Summer Calendar: Country Cooking, Grilling & National Back to School Month Summer CACFP Meal Planning: Lentil & Fruit Salad, Creamy Veggie Lasagna & Cantaloupe Smoothies Little Movers: Watermelon Slime, Fill the Bucket Race, Red, White & Blue Toast Seasonal News: Kentucky Claiming Tips and Curriculum Announcement! From the Field: Choosing the Right Milk Substitute Claiming Tip: Maximizing Essential Employee Certificate Reimbursements PLANTING THE SEEDS FOR A HEALTHY MIND, BODY & HEART The Link #46 ISSUE NEW LOOK! HEALTHY SUMMER FOOD & FUN In is Issue: #46 JUNE 2020 KNOXVILLE 900 E Hill Avenue #205 Knoxville, TN 37915 Local | 865.938.6328 Fax | 865.938.6335 MEMPHIS 1255 Lynnfield Road #222 Memphis, TN 38119 Local | 901.308.2269 Fax | 901.308.2378 CLARKSVILLE 298 Clear Sky Court, Ste E Clarksville, TN 37043 Local | 855.238.6328 Fax | 931.920.3902 ODBCACFP.org [email protected]
Transcript
Summer Calendar: Country Cooking, Grilling & National Back to School Month
Our Daily Bread CACFP is a (501)(c)(3) non-profit child nutrition advocacy organization. Since 1995, Our Daily Bread CACFP has been dedicated to the nutritional care and well-being of children. We are contracted with the Tennessee Department of Human Services (TDHS), Kentucky Department of Education (KDE), and funded by The United States Department of Agriculture (USDA) to administer the Child and Adult Care Food Program (CACFP). Our Daily Bread CACFP sponsors daycare homes, childcare centers, at-risk/after-school sites & emergency shelters throughout Kentucky & Tennessee. Our nutrition programs provide meals for over 12,000 children per day.
Our Daily Bread CACFP has been a proud member of the National CACFP Sponsors Association since 2004. Our Daily Bread CACFP’s Executive Director, Senta Hester, has served numerous roles as a member of the National CACFP Sponsors Association. Senta has served as a board member since 2008, a chairperson (2 years), vice president (5 years) and president. Senta was nominated and elected president of the National CACFP Sponsors Association in 2017 and served a 2 year term.
Phillip Hester PRESIDENT
Alisa Davis CASE MANAGER
Blake Hester DIGITAL MEDIA
MANAGER
Shannon Donahue PROGRAM SPECIALIST
MANAGER
Jessica WainforFIELD
REPRESENTATIVE
Senta Hester EXECUTIVE DIRECTOR
Nikki SmithCASE MANAGER
Nicole Siva FIELD
REPRESENTATIVE
Kimberley Pearson
FIELDREPRESENTATIVE
Sarah CascaesCENTERS MANAGER
Takesha Middleton
HOMES MANAGER
Emily TardiffKENTUCKY MANAGER
Tracy ShieldsCASE MANAGER
Dean Hester OPERATIONS MANAGER
Kelly Childers FIELD
REPRESENTATIVE
Rachel Gaillard FIELD
REPRESENTATIVE
Joshua Smith SYSTEMS MANAGER
Jackie French MANAGER OF NUTRITION & RESOURCES
Zach Oran CASE MANAGER
The Link
THE LINK | ISSUE 46 : JUNE 20203
QUARTERLY CALENDAR
June kicks of National Country Cooking Month & a time when we spend more time with family.
Heat up that Grill Baby Because Summer’s Here and so is National Grilling Month!
With shorter days, it’s time to dust off the backpacks, fill them up, and plan for a new school year.
There’s much more to country cooking than the food. Heart, soul and love go into preparing recipes that have been passed down from generation to generation. In each serving, we had the seasoning of love and good memories. Don’t forget to
share your favorite recipes!
Don’t let improperly prepared food ruin your summer. Use these grilling tips keep you grilling and enjoying the
beautiful weather all season long.
Preparing children for the new year includes everything from supplies, clothes, checkups, planning schedules, and making new friends. Check your supply list, tour your new school, learn your schedule. Volunteer to show a new student around your stomping grounds.
