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In this Issue
January 2013

Adding More Fiber to Children’s Diets

At-Risk Program in Tradition Child Care Centers

Hand Washing

Have You Hired a New Lead Foodservice Worker? Has a Cook’s Name Changed?

Centers/Sponsors
With More Than One Site
 Self-Monitoring

** Remember:

Serving Vegetarian and Vegan Meals in the CACFP

Valentine's Day Snack

 

Adding More Fiber to Children’s Diets

Few kids would say they crave a good fiber-rich meal. Although the thought of fiber might bring gags and groans from kids, many appetizing foods are actually great sources of fiber- from fruits to whole-grain cereals. And kids are probably eating them without even knowing it.

Foods with fiber are beneficial because they’re filling and therefore discourage overeating-even though fiber itself adds no calories. Plus, when combined with adequate fluid intake, high-fiber fare helps move food through the digestive system and may protect against cancers and constipation. It may also lower LDL cholesterol (bad cholesterol) as well as help prevent diabetes and heart disease.

Creative, fun, and tasty ways to incorporate more fiber-rich foods into children’s diets include:

Breakfast

  • Make oatmeal part of morning meals.
  • Choose whole-grain cereals that have 3 grams or more fiber per serving.
  • Make pancakes with whole-grain pancake mix and top with apples, berries, or raisins
  • Serve bran or whole grain waffles topped with fruit
  • Offer whole-wheat bagels or English muffins, instead of white toast.
  • Top fiber-rich cereal with apples, oranges, berries or bananas.

Lunch and Supper

  • Make sandwiches with whole-grain breads ( rye, oat or wheat) instead of white.
  • Make a fiber-rich sandwich with whole-grain bread, peanut butter, and bananas.
  • Serve whole-grain rolls with dinner instead of white rolls.
  • Use whole-grain pastas instead of white.
  • Serve wild or brown rice with meals instead of white rice.
  • Spice up salads with berries, chickpeas, cooked artichokes, and beans (kidney, black, navy or pinto).
  • Use whole-grain (corn or whole wheat) soft-taco shells or tortillas to make burritos or wraps. Fill them with eggs and cheese for breakfast; turkey, cheese, lettuce, tomato and light dressing for lunch; and beans, salsa, taco sauce and cheese for supper.
  • Add lentils or whole-grain barley to soups.
  • Create mini-pizzas by topping whole-wheat English muffins or bagels with pizza sauce, low-fat cheese, mushrooms, and pieces of grilled chicken.
  • Serve sweet potatoes with the skins as tasty side dishes. Regular baked potatoes with the skins are good source of fiber, too.

Source: www.kidshealth.org

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At-Risk Program in Tradition Child Care Centers

Traditional child care centers already participating in CACFP may qualify for the At-Risk Program if the center is located in the attendance area of a school in which at least 50 percent of the enrolled children are eligible for free or reduced price meals. The advantage of being on the At-Risk Program is that all meals are claimed at the free rate of reimbursement and income eligibility applications are not required.

The children who may be claimed on the At-Risk Program are those who attend the center after their school day has ended, including half day kindergarten and Head Start children. Children who do not attend school or Head Start would continue to participate in the traditional CACFP meal service provided by the center.

The At- Risk Program must include

  • Regularly scheduled activities in an organized, structured and supervised environment, and
  • Educational or enrichment activities

Up to one meal and one snack may be served per child per day after school. If care is provided on weekends, school holidays or during vacations, any meal and snack may be claimed and served at any time.  Centers may not participate in the At-Risk Program over the summer months.

Contact our office for center locations that are in an At-Risk eligible area.

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Hand Washing

Hand washing is the most effective way to prevent the spread of germs. It is especially important when you are handling food. The best advice is to wash well and wash often! A quick rinse does not get rid of germs; you must wash your hands for at least 20 seconds. When in doubt- WASH!

Remember to wash hands with soap and warm running water when

  • preparing and serving meals,
  • preparing meat, poultry, and fish,
  • feeding an infant,
  • eating or drinking,
  • changing diapers,
  • using the bathroom,
  • helping in the bathroom and
  • sneezing, coughing and wiping runny noses.

For more information visit: http://www.cdc.gov/handhygiene

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Have You Hired a New Lead Foodservice Worker? Has a Cook’s Name Changed?

