve an additional fruit or veggie on the side
• Actually you can serve 2 veggies at lunch/dinner or a veg and a fruit but not 2 fruits
• That may vary by state. Here I can combine all components. But you probably need more grain on the side. The crust is probably not enough to meet requirements.
• Not with my sponsor
• I was thinking I heard combined dishes only count as 1. Do you have something written that says we can use 2? I hate how there is SO much different information floating around and how every sponsor gives out different training. You'd think it being federal everybody would be given the same materials.
• I can't remember if she told me in person or I read it in the training manual. If I find it, I'll post.
• You got a whole manual?? I got like two 1-pg handouts. 
• I looked up products that are creditable, here are some? Do these work?
• What about those goldfish crackers? Those aren't the whole grain ones are they?
• The ones in the picture are not whole grain. They are still credible, just not as your one whole grain for the day.
• so confusing haha
• I know...
• Animal crackers and graham crackers, are these credible or not? I was also told that the goldfish HAVE to be whole grain ones.
• My sponsor says we can have animal and graham crackers. Goldfish are credible, but only the whole grain goldfish count toward your whole grain for the day.
• Animal and graham were brought back as creditable
• Thank goodness they are giving us a year to memorize all this, jeepers. I guess I missed that
• It's definitely a learning process

 
Sargento cheese was suggested by my food program. I found this link that compares Sargento's to American cheeses slices. https://www.sargento.com/.../natural-cheese-vs-processed

• Real Cheese People® will never settle for less. For Pasteurized Process Cheese Food. Or no cheese at…
• SARGENTO.COM
• Would these be okay?
• Yes, this is "real cheese". If it says "processed cheese" then you can not claim it.
• Any cheese is fine as long as it doesn't say "imitation".
• You can definitely use tuna.
• What about this one?
• Which store did you find the pancake/waffle mix?
• Walmart bottom shelf
• Thanks

This whole grain shopping is going to take some getting used to! I bet I was at grocery store for 2+ hours.....

• No kidding
• Disregard ice cream, it's my hubbys!
• You mean no whole grain ice cream
• Lol.... haven't found that yet!
• I agree! Thank goodness for Aldi!
• I went to Aldi's, and just went off the list someone posted here, and went this daily menus that my rep left, changing just a few things the kids do not like. I kept is simple as they are 3 and under.
• I always buy whole wheat and while grain when available. I have had change much so far and my kiddos are used to it all already. Aldis is a great!
• It's only 1 whole grain a day!
• Is wheat bread countable for one grain a day ?
• Yes, but it must say whole wheat , not enriched. I was sirprised at how misleading the packaging is!
• This is what my training book says
• So WG goldfish are ok?
• Yes. She said they were. As long as WG.
• whew- it's a favorite here! Thank you !
• She also said. Many providers give the WG @breakfast, so it's done for the day.

Do you guys know if this works?

•  Getting confused, but yes that is a label we are suppose to look for.
• So the kids want to know why I served "dirty" noodles today LOL I guess the whole grain thing is not a part of their lives at home.
• I am struggling with that here too
• First time I added spinach to scrambled eggs..." Kelly, why is there grass in my lunch? ".
• Maybe the introduction serving should be served at snack LOL

What are the (oz equivalents) I see for grains? Anybody know?

• For your whole grain requirements, here is a list from the usda website. Remember, white rice is not a whole grain.
• "A whole grain is listed as the
• first ingredient on the product’s ingredient list or second after water. Some
• examples of whole grain ingredients are whole wheat, brown rice or wild rice,
• oatmeal, bulgur, whole-grain corn, and quinoa."

 
Infants: Anyone else feel like the new patterns are making us stuff the babies 6 to 12 months all day long? Especially for snack? Cereal or bread AND fruit/veggie + their form/breast milk!? And this is between the main meals? What happened to solids being training food and form/breast milk being the most important? I already have an issue with the definite times scheduled, now I have to add food too. This is actually the only problem I have with the new meal patterns.

