The nutrition standards for meals and snacks served in the CACFP are based on the Dietary Guidelines for Americans, science-based recommendations made by the National Academy of Medicine, cost and practical considerations, and stakeholder input. The standards support the service of a greater variety of vegetables and fruit, whole grains, lean meats/meat alternative, and low-fat and fat-free dairy while minimizing added sugar and saturated fat. In addition, the standards encourage breastfeeding to align the CACFP with the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). USDA provides guidance, resources, best practices, and training for CACFP operators in a variety of settings to support them in providing healthy, balanced meals and snacks to the children and adults they serve. (author abstract)

Contents:

Regulations
Meal Patterns Tables
Policy Memos
Guidance and Technical Assistance