# Excel - Connecticut State Department of Education by sofiaie

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```									                       Worksheet for Crediting Cereals in the Child and Adult Care Food Program
Child Care Centers, Day Care Homes, Emergency Shelters and At-Risk Afterschool Care Centers
Instructions: Enter information in blue boxes for steps 1-4 below, following the directions indicated. The
yellow boxes in step 2 will automatically calculate.

Name of Product:                                                                                               Manufacturer:
Step 1 — Verify cereal is whole grain or enriched or contains bran or germ
(See “Ingredients” located below Nutrition Facts panel on cereal box.)
To be creditable as a grain/bread, the cereal must contain whole grains or enriched flours or meal, bran or germ (see “Understanding
Terms for Grains/Breads” in Nutrition Policies and Guidance). This product contains (check all that apply):

Whole grains or enriched flours or meal (specify all types):
Bran (specify):

Other (specify):
Note: Choose cereals containing whole grain as the first ingredient. They provide the largest variety of nutrients.

Step 2 — Determine Percent Sugars by Weight
(See “Serving Size” and “Sugars” on Nutrition Facts panel. Use a calculator for all calculations.)

A.     Grams of sugars per serving:                                                        grams Converting Ounces to Grams: The following is applicable only if the
serving weight is listed only in ounces .If the serving weight is listed in
B.     Weight of serving in grams (g):                                                     grams grams, you do not need to use the green and pink boxes below. If the
serving weight is in ounces, use the green box below to convert
ounces to grams. Enter ounces (from serving size on Nutrition Facts
label) in the green Box 1 and the equivalent grams will automatically
calculate in the pink Box 2. Enter the number from the pink Box 2 in B
(weight of serving) at left.

Box 1                         Box 2
Ounces                         Grams        0.00 grams

C.     Divide grams of sugars (from A above)                                                                                                                       Percent sugars
by weight (from B above) equals:                                   #DIV/0!                                Multiply by 100 =                  #DIV/0!        per serving
Note: Choose cereals without artificial sweeteners (e.g., acesulfame-potassium, aspartame, sucralose, saccharin) or sugar alcohols (e.g., sorbitol, mannitol,
xylitol, maltitol, lactitol, erythritol).

Step 3 — Determine Fiber Content
(See “Dietary Fiber” on Nutrition Facts panel.)
Grams of fiber                                                          Choose cereals with at least 2.5 grams fiber per manufacturer’s serving. At
per serving:                                                            least 5 grams fiber per manufacturer’s serving is ideal.
Step 4 — Crediting Information for the CACFP
For the cereal to be creditable in the CACFP, the answer to A below must be “Yes.”*
If the answer to B or C is “No,” the cereal is creditable but not recommended. Check all that apply:
A. Cereal is whole grain or enriched (see Step 1 above).                                     Yes                                                                   No
B.     Cereal contains no more than 35 percent sugars (see Step 2 above).                                                                       Yes                No
C.     Cereal contains at least 2.5 grams of fiber (see Step 3 above).                                                                          Yes                No
* Portion sizes must meet CACFP requirements:
Ages 6-12 (1 serving): ¾ cup or 1 ounce (28.4 grams), whichever is less
Ages 3-5 (½ serving): 1/3 cup or ½ ounce (14.2 grams), whichever is less
Ages 1-2 (1/3 serving): ¼ cup or 1/3 ounce (9.5 grams), whichever is less

Note: Emergency shelters can serve CACFP meals to residents ages 18 or younger and to children of any age who have
disabilities. At-risk afterschool care centers can serve CACFP snacks to students ages 18 or younger.
For additional information, see Nutrition Policies and Guidance for the Child and Adult Care Food Program at http://www.sde.ct.gov/sde/cwp/view.asp?a=2626&q=322326 or contact the
Connecticut State Department of Education, Bureau of Health/Nutrition, Family Services and Adult Education, 25 Industrial Park Road, Middletown, CT 06457 (see
http://www.sde.ct.gov/sde/cwp/view.asp?a=2626&q=321576).

The State of Connecticut Department of Education is committed to a policy of equal opportunity/affirmative action for all qualified persons and does not discriminate in any employment
practice, education program, or educational activity on the basis of race, color, national origin, sex, disability, age, religion or any other basis prohibited by Connecticut state and/or
federal nondiscrimination laws. Inquiries regarding the Department of Education’s nondiscrimination policies should be directed to the Equal Employment Opportunity Manager, State of
Connecticut Department of Education, 25 Industrial Park Road, Middletown, CT 06457, 860-807-2101.
Connecticut State Department of Education • September 2009

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