Making the CACFP Meal Patterns Work For You
Primary Presenter Brief Bio
For the past nine years Dr, Weitman has been Director of Georgia Child Care Resources, Inc., which is a non-profit agency that trains child care teachers and directors and is a sponsor of the Child and Adult Care Food Program. Currently the agency sponsors almost 100 centers and homes on the child food program. She is retired from the public education field, having served as the Early Childhood Department Head of Savannah Tech. She has been a BFTS approved trainer since 2007, teaching a variety of trainings, including CDA and Director's 40-hour. She was among the first fire safety instructors in the state and is an American Red Cross First Aid/CPR instructor. She was a graduate of Georgia Southern and the University of Georgia.
Type of Presentation
Regular Session
Location
Room 2911
Topic Category
Strand 7: Program Management
Targeted Age Group
0 1 2 3
Targeted Audience
Family Child Care, Child Care Center, Directors/Administrators, After-School Providers
Brief Session Description
What are the changes to the meal patterns in the Child and Adult Care Food Program (CACFP) that became effective October 2017? Do you have questions about the "no grain-based desserts", whole grain once a day, or other? Attend this training to understand the changes in meal patterns for children and get ideas for meals and snacks.
Start Date
20-1-2018 9:25 AM
End Date
20-1-2018 10:40 AM
Making the CACFP Meal Patterns Work For You
Room 2911
What are the changes to the meal patterns in the Child and Adult Care Food Program (CACFP) that became effective October 2017? Do you have questions about the "no grain-based desserts", whole grain once a day, or other? Attend this training to understand the changes in meal patterns for children and get ideas for meals and snacks.
Full Session Description
Purpose of CACFP and the updated Meal Patterns.
Breakfast components with examples. Activities to determine creditable ready-to-eat breakfast cereal and to calculate milk purchasing based on serving sizes.
Lunch/Supper components with examples. Grain basics are covered, including grain-based desserts. Tips for incorporating whole grain-rich foods into meals/snacks. Activities to help choose whole grain-rich foods; how to determine if and which meals would be disallowed due to missing whole grain-rich food; and brainstorming on replacing grain-based desserts in menus.
Snack components with examples. Understanding meat/meat alternatives such as tofu, yogurt, dried peas and beans. Activity for choosing creditable yogurt.
Discussion of post-assessment/review of 10 questions.
There may be time restraints on doing all of the activities. This session is to help participants understand the changes to meal patterns and to discover ways to accept and include the food changes so nutritious, taste-pleasing meals will be served to young children! Power point can be provided. Has been submitted to training approval.