JUNE 3 | KY MAY CLAIMS DUEJUNE 4 | *APR. LATE PAYMENT JUNE 5 | TN MAY CLAIMS DUE
JUNE 15 | COVID 19 REOPENING WEBINAR JUNE 19 | *LATE CLAIMS DUE
JUNE 19 | MAY CLAIM PAYMENT JUNE 22 | COVID 19 FINANCIAL WEBINAR
JUNE 29 | COVID 19 TBA WEBINAR
JULY 2 | TN JUNE CLAIMS DUE
JULY 6 | *MAY LATE PAYMENT
JULY 8 | KY JUNE CLAIMS DUE
JULY 17 | *LATE CLAIMS DUE
JULY 21 | JUNE CLAIM PAYMENT
AUGUST 4 | *JUNE LATE PAYMENT
AUGUST 5 | TN JULY CLAIMS DUE
AUGUST 5 | KY JULY CLAIMS DUE
AUGUST 19 | *LATE CLAIMS DUE
AUGUST 21 | JULY CLAIM PAYMENT
JUNE 1 | PENPAL DAY JUNE 3 | RUNNING DAY
JUNE 4 | SAFE DAY JUNE 6 | TRAILS DAY
JUNE 8 | BEST FRIENDS DAY JUNE 3 | CORN ON THE COB DAY
JUNE 14 | CHILDREN’S DAY JUNE 20 | SUMMER BEGINS
JUNE 21 | FATHER’S DAY JUNE 3 | HYDRATION DAY
JULY 1 | POSTAL WORKER DAYJULY 4 | INDEPENDENCE DAY
JULY 4 | HOP A PARK DAY JULY 5 | GRAHAM CRACKER DAY
JULY 14 | MAC & CHEESE DAYJULY 22 | HOT DOG DAY
JULY 26 | PARENT’S DAYJULY 28 | WATERPARK DAY
JULY 29 | LASAGNA DAYJULY 31 | AVOCADO DAY
AUGUST 1 | DISC GOLF DAY AUGUST 2 | AMERICAN FAMILY DAY
AUGUST 3 | WATERMELON DAY AUGUST 8 | BOWLING DAY
AUGUST 9 | BOOK LOVER’S DAYAUGUST 15 | WORLD HONEY BEE DAY
AUGUST 17 | NONPROFIT DAYAUGUST 22 | TOOTH FAIRY DAY
AUGUST 28 | POWER RANGERS DAYAUGUST 31 | TRAIL MIX DAY
Mix lentils, peaches, sweet potatoes, & spinach in a large bowl.
Whisk apple cider vinegar, lemon juice, olive oil, allspice, and thyme together in a small bowl. Toss with vegetables in large bowl.
Place all ingredients in blender. Blend until desired consistency is reached. Add water, a tablespoon at a time, if smoothie is too thick.
Wash hands. Wash produce under cool running water. Dice yellow squash and zucchini into small pieces.
Heat large nonstick skillet over medium heat. Add yellow squash, zucchini, mixed vegetables and peas & carrots. Sauté vegetables until tender. Approximately 5 minutes. Remove from heat. Stir in garlic powder, onion powder, oregano, and basil.
In a small pot over medium heat, melt butter. Add milk and heat until small bubbles start to form on edges. Reduce heat to low and stir in 1 cup of mozzarella cheese. Continue stirring until cheese has completely melted, remove from heat.
Mix remaining 2 cups of mozzarella cheese, ricotta, and parmesan cheese in a small bowl.
Place layer of lasagna noodles on bottom of 9 x 13 baking dish. Top with 1/3 of vegetable mixture. Top with 1/3 of white sauce. Top with 1/3 of cheese mixture. Repeat.
Bake at 350F for 40 – 45 minutes, until internal temperature reaches 165F.
INGREDIENTS:
INGREDIENTS:
INGREDIENTS:
INST
RU
CTI
ON
S:IN
STR
UC
TIO
NS:
INST
RU
CTI
ON
S:
• 1 can Lentils, rinsed and drained• 1 cup Peaches, diced• 1 cup Sweet Potatoes, diced, cooked• 2 cups Spinach, fresh• 2 tablespoons Apple Cider Vinegar• 2 tablespoons Lemon Juice• 2 tablespoons Olive Oil• ¾ teaspoons allspice• ⅜ teaspoon thyme
• 4 cups Cantaloupe, diced• 1 cup Bananas, diced• 4 cups Low-fat Plain Yogurt• 1 cup Milk
WEEKLY CREDIBLE MENU SAMPLES & RECIPES FOR CACFP MEAL PLANNING
MONDAY
RECIPE
RECIPE
RECIPE
TUESDAY WEDNESDAY THURSDAY FRIDAY
Lentil & Fruit Salad Whole,1%,Skim Milk
Peaches,Sweet Potatoes,Spinach
Lentils
Creamy Veggie Lasagna Whole,1%,Skim Milk
Mozzarella,Ricotta Ch.
