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This document outlines the weekly menu for children aged 1 to 18, detailing serving sizes for various food components required for lunch, snack, and supper as per USDA guidelines.
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How to fill out cacfp weekly menu

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How to fill out cacfp weekly menu

01
Begin with the date for the week you are planning the menu.
02
List all the meals you will serve for each day, including breakfast, lunch, and snacks.
03
Ensure each meal meets the CACFP guidelines by including the required food components (e.g., grains, fruits, vegetables, protein, and milk).
04
Specify portion sizes for each food item according to CACFP requirements.
05
Include a vegetarian option if serving any meat-based dishes.
06
Revisit and modify your menu to accommodate any allergies or dietary restrictions of the children.
07
Double-check that food items are age-appropriate.
08
Write down any substitutions needed based on seasonal availability or cost.
09
Submit the completed menu for approval if required by your facility's guidelines.

Who needs cacfp weekly menu?

01
Child care centers participating in the CACFP program.
02
Family day care homes that provide nutritious meals to children.
03
Individuals or organizations receiving federal support for child care meals.
04
Parents and guardians involved in child care facilities that need to understand meal planning.
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The CACFP weekly menu outlines the planned meals and snacks served to children in participating programs under the Child and Adult Care Food Program (CACFP) for a specific week.
Child care centers, family day care homes, and adult day care facilities that participate in the CACFP are required to file a weekly menu.
To fill out the CACFP weekly menu, list all meals and snacks served each day, ensuring that they meet the nutritional standards set by the program, and include portion sizes and food components.
The purpose of the CACFP weekly menu is to ensure that children receive nutritious meals, to monitor compliance with dietary guidelines, and to facilitate reimbursement for the served meals.
The CACFP weekly menu must report the types of meals (breakfast, lunch, snack), the specific foods served, portion sizes, and the dates for which the meals are planned.
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