• You only have to give them the breast milk or formula to count until they are 1!
• I clarified with My person as I was confused by that also
• Really? Because it doesn’t say that. It says when they are developmentally ready. Good...that is just too much.
• Yes. They can have all those things but as long as you give them just formula or just breast milk you will get reimbursed for the meal she said.
• I agree  It's a lot plus having to record the amounts on Every food item is to much. I already had started my little on this before I realized how much paperwork it was going to be so with my next baby I will just have the parent write the note about not being ready and then feed them but not have to record it.
• Can some one answer a question for Me? Do under 1 kids have to have a whole wheat food also? Because I didn't see any place for it.HELP PLZ
• Our training made it very clear that infant feeding is parent-led so if parents don't want baby's face stuffed all day all you have to do is write on the cover letter "parents say no AM snacks/no grains between meals/primarily breastmilk/whatever breastmilk/whatever for Bob" and you're golden. It makes it easier too if parents opt for Baby Led Weaning because then baby will feed himself and won't eat more than he wants to but you still get credit for offering.
• Don't you just have to offer it? If they don't take it you can't force them.
• Yes!
• I was told to serve the formula/breastmilk 1st then the foods to compliment. Has this changed?
• And try to get the baby to feed themselves so they are baby led weaning.
• I think with the new whole grain requirement... it would be very helpful for all providers if we could start making a list of everything we find/serve that meets the requirement:) May help with food ideas and make grocery shopping a little easier 
• Whole grain rice sams club
• Whole grain noodles! My kids don't know the difference
• I found whole grain goldfish at the store tonight! 
• Can't remember where I got this
• I picked up kix and cheerios this weekend
• Yikes, I wouldn’t go by this list. I only see a handful that are actually creditable and the bottom list isn’t accurate, because plain Corn and Rice Chex are whole grain, along with wheat.
• My program sponsor gave me one of these.
• Wg goldfish crackers, ww English muffins, bagels, plain ww bread, oatmeal, pepperidge farms makes a 100% ww cinnamon raisin bread that's really good. If you home bake your bread, just make sure you're using (at least) the 51% whole wheat flour.
• I had kids today, i just recorded my meals..No where does it say ww just wg.....So it has to be a whole grain I don't think we can do whole wheat. I mean we can but it won't count.
• I've been putting whole grain or whole wheat in the comments. Not sure if they see them
• Kid Kare has an option of WG on like whole wheat bread. 
  I was told as long as it’s says whole wheat or whole grain in the first three ingredients it’s credible.
• Yes, that where your supposed to put them.
• I’ve been doing the same. I just give a piece of bread at lunch with most meals. I wrote it in the comment part. Then I’m done with the whole grain for the day
• First Ingred. Needs to state whole grain
• Whole wheat is a whole grain. If it just says wheat, then it doesn’t count as a whole grain. And the whole grain must be the first thing on the ingredients list
• Here are some items I’m adding to my menu: 
• It’s hard to see but the tortillas are whole wheat.
• They keep changing but I think muffins are not creditable anymore. At least I used up my muffin mixes!!
• I thought the same but I just read it was ok. Let me find my literature. My lady just gave it to me last week. I thought maybe I could still serve but also serve with another creditable component just in case and ask when my next visit comes. I’m gonna see her again in a few weeks.
• ughh make up their mind!!!
• I could definitely be wrong but hey I’m trying with whole wheat muffins lol
• Following about the muffins! Where did you get the muffin mix from?
• I saw the muffin mix at Walmart
• H-E-B but they’re Martha White, perhaps you can find them on Amazon?
• Muffins are a yes, graham crackers are yes and animal crackers too. I just did an updated training yesterday.
• great! Thanks for sharing.
• I did not know about the Martha White wg muffins! Score!
• I was wondering about graham crackers. I was told no but the box says whole grain. 
• Are bran muffins ok?
