Child and Adult Care Food Program

(CACFP) and NY Food Standard

Guidelines

Kristina Markovic
Dietetic Intern
Queens College
What is CACFP and why do we need it?
A program for children and adults in daycare facilities

Reimburses daycare facilities for serving approved meals

Aims to improve the health and diets of children and adults

in these programs through healthy meals and eating habits.
What is an Approved Meal (Meal Pattern)?
A well-balanced, healthy meal based on nutritional guidelines.

Includes the types of food and the portion size required in each
meal that the facility serves.

This is the only type of meal that will be reimbursed.

 Approved Meal (Meal Pattern) Components
Breakfast (Per Snack (Per child):
child) Choose 2
Milk
6 oz. fluid Milk
4 oz. fluid
oz. eq. Bread or oz. eq. Bread or Grain
Grain -Ex: Crackers
-Ex: Cereal, Pancake, Toast cup Fruits &/or
Lunch (Per child)
Vegetables
Fruits
cup &/or
Milk
6 oz. fluid
Vegetables
1.5 oz. Meat/Meat
Alternate
-Ex: Beef patty,
Kishan
Cheese, Beans
oz. eq. Bread or
Grain
 Food Standards- Sodium
High sodium (salt) intake can lead to high blood pressure
in children, increasing their risk for hypertension, according
to studies1,2.
This is why the NY Food Standards require
Breakfast to contain less than 425 mg sodium
Lunch to contain less than 600 mg sodium
Snacks to contain less than 170 mg sodium
Items that are high in salt include: chips, processed foods
(pizza, bagels, etc.), pre-seasoned foods, canned soup and
beans.

Look for items labeled low sodium or child nutrition, and

1. Vitolo, M., Costa Louzada, M., Rauber, F., & Campagnolo, P. (2013). Risk factors for high blood pressure in low income children aged 3-4 years. European Journal Of Pediatrics, 172(8), 1097-
1103. doi:10.1007/s00431-013-2012-9
2.
always look at the nutrition facts label.
Quanhe, Y., Zefeng, Z., Kuklina, E. V., Jing, F., Ayala, C., Yuling, H., & ... Merritt, R. (2012). Sodium Intake and Blood Pressure Among US Children and Adolescents. Pediatrics, 130(4), 611-
619. doi:10.1542/peds.2011-3870
Food Standards- Sodium
 Making Meals Tasty for Children with less
Salt
Add extra seasoning such as dried basil or oregano, garlic,
onion, or curry powder.

Use fresh herbs such as parsley, cilantro, basil, or dill.

Add more flavor with various colorful vegetables. Not only

will this make dishes tastier, kids will love the added color.
 Food Standards- Sugar
High sugar intake can lead to obesity and diabetes1,2 in
children.
This is why the NY Food Standards require
Cereals to contain less than 6 grams of sugar
Breads/Grains to contain less than 10 grams of sugar

Items that are high in sugar include: animal and graham

crackers, cereals, fruit juice.

Look for items labeled child nutrition, buy canned fruit in

juice (NOT in syrup), and always look at the nutrition facts
1.
label.
Linardakis, M., Sarri, K., Pateraki, M., Sbokos, M., & Kafatos, A. (2008). Sugar-added beverages consumption among kindergarten children of Crete: effects on nutritional status and risk of
obesity. BMC Public Health, 8279-285.
2. MALIK, V. S., POPKIN, B. M., BRAY, G. A., DESPRS, J., WILLETT, W. C., & HU, F. B. (2010). Sugar-Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes. Diabetes Care,
33(11), 2477-2483. doi:10.2337/dc10-1079
Food Standards- Sugar
 Making Meals Tasty for Children with less
Sugar
Add slices of fruit to cereal, oatmeal, etc.

Add cinnamon or vanilla extract to recipes

Pair not-so-sweet items that kids wouldnt usually like by

itself with sweeter items. For example: pairing cottage
cheese with fruit.

allw.mn
 Food Standards-Fiber
High fiber intake can decrease the risk of stomach issues,
excessive weight gain, and high cholesterol1,2 in children.
This is why the NY Food Standards require
Breads/Grains to have at least 2 grams of fiber

Foods high in fiber are whole grains, fruits, and vegetables.

Look for items labeled whole wheat and buy a variety of

fruits and vegetables.

1. Paulo, A. Z., Amancio, O. S., de Morais, M. B., & Tabacow, K. D. (2006). Low-dietary fiber intake as a risk factor for recurrent abdominal pain in children. European Journal Of Clinical
Nutrition, 60(7), 823-827. doi:10.1038/sj.ejcn.1602386
2. Shinozaki, K., Okuda, M., Sasaki, S., Kunitsugu, I., & Shigeta, M. (2015). Dietary Fiber Consumption Decreases the Risks of Overweight and Hypercholesterolemia in Japanese
Children. Annals Of Nutrition & Metabolism, 67(1), 58-64. doi:10.1159/000434634
 References
Linardakis, M., Sarri, K., Pateraki, M., Sbokos, M., & Kafatos, A. (2008). Sugar-added beverages
consumption among kindergarten children of Crete: effects on nutritional status and risk of
obesity. BMC Public Health, 8279-285.
MALIK, V. S., POPKIN, B. M., BRAY, G. A., DESPRS, J., WILLETT, W. C., & HU, F. B. (2010). Sugar-
Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes. Diabetes Care,
33(11), 2477-2483. doi:10.2337/dc10-1079
Quanhe, Y., Zefeng, Z., Kuklina, E. V., Jing, F., Ayala, C., Yuling, H., & ... Merritt, R. (2012).
Sodium Intake and Blood Pressure Among US Children and Adolescents. Pediatrics, 130(4),
611-619. doi:10.1542/peds.2011-3870
Vitolo, M., Costa Louzada, M., Rauber, F., & Campagnolo, P. (2013). Risk factors for high blood
pressure in low income children aged 3-4 years. European Journal Of Pediatrics, 172(8), 1097-
1103. doi:10.1007/s00431-013-2012-9
https://www.fns.usda.gov/sites/default/files/cacfp/CACFP_childadultmealstandards.pdf
http://www.nyc.gov/html/dfta/downloads/pdf/community/food_standards.pdf
http://www.Unsplash.com
http://www.ride.ri.gov/cnp/NutritionPrograms/ChildandAdultCareFoodProgram/CACFPTrainingMo
dules.aspx