Menus and Crediting
The information below pertains to menus and crediting. Resources include help to determine creditable foods and plan menus. A description of meal service styles in CACFP is also provided.
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  • Alternate Protein Products - 5/4/12
    Standards for using alternate protein products, such as soy flours, to meet the meat/meat alternate requirement for meals served in Child Nutrition Programs - memo.
  • Child Nutrition (CN) Labels and Product Formulation Statements - 1/9/14
    This document highlights the difference between CN Labels and Product Formulation Statements which verify crediting of commercially prepared food products to Child Nutrition meal patterns.
  • Creditable and Noncreditable Foods for Child Nutrition Programs - 1/3/14
    Quick reference of creditable and noncreditable foods in United States Department of Agriculture Child Nutrition Programs.
  • Crediting - Breakfast Cereals - 8/1/12
    “Determining Creditability of Breakfast Cereals for Child Nutrition Programs” – November 2006 USDA Technical Assistance Memo.
  • Crediting - Cheese Products Are Not Creditable - 5/3/12
    Cheese products (as opposed to cheese spreads and cheese foods) do not contribute to meal pattern requirements - October 2006 memo.
  • Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component - 8/1/12
    Memo on the "Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component" of the food based meal pattern for Child Nutrition Programs – December 2007 USDA Technical Assistance Memo.
  • Fresh Vegetable and Fruit Serving Guide - 7/11/14  pdf iconPDF 
    List of the quantity needed to serve for one-half cup of common fresh vegetables and fruits.
  • Grain/Bread Crediting Chart - 4/30/12
    Chart to help menu planners determine the required serving sizes of most grains and breads.
  • Meal Service Styles - 9/3/14  pdf iconPDF 
    This document describes the different ways that meals can be served to CACFP participants. It includes descriptions of pre-plated, family style, combination and cafeteria style types of meal service.
  • Portion Menu Sample - 9/22/14  pdf iconPDF 
    This sample portion menu illustrates the type of information that must be included on the form (e.g. planned menu items and planned portion sizes per age group).
  • Portion Menu Template - 9/23/14  pdf iconPDF 
    Portion menu template that can be used to record two weeks of menus (e.g. breakfast, lunch, suppers or snacks) and the planned portion size for each food item for each age group.
  • Processed Meats: Some Things to Know - 9/3/14  pdf iconPDF 
    A quick reference for crediting of processed meats.
  • Snack Menu - 4/16/14  pdf iconPDF 
    Sample snack menu for sites participating in the Child Nutrition Programs.
  • Snack Menu Ideas - 5/3/12
    Sample snack menu ideas for sites participating in the Child and Adult Care Food Program (CACFP).
  • Whole Grain Resource - 12/18/13  pdf iconPDF 
    This document defines whole grains and provides information on purchasing, storing and identifying whole grain products.