USDA CACFP Child Meal Pattern

USDA CACFP Child Meal Pattern

Must serve the required components and serving sizes

Breakfast

Must serve milk, vegetable or fruit, and either a grain or meat/meat alternate

Food Components and Food Items

Ages 13-18

Ages 1-2

Ages 3-5 Ages 6-12

(At-risk afterschool

programs and

emergency shelters)

Fluid Milk

? 1 year olds: Unflavored whole milk

? 2-5 year olds: Unflavored 1% or skim

? 6-18 year olds: Unflavored 1% or skim, or flavored skim

? cup

? cup

(4 oz)

? cup

(6 oz)

1 cup

(8 oz)

1 cup

(8 oz)

? cup

? cup

? cup

Vegetables or Fruits (or portions of both)

? Full-strength juice may only be used to meet the fruit or

vegetable requirement at one meal or snack per day

Grains

?

?

?

?

Must be whole grain-rich, enriched, or fortified

At least one serving per day must be whole grain-rich

Grain-based desserts do not meet the grain requirement (e.g. cookies, breakfast bars, animal and graham crackers, etc.)

Cereals must contain no more than 6 grams of sugar per dry ounce

Bread

Bread products such as biscuits, rolls, or muffins

Refer to the CACFP Grain/Bread Chart for options and portion sizes

Cooked breakfast cereal, cereal grain, rice and/or pasta

Ready-to-eat breakfast cereal (dry, cold)

? slice

? slice

? serving ? serving

? cup

? cup

? cup

1/3 cup

1 slice

1 slice

1 serving

1 serving

? cup

? cup

? cup

? cup

Meat/Meat Alternates

? Not required at breakfast, but may be served in place of the entire grain component a maximum of three times per week

Lean meat, poultry, or fish

? oz

? oz

? oz

? oz

1 oz

1 oz

1 oz

1 oz

(? cup

shredded)

(? cup

shredded)

(? cup

shredded)

(? cup

shredded)

1 oz

(? cup)

? egg

1 oz

(? cup)

? egg

2 oz

(? cup)

2 oz

(? cup)

? cup

? cup

? cup

? cup

? egg

? cup

? cup

? egg

? cup

? cup

(2 oz)

(2 oz)

(4 oz)

(4 oz)

1 Tbsp

1 Tbsp

2 Tbsp

2 Tbsp

1 oz

2.2 oz. (1/4 cup) must contain at least 5 grams of protein

(1.1 oz)

? oz

? cup

1 oz

Tofu (commercially prepared)

? oz

? cup

(1.1 oz)

? cup

(2.2 oz)

? cup

(2.2 oz)

? oz

? oz

1 oz

1 oz

Cheese (natural and process; soft and hard)

Cottage cheese, ricotta cheese, cheese spread, cheese food

Large egg

Cooked dry beans or peas

Yogurt (regular and soy)

Must contain no more than 23 grams of total sugars per 6 ounces

Peanut butter, soy nut butter or other nut or seed butters

Peanuts, soy nuts, tree nuts or seeds

Soy products or alternate protein products

Must meet the requirements in Appendix A to Part 226

USDA CACFP Child Meal Pattern

Must serve the required components and serving sizes

Lunch and Supper

All five components required for a reimbursable meal

Ages 13-18

Food Components and Food Items

Ages 1-2

Ages 3-5 Ages 6-12

(At-risk afterschool

programs and

emergency shelters)

Fluid Milk

? 1 year olds: Unflavored whole milk

? 2-5 year olds: Unflavored 1% or skim

? 6-18 year olds: Unflavored 1% or skim, or flavored skim

? cup

? cup

(4 oz)

(6 oz)

1 cup

(8 oz)

1 cup

(8 oz)

2 oz

2 oz

2 oz

2 oz

Meat/Meat Alternates

Lean meat, poultry, or fish

Cheese (natural and processed; soft and hard)

1 oz

1 oz

(? cup

shredded)

1? oz

1? oz

(3/8 cup

shredded)

(? cup

shredded)

(? cup

shredded)

4 oz

(? cup)

1 egg

3 oz

(3/8 cup)

Large egg

2 oz

(? cup)

? egg

? egg

4 oz

(? cup)

1 egg

Cooked dry beans or peas

? cup

3/8 cup

? cup

? cup

Peanut butter, soy nut butter or other nut or seed butters

Peanuts, soy nuts, tree nuts or seeds

2 Tbsp

3 Tbsp

4 Tbsp

4 Tbsp

- May be used to meet no more than ? the M/MA serving size

- Must be combined with another M/MA to meet the full minimum

? oz =

? oz =

50%

50%

1 oz =

50%

1 oz =

50%

? cup

? cup

(4 oz)