Zucchini, Mixed Veggies
Strawberries
Lasagna Noodles
Apple & Peanut Butter Toast
Water
Peanut Butter
Apple Slices
Wheat Bread
Breakfast Mix Whole,1%,Skim Milk
Dried Fruit
Chex Cereal
Sweet & Sour Tofu Whole,1%,Skim Milk
Tofu
Carrots, Pepper, Onion
Pineapple
Brown Rice
OrangeHummus
Water
Garbanzo Beans
Cucumbers/Radishes
Orange Juice
Chilaquiles MuffinsWhole,1%,Skim Milk
Tomato/Avocado
Cheddar Cheese/Egg
BBQ Baked Potato Whole,1%,Skim Milk
Shredded Pork & Cheddar Cheese
Baked Potato, Onion
Watermelon
Wh. Grain Roll
Cantaloupe Smoothie
Greek Yogurt
Cantaloupe/Banana
Pancake Parfait Whole,1%,Skim Milk
Strawberries/Bananas
Pancakes
Chicken Pasta Salad Whole,1%,Skim Milk
Canned Chicken
Cucumbers, Tomatoes,Broccoli
Mango
Wh. Grain Macaroni
PB & Yogurt Dip
Water
Peanut Butter, Plain Yogurt
Apple Slices
Graham Crackers
Kix CerealWhole,1%,Skim Milk
Papaya
Kix Cereal
Summer Chili Whole,1%,Skim Milk
Diced Chicken
White Beans, Peppers, Zucchini
Peaches
Wh. Grain Cornbread
Chips & Salsa Water
Tomato,Onion
Wh. Grain Tortilla Chips
BR
EAK
FAST
LUN
CH/D
INN
ERSN
ACK
WHOLE-GRAIN
WHOLE-GRAIN BREAKFAST SUB.
VEGETARIAN
Lentil & Fruit Salad Creamy Vegetable Lasagna Cantaloupe Smoothie
1-2
1-2
1-2
3-5
3-5
3-5
6-1
2
6-1
2
6-1
2
1/3 cup servings provides: 1/8 cup of vegetables and .50 oz. of meat/meat alternate for breakfast.
1/2 cup serving provides: 1.0 oz. of meat/meat alternate, 1/3 cup of vegetables, and 0.5 oz. equivalents of grain for lunch/dinner. To meet meal component requirements, serve with 1/2 cup of whole milk and 1/8 cup of fruit.
1 cup serving provides: 7/8 cups of fruit and 0.50 oz. meat/meat alternate for snack.
3/4 cup serving provides: 1.5 oz. of meat/meat alternate, 1/3 cup of vegetables, and 0.5 oz. equivalents of grain for lunch/dinner. To meet meal component requirements, serve with 3/4 cup skim/1% milk and 1/4 cup of fruit.
1 cup serving provides: 7/8 cups of fruit and 0.50 oz. of meat/meat alternate for snack.
1 cup serving provides: 2.5 oz. of meat/meat alternate, 3/4 cup of vegetables, and 1.0 oz. equivalents of grain for lunch/dinner. To meet meal component requirements, serve with 1 cup skim/1% milk and 1/4 cup of fruit.
1.5 cup serving provides: 1 3/8 cups of fruit and 1.0 oz. of meat/meat alternate for snack.
1/2 cup serving provides:1/4 cup of vegetables, 1/8 cup of fruit, and 0.75 oz. of meat/meat alternate for breakfast.
1 cup serving provides: 1/2 cup of vegetable, 1/4 cup of fruit, and 1.75 oz. meat/meat alternate for breakfast.
6 THE LINK | ISSUE 46 : JUNE 2020
LIT TLE MOV ERS
Watermelon Slime
Fill The Bucket Race
After scooping out one half of a watermelon for snack, set watermelon rind aside.
When ready to create slime, use the watermelon rind as bowl. Then pour in 1 cup of liquid starch & 1 ½ cup glue.
