CACFP Updates for 12/26/2017: Grain Policy Clarification; Frozen Yogurt; USDA New Meal Pattern Webinars; Recipe Request; Diet Modification Requests; Audits; Hand Washing Kits

FY 2018 Bureau Notes - December 26, 2017

Bureau memos and updates will be posted here.  This may take a few days.

 

USDA News

Policy Clarification for USDA Memo CACFP 01-2018 Grain Requirements in the Child and Adult Care Food Program, issued October 19, 2017

The USDA grain requirements memo identified four methods than can be used to identify whole grain-rich foods. Any of the methods can be used; if a product qualifies under one method, it can be considered whole-grain rich.  However, questions and concerns have been raised when applying two of the methods.

The first method allows food labeled “whole wheat” to credit as whole grain-rich. However, this method is problematic because there is no standard of identity for whole wheat. Some products labeled “whole wheat” may contain significant amounts of non-creditable grains. USDA is researching the issue and plans to list the specific foods with standards of identity labeled "whole wheat". In the meantime, if you are aware of products labeled “whole wheat,” that contain significant amounts of non-creditable grains (e.g., the second grain is non-enriched wheat flour), please submit the product and ingredient labels to the State agency.

The rule of three is the second method listed. If a whole grain is listed as the first grain ingredient on the food’s ingredient list (or second after water), and the next two grain ingredients are creditable (whole or enriched grains, bran, or germ), the item is considered whole grain-rich.  Examples of non-creditable grain ingredients include: bromated flour, durum flour, white flour, wheat flour, wheat starch, corn starch, modified food starch, oat fiber, corn fiber, malted barley flour, yellow corn meal, farina, and tapioca starch. Vegetable flours such as potato starch and legume flours are also not creditable as grain ingredients. 

Some grain ingredients do not need to be considered when using the rule of three, such as wheat gluten and insignificant amounts of non-creditable grains (grain ingredients in the meat portion of mixed dishes and grain ingredients listed after the statement, “contains 2% or less” on the ingredient list). 

In order to apply the rule of three we have asked USDA for a more complete list of grain ingredients that are regarded as non-creditable and a more complete list of grain ingredients that do not need to be considered when applying the rule of three.

There is no need to use the rule of three for ready-to-eat breakfast cereals that are fortified. If a ready-to-eat breakfast cereal has a whole grain as the first ingredient (or second after water), and it is fortified, it meets the whole grain-rich criteria. 

The rule of three does not apply to non-whole grain-rich items. Grains items are creditable if the first ingredient is enriched or whole grain meal or flour, bran, or germ.

The other two methods for identifying whole grain-rich foods are: an FDA approved whole-grain health claim, and a proper standardized recipe or product formulation statement documenting whole grains are the primary grain ingredient by weight. 

Use the four methods to identify whole grain-rich items when possible. While waiting for clarification, if an item appears to otherwise be whole grain-rich but you are unable to clearly apply one of the four methods, consider a grain food item to be whole grain-rich if the first ingredient is a whole grain.

We will provide additional clarification as we receive it from USDA.

Grain Resources

To assist in identifying whole grain-rich items, the National CACFP Association has developed an educational resource. Click here to view the "Identifying Whole Grain-Rich" resource.

USDA is working on a series of training worksheets on grains that will be released in Winter/Spring 2018. Topics include: Identifying Foods That Are Whole Grain-Rich, Grain-Based Desserts, and Serving Tasty Whole Grain-Rich foods.

Frozen Yogurt

The USDA Mountain Plains Nutritionists recently clarified that yogurt meeting the sugar requirements is creditable when served frozen. This includes creditable yogurt in tubes.

USDA Team Nutrition Webinar Training Series

CACFP Halftime: Thirty on Thursdays

Webinars are held the third Thursday of every month. 
Register here for the next webinar (coming soon):

Serving Milk in the CACFP.
Thursday, January 18, 2018
12:00 to 12:30 PM CST (English)
1:00 to 1:30 PM CST (Spanish)

Future webinar topics:
· Menu Planning Options for the CACFP (February 15)
· Identify Foods That Are Whole Grain-Rich
· Grain-Based Desserts in the CACFP
· How to Serve Meat and Meat Alternates Instead of Grains at Breakfast
· Offer Versus Serve in the CACFP
· Recipe Development and Crediting
· Meal Pattern for 13-18 Year Old Age Group
· Feeding Infants in the CACFP
· Pre-K Meal Pattern

CACFP Recipe Project

USDA is requesting breakfast and snack recipes creditable under the CACFP meal pattern. Recipes should include fruits and vegetables, the use of meat or meat alternates as substitutes for grains at breakfast, and tasty alternatives to grain-based desserts. They want recipes that are easy to make, contain 5 or fewer ingredients, and take less than 30 minutes to prepare. Please submit to Xaviera.Davis@fns.usda.gov by December 31, 2017.

Bureau of Nutrition and Health Services News

New Diet Modification Request Form

The Diet Modification Request Form has been revised to reflect the most recent guidance from USDA on special diets (posted in IowaCNP Download Forms). The new form includes the revised definition of a disability which is more expansive and includes most bodily functions. The word "disability" was omitted on the form and instead includes a field for the medical professional to record the major life activity related to the diet order.

If a prescribing medical professional lists the major life activity affected, it should be considered a disability. If information provided is incomplete or unclear, seek clarification but accommodate the request to the best of your ability in the meantime.

The center must offer to provide the substitute foods for participants with disabilities; families may provide all but one meal component if they wish in order for the CACFP organization to claim the meal.  Families may only provide one meal component for non-disability medical diet requests. In cases when parent-provided components are necessary to meet the modification request, they may provide more than one component until further clarification is obtained.

The medical professional's dietary prescription is not required to be on the Diet Modification Request form to be followed.  However, completion of the form is best practice.

Hand Washing Training Kits

Basic lessons that may be used for staff food safety and sanitation training are provided in Appendix E of the CACFP Administrative Manual. The Bureau provides a kit for use in the hand washing activity to show how well staff wash their hands (includes glowing powder, UV potion, and and ultraviolet light). Contact Janelle.Loney@iowa.gov (515)281-5356 to check out a kit for use at your center.

Audits

The State Auditors will conduct special reviews at several for-profit organizations in fiscal year 2018. These reviews are in addition to the regular compliance reviews completed by CACFP Bureau of Nutrition consultants. You will be contacted by the State Auditors if your organization is selected.

You are encouraged to request a photo ID from anyone requesting access to your CACFP records.

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Robin Holz, MS, RDN
CACFP Lead Consultant, Centers
Bureau of Nutrition and Health Services
400 E 14th St
Des Moines 50319
Phone: 515-281-3484
Fax: 515-242-5988
Iowa Department of Education Website