Policy Memo 200

DOH-CACFP: Number 200 (03/18),Supersedes Number 169C and 169H (11/13)

TO: CACFP Sponsoring Organizations

FROM: Dwight LaDu, Director, Child and Adult Care Food Program

SUBJECT: Crediting Foods in CACFP

The NYS Child and Adult Care Food Program (CACFP) has revised Crediting Foods in CACFP to reflect changes to the meal pattern that went into effect October 1, 2017. This version replaces any previous versions, which should be discarded.

This guide will help you to determine if individual foods count as part of a reimbursable meal. It can also help with planning menus that meet the CACFP meal pattern requirement. However, it does not include every creditable food and beverage that may be served. To help you meet the new requirements, the guide offers more information on whole-grain rich foods, milk substitutes and an updated Questions and Answers at the end of each section.

In a separate mailing within the next month, you will receive copies in English for all your currently participating day care centers and/or homes. When Spanish guides are available, CACFP will send you a special order form. As day care centers or homes are added to your sponsorship, you can obtain additional copies. For a tutorial on the basics of using Crediting Foods in CACFP, go to: https://cacfpny.adobeconnect.com/.

Like past versions of Crediting Foods in CACFP, each food component list is divided into three sections:

  • Recommended: These are healthy food choices that are creditable and are encouraged.
  • Not Recommended but Allowed: These are less healthy food choices that are creditable but should be served occasionally.
  • Not Allowed: These foods are not creditable and do not count toward meeting the CACFP Meal Pattern requirements.

Here is some helpful information for reviewing the guide:

  • Vegetables and Fruits: Although these components have been separated in the new meal patterns, they all continue to be listed in the Vegetables/Fruits section alphabetically.
  • Grains/Breads: The biggest changes are in the grains/breads section of the guide. This section will help you identify whole-grain rich products (which are required to be served at least once per day); low-sugar cereals (those with less than 6 grams per ounce are creditable); and grain-based desserts (which are no longer creditable).
  • Meat/Meat Alternates: This section has been expanded to include tofu and more options for yogurt. The types of yogurt that are creditable has been changed to plain, flavored, sweetened or unsweetened; but it cannot contain more than 23 grams of sugar per six ounces. Tofu has been changed from not allowed to creditable.
  • Infant Foods: This section offers updated information on feeding infants. Since fruit juice is no longer creditable for infants, it has been deleted from the recommended list and added to the not allowed list. Now that whole eggs are creditable, the recommended list includes whole eggs (instead of egg yolks).

Please take this opportunity to review your menus or vendor menus, if applicable, to ensure meals contain creditable foods. Meals that do not meet the meal pattern requirements are not eligible for reimbursement. We encourage you to plan meals with a variety of whole grains, fresh fruits and vegetables, lean meats, legumes and low-fat dairy products.

If you have any questions, please contact us at cacfp@health.ny.gov or 1-800-942-3858.