1 cup

(8 oz)

? cup

(2.2 oz)

(6 oz)

3/8 cup

(3.3 oz)

1 cup

(8 oz)

? cup

(4.4 oz)

? cup

(4.4 oz)

1 oz

1? oz

2 oz

2 oz

? cup

? cup

? cup

? cup

? cup

? cup

? cup

? cup

Cottage cheese, ricotta cheese, cheese spread, cheese food

serving size

Yogurt (regular and soy)

Must contain no more than 23 grams of total sugars per 6 ounces

Tofu (commercially prepared)

2.2 oz. (1/4 cup) must contain at least 5 grams of protein

Soy products or alternate protein products

Must meet the requirements in Appendix A to Part 226

Vegetables

? May replace fruit, but must offer two different vegetables

? Full-strength juice may only be used to meet the fruit or

vegetable requirement at one meal or snack per day

Fruits

? Full-strength juice may only be used to meet the fruit or

vegetable requirement at one meal or snack per day

Grains

?

?

?

?

Must be whole grain-rich, enriched, or fortified

At least one serving per day must be whole grain-rich

Grain-based desserts do not meet the grain requirement (e.g. cookies, breakfast bars, animal and graham crackers, etc.)

Cereals must contain no more than 6 grams of sugar per dry ounce

Bread

Bread products, such as biscuits, rolls, or muffins

Refer to the CACFP Grain/Bread Chart for options and portion sizes

Rice, pasta, grains, and/or cooked cereals

? slice

? slice

? serving ? serving

? cup

? cup

1 slice

1 slice

1 serving

1 serving

? cup

? cup

USDA CACFP Child Meal Pattern

Must serve the required components and serving sizes

Snack

Must serve 2 of the 5 components. Only 1 of the 2 components may be a beverage.

Ages 13-18

Food Components and Food Items

Fluid Milk

? 1 year olds: Unflavored whole milk

? 2-5 year olds: Unflavored 1% or skim

? 6-18 year olds: Unflavored 1% or skim, or flavored skim

Ages 1-2

Ages 3-5 Ages 6-12

(At-risk afterschool

programs and

emergency shelters)

? cup

? cup

(4 oz)

(6 oz)

1 cup

(8 oz)

1 cup

(8 oz)

? oz

? oz

? oz

? oz

1 oz

1 oz

1 oz

1 oz

Meat/Meat Alternates

Lean meat, poultry, or fish

(? cup

shredded)

(? cup

shredded)

(? cup

shredded)

(? cup

shredded)

1 oz

(? cup)

? egg

1 oz

(? cup)

? egg

2 oz

(? cup)

2 oz

(? cup)

Cooked dry beans or peas

? cup

? cup

? egg

? cup

? egg

? cup

Peanut butter, soy nut butter or other nut or seed butters

1 Tbsp

1 Tbsp

2 Tbsp

2 Tbsp

Peanuts, soy nuts, tree nuts or seeds

? oz

? cup

? oz

? cup

1 oz

1 oz

? cup

? cup

(2 oz)

? cup

(1.1 oz)

(2 oz)

(4 oz)

(4 oz)

? cup

(1.1 oz)

? cup

? cup

(2.2 oz)

? oz

? oz

1 oz

1 oz

? cup

? cup

? cup

? cup

? cup

? cup

? cup

? cup

Cheese (natural and processed; soft and hard)

Cottage cheese, ricotta cheese, cheese spread, cheese food

Large egg

Yogurt (regular and soy)

Must contain no more than 23 grams of total sugars per 6 ounces

Tofu (commercially prepared)

2.2 oz. (1/4 cup) must contain at least 5 grams of protein

Soy products or alternate protein products

Must meet the requirements in Appendix A to Part 226

(2.2 oz)

Vegetables

? Full-strength juice may only be used to meet the fruit or

vegetable requirement at one meal or snack per day

Fruits

? Full-strength juice may only be used to meet the fruit or

vegetable requirement at one meal or snack per day

Grains

?

?

?

?

Must be whole grain-rich, enriched, or fortified

At least one serving per day must be whole grain-rich

Grain-based desserts do not meet the grain requirement (e.g. cookies, breakfast bars, animal and graham crackers, etc.)