Whenever a new Lead Foodservice Worker (LFSW) is hired:

  • The authorized representative is required to update the new name on the site application in the FNP system.
  • Once the change is input and our office approves the change, we will determine if the new LFSW (the head cook/person preparing the meals, not the authorized rep) requires sanitation training.
  • If training is required, a letter with training dates and locations will be sent to the authorized representative and the new LFSW.
  • The state does not require a LFSW to have a physical or receive immunizations.
  • The LFSW at each site must have Sanitation and Safety training within six months of being hired/placed in the LFSW position.
  • The LFSW may take ServSafe or Serving It Safe training at the child care center at his/her own expense instead of the free Pathways sanitation instruction.
  • If the sanitation requirement is met through either ServSafe or Serving It Safe, the LFSW must send a copy of the certificate to our office to document that the training has been completed.
  • Once the ten-hour Sanitation and Safety training requirement is met, the LFSW must attend a three-hour Sanitation Update training every five years thereafter.

Our office will send a letter to both the authorized representative and the LFSW when training is required.

If the LFSW’s name is changed (because of marriage or divorce, etc.), please update the NDFOODs system and send an email to Nancy Darling (ndarling@nd.gov).  In the email, let Nancy know the former name and the new name so she knows the information is merely a name change and not a new person to add to the Pathways database. Contact Nancy toll free at 1-888-338-3663 or directly at 701-328-3210.

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Centers/Sponsors
With More Than One Site
 Self-Monitoring

Reminder:  Sponsors of multiple CACFP sites are required to complete a monitoring visit at each of their sites three times each year.

Some of the monitoring requirements include:

  1. At least two of the reviews must be unannounced.

  2. Use the monitoring form

  3. At least one of the unannounced reviews must include a meal observation.

  4. Reviews must be no more than six months apart.

  5. A five day reconciliation (meal counts for five days) must be completed. This process compares the number of meals served on the day of the visit to the number served during the same meal service on the previous five days.

  6. A follow-up review must be completed whenever a problem is noted and corrective action is required.

  7. At least one review must be conducted during the first four weeks of operation for each new site.

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** Remember:   

all cycle menus utilized by your center must have pre-approval from DPI prior to implementation. ** THIS INCLUDES ANY SIGNIFICANT CHANGES TO ALREADY APPROVED CYCLE MENUS.

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Serving Vegetarian and Vegan Meals in the CACFP

The Child and Adult Care Food Program (CACFP) meal pattern provides organizations with the flexibility to serve vegetarian or vegan meals while still complying with all the nutrition requirements. Participating organizations are required to provide specific food groups in specific quantities in order to receive reimbursement for the meals served. The required CACFP food groups are milk, grains/bread, fruit/vegetable, and meat/meat alternate.

Accommodating Vegetarian and Vegan Diets

Organizations can easily comply with the fruit, vegetable and grains/bread requirements when serving vegetarian and vegan meals. Serving the milk and meat/meat alternate component may require special accommodations. If you have additional questions, contact the CACFP manager at (701) 788-8901 or smorowski@nd.gov

Meeting the milk requirement:

May I serve soy milk to the children in my care?
Yes.  CACFP recognizes five soy milks as creditable substitutions for cow’s milk if the parent or guardian submits a written request. The following soy milks are the only non-dairy beverages that may be credited as part of reimbursable CACFP meals.

  • 8th Continent Original Soy Milk
  • Pacific Natural Ultra Soy Milk
  • Pacific Natural Ultra Soy Milk, Vanilla
  • Kikkoman Pearl Organic Soymilk Smart Creamy Vanilla
  • Kikkoman Pearl Organic Soymilk Smart Chocolate

May I serve rice, nut or hemp milk to the children in my care?

No.  CACFP does not recognize any other non-dairy beverage as creditable for CACFP reimbursement except the five soy milks listed above.

Meeting the meat/meat alternate requirement:

What kind of meat alternates may I serve the children in my care?

The CACFP meal pattern allows organizations to serve meat alternates, such as beans and cheese, in place of animal protein.

May I serve veggie burgers or other like products to the children in my care?
Yes, but the products must have Child Nutrition(CN) Labels in order to be credited as part of reimbursable CACFP meals. There are a variety of meatless entrée items that are authorized to carry the CN Label.

If you want to serve a product that does not have a CN Label, you must have the manufacturer complete a product formulation statement.

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Valentine's Day Snack

Take some time this year and make a Valentine’s Day snack that is extra special for your kids.  They’ll love you for it!

 

 

 

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North Dakota Department of Public Instruction
Kirsten Baesler, State Superintendent
600 E. Boulevard Avenue, Dept. 201
Bismarck, North Dakota 58505-0440
701/328-2260

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