• graham crackers and animal crackers were added back as ok.
• where can I get an updated list? This is frustrating they can't make up their minds. 
• I'm sure they will provide an updated list soon. Or contact your food program rep.
• My latest information says all muffins are a no. But now some are saying they were added back like animal crackers and graham crackers. I'd ask your food rep to be sure. I'm going to wait to hear it from them.
• Muffins are a no for whole grain? Or just in general? 
• I don't believe the Ritz count either. First ingredient isn't whole wheat.
• oh gosh I didn’t even look at the ingredients! Lol ooopsie!
• The Ritz are creditable, but won’t count as your whole grain
• i just looked in kk and muffins are not listed. Are they listed for you? Different states could be different! I'm in MN.
• I don’t think its differs by state. Until I’m sure when my lady comes back, I’ll serve an additional creditable item.
• they are listed under quick bread/muffins
• My littles LOVE these!
• Good idea
• Kodiak pancake mix
• Do the whole wheat tortillas count
• They should yes.
• Yes they do. I use the Mission ones.
• Aldi foods has a whole wheat tortilla too 
• Where did you find these?
• Food city
• I am in Arkansas. Hopefully I can find something like this that will meet the requirements. What brand are they?
• I use these for everything now...chicken noodle soup, chicken Alfredo,
• Never mind they are No Yolks. I am going to try and find them!
• LOL! our Walmart is getting very limited with what they carry. I will see if my friend can order them in for us! Thank you!
• I’m really trying to not over think this and just make sure I serve a WG at breakfast and then I will have met the requirements for the day.
• That’s what I’m going to do to start out!
• This is what I'm going to do as well. I'm guaranteed a breakfast kid bc I have a school ager who now comes at 6 am every day. Easiest way. WG English Muffins with whatever we have for breakfast every day. Done.
• double check with your food lady, I would receive an error message on my report if I served a food more that twice in one week. However, maybe that's changed Ha!
• Unless it's a new thing with the changes I'll be OK. Same fruits / veggies are served multiple times a week and never had anything wrong come from it. 
  And I don't do the bare minimum for meals like i've seen some do. The English muffins would be a side, not the main course, even though they are the creditable item.  
•  Use these at snack with peanut butter. 
• Remember , we only have to service 1 whole grain a day.. and we are covered.. not all meals have to be 
•  I heard the eaisest least expensive way is 1/2 a slice of WG bread @ a meal
•  These are from Wal-Mart. 
• I've used these & kids loved it, didn't notice the difference. 
• For the bread,does the first ingredient need to be whole grain or whole wheat?
• It has to be either whole wheat or whole grain.
• They told us anything that says whole. So whole corn would count as in Kix. Whole grain rice...
• Thanks!
• According to my sponsor that's not totally true. they won't let me use corn chex and the first ingredient is Whole Grain Corn. apparently there's a lesser ingredient that makes it not qualify
• I guess I will need to ask and make sure. 
• I’ve seen that but it doesn't explain why kix is ok and corn chex isn't when they both have the same first 3 ingredients. if we are told to 'read the labels', I did and I think it should count and no one can tell me otherwise but they keep showing me  
• And then someone shared this chart with me which says it is. See why I'm frustrated 
•  Hmmmm yes, sorry I got nothing then lol
• I wonder if corn Chex has changed its ingredients since they were first told about the yellow corn flour and now everyone is just "programmed" to answer that way... because they said to watch that the companies would probably change their ingredients when these new rules come into place.
• tis ok - I've given up trying to figure it out. (now I know the walmart brand doesn't say whole grain so I'm wondering if GM changed the label at some point)
• I think so  because I"m sure they dont' want to lose all our daycare business
• I asked my provider and they answered my other questions but not this one. I take it they are getting clarification. I know through this whole process they have been having to call whomever they call to get clarification a lot. I know that they have...

