Answer the 10 questions one by one separately after watching the CACFP Meal Pattern video.
1- What are the goals of CACFP?
2- Which set of recommendation are consistent with the guidelines of CACFP?
3- How is the dairy group different in CACFP compared to MyPlate?
4- How many meals/snacks can be submitted for reimbursement?
5- If providing an alternative, such as almond milk, that is NOT nutritionally equivalent to milk, what is required in order for it to be a creditable food?
6- What are best practices in the meat/meat alternate group?
7- Why does 1/4 cup of dried fruit count as 1/2 cup of fresh fruit?
8- What is the minimum amount of grain components that must be provided as whole grains per day in order to be reimbursed?
9- 2 fruit components can be served at lunch under CACFP.
Group of answer choices(True
or False).
10- CACFP recognizes that too much sugar can contribute to health issues. What is the maximum amount of sugar allowed in a creditable 6oz serving of yogurt?
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Read the case study and answer the questions provided in the linked file.
Use complete sentences in response to the questions posed and please correct all spelling errors as points may be deducted for grammar and spelling mistakes.
Reading the information’s in file chapter 9 and answer the questions in the second file( ECE)
Download the following file:
Menu Planning. Case Study (MS Word)
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Open the file in Microsoft Word and type in your answers.
Download the following file:
Menu Planning. Case Study (MS Word)
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