Cereals must contain no more than 6 grams of sugar per dry ounce

Bread

Bread products, such as biscuits, rolls, crackers, or muffins

Refer to the CACFP Grain/Bread Chart for options and portion sizes

Cooked breakfast cereal, cereal grain, rice and/or pasta

Ready-to-eat breakfast cereal (dry, cold)

? slice

? slice

? serving ? serving

? cup

? cup

? cup

1/3 cup

1 slice

1 slice

1 serving

1 serving

? cup

? cup

? cup

? cup

UPDATED CHILD AND ADULT CARE FOOD

PROGRAM MEAL PATTERNS:

CHILD AND

ADULT MEALS

USDA recently revised the CACFP meal patterns to ensure children and adults have access to healthy,

balanced meals throughout the day. Under the updated child and adult meal patterns, meals served will

include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated

fat. The changes made to the meal patterns are based on the Dietary Guidelines for Americans, scientific

recommendations from the National Academy of Medicine, and stakeholder input. CACFP centers and day

care homes must comply with the updated meal patterns by October 1, 2017.

Updated Child and Adult Meal Patterns

Greater Variety of Vegetables and Fruits

? The combined fruit and vegetable component is now a separate vegetable component and a separate fruit

component; and

? Juice is limited to once per day.

More Whole Grains

? At least one serving of grains per day must be whole grain-rich;

? Grain-based desserts no longer count towards the grain component; and

? Ounce equivalents (oz eq) are used to determine the amount of creditable grains (starting October 1, 2019).

More Protein Options

? Meat and meat alternates may be served in place of the entire grains component at breakfast a maximum

of three times per week; and

? Tofu counts as a meat alternate.

Age Appropriate Meals

? A new age group to address the needs of older children 13 through 18 years old.

Less Added Sugar

? Yogurt must contain no more than 23 grams of sugar per 6 ounces; and

? Breakfast cereals must contain no more than 6 grams of sugar per dry ounce. UU

Making Every Sip Count

? Unflavored whole milk must be served to 1 year olds; unflavored low-fat or fat-free milk must be served to

children 2 through 5 years old; and unflavored low-fat, unflavored fat-free, or flavored fat-free milk must be

served to children 6 years old and older and adults;

? Non-dairy milk substitutes that are nutritionally equivalent to milk may be served in place of milk to children

or adults with medical or special dietary needs; and

? Yogurt may be served in place of milk once per day for adults only.

Additional Improvements

? Extends offer versus serve to at-risk afterschool programs; and

? Frying is not allowed as a way of preparing foods on-site.

Breakfast Meal Patterns

Ages 1-2

Ages 3-5

Ages 6-12 & 13-18

Adults

Previous

Updated

Previous

Updated

Previous

Updated

Previous

Updated

Milk

? cup

? cup

? cup

? cup

1 cup

1 cup

1 cup

1 cup

Vegetables, fruit,

or both

? cup

? cup

? cup

? cup

? cup

? cup

? cup

? cup

? serving

? oz eq*

? serving

? oz eq*

1 serving

1 oz eq*

2 servings

2 oz eq*

Grains

*Meat and meat alternates may be used to substitute the entire grains component a maximum of three times per week.

Oz eq = ounce equivalents

Lunch and Supper Meal Patterns

Ages 1-2

Milk

Meat and meat

alternates

Vegetables

Fruits

Grains

Ages 3-5

Ages 6-12 & 13-18

Adults

Previous

Updated

Previous

Updated

Previous

Updated

Previous

Updated

? cup

? cup

? cup

? cup

1 cup

1 cup

1 cup

1 cup*

1 oz

1 oz

1 ? oz

1 ? oz

2 oz

2 oz

2 oz

2 oz

? cup

? serving

? cup

? cup

? oz eq

? cup

? serving

? cup

? cup

? oz eq

? cup

1 serving

? cup

? cup

1 oz eq

? cup

1 cup

? cup

2 servings

2 oz eq

*A serving of milk is not required at supper meals for adults

Oz eq = ounce equivalents

Snack Meal Patterns

Ages 1-2

Ages 3-5

Ages 6-12 & 13-18

Adults

Previous

Updated

Previous

Updated

Previous

Updated

Previous

Updated

Milk

? cup

? cup

? cup

? cup

1 cup

1 cup

1 cup

1 cup

Meat and meat

alternates

? oz

? oz

? oz

? oz

1 oz

1 oz

1 oz

1 oz

Vegetables

Fruit

Grains

? cup

? serving

? cup

? cup

? oz eq

? cup

? serving

? cup

? cup

? oz eq

? cup

1 serving

Select 2 of the 5 components for snack.

Oz eq = ounce equivalents

Note: All serving sizes are minimum quantities of the food components that are required to be served.

For more information, please visit fns.cacfp/child-and-adult-care-food-program.

Questions? Contact your State or Regional Office.

USDA is an equal opportunity employer and provider.

? cup

? cup

1oz eq

? cup

1 servings

? cup

? cup

1 oz eq

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