 

• I honesty think everyone is freaking out over this for nothing. A piece of whole wheat bread with eggs....next day wheat thins at snack....day 3 ww bread and butter at lunch...day 4 oatmeal.....day 5 wg wrap with cheese at snack. It is not that hard.
• You keep saying whole wheat. My understanding is that's not the same as whole grain.
• I meant wg wrap
• My food lady said as long as whole wheat is the first part if the ingredient not enriched flour you are good
• You have to remember some of us are running a center not a couple kids in an in-home... so a slice of bread isn't always something that will just happen... this was to help with different food ideas. I don't think anyone is freaking out just looking for ideas and. Clarification.....
• I didn't mean to offend you, this isn't the only FB page that is having this discussion...and yes, some providers are freaking out and saying they are going to quit the food program all together. I wasn't lessoning the responsibility for centers, it is all relative. I was merely giving an example of a week for my "couple" of kids...which is actually 10-12.
• oh. I worries I didn't take it that way:)
• Everytime I go to the grocery store I just look for "whole grain" as I go down every isle. So far I have tons of pastas, gold fish, cheese it's and I'm pretty sure two other crackers. Lol. Next week will be interesting for sure!!!
• Exactly!
• Make sure you read the ingredients. Must say whole grain as the first ingredient. Not all think labeled whole grain are.
• What a great idea thank you for starting this thread. I will be following and taking notes. I for one have been wondering what to serve thank you everyone for your great ideas.
• Where did you find that mix?
• Have never heard of that store.
• Costco & Amazon sell the Kodiak mix too.
• Aldi has whole grain frozen waffles that I'm hoping the kids will like.
• Great thread
• Pinterest always has great recipes! I make homemade muffins and breads. There’s many recipes that use whole wheat flour or alternatives like applesauce in place of refined sugar.
• I just buy Triscuits, whole wheat bread, Activia yogurt and flavored Greek yogurt to meet the requirements.  
• Please remember that only one serving per day has to be whole grain rich. So if you have whole wheat waffles for breakfast, you can serve white pasta for lunch if you want.
• Aldi has a whole grain white bread as
• Here is a couple of things:
•  And Sunbelt brand snack bars
• Does this count as a granola bar?
• One tip.... watch the serving size... example I buy Aldi vanilla Greek yogurt. At first glance I thought sugar was to high, break it down by serving size and it counts.... yay I’m super excited for this.....
• Ok question if I serve whole wheat at breakfast can I serve fish stick at lunch
• If you serve whole wheat once you’re good for the day. Dose the fish stick meet the protein requirements? I don’t serve them.
• I don’t know I will have to look how much protein is required
• I’m thinking if you add a second protein such as cottage cheese you’ll be good
• I always add a second protein when I do fish sticks because a serving is like 9 of them.
• Ok thanks
• I’d still check in case I’m wrong lol  
• I've been serving this for awhile already. Kids love it better than regular Cheerios.  
• Don't regular cheerios count though?
• they probably do but these taste better
• You only really need some whole grain bread.
• Love sandwich slims!
• This is confusing bc I'm seeing chips and snack bars on here and I was under the impression that neither one of them are creditable. Is it different in different states?
• Some of these ppl clearly aren't on the food program... so just use the ideas that pertain to You
•  http://www.providerschoice.com/pdfs/Crunchy%20Snacks.pdf
•  Snack crackers list and count
• My licenser said breakfast is the easiest to do. So I'll probably just do my whole grains during breakfast
• Following cause I’m very lost with this new meal
• It's all very simple:) I'm just looking for different food options:) 
  1. You must serve 1 WHOLE GRAIN component daily... first Ingred. Must read whole grain...
  2. This IS once per day... not once per kid... per meal....
  3. No granola bars...cereal bars... are allowed. 
  4. Easiest option would be a slice of the correct bread... but some are looking for other options in their meals or snacks 
• so what do we serve for breakfast lunch and
• you serve all your normal stuff:) just one item on either meal or snack needs to be a whole grain item. Does that make sense?
• I think I have it.
• If you download the Walmart app you can print out the nutrient info on products.
• Don’t see nuthin coming up 
• click on the food item. Scroll down and press nutrient info. It will give you what the side of the product info.
• My week - Monday serving whole grain goldfish at A.m snack, Tuesday - whole grain bread at breakfast, Wednesday - whole grain noodles at lunch, Thursday - wheat thin crackers at p.m snack and on Friday serving kix at breakfast.
• I didn't think that you could have anything other than graham crackers and animal crackers now, but I see others as an option today, so just wondering why I thought that? Do you know, if something changed?
  • they took graham cracker and animal crackers off option to serve completely at one time as of oct 1st but then decided like a month ago could serve them but they won't count for your one a day serving of whole grain. Can serve at different meal and get credit for them instead.
• Oh ok, thank you! I just started so she had mentioned that, so then I thought it was the only thing we could serve, thanks for clearing that up for me !!!
• So I can still have at snack, but it just won't be counted for a whole grain? Correct?
• correct-
• Thank you, sorry!
• I don't really understand the concern, anyone serving grain should have it whole grain already 
• I think if it pretty much has the word "whole" in it you're safe.
• Unfortunately there are a lot of things that say whole that are not creditable...
• It's really not that hard, People. Whole grain bread with breakfast or lunch, whole grain crackers (Triscuits, or Wheat Thins, or something like that) with a snack, brown rice, rice cakes are made with brown rice (most of them-check ingredients), whole wheat pasta, etc. Just read ingredients. It's only one a day. Stay away from "enriched". It's not whole grain. The USDA CACFP has a training on it. Ask your food program rep for it if they haven't already given it to you. 
  Just serve healthy food.
• So is whole wheat whole grain?
• IF it's the first ingredient and it doesn't say enriched.
•  https://dpi.wi.gov/.../pdf/grain_component_handout.pdf
• I plan on doing my whole grain for breakfast everyday to make sure we get it. I bought multi grain cheerios, whole grain bread and Whole grain pancake mix. I also bought whole grain crackers for snack in case we do a protein for breakfast.
• My kids like the mino whole wheat bagels with cream cheese also. So we are going to try them for breakfast
• I got these off my food program website. Hope these help 
•  Awesome! And all sold at Aldi's for a fraction of the cost
• I got these off my food program website. Hope these help
• Just because they come up in a search for "whole grain" does NOT mean they meet the criteria. Check that first ingredient. It must say "whole wheat", NOT enriched.  
• Yogurt's I got these off my food program website. Hope these help
• Some more I got these off my food program website. Hope these help
• Whole wheat pretzel at meijer
• Taco shells ! I just presented a workshop about the changes....the providers were amazed that their taco shells are whole grain
• Which brand? mine don't