Then add in 1 cup of black beans for “watermelon seeds”. *This is optional as it is a choking hazard for smaller children. Feel free to also add water if you desire a more slippery texture to your slime.
Place in an area where children can be closely supervised and enjoy.
Divide children into two groups. Line each group up behind the two larger water-filled buckets (each bucket contains a sponge).
Several yards away, place the two smaller empty buckets.
Explain that during this race, we will see which team will be the first to fill their bucket with water. The first child will fill up their sponge with water and run to their empty bucket. They will then squeeze all the water out of their sponge into the bucket. Then they will return to their line and pass the sponge to the next child who will then repeat the process. The group with their bucket filled to the top is the winner!
ITEMS NEEDED:
ITEMS NEEDED:
YOUR CHILDREN WILL LOVE THIS VERY WET TEAM
BUILDING ACTIVITY!
CREDIT: LEARNPLAYIMAGINE.COM
KELLY CHILDERS
FIELDREPRESENTATIVE
PHYSICAL ACTIVITIES, CRAFTS & RECIPES
• WATERMELON
• GLUE
• LIQUID STARCH
• BLACK BEANS
• LARGE CONTAINER FOR WATERMELON
• 2 LARGE SPONGES
• 4 BUCKETS (2 LARGE/2 MEDIUM)
1.
1.
2.
2.
3.
3.
4.
The Link
THE LINK | ISSUE 46 : JUNE 20207
Red, White & Blue ToastAfter toasting the bread in the
oven, pass one piece of toast along with fruit out to each child.
Then pass out one Cream Cheese covered spoon to each child. Demonstrate how to spread the Cream Cheese onto the toast. For smaller children, it might be best to already have the Cream Cheese spread for them.
After the Cream Cheese is on the toast, show the children how to add on the topping to create a beautiful patriotic snack and enjoy!
INGREDIENTS:
• BLUEBERRIES
• SLICED
STRAWBERRIES
• SLICED BANANA
• CREAM CHEESE
• TOASTED BREAD
1.
2.
3.
Make a FamilyFood Portrait
THIS ACTIVITY IS A SAMPLE FROM OUR FREE CURRICULUM
THE EARLYLEARNIN G
MY FAMI LY
CURRICULUMDOWNLOAD
ENTIRE CURRICULUM
INFANTS, TODDLERS, PRESCHOOL, AND SCHOOL AGE CHILDREN
“LEARN” NUTRITION, PHYSICAL ACTIVITY AND OTHER HEALTH
BEHAVIORS BY OBSERVING AND IMITATING ADULTS, ESPECIALLY
THOSE IN THEIR OWN FAMILY.
O BJ E CT I V E :
1. CHOOSE FRUIT AND VEGETABLES WITH INTERESTING SHAPES.
2. CUT AND TRIM THE PRODUCE FOR MORE INTERESTING SHAPES.
3. POUR THE PAINT INTO SHALLOW CONTAINERS.
4. DIP THE PRODUCE INTO THE PAINT AND CONTINUE PAINTING TO CREATE YOUR FAMILY PORTRAIT MASTERPIECE!
If your kids are tired of painting pictures with the same old boring brushes, shake things up with a look inside your produce drawer. Fruits and vegetables come in a variety of shapes that are perfect for applying paint to your canvas.
8 THE LINK | ISSUE 46 : JUNE 2020
FROM THE FIELD
Most soy based dairy substitutes are creditable but please note almond milk does not meet the nutritional standards and will require a medical statement. Also, flavored milk substitutes may not be served to children under 6 years of age.
The Child & Adult Food Care Program allows for the substitution of meal components due to allergy and parent preference. All substitutes must be considered nutritionally equivalent to the original component and a medical statement must be on file if it is not.
In a group of children, it is very likely one of them will not be allowed to drink the regular whole or 1%/skim milk required by the CACFP. Allergy to cow’s milk is one of the most commonly seen allergies in the United States, especially in children. In addition to allergies, many parents have milk type preferences and would prefer their child not be served cow’s milk. In order to safely serve these children creditable meals, providers must ensure an appropriate substitute is given. The substitute must meet all of the nutritional standards set by the USDA including the required amounts of calcium, protein, and vitamins A, B, & D. Any substitute that does not will not be creditable without a medical statement from a medical professional.
