CACFP Production Records Training West Virginia Department of Education Office of Child Nutrition Handouts Production Record (3) Production Record Instructions Numbered Production Record Menu/General Information Meal Pattern Requirements LOT Summer Week 2 Menu/Recipe Completed Production Record Classroom Activity 6 1 45 2 3 Menu/General Information Breakfast Milk Orange Wedges Whole Grain Mini-Bagel Peanut Butter Lunch Milk Kiwi Pete’s Pizza PM Snack Strawberries String Cheese June 12th, 2013 My Room to Grow Child Care Center Director: Tracy Smith Cares for children 1+ years of age 1 year olds: 3 2 year olds: 5 3 – 5 year olds: 14 6 – 12 year olds: 12 1. Site Information 2. Meal Information Remember!! 1 year olds must be served whole milk while everyone 2+ years is required to be served 1% or skim. Breakfast (3 components) Many centers choose to serve a meat/meat alternate with breakfast, which is encouraged, but not required. Lunch (5 components) 2 different Fruit/Vegetable components must be served; Sometimes a menu item may count towards 2 or more components. Snack (2 components) Serve 2 different components; If milk is served as part of the snack, 100% fruit juice cannot be counted as the Fruit/Vegetable component; Serve water if milk or juice isn’t offered! 3. Servings Prepared a. b. c. a. b. c. a. b. c. 3 Steps for Each Meal a. Record the number of children in each age group; b. Determine the serving size for each menu item; CACFP Meal Pattern Food Buying Guide Grains/Breads Chart Nutrition Labels c. Multiply the number of children by the serving size to determine the total amount of each menu item needed. Breakfast Breakfast a. Record the number of children in each age group; (8) 1 – 2 Year Olds – Determine the number of 1 year olds that need to be served whole milk and the number of 2 year olds that need to be served 1% or skim • (3) 1 year olds; (5) 2 year olds (14) 3 – 5 Year Olds Breakfast Breakfast b. Determine the serving size for each menu item; 1 – 2 Year Olds Whole Milk: ½ cup 1% Milk: ½ cup Orange Wedges: ¼ cup (½ orange) Mini Bagel: ½ serving (½ bagel) Peanut Butter: ½ T. Refer to the Food Buying Guide Refer to the Grains/Breads Chart Breakfast Breakfast c. Multiply the number of children by the serving size to determine the total amount of each menu item needed. 1 – 2 Year Olds Whole Milk: 3 X ½ cup = 1 ½ cups 1% Milk: 5 X ½ cup = 2 ½ cups Orange Wedges: 8 x ¼ cup (½ orange) = 2 cups (4 oranges) Mini Bagel: 8 X ½ serving (½ bagel) = 4 servings (4 bagels) Peanut Butter: 8 X ½ T. = 4 T. # of Children X Serving Size = Total Amount Needed Lunch Lunch a. Record the number of children in each age group; (8) 1 – 2 Year Olds – Determine the number of 1 year olds that need to be served whole milk and the number of 2 year olds that need to be served 1% or skim • (3) 1 year olds; (5) 2 year olds (14) 3 – 5 Year Olds Lunch Lunch b. Determine the serving size for each menu item; 1 – 2 Year Olds Whole Milk: ½ cup 1% Milk: ½ cup Kiwi: 1/8 cup (½ kiwi) Pete’s Pizza: 1 serving Refer to the Food Buying Guide Lunch Lunch c. Multiply the number of children by the serving size to determine the total amount of each menu item needed. 1 – 2 Year Olds Whole Milk: 3 X ½ cup = 1 ½ cups 1% Milk: 5 X ½ cup = 2 ½ cups Kiwi: 8 x 1/8 cup (½ kiwi) = 1 cup (4 kiwi) Pete’s Pizza: 8 X 1 serving = 8 servings # of Children X Serving Size = Total Amount Needed Snack Snack a. Record the number of children in each age group; (8) 1 – 2 Year Olds (14) 3 – 5 Year Olds (12) 6 – 12 Year Olds Snack Snack b. Determine the serving size for each menu item; 1 – 2 Year Olds Strawberries: ½ cup String Cheese: ½ oz. (½ stick) 3 – 5 Year Olds Strawberries: ½ cup String Cheese: ½ oz. (½ stick) 6 – 12 Year Olds Strawberries: ¾ cup String Cheese: 1 oz. (1 stick) Snack Snack c. Multiply the number of children by the serving size to determine the total amount of each menu item needed. 1 – 2 Year Olds Strawberries: 8 X ½ cup = 4 cups String Cheese: 8 X ½ oz. (½ stick) = 4 oz. (4 sticks) 3 – 5 Year Olds Strawberries: 14 x ½ cup = 7 cups String Cheese: 14 X ½ oz. (½ stick) = 7 oz. (7 sticks) 6 – 12 Year Olds Strawberries: 12 X ¾ cups = 9 cups String Cheese: 12 X 1 oz. (1 stick) = 12 oz. (12 sticks) # of Children X Serving Size = Total Amount Needed 4. Total Amount Prepared Total Amount Needed 1 – 2 Years Total Amount Needed 3 – 5 Years Total Amount Needed 6 – 12 Years Total Amount Prepared Total Amount Prepared (E.g. Snack) Strawberries: String Cheese: 4 cups 4 sticks + + 7 cups 7 sticks + + 9 cups 12 sticks = 20 cups (8 lbs) = 23 (1 oz.) sticks 5. Amount Leftover 6. Actual Number Served Any Questions? West Virginia Department of Education Office of Child Nutrition Building 6, Room 248 1900 Kanawha Boulevard, East Charleston, West Virginia 25305-0330 (304) 558-2708 http://wvde.state.wv.us/nutrition/