• Remember whole grains also includes things beyond whole wheat . It isn’t more expensive if you are looking at the right things . Oats are cheap . Having whole oats counts. 
  Wal-Mart and Aldis (and many other stores) have crackers , noodles etc for mayb.
• Trust me when I say this the new changes are only a 5 th of what they wanted to do . One of my parents is at the top of the chain for usda and programs like the school and daycare meal programs . They got rid of a lot of things but these changes needed to be done and will be better for the kiddos in the end
• They're for good reasons.
• Aldis has a ton of whole grain for cheap
• I printed off the CACFP menus from their website to get me started. There are like 6 weeks of menus on there.
• I'm looking and I just can't find menus lol
• Where did you find the menus please help I need them
• http://theicn.org/documentlibraryf.../PDF/20090428085602.pdf
• Here is another set, just scroll down to find menus.
  https://healthymeals.fns.usda.gov/.../Healthi.../toolkit.pdf
•  https://www.health.ny.gov/.../cacfp/docs/cacfp-182.pdf 
• Here are the menus I have. Sorry I couldn't find the link so I took some screen shots. It has the whole grain foods in bold print. Sorry again it would not let me select more than one pic at a time. 
•  http://www.kn-eat.org/.../CACFP.../CACFP_Resources_HKM.html 
• CACFP - Resource HKM
• KN-EAT.ORG
• http://wvde.state.wv.us/.../leap-of-taste/menus-and-recipes/

• Menus and Recipes
• Many foods can be choking hazards for children under four years of age. Please be sure to cut,…
• WVDE.STATE.WV.US
•  http://ccfprtconference.weebly.com/cacfp-menus.html

• CACFP Menus
• Found on this page are CACFP Menus created with the new CACFP Meal Patterns from…
• CCFPRTCONFERENCE.WEEBLY.COM
•  https://www.doe.in.gov/.../nutri.../sample-menu-children.pdf
• https://dpi.wi.gov/.../communi.../pdf/cacfp_sample_menus.pdf  Just scroll down a few pages to the menus.
• https://healthymeals.fns.usda.gov/.../cacfp-menu-planning... 12 weeks of menus, organized in fall, winter, spring, summer cycles. 
• Does this count for whole grain? I'm confused cuz it says 100% whole wheat on the front, but white wheat for the ingredients.
• I'm not expert(disclaimer) but Id' say yes since it says whole grain as the first ingredient
• I think yes, the first ingredient says whole grain and that’s what I was told!
• "Whole".... you're good!
• Yes
• Great, thank you. I wanted something to make pancakes and muffins with. 
•  It's still whole grain. The white refers to the type of wheat berry 

At the beginning of 2017, we posted a blog on CACFP 2017 Goals and To Do List. Now its time to check in and see how far you got. It is so difficult to set aside time for planning and scheduling amid all the challenges and duties within the Child and Adult Care Food Program. Whether you are a CACFP State Agency, CACFP Sponsor staff, Advocate, CACFP Vendor, CACFP Participant or USDA FNS staff, it’s difficult. 

Check off anything that you accomplished and feel accomplished! See you in 2018 for the next Goals and To Do List!

First of a 12 part series to showcase CACFP and the people that take on leadership roles in their CACFP and their community.

