Vitamins and Minerals: Vitamin C (sodium ascorbate, ascorbic acid), niacin, vitamin B6 (pyridoxine hydrochloride), reduced iron, zinc oxide, folic acid, vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), vitamin A palmitate, vitamin D, vitamin B12.” For example, the ingredient list of a fortified breakfast cereal may read, “Ingredients: Wheat flour, sugar, contains 2% or less of salt, baking soda, caramel color, BHT for freshness. If a breakfast cereal is fortified, it does not need to be enriched. For breakfast cereals, the product is labeled as “fortified” or the ingredient list names the vitamins and minerals that have been added to the product.The ingredient list will usually say “enriched flour” or “enriched wheat flour,” or there is a sub-listing of nutrients used to enrich the flour, for example, “yellow corn flour. An enriched grain is listed as the first ingredient on the food’s ingredient list or second after water.The food is labeled as “enriched.” For example, long grain rice that is enriched will have the product name “enriched long grain rice.”.Foods made from refined grains that meet at least one of the following are considered creditable: Similarly, a food that is fortified has certain vitamins and minerals added to increase the nutritional quality. Enriched Grains and Fortified Breakfast CerealsĮnriched grains are refined grains that have been processed to remove the nutrient-rich bran and germ, and then have thiamin, riboflavin, niacin, folic acid, and iron added after processing. For easy reference, the Flowchart for Determining Creditable Grains/Breads from the Food Buying Guide is included as Attachment 1 of this memorandum. Appendix E lists the steps for identifying creditable grain products ( ). The Food Buying Guide for child nutrition programs (the Food Buying Guide) () is a source of crediting information for CACFP.
State agencies and program operators are encouraged to continue using the methods they previously had in place to determine if a grain item was creditable. Any additional grains served that do not meet the whole grain-rich criteria described below may still be creditable if they are made of the required grains. Under the updated meal patterns, at least one serving of grains per day must be whole grain-rich ( 7 CFR 226.20(a)(4)(i)(A)). All grain products served in the CACFP must be made with enriched or whole grain meal or flour ( 7 CFR 226.20(a)(4)(i)), or bran or germ in order to be creditable. Grain is a required component at breakfast, lunch, and supper meals, and is an optional component at snack. FNS will issue additional guidance on crediting oz eq in the future. In recognizing that this requires a significant operational change for centers and day care homes, FNS is delaying the implementation of oz eq until Oct. This change is consistent with the 2015-2020 Dietary Guidelines for Americans (Dietary Guidelines), which provide grain recommendations in oz eq. The final rule requires that grains be credited using ounce equivalents (oz eq) instead of “servings,” as credited under the previous meal pattern requirements. For more information on the preschool meal pattern requirements for NSLP and SBP, see SP 01-2018, Updated Infant and Preschool Meal Patterns in the National School Lunch Program and School Breakfast Program Questions and Answers. Therefore, there are some instances when the CACFP guidance is different from the school meal programs. Although FNS’ goal is to streamline guidance and align child nutrition programs, the agency recognizes that CACFP operates differently than the National School Lunch Program (NSLP) and School Breakfast Program (SBP). This memorandum provides information on whole grain-rich foods, grain-based desserts, and the breakfast cereal sugar limit. This memorandum supersedes CACFP 01-2018, G rain Requirements in the Child and Adult Care Food Program Questions and Answers, Oct. It also includes updated Questions and Answers in Attachment 3.
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This memorandum explains the grain requirements for the Child and Adult Care Food Program (CACFP) established in the final rule, “Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010.” This revision further clarifies how to determine if a grain product meets the whole grain-rich criteria. Grain Requirements in the Child and Adult Care Food Program: Questions and Answers
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