Nutrition Standards For Cacfp Meals And Snacks Usda Food And

Bonisiwe Shabane

-Oct 31, 2025, 12:51 PM

nutrition standards for cacfp meals and snacks usda food and

Centers and day care homes offering meals through the Child and Adult Care Food Program (CACFP) play a critical role in supporting the wellness, health, and development of children, older adults, and individuals with... In particular, child care providers have a powerful opportunity to instill healthy habits in young children that serve as a foundation for healthy choices in life. The nutrition standards for meals and snacks served in the CACFP are based on the Dietary Guidelines for Americans, science-based recommendations made by the National Academy of Medicine, cost and practical considerations, and stakeholder... The standards support the service of a greater variety of vegetables and fruit, whole grains, lean meats/meat alternative, and low-fat and fat-free dairy while minimizing added sugar and saturated fat. In addition, the standards encourage breastfeeding to align the CACFP with the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). USDA provides guidance, resources, best practices, and training for CACFP operators in a variety of settings to support them in providing healthy, balanced meals and snacks to the children and adults they serve.

CACFP operators can utilize the following materials and resources to help you implement the CACFP meal pattern requirements: Since 1968, CACFP has been an indicator of quality care. In April 2016, USDA’s Food and Nutrition Service (FNS) published the final rule “Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010." The final rule... The CACFP nutrition standards for meals and snacks served in the CACFP are based on the Dietary Guidelines for Americans, science-based recommendations made by the National Academy of Medicine, cost and practical consideration, and... Centers and day care homes offering meals through the Child and Adult Care Food Program (CACFP) play a critical role in supporting the wellness, health, and development of children, older adults, and individuals with... In particular, child care providers have a powerful opportunity to instill healthy habits in young children that serve as a foundation for healthy choices in life.

The nutrition standards for meals and snacks served in the CACFP are based on the Dietary Guidelines for Americans, science-based recommendations made by the National Academy of Medicine, cost and practical considerations, and stakeholder... The standards support the service of a greater variety of vegetables and fruit, whole grains, lean meats/meat alternative, and low-fat and fat-free dairy while minimizing added sugar and saturated fat. In addition, the standards encourage breastfeeding to align the CACFP with the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). USDA provides guidance, resources, best practices, and training for CACFP operators in a variety of settings to support them in providing healthy, balanced meals and snacks to the children and adults they serve. CACFP operators can utilize the following materials and resources to help them implement the CACFP meal pattern requirements: Team Nutrition Meal Pattern Training Tools

The CACFP meal patterns ensure that infants, children, and adults at participating centers have access to healthy food throughout the day. CACFP meals and snacks include whole grains, a variety of vegetables and fruits, and less added sugar and saturated fat. The USDA’s webpage on Nutrition Standards for CACFP Meals and Snacks provides in-depth information. On this page, CACFP operators in North Carolina will find information, tools, and tips on serving meals and snacks that meet the CACFP meal patterns. The resources below are intended to make the work of planning and operating the CACFP easier. Resources with an asterisk (*) are available in both English and Spanish.

Have questions about the CACFP in North Carolina? Email our training team at CACFPtraining@dhhs.nc.gov. The following CACFP seasonal menus are designed to: Overview of Food Allergies Managing Food Allergies – School Nutrition StaffCommon Questions – School Nutrition StaffManaging Food Allergies – School Nutrition DirectorsCommon Questions – School Nutrition DirectorsAlergias a los AlimentosEgg AllergiesFish AllergiesMilk AllergiesWheat AllergiesPeanut... Select two of the five components for a reimbursable snack. 1 Must serve two of the five components for a reimbursable snack.

Milk and juice may not be served as the only two items in a reimbursable snack.2 At-risk afterschool programs and emergency shelters may need to serve larger portions to children ages 13 through 18... The milk must be fat-free, skim, low-fat, or 1 percent or less.5 May serve unflavored or flavored milk to children ages 6 and older. The milk must be fat-free, skim, low-fat, or 1 percent or less.6 May serve unflavored or flavored milk to adults. The milk must be fat-free, skim, low-fat, or 1 percent or less. Yogurt may be offered in place of milk, once per day for adults. Yogurt may count as either a fluid milk substitute or as a meat alternate, but not both, in the same meal.

Six ounces (by weight) or ¾ cup (by volume) of yogurt is the equivalent of 8 ounces of fluid milk.7 Alternate protein products must meet the requirements in Appendix A to Part 226. Through Sept. 30, 2025, yogurt must contain no more than 23 grams of total sugars per 6 ounces. By Oct. 1, 2025, yogurt must contain no more than 12 grams of added sugars per 6 ounces (2 grams of added sugars per ounce). Information on crediting meats/meat alternates may be found in FNS guidance.8 Juice must be pasteurized.

Full-strength juice may only be offered to meet the vegetable or fruit requirement at one meal or snack, per day.9 Must serve at least one whole grain-rich serving, across all eating occasions, per day. Grain-based desserts may not be used to meet the grains requirement. Through Sept. 30, 2025, breakfast cereals must contain no more than 6 grams of total sugars per dry ounce. By Oct. 1, 2025, breakfast cereal must contain no more than 6 grams of added sugars per dry ounce.

Nutrition Standards For Cacfp Meals And Snacks Usda Food And

People Also Search

Centers And Day Care Homes Offering Meals Through The Child

CACFP Operators Can Utilize The Following Materials And Resources To

The Nutrition Standards For Meals And Snacks Served In The

The CACFP Meal Patterns Ensure That Infants, Children, And Adults

Have Questions About The CACFP In North Carolina? Email Our