​For Greg Scott and C3F it has been a great year so far; C3F had a total of 109 campers from local and surrounding areas to participate in Cover 3 Football’s first NFL Youth Combine. A total of 69 youths ages 8-13 and 40 youths ages 14-18 received instruction on and participated in combine drills while receiving both motivational tools and inspirational messages from former NFL players, current high school coaches and former surrounding area high school players. Cover 3 Foundation founder and retired NFL player Greg Scott (Redskins) along with retired NFL players Percy Ellsworth (Giants), Riddick Parker (Patriots) and Zuriel Smith (Cowboys) were joined by local high school football coaches to assist participants in several basic combine drills while emphasizing the importance of safety.  “We are thankful for all parties that played a part in making the 2017 Youth Combine a success says Greg.

May found us truly thankful to the Delta Sigma Theta Sorority, INC. (Suffolk Alumnae Chapter) for their recognition of Cover 3 Foundation & its community service. The award beautiful along with the celebration. 

C3 Kids Meals was getting kicked off with a grant from No Kid Hungry and we were now off in getting the word out about the SFSP available to many children in Virginia. In Virginia, more than 300,000 kids who receive free or
reduced-price lunches during the school year do not receive a summer meal. A large part of the problem being awareness, C3F  is happy to take on the challenge.

It's been a busy summer for National CACFP Forum Board member Greg Scott, Cover 3 Foundation C3F Founder and retired NFL Defensive Lineman from Southampton County, Virginia tells us. The CACFP Meal Pattern Implementation and state reviews were at the top of the activities, along with a few other very exciting moments.

Summer Feeding Service Program started with a BANG June 19 with thousands of kids being fed. The goal  #Reach #Teach #Feed and we are now approaching 2.5 million meals served since 2010 under the CACFP and SFSP umbrella. Getting 2,000 meals, 3 vans on the road all headed in different directions, by 6:30 am during the summer can have its challenges but we all know  the need for good nutrition as it is essential to full physical and cognitive development. Combining free, healthy meals and snacks with educational development is a recipe for success.

C3F had some amazing visitors July 6th,  Anita Blanton sent Liz & Mike out from WAVY TV 10/Fox 43 News to do a story on the great work Greg's foundation is doing everyday. It aired that same night.  Article and News Spot.

On July 30th, Cover 3 Foundation & Greg were honored by New Jerusalem Church of God & Christ in VA Beach, Va. Cover 3 provided breakfast & lunch for the church's summer program "From One Hand To Another"  founded by the Pharrell Williams! We are thankful to partner with other organizations, organizations that are helping make lasting memories for our kids of the future.

The good news came August 23, 2017 that C3F had a PERFECT CACFP Review from the Department of Health, Commonwealth of VA! Great staff, good trainings put on by VDH & C3F equal great results! 

Great opportunity July 31, 2017 for C3F as The Herald reported that Mr. Scott spoke at the Hertford County Public Library as part of their 2017 Summer Reading Program. “the theme ‘Build a Better World’. Article

C3F is really excited about being listed in Suffolk News Herald Local Choice Awards as a nominee on September 5; hopefully everyone spread the word to vote for us.

Another SFSP summer is complete at Cover 3 Foundation by Deerfield Work Center for Women, who preps and packages 2000+ meals for kids each day! Thankful for the partnership.

And now school is back in session and the first day for C3F's after-school program started September 7 and as always we are pushing to ensure that our children in the community are receiving healthy and nutritious CACFP meals and snacks. Each day, 3.3 million children receive nutritious meals and snacks through CACFP (https://www.fns.usda.gov/cacfp/why-cacfp-important). C3F is proud and honored to be a sponsor of this program, serving the children within our communities with nutritious and healthy meals and snacks.

In addition to his Foundation activities, Mr. Scott could be found motivating people at a variety of speaking engagements, civic leadership tasks, participating as a member of the National CACFP Forum Board and
Smart Beginnings Board of Directors. Some other activities included the Franklin Chamber of Commerce and 
Fuel up To Play 60 MVP Council Member.

Our foundation is committed to providing these services to any local after-school program or summer site that meets the established guidelines and requirements of the program. 

The C3F story

Cover 3 Foundation P.O. Box 456 125 S. College Drive Franklin, VA 23851 Main: 757-562-2252 Fax: 757-562-2287 www.cover3foundation.org