TODDLERS12 TO 23 MONTHS
SCHOOL AGE2 TO 12 YEARS OLD
FORMSREQUIRED
FORMSREQUIRED
SHANNONDONAHUE
FIELDREPRESENTATIVE
TIPS FOR ACING YOUR REVIEWS & CLAIMS
Choosing the Right Milk Substitute
A NON DAIRY BEVERAGE MUST CONTAIN AT LEAST THE FOLLOWING NUTRIENT LEVELS PER 8 OZ. CUP, TO QUALIFY AS AN ACCEPTABLE MILK SUBSTITUTE:
AC C E P TA B L E M I L K S U B S T I T U T E S
CALCIUM: 276 MGVITAMIN D: 100 IU
POTASSIUM: 349 MGPROTEIN: 8 G
MAGNESIUM: 24 MGRIBOFLAVIN: .44 MG
VITAMIN A: 500 IU PHOSPHORUS: 222 MG VITAMIN B: 12 1.1 MCG
WHOLE VITAMIN D COW’S MILK OR BREAST MILK
SOYMILK
ALMOND MILK, RICE MILK,
COCONUT MILK
1% OR SKIM COW’S MILK, LACTOSE FREE SKIM,
LACTOSE FREE 1%
SOYMILK
ALMOND MILK, RICE MILK, COCONUT MILK, WHOLE,
REDUCED FAT (2%), LACTOSE FREE WHOLE OR LACTOSE
FREE 2% COW’S MILK
NONE
REQUIRED
PARENT NOTE
MEDICAL DR.
STATEMENT
NONE
REQUIRED
PARENT NOTE
MEDICAL DR.
STATEMENT
The Link
THE LINK | ISSUE 46 : JUNE 20209
KENTUCK Y NE W S
SPONSOR’S CL AIMING TIP
KENTUCKY | CENTERS KENTUCKY | HOMES & CENTERS
During the COVID-19 pandemic, many families have lost income due to
companies closing or having to lay people off. If any children enrolled at your child care facility have been affected by the pandemic, parents can complete an updated Income Eligibility Form to reflect their current household income. This will increase those reimbursement rates to maximize your monthly reimbursement and will stand as changed for a year from the date the updated forms have been signed.
In addition, any essential workers who have received the EMERGENCY CARE FOR ESSENTIAL EMPLOYEE certificates from Tennessee Department of Human Services will also qualify automatically for a free rate. If you receive any of these certificates, send those into the ODBCACFP offices immediately so your Case Manager can update your file and ensure you are receiving a maximized reimbursement.
Our Daily Bread is continually searching for ways to improve our provider’s satisfaction. We are proud you chose ODBCACFP and even more honored you trust us to help feed nutritious meals and snacks to your precious children. It takes all of us together to create healthy communities in both Tennessee and Kentucky!
Many of you are aware of the online curriculum Our Daily Bread provides to our sponsored sites. The curriculum is 100% free and may be customized to fit the needs of each individual daycare center and home. In the past, our online curriculum has followed Tennessee regulations. We are excited to announce that all of ODBCACFP’s curriculum will soon follow Kentucky regulations as well! Be on the lookout for an announcement soon.
Kentucky, we know you are ready to open up your doors again! You miss all those smiling faces and sticky fingers…and we miss you! Hang in there a little longer. There is a light at the end of the tunnel, and we will see you soon! As you begin re-opening, we wanted to offer a few friendly reminders (we know it’s been a while!)
KIMBERLEYPEARSON
TAKESHAMIDDLETON
FIELDREPRESENTATIVE
HOMES PROGRAMMANAGER
KENTUCKY PROVIDERS ONLY
TIPS FOR MAXIMIZING CACFP REIMBURSEMENT
Curriculum Announcement
Kentucky Claiming and Monitoring Tips
Don’t forget to keep all of your monthly receipts organized in a safe location at your facility.
When entering receipts into Minute Menu, use the subtotal and do not add the sales tax.
Don’t forget to separate any non-credible items you purchase, and list those in the unapproved box when entering receipts.
When entering those receipts, don’t forget to insert how much milk, and what type of milk, you purchased!
Please ensure all your postings, including your menus, are up and visible for your parents to see!
When planning your menus, don’t forget you must serve one whole grain per day.
Don’t forget, meals must be documented at the time of service! You may do this in Minute Menu or on an attendance and meal log.
Free Rate for Essential Employee Certificates
The LinkK N O X V I L L E
900 E Hill Avenue #205Knoxville, TN 37915Local